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Primal Pork

Smoked a pork.  I used to make pulled pork sandwiches a lot.  Now that I try to severely limit my grains (i.e. bread) I wanted to try something a bit different, plus the way I used to make pulled pork was from a packet of seasoning (and whatever other crap they throw in there) and ketchup (not a super healthy way to do things).  I took this 5 lb pork shoulder roast, it was a meat on sale as referenced in my Primal on a Budget post.  I also finally sprung for a real smoker box, nice heavy cast iron and worked nice.

Soak wood chips at least an hour.  Drain water and put into smoker box.  Put smoker box directly over high heat.  In my case I have a 4 burner grill so I put it over the right hand side burner.  Close lid and go prepare your roast. Made a rub consisting of sea salt, black pepper, onion powder, paprika, and garlic powder.  Liberally applied the rub to the roast.  By this time smoke had begun to form in the grill.  I put the roast on the top shelf of the grill turned another burner to medium and closed the lid.  Stick a wireless meat thermometer in it and go away.  The smoke and the low heat will slowly cook the pork and if you open the lid you lose some of your smoke and will lose some of your flavor.  My grill cooks kind of hot so it took about 3 hours to get to the internal 180 degrees that I had to been told to look for.  Pull off grill, allow to rest for a little while.  The meat came out really moist with the added bonus that the outside skin turned into a type of pork rinds which were delicious.

 

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Posted by on September 13, 2012 in Uncategorized

 

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Tonight I smoked a large round steak which the store called a “London Broil” which I learned is not actually a cut of meat but actually a way of cooking.  No bother.  Simple prep.  Take steak, cover with 1 tbsp of olive oil.  Cover with sea salt and black pepper.  Cook over indirect heat with smoke until desired doneness.  Cut across the grain, serve with greens.  Enjoy!

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Posted by on September 12, 2012 in Uncategorized

 

Budget Primal/Paleo

When you are trying to fill your plate with fresh fruits, vegetables, and meats you will find that you can spend a lot more than you are used to spending on food.  The way that I combat this is in a couple of ways.  #1 I hit Sam’s Club as often as I can and check out the meat case.  When I am lucky I will find bulk packages of meat that are set to “expire” within a day or two.  Last time I did this I spent about $100 on $160 worth of meat.  I froze all of it and use it as needed and I still have some left weeks later.  You don’t need to spend $100 but you can save a few bucks looking for this.  #2 is I frequent the meat case at Costco and Sam’s Club in general.  The cuts of meat are good and are usually cheaper than the off-sale prices of my local grocery store.  #3 is sales.  This week my local grocery store (Stater Bros.) has London Broil and Pork Shoulder Roast on sale.  I will be getting both of these and can make 4 meals out of them (not including sides).  The same holds true for fruits and vegetables, either on sale or at the membership stores.  I easily cover the cost of membership to both stores in savings on food and gas.  Highly recommended.

I am working up a recipe for smoked pork shoulder.  My first experiment in smoked meat didn’t turn out as desired.  I had never cooked with indirect heat and knew nothing about it until I decided I wanted to cook a tri tip.  In my research I learned that the meat will dry out far before it finishes if you cook it over direct flame of the bbq.  I also learned that you can do a lot of flavoring of the meat through smoking it.  I am not in a position to purchase a smoker for the occasional smoking of meats so I learned there was a way to do it with a gas grill.  Soak wood chips, make a holder out of foil to put them in, put over direct flame on one side of your grill, put meat on opposite side of grill without flame.  Seemed easy enough.  Got started smoking the meat, went out to check on it and the fire had burned through the foil and all fell through and was on fire in the bottom of the bbq.  Not the plan.  The tri tip turned out decent but didn’t have any of the smoke flavor in it that I was searching for.  Part of eating clean is minimizing the type of shortcuts like bbq sauce to flavor things.  The smoke adds a nice flavor to the meat.

Going to try again with the pork shoulder this week.  I’ll let you know how it turns out.  I’ve been up since 2:30 with allergies, so tonight is going to be something simple like chicken breasts.

 

It also helps to supplement the clean food with clean, low calorie nutrition for the rest of the day.  That’s where herbalife comes in.

 
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Posted by on September 10, 2012 in Uncategorized

 

Running

Oh, the runners high. You read about it, if you’ve ever watched runners on TV or in person you’ve likely seen it. I’ve never really felt it. As a primer; I had never run more than a lap at any point in my life until I was in my late twenties.

After I lost so much weight I thought that could finally do it. I found a program called couch to 5k. Couch to 5k is an interval program that takes you from doing nothing to running a 5k in 9 weeks.  The first run is 60 seconds followed by 90 seconds of walking. You repeat this process over 20 minutes of agony.  My first run I was convinced I was going to die, but I didn’t.

I can run 5 miles now without dying.  I never would have gotten this far without that first run. But I still don’t ever feel a runners high. No matter how many miles I’ve logged, I’ve never gotten to a point where I felt anything I would call a high.  It usually takes me about 2 miles of arguing with myself about quitting before I actually feel like I can keep going.

As a disclaimer, primal lifestyle doesn’t promote long paced runs. It is the opinion of the primal blueprint author that once a week or so you would go all out on a 10 minute or so run. I can subscribe to this theory, but I am running for a different reason than just fitness.

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Posted by on September 3, 2012 in Uncategorized

 

Cornish Game Hens

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These came out pretty good.  The biggest problem I am having is getting flavor that really stands out. I cut up an onion, put two Cornish game hens on top, surrounded them with baby carrots. Put in the crock pot on low, they were actually still frozen.  Seasoned with garlic powder, rosemary, salt and pepper.

Cooked for several hours, until the meat is falling off the bone. Cut them in half and enjoy.

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Very filling, good amount of fats. I did mine with a half an avocado, 1 oz each of spinach and mixed baby greens.

 
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Posted by on September 1, 2012 in Uncategorized

 

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When you eat primal, people get confused. Oh you’re losing weight, what are you eating? Jalapenos stuffed with chorizo and wrapped in bacon. Confusion sets in. Tofu chorizo? Turkey bacon? Nope 🙂

 
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Posted by on August 29, 2012 in Uncategorized

 

Quick breakfast update

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Bam. 3 eggs, casual gourmet chicken sausage with red peppers, and spinach. With a side of 1/2 a nectarine and avocado.  The red pepper in the sausage really flavors the eggs quite well and add a lot of flavor.

Going out tonight, gonna have a steak. 

 
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Posted by on August 29, 2012 in Uncategorized

 
 
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