30b92bbdc47d44718fdb3db00b563b4a

Crawfish Cheesecake Recipe

Thu, 26 Mar 2026 18:37:33 GMT

Why This Crawfish Cheesecake Works

This crawfish cheesecake is a rich, savory appetizer that feels right at home for holidays, parties, game day spreads, or any Louisiana-style gathering. It’s loaded with cream cheese, smoked gouda, crawfish tails, green onions, bacon, and sautéed onion for a bold flavor that stands out from the usual dips and party trays.

If you’ve never had a savory cheesecake before, think of this as a creamy baked crawfish dip that slices beautifully and looks impressive on the table. It’s easy to make ahead, chills well overnight, and serves up perfectly with crackers for an appetizer your guests will remember.

Ingredients:

2 slices bacon
1/2 stick butter
1 yellow onion, diced
1 cup green onions, chopped
3 blocks (8 ounces each) cream cheese, softened
3 eggs, beaten
1 cup whipping cream
2 cups smoked gouda, grated
2 cups crawfish tail meat, roughly chopped

Instructions:

Preheat your oven to 375 degrees. Cook the bacon in a 10-inch skillet over medium-high heat until crispy. Remove the bacon from the skillet and set it aside. Add the butter and diced onion to the skillet with the leftover bacon grease. Cook until the onions are soft. While the onions are cooking, chop or crumble the cooked bacon.

In a large 5-quart bowl, mix together the cooked onions, bacon, green onions, softened cream cheese, beaten eggs, whipping cream, and grated smoked gouda until well combined. Fold in the chopped crawfish tail meat.

Pour the mixture into a 9-inch springform pan and bake at 375 degrees until set and lightly golden brown, about 30 to 40 minutes. The center may still have a slight jiggle. Let it cool completely, then refrigerate overnight. Serve chilled with crackers.

Yield:
Serves about 12 people as an appetizer. .

Tools & Products I Used

If you want to make this recipe, here are a few of the key tools that help:

Some of the links on this page are affiliate links, which means I may earn a small commission if you buy through them—at no extra cost to you. I only share products I actually use and recommend. As an Amazon Associate, I earn from qualifying purchases.

Tips for the Best Crawfish Cheesecake

Make sure the cream cheese is softened so the filling mixes smoothly.
Don’t overbake it. A slight jiggle in the center is fine because it will firm up as it cools.
Chilling overnight helps the texture set and makes it easier to slice.
Smoked gouda adds great flavor, but you can adjust the cheese blend to your preference.
Serve with crackers for an easy appetizer, or add fresh herbs on top for presentation.

Why This Makes a Great Make-Ahead Appetizer

One of the best things about this recipe is that you can make it ahead of time. Since it needs to cool and chill overnight anyway, it’s a great option when you want to get party prep done early. By the time you’re ready to serve it, all you need to do is slice it and set out some crackers.

This is also the kind of appetizer that feels a little different from the usual lineup. It has all the creamy, cheesy comfort you want, but the crawfish, bacon, and smoked gouda give it that extra Louisiana-style personality.

Frequently Asked Questions About Crawfish Cheesecake

If you’ve never made a savory cheesecake like this before, you’re probably wondering how it comes together and what to expect. From baking and texture to serving and storage, these are some of the most common questions that come up with crawfish cheesecake. This section will help you feel confident going into it and make sure it turns out right the first time.

Low-Carb Asian Pork Patties | Grilled Pork Dumpling Inspired Recipe

Sat, 21 Mar 2026 19:30:28 GMT

Why These Asian Style Pork Patties Work

These Asian style pork patties are packed with the same savory flavor that makes pork dumplings so hard to resist, but in an easy grilled burger-style form. They’re made with ground pork, green onions, garlic, ginger, sesame oil, liquid aminos, and a little garlic chili sauce for a balanced mix of salty, savory, and just enough kick.

This recipe is a great option when you want all the flavor of dumpling filling without dealing with wrappers. The patties cook up beautifully on the grill, and brushing them with G. Hughes sugar free stir fry sauce adds another layer of flavor without overpowering the pork. Finished with sesame seeds and sliced green onion tops, these are simple, family-friendly, and low-carb friendly too.

