This is important esp if you are trying to lower the carbs…
Trying to lower carbs, but eat choc chip cookies?!?
Seriously, thanks for the added tips!
For a quality pepper or salt mill I would recommend William Bounds. Awesome quality and a 25 year guarantee on the grinding mechanism. Search on google.
So I’d love to hear some cooking success stories/failures from anyone who has tried these recipes - anything I’m missing?
Also, what would you guys want next? I was thinking a Big Ass BBQ article, from marinade to sizzle platter grilling - sound good?
Ko - my mom adds Korean chile powder to the marinade when she makes pork ribs. Caramelizing the onions is a great idea, I’ll try that sometime.
Rumbach - BBQ would be great!
I thought I would chime in on the oil marinade.
I do use them occasionally, but you need to infuse some type of flavor into them, and/or use some strong aromatics. They are excellent for flavoring seafood, as there is no acid to cook you fish. It will also keep your meat moist when grilling. Fat also enhances the flavor, by coating your mouth, and allowing the flavors to linger.
To infuse flavors into the oil, bring it up to 140-160 degrees, then add your herbs/spices etc. (citrus zests are also nice). When The oil becomes very frangrant, remove form heat and let cool. You can then use that oil either as a marinade, brush it on while BBQing or even store your meat in it. A couple of ideas: garlic, rosemary, thyme, lemon grass, kafffir llime leaves.
Heres one that uses strong aromatics, so you do not need to infuse any flavors. I use it on shrimp for BBQ
1/2 cup extra virgin olive oil
1TB lemon zest, chopped fine
1 TB garlic, minced (you can add more if you like)
1 TB chili flakes (powder is okay)
2 TB italian parsely, chopped
1 lb shrimp, peeled, deveined
Combine all ingredients, then toss shrimp in the marinade. Allow to sit in the fridge for 30 minutes. Remove from fridge and thread onto bamboo skewers. Salt and pepper, then grill.
This one is also good with any firm fleshed fish, or with chicken.
Bumping it up for more excellent recipes.
Sorry I haven’t posted in here in a while - been craaaazy busy with the 3 jobs and a certain someone being back in town (and helping her move)
More recipes soon, I have a few I am working on right now…
Alright, this thread has been dormant for too long!
It seems that the number one thing that messes up my progress is boredom with food. It’s not that I eat steak and/or chicken every day - I eat them MANY TIMES each day. Right now, I’m getting to the point where I am getting bored and starting to desire things like pizza and fast food.
So, maybe some new recipes (low/no carb, please) will take away the boredom and keep me on my way to ripdom. Let’s hear some food suggestions!
How did I ever miss this thread???
I can’t believe it, I was just about to post a question asking for some new recipe ideas…
good thing I found this first.
Thanks for all the great info and let’s keep it going. Can you say “subscribe to this topic?”
Looking for some low-carb sald dressings/marinades
Rumbach?
Ko?
Jeff, this is for you and other low/carb/high/proteiners.
We went to a Thai resturaunt last night on request of the kids. We hadn’t been there in a while, because of my diet. I’m half asian and most of our diet consists of either rice or noodles. They eat lots of other stuff, but is always eaten in conjuntion w/ rice or noodles. I thought I would have a hard time ordering.
Back to my point… I had this awesome salad!!! It consisted of letuce, tomatos, onions, and topped with eggs, Fried Tofu, (Stirfried)beef, and a peanut sauce to pour on top. YUM YUM and very filling! I don’t have the recipe, but I’m sure you can duplicate it with the ingredients… This recipe consists of four sources of protiein!!
The Tofu, I’m sure is fried for texture, but can be fried w/ Pam or any other lowfat or “good” fat oil. It seemed like the Tofu had a little salt added (up to you on the sodium) Also the beef was probably marinated in a soysauce or something of that nature… (could use unmarinated beef, and chopp up a steak and just stir fry it in a pan)
The catchy part to this recipe is what was actualy in their peanut sauce. While I’m sure their’s contained more than just healthy protein packed peanuts, I’m sure there is a healthy alternitive to peanut sauce.
