MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 10-01-2016, 05:40 PM   #1
mmbbq1
Found some matches.
 
mmbbq1's Avatar
 
Join Date: 08-29-16
Location: north wales PA
Smile Any other low-carb BBQ lovers out there?

One of the things that really got me interested in BBQ and all things meat, is the fact that pretty much everything you make is of the low carb variety.

I've tried several diets over the last couple years and could never really stick to anything.

For shoots and giggles I tried the low-carb approach [ketogenic diet] and not only loved it, but really appreciated how well it works with people who love to BBQ!

The only MAJOR issue is the sauces - you gotta watch how much you use, and if you can make homemade sauces so you can control the sugar content.
Otherwise, it's just easy to stick with rubs...

So in about a month and a half of watching carbs and eating all sorts of delicious BBQ meats, fish, chicken and pork... I'm down 15 lbs to 145.
That's at least in the range of where my doctor says I should be, since at my height and age I'm shooting for 114 - 144.

I'd love to hear any low carb BBQ recipies you have, or what you love to cook that is low carb.

I never go wrong with a good mushroom glazed steak with grilled broccoli, or hickory smoked salmon with asparagus, blue cheese and bacon.
Yep, bacon. That *@#& goes on anything :)

-mm
mmbbq1 is offline   Reply With Quote




Old 10-01-2016, 05:50 PM   #2
Bigr314
Babbling Farker

 
Join Date: 11-20-13
Location: Uniontown,Pa
Default

I am low carb also. I have lost 86 pounds since January. I still use all the rubs, but have eliminated all the sauces. All I basically eat is fish,meat,chicken and salad. Oil and vinegar dressing. It is and has been a very difficult road. I just try to take one day at a time. Congrats to you. You are doing a great job.
__________________
Ron-Born and proudly raised in New Orleans, Louisiana
Pastry Chef
Weber 22.5 Kettle,Blackstone 36 Griddle,UDS
Shirley Fabrication 24x50 RF with warmer(Boss Hogg)

Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner.
Bigr314 is offline   Reply With Quote


Old 10-01-2016, 06:17 PM   #3
kfdvm
On the road to being a farker
 
Join Date: 04-26-14
Location: Lincoln,NE
Default

I'm low carb. The hardest part is no alcohol. I also do better with no soda. Even diet soda. Giving up home made sour dough bread has also been hard. It turns into a way of life. Use cauliflower instead of potatoes zucchini instead of pasta only 1/2 a fruit per day. Take a vitamin and drink coffee black. The weight will fall off, but if you go back to your old ways it comes back on.
Good luck
kfdvm is offline   Reply With Quote


Thanks from: --->
Old 10-01-2016, 06:41 PM   #4
Harbormaster
somebody shut me the fark up.
 
Harbormaster's Avatar
 
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Default

I was diagnosed Type II diabetic 2 years ago. Though I do eat some carbs, it's a lot less than it used to be, I'm recently off meds and down 55 lbs. That sounds like a lot, but I still have some to lose. I am at my ideal weight if I was 7 feet tall.
Good Q really doesn't need sauce so I don't use it much.
Congrats on your success. Going low carb is a complete lifestyle change, that's for sure.
__________________
Clark
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K);
Brinkman Cimmaron.
"For when democracy becomes tyranny, those of us with rifles still get to vote"
Harbormaster is offline   Reply With Quote


1 members found this post helpful.
Thanks from: --->
Old 10-01-2016, 06:48 PM   #5
rcw320
On the road to being a farker

 
Join Date: 01-07-13
Location: Gulf Coast, TX
Default

Low carb here too.

I lost 60 pounds in the first 9 months, have kept it off too.
I'm currently the same weight I was as a senior in High School... and eat BBQ 3-4 times a week

I love me some low-carb cole slaw too.
rcw320 is offline   Reply With Quote


Thanks from: --->
Old 10-01-2016, 09:41 PM   #6
Wbfd118
Got Wood.
 
Join Date: 07-05-15
Location: howell, MI
Default

Been low carb for close to 20 years. Used basically plain chicken and rice to drop 130 back then, knew I couldn't keep that up, so switched to low carb to maintain the loss and I've never looked back. I feel like I don't miss out on anything, it challenged me to get creative with cooking. I will admit the booze are my weak spot, but hey being so strict I deserve my mich ultra and rum and diet cokes.
Wbfd118 is offline   Reply With Quote


Thanks from: --->
Old 10-01-2016, 11:46 PM   #7
Rocky Branch BBQ
is one Smokin' Farker
 
Rocky Branch BBQ's Avatar
 
Join Date: 12-16-10
Location: West Texas
Name/Nickname : Robert
Default

The carnivor diet just plain works. You should try some Eastern NC vinegar sauce on that pig.
Rocky Branch BBQ is offline   Reply With Quote


Thanks from: --->
Old 10-02-2016, 12:13 AM   #8
Big Andy
Full Fledged Farker

 
Join Date: 09-15-14
Location: Jackson,Tn.
Default

I had some cauliflower in the fridge the other day, decided to make a cauliflower version of potato salad. It turned out pretty good. Cooked the cauliflower about 3 minutes so it still had some crunch, then added mayo, hard-boiled egg, relish and celery. Next time I will add some vinegar or lemon juice, but was surprised how close to regular potato salad it was.
Big Andy is offline   Reply With Quote


Thanks from: --->
Old 10-02-2016, 02:22 AM   #9
Old Dave
Full Fledged Farker
 
Join Date: 02-22-11
Location: Coatesville, Indiana
Default Low Carb BBQ

As a low carb user for many years, this is the rub and sauce I have developed for this type of cooking. From my blog site:

I use this rub on everything when I am low carbing.

