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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Any issues when using sand
in a wsm instead of water?
I've only used water in the pan to date, but I find the clean up a bit of a hassle (and the need to check water levels). I bought some sterilized playground sand and I was going to put that in the pan and cover it with foil. I'm just wondering if the lack of steam changes anything I should be aware of? My next smoke won't be a major one, but I'm going to do some ribs. Thanks, Bill |
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Any issues when using sand
Bill Riel wrote:
> in a wsm instead of water? > > I've only used water in the pan to date, but I find the clean up a > bit of a hassle (and the need to check water levels). I bought some > sterilized playground sand and I was going to put that in the pan and > cover it with foil. > > I'm just wondering if the lack of steam changes anything I should be > aware of? Yeah, you don't need to use as much charcoal. > My next smoke won't be a major one, but I'm going to do some ribs. I leave the pan in place, but empty. That way it serves as a drip pan so grease isn't falling on the coals. Some guys think the sand approach gives better stability, but I haven't noticed any problems maintain consistent temps. Brian -- If televison's a babysitter, the Internet is a drunk librarian who won't shut up. -- Dorothy Gambrell (http://catandgirl.com) |
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Any issues when using sand
Default User wrote:
> Bill Riel wrote: > >> in a wsm instead of water? >> I can't say for sure as from my first burn, I've always used playground sand covered with foil. Will it work as good or better with no pan? Dunno. But I've never been displeased with my results and cleanup is a snap, just change the foil. -- Steve |
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Any issues when using sand
Bill Riel wrote:
> in a wsm instead of water? > > I've only used water in the pan to date, but I find the clean up a bit > of a hassle (and the need to check water levels). I bought some > sterilized playground sand and I was going to put that in the pan and > cover it with foil. > > I'm just wondering if the lack of steam changes anything I should be > aware of? > > My next smoke won't be a major one, but I'm going to do some ribs. > > Thanks, > > Bill I line mine with heavy duty foil, and leave it empty |
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Any issues when using sand
Bill Riel wrote:
> in a wsm instead of water? > > I've only used water in the pan to date, but I find the clean up a bit > of a hassle (and the need to check water levels). I bought some > sterilized playground sand and I was going to put that in the pan and > cover it with foil. > > I'm just wondering if the lack of steam changes anything I should be > aware of? > > My next smoke won't be a major one, but I'm going to do some ribs. > > Thanks, > > Bill Bear in mind, I don't have the experience of barbecue as others do. I, have, however extensive experience as a cook. (and I use a clone of a wsm) So, I will share my thoughts with you. Sand will do two things: it will absorb any grease that falls and you will avoid flareups. This is a good thing. It will also absorb and radiate heat, which may (or may not) make regulating the heat in your wsm a bit easier. For the record, I don't use water, just a foil wrapped pan because I have tried and found water to be a real PTA when cooking. (at least in my limited experience) I have found, and has others have pointed out, that if you keep an eye on your temps, you will do just fine without water. As always YMMV. Abby -- The ChildFree Abby Archives - http://www.dismal-light.net/childfreeabby/ |
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Any issues when using sand
Shawn wrote:
> Bill Riel wrote: >> in a wsm instead of water? >> >> I've only used water in the pan to date, but I find the clean up a bit >> of a hassle (and the need to check water levels). I bought some >> sterilized playground sand and I was going to put that in the pan and >> cover it with foil. >> >> I'm just wondering if the lack of steam changes anything I should be >> aware of? >> >> My next smoke won't be a major one, but I'm going to do some ribs. >> >> Thanks, >> >> Bill > I line mine with heavy duty foil, and leave it empty that's what I do. Abby -- The ChildFree Abby Archives - http://www.dismal-light.net/childfreeabby/ |
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Any issues when using sand
>
> And of course the cleanup--pull off the foil and toss it--is a BUNCH > easier. I did this with my old ECB, but it didn't work out as I hoped...the foil wasn't wide enough to cover the entire bowl, so it got a couple layers. Apparently a fair amount of grease made its way into the sand, and over the summer it turned the sand into something just this side of concrete. And it didn't smell great, either. Not rancid, but not good. So while chipping away at the former sand, I poked a hole in the bowl. One thing always leads to another. :-) I'm probably going to run my WSM w/o water this weekend, maybe just an empty bowl, or maybe some coarse pool filter sand I have left over, and some wide foil from the restaurant supply place. I want to try a brisket again. But I'll agree with everyone else...eliminating water really speeds up the process with zero ill effects. -John O |
