There's some great looking food being cooked in the above pictures but for the first time in my life, I weighed in at 236 for my 6 month checkup. When I had my operation in early March I was 219. Since I've been on the treadmill, doing more work outside, not eating two plates at supper, I've dropped just over 7 pounds. 216 is the target weight so once we hit the festive season, there will be room. Keep posting the pictures, it's making drop the weight quicker so I can enjoy some of the above.
I admit this wasn't off the grill or smoker. But sometimes breakfast for dinner really hits the spot.
Fried chicken tonite at the compound....dark stuff is spicy chicken tenders...light stuff is thigh meat sliced up and seasoned
This dry aged 1.5" thick T-bone was calling my name at the butcher yesterday. I put it in the sous vide for 3.5hrs @130° then seared it on the pitboss for about 45seconds a side. Also gave a new seasoning called yardbird a try on some thighs. It was fantastic! Probably my favorite poultry seasoning so far.
It's definitely a struggle cooking like this and maintaining a healthy weight. I float between 200-220 (summer/winter). Just have to keep active and thankfully my job is pretty labor intensive some days so that helps. I have a hard time actually exercising but i try to do a round of 50-100 pushups everyday.
It's killer....sounds weird but tastes awesome. Making some jalapeno popper dip with it tonight. Next time I'm going to make a cheesecake with peach bourbon topping when our peach tree is ripe.
