Author Topic: Dman's Extremist Meat-and-Fruit Paleo Journal  (Read 13995 times)

Offline dman

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Dman's Extremist Meat-and-Fruit Paleo Journal
« on: March 15, 2012, 01:30:03 AM »
Hi everyone. 

I have a rather extreme version of the paleo diet: I eat only whole fruit, 100% grass-fed beef, wild seafood, spring water, and sea salt.  That's it.  No seeds, herbs, spices, flavorings, added fats, etc.  I don't combine foods at all.

This is in part due to my having been diagnosed with numerous dietary intolerances; in part due to how much healthier I feel and look on this diet (I lost 45 pounds, cut my body fat from 28% to 13%, got rid of 95% of the acne I once had, and improved my digestion, energy, and overall happiness immensely); and in part due to my desire to eat as much like our ancestors as possible.

To read my story in more detail, visit http://cavemanforum.com/introductions/hello-from-a-paleo-extremist/

For notes on what I cook and eat, see below.  Feel free to ask questions, make suggestions, or add comments.  I look forward to interacting with you all!

Suggestion: To see my most up-to-date like-and-dislike food list, as well as current cooking methods, skip to the end of this thread.
« Last Edit: November 18, 2012, 05:27:31 PM by dman »

Offline dman

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Pork chops
« Reply #1 on: March 15, 2012, 01:31:44 AM »
3/5
first time on big weber grill
bought 1.3 pounds of pork chops from marin sun farms:
1 pound bone-in at $13 (?)/lb
.3 pound boneless at $12 (?)/lb
from marin sun farms
used 5 pounds mesquite wood
lit wood with blowtorch
very difficult to get fire going
cooked 6 minutes per side, covered
then finished uncovered
put thyme above and below meat
put out fire with hose
NEXT TIME:
use bone-in instead of boneless because it's fattier (boneless was too lean, unmarbled; bone-in was well-marbled)
try cover-off because meat and air were too smokey with cover on
use less wood, maybe 2.5 pounds
use milder wood, not mesquite
try pork belly or fattier cut than pork chop
use more thyme and/or other herbs for stronger herb flavor
put herbs on top of meat instead of below (below the herb just burns and blocks the browning of the meat)
use meat thermometer to check doneness
try smaller grill maybe


Offline dman

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Pork belly
« Reply #2 on: March 15, 2012, 01:32:16 AM »
3/6
first time on small weber grill
bought 1.46 pounds of pork belly from local butcher at $12/lb
bought mesquite charcoal from berkeley bowl
lit charcoal with iwatani blowtorch
sparks flew
closed lid
waited about 10 minutes
not all of the coals were lit
put pork with thyme on top and skin on grill
checked and turned every 5 minutes for about 30 minutes total
used meat thermometer to check temperature and served
CONCLUSIONS:
skin is terrible
pork belly is kinda gross
grill is too small, even when cooking for 1 person, because coals cover a smaller surface area than meat
grill is easily knocked over, dangerous
NEXT TIME
throw away skin
use a small amount of pork belly on top of herbs on top of pork chops to add fat
buy a bigger grill

Offline dman

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Mussels and clams
« Reply #3 on: March 15, 2012, 01:32:47 AM »
3/7
small weber grill
peach wood
bought ~3.5 pounds of mussels and clams from monterey fish market:
miyagi local mussels $6.50/lb
little neck clams (big) from cape cod $5/lb
manila clams (small) local $6/lb
filled grill with 1 layer of wood
lit it with iyatani torch
wood would not stay lit
grilled until all shells opened
CONCLUSIONS:
small weber grill is too small to burn wood (?)
front of house is bad place for grill because too much wind
big clams are better than small clams
closing lid extinguishes flame (?)
wasn't enough food
NEXT TIME
buy big clams (little neck) instead of small clams (manila)
use big weber instead of small weber
use back of house instead of front
chop wood into smaller pieces for easier lighting, or, better yet, use wood chips
use rei torch to light faster
experiment with lid to see whether it really extinguishes the flame
buy 6 pounds for me?