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Any issues when using sand
Denny Wheeler wrote:
> On Thu, 27 Sep 2007 16:26:39 -0600, "frohe" > > wrote: > > > Bill Riel wrote: > >> in a wsm instead of water? > > > > IMO, you don't need the pan to start with if you practice good fire > > management for your WSM. > > Rather a large amount of grease rendered out of ribs or butt--not sure > I'd want that dripping on my fire. That's really my concern about that. The coals are pretty far away, but still I'd rather just catch that and not have to worry about it. Some people mentioned lining the empty pan with foil, I don't even bother with that. After it cools, I dump any accumulation, then squirt in a bit of dish detergent and hose the pan off. Brian -- If televison's a babysitter, the Internet is a drunk librarian who won't shut up. -- Dorothy Gambrell (http://catandgirl.com) |
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Any issues when using sand
JohnO wrote:
>> And of course the cleanup--pull off the foil and toss it--is a BUNCH >> easier. > > I did this with my old ECB, but it didn't work out as I hoped...the foil > wasn't wide enough to cover the entire bowl, so it got a couple layers. > Apparently a fair amount of grease made its way into the sand, and over the > summer it turned the sand into something just this side of concrete. And it > didn't smell great, either. Not rancid, but not good. So while chipping away > at the former sand, I poked a hole in the bowl. One thing always leads to > another. :-) > > I'm probably going to run my WSM w/o water this weekend, maybe just an empty > bowl, or maybe some coarse pool filter sand I have left over, and some wide > foil from the restaurant supply place. I want to try a brisket again. > > But I'll agree with everyone else...eliminating water really speeds up the > process with zero ill effects. > > -John O > > just need the extra-wide al. foil. -- Steve |
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Any issues when using sand
"Childfree Abby" > wrote in message ... > Bill Riel wrote: >> in a wsm instead of water? >> >> I've only used water in the pan to date, but I find the clean up a bit of >> a hassle (and the need to check water levels). I bought some sterilized >> playground sand and I was going to put that in the pan and cover it with >> foil. >> >> I'm just wondering if the lack of steam changes anything I should be >> aware of? >> >> My next smoke won't be a major one, but I'm going to do some ribs. >> >> Thanks, >> >> Bill > > Bear in mind, I don't have the experience of barbecue as others do. I, > have, however extensive experience as a cook. (and I use a clone of a > wsm) So, I will share my thoughts with you. Sand will do two things: it > will absorb any grease that falls and you will avoid flareups. This is a > good thing. It will also absorb and radiate heat, which may (or may not) > make regulating the heat in your wsm a bit easier. > > For the record, I don't use water, just a foil wrapped pan because I have > tried and found water to be a real PTA when cooking. (at least in my > limited experience) > > I have found, and has others have pointed out, that if you keep an eye on > your temps, you will do just fine without water. > > As always YMMV. > > Abby > > What effect does the decreased humidity have on what you are cooking? I sometimes use water when roasting a turkey indirectly. I can't tell that it adds anything. Kent |
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Any issues when using sand
Kent wrote:
>> >> > What effect does the decreased humidity have on what you are cooking? > I sometimes use water when roasting a turkey indirectly. I can't tell that > it adds > anything. > IMHO, water in the cooking chamber adds virtually nothing that I can tell. I also can't taste any flavorings that liquids in the cooking chamber might add, such as an orange in the water or onion. Perhaps it's my taster, but I've never been able to notice any difference. Nonny -- ---Nonnymus--- You don’t stand any taller by trying to make others appear shorter. |
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Any issues when using sand
Bill Riel wrote:
> in a wsm instead of water? > > I've only used water in the pan to date, but I find the clean up a bit > of a hassle (and the need to check water levels). I bought some > sterilized playground sand and I was going to put that in the pan and > cover it with foil. > > I'm just wondering if the lack of steam changes anything I should be > aware of? > > My next smoke won't be a major one, but I'm going to do some ribs. > > Thanks, > > Bill If you dig your own sand remove the bobcat turds or it will add more aroma than you are looking for. |
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Any issues when using sand
Sonoran Dude wrote:
> If you dig your own sand remove the bobcat turds or it will add more > aroma than you are looking for. Crawl back into the bobcat hole you scratched out of -- Steve |
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Any issues when using sand
"Nonnymus" > wrote in message news > Kent wrote: > >>> >>> >> What effect does the decreased humidity have on what you are cooking? >> I sometimes use water when roasting a turkey indirectly. I can't tell >> that it adds >> anything. >> > IMHO, water in the cooking chamber adds virtually nothing that I can tell. > I also can't taste any flavorings that liquids in the cooking chamber > might add, such as an orange in the water or onion. Perhaps it's my > taster, but I've never been able to notice any difference. > > Nonny > -- > I guess what I'm trying to decide is whether you need to bake-smoke-roast > in a high humidity environment to prevent drying out. You don't with ribs. > Do you need water with brisket or pork shoulder? Kent |
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Any issues when using sand
Kent wrote:
> "Nonnymus" > wrote in message > news >> Kent wrote: >> >>>> >>>> >>> What effect does the decreased humidity have on what you are >>> cooking? I sometimes use water when roasting a turkey indirectly. I >>> can't tell that it adds >>> anything. >>> >> IMHO, water in the cooking chamber adds virtually nothing that I can >> tell. I also can't taste any flavorings that liquids in the cooking >> chamber might add, such as an orange in the water or onion. Perhaps >> it's my taster, but I've never been able to notice any difference. >> >> Nonny >> -- >> I guess what I'm trying to decide is whether you need to >> bake-smoke-roast in a high humidity environment to prevent drying >> out. You don't with ribs. Do you need water with brisket or pork >> shoulder? Absolutely not. -- Dave www.davebbq.com |
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Any issues when using sand
Kent wrote:
>> I guess what I'm trying to decide is whether you need to bake-smoke-roast >> in a high humidity environment to prevent drying out. You don't with ribs. >> Do you need water with brisket or pork shoulder? No. Dana |
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Thanks for the feedback
Yesterday I did ribs with sand in the water pan (covered with foil).
It went great - as some of you had mentioned I definitely needed less fuel which was nice. Though it seemed to me I had to pay a bit more attention to the fire to keep things from getting too hot. I think that I'm better off with something in the pan to help stabilize the temperatu it was pretty rainy/cold & windy during much of the day and that's only going to get worse as we progress into winter. In any case, the ribs were a hit. And I have to ask: do you get some kinda prize if a vegetarian breaks down and has some of them? I was astounded to see that happen last night! -- Bill |
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Thanks for the feedback
Bill Riel wrote:
> In any case, the ribs were a hit. And I have to ask: do you get some > kinda prize if a vegetarian breaks down and has some of them? I was > astounded to see that happen last night! Well, there's a special sense of satisfaction, but you already got that... :-) Congrats on a fine cook! Dana |
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Thanks for the feedback
"Bill Riel" > wrote in message t... > In any case, the ribs were a hit. And I have to ask: do you get some > kinda prize if a vegetarian breaks down and has some of them? I was > astounded to see that happen last night! > YES! You have converted one! I did similar with pork loin a couple of years ago. We grilled and smoked more veggies than I have ever seen, since this guy was going to be there. Everybody enjoyed the veggies. He was overwhelmed by the smell of the loin, and even had seconds. It's a great feeling, isn't it? BOB |
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Thanks for the feedback
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Thanks for the feedback
On 1-Oct-2007, Bill Riel > wrote: > Yesterday I did ribs with sand in the water pan (covered with foil). > > It went great - as some of you had mentioned I definitely needed less > fuel which was nice. Though it seemed to me I had to pay a bit more > attention to the fire to keep things from getting too hot. > > I think that I'm better off with something in the pan to help stabilize > the temperatu it was pretty rainy/cold & windy during much of the day > and that's only going to get worse as we progress into winter. > > In any case, the ribs were a hit. And I have to ask: do you get some > kinda prize if a vegetarian breaks down and has some of them? I was > astounded to see that happen last night! > > -- > Bill I think you could say that the vegetarian got the prize. In any case you have probably made it more difficult for them to continue their chosen lifestyle. It's got to be hard to turn one's back on good ribs and swear to never eat them again. -- Brick(Save a tree, eat a Beaver) |
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Thanks for the feedback
