carnivorouschef

MY COOKBOOK (Becoming a Carnivorous Chef): https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= Q1 Reference COOKBOOK: https://www.amazon.com/CarnivorousChef-2023-Reference-Reid-Surrett/dp/B0C6VZ2WKZ/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef I had emergency surgery

MY COOKBOOK (Becoming a Carnivorous Chef): https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= Q1 Reference COOKBOOK: https://www.amazon.com/CarnivorousChef-2023-Reference-Reid-Surrett/dp/B0C6VZ2WKZ/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef In this video I will show you how to make a carnivore chicken parmesan. The recipe is rather simple but I feel like it's something you might have been searching for in your life if you've been on the diet for a while. You don't need too many ingredients to make this and it's definitely worth a try. :Marinifredo: 2 Tbsp Butter 1/2 tsp Red Pepper Flakes 1/4 tsp Black Pepper 1 tsp Italian Seasoning 1/2 tsp Granulated Garlic 1 Cup Heavy Cream 1/4 cup Grated Parmesan 1/2 tsp Salt 1) Add your butter to a pan and place over medium high heat. Once melted add the red pepper flakes, black pepper, italian seeasoning, and garlic. Let toast for 1 minute. After that minute, add the salt and heavy cream. Once the cream start bubbling, slowly add in your parmesan and whisk to combine. :CHICKEN: 6 Oz chicken Breast 2 oz Ground Pork Rinds 1/4 Cup Grated Parmesan 1 Egg 3 Tbsp Heavy Cream 3 Tbsp Butter 1) Add your pork rinds and parmesan to a plate and combine by hand. Add your egg and cream to another plate. Whisk together. Set both of these aside. 2) Butterfly your chicken breast. Cover with plastic wrap and use a meat mallet to pound to 1/4 inch thick. 3) Place the chicken into the egg was first and coat on both sides. Allow the excess to drip off. Place this into your cheese and pork rind mixture and press in. 4) Place a pan over medium high heat and add your butter. Once the butter is melted and foaming slightly, add your chicken. Let cook on one side for 2-3 minutes or until golden brow. Flip and cook for an additional 2-3 minutes. Remove from the pan and place onto a foil lined baking sheet. :ASSEMBLY: 1 Cooked Chicken Breast 1 Recipe of Marinifredo 2 oz Shredded Low Moisture Mozzarella 1 Tbsp Grated Parmesan 1) Add your sauce to your chicken and spread evenly. Now, top with the mozzaerlla and parmesan. Place this into an oven on lo broil for 2-4 minutes or until the cheese is golden brown. Serve.

Q1 Reference COOKBOOK: https://www.amazon.com/CarnivorousChef-2023-Reference-Reid-Surrett/dp/B0C6VZ2WKZ/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= MY COOKBOOK (Becoming a Carnivorous Chef): https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef This is my favorite tex mex dish. Carnivore fajitas are tasty and super easy to make! RECIPE :MEAT: 10 oz Steak 10 oz Chicken Breast 2 Tbsp Beef Tallow :SEASONING: 2 tsp Salt 1/2 tsp Granulated Onion 1/2 tsp Granulated Garlic 1/4 tsp Black Pepper 1/4 tsp Cayenne Pepper 2 tsp Smoked Paprika 1 tsp Ground Cumin :TORTILLAS: 3 oz Pork Rinds 2 1/2 oz Shredded Parmesan 3 Eggs 1/2 tsp Baking Powder 1) Slice your meat into strips that are even. 2) Add all of you seasonings to a bowl and mix until homogenous 3) Add all of your tortilla ingredients to a blender or food processor. Blend until homogenous. Line a baking sheet with parchment paper or a silpat. Use wet hands to grab about a 1/4 cup sized ball of dough and press out until flattened. Place into an oven set to 350°F for about 11 minutes or until golden brown. 4) Place a pan over medium high heat along with your tallow and melt. Once the tallow is melted, add your chicken to the pan in one layer. Cook in batches if needed to avoid crowding the pan. After cooking for about 3 minutes, add 2 tsp of your seasoning and let cook for another minute before tossing and cooking for another minute. Once the chicken is out, set aside. 5) Immediately add all of your steak to the pan and allow to sear on one side for 4 minutes. After the 4 minutes, season with about 2 tsp of your seasoning and then toss. Add all of your chicken with the accumulated juices back to the pan. Remove the pan from the heat and scrape the fond from the bottom.

