After years and years of using charcoal grills to add a little taste of fire and smoke to my favorite meats and veggies, last year I got a gas grill that is absolutely fabulous! I was concerned about the taste of the food on a gas grill, but quickly discovered those worries were unfounded. The steak, shrimp, kabobs, chicken, and more that I have cooked on that grill have been nothing but AWESOME and I am so happy to enrich my low-carb lifestyle with this flavor-making device!
In Episode 27 of "Livin' La Vida Low-Carb On YouTube," I once again take the show outside the studio with my FLIP camera (can you tell I LOVE this thing?!) to show you a new device called the Grill Daddy that does wonders on a dirty grill as you will see and to cook up some of my favorite Italian Style chicken breasts from Perdue called Perfect Portions. It's a low-carb grilling experience and I'm always happy to help people find a way to make this lifestyle change taste as good as it possibly can. ENJOY!
Watch me grill up some fabulous "cheekin" in today's video:
Grilling out any time of the year is always fun which is why I was so happy to do this in February. Of course, it didn't hurt that it was 65 degrees outside when I shot this video, so that made it even better. I'm looking forward to going to the Hearth, Patio, and Barbecue Association (HPBA) conference in Atlanta, Georgia on February 28th-March 1st, 2008 to see what's new in the world of BBQ cooking! You'll recall some GREAT podcast interviews I did last year while I attended as well as a big grill giveaway for my blogiversary. We'll be working on some more of those for this year's celebration coming up in April! Stay tuned!
Do you love to grill out? Share your grilling tips and what you like to do to enhance your low-carb life with the power of cooking some sizzling meats and vegetables. My favorite part is taking the meat right off the grill like those chicken breasts and immediately slothering some healthy butter and cheese on top for a low-carber's dream meal. Mmmm mmm! Who says this way of eating is BORING?! NOT!
Are you just finding out about our YouTube video series? That's okay, you've got plenty of time to watch 'em all and keep up with the new ones that we release about once a week. You can subscribe to our videos so you'll always be one of the first ones to see the new episodes as they are posted on YouTube. And we love hearing your feedback and suggestions for future shows, so sent us an e-mail anytime at livinlowcarbman@charter.net. THANKS so much for watching!
We will be taking our FLIP camera on our upcoming cruise to Mexico this weekend and next week to show how you can eat low-carb on that big boat! It's NOT impossible if you know what you can and cannot eat. Be looking for that video as well as footage and podcast shows from the HPBA conference when we return back in March!
July 4th means grilling and spending time with family and friends
We have a uniquely American experience happen on an annual basis in the United States as we celebrate our freedom. I don't know how it got started or why people enjoy doing it so much on July 4th, but it most certainly is a deep-rooted tradition.
I'm referring to firing up that BBQ of yours and GRILLING OUT as you celebrate our nation's independence with tasty foods cooked up on the barbie.
Not surprisingly, this is the #1 most popular day for cooking on the grill with a full 71 percent of grill owners choosing to cook this way on July 4th, according to statistics from the Hearth, Patio & Barbecue Association (HPBA).
The pleasure of preparing a meal with no pots and pans to clean-up, coupled with the enjoyment of the outdoors, are among the top reasons consumers grill especially on Independence Day. Whether you are going to a barbecue or hosting one at your house, the HPBA recommends brushing up on your barbecue etiquette and grilling tips to ensure a happy holiday for yourself, friends and family.
If you are the host of the grilling party...
- Have all grilled food ready at relatively the same time. - Offer grilled vegetarian options for non-low-carbers. - Think of different types of foods to grill, including fruit. - Keep uncooked food at 40°F using an insulated cooler.
If you are the guest of the grilling party...
- Feel free to bring your own BBQ sauce. - Expect the meat to be provided by the host. - Bring plenty of sides and beverages. - Don't touch the grill! Leave that to the host.
Anyone who is handling food should remember...
- Thaw frozen food and marinate in the refrigerator. - Sanitize cutting boards and counter tops with chlorine bleach. - Boil any marinade before using it to baste the meats. - Refrigerate leftovers immediately and consume within two days.
Anyone who is actually manning the grill should...
- Trim visible fat from meat to prevent grill flare-ups. - Turn food often with tongs to prevent charring. - Use medium heat to avoid overcooking or charring meat. - Utilize a meat thermometer to check doneness.
Grill owners should follow these recommended cooking temps...
- Poultry--165 degrees F - Ground beef--160 degrees F - Pork (chops, ground, tenderloin)--160 degrees F - Large cut pork roasts--150 degrees F - Beef roasts, steaks, seafood and lamb--145 degrees F
You can get LOTS more grilling tips, recipes and info from HPBA.org.
