Keto challenge week 3
We're not giving up, we're now reaching the last week of the Keto BBQ Quebec challenge!
As in previous weeks, I would like to start this blog by reminding you of a few points to help you succeed in your challenge. “Eating keto” means:
consume between 70 to 75% fat, 20 to 25% protein and 5% carbohydrates at each meal;
remember that sauces sold on the market are very often very high in carbohydrates, but hot sauces are generally great for this diet;
know that when the body falls into ketosis, it will need more water and sodium (between 3000 to 5000 mg/day) and that there is then no stress to have regarding the addition of cold cuts and delicious spices in meals ☺️;
-
walk 30 minutes (2 x 15 or 3 x 10 minutes) per day, i.e. take about 10,000 steps (this is very important!).
Also, I would like to take this opportunity to inform you that in my menu this week, the quantities are always for one person.
Monday
Morning: we drink the famous "fat" tea (or coffee) that we have been consuming every morning for 3 weeks now ( click here for the recipe), but we add cinnamon.
Noon: enjoy a mixture of beef bone broth with salt or California and Explorateur BBQ Québec dry marinades.
Evening: we go 100% “natural” and above all 100% EASY! We eat jerky with vegetables and good fresh dips!
Warning: when preparing jerky, you have to keep in mind that the goal is not for it to remain tasty for 2 years; you have to tell yourself that you will eat it all in 2 or 3 days (the recipe is simple and quick so you can always make more if needed 🙂), so choose a nice piece of non-fat beef for the occasion. Non-fat? Yes, we like fat, but unfortunately, when making jerky, fat goes rancid very quickly, so it is best to avoid it.
Preparation of jerky:
Once you have selected the piece of meat, put it in the freezer for 1 hour so that it is easier to cut it later.
Slice the meat as thinly as possible against the grain to ensure that you have very tender pieces. Once this is done, set the slices aside for a few moments.
Preheat the smoker to a temperature between 160 and 180°F.
-
In a bowl, create a jerky spice blend by mixing 25% Booster BBQ Québec flavor enhancer , 25% Style Texas BBQ Québec dry marinade , 25% Style California BBQ Québec dry marinade and 25% Style Tex-Max BBQ Québec dry marinade for a spicy taste or 25% Style Argentina BBQ Québec dry marinade for a moderately spicy and delicious taste (adjust the quantities according to the number of slices you have).
-
Sprinkle the marinade mixture on both sides of the slices of meat, making sure not to put too much: we want the meat to still be visible, but our marinade to be well distributed.
Once that's done, place the slices in the smoker and let them cook until their internal temperature reaches 150-160°F. Once they've reached the right temperature, increase the smoker temperature to 275°F and let them cook for 10 more minutes to finish cooking and give them a little "crunch."
We wait for the slices to cool (or not; they are just as delicious hot) and we enjoy everything with the vegetables and dips!
By the way, if you don't eat all the slices, vacuum pack the leftovers and eat them within 3-4 days or freeze them.
To accompany the jerky, we make a nice vegetable platter. We put pitted olives and pieces of broccoli, celery and cucumber. We also prepare two dips to add flavor to the vegetables.
For the first, we mix mayonnaise made with avocado oil with Ghost DAMN! sauce and for the second, we mix cream cheese with olive oil and dry marinades Style California and Explorateur BBQ Québec. In all cases, we measure the ingredients according to what we prefer: we want to have delicious dips that have beautiful textures.
Tuesday
Morning: drink the mixture from the day before again.
Noon: we drink the mixture from the day before again.
Evening: we're making stuffed artichokes with Italian sausage! (For the original recipe, click here . Making this recipe on the BBQ instead of in the oven will give the artichokes a nice little smoky flavor too… it makes them even more tempting!)
Ingredients :
4 large artichokes, fresh
1 lemon, cut in 2
1 lb Italian sausage, raw
½ small onion, diced
1 tbsp unsalted butter
2 heads garlic, minced
1 cup original breadcrumbs
1 tsp fresh rosemary, chopped
1 cup dry white wine
1 cup grated Parmesan cheese
Preparation :
Preheat the BBQ to 350°F.
