Re: BBQ

In article <MNzie.44283$yV4.18351@okepread03>,

Jim Bard said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've seriously considered offering mesquite chips on ebay......
--
Om.

You can DO that????

Uh, yeah, why not?
Selling on ebay is easy, and I have
LOTS of access to mesquite. ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <ZQzie.44285$yV4.13970@okepread03>,

Jim Bard said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

His point was that GOOD BBQ needs NO sauce! That would be the ultimate
in low carbing... The flavor of the wood smoke and probably a sprinkling
of appropriate spices makes BBQ "sauce" (low carb or otherwise) not
necessary.

Mesquite smoke is indeed a unique flavor and I'd not garbage it up with
some sloppy sweet sauce.

Mequite grows wild all over the place here. It's not that easy to find
it up north.
--
Om.

THANK YOU!!!!

Cheers! ;-)

I also have a nice pile of pecan logs...... ;-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <dTzie.44286$yV4.34761@okepread03>,

Jim Bard said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Well then, just experiment like most cooks do until you come up with
something you like!

Start with a low carb catsup (ketchup) or just a basic tomato sauce, or
even V8 juice. Add a little vinegar or lemon juice.

Add splenda until it's sweet enough for you, then add spices and
flavorings slowly.

Onion powder
Garlic powder
Salt
Pepper
Lemon pepper
Various dried and powdered chilis
Cumin (Comino)
Your choice of dried herbs

Get the idea? :-)

Hope this helps!

Personally, I still prefer marinades to "sweeten" meat.
The soaking process works better than coating IMHO.
--
Om.

I have found that, when you do find a sauce that you like, adding some
Creole seasoning to in really spices it up in a good way. I do that
sometimes. But usually not.

Cayanne pepper?

Don't forget the jalapeno's! <lol>

A quick marinade "cheat" are low carb wishbone salad dressings.
While I normally prefer to make my own marinades, they are handy if you
are in a hurry. Zesty italian works well for pork and poultry, but a
dijon mustard dressing is even better for poultry. Italian also works
for grilling veggies, especially portabello mushrooms.

For beef, an herbed vinegrette.

I have a live herb garden here.

Jim, do you have a good marinade for Brisket?
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Bob (this one) said:

Bunky42 said:

I didn't want the BBQ sauce for steak. I wanted it for some ribs.

Quit trying to step on their rants. It doesn't matter what *you* want. <g>

Pastorio

So do you have a good recipe for a low carb BBQ sauce Bob?
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <3YFie.22977$aB.14467@lakeread03>,

Bunky42 said:

Well since I started the post and I'm the one looking for the BBQ recipe.
But ohhhhhh, what the hell was I thinking trying to keep this OT.

Calm down. ;-)

Try this link. I found several!

Hope this helps?

http://www.google.com/search?hl=en&ie=ISO-8859-1&q=low+carb+bbq+sauce+rec
ipe
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

I'm always calm ;-)

OmManiPadmeOmelet said:

In article <3YFie.22977$aB.14467@lakeread03>,

Bunky42 said:

Well since I started the post and I'm the one looking for the BBQ recipe.
But ohhhhhh, what the hell was I thinking trying to keep this OT.

Calm down. ;-)

Try this link. I found several!

Hope this helps?

http://www.google.com/search?hl=en&ie=ISO-8859-1&q=low+carb+bbq+sauce+rec
ipe

--
Newsweek Retracts Story on Quran Abuse
http://boincwapstats.sourceforge.net/counter_detailed.php?id=59779&project=seti

In article <VNOie.18$jp.11@fed1read03>, Bunky42 <[email hidden]>

Quoted message said:

I'm always calm ;-)

Good. ;-) You'll live longer.

Did the link help I hope?

Personally, I like to make stuff up as I go along on many recipes as I
know what _I_ like flavor-wise so I tailor stuff to my own tastes.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

On Wed, 18 May 2005 00:01:03 -0500, "Jim Bard" <[email hidden]>

Quoted message said:

Thanks, Myra! Hey, how are you at poker?

When I had my birthday in 2004, I decided to enter a poker tournament
at the Hollywood Park Casino in L.A. (Inglewood, actually). I had
never played in a "live" game before, but it was only a $50 buy-in,
and I thought it would be fun. The game was Texas Hold 'Em.

I finished 19th in a field of 91. Took the two $3.00 chips I won by
knocking out two other players, used them to play two hands of
Caribbean Stud Poker and won back my original stake.

So, how am I?

Myra

(Oh, and I taught Roger Zoul how to play craps, but that's another
story....)

Bunky42 said:

Well since I started the post and I'm the one looking for the BBQ recipe.
But ohhhhhh, what the hell was I thinking trying to keep this OT.

Moron!

I'm very sorry this got past you in my note:

Quoted message said:

Quoted message said:

<g>

It was an indication of sarcasm because of all the obtuse answers you
got that had nothing to do with your request. And it absolutely mirrors
your comment above.

Pastorio

Quoted message said:

Bob (this one) said:

Bunky42 said:

I didn't want the BBQ sauce for steak. I wanted it for some ribs.

Quit trying to step on their rants. It doesn't matter what *you* want.
<g>

Pastorio

OmManiPadmeOmelet said:

Bob (this one) said:

Bunky42 said:

I didn't want the BBQ sauce for steak. I wanted it for some ribs.

Quit trying to step on their rants. It doesn't matter what *you* want. <g>

Pastorio

So do you have a good recipe for a low carb BBQ sauce Bob?

I was teasing. A simple request got lots of irrelevant replies.

But I don't use a BBQ sauce, as such. When I cook meats low and slow, I
don't use sauces at all. Dry rub, let sit overnight for the spices to
season nicely, finish in a 180-190°F cooker to an internal temp of 180°F
- hours and hours. During the cook, I baste (infrequently) with a
butter-vinegar-pepper wash like the one for chicken below.

