Carnivore Chef

Since i'm having deep fried caraway crusted sirloin steak for dinner, i thought i would give the suet steaks the same pork panko treatment. Here i took 2 of the suet steaks, i seasoned each side with salt and pepper and a touch of ground rosemary. I pressed the spices into the suet so they don't fall off during the breading process. Next i breaded the suet steaks in the pank using an egg wash. One of the pieces broke in half but is still is attached. If it breaks off no biggie. The oil temp has to be cooler than when i fry the sirloin steaks. So i'm gonna fry the suet steaks first at a lower temp, put them on a rack to finish in a 350F oven. Then i'm gonna turn tbe heat up for the sirloin steaks. There'a separate thread on the steaks but basically i already seared the steaks and they're basically raw to rare, and i don't want tbe steaks tocook much more, hence i'm gonna fry them in higher temt basically to brown the coating but that’s it. The suet steaks are solid so that's why tbe lower temp, just enough to slowly brown them while warming them up. While i am working on the sirloins the suet will be in the oven warming up to heat through and also crisp things up a bit. I have no idea how this will go! Breaded suet steaks ready for frying

Scott, I know you could eat the whole thing up and ask for seconds, but i'm' gonna try just a couple with my steak. Am actually gonna atempt deep frying them in panko since i am apparently on a panko kick now.

After 3 hours in the oven i pulled the suet steaks out of the tallow and put on a paper towel. They actually held up very well. Now i just have to think of a recipe for a meal tonight with my deep fried caraway crusted sirloin steaks. I will probably only use 2 of these steaks and save the others for something else. Carnivore Chef

Update: i made the egg wash ahead of time with a couple pinches of leftover caraway scrambled in. Hopefully the caraway flavor will disperse in the egg, my thought being that I might loose a few seeds on the steak while breading them.

Here's my recipe idea for this. I took a sirloin steak and cut it in half. Then i seasoned both sides with with salt, course ground black pepper and organic caraway seeds. The caraway seeds were pulsed in a coffee grinder to break up into smaller pieces, which will better disperse the caraway flavor onto the steak. Caraway is a strong flavor, and my goal is for the caraway use only a pinch of caraway on each side so it imputes a sublime flavor profile. Then i did a quick sear as best i could to open up the flavors even more. I had leftover bacon grease in a pan so I used that. Hot pan and only 1 minute on each side. Pretty sure that they are still sufficiently raw on the inside. Rare at the most. Next step is to put these in the fridge until this evening when i am ready to prepare. My plan is to remove from the fridge an hour before breading them using an egg wash and pork panko. Then I will let them set out for a half hour to set up before frying them in beef tallow. The trick here will to get a sufficiently browned panko coating on the outside without cooking the inside of the steak any more than rare. I think I can do this with a higher than normal frying temperature. I'm thinking a minute in the tallow, maybe a touch more. After frying they should be ready to eat. Will post my progress. Carnivore Chef

Here's the suet steaks after 90 minutes in the oven. Looking good! They were sturdy enough to flip over so i did. Another 90 minutes and I'll take another look.

Here's my 2 pound chunk of beef suet cut into 1" suet steaks. I didn't add anything to them. Am putting these in the oven to render down for at least 3 hours. I have no idea how this is going to work out, my guess being they will lose a significant amount of volume. When they are done i can prepare the steaks using a few different ideas i got for them.

Long story short I had to ditch my dill pickle chicken wings stew as i completely ruined it. I had it completed and in the fridge ready to warm up. Yesterday i put it in the crock pot to warm and set the temp then took a long nap. When i woke up i realized i accidentally set the temp on high which boiled it into a cuilinary nightmare of disguesting sludge lol. I took a few bites but the dill pickle flavor that was present when i finished it the day before had vaporized. Oh well, next time i get some chicken wings i'll give it another go!

As a cook i don't get offended if people don't like my cooking, i don't take things personally, its just personal preferences is all. Lots of people go with basic bread and buttter recipes. There are others though that take the extra effort to make something they might better enjoy. Thanks for the story. Pretty funny!

Thanks for your input, its really helpful. I eat a LOT of fats now, and try maintainaning 2 teaspoons of salt daily, and drink a few gkasses of water too. Good idea to hsve some labs done in a few months to see where things stand but honestly i don't see the need for electrolyte supplements atm but will pay att3ntion to my body speaking, and your right they could be dangerous if not taken with caution. I started Carnivore on tuesday, i don't feel tired, more energetic if anything, and am sleeping ok enough so i think things are on track.

