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On Saturday I will smoke 2 pork butts and 1/2 of a loin. I did a simple brine of about 3/4 of a gallon of apple juice, and handful of kosher salt, and bulb of vampire repellent smashed with my meat tenderizer and 2 smashed habaneros. I used a dedicated cooler just for brining purposes. On Saturday I will dry the meat and use my "mystery mix" rub. The mystery is because it is the leftovers of previous rubs that I've made that I store in a container until it is full. Once full I use it on some pork because it goes so well with many different spices.
Reduced sugar Ketchup...(still uses real tomatoes and splenda) - and taste to me like the real thing.
no sugar added mayo (hard to find)
real horseradish...
Hala. RNY 5/14/2008; Happy At Goal =HAG
"I can eat or do anything I want to - as long as I am willing to deal with the consequences"
"Failure is not falling down, It is not getting up once you fell... So pick yourself up, dust yourself off, and start all over again...."
Of all the new recipes I have made over the last year, this is by far one of the very best. The flavor is out of this world. I substitute cauliflower rice for the basmati rice.
http://www.delish.com/cooking/recipe-ideas/recipes/a35985/sp icy-curried-lentils-recipe-ghk0114/
Enjoy!
I'm one who typically does need something to dip drier meats (like chicken breast) in - that little bit of moisture greatly helps!
As Dub mentioned, plain greek yogurt (i use nonfat) is a great base for a dipping sauce. You can add whatever spices/herbs/other sauces you want to it. I've added plain hot sauce at times and at times mix in a little mustard (actually that is my go to chicken salad base - greek yogurt and mustard). But my current faves are a little greek seasoning or curry powder or some Penzey's Fox Point seasoning (gives a flavor reminiscent of ranch dressing). If you've never heard of Penzeys - check them out online, lots of great quality, reasonably priced spice blends. Mixing a little pesto in with the yogurt is another good option. as you can see - I play with yogurt a lot 
High Weight at Consultation December 8, 2015 - 442lbs
VSG Surgery Weight June 17, 2016 - 364lbs
As the recent post describes, I've soaked my beans in many ways! I prefer the canned beans for easy prep and because of the texture.
Sounds delicious and quick to prepare, thanks for the recipe. The use of sausage instead of ground beef or ground turkey is something I need to try.
Based upon a recent post, it is best that you used canned beans and didn't describe how you "soaked your beans".
:)
Mayo & sriracha sauce can be mixed to make an interesting sauce. Toss in some horseradish and minced garlic and it can go to many flavor levels.
Greek yogurt can be used for a great deal of things, too.
I am a lover of plain old yellow mustard as well as the various course ground mustards.
Hot sauces......I groove on those, too. There are at least a dozen different brands in my fridge right now.
Many new salad dressing on the market that are ultra low carbs. Gotta watch the labels, though as they can still be very calorie dense.....but some celery dipped in them can be a tasty crunchy treat.
Live, love and make the most out of what your surgeon has done for you...........live your life without excuses and without regrets.
I love Arizona Gunslinger Habanero Sauce. I use green enchilada sauce and fair amount. Wasabi and soy. Can you tell that I like spice?
ReginaL · 3 replies · 980 views
