Tag Archives: Pig

Trip Report: Smoky Mountain Bear, Hog & Whitetail

Posted on January 4, 2015 by Go Carnivore

We spent six crusty days in the Smoky Mountains of Tennessee, having the first two days to hunt Whitetail and then another four days for the late season bear segment which also allows for the opportunistic taking of wild hogs. … Continue reading →

Posted in Backcountry, Bear, Cooking, Deer, Deer hunting, Fitness, Gear, Hunting | Tagged Aire, Alpine, backcountry, backpack, bear, camp, Carnivore, cherokee, choice, Deer, dehydrated, down, enlightened equipment, food, go, goat, heathers, hog, Hunt, Hunting, meal, mountain, paleo, Pig, quilt, Rhododendron, slickrock, smoky, stiffknee, stove, tennessee, titanium, ultralight, Whitetail, wild, wood | Leave a comment

Ultra-Late Season Mixed Bag Hunt: Bear, Hog & Whitetail

Posted on December 26, 2014 by Go Carnivore

It has been a great hunting season that has included two trips: A Backpack Elk Hunt in Colorado and a Backpack Whitetail Hunt along the John Muir Trail in Tennessee. For the last few days of the season, we’re headed … Continue reading →

Posted in Backcountry, Bear, Deer, Deer hunting, Elk, Fitness, Gear, News | Tagged appalachian, b, backpack, bag, bear, big, buck, cherokee, Colorado, Deer, den, east, elk, fork, gear, hog, Hunt, huntiong, l, late, Laurel, limit, list, mast, mountains, otc, Pig, population, report, Rhododendron, season, smoky, South, tennesssee, trip, Unit A, west, Whitetail, Winter | 7 Comments

Blood Sausage

Posted on March 23, 2014 by Go Carnivore

Blood sausage has been on our bucket list for some time, however, we were under the impression that it was very difficult to locate a commercial source of blood. The option of using deer blood has been tossed around the … Continue reading →

Posted in Butchering, Cast Iron, Charcuterie, Cooking, Deer, Hunting, Meat 101, News, Offal, Paleo, Recipes, Uncategorized | Tagged asian, Black pudding, blood, Blood Sausage, charcuterie, cooking, david bowers, Deer, Hunting, Ireland, Irish food, making, market, Memphis, Offal, Pig, Pork, recipe, st patrick's day, st patty's, traditional food, Wild Game | 3 Comments

From the Wild

Posted on September 19, 2013 by Go Carnivore

Jesse Griffiths contains multitudes. Author of Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish. Finalist for a James Beard Award. Founder of the Dai Due Supper Club. Amazing cook. Hunter. Cool beard. Locavore. And you know … Continue reading →

Posted in Butchering, Cooking, Hunting, Meat 101, News, Uncategorized | Tagged #chef, #game, Butcher, cooking, feral, food, from, hog, Hunting, jesse griffiths, local food, locavore, Pig, Pork, Texas, the, wild | Leave a comment

Dario Cecchini: “Carne e Spirito”

Posted on September 17, 2013 by Go Carnivore

Descended from a long-line of Italian butchers, Dario Cecchini runs a butchery, Antica Macelleria Cecchini, alongside three restaurants all in the small town of Panzano, Chianti. In this presentation from MAD3, Cecchini guts a pig and discusses the importance of … Continue reading →

Posted in Butchering, Health, Meat 101, News, Offal | Tagged Butcher, cooking, Dario Cecchini, eat, entrails, Go Carnivore, gut, hog, how to, italian, Italy, Mad, meat, nose to tail, Offal, Pig, Pork, recipe | 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

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

BBQ Review: Charles Vergo’s Rendezvous (Memphis, TN)

Posted on June 25, 2013 by Go Carnivore

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 | 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 | 18 Comments

Memphis BBQ Fest

Posted on May 17, 2013 by Go Carnivore

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 | 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 | 2 Comments

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