jrtpup
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  • Hockessin, DE
  • United States
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jrtpup's Discussions

Sanofi donation of $10,000 to Diabetes Hands Foundation!!! You can help double it!

Started May 8 0 Replies

Please share with your friends and family, on FB, Twitter, etc!Sanofi US and Actress Elizabeth Perkins Premiere Documentary Diabetes Co-Stars Presents “Strength in Numbers” Donation to Diabetes Hands…Continue

DHF networking event - Cocktails and Carbs in Connecticut

Started this discussion. Last reply by David (dns) Apr 24. 14 Replies

I was honored to be able to attend this wonderful DHF event last Saturday. It was a great mix of people dedicated to raising awareness and improving conditions/tools for PWD. Manny did a very…Continue

Check out Timesulin!

Started Apr 4 0 Replies

We had a great videochat this afternoon with John Sjölund, the creator of Timesulin. Look for the video of the chat to be posted soon. Also check…Continue

Tags: videochat, live interview, Patients Pending, John Sjolund, Timesulin

Update on Brokenpole

Started this discussion. Last reply by Gerri Mar 25. 18 Replies

I spoke with smokinbeaver (Brokenpole's wife) a while ago. He developed a fever on Monday and was admitted to the hospital. She said he's doing better as evidenced by being "angry and irritable about…Continue

 

Dare to be remarkable.

Latest Activity

jrtpup replied to Nyadach's discussion 'Funny hypo stories...'
"LOLOL Thanks nya, needed a good chuckle today ;)"
7 hours ago
jrtpup replied to Terry's discussion 'The DOC got this one wrong'
"Please, my friends, let's remember that we're ALL in this together. I strongly suggest that anyone who's posted here read the recent blog posted by Judith here. Her words say it all, better than I could."
8 hours ago
jrtpup replied to Emily Coles's discussion 'Call to action: online auction items needed!'
"We've already had a few requests for personalized 'ask' letters - thanks! Keep thinking about who you know who might like to make a contribution, or what you'd like to donate/create ;)"
yesterday
jrtpup left a comment for Judith
"Judith, you are a great spirit ;) Thank you for being here, for being my friend, and for posting your wisdom :)"
yesterday
jrtpup commented on Judith's blog post 'PARALLEL WALKING'
"Thank you, my friend, for walking parallel with me ;) Lovely!"
yesterday
BadMoonT2 left a comment for jrtpup
"Hickory would be the classic choice I suppose. A butt can handle a strong flavored wood. I think you could find people recommending almost anything though. I usually use a commercial rub with no sugar, not so much because of D implications but…"
yesterday
jrtpup left a comment for BadMoonT2
"You're a mind reader as well as a master smoker LOL We were actually planning on pulled pork, great to have some guidance! What smoke wood do you think would work best?"
yesterday
BadMoonT2 left a comment for jrtpup
"Hi Barbara, might I recommend a shoulder roast(Boston Butt) if you decide to go with pork. They are well marbled and so are very forgiving. You can do them hotter 275 to 300+ and get them done a little faster. At a lower heat figure 2 Hrs per Lb at…"
yesterday
jrtpup left a comment for BadMoonT2
"LOL we did use chips - got 'em before I knew better ;) We have a LOT of local woods that will work well, I'll be sucking up to my carpenter friend ;) Hoping to do something pork this weekend!"
yesterday
BadMoonT2 left a comment for jrtpup
"Another thought on the smoke issue. Use chunks not chips for your smoke wood. Chips are for grilling and don't last long enough for smoking. It would be easy to put too many chips on and over smoke your meat plus you have to constantly add…"
yesterday
jrtpup replied to Emily Coles's discussion 'Call to action: online auction items needed!'
"Huge thanks to David (dns) for taking on the daunting task of keeping track of donations, sending personalized letters to us to use when asking for donations, and making sure there's no duplication in our asking! I love that our community steps…"
yesterday
jrtpup liked bagpipegirl's blog post For 1 year (almost)
yesterday
jrtpup is now friends with diabetickasin and Damon
yesterday
jrtpup left a comment for Damon
"Thanks for the friending Damon ;)"
yesterday
BadMoonT2 left a comment for jrtpup
"It's defiantly possible to have too much smoke flavor. I bury a few chunks and throw a few on top when I add the burning coals and that's it, so for most of the smoke the smoker is burning real clean. The fact the venison turned out better…"
Thursday
jrtpup left a comment for BadMoonT2
"Tim, it tasted GREAT - almost too smoky. Yes, there was white smoke coming out like crazy! We used twice as much charcoal as we needed LOL, and I think next time adding the smoking wood in stages will work better. The venison worked beautifully.…"
Thursday
jrtpup liked Emily Coles's video
Thursday
jrtpup replied to Emily Coles's discussion 'Call to action: online auction items needed!'
"Awesome! I want to pre-bid on this as well LOL"
Thursday
BadMoonT2 left a comment for jrtpup
"Hi Barbara, missed your comment. Possible causes of the black chicken skin. Something in the rub burned. You are shooting for what they call Thin Blue Smoke AKA TBS, if the smoke was white billowing and copious it can cause a blackening like you…"
Thursday
jrtpup replied to Emily Coles's discussion 'Call to action: online auction items needed!'
"Awesome! Give us a sample please ;)"
Thursday

