Food Porn

[CptTrips]

This is what suffering looks like on the Carnivore Diet.  Day and after stinkin day.  I'm a martyr. 



Beef ribs.  Sous Vide for 48hrs @ 140deg.  Smoked in oak chips 1 hr.  Final bark put on with the Searzall.  Not some little panzy Creme Brulee torch!




Light dinner.  Had a bunch of air fryer chicken wings for lunch.

[perdue3]

Everything in Texas is burnt, I can't understand it.

[CptTrips]

Everything in Texas is burnt, I can't understand it.

Prove it.  Show me your example. 

That darkness is not burnt.  It's smoke penetration.

What do you do?  Steam them? 

[Meatwad]

Needs some A1 sauce

[CptTrips]

Needs some A1 sauce

But it had enough fattyness that I was thinking a nice tangy Jack Daniels BBQ sauce would have been a nice final touch.  It could use just a touch of acidity to balance the fat.  But I can't have the sugar.

I might put try some apple cider vinegar in the drip pan next time to add a little twang vapor.

[Oldman731]

Needs some A1 sauce

Heh.

- oldman

[hitech]

This is what suffering looks like on the Carnivore Diet.  Day and after stinkin day.  I'm a martyr. 

(Image removed from quote.)

Beef ribs.  Sous Vide for 48hrs @ 140deg.  Smoked in oak chips 1 hr.  Final bark put on with the Searzall.  Not some little panzy Creme Brulee torch!

(Image removed from quote.)


Light dinner.  Had a bunch of air fryer chicken wings for lunch.

Are they falling off the bone when you're finished?

[CptTrips]

Are they falling off the bone when you're finished?

Pretty much.  As close as I could get without actually tuning it in to gelatin.  I like a little structure left. I don't want to turn it into goo.   

It held on if I picked the bone up, but most of it came off as I tried to take a bite.  All the inter-muscular fat was perfectly rendered.  I might could have gone a touch lower temp to 134deg for a touch more rare, but I might have had to add another 8-12 hrs to get the same tenderness.  I'm not sure that would have added anything to the flavor.

Like I said; the only thing between this and perfection would have been a little sweet tangy sauce (maybe with a little heat).  The vinegar acidity of BBQ sauce balances out the fattyness, but I was just foregoing the sugar. 

Like I said, I'm a martyr. 


So.  Show me what you got beotches!

[hitech]

The reason I asked I wanted to estimate how much your one-hour smoking cooked the meat. this lets me adjust the sous-vide temp to a system that I use for cooking pork ribs.

[CptTrips]

The reason I asked I wanted to estimate how much your one-hour smoking cooked the meat. this lets me adjust the sous-vide temp to a system that I use for cooking pork ribs.

Yeah.  I was afraid the smoking would over cook it.  That's why I only did an hour.  I just wanted to flavor it a bit.

Now these were beef ribs which I would assume would require a lot more time in the SV than pork ribs.  Beef ribs have a lot more connective tissue that needs to be broken down.

What do you normally do pork ribs at?  I would guess pork ribs would be more like 12hrs @140deg.  Do you have the book "Sous Vide for the Home Cook" by Douglas E. Baldwin?  It's an excellent resource.



[Edit] I had considered SV then chill and refrigerate over night then smoke it cold up to serving temp to get more smoke time with cooking further.  I haven't tried that yet.

[Edit 2]  I also want to try smoking first, then SV.  I suspect raw meat will take the smoke better.  Who knows. 

[Bizman]

Regarding [Edit 2] they used to sell "lightly smoked pork fillet" some years ago. It had a pretty tan, not dark at all and the smoke flavour carried through cooking. And it was still considered as raw meat, it had to be cooked. Can't tell if raw meat takes smoke better or worse, at least you won't get smoked glace.

[avionix]

Everything in Texas is burnt, I can't understand it.

Burnt??? Those little bits have the best flavor!!! Love the bark on smoked meats.

Those look so good I am drooling all over my keyboard. At 6AM.

[TheBug]

Carnivore diet?  That sounds stupid.

[Oldman731]

Carnivore diet?  That sounds stupid.

https://www.healthline.com/nutrition/ketogenic-diet-101

It's a thing.  I'm not going to go there because...well...it sounds stupid.  But there are believers.

- oldman

[CptTrips]

https://www.healthline.com/nutrition/ketogenic-diet-101

It's a thing.  I'm not going to go there because...well...it sounds stupid.  But there are believers.

- oldman

It's not for everyone.  In fact, I wouldn't recommend it for most people.  I consider it a form of fasting.  I call it meat fasting.   

But the Standard American Diet doesn't do so well either.  LoL

And you should see what their parent look like.   


I was just running a bio-hack experiment. I've done well on low carb before.  My body seems to be ultra sensitive to carbs.  I was considering trying Keto after the new year but decided to go full carnivore for 3 months.  I had a full blood workup a couple of months ago, I wanted to get another after after 3 months of Carnivore and just see first hand what the data looks like instead anecdotal arguments pro and con.  When in doubt, don't argue, just measure.

Sadly I can't go in for a blood work right now.  It's not worth the exposure. I'll have to extend the experiment and get data later.

However some things I can measure myself. 

Down 25lbs in 3 months.
BP went from 186/38 to 124/77.
Glucose from 118 to 98.
Joint pains that had been getting worse over the years, gone at the moment.

I'll eventually transition to a more conventional Keto diet.  I just thought it would be an interesting experiment.