Category: Shed It For Life

Quick Easy Recipe for Low-Fat Boneless BBQ Ribs

by Chef Mick Brown

Courtesy of www.BBQRescues.org

“You say you want a Revolution? Well, you know. We all want to change the World. …You say you got a real Solution? Well, you know. We’d all love to see the Plan… ” [From Song “Revolution” by The Beatles]

#BBQ #ribs #easy #boneless #chefmickbrown #bbqrescues
Ribs served first time publicly at Family Reunion in Indiana.

There is no question that Ribs are America’s #1 Favorite BBQ Meat of Choice. Our thumbs remain Way Up(!) to Grill Masters everywhere- for the time you regularly spend to carefully Season, Marinate and Smoke Pork Ribs to Perfection every day. Our Fathers, their Fathers and thousands of Grill Masters for generations have invested their hearts to make Amazing Ribs more enjoyable every time. We’d never hope, nor expect traditional BBQ Ribs to go away anytime soon.

#Ribs #bbqribs #chefmickbrown #bbqrescues
Never before seen behind-the-scenes look at Smoked Back Ribs being finished for Pool Birthday Party back in March 2014.  Chef Mick: “I always try to use the freshest, leanest cuts of Back Ribs. When served, they don’t stay around long”

As a Hollywood BBQ Caterer and Private Grilling Instructor, it’s no secret that many Home Grillers can’t come close to making the mighty Ribs we get at America’s top rated BBQ Joints or the succulent Ribs we see on TV’s “BBQ Pitmasters”. So many of you are stuck with reheating the shrink wrapped, pre-cooked, pre-seasoned Ribs we find in most Grocery Meat Departments.

#lowfat #boneless #bbqribs #bbqrescues
Very First Time I tried to experriment with Quicki Lowfat Ribs Recipe, this is how the Skewers looked.

I have to give credit for this Recipe’s inspiration to two recent Private Grilling Clients. One in Pasadena- Greg (A Disney Sr. VP of Finance)- was the first to ever convince me teach him my Secrets to Ribs. As part of our Lesson we went shopping and picked up a rack of Ribs for him to marinate overnight, and then smoke the next Day. As an experiment, we also bought a small Pork Loin to see if giving it the same seasoning and smoking the Strips quickly would actually taste like real Ribs.

#chefmickbrown #lowfat #bbqribs #recipe #bbqrescues
The first Marinade we tried for easier and leaner BBQ Ribs included Worcestershire Sauce, and a blend of Dry BBQ Rubs.

We followed the Recipe below, and they came out tasting so good, that Greg wondered aloud why we go through so much trouble with Full Racks. We served the RibLets  poolside to his Family and they quickly disappeared.

#ribs #bbqribs #Boneless #chefmickbrown #bbqrescues
The first time using Greg’s Gas Grill as a Smoker. The Lean Boneless “Ribs” smoked nicely for 8 Minutes per side.
#BBQ #Ribs #LowFat #Bites #bbqrescues
On the very first try, we decided to serve RibLet Bites, with BBQ and Jalapeno Hot Sauce as dipping Sauces. Fish dish was for fun nod to Client’s Family’s day at Pool.

The next time I made the Recipe was a fluke. I was doing a second Grilling Lesson with Blake Mycoskie (of Tom’s Shoes and Toms Foundation) in his famous Malibu Treehouse Estate. The original plan was to make Beef Ribs on his new Smoker, but while shopping, they were nowhere to be found. Instead, I offered to show him this new Quick Pork Ribs Recipe, and see it if would remind him of Bone-In Ribs. We served them to his wife and son. Once again, they couldn’t believe that the taste rivaled Slow Cooked Ribs.

BlakeRibs7:1:17c:u
The second time the Recipe was cooked by client Blake Mycoskie (Founder of Tom’s Shoes). They were extra lean and we put Skewers through center for even Smoking.

In June I finally had the courage to try the Boneless Ribs recipe at a Sample Tasting for the high powered Board of one of Hollywood’s top Celebrity Financial Consulting Companies. They raved about the Ribs, but chose a different Caterer this time around. However, their reaction gave me the confidence to to try making them for a bigger group.

#boneless #bbq #ribs #bbqrescues
Boneless Ribs sampled at Corporate Board. Food was enjoyed, but they went with different Caterer (this time).

So during recent a trip to the Midwest, I served the Recipe at a large Family Reunion in Indiana, and at a private BBQ RESCUES! Foundation #GYMM Benefit, hosted at the home of my sister Marcia and her Husband Lorenzo. The Ribs were a hit at both functions. In the past, I’ve had to give Marcia credit for first getting me interested in learning the best ways to Smoke Foods. Now she earns Bonus Points for teaching me a Shortcut for Grilled Sweet Potatoes [Microwave for 5-7 Minutes before cutting]. Thanks Sis!

