Grilling season is upon us. I am about to put a piece of meat on the
grill that has been soaking in a marinade. I have calculated the grams
of carbs in the marinade, but I know that no one is actually going to
eat all those grams.

What percentage of the marinade do most of you consider when calculating
the carbs you are eating?

TIA,
Janet
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Wed, 30 May 2007 17:08:50 -0500, Janet Wilder
> wrote:

>Grilling season is upon us. I am about to put a piece of meat on the
>grill that has been soaking in a marinade. I have calculated the grams
>of carbs in the marinade, but I know that no one is actually going to
>eat all those grams.
>
>What percentage of the marinade do most of you consider when calculating
>the carbs you are eating?
>
>TIA,
>Janet

That's nearly impossible, so I don't bother. There are so
many variables - how much, if any, is absorbed into the skin
and meat, how much drips into the coals, what remains on the
portion you receive. Forget it. Unless it is swimming in the
stuff when you serve it the carbs in the finished meat
portion will be far outweighed by those in any sides or
breads.

If you want to be certain, do a test run the first time and
eat only the meat and test at your peak post-prandial. But I
wouldn't bother.

Just use common sense and ensure that the served portion
isn't overloaded with marinade/sauce.


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com/
http://loraltravel.blogspot.com/
latest: Slovenia

Janet Wilder wrote:
> Grilling season is upon us. I am about to put a piece of meat on the
> grill that has been soaking in a marinade. I have calculated the grams
> of carbs in the marinade, but I know that no one is actually going to
> eat all those grams.
>
> What percentage of the marinade do most of you consider when calculating
> the carbs you are eating?
>
> TIA,
> Janet

I discount marinades, but calculate bbq sauce and glazes.

Your hub's on insulin, IIRC? A tiny correction may be in order 2 - 3
hours post meal if the marinade is very sugary. Less chance of error
that way.

Vicki
T1

percy wrote:
> Janet Wilder wrote:
>> Grilling season is upon us. I am about to put a piece of meat on the
>> grill that has been soaking in a marinade. I have calculated the grams
>> of carbs in the marinade, but I know that no one is actually going to
>> eat all those grams.
>>
>> What percentage of the marinade do most of you consider when
>> calculating the carbs you are eating?
>>
>> TIA,
>> Janet
>
> I discount marinades, but calculate bbq sauce and glazes.
>
> Your hub's on insulin, IIRC? A tiny correction may be in order 2 - 3
> hours post meal if the marinade is very sugary. Less chance of error
> that way.
>
> Vicki
> T1

Yes, he's on the pump. That's why I posed the question. I'll make him
check a couple of times PP for corrective bolus, but I was really hoping
for a formula.

I think I'll experiment the next time I do a marinade. Measuring the
entire batch then measuring what comes off of the meat before I grill it.

I do that with dry rubs only I measure the amount of the mixture I am
using. Generally it's a negligible amount.

We do measure BBQ sauce and have found that the Stubbs brand regular
flavor is very low in carbs and very tasty.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder wrote:
> percy wrote:
>> Janet Wilder wrote:
>>> Grilling season is upon us. I am about to put a piece of meat on the
>>> grill that has been soaking in a marinade. I have calculated the
>>> grams of carbs in the marinade, but I know that no one is actually
>>> going to eat all those grams.
>>>
>>> What percentage of the marinade do most of you consider when
>>> calculating the carbs you are eating?
>>>
>>> TIA,
>>> Janet
>>
>> I discount marinades, but calculate bbq sauce and glazes.
>>
>> Your hub's on insulin, IIRC? A tiny correction may be in order 2 - 3
>> hours post meal if the marinade is very sugary. Less chance of error
>> that way.
>>
>> Vicki
>> T1
>
> Yes, he's on the pump. That's why I posed the question. I'll make him
> check a couple of times PP for corrective bolus, but I was really hoping
> for a formula.
>
> I think I'll experiment the next time I do a marinade. Measuring the
> entire batch then measuring what comes off of the meat before I grill it.
>
> I do that with dry rubs only I measure the amount of the mixture I am
> using. Generally it's a negligible amount.
>
> We do measure BBQ sauce and have found that the Stubbs brand regular
> flavor is very low in carbs and very tasty.
>

If you're a member on the pumper's forum, you may want to ask there.
There seems to be formulas for everything.

