Tex-Mex Chicken – Keto – LCHF

Tex-Mex Chicken - Keto - LCHF

Tex Mex Chicken is a very easy and very tasty way to grill chicken. Very important to make sure that the chicken marinates for 24 hours. You can also just do quarters if you like dark meat or breasts if you like white meat but if you just cook breasts you might need to pull earlier so they do not dry out.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordchicken, el pollo loco, tex mex
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Servings2
Calories655kcal
AuthorWiley

Instructions

Pre Cook Preperation

  • Wash chicken thoroughly. Pat dry. Rub both sides with half a lemon. In a small bowl mix garlic and spices. Rub mixture on both sides of chicken. Place the chicken halves, skin-side up, in a shallow baking dish. Allow the chicken to stand covered in the refrigerator for 24 hours.

The Cook

  • Place the chicken halves, skin-side up, 4-5 inches from mesquite coals or if using a smoker then cook at 325 degrees. Cover and grill for 20 minutes, turn and grill another 20 minutes. Repeat till chicken reaches 165 degrees in the thickest part of the chicken. If using a smoker, no need to turn but check temperature every 20 to 30 minutes. Total cooking time is about 1 1/2 hours

Video

Nutrition

Calories: 655kcal

How to Smoke a Turkey on a Pellet Smoker – Keto – LCHF

How to Smoke a Turkey on a Pellet Smoker - Keto - LCHF

To brine or not to brine. Then if you decide to brine is it a wet brine or a dry brine. Having cooked Turkey all three ways I now do a dry brine. Here is a great article "The Quick and Dirty Guide to Brining Chicken or Turkey" that will explain the whole subject. https://www.seriouseats.com/2014/11/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving.html I have done Turkey on my pellet smoker for the last four years. It always turns out perfect. Only a couple of things to remember when buying a Turkey. Buy fresh if you can but more importantly try to buy one that has not had salt added to it. When looking at the label at the bottom you might see " Contains up to 4% of a solution of Water, Salt, and Spices to enhance tenderness and juiciness". If you see this on the label move on. Just know it is not easy to find a Turkey that has not been enhanced. I had to order mine from Whole Foods for they were the only one that had a fresh, unsalted bird.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbarbecue turkey, turkey, whole turkey
Prep Time30 minutes
Cook Time3 hours 30 minutes
Total Time4 hours
Servings18
Calories680kcal

Instructions

Dry Brine Turkey

  • Combine 6 tablespoons Morton's kosher salt with two tablespoons of baking powder in a bowl. Carefully pat your turkey dry with paper towels.
  • Generously sprinkle it on all surfaces with the salt mixture by picking up the mixture between your thumb and fingers, holding it six to ten inches above the bird and letting the mixture shower down over the surface of the turkey for even coverage. The turkey should be well-coated with salt, though not completely encrusted. Leave in refrigerator for 24 hours.

The Cook

  • Prepare the smoker loading it up with either Apple or Cherry wood pellets but use whatever you think will work for you.
  • Make sure you have a water pan full of water the whole time you are smoking the Turkey. Prepare an 8 to 18 lb. thawed or fresh turkey by removing the giblets and neck, draining the juices, and drying with paper towels. The turkey should be completely thawed for even, safe cooking. Do not stuff your turkey. Brush the skin with olive oil and insert an oven-safe meat thermometer deep into the lower thigh.
  • Preheat the smoker to 275F degrees. Place the turkey breast side up on the grill. Place an oven thermometer alongside the turkey to monitor its temperature. I use a remote thermometer so you can monitor the temperature and also set an alarm when it hits 165 degrees (done). Try to plan for about 15-18 minutes per pound when you smoke at around 275F-300F degrees. If you like the skin to be crispy raise temperature to 300F.
  • Check the temperature of your turkey after 3½ hours. Your turkey must pass through a critical range of 40F to 140F in 4 hours or less. If the internal temperature is low after 3½ hours, take your turkey off the smoker and finish it in the oven. When done, remove the turkey from the smoker, protecting your hands with BBQ Gloves, and let stand for 15 minutes before carving.

