Tried some new foods...

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Tried some new foods...


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Old 03-19-2012, 01:28   #1
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Default Tried some new foods...

Most of you won't know this but I do competitive BBQ'ing as a hobby. I cook on team BBQ-Brethren.com We have placed nationally and have been nationally ranked althought we are only amateurs at best Anyway, at the last comp last year I realy avoided eating anything. Everything we make is loaded with sugars and sauces and lot sof other tricks of the trades to make it special. So tonight I was grilling 5 pounds of boneless chicken thighs on the big green egg and decided I would try a bit of sauce. Using KC Masterpiece and Blue's hog(15 grams per 2 tbsp) I made the mixture and it was delicious. MMy pre-dinner BS was 95. Toook 17 units of 75/25 and had a nice salad with bacon, caesar dressing and a table spoon of sunflower seeds. Then a half dozen spears of crispy cooked asapragus from the grill seasoned with evoo and s/p. Finally I had three thighs with sauce. Drink for dinner was water.

My 1 hour PP was 101, my two hour was 95. I'm happy...learning how to add back the items we use in competition. No rubs yet but I did make a few racks of ribs in January. My wife and family love them icky-sticky fall off the bone. I made mine with s/p and garlic and onion powders. No sauce. It was magnificent!!! Baby backs long and slow on the smoker(5-6 hours). Very tasty indeed!

I like doing my briskets for eating with s/p/garlic and onion(12-15 hours). For comps there is much more. My butts however are more involved. Injecting with apple juice and then rubbing with a sugar heavy rub and foiling at 165 degree's with honey and sugar and pineapple juice. Guess I will have to work up to that.

Does anybody here do BBQ...the old low and slow way

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Old 03-19-2012, 01:51   #2
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Here's a recipe in OWC's family that we use for pork spareribs. It's always a hit & we had one friend tell us it's the only one that doesn't give him heartburn!




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Old 03-19-2012, 13:28   #3
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Since many of us don't use insulin, we aren't able to do normal BBQ sauce without consequences. I've discovered the Walden Farms 0 carb sauces are perfect and taste pretty good. So I can still have BBQ and normal bgs.

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Old 03-19-2012, 14:43   #4
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I don't have good equipment but I love to BBQ! I don't handle store bought sauces and rubs well so I make my own. This is my latest version though it's always changing:

* 1 cup low carb ketchup (16g)
* 1 tbsp molasses (15g)
* 1 tbsp each: paprika, garlic, chili, onion, cumin
* As much melted pork fat as the mixture will hold. I will save the drippings from say a pork shoulder and add it ALL back into the sauce.

This makes 3-4 cups of sauce and I count it as 1g carb per 2 tbsp. Doesn't spike me at all.

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Old 03-19-2012, 15:02   #5
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I do a lot of BBQ in the summer. My sauce of choice is home made.

Big bottle of Red Hot pepper sauce
Apple Cider vinegar
Lots of yellow mustard
Worchestershire sauce

I use this to baste the meat, then I add enough Splenda to the mix to make it into a sweet BBQ sauce after it comes off the grill.

I do a mean Turkey on the grill. I stuff the inside with sliced apples, oranges, and lots of spices. Coat the outside with oil and pack on more spices, let it smoke for hours. I am making myself hungry.

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Old 03-19-2012, 15:43   #6
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Those are great sauce ideas guys. Very creative. I too would lean to the no carb additions of the sauces but I really like my ribs to be a bit memphis dry rub style. They are really terrific that way. Full throttle rub is great but again brown sugar based with some zing in it. Will experiment maybe with some alternatives this summer.

For pulled pork I am a huge carolina red sauce fan, vinegar based it is tangy terrific! Brisket is great with montreal steak seasoning, some garlic powder and served as is. The hard part will be doing burnt ends with the point. Gotta cover them in some kind of sauce to eat them....further research is needed.

Any of you know what a moink ball is? This is right up our alley!!!

Take pore made Italian meatball(yeah, its quick and easy, not the best tasting) and wrap a piece of bacon around it. Then sprinkle lightly with a rub of your choice, in my case s/p/g/and onion. Then smoke for about an hour and half to two. Once bacon is crispy, remove and find your favorite dipping sauces. Delish!!!

Will try to post some photo's shortly.

What about armadillo eggs or atomic buffalo turds. All very good for our diets!!!!!

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Old 03-19-2012, 15:46   #7
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My biggest smoker:

She'll fit 85 racks of ribs or 250 pounds of butts. Made by Picewine iron works in Missouri. Jay is a great builder and a personal friend.

more to come: Stuffed burgers?
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Old 03-19-2012, 16:03   #8
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how odd to find this thread today

I have spent the last 3 weeks looking for a grill. I want weber but the gasser I would like is way to much money for me to spend. I like the fact it is USA made too. I just walk by them in Lowes & have my wish face on.

I did buy a charcoal.. way to much grill for me. I think I may have jumped the gun.I have never ever cooked on one before so this is new gig for me.

In fact I have been on grill forums/blogs the last 3 weeks too. The recipes & food I can have & cook isn't the issue for me, it will be the actual standing facing the grill.lol

I am goingto hunt up your forum I saw it listed on many others that I have been reading.

here is the grill I bought.
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Old 03-19-2012, 16:35   #9
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Fantastic choice for both grilling and low and slow BBQ'ing. Good first choice! Be happy to answer any questions but check out BBQ brethren for more info. People from back yards to the American royal are there lurk around then jump in!

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Old 03-19-2012, 16:56   #10
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Some more stuff:
Pulled pork
Our war wagon:
3rd place pork in the American Royal Invitational in Kansas City
Finally my old pit:
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