LFRIBS COVERFrom there, we recruited True Made Foods and Rubbin’ Right Rubs to sponsor a cooking video- “Quick Low-Fat Smoked BBQ Ribs and Grilled Sweet Potato Fries” for the BBQ RESCUES! Foundation, Inc. To date the Video has over 28,000 Views and dozens of Shares on Facebook. Though their brands are used in the video, you are encouraged to try this Recipe at home with your favorite Dry Rub Seasoning, BBQ, and Dipping Sauces. Link below are some Recipes ideas for your own Homemade Rubs.ChgoRibs6:17

I am not strong at Math, but by my calculations, there are still Millions of BBQ Lovers who have yet to hear of this Quick, Delicious Low-Fat Alternative to traditional Bone-In Ribs. I strongly encourage you to try this Recipe at home. Share them with Family and Friends. Also, please share your #BBQLowFatBonelessRibs Photos with us on Facebook, Instagram, Twitter, Pinterest, etc… We’d love to see (and hear) how yours turn out at Home. Until next time: Eat and Be Well.

Without further ado, here’s our Recipe for:

RibsSponsorsShown

Quick Low-Fat Boneless Smoked BBQ Ribs

INGREDIENTS:

  • Marbled Boneless Pork Roast (Can be Shoulder, Roast, etc. Loin may be too lean)
  • BBQ Dry Rub
  • BBQ Sauce
  • Worchestershire Sauce
  • Salt and Pepper (to taste)
  • Wooden or Metal Skewers
  • Aluminum Foil
  • Hickory Wood Chips or Chunks (depending on your Grill)
  • Basting Brush

INSTRUCTIONS:

  1. Slice Pork into 1 1/2- 2″ Inch Strips (cut against grain as much as possible.
  2. Marinate Pork in Dry Rub, Worcestershire Sauce and Salt/Pepper to taste
  3. Carefully Skewer through Center of Meat as much as Possible, co it stays in Contact on Grill.
  4. Place Ribs 2″ Inches apart on Sheet of Foil (roll up edges to hold juice)
  5. Set up your Grill for Indirect Smoking using right technique fir Grill (link)
  6. Smoke Ribs in Low Heat for 20 Minutes, flipping halfway through to get Smoke on both sides.
  7. Baste in Foil with BBQ Sauce on both Sides, then quickly char each side on hot side of Grill to sear in juices.
  8. If using Wooden Skewers, you makerwant to trim off ends for a more Finger licking Rib Experience.

VIDEO

LINKS

Pork & Lamb Nutrition Chart (USDA)-  https://www.fsis.usda.gov/wps/wcm/connect/26149a58-d0f7-47a4-81d0-42b310a6d417/Pork_Lamb_Poster_0911.pdf?MOD=AJPERES

Homemade Rub Recipes- https://bbqrescues.com/2015/09/12/bbq-rescues-smoking-recipes-for-homemade-bbq-rubs/

How To Smoke Food on Any Grill- https://bbqrescues.com/2015/09/12/bbq-rescues-smoking-food-on-charcoal-grills-ceramic-eggs-or-gas-grills/

Instagram- Grilling Photos with Blake Mycoskie-  https://www.instagram.com/p/BSlioliFCK-/?taken-by=blakemycoskie

BBQ RESCUES! on Facebook https://www.facebook.com/BBQRescues/

Sponsors:

THe BBQ RESCUES! Foundation- https://bbqrescues.com/the-bbq-rescues-foundation/

True Made Foods- https://www.truemadefoods.com

Rubbin’ Right Rubs- http://www.rubbinright.com/

________________________________________________

Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Caterer and Private Grilling Instructor, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and Superfood Spice company California Gold BBQ Rubs. In May of 2015, he won Grill Master Champion on Food Network’s Cutthroat Kitchen on special BBQ episode “Grill or Be Grilled” (Season 8, Episode 3). He also recently appeared on Bravo TV, catering for the Cast of Vanderpump Rules (Season Finale). He is also author of web blogs  The Adventures of Tastee BQ and  BBQ Catering Confidential. His latest media project BBQ RESCUES!, includes a Blog Talk Radio Show, Youtube TV Channel and Podcasts on iTunes. The new Non-Profit BBQ RESCUES! Foundation is sponsoring the #GYMM Program, that does outreach to the Barbecue Community to promote Smarter and Healthier Grilling in the fight against preventable diseases like Childhood Obesity, Diabetes as well as other important Causes. Email- Mick@BBQRESCUES.org.