Vicki

percy wrote:
> Janet Wilder wrote:
>> percy wrote:
>>> Janet Wilder wrote:
>>>> Grilling season is upon us. I am about to put a piece of meat on the
>>>> grill that has been soaking in a marinade. I have calculated the
>>>> grams of carbs in the marinade, but I know that no one is actually
>>>> going to eat all those grams.
>>>>
>>>> What percentage of the marinade do most of you consider when
>>>> calculating the carbs you are eating?
>>>>
>>>> TIA,
>>>> Janet
>>>
>>> I discount marinades, but calculate bbq sauce and glazes.
>>>
>>> Your hub's on insulin, IIRC? A tiny correction may be in order 2 - 3
>>> hours post meal if the marinade is very sugary. Less chance of error
>>> that way.
>>>
>>> Vicki
>>> T1
>>
>> Yes, he's on the pump. That's why I posed the question. I'll make him
>> check a couple of times PP for corrective bolus, but I was really
>> hoping for a formula.
>>
>> I think I'll experiment the next time I do a marinade. Measuring the
>> entire batch then measuring what comes off of the meat before I grill it.
>>
>> I do that with dry rubs only I measure the amount of the mixture I am
>> using. Generally it's a negligible amount.
>>
>> We do measure BBQ sauce and have found that the Stubbs brand regular
>> flavor is very low in carbs and very tasty.
>>
>
> If you're a member on the pumper's forum, you may want to ask there.
> There seems to be formulas for everything.
>
> Vicki

I haven't been there for a long time. I'll see if I still can get on.
Thanks, Vicki

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

I usually use Teriyaki for a marinade. I never count the carbs in it
because very little is most likely absorbed, and secondly the flames of the
grill might take care of most of what is left.
--
Best Regards,

Evelyn

"Janet Wilder" > wrote in message
...
> Grilling season is upon us. I am about to put a piece of meat on the grill
> that has been soaking in a marinade. I have calculated the grams of carbs
> in the marinade, but I know that no one is actually going to eat all those
> grams.
>
> What percentage of the marinade do most of you consider when calculating
> the carbs you are eating?
>
> TIA,
> Janet
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

Evelyn Ruut wrote:
> I usually use Teriyaki for a marinade. I never count the carbs in it
> because very little is most likely absorbed, and secondly the flames of
> the grill might take care of most of what is left.

Thanks Evelyn. I decided that if the marinade is carby, like if it
contains any Chinese sauces such as Hoisin or Oyster, I'll add 5 grams
to his shoot-it number. (The number he uses to calculate the meal
bolus). Other marinades that call for sugar are made with Splenda.

I don't usually use Teriyaki or store-bought marinades because of their
high sodium content. DH has congestive heart failure and I just don't
tolerate salt well.

BTW, the pumpers were no help. You folks were much more helpful.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder > wrote in news:465ed14a$0$6870
:

> We do measure BBQ sauce and have found that the Stubbs brand regular
> flavor is very low in carbs and very tasty.
>
This is tasty and low in carbs.

@@@@@ Now You're Cooking! Export Format

Jenny's Indispensable Almost No Carb Barbecue Sauce


2 tablespoons Splenda® granular; (18 drops liquid)
1 dash cayenne pepper
1/4 teaspoon xanthan gum; optional
1 1/2 tablespoons yellow mustard
15 ounces tomato sauce; plain
6 tablespoons vinegar
3 tablespoons Worcestershire sauce
1 tablespoon lemon juice
3/4 tablespoon Frank's Hot Sauce
3/4 tablespoon salt; optional
1 1/2 teaspoons liquid smoke flavoring

Place Splenda and cayenne pepper into a medium sauce pan. Add xanthan
gum, if you choose to thicken the sauce. Blend mustard into dry
ingredients. Slowly blend in the tomato sauce. Stir in the rest of the
ingredients.