-
Fill a large saucepan ¾ full of water, place it on the BBQ or oven and bring the water to the boil.
While the water is boiling, we take care of the artichokes. With kitchen scissors, we cut the pointy end of each of their leaves. Once that is done, we take scissors and cut about 1 inch off the tip of each artichoke and, so that they can stand upright, their stem. Then, we rub a half of lemon on the top of each artichoke so that they do not brown.
Once all this is done, put the artichokes in the boiling water with the 2 lemon halves. Place the lid on the pot and let the artichokes boil for 20 minutes, or until they start to be tender. Then, drain the artichokes, place them in a bowl of cold water with ice and let them cool until they are easily handled.
-
While the artichokes are cooling, toast the breadcrumbs, then place a medium-sized skillet over low heat. Add the butter to the skillet and let it melt completely. Then add the minced garlic heads and cook until fragrant (before they brown). Once that's done, add the breadcrumbs to the skillet and toast (stirring constantly) for about 1 minute or until golden brown. Remove the skillet from the heat and add the rosemary and mix together. Once that's done, season the skillet with Texas Style Dry Rub and set aside.
-
When the artichokes have reached a suitable temperature, drain them and place them on a large cutting board. Using a metal spoon, remove the central inner leaves (to create the "hole" that will hold the sausage pieces) and the hairy section of the artichokes.
In a bowl, mix the sausage and onion pieces together with your fingers. Divide the mixture and use it to fill the "hole" of each artichoke up to its rim. (Each artichoke will contain about ¾ cup to 1 cup of sausage/onion mixture.)
Sprinkle the top of each artichoke with the breadcrumb mixture and take the opportunity to also add some between their outer leaves.
Place the artichokes in a 13-by-9-inch baking dish and pour in the white wine. Then cover with aluminum foil.
-
Place the tray on the BBQ and cook the artichokes in the indirect cooking zone for 45 minutes or until the sausage is fully cooked. (The internal temperature of the sausage should reach 160°F.)
Once the artichokes (and sausage) are cooked through, remove the tray from the BBQ, remove the foil and sprinkle the tops of the artichokes with the grated parmesan. Return the tray to the BBQ and cook for another 5 minutes until the cheese melts and browns.
When you get a nice result, remove everything from the BBQ and let the artichokes cool on the plate for 5 to 10 minutes.
We serve and we taste!
Wednesday
Morning: we fast or we repeat Monday’s recipe.
Lunch: We prepare a recipe that has now become a classic meal of the keto challenge, that of “God's eggs”. ( Click here to read it.)
Evening: Treat yourself to a Prizka, a pizza with a crust made of brisket! (To see me in action cooking this SICK meal, click here .)
Ingredients :
1 beef brisket
Appalaches BBQ Québec X La ferme Monette dry marinade , to taste
Dry marinade Texas BBQ Quebec style , to taste
Mushrooms (wild style), to taste
Halloumi, grated, to taste
Argentine shrimp, to taste
1 egg
Dry marinade California BBQ Quebec style , to taste
1 fresh tomato, thinly sliced
Green olives, sliced, to taste
1 avocado, sliced
-
Cayenne sauce DAMN!, to taste (optional)
DAMN! Chipotle Sauce , to taste (optional)
Preparation :
One of the key elements of this recipe is the "dough" that we're going to make with the brisket. So to start, it's important to slice the brisket into thin slices (we want a result that looks like bacon strips). Once that's done, spread the slices in a Sac-A-Zip, being careful not to put them one on top of the other. Then put the bag in the freezer for at least 12 hours. Why in the freezer? Because it will "break down" the fiber of the meat and tenderize it even more.
-
Once the 12 hours have passed, preheat the BBQ to about 400°F for indirect cooking (make sure to have more heat at the back of the BBQ). Also place the BBQ Québec pizza stone on it so that it does not suffer thermal shock.
Take the brisket slices (I used 8) and cross them together to create a grid (this will become the “dough” of the pizza).
We place the “dough” directly on the pizza stone and sprinkle it with the Appalachian and Texas Style dry rubs (I swear, this mixture is phenomenal!).
