Geezy

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My main cast iron pan is a Griswald that’s older than me. Sent from my iPhone using Tapatalk

12 lbs of homemade bacon sliced and ready to package or cook. Sent from my iPhone using Tapatalk

Yeah he would die. Cocaine Bear would get him. Sent from my iPhone using Tapatalk

Venison and fish are more expensive per pound than buying beef in the store. I’m a hunter and fisherman. Trust me, I know. The advantage we have is knowing where our food comes from and the quality in which it was handled. We also are able to stock up on it in large quantities. But yeah, I don’t even want to know how much I’m spending per pound for my game food. Sent from my iPhone using Tapatalk

Love me some corned beef but I’ve never had it from a can. I’m thinking I need to cook one up now. Spent all morning mowing on my father in law’s place then all afternoon cooking. Got a half gallon of yogurt started. That’ll be done tomorrow. Then I started smoking 12 pounds of bacon and a couple of baby back ribs. The bacon is being chilled for slicing tomorrow and the ribs were fantastic. Sent from my iPhone using Tapatalk

I’ve never used one. If I’m cooking a steak it’s either over a wood fire or in a cast iron skillet. I can’t imagine using a contraption like that in the house. I don’t even pan fry my steaks indoors. I do all of that outside. It would probably put a nice sere on the steak but nothing beats a piece of meat that’s been kissed by a smoky flame. Sent from my iPhone using Tapatalk

In my younger days I would have been all about trying to get on that show. I’ve done a lot of survival/wilderness training and living off the land. I’ve been an outdoorsman all of my life. I’ve only seen some snippets of the show but seeing how emotional they seem to get really turns me off but I guess they need that for drama or the show would get too boring. They would get bored with me because I’d just be living my life as I always have. I’m perfectly at home in the wilderness as I am in my own living room. Sent from my iPhone using Tapatalk

Just some venison stew for me today. Just too busy to get elaborate. Sent from my iPhone using Tapatalk

Yes we do or I should say my wife does. If I name them it’s always a food name. Sir Loin, T-Bone, Riblet, Dinner, you get the idea. My wife tends to get cute with them. She named five of our calves after Lonesome Dove characters. Two of our ewes were names Thelma and Louise. Our last ram lamb was named Ramsey. Our two lates calves are Stanley and Stella, bonus points if you can name that movie. Growing up my daughter wouldn’t eat any animal we named but now that she’s a grown woman raising her own animals it’s no longer a problem for her. Sent from my iPhone using Tapatalk

Recipe Lemon Herb Baked Striped Bass This is not carnivore unless you cut out the garlic, herbs and lemon. But it’s fine if your keto or in a maintenance mode like I am and or you can tolerate those ingredients. And of course this recipe will work with any fish but this was what I used for some of the fish I caught the other day. Enjoy. INGREDIENTS:
3-4 pounds striped bass fillet
2 tbsp. melted butter
1 lemon
Salt and pepper TOPPING:
¾ cup Pork Rind Panko crumbs
3 cloves garlic minced
2 tbsp. fresh parsley minced
1 tbsp. dill minced
Zest from 1 lemon
2 tbsp. parmesan cheese shredded
3 tbsp. melted butter COOKING INSTRUCTIONS: 
Preheat oven to 400 degrees. Combine butter and garlic in small bowl and melt. Line a pan with foil or parchment paper. If using foil grease it first. Place fillet on pan and brush with the melted butter and garlic. Season with salt (I use truffle salt)and white pepper. Sprinkle dill and parsley over the fish and squeeze ½ of lemon over top. Sprinkle crumb mixture over top and then sprinkle the parmigiana on top of that. Bake uncovered 13 to 15 minutes or until fish flakes easily with a fork. When the fish is done you can place it under the broiler just long enough to lightly brown the top of the fish. Sent from my iPhone using Tapatalk

Baked Striped Bass. I’ll post the recipe in the recipe thread. Sent from my iPhone using Tapatalk

No I did not know that. Did you know that you can make it foamy and creamy if you add a tablespoon of butter and a tablespoon of coconut oil or MCT oil and then blend it? Don’t think it would work for iced coffee but it’s great in hot coffee or in my case tea. Sent from my iPhone using Tapatalk

One of these days I’m going to learn to proofread. I meant to say “eat”. [emoji849] Sent from my iPhone using Tapatalk