Profile Information

The PRIMARY person in my life who has diabetes is
me
The PRIMARY person in my life who has diabetes has
Type 1 or type 1.5 (LADA) diabetes
How do you hope to benefit from TuDiabetes?
support & info
Date diagnosed
June 1, 2006
Most recent HbA1C %, date of result (optional)
8.4 (feb/11), 5.9 (july/11), 5.7 (oct/11), 5.5 (jan/12), 5.7 (may/12), 5.7 (aug/12), 5.8 (10/12), 5.7 (2/13)
Type of treatment/devices you use
Pump, CGM, Diet and Exercise
What pump model do you use, if any?
Ping, Dexcom G4

jrtpup's Photos

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Jrtpup's Blog

Gremlin invasion and frustration!

Posted on February 15, 2012 at 9:02am 9 Comments

This is the third day I've been suffering a massive D gremlin attack. I simply can't keep my #s where they belong, and usually are.

The first day my boluses just didn't seem to work, and I did loads of corrections for slightly elevated numbers (high 120s, 166 after a small meal/bolus).

Second day I woke at 115 (I'm usually in the 80s), bolused as usual because I rise just by getting up, ate nothing and was in the 180s an hour later.

Corrected by injection, changed my site.…

Continue

Cruise challenges, pleasures and stats

Posted on December 27, 2011 at 9:53am 2 Comments

Warning - a long blog!

What a great vacation! This was my 2nd cruise with my best friend/'sister'. Lots of resting, sitting by the pool, and eating! The Caribbean is so lovely, shopping always fun :) We went aqua class, which allowed us to eat in a small dining room with supposedly lighter food LOL. Truly fine dining every night. The first night was ahi tuna and it just kept getting better. I ate bread every night, and a real dessert. A chocolate croissant with my protein/fat…

Continue

8.4 to 5.9 in 3 months!

Posted on July 7, 2011 at 8:43am 7 Comments

My endo nurse practitioner walked into the exam room this am and literally jumped up and down.. my A1C dropped from 8.4 to 5.9 since February. I jumped with her LOL. She said she had some changes noted for my pump settings, but tore it up and said just keep doing what you're doing. We talked low carb a bit (I aim for 40 a day). She expressed some concern about me getting enough nutrients, which I was able to allay. My cholesterol #s have also improved, though not yet where I'd like them despite… Continue

Stuff, crap, and more stuff

Posted on June 5, 2011 at 10:28am 5 Comments

I'm writing this for me - it's a dump - so no need to read it if you don't want to hear a litany of complaints!



My boys are special needs adopted. The oldest is 28 and finally out of jail, living on the streets again and saying all the right things. He thought I'd be thrilled that he went to AA ONCE. I'm not an enabler. I give him information, resources, etc. and he can choose whether to follow up. Some days I wonder how far down rock bottom is for him. Hope he wakes up… Continue

Comment Wall (295 comments)

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At 5:45pm on May 17, 2013, BadMoonT2 said…

Hickory would be the classic choice I suppose. A butt can handle a strong flavored wood. I think you could find people recommending almost anything though. I usually use a commercial rub with no sugar, not so much because of D implications but because sugar will burn if you have a temperature spike. Now you have 2 types of spikes to worry about :-)

It's common for the temp to stall around 170 or so, if it won't budge and you want to get it done in time to eat you can foil it with some liquid and braise it to finish. In BBQ circles this is called the "Texas Crutch" Foiling will sacrifice some bark, try it both ways and see which one you like better. I believe cooking at a higher temp can minimize the stall.

Another trick is to foil it and put it in a cooler wrapped in towels, it will stay hot for hours. This is something that is universally considered to improve the BBQ. Figuring some extra time to rest also gives you a little cushion in case the meat stalls and you have hungry people waiting to eat.