While the "dough" is cooking (it will cook for a long time; we want the fat to "melt"), we take the opportunity to place the shrimp on the edge of the BBQ. We season them with California Style dry marinade and grill them on both sides.
-
Let the shrimp cook, then add a little halloumi on top of the “dough” to fill the cavities between the brisket slices.
We break the egg in the center of the pizza and spread it, too, on top of the “dough”.
Once that's done, spread the tomato slices on top of the pizza and turn the shrimp over again so that they are cooked through.
For the next steps, we want the cheese on the pizza to grill nicely, so we create a flame at the back of the BBQ (in my case, by adding pellets directly to where I want my flame).
Spread the remaining halloumi over the tomatoes and then add, in order, the prawns, mushrooms, olives and avocado slices on top.
-
Let the flame grill the top of the pizza and when everything seems to be cooked evenly, remove the pizza from the BBQ with the BBQ Québec pizza spatula .
Add a little spice to the pizza by sprinkling it with a little cayenne or chipotle sauce (optional).
We cut beautiful slices of pizza with the BBQ Québec pizza cutter and fully enjoy the meal!
THURSDAY
Morning: we fast or we repeat Monday’s recipe.
Lunch: we enjoy Brisket tacos (nothing could be simpler, we take the leftovers from the pizza from the day before and we hold our portion like a taco 😉)!
Evening: we prepare a luxury "steak and sausage" meal! Yes, yes "luxury", because Thursday is payday, so we choose a nice rib steak and, to make the meal even fancier, we stuff the sausage as if it were a pork tenderloin.
We cook the rib steak as we like it, then to accompany it, we cook an Italian sausage in indirect cooking on the BBQ for 5 minutes. Once the sausage is well cooked, we cut an opening in its center and insert cheese, pickles, mustard and sauerkraut (basically, the result looks like what we would have at a baseball game 😉). We serve everything and enjoy with a smile.
Friday
Morning: we fast or we repeat Monday’s recipe.
Lunch: We make a spinach salad with pieces of prosciutto and jerky (we're doing the jerky recipe from Monday again). Once our three ingredients are well mixed in a bowl, we just have to pour some vinaigrette (a mixture of mayonnaise, MCT oil and Ghost DAMN! sauce gives a fiery result) on the salad and that's it!
Evening: we prepare a delicious Turkey Beefburger (to see me cooking one on video,click here )! The special feature of this burger? The eggs replace the bread!
Ingredients :
For the burger:
1 or 2 Quebec BBQ signature burger patties
2 eggs
1 beef brisket
1 package (14 g) Morille Québec boletus, cut in 2
2 large slices of pickles
-
Montreal Style BBQ Quebec Dry Marinade , to taste
Dry marinade Texas BBQ Quebec style , to taste
Dry marinade 49th parallel BBQ Québec X La ferme Monette , to taste
Colonel Mustard BBQ Quebec Sauce , to taste
Beso Del Fuego Black Swan Sauce , to taste
Mayonnaise, to taste
For the guacamole:
1 avocado, sliced (without peel)
½ tomato, diced
Juice of ½ lemon
-
Spices Rub Hard fat , to taste
DAMN! Chipotle Sauce, to taste (optional)
Preparation :
Just like the Prizka, the Bœufrger requires slices of brisket. So we repeat the same process as in the first recipe: slice a brisket very thin, wrap the slices in a Sac-A-Zip and freeze them for at least 12 hours.
When the 12 hours are up, preheat the BBQ to 400°F and season the brisket slices with the 49th Parallel and Texas Style dry rubs.
Place the slices of brisket and the burger patty(s) on the BBQ and let everything cook indirectly for 20 minutes.
-
Meanwhile, prepare the guacamole. In a bowl, crush the avocado and tomato pieces, add the lemon juice, pour a little Chipotle sauce (optional) and sprinkle with Le rub spices. Mix the preparation well and let it rest.
Then we make a homemade "ketchup" by mixing the Beso Del Fuego sauce and the mayonnaise in a small bowl. We leave that aside and turn the pieces of meat over and let them cook for about 5 to 6 minutes.
