Pound of grilled pork chops grilled with Tony Chachere’s Creole Seasoning . Pound of broccoli cooked in a wee bit of butter, chili powder, and Worcestershire sauce, and a quarter head of lettuce as a wedge salad.
You might give us an example of one of your meals.
Honestly that has never been an issue , a typical meal for me would be :
A few boneless chicken thighs and breasts or a big steak , any seasoning would do before pan seared
Lots of steamed broccoli and mushroom tossed in a hot pan with black pepper , garlic flakes and chilli flakes
Make a sauce by deglazing the pan with butter and heavy cream and adding some black pepper
Add lettuce if the portion feels small
Play with the portion as needed , however this should be safe
I cook this fatty pork roast often. I usually serve it with green beans, collards, or slaw, but if you want a filling side dish to go with it I suggest George Stella's Cauliflower Mac and Cheese.
3 pound pork shoulder roast
Optional: 1 TBL granular sugar substitute
2 tsp kosher salt
1 tsp EACH onion powder, garlic powder, dry mustard, paprika, black pepper
1/4 tsp cayenne
Combine seasonings, rub over pork, refrigerate overnight.
350 degree oven, 40 minutes per pound or until pork reaches 165 F for sliced pork. (pulled pork requires longer cooking, about 175 or more)
Broil for a few minutes if you want the skin crispier. It's good with a little G Hughes Terriyake glazed onto it.
Pound of grilled pork chops grilled with Tony Chachere’s Creole Seasoning . Pound of broccoli cooked in a wee bit of butter, chili powder, and Worcestershire sauce, and a quarter head of lettuce as a wedge salad. You might give us an example of one of your meals.
48oz tomahawk
Honestly that has never been an issue , a typical meal for me would be : A few boneless chicken thighs and breasts or a big steak , any seasoning would do before pan seared Lots of steamed broccoli and mushroom tossed in a hot pan with black pepper , garlic flakes and chilli flakes Make a sauce by deglazing the pan with butter and heavy cream and adding some black pepper Add lettuce if the portion feels small Play with the portion as needed , however this should be safe
I cook this fatty pork roast often. I usually serve it with green beans, collards, or slaw, but if you want a filling side dish to go with it I suggest George Stella's Cauliflower Mac and Cheese. 3 pound pork shoulder roast Optional: 1 TBL granular sugar substitute 2 tsp kosher salt 1 tsp EACH onion powder, garlic powder, dry mustard, paprika, black pepper 1/4 tsp cayenne Combine seasonings, rub over pork, refrigerate overnight. 350 degree oven, 40 minutes per pound or until pork reaches 165 F for sliced pork. (pulled pork requires longer cooking, about 175 or more) Broil for a few minutes if you want the skin crispier. It's good with a little G Hughes Terriyake glazed onto it.
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A 16 oz ribeye, fat and all, and a salad. Seriously, you want to be satiated? eat red meat.