Bring to a boil, then lower heat. Let simmer for a few minutes. Let
cool, then refrigerate.

Note: this sauce will taste a bit peculiar if you taste it when it is
still hot. Don't worry! Something magical happens when it sits in the
fridge.

Carbohydrates per Serving (1 tablespoon): Less than 1 gram. Half an ounce
is 1 gm carbs, 6 calories.

Source:
""http://www.geocities.com/jenny_the_bean/""
Yield:
"1 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 7 Calories; trace Fat (7.0%
calories
from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; trace
Cholesterol; 301mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

NOTES : This isn't a substitute for the "real thing," it's an
improvement.
It's so good the rest of the family gobbles it up and I have to keep
making
more.



Contributor: Jenny the Bean (asdlc), modified slightly by Damsel

Yield: 27 servings

Preparation Time: 0:00



** Exported from Now You're Cooking! v5.81 **



--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus wrote:
> Janet Wilder > wrote in news:465ed14a$0$6870
> :
>
>> We do measure BBQ sauce and have found that the Stubbs brand regular
>> flavor is very low in carbs and very tasty.
>>
> This is tasty and low in carbs.
>
> @@@@@ Now You're Cooking! Export Format
>
> Jenny's Indispensable Almost No Carb Barbecue Sauce
>
>
> 2 tablespoons Splenda® granular; (18 drops liquid)
> 1 dash cayenne pepper
> 1/4 teaspoon xanthan gum; optional
> 1 1/2 tablespoons yellow mustard
> 15 ounces tomato sauce; plain
> 6 tablespoons vinegar
> 3 tablespoons Worcestershire sauce
> 1 tablespoon lemon juice
> 3/4 tablespoon Frank's Hot Sauce
> 3/4 tablespoon salt; optional
> 1 1/2 teaspoons liquid smoke flavoring
>
> Place Splenda and cayenne pepper into a medium sauce pan. Add xanthan
> gum, if you choose to thicken the sauce. Blend mustard into dry
> ingredients. Slowly blend in the tomato sauce. Stir in the rest of the
> ingredients.
>
> Bring to a boil, then lower heat. Let simmer for a few minutes. Let
> cool, then refrigerate.
>
> Note: this sauce will taste a bit peculiar if you taste it when it is
> still hot. Don't worry! Something magical happens when it sits in the
> fridge.
>
> Carbohydrates per Serving (1 tablespoon): Less than 1 gram. Half an ounce
> is 1 gm carbs, 6 calories.
>
> Source:
> ""http://www.geocities.com/jenny_the_bean/""
> Yield:
> "1 cups"
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 7 Calories; trace Fat (7.0%
> calories
> from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; trace
> Cholesterol; 301mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
> Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
>
> NOTES : This isn't a substitute for the "real thing," it's an
> improvement.
> It's so good the rest of the family gobbles it up and I have to keep
> making
> more.
>
>
>
> Contributor: Jenny the Bean (asdlc), modified slightly by Damsel
>
> Yield: 27 servings
>
> Preparation Time: 0:00
>
>
>
> ** Exported from Now You're Cooking! v5.81 **
>
>
>


Are you the same haha that posted bunches of LC recipes to ASDLC a while
back? If so, I want to thank you for that yummy collection...If it was a
book it would be well-thumbed by now.

Vicki

percy > wrote in news:f4sur4$i9p$2
@registered.motzarella.org:

> Are you the same haha

Probably...you are welcome. And if I'm not...he thanks you too in
absenteeism in all likelyhood.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore