Greetings Carnivores, London Broil. I get asked about it all the time. What is it? Where does it come from? How do you prepare it? What’s with the name? Well, the short answer is […]
Category: Pork
Today’s Butcher tip … BUY PRIMALS FOLKS !!!
Greetings carnivores, I usually have a story of some sort for you but … today, just a no nonsense approach to saving some cold, hard cash. The next time you go shopping, consider buying a […]
Fat’s where it’s at !!! Thick cut VS. the fast fry … here’s the skinny.
Greetings Carnivores, Don’t do it! PLEASE don’t ask me to cut you a “thinner” steak or chop !! Unless you’re preparing Rouladen, Schnitzel or Scallopini, you are doing the meat a dreadful disservice by cutting […]
Huerta Los Tamarindos … what a GREAT experience!!
Greetings Carnivores, As you know by now, I was basking in the warm sunshine of Los Cabos Mexico last week, courtesy of my Spousal equivalent’s hard work. She and her team at GFS, out hustled […]
E. coli … now I have your attention.
Greetings Carnivores, Food safety is the ‘Hot Button’ topic that seems to make sensational headlines somewhere around the world every week. Entire food production systems are frequently suspended or closed completely. The issue of food […]
Ode to Fall … how I love thee!!
Greetings Carnivores, The skies are grey, change is in the air. I can feel it, see it, taste it. My house, high on a hill is bearing witness to the trees beyond the lake, turning as […]
Further to the “Perfect Ground Beef Story”
Greetings Carnivores, I often remember (too late) something I ‘should’ have mentioned in a previous post … this is no different. Yesterday, I forgot to mention a critical step when grinding your own meat. […]
What a GRIND !! The PERFECT Ground Beef story.
Greetings Carnivores, I’m often asked questions about Ground Beef. Which one makes the best burgers? What’s in it? Are there any fillers? Why is it dark on the inside? (please see my Carnivore Confidential post […]
If you Roast it, they will come. Spit Roasted Pig, 101
Greetings Carnivores, There’s something rather primal about spit roasting a whole hog over a bed of red hot embers for hours and hours. It gives you an opportunity, in this fast paced world we live in […]
Pickling, Curing, Salting and Smoking … a primer for preserving food.
Greetings Carnivores, I enjoy answering questions from people who have a particular meat puzzle. I sometimes hear from those of you who follow my Blog. Today’s post is an answer (hopefully) for Teresa, regarding Curing […]