Q1 Reference COOKBOOK: https://www.amazon.com/CarnivorousChef-2023-Reference-Reid-Surrett/dp/B0C6VZ2WKZ/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= MY COOKBOOK (Becoming a Carnivorous Chef): https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef You really do need to try these balls. They're carnivore hushpuppies, so you know they're delicious! RECIPE 8 oz Chicken Breast 3 Eggs 3 Oz Pork Rinds 1/2 tsp Baking Powder 1 tsp Salt or Cajun Seasoning 1 tsp Granulated Onion OR 2 tsp Dehydrated Onion Flakes 1 Lb Lard 1) Add all of your ingredients excluding the lard to a food processor. Blend until homogenous. 2) Place a 6 qt pot over medium heat along with your lard and heat until the lard is at 325°F. 3) Using a cookie scoop, scoop in balls of your batter into the oil and fry for about 6 minutes total, flipping occasionally. Do this in batches to keep from reducing the heat too much.

Q1 Reference COOKBOOK (Paperback): https://www.amazon.com/dp/B0C6VZ2WKZ Q1 Reference COOKBOOK (Kindle E-Book): https://www.amazon.com/CarnivorousChef-2023-Reference-Reid-Surrett-ebook/dp/B0C4Z8LKZ3/?_encoding=UTF8&pd_rd_w=MAgLK&content-id=amzn1.sym.ed85217c-14c9-4aa0-b248-e47393e2ce12&pf_rd_p=ed85217c-14c9-4aa0-b248-e47393e2ce12&pf_rd_r=145-0699538-2691768&pd_rd_wg=hVmOw&pd_rd_r=c3459f73-4d9a-4cb8-87f9-36567bde7c59&ref_=aufs_ap_sc_dsk MY COOKBOOK (Becoming a Carnivorous Chef): https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef Did you ever think that pizza rolls could make you feel good? Well, now they can with this perfect carnivore recipe If you try this out, please DM me a picture on Instagram, I'd love to repost it! RECIPE 8 oz Cooked Chicken 1 oz Ground Pork Rinds 1 Egg 4 oz Low Moisture mozzarella Pepperoni More Mozzarella 1) In a blender or food processor, place the chicken, pork rinds, egg, and 4 oz of mozzarella. Blend on low until a dough ball has formed. 2) Line a baking sheet with a silicone baking mat. Place a sheet of parchment paper on top and smooth thin with a rolling pin. Cut this into a flat rectangle. Now, cut about 2" by 4" rectangles. 3) Add about 1/4 oz of mozzarella cheese in small pieces and 1-2 pepperoni slices in the same small pieces. Roll this up and press in the sides to seal. 4) Place the pan into an oven that's set to 350°F for 12-14 minutes or until golden brown.

Q1 Reference COOKBOOK (KINDLE E-BOOK): https://www.amazon.com/dp/B0C4Z8LKZ3 MY COOKBOOK (Becoming a Carnivorous Chef): https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef In this video I show you how to make Salmon Cakes. Are these better than crab cakes? I think so but I'll let you be the judge. If you try this out, please DM me a picture on Instagram, I'd love to repost it! RECIPE 8 Oz Salmon 1 Lemon 5 Bay Leaves 1 Small Stalk Dill or 1 tsp Dried Dill 1 tsp Peppercorns 2 Cloves Garlic, Crushed 1/4 Cup Salt 1 Egg 1 oz Ground Pork Rinds 1/4 tsp Black Pepper 2 Tbsp Not Mayo (https://www.youtube.com/watch?v=woL2detxr8M&t=1s) 2 Tbsp Butter, unsalted 1) In a pot, add 6 cups of water and set to medium high heat. Cut your lemon in half and squeeze this into the water. Alongside that, add the bay leaves, dill, peppercorns, garlic, and salt. Bring this to a simmer. 2) Once at a simmer, add your salmon filet and let poach for about 5 minutes. After that 5 minutes, turn off the heat and let sit for an additional 5 minutes. Remove from the water. 3) Break up the salmon into a mixing bowl and add the egg, pork rinds, black pepper, and not mayo. Use a spatula to break this up until there are no longer large chunks of salmon. 4) Place a pan over medium heat along with your butter and let it melt. Once it's melted, wet your hands and scoop out about 1/4 cup of your salmon cake mixture. Press this into a rough patty and place into the pan. Repeat until all of the mixture is done. Let cook on one side for about 3 minutes or until golden brown. Flip and let cook for an additional 3 minutes or until the salon cakes are lightly firm. Serve.

