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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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How does pulled pork measure up healthwise.
I have been lurking quite a while, trying different techniques and
recipes and have finally reached the point where my wife is asking me to smoke things. We both really like pulled pork, but as we get older, weight is harder and harder to keep where we want it. Has anyone done a caloric analysis of smoked meats vs grilled? It would seem to me that the slow cooking in a smoker, with all the fat rendering out as the meat hits 190+ ( for pulled pork and brisket ), would make for a relatively healthy meal. Thanks for any info. Dave in Northern CO. |
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Although the fat renders quite a bit of it stays in the meat, that's
what makes the pork so tasty and moist. So unfortunatly I don't think pulled pork will ever be considered healthy. |
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Best not to take up BBQ if you are overly concerned about your health. I
say, "everything in moderation". Doug |
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"Dave" > wrote in message ... >I have been lurking quite a while, trying different techniques and > recipes and have finally reached the point where my wife is asking me > to smoke things. > > We both really like pulled pork, but as we get older, weight is harder > and harder to keep where we want it. Has anyone done a caloric > analysis of smoked meats vs grilled? It would seem to me that the > slow cooking in a smoker, with all the fat rendering out as the meat > hits 190+ ( for pulled pork and brisket ), would make for a relatively > healthy meal. > > Thanks for any info. > > Dave in Northern CO. The wife and & are doing the Low Carb thing. To keep with the program I don't use any sugar in my rubs and use vinegar based sauce with either splenda of low-carb ketchup. Wife prefers store bought low-carb bbq sauce. Seems to be working as I haven't gained any weight back after dropping 30lbs about a year ago. Dave on a mountain in CO. |
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Dave wrote:
> We both really like pulled pork, but as we get older, weight is harder > and harder to keep where we want it. Has anyone done a caloric > analysis of smoked meats vs grilled? It would seem to me that the > slow cooking in a smoker, with all the fat rendering out as the meat > hits 190+ ( for pulled pork and brisket ), would make for a relatively > healthy meal. If your concern is purely calories and fat content, you won't find much evidence that slow cooking is better than grilling. There are other aspects to the conversation though. Charring meat can cause the formation of something called heterocyclic amines or HCA's. Whether or not this is actually a health problem is not completely clear depending on who you talk to and how the data is interpreted. Since the studies on the subject have not yielded definitive results and because the proponents of Meat Scare are usually some form of animal rights activist in disguise, I ignore all of it. Smoke or grill as you like. As was said, everything in moderation. -- Reg email: RegForte (at) (that free MS email service) (dot) com |
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"Dave" > wrote in message > I have been lurking quite a while, trying different techniques and > recipes and have finally reached the point where my wife is asking > me > to smoke things. > > We both really like pulled pork, but as we get older, weight is > harder > and harder to keep where we want it. Has anyone done a caloric > analysis of smoked meats vs grilled? It would seem to me that the > slow cooking in a smoker, with all the fat rendering out as the meat > hits 190+ ( for pulled pork and brisket ), would make for a > relatively > healthy meal. > > Thanks for any info. > > Dave in Northern CO. When I cook a pork butt or brisket (or ribs, for that matter) low-and-slow, all of the fat and collogen cooks out and drips into the drip pan. This makes the meat virtually fat-free. BOB that's my story, and I'm sticking to it! |
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On Wed, 20 Apr 2005 18:03:09 -0400, " BOB" > wrote:
> > >"Dave" > wrote in message >> I have been lurking quite a while, trying different techniques and >> recipes and have finally reached the point where my wife is asking >> me >> to smoke things. >> >> We both really like pulled pork, but as we get older, weight is >> harder >> and harder to keep where we want it. Has anyone done a caloric >> analysis of smoked meats vs grilled? It would seem to me that the >> slow cooking in a smoker, with all the fat rendering out as the meat >> hits 190+ ( for pulled pork and brisket ), would make for a >> relatively >> healthy meal. >> >> Thanks for any info. >> >> Dave in Northern CO. > >When I cook a pork butt or brisket (or ribs, for that matter) >low-and-slow, all of the fat and collogen cooks out and drips into the >drip pan. This makes the meat virtually fat-free. > >BOB >that's my story, and I'm sticking to it! > I think I like this answer best! Thanks to all that responded. Dave in Northern CO. |
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"Dave" > wrote in message ... > On Wed, 20 Apr 2005 18:03:09 -0400, " BOB" > wrote: A bunch of stuff > >When I cook a pork butt or brisket (or ribs, for that matter) > >low-and-slow, all of the fat and collogen cooks out and drips into the > >drip pan. This makes the meat virtually fat-free. > > > >BOB > >that's my story, and I'm sticking to it! > > > > I think I like this answer best! Thanks to all that responded. > > Dave in Northern CO. I vote we all go with Bob's answer! |