I had this very conversation with my son in law the other day. I explained to him that when you eliminate all the crap food you were buying it frees up money for meat and on top of that, we don’t eat as much. I generally only eat one meal a day. But with that being said, all of that goes out the window if as Miranda said everyone in the household isn’t on board with it. I’m extremely fortunate in that I raise or hunt most of the meat I hunt and while it is cheaper than buying in the store it still ain’t cheap between buying feed, processing costs, hunting fees and lease fees. My biggest advantage is the quality of the meat and knowing where it comes from. And if you think your beef is expensive per pound you’d really hate to know what my venison costs per pound. [emoji1787] Sent from my iPhone using Tapatalk

Two buttered paffles with some leftover venison stroganoff on top and the three over easy’s on top of that. Man that was good. Sent from my iPhone using Tapatalk

An overcooked steak will get you through times of no steak better than no steak will get you through times of overcooked steak. Bonus point to anyone who knows who I’m paraphrasing. Sent from my iPhone using Tapatalk

The Lion Diet is the most optimal of all the ketogenic diets. It also the most radical. It is the most basic and primal. It is also the perfect elimination diet in that you are removing everything that isn’t needed for human survival. But what’s best is what’s best for you. Most people want more variety than just ruminant meat. Most people who eat Lion are trying to solve specific issues. If you can roll that way then go for it. If it doesn’t seem to suit you or you get bored with it then you can always introduce other types of meats back in. Now in my case, I’m a carnivore. I eat animal fats, animal proteins, salt and water. I deviate very little from that. I will occasionally have a few slices of jalapeño with my carnivore nachos or a little clean hot sauce on my carnivore fried fish but those occasions are far and few between and they do not affect me physically. That’s really important. When you eliminate all of the non essential foods then try to introduce something you need to see if it bothers you. If so then it’s gone forever but if not? Then you can have it in small amounts occasionally if you’d like. You just need to be disciplined about it. 99% of the time I eat beef, lamb, venison, pork, fish, seafoods and chicken. I used to eat dairy but found it was addictive to me so I am abstaining from it at the present time. It took me three weeks to get over the cravings. I’m not saying I won’t eat dairy again but not until I’m sure I can control it. I haven’t read Dr Bakers book The Carnivore Diet but it might be helpful to you. Many carnivore doctors and utube influencers have videos detailing how to get started. Dr. Ken Berry has many good videos about getting started. Sent from my iPhone using Tapatalk

This is a good video explaining how different carbs affect our insulin response and how it’s a hormonal issue. He also explains why it’s not so simple as CICO. (Calories In Calories Out). Sent from my iPhone using Tapatalk

I can grok that. Sent from my iPhone using Tapatalk

Venison stroganoff. Noodles made with sliced Egglife wraps. Slow cooked and shredded venison stew meat, bone broth, heavy cream and some truffle salt. Sent from my iPhone using Tapatalk

Table salt is out for me ever since I discovered it has sugar in it. Now when I go out to read I carry a little bottle of Redmonds salt with me so I don’t have to use what they have in the restaurant. Sent from my iPhone using Tapatalk

Venison stew slow cooked in the crockpot with bone broth and a stick of butter. The meat was seasoned with salt and white pepper then seared in bacon fat. Sent from my iPhone using Tapatalk

Absolutely it can. That’s actually how you tell if something is bad for you. Carnivore is an elimination diet so you eliminate everything but fatty meat, salt and water. Then after a time, when everything clears up, let’s say 90 days to six months, you can try reintroducing one item back into your diet. If after a week if you don’t have any issues then it’s not a food that hurts you but if it does bother your system then it’s gone out of your life forever. As an example, about six months into my carnivore lifestyle my wife wanted some venison chili and I make a pretty good chili if I do say so myself [emoji41]. Well I decided to try some to see if I could handle it. Well I don’t know if it was the tomato sauce or the heavy chili powder but I was miserable for three days. Chili is out of my life forever. So my theory on all this is that when you eat something all the time, even though it doesn’t seem to bother you, you build up a tolerance to it and after staying away from it for awhile your body becomes more sensitive to it. For example, I used to drink so much that I could drink a case of beer in one day easy and pass a field sobriety test with no problem but today? Heck, probably three beers would put me under the table. So really the best thing you can do is just eat clean foods that provide nutrition for your body and cut out all of the ones that don’t and vegetables fall into that category. Sent from my iPhone using Tapatalk

That’s cool. I want to start making my own sausage because it’s so hard to find any that’s clean. Even my processor that I use puts sugar in the sausage. I do make my own bacon though and I have a batch brining right now. I’ll be smoking it Saturday. Sent from my iPhone using Tapatalk