Lean / low-fat Q suggestions ... HELP!!

[RoyJeeBiv]

hey all,

wifey just got her gallbladder removed, so we're taking the necessary transition to meals with lower fat content. along with this, i've recently found i have an intolerance to pork -?) -- so i'm looking for low-fat, non-pork, BBQ suggestions.

this is a pretty drastic change for us (we're trying to put a positive spin on it as a 'lifestyle change', as well), so i have a lot of questions. i'm specifically curious about the following:

1) any chicken or turkey advice?? i haven't smoked either before.

2) is it worth trying to smoke brisket flat only, or should i just skip it?? i've also never smoked brisket... but if doing the flat alone is more 'miss' than 'hit', i'd rather cook (and buy) something else that i know will turn out better.

3) any tri-tip suggestions?? wifey prefers med-well beef; from what i've read, you gotta go med-rare (which i prefer!!) for tri-tip.

4a) do Chuckies render fairly well (i.e. after pulling/shredding, would the fat content be tolerable for my wife)?? my pulled pork has always been a hit, but due to our circumstances i'm looking for an alternative.

4b) if that's a 'go', i'm curious... do Chuckie leftovers work well in chili, or do they get too dry?? (i usually go 50/50 chuck, ground and roast, so it seems like a good fit!!)

my setup is a WSM, usually settles in ~240-250* dome (which i know is ~275-285* top grate). we prefer apple wood.

thank you in advance!!

rjb

 

[dadsr4]

Chicken breast, cooked to 155 deg and allowed to rest-the temp will climb to 160-165. You can go higher, but it might dry out. Fish like salmon is great grilled till it just starts to flake. Beef Eye Round roast taken to 135 deg and sliced thin across the grain is fantastic in sandwiches and stir fry.

 

[IamMadMan]

Buy a good grinder and grind your own meat, you control the fat that goes into it and it won't have the questionable parts ground into the meat in a commercial processing plant.

Cure your own turkey breasts and make your own version of ham. My wife loves the stuff.

Make your own sausage using chicken/turkey.

You can trim the chuckies and they do well. You can do a brisket flat only but you may have to foil and add some beef broth to keep it moist.

Leftover chuck and brisket work well in chili, just freeze it very firm before grinding or it will turn to mush.

 

[Roast Beast]

Pulled chicken thighs can stand in for pulled pork pretty well. Pull off the skins so you get plenty of smoke on the surface, use hickory (seems to add a "porky" flavor), run them low enough to get good smoke on them, then pan them until they're pull tender. Shred it up and add a little sauce of your choosing.

 

[RoyJeeBiv]

Thanks y'all, I appreciate it!! Excellent ideas all around, I'll give them a shot.

Anyone else have tri-tip advice, or any other suggestions??

 

[cats49er]

My wife had the same 10 years ago.We cut back also.The operation affects people differently,so this may not work well for you.We use only EVOO and the liquid spray butter for cooking.And turkey bacon and sausage is not bad if you you put a little EVOO in the pan before cooking.Another item that we love is veggie's cooked in the oven or on the grill.My wife by the way has no problem with oils or fats now. good luck.

 

[striper55]

On a Trip Tip you will end up with the ends being cooked more than the middle. If you cook to med rare in the mid section you should both be happy.

 

[The Wookiee]

Salmon (not brined) ~ 275 can be damned tasty off the smoker

 

[RoyJeeBiv]

fantastic, thank you all again!!