Ingredients:

4 1/2 pounds ground pork
1 bunch green onions, sliced
1 head garlic, minced
1 tablespoon minced ginger
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon Redmond Real Salt
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon liquid aminos
1 tablespoon Huy Fong Chili Garlic Sauce
G. Hughes sugar free teriyaki sauce , for brushing or glazing
Sesame seeds, for garnish
Thin sliced green onion tops, for garnish

Instructions:

Add the ground pork to a large mixing bowl. Slice the green onions and mince the garlic, then add them to the bowl along with the minced ginger, garlic powder, onion powder, white pepper, black pepper, salt, rice wine vinegar, sesame oil, liquid aminos, and garlic chili sauce.

Mix everything together until the seasonings are evenly distributed throughout the pork. Once combined, form the mixture into patties. Don’t forget to press a small dimple into the center of each patty before grilling. That little step helps keep them from puffing up into meatballs on the grill.

Grill the pork patties until cooked through and nicely browned on the outside. I pull them off when they hit an internal temperature of 155 degrees. During the cook, brush them with G. Hughes sugar free stir fry sauce to add flavor without overwhelming the taste of the pork.

Once done, remove the patties from the grill and top with sesame seeds and thin sliced green onion tops before serving.

Tool & Products I Use:

Tips:

The dimple in the middle of each patty helps them cook flatter on the grill.
Mix just until combined so the patties stay tender.
Brush the sauce on during the end of the cook so it adds flavor without burning.
These patties bring all the flavor of pork dumpling filling without the wrappers.
Top with sesame seeds and fresh green onion for extra texture and color.

A Low-Carb Way to Get Dumpling Flavor

One of my favorite things about this recipe is that it pulls inspiration from classic pork dumpling filling without needing the wrappers. That means you still get the garlic, ginger, green onion, sesame, and chili flavor combo, but in a form that works great for the grill and fits a lower-carb lifestyle a whole lot better.

These are also kid-approved in my house, which is always a win. If your family already loves Asian-inspired flavors, these pork patties are an easy one to add into the rotation.

Frequently Asked Questions About Cooking with Ground Pork

If you’re making these grilled pork patties for the first time, these are some of the most common questions that come up. This section helps explain the flavor, texture, and why this recipe works so well as a low-carb alternative to pork dumplings.

Chicken and Sausage Gumbo – Keto Friendly, Roux-Free Cajun Classic

Mon, 01 Dec 2025 14:02:19 GMT

Why This Gumbo is Keto Friendly

This keto-friendly, rouxless chicken and sausage gumbo recipe delivers classic Louisiana flavor without the flour, carbs, or gluten. It starts with a rich homemade chicken bone broth, smoky sausage, tender rotisserie chicken, the Cajun trinity, and a full bag of okra for natural thickness.

Whether you're following a low-carb or ketogenic lifestyle , avoiding gluten, or just want a lighter version of a Louisiana favorite, this gumbo hits every note. It’s bold, cozy, full of depth, and perfect anytime it dips below 100° here in Cajun Country. This recipe has even fooled the king of all cooking critics, my dad.

Ingredients:

2 Tbsp Bacon fat or avocado oil
3 Onions
2 Bell pepper
3 Stalks Celery
6 Cloves Garlic
1 Bag Frozen Okra
3 Links Smoked sausage
2 Links Andouille sausage
2 Rotisserie or Smoked chickens, save bones for stock, meat shredded
3 Quarts Chicken Broth (make your own)
1 Tbsp All purpose seasoning (make your own, here’s my recipe )
1 Tsp Onion powder
1 Tsp Garlic powder
1 Tsp Redmond Real Salt
1/2 Tsp Black pepper
1/2 Tsp Cayenne pepper

Instructions:

The cheat code for the chicken in this recipe is store bought rotisserie chickens. Smoking your own chicken also adds a great depth of flavor. Pull all of the meat from the bones and use the bones for your broth. A gumbo is only as good as the ingredients you use. It all starts with a rich home made chicken bone broth. For this recipe, we used my homemade chicken stock that I make by slow cooking in the crockpot for about 24 hours.

Prep out all of your seasonings. Chop up the onions, celery and bell pepper, set aside. Mince the garlic and slice up the sausages. Strain the bone broth and set aside. Now that all your ingredients are ready, it should all start coming together.

Start by adding the bacon fat or avocado oil to your favorite heavy bottomed pot. I love using my magnalite, but they don’t make them anymore. If you’re looking for a good pot of comparable quality, check out this aluminum roaster from Cajun Classic .

