All posts by Jeff Fidler

chocorite low carb snacks

ChocoRite Low Carb Snacks

Low Carb ChocoRite Bars, Shakes & Snacks

In the search for great tasting snacks and chocolatey treats, you will undoubtedly try many different kinds from the seemingly endless list of brands that line grocery store shelves. Finding a chocolate bar that fits with the low carb lifestyle and still has the authentic and natural taste and texture that you want can be a challenge. However, once you experience the great tasting chocolatey products from ChocoRite, your search will definitely be over.

In this article, we will take a look at the wonderful low carb and low sugar chocolate products from ChocoRite, as well as discuss how the company got its start and why they do things the way they do. Our customers consistently rate ChocoRite as one of their favourite snack food brands, and it’s not hard to see why. Let’s start with the origins of ChocoRite, and the secrets of their tremendous success.

History of ChocoRite

The team at ChocoRite has a wealth of experience in a wide range of different areas within the healthy food industry, including the low carb lifestyle. From day 1, their focus has always been on providing top-quality food products made using the finest natural ingredients and with a dedication to achieving the best tasting chocolate flavours. ChocoRite believes that healthy living doesn’t mean you need to give up the great taste of chocolate and has made it their mission to ensure that people can still enjoy the great taste of their products regardless of their special dietary needs.

All ChocoRite products are low net carb, high in protein, reduced calorie, and low in fat. They never use sugars or hydrogenated oils in their products, and sweeten their foods using Erythritol, also known as Stevia, which has an extremely low glycemic index. However, at the end of the day the real test is in the taste, and ChocoRite passes with flying colours. Rich, creamy chocolate taste is what you crave, and that’s what ChocoRite provides.

Our customers love the great taste and convenience of ChocoRite products. Here are some of the most popular chocolatey treats that we carry here at The Low Carb Grocery.

ChocoRite Protein Bars

If you’re looking for a snack that tastes simply delicious, but also is high in protein to keep your energy level up, then you’ve got to check out ChocoRite Protein Bars. Available in such delicious flavours as Cookies N Cream, Peanut Butter, Butter Pecan, and Caramel Cookie Dough, you’ll always have something new and fun to try. These bars are great for a healthy snack option at any time of day and are handy to keep in your desk at work or take some in the car to keep you fueled up on your next road trip.

ChocoRite Protein Shakes

Delicious and smooth, these protein shakes are perfect for a fast and easy meal replacement. ChocoRite Protein Shake mix is made from ingredients such as whey isolate, which is extremely high in protein, as well as natural prebiotic fibre to help promote a healthy digestive system. ChocoRite Protein Shake mix is available in great tasting flavours like Banana, Cappuccino, Chocolate Supreme, and French Vanilla.

ChocoRite Low Carb Candy

For those of us who like to indulge in something a bit more decadent, ChocoRite also makes delicious little snack bites available in a wide range of scrumptious flavours that you’re sure to love. Choose from yummy treats like Vanilla Peanut Cluster, Dark Chocolate Crunch, Chocolate Crispy Caramel, and Peanut Butter Cup Patties to satisfy that sweet tooth and keep the carbs and sugars under control.

ChocoRite Chocolate Bars

Chocolate lovers will definitely love to get their hands on these classic chocolate bars. Made in dark chocolate or milk chocolate, and available in other styles such as Milk Chocolate Crisp, Chocolate Peanut Butter, and Dark Chocolate Almond, these are sure to satisfy your cravings for rich, authentic chocolate without the sugar to help keep your low carb diet on-track.


It’s quite clear to see that ChocoRite knows what they’re doing when it comes to creating great tasting chocolate treats. As they openly confess, the team at ChocoRite are their own greatest critics and they constantly challenge themselves to deliver on their promise of great tasting foods made only from the highest quality ingredients that fit perfectly with healthy lifestyles like the low carb diet.

Discover the entire selection of ChocoRite snacks, shakes, and treats here at The Low Carb Grocery, and add a little sweetness to your day!

discover joseph's bakery

Discover Joseph’s Bakery Low Carb Products

Discover Great Low Carb Breads, Wraps, Pitas, and More from Joseph’s Bakery

Finding breads, wraps, and pitas that have the right combination of low carbs, great taste and authentic texture used to be a real challenge for low carb dieters. Fortunately, thanks to brands like Joseph’s Bakery, you can be sure that you are getting nothing but the best in low carb breads and baked goods. Joseph’s Bakery products are some of the most popular and highest-rated among our customers, and for good reason. In this article, we’ll take a look at Joseph’s Bakery and discover its history, as well as explore some of the great products they provide for people living a healthy low carb lifestyle.

