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I started a new thread to discuss Low-Fat options as requested. I would imagine everyone can live with leaving it at that. Low-Fat Idea Sanctuary Josh

This is in honor of the request of Michele P. who asked for Low-Fat ideas and instead got a few responses and a lot of arguing about diet tips and the efficacy and safety of certain diets. Please leave your comments on that thread and leave your tasty ideas on this tread.

Thank you Tom for pointing out my grave ignorance. I bow before your greatness and have been humbled by your time to repond to it. I now will dress in motley and have a grand time. Yours in fooishness, Josh

Man, I must be a lobster snob.... leftovers? What are those? Josh

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Hutson: Uhhhhhh, Did I mention......Salmon? </div></BLOCKQUOTE> Right on Dave!!!!! Lets put this talk back ON TOPIC. I'm thinking a new thread...

John, I have had good results with both. I still prefer the chunks because it seems that the chunks put out more smoke longer on those long smokes. I really like the pellets when I grill a lot. Grill smoked pork chops are a fav around here. Josh

My apologies to Michele P for hijacking his tread. I hope the information you got early on in the thread on low-fat options helps.

And here I thought I was done. I realize you can eat veggies. I have researched it as part of graduate level project in exercise physiology. I have seen plenty of people lose lots of weight.... and gain it back. On the diabetic diet you can, at least in my wifes case, eat all the veggies...

A few things to say before I bow out of this conversation. I wish everyone well in their pursuit of a healthier life and smaller waist size First: The orignal poster asked for low-fat ideas not a low-carb debate. I figure that he is a well read person who has chosen what is best for him and...

My urologist, yeah at age 22 I had a urologist, he recommended cutting down the ammount of meat I ate (pretty much thats all I ate) because I was getting kidney stones. Heres a clip from a website. Kidney stones "While certain foods that are high in protein, such as meat, may encourage...

Debunked or not debunked reason #2 is just gravy (can you eat that on the atkins\low carb diet?)in my book. Reason #1 is all I need. I'd recommend a lifestyle change you can sustain instead of a "diet".

Dave, Good call on the salmon. Not sure how I forgot it, but I did. I'm kind of with Dave on the cooking BBQ. I used to chow down at every cook, but now it seems that the people who don't get it all the time enjoy it more than I do so I still get to eat a little and the joy of making others...

michele has asked for lo-fat so I gave lo-fat. I'm not a believer of the atkins or whatever they call it these days. Problem #1: As soon as you get off of the diet, and everybody seems to at some point you baloon right back up because your body is starved for carbs and latches on to every...

Michele, There are plenty of low fat pork options out there if you work a bit at it you can come up with some great recipes. I'm thinking something like pork loin chops or making canadian bacon from pork loin. With todays pork if you trim the fat off a loin it is pretty low fat. HEck you can...

Ok after reading the blog I came up with two conclusions. Conlusion #: Dark color. I'm pretty sure that color comes from the wood. Those are some pretty big chunks of wood he has there and if they are cherry or hickory they could make it that dark for sure. Conclusion #2: Grill Marks Based...

Dan, I have slicer envy. My wife and I have been looking at getting one for some time now. Please give us a review on that slicer since I've been considering it. If I had that I'd be slicing homemade pastrami, homemade canadian bacon, turkey breasts cured or smoked, homemade italian beef. As...

Dan, How about a cold garage? I was going to say that in the original post, but was at the in-laws house and rushing to finish my post. Everybody knows that Yeti's invented bacon, so good call on not leaving it out for them. Josh

Dan, When I just have dry ingredients I just throw the salt mixture on and coat it. The salt draws out moisture and forms a slurry on its own. Less work and it fits into your conceptual framework I find it interesting that you submerge your food when you have freezing temps outside. When...

Dan, I like the small fire lots of wood approach you have going there. What temp does your smoker run when you have it set up like that. You bacon looks great and has a real nice color to it. Lastly, I didn't laugh too hard at that last picture... mostly because whenever I'm submerging...

Dan, I'm thrilled that I could help inspire others to jones for homemade bacon like I do. So far the pics look great and by looking at the times you should be done with the bacon by now. Its strange, but even though I don't get on the the forum as much as I used to, I still love talking...