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Everything posted by macdiver5

  1. I have been on a keto diet for almost 2 years (Oct 2017). I started experimenting with keto in Aug / Sept after watching Dr Sarah Holmberg's Tedx talk on reversing diabetes. A little background, In July 2017 I was diagnosed with pre-diabetes. My A1C was 5.7 in 2017. In 2016, I had an NMR lipoprofile cholesterol test which also measures insulin resistance with the LP-IR test. I measured a 58 that year where anything above 45 is insulin resistant and indicative of diabetes. In 2016, I don't recall my doctor mentioning anything and I did not get my A1C tested that year. I am 5' - 5" and weigh 128 pounds. I have run either a half marathon, full marathon or both most years since 2011. So weight and exercise was not an issue. I still weigh about the same but based on both calipers and the navy tape method, I have reduced body fat % especially around my waist since starting the keto diet. For the first 6 or so months I was very strict. Now I would estimate that 95+ % of my meals are keto. My clinical results are in 2016 my cholesterol was 267 total, ldl - 179, hdl - 69, tri - 96, tasted blood sugar (fbs) - not tested, A1c - not tested, LP-IR 58 2017 - Total - 218, ldl - 124, hdl - 67, tri - 135, fbs - 109, A1C - 5.7, LP - IR - not tested 2018 - Total - 237, ldl - 143, hdl - 83, tri - 54, fbs - 103, A1C - 5.1, LP - IR not tested 2019 - Total - 246, ldl - 141, hdl - 92, tri - 64, fibs - 110, A1C - 5.5, LP - IR 25 So my total cholesterol and ldl still run a little high, my triglycerides are down 50%, and my HDL is up 50%. My doctor is very happy with my cholesterol numbers. My fbs runs a little high. I have found that if I eat a breakfast with zero carbs my blood sugar drops below 100 within one hour. If I have carbs with breakfast my blood sugar will increase 20 to 40 points within 1 hour depending on the curbs. Based on this, I only skip breakfast after "cheat" meals to return to Ketosis quicker. When I skip breakfast, my blood sugar remains above 100 until I eat. My A1C and LP-IR are both considered normal and I am no longer clinically considered pre-diabetic. On a non-clinical level, I definitely feel more energetic when I am in Ketosis. I don't really notice a difference with one cheat meal but if I have a cheat week (vacation) I can really feel a difference by the end of the week. As far as alcohol goes, I have confirmed with testing that dry red and white wines do not affect my blood sugar nor do they kick me out of Ketosis, so my wife and I will split a bottle several times a week which is a couple of glasses each. Sorry for the long post but for those of you with diabetes or pre-diabetes, I wanted to share my story especially since my positive results do not include weight loss or increased exercise so are strictly based on keto diet. Weight loss and exercise have also been shown to be beneficial.
  2. Looks good. For ribs I like brown sugar in my rubs and a sweet sauce. You could always start with a 50 / 50 blend of kosher salt and black pepper. Then and garlic powder, paprika, and chili powder to your tastes Sent from my Pixel using Tapatalk
  3. I think that 15 more minutes would have made the difference. I might try that next Sent from my Pixel using Tapatalk
  4. I haven't posted for a while but I have been using my KJ through the winter. Last night I did ribs. I got home after 6 so I decided to cook at 275 for 1.5 hours. Not as tender as lower and slower but still delicious.
  5. i was just pointing out how hot the deflectors got on the KJ while smoking the ribs. I moved them to the gas grill since they were really hot and it is a safe place for hot items. I was surprised that, without lighting the gas grill, the temp in the gas grill reached almost 200 degrees from being 80ish in the evening.. it just points out, as mewantkj stated the thermal capacity of the deflectors. i was just amazed. Maybe it would be a little more clear if I tell you how I cook ribs. I smoke them until they stall then wrap in foil to finish. At the end, I remove my heat deflectors and put my grates in the lowest position. I open the vents all the way, brush the ribs in bbq sauce and burn the sauce on over direct heat. It is when I move the heat deflectors to the cold gas grill that I see the temp in the grill spike. Hope that makes this clear.
  6. Great cook. Looks delicous. $3.29 a pound for an Angus packer. I never find deals like that on brisket here. They must send it all down south.
  7. Yes, that is what I am saying. The heat from the deflectors raises the temp in the gas grill to around 200 in just a few minutes.