While the pieces of meat are cooking, add bacon fat or butter to a pan and let it melt. Then add the pieces of porcini mushrooms to the pan and gently crack the eggs on top to obtain nice round shapes (if you have a mold made for this, use it). We also take the opportunity to pierce the egg yolks to obtain a nice "liquid" result.
-
When they are ready, turn the eggs and season them with a little Montreal Style dry rub. Remove the pieces of meat from the BBQ and prepare to assemble the Bœufrger.
On a plate, place, in order: an egg, the burger patty(s), the brisket slices, the Colonel Mustard sauce (let it drip over the brisket slices to add a little mustard flavor to the burger), the "ketchup", the pickle slices (which are placed in the shape of an "X" to make it look like in a restaurant 😉), the guacamole and the second egg.
We serve and we taste!
SATURDAY
We cheat! 😝
Morning: fast or eat eggs cooked in ½ avocado sprinkled with bacon crumbs/pieces.
If you opt for the meal, the recipe is not very complicated. Once the bacon slices are cooked, crumble them or cut them into pieces in a bowl and keep everything warm. Then cut an avocado in half, remove its pit and, if the pit was small, enlarge the cavities (where the pit was) of the two pieces of avocado a little. Finally, crack an egg over the two cavities, sprinkle it all with bacon bits and cook it on the BBQ until the egg is cooked.
Lunch: we enjoy a poutine from Asthon (I can't help myself, you know I love it 🙈)! However, we are strategic: we order a "baby poutine" in a "mini dish" with extra cheese and ground beef!
Evening: prepare a simple, quick and effective meal: fondue (it's perfect when you're at the cottage 😉)! Be careful: the poutine at lunchtime represents 20 g of carbohydrates, so we only eat pieces of meat during this meal.
To make this meal a success, you don't need much:
For the broth: take the fondue pot and sauté pieces of mushrooms, celery and onions in butter. Add beaten eggs and mix everything together. Season the liquid with L'aube BBQ Québec X La ferme Monette dry marinade and... voilà! It's easy to make and it's excellent!
For the sauces: mix mayonnaise with spices. I highly recommend doing this with one or more dry marinades: Style Tex-Max , Explorateur , Style Argentina and Style Texas BBQ Québec.
A real hell of a dinner!
Sunday
Morning: we treat ourselves and enjoy beef liver, eggs and ½ avocado.
Noon: we eat delicious Quebec BBQ ribs and chicken wings !
Evening: we’re going beyond classic meals and preparing some delicious sushi for our “sushi night”! On the menu: carnivorous Niçois sushi.
Ingredients :
1 large boiled egg, sliced
½ ripe avocado, sliced
¼ tsp (5 ml) Ghost Sauce DAMN!
¼ tsp (5 ml) cayenne sauce DAMN!
111 g smoked salmon (to learn how to make it at home, click here ), cut into cubes or chopped (as for tartare)
3 slices of prosciutto
⅓ cup cauliflower, cut into florets
45 g cream cheese
1 tbsp 100% avocado mayonnaise
2 tbsp black olives, sliced
2 spinach leaves, chopped
Montreal Style BBQ Quebec Dry Marinade , to taste
-
Quebec BBQ Explorer dry marinade , to taste
Preparation :
Melt butter in a cast iron skillet and add the cauliflower florets. Sprinkle Montreal Style dry rub over the florets and cook, making sure to stir the mixture from time to time.
Meanwhile, prepare our sushi sauce. In a bowl, mix the mayonnaise with the Ghost and Cayenne sauces. When the mixture is smooth and homogeneous, set it aside.
On a flat work surface, place the slices of prosciutto so that they overlap each other slightly.
-
Once that's done, spread the cream cheese horizontally in the middle of the prosciutto slices. Then add on top, in order: the salmon cubes, cauliflower florets, avocado slices, olives and egg slices. Sprinkle the egg slices with Explorateur dry marinade and, finally, add the spinach.
The slices of prosciutto are rolled up to form a roll, then cut into slices to make sushi.
The sushi is served on a plate and eaten after dipping, one at a time, in the sauce.
There you have it! You have now completed the last week of the Keto BBQ Québec challenge! I hope I have inspired you to cook and introduced you to some tasty new combinations!