Now back to the cooking, add your sausages to the pot and get some good color on them. Once they’re browned, pull them from the pot and set them aside. Those additional drippings and the color that has formed on the bottom of the pot from frying the sausages will help with your overall color. Now add the onions, celery and bell peppers. Sweat them down a bit and make sure you scrape up all those drippings. Add in the minced garlic after your trinity has cooked down a bit. If you add the garlic too early, it may burn.

Then I added cut okra right from the freezer. Now I know everyone will say “ewww that’s gonna be slimy” but keep in mind we’re skipping the roux! I do cook it down a bit which gets rid of some of the sliminess that everyone is sure to be concerned about. Now we scoop out some of our bone broth that was made in the Crockpot. I like to add a little bit at a time to keep that strong simmer going.

Now add your favorite all purpose Cajun seasoning along with the onion powder, garlic powder, salt, cayenne and black pepper. Let it simmer for about 20-30 minutes before adding the sausage back in along with the chicken. Let simmer on low until it’s time to eat. Season to taste with salt, pepper and garlic powder.

I eat it just like this, but the fam love is served over Natural Heaven rice made from hearts of palm.

Tips:

Use rotisserie chicken to save time and add depth. It’s your cheat code.
Homemade bone broth = richer gumbo.
Frozen okra helps thicken the gumbo naturally.
Brown the sausage well — color = flavor.
Let it simmer longer if you want it thicker.
Taste at the end for salt. The broth and sausage already add saltiness.

My Secret Ingredient: Why I Use Quality Salt

Salt is the foundation of any great seasoning blend, and using the right one makes a big difference. That’s why I always reach for Redmond Real Salt — it’s unrefined, rich in natural minerals, and delivers a clean taste that enhances every spice in this mix.

Want to try it? Use my code EATS to save 15% at checkout.

Frequently Asked Questions About Keto Gumbo

If you’re new to making gumbo without a roux or you’re trying to keep things low-carb without sacrificing Cajun flavor, you’re not alone. These are the most common questions people ask when searching for keto gumbo recipes, gluten-free gumbo tips, and rouxless cooking methods. This guide will help you understand exactly how this recipe works, why it still tastes authentic, and how to make it perfect every time.

Tha Stuff Cajun Seasoning | Bold Homemade Cajun Spice Blend

Sun, 24 Aug 2025 22:44:01 GMT

Make Tha Stuff, My Everyday Cajun Seasoning

When I want to kick things up a notch, I grab my Tha Stuff Cajun Seasoning . This blend is savory, a little spicy, and packed with Louisiana-inspired flavor. It’s the perfect seasoning for shrimp, seafood, pork, chicken, steaks, and even roasted veggies if you're into that kinda thing. Just like the original Tha Stuff, it’s simple to make, versatile, and guaranteed to earn a permanent spot on your spice rack.

Ingredients:

2/3 Cup Redmond Real Salt
2/3 Cup garlic powder
1/3 Cup black pepper
1/2 Cup paprika
2 Tbsp onion powder
1 Tbsp chili powder
1 Tbsp Oregano
1/2 Tbsp cayenne
1/2 Tbsp Ground Thyme

Best Ways to Use Tha Stuff Cajun Seasoning

This blend goes way beyond BBQ — here are some of my favorite ways to bring Cajun flavor to your cooking:

Seafood: Perfect for shrimp, catfish, salmon, or a classic seafood boil.
Poultry: Rub onto chicken wings, thighs, or a whole roasted chicken.
Beef & Pork: Adds bold flavor to steaks, brisket, ribs, or pork chops.
Veggies: Sprinkle on roasted potatoes, grilled corn, or sautéed greens.
Eggs & Rice: A dash on scrambled eggs, omelets, or fried rice is a game changer.

Pro Tips for Mixing, Storing, and Customizing Cajun Seasoning

Storage: Keep your blend in a sealed jar in a cool, dry spot — it will stay fresh up to 6 months.
Heat Control: Love spice? Add more cayenne. Prefer it mild? Cut the cayenne in half.
Flavor Boost: Swap in smoked paprika for extra depth.
Always Ready: Double the batch so you’ll always have Tha Stuff Cajun Seasoning on hand.