 

 

 

 

 

 

BBQ RESCUES! FOUNDATION, Inc. MISSION STATEMENT

What is the main purpose of your Organization?

Community Outreach and Public Information about Healthier Grilling, Recipes, Fitness and Support of other Public Organizations that promote Public Health and Welfare.

In at least 100 words in paragraph format describe the Organization’s Current or Planned Activities, and explain how these Activities further the Organization’s main purpose.

The Non­Profit BBQ RESCUES! Foundation, Inc. will support the ongoing Public Media endeavors of BBQ RESCUES!­ a free website, online Radio Show, iTunes Podcasts and Youtube Channel that promotes Healthier Grilling, Fitness, Environmental Issues and other important Charitable Causes. The Organization plans to release Recipes to promote Conscious and Mindful eating in both underserved Urban and Rural Communities. We offer Free Online Information via Social Media platforms such as Youtube, Facebook, Twitter, Pinterest, Instagram, Linked In etc… Also plan to partner with other Socially Conscious Businesses or Organizations to produce affordable Recipe Cookbooks, Pamphlets and/or other helpful and affordable Supplements. In addition to Youtube Videos, we plan to use footage already filmed from Greece, Las Vegas, New Orleans, Texas and Southern California to produce Informative and Entertaining Independent Film Project(s) reflecting the Educational goals of the Organization. We also plan to Tour Communities across the Country to present Lectures and Workshops on Healthy Grilling. These all further the goal of outreach to parts of BBQ Community that are most affected by Diabetes, Childhood (and Adult) Obesity, High Blood Pressure and other preventable diseases.

Donations, Supporting and Sponsoring BBQ RESCUES! Foundation

#bbqrescuesfoundation #donations
Our very first Cash Donation to BBQ RESCUES! Foundation, Inc. comes from the Urban Press Winery in Burbank, CA. https://urbanpresswinery.com/

Thanks for taking time to find out how you can help. Individuals, Organizations and Business are all welcome to contribute to the BBQ RESCUES! Foundation, Inc. (BBQRF). Our Mission is to improve the lives of everyone who loves BBQ, whether they own a Grill or not. We produce Entertaining and Educational BBQ, Grilling, Fitness and other Socially Conscious content for Youtube, iTunes, Blog Talk Radio as well as all major Social Media outlets.

INDIVIDUALS:

  1. Your Likes, Shares and Comments help promote BBQ RESCUES! Foundation and Media content on Youtube TV, Facebook, Twitter, Linked In, Instagram, Pinterest, Google+ and other online platforms. Good Old Fashioned “Word of Mouth” is always welcome whenever you have a chance to tell others about BBQ RESCUES! Your Cost: $0.00
  2. Individual Donations of any amount are also accepted and can be arranged via Paypal, Mail or Online Credit Card processing.

BUSINESSES AND ORGANIZATIONS:

  1. Online Sharing and Promotion of our “Info-tainment” goes much further in the format of fun Public Service spots, with you identified as the Sponsor.  For more Product-Forward Advertising , please refer to our Promotions Page
  2. We appreciate contributions of all kinds, from Cash Donations, Professional Services, to Products for Prizes and Giveaways. We can also create original Blogs and Videos to fit any Budget. Here is a Chart summarizing some of the ways Companies can participate:

BBQ RESCUES! Foundation, Inc. Chartjp

WISH LIST- If your Organization can help out even more, here is a list of specific projects that could use special Professional and Financial Support:

  1. #GetFitChallenge– Funds to support our Research and Social Media sharing of information to include Nutritional and Fitness Advice as well as ways to combat preventable diseases like Hypertension, Diabetes 2 and Childhood Obesity. Products can be submitted for General Review or Blog coverage on Shed It For Life by Larry B.
  2. Products/Premiums- For all occasions, Expos and Special Events. We can work together to find useful Gifts and Giveaways supporting the BBQ RESCUES Foundation, Inc. while also featuring your Company’s Logo.
  3. BBQ RESCUES! Foundation Cookbook- Most of the content has already been created. Need experienced Writers, Editors and Publisher to bring original Heathy BBQ and Grilling Recipes to the public. All Proceeds to benefit the BBQRF Foundation.
  4. BBQ RESCUES!- The Movie!!! Oh Yes, it’s coming- the only Question is: “When”? Looking for help in All Areas of Production to bring it to both Big and Small Screens as soon as possible.
  5. The #GYMM (Gift Your McFastFood Money) Training Program to help teach Non-Profits how to put on local Food Fundraisers across the Country to raise money while providing Healthy and Delicious BBQ to their Communities.