Happy BBQ to all!
We're not giving up, we're now reaching the last week of the Keto BBQ Quebec challenge!
As in previous weeks, I would like to start this blog by reminding you of a few points to help you succeed in your challenge. “Eating keto” means:
consume between 70 to 75% fat, 20 to 25% protein and 5% carbohydrates at each meal;
remember that sauces sold on the market are very often very high in carbohydrates, but hot sauces are generally great for this diet;
know that when the body falls into ketosis, it will need more water and sodium (between 3000 to 5000 mg/day) and that there is then no stress to have regarding the addition of cold cuts and delicious spices in meals ☺️;
-
walk 30 minutes (2 x 15 or 3 x 10 minutes) per day, i.e. take about 10,000 steps (this is very important!).
Also, I would like to take this opportunity to inform you that in my menu this week, the quantities are always for one person.
Monday
Morning: we drink the famous "fat" tea (or coffee) that we have been consuming every morning for 3 weeks now ( click here for the recipe), but we add cinnamon.
Noon: enjoy a mixture of beef bone broth with salt or California and Explorateur BBQ Québec dry marinades.
Evening: we go 100% “natural” and above all 100% EASY! We eat jerky with vegetables and good fresh dips!
Warning: when preparing jerky, you have to keep in mind that the goal is not for it to remain tasty for 2 years; you have to tell yourself that you will eat it all in 2 or 3 days (the recipe is simple and quick so you can always make more if needed 🙂), so choose a nice piece of non-fat beef for the occasion. Non-fat? Yes, we like fat, but unfortunately, when making jerky, fat goes rancid very quickly, so it is best to avoid it.
Preparation of jerky:
Once you have selected the piece of meat, put it in the freezer for 1 hour so that it is easier to cut it later.
Slice the meat as thinly as possible against the grain to ensure that you have very tender pieces. Once this is done, set the slices aside for a few moments.
Preheat the smoker to a temperature between 160 and 180°F.
-
In a bowl, create a jerky spice blend by mixing 25% Booster BBQ Québec flavor enhancer , 25% Style Texas BBQ Québec dry marinade , 25% Style California BBQ Québec dry marinade and 25% Style Tex-Max BBQ Québec dry marinade for a spicy taste or 25% Style Argentina BBQ Québec dry marinade for a moderately spicy and delicious taste (adjust the quantities according to the number of slices you have).
-
Sprinkle the marinade mixture on both sides of the slices of meat, making sure not to put too much: we want the meat to still be visible, but our marinade to be well distributed.
Once that's done, place the slices in the smoker and let them cook until their internal temperature reaches 150-160°F. Once they've reached the right temperature, increase the smoker temperature to 275°F and let them cook for 10 more minutes to finish cooking and give them a little "crunch."
We wait for the slices to cool (or not; they are just as delicious hot) and we enjoy everything with the vegetables and dips!
By the way, if you don't eat all the slices, vacuum pack the leftovers and eat them within 3-4 days or freeze them.
To accompany the jerky, we make a nice vegetable platter. We put pitted olives and pieces of broccoli, celery and cucumber. We also prepare two dips to add flavor to the vegetables.
For the first, we mix mayonnaise made with avocado oil with Ghost DAMN! sauce and for the second, we mix cream cheese with olive oil and dry marinades Style California and Explorateur BBQ Québec. In all cases, we measure the ingredients according to what we prefer: we want to have delicious dips that have beautiful textures.
Tuesday
Morning: drink the mixture from the day before again.
Noon: we drink the mixture from the day before again.
Evening: we're making stuffed artichokes with Italian sausage! (For the original recipe, click here . Making this recipe on the BBQ instead of in the oven will give the artichokes a nice little smoky flavor too… it makes them even more tempting!)
Ingredients :
4 large artichokes, fresh
1 lemon, cut in 2
1 lb Italian sausage, raw
½ small onion, diced
1 tbsp unsalted butter
2 heads garlic, minced
1 cup original breadcrumbs
1 tsp fresh rosemary, chopped
1 cup dry white wine
1 cup grated Parmesan cheese
Preparation :
Preheat the BBQ to 350°F.
