Keith O

Oh mama! That looks amazing bud! I've watched so many brisket smoking vids! When I move into my next place I am going to prioritise having a garden so I can get me a smoker. That brisket looks SOOOO good!

I still have 4.5kg/9.9lbs of the 9.8kg/21.5lbs of meat I bought 2 weeks ago but I got a notification to say that my supplier has restocked enough Ribeye to reactivate the bulk order for that particular item! To make it even better, they have a sale where I can get an additional 2kg/4.4lbs of Ribeye for £25/$32usd I ordered today but I had to choose Tuesday as the delivery date so I could make room in my small freezer, lol Not bad though, 10kg/22lbs for £155/$197usd! If I bought that at the supermarket where I used to buy it then I'm looking at an extra £74/$94usd I'm a sucker for a bargain!

Certainly! https://www.amazon.co.uk/dp/B0C81B9QGS?ref=ppx_yo2ov_dt_b_product_details&th=1 I sprinkle it on AFTER my meat is cooked because I only have a pan to cook my steaks in and if I use this on the meat before I cook it just burns (like pretty much all seasonings). Note: The grains of salt in this tend to be a bit bigger than I am used to with flakes or fine salts but it's a great seasoning and will definitely be buying more!

Decided to have an extra piece of beef steak today and also decided to season it with a "steak seasoning" I recently picked up. It's got salt, pepper, garlic, coriander (100% natural)... stuff like that, so not a pure carnivore meal of course but I am completely fine with this for me. Garlic butter added towards the end on a lower heat. Man I love meat!

Hey buddy! Why do you eat your meat raw? I can't imagine that it tastes even close to when cooked. As far as I know there's plenty of nutrients in cooked me (as long as not overcooked). I'm curious now and tempted to try it

400g of king prawns and salted garlic butter. Delicious!

I like to have a few boiled eggs in the fridge at all times for a quick snack. This is particularly helpful for anyone who might make bad food decisions when hungry, or of you just couldn't be bothered preparing anything. Eggs... natures vitamin supplement

I accidently overcooked the steak - slight pink in the middle. I didnt think mouch time had passed but when I checked the internal temp expecting it to still be under where I was wanting it, it was already well on its way to well done. Maybe 2-3 day old dry brined beef cooks quicker? Anyway, the eggs really took it to the next level! I'm not looking forward to the next few weeks/months now that I hear there's a bird-flu issue after arising... Eggs will probably become expensive and in short supply...

That made me chuckle! Gotta do what you gotta do!

Yup, interchangeably is the correct word bud Thanks for the welcome. For me I wouldn't even consider eating table salt to get the iodine from iodized table salt. You can easily get iodine from your food, unless you are a picky eater. Dairy, eggs, sea food are just some sources of it

I

Table salt tends to have other ingredients of the undesirable kind, like anti-caking agent for example. It also tends to not have the minerals which sea salt would typically have Edit: Sorry, I misread your message. I dont know much about iodized table salt. When I see "Table salt" I avoid

Yeah, it's funny how what we desire when on carnivore changes just like that! I tend to just want fatty meat now... I can't get enough steak man! haha, It's so good! My tray arrived and I have 5 steaks dry brining as we speak I might just pick up 3 breasts to have in the freezer, just in case I ever crave some. Actually, I'll grab a whole chicken with my next food shopping - I love a roast chicken just out of the oven with the skin crispy (plenty of fat in the skin too).

My tray arrives today, so looking forward to trying some dry brine steaks over the next week! Regarding the seasonings, I don't suspect I'll be using them much. I picked them up more as a precaution after buying so much beef - just in case I have a day where I'm not feeling having the same thing but all I have is beef. Prior to April I was struggling with my eating and was ordering takeaway food many times per week.~ Part of the reason I have been so consistent with Carnivore since is because apart from beef I always have something I deem tasty in the fridge/freezer (salmon, prawns, chicken, cheese). Of course a significant reason for my consistency is also the low and stable insulin/glucose levels in my body also, but knowing I have a carb addiction I figure it's better to be safe than sorry - so for that reason I try to have some tasty alternatives to the baseline of beef. The rub I have ordered says it's 100% natural, and after making a mistake in buying some Biltong with MSG in it recently, I am now conscious of checking for that. The MSG Biltong might not really have any carbs in it, but MSG will and did spike my insulin levels - I had the thirst that I get after reintroducing carbs after a long time off them, my skin developed warm red blotches, and I felt weird too. I guess I am not as strict as some because occasionally I will have olives with my steak, or Franks Hot sauce with chicken breast (which recently I have lost the taste for). Hell, I might eat a spoonful of peanut butter in the late evening if I am peckish. I made a big batch of chicken soup lastnight as I had some chicken breast which was going to go bad. I checked the chicken stock powder (Knowrr brand) for MSG and carbs but it was only this morning that I remembered that the bit of maltodextrin might be an issue. I'm ok with it on a rare occasion if it's just a sugar - if the carb numbers are very low of course. But if it's an insulin spiking ninja like MSG then I'll bin the big batch of soup. I dont feel the same after eating some compared to how I felt after eating the MSG laced biltong, so we might be ok to eat it sparingly since I am ok with deviating slightly from pure carnivore occasionally. EDIT: I am definitely going to pick up some non-MSG biltong soon though! What a great snack! Those and Droëwors!

