Greetings Carnivores, Today I’m going to walk you through the way I made some Side bacon at home. Anyway you slice it (see what I did there??) it’s a bit of a long process. But, […]
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Why so Cheeky? The secret behind Beef, Pork and Fish cheeks.
Greetings Carnivores, Have you ever found yourself in a restaurant and noticed something called Braised Beef Cheeks on the menu? You have probably never even SEEN it on a menu but, IF you do … […]
Brine or not to Brine: the answer is … YES
Greetings Carnivores, I wrote a post a couple of weeks ago called Brisket 101 for my buddy Steve and, he has since asked another question: To brine or not to brine a Brisket? And, last […]
London Broil…Canadian Style
Originally posted on Tony Meets Meat:
So, a few weeks ago I did a “London broil“. Carnivore Confidential weighed in on the Canadian version of “London Broil“. It looked so good I had to do my…
A little clarification …
Originally posted on Carnivore Confidential:
Greetings Carnivores, When I started writing this Blog, I was only posting to Facebook. I obtained the domain name “Carnivore Confidential” but, everything I wrote was posted to F/B. let’s…
The Juicy Lucy – the Ultimate Cheese Stuffed Burger
This is a re blogged post I’m sure my readers will love … enjoy 🙂 Frugal Hausfrau The Juicy Lucy (or Jucy Lucy), the iconic cheese stuffed burger, is a Minnesota thing, you betcha! Two […]
You’ve been Slimed
Originally posted on Carnivore Confidential:
Good Morning Carnivores, I’ve been thinking about this for some time. There are quite often ‘Hot Button’ topics I’m asked to explain, this is one I’ve been asked about a…