-
Fill a large saucepan ¾ full of water, place it on the BBQ or oven and bring the water to the boil.
While the water is boiling, we take care of the artichokes. With kitchen scissors, we cut the pointy end of each of their leaves. Once that is done, we take scissors and cut about 1 inch off the tip of each artichoke and, so that they can stand upright, their stem. Then, we rub a half of lemon on the top of each artichoke so that they do not brown.
Once all this is done, put the artichokes in the boiling water with the 2 lemon halves. Place the lid on the pot and let the artichokes boil for 20 minutes, or until they start to be tender. Then, drain the artichokes, place them in a bowl of cold water with ice and let them cool until they are easily handled.
-
While the artichokes are cooling, toast the breadcrumbs, then place a medium-sized skillet over low heat. Add the butter to the skillet and let it melt completely. Then add the minced garlic heads and cook until fragrant (before they brown). Once that's done, add the breadcrumbs to the skillet and toast (stirring constantly) for about 1 minute or until golden brown. Remove the skillet from the heat and add the rosemary and mix together. Once that's done, season the skillet with Texas Style Dry Rub and set aside.
-
When the artichokes have reached a suitable temperature, drain them and place them on a large cutting board. Using a metal spoon, remove the central inner leaves (to create the "hole" that will hold the sausage pieces) and the hairy section of the artichokes.
In a bowl, mix the sausage and onion pieces together with your fingers. Divide the mixture and use it to fill the "hole" of each artichoke up to its rim. (Each artichoke will contain about ¾ cup to 1 cup of sausage/onion mixture.)
Sprinkle the top of each artichoke with the breadcrumb mixture and take the opportunity to also add some between their outer leaves.
Place the artichokes in a 13-by-9-inch baking dish and pour in the white wine. Then cover with aluminum foil.
-
Place the tray on the BBQ and cook the artichokes in the indirect cooking zone for 45 minutes or until the sausage is fully cooked. (The internal temperature of the sausage should reach 160°F.)
Once the artichokes (and sausage) are cooked through, remove the tray from the BBQ, remove the foil and sprinkle the tops of the artichokes with the grated parmesan. Return the tray to the BBQ and cook for another 5 minutes until the cheese melts and browns.
When you get a nice result, remove everything from the BBQ and let the artichokes cool on the plate for 5 to 10 minutes.
We serve and we taste!
Wednesday
Morning: we fast or we repeat Monday’s recipe.
Lunch: We prepare a recipe that has now become a classic meal of the keto challenge, that of “God's eggs”. ( Click here to read it.)
Evening: Treat yourself to a Prizka, a pizza with a crust made of brisket! (To see me in action cooking this SICK meal, click here .)
Ingredients :
1 beef brisket
Appalaches BBQ Québec X La ferme Monette dry marinade , to taste
Dry marinade Texas BBQ Quebec style , to taste
Mushrooms (wild style), to taste
Halloumi, grated, to taste
Argentine shrimp, to taste
1 egg
Dry marinade California BBQ Quebec style , to taste
1 fresh tomato, thinly sliced
Green olives, sliced, to taste
1 avocado, sliced
-
Cayenne sauce DAMN!, to taste (optional)
DAMN! Chipotle Sauce , to taste (optional)
Preparation :
One of the key elements of this recipe is the "dough" that we're going to make with the brisket. So to start, it's important to slice the brisket into thin slices (we want a result that looks like bacon strips). Once that's done, spread the slices in a Sac-A-Zip, being careful not to put them one on top of the other. Then put the bag in the freezer for at least 12 hours. Why in the freezer? Because it will "break down" the fiber of the meat and tenderize it even more.
-
Once the 12 hours have passed, preheat the BBQ to about 400°F for indirect cooking (make sure to have more heat at the back of the BBQ). Also place the BBQ Québec pizza stone on it so that it does not suffer thermal shock.
Take the brisket slices (I used 8) and cross them together to create a grid (this will become the “dough” of the pizza).
We place the “dough” directly on the pizza stone and sprinkle it with the Appalachian and Texas Style dry rubs (I swear, this mixture is phenomenal!).
