Mushrooms – Caveman Keto https://cavemanketo.com Weight loss through low carb cooking Tue, 27 Feb 2018 11:11:40 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.10 Beer Can Burgers https://cavemanketo.com/beer-can-burgers/ https://cavemanketo.com/beer-can-burgers/#comments Sun, 31 May 2015 17:46:36 +0000 https://cavemanketo.com/?p=5518 The snow has finally melted, the weather has warmed up and that can only mean one thing, it’s the start of grilling season (in Boston)! My in-laws got us a kick butt Weber Grill for Christmas that we have just been able to assembly and start using. I apologize in advance for all of the …

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The snow has finally melted, the weather has warmed up and that can only mean one thing, it’s the start of grilling season (in Boston)! My in-laws got us a kick butt Weber Grill for Christmas that we have just been able to assembly and start using. I apologize in advance for all of the amazing keto grilling concoctions I’m planning to post over the coming months. I wanted start out with something truly epic, worthy of the stunt cooking genre. Enter the Beer Can Burger! Note that there is no beer in the actual food, you can use any can like a diet coke but the original recipe all over the internet uses a beer can.

Hickory Wood ChipsFor this recipe, we want to cook the burger over indirect heat and with some smoke. Depending on your style of grill it may have a place to put Smoker Wood Chips, if not, you can make your own little smoker packet.  Place the wood chips in the center of some foil. Wood Chip PacketThen fold the sides over.  Make several slits on the top of the foil to let the smoke out. Alternatively, if you think you’re going to use your grill to smoke a lot, you can pick up a Stainless Steel Smoker Box that holds the wood chips.Wood Chips on the grill over direct heatAs I mentioned before, you want to setup your grill for indirect heat. Start by preheating it to warm up all the various metal parts of the grill.  Then lower the heat to 300 degrees and turn on just one of the burners.  In my case, this grill has three so I used the far left burner for the direct heat and placed the wood chips on that section.  The right section has the burners off and is where we’ll cook the meat.Ground Meat BallsForm the meat into large, equally sized balls.  I ground my own meat out of Beef Chuck, Beef Short Rib and Bacon, but you can just buy beef from the store.  Note that 5 is completely arbitrary, you can scale this to any size.  You do want large balls, at least 10 Oz for this to work.  Beer Can in BurgerTake your can and smush it into the ball.  You want to push it almost all the way down.  Then form the meat around the side of the can as shown.  Some people said you didn’t need to lube the can but I found that spraying it with Pam helped with the extraction.Bacon Wrapped Beer CanThen wrap two pieces of bacon around the outside.Bacon Burger BowlYou then extract the can and you’re left with a bacon wrapped beef bowl that you can put pretty much anything into!Seasoned Bowls on Sheet PanHere’s the Beer Can Burgers ready for stuffing!!Beer Can Burger Stuffing OptionsI fried up a variety of different toppings to put into the burgers but you can put anything you want.  From top to bottom, left to right we’ve got Onions, mushrooms, Pepper Jack Cubs, Green Peppers and Brussels Sprouts!Filled Beer Can BurgersHere’s what the inside looked like after I added the ingredients.Stuffed and Topped Beer Can BurgersThen I topped it with some shredded cheddar cheese for good measure.Beer Can Burgers on Indirect Heat on GrillCarefully place the burgers on the grill, close the lid and wait an hour!  Resist the urge to open the grill or move the burgers around.Finished Beer Can Burger on the GrillHere’s a shot of the finished burger on the grill.  Words can’t describe how awesome these turned out!!Beer Can BurgerHere’s an action shot of the burger.  As you can see the indirect heat cooking method kept the burger nice and medium rare while melting the cheese and cooking the bacon. Mmmmmm!

