Monthly Archives: February 2013

Wild Turkeys: pluck them & use the whole bird

Posted on February 28, 2013 by Go Carnivore

As Wild Turkey populations continue to expand throughout the US, the popularity of turkey hunting continues to grow. However, one practice that is somewhat disturbing to me is that many turkey hunters only de-breast the birds and tend to discard the rest … Continue reading →

Posted in Barbeque, Books, Butchering, Cooking, Meat 101, Recipes, Turkeys, Uncategorized | Tagged BBQ, braised, breast, broth, Butcher, Butchering, cooked, drumsticks, fried, Gumbo, Hunting, legs, meat, national wild turkey federation, nwtf, pluck, plucking, population, recipe, roasted, skin, skinning, smoked, stock, thigh, turkey, Turkey Hunting, turkey season, wild turkey, wings | 5 Comments

“Live-Fire” vs. “Gasser” BBQ in the Big Cities

Posted on February 27, 2013 by Go Carnivore

Jim Shahin at The Washington Post has the story on the rise of wood smoked BBQ on the East Coast, particularly, New York City. “Cooking with wood is difficult and expensive, which is one reason why wood-enhanced ovens are so popular. … Continue reading →

Posted in Barbeque, Cooking, Meat 101 | Tagged applewood, Baltimore, barbacue, barbecue, BBQ, Best Barbecue, Best BBQ, brownsville TN, DC, fire, gas, Gas BBQ, gas grill, helen's bbq, jewish, jewish times, kosher, Memphis, memphis que, new york, NYC, smoke, tennessee, Texas, Texas bbq, TX, washington post, wood, wood BBQ | 2 Comments

Update on Louisiana Venison destroyed by DHH

Posted on February 26, 2013 by Go Carnivore

As originally reported, The Louisiana Dept of Health destroyed 1,600 pounds of Venison donated to a homeless shelter via the popular Hunters for The Hungry program. Some research revealed that the Louisiana health codes make such a donation permissible. As of this week, national press … Continue reading →

Posted in Health, Hunting, Meat Industry, News | Tagged bleach, Deer, deer hunt, department, destroyed, donate, donation, health, homeless shelter, Hunter, hunters for the hungry, Hunting, louisiana, shreveport, Venison | Leave a comment

How to Make Brawn/Head Cheese

Posted on February 25, 2013 by Go Carnivore

Scott Rea takes you step by step through the process of making Head Cheese.

Posted in Uncategorized | Tagged Brawn, Butcher, Butchering, charcuterie, Fromage, Go Carnivore, Head Cheese, instructions, Pig, Pork, recipe, sausage making, Scot Rea | Leave a comment

Carnivore News: Monday 2-25

Posted on February 25, 2013 by Go Carnivore

An update on the Louisiana incident where a health inspector destroyed 1,600 pounds of venison (original story). According to the Louisiana Health codes, it does appear that Venison butchered at a regulated facility, which this venison was, is entirely legal … Continue reading →

Posted in Barbeque, Charcuterie, Cooking, Health, Hunting, Meat 101, Meat Industry, News, Paleo, Recipes, Turkeys | Tagged #UK, barbecue, BBQ, Carnivore, charcuterie, chili, Deer, Deer Hunting, eat meat, fairbanks, Go Carnivore, golden eagles, health, health benefits of eating meat, hog hunting, hunters for the hungry, Hunting season, louisiana, marinade, meat eating, men's fitness, ohio, ox liver, paleo recipes, piebald, pressured turkeys, public land, quality meat, Rabbit Hunting, spring turkey, turkey, turkey hunt, turkey tactics, vegan vs. carnivore, vegetarian, vegetarian vs. carnivore, Venison, venison chili, white deer, Wild Game | Leave a comment

China to Ban Barbecuing? Louisiana inspector destroys donated Venison

Posted on February 21, 2013 by Go Carnivore

The South China Morning Post is reporting that China is considering barbecue ban to combat smog. How would this effect street vendors? The Louisiana State Health Dept. apparently does not recognize the popular Hunters for The Hungry program, which many … Continue reading →

Posted in Barbeque, Health, Meat 101, Meat Industry, News | Tagged ban, barbecue, BBQ, Bellevue, china, Deer, Go Carnivore, health inspector, hunters for the hungry, louisiana, meat, program, smog, state, street food, vendor, Venison | 2 Comments

Carnivore News: Wednesday 2-20

Posted on February 20, 2013 by Go Carnivore

The River Front Times features the 7 Best BBQ Joints in St Louis. I usually roll my eyes when people talk about making Venison bacon (not near enough fat), however, this guy appears to have pulled it off. Check it … Continue reading →

Posted in Barbeque, Charcuterie, Cooking, Gear, Health, Meat 101, Meat Industry, News, Recipes, Uncategorized | Tagged bacon, bacon wrapped, barbeque, BBQ, beef, cattle, charcuterie, chicken, commercial, cow, Deer, deer swim, double barrel, drug, drugs, garlic cream sauce, growth, hormone, horse meat, industrial, meat, recipe, scandal, shotgun, smoke, smoker, St Louis, Stoegger, swimming, Tenderloin, Venison, venison bacon | Leave a comment

Venison Jerky

Posted on February 18, 2013 by Go Carnivore

Making jerky at home is a very simple process that requires very little equipment. While there are numerous items on the market geared towards Jerky making, very few of them are necessary. Commercial seasoning kits are readily available, and … Continue reading →

Posted in Butchering, Charcuterie, Cooking, Health, Meat 101, Recipes | Tagged alton brown, beer can, cajun blend, commercial jerky, Deer, dehydrator, Food Network, Homemade, how to make jerky, jerky, LEM, nitrite, oven, recipe, smoker, smoking meat, sodium nitrate, temperature, Venison | 6 Comments

Carnivore News: Monday 2-18

Posted on February 18, 2013 by Go Carnivore

This grillbot is a robot that sits on your grill grates, just waiting for the chance to clean them. Hmm. An informed opinion on the never ending debate “what is the best caliber for deer hunting?” Charcuterie: A Basic Guide … Continue reading →

Posted in Barbeque, Books, Charcuterie, Cooking, Health, Hunting, Meat 101, Meat Industry, News, Recipes | Tagged Anti-hunting, barbeque, BBQ, bear hunt, best, black bear, caliber, charcuterie, chattanooga, chattanooga bbq, chattanooga food, Deer, Deer Hunting, Go Carnivore, grill, grillbot, grilled venison, grilling, guide, Ireland, Irish times, jerk, meat, nevada, recipe, rifle, sandwich, Venison | Leave a comment

Did You Know That Pigs Make The World Turn?

Posted on February 16, 2013 by gocarinvoreshade

It’s true. Life without pigs would not be the same and I’m not talking about food. We encounter pigs in the following Soup, Shampoo, Toothpaste, Face Cream, Concrete, Bread, Bullets, Wine, Beer, Fruit Juice, Sandpaper, Train Breaks, Cheesecake, Fine China, Tuna, Paint, and … Continue reading →

Posted in Meat 101, Meat Industry, News | Tagged Pig Uses, Pigs | Leave a comment