Carnivore Recipes

Spatchcock turkey, roasted
Spatchcock Turkey at 425°F: Done in About 90 Minutes
Backbone out, bird pressed flat, dry-brined a day ahead, roasted at 425°F. A 14 lb turkey is done in about 90–105 minutes, and the breast and thighs finish together because... Read more...
Oven bacon on a sheet pan
Oven Bacon at 400°F: No Flipping, No Splatter
Bacon flat on a foil-lined sheet, 400°F, 15–20 minutes, no flipping. Check at 12: thin bacon burns at 15 while thick-cut is fine at 20. Pour the grease in a... Read more...
Pan-seared salmon with crispy skin
Crispy Skin Pan-Seared Salmon: Temp, Time and the 10-Second Press
Skin-on fillets, dried hard, skin-side down for 4–5 minutes with a 10-second press so they don't curl. Flip for 1–2 minutes and pull at 140°F. It rises to 145°F as... Read more...
Pan-seared pork chops
Pan-Seared Pork Chops: Pull at 140°F for Juicy Chops
Bone-in chops, salt, butter, 4–5 minutes a side. Pull at 140°F and let the rest carry it to 145°F. Chops taken to 155 are the dry gray pork everyone remembers. Read more...
Smash burger patties, no bun
Smash Burgers With No Bun: The 4-Minute Carnivore Version
80/20 beef in loose golf balls, a hot dry pan, one hard smash, salt on top after. 2–3 minutes until the edges go lacy, flip, cheese, 1 minute. No bun... Read more...
Crispy baked chicken wings
Crispy Baked Chicken Wings at 400°F (No Baking Powder)
Whole wings, salt, garlic powder, 400°F for 45–50 minutes, flipped once. No baking powder, no flour. The skin crisps because the wings are dry, in one layer, and cooked to... Read more...
Crispy-skin chicken thighs from the oven
Crispy Skin Chicken Thighs in the Oven at 425°F
Bone-in, skin-on thighs, salt and pepper, 425°F for 35–40 minutes. Dry skin is the whole recipe. Pull at 175°F next to the bone: dark meat at 175 has better skin... Read more...
Smoked pork ribs, 3-2-1 method
3-2-1 Ribs at 225°F (and Why Baby Backs Are 2-2-1)
3 hours unwrapped, 2 wrapped, 1 to set the glaze. That clock is built for meaty spare ribs. Baby backs are smaller: run them 2-2-1 or they turn to mush... Read more...
Smoked pulled pork shoulder
Smoked Pulled Pork at 275°F: Bark, Wrap and Pull Temps
Bone-in pork shoulder, salt and pepper, 275°F until it shreds. Let the bark set before you wrap, usually 4–5 hours in, then wrap and finish. It's done at 200–205°F when... Read more...
Reverse-seared ribeye on the grill, sliced
Reverse Sear Ribeye on the Grill: Temps, Times and When to Pull
A 1½ to 2 inch ribeye cooked slow on the cool side of the grill, then seared hard over the fire. The whole trick is one number: take it off... Read more...