PRE-ORDER MY YOUTUBE REFERENCE COOKBOOK (Kindle E-Book, Print Available on Day OF RELEASE) OUT ON 6/6/23: https://www.amazon.com/dp/B0C4Z8LKZ3 MY COOKBOOK: https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef In this video I show you how to make some perfect breakfast muffins. These are a super easy carnivore recipe. If you try this out, please DM me a picture on Instagram, I'd love to repost it! RECIPE 3 oz Pork Rinds 7 Eggs 8 Oz Breakfast Sausage 1/2 tsp Black Pepper 1/4 tsp Dried Thyme 1/4 Cup Heavy Cream 1) Blend your pork rinds and 4 eggs together. Grease a muffin tin with some fat of your choice. Place about 2 Tbsp dollops of your batter into each muffin hold. Spread by hand until the batter is even and up the walls. 2) Fry or scramble your remaining eggs and set aside. 3) Add the breakfast sausage to a pan set over medium heat and break up with a spatula or potato masher. Once cooked for about 4 minutes, drag all of the pork to one side of the pan to allow grease to drain. Remove all of the grease except for about 1 Tbsp. Add the black pepper, thyme, and heavy cream. Reduce until the cream has thickened or about 3 minutes. 4) Add 2 Tbsp of the sausage gravy to each muffin hole and top with about 1/2 a cooked egg each. Use 2 tsp of the leftover batter to make the top. Place on top of the egg and spread to the edge to make a seam. 5) Place this muffin pan into an oven set to 350°F for 10 minutes or until golden brown.

Visit my sponsor Future: https://tryfuture.co/CarnivorousChef to try your first month for $49 and make 2023 the year you crush your fitness goals PRE-ORDER MY YOUTUBE REFERENCE COOKBOOK (Kindle E-Book, Print Available on Day OF RELEASE) OUT ON 6/6/23: https://www.amazon.com/dp/B0C4Z8LKZ3 MY COOKBOOK: https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef The instant pot rib recipe does magical things. Perfect for the carnivore diet! If you try this out, please DM me a picture on Instagram, I'd love to repost it! RECIPE 1 Rack St Louis Style Ribs 4 tsp Sriracha 2 tsp Salt 1 tsp Black Pepper 2 tsp Smoked Paprika 1 Cup Vinegar 10 Drops Liquid Smoked 1) Rub your ribs down with your sriracha. Add all of your seasoning to a bowl and mix. Season one side of the ribs with half the seasoning and then the other side with the other half. 2) Place the metal rack into your instant pot along with your vinegar, liquid smoke, and 1 cup of water. Curl your ribs up and place onto the rack. 3) Close the lid and set to pressure cook for 22 minutes. After the timer has finished, release the pressure valve for 5 minutes. 4) Place the ribs onto a foil lined baking sheet. Place into an oven at high broil for 5-7 minutes or until they are seared to your liking. 0:00 Intro 0:13 Thank you FUTURE For Sponsoring This Video 1:22 Recipe 3:56 Outro/Thank You Patrons and YT Members

PRE-ORDER MY YOUTUBE REFERENCE COOKBOOK (Kindle E-Book, Print Available on Day OF RELEASE) OUT ON 6/6/23: https://www.amazon.com/dp/B0C4Z8LKZ3 MY COOKBOOK: https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef I was on my way to make carnivore perogies but accidentally ended up with this! It's a super easy carnivore recipe as well! If you try this out, please DM me a picture on Instagram, I'd love to repost it! RECIPE 8 Slices Provolone Cheese 8 Oz Steak (I used ribeye) 5 Slices Bacon 1) Season your steak and cook to medium rare. Let it rest for about 5 minute before slicing into 1/2" cubes 2) Dice your bacon into a similar 1/2" size and cook over medium high heat for 8-9 minutes or until slightly crispy. Remove from pan and drain. 3) Place a non-stick pan over medium heat. Lay down 2 slices of provolone cheese and let bubble for about 1 minute. After that minute add about a Tbsp each of your steak and bacon to one of the slices. Lift the other slice out of the pan and place it on top to adhere to the other slice of cheese. Remove from the pan and repeat.

