Despite its status as a lesser-known butchers cut, the tenderness and beefy flavor of tri-tip have made it a favorite in our home. The seductive aroma of vaporized red wine mixed with smoldering oak make cooking my Wine Barrel Oak Smoked Beef Tri-Tip almost as enjoyable as eating it.
Oak Smoked Tri-Tip: An Authentic Wine Country Steakhouse Experience🍷🥩
Hands down the best aspect of ketogenic ...
One of the questions I see the most regarding keto diets is what you can drink as far as booze. The short answer is that beer is out, hard liquor is in, and wine are sort of provisionally in. I say "provisionally" because it really comes down to the style in which they wine is made. It runs a continuum from keto-busting sweet to totally bone dry. Hard cider is much the same situation, but there are few if any options as far as "keto hard apple cider" in stores.
So, why is that? I think there ...
Keto Red Wine Hot Chocolate is epitome of a great spiked winter beverage. Dark, rich, and sweet -- with a little kick in the back of your throat from the alcohol in the wine. It's also a recipe that almost didn't happen. Originally, I judged it as too gimmicky and therefore unlikely to be good despite its considerable social media curb appeal. It's sort of hard to argue with the intrinsic draw of chocolate and wine.
I try to keep a clear theme in my recipes. In other words, something has to ...
Are any of you big "South Park" fans? There's a classic and now-famous episode called "Simpsons Already Did It" (S6E7) whose theme is basically that no matter what plotline for the show you could think of, the long-running prime time cartoon "The Simpsons" already did it. It's tough stepping into a domain where the greats have been working for a long time.
When it comes to the work of Carolyn Ketchum, that motif also runs through the minds of low carb food bloggers. Through her peerless low ...
"Your Keto Carolina BBQ sauce is a great salad dressing!"
That's not really what pitmasters want to hear from their wives when they unveil a new BBQ sauce recipe they have spent countless hours perfecting, is it?
One of the really interesting (and humbling) aspects of any sort of creative work is the realization that once you put something out there for the world to consume and hopefully appreciate, it's not really yours anymore.
Now, I don't mean that it's "not mine" in the sense that ...
