Low-No Carb Recipies

[Narmnaleg]

Also watch your Fat/oil intake, they both break down to carbohydrate/sugar. That's one of the reasons BBQ is usually a healthy way of cooking, done on a grill a lot of the fat runs out.

I'm sorry but that is completely wrong, there are 3 types of macro groups (4 if you include pure alcohol)

And where might I ask did you obtain your medical degree? It was only this morning that I was taking advice regarding the breakdown of fats and oils from my Vascular Surgeon Specialist. I will take his advice rather than yours thank you.

I'd urge the OP to continue to follow his own doctor's or endocrinologist's advice. The OP was advised to lower his carb intake, not his fat intake.
Lower carbs = less pasta, bread, rice, beer, sugar, etc. In other words, less carbs! Fat is not a carb so does not come into it at all.

Back on topic, chicken in a Kamado is fantastic pretty much no matter how you cook it, what sort of recipe's are you after Primo? Thigh fillets with a variety of spices are a great low carb option both grilled and baked in a kamado (plain salt and pepper is awesome, or S&P&garlic, fresh rosemary works great as well). Avoid using spice mixes that have sugar and especially BBQ sauces like sweet baby rays that have high fructose corn syrup.
You can go to town with chicken wings in a kamado. Separate the three parts of the wing, discard the tips, then cook them direct on the lower shelf to get the crispy skin, use the higher shelf to slow them down if they are cooking too quickly (I hope you have a second shelf in your Kamado).

[ozlegacy]

Fat is not a carb so does not come into it at all.

Thank you for backing up this fact

Bill your welcome to take advice from whomever you like, I don't mean to offend but maybe you misunderstood your medical adviser, either way what you've posted is completely wrong and misleading.

EDIT:
Sorry I realise what Bill44 may have been referring to; in the absence of surgar/carbs the body can break down fats and proteins into glucose (energy for for the brain) which might be what you mean, but glucose in this sense reacts very differently to glucose from carbs/sugars and the main reason people are put on low carb diets is due to direct ingestion of carbs sugars not the result of the body converting fats/protein into glucose.

[magste]

Bunnings. Buy untreated 1m planks, about 25mm or thicker. Cut to size. Oil and clean after each use. I've used them at least 10 times before they burn up.

Sent from my C6903 using Tapatalk

Thanks., what did they cost you ?

Can't remember, but not very much.

Sent from my C6903 using Tapatalk

[Bill44]

Fat is not a carb so does not come into it at all.

Thank you for backing up this fact

Bill your welcome to take advice from whomever you like, I don't mean to offend but maybe you misunderstood your medical adviser, either way what you've posted is completely wrong and misleading.

EDIT:
Sorry I realise what Bill44 may have been referring to; in the absence of surgar/carbs the body can break down fats and proteins into glucose (energy for for the brain) which might be what you mean, but glucose in this sense reacts very differently to glucose from carbs/sugars and the main reason people are put on low carb diets is due to direct ingestion of carbs sugars not the result of the body converting fats/protein into glucose.

There was no misunderstanding whatsoever, the bad part is that per gram fats convert to twice as much glucose as carbohydrates.
However it's not my body, he can poison it anyway he likes.

[primo]

Thanks All for the recommendations, I prepared a leg of lamb with a spice rub yesterday.
Cooked it for about 4 hours and it turned out awesome.

I would like to make the chicken wings, what way can I get the skins to crisp up?
I have tried the wings before but the fat seems to stick to the grill.

[Narmnaleg]

I would like to make the chicken wings, what way can I get the skins to crisp up?

I have tried the wings before but the fat seems to stick to the grill.

In the past I've made crispy skin by cooking the wings direct, but they do require quite a bit of attention and I've burned them a few times .

Last night I made crispy skin chicken this way in my BSK (I might try this method with wings next weekend and if I do I'll take pics):
- Butterflied a chook
- Used Montreal steak seasoning + Rosemary (under the skin mainly)
- Started the BSK using a heat gun. Got a big (BIG) fire going.
- Placed my deflector (an old paella pan) in. Placed the cast iron grill on the higher position of the BSK (so about 10-15cm above the deflector).
- Let the BSK warm up a little bit with vents wide open.
- When the BSK thermometer read approximately 100c I placed the chook (skin down) on the grill away from direct heat. Vents still wide open.
- Let the temp come up to around 300c over a 15-20 minute period (sorry, this is all from memory, I'm not very scientific with my cooking)
- Switched the chook to skin side up, then closed the bottom vent almost completely until the temp dropped back to 200-225c
- Adjusted bottom vent on 1 (only open a little) and top vent on 3 (open more than half way)
- Chook was taken out after approximately 1 hour cooking time in total.

The breast was a little overcooked, but thanks to the BSK it was still juicy and tasted great. Skin was crispy but not burned.

So the summary of the above is, start at a low temp, get it to go real hot, lower the temp and cook until ready. One thing to note is that my deflector (the paella pan) restricts the airflow from the top vents to the coal (I think this is why my temp dropped fairly quickly when I closed the bottom vent). It leaves just a "crescent moon" shaped gap that is a few centimetres at its widest between the fire and the cooking area.