The Secret Ingredient: Why I Use Quality Salt

Want to try it? Use my code EATS to save 15% at checkout.

Low Carb Chicken Tortilla Soup Recipe

Wed, 30 Jul 2025 18:56:35 GMT

Homemade Chicken Tortilla Soup That's Low Carb and Keto Friendly

This delicious chicken tortilla soup is low carb and keto friendly. It’s made with boneless skinless chicken thighs, leftover smoked chicken and bone broth that was made in the crockpot using the chicken bones and veggie scraps. If you don’t have the time to smoke chickens, rotisserie chickens from the supermarket will do just fine.

Ingredients:

9 Boneless skinless chicken thighs
1 Smoked or rotisserie chicken (leftover)
2 Tablespoons avocado oil
1-2 Quarts chicken broth
4 Tablespoons butter
3 Yellow onions diced
2 Bell Pepper colors of your choice diced
2 Stalks celery diced
2 Carrots peeled and diced
1 Jalapeño seeded and diced
5 Cloves of garlic minced
1 Bunch of cilantro chopped
1 Bunch of green onion sliced
1/4 Cup taco seasoning
1 - 10oz. Can diced tomatoes
1 - 8oz. Can tomato sauce
Redmond Real Salt , black pepper and garlic powder to taste
Tapatio hot sauce to taste

Season chicken thighs with your favorite taco seasoning, I make my own. While that’s marinating, prep out and dice, mince, peel all of your veggies. In a heavy pot, add the avocado oil and fry the chicken thighs until they have a good color on both sides. Should take a few minutes per side. Pull them out and set them aside.

Add 1/2 stick of butter to the pot. Sauté peppers, onion, carrot, jalapeño and minced garlic until softened. About 10 minutes. Be sure to scrape up all those brown yummy bits from the bottom of the pot while sautéing your seasonings. That’s where a ton of flavor lives. Once the seasonings are softened, add a quart of chicken broth, an 8oz. can of tomato sauce and a 10oz. can of diced tomatoes. Bring that up to a boil and reduce down to a simmer.

I also seasoned it with salt, black pepper, garlic powder and more of my homemade taco seasoning . After everything cooked down, I sliced up the chicken thighs and added them along with the leftover chicken to the pot. Let that simmer until the chicken is cooked through. Right at the end you can sprinkle fresh chopped cilantro and sliced green onions right on top.

I served it topped with shredded cheese, sour cream, fresh avocado, cilantro, sliced green onion. I don’t always make tortilla strips, but when I do the kiddos get so excited. We like Ole LaBanderita low carb tortillas. Simply slice them into strips and pop them in the air fryer until brown. I like to fry mine in bacon fat on the stove in my Lodge Cast Iron skillet.

Thanks for stopping by. I hope you found this recipe helpful and I would love to hear from you and get your feedback. Please give me a follow on your favorite social media channels.

Tha Stuff: The All-Purpose Seasoning You’ll Want on Everything

Wed, 30 Jul 2025 18:56:05 GMT

Make Tha Stuff, My Go-To All Purpose BBQ & Everyday Seasoning

If I could only keep one seasoning in my kitchen, it would be Tha Stuff. This simple, bold, all-purpose seasoning blend is something I reach for every single day — from sprinkling it on morning eggs, to firing up BBQ ribs, to seasoning a juicy steak. It’s smoky, savory, a little peppery, and it just makes everything taste better. The best part? It’s easy to make with spices you probably already have in your pantry.

Ingredients:

2/3 Cup Redmond Real Salt
2/3 Cup Garlic Powder
1/3 Cup Black Pepper
2 Tbsp Paprika
2 Tbsp Onion Powder
1 Tbsp Ground Turmeric
1 Tbsp Chili Powder
1/2 Tbsp White Pepper

Instructions:

Gather all ingredients.
In a large mixing bowl, combine everything until well blended.
Transfer your seasoning to an airtight container or shaker for storage.
That’s it! You now have Tha Stuff ready to go for everyday cooking.

Once you try Tha Stuff, you’ll wonder how you cooked without it. Mix up a batch, keep it on your counter, and reach for it anytime a dish needs that extra something. Give it a try, and let me know in the comments what you’re putting it on first!