COOKBOOK: https://www.amazon.com/Becoming-Carni... PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef In this video I discuss the 2 pillars that Dr. Andrew Huberman lays out for time restricted feeding. This video is in an effort for my being less fat 2023 campaign.

In this video I discuss tracking my calories based on a clip I found ht Thomas DeLauer Follow along while I'm working on being less fat in 2023. Just track your calories if you're having issues. It will make you conscious of everything at the very least. COOKBOOK: https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef

COOKBOOK: https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef RECIPE Pork Mignon 9 Oz Pork Tenderloin 3 Strips Bacon Salt and Pepper 1) Cut your pork tenderloin into 3 oz medallions 2) Wrap each medallion with a strip of bacon and skewer with a toothpick. 3) Place a pan over medium high heat. Season your medallion with salt and pepper. Place into your pan and sear on all sides. Reduce the heat to medium and cook until you have an internal temperature of 145°F. Pork Cutles 6 Oz Pork Tenderloin 1 Egg 1 Oz Pork Rinds, Ground 3 Tbsp Tallow or Lard Salt 1) Butterfly your pork tenderloin. Cover with plastic. Use a rolling pin, meat mallet, or heavy bottom pan and bash it until it's about 1/4 inch thick. 2) Crack the egg into a bowl and whisk. Place the pork rinds onto a plate. Season the pork with salt on both sides. Dip the pork into the egg first and then press into the pork rinds. 3) Place the tallow or lard in a pan over medium heat and let it melt. Once melted, add the breaded pork cutlet and cook for 2-4 minutes per side, flipping occasionally. Cuban-ish Pork 1 lb Pork Tenderloin 1 Orange (optional) 1 tsp granulated onion 1 tsp granulated garlic 1 tsp salt 1/2 tsp black pepper 1/4 tsp cumin seeds 1 cup water 1) Place a pan over medium high heat and preheat an oven to 275°F. Season your tenderloin with everything except for the cumin seeds and orange. Sear this in your pan for about 1 minute per side. Turn the heat off and squeeze your orange into the pan. Add the water and scatter the cumin seeds. Wrap this with foil and place into the oven for 1 hour. 2) Once out of the oven, remove the meat from the pan and chop with a knife. Place the braising liquid onto your stove at medium high heat and reduce until slightly thickened. Add the meat back to the pan and mix back in

COOKBOOK: https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid&sr PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef If you try this out, please DM me a picture on Instagram, I'd love to repost it! RECIPE 5 Oz Ground Beef, Raw 4 Oz Grounf Beef, Cooked 3 Eggs 1 oz Cream Cheese 1 oz Pork Rinds 4 Slices Bacon 4 Slices Trash Cheese 1/2 tsp Onion Powder 1) To a blender or food processor, add the cooked ground beef, eggs, cream cheese and pork rinds. Blend on low for about 2 minutes or until homogenous. Set aside. 2) Either use a ring mold or make a loaf shaped mold out of aluminum foil. Grease with animal fat. Place this onto a parchment lined baking sheet. Pour the batter into the mold. Place this into an oven that's set to 350°F for about 25 minutes or until the bun is firm. 3) Shape the 4 oz of ground beef into the rough shape and size of the carnivore bread. Place this into a pan that's set to mediuim high heat and cook on both sides for 2-3 minutes, seasoning each side with salt. Top with 2 slices of trash cheese 4) Slice your bacon thin. Place this into the still hot pan along with the onion powder. Cook for about 5 minutes or until slightly crispy. 5) To assemble, split the bun in half and lay down that last 2 slices of trash cheese on the bottom bun. Top this with the cheeseburger. Follow that with the bacon. Then top.

COOKBOOK: https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= When you're making anything with the word caesar, it's going to be fishy But in a good way. just like in this chicken meatloaf If you try this out, please DM me a picture on Instagram, I'd love to repost it! RECIPE 8 Oz Cream Cheese 8 Oz Sour Cream 1/2 Cup Parmesan, Grated 1/4 tsp Black Pepper 1 Tbsp RED BOAT FISH SAUCE 2lb Ground Chicken 1 Oz Pork Rinds 2 Eggs 1) Add the cream cheese, sour cream, parmesan, black pepper, and RED BOAT FISH SAUCE to a blender or food processer and blend on low until homogenous. 2) Place the ground chicken, pork rinds, eggs, and half of your caesar dressing into a bowl and mix by hand. Pour this mixture into a non-stick loaf pan and onto a baking sheet. Place this into an oven that's set to 350°F for about an hour or until an internal temperature of 160°F has been achieved. PATREON http://www.patreon.com/Carnivorouschef MY LINKS https://linktr.ee/carnivorouschef