While the "dough" is cooking (it will cook for a long time; we want the fat to "melt"), we take the opportunity to place the shrimp on the edge of the BBQ. We season them with California Style dry marinade and grill them on both sides.
-
Let the shrimp cook, then add a little halloumi on top of the “dough” to fill the cavities between the brisket slices.
We break the egg in the center of the pizza and spread it, too, on top of the “dough”.
Once that's done, spread the tomato slices on top of the pizza and turn the shrimp over again so that they are cooked through.
For the next steps, we want the cheese on the pizza to grill nicely, so we create a flame at the back of the BBQ (in my case, by adding pellets directly to where I want my flame).
Spread the remaining halloumi over the tomatoes and then add, in order, the prawns, mushrooms, olives and avocado slices on top.
-
Let the flame grill the top of the pizza and when everything seems to be cooked evenly, remove the pizza from the BBQ with the BBQ Québec pizza spatula .
Add a little spice to the pizza by sprinkling it with a little cayenne or chipotle sauce (optional).
We cut beautiful slices of pizza with the BBQ Québec pizza cutter and fully enjoy the meal!
THURSDAY
Morning: we fast or we repeat Monday’s recipe.
Lunch: we enjoy Brisket tacos (nothing could be simpler, we take the leftovers from the pizza from the day before and we hold our portion like a taco 😉)!
Evening: we prepare a luxury "steak and sausage" meal! Yes, yes "luxury", because Thursday is payday, so we choose a nice rib steak and, to make the meal even fancier, we stuff the sausage as if it were a pork tenderloin.
We cook the rib steak as we like it, then to accompany it, we cook an Italian sausage in indirect cooking on the BBQ for 5 minutes. Once the sausage is well cooked, we cut an opening in its center and insert cheese, pickles, mustard and sauerkraut (basically, the result looks like what we would have at a baseball game 😉). We serve everything and enjoy with a smile.
Friday
Morning: we fast or we repeat Monday’s recipe.
Lunch: We make a spinach salad with pieces of prosciutto and jerky (we're doing the jerky recipe from Monday again). Once our three ingredients are well mixed in a bowl, we just have to pour some vinaigrette (a mixture of mayonnaise, MCT oil and Ghost DAMN! sauce gives a fiery result) on the salad and that's it!
Evening: we prepare a delicious Turkey Beefburger (to see me cooking one on video,click here )! The special feature of this burger? The eggs replace the bread!
Ingredients :
For the burger:
1 or 2 Quebec BBQ signature burger patties
2 eggs
1 beef brisket
1 package (14 g) Morille Québec boletus, cut in 2
2 large slices of pickles
-
Montreal Style BBQ Quebec Dry Marinade , to taste
Dry marinade Texas BBQ Quebec style , to taste
Dry marinade 49th parallel BBQ Québec X La ferme Monette , to taste
Colonel Mustard BBQ Quebec Sauce , to taste
Beso Del Fuego Black Swan Sauce , to taste
Mayonnaise, to taste
For the guacamole:
1 avocado, sliced (without peel)
½ tomato, diced
Juice of ½ lemon
-
Spices Rub Hard fat , to taste
DAMN! Chipotle Sauce, to taste (optional)
Preparation :
Just like the Prizka, the Bœufrger requires slices of brisket. So we repeat the same process as in the first recipe: slice a brisket very thin, wrap the slices in a Sac-A-Zip and freeze them for at least 12 hours.
When the 12 hours are up, preheat the BBQ to 400°F and season the brisket slices with the 49th Parallel and Texas Style dry rubs.
Place the slices of brisket and the burger patty(s) on the BBQ and let everything cook indirectly for 20 minutes.
-
Meanwhile, prepare the guacamole. In a bowl, crush the avocado and tomato pieces, add the lemon juice, pour a little Chipotle sauce (optional) and sprinkle with Le rub spices. Mix the preparation well and let it rest.
Then we make a homemade "ketchup" by mixing the Beso Del Fuego sauce and the mayonnaise in a small bowl. We leave that aside and turn the pieces of meat over and let them cook for about 5 to 6 minutes.