How to Store, Customize, and Use This Homemade Seasoning Mix

Storage: Save old seasoning containers or use a mason jar with a shaker lid. Stored properly, it will stay fresh for 6 months or more. Save some of the empty seasoning containers to store your mixed seasoning in. I like these seasoning shakers from Amazon .
Customization: Love heat? Add cayenne or crushed red pepper flakes. Want smoky flavor? Swap regular paprika for smoked paprika. Make some adjustments and come up with your own version. You can also check out my Cajun version of Tha Stuff Cajun Seasoning.
Everyday Uses: Sprinkle it on scrambled eggs, roasted veggies, burgers, brisket, pork shoulder, or even popcorn.

Boost Flavor With the Right Salt (and Save 15%)

The one ingredient I don’t skimp on when making my own seasonings is salt. A good salt makes all the difference in flavor. My favorite is Redmond Real Salt because it’s unrefined, full of natural trace minerals, and doesn’t taste harsh like regular table salt.

If you’d like to try it, you can use my discount code EATS to save 15% at checkout.

Homemade Taco Seasoning Recipe

Sun, 10 Mar 2024 00:22:32 GMT

Make your own taco seasoning mix

Making your own homemade taco seasoning is a great way to control what goes into it. There are plenty of preservatives in those store bought packets and mixes. Junk that you don't really need to put in your body. So if you care about that kind of stuff, this is what we use. If you don't care about that stuff, that's fine and dandy too. You'll enjoy this stuff just the same.

Ingredients:

2/3 Cup chili powder
1/4 cup Redmond Real Salt
1/4 Cup garlic powder
1/4 Cup onion powder
1 Tbsp Cumin
1 Tbsp Paprika
1 Tbsp black pepper
1 Tbsp oregano
1/2 Tbsp cayenne pepper

Mix all ingredients together. I add 1/3 of a cup to three pound of 80/20 ground beef to make ground beef tacos. I also sprinkle it liberally on skirt steak and chicken to marinate before grilling. It is also a great seasoning for fish tacos. Please give it a try and let me know what you thing.

How to Make Homemade Chili No Beans with this Low Carb Keto Friendly Recipe

Mon, 15 Jan 2024 21:24:19 GMT

Do beans go in chili? I'm here to say that beans do NOT go in chili.

If you ever want to start a fight on the Internet, simple post that beans do NOT belong in chili. Looking back on the history of this delicious dish its story is as rich as its flavor. History credits the women from the canary islands of Spain who settled in San Antonio with the dish. I’d like to think that maybe, just maybe a Falcon was involved.

Here’s my recipe and breakdown of how I make my chili. If you decide to add beans to it, that’s up to you. Just know that you are wrong.

Here's what you'll need:

Cutting board

Good sharp knife

Big heavy pot or Dutch oven

Mix & chop

Ingredients:

5 lbs ground beef

3 Yellow Onions

3 Stalks celery

1 Green Bell Pepper

1 Red bell pepper

1 Yellow bell pepper

1 Orange bell pepper

1 Head of garlic

1 Jalapeño

1 Bunch Green Onion

1/2 Cup Chili powder

1 Tbsp Cumin

1 Tbsp Paprika

1 Tbsp Onion powder

2 Tbsp Garlic powder

1 Tsp Oregano

1 Tsp Parsley

Redmond Real Salt (adjust to taste)

Black Pepper

1/2 90% Cocao Bar Dark chocolate

2 Cartons of beef stock

1 8oz Can of Tomato Sauce

To get started, dice the onions and celery. Seed and dice the bell peppers and jalapeño. Set those aside. Mince the garlic set aside separately. For green onions, the sliced bottoms go in with the onions and peppers. The sliced green onion tops are set aside and saved for garnish at the time of serving.

Brown and strain the ground beef. While that drains add some fat to the pot and sauté your seasonings. Start with the onions, celery and peppers. Add the garlic after the other seasonings have cooked a bit. If you add the garlic too early it may burn. Once seasonings are softened, add the meat back in.

After adding the meat back in, add in all the spices, followed by the beef stock and tomato sauce. Also, if you felt like pouring in a beer of your choice at this point, I wouldn’t be mad at you. Bring it up to a and drop it down to a simmer. Once the liquid has reduced down, add the dark chocolate. Stir it in and it’s about time to eat. Also, adjust your seasonings at this point. You may want to use garlic powder, salt or seasoning salt to taste.