Any other Fundraising or Outreach Ideas are more than welcome. We like to keep our content fresh and fun to help BBQ Enthusiasts “Enjoy Every Bite, and not Gain Weight Left and Right.” [Yeah know, needs help…].  We look forward to hearing from you today. THANK YOU!

NOTE: The BBQ RESCUES! Foundation, Inc. is a registered Non-Profit in the State of California, where donations are tax deductible. Federal 501(c)3 Tax Exempt application is pending. The first pubic BBQ RESCUERS! List (of Supporters) is expected to be posted on June 10, 2017, and will be updated weekly.

BBQ RESCUES! Foundation Contact Form

Six Rules For Eating Wisely by Michael Pollan

Can anyone use some #Positive #News? We unearthed this Gem written in 2006 by one of our favorite Authors about Six Rules For Eating Wisely. Please Share this with Everyone You Care About. Courtesy of #TIMEMagazine. #GetFitChallenge #BBQRESCUESFoundationInc

http://michaelpollan.com/articles-archive/six-rules-for-eating-wisely/

Six Rules For Eating Wisely

Once upon a time Americans had a culture of food to guide us through the increasingly treacherous landscape of food choices: fat vs. carbs, organic vs. conventional, vegetarian vs. carnivorous. Culture in this case is just a fancy way of saying “your mom.” She taught us what to eat, when to eat it, how much of it to eat, even the order in which to eat it. But Mom’s influence over the dinner menu has proved no match for the $36 billion in food-marketing dollars ($10 billion directed to kids alone) designed to get us to eat more, eat all manner of dubious neofoods, and create entire new eating occasions, such as in the car. Some food culture.

I’ve spent the past five years exploring this daunting food landscape, following the industrial food chain from the Happy Meal back to the not-so-happy feedlots in Kansas and cornfields in Iowa where it begins and tracing the organic food chain back to the farms. My aim was simply to figure out what–as a nutritional, ethical, political and environmental matter–I should eat. Along the way, I’ve collected a few rules of thumb that may be useful in navigating what I call the Omnivore’s Dilemma.

Don’t eat anything your great-great-great grandmother wouldn’t recognize as food. Imagine how baffled your ancestors would be in a modern supermarket: the epoxy-like tubes of Go-Gurt, the preternaturally fresh Twinkies, the vaguely pharmaceutical Vitamin Water. Those aren’t foods, quite; they’re food products. History suggests you might want to wait a few decades or so before adding such novelties to your diet, the substitution of margarine for butter being the classic case in point. My mother used to predict “they” would eventually discover that butter was better for you. She was right: the trans-fatty margarine is killing us. Eat food, not food products.

Avoid foods containing high-fructose corn syrup (HFCS). It’s not just in cereals and soft drinks but also in ketchup and bologna, baked goods, soups and salad dressings. Though HFCS was not part of the human diet until 1975, each of us now consumes more than 40 lbs. a year, some 200 calories a day. Is HFCS any worse for you than sugar? Probably not, but by avoiding it you’ll avoid thousands of empty calories and perhaps even more important, cut out highly processed foods–the ones that contain the most sugar, fat and salt. Besides, what chef uses high-fructose corn syrup? Not one. It’s found only in the pantry of the food scientist, and that’s not who you want cooking your meals.

Spend more, eat less. Americans are as addicted to cheap food as we are to cheap oil. We spend only 9.7% of our income on food, a smaller share than any other nation. Is it a coincidence we spend a larger percentage than any other on health care (16%)? All this “cheap food” is making us fat and sick. It’s also bad for the health of the environment. The higher the quality of the food you eat, the more nutritious it is and the less of it you’ll need to feel satisfied.

Pay no heed to nutritional science or the health claims on packages. It was science that told us margarine made from trans fats is better for us than butter made from cow’s milk. The more I learn about the science of nutrition, the less certain I am that we’ve learned anything important about food that our ancestors didn’t know. Consider that the healthiest foods in the supermarket–the fresh produce–are the ones that don’t make FDA-approved health claims, which typically festoon the packages of the most highly processed foods. When Whole Grain Lucky Charms show up in the cereal aisle, it’s time to stop paying attention to health claims.

Shop at the farmers’ market. You’ll begin to eat foods in season, when they are at the peak of their nutritional value and flavor, and you’ll cook, because you won’t find anything processed or microwavable. You’ll also be supporting farmers in your community, helping defend the countryside from sprawl, saving oil by eating food produced nearby and teaching your children that a carrot is a root, not a machine-lathed orange bullet that comes in a plastic bag. A lot more is going on at the farmers’ market than the exchange of money for food.