Smoked salt is a thing!!?? I definitely need to get me some of that! I love the smoked flavour on the streaky bacon I get, and any other smoked meats I have had over the years. I've just ordered a baking tray with rack for my fridge after I picked up the tip from Dr. Chaffee's YT short. - Cover a number of steaks in salt - Pop em onto the tray, leaving enough room for air to circulate all around the meat - Put em in the fridge and eat over the coming week. Up to now all my beef remained packaged until an hr or so before I was going to eat it. It was only then that I would season it. Apparently I should see a noticable different in taste/texture as the days go by when they are salted and left on the rack in the fridge... Let's find out! On the topic of seasoning, I've ordered 2 types of beef rub also to try out. I like beef just as it is, or even with some garlic butter, but no harm having some other flavouring on hand in case I fancy something a little different some day

Any particular reason why you prefer Redmond's, Miranda? Or is it mainly just a geographical thing with it being domestic for you?

Hey folks! I hope all of you are well! Has anyone here ever actually looked into which kind of salt is best? I'm pretty sure table salt for example is generally deemed to be at the bottom of the list due to it essentially just being sodium. Which brings me to Sea Salt or that pink Himalayan stuff supposedly with extra minerals. I could be wrong but I seem to recall seeing that the minerals in the pink stuff is so negligible that it's just not worth the mark up in price. Can anyone confirm? So I would assume that any old sea salt is probably almost as, if not JUST as good as the next sea salt? Any opinions? Specific brand recommendations? Are any more prone to having significantly more microplastics maybe?

Well, riding the Pan American Highway is on my list of things to do, so if I find myself in your neck of the woods then I'll definitely take you up on the offer bud! Regarding the testi's, in the meantime a buddy of mine said that he cooked some up before and has said the same thing as you. Soft and actually quite nice. I'll add it to the list of things I need to try then along with liverwurst Thanks for the info

Yup! I was quite impressed with the price myself. Here's a pic of it all when it arrive today (Ribeye steaks on the left, Sirloin (aka NY Strip I believe) on the right and whole Sirloin in the middle). The whole sirloin needed some tidying up and it was then I discovered I need new knives Pretty much the whole fat cap was hard fat and I should have just cut it all off there and then (I tried to eat it but no bueno)... I'll know for the next time I suppose if they don't have whole ribeye on sale by then.

Sounds awesome! I'd love to hunt my own food! Back in Ireland I went rabbit/pigeon hunting (shotgun) a few times and that was a great feeling knowing that I was going out to earn my dinner. Unfortunately it was only a few times and now where I am in the UK I have absolutely 0. I'm currently trying to figure out what my next move will be in life - I've no missus or kids, so provided I have enough bank roll saved up I am free to wander. Maybe I should prioritise my next adventure to include easy access to hunting... I've always wanted to go rifle hunting (deer or whatever). Regarding the organs, I've not tried most but liver is ok on occasion. It's a bit strong tasting and really I only eat it for the nutrition - but as you said, if I am eating right then I dont need it. I should try the others at some point soon - part-organ sausages could be a game changer! I'm one of those that winces at the thought of eating testicles haha Does it actually taste nice? Can you post a picture of it next time you cook some up? Show me the inside. I'd try it for sure, but I'm already tensing up at the thoughts haha

Hey mate, Yeah, I got a few butchers close to me but would never get the sort of deal I mentioned above! I struck gold finding the place I found. I do need to speak to a local butcher to see if they can make me some minced beef with 10% or so organ to boost the nutritional profile. Anyone here ever tried doing that? Good? Bad? I'll be eating natures vitamin tablets (eggs) regularly too and will have salmon and prawns once a week each, so in terms of nutrition I probably dont need the bit of organ added to my mince would I?

Welcome! Congrats on the great weigh-loss! I sometimes miss alcohol, but I know I'll make some bad diet decisions when under the influence lol However, I got back to Ireland in a few weeks for a party, so I'm surely I'll have some then

Welcome! Glad you are getting great benefits!

Hell yeah! I was yearning for a burger a few weeks back and just put some egg white and cheese into a yorkshire/muffin tray. The "buns" came out too dense due to not whisking it and apparently after seeing this, I should have added some baking soda too. Definitely going to try this next time I get that hankering for a hamburger. Thanks for sharing!

I found a FANTASTIC place online where I got a great deal on an amount of meat that would make PETA weep - 4kg/8.8lbs of Ribeye Steaks - 4kg/8.8lbs of Sirloin Steaks - 1.8kg/4lbs of Whole Sirloin (because I want to cut some Thicc Boi steaks lol ) I assume I can name the place I got it since nobody has said otherwise since I made this thread...? Sorry if this is breaking rules. Cost me £150 GBP / $191 USD over at The Fat Butchers website (UK) - crazy daily sales!