"The Livin' La Vida Low-Carb Show with Jimmy Moore" Episode 41 [13:15m]: Play in Popup | Download
When I went to Reno for the HPBA Expo, I had no idea Steven Raichlen was going to be there. But when they said he would be willing to sit down with me for an interview, I was ecstatic! Christine and I absolutely LOVE his show on PBS and I urge you to give it a look for yourself (check your local PBS listings).
In Episode 41, I discuss with him the various ways to cookout on the grill, which grill is best, what the strangest thing he's ever cooked on a grill, and if there is anything that you can't cook on a grill (he even says he managed to cook ICE CREAM! No kidding!).
Steven didn't look enthused, but it had been a long day at the HPBA Expo
What did you think about the great Steven Raichlen? Do you watch his show BBQ U or have you read any of his books? Why do you enjoy his perspective on grilling? Share your comments and let us know what you think!
Raichlen has sold millions upon millions of BBQ books
CLICK HERE to see all of Steven Raichlen's bestselling books.
We'll be returning to regular podcasts again on "The Livin' La Vida Low-Carb Show with Jimmy Moore" starting on Thursday, so come back to hear another encouraging, educating and inspiring show! THANKS for your support!
"The Livin' La Vida Low-Carb Show with Jimmy Moore" Episode 40 [20:41m]: Play in Popup | Download
Episode 40 put me face-to-face with real royalty in the world of BBQ--okay, not really, but "BBQ Queen" Karen Adler sure was a neat lady to talk to. She and her company Pig Out Publications (ROTFL!) are bringing the grilling industry to the consumer in a new and exciting way.
Get "The Livin' La Vida Low-Carb Show with Jimmy Moore" anytime by:
Did you like what The BBQ Queen Karen Adler had to share about women and BBQing? I'm curious about what you think! Provide your feedback and share your experiences grilling--male or female! She set me straight that this isn't just a man's job, ya know. Yes ma'am! :)
You won't want to miss Monday's final podcast interview from Reno with author and entrepreneur Steven Raichlen from the hit PBS television show BBQ U who shares his rather unique worldview on the subject of grilling. That one's gonna be a keeper, so do not miss the next episode of "The Livin' La Vida Low-Carb Show with Jimmy Moore."
Right now at this very moment I am incredibly frustrated with having to write this post. Why? Well, for the past two hours I have been working on a fabulously detailed account of my experience here in Reno, Nevada at the 2007 Hearth, Patio, & Barbecue Association (HPBA) Expo on Thursday. I had the entire blog post written and ready to publish when my new laptop decides to go into "thinking" mode and stayed there for 20 minutes. UGH!
So, the long and short of it is this: I don't have time to rewrite the entire post (and it was a good one!), so I'll have to give you the Cliff's Notes version since I have an appointment for an interview very soon.
Let me start with the interviews: Yep, by popular demand from my podcast show listeners, I am attempting to do more interviews with interesting people in the wonderful world of livin' la vida low-carb. And I've met a few that fit that criteria during my stay in Reno this week, so I can't wait to share them with you.
In fact, I'm gonna tease you with one of the interviews--he's probably the most famous television BBQ expert you've ever heard of and he was gracious enough to spend 10 minutes with me recording an interview on Thursday. Who is it? Put on your thinking caps, folks, because you'll definitely recognize his voice when you hear my interview very soon. He's very well known within grilling circles, though. No more hints, but feel free to guess who you think it is in the comments section below.
Speaking of grilling, man there's a whole lotta grills at this convention. Sheez, I had no idea there were THIS many different models available. But there they are in booth after booth showing all the latest gadgets and gizmos to make that food you cook sizzle! I almost hated to bring my wife Christine on the floor with me because she's been begging for a grill for about two years. It was borderline torture for her, but I promised her we'd get one.
Little did I know that time would come two hours later when we actually WON a grill in a drawing. WOW, how cool is that? I asked my wife if she had been praying for one and she said YES. LOL! II told her to start praying for a million bucks now. Hee hee! Just kidding. Make it TWO million!
Oh, and you'll be pleased to know that I have also received a very generous donation of a deluxe grill from one of the members of the HPBA who I will tell you all about very soon. But this grill is not for me, but for one of YOU who are reading my blog. That's right, you will have the opportunity to win a FREE GRILL from "Livin' La Vida Low-Carb." WHOA!
There will be other great low-carb prizes like books, resources, and delicious food in the giveaway contest I'll be conducting in April, so be sure to keep reading my blog for more details about how to enter. It's gonna be HUGE!
I hate to have to hurry on this post, but I totally lost everything I had written before and I'm just skimming you the highlights. We were able to go out to dinner last night at a very fancy schmancy restaurant in downtown Reno where I got the most tender and succulent filet mignon steak I've ever put in my mouth. Oh...my...goodness! I could eat that all the time along with the mixed veggies, spinach salad, and almond-encrusted brie. What a meal!
Who says livin' la vida low-carb has to be drab and boring, eh? NOT!
