That sounds pretty awesome. I love that flavor profile. My wife hates it, but I break out on my own a good bit for exactly that reason. 
I’ve used molasses with pretty good results too. I call them the “bat wings”. A little molasses, Chili oil, squirt of lemon, etc.
Chicken- a great delivery method for sauce.
100%
Nice!
Maybe carnivore is bullshit after all.
Prep day. The shrimp is for lunches with a salad, the chicken (to the left, tandoori seasoned), rice, and veggies is for dinners. I nearly wept with joy when it was time to eat it.
That is gorgeous.
This isn’t the best plating, but it was my first time ever making sunny side up eggs and I’m really proud of how they turned out
Next to some piedmontese grass few new york strips, cottage cheese, prok cracklin and ghee.
I’m proud too
And so is @simo74
Steak, tomatoes tossed with balsamic, evo, pepper & oregano, then tossed on the steak while it rested.
Potatoes with evo, salt, onion & garlic. Airfried.
Parmesan sprinkled on everything.
Piedmontese beef chuck bone in short ribs made on my Ninja Smoker
And the spread that followed
I’m a little rusty. I don’t bake when it gets too hot, so at least it’s not a big batch of dick bread.
Hell yeah brother! It’s pretty much always the superior choice. Although I’m also getting my love of goat cream cheese going as well these days.
It seems to carry flavor like basil and oregano extremely well.
Also very good to my stomach. I get acid reflux from oily substances (mayo) pretty badly sometimes, and the sour cream doesn’t do that. This alone is a huge bonus for me. 
IMO mixing minced garlic and herbs in to goat cream cheese elevates it significantly. Tarragon and black pepper too.
