Tag Archives: barbecue

Venison Barbecue 2014

Posted on July 7, 2014 by Go Carnivore

We’ve had good success with smoking venison in the past, but the fine art of smoking meat is a continual learning process. Where I ran into previous problems was that fact that the venison was seldom ready to pull by … Continue reading →

Posted in Barbeque, Butchering, Cooking, Deer, Meat 101, News, Recipes | Tagged #game, barbecue, BBQ, Butcher, chopped, cooking, Deer, Hunting, ingredients, kansas city, KC, meat, Memphis, Pork, pulled, recipe, rub, smoke, suace, temperature, Venison, wild | Leave a comment

Venison Pastrami

Posted on July 1, 2014 by Go Carnivore

I’ve had some excellent success with venison charcuterie experiments in the past, but none have turned out quite as well as venison pastrami, which is something that I have been intending to do for over a year. The recipe itself … Continue reading →

Posted in Barbeque, Books, Butchering, Charcuterie, Cooking, Deer, Meat 101, Recipes | Tagged #game, barbecue, BBQ, brine, charcuterie, cooking, coriander, Corned, cure, Deer, deli, eat, Hunting, kosher, leg, meat, Michael Ruhlman, pastrami, polcyn, quarter, recipe, salt, smoke, traditional food, Venison, Whitetail, wild | 11 Comments

June Tab Clearing

Posted on June 25, 2014 by Go Carnivore

We’ll be getting back to regular posting in July with some Summer meat projects (been busy training for Elk season). In the meantime, here are some stories we have been following: The U.S. Department of Interior is currently reviewing a … Continue reading →

Posted in Barbeque, Books, Cooking, Deer, Deer hunting, Fitness, Health, Hunting, Meat 101, Meat Industry, News, Paleo, Training, Uncategorized | Tagged ammo, ammunition, anti, backcountry, backpack, bag, ban, barbecue, BBQ, blog, carbohydrates, carbs, Carnivore, Deer, down, elk, go, health, high fence, Hunting, lead, Memphis, Michael Ruhlman, mountains, paleo, primal, protein, que, sleeping, sunday, synthetic, training, wilderness | Leave a comment

Barbecue: Wild Hog vs. Domestic Hog

Posted on October 30, 2013 by Go Carnivore

LET’S GET READY TO RUMBLE!! Good evening and welcome to tonight’s main event which promises to be a classic adventure in every sense of the word. In the red corner, hailing from the Arkansas Delta and weighing in at approximately … Continue reading →

Posted in Barbeque, Butchering, Competitive Eating, Cooking, Health, Hunting, Meat 101, Meat Industry, News, Paleo, Recipes, Uncategorized | Tagged arkansas, barbecue, boar, Bourbon, butt, comparison, competition, cook, cookoff, domestic, hog, Hunting, judge, meat, Memphis, mississippi, Pork, protien, rub, Shoulder, showdown, smoke, taste, tennessee, versus, vs, wild, yorkshire | 1 Comment

Jones Bar-B-Q Diner -Marianna, AR

Posted on July 29, 2013 by Go Carnivore

Depending on who you talk to, Barbecue of the South is either experiencing its death rattle or it is entering a Renaissance phase. The reasons for being pessimistic are plenty: -The rising cost of hardwood can make it extremely expensive … Continue reading →

Posted in Barbeque, Books, Cooking, Meat 101, Meat Industry | Tagged arkansas, award, bar-b-q Diner, barbecue, barbeque, BBQ, bbq trail, bloody mary, brownsville, carolina, delta, east, Go Carnivore, helen's, james beardm pig shoat, Jones, maria, marianna, meat, Memphis, north, roadtrip, robb walsh, sauce, sfa, slaughter, smoking, South, Southern Foodways Alliance, tequila, vinegar, weight, wood | Leave a comment

Adventures with Headcheese

Posted on July 26, 2013 by Go Carnivore

While attending the Memphis in May World Championship Barbecue Cooking Competition, we were very generously gifted a pair of Berkshire Black heritage hog heads, which have been sitting in our freezers just begging to be made into headcheese. After doing … Continue reading →