I will have to play around w/ peanuts to see if I can come up w/ a tastey receipe. Does anyone else have a healthy recipe for peanut sauce???
Enjoy!!
Bumping up for everyone to enjoy and share low/carb/high protein recipes…
Solo’s girl - I’ve made a dressing that tastes pretty similar to the Thai peanut dipping sauce that I think tastes pretty good. Here it is if you want to try it… adjust to taste, of course.
1tbsp natural PB
1tbsp lime juice
1tbsp sesame oil
1tbsp coconut milk
1tsp fish sauce
BBQ
Got to love BBQ season folks, got to love it. If I could marry BBQ, I would. If BBQ would let me take its last name (cue), I would. If I could make love to BBQ, I would probably lose my penis.
So time to get out the grill, brine your chicken, marinade those ribs, and get cooking.
THE ULTIMATE BBQ - THE 4 HOUR TREATMENT
This is for you faithful out there, the stud(ette)s of the grill - those willing to put in the time and energy to create masterpieces.
What you Need:
This is a short article on grilling chicken and ribs, the t-man combo for summer goodness. So, you need chicken quarters, thighs, breasts or legs, SKIN ON. The skin keeps the juices flowing and the meat protected from flames. You can remove the skin later if worried about fat/calorie content.
Second, you need charcoal and smoke chips - different types will yield different results, but for general grilling I like the Weber Mesquite large chunk wood - like small pieces of timber, these chips will smoke for much longer than the mulch that most people get. Apple and cherry wood are also excellent.
Third, you need grill instruments - tongs, spatula, MEAT THERMOMETER (preferably a digital one with a wire attached to the node that can go into the meat and out the grill while closed, then attach to the digital base a safe distance away), and a BBQ MOP (or a cooks brush).
Step 1: Prep
Trim all excess fat from chicken quarters or ribs ahead of time. Throw your chiken in the brine, whole pieces take about 2 hours in a good soak.
Salt and pepper the rib pieces.
Step 2: Grill Prep
Either put your charcoal in a chimney to light or do as you normally would. BUT, pile it all on one side of the grill - we’re not direct heat grilling here, we are smoking. You don’t need a huge raging pile of coals, especially if you’re cooking in a round grill (as opposed to a smoke grill, which looks like a 55 gallon drum)
Once the coals are nice and smoldering, throw a good couple handfulls of wood chips onto them, and close the grill - we want to control air here, so the grill stays relatively low heat (below 200 degrees), so close the air vents almost all the way shut.
Take your chicken parts out of the brine, and season with pepper.
Once that puppy is smoking, put your brined chicken parts and ribs on the side of the grill opposite the pile of coals, or the “cold side”. Close her up, and let the meat begin to smoke.
Now, put these ingredients in a sauce pan:
1/2 cup brown sugar
1 stick butter
1 can beef broth
4 tbsp balsalmic vinegar
Heat up until butter is melted, whisk to combine.
Use this mop for the ribs - brush them every 15 minutes, both sides (with your mop or cooks brush).
Now, combine these ingredients:
1 bottle of your favorite bbq sauce (I make my own, but that’s another article)
1/4 cup balsalmic vinegar
This is your mop for the chicken. Apply every 15 minutes, same as the ribs.
The meat parts should be spread out on the grill so they aren’t overlapping - they can be packed together (though better if not), but just not stacked on top of one another.
After a 1/2 hour, check the meat - is it getting dark quickly, cooking fast? If it is, you have the heat too high - close the vents some more or remove the meat for a while. You need a nice, mellow fire to slowly smoke the meat.
At the 2 hour point, you probably need to re-wood the fire. Pull the grill off, add more wood chips (and charcoal if needed) and replace.
Basically, you continue this process until the chicken temp. (at the thickest point) is 175 degrees.
The last couple bastings, throw some bbq on the ribs as well, in place of the butter mop.
