Tag Archives: barbeque
Book Review: Chef in the Wild
Professional chef and hunting enthusiasts Randy King contributes to the ever growing pool of wild game cooking knowledge with his new book “Chef in the Wild.” The book is equally divided into four sections: Air, Land, Water & Home. “Air” … Continue reading →
Posted in Barbeque, Bear, book review, Books, Butchering, Charcuterie, Cooking, Deer, Deer hunting, Elk, Exotic, Fishing, Hunting, Meat 101, Turkeys, Watertfowl
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Tagged #chef, #Deer Processing, #deer season, #game, #health food, #wild game cooking, backstrap, bacon, barbeque, BBQ, bear, Butcher, Butchering, Carnivore, cooking, Deer, Deer Hunting
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Book Review: American Burger Revival
With the recent news of a declining McDonald’s, one can’t help but speculate that at least part of this decline must be attributed to shifts in tastes and overall competition. With ever increasing options for interesting, unique and boutique burgers, … Continue reading →
Jones Bar-B-Q Diner -Marianna, AR
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
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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
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Texas BBQ Week vs. High Fence Hunting
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
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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
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BBQ Review: Charles Vergo’s Rendezvous (Memphis, TN)
Charles Vergo’s Rendezvous in Memphis, TN is perhaps the most famous BBQ restaurant in the world, yet opinions on the establishment are polarizing as opinions on Tim Tebow’s worthiness as a NFL quarterback. In a quest to settle the matter of local opinion … Continue reading →
Posted in Barbeque, Meat 101, News, Uncategorized
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Tagged barbecue, barbeque, BBQ, bbq shop, beans, best, brisket, charbroil, charcoal, charles Vergo's, corky's, dining, double j's, downtown, eat, Elvis, famous, food, foodie, graceland, hank williams, leonard's, local, marlowes, meat, Memphis, motown, opinion, payne's, Peabody, Pig, Pork, pulled, Rendevouz, restaurant, Review, Ribs, Shoulder, slaw, smoked, stax, tennessee, Texas, tim tebow, TN, top's, top's central
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Carnivore News: Friday, June 14th
A senate showdown over farm raised catfish. New research into where American’s calories are coming from throws up surprising results. Sadly, grain based desserts and yeast breads appear to be the top source of energy. The 5 minute guide to Brazilian Barbecue. Southern Living’s pitmaster … Continue reading →
Posted in Barbeque, Deer hunting, Fishing, Health, Hunting, Meat 101, Meat Industry, News
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Tagged american diet, Barbece, barbeque, BBQ, brazil, calories, catfish, chicago, Deer, energry, farm bill, farm raised, health, helen's bbq, Hunting, PA, pennsylvania, politics, san francisco, senate, southern living, sunday
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The Great Charcoal Debate: Briquettes Or Lumps?
Here is a lump charcoal database which features reviews of different lump charcoal brands. NPR’s The Salt debates Briquettes vs. Lump.
Memphis BBQ Fest
One of the Go Carnivore contributors is also a member of a BBQ team that competes in the Memphis in May World Championship BBQ Cooking Competition. The festival starts on Wednesday night and runs through the weekend. As far as … Continue reading →
Posted in Barbeque, Charcuterie, Competitive Eating, Cooking, Deer, Meat 101, News, Paleo, Uncategorized
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Tagged barbecue, barbeque, BBQ, berkshire, breed, chorizo, competition, Deer Hunting, eat, fest, festival, Go Carnivore, headcheese, health, heritage, may, meat, Memphis, mississippi river, MS, paleo, Pig, primal, Ribs, sausage charcuterie, Shank, smoked, style, tom lee park, Venison
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BBQ, Bowhunting Wild Pigs, Unlawful Endurance Eating and a Michael Ruhlman Rant
Lots of BBQ news today: 10 BBQ Joints that are worth a day trip from Memphis. (You’ll notice the Go Carnivore favorite, Helen’s BBQ, on the list. Texas Monthly released their much anticipated list of the Top 50 BBQ Joints. Talkin’ … Continue reading →
Posted in Barbeque, Competitive Eating, Health, Hunting, News, Recipes, Uncategorized
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Tagged abe's bbq, archery, arkansas, barbecue, barbeque, BBQ, best, boars, Bow, bowhunt, clarksdale, competition, endurance eating, feral, florida, health, helen's bbq, Hogs, Hunt, Hunting, intake, joint, levels, Memphis, Michael Ruhlman, monthly, Pigs, recipe, Ribs, salt, steven raichlen, Texas, top 50, wild
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Venison Neck
The “tough cuts” of venison have a bad reputation. In fact, many hunters discard them all together. A short list of venison “tough cuts” include: Shank, Neck, Flank & Ribs The easiest way to use these cuts of meat is to … Continue reading →
Posted in Barbeque, Butchering, Cooking, Deer, Deer hunting, Meat 101, Recipes
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Tagged barbecue, barbeque, BBQ, beer, bone, Butcher, Butchering, cooking, Deer, Ghost river, Go Carnivore, Hunting, mac n cheese, Neck, osso bucco, process, pulled, recipe, rub, sauce, Shank, Sirloin, skin, skinning, smoke, smoked meat, Venison
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