To start things off, let’s take a quick look at how Joseph’s Bakery got its start.

History of Joseph’s Bakery

Starting as a small bakery in Lowell, Massachusetts in the early 1970’s, Joseph’s quickly made a name for itself by delivering top-quality pita breads and excellent customer service. As the company grew and expanded throughout the New England region of the United States, so did their range of products. Eventually, the success of Joseph’s Bakery resulted in a major brand known for quality and its wide range of specialty products developed for health-conscious and low carb consumers, as well as those with specific dietary conditions, such as gluten allergies, diabetes, and others.

Joseph’s offers a broad range of top-quality baked products, such as pita bread, lavash, tortillas and more. Now, we will discuss the most popular products from Joseph’s Bakery that you can find in-store and online here at The Low Carb Grocery.

Pita Bread

The original claim to fame for Joseph’s Bakery is their amazing pita bread. Rich in omega-3, high in fibre, and incredibly delicious, these pita breads are perfect for low carb dieters. Made from a special blend of ingredients, and crafted using authentic and traditional techniques, these wonderful pitas have dozens of uses in all kinds of recipes. You can use them as a wrap for your favourite sandwiches, as a low-carb pizza crust, or cut them up and use them for dipping. Any way you serve them, we’re sure you’ll agree that these are definitely top-notch pitas! You can find them in original size, or in a mini-pita style for a snack-sized option.

Lavash Bread

This staple of Armenian cuisine is gaining a lot of popularity for it’s great taste and usefulness as an alternative to other styles of wraps. Lavash bread from Joseph’s Bakery offers a larger area than many other types of wraps, making them a great choice for all kinds of sandwiches and interesting creations that need a big wrap to hold them all together.


Along with all the great things about their pita bread and lavash bread, Joseph’s Bakery also offers fantastic tortilla products that are perfect for low carb dieters. These tortillas are soft, flexible, and have a great taste that we’re sure you’ll love. Joseph’s tortillas are a great low carb alternative to traditional tortilla shells, and work great in a wide variety of recipes, including your favourite Mexican and TexMex foods.

Recipe Ideas from Joseph’s Bakery

Aside from making amazing low carb products, Joseph’s Bakery also has plenty of incredible recipe ideas for their pita, lavash, and tortillas that you’ll love to try! Here are some of our favourites.

Lavish Lavash Hot and Spicy Pizza

Now here’s a pizza that’s not like anything you’ve tried before! Using Joseph’s lavash as the crust, this tasty pizza has delicious toppings like feta cheese and eggplant, along with a hot and spicy kick that will get your taste buds fired up for more.

Beef Things Up Pita Pockets

Need a new idea for lunch? These beefy pita creations should definitely do the trick. Stuff your pitas with savoury roast beef, then load it up with fresh veggies like cucumbers, onions, and lettuce. Throw in some feta, non-fat mayo, and a few other seasonings and you’ve got a healthy lunch in no time.

Have Your Chips Pita Snack

These tasty little chips are a great snack alternative, and you can customize them with all kinds of different seasonings and spices. Simply start with some of Joseph’s Bakery mini pitas, slice them in to wedges, and bake for about 10 minutes before you season them with your preferred flavours, and enjoy. They’re easy to make, and amazingly delicious!


For low carb dieters, Joseph’s Bakery is one of those brands that you’ve just got to know. Their reputation for great taste and top-quality products is definitely deserved, and our customers fully agree.

Joseph’s Bakery products are consistently some of the top-rated foods at The Low Carb Grocery, so give them a try today and we’re sure you’ll be glad you did.

Start shopping our complete line of Joseph’s Bakery low carb foods.

road trip eating and snacking

Low-Carb Guide to Eating & Snacking on Road Trips

Ultimate Guide to Eating and Snacking Low-Carb on Road Trips

It’s hard enough to find healthy food on a road trip. Try sticking to a low-carb diet at the same time. While not impossible, it will test you, for sure.

When the weather warms, everyone throws off their winter wrappings and sets off to explore the world outside. For many of us, this entails getting out of the neighborhood and poking around far afield. This could involve a quick jaunt to visit friends and family down the highway. Or it might mean an all-out sea-to-shining-sea extravaganza where you hit every conceivable roadside attraction along the way.

Whichever way you go on your road trip, you’ll still need to take care of your nutrition. Going low-carb takes dedication. Even if you allow yourself the occasional cheat day, a multi-day journey will demand careful planning to pull it off the low carb way.