Tired of pork rinds? Try pork tenderloin instead. Making chips out of meat has never been easier. If you try this out, please DM me a picture on Instagram, I'd love to repost it! RECIPE 2lb Pork Tenderloin 1) Place your tenderloin into the fridge for about 1 hour to help it get a little solid. 2) After that hour, remove and slice as thinly as possible. Preheat your oven to 250°F/ Place parchment paper or a silicone baking mat onto a baking sheet. Line this pan with your tenderloin in one even layer. 3) place into the oven for 1 hour and 10 minutes or until they are crispy. COOKBOOK https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= PATREON http://www.patreon.com/Carnivorouschef LINKTREE https://linktr.ee/carnivorouschef

Buy My Book: https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= KetogenicWoman YT: @KetogenicWoman If you try this out, please DM me a picture on Instagram, I'd love to repost it! RECIPE 3 Eggs 3 Tbsp Ground Pork Rinds 2 oz Cream Cheese 1 Tbsp Grated Parmesan 1) Place all of your ingredients into a blender or food processor and process on low until homogenous. 2) Place an oven at 350°F. Place a silicone baking mat or parchment paper onto a baking sheet. Pour your batter onto this and spread evenly into a rectangle. Place into your oven for 10-12 minutes or until the top of the sheet has set. PATREON http://www.patreon.com/Carnivorouschef THE REST OF MY LINKS: https://linktr.ee/carnivorouschef carnivore sandwich pinwheels 2 ways

BUY MY COOKBOOK https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett-ebook/dp/B0BY1BJWBR?ref=d6k_applink_bb_dls&dplnkId=c7aacef2-f14c-4bf4-8ac0-1a406ae879ea PATREON http://www.patreon.com/Carnivorouschef THE REST OF MY LINKS https://linktr.ee/carnivorouschef

COOKBOOK PAPERBACK VERSION: https://www.amazon.com/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= If you try this out, please DM me a picture on Instagram, I'd love to repost it! RECIPE 2.5lb Chuck Roast 2 tsp Salt 8 Strips Bacon 1) Place a pan over medium high heat for a few minutes before giving your chuck roast a hard sear on both sides (about 3 minutes per side). Place this into a crockpot that's set to high. Add your salt and let cook for 6-8 hours or until the meat is fall apart tender. 2) Once the meat is cook, remove the meat from the crock pot and let cool for 30 minutes at room temperature. Reserve any liquid (it's good tallow and au jus). 3) Once cooled, cut or shred your roast into chunks about the size of your middle finger. 4) Place a strip of bacon on your work surface. Lay down your bundle of meat and roll it up. 5) Place a pan over medium heat and lay down your bacon wrapped roast and sear seam side down for about 2 minutes. After that time, flip and place into an oven that's set to 400°F for 15-18 minutes or until your bacon is as crisp as you like. CARNIVORE COMPANION (Code "CCYOUTUBE10) https://www.carnivorecompanion.com MERCH http://www.carnivorouschef.com INSTAGRAM https://www.instagram.com/Carnivorouschef PATREON http://www.patreon.com/Carnivorouschef REDMOND REAL SALT https://shop.redmond.life?afmc=trashcheese GRILLAHOLICS https://www.grillaholics.com/?ref=TRASHCHEESE CARNIVORE SNAX (Code "TRASHCHEESE") https://www.carnivoresnax.com