Posted in Books, Butchering, Charcuterie, Cooking, Deer, Health, Meat 101, News, Offal, Paleo, Recipes, Uncategorized | Tagged barbecue, BBQ, beef, berkshire, Brawn, bung, Cajun, cap, casing, charcuterie, cooking, coppaditesta, Deer, food, Go Carnivore, head, headcheese, health, hog, hot sauce, Hunting, louisiana, meat, Memphis, paul bertolli, pickles, Pig, pig foot, Pork, pot, recipe, sausage, stock, Venison, Wild Game | 6 Comments

The Evolution of American Barbecue

Posted on July 22, 2013 by Go Carnivore

I have been reading Robb Walsh’s excellent book Barbecue Crossroad: Notes & Recipes from A Southern Odyssey, and thinking about the historical context as well as philosophy of Barbecue in the American South. The Food & Think Blog over at … Continue reading →

Posted in Barbeque, Books, Cooking, Health, Meat 101, News, Paleo, Uncategorized | Tagged african american, barbecue, BBQ, brisket, civil war, crossroads, food, grill, History, kansas city, KC, Memphis, NC, north carolina, Pork, recipe, roast, robb walsh, sauce, sc, slow, smithsonian, smoke, South, south carolina, southern, Texas, tradition, travel | Leave a comment

Texas BBQ Week vs. High Fence Hunting

Posted on July 17, 2013 by Go Carnivore

Texas Monthly and Shiners Beers present Texas Barbecue Week. Check out the list of all participating barbecue joints, including six Austin spots: Blue Ox, Franklin, La, Lamberts, Micklethwait, and Stiles Switch. from the press release: There are plenty of benefits to Texas … Continue reading →

Posted in Barbeque, Deer, Deer hunting, Health, Hunting, News, Paleo, Uncategorized | Tagged antlers, austin, barbecue, barbeque, BBQ, boone crockett, canned, chronic wasting disease, CWD, Deer, deer breeding, fairchase, foodways texas, franklin's, high fence, Hunt, Hunter, Hunting, james kroll, monthly, pope young, shiner, Texas, trophy | 1 Comment

Authentic BBQ, Smoked Venison Shoulder, + Lard

Posted on July 10, 2013 by Go Carnivore

“Well, I’ll tell you: The first thing is, you go around back and you look for a wood pile. More Importantly, you look for an ash pile. Then you ask if you can see the barbecue pit. I’ll tell you…. … Continue reading →

Posted in Barbeque, Books, Cooking, Health, Meat 101, Meat Industry, News, Paleo, Recipes, small game, Uncategorized, Watertfowl | Tagged America's Test Kitchen radio, bacon, barbecue, barbecue crossraods, BBQ, benefits, blog, chicken, cholesterol, duck, Fat, franklin's, health, healthy, hog, interview, jennifer mclagan, lard, north carolina, pecan lodge, Pig, pizzitola's, podcast, Pork, Rabb Walsh, Review, saturated, scott's variety, Shoulder, skyline inn, smoke, Squirrel, Texas, Venison | 2 Comments

Carnivore News: Monday, July 1st

Posted on July 1, 2013 by Go Carnivore

Traditional style Barbecue continues to thrive in New York City. Science, not emotion, should shape Wolf hunt in Wisconsin. Grass Fed vs. Corn Fed; You are what your food eats. Interesting read: “Feeding cattle on corn fundamentally changes the meat they … Continue reading →

Posted in Barbeque, Books, Cooking, Deer, Deer hunting, Fishing, Health, Hunting, Meat 101, Meat Industry, News, Recipes, Uncategorized, Watertfowl | Tagged ancestors, ancient, barbecue, bark, baseball, BBQ, bred, breed, canoe, chicken, corn fed, cow, diet, duck confit, Fat, grass fed, grill, health, heritage, Hunt, Hunter, Hunting, indian, instagram, kill, law, legal, mammoth, meat, new york city, NYC, omega, paddle, pairing, picture, Pork, reservation, Ribs, smoke, spear, spook spann, tribe, trouble, tv, tyson ho, versus, video, vs, whole hog, Wild Game, wine, Wisconsin, wolf | Leave a comment