Beer Can Burgers
 
Author: 
Nutrition Information
  • Serves: 5
  • Serving size: 1 Burger
  • Calories: 963
  • Fat: 73g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 66g
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 50.00 Oz. Ground Beef
  • 10 slices Bacon
  • 2.50 Oz. Pepper Jack Cheese, cubed
  • 2.50 Oz. Extra Sharp Cheddar Cheese, shredded
  • 150.00 g Sliced Fresh Mushrooms, cooked
  • 150.00 g Brussels sprouts, cooked
  • 150.00 g Green Peppers, cooked
  • 150.00 g Onions, cooked
Instructions
  1. Preheat the grill to 300 degrees and setup for indirect heat
  2. If adding smoke, place a handful of smoker wood chips in a smoker box or some aluminum foil with holes cut out and place over the lit burner
  3. Divide ground beef into equal portions and form large balls
  4. Push a can (Doesn't have to be beer) into the ball and smush it
  5. Using your hand, form the meat around the can, pushing it up and evenly around the can
  6. Wrap two pieces of bacon around the base of the meat
  7. Extract the can, fill the hole with anything you want, I used cooked mushrooms, Brussels Sprouts, Green Peppers and Onions
  8. Top with cheese
  9. Place on the grill and cook using indirect heat for 1 hour
Weber Spirit E320 Grill
Sure, you can cook just about anything in a cast iron pan, but sometimes you just want those seared grill marks on your meat. A grill is the perfect addition to any keto kitchen.
Stainless Steel Smoker Box
Add that extra wood smoked kick to your BBQ without investing in a dedicated smoker! Just add some wood, sit it over the burner on the grill and you’re smoking!!
Variety of Smoker Wood Chips
Grab this variety pack of smoker wood chips to experiment with adding smoke to your grilling experience. Perfect for Pork, Beef and Chicken!!

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Steak with Mushroom Port Sauce https://cavemanketo.com/steak-mushroom-port-sauce/ https://cavemanketo.com/steak-mushroom-port-sauce/#comments Mon, 01 Sep 2014 15:31:11 +0000 https://cavemanketo.com/?p=4736 Beef. Its what’s for dinner, tonight at least! Steak is one of my go to meals because its really easy to just grab some from the grocery store, pop in a cast iron skillet, and have dinner ready in a matter of minutes. I also think that by using the method below, its easy to …

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Beef. Its what’s for dinner, tonight at least! Steak is one of my go to meals because its really easy to just grab some from the grocery store, pop in a cast iron skillet, and have dinner ready in a matter of minutes. I also think that by using the method below, its easy to control the final temperature, something that I always struggle with on the grill.Seasoned SteakStart with a nice cut of Ribeye and apply salt and pepper to both sides.Melting ButterThen melt some butter into a cast iron skillet.  Note that we are going to finish this in the oven so it really does have to be a cast iron skillet. Also, I’m using butter here as opposed to my normal bacon grease because it gives a nice crust to the meat.Steaks in Cast IronGet the pan nice and hot before slapping down the beef. During this stage our goal is to seal in the juices by searing the meat and also to develop a nice crust.  Splatter ShieldMake sure to use a splatter shield as it will splatter a lot at this temperature.Steaks with CrustAfter 2 minutes, flip the steak over and sear the other side.  You can see the nice crust that developed from the sear. After this step, throw the steaks in a 450F oven for how ever many minutes are necessary to get it to 5 degrees less than the desired finish temperature. So for medium rare, I’d take it out at 130 and after it sits, it will continue cooking and finish at 135. I use a thermapen to measure the temperature.  For the steaks shown, this was 12 additional minutes and I flipped it once.Flambeing the MushroomsNow the fun part! Set the steaks aside and cover with foil so they can rest and then add the port wine and mushrooms to the pan. If using a gas stove, tilt the pan till it kisses the flame and it should like the port on fire! It will go out by itself in a matter of seconds, then add the cream and continue to reduce the sauce.Mushroom SauceEventually, when the sauce and bubbles look like this, the sauce is done.Finished Steak DinnerFinish the dish by pouring the sauce over the steak and topping with the mushrooms.Steak with Mushroom Port Sauce

Sooo good!

