chasm907 This is where volume is more confusing than weight. I would go with weight! The volume of a “fluffy” product, such as carrot fiber, could be 1/2 Cup (0.5 Cup) but weigh 4 ounces because the product in/of itself is very light and voluminous. Therefore, using scales rather than cups makes more sense, as professional butchers/bakers/candlestick makers (sorry about that metaphor) will use scales when measuring out ingredients.

Those look like they tasted WONDERFUL!!! Good job. After you wrap your meat, you can run the temp of your cooker up to 300 F to expedite the cook. But what you did was just great. That is what I love about Bar-B-Que; if what you do works, its great. The smoke ring is just phenomenal, and they just look moist and tender as all get out. I could just eat my monitor! LOL.

My car won’t tip over!! LOL

Isn’t this amazing? You ask for A recommendation and they start crawling out of the woodwork. LOL

I prefer the Texas crust methode. If you bought cryovac ribs, take them out tonight and dry them off with a paper towel. Do NOT rinse or wash them off in the sink, all you are doing is spreading bacteria all over your kitchen. Season liberally with kosher salt, set the ribs on a rack and place them in the refrigerator overnight. In the morning, while you are getting your cooker going for indirect cooking, season your ribs with black pepper. Set your cooker for 225 F and smoke for about four hours. When you have the color you are looking for, take the ribs off your cooker and wrap in either aluminum foil or butchers paper. Place them back on the cooker, and increase your heat to 300 F with no smoke. After 2-3 hours insert the probe on your instant read thermometer to feel how easy it is to push through the meat. If it feels like you are pushing through creamy peanut butter, they are done. Your temperature might be between 205-210 F, but you are looking for tenderness. If they are tender, take them off the smoker, and place them, still in their wrapper, in a towel that you then put into a cooler (no ice please) (faux chambreaux) for 1-2 hours, if possible, but at least for 30 minutes. Take out and enjoy.

Jonathon A couple of suggestions for smoking cheese. 1) I agree with using an alternative methode of generating the smoke. I personally use the Amazing Smoking Tube with great results. I have a Yoder Smokers YS640 with a second shelf, this allows me to put the smoke generator on the lower level and have the cheese above it. Less heat allows us to smoke even soft cheeses like Brei. 2) I would try to do my smoking at the coolest time of the day. You only need 1-2 hours to get a good smoke flavor. Have fun.

@calldoctor I would cook, cool, then slice off the bone and pack the beautiful whole breasts and dark meat, whole Turkey legs in the juices in your pan you rested the turkey in originally (you didn’t throw that away did you?). When you reheat, that juice will keep everything moist.

I’m sorry for giving out wrong information. I should have checked my chart from Amazingribs.com You guys are awesome for fact checking. I was running off of memory rather than facts. Keep up the good work.

Joe Hell Jonathon Rats to you two!! Now I"M going to have to try some of these seasonings on my mixed nuts!!! Thanks for the recipe Joe Hell .

Joe Hell Sorry that I had to find you in this thread, but it was the fastest way to find you. I too am on a Low Carb/Ketogenic diet, and one of the people that I follow on Youtube is “Two Fit Docs” and Dr Becky Gilaspie. Today she posted this video that I found very interesting:

https://www.youtube.com/watch?v=6RQp1v4cmqk&feature=youtu.be

What is interesting is the use of potato starch as a means of help keeping a healthy gut. It also triggered a memory of reading about binders on the Walton site and the product “Super-Bind” that uses both carrot fiber and Potato Starch for water retention. I had shied away form that product because of the nasty ‘potato starch’ idea, but now am going to take a second look.

Thought you might be interested.

KansasDad

Jonathon is the water ratio the same for carrot fiber? I am adding some to my smoked beef sausages I’m making this weekend.

What is your recipe for the cure? I’ve been looking all over the place, and nobody settles on only one type.

Congratulations to the hunter!! Looks like a perfect shot, and she knows where her meat comes from. LOL

Oh My Goodness that looks soooo good!! Your description is mouthwatering, to say the least. I came across some dried roasted garlic from a supplier that works great as either a flavoring addition to meats, or ground, as an addition to a rub.

Its been almost a year since I’ve had squash, as it’s not on the Keto diet list. But I’m willing to work my macros around to try this for a dinner. Thanks for the idea.

Joe Hell GREAT JOB BROTHER. Your pictures are awesome, as is your story. The burger you chose was impressive looking! How did it taste? After having been on this quest for over 2 years, you know that some bumps are in the future of the road that you are traveling.

Keep going Brother. This is where the term “Looser” is quite appropriate and positive!

@Guest - Gary P. I, too, have been on a weight loss quest myself. Because of health issues I have been bed-bound for almost a year, so exercise is difficult. I have been able to loose weight through the Ketogenic diet. Not quite as much as Joe-Hell, but a fair amount as I have lost enough to now wear a size smaller shirt.

For some information on how much of what to eat, you might check out the YouTube channels “Dr Becky Fitness” and “2 Fit Docs”. They make it much easier to get on the Keto diet and make it work for you.

Good for you to make that decision to loose weight, that is the first step. Now, like Joel, make it work!

Register to this Blog and keep checking it out as here you will find tasty recipes and encouragement from Joel and I.

Stephen

Talked to my sons, former Boy Scouts, and they were very interested. I’m just sayin’ that I would buy some just to try out. So, Johnathon, you said that Caso Fresco is resistant to early melting, so you could use it with the Taco Seasoning in sausages and snack sticks? Hmmmmmm.

I’m sorry for giving out wrong information. I should have checked my chart from Amazingribs.com You guys are awesome for fact checking. I was running off of memory rather than facts. Keep up the good work.

From what I’ve seen on video and read both here and other articles, you should take your meat to at least 155 F for at least 30 min. That could be achieved by taking the meat to 150 F and then placing in faux chambau for an hour. The carryover should take you up to and over the critical temp.

145 F is just a little too low as a critical temp for pork, and holding it at that temp would not be good. In My Opinion.

Jonathon I know that we are not to post videos from other formats by there is a video on YouTube in the Eater channel called “What Do Steaks from a 15-Year-Old Cow Taste Like?”" — Prime Time" that addresses this very situation. I find the idea of it intriguing. We all know that the older chickens have more flavor and more meat. Why not the older cows?