I usually take 3-4 hours of slow smoking to finish my chicken and ribs - and they come out tender, juicy, ridiculously good. The neighbors start showing up randomly to ask to borrow my vaccum. My roomates are suddenly hungry. You basically end up with tender chunks of meat that have fully absorbed the flavor of the wood smoke that also have 12-16 layers of smoked on bbq sauce (or pork mop),.
Serve with a salad, baked potato, or cole slaw.
One note: the chicken will be pink from the smoking - this is normal - if the temp reads 175 (it will go up to 180 after you take it off the grill and let it sit for 5 minutes), then it is fine - raw meat looks different anyhow, you’ll know the difference.
One other note on above article:
Grill the chicken and rips meat side UP - so the ribs are curved upwards and the chicken skin is also up (this doesnt really apply to drumsticks)
When you baste both sides, just flip it for a second, baste, then return - the smoke will cooks all sides of the meat, so nothing to worry about. We just want to protect the meat from any flare ups or grill heat that might sneak through.
The homeruns continue.
I have the most of this thread saved in a word file already, but I see I shall have to c/p the new additions.
Rum:
Dude, I actually succeeded in achieving coital relations with my BBQ once. Not a pretty sight.
Remind me to show you the scars.
Rumbach, my mouth waters thinking about that BBQ recipe. No carbs in there, right? :D)
There are absolutely no carbs in those recipes, neither are there any in: krispy kremes, loaves of bread stuffed with potatos, or carb drinks.
Actually, there are very few carbs in bbq recipes, especially if you forgoe a ton of bbq sauce and instead rely on the natural flavors of the wood smoke and make a mop out of olive oil, herbs, and spices. Equally delicious.
Ike: we shall swap grill intercourse scars, for mine are mighty. “Stove pipe, that’s a stove pipe?!”
BBQ SAUCE
My great grandmother Jemimah might be pissed about me whoring her age old secret bbq recipe, but I’m going to anyhow, as I didn’t much like the woman and she only paid me $2 to rake her leaves in the back yard.
Actually, this is just a simple bbq recipe I use sometimes when I’m in a rush - it’s better than most bottled stuff, and it has a lot of room for flexibility - I DO have a secret recipe that netted our restaurant a second place overall in the Tenessee National Pit BBQ competitions in Memphis several years back, but I am sworn to secrecy on that one. The Indiana corn gods might find me out in Oregon and force me to live in that god cursed state again.
Simple BBQ
1 medium onion, diced
2 tbsp Butter
3 cloves garlic, finely chopped
2 cups water
1/4 cup balsamic vinegar
1 cup catsup
1/2 cup tomato paste
1/2 cup lemon juice
1 tbsp dijon mustard
3/4 cup brown sugar, firmly packed
2 tbsp Worcestershire Sauce
1 teaspoon hot pepper sauce or cayenne pepper
Heat the butter in large saucepan on low heat until melted and bubbles have dissapeared. Add the garlic and onion, and saute on medium-low heat until onions are translucent and garlic is golden, about 4 minutes.
Add tomato paste, worcestershire, and hot pepper sauce, turn heat to medium, and saute for 2 more minutes.
Add rest of ingredients (except the lemon juice), bring to a simmer, and cook until sauce is reduced to bbq sauce consistency. Sauce will become better the longer it is simmered, so if you have the time, try putting a cover partially over the pot to slow down the reduction. Stir occasionally.
When sauce is finished, take off of heat, add lemon juice and 1 teaspoon black pepper and one tablespoon kosher salt to taste.
Hey Glute Spanker -
Sorry I missed your question earlier - for low carb salad dressings, I’d suggest variations on the recipe given at the top of this thread - oil/vingegar plus a little juice to flavor and spices - very low carb.
Another option is to go the fat route and do a ranch or bleu cheese dressing - if you’re interested, let me know, I’ll type out some recipes.
As far as marinades go, look above at Ko’s suggestions on oil marinades - you could also use dry spice rubs that marinate overnight - again, if interested, I’ll put those out there as well.