There’s so much to consider. Where you’re going. How you’ll get there. What you’ll eat along the way. And what you’ll keep on-hand in the car to fuel you between stops.

It’s a daunting task, but one you can manage with ease. All it takes is a little planning and preparation. But don’t worry. We’re here to help guide you through.

Prepare for your trip

The best way to stay on-plan while you’re on the road is to make sure you have a plan you can stick to. That means stocking up on snack food and filling a cooler, so you have something handy to snack on in the car. How much you’ll need depends on how far you’re going, how long you’ll be driving, and how many people you’ll have in the car with you.

If you’re going on an extended road-trip, plan to stop at a good grocery store every few days to restock the cooler. Relying on the snacks available at gas stations isn’t going to cut it. Your options can be severely limited. As much as anyone can love pork rinds, every so often your body just screams out for more variety.

Plan your route

Take meal planning to heart when you plan your route. Use a map service like Google Maps that will show your restaurant options along the way. If you’re unfamiliar with a diner’s menu, you’re already online. Just look it up. When in doubt, get the buffalo wings.

If you’re going to be on the road a while, also figure out where your favorite grocers are so you can restock the car cooler on a regular basis.

One feature of Google Maps lets you plan a route that goes by certain businesses. See if your fave food options aren’t too far off the beaten path.

It might sound a little nutty on the planning and organization front. But if you do it right, your belly will be much happier overall.

Try planning for a few meal options to choose from on each leg of the trip. That way you can stick to a tight schedule and still feel like you’re being spontaneous.

Know your options

It happens sometimes. You’re bombing down the Trans-Canada Highway in the middle of the prairies. And there’s literally no other option than grabbing lunch at a roadside rest stop. Relax. The world won’t end.

The secret to dealing with this thorny scenario is to know how to order at a fast-food restaurant. Even if their menu specifies no low-carb options, you’re the customer, and therefore always right. Tell them you want your burger wrapped in lettuce and see what happens. It can’t hurt to ask, and sometimes they’ll give you just what you want.

Some sandwich shops will let you order a naked sandwich or a sub-in-a-tub. It’s basically the stuff they’d put in the middle of a sandwich—minus the bread. Tell them not to skimp on the meat, cheese, or olive oil. You get a big bowl of food that’ll keep you going for hours.

Most of the burger chains have salad options, too. You can often get grilled chicken or steak to accompany your leafy greens. Maybe they’ll even have spinach or a sugar-free dressing. If you’re not happy with the dressing options, you can always swap it out for aioli, mayonnaise, or extra virgin olive oil. Pack a bottle of olive oil in the car cooler so you can order your salad to go if necessary.

Stay hydrated

Sometimes when you’re on the road, what you take for a sign of hunger is, in reality, your body telling you it’s dehydrated.

People often think of travel dehydration as something that happens when you’re flying. But it also happens with long car trips, too. Being in a car warms your body, causing you to sweat more. But you don’t really get a chance to notice you’re sweating. The air circulating around the car constantly removes the water from your skin. To compensate, your body sweats even more.

Add to that the water you lose when you breathe, and you end up losing moisture at a constant and rather alarming rate. It seems crazy because you’re baring exerting energy. But there you have it.

Studies suggest that dehydrated driving is a big problem on par with drunk driving or driving while sleep deprived. Dehydration leads to:

  • slow reflexes
  • tiredness
  • blurry vision
  • light-headedness
  • dizziness
  • lack of focus

All things to avoid behind the wheel. Stay hydrated.

Pack plenty of water along. If you’re trying to use less plastic, bring along a refillable bottle. If you’re not into the taste of water, you have two options. One, acquire the taste. It’s an essential building block of life, after all. Or two, jazz it up a bit. Throw in some wedges of lemon or lime. Maybe some cucumber slices. Or a cinnamon stick. Perhaps some Flavorall Liquid Stevia.

10 great in-car snacks

Here are some great low-carb snacks to put in your cooler. Some should remain cold. Put some ice packs in the cooler and make sure you consume the cold stuff first.

  1. Atkins Advantage Sweet & Salty Trail Mix
  2. Nuts
  3. Pumpkin seeds
  4. Hard-boiled eggs – peel before leaving if traveling without a copilot
  5. Fresh vegetables – carrot sticks, cucumber slices, etc.
  6. Beef Jerky
  7. Sugar-free chocolate
  8. Cheese – slices, cubes
  9. Crackers & chips
  10. Berries

When all else fails, splurge happens

Okay. You’re on the road. You’ve planned. You’ve prepared. You’ve kept your options open. And still, there will be that odd time you’re stuck with no low-carb options. Or—dare we say it—you say to yourself, “You know what, I’m on vacation, and I’m going to eat something bad for me just this once.”

Totally your call. You’re an adult, you’ve been driving all day—you have earned an indulgence. It’s okay to splurge a little on occasion.

Remember the adage: Everything in moderation. Don’t make it a common occurrence.

One tiny slip won’t ruin everything. Just stay disciplined and get back on-track next meal.

Road trips are all about staying fueled

Road food is rarely healthy, let alone low-carb. But whether your road trip lasts for a few hours or several weeks, you’ll be happier about it nutritionally if you do a little planning.

Stock a cooler with ice packs and lots of quick and easy snacks. Plan your route with food in mind. And know you have non-menu options if you end up somewhere the food pickings are slim.

Stay hydrated, and if you choose to give yourself a splurge meal, remember moderation is crucial.

It can be a nightmare task if you’re not the most organized, but this is your health we’re talking about here. Rise to the challenge, stick to the plan, and your stomach will be much happier in the end.

make low carb chicken parmesan

How to Make a Perfect Low-Carb Chicken Parmesan

Perfect Low-Carb Chicken Parmesan Directions

Chicken parmesan, or chicken parmigiana. Either way you say it, it’s an ooey-gooey little hunk of heaven. A cheesy, saucy, flavorful explosion of unparalleled delight. Quite possibly the tastiest thing you could ever put in your mouth.

But if you’re trying to follow a low-carb diet, it’s an automatic no-no, right? How can all those carbs be justified?

Of course, there’s no justifying the carbs. But ultimately, there’s a savory solution to this problem. Simple, effective, delicious ways, too. For those who feel they’ve been missing out, chicken parmesan is back on the menu.

The secret? You have to get creative about it. While it’s true that a traditional chicken parmesan has a lot of hidden carbohydrates lying in wait to throw off your daily carb count, all it takes is a little outside-the-box thinking to get everything back on track.

Traditionally, the biggest chicken parm-related controversy is about pork. Specifically, chefs are divided about whether it’s still chicken parmigiana if you add a slice of ham or bacon to it? If something like that is enough to get chefs riled up, imagine the heated debate that would ensue if you suggested substituting the breadcrumbs with pork.

That’s right. Pork-crusted chicken parmesan! Of course, if pork isn’t welcome on your fork, we also have some other breading alternatives for you to try.

Intrigued? Read on.

Where do the carbs come from?

In a traditional chicken parmesan, the biggest carb culprits are the breadcrumbs and the tomato sauce. The breading should come as no surprise to anyone who’s used to counting carbs, but the sauce might throw you for a loop.

Here’s the deal with tomato sauce. Tomatoes are sugary. They may not have as much fructose as mangos, but they still have a fair bit.

To make matters worse, many commercial sauces add sugar to their recipes. And it’s your blood sugar pays for it in the end.

So let’s break it all down, look at what’s throwing your blood sugar off, and come up with some viable, tasty alternatives to get chicken parm back on the menu for you.

Step 1: Getting the right tomato sauce

So how do you get a decent low-carb tomato sauce? Well, there are essentially four ways to go about it:

  1. buy a pre-approved sauce from a list compiled by someone who’s done rigorous research with a low-carb focus
  2. spend a lot of time reading labels
  3. make your own sauce from canned tomatoes
  4. if you’re particularly hardcore and have a bit of time on your hands, buy bulk raw tomatoes and do your own canning

As far as pre-approved lists go, you might want to try this one compiled by the good folks at Greatist. If you need help narrowing the list down, try one of the marinara sauces. That’ll give your parm that essential tangy zip to truly elevate it beyond the mundane. Or if you have time to place an order, try one of these great sauces.

If you opt to go the label-reading route, a good shortcut is to go straight to the ingredient list. Don’t waste time doing mental long division as you look at the nutritional info and try to deduce what a recommended serving will do to your daily carb allowance. What matters is learning what ingredients are inside the jar. Short lists are better than long ones. And simple, pronounceable ingredients are better than a list of chemicals you might need a Ph.D. to figure out. And put back any jar that says it has added sugar.

If you’ve got any skills in the kitchen, whipping up your own sauce from scratch is dead easy. Grab a can of diced or crushed tomatoes from the canned vegetable aisle and a recipe from the internet and off you go. That’s definitely one way to make sure no one’s slipping extra sugar into your sauce.

Canning your own tomatoes

Of course, the ultimate way to control your intake is can your own tomatoes. However, if you’re not already canning things, this method requires some time, money, and space. There’s a bit of a learning curve, too.

Timewise, you have to track down bulk tomatoes, wash them, prep them, and all the other stuff it takes to get them ready to jar. In some Italian families that take tomato sauce seriously, days on end are devoted to canning tomatoes every year.

And let’s not forget that doing it right requires a fair bit of gear. And storage space, too—a cold cellar might come in handy, though it’s not necessary.

Canning is by far the best method of controlling everything that goes into your food. But roll up your sleeves. It’s a lot of work.

Step 2: The perfect breadcrumb

We tracked down the perfect breading substitute over at the Tastaholics website. It turns out they also wanted to figure out how to make chicken parmesan fit into the low-carb lifestyle and did extensive research and testing to figure it all out.

They tried a number of things instead of breadcrumbs. Almond flour, coconut flour, more parmesan. But in the end, they discovered the best low-carb breading was . . . pork rinds!

That’s right. Whiz up some pork rinds in a food processor until it’s the consistency of breadcrumbs. Then mix it with grated parmesan. A half ounce of pork rind breading to every tablespoon of parmesan.

You can get the whole recipe, including a demonstration video, here.

Other breading alternatives

If you’re not sold on breading your chicken cutlet with pork rinds, there are other things you can try. The recipe above uses pork rinds because that’s what stuck best to the chicken in their testing. But if pork isn’t your thing, there are other options worth exploring.

Others have reported good results breading with almond meal, parmesan cheese, coconut flour, and panko. If you try parmesan, use the real stuff, grated fresh off the block. Testers have reported that the shaky parm doesn’t form a good crust. And Italian food enthusiasts will shake their heads when they see you buying it. Here’s a good rule of thumb to follow. If it can be shelved at room temperature, it’s not real cheese. Don’t eat it.

Some have had good results with quinoa, but others argue that quinoa isn’t that low-carb. It’s better than breadcrumbs, but it’s definitely not suitable for a keto diet.

Step 3: Ditch the extras

Resisting the urge to add in extra carbs should be a given at this point. Sure, many of us fell in love with chicken parmesan served on a bed of white pasta. Still others were wooed by it baked in a pie. And let’s not forget how it wormed its way into the hearts of millions in its most carb-unfriendly incarnation yet, serving as the middle of a submarine sandwich.

If you’re going to go through the effort of finding or making a low-sugar tomato sauce and making your own breading out of pork rinds, why add extra carbs now?

Consider instead serving your chicken parmesan with a salad. Or, maybe brown rice. And if you’re going to use pasta, choose a good low-carb noodle.

Put the power of parmesan on your plate tonight

It’s tricky trying to figure out low-carb alternatives for all your old favorites. When you first try the low-carb lifestyle, it seems like you may never eat some of the things you love ever again.

Thankfully, some people living this lifestyle never surrender. They work tirelessly to find ways to bring all their comfort foods under the low-carb umbrella. And while some food faves may never be a good fit with this lifestyle, it’s good to know that breaded foods like the classic chicken parmesan—or chicken parmigiana—are now part of the program.

All it took was a little creativity.

cook bison the low carb way

Cooking With Bison The Low Carb Way

The Ultimate Guide to Low-Carb Cooking with Bison

What would you say to a great protein source that has fewer calories and less fat than beef, chicken, or pork?  One that’s also lower in cholesterol than chicken or pork?

The meat in question is bison. It’s the healthy red meat. Try it in a stir-fry, slow-cooked, or as the ground meat in your next pasta sauce and find out for yourself.

The important thing about cooking with bison is that it has an extremely low fat content which makes it very easy to overcook. As a result, many people come away from their first experience dining on bison with the impression that it’s tough. Not so. You just have to handle it right.

In this guide, we’ll show you the right way to cook bison to help you make the most of it. We want you to cook bison like a pro so you can wow your friends and enjoy all the benefits of eating this fantastic source of protein.

Eating bison for all the right reasons

Before we dive into the how-to section, let’s spend a little time examining the whys. There are several great reasons why you should eat bison. Here are the big four.

1.      It’s high in protein, low in fat

A 3-ounce serving of bison will give you 48% of your daily value (DV) of protein, making it an excellent source of complete protein. This same serving only has 3% of your DV for fat and 4% of your DV for saturated fat. Even grass-fed beef isn’t that lean.

