re: Carnivore Diet

9oz ribeye is in the sous vide for lunch. im gonna get spoiled eating steak so much

3.5lb chuck roast is waiting in the fridge. im gonna cook in the Instant Pot tonight.

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an excuse to grill outside every night.

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I've found that grilling bleeds the meat of juice. Have you tried the cast iron at all?

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I've found that grilling bleeds the meat of juice. Have you tried the cast iron at all?

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i've been experimenting with the air fryer. low temp setting for X minutes, flip and another X minutes (i can't remember how long it ended up being--maybe 7 mins a side. Have the skillet raring to go--about 1 minute a side. Perfect medium rare ribeyes each time.

i still prefer charcoal and i keep the juices in, but the over (or air fryer) skillet method is so much easier.

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I've found that grilling bleeds the meat of juice. Have you tried the cast iron at all?

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Yep. It's been raining a lot lately so I've been using the cast iron a lot.

I like it perfectly fine and it would be my preferred method, but our house was designed somehow without a real vent duct. So we have this really nice SS hood, but it's for show and doesn't actually vent anything to the outside.

We open the windows and such, but still end up with a lot of smoke when I do steaks, so it's not my preferred method.

I sous vide almost all my meat

I think where it truly shines is thick cut, bone-in pork chops

I've never been able to cook them properly before, always overcooked on outside and undercooked next to bone

but I did some 2.5" chops this weekend at 140 for 2.5 hours and seared on the griddle

they were awesome

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I think where it truly shines is thick cut, bone-in pork chops

I've never been able to cook them properly before, always overcooked on outside and undercooked next to bone

but I did some 2.5" chops this weekend at 140 for 2.5 hours and seared on the griddle

they were awesome

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I did some this weekend as well. Was actually my first time to sous vide. Bagged the chops with some rosemary and thyme from the garden, salt and peppered the chops well, bit of garlic too. Seared on the cast iron skillet. They were freaking amazing. Best pork chop I've ever had.

ETA: Been doing low carb for several years now. Thinking about taking zero carb/carnivore for a test drive though. I'll probably wait until after the garden stops producing since I don't want the veggies to go to waste.

Thanks y'all. Going to add to gadget list.

Have you tried with glass? I've never been a big plastic paranoia type, but I've been becoming indoctrinated against it recently.

I use the plastic tub just so I don't tie up another pot

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Thinking about taking zero carb/carnivore for a test drive though. I'll probably wait until after the garden stops producing since I don't want the veggies to go to waste.

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I did strict carnivore for a few months and evolved to meat+select fruits/veggies.

Perhaps my biggest takeaway from Carnivore is liberation from vegetables; for years I felt pressured toward "more vegetables." Which meant I had to suffer through months of shitty veggies in the off season.

Now, I eat essentially ONLY what I grow (which is a fair amount), a little from the farmers' market, and the fruit we pick in season. Basically, I'm eating only what I truly want in terms of plants.

Once we get to late October, I'll practically be Carnivore again waiting for the next season to roll around. Feels pretty ancestral; eating with the seasons.

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but our house was designed somehow without a real vent duct. So we have this really nice SS hood, but it's for show and doesn't actually vent anything to the outside.

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WTF?