Now that the dill pickle chicken wing stew is finished and ready to reheat tomorrow for a meal, I'm gonna do the second preparation i had in mind for the dill pickle brined chicken wings, which is fried panko dill pickle chicken wings. I got a pot of beef tallow on the heat, my wings were drained and patted dry, i made my own pork panko with a touch of dried dill weed added, and have an egg all mixed and ready to coat the wings before coating with the panko. My strategy is to bread the chicken wings, let them set up for a half hour, then fry them in the tallow until browned. Then i am going to transfer to a wire rack and finish them off in a 350F oven. The trick will be to not overbrown them and keep them crispy. Soggy breading after cooking can happen when dealing with any breaded, undercooked chicken because the juices drip down when cooking spouling the crunch. I also don't want the breading to fall off during the frying, hence i will let the breaded wings dry out on the rack before frying. Here's my breading station. Here's the wings all breaded up. So far so good! So I fried the wings in the tallow, maybe 5 minutes then carefully pulled them out and put on the rack. I'll convection bake these in a 350F oven for about a half an hour so they cook through and hopefully brown up a bit more.I Here's the dill pickle chicken wings out of the oven, hot and and ready to eat! They look delicious! Am also having a bowl of buttered shrimp. Basic preparation with salt and pepper and lots of butter. Ok, am finished with my meal and here's my impression on the wings. Absolutely delicious! The meat was cooked to perfection, juicy and sweet, and the panko coating was perfectly browned and had excellent crunch factor, which is important here. Thank you Miranda for your suggestion, it really made all the difference in the world! I could taste the dill pickle brine in the chicken, but barely, and in my opinion it was a tad blt too subtle. My thought is that marinating the chicken wings in the pickle brine made the chicken juicier and also helped the overall taste by adding another dimension of flavor that would otherwise not exist. The crust stayed intact throughout the cooking process, which can be difficult to achieve if not careful enough. I will rate this recipe 9 out of 10 and not 10 out of 10 only because the dill pickle flavor could be more pronounced. Otherwise i am completely happy with my results and will make it again. My guess would be that if any pickle haters that tried these chicken wings without knowing they were marinated in dill pickle brine, they would never know, but would thoroughly enjoy them. Your thoughts? Carnivore Chef

Here is my dill pickle chicken wing stew after it cooked for 3 hours. I took a taste, and it turned out as i expected, its got a nuanced dill pickle flavor, not overpowering, but i think it is excellent. Am not going to eat it today but tomorrow knowing that stews generally taste better after reheating. My personal cooking philosophy involves adding incrimental amounts of herbs and spices to a recipe that give it an edge flavorwise but its not so loud that you can distinctly tell what herbs and spices were used. One of those, "it tastes like something but i can't put my finger on it" kinda things that makes the overall taste of a recipe better. In the Carnivore world i gotta be careful too with herbs and spices, and i really want to keep my carb intake to less than a gram per day. The amount of carbs in this dish with a pinch of dill is so pitifully small that, to me anyways, its not an issue. Before cooking and after

I had the leftover beef stew for brunch today, topped with an o er easy egg. you're right it is divine stuff. Next time i make it i will give a detailed recipe.

Interesting the first aid aspect of pickles and mustard so thanks, i'm alqays burning myself with hot grease!

I think i accidentally posted the suet post in the section underneath the foodie thread, i think it was on off topic things, and if you can you can delete it great, it doesn't belong. I like the KISS method too, and one thing i like so far about carnivore cooking is its simplicity For me cooking is instinctive so i just add details to explain things in my cooking process for more clarity. Maybe what i should do is have an ongoing thread for a particular animal product, e.g. suet, and when i perfect the recipe after experimentation then i can post a stand alone final recipe. Just a thought.

I had leftover blue cheese and shredded beef stew topped with an over easy egg, which was very tasty! No picture though

So as i said i am making 2 different presentations using the pickle brine marinated chicken wings. One panko crusted and fried and the other a chicken wing stew. Here i am showing my progress on the stew. In my crappy little crockpot i added 7 marinated chicken wings on the bottom, then added 1/4 cup each of heavy cream and chicken bone broth, a tablespoon of dill pickle brine, 1 cup of rendered beef suet cubes, a good couple tablespoons of grass fed butter, 1/4 cup of feta cheese, and lots and salt and with a few good grinds of black pepper and a small pinch of dill. Now i am going set the crock pot to medium and begin cooking for a few hours. I choose the feta cheese because it should melt creating a creamier thicker texture, and also because it has a mild flavor profile, and want the dill pickle flavor to be noticable. This is all experimental so i can make adjustments as i go along. But this is how i am beginning!