This works for pork ribs, whole shoulders (sometimes stuffed under the
skin with caramelized onions) and boneless picnic hams. Also good for
beef, venison and lamb ribs. Boned, rolled and tied legs of lamb.
Venison hams. Suckling pigs.

The dry rub is very simple. Equal parts by volume of salt, finely ground
black pepper, garlic powder, onion powder, finely ground dry chile
peppers (hot or not to suit you). Sometimes I use seasoning salt (like
McCormick's or Lawry's) instead of plain salt. Other times I'll throw in
some dried herbs in no specific quantity, but usually no more than about
1/2 the unit of volume of each other thing.

For chicken halves or quarters, I use this below to marinate for up to
12 hours. Then I dump it and use a fresh batch to baste during cooking
to minimize bacterial contamination. I don't baste during the last 20
minutes of cooking both to let the skin dry down a bit and to prevent
bacterial contamination on the finished pieces. Very low fire cooked
well done, almost falling apart. Still moist and tasty.

This won't stay together, so swirl it around each time you use it to
make sure you're getting some of everything in it on the birds.
1 cup oil (vegetable oil or melted butter)
2 cups cider vinegar
4 tablespoons salt
1 teaspoon ground pepper
2 teaspoons poultry seasoning
1 teaspoon garlic salt
1 tablespoon lemon juice
1 tablespoon Texas Pete

Pastorio

Bob (this one) said:

Quoted message said:

So do you have a good recipe for a low carb BBQ sauce Bob?

I was teasing. A simple request got lots of irrelevant replies.

But I don't use a BBQ sauce, as such. When I cook meats low and slow, I
don't use sauces at all. Dry rub, let sit overnight for the spices to
season nicely, finish in a 180-190°F cooker to an internal temp of 180°F
- hours and hours. During the cook, I baste (infrequently) with a
butter-vinegar-pepper wash like the one for chicken below.

This works for pork ribs, whole shoulders (sometimes stuffed under the
skin with caramelized onions) and boneless picnic hams. Also good for
beef, venison and lamb ribs. Boned, rolled and tied legs of lamb.
Venison hams. Suckling pigs.

The dry rub is very simple. Equal parts by volume of salt, finely ground
black pepper, garlic powder, onion powder, finely ground dry chile
peppers (hot or not to suit you). Sometimes I use seasoning salt (like
McCormick's or Lawry's) instead of plain salt. Other times I'll throw in
some dried herbs in no specific quantity, but usually no more than about
1/2 the unit of volume of each other thing.

For chicken halves or quarters, I use this below to marinate for up to
12 hours. Then I dump it and use a fresh batch to baste during cooking
to minimize bacterial contamination. I don't baste during the last 20
minutes of cooking both to let the skin dry down a bit and to prevent
bacterial contamination on the finished pieces. Very low fire cooked
well done, almost falling apart. Still moist and tasty.

This won't stay together, so swirl it around each time you use it to
make sure you're getting some of everything in it on the birds.
1 cup oil (vegetable oil or melted butter)
2 cups cider vinegar
4 tablespoons salt
1 teaspoon ground pepper
2 teaspoons poultry seasoning
1 teaspoon garlic salt
1 tablespoon lemon juice
1 tablespoon Texas Pete

Pastorio

Thx for the recipes, the marinate will work great with my food-saver.

http://boincwapstats.sourceforge.net/counter_detailed.php?id=59779&project=seti

Sounds simple and delighful, thanks!

In article <[email hidden]>,

Bob (this one) said:

OmManiPadmeOmelet said:

Bob (this one) said:

Bunky42 wrote:

>I didn't want the BBQ sauce for steak. I wanted it for some ribs.

Quit trying to step on their rants. It doesn't matter what *you* want. <g>

Pastorio

So do you have a good recipe for a low carb BBQ sauce Bob?

I was teasing. A simple request got lots of irrelevant replies.

But I don't use a BBQ sauce, as such. When I cook meats low and slow, I
don't use sauces at all. Dry rub, let sit overnight for the spices to
season nicely, finish in a 180-190°F cooker to an internal temp of 180°F
- hours and hours. During the cook, I baste (infrequently) with a
butter-vinegar-pepper wash like the one for chicken below.

This works for pork ribs, whole shoulders (sometimes stuffed under the
skin with caramelized onions) and boneless picnic hams. Also good for
beef, venison and lamb ribs. Boned, rolled and tied legs of lamb.
Venison hams. Suckling pigs.

The dry rub is very simple. Equal parts by volume of salt, finely ground
black pepper, garlic powder, onion powder, finely ground dry chile
peppers (hot or not to suit you). Sometimes I use seasoning salt (like
McCormick's or Lawry's) instead of plain salt. Other times I'll throw in
some dried herbs in no specific quantity, but usually no more than about
1/2 the unit of volume of each other thing.

For chicken halves or quarters, I use this below to marinate for up to
12 hours. Then I dump it and use a fresh batch to baste during cooking
to minimize bacterial contamination. I don't baste during the last 20
minutes of cooking both to let the skin dry down a bit and to prevent
bacterial contamination on the finished pieces. Very low fire cooked
well done, almost falling apart. Still moist and tasty.

This won't stay together, so swirl it around each time you use it to
make sure you're getting some of everything in it on the birds.
1 cup oil (vegetable oil or melted butter)
2 cups cider vinegar
4 tablespoons salt
1 teaspoon ground pepper
2 teaspoons poultry seasoning
1 teaspoon garlic salt
1 tablespoon lemon juice
1 tablespoon Texas Pete

Pastorio

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson