We had our first meatup over a week ago now and I've been too busy recently to share it. We'd planned to have a meat only dinner of sorts since we started the diet and we finally did. We ended up having nothing short of way too much food as there were a few cancellations last minute but it was worth it in the end.
The unsung star of the show, salt, this variety being black salt from Hawaii. One of my favorite things as a carnivore is to have different salts around, they really do taste different.
Much of the steak and meat in general came from the central market. The thing with the meat there is it's both really cheap and likely grassfed and the only reported drawback I know of grass fed meat is it's just not as fatty as we're used to often leading to tougher cuts of steak unless you know how to treat them. I've been doing my best to learn how to properly treat a steak and this party was a big experiment.
Here's a secret ingredient of mine in all sorts of things, mostly marinades. I love ground nutmeg in brines and marinades as it adds a bit of a special flavor without any reactions from it.
So many steaks were prepared, most of them huge: t-bones, rib eyes and chuck eyes. We also had flank steak and filet mignon.
A pile of steak ready to be salted.
Here's a shot of bone in chuck eye before it was prepped.
I'd used balsamic vinegar, a little worchesteshire sauce, salt pepper and garlic powder to marinade most of the meat including these flank steaks, the beef jerky and some tbones.
So much was served that night it was hard to keep straight. One friend ate so much (and smoked a little to much cannabis) that he fell asleep and napped for much of the party while everyone else talked. The favorites were the beef jerky, the brined pork loin and the carnivore balls, which are ground beef wrapped in bacon.
Looking forward to the next meatup, we learned a lot from this one, like portion sizing!
Check out the links below for more like this one!
Carnivore Adventures: Listening to my Body
The Carnivore Experiment: Still Carnivore
Carnivore Adventures: Officially Two Whole Weeks Zero Carb
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