Hey Geezy, thanks for your input! I think the finished products will be more pickle nuanced than pickle bold. Can't be sure though until i give them a try Carnivore Chef

Hey I am just a few days into the Carnivore diet and things are great so far. I know electrytes are very important to health and wellbeing so I will tell you what i am up to to adress this and alao get your imput if you think i need more. I use salt to get my electrolytes. I mixed a 1:1:1 ratio of pink himiilayan, celtic, and Redman's salt together, one cup of each. I decided to use three different types of salt for a broad spectrum effect, knowing that each salt has its own distinctive mineral profiles in varying quantities. I think this broad spectrum approach covers more bases than a single salt alone. My daily goal is 2 teaspoons of salt per day. My question is, is this adequate to address the electrolyte balance in a carnivore diet? And if not is there anything else that can improve my electrolyte balance? Thanks! Carnivore Chef

You definitely have a strong anti-pickle confirmation bias!

Thanks! That's really helpful here. I like the idea of incorporating the goat cheese for more flavor. Since the Carnivore diet is so restrictive in what ingredients can be used i think that using unique and flavorful cheeses is one of the keys to variety.

Hey, as a new carnivore dude, 67 years old btw, and also a good cook of several decades of experience, i am making my own carnivore recipies to share with the group and also get insights and ideas from other carnivores. I'm not sure if this is the appropriate place on the forums to do this so moderators can weigh in. My thinking is to start a thread here with a basic idea based around a particular animal based product, in this case, beef suet. I want to find out if the carnivores are eating beef suet and how they prepare it. Then after some considerations I can post on this thread whatever I decide to try in the form of an actual recipe and the thread can run perpetually as i get new ideas, my own ideas and from the input from other carnivores. If the mods think i should post the actual recipe on a new thread just say so, no worries. However i think the free exchange of ideas between carnivores on how to prepare certain animal products like beef suet is an important aspect to expanding the carnivore menu. I never thought of beef suet as something to eat like an actual food and thought it was literally "for the birds" haha. But i watched a video or two on YouTube and now understand that it is eaten by the carnivores too. When i went out for my first carnivore shopping spree i picked up some beef suet. I cut up a 3lb chunk into small like 1 inch cubes and rendered these in a 250F oven for 3 hours using a dutch oven covered, stirring occasionally, using about half a teaspoon of whole organic fennel seeds and a bay leaf for aromatics. Anyways, after 3 hours i was left with all these globules of rendered beef suet swimming around in the tallow. I tried a couple of these cubes with a bit of salt and it was heavenly is all i can say! At the same time as i was doing my suet experiment i was making a blue cheese and shredded beef beef stew, so i mixed in a cup of these suet blobs into the stew. Wow! It really added some flavor, texture, and filler to the stew without them falling apart. [Next time i make the stew i will post the recipe because it is delicious] I still have about a cup of the suet globs left so my thought is to incorporate these into my dill pickle chicken wing stew, which i plan on making today along with a fried panko version of the dill pickle chicken wings too, suggested by Miranda, my thanks to her, and I will post the results. All this to say that i bought another chunk of beef suet, and my plan is to cut this chunk of suet into "suet steaks" render them in the oven then experiment with various flavorful preparations using the suet steaks. True, it would probably be good "as is" out of the oven with a bit of salt and pepper, but beef suet come across as something that deserves more eperimentation in order to bring greater variety to the carnivore table. I am an experimental cook so sometimes it might take a few iterations of a recipe to get it perfected. So in closing, I am asking if you carnivores are using beef suet in your diet, and how are you preparing it? Thanks for any and all input! Carnivore Chef

Hey, i'm new to the Carnivore diet too, i did Keto and fell off but am back on track. Staying the course can be difficult, with the Carnivore diet especially since there are limitations to what you can eat, but i am up for the task. Hang in there!

Asiago has the strongest flavor followed by the parmesan cheese then the chedder, but i like them all. Let us know what you think