Nutrition

Serving: 1g | Calories: 680kcal | Protein: 84g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 260mg | Sodium: 800mg | Potassium: 1072mg | Iron: 40%

Traeger Competition Style BBQ Chicken Thighs

Traeger Competition Style BBQ Chicken Thighs

This recipe is from Traeger and it is pretty good. The only thing I changed is I used Plowboy Yardbird Rub instead of the Traeger rub. The main reason is I just like it better.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordchicken thighs, competition style, traeger
Prep Time1 hour
Cook Time1 hour 30 minutes
Total Time2 hours 30 minutes
Servings8
Calories260kcal

Instructions

  • Trim chicken thighs as desired. Place chicken and Italian dressing in a large resealable bag. Refrigerate for 3 hours. 
  • When ready to cook, start the pellet smoker at 180F to maximize smoke. Place a large dutch oven on the grill grate and fill the bottom with the butter, water, and salt. Increase the temperature to 350F and allow the smoker and dutch oven to preheat, lid closed, for 10 - 15 minutes.
  • Remove the chicken thighs from the dressing marinade and place in the dutch oven, skin-side down. Season the top of each thigh with Plowboy Yardbird Rub. Cover the dutch oven with the lid, close the lid of the smoker and cook for 45 minutes. 
  • Remove the entire dutch oven from the grill and let the chicken rest for 15 minutes. Meanwhile, decrease the grill's temperature to 300F. Remove the thighs from the dutch oven to a large workspace; pat dry with paper towels. Season liberally with more Plowboy Yardbird Rub. Pull the skin taut around the thighs and place back on the grill, skin side up, for 45 more minutes.
  •  In a large mixing bowl, combine the BBQ Sauce, Apricot Sauce, vinegar, honey and soy sauce. Whisk to combine. Gently dip each of the chicken thighs into the sauce mixture and turn to coat evenly.
  •  Be sure the skin is tucked under and return to the grill for 30 minutes to set the sauce. Transfer the thighs to a prepared platter and serve immediately.

Nutrition

Calories: 260kcal

This recipe is from Traeger and it is pretty good. The only thing I changed is I used Plowboy Yardbird Rub instead of the Traeger rub. The main reason is I just like it better.

Smoked Prime Rib – Keto – LCHF

Smoked Prime Rib - Keto - LCHF

Prime Rib is not cheap and if you are new to your smoker I'd wait till you really have your smoker dialed in. If you do it right it will be one of the best meals you have ever had and I try and do one once a year around the holidays.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordprime rib
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Servings16
Calories1589kcal

Instructions

  • Place dry rub seasonings over the entire roast surface. Preheat smoker or grill set up for indirect cooking to 250 degrees and expect the roast to take 3 to 4 hours to reach the internal temperature of 140 degrees (for Medium). I prefer hickory or oak wood for smoking. Medium Rare 130 to 135 degrees F Medium 140 to 145 degrees F Medium Well 150 to 155 degrees F
  • Sprinkle crushed rosemary leaves three-quarters of the way through the cooking time. To minimize opening the lid to check the temperature I would use a remote thermometer that will let you know the moment the Prime Rib is done. If you want a sear then I would use a torch or Searzall. The extra taste and texture can take a good prime rib and take it over the top.

Nutrition

Serving: 1g | Calories: 1589kcal | Protein: 102g | Fat: 127g | Saturated Fat: 51g | Cholesterol: 384mg | Sodium: 96mg | Potassium: 1472mg | Calcium: 21% | Iron: 43%

Aaron Franklin’s Butcher Paper Brisket – Keto – LCHF

Aaron Franklin’s Butcher Paper Brisket - Keto - LCHF

Aaron Franklin’s Butcher Paper Brisket. If you have not heard of Aaron Franklin then you need to meet the King of Brisket. Aaron Franklin owns Franklin Barbecue. Franklin Barbecue is a barbecue restaurant located in Austin, Texas. In 2009, Aaron Franklin launched the restaurant in a trailer. The restaurant has sold out of brisket every day since its establishment. Franklin Barbecue moved to a brick and mortar location in 2011. The restaurant appeared on Anthony Bourdain: No Reservations in September 2012. In 2014, Texas Monthly listed the restaurant on its list of "the 50 Best BBQ Joints in the World." That July, President Barack Obama visited the restaurant and bought lunch for those in line behind him. The restaurant is prominently featured in a scene from the 2014 Jon Favreau film Chef, with speaking cameos by owner Aaron Franklin and general manager Benji Jacob. In May 2015, Franklin Barbecue owner Aaron Franklin was awarded a James Beard Foundation Award for Best Chef: Southwest. He is the only chef who specializes in barbecue to ever be nominated, or receive, the award. Aaron Franklin does not keep his recipes a secret and he desires all the credit for allowing us to make it like he would.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordaaron franklin, brisket, texas bisket
Prep Time1 hour
Cook Time10 hours
Total Time11 hours
Servings12
Calories1338kcal

