Keto Recipes for BBQ Lovers

Well, it sounds like the world has finally caught up with us. We've been celebrating high-fat recipes our whole lives! At AmazingRibs.com, we love cooking with and eating all forms of fat from pork fat to butter to cheese because they're delicious! And now there's some research showing that a high-fat, low-carb diet (the keto diet) might actually be good for your health. Go figure. Whether it's true or not, we have all the keto friendly recipes you can shake a stick at. It's a barbecue website after all. We don't publish a lot of recipes for pasta. And not all our sauces are full of sugar.

If you're new to the keto diet, it is a high-fat, low-carbohydrate diet. Essentially, you concentrate on eating more animal and vegetable fats like butter and nuts, while eating fewer high-carb foods like bread, pasta, grains, sugar, and starchy fruits and vegetables. Severely restricting carbohydrates like this forces your body to burn fat instead of carbohydrates for energy, a metabolic state known as ketosis. The "ketogenic diet" was first developed in the 1920s to treat epilepsy in children, and the term itself was coined by one of its principal researchers, Dr. Russell Morse Wilder, at the Mayo Clinic. Dr. Wilder found that the ketogenic diet is effective at treating pediatric epilepsy. Even to this day, about half of children on a keto diet experience 50% fewer epileptic seizures. But doctors treating epilepsy now prescribe anticonvulsive drugs more often than a ketogenic diet.

However, the keto diet has become popular again because of two things: 1) the low-carb dietary craze of the past couple decades, and 2) a surprising side effect of this diet: weight loss. Yes, eating fewer carbohydrates and more fat just might help you lose weight. No, it's not guaranteed. And the jury is still out about whether the keto diet is an effective long term weight loss strategy. But it surely is one of the more tasty diets out there. If you're a flavor hound who's cutting carbs and looking for high fat, keto friendly recipes, we've got 'em in spades. Below are some of our favorites. None of these recipes includes grains. One or two spice rubs and marinades call for a tiny amount of sugar, and you can simply leave the sugar out of the recipe. It is not crucial. As for cooking fats, replace whatever is called for in the recipe with your favorite keto friendly fat, whether it's rendered beef tallow, lard, olive oil or coconut oil. 

"Pork fat rules."

Emeril Lagasse
surf and turf
Romance is in full bloom with this mouthwatering take on traditional surf-and-turf. Delectable lobster tails are poached in butter then sliced and served atop a smoky and perfectly seared beef filet in this recipe for lightly smoked filet mignon and butter poached lobster! Your loved one will surely thank us after! read more
Roast
There are some tricks to making great prime rib, tenderloin, round, rump, and other beef roasts. Discover our secrets for cooking and serving a juicy, tender beef roast that is evenly cooked from edge to edge with a deeply flavored crust. Our top secrets? Embrace the reverse sear! read more
Smoked Nuts
Spicy, savory, sweet roasted nuts are always a hit as a snack. Serve them straight, mixed with dried fruit, or sprinkled as garnish on your favorite dishes. If you don't have a smoker or grill you can make most of these recipes just fine in your indoor oven, though they will lack the deep smoky flavor of the grill. read more
smoked brisket being sliced at Blacks BBQ restaurant
If you've ever wondered how to smoke a brisket, behold the best smoked brisket recipe ever! It all begins by selecting the right brisket, followed by how to season brisket, how long to smoke brisket, how to wrap brisket, how to slice brisket, and more. Follow this easy BBQ brisket guide for mouthwatering results! read more
Smoked and Sliced Beef Chuck Roast
Chuck roast becomes as moist, tender, and flavorful as traditional Texas brisket in this recipe that smokes and then slices the roast. Taken from the shoulder of the steer directly above the brisket, chuck roast offers as much flavor as its neighboring cut but at a much more manageable price and weight. read more
Smoked and Pulled Chuck Roast
Chuck roast has never tasted better. By using a low and slow barbecue technique, this already flavorful cut of beef picks up the wonderful taste of smoke and is rendered juicy and tender enough to pull into shreds. When shredded, the beef can be used for tacos and countless other dishes. read more
tuscan ribs
Ribs have never tasted better than with this tested recipe for Tuscan Marinated Ribs. In Italy pork on the grill, carne di maiale alla griglia, is extremely popular as are fresh herbs. This recipe features a flavorful herbed oil and vinegar marinade and roasting without smoke. The results are complex and exotic. read more
chateaubriand medium rare
Beef tenderloin is the most tender muscle on the steer. This cut is thick on one end and thin on the other. The best way to prepare it is to trim it into chateaubriand and other choice cuts before cooking. Learn how in this simple recipe for the best beef tenderloin you ever tasted. read more
Smoked Louisiana andouille sausage
Andouille sausage is the soul of New Orleans Creole cooking. It is spicy, garlicky, and smoky. Here are two ways to make this delicacy. First is a recipe for classic Louisiana andouille sausage made by curing the pork. The second recipe is a shortcut using cured ham. read more
the perfect sous vide sous-b-q ribeye steak
Grilled ribeye steaks are always a crowd favorite but it is easy to overcook this pricey beef cut. By starting the in a sous vide water bath, the ribeye is slowly cooked at its desired internal temperature in order to ensure it remains moist and tender. The steak is then reverse seared on the grill for smoke and char. read more

grilled pork belly

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