Yum
Ingredients
- 4 Ears - Fresh Corn on the Cob in the Husk
- 2 quarts - Water
- 2 TBS - Salt
- 2 TBS - Sugar
Directions
- Pull the husks down the corn but do not remove all the way.
- Remove all of the silk and the pull the husks back up.
- In a large container add the water, salt, sugar and mix until dissolved.
- Add the corn and let soak in the water for at least one hour, 2-3 hours is better.
- Set your grill up for direct grilling and preheat to 400º.
- Add the wet corn directly over the heat, close the grill and grill for 5 minutes.
- Repeat 3-4 times until the corn is tender.
Enjoy!
Yum
Ingredients
- 3-4 lbs - Chicken Pieces
- Montreal Chicken Seasoning
- 15 oz - Tomato Sauce
- 1/2 Cup - Apple Cider Vinegar
- 1/3 Cup - Stevia
- 3 TBS - Worcestershire Sauce
- 2 TBS - Yellow Mustard
- 2 TBS - Texas Pete Hot Sauce or use your favorite hot sauce.
- 1 TBS - Fresh Lemon Juice
- 1 TBS - Black Pepper
- Salt to taste.
Directions
- Combine all ingredients in a medium sauce pan.
- Bring to a boil.
- Reduce heat and simmer for 5-10 minutes until slightly reduced.
- This is best if stored in an air tight container overnight for best results. The flavor gets better the day after.
- Season the chicken and refrigerate for an hour.
- Set your grill up for two zone cooking (hot side and cool side)
- Grill the chicken over direct heat for 5 minutes with the lid closed.
- Repeat process above 4-5 times or until the chicken reaches an internal temperature of 155º.
- Baste chicken on both sides with sauce and cook another 5 minutes with the lid closed.
- Baste one more time and continue to cook until the chicken reaches 165.
Enjoy!
Yum
Ingredients
- 1 lb - 80/20 Ground Beef
- 1 lb - Ground Pork
- 1 Cup - Yellow Onion (small dice)
- 1 Cup - Bell Pepper (small dice)
- 1/2 Cup - Mushrooms (small dice)
- 1 tsp - Granulated Garlic
- 1 - Egg
- 1 TBS - Worcestershire Sauce
- 1 TBS - Dijon or Yellow Mustard
- 2 TBS - Low Carb BBQ Sauce
- 2 tsp - Black Pepper
- 1 tsp - Salt
- 1/3 Cup - Almond Flour or Breadcrumbs
Directions
- Combine, egg, mustard, BBQ sauce, Worcestershire, garlic, onion, bell pepper, almond flour, salt and pepper.
- Add ground beef and pork and mix until well combined. Do not over work the meat or it will become dense and chewy.
- Form into a loaf and place on a piece of foil, parchment paper or wax paper.
- Smoke at 250º for 2.5 hours or until it reaches an internal temperature of 150º.
- Baste with BBQ sauce and continue to cook until the internal temperature reaches 160º.
- Let cool 10-15 minutes before slicing.
Enjoy
