Carnivore Chef

I'm no carnivore expert as i am on my 2nd week but i think it takes some bodies to adjust more than others. I adjusted easily so far but still not out of the woods yet. If your previous diet had been going on for years, with your metabolism and body quirks, it might take more time than usual. Yiur body is adjusting to aomething its not experienced before. Just make sure you're eating enough fats and protein, stay hydrated and electrolyted. Stay the course and things will work out eventually. My 2 cents

....and things are great! Not craving any carbs, my overall appetite is down, i am down 5 pounds from 178, and i've noticed that my chronic pain is lessened. So much so that i think i can finally stop taking Ibuprofin [and more recently Tylenol]. I've been taking a lot of ibuprofin for literally decades to address pain and infalmmation. And while i still have serious Lumbar spine issues, and other joint pains too, i think i can finally be done with the whole otc mess. I still vape, but at least i am using an organic product and my goal is to get off of it. I also completely eliminated seed oils from my diet, which are highly inflammatory. i used to do keto for a good two years and lost like 50 pounds but i got off track and got to eating a carb heavy poisonous SAD again. My last visit to my doctor showed my cholesterol level high and he wanted me to go on prescription drugs to fix it. I am 63 years old and the only pharmicutical drug i take is Trazodone for sleep. The last thing i want is to be drugged up and addicted to pharmicutical drugs in a system that is designed to make you sick and keep you sick and returning for more drugs. So last week i decided that the best way to fix my body's problems is through diet and begin walking again. My inlaws, nice people but they are now deceased. The dad had diabetes and he died from dementia. The mom she was obese and she died from dementia. The common denominator is them listening to their doctors and doctors on TV thinking they were the experts. They didn't eat red meat but they ate pork. They didn't eat butter, but they ate margarine. Everything else they ate was crap loaded with carbs and bad oils. They were on a lot of prescription meds brcause that's how you fix your body's problems, and that's the sick end game with the entire SAD/Pharmaceutical drugs cycle. I know that i am having some brain fog issues and its probably diet related. I am hoping i can reverse the inflammmation in my body that is causing all my issues, and resolve them with the Carnivore diet. Honestly, i don't give a rip what others say about my dietary choices and i am not even going to tell my doctor because he will likely try "correcting" my thinking. Anyways, i am a happy carnivore now!

Geezy, not sure if your kidding or not but i'll look into the hushpuppies. I know its got cornmeal, a big no. Never fried in tallow before starting carnivore, but that and butter, ghee are the only things i use for frying now.

That's quite the philosophical question to which i hsve no answer lol

Leg of lamb is excellent. My only issue with the preparation is its doneness, medium rare. I was hoping for rare. Regardless, it was super flavorful, moist and tender throughout. The crusted outside was salty with lots of herbal notes and a hint of smoke. The blackened suet steaks were also a very flavorful and satiating side dish with some zing to it but not spicy hot, the insides pure molten goodness! I had my hot pans in the 550F hot oven. I took one out and put the suet steaks in and put back into the oven, turning them over after just a few minutes. The other pan i took out onto a high burner, all the way up. I browned both sides well then put the lamb in the oven for about 5 minutes on each side to cook just a bit more, a bit too long however. I guess 3-4 minutes less next time for rare. This was a great meal, and i didn't even use the dipping sauce very much because the lamb itself was delicious on its own and needed nothing else!

Here's my lamb fresh out of the oven at a little over 120F. Looks great! I'm gonna let it sit for 10 minutes before cutting into some slices for dinner. Here's my blackened suet steaks, also looking good! They rendered a lot in the hot oven and they cooked fast.

I also made this cream and goat cheese dipping sauce with some of the leftover ground rosemary and french herbs added, plus a touch of blue cheese and S&P. Oven and pans heated to 550F. Almost time to cook!

For a side dish for my lamb i am going to attempt something spicy. Blackened Suet Steaks. I made the no frills version of suet steaks yesterday, no seasonings, and they can be stored for use later in fridge or freezer. see the suet thread. I took my plain suet steaks, and seasoned with Carnivore salt, black pepper, and blackening seasoning, rubbing the spices into the suet steaks. When I make my lamb, i will heat up my other cast iron skillet to the same smoking hot temp in a 550F oven. When hot, i'm gonna add the suet steaks and stick the pan back in the hot oven, turning once to blacken the other side. Hopefully they blacken nicely, but honestly i'm not sure how this will turn out! Here they are all seasoned and ready to cook.

I need an air fryer and hoping to get one next month. I am a fisherman and i need a good way to fry my fish. Bluegills, crappies, and walleyes are my faves. Coat these with panko, gonna be good!

For breakfast I had leftover pork panko crusted sirloin steak, cold. Really tasty without heat. For lunch i had some mozzarella and some sardine cheese bites, heated up

Update. I drained the marinade from the lamb. Then I got as much of the marinade crud off of it as i could and dried it with paper towels. After that I rubbed it with melted beef tallow and rubbed it in as best i could. If the lamb is cold, as mine was, the tallow will solidify on the lamb. That's ok. If its a problem let the lamb sit out at room temp for awhile to take the chill off, or warm the outside of the lamb by sticking it briefly in a hot oven. Like only a minute or two. Do this before rubbing with the tallow. After i got a uniform coverage of the tallow across the lamb i seasoned it up. I used dried rosemary and french herbs in a 2:1 ratio favoring the rosemary, ground in my mortar and pestle. I seasoned the lamb with these herbs plus fresh ground black pepper, Carnivore salt, and a touch of applewood seasoned salt. Now I will let it sit for an hour or two in the fridge while i get hungrier. I think the last hour before cooking i'll let it sit out at room temperature. When i cook this i want to achieve a uniform browned crust on the lamb, hence using a cast iron skillet heated up to the max in a 550F oven before searing. I just know my smoke alarm will be going off!

I decided not to use the grill for tbe lamb tonight. Instead I plan on heating up my 10" cast iron skillet in a 550F oven, then sear both sides to a golden brown then finish it off in the hot oven if necessary. When i used to do fajita vegetables, this method worked well, charring parts of the julienne peppers and onions. When the lamb is done marinading i'll dry it off, rub it with some melted beef tallow and season it again before cooking. Should be pretty dang good!

If they follow the recipe it should work out. I found the pickle taste a tad light, so if they want more pickle flavor they could try chopping up some pickles and stick them in the marinade too. Just gotta scrape off the pickle crud before the egg wash. Nevertheless, the wings i made were great. I think I'll be doing more bbq now that i am full blown carnivore. Tonight i am not going to fire up the bbq for the lamb, instead i am opting for an oven method. Will explain next....

Here's the thin portion of tbe butterflied leg o lamb. Well over a pound for sure. I have it marinading in apple cider vinagar, some leftover pickle juice, rosemary, cracked black peppercorns, a pinch of French herbs, minced garlic cloves, a pinch or 2 of applewood seasoned smoked salt, and my Carnivore salt blend. I'll scrape all the herbs and crap off later before cooking. Right now I'll let it marinade for a few hours, turning over the tupperware container every once in awhile. I want to cook this as rare as can be. Is it ok to eat rare lamb? Am pretty sure it is

I'm kind of a of a lazy cook. Carnivore cooking is actually easier because of its simple preparations compared to other diets. You need less to buy at the store and ingredients you need on hand. Keto, I love it, but too much work for me!