"Bill Riel" > wrote in message > > And I have to ask: do you get some > kinda prize if a vegetarian breaks down and has some of them? I was > astounded to see that happen last night! Yes you get to buy more ribs. |
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Any issues when using sand
Kent wrote:
> "Childfree Abby" > wrote in message >> >> > What effect does the decreased humidity have on what you are cooking? > I sometimes use water when roasting a turkey indirectly. I can't tell that > it adds > anything. > > Kent > > It is said to help to keep the meat moist, however I don't find that to be very efficient. For a turkey, being a very dry bird, I would baste, or inject, or roast breast side down in a slow oven. Abby -- The ChildFree Abby Archives - http://www.dismal-light.net/childfreeabby/ |
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Any issues when using sand
Childfree Abby wrote:
> Kent wrote: >> "Childfree Abby" > wrote in message > > >>> >>> >> What effect does the decreased humidity have on what you are cooking? >> I sometimes use water when roasting a turkey indirectly. I can't tell >> that it adds >> anything. >> >> Kent >> >> > > > It is said to help to keep the meat moist, however I don't find that to > be very efficient. Interesting wording. Do you find it effective at all? Dana |
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Any issues when using sand
Childfree Abby wrote:
> ....For a turkey, being a very dry bird, I would > baste, or inject, or roast breast side down in a slow oven. I can understand how injecting works to add peripheral moisture, i.e. the Butterball effect, and how brining will add moistness. But just how does basting do anything? -- Dave www.davebbq.com |
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Any issues when using sand
"Dave Bugg" > wrote:
> Childfree Abby wrote: > > > ....For a turkey, being a very dry bird, I would > > baste, or inject, or roast breast side down in a slow oven. > > I can understand how injecting works to add peripheral moisture, i.e. the > Butterball effect, and how brining will add moistness. But just how does > basting do anything? I don't eat turkey, if I can avoid it, but would basting with EVOO, butter or lard, help crisp up fowl skin? -- Nick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ |
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Any issues when using sand
On 2-Oct-2007, "Dave Bugg" > wrote: > Childfree Abby wrote: > > > ....For a turkey, being a very dry bird, I would > > baste, or inject, or roast breast side down in a slow oven. > > I can understand how injecting works to add peripheral moisture, i.e. the > Butterball effect, and how brining will add moistness. But just how does > basting do anything? > > -- > Dave Curious minds would like to know the answer to that question. I fear that the answer might turn out to be like the story about the woman that always cut a couple of inches off of the end of a ham before she put it into the oven for thanksgiving. She claimed her mother always did it that way. When asked about it, it was because her mother also did it that way. Turned out that great grandmother's pan was too short to hold a whole ham and thus, a tradition was born. Well, my mother and my grandmothers were forever basting stuff in the oven, particularly birds. I don't baste, brush, mop or otherwise pester anything while it's cooking. But, my excuse is that I'm too lazy. My food always turns out on the high side of edible. So, should I care? -- Brick(Youth is wasted on young people) |
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Any issues when using sand
Nick Cramer wrote:
> "Dave Bugg" > wrote: >> Childfree Abby wrote: >> >>> ....For a turkey, being a very dry bird, I would >>> baste, or inject, or roast breast side down in a slow oven. >> >> I can understand how injecting works to add peripheral moisture, >> i.e. the Butterball effect, and how brining will add moistness. But >> just how does basting do anything? > > I don't eat turkey, if I can avoid it, but would basting with EVOO, > butter or lard, help crisp up fowl skin? It can, and it will add some flavor to it. I was just wondering about the notion that basting will keep a bird moist. -- Dave www.davebbq.com |
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Any issues when using sand
Brick wrote:
> On 2-Oct-2007, "Dave Bugg" > wrote: > >> Childfree Abby wrote: >> >>> ....For a turkey, being a very dry bird, I would >>> baste, or inject, or roast breast side down in a slow oven. >> >> I can understand how injecting works to add peripheral moisture, >> i.e. the Butterball effect, and how brining will add moistness. But >> just how does basting do anything? >> >> -- >> Dave > > Curious minds would like to know the answer to that question. ....snip Since moisture doesn't penetrate through the skin, I just don't see how basting could keep a bird moist. So, I think this is another ham-slicing tradition. -- Dave www.davebbq.com |
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Thanks for the feedback
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diet food
I'm fully aware that lean pork isn't that much higher in calories than