#carnivorediet​​​​​​​​​​​​ #keto​​​​​​​​​​​​ #recipes​​​​​​​​​​​​ #meatheals​​​​​​​​​​​​ #nosetotail​​​​​​​​​​​​ #ketovore​​​​​​​​​​​​ #breakfastpizza In this video I show you how to make the best carnivore breakfast pizza. There are multiple techniques in this video, so I hope you learn something! If you try this out, please DM me a picture on Instagram, I'd love to repost it! RECIPE 8 Oz Cooked Country Breakfast Sausage 6 Oz Shredded Mozzarella\ 4 Eggs 1 Oz Pork Rinds 4 Strips Bacon 3 Oz Cream Cheese 1/4 Cup Half and Half 1/4 tsp Black Pepper 1/4 tsp Granulated Garlic 1/2 tsp Salt Pinch Dried Thyme 1) Place your cooked breakfast sausage, 4 oz of shredded mozzarella, 1 egg, and the pork rinds into a blender or food processor and blend on low for about 2 minutes. 2) Dice your bacon and cook in a saute pan over medium high heat until a little bit crispy or about 5 minutes. Reserve the bacon grease. 3) Pour the bacon grease into a large pan along with your pizza dough. Spread this evenly by hand until it hits the edge of the pan. Place this pan over medium heat and cook for about 6 minutes to let the crust start to form on the bottom. After that time, place the pan into the oven set at 350°F for 10-12 minutes or until the top of the crust has set. 4) Place a heat safe bowl over a pot of simmering water along with your cream cheese, half and half, pepper, garlic, salt, and thyme. Whisk this until the cream cheese and the half and half have combined completely. Set aside. 5) Place a saute pan with about 1 inch of water over medium high heat and bring to a simmer. Add your vinegar. In a small bowl, crack the remainder of your eggs. Using a spoon or slotted spoon, carefully swirl your simmering water and pour your eggs in. Allow to cook for about 2 minutes before flipping and cooking for an additional 2 minutes. Remove from the water and allow to drain on a paper towel. 6) By this point your crust should be ready. Top your crust with your sauce, then the remainder of your cheese, and finally your bacon. Place this into an oven set to 400°F for 12-15 minutes or until the cheese is golden brown. Top the pizza with your poached eggs and slice. DIGITAL COOKBOOK https://www.amazon.com/dp/B0BY1BJWBR PATREON http://www.patreon.com/Carnivorouschef THE REST OF MY LINKS https://linktr.ee/carnivorouschef

DIGITAL KINDLE Book: https://www.amazon.com/dp/B0BY1BJWBR?ref=d6k_applink_bb_dls&dplnkId=aef03ad1-b8d5-4303-be7b-9945d538e1a8 #carnivorediet​​​​​​​​​​​​ #keto​​​​​​​​​​​​ #recipes​​​​​​​​​​​​ #meatheals​​​​​​​​​​​​ #nosetotail​​​​​​​​​​​​ #ketovore​​​​​​​​​​​​ BUT IT IS TRUE. It's as close to a big mac I could get while keeping it 95% carnivore! If you try this out, please DM me a picture on Instagram, I'd love to repost it! RECIPE 1 Oz Pork Rinds 1 Oz Cream Cheese 4 Oz Cooked Ground Beef 3 Eggs 1/2 tsp Baking Powder 8 Oz Ground Beef 2 Slices Trash Cheese 1/4 Cup Whipped Cream Cheese 1/4 Cup Sour Cream 2 Tbsp Pickle Juice 1 tsp Worcestershire Sauce 1/4 tsp Dehydrated Onion 1 tsp Paprika 1/4 tsp Salt CARNIVORE COMPANION (Code "CCYOUTUBE10) https://www.carnivorecompanion.com MERCH http://www.carnivorouschef.com INSTAGRAM https://www.instagram.com/Carnivorouschef PATREON http://www.patreon.com/Carnivorouschef REDMOND REAL SALT https://shop.redmond.life?afmc=trashcheese GRILLAHOLICS https://www.grillaholics.com/?ref=TRASHCHEESE CARNIVORE SNAX (Code "TRASHCHEESE") https://www.carnivoresnax.com

