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…
   

Spicy KETO crackers.
Kind of unconventional I know. But was so easy for so little effort. 1 with Cajun seasoning and 1 with Mexicali seasoning from excaliber. Topped with everything bagel seasoning.
Roll out

Cook

Dry

Size them

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

Got my delivery yesterday. I am ready to try this bacon stuff out

Anaheim peppers stuffed with Parmesan, cheddar, cream cheese and bacon. Topped with more of that “Everything Bagel” seasoning.

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.
   

KETO elk enchiladas. Holy c r a p did these come out great.

Thanks for having such a great / active Meatgistics community. Thank you very much for the cutting board. Very appreciated.

Philly cheese brat. Keto style.

Here is Mine

Awesome man.

Awesome. You will love the chamber vac

Surge gets my vote

SMH. I call in for jury duty Sunday evening for Monday. Oh well

Happy Thanksgiving.
Thankful for keto

Got my delivery yesterday. I am ready to try this bacon stuff out

Gotta love shrimp

JohnG5 Very Nice

YooperDog I use sawdust in the PK100 and always soak it.

ND Mike - Nice