Ok this happened at Easter time and was reaffirmed this past weekend. When I got together with my brother and his in-laws I volunteered to grill meat. We decided to do pork chops and chicken.
(Gotta love Costco, meat for 8 people less then 45 bucks).
What I really loved about the meal is that both my sister in law and her mother and husband started asking about what I did to cook it and what I’ve been doing to loose weight. This opened up the keto conversation which I’m glad happened. The sister in law is just trying to loose some weight and get into shape. But her step dad is the poster child for diabetes. He’s had problems since long before I got to know him. They seemed open to the idea and really where asking some questions. So much so that I sent my sister in law a copy of The Art and Science Low Carb Living.
They were really amazed when I told them that that was the first thing I had eaten all day (around 7pm) except for BPC. It was really interesting conversation and I think I’ve started to open their eyes some. So I’ll keep pushing.
Like @Carl_Franklin and @richard say if we can just help out 2 other people.
My brother has some concerns about the diet, (the usual that we’ve all heard) but he said if I kept grilling for them he’s going to let me die young. (Ohh little does he know.)
Best part of this is my 6 year old niece had never had pork chops before. When I asked her how she liked them all I got was a quick thumbs up and back to eating. (Same with the steak this past weekend, she ate almost a whole 6 oz all by herself, which never happens) I’m going to introduce her to broiled broccoli florets here before too long.
Here’s how I do mine. (Not a recipe thread but here’s what I do for basically any meat that I’m going to grill. )
Prep work.
- take around a 1/2 cup of olive oil (or your fav, I’m using Avocado also right now) and put in a 1 gallon zipper bag.
- in mortar add 1 tbsp. whole pepper corn and 1 tbsp. course salt (currently using pink Himalayan)
- crush till medium-course grind.
- place in bag with oil and mix till pepper mixture is dispersed.
- add meat
- seal bag (I push most of the air out, just seems to work better)
- coat meat evenly with pepper mixture. (the salt is hard to see)
- let set on counter for 30 to 45 minutes.
Fire up grill - I shoot for around 425 degrees. We were using gas so we could do this after the meat started marinating.
Cook till done. (Use a thermometer.) Remember that you need to pull the meat off around 7 to 10 degrees before you want your finished temp and let the meat rest. (Brother didn’t know this and wondered why he always had over done meat, also he cooks port to like 180 degrees or until burnt)
Here is a pic of some of the chicken (the pork chop pic is from before). Just to wet the appetite.
TLDR: cooked chicken and pork chops for family, they asked about keto and I got to talk to them about it and some of the science. Think I got to help my sister in law and her step dad.
