Smokin’

If you haven’t tried smoking meats yet, take some time to try it this weekend. It’s easy, doesn’t require expensive cuts of meat, gives you delicious results and a number of low cal, low carb meals. I don’t need to go into a bunch of details because there are ample sites for that along with simple instructions and recipes that come with a smoker or grill. But the skinny (pun intended) on the process is it’s meat cooked slow under low (250 degree) heat with a little wood for smokey flavor. Don’t overdo the smoke. A little goes a long way. I’ve also found that I add the wood smoke after the meat has been cooking for a while. Seasoning rubs are the low calorie choice for flavoring.

Once done, wrap the flavorful meats in foil NEVER PLASTIC WRAP OR BAGS. Plastic will give it an odd taste. Foil leaves it pure and fresh tasting. It will freeze well too, so don’t eat it all at once.

TODAY: (This weekend) TRY SMOKING SOME LOW CALORIE, HIGH PROTEIN MEATS.