Carnivore Kitchen
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🥩 Welcome to Carnivore Kitchen — where meat lovers share recipes, meals, and high-protein living. Whether you’re keto, low-carb, or full carnivore, this is your place to swap ideas and fuel up!
Carnivore Kitchen Rules:
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Respect the Hunt — Be Excellent to Each Other. We welcome everyone who enjoys meat, BBQ, and the art of cooking — but rudeness, insults, or trolling will get you banned faster than an overcooked steak.
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Meat Pics or It Didn’t Happen. If you’re posting a recipe, include at least one photo of your creation! Show off those grill marks and sears with pride.
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No Vegan-Bashing or Dietary Wars. We respect all food preferences here. Keep the conversation about our love of meat — not hate toward others.
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Taste Over Presentation. Not every steak’s a showpiece. If it’s juicy and delicious, that’s what matters most.
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Questions, Opinions & Debates Welcome. You don’t need a photo to start a discussion — just bring good vibes and real curiosity.
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Mandatory Rule: Have Fun 🔥
Bring your best recipes, best cuts, and best attitude. Fire up the grill and the conversation.
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Some of my favorite things come from being on the Le Creuset and Big Green Egg mailing lists.
This one is from Le Creuset. I'm editing out the fluff so you can just read the recipe, but the original is here:
https://www.lecreuset.com/bbq-beef-roast-with-sweet-bourbon-glaze/LCR-2748.html
They suggested using the Heritage Deep Covered Rectangular Baker, I used a traditional cast iron roasting pan instead.
For the bourbon, chef's choice really. 😆 Rule of thumb is if you wouldn't drink it, don't cook with it. LOL. I think I used Maker's Mark. I don't actually remember, for someone who doesn't drink, I have a stunning quantity of alcohol.
Cook Time: 5 hours 30 minutes
INGREDIENTS
BBQ Beef Roast
1 5–6 pound boneless beef chuck roast or top round beef roast
2 tablespoons smoked paprika
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon garlic powder
1 cup beef broth
4 tablespoons salted butter, sliced
2 pounds petite potatoes
Sweet Bourbon Glaze
1/2 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons bourbon, optional
1/4 cup brown sugar
1 tablespoon smoked paprika
1 teaspoon garlic powder
INSTRUCTIONS
For the beef roast:
Preheat oven to 300°F.
Combine 2 tablespoons smoked paprika, salt, pepper, 1 tablespoon brown sugar, chili powder and 1 tablespoon garlic powder in a small mixing bowl. Spread rub all over the beef roast.
Place beef roast in a deep baking dish. Pour beef broth around the roast being careful not to wash the spice rub off the roast. Top the roast with the sliced butter.
Cover with the lid and place in preheated oven. Roast for 3 hours, then uncover and add the potatoes around the roast. Use a wooden spoon to move around the roast, allowing the potatoes to fill in along the sides and bottom of the roast. Recover and roast 1–2 more hours, or until the beef can be easily pulled apart with a fork. Remove the baking dish from the oven, and carefully drain the jus from the pot, reserving in a bowl for later.
For the glaze:
Increase oven temperature to 425°F.
Combine ketchup, apple cider vinegar, bourbon, 1/4 cup brown sugar, 1 tablespoon smoked paprika and 1 teaspoon garlic powder in a small mixing bowl. Spread glaze generously across the top and sides of the roast. Return the roast to the oven uncovered and roast for 25–30 minutes longer, until the glaze is bubbling and caramelized.
To serve, use two forks to shred the roast, and serve alongside the reserved jus, spooning it on top of the roast and the potatoes.
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Here's the Golden Rule With A Fried Turkey: Get the best frier you can, that's safe and allows for a high temp thermometer while cooking. If you have those two things, you can't go wrong!
Cook Time: 1 Day
Note: We created our own version of this recipe to suit our tastes and our likes last year. It was delicious. So it's definitely worth sharing.
For Safety perform a FILL TEST:
(Amended thanks to @jordanlund@lemmy.world) Make sure the power is off and always fill your fryer with water first and then lower the turkey in BEFORE you remove it from the store bought packaging to TEST if the water will fully submerge the turkey without overflow. Jordan suggests you mark your fryer to 1/2 of that water line on the outside of your fryer with a sharpie due to "boilage" of the hot oil. Clean out your fryer, make sure it's dry and fill the cooking oil up to that line. This will prevent piping hot oil spillage which causes fires and injury! You can always add more oil to make sure the turkey is fully submerged.
If you want to avoid the fill test all together, purchase an oil-less turkey fryer.
Frying Tip: Always Use Heat Protection Gloves For Placing And Removing The Turkey From The Frier! Nothing Is Worse Than Burns From Grease Splatter
Ingredients For The Marinade
Worcestershire sauce garlic powder onion powder sea salt Meat Injector lemon juice olive oil and water melted butter thyme rubbed sage
Ingredients For The Rub
seasoning salt garlic powder onion powder sea salt smoked paprika chili powder and fresh ground pepper
You literally could just use salt and pepper and it will have enough flavor, but our tweak to the original recipe called for smoked paprika, instead of just regular paprika and for adding sea salt because it's is a healthier alternative to regular table salt. Yes, it's a fried bird and that's unhealthy enough, but you gotta cut corners somewhere, right?
Directions Perform the FILL TEST before you fry your turkey!
- Once thawed, pat your turkey dry and mix the marinade.
- Inject your turkey in multiple places to get all the marinade in the meat.
- Rub the entirety of the turkey so it's fully seasoned throughout
- Use clingwrap to seal the bird and let it marinate for at least 12 hours. So prepping the night before Thanksgiving will work.
- Pre heat your turkey frier to 275 F with frying oil (peanut or canola is preferred for it's high smoke point)
- Remove the cling wrap from the turkey, add any extra seasoning if the cling wrap removed some.
- Lower the turkey (SLOWLY) into the fryer with a hanging hook and safety gloves.
- Insert the thermometer and increase the cooking temp to 325 F.
- Fry the turkey until the thermometer reaches an internal temp of 165 F.
- Once removed let it rest for 20 minutes before carving!
Link To The Original Recipe Is Here: https://ohsodelicioso.com/how-to-fry-the-best-in-the-world-turkey/
Please visit their website and give them a like, comment and share!
Who's fried a turkey before? Do you plan to this Turkey Season?
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So, we made our own variation of this and it was wonderful! But here's the original recipe if you want to stick that: https://thebigmansworld.com/stuffed-chicken-breast-recipe/
My variation is below: 👇
Ingredients:
- Chicken thighs (instead of breast, it's more tender). Boneless with the skin. Wash and pat dry.
- Chopped Fresh Baby spinach, chopped.
- Cream cheese. Softened
- Sun-dried tomatoes. Packed in oil, not water.
- Parmesan. Freshly grated.
- Feta. A bit smelly, but sooo good.
- Sea salt and spices of your choosing. We used lemon pepper seasoning and pepper and some oregano.
- Butter. You can make your own herb butter if you like, we do. **You don't have to use a Cast Iron skillet obviously but we did.
Directions: Preheat your oven to 180 C/350 F. We followed the same directions as the recipe on the website. **We did make a change of oven baking instead of stove stop in the cast iron and baked them at 350 degrees for 35 minutes and we used a thermometer to check for an internal temp of 165.
Step 1: Clean and prep the chicken by slicing it open but not all the way through, you want to make a "pocket" for the filling. Step 2: Make the filling by mixing the cream cheese, parmesan cheese, feta, spinach, and sun-dried tomatoes. Step 3: Stuff and Secure, by filling the thighs or breasts with the filling and you want to use toothpicks to make sure they don't come open in the oven. Step: 4 Bake your chicken for 35 minutes or until it reaches a safe internal temp of 165. Enjoy!
Let us know if you guys made this or not! It was so good!
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Was looking for something a LITTLE fancy for Easter Dinner...
https://thecozyapron.com/pork-roast/
Recipe sites never just give you the recipe, so here you go!