chicken, but since poor old Nonny is all-out on an (accursed) diet, I'm trying to save even 10 calories if I can, while still maintaining my ability to walk. <grin> While the mood is right, I'm trying to knock off 20 pounds before Thanksgiving and the photo sessions with the grandkids. Old Nonny was 190 when he graduated from high school, 200 from college and over the years I've tried unsuccessfully to not go over 210. Well, I hit 230 after enjoying too many ribs, pulled pork, steaks, chili, banana pudding, cheese, martinis, guacamole, sausages, brisket, baked beans, slaw (can ya' tell I'm hungry?) and the other things that make it worthwhile to wake up in the morning, so it's time to pay the piper. First of all, I made one of my old diet staples: a big pot of gazpacho- about 2 gallons, in fact. The gazpacho I make would probably be called picante sauce my southwesterners, except that I do it in the Cusinart and it's just more finely divided. It freezes well and has quite a range of use beyond just eating alone as a cold soup. It's nothing more than a blend-to-taste of peeled tomatoes, white onions, green onions, cilantro leaves (not stems) celery, jalapenos, peeled cucumbers (skins make it bitter) and salt. The mix thins down as the tomatoes give up juice, but you can also cheat a tad by adding in V-8 juice. Where I go off the beaten path iwth my gazpacho is that I use it for cooking as a sauce or even base. I'm addicted to grilling and smoking, so even with gazpacho, I do most of my work outdoors in the Bradley or grill. Yesterday, for instance, I got out a Foodsaver vacuum container where I'd cut 3 half chicken breasts into 3/4" or so logs and had vacuum marinated them in the gazpacho for about a day and a half. I placed the logs onto skewers and grilled them. They were served with a spoonful of more gazpacho on top. By marinating them and not overcooking, the chicken breast skewers were so juicy that you could literally squeeze juice out and the flavor was not diet-like in the least. With a bowl of spinach greens cooked with white beans and a little vinegar/texas pete, the supper we had was incredibly low in calories and still good enough that if company had dropped by, nobody would have laughed. Seafood is another meat that marinates and cooks up well with gazpacho. Old Nonny has a taste for shrimp or scallops cooked about any way someone will cook them, but oysters, crab and clams also go pretty well with gazpacho. For instance, years ago I got a call from an actuary buddy who was passing through town with his wife. The call was just to say, "Howdy," but I talked them into coming to the house for a little supper. All I had ready to go was a bowl of gazpacho I'd made the day before, so I ducked out to the grocery store and got 3# of large scallops. I brought them home, rinsed them and tossed them into a large vacuum cannister of gazpacho. I had about 3 to let them marinate and that was enough. I skewered the scallops, grilled them enough to give a light sear to the outside and then tossed them into a pan with the old marinade and some fresh gazpacho. I served them over rice, with garlic bread. The total time spent cooking was embarrassingly low, and my buddy and his wife thought it was a feast. If any of you want to try making some gazpacho, my advice is to peel the tomatoes and cucumbers. I also remove major strings and then cut the celery into 1/2" pieces before pulverizing it in the Cusinart to avoid strings. Seeds are removed from Jalapenos and remembe: you can always add more so as to not make it too hot. Garlic and green peppers just don't seem to '"fit in," so I leave them out of the mix. I freeze my excess in pint containers, since that seems to be about right for a marinade in one of the Foodsaver cannisters or for a meal. Nonny -- ---Nonnymus--- You don’t stand any taller by trying to make others appear shorter. |
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Any issues when using sand
"Dave Bugg" > wrote:
> Nick Cramer wrote: > > "Dave Bugg" > wrote: > >> Childfree Abby wrote: > >> > >>> ....For a turkey, being a very dry bird, I would > >>> baste, or inject, or roast breast side down in a slow oven. > >> > >> I can understand how injecting works to add peripheral moisture, > >> i.e. the Butterball effect, and how brining will add moistness. But > >> just how does basting do anything? > > > > I don't eat turkey, if I can avoid it, but would basting with EVOO, > > butter or lard, help crisp up fowl skin? > > It can, and it will add some flavor to it. I was just wondering about the > notion that basting will keep a bird moist. If I want a moister bird, I either cook it in a stew or something like cock-a-leekie soup! ;-) -- Nick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ |
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diet food
"Nonnymus" > wrote in message
