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 […]
Carnivore Confidential
Tips, information and insights about MEAT, FISH and POULTRY. Got questions? I have the answers. Subscribe on YouTube at Carnivore Confidential
The Grim Reaper Tour 2016 and, the BEST Turkey you’ll ever cook!
Greetings Carnivores, It’s been a couple of weeks now since we all celebrated the festive season with our friends and loved ones over some delicious food and drink. I know most of you have your own […]
Brisket 101
Greetings Carnivores, I know I’ve been noticeably absent from Blogging for quite some time and, I really have no good excuse other than a complete and TOTAL writers block that only seemed to compound itself as […]
Shrimp, … U10, 61/70, 31/35 WHAT DOES IT ALL MEAN ???
Greetings Carnivores, I’m often asked to explain confusing things and, one of the most often asked and confusing things is Shrimp sizing. What do the numbers mean? What is the first number and what’s its […]
What exactly, IS Suet?
Greetings Carnivores, I had an interesting situation come up the other day. Actually, it really wasn’t THAT interesting but the woman in this scenario was quite impatient (bordering on being rude) to my young co-worker […]
Loss Leaders … the art of getting you into the store
Greeting Carnivores, Recently, my wife and I were attending a festive Christmas party and a friend was commenting on my humble musings here at Carnivore Confidential. I love getting feed back and suggestions for future […]
Put Pork on your fork … the controversy continues.
Greetings Carnivores, Controversy … it gets the blood moving, don’t you think? Have you noticed lately, the foodie trend of posting photos or comments of what you’re making for dinner, or eating at the restaurant? […]
Nasty practices, revealed
Greetings Carnivores, Recently, there was a CBC Marketplace episode that dealt with shady practices at retail stores in the Bakery and Meat departments. If you saw the show you were probably aghast at the things […]
Red, spicy, delicious Mexican Chorizo sausage … now we’re talking!
Greetings Carnivores, The other day I was reading another bloggers post on sausage making, and I was whisked back a number of years (30ish) to a magical time in my life when I was […]
Why is my Ground Beef a different colour on the inside ???
Greetings Carnivores, A few quick words today to re-hash an issue I hear about ALL the time. Some of the questions I am MOST frequently asked are: Why is the inside of a package of […]
Carnivore Confidential 