I like mine topped with cheese, sour cream and sliced green onion. Sometimes I drop a couple of sliced pickled jalapeños on there too.

Easy Low Carb Turkey Brine Recipe

Sat, 18 Nov 2023 14:28:51 GMT

Citrus & Herb Turkey Brine

This simple turkey brine with no added sugar has been used by me and my family over the last three years. It has been battle tested and has the stamp of approval from my family. So many brine recipes call for sugar, because technically it’s part of the process. For those looking to lower their sugar intake as much as possible, I find this to be a good alternative.

In this recipe, we rely on the natural sugars in the apple juice and fresh squeezed orange juice to provide that sweetness.

Here’s what you’ll need:

Brine Bucket

Chef's Knife

Ingredients:

2 Quarts Apple Juice

1 gallon cold water

1 cup Redmond Real Salt

1 tablespoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon white pepper

1 bunch of thyme

1 bunch of sage

8 cloves garlic

2 Naval oranges

3 Bay Leaves

There are plenty of great premade turkey brine kits on the market and you could certainly use one of those. Redmond Real Salt makes one, which is available online. Use my discount code “EATS” to save on your orders there. I am a huge fan of all their products.

The first thing you’ll need is a good brining bucket. I’ve resorted to using my lovely wife’s crafting trashcan in years past, but decided to make the investment in an actual brining bucket.

The process is very simple. Add all the ingredients to the bucket. Cut the oranges in half, squeeze out the juice and then drop them in the bucket. Also, peel the garlic cloves before dropping those in. Feel free to play with the recipe. You could slice an onion or even add some Monkfruit sweetener if you really wanted to have some extra sweetness. This is what I love about cooking.

Once the brine is mixed up, drop your bird in there. Then cover with ice. Keep it in the fridge or a cooler to brine. You should brine your turkey an hour for every pound. If you’re pressed for time and running behind, overnight will have to do.

Now that your bird is brined, take it out, rinse it off and pat it dry. Now you’re ready to roll! Whether you smoke, bake or fry, be prepared for a much juicier turkey.

I hope you found this recipe helpful. Let me know if you give it a try. Be sure to follow me on all my social channels.

Spatchcock Turkey On the Camp Chef Woodwind Pellet Grill

Here we are putting the brine recipe to good use. Your turkey will never be the same. Using a brine method for cooking your bird produces a much juicier result. Be sure to subscribe to my YouTube channel, join the community and drop a comment. It is so appreciated. Thank you for dropping by and I want to hear about your turkey cooking experience.

Keto Pancakes Low Carb and Keto-friendly Recipe

Sun, 08 Oct 2023 12:26:53 GMT

Low carb pancakes the whole family will love

These low carb pancakes are so easy and fast to whip up without making a giant mess in the kitchen. The kids get so excited when they see me making them.

Here’s what you’ll need:

⁃ Blender

⁃ Pancake dispenser

⁃ Spatula

Ingredients:

⁃ 7 eggs

⁃ 8oz Block Cream Cheese

⁃ 1/3 Cup Coconut Flour

⁃ 1 Tbsp Honey

⁃ 1/2 Tbsp Lakanto Monkfruit Sweetener

⁃ Splash of Vanilla Extract

⁃ Heavy shake of Cinnamon

⁃ Dash of Redmond Real Salt

Basically, all the ingredients get tossed in the blender. You can pour the batter right from the blender or use a fancy pancake pourer, like the one I use to pour directly onto which ever cooking surface or vessel you prefer to use.

I love my Lodge cast iron griddle. It allows me to cook a lot more pancakes way faster. I use some type of nonstick assistance between each pour. Sometimes cooking spray, but I prefer avocado oil or bacon fat instead.

Pour the batter and watch for bubbles starting to appear before flipping. Add the toppings of your choice. Some of us top with sugar free syrup and butter. I like to top with butter, fresh blueberries and a very light drizzle of raw honey. Sometimes the kids like to spread a thin layer of peanut butter between each pancake.

When choosing a peanut butter, it’s important to read the ingredient label. Most peanut butters are loaded with highly processed, toxic seed oils so steer clear of those.

I hope you enjoy this easy recipe! Be sure to follow me on all social platforms for more fun home cooked food.