... > I'm fully aware that lean pork isn't that much higher in calories than > chicken, but since poor old Nonny is all-out on an (accursed) diet, I'm > trying to save even 10 calories if I can, while still maintaining my > ability to walk. <grin> While the mood is right, I'm trying to knock off > 20 pounds before Thanksgiving and the photo sessions with the grandkids. > Old Nonny was 190 when he graduated from high school, 200 from college and > over the years I've tried unsuccessfully to not go over 210. Well, I hit > 230 after enjoying too many ribs, pulled pork, steaks, chili, banana > pudding, cheese, martinis, guacamole, sausages, brisket, baked beans, slaw > (can ya' tell I'm hungry?) and the other things that make it worthwhile > to wake up in the morning, so it's time to pay the piper. > > First of all, I made one of my old diet staples: a big pot of gazpacho- > about 2 gallons, in fact. The gazpacho I make would probably be called > picante sauce my southwesterners, except that I do it in the Cusinart and > it's just more finely divided. It freezes well and has quite a range of > use beyond just eating alone as a cold soup. It's nothing more than a > blend-to-taste of peeled tomatoes, white onions, green onions, cilantro > leaves (not stems) celery, jalapenos, peeled cucumbers (skins make it > bitter) and salt. The mix thins down as the tomatoes give up juice, but > you can also cheat a tad by adding in V-8 juice. > > Where I go off the beaten path iwth my gazpacho is that I use it for > cooking as a sauce or even base. I'm addicted to grilling and smoking, so > even with gazpacho, I do most of my work outdoors in the Bradley or grill. > > Yesterday, for instance, I got out a Foodsaver vacuum container where I'd > cut 3 half chicken breasts into 3/4" or so logs and had vacuum marinated > them in the gazpacho for about a day and a half. I placed the logs onto > skewers and grilled them. They were served with a spoonful of more > gazpacho on top. By marinating them and not overcooking, the chicken > breast skewers were so juicy that you could literally squeeze juice out > and the flavor was not diet-like in the least. With a bowl of spinach > greens cooked with white beans and a little vinegar/texas pete, the supper > we had was incredibly low in calories and still good enough that if > company had dropped by, nobody would have laughed. > > Seafood is another meat that marinates and cooks up well with gazpacho. > Old Nonny has a taste for shrimp or scallops cooked about any way someone > will cook them, but oysters, crab and clams also go pretty well with > gazpacho. For instance, years ago I got a call from an actuary buddy who > was passing through town with his wife. The call was just to say, > "Howdy," but I talked them into coming to the house for a little supper. > All I had ready to go was a bowl of gazpacho I'd made the day before, so I > ducked out to the grocery store and got 3# of large scallops. I brought > them home, rinsed them and tossed them into a large vacuum cannister of > gazpacho. I had about 3 to let them marinate and that was enough. > > I skewered the scallops, grilled them enough to give a light sear to the > outside and then tossed them into a pan with the old marinade and some > fresh gazpacho. I served them over rice, with garlic bread. The total > time spent cooking was embarrassingly low, and my buddy and his wife > thought it was a feast. > > If any of you want to try making some gazpacho, my advice is to peel the > tomatoes and cucumbers. I also remove major strings and then cut the > celery into 1/2" pieces before pulverizing it in the Cusinart to avoid > strings. Seeds are removed from Jalapenos and remembe: you can always add > more so as to not make it too hot. Garlic and green peppers just don't > seem to '"fit in," so I leave them out of the mix. > > I freeze my excess in pint containers, since that seems to be about right > for a marinade in one of the Foodsaver cannisters or for a meal. > > Nonny > > -- > ---Nonnymus--- > You don’t stand any taller by > trying to make others appear shorter. I think I would be fat than eat that stuff<g> -- James A. "Big Jim" Whitten www.lazyq.com |
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diet food
Big Jim wrote:
> > I think I would be fat than eat that stuff<g> I can't say that I disagree with you, but with the weight comes higher blood pressure and my breathing problem is really exacerbated. Perhaps by suffering for a couple months on this accursed diet, I can enjoy things better. Who knows- in the meantime, I'm trying to make it as easy as I can. At least the beans and greens are normal food and enjoyable. -- ---Nonnymus--- No matter how large your boat, the person you are talking with will have a close friend with a larger one. ---Observation by my son |
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diet food
Nonnymus > wrote:
> Big Jim wrote: > > > I think I would be fat than eat that stuff<g> > > I can't say that I disagree with you, but with the weight comes higher > blood pressure and my breathing problem is really exacerbated. [ . . . ] Also, an increased risk of getting diabetes. My breathing has substantially improved as a result of Jun performing a new type of back massage (she calls it scratching) on me. I've gotten my weight down from 220 to 168, When I measured my blood glucose this morning, it was 114 mg/dL. My blood pressure now runs around 120/75, but I'm on five BP meds. -- Nick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ |
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diet food
Nonnymus wrote:
> Big Jim wrote: > >> >> I think I would be fat than eat that stuff<g> > > I can't say that I disagree with you, but with the weight comes higher > blood pressure and my breathing problem is really exacerbated. Perhaps > by suffering for a couple months on this accursed diet, I can enjoy > things better. If that's how you're thinking, just give up now. Your weight reflects your lifestyle - the combination of your physical activity and diet, and how it interacts with your physical condition. Suffering through an accursed diet for a few months to shed weight can work, but, if the changes in diet and lifestyle are temporary, the weight loss will be temporary. I've gone from 245 pounds to 173 pounds since the beginning of the year - this isn't because I "went on a diet". It's because I changed how I live. I started exercising daily, walking at first, day-hikes on the weekends, then cycling, now averaging 100+ miles a week. I do not have a target weight at this point; I figure the mid-160s is about as low as I'd like to go, but I'm in no hurry; I'd be happy to maintain for a while and work on my cycling chops. I've reduced the amount of refined carbs that I eat and increased the amount of fresh vegetables and fruit. I tend to favor fish and chicken most of the time, though I still enjoy beef and pork frequently. So, my point is, you have to develop a diet that isn't suffering and you have to review how active you are, and find the balance where you know how much you can eat versus how active you are. Dana |
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diet food
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Any issues when using sand
On Oct 2, 10:40 am, "Dave Bugg" > wrote:
> Since moisture doesn't penetrate through the skin, I just >don't see how basting could keep a bird moist. So, I >think this is another ham-slicing tradition. > -- > Davewww.davebbq.com My job for years has been the Thanksgiving turkey, Christmas turkey, or anytime we want smoked turkey. The point being I have cooked a truckload over the years using different methods. I think the basting process is an opportunity to "check on the bird for most people that don't have confidence in what they are doing. As a kid, we only had turkey once a year, so Mom didn't get much practice. After cooking my first few turkeys in the oven (talk about "set it, and forget it") I started to think that Mom was puttin' on the dog a little by constantly fiddling with the bird while it was cooking. And no wonder an oven cooked bird takes me about 20 minutes a pound, and for mom it was as much as 45. She opened up the oven, pulled out the rack, uncovered the turkey, basted, covered it back up, put it back in and closed the oven door. Wow... she let the heat out of the oven every hour like clockwork. It is easy to see that basting simply cannot work to "keep the meat moist" unless you are trying to seal it with greasy drippings or oils. Even these would slough off quickly when the bird is cooking. If the meat is cooking, it is hot, forcing OUT the juices in the flesh. With the juices coming out of the meat, how could they reverse the flow and absorb any juices? Easy answer - they can't. With the bird expulsing juices, it cannot absorb them at the same time. However... I do baste when baking because it makes my elderly parents feel like the bird is being done correctly to their traditions. (When it is me and LOML, I don't baste.) And if you truss your bird like I do, it is good to hit rear cavity with the dressing sticking out with the baste. When it is 30 minutes from finish, I rub the breast with butter and put it in a 425 degree oven to brown the breast. When smoking, I make a wet rub and put it under the skin before putting it on the pit. I rub the outside with EVOO and a little dry rub for color, and that's all it gets until it is done. They always come out with great flavor and really juicy. Smoking a proper turkey is about as hard as grilling a good burger. Robert |
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Any issues when using sand
Dave Bugg wrote:
> Nick Cramer wrote: > >"Dave Bugg" > wrote: > > > Childfree Abby wrote: > > > > >>> ....For a turkey, being a very dry bird, I would > > > > baste, or inject, or roast breast side down in a slow oven. > > > > > > I can understand how injecting works to add peripheral moisture, > > > i.e. the Butterball effect, and how brining will add moistness. > > > But just how does basting do anything? > > > > I don't eat turkey, if I can avoid it, but would basting with EVOO, > > butter or lard, help crisp up fowl skin? > > It can, and it will add some flavor to it. I was just wondering about > the notion that basting will keep a bird moist. Most of what I've seen says that the only thing basting does is slow down the process. Opening up the oven or smoker to baste just lets out the hot air. Brian -- If televison's a babysitter, the Internet is a drunk librarian who won't shut up. -- Dorothy Gambrell (http://catandgirl.com) |
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