At 3:29pm on May 17, 2013, BadMoonT2 said…

Hi Barbara, might I recommend a shoulder roast(Boston Butt) if you decide to go with pork. They are well marbled and so are very forgiving. You can do them hotter 275 to 300+ and get them done a little faster. At a lower heat figure 2 Hrs per Lb at the higher temps you can figure closer to 1.5 hrs. per pound. I usually get a 4 to 4.5 pounder so they cook in a reasonable time. I usually cook to 205 internal temp and make pulled pork. If you want to slice you can take it off at 190 or so.

If you decide to go pulled here is a pretty good finishing sauce I sub truvia for the sugar and use chipotle pepper instead of red pepper. That's it, I skip the sweet sticky stuff because I don't want to cover up the smoked flavor I worked so hard to get. This makes it pretty D friendly also. Using a salty rub helps pull moisture from the meat and form a good bark, you can lay the rub on pretty thick. Good luck, I'm looking forward to some pics of your killer second smoke.

At 11:01am on May 17, 2013, BadMoonT2 said…

Another thought on the smoke issue. Use chunks not chips for your smoke wood. Chips are for grilling and don't last long enough for smoking. It would be easy to put too many chips on and over smoke your meat plus you have to constantly add more. Most of that white smoke comes when the wood is first igniting. Unfortunately chunks are harder to find and you might not have quite the selection. I'm going to do a brisket this weekend and work on perfecting my burnt ends :-) You gonna try anything this weekend?

At 4:41pm on May 16, 2013, BadMoonT2 said…

It's defiantly possible to have too much smoke flavor. I bury a few chunks and throw a few on top when I add the burning coals and that's it, so for most of the smoke the smoker is burning real clean. The fact the venison turned out better means the problem will be easy to fix. You'll be a pro in no time!

At 2:28pm on May 16, 2013, BadMoonT2 said…

Hi Barbara, missed your comment.

Possible causes of the black chicken skin. Something in the rub burned. You are shooting for what they call Thin Blue Smoke AKA TBS, if the smoke was white billowing and copious it can cause a blackening like you got. I let the charcoal get going good then add the middle section which will act like a chimney and help things get going. Then add the lid and wait a little till the smoke dies down some and the temp comes up, finally add the meat. Your problem could be just because you put the meat in too fast. As the smoke progresses you will see very little smoke unless you add more smoke generating wood. You could also cause this by closing the top vent, this can create a very bitter taste. This thread has a good picture of TBS.

How did the venison turn out? You can help get the temp up by adding less water, you can almost use it as a very coarse thermostat. If you add less keep an eye on it as it can evaporate quickly.

Hope it tasted good and you're not too discouraged, keep me informed of your progress perhaps I can help you get up to speed a little quicker.

At 4:40am on May 13, 2013, Brian (bsc) said…

Barbara, I had a great time meeting you. I've made so many close friends here, but had very few chances to meet them face to face. It was good to finally get to see you. I've posted two photos of our adventure here and here.

At 7:04am on May 11, 2013, shoshana27 said…

why not...we should all welcome each other...it would be a better world.

At 7:06pm on May 1, 2013, Caren said…

Hi !

We're so glad you joined us! TuDiabetes is a place where everyone is touched by diabetes and everyone 'gets it'. You can come into our chat room and say you're high without anyone misunderstanding. You can blog about how it can be difficult to talk with others about your diabetes. You can post a discussion asking others how they deal with the diabetes police. There are so many ways for you to get involved.

Our New Members Guide will help you navigate the site. We have hundreds of groups where people with a common interest can talk with each other. You can explore our groups here. Below are some of our teen/young adult specific groups. Check them out, and join any that look good to you!

All our members are carefully screened before they are granted membership. If you experience anything wrong or uncomfortable in any way, please contact one or our volunteer admins (listed on the right-hand side of every page) so we can deal with the issue. Confidential, of course!

 

We're so glad you're here!

At 12:24pm on May 1, 2013, Doris D said…

welcome pup soooo glad ur here!!

At 7:00pm on April 29, 2013, Caren said…

Hi !

We're so glad you joined us! TuDiabetes is a place where everyone is touched by diabetes and everyone 'gets it'. You can come into our chat room and say you're high without anyone misunderstanding. You can blog about how it can be difficult to talk with others about your diabetes. You can post a discussion asking others how they deal with the diabetes police. There are so many ways for you to get involved.

Our New Members Guide will help you navigate the site. We have hundreds of groups where people with a common interest can talk with each other. You can explore our groups here. Below are some of our teen/young adult specific groups. Check them out, and join any that look good to you!

All our members are carefully screened before they are granted membership. If you experience anything wrong or uncomfortable in any way, please contact one or our volunteer admins (listed on the right-hand side of every page) so we can deal with the issue. Confidential, of course!

 

We're so glad you're here!

/body>

 
 
 

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From the Diabetes Hands Foundation blog...

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