  8. The temp on the Weber. Just from this And this is what I cooked. Sent from my XT1254 using Tapatalk
  9. I have the habit of putting my heat deflectors on my Gasser when I am switching from smoking to saucing over direct heat. I've noticed the temp on the Gasser shoots up to 200. Trying to post a picture but having an issue. I'll try tomorrow. Sent from my XT1254 using Tapatalk
  10. Looks great. Man, your fire bowl was destoyed.
  11. Looks great to me Sent from my XT1254 using Tapatalk
  12. Thanks everyone. The neighbors all loved the sliders. Being able to set it and forget it is one of the reasons I went with a Kamado. My old New Braunfels smoker took constant attention. I knew from previous smokes that it would not be a problem. I rarely have to make adjustments once I get the temp stable. Sent from my XT1254 using Tapatalk
  13. When I pulled the pork it just fell apart. My only issue was no real bark. It was just mushy. I had it wrapped linger than normal. Finished product Sent from my XT1254 using Tapatalk
  14. So at 3:45 or so the thunderstorms hit with a major downpour at least at my office 5 miles from home. Temp at 5:25 on the lid 220. About to check the meat temp. Meat is at 195 perfect. Time to rest it and make the slaw. Cheating on the slaw. Bagged slaw and bottles dressing but hey it's a work night. Sent from my XT1254 using Tapatalk
  15. Temperature was a little low at lunch just over 200. No worries. Before wrapping. After wrapping Temperature now. I made a slight adjustment to the vents. It should stabilize between 225 and 250. I have to leave so I won't really know till I get home. I'm doing this blind. No electronic temp monitoring. Sent from my XT1254 using Tapatalk
  16. My neighborhood is having a crawl this evening. There are four stops where each house provides food and a drink. We are the second stop and are doing pulled pork sliders with a slaw topping and mojitos made with fresh mint from our garden. There will also be beer, wine and soft drinks. This is the first time I am doing an unattended smoke on my KJ. I have to work today but will come home to check on it at lunch. Lit the coals and brought to 225 for half hour heat soak. Meat in at 7:15 I'll update as it goes. Sent from my XT1254 using Tapatalk
  17. I took a knife skills cooking class at the local restaurant school, the chef / instructor showed us how to separate a chicken with a knife without harming the edge. He also said kitchen shears were for herbs. I use my Chinese chef knife for spatchcocking and almost everything else. For thinly sliding roasts I use a standard chefs knife.
  18. For a completely different perspective, a few years ago when I started running after a 20 year rest, I read an article on WebMD about barefoot running (not the funny toe shoes but skin on pavement barefoot). I have run several marathons and who knows how many miles barefoot. You have to start slow. Like no more than 1/4 mile the first few weeks. Your soles will let you know when to increase milage. The good thing is less money for shoes more food for the kamado. If curious, check out barefoot runners Society. Google it for the forum website.
  19. Nice first cook. Smoking fish at 175 is not an easy first cook.
  20. I think a lot of the people who come here with problems controlling temp and other issue are the ones who are overcomplicating this. With my old NB silver diamond and with my KJ classic I was able to set my temp from the get go. Within 25 degrees is good enough. There was an old mailing list about smoking that said worrying made the meat bitter and tough. That is what I beleive. Relax and have fun and your food will be amazing.
  21. We had friends over today. I put a pork shoulder on at 8:30 this morning. I removed it at 5:00 with an IT of 201. The dome temp was 225 - 250. I then raised the temp to 450 and grilled shrimp with a soy ginger drizzle for appetizers. Once the shrimp were done, I did clams casino for the next course on the KJ at 425. My wife made baked beans and my friends brought Cole slaw to go with the pork for the main course. For dessert, I grilled pineapple served with vanilla ice cream and a home made rum sauce. Everyone enjoyed the meal
  22. I had it happen but not on my KJ. I was at a party where I was recruited to do the grilling. The host had a cheap square charcoal grill. She had lit the coals before I got there. When I arrived, she handed me some vegetables that were marinating in salad dressing. I went out and put them on the grill and closed the lid. I didn't realize the top vent was completely closed. The lid was up when I got there. When I opened the lid, whoosh. I flipped the veggies and closed the lid. That is when the smell of burnt hair hit me. I went in and asked if I had eyebrows left. My wife said yes but you have all this white stuff in your hair. I laughed and said that is my hair. I was lucky it wasn't worse.
  23. I was researching cooking brisket and came across 2 of your videos, one from a few years ago and a new one. Wow, what a transformation. You look like a different person. Congratulations.
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