How you eat is as important as what you eat. Americans are fixated on nutrients, good and bad, while the French and Italians focus on the whole eating experience. The lesson of the “French paradox” is you can eat all kinds of supposedly toxic substances (triple crème cheese, foie gras) as long as you follow your culture’s (i.e., mother’s) rules: eat moderate portions, don’t go for seconds or snacks between meals, never eat alone. But perhaps most important, eat with pleasure, because eating with anxiety leads to poor digestion and bingeing. There is no French paradox, really, only an American paradox: a notably unhealthy people obsessed with the idea of eating healthily. So, relax. Eat Food. And savor it.

A New View On Life

WeightScalejp

Courtesy of Becoming Me/Wordpress

So I had quite the experience last night. For two reasons, one good and one bad. I will lead in with the good. For those of you that did not know, or who are not religious, this week is Holy Week. It is the week Christians remember what Jesus did for us. At my church […]

via New View on Life — Becoming Me

To Shed It For Life- Keep Your Goals in the Forefront of Your Mind

By Larry Bertrand

Courtesy of http://www.BBQRESCUES.com/ShedItForLife

I am officially going into my second week of the BBQ RESCUES! “Get Fit Challenge”. Now the crazy part is that I began my challenge right before the National BBQ and Grilling Association’s (NBBQA) I Am BBQ 2017 Conference. Not only that, but also right before my 30th birthday celebration in Las Vegas. However, I kept my diet in mind and stuck to it to the best of my ability- even in Vegas. I passed up the Pizza and Hamburgers and ordered Salads, Chicken, Grilled Steak, Steamed Vegetables, and various Fruits- and I still enjoyed every bite of it. I believe the trick is to still eat things you enjoy but add Fruits and Veggies to it.

#getfitchallenge #sheditforlife #bbqrescues #chefmickbrown #LarryB
Larry B filming the #GYMM BBQ Charity event hosted by Chef Mick Brown of BBQ RESCUES! in Houston in late April, 2017.

Of course when you cut back on Gluten and Dairy products you start being tempted with Cream Cheese Bagels, Donuts, Pizza, and other foods that are going off of your diet. The first thing to remember in getting started is to stay strong. Keep your goals and your reasons for entering into your challenge in the forefront of your mind. Keep those people who are encouraging you close for motivation. Most importantly, at meals try to get yourself so full of fruits and veggies so you barely have room for the unhealthy food items.
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For me personally when I was getting started I went to the gym my very first day to work out. Now I was out of shape and haven’t worked out in a long time. So as I was working out I talked to myself and motivated myself by keep saying “You got this!”  or “Ok one more time!”. Even when my phone died and I was unable to listen to my music as I worked out, I still kept going saying to myself “I’m in here so I can’t stop.”
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#getfitchallenge #bbqrescues #sheditforlife #harvestorganicgrille #houston
Salad and Mixed Grilled Meats and Veggie plate at Harvest Organic Grille in Houston, TX.

When getting started on your get fit challenge- make a list of fitness goals you wish to accomplish. If your goal is to lose weight then imagine your ideal size. Imagine yourself being able to go to the store and purchase clothes in that size. Imagine how good you will look in those clothes. If your goal is to tone up and gain abs imagine yourself walking along the beach in your bathing suit. Make up in your mind that you are going to achieve your goals no matter what. And everyday of your challenge remember you are one day closer to your goal of Shedding it For Life. Best of Luck!

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As an Assistant Director for the new BBQ RESCUES! Foundation, Larry Bertrand has recently joined the #GetFitChallenge to become more healthy and to inspire others to join him in getting fit as well. He is founder of Our Children Our Future (OCOF) and has received local Awards from the Cities of Houston and Baytown because of work he has done with Non-Profit Organizations. Larry B also practices Criminal law in the Texas area. He hopes to promote healthy eating to inner city youth by showing them that BBQ Grilling is not only delicious, but also can be nutritious. Larry B would like to invite those who have Fitness Goals to join him in the BBQ RESCUES! Get Fit Challenge. Also, anyone who is interested in sponsoring the Get Fit Challenge can reach him via email at LarryB@BBQRescues.com. Please include your contact information and Larry would reach out to you directly to go over sponsorship opportunities. Or use Contact Form:

Breakdown by MuscleGirlFusion #GetFitChallenge

Oye oye oye oye SUNDAY was one of those days you look back on and wonder what was going on in your brain and then realize it had to be hormones. I had a super intense leg day on Saturday and then a super intense chest day on Sunday morning. Throughout my whole chest workout […]

via Breakdown — MuscleGirlFusion