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Feeling a little Chicken ???
Greetings Carnivores, Who doesn’t like Chicken? It’s one of the highest volume, commercially produced, affordable proteins … period. They’re always available, the price doesn’t really fluctuate...
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Pooped ??? I prescribe … RED MEAT !!
Greetings Carnivores, My wife related a story to me the other day … one I thought would make a good Blog subject, and it goes something like this: One day last week she was catching up with her...
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Lamb, Ham or Turkey … HAPPY EASTER!
Happy Easter Carnivores, Now that the meal has been consumed and the family has returned home, I have been thinking about all the wonderful food that celebrates the Easter Holiday season so today, I...
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Better with age?? The Wet vs Dry debate rages on …
Greetings Carnivores, There has been a raging debate going on for years over which method of aging is superior: Wet vs Dry. It’s helpful to understand what happens during the process of aging so, I’m...
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Don’t have a Smoker? You don’t need one !!
Greetings Carnivores, I have written Blog posts about smoking, and the joy of eating food prepared this way but, I understand not everybody owns a smoker. Like I’ve said before, … smoking meat is a...
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Champagne taste, beer budget.
Greetings Carnivores, Back in the early 80’s I was a not so young lad, working my way through a four-year University degree. I say ‘not so young’ because I didn’t actually decide to go back to school...
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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,...
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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...
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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 everyone...
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DON’T invite “Sam and Ella” over for dinner … Salmonellosis is NO JOKE !!!
Greetings Carnivores, This post is answering a question for my beautiful, best friend Lynda who asked me a while ago … “Why is Salmonella such a huge issue in restaurants?” Ok so … the short (long)...
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Grain … the big mystery solved (I hope)
Greetings Carnivores, Grain. What is it, what does it mean and, why is it important to always slice meat across, or perpendicular to it? Well, … I guess a good place to start today, would be to have a...
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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...
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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 week I wrote...
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Scallopini vs Schnitzel vs Cutlet … guess what?
Greetings Carnivores, I get a LOT of questions on a day-to-day basis … that’s one of the main reasons I started blogging about meat in the first place. I realized very quickly (I’m kinda sharp that...
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The Truth about Bone-in VS. Boneless
Greetings Carnivores, I was at a party the other night and a buddy and I were chatting about … you guessed it, meat. The subject was whether or not to by bone-in or boneless steaks, chops or Roasts. My...
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Buying whole Chicken leg quarters equals BIG value.
Greetings Carnivores, I LOVE chicken. Who doesn’t ?? It’s so versatile and always affordable. And like many other offerings for the dinner table these days, there are ways to make the venerable...
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Bacon … NOW, I have your attention.
Greetings Carnivores, What is it about this stuff? Sweet, salty, smokey and oh soooooo devilishly addictive. By definition, Bacon is quite simply, a type of salt cured meat, most often pork. But, it...
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Sous-vide, Surgery and a bunch of time on my hands … again.
Greetings Carnivores, I’ve been away from writing for some time now. Call it what you like, “writers block”, “lack of motivation”, “creative void”, “laziness”, I don’t know. but, … here I sit, one week...
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Chicken 101 … Let’s save a BUNCH of MONEY !!!
Greetings Carnivores, Welcome back! Here’s my latest weekly offering via You Tube Carnivore Confidential. Please enjoy responsibility That’s it for today Carnivores, thanks for dropping in … Oh, and...
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Blindfolded DIY Chicken Demo …
Greetings Carnivores, Come along with me as I cut up a Whole chicken … Blindfolded … Enjoy That’s it for today Carnivores, thanks for dropping in … Oh, and by the way … you can share this post with...
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