My night shift was busy again so I was glad I packed healthy eats: leftover Asian cauliflower fried rice, dark chocolate (yes, this is healthy), and some sliced Braunschweiger and bell peppers.
When I got home in the morning, I found Fitbomb experimenting in the kitchen. He baked everyone ham and egg cups…
…and I topped mine with a tangy lime-Tabasco sauce (which he also concocted). What’s not to love about this guy?
Afterwards, I tested a new technique for slow-roasting cowboy chops that I learned from Ryan Farr’s Whole Beast Butchery. I took out the steak I salted last night…
…seasoned it with Tabil, and slow-roasted it in the oven at 250 F until the internal temperature reached 132 F. I finished off the steak under the broiler…
…let it rest for 10 minutes…
…and sliced it up.
Perfection. Ryan Farr is totally the master of all things meat. I normally like to sous vide my chops but this technique yields awesome results – and you only have to invest in a cheap thermometer.
(If you’re wondering, I stored the steak in the fridge as emergency protein ‘cause I can’t polish off a 3-pound steak by myself.)
When I finally woke up in the evening, I sauteed a bag ‘o spinach with chopped garlic and ghee..
…and reheated some Thai chicken curry.
Here’s my dinner bowl:
After dinner, I chugged an espresso and headed to work.
Hey! Who’s going to the PaleoFX12 Symposium in Austin in March? It sounds awesome…