Steak with Mushroom Port Sauce
 
Author: 
Nutrition Information
  • Serves: 2
  • Serving size: 1 Steak
  • Calories: 984
  • Fat: 62g
  • Carbohydrates: 6g
  • Sodium: 501mg
  • Fiber: 3g
  • Protein: 102g
  • Cholesterol: 322mg
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 Lb Ribeye Steak
  • 10 Oz. Mushrooms
  • 2 Oz. Heavy Cream
  • 4 Oz. Port Wine
  • 1 Tbsp Butter
  • Salt and Pepper to taste
Instructions
  1. Preheat oven to 450F
  2. Salt and Pepper both sides of the steaks
  3. Heat a cast iron skillet on high
  4. Melt butter until bubbly
  5. Cook the steak for 2 minutes per side then transfer to the oven for finishing
  6. Cook in the oven until internal temperature reaches desired level (135 for medium rare)
  7. For these steaks, it was 12 minutes, flipping at 6 minutes
  8. Once steaks are done, set aside and cover with foil
  9. Add port to the pan to deglaze and scrap the good bits of burnt stuff off the bottom
  10. Add mushrooms and cream, then light on fire
  11. Once the sauce has thickened, pour over the steak and serve!
Notes
Make sure the pan you use is oven proof to 450 degrees. I recommend cast iron and make sure to remove any handle holders you may have on it.
 

Lodge 12-inch Cast Iron Skillet
The only pan you really need. Once properly seasoned, this pan can cook anything you can imagine! Lasts forever and never wears out.
Thermapen
This probably shouldn’t be the first thing you buy for your keto kitchen, but eventually, you’ll end up buying this thermapen. It seams ridiculous to blow $80+ on a temperature probe but once you go through 5 other cheap ones, or burn your hand waiting for the temperature to stabilize, you’ll wish you just picked one of these up. Its way faster and more accurate at reading temperature and I now almost exclusively cook meat to a done temperature rather than a specific time.
Splatter Shield
This is the same concept as the microwave cover but for your pans on the stove. Bacon grease splatters. A lot. Like an insane amount! Every time you make a dish like Blackened Pork Chops you’re going to get grease all over the stove, all over the floor, and all over the walls. Avoid that and get a splatter shield.

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Sauteed Mushrooms https://cavemanketo.com/sauteed-mushrooms/ https://cavemanketo.com/sauteed-mushrooms/#comments Sat, 18 Feb 2012 15:14:05 +0000 https://cavemanketo.com/?p=307 I’m always looking for new ways to add vegetables to my diet.  This is a very simple recipe for creating a quick side for any main dish. Here are the finished sauteed mushrooms with some Parmesan on top and the BBQ Pot Roast. Chop up some mushrooms.  Alternatively, you could buy pre sliced mushrooms. Heat …

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I’m always looking for new ways to add vegetables to my diet.  This is a very simple recipe for creating a quick side for any main dish.

Finished MushroomsHere are the finished sauteed mushrooms with some Parmesan on top and the BBQ Pot Roast.

Chopped MushroomsChop up some mushrooms.  Alternatively, you could buy pre sliced mushrooms.

Hot skilletHeat some fat in your trusty skillet.  I used 3T of bacon fat.  As I’ve mentioned before I store all the fat from cooking bacon in my bacon grease keeper.

Cooking MushroomsThrow the mushrooms the skillet with the bacon grease.

Seasoned MushroomsCook the mushrooms down until they look like this.  Then season with salt, pepper and powdered garlic.

Plated MushroomsPlate it and your done!  For an added bonus, grate some Parmesan cheese on top.

Sauteed Mushrooms
 
Author: 
Nutrition Information
  • Serves: 2
  • Serving size: 1
  • Calories: 185
  • Fat: 17
  • Carbohydrates: 4
  • Fiber: 1
  • Protein: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 10 oz White Button Mushrooms
  • 3 Tbsp Bacon Grease
  • To Taste Salt, Pepper, garlic
  • 1 tsp Parmesan Cheese
Instructions
  1. Slice Mushrooms
  2. Cook in bacon grease in skillet
  3. Season with salt, pepper and garlic powder
  4. Grate Parmesan cheese onto mushrooms

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