Charred onions with a beef patty smashed right over the top, and make it a double. You gotta try the Oklahoma Onion Burger.
If it's good enough for the President, it's good enough for me.
Short stack or high tower? Identify your preference!
Quite literally, build your own. They hand over the bun and patty, you do all the rest.
From classic burgers and curly fries to lamb burgers and queso fries, El Sapo is a burger haven on the Eastside.
Burger's aren't usually on the list of "must eat" dishes when in New Orleans, but Company Burger changes that.
Whataburger is everything you want fast food to be - cheap, fast, comforting, consistent and actually tasty.
Home to the Frio, Nueces and Sabinal rivers, Uvalde County is an outdoor-lovers paradise. Here's where you should eat while in Uvalde, carnivore style.
Beer, meat and cheese form a power trinity which trumps nearly all other combos. Ready to step up your dawg game? Try these pretzel bun wagyu hot...
Rich and comforting, this simple Venison Bolognese recipe is great over any type of pasta you choose.
These golden onion rings are impossibly light but deliciously crunchy and perfectly paired with tangy Buffalo Ranch dipping sauce.
Looking to satisfy your carnivorous cravings? This list of Austin restaurants has you covered.
Let us celebrate the glory of the tater tot with the addition of Texas brisket & melty cheese!
It's the ultimate test for any carnivore - do you have the guts to actually kill your own meat? Here's the story of my first hunting encounter.
A round up of all y'alls favorite recipes, posts and articles of 2015!
This is the Rare Steaks series, exploring the lesser known beef cuts - because there’s more to a steer than a rib eye and a tenderloin.
Game day snacks just went next level....
Join me for a meat-themed road trip to Abilene and the legendary Perini Ranch
In the piney woods of East Texas, great barbecue awaits.
Don't throw out that left over pickle juice, it's the perfect meat brine!
because there's more to a steer than a rib eye and a tenderloin...
A concoction of Garrison Brothers bourbon, white peaches and pink peppercorns.
Just when you thought cheese couldn't get any better... it got fried.
As featured in Dazed & Confused, this iconic local burger joint is a perfectly preserved time warp.
Picnic style fried chicken? A meal that surely even Willie and Waylon would approve.
Linen tablecloths and burgers go hand in hand at this elegant casual eatery in New Orleans.
Got a craving for grilled cheese? Burro will take your sandwich to the next level.
To you it's a grocery store. To me, it's a whole new world of edible wonder.
It takes a lot of guts to use the word "dirty" in the name of a burger joint...
Franklin BBQ short ribs, tallow cooked potatoes and even escargot.
Turns out there's great barbecue in Louisiana.
Sitting in on the Texas BBQ 101 class at Texas A&M University
Reviving the art of of butchery, sourcing local and exploring a variety of cuts, welcome to Salt & Time.
With classic diner fare during the week, Sawyer & Co gets a lil' fancy with their weekend brunches.
Lamb isn't the most famous of barbecue meats, but it's fatty and slightly gamey meat means it's practically built for smoking.
Use it as is or tailor it and make it your own.
I think I have a new favourite place to escape. It’s one of the most beautiful and peaceful places I’ve ever had the fortune to visit, and it’s...
Uniting the salty goodness of bacon with the caramel-y sweetness of the New Orleans praline.
Sounds a little weird, but it's actually great for your skin. Welcome to the world of cosMEATics.
My grandmother's recipe for traditional European half-sour fermented pickles.
This recipe for carne asada tacos has a delicious secret - beer marinade!
Fresh, tasty and incredibly easy to make, this salsa recipe will quickly become a favorite.
Delving reluctantly into the BBQ world outside Texas, I liked what I found in Kansas City
Headed to New Orleans for the first time? Here's everything you'll need to know for a perfect visit.
Eating meat is one thing, understanding how it is processed is an important part of being a Hardcore Carnivore.
And it’s not the butcher, or the owner, or even the pitmaster himself...