This is an easy and must try recipe

1. Break off stems.
   
2. Mix melted butter, olive oil, back pepper and garlic.
   
3. Brush mix liberally all over mushrooms. Veins will fill with mix.
   
4. Grab your favorite steak seasoning. You can see I chose one of the best.
   
5. Shake it in each mushroom. Not too much as this recipe has a fairly high saltiness.
   
6. Take to smoker at high temp and smoke for 20 minutes or so… goal is to get them hot and infused with hit mix and spices.
   
7. Add Parmesan cheese (or a shredded cheese of your choice) close smoker and let it melt.
   
8. Serve as a side or just as is. Portobello mushrooms are very meaty. These can easily be a main dish if you want. I used as a side with a pan seared pork chop and lemon garlic shrimp…
   

My wife just gave me this hand made 30oz. Water bottle. She made it last weekend I guess. She did a great job.

Here is Mine

I thought I would put one of these on the site to show how very easy it is.
I used a Coleman party stacker cooler. (Not tall, but perfect length to dump in a bunch of snack sticks and have minimal water with max insulation.

1. remove the seat ring from your Sous Vide and draw a line with a sharpie where you want your hole. I do not recommend the corner, and be mindful of ridges on the inside.
   

2. Use a hole saw or a dremmel to cut thru the top.
   

3. Cut the hole. Notice there are 2 layers.
   

4. Use a hot glue gun to fill in between the two layers. You dont want any water vapor getting in there.
   

5. Let the glue dry really well (2 hours)
   

6. Clean up the edges with a file or dremmel and you are done.
   

Ghost pepper snack sticks
Cut protein and double grind

Additives. I did sure cure, sure gel, Buffalo wing seasoning and cheese at the end.

Get good protein extraction

Stuff into collagen casings. 19mm and add temp probe when you hang them in your smoker

Run your smoke schedule until you reach 138 internal temp then drop into sous vide container

Sous vide set to 170 degree water. Sous vide until internal temp is 165. Notice I changed to a water proof probe. Also notice I did not bag them and water is still pretty clean…

Let them air dry at least an hour.

Seal them up. I use a chamber vac.

Pulled pork. Back to the basics tonight.

KETO PIZZA
Man did it come out great.

Jonathon

If you really want an awesome hack for vacuum sealing. Well I think we can all agree that the key to a great seal. Whether you are using a food saver, Westin or chamber vac like me. The key is to have a clean sealing surface.
I offer the best vacuum sealing hack ever. This thing is the greatest thing since canned beer. So simple, yet so effective.
I use this every time I seal things. From steaks or chicken to soups to sous vide margaritas. This thing really works.
Here it is.

You guys should sell these things. So great!

Chef
Here is this easy recipe.
3 lbs green beans
2 1/2 cups water
2 1/2 cups white vinegar
4 tablespoons of pickling salt
5 gloves of garlic
5 teaspoons of dill seed (not weed)
5 teaspoons of red chili flake
Ball pickle crisp granules

prepare your water bath and 5 regular pint jars. sanitize jars, lids and seals

Prepare your brine - boil, then simmer 50/50 mix of the water and vinegar and the pickling salt.

prep your beans - i just cut off the stem end
add to bottom of jars - 1 clove of garlic, 1/8 tsp pickle crisp granules, 1 tsp dill seed, 1 teaspoon of red pepper flakes. cold pack jars and - leave 1/2 inch head space

pour brine over beans leaving 1/2 inch of headspace. Get air out with a knife. check headspace again and add more brine if needed.

wipe rims - apply lids and process in a hot water bath for 10 minutes full boil.

let sit 1 week before eating.

They will be nice and crisp and hot.

Tip - Use quality chili flake - I use Penzies spices.

KETO Enchiladas
Yeah man.

Surg Yum!

Bob Stehlik Yeah Man!

ND Mike

craigrice Never have

twilliams - Jalepeno popcorn seasoning

KETO BBQ Cheeseburger Meatloaf for supper. Just took it out of the oven.

calldoctoday - WOW!

PapaSop - looks great

2 week check in - I have lost 11 pounds thus far.