Smoked Grass Fed Oxtail Stew in cast iron on the Kamado Grill

Fri, 29 Sep 2023 16:19:10 GMT

Oxtails are rich and loaded with bold flavor

We try to hit the Baton Rouge Farmer's Market downtown at least once a month. My favorite vendor has got to be the Gonsoulin Land & Cattle . Great people and great conversation. In the past, I've called an made requests which is so convenient. They have beef heart that is already cubed up, which if you've ever had to clean a beef heart yourself you know that it can be a tedious task.

I started by loading the kamado up with premium lump charcoal from FOGO Charcoal and getting the fire going. I tossed a couple of Westernwood pecan chunks on the fire and got that beautiful blue smoke rolling. I season the oxtails with my own seasoning blend that I make with Redmond Real Salt , then let the oxtails smoke for about an hour before pulling them aside and popping the cast iron dutch oven on the grill.

I add some bacon fat to the pot and started to saute some yellow onions, yellow bell pepper and Mt. Olive pickled jalapeno slices. I also added some minced garlic after the peppers and onions were softened a bit. I added the oxtails to the pot along with enough beef broth to cover them, then popped the lid on the dutch oven and let them cruise for about an hour. I take the lid off to check the progress and add more liquid if needed. At this point I added some seasoned sliced mushrooms to the party. If you add them too early they'll disappear. I let this simmer until the meat fell off the bone.

I do take the meat out of the pot and remove all the bones, which makes serving it up to the family a little more hassle free when its time to eat. This rich hearty stew screams comfort food. I usually give it an additional sprinkle of parsley just before serving which my kids say makes any meal automatically fancier.

Thanks for watch and reading along. I hope you enjoy.

Smoked Alligator Cheesecake on the Camp Chef Woodwind Pellet Grill

Sun, 28 Aug 2022 10:54:43 GMT

Savory cheesecakes make great appetizers

Ok y’all! �� Here’s the rundown on my savory smoked alligator cheesecake. It took a ton of planning. I got a late start and worked into the night styling this photo and trying to get the perfect shot. This was an entry for a Halloween themed cooking contest. I can't say enough great things about the team over at Chris's Specialty Foods . If you're looking for a source for great specialty meat products, I highly recommend shopping with them.

- 2 cups smoked alligator

- 2 slices bacon

- 2 cups smoked Gouda

- 3 blocks cream cheese

- 1 bunch green onion tops

- 1 bunch green onion bottoms

- 1 yellow onion diced

- 1 jalapeño

- 3 cloves garlic

- 3 large eggs

- 1 cup heavy cream

I started by sitting the cream cheese out to soften and prepping out all the ingredients. I diced the onion and jalapeño. Sliced 1 bunch of green onions, tops and bottoms. Minced the garlic and sliced the bacon. Shredded the smoked Gouda and diced up the leftover smoked alligator.

In a heavy bottomed skillet I fried the bacon and rendered the fat. Set the bacon bits to drain on a paper towel. To the bacon fat, add the green onion bottoms, yellow onion and jalapeño. Sauté until softened and then add the minced garlic, being careful not to burn it. Pull it from the fire and let it cool.

In a large mixing bowl, add three 8oz blocks of cream cheese, sliced green onion tops, bacon bits, sautéed onion/jalapeño mixture, smoked Gouda and smoked alligator. Mix well. In a separate bowl beat 3 eggs then stir in one cup of heavy whipping cream. Add the egg and cream mixture to the bowl and mix well.

Pour mixture into a lined or greased springform pan and smoke for about 1 hour at 375 degrees until solid and golden brown. Let it cool in the refrigerator overnight. I used the @campchef woodwind #pelletgrill �� You could smoke it on whichever grill or smoker you have. You could also simply bake it in the oven.

We served ours with pork rinds. I saved the head and the feet from my previous cook to use in my photos. You could do this with shrimp or crab which also tastes amazing.

Budget Friendly Coffee Rub with Dollar Tree Spices

Sun, 13 Mar 2022 23:54:52 GMT

Coffee rub pairs perfectly with beef

We popped into the Dollar Tree the other day to grab some things for the kids and while we was there I decided to see what type of rub I could put together for under $10. So here’s my #coffee #bbqrub I made to use on a #beef roast. I grabbed all these ingredients from the Dollar Tree and it was more than enough to make 3 batches.
.
ESPRESSO COFFEE RUB
- 1/4 CUP GROUND ESPRESSO
- 2 TBSP PINK SALT
- 2 TBSP BLACK PEPPER
- 2 TBSP GARLIC POWDER
- 2 TBSP ONION POWDER
- 2 TBSP CHILI POWDER
- 1 TBSP CUMIN
- 1 TBSP PAPRIKA
- 1/2 TBSP CAYENNE PEPPER
.
If you make it, be sure to tag me and let me know how you like it. To be completely honest, I dropped an extra dollar on this sassy shaker that I just had to have. �� I won’t count it as a purchased item because I can use it over and over again. Happy grilling!