2/3 cup salt
2/3 cup Splenda
1/2 cup paprika
6 TBL chili powder (the blend)
4 TBL fresh ground black pepper
2 TBL ground cumin
2 TBL garlic powder
2 TBL cayenne pepper

Mix it up in a bowl to blend it together.

This is my low carb sauce and it makes about 32 oz. A three tablespoon serving is just under 2 grams of carbs. This recipe is based off an old PK recipe.

4 (8 oz) cans of Contadina sauce...do not substitute
1 cup Splenda
1/2 cup prepared yellow mustard
1/2 cup cider vinegar
1/4 cup chili powder (the blend)
2 TBL liquid smoke
1 TBL fresh ground black pepper
1 TBL Worcestershire sauce
1 TBL garlic salt
2 tsp Tabasco sauce
1 tsp celery salt

Place mixture over medium heat and simmer for about 10 minutes stirring constantly so it won't burn. This sauce is great on everything and is very good. Your guests will never know it is low carb.
Old Dave is offline   Reply With Quote


Thanks from: --->
Old 10-02-2016, 07:40 AM   #10
Meskaroni
Knows what a fatty is.
 
Join Date: 01-02-16
Location: Montréal
Default

Im low carb. Lost 35 lbs in my first 3 months, if your attempting to get into ketosis too much protein will prevent you from reaching ketosis.
Ive always been a fan of sauceless bbq.. my fav is dry rubbed loins and wings
Ive been loving smoked cauliflour rice lately
Meskaroni is offline   Reply With Quote


Thanks from: --->
Old 10-02-2016, 09:20 AM   #11
BDAABAT
Take a breath!
 
Join Date: 12-31-10
Location: Baltimore area
Name/Nickname : Bruce
Default

Excellent thread!
Love low carb diet....works well with my love of Q and grilled food.

Easy low carb protein base: grilled, marinated chicken. Just toss boneless skinless chicken breasts in with some oil and vinegar salad dressing (or just mix your own), then grill and you not only have dinner for the night, but the leftovers are useful for the rest of the week (chicken salad, chicken for use on top of salad, chicken for lettuce wraps, etc). If using store bought dressing, check the carb count. I tend to use Kens Italian dressing (0 carbs).

Grilled, marinated pork tenderloin: low carb and tasty! Marinate pork tenderloin in a mix of lime juice and zest, soy sauce, garlic, ginger, some Splenda and canola oil. Grill H&F till medium rare and serve with broccoli.

Smoked Meat loaf: I usually mix ground beef with bulk sausage, egg, seasoning (whatever you like), use grated Parmesan cheese as a substitute for bread crumbs. Smoked meat loaf is just a different animal compared to regular baked meat loaf! Love it! Won't make baked meat loaf ever again.

Fatties: low carb smoked goodness and an awesome way to start your day! I'll grab a bunch of fatties when on sale and smoke in bulk, then save extras in the freezer. Slice and dice some fatty, cook with eggs, top with some shredded cheese +/- home made salsa and you've got a breakfast that will stick to your ribs for many hours.

Good luck and keep at it!

Bruce
__________________
Acquired sig: never let your mind remain so open that your brains fall out.
---------------------------------------------------------------
Master Forge propane smoker
Blackstone pizza oven
Blackstone 36" griddle
Weber gas grill
BDAABAT is offline   Reply With Quote


Thanks from: --->
Old 10-02-2016, 11:59 AM   #12
Westx
is One Chatty Farker

 
Westx's Avatar
 
Join Date: 04-17-16
Location: Midlothian, Texas
Default

Been on LC dit for 2 years and doped 40 lbs until daughter almost died and was eating out a lot while she was in hospital so put back on 10 lbs but have dropped 5 of that the last couple weeks. I do stray but not often. The wife makes some mean low card casseroles with smoked chuckies and pulled pork.
__________________
22" Weber Kettle
PBC
Humphrey's Pint
24x42 Shirley Fabrication Elevated/Straight back patio model with warmer
Assassin 36” Pellet Grill
LSG Mini on reversed comp cart

Wes
Westx is offline   Reply With Quote


Old 10-02-2016, 12:41 PM   #13
Bob Ivey
On the road to being a farker
 
Join Date: 06-25-13
Location: Winnetka, CA
Default

Quote:
Originally Posted by rcw320 View Post
Low carb here too.

I lost 60 pounds in the first 9 months, have kept it off too.
I'm currently the same weight I was as a senior in High School... and eat BBQ 3-4 times a week

I love me some low-carb cole slaw too.
Can you share the recipe for the low-carb coleslaw? Thanks
Bob Ivey is offline   Reply With Quote


Old 10-02-2016, 02:11 PM   #14
Bonewagon
Babbling Farker
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Default

Quote:
Originally Posted by Meskaroni View Post
Im low carb. Lost 35 lbs in my first 3 months, if your attempting to get into ketosis too much protein will prevent you from reaching ketosis.
Ive always been a fan of sauceless bbq.. my fav is dry rubbed loins and wings
Ive been loving smoked cauliflour rice lately

Would you mind sharing your smoked cauliflower rice recipe? Sounds delicious.
__________________
Jason

Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen
Bonewagon is offline   Reply With Quote


Old 10-02-2016, 03:09 PM   #15
WareZdaBeef
is One Chatty Farker
 
Join Date: 02-25-12
Location: PA
Default

Heck no! Smoked spaghetti and meatballs is the best thing on earth! Or smoked Mac n Cheese!
WareZdaBeef is offline   Reply With Quote


Reply

Tags
atkins, bbq, diet, ketogenic, low carb

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 03:56 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts