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The average beef consumer would complain about all the fat on this ElkinsCattleCo Picanha. But am I not average. The fat cap tasted incredible and satiated me after eating about a pound. Smoked for about 30 minutes per pound with indirect heat or approximately 250 degrees. The seasoning is... show more

Cary Kelly

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38,763 views • 7 months ago •via X (Twitter)

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Americans are being robbed blind This ground beef at Kroger is on sale for $1.80 per pound. The price is $3.60. That means there should be 2 pounds Americans walks from scale to scale and shows the amount of meat is under 1 pound… but it’s marked and sold as 2 pounds This is fraud The average price per pound of ground beef at Kroger is about $6-$8+ per pound. That’s means the price marked is the discounted price, it’s not being discounted further We have to keep calling this out

Americans are being robbed blind This ground beef at Kroger is on sale for $1.80 per pound. The price is $3.60. That means there should be 2 pounds Americans walks from scale to scale and shows the amount of meat is under 1 pound… but it’s marked and sold as 2 pounds This is fraud The average price per pound of ground beef at Kroger is about $6-$8+ per pound. That’s means the price marked is the discounted price, it’s not being discounted further We have to keep calling this out

Wall Street Apes

592,857 views • 13 days ago

Did some zone 2 smoking for about 3 hours on my Weber with this piece of pork belly. Just seasoned with Chicago steak seasoning. Do you want the end pieces of the center cuts? The ends were full of flavor. The centers were super juicy and tender. I liked both a lot.

Did some zone 2 smoking for about 3 hours on my Weber with this piece of pork belly. Just seasoned with Chicago steak seasoning. Do you want the end pieces of the center cuts? The ends were full of flavor. The centers were super juicy and tender. I liked both a lot.

Cary Kelly

18,562 views • 8 months ago

Nick Fuentes reacts to the outrage over his 30-pound weight loss, and calls on everyone to stop eating "Everyone is OBESE! That's not me, I'm not the problem—I'm not too skinny, women are way too FAT! It's time for everyone to stop eating. People are way too fat."

Nick Fuentes reacts to the outrage over his 30-pound weight loss, and calls on everyone to stop eating "Everyone is OBESE! That's not me, I'm not the problem—I'm not too skinny, women are way too FAT! It's time for everyone to stop eating. People are way too fat."

𝐆𝐫𝐢𝐦𝐚𝐥𝐝𝐮𝐬

55,428 views • 3 months ago

One of my go to recipes for this time of year. This one is perfect for the family. Take half an onion, a couple carrots, a couple stalks of celery and cut them up nice and fine. Mince a few cloves of garlic and set aside. Take about a pound of Smoked Kielbasa, cut into slices and brown in you pot. Once the fat is rendered nicely and sausage is brown, throw in your mirepoix and cook for 5-7 minutes. Add in your garlic and cook another couple minutes. Add a splash of white wine vinegar, about 32oz of chicken stock, a can of crushed tomatoes, a can of beans, salt, pepper, dried Italian seasoning and some fresh sage. Cover and simmer for about 30 minutes. Add in a good cup or two of kale, some mushrooms of choice and a little chili powder. Cook another 5-10 minutes. Serve with shredded Pecorino Romano over the top.

One of my go to recipes for this time of year. This one is perfect for the family. Take half an onion, a couple carrots, a couple stalks of celery and cut them up nice and fine. Mince a few cloves of garlic and set aside. Take about a pound of Smoked Kielbasa, cut into slices and brown in you pot. Once the fat is rendered nicely and sausage is brown, throw in your mirepoix and cook for 5-7 minutes. Add in your garlic and cook another couple minutes. Add a splash of white wine vinegar, about 32oz of chicken stock, a can of crushed tomatoes, a can of beans, salt, pepper, dried Italian seasoning and some fresh sage. Cover and simmer for about 30 minutes. Add in a good cup or two of kale, some mushrooms of choice and a little chili powder. Cook another 5-10 minutes. Serve with shredded Pecorino Romano over the top.

DadChef

81,551 views • 7 months ago

Chateaubriand with rosemary/thyme browned butter: This is a filet mignon or tenderloin roast but I sometimes do this with other roasts like prime rib and picanha. Melt 4 oz butter, add a tbs of fresh thyme, rosemary and shallots or garlic. I forgot the shallots but it still turned out amazing. Gently sear the roast on medium heat so as to not burn the butter. Transfer to a 325 degree oven and cook 15 minutes per pound, flipping the roast halfway through. This was pulled at 121° internal. Let rest about 15 minutes. Reserve the drippings for a dipping sauce. This sounds really fancy but I promise, it's super easy and whoever eats it will think it was made by a five star chef.

Chateaubriand with rosemary/thyme browned butter: This is a filet mignon or tenderloin roast but I sometimes do this with other roasts like prime rib and picanha. Melt 4 oz butter, add a tbs of fresh thyme, rosemary and shallots or garlic. I forgot the shallots but it still turned out amazing. Gently sear the roast on medium heat so as to not burn the butter. Transfer to a 325 degree oven and cook 15 minutes per pound, flipping the roast halfway through. This was pulled at 121° internal. Let rest about 15 minutes. Reserve the drippings for a dipping sauce. This sounds really fancy but I promise, it's super easy and whoever eats it will think it was made by a five star chef.

Cary Kelly

140,966 views • 8 months ago

𝑺𝒎𝒐𝒌𝒆𝒅 𝑩𝒆𝒆𝒇 𝑺𝒉𝒐𝒓𝒕 𝑹𝒊𝒃𝒔 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 2.2Kg Beef short ribs 4Tbsp Crushed Black Pepper corns 1 Tbsp Salt 1 Tbsp BBQ seasoning 1 tsp Garlic powder 3 Tbsp Mayonnaise 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬 Remove the membrane from the back of the ribs and the excess fat. Keep the fat aside (tallow). In a bowl, mix together salt, pepper, garlic powder, and BBQ seasoning. Rub mayonnaise all over the ribs. Then generously rub the spice mix all over the ribs, covering all sides. Let the ribs sit at room temperature for about 30 minutes to allow the rub to penetrate. Light your fire on one side of the braai stand. Once the coals are hot, add wood chips directly onto the coals (I used bourbon barrel wood). Place the ribs bone-side down on the cooler side of the grill (indirect heat). Close the lid, ensuring the vent holes are on the meat side. Smoke for about 4 hours, spraying them every hour or so with an apple cider-water mix (1 tsp and 250 ml water) to help keep the meat moist, enhance smoke flavour absorption, and create a better bark or crust. After about 4 hours, pour tallow over the ribs and wrap them in foil to retain moisture and speed up cooking. Place them back into the braai stand and cook for 2 more hours until fork-tender. Once cooked, remove the ribs from the smoker and let them rest for at least 30 minutes before slicing. Tips: Avoid placing the ribs over direct heat. Spritz the meat every hour to keep it moist. Use any type of smoking wood that you prefer.

𝑺𝒎𝒐𝒌𝒆𝒅 𝑩𝒆𝒆𝒇 𝑺𝒉𝒐𝒓𝒕 𝑹𝒊𝒃𝒔 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 2.2Kg Beef short ribs 4Tbsp Crushed Black Pepper corns 1 Tbsp Salt 1 Tbsp BBQ seasoning 1 tsp Garlic powder 3 Tbsp Mayonnaise 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬 Remove the membrane from the back of the ribs and the excess fat. Keep the fat aside (tallow). In a bowl, mix together salt, pepper, garlic powder, and BBQ seasoning. Rub mayonnaise all over the ribs. Then generously rub the spice mix all over the ribs, covering all sides. Let the ribs sit at room temperature for about 30 minutes to allow the rub to penetrate. Light your fire on one side of the braai stand. Once the coals are hot, add wood chips directly onto the coals (I used bourbon barrel wood). Place the ribs bone-side down on the cooler side of the grill (indirect heat). Close the lid, ensuring the vent holes are on the meat side. Smoke for about 4 hours, spraying them every hour or so with an apple cider-water mix (1 tsp and 250 ml water) to help keep the meat moist, enhance smoke flavour absorption, and create a better bark or crust. After about 4 hours, pour tallow over the ribs and wrap them in foil to retain moisture and speed up cooking. Place them back into the braai stand and cook for 2 more hours until fork-tender. Once cooked, remove the ribs from the smoker and let them rest for at least 30 minutes before slicing. Tips: Avoid placing the ribs over direct heat. Spritz the meat every hour to keep it moist. Use any type of smoking wood that you prefer.

𝐒𝐢𝐟𝐨 𝐓𝐡𝐞 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐇𝐮𝐬𝐛𝐚𝐧𝐝

23,788 views • 8 months ago

American shows the price of candy gas risen so high it’s now the same price as steak Here’s how it breaks down, - A large bag of KitKats is over $8 for 7.5 ounces - 7.5 ounces is less than half a pound - Multiply the price per ounce and that’s about $17 per pond for KitKats “So $17 a pound, that's the price of a steak. A good steak too. So you're paying more for candy per pound than you pay for high quality New York strip steak. Let that sink in.” Now you would think since you’re buying the larger pack you’re getting a better deal, but when you break down the price it’s actually just as expensive to buy candy as it is steak Crazy

American shows the price of candy gas risen so high it’s now the same price as steak Here’s how it breaks down, - A large bag of KitKats is over $8 for 7.5 ounces - 7.5 ounces is less than half a pound - Multiply the price per ounce and that’s about $17 per pond for KitKats “So $17 a pound, that's the price of a steak. A good steak too. So you're paying more for candy per pound than you pay for high quality New York strip steak. Let that sink in.” Now you would think since you’re buying the larger pack you’re getting a better deal, but when you break down the price it’s actually just as expensive to buy candy as it is steak Crazy

Wall Street Apes

74,384 views • 5 months ago

Kamaru Usman doubles down on his comments about Alex Pereira not being high up on his pound-for-pound list: “Yes you can stand and knock everybody out… but that doesn’t mean you’re #1 pound-for-pound… don’t be butt hurt about it. If anything, show me you’re pound-for-pound. Go out there, take the next guy down.” 🎥 Pound 4 Pound #UFC #MMA

Kamaru Usman doubles down on his comments about Alex Pereira not being high up on his pound-for-pound list: “Yes you can stand and knock everybody out… but that doesn’t mean you’re #1 pound-for-pound… don’t be butt hurt about it. If anything, show me you’re pound-for-pound. Go out there, take the next guy down.” 🎥 Pound 4 Pound #UFC #MMA

Championship Rounds

605,749 views • 2 years ago

Former Fake News propagandist Katie Couric goes on far-left podcast to complain about “right-wing" information sources: “It's very difficult to discern for I think the average news consumer, what is truth and what isn’t." “More progressive outlets are really...trying to adhere to the facts." Talking about facts. Katie Couric. On this podcast. Incredible. The Propaganda Press Old Guard perpetually pine for the good ol’ days of a leftwing information monopoly.

Former Fake News propagandist Katie Couric goes on far-left podcast to complain about “right-wing" information sources: “It's very difficult to discern for I think the average news consumer, what is truth and what isn’t." “More progressive outlets are really...trying to adhere to the facts." Talking about facts. Katie Couric. On this podcast. Incredible. The Propaganda Press Old Guard perpetually pine for the good ol’ days of a leftwing information monopoly.

Western Lensman

62,177 views • 8 months ago

Dude you know NOTHING about basketball. Earvin Magic Johnson is THE undisputed greatest passer in NBA history and overrated LeBron James isn't even remotely close. The way they give out assists after dribbles today, Magic would EASILY average 25-30 assists per game in this era, no cap.

Dude you know NOTHING about basketball. Earvin Magic Johnson is THE undisputed greatest passer in NBA history and overrated LeBron James isn't even remotely close. The way they give out assists after dribbles today, Magic would EASILY average 25-30 assists per game in this era, no cap.

AirJordans23

29,735 views • 3 months ago

Bill Maher: “I understand why people are angry about the economy, especially in New York… Taylor Swift’s average ticket price is over $4,000. But other ones, the average ticket price is $500, $600, $700… I understand why [Americans] are voting for socialism because they can’t even make ends meet, and they’re worried about eating at all.”

Bill Maher: “I understand why people are angry about the economy, especially in New York… Taylor Swift’s average ticket price is over $4,000. But other ones, the average ticket price is $500, $600, $700… I understand why [Americans] are voting for socialism because they can’t even make ends meet, and they’re worried about eating at all.”

RedWave Press

13,086 views • 9 months ago

SEAFOOD BOIL NOODLES POV: You came for the recipe but stayed because I said the next best thing after my husband's cuddles is this seafood boil noodles. 😂 No lies detected though. This bowl is packed with flavor, seafood, and enough buttery spice to make your day better. RECIPE seafood used (prawns and crabs) Eggs Sweet corn on the cob Chopped onions Spices used to boil corn and crabs garlic powder Onion powder Paprika Lemon pepper seasoning Old bay seasoning Cajun seasoning Prawn bouillon cube Prawn seasoning Cajun seasoning Lemon pepper seasoning Sauce unsalted butter Chopped onions Chopped garlic Habanero Lemon pepper seasoning Cajun seasoning Worcestershire sauce Chicken stock

SEAFOOD BOIL NOODLES POV: You came for the recipe but stayed because I said the next best thing after my husband's cuddles is this seafood boil noodles. 😂 No lies detected though. This bowl is packed with flavor, seafood, and enough buttery spice to make your day better. RECIPE seafood used (prawns and crabs) Eggs Sweet corn on the cob Chopped onions Spices used to boil corn and crabs garlic powder Onion powder Paprika Lemon pepper seasoning Old bay seasoning Cajun seasoning Prawn bouillon cube Prawn seasoning Cajun seasoning Lemon pepper seasoning Sauce unsalted butter Chopped onions Chopped garlic Habanero Lemon pepper seasoning Cajun seasoning Worcestershire sauce Chicken stock

The Kitchen Barbie 🎀

30,671 views • 1 month ago

Big Food's best selling Salisbury steak has 65 ingredients! Mine has seven: 2 pounds ground beef 1 small onion (a little butter to cook them in) 2 cups beef stock 1 cup heavy cream garlic powder salt and it tastes 100 times better! Omit the onion and garlic powder and it's 100% carnivore. Start your onions and gravy reduction first. You can reduce the stock and cream at a fairly high heat as long as you watch it. As you get toward the end, you need to watch it closely and reduce the heat because it goes from almost finished to overfinished, quick. Stir constantly! If your stock has too much fat, the gravy will not come together. There's more than enough fat in the cream to make it tasty and satiating. I never add salt or spices to reduction gravy while it is reducing. What tastes good at the start will be greatly intensified after it's reduced. If you want to season your gravy, do it at the very end. The gravy will take 25 to 30 minutes, the onions take about 15 minutes. The "steak" takes about 12 minutes so start the steak about the time your onions or done (15 minutes).

Big Food's best selling Salisbury steak has 65 ingredients! Mine has seven: 2 pounds ground beef 1 small onion (a little butter to cook them in) 2 cups beef stock 1 cup heavy cream garlic powder salt and it tastes 100 times better! Omit the onion and garlic powder and it's 100% carnivore. Start your onions and gravy reduction first. You can reduce the stock and cream at a fairly high heat as long as you watch it. As you get toward the end, you need to watch it closely and reduce the heat because it goes from almost finished to overfinished, quick. Stir constantly! If your stock has too much fat, the gravy will not come together. There's more than enough fat in the cream to make it tasty and satiating. I never add salt or spices to reduction gravy while it is reducing. What tastes good at the start will be greatly intensified after it's reduced. If you want to season your gravy, do it at the very end. The gravy will take 25 to 30 minutes, the onions take about 15 minutes. The "steak" takes about 12 minutes so start the steak about the time your onions or done (15 minutes).

Cary Kelly

43,638 views • 1 month ago

Unpopular opinion in carnivore spaces: Ribeyes aren't that big of a deal. I've eaten 8 of them. Cooked different ways. Were they good? Yes. Were they a holy grail, die-on-this-hill, refinance-your-house experience? No. I genuinely do not taste a dramatic difference that justifies $17.99 a pound. I'm sorry. I really don't. Give me a good hamburger patty with butter on top. Give me a chuck roast I've had in the slow cooker all day. Give me a top sirloin with some butter. That is a phenomenal meal and my wallet is intact. The ribeye obsession in carnivore culture is real and I understand it. Lots of fat, great marbling, I get it. But fat adaptation does not require a specific cut of beef. Ground beef has fat. Chuck roast has fat. Add butter and you have more fat. Problem solved. If ribeyes are your thing, keep eating them. I am not here to take your steak. But if you've been avoiding carnivore because you think you have to afford ribeyes to do it right, I am here to tell you that is simply not true. You are not missing the holy grail. You are just missing a different part of the same cow. 🐄

Unpopular opinion in carnivore spaces: Ribeyes aren't that big of a deal. I've eaten 8 of them. Cooked different ways. Were they good? Yes. Were they a holy grail, die-on-this-hill, refinance-your-house experience? No. I genuinely do not taste a dramatic difference that justifies $17.99 a pound. I'm sorry. I really don't. Give me a good hamburger patty with butter on top. Give me a chuck roast I've had in the slow cooker all day. Give me a top sirloin with some butter. That is a phenomenal meal and my wallet is intact. The ribeye obsession in carnivore culture is real and I understand it. Lots of fat, great marbling, I get it. But fat adaptation does not require a specific cut of beef. Ground beef has fat. Chuck roast has fat. Add butter and you have more fat. Problem solved. If ribeyes are your thing, keep eating them. I am not here to take your steak. But if you've been avoiding carnivore because you think you have to afford ribeyes to do it right, I am here to tell you that is simply not true. You are not missing the holy grail. You are just missing a different part of the same cow. 🐄

Queen of Carni

18,192 views • 5 months ago

I couldn’t wait till the weekend so that I could do this again. I wasn’t entirely happy with how the last one turned out. So today I went to Walmart and I found a 11lb brisket, I took it home and I trimmed so much fat off this thing it was insane, I used mustard as my binder and seasoned with Dan-O’s gold seasoning and overtop I sprinkled the Weber Kansas City seasoning, this clip I took is 6 hours in. The ribs are done but the brisket isn’t to temp yet and the bark is just now forming and looking more visible. I haven’t hit 165 yet I am still dabbling around 159. I plan on wrapping once I like how the bark looks and we are going to push through to 205 degrees probably by 9am. So far I like how it’s turning out. My nephew and brother already have dibs on a few lbs of this and my oldest son loves beef so he’s excited too. For all of you seasoned brisket cookers, at 6 hours in how does this look? Let me know if there is anything else I need to be doing.

I couldn’t wait till the weekend so that I could do this again. I wasn’t entirely happy with how the last one turned out. So today I went to Walmart and I found a 11lb brisket, I took it home and I trimmed so much fat off this thing it was insane, I used mustard as my binder and seasoned with Dan-O’s gold seasoning and overtop I sprinkled the Weber Kansas City seasoning, this clip I took is 6 hours in. The ribs are done but the brisket isn’t to temp yet and the bark is just now forming and looking more visible. I haven’t hit 165 yet I am still dabbling around 159. I plan on wrapping once I like how the bark looks and we are going to push through to 205 degrees probably by 9am. So far I like how it’s turning out. My nephew and brother already have dibs on a few lbs of this and my oldest son loves beef so he’s excited too. For all of you seasoned brisket cookers, at 6 hours in how does this look? Let me know if there is anything else I need to be doing.

SonnyBoy🇺🇸

76,770 views • 2 months ago

Fun fact: It would take the average PC roughly 138,069,000 hours or about 15,761 years to render Avatar: The Way of Water. Here’s how I worked it out: The average PC in 2024 has 6 cores. The average blade on WetaFXs renderfarm has between 16-64 cores. There is roughly 414,000 frames in the finished film, accounting for half of the film being 48fps and half being 24fps at the final runtime of 192 minutes. Each frame took an average of 20-80 hours to render on WetaFXs blades depending on shot complexity and accounting for the 4K delivery resolution. With that info, we can work out the average: We say that the average Weta blade has 40 cores (average between the 16-64 count). That gives a Weta to PC core ratio of 6.67 We also say that the average render time per frame is 50 hours (average of 20-80) Total render time for Weta: 50 hours x 414,000 frames = 20,700,000 hours To work out how long this would be on the average home PC we must multiply by the core ratio from earlier: 50 hours x 6.67 = 333.5 hours per frame Total render time on a home PC: 333.5 hours x 414,000 frames = 138,069,000 hours, which converted to years is 15,761 DISCLAIMER: This is all an educated guess done for fun based on publicly available technical information about the film and Wetas renderfarm. It does not account for any production optimizations, storage limits etc. The real number could be drastically higher. CREDITS: Video is from WetaFXs YouTube channel:

Rassoul Edji

37,819 views • 1 year ago

Everyone keeps telling her to eat less fat so her body will burn stored fat. But it is not working. And there is a reason for that. When you come from a background of insulin resistance your body has literally lost the ability to tap into stored fat. Elevated insulin for extended periods shoves glucose into your fat cells and locks it behind closed doors. Your liver is still running around looking for glucose because that is all it has ever known. You cannot fix that by eating less fat. You fix it by flooding your body with fat. I am talking 150 to 200 grams a day. You have to force your liver to stop looking for glucose and finally accept fat as its fuel source. That is not maintenance eating. That is metabolic retraining. And before you close this post let me remind you what fat actually does for your body. Your brain is nearly 60% fat. Every single one of your hormones is made from fat. Your cell membranes are made from fat. Fat carries your fat soluble vitamins, A, D, E and K, without fat you cannot absorb them at all. Fat keeps you satiated, stabilizes your mood, gives you steady energy, and keeps your hormones balanced. Fat is not the enemy. Fat is literally the building material your body runs on. About 70% of your calories should be coming from fat. That is not a typo. Once your liver concedes and fat becomes the rule of the land that is fat adaptation. And THAT is when you can start pulling back on dietary fat slightly and let your body tap into its own stores. That is when the weight really starts moving. I know it sounds completely backwards. I lived on low fat my entire life and ballooned to 330 pounds eating way too many carbohydrates. It took me months to unlearn everything I had been taught. The answer has always been fat. It will always be fat.👑

Everyone keeps telling her to eat less fat so her body will burn stored fat. But it is not working. And there is a reason for that. When you come from a background of insulin resistance your body has literally lost the ability to tap into stored fat. Elevated insulin for extended periods shoves glucose into your fat cells and locks it behind closed doors. Your liver is still running around looking for glucose because that is all it has ever known. You cannot fix that by eating less fat. You fix it by flooding your body with fat. I am talking 150 to 200 grams a day. You have to force your liver to stop looking for glucose and finally accept fat as its fuel source. That is not maintenance eating. That is metabolic retraining. And before you close this post let me remind you what fat actually does for your body. Your brain is nearly 60% fat. Every single one of your hormones is made from fat. Your cell membranes are made from fat. Fat carries your fat soluble vitamins, A, D, E and K, without fat you cannot absorb them at all. Fat keeps you satiated, stabilizes your mood, gives you steady energy, and keeps your hormones balanced. Fat is not the enemy. Fat is literally the building material your body runs on. About 70% of your calories should be coming from fat. That is not a typo. Once your liver concedes and fat becomes the rule of the land that is fat adaptation. And THAT is when you can start pulling back on dietary fat slightly and let your body tap into its own stores. That is when the weight really starts moving. I know it sounds completely backwards. I lived on low fat my entire life and ballooned to 330 pounds eating way too many carbohydrates. It took me months to unlearn everything I had been taught. The answer has always been fat. It will always be fat.👑

Queen of Carni

18,088 views • 5 months ago