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BOB wrote: > "Dave" > wrote in message > > > I have been lurking quite a while, trying different techniques and > > recipes and have finally reached the point where my wife is asking > > me > > to smoke things. > > > > We both really like pulled pork, but as we get older, weight is > > harder > > and harder to keep where we want it. Has anyone done a caloric > > analysis of smoked meats vs grilled? It would seem to me that the > > slow cooking in a smoker, with all the fat rendering out as the meat > > hits 190+ ( for pulled pork and brisket ), would make for a > > relatively > > healthy meal. > > > > Thanks for any info. > > > > Dave in Northern CO. > > When I cook a pork butt or brisket (or ribs, for that matter) > low-and-slow, all of the fat and collogen cooks out and drips into the > drip pan. This makes the meat virtually fat-free. > > BOB > that's my story, and I'm sticking to it! Must be some dry meat then. I don't think it's possible to have moist meat in the absence of fat. |
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BOB wrote: > "Dave" > wrote in message > > > I have been lurking quite a while, trying different techniques and > > recipes and have finally reached the point where my wife is asking > > me > > to smoke things. > > > > We both really like pulled pork, but as we get older, weight is > > harder > > and harder to keep where we want it. Has anyone done a caloric > > analysis of smoked meats vs grilled? It would seem to me that the > > slow cooking in a smoker, with all the fat rendering out as the meat > > hits 190+ ( for pulled pork and brisket ), would make for a > > relatively > > healthy meal. > > > > Thanks for any info. > > > > Dave in Northern CO. > > When I cook a pork butt or brisket (or ribs, for that matter) > low-and-slow, all of the fat and collogen cooks out and drips into the > drip pan. This makes the meat virtually fat-free. > > BOB > that's my story, and I'm sticking to it! Must be some dry meat then. I don't think it's possible to have moist meat in the absence of fat. |
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> wrote in message oups.com > BOB wrote: >> "Dave" > wrote in message >> >>> I have been lurking quite a while, trying different techniques and >>> recipes and have finally reached the point where my wife is asking >>> me >>> to smoke things. >>> >>> We both really like pulled pork, but as we get older, weight is >>> harder >>> and harder to keep where we want it. Has anyone done a caloric >>> analysis of smoked meats vs grilled? It would seem to me that the >>> slow cooking in a smoker, with all the fat rendering out as the >>> meat >>> hits 190+ ( for pulled pork and brisket ), would make for a >>> relatively >>> healthy meal. >>> >>> Thanks for any info. >>> >>> Dave in Northern CO. >> >> When I cook a pork butt or brisket (or ribs, for that matter) >> low-and-slow, all of the fat and collogen cooks out and drips into >> the >> drip pan. This makes the meat virtually fat-free. >> >> BOB >> that's my story, and I'm sticking to it! > > Must be some dry meat then. I don't think it's possible to have > moist meat in the absence of fat. Try it. You'll like it. BOB |
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>> Must be some dry meat then. I don't think it's possible to have
>> moist meat in the absence of fat. Well, some fat helps. But a fair amount of moisture in meat comes from meat which is a) very tender, to give the feeling of a soft texture, and b) stimulates the salivary glands so that your mouth provides the moisture. Also, the process of slow-cooking converts a fair amount of the collagen in the connective tissue of a pork shoulder into gelatin (one reason that, say, the liquid from a braised chuck turns into wiggly jell-o when cooled). That really improves the "mouthfeel" of stock, and would do so to meat as well, I'd warrant. So it IS possible, I think, to have a piece of "lower-fat" meat that tastes and feels moist and tender. But let's not fool ourselves; at the end of the day, it's STILL pork shoulder, and that can be a fatty cut. It won't be NEARLY as bad as if all the fat hadn't dripped off, but you're almost certainly not going to get it fat-free. -->VPutz |
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On 22-Apr-2005, " BOB" > wrote: > > wrote in message > oups.com > > BOB wrote: > >> "Dave" > wrote in message > >> > >>> I have been lurking quite a while, trying different techniques and > >>> recipes and have finally reached the point where my wife is asking > >>> me > >>> to smoke things. > >>> <snipped a bunch. < <<< This makes the meat virtually fat-free. > >> > >> BOB > >> that's my story, and I'm sticking to it! > > > > Must be some dry meat then. I don't think it's possible to have > > moist meat in the absence of fat. > > Try it. You'll like it. > > BOB I'm fixing to have some of that terrible dry meat (Pulled Pork) later on tonight. I plan to refry some pinto beans and pile some of them onto a wheat tortilla and top it with pulled pork, lettuce, tomato and even a little onion. I'll try to remember what was said about dry meat. Brick (Keep the shiny side up) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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"Brick" wrote: > > I'm fixing to have some of that terrible dry meat (Pulled Pork) > later on tonight. I plan to refry some pinto beans and pile some > of them onto a wheat tortilla and top it with pulled pork, lettuce, > tomato and even a little onion. I'll try to remember what was > said about dry meat. > > Brick (Keep the shiny side up) > Yeah, I know, it's a tough job butt (pun intended) someone has got to do it. Thanks for stepping up to the plate (again, pun intended) for us, Brick. BOB PS, how's your *better* half doing? |
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