Offline dman

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Clams
« Reply #4 on: March 15, 2012, 01:33:18 AM »
3/12
monterey market
5 pounds little neck clams
started charcoal in chimney
poured charcoal in grill
cooked 10 minutes with lid closed
only half of clams opened
threw rest of them into the coals
ate em up
CONCLUSIONS
little necks are excellent
5 pounds was too little
NEXT TIME
cook them directly in coals so they cook faster (or else use 2 chimneys of coals)
buy 6-7 pounds


Offline dman

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Mussels
« Reply #5 on: March 15, 2012, 01:33:52 AM »
3/13
5 pounds Prince Edward Island mussels
used chiminea for first time
used half bag of apple wood chips
lit with blow torch and lighter
cooked for 10 minutes
served
CONCLUSIONS
wood chips don't emit enough heat
NEXT TIME
use wood chunks, logs, or charcoal
buy mussels day of
5 pounds is perfect

Offline dman

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Oysters, Clams, and Conch
« Reply #6 on: March 15, 2012, 01:34:21 AM »
3/14
bought 2 dozen extra large (~8-12 inches) oysters for $14.99 from ranch 99
also bought 1 cherry stone clam for $2.99 per pound and 1 live conch shell for $5.99 per pound
used 7 pieces of kindling, 1 layer of 4, 1 layer of three
used 1 super cedar, in 4 quarters, below grate
used torch
had trouble keeping fire hot and lit; fire kept going out, plus kindling burnt too fast
CONCLUSIONS
gigantic oysters and clams don't taste very good
conch shells are disgusting
NEXT TIME
try real firewood next time
don't get giant oysters or clams
don't get conch shells
try lobster, crab, and live prawns ($24.99)
compare lobster and crab prices at monterey, tokyo, and ranch 99 ($5.99, $9.99)

Offline dman

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Smoked Pork Spare Ribs
« Reply #7 on: March 15, 2012, 01:35:07 AM »
2/10
3 racks St Louis ribs from Marin sun farms 8.55 pounds for $7.99/lb for 4 people
225 for 6 hours
a 3.5 ounce chunk of cherry wood
1 rack just salt and pepper
1 rack crystalized macadamia honey plus salt and pepper
1 rack turbinado sugar plus salt and pepper
used lots of salt, pepper, honey, sugar
removed membrane from rack with sugar
3 racks just barely fit in smoker
put honey on bottom, sugar in middle, plain on top
CONCLUSIONS
all three racks were excellent
difficult to distinguish because honey and sugar seemed to drip off
3 racks was way too much for us 4
I can probably eat 1/2 to 1 rack myself, but others probably eat less than half a rack
NEXT TIME
do it without sugar or honey because it's healthier, cheaper, and faster to prepare
make less

Offline dman

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Country Style Ribs
« Reply #8 on: March 15, 2012, 01:35:47 AM »
2/9
Marin sun farms
Country style ribs
3.34 pounds for $9.99/lb for 2 people
225 degrees
2 chunks hickory
6 hours
Salt and pepper on all
Turbinado on one
Crystallized honey on one
just salt and pepper on 2
CONCLUSIONS:
not worth getting country style ribs because shoulder meat is too lean and dry and therefore practically inedible
needs *lots* of sugar/honey to give it sweet flavor
needs *lots* of salt/pepper to give it flavor
hickory gets boring; use other woods
NEXT TIME
don't get country style; get spare ribs
use lots of sugar/honey/salt/pepper
try other woods

Offline dman

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Smoked Anchovies, Salmon, Oysters, and Shrimp
« Reply #9 on: March 15, 2012, 01:36:30 AM »
3/3
1 pound anchovies $4.99/lb
.85 pounds king salmon tail $16.95/lb
6 drake's bay oysters $1 each
1.25 pounds wild fresh jumbo shrimp 16/20 $19.95/lb
brined 10 minutes 2:1 honey:salt
did not rinse off brine
pat dry
air dry 2 hour
smoked a 1.25 oz piece cherry wood 200 degrees for 1 hour
started measuring temp at 30 minutes, got to 170 at 1 hour with fan on
CONCLUSIONS:
everything tasted terrible
anchovies tasted bitter
salmon and shrimp were undercooked and over-flavored
oysters were good
NEXT TIME
add 25 degrees to compensate for fan

Offline dman

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Smoked Tenderloin and Pork Chops
« Reply #10 on: March 15, 2012, 01:37:07 AM »
2/30/12
pork tenderloin & pork chop
bought 1 pound pork tenderloin and a .5 pound pork chop for $12 per pound
put spreadable honey on one side of chop and most of tenderloin, no salt
put in smoker with one big piece of applewood chopped in half at 225
used thermometer to 145: 2 hours, 8 minutes
let rest with door open for 30 minutes (reached __ degrees)
tenderloin was terrible: way too dry (even worse without honey
pork chop was good (with honey, not without), but not as good as ribs
smoke was too harsh
either don't use apple or use only one piece