2.      It’s a great source of minerals

This same 3-oz serving gives you the following minerals:

  • iron (56% DV) – vital to forming red blood cells that transport oxygen around your body
  • phosphorus (18% DV) – forms strong bones
  • zinc (21% DV) – enables your senses of smell and taste
  • selenium (43% DV) – essential to the production of DNA, helps prevent cell damage caused by free radicals

3.      It’s heart healthy

It’s official; the science backs it up. Eating bison instead of beef leaves you less likely to develop clogged arteries. A study published in the journal Nutrition Research found that eating beef leads to significant increases in both triglyceride levels and markers of inflammation, two clear indicators of heart disease. But eating bison instead led to a smaller increase in triglycerides and no increased inflammation.

4.      4. Vitamins, vitamins, vitamins

Bison is also a rich source of many essential vitamins. It’s a rich source of:

  • Riboflavin (22% DV) – an essential coenzyme
  • Niacin/B3 (40% DV) – deficiency can lead to nausea, lesions, anemia, headaches, tiredness, etc.
  • B6 (31% DV) – involved in macronutrient metabolism, among other things
  • Cobalamin/B12 (102% DV) – necessary for cell metabolism

The basics of cooking with bison

A cut of bison’s tenderness depends on how much connective tissue is within it. And the amount of connective tissue generally depends on two things. First, you must consider the original location of the meat. There’s more connective tissue in active muscle groups. Second, there’s the maturity of the carcass. In other words, there’s more connective tissue in older animals.

The key to cooking with bison is to match the cooking style with the tenderness of the cut. Do it right and your bison will be tender. Every time.

The most tender cuts of bison cook best using dry heat. Methods like roasting and grilling work best. For cuts of medium tenderness, try a combo of dry and moist heat. You can still grill them, but a marinade will help. And for less tender cuts, avoid dry heat entirely. This meat is best braised or in stews.

Compared to beef, bison has less fat and more moisture. As a result, bison cooks much quicker than beef. If you cook bison the same way you cook beef, chances are you will be disappointed. Avoid that pitfall—not all red meat is created equal. Bison has its own rules of engagement that must be respected, as we’ll discuss shortly.

Due to its inherent lack of fat, you won’t find the marbling in bison that you’re used to in beef. This marbling helps beef by locking in moisture in case it’s accidentally—or, God forbid, intentionally—overcooked. You don’t get the luxury of wiggle room with bison. When it’s medium, it’s done. End of discussion.

To avoid overcooking tragedies on the grill, it’s best to follow a few simple guidelines with bison. First, use lower temperatures. Second, use longer cook times. Third, do not exceed medium doneness—this can’t be said enough. And fourth, keep cooking less tender portions until they’re fork-tender. If you’ve got to work to get the fork in there, you’re rushing it.

Roasting tender cuts of bison

This method works well with tender cuts like:

  • tenderloin
  • top sirloin butt
  • prime rib
  • short loin
  • strip loin
  • rib-eye

Preheat your oven to 250°F – 275°F. If you prefer to season your dry roasted meat, do so now while the oven’s warming. Then, quickly brown the surface of the meat in a hot skillet. But don’t overdo it.

Transfer the meat to a roasting pan fat side up. This is so the meat won’t sit in its own juices while it roasts. Don’t add liquid, and don’t use a lid. Just slide it in the oven uncovered.

A meat thermometer will come in handy at this point. Your roast is done when it hits 160°F, but it’s best to get it out of the oven when it’s in the 150°F – 157°F range. The temperature will continue to rise a few degrees while the meat rests.

Let it rest for at least 20 minutes—30 if you can—before you carve.

Tender cuts on the grill or in a stir-fry

These methods work best with tender cuts like:

  • tenderloin steak
  • strip loin steak
  • t-bone steak
  • rib steak
  • top sirloin steak
  • ground meat
  • brochette
  • medallions
  • ground patties

Season your meat but don’t salt it. Heat up your grill, wok, etc. Cook until you’ve reached preferred doneness. Steaks vary from very rare at 130°F to medium at 160°F. Salt can be added after if desired.

When pan-broiling, thinner steaks usually take about 2–3 minutes a side.

When using ground bison, go for medium well doneness. That’s 165°F. The meat will be brown down to the center and the juices will run clear.

Cooking cuts of medium tenderness

Use these methods for medium tender cuts like:

  • sirloin tip steak
  • skirt steak
  • hangar steak
  • osso buco

These cuts can be broiled or barbecued, pan-fried or stir-fried.

Marinating is the key to getting medium tender bison to cook well. Steaks should be marinated at least 6 – 8 hours. Alternatively, you could use a basting needle to inject the marinade right into the meat.

