No Carb or Cheese Week

I realized my diet consists of mostly carbohydrates, followed closely by cheese. With Spring on the way (at least I hope it is), I am inspired to change my eating habits rather than do a crash diet to shed the winter weight. I noticed my portions have become larger and meals more frequent. I knew what I had to do… shrink my stomach. I have used this tactic before in conjunction with exercise. It also alleviates the feeling of being a stuffed Thanksgiving turkey, with all the fixings. This is about practicing discipline.

No carbs or cheese for a week. I came up with this challenge to see if I could do it and introduce more raw vegetables in my diet, and cut down on the pizza slices. Cheap food is not the healthiest food. Always thought it should be the other way around. It should be a luxury to eat like shit. Quality of life people.

To compensate for the void left, and the needing to eat, I tried to make something I would be excited about. Slow-cooked pulled pork shoulder. It was a lot of fun. I never made pulled pork before. Did a dry-rub of chili powder, cumin, black pepper, salt, cinnamon and cilantro. I laid the pork shoulder over a bed of garlic cloves, 3 onions, chicken broth & red wine. I left it in the crock pot over night. 8 hours or so. All the juice soaked through it and the fat dripped off. Better than Christmas morning. Put it in the fridge because I had to go to work. That night, I pulled the meat off the bone, set in a deep pan and set the oven to 500 degrees for about 10 minutes, stir up then another 10. I drained the juice and pulled the pieces of pork into smaller pieces. I stirred in bbq sauce with my hands. I then broiled on high 5 minutes, stirred in more bbq sauce and broiled until lightly crisp. I shredded the meat with 2 forks poured on some more sauce. Had trouble restraining myself from eating the whole thing.

So wish me luck. I just had veggie omelette with 2 sausage patties. Salad with grilled chicken on deck. It’s not so bad. Just need to make the meals exciting so you have more faith in the cause.

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Dining Out – Fette Sau BBQ

When I think of Brooklyn, BBQ and Bourbon, only one place comes to mind: Fette Sau. It is a rustic, former mechanic’s garage converted into a place that leaves you smelling like meat. It is located at the heart of hipster ground zero (Williamsburg), at the corner of Metropolitan and Havermyer, across the street from Knitting factory, directly between the Bedford and Lorimer L stops. Needless to say, this place gets a lot of traffic. There is a long driveway lined with picnic benches, surrounded by barbed wire fences with a hanging pink neon sign, like a beacon in the night.

Once inside, the smell od smoked meat permeates the senses. The line can be long, especially on the weekend or a nice day, but it gives you plenty of opportunity to decide what you want, written on a chalk board with the current selections. A fireplace is always going, although it is on a TV. There are plenty of sides to choose from including, Dante’s German Potato Salad, Cora’s Broccoli Salad, Guss’ Half-Sour Kosher Pickles, Guss’ Sauerkraut and Burnt End Baked Beans. You have a metal tray, covered with wax paper, where your meat heaped and priced by weight. The meat is displayed behind glass and labeled, so you can get close and point at what you want. You also get a couple Martin’s Potato Rolls for pushing, dipping and stuffing the BBQ.  Once you get to the picnic-style benches, similar to a German beer hall, there are plenty of paper towels and different types bbq sauce, to give a personal touch.

Another way to pass the time on line is to order from the extensive Bourbon menu. This is half the reason I go. Too many sections to mention, but if you like your whiskey… welcome home. The list includes alcohol content and prices. My go-to selections are Gentleman Jack or Wild Turkey 101. If you like ice, they place a large cube of ice in a classy tumbler. It is a full bar, with other spirits and beer on tap. Beer is poured in “Growlers” pints, but served in, what looks like boot-legger jugs. by the quart, 1/2 gallon and gallon.

All the meat is smoked and dry-rubbed on the premises. Their website lists the farms which raise these tasty creatures. It is the kind of place that I would highly suggest to try at least once if you are visiting Williamsburg. It has also been Zaggat rated the Besat BBQ in NYC 2009, 2010, 2011. I can’t say enough about this place. Just get there early! No reservations for this Mecca of my favorite BBQ in Brooklyn.

354 Metropolitan Ave,
Brooklyn, NY 11211

Hours: Open Mon – Thurs 5 pm – 11 pm
Fri/Sat/Sun Open 12 pm – 11 pm.
Kitchen and front yard close at 11pm