Keto Friendly Meatball Subs

Wed, 02 Mar 2022 02:20:42 GMT

Keto Meatball Subs Drop the hoagie Rolls

The kids have been asking for meatball subs. I made theirs on hoagie rolls and mine without.

For the meatballs I used 80/20 ground beef and some ground pork. I addd some crushed pork rinds and grated Parmesan cheese. I seasoned it with salt, black pepper, garlic powder, onion powder, dried basil and parsley.

Once it was all mixed up I rolled them up and put them on a greased sheet pan. Baked in the oven on 375 degrees until the internal temp hit 160 degrees.

Now to assemble! I placed a few pepperonis down, then pizza sauce, the meatballs and topped it with mozzarella and a couple slices of provolone.

Back into the oven to get the cheese nice and melty!

Y’all follow @the_falcon_eats on Facebook, Instagram and TikTok!

#meatball #meatballs #meatballsub #lowcarb #keto #ketofriendly #ketolife #ketolifestyle #ketovore #groundbeef #groundpork #porkrinds #foodblog #dadlife

Grilled Cheeseburgers on the Kamado Grill

Mon, 13 Dec 2021 19:23:21 GMT

Cheeseburgers Grilled on the Kamado

Mixed up some burgers to grill on the kamado. I used 80/20 ground beef and some breakfast sausage. Seasoned with BBQGuys beef rub.

I cooked them over the fire until they hit about 160 degrees. Cheese on some because I never know who’s gonna say they don’t want it.

Smoked Baby Back Ribs on the Camp Chef Woodwind

Sun, 12 Dec 2021 19:02:51 GMT

Easy 3-2-1 Pellet Grill Ribs

Getting some #babybackribs on the #campchefsmoker this morning. Patted them dry, pulled the membrane off, hit them with some @frenchs yellow mustard and then some of that @bbqguys rub. I like to let them sweat a little and the. Hit them again with a bit more rub. Got the pellet grill up to about 250 degrees and letting them roll for several hours.

Smoked these baby backs low and slow yesterday. They took about 6 hours at 250 degrees. I’m really happy with how they came out. I seasoned one wrap with BBQGuys Memphis Rub and the other with my own rub.

Whole Smoked Alligator on the Camp Chef Woodwind Pellet Grill

Tue, 12 Oct 2021 23:14:59 GMT

Smoked Alligator Recipe

Well here it is! So excited about this cook. I scooped up this whole gator from Chris Specialty Foods. it’s gator week over there so swing by and grab some. The have alligator sausage, alligator meat and all kinds of other game day goodies! Tell them I sent you.

Once I had the gator prepped, I mixed up the brine. It was pretty basic. I used 4 cups of salt and a 1/2 cup of @tonychacheres along with 5 gallons of water.

After a nice long brine bath, I patted homeboy dry with several paper towels. Then hit it with the @frenchs yellow mustard and a nice sprinkle of my bbq rub.

Fired up the @campchef woodwind and set the temp for 250 degrees. I put the alligator on the top rack and placed a water pan underneath on the bottom rack. I sprayed it every 30 minutes until the internal temp hit 165 degrees.

Once it came up to temp, I gave it a light coat of @sbrbbq no sugar added hickory bbq sauce. And let it sit in the pellet grill for a bit to tack up.

We shredded the meat and made sliders for the kiddos. I basically ate most of my dinner standing at the tray. We ate the meat near the cheek first which was amazing.

If you’ve never tried alligator before it is quite an experience. Some pieces taste like chicken, others like dark meat turkey. A few bite had a hint of fish taste, but not fishy in a bad way. It reminded me of bass. A couple pieces even reminded me of ham.

I really appreciate everyone following along with this cook. Reaching out to me in stories. I feel so thankful that I am able to share my cooking adventures with you.