If you want to use your steaks in a stir fry, partially freeze them. Then slice the meat thinly against the grain. Then marinate 6 – 8 hours.

Doneness can vary from rare at 140°F to medium at 160°F.

Cooking the less tender cuts

Typically, tougher cuts include:

  • braising steak
  • stew cubes
  • brisket
  • short ribs
  • chuck roll
  • shoulder clod
  • flank steak

These cuts work best braised, stewed, and pot roasted.

Pre-heat to anywhere between 250°F – 325°F. For stews, cube the meat. Season meat and pan-sear until brown. Put meat in the pan and add liquid, etc. until meat is covered. Put a lid on it and slide it in the oven.

Keep cooking until meat is fork tender. This takes time, so be ready to play it by ear. It may be necessary to add some extra liquid to the pot, so try to hold some in reserve.

Bye-bye, beef. Hello, bison!

If you’re looking to shake things up a bit in the kitchen, maybe it’s time you tried bison. It’s packed with protein, light on the fat, and bursting with vitamins and minerals. All that, and it tastes great, too.

You can use bison in just about any beef dish. Lasagna, chili, bourguignon. Just reduce the heat and extend the cook time slightly. Once you get the hang of it, you’ll be whipping up impressively heart-healthy meals low in carbohydrates, fat, calories and cholesterol.

Make bison an integral part of your low-carb lifestyle today.

great barbecue tools & gadgets

Great Barbecue Tools and Gadgets

15 Awesome Barbecue Tools and Gadgets You Can’t Do Without

The warm weather’s here, I’m afraid you must barbecue now—it’s the law!

But seriously, there’s nothing more life-affirming than going outside and cooking your food. Barbecuing not only reconnects you with nature but the very history of human development itself. It’s an instant throwback to the days when an open fire was our only option for cooking. A simultaneous celebration of how far we’ve come while still honoring all those who’ve helped us get here.

To help cement our position in this noble continuum this summer, we’ve put together the ultimate list of barbecue tools, gadgets, and doodads.  They all come in handy, and some of them will kick your grilling game into orbit.

1.      Looftlighter Charcoal Electric Lighter & Firestarter

Propane might be quicker, but charcoal tastes better. To help speed up your charcoal fires, the Looftlighter gets those coals lit in almost no time. All without chemicals. Kiss the awful taste of lighter fluid goodbye for good. For added safety, the Looftlighter’s casing instantly cools after use. Safe enough to touch within seconds. As a bonus, it’s great for lighting wood-fires, too. But it needs an outlet which means you can’t take it camping.

2.      BBQ Dragon

This one’s a great companion piece for the Looftlighter. It’s a high-powered fan with an adjustable gooseneck clamp. When you’ve got your coals initially lit, the BBQ Dragon fans the flames, spreading it quickly to all coals. It’s battery powered, so you can take it to the grill no matter how far it is from the house. And when you’re done, it recharges via USB. Used in tandem, the Looflighter and the BBQ Dragon could have your coals ready to go in just 10 minutes. Somebody pinch me.

3.      Grill Daddy Pro Grill Brush

Most grill brushes get their cleaning power from elbow grease. But the Grill Daddy Pro Grill Brush unleashes the power of steam to get your grill clean as a whistle. Fill the handle with water, heat it up, and off you go. With its powerful stainless-steel bristles and the loosening power of steam, your grates will be spotless in no time. And it’s dishwasher safe.

4.      Steven Raichlen’s grilling grate oiler brush

And if you’re going to have a steam-powered grill brush, how about another brush that has a compartment full of oil in its handle. This one cleans the grill before you put your food on, dispensing your favorite cooking oil at the same time. Keep the grate well-oiled to prevent your food from sticking. Try using an oil with a higher smoke point, such as avocado or grapeseed oil. The brush is made of a heat-resistant polymer of plastic and silicone. Dishwasher safe.

5.      Himalayan Salt Plate

Salting meat is for amateurs. Real barbecue-ists grill their meat on a solid slab of Himalayan salt. Just pop it on the grill while it’s warming up and treat it like a griddle. It’s a great way to get indirect heat for more delicate cuts like bison. The food you cook is well-protected from the flames below. And the flavor it imparts to your food along the way is sensational.

6.      Charcoal Companion Stainless Grill Clips—Set of 4

Ever try grilling asparagus only to lose half of them falling through the grate? Well, suffer no more. These clips bunch your veg together, preventing unnecessary loss. The clips are made of brushed stainless steel with serrated teeth to grip your veg and a spring hinge to lock it down. Mind you, if you’re grilling a lot of veg you might need a couple of sets.

