Recipes

These blackened salmon bites with a Keto gravy were a staple for us when we were on the diet, now we share the recipe with you! If you are looking for a quick, high-fat, and zero-carb snack or dinner option, this Easy Keto Krackbites recipe is guaranteed to satisfy your savory cravings. The beauty of making a batch of Easy Keto Krackbites is how incredibly fast they cook up. By cubing fresh salmon filets, dust-coating them in premium spices, and flash-frying them in hot butter, you get an incredible blackened crust while keeping the inside perfectly tender and flaky. 🧀 Ingredients & Cooking Instructions The Salmon Base: Cube fresh, skinless salmon into bite-sized pieces. Pat them completely dry before seasoning to ensure a crispier exterior. The Seasoning: Toss the cubes generously in a blend of DB180 All Purpose and DB180 Sizzlin' Steak or Garlic Rub for that perfect blackened flavor profile. The Sear: Melt a tablespoon of butter or avocado oil in a hot skillet. Sear the salmon bites for 2 minutes per side until a beautiful crust forms on your Easy Keto Krackbites, then remove them from the heat. The Keto Gravy: In the same pan, reduce the heat and whisk in heavy whipping cream, a splash of bone broth, and a touch of cream cheese to create a velvety sauce to drape over your Easy Keto Krackbites. Plate them up, pour the savory gravy right over the top, and enjoy these addictive Easy Keto Krackbites while they're hot!

Salmon is one of the best, if not the absolute best type of fish to smoke. Being the least "fishy" of the more common seafood options makes for a nearly steak-like experience when done right! This garlic butter infused, Delicious Smoked Salmon always has us craving more—even our kids love this one! To execute a flawless, flaky, and Delicious Smoked Salmon filet, you want to keep the temperature low and stable to prevent the white albumin proteins from pushing out of the meat too quickly. By smoking it gently, you lock in all the natural oils and moisture, resulting in an incredible melt-in-your-mouth texture. 🐟 Pitmaster Salmon Secrets The Prep: Keep the skin on! The skin acts as a vital heat shield on the grate, protecting the delicate meat of your Delicious Smoked Salmon from drying out. The Seasoning: To keep this recipe perfectly keto-friendly, apply a light coat of avocado oil or melted butter, then dust generously with a base layer of DB180 All Purpose or DB180 Grill All seasoning. The Finish: Run your cooker at 225°F using a mild fruit wood like apple or cherry. Pull the fish when the internal temperature hits 140°F, then immediately baste your Delicious Smoked Salmon with warm garlic butter. Give this simple Delicious Smoked Salmon method a shot on your next patio cookout, and watch this spectacular seafood disappear off the platter in minutes!

Brisket is king when it comes to BBQ. It is widely considered the hardest piece of meat to perfectly cook, but when you nail this Amazing Smoked Brisket recipe, the payoff is always worth it! To pull off an Amazing Smoked Brisket that is completely keto-friendly, you don't need sugar-laden rubs or heavy sauces. This recipe relies on the pure, time-tested fundamentals of Texas-style wood smoke, precise temperature control, and a rock-solid savory seasoning foundation that enhances the natural richness of the beef. 🥩 Pitmaster Prep Tips The Trim: Don't skip the trim. Shaping your meat is a vital step for an Amazing Smoked Brisket because smoothing out sharp corners prevents turbulent airflow and uneven cooking in your smoker. Leave about a 1/4 inch of the fat cap to keep the flat protected and juicy. The Binder: Use a simple, zero-carb binder like a thin layer of yellow mustard or a splash of hot sauce to help your dry rubs stick perfectly to your Amazing Smoked Brisket. The Layering: For a world-class savory bark, apply a generous primer layer of DB180 All Purpose seasoning, then follow it up with a heavy coat of DB180 Steak & Beef rub. 🔥 The Smoke Strategy Run your smoker at a steady 225°F to 250°F using clean-burning oak, pecan, or hickory wood. Place your beef fat-cap down or up depending on your cooker's heat source, and push through the stall until your internal temperature hits roughly 165°F. You want a set, dark bark before deciding to wrap your Amazing Smoked Brisket in pink butcher paper. Give this Amazing Smoked Brisket method a shot on your next weekend cook, and make sure to allow at least a two-hour rest in an insulated cooler before slicing against the grain!

This is my favorite cut of steak to throw on the grill, no matter what time of year it is, nothing beats a thick, juicy ribeye steak!

This is my favorite wing recipe that I've used to win multiple wing competitions. If you want to make the Best Dry Rub Wings right in your own backyard, this recipe serves as an amazing base that can easily be modified to your personal preference. The secret to executing the Best Dry Rub Wings lies in achieving a perfect, bite-through crispy skin while locking in the natural juices of the chicken. While you can always toss them in different glazes afterward, I highly recommend eating them straight off the cooker to appreciate the incredible crust created by the dry blend. 🍗 Pitmaster Secrets for Perfect Wings Dry the Skin: For the absolute Best Dry Rub Wings, pat the chicken pieces completely dry with paper towels before seasoning. Leaving them uncovered in the fridge for a few hours dries the skin out even further for maximum crunch. The No-Sugar Rub: To keep this recipe completely keto-friendly, build your flavor profile using a heavy dusting of DB180 All Purpose as your savory foundation, followed by DB180 Spicy Garlic or Sizzlin' Steak for an extra kick. High-Heat Finish: Smoke your chicken at 250°F to absorb that clean wood flavor, then crank the heat up to 400°F during the last 10 minutes to finish your Best Dry Rub Wings with a beautifully crisp skin. Give this master Best Dry Rub Wings technique a try for your next tailgate or family gathering, and see for yourself why it's brought home competition trophies!