#carnivorediet​​​​​​​​​​​​ #keto​​​​​​​​​​​​ #recipes​​​​​​​​​​​​ #meatheals​​​​​​​​​​​​ #nosetotail​​​​​​​​​​​​ #ketovore​​​​​​​​​​​​ BURGER PRESS: https://www.amazon.com/Stainless-Smasher-Non-Stick-Hamburger-Without/dp/B09SFT7CBC/ref=sr_1_5?crid=29NUW943X2M65&keywords=burger+press&qid=1680787282&sprefix=%2Caps%2C102&sr=8-5 If you've seen the recent smash burger taco going around, you'll know that I had to get in on that action with a carnivore recipe. If you try this out, please DM me a picture on Instagram, I'd love to repost it! RECIPE 3 Oz Pork Rinds (Tortillas) 3 Eggs 2 1/2 Oz Sharp Cheddar, Shredded 12 Oz Ground Beef, Separated into 6 - 2 oz meatballs 6 Slices Trash Cheese Salt 1) Add your pork rinds, eggs, and cheddar to a blender or food processor and blend on low until homogenous. Preheat and oven to 375°F 2) Line a tray with parchment paper and scoop out 6 equal portions of your tortilla dough. Press with another sheet of parchment paper until 1/4" thick. Place these into your oven for 10-12 minutes or until golden brown. 3) Place a pan over medium high heat and allow to heat up for a moment. Lay down one of your meatballs and season with a pinch of salt. Place a tortilla on top of this. Using a plate or a burger press, press down with even force to get the patty as flat as possible (PLEASE BE CAREFUL HERE. YOU ARE PRESSING MEAT, NOT ESCAPING FROM A SINKING VEHICLE). Once pressed, let cook for 2 minutes before flipping. Top with a slice of trash cheese and cook for an additional minute before serving. CARNIVORE COMPANION (Code "CCYOUTUBE10) https://www.carnivorecompanion.com INSTAGRAM https://www.instagram.com/Carnivorouschef PATREON http://www.patreon.com/Carnivorouschef REDMOND REAL SALT https://shop.redmond.life?afmc=trashcheese CARNIVORE SNAX (Code "TRASHCHEESE") https://www.carnivoresnax.com

#carnivorediet​​​​​​​​​​​​ #keto​​​​​​​​​​​​ #recipes​​​​​​​​​​​​ #meatheals​​​​​​​​​​​​ #nosetotail​​​​​​​​​​​​ #ketovore​​​​​​​​​​​​ #pancakes FILL IN FILL IN FILL IN If you try this out, please DM me a picture on Instagram, I'd love to repost it! RECIPE CARNIVORE COMPANION (Code "CCYOUTUBE10) https://www.carnivorecompanion.com MERCH http://www.carnivorouschef.com INSTAGRAM https://www.instagram.com/Carnivorouschef PATREON http://www.patreon.com/Carnivorouschef REDMOND REAL SALT https://shop.redmond.life?afmc=trashcheese GRILLAHOLICS https://www.grillaholics.com/?ref=TRASHCHEESE CARNIVORE SNAX (Code "TRASHCHEESE") https://www.carnivoresnax.com

Kindle Pre-Order: https://www.amazon.com/dp/B0BY1BJWBR In this recipe I make some shrimp tacos! Are they better than the real thing? Let's find out! If you try this out, please DM me a picture on Instagram, I'd love to repost it! RECIPE 3 Oz Pork Rinds (Tortillas) 3 Oz Pork Rinds, Ground (Shrimp) 3 Eggs 2 1/2 Oz Mozzarella, Shredded 12 Large Shrimp 1/3 Cup Heavy Cream 1 tsp Cajun Seasoning 1/4 Cup Whipped Cream Cheese 1/4 Cup Sour Cream 1/4 tsp White Vinegar 1) Add your pork rinds, eggs, and mozzarella to a blender or food processor and blend on low until homogenous. Preheat and oven to 375°F 2) Line a tray with parchment paper and scoop out 6 equal portions of your tortilla dough. Press with another sheet of parchment paper until 1/4" thick. Place these into your oven for 10-12 minutes or until golden brown. 3) Season your shrimp with 1/2 tsp of your cajun seasoning. Pour your cream into a bowl and your remaining pork rinds onto a plate. Dip your shrimp into the cream, then into the pork rinds. Repeat until all of your shrimp are breaded. 4) Place a pan over medium heat along with your tallow or lard. Gently lay your shrimp into the pan and cook for 2 minutes per side. 5) Add your cream cheese, sour cream, vinegar, and the rest of your cajun seasoning to a bowl and combine. 6) To assemble, smear some of your cajun sauce onto a tortilla and top with 3 shrimp. CARNIVORE COMPANION (Code "CCYOUTUBE10) https://www.carnivorecompanion.com MERCH http://www.carnivorouschef.com INSTAGRAM https://www.instagram.com/Carnivorouschef PATREON http://www.patreon.com/Carnivorouschef REDMOND REAL SALT https://shop.redmond.life?afmc=trashcheese GRILLAHOLICS https://www.grillaholics.com/?ref=TRASHCHEESE CARNIVORE SNAX (Code "TRASHCHEESE") https://www.carnivoresnax.com