MEAT THERAPY DIET is a Four-Letter Word

D I E T

IS A FOUR-LETTER WORD IN BBQ

People often ask me how I can cook and eat barbecue all the time without having sky high cholesterol or my cardiologist on speed dial. As far as I know, my labs are perfectly fine [if I don’t check them]. If I am being honest with you (and myself) my cholesterol might be a smidge on the high side, but #worthit. YOLO, right?! Right. The truth is, there are ways to partake and enjoy the outdoor cooking lifestyle without clogging your arteries.

Now let’s be clear here, we aren’t dieting, diet is a four-letter word in BBQ. Throughout the years I have had to create a balance to continue to look this sexy. Even the great Julia Child said, “the only time to eat diet food is while you’re waiting for the steak to cook.” Besides rich red meats, cooks can include low-fat proteins like turkey breast or rich sources of omega-3 fatty acids like salmon, both contributing to heart health and brain function.

Moral of the story, wellness isn’t just about what you put in your mouth. It is the state of being in good health with dimensions including mental, physical, and spiritual aspects. Wellness for me comes from therapy that won’t leave me broke, crying, and questioning all my life’s decisions.

“THE ONLY TIME TO EAT DIET FOOD IS WHILE YOU’RE WAITING FOR THE STEAK TO COOK.” -JULIA CHILD

BOURBON ORANGE GLAZED SALMON: GRILL SALMON AT 400 DEGREES, WHEN SALMON IS TEMPING 115 DEGREES (LAST 5 MINUTES OF THE COOK) SLATHER THE SALMON WITH A MIXTURE OF ¼ CUP MIKE’S HOT HONEY, 3 TBSP TX WHISKEY STRAIGHT BOURBON, AND ½ FRESH SQUEEZED SMOKED ORANGE. PULL AND LET SIT FOR 5 MINUTES, THEN ENJOY!

SMOKED TURKEY BREAST: SMOTHER BONELESS TURKEY BREAST IN DUKE’S MAYONNAISE, SEASON THOROUGHLY WITH MEAT CHURCH HOLY COW. SMOKE AT 225 DEGREES UNTIL IT HITS 160 DEGREES INTERNAL. LET REST FOR 15 MINUTES AND SLICE UP TOPERFECTION.

Some of my favorite and easiest smoked recipes are healthy or can be made healthier. If you are a lover of the keto lifestyle and don’t want to give up chips and dip, try this Smoked Buffalo Chicken Dip (pictured pg. 14) served with celery and carrot sticks or pork rinds instead.

SMOKED BUFFALO CHICKEN DIP

Ingredients: 16 oz Smoked chicken breast shredded with Meat Church Holy Gospel 8 oz Cream cheese 1 lb. Bacon (cooked and crumbled) 1/2 cup Shredded cheddar cheese 1/2 cup Shredded mozzarella cheese 1/2 cup Low-carb wing sauce (I use Frank’s Red Hot) 1/4 cup Ranch dressing 1 Chopped Jalapeño 1 tbsp Meat Church Holy Cow

Combine all ingredients and put in a cast iron skillet or baking dish. Throw on the smoker at 275 degrees using a light to medium smoking wood pellet like hickory. When the top starts to brown and bubble, top with more cheese, crumbled bacon, and jalapeño. Run another 15 minutes then pull, serve, and enjoy!

CRAVING MORE? @MEAT.THERAPY

Jeffrey Yarbrough

President & Broker 214-207-7719

Many of you know me as Jeffrey, the Texas restaurant bar guy, however, my day job is commercial brokerage with bigInk Commercial Real Estate.

Our small and enthusiastic bigInk Commercial Real Estate

team helps:

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