Are you tired of religious people being seen as morally superior to atheists? Of religions getting special privileges in the law, because they’re perceived as better than secular non-profit organizations?
As a protest, atheist friends of magician Penn Jillette of Penn & Teller had a fantastic idea in 2010. Let’s start a real, legal church with a funny name, and then demand the same rights as mainstream religions:
We oppose supernatural claims. We are skeptics and atheists. In our religion, we doubt religion.
We fight discrimination. Atheists are not inferior and should not be hated and marginalized.
We raise money for charity while accepting no donations for ourselves. We do not claim tax exempt status.
We perform legal weddings, always for free. How joyful!
We expose religious privileges as silly by claiming the same rights for Bacon.
We praise Bacon! If you don’t like pigs, praise Vegetarian Bacon or Turkey Bacon.
We now have 4,000 members from around the world and have performed hundreds of weddings. Join us! Raise your voice in protest, and to Praise Bacon!
I am starting a church called the Church of Sea-Ontology. The fundamental principle is life as we know it requires healthy seas. In addition, we must “seas” the day, and remember that no man or woman, regardless of their like/dislike of bacon, “seas” everything …
Yeah it’s a 22.5 Weber Smoky Mountain and I do love it. I did a lot of research before buying and everyone praised them. This is one of two that I have at work. I have fed 35 people and made appetizers for 80 on them. I have an 18.5 at home. I talked jrtpup (Barbara) into getting one and we used to trade recipes and techniques in chat Saturday mornings. It’s fun to talk about something besides D every once on a while.
They are a bit pricey but worth it IMHO because they are so easy to use. I use water in it when I want to go true low and slow BBQ ie: 225 to 250. I usually do briskets and pork butts at a higher temp like 300 to 325. For that I put a terra cotta flowerpot saucer wrapped in aluminum foil in the water pan. Serves as a heat sink and heat shield.
It’s been fun to adapt my techniques to fit my low carb diet, I’ve found BBQ doesn’t have to be covered in sweet sauce to taste good. I use my low carb recipes when I cook at work and everyone loves it. I serve sauce on the side for those who want it.
This was for a retirement party at work, pork shots (bacon wrapped kielbasa) on the left and country style ribs on the right.
Those look wonderful. I agree, BBQ and slow cooking can make a very low carb diet a real luxury. But I have to tell you, I see that BBQ sauce in the background. I hope that bottle was brought in by someone else and you will talk with them about what is in it. I’ve been quite successful making my own sauces but I have not had much luck in finding many low carb sauces for purchase. Have you found good low carb sauces? Do you make your own?
My dear mother makes those all the time -I think she uses a loaf a bread, a giant tub of cream cheese, and a pound of bacon. All that needs to be done is cut the bread into strips, spread the cream cheese onto the bread strips, roll the bacon over it, attach with a tooth pick, and bake. One rollup is only 4g of carbs.
Why haven’t the forum admins added a bacon emoji? I’m sad now.
I must admit to being appaled at the level of carb consumption of my co workers but I try to avoid being the food police. I just provide the sauce for those who want it. They can put it on when they make up their plate, and most do, it’s what they expect from BBQ. Others are like me and prefer not to cover up the smoky flavor I have worked so hard to get with a sweet sauce. Actually I was that way even before I started low carbing. Their favorite brand is not the one shown but Sweet Baby Ray’s which list’s HFCS as the first ingredient
I have abstained almost completely from sweets for almost 6 years, but sometimes I will have a taste of a particularly tempting desert at a pot luck. My instant reaction is, I want more. This is why HFCS is in everything, it increases sales and people like it. I’ll never know, but I believe over consumption of fast acting carbs led to my T2, those excursions into the 200’s and 300’s take their toll.
For the country ribs in the picture I use a mop I have developed that is butter based.
1 stick of butter
1tsp Greek Seasoning
1tsp Ancho Chili powder
1tsp Garlic Powder
1tsp Black Pepper
1/2 tsp Ginger
Chipolte to taste
I smoke to 170 IT and then baste and put them in a covered pan on racks with apple juice for the braising liquid and cook to an IT of 195+. If you wish you can expose then to the smoke again to firm up the bark, I usually don’t because at this point they a falling apart tender and are hard to handle. Being a thin cut of meat I find if I leave them in the smoke till done they dry out too much. This baste builds up a nice spicy bark reminiscent of a Memphis dry rub. This mop also works for chicken and pork butts. Although drinking apple juice would send my blood sugar into the stratosphere, It doesn’t bother me in this application
I also make a sweet tomato based sauce, got the recipe from Linda’s Low Carb website. I use this low carb sweetener It’s made from inulin and molasses flavor extract, not overly sweet, the molasses flavor is the key. The only downside is it is very pricy.
I use this vinegar based finishing sauce for pulled pork. I sub enough Truvia to soften the bite of the vinegar and skip the brown sugar. A little goes a long way, I’m not wanting to cover up the meat flavor.
I also make a Carolina mustard dipping sauce that’s good on pork. It’s vinegar, mustard and chili powder with garlic powder, black pepper and a little Truvia. There are lot’s of variations on the web, just sub for the inevitable sugar. This is what’s in the sauce pan behind the country ribs, my coworkers love it.
Another low carb friendly approach is to cook classic Texas brisket which uses a simple rub of salt and pepper.
I have thought of starting a Low Carb BBQ thread a couple of times but never did it. Anyone else have some favorite recipes?
[quote=“BadMoonT2, post:9, topic:45841”]
‘yeah it’s a 22.5 Weber Smoky Mountain and I do love it. I did a lot of research before buying and everyone praised them. This is one of two that I have at work. I have fed 35 people and made appetizers for 80 on them. I have an 18.5 at home. I talked jrtpup (Barbara) into getting one and we used to trade recipes and techniques in chat Saturday mornings’.
sounds fantastic [/quote]