Instructions

Prepare Brisket for Cooking

  • Sprinkle the brisket on both sides with salt and pepper. Combine the Worcestershire sauce and water in a mister. Prepare a fire for indirect-heat cooking in your smoker (the coals on one side only) with a water pan. Use oak wood chips, chunks or logs and keep up a good level of smoke. The smoker is ready when the temperature is between 275 and 300. If you have a pellet smoker then use oak pellets, water pan and set the temperature to 250. Remove the brisket from the smoker. Spray it with some of the Worcestershire solution (there will be a lot leftover), wrap it in butcher paper and return it to the smoker. Let it cook in the paper for 2 hours longer.

The Cook

  • Put the brisket in the smoker on the cool side of the grate and close the lid. Cook for 6 hours, adding wood as needed to keep the fire burning evenly. At this point, test the brisket with an instant-read thermometer; the internal temperature should read 165. Remove the brisket from the smoker. Spray it with some of the Worcestershire solution (there will be a lot leftover), wrap it in butcher paper and return it to the smoker. Let it cook in the paper for 2 hours longer. Remove the wrapped brisket from the smoker and place it in an empty cooler or a 200F degree oven for 3 or 4 hours. The brisket is done when a toothpick passes effortlessly through the fat or an instant-read thermometer inserted into the center registers at least 185 but preferably as high as 203.

Video

Nutrition

Calories: 1338kcal

BBQ Basics – What You Really Need To Know

Well, you would not surf without a surfboard or sky-drive without a parachute so it is going to be hard to Barbecue without the right equipment. Many start off with a cheap grill from Walmart (nothing against Walmart, I shop there weekly) and then wonder why their food comes out either raw, burnt to a crisp or both. Some of my first chicken thighs I cooked had skin that was so burnt it Continue reading “BBQ Basics – What You Really Need To Know”

BBQ Books

 

Books about Barbecue

Here are barbecue books we recommend if you want to master barbecue. If you want to make the perfect brisket, cupcake chicken thighs or just want to have a better understanding of barbecue basis these will get you there.

 

If you want to master Texas Barbecue, especially the brisket then Aaron Franklins meat smoking manifesto is a must have. You also cannot go wrong with any of the Myron Mixon books. If you are looking for an overall book to get started I highly recommend Steven Raichlen The Barbecue! Bible.

The Four Styles of BBQ in the United States

four styles of bbq

In the United States, there are four styles of BBQ. OK before you start sending me evil messages there are many others but most of the experts (and I am not one of them) talk about the four styles. Two are named after cities and two are named after states but all four represent a good portion of the Continue reading “The Four Styles of BBQ in the United States”

Secret Recipe for Disney Turkey Legs – Keto – LCHF

Turkey Leg with Corn

Turkey Leg with Corn

Secret Recipe for Disney Turkey Legs - Keto - LCHF

Secret Recipe for Disney Turkey Legs. If you go to Disneyland or Disney World and go to Frontierland you will find a long line where they sell turkey legs. There are actually people that only go to the Magic Kingdom for the turkey legs. This is a simple recipe but does take 24 hours to properly cure the turkey drumsticks before cooking.
Print Recipe
CourseMain Course
CuisineAmerican
Keyworddisney turkey leg
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Servings4
Calories1174kcal

Instructions

Make Marinate

  • In a container add two cups of distilled water with kosher salt, Prague powder, and dark brown sugar. Stir till fully dissolved. Place two turkey legs into each 1 gallon Ziploc bag and then add one cup of marinating to each bag. Remove air from the bag by folding bad around turkey leg. Put both bags into a large just in case the bags leak and put into the refrigerator for 24 hours.

Prepare for Grill or Smoker

  • Remove turkey legs from bags and wash ALL of marinating off of turkey legs. This is very important due to getting all of the Prague powder off the skin. Using a paper towel pat dry the turkey legs. Spray the turkey legs with cooking oil so rub can stick to the skin. Apply rub so every inch is covered. I usually do this in a casserole dish so clean up is easy. Preheat grill or smoker to 325F.

The Cook

  • Place turkey legs on the grill away from direct heat. That means using an indirect heat source like a smoke or on the grill away from the flame. Cook till turkey leg hit 175F internal temperature. Should take around an hour but always cook to temperature and not by time.
  • When done they will be very juicy and will have the color and texture of a perfectly cooked ham. Now you know why Disney sells 1.6 million turkey legs each year.

Video

Nutrition

Calories: 1174kcal