Ingredients:
3 pound pork loin, trimmed slightly of excess fat
Olive or avocado oil
Few pinches of salt
Freshly ground black pepper
1 teaspoon Herbes de Provence
1 teaspoon granulated onion
1 onion, quartered and sliced thinly
3 Golden Delicious apples, peeled, cored and quartered
1 tablespoon fresh thyme leaves
Apple Brandy Glaze Ingredients:
½ cup unfiltered apple cider or apple juice
½ cup apple brandy* (see note)
½ cup honey
2 tablespoons brown sugar
½ teaspoon salt
½ teaspoon apple cider vinegar
Preparation:
To prepare the apple brandy glaze: in a small sauce pan, combine all of the glaze ingredients, and whisk together, place over medium-high heat and bring to the boil; then, reduce heat, and simmer for about 20 minutes or until the mixture is reduced by about half.
Pour the glaze into a heat-safe bowl or glass jar, place into fridge, and allow to cool for about 45 minutes (it will also thicken a bit more as it cools); once ready to use, pour half of the glaze into a small dish, reserving this for use after the pork is cooked (as not to cross-contaminate), and use the other half for glazing during the cooking process.
To prepare the pork roast: place the pork loin into a large bowl or onto a work surface, and drizzle a little of the oil, about 2 tablespoons, all over it. In a small ramekin, combine 1 teaspoon of the salt, 1 teaspoon of the ground black pepper, the Herbes de Provence and the granulated onion, and sprinkle all over the pork loin, rubbing it in (this can be done ahead and kept in fridge over night).
Line a baking sheet with parchment paper, and preheat the oven to 400°.
Toss the onions with a drizzle of oil, plus a pinch of salt and pepper, and turn them out onto the baking sheet; next, toss the apples with a touch of oil, plus a pinch of salt and pepper, as well, and add them atop of the onions.
Place the pork loin, fat side up, on top of the apples, and brush liberally with some of the glaze you've reserved for use during the cooking process. Insert a thermometer into the center of the loin, and roast until the internal temperature registers 145°, reapplying the glaze periodically. Allow the loin to rest for 10-15 minutes before slicing.
Place the loin onto a cutting board, and slice; arrange the apples and the onions on platter, place the sliced pork on top, and pour the glaze that you reserved for after the loin is cooked over top (you can warm it slightly in the microwave for a few seconds if it's too cool.)
Sprinkle thyme leaves over everything, and serve.
* Note - This recipe author says they use Calvados, which is a French apple brandy. But here's the thing...
Apple brandy has a LONG history in the United States, it may, in fact, be the first American distilled liquor.
I went straight to the source and used Apple Jack. It made the dish delightful.
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Really just wanted an excuse to break in the braiser. 😆 I kinda mixed the best parts from 2 recipes for this one so I can't really link you to something.
Here's what I did:
1 pack of bacon, diced and cooked in olive oil on medium high until the edges were brown, then removed.
In the same pan, 2 diced carrots, 2 diced celery stalks, 2 diced Walla Walla sweet onions. Cooked on medium high until carmaelized, then removed.
3.37 pound boneless chuck roast. Patted dry, heavily salted and peppered, seared on one side for 5 minutes, flipped and then seared on the other side for 5 minutes and removed.
Added back 1/2 cup Grand Marnier and 2 cups of Malbec Wine. Deglazed the pan scraping up all the brown bits.
Put the bacon back in, put the veggies back in, stirred until well distributed. Added bay leaves, thyme and rosemary, several cloves of minced garlic, topped with the meat.
Brought to a boil then placed in a pre-heated 325° oven for 3 hours.
After 3 hours, beef was to temp and easily shreddable. (Finally! A reason to use the meat claws!) Resting on stove top while I cook some pasta to go with it.
Pasta was super simple. Boiled water and salt, cooked a bag of egg noodles for 8 or 9 minutes. Drained, removed, then melted a stick of butter in the pot, added a small container of heavy cream, added rosemary and thyme, brought it to a simmer then popped the pasta back in and cooked a couple of minutes.
