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You need

• 1 ribeye steak (12 oz, 1–1½ inches thick)
• Salt (a lot — about 1 tsp per side)
• Black pepper (optional)

Steps

1. Salt the steak well on both sides. If you have time, let it sit on the counter 20–30 minutes; if you don't, that's fine. If it sat out, pat it dry with paper towels right before it goes on the grill. Salt pulls water out, and a wet steak steams instead of browning.
2. Heat the grill as hot as it goes. Leave the lid open. That's the whole setup; you don't need a cool side.
3. Put the steak right over the flame. For a 1-inch steak, cook 4–5 minutes per side. For a 1½-inch steak, cook 6–7 minutes per side. Flip only once. If the fat edge flares up, slide the steak to the side for 20 seconds, then move it back over the fire.
4. Medium-rare is 130°F in the thickest part. If you have a thermometer, push it into the thickest part and take the steak off the heat when it reads 128–130°F. No thermometer? Press the steak with a finger. It should feel springy, like the fleshy base of your thumb, not soft.
5. Take it off. Let it sit on a board for 5 minutes; don't cut it yet. Then eat.

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Per serving: 1 ribeye (12 oz) · USDA, cooked weight

You need

• 2 chicken thighs (bone-in or boneless, skin-on)
• Salt (a lot — about 1 tsp)
• Pepper, garlic powder, paprika (½ tsp each) (optional)
• Keto BBQ sauce (2 tbsp) (optional)

Steps

1. Turn the oven on to 350°F. Line a baking pan with foil. Fold the foil up over the edges so there's nothing to clean later.
2. Pat the thighs dry with paper towels. Lay them on the foil, skin side up. Sprinkle salt and your seasonings on every piece. Don't add sauce yet.
3. Put the pan in the 350°F oven. Bone-in thighs: bake 45–55 minutes, until a thermometer pushed in next to the bone (not touching it) reads 175°F. Boneless thighs: bake 25–30 minutes, until a thermometer in the thickest part reads 165°F. Start checking 5 minutes before the shorter time.
4. Want sauce? Brush on BBQ sauce only for the last 15 minutes. That way it caramelizes (gets sticky and browned) instead of burning.
5. Let them rest 5 minutes: let them sit, don't cut them yet. Done.

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Per serving: 2 chicken thighs · USDA, cooked weight

You need

• Beef brisket (full packer, 10–14 lb)
• Salt
• black pepper
• Keto BBQ sauce (for serving) (optional)

Steps

1. Trim the fat cap (the thick layer of fat on top) down to about 1/4 inch. Mix equal parts salt and coarse pepper. Coat the whole brisket in a thick layer of it.
2. Heat the smoker to 275°F. Put the brisket in fat side up, with the thick end (the point) toward the heat. Smoke it unwrapped until the bark is set. Bark is the dark crust on the outside. It's set when it is dark mahogany to almost black, dry to the touch, and the rub doesn't come off when you scratch it with a finger. For a 12 lb packer, that usually takes 4–5 hours, when the inside reads around 160–175°F.
3. Now wrap it tight in butcher paper and put it back in the smoker. Timing matters. If you wrap before the bark is set, the crust goes soft. If you wait too long, you add hours and the flat (the thinner, leaner part) dries out.
4. Keep smoking, usually another 4–6 hours. It's done around 203°F inside, when a thermometer pushed into the thickest part slides in like it's going into soft butter. All together, plan on 8–11 hours for a 12 lb packer, plus the rest.
5. Keep it wrapped and rest it in a cooler for at least 1 hour; don't cut it yet. Then slice it against the grain: cut across the lines in the meat, not along them. The point and the flat have lines running in different directions. Slice the flat first. Then cut the point off along the line of fat between them, turn it, and slice it across its own lines.

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Per serving: 8 oz sliced brisket · USDA, cooked weight