While the pieces of meat are cooking, add bacon fat or butter to a pan and let it melt. Then add the pieces of porcini mushrooms to the pan and gently crack the eggs on top to obtain nice round shapes (if you have a mold made for this, use it). We also take the opportunity to pierce the egg yolks to obtain a nice "liquid" result.
-
When they are ready, turn the eggs and season them with a little Montreal Style dry rub. Remove the pieces of meat from the BBQ and prepare to assemble the Bœufrger.
On a plate, place, in order: an egg, the burger patty(s), the brisket slices, the Colonel Mustard sauce (let it drip over the brisket slices to add a little mustard flavor to the burger), the "ketchup", the pickle slices (which are placed in the shape of an "X" to make it look like in a restaurant 😉), the guacamole and the second egg.
We serve and we taste!
SATURDAY
We cheat! 😝
Morning: fast or eat eggs cooked in ½ avocado sprinkled with bacon crumbs/pieces.
If you opt for the meal, the recipe is not very complicated. Once the bacon slices are cooked, crumble them or cut them into pieces in a bowl and keep everything warm. Then cut an avocado in half, remove its pit and, if the pit was small, enlarge the cavities (where the pit was) of the two pieces of avocado a little. Finally, crack an egg over the two cavities, sprinkle it all with bacon bits and cook it on the BBQ until the egg is cooked.
Lunch: we enjoy a poutine from Asthon (I can't help myself, you know I love it 🙈)! However, we are strategic: we order a "baby poutine" in a "mini dish" with extra cheese and ground beef!
Evening: prepare a simple, quick and effective meal: fondue (it's perfect when you're at the cottage 😉)! Be careful: the poutine at lunchtime represents 20 g of carbohydrates, so we only eat pieces of meat during this meal.
To make this meal a success, you don't need much:
For the broth: take the fondue pot and sauté pieces of mushrooms, celery and onions in butter. Add beaten eggs and mix everything together. Season the liquid with L'aube BBQ Québec X La ferme Monette dry marinade and... voilà! It's easy to make and it's excellent!
For the sauces: mix mayonnaise with spices. I highly recommend doing this with one or more dry marinades: Style Tex-Max , Explorateur , Style Argentina and Style Texas BBQ Québec.
A real hell of a dinner!
Sunday
Morning: we treat ourselves and enjoy beef liver, eggs and ½ avocado.
Noon: we eat delicious Quebec BBQ ribs and chicken wings !
Evening: we’re going beyond classic meals and preparing some delicious sushi for our “sushi night”! On the menu: carnivorous Niçois sushi.
Ingredients :
1 large boiled egg, sliced
½ ripe avocado, sliced
¼ tsp (5 ml) Ghost Sauce DAMN!
¼ tsp (5 ml) cayenne sauce DAMN!
111 g smoked salmon (to learn how to make it at home, click here ), cut into cubes or chopped (as for tartare)
3 slices of prosciutto
⅓ cup cauliflower, cut into florets
45 g cream cheese
1 tbsp 100% avocado mayonnaise
2 tbsp black olives, sliced
2 spinach leaves, chopped
Montreal Style BBQ Quebec Dry Marinade , to taste
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Quebec BBQ Explorer dry marinade , to taste
Preparation :
Melt butter in a cast iron skillet and add the cauliflower florets. Sprinkle Montreal Style dry rub over the florets and cook, making sure to stir the mixture from time to time.
Meanwhile, prepare our sushi sauce. In a bowl, mix the mayonnaise with the Ghost and Cayenne sauces. When the mixture is smooth and homogeneous, set it aside.
On a flat work surface, place the slices of prosciutto so that they overlap each other slightly.
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Once that's done, spread the cream cheese horizontally in the middle of the prosciutto slices. Then add on top, in order: the salmon cubes, cauliflower florets, avocado slices, olives and egg slices. Sprinkle the egg slices with Explorateur dry marinade and, finally, add the spinach.
The slices of prosciutto are rolled up to form a roll, then cut into slices to make sushi.
The sushi is served on a plate and eaten after dipping, one at a time, in the sauce.
There you have it! You have now completed the last week of the Keto BBQ Québec challenge! I hope I have inspired you to cook and introduced you to some tasty new combinations!
Happy BBQ to all!