7.      Maverick Pro-Temp Commercial Grade Food Probe BBQ Thermometer

Take the guesswork out of doneness. Stop poking your meat and stick a trusty instant-read thermometer in to see what’s really going on. The Maverick Pro-Temp gives you an accurate temperature quickly to reduce the risk of overcooking. It’s LCD screen is high contrast, and it’s backlit, so you can use it at night, too.

8.      Grillbot

Perhaps the best part of the movie WALL-E was imaging a future where itty-bitty robots clean up after us. Well, as far as your barbecue is concerned, the future is now. Grillbot is programmed to dive into your post-grilling gunk and residue with its whirring brushes so you won’t have to. This is not a toy. It’s got a proper CPU and sensors and it can run completely autonomous. You can even set it and forget it, programming it to sound an alarm when it’s done. After use, the brushes pop out so you can put them in the dishwasher.

9.      Swashbuckler BBQ Sword

This one also gets filed under the not-a-toy category. At least, not a kid’s toy. What looks like a play sword comes equipped with a sharp carving fork at the business end. It’s only included here because International Talk Like A Pirate Day is September 19, so what better way to celebrate the end of summer? I wouldn’t trust the knuckle guard to be a viable heat shield, but at least it comes with a mask. You and your friends can take turns pretending to be the Dread Pirate Roberts. BBQ and cosplay, together at last.

10. Spruce Silicone Wine Glasses

Barbecue. Vino. A match made in heaven. But what if you drop your wine glass and it shatters all over the lawn? Not a problem. This stylish stemless glassware is made from silicone. Guaranteed shatterproof. They’re actually flexible, so don’t squeeze too tight while it’s full of liquid. And when you’re done, they’re dishwasher safe. Stylish, resilient, and eco-friendly. Plastic and paper cups are so passé.

11. Lynx Grills SMART30F SmartGrill

Okay, maybe an actual barbecue doesn’t qualify as a gadget, but this is the grill for gearheads. Why’s that? Because you can control it with your smartphone. From a distance. How cool is that? Or if you’re close enough to it, it has voice recognition. Control the heat without ever turning a dial. Now that’s progress.

12. Brookstone Handle-Mount Grill Light

One of the things stopping folks from grilling in the winter isn’t the snow. It’s the fact that the sun sets in the afternoon and you can’t see what you’re cooking. That changes with the Brookstone Grill Light. Just clamp it to the handle and you’re ready to barbecue around the clock. The durable LED bulb is good for 100,000 hours, which works out to over eleven years, so you shouldn’t have to worry about replacing it for a while. To extend its life even further, it has an auto shut off feature. And it’s weatherproof, to boot.

13. Maverick Redi-Chek Wireless Digital BBQ Thermometer

If you’re into low-and-slow old-timey Southern barbecue, you know nothing’s worse than some goof opening the lid every ten minutes asking, “Is it done yet?” This wireless thermometer stops all that nonsense. You insert it into your meat, you put the meat on, and then you only open the lid when the wireless receiver tells you it’s done. It has a 300-foot range. The LED display is also backlit so you can check on your brisket that’s cooking overnight without having to get out of bed, which should make a lot of barbecue spouses happier.

14. Sur la Table Stuff-a-Burger Press

The latest rage in burgers is stuffing. Not like turkey stuffing. More like cheese on the inside. Or onions. Or cheese and onions. Maybe some herbs, too. Well, Stuff-a-Burger lets you bring the strange wonder of stuffed burgers to your grill. Without unnecessary mess. Its ingenious design lets you make seamless stuffed burgers every time. The stuffing inside stays there until you bite into it.

15. Motorized Hot Dog Griller

This one appears to be kid stuff on first inspection. But it’s not. It’s called a hot dog griller, but if you have a straight-enough sausage, that’ll work too. with its built-in electric motor, the Motorized Hot Dog Griller keeps your dogs and brats turning on autopilot, so you can pay attention to the fancier aspects of dinner. Imagine a dog with no burns or cold spots. It could be yours.

You’ll wonder how you ever grilled before

Live fire cooking—it’s what separates us from the lower primates. That, and the cerebral cortex, possibly. But cooking with fire’s definitely still important.

And as our species continues to evolve, forever dreaming impossible dreams and reaching for unreachable stars, our barbecue gadgets evolve right along with us.

Try out some of these new innovations and take your grilling game to a whole new level this summer.