I've got at least two more interviews to conduct today and possibly a third, so my Friday is jam-packed full of activities. Then we'll be flying back home on Saturday afternoon and won't get back to nearly midnight East Coast time Sunday morning. I can't wait to get back to blogging normally on Sunday afternoon (if I'm not too pooped from the trip!) and sharing these amazing interviews and pictures with you in the coming weeks.
THANK YOU so much for your continued devoted readership here at my blog and I encourage you to always and forever stay committed to your low-carb life no matter what you are going through. A lifetime dedication to a plan that you already knows works will keep you fit and trim for the rest of your life. That's what livin' la vida low-carb is all about. SEE YA!
Super Bowl Sunday is one of the biggest days for grilling out
If you are livin' la vida low-carb, then you probably are among the tens of millions of Americans who proudly own a grill and is firing it up this Sunday just in time for the big game between the Indianapolis Colts and the Chicago Bears. Are you ready for some football and food?! Yeah, baby!
Although fans down in Miami at Dolphin Stadium won't be allowed to use a grill for tailgating this year since it's been outlawed (go figure on that one!), that won't stop some 62 percent of grill owners from putting some snacks and appetizers on the barbie, according to the Hearth, Patio & Barbecue Association's (HPBA) State of the Barbecue Industry Report released this week.
"With millions of Americans cooking on the grill, this popular Sunday is the perfect occasion to cook up delicious grilled food," HPBA Communications Director Leslie Wheeler said. "We are seeing year-round grilling as a major trend among Americans. In 2006 alone, grill shipments reached an industry record high, supporting the fact that more than 60 percent of grillers are grilling year-round."
With a record-breaking 17 million grills sold in 2006 alone, representing a greater than 15 percent increase over 2005, it seems people are rediscovering the joy that comes from cooking sizzling steaks, vivacious veggies, and just about any other food to throw on the barbecue! I suppose you can partially credit the sustained popularity of the low-carb lifestyle for showing people meat is very healthy for you to eat and a grill makes that meat taste so much better than a skillet ever will.
The Hearth, Patio & Barbecue Association knows grilling
The Arlington, VA-based HPBA is an organization of 2,700 members who are tirelessly dedicated to providing information, education, and advocacy for anything and everything dealing with grilling and barbecue. They have certainly taken note that Super Bowl Sunday is hands down the most popular day for grilling during the winter months and one of the Top 10 days for grilling all year!
Another reason grilling on Super Bowl Sunday has become more popular in recent years is convenience, the HPBA has found. It's a fast way to get a delicious and nutritious meal for your entire family or for a house full of hungry football fans. Now, grilling is one of the most preferred methods for making dinner in the United States all year long.
"When you factor in the 70 percent of Americans who cite easy clean-up as a huge perk, grilling for the big game at home is a convenient, no-mess way to pull together a feast big enough for a football team or a pack of die-hard fans," Wheeler added.
The Hearth, Patio & Barbecue Association has these six tips and suggestions for making your grilling experience on Sunday afternoon a pleasurable one:
1. PRE-GAME PREPARATION
Plan ahead to ensure that you'll be watching the game instead of still preparing the food. Prepare the food ahead of time by marinating meats on Saturday. On game day simply remove from the refrigerator and throw on the grill.
2. EQUIPMENT CHECK
Eliminate a last minute run to the local store for charcoal or propane by checking levels on Saturday.
3. TRY SOMETHING NEW TO GRILL
Burgers, steaks, and chicken are the most popular foods for the grill, but try some other appetizing ideas to feed your friends like grilled pizza, grilled veggies and even grilled fruit (can you say honeydew and cantaloupe?!). Click here and here to find some amazing tailgate and grilling recipes from the HPBA.
4. GRILLING RECI-TIPS
- Using skewers? Soak bamboo skewers in water for at least 30 minutes to prevent veggies from sticking.
- Before grilling, trim the excess fat from meat to avoid flare-ups.
- Place vegetables and fruits at the outer edge of the grill to prevent burning.
- When grilling, use tongs or spatulas to move or turn meats instead of a fork to minimize the loss of juices.
5. FIRE UP THAT GRILL WISELY
Before lighting up the grill, apply non-stick spray on the grates. The protective spray cuts down the clean-up time afterwards.
6. CLEAN-UP IS A SNAP
For charcoal grills, line the bowl with aluminum foil. After grilling, and once the grill and coals are cool (as a rule of thumb, always allow coals to burn out completely and let ashes cool at least 48 hours before disposing), simply discard the foil with the coals and ash, then wash and reline with foil for the next time.
FIRE HAZARD NOTE: If you must dispose of coals and ashes before they are completely cooled, then place them in heavy duty aluminum foil and soak with water completely before disposing in a non-combustible container.
Get even more tips, recipes, and other advice for grilling out on Super Bowl Sunday and every other day you decide to cook out on the barbecue for your family and friends by visiting HPBA.org.
to see all of Steven Raichlen's bestselling books.
