Pies savory Hand Pies with Leftover Brisket Use leftover brisket or other cooked meat to make savory hand pies. They’re really easy and are great appetizers or lunch snacks. What are hand pies? Hand pies are popular in many cuisines around the world and are sometimes referred to as turnovers, pasties, empanadas, or calzones, depending…
How to Make Flour Tortillas with Beef Tallow Making homemade flour tortillas is so easy with this tortilla recipe made with beef tallow. Because they’re fresh, the flavor of the soft tortillas is remarkable compared to store-bought tortillas. What are flour tortillas? Tortillas are a type of flatbread made with a starch, water, fat, and…
One of the most frequently debated topics in the carnivore community is the comparison between Kansas City steak and New York strip steak. In this blog, I’m going to discuss the differences between these two cuts and introduce a third option — the Boston Strip Steak. You are likely familiar with the New York Strip…
How to Grill the Perfect Ribeye Steak This blog about grilling the perfect NY strip steak is one of the most visited blogs on my site. Its popularity made me realize there’s a real need to understand the nuances of grilling different cuts of beef, and explaining how to grill ribeye steak. Here, I’ll discuss…
I’m a huge fan of steak (surprise, surprise right?) Interestingly, not all steaks are grilled equally. For example, in this guide for cooking a porterhouse or t-bone, I detail the nuances of that cut. Today’s guide, however, is all about reverse searing a tomahawk steak on a gas grill. While I love the flavor that’s…
How to Grill a T-Bone or Porterhouse Steak You’ve just come from the butcher shop with the perfect two-inch thick steak that’s going to make you the hero of tonight’s dinner. You definitely don’t want to mess this up; you want it to be the best-grilled steak ever, so you hit up Google for advice….
Understanding the Difference Between Inside and Outside Skirt Steak I’d venture a guess—nothing scientific here, just a guess—that the average carnivore doesn’t know there are two types of skirt steak. I’d also guess that if you’ve had skirt steak in the past it was most likely inside skirt; more on that later. My final guess…
This reverse-seared tomahawk steak recipe is a steakhouse-quality masterpiece, combining slow cooking with a high-heat finish to achieve a perfectly tender, juicy interior and a rich, crispy crust. By gently roasting the steak at a low temperature before searing it in a sizzling hot cast iron pan, this method ensures even doneness with maximum flavor…
Understanding Pork Temperatures Pork ribs (either St. Louis-style spares or baby back ribs) are easy to cook, but unless you’re a very experienced pit master, it can be difficult to know when they’re ready to come off the grill or smoker. After reading this blog to the end, you’ll know definitively when your pork ribs…
Cooking Pizza on a Kamado Grill I offer ten tips for the best pizza on a Kamado Grill If you own a Kamado grill like the Kamado Joe or Big Green Egg, it’s just a matter of time before your mind wanders toward cooking a pizza on the grill. In this blog , . …