Offline dman

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Smoked Shrimp, Scallops, and Oysters
« Reply #11 on: March 15, 2012, 01:37:41 AM »
2/29/12
shrimp, scallop, oyster
bought .56 lbs sashimi-grade fresh scallop at $24.99/lb (?), .68 lbs fresh wild 11/15 shrimp at $16.99/lb, 3 malpeque oysters at $1 each, 3 drake's bay oysters for $1 each from BB West
brined most of the seafood for 10 minutes in 1 part salt, 2 parts honey
left some of the seafood unbrined
forgot to pat dry
air-dried for 2 hours
malpeque were small and watery; drake's bay were big and firm
used 3 chunks of mesquite wood
smoked at 200 degrees for 1 hour (allowing 30 minutes for heating to final temperature)
the ones in front are unbrined
CONCLUSIONS:
-shrimp is ok unbrined, great brined
-scallops are not very good unbrined, good brined
-oysters are great unbrined, amazing brined
-mesquite is too strong for scallops and shrimp, good with big oysters
-drakes bay are better than malpeque
-shrimp definitely need to be peeled first; icky texture unpeeled
-shrimp and oysters are better than scallops
-2 honey:1 salt is a good ratio
-guy from bbq island recommends maple for shellfish, cherry is better than mesquite/hickory/apple

Offline dman

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Smoked Pork Ribs, Pork Belly, and Avocado
« Reply #12 on: March 15, 2012, 01:38:22 AM »
2/28/12
st. louis ribs & pork belly & avocado
bought 2.14 lbs. st. louis ribs & .5 lbs. pork belly for $12/lb from local butcher
butcher estimates ribs are 60% meat
rubbed 1/3 with honey, 1/3 with turbinado sugar, 1/3 with nothing, salted all of it
used 2 ex-large haas avocados, one cut in half, one whole
smoked with 2.5 chunks of apple wood for 4.25 hours at 225 degrees
avocado was horrible
pork belly wasn't very good
bark was good, but there was lots of inedible fat underneath
needed more sugar
NEXT TIME:
-use lots of sugar, equal part salt
-ask butcher to remove membrane
-buy baby back instead of st. louis
-smoke at least 5 hours
-maybe try a rub
-don't smoke avocado or pork belly
-maybe try pork tenderloin
-cook at 250 instead of 220
-apple wood was good, but try cherry with baby back ribs
-compare honey and sugar again

Offline dman

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Hot-Smoked Salmon
« Reply #13 on: March 15, 2012, 01:38:47 AM »
2/27/12
salmon
bought 1.5 lbs side of king salmon skin-on at $16.95/lb from tokyo fish market
brined ~.75 lb in 1.25C hot water, 1.25C cold water, 1.25oz brown sugar, 1.25oz sea salt
brined ~.375 lb in .75C hot water, .75C cold water, .75oz honey, .75oz sea salt
left ~.375 tail piece unbrined
brined for 1.5 hrs
dried for 1.75 hrs
smoked for 2 hrs at 200 degrees with 4 pieces of half-smoked wood
it took 27 minutes to heat to 200 degrees
the tail section of the fish was delicious; the mid-section was too dry, not worth eating
the honey brine tasted the best, though that could partially be because it was used with the thinner, tailpiece; the brown sugar brine tasted similar but not quite as good, though that could partially be because it was used with the thicker mid-piece; the unbrined piece didn't taste nearly as good; it was too dry, even though it was from the tail
i ate 1.25 lbs.
NEXT TIME:
-maybe try with black pepper
-only buy tail piece, or brine longer
-try honey vs. brown sugar again, maybe
-try using 2-2.5 parts sugar/honey for 1 part salt
-try lower temperature

Offline goodsamaritan

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Re: Dman's Extremist Meat-and-Fruit Paleo Journal
« Reply #14 on: March 15, 2012, 01:59:18 AM »
You don't have to cook all your meats all the time.

How about sashimi 50% of the time?

Just cut and eat.

Check out this beautiful lady making videos where she eats raw meats.  Super easy.

http://www.curemanual.com/2012/02/beautiful-woman-eating-raw-meat-raw-liver-kidneys-heart-and-lungs-video/

------

And I love your journal style.
Such detail.
Thanks!