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cannabineer

cannabineer

Ursus marijanus
dbz said:
Today I will prepare a favorite of my household.
Keto friendly, Gluten free, very low carb

Bottom Round Roast.

Approximately 33 hours before you wish to eat Take a bottom round roast and season it liberally with kosher salt
Now place inside a vacuum sealed bag and immerse in water with an immersion (sous vide) cooker set to 131.
Let it cook for 30 hours.
Remove and drop into an ice bath for 30 minutes
Now you can leave in the fridge to reheat another day or get ready to cook it that night.
Turn your smoker on and set to 225ish
Remove roast from bag and pat dry, then add your favorite beef rub. If you are in a hurry just coat it in mustard, garlic, and pepper. Dont use more salt, you already salted it.
Place on smoker until inner temp reaches 130 (we are just warming up and giving a nice smoked flavor)
Alternatively you can sear it in a pan or use a torch right after cooking and adding spice to eat right away with no other trouble.
While it is smoking, or prior to removal from immersion bath if you are cooking right away prepare your sides.
My favorites with this dish are as follows:
Preheat oven to 385
Take some brocolli, brussel sprouts and carrots and season with olive oil, salt, pepper, garlic and paprika.
Line a pan with aluminum foil and add vegetables. Cook for 30 minutes with oven on then turn off oven and let vegetables sit in oven until you are done with rest of sides.
Cauliflower Mash:
Cut a head of cauliflower into florets discard most stems (makes it too watery)
Place florets into a microwave safe bowl and add a stick of butter and a few tbsp of heavy cream
Microwave for 6 minutes (microwaving dries it out more to avoid it being too soupy once again)
Remove and add to food processor with a dab of sour cream and a cup of parmesan or dubliner cheese, along with garlic, salt, pepper to taste.
Gravy:
Add a tbsp of butter to a skillet and sautee some onions and mushrooms.
After a few minutes add what you reserved from the roast and incorporate.
Add NO salt. The sauce is already salty
If you don't mind just a few carbs add in a can of cream of mushroom and stir in, then add pepper and garlic to taste.
If you want virtually no carbs make a roux with xanthum. Gum or almond flour to thicken and add along with a bit of heavy cream.

Slice the roast thin, add some cauliflower mash with some gravy on top and your roasted veggies to the plate and serve.

Edit: Its also great to make a roast this way and slice it for a poor man's prime rib hot sandwich.
Click to expand...
When making a roux with xanthan, do you “burn” it like wheat flour? Or do you use it unburnt?
 
dbz

dbz

Well-Known Member
cannabineer said:
When making a roux with xanthan, do you “burn” it like wheat flour? Or do you use it unburnt?
Click to expand...
I should have specified about xanthum gum.
I "scorch" it a bit with butter to make a roux...adding very little at a time.
Gotta remember with that stuff that the tiniest bit goes a long way. About a teaspoon per stick of butter...and 1/2 per half stick etc.
In a pinch arrowroot can work as a slurry.
 
cannabineer

cannabineer

Ursus marijanus
dbz said:
I should have specified about xanthum gum.
I "scorch" it a bit with butter to make a roux...adding very little at a time.
Gotta remember with that stuff that the tiniest bit goes a long way. About a teaspoon per stick of butter...and 1/2 per half stick etc.
Click to expand...
Ok so what is the ratio gum:flour?

~edit~ for 8 oz butter I use 6 tbs flour. That is an 18:1 ratio v. xanthan.
 
dbz

dbz

Well-Known Member
cannabineer said:
Ok so what is the ratio gum:flour?
Click to expand...
Its crazy i find it to be a little more than 1/4 TSP per CUP of flour.
You really have to work light with it...it will "gum" stuff up with very small amounts if not careful.
In a gravy like this, I wouldn't use over 1/4 tsp worth..probably closer to 1/8
Although if you can take the couple carbs per serving the cream of mushroom addition makes it not need thickening
Edit: I fat finger everything. Damn i suck at phone keyboards with these sausage digits.
 
DCcan

DCcan

Well-Known Member
se22.jpg
Indonesian Satay sauce is like crack, just can't run out of it. These are $2, beats most the gourmet brands in bottles.
You can break chunks off and drop them in stir fry, or rehydrate with water/coconut milk/wine.
Have to make my own sometimes, still prefer these small blocks of spices, peanut paste, hot pepper, palm sugar.

1/3 cup peanut butter
~1/4 cup rice vinegar to taste
1/3 cup white wine/ coconut milk/ water
Tablespoon of Citrus lemon juice/ orange marmalade
Tablespoon+ chili crisps for texture
Tablespoon+ Siracha/cayennes
teaspoon Sesame oil
tablespoon curry
2 teaspoon ginger
2 teaspoon garlic

I just microwave it for a minute to soften the peanut butter, mix, heat again just to a boil, mix and set, it will thicken up a bit.
The peanut butter usually has too much salt and sugar, natural stuff is the best.
 
Last edited:
cannabineer

cannabineer

Ursus marijanus
DCcan said:
View attachment 4801504
Indonesian Satay sauce is like crack, just can't run out of it. These are $2, beats most the gourmet brands in bottles.
You can break chunks off and drop them in stir fry, or rehydrate with water/coconut milk/wine.
Have to make my own sometimes, still prefer these small blocks of spices, peanut paste, hot pepper, palm sugar.

1/3 cup crunchy peanut butter
~1/4 cup rice vinegar to taste
1/3 cup white wine/ coconut milk/ water
Tablespoon of Citrus lemon juice/ orange marmalade
Tablespoon+ chili crisps for texture
Tablespoon+ Siracha/cayennes
teaspoon Sesame oil
tablespoon curry
2 teaspoon ginger
2 teaspoon garlic

I just microwave it for a minute to soften the peanut butter, mix, heat again just to a boil, mix and set, it will thicken up a bit.
Click to expand...
Posts like these make me wonder about how un-cosmopolitan I am.
 
raratt

raratt

Well-Known Member
curious2garden

curious2garden

Well-Known Mod
Staff member
DCcan said:
View attachment 4801504
Indonesian Satay sauce is like crack, just can't run out of it. These are $2, beats most the gourmet brands in bottles.
You can break chunks off and drop them in stir fry, or rehydrate with water/coconut milk/wine.
Have to make my own sometimes, still prefer these small blocks of spices, peanut paste, hot pepper, palm sugar.

1/3 cup peanut butter
~1/4 cup rice vinegar to taste
1/3 cup white wine/ coconut milk/ water
Tablespoon of Citrus lemon juice/ orange marmalade
Tablespoon+ chili crisps for texture
Tablespoon+ Siracha/cayennes
teaspoon Sesame oil
tablespoon curry
2 teaspoon ginger
2 teaspoon garlic

I just microwave it for a minute to soften the peanut butter, mix, heat again just to a boil, mix and set, it will thicken up a bit.
The peanut butter usually has too much salt and sugar, natural stuff is the best.
Click to expand...
Try this one and let me know what you think?
hot-thai-kitchen.com

Authentic Thai Pork Satay & Peanut Sauce

This recipe will replicate the taste of Thai street satay skewers, with real peanut sauce, and absolutely no peanut butter!
hot-thai-kitchen.com hot-thai-kitchen.com
 
DCcan

DCcan

Well-Known Member
curious2garden said:
Try this one and let me know what you think?
hot-thai-kitchen.com

Authentic Thai Pork Satay & Peanut Sauce

This recipe will replicate the taste of Thai street satay skewers, with real peanut sauce, and absolutely no peanut butter!
hot-thai-kitchen.com hot-thai-kitchen.com
Click to expand...
panang curry paste or massaman curry paste , I'm actually out of those...
Thats a nice recipe, low in sugar and very flavorful, the curry paste goes a long way. :)
 
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