Grilling and the carnivore diet have become increasingly popular culinary trends. For those following a meat-based eating plan, barbecue offers a delicious way to prepare satisfying meals. Carnivore-friendly grilling recipes focus on high-quality animal proteins cooked to perfection over an open flame.

From juicy steaks to succulent seafood, the options for carnivore diet adherents are diverse and flavorful. By mastering a few key techniques and selecting the right cuts of meat, anyone can create mouthwatering barbecue dishes that align with their dietary goals. These recipes not only taste great but also provide essential nutrients like omega-3 fatty acids and complete proteins.

1) Grilled Ribeye Steak

Ribeye steak is a prime choice for carnivore diet enthusiasts. Its rich marbling and intense flavor make it perfect for grilling.

To prepare, remove the steak from the refrigerator 30 minutes before cooking. This allows it to reach room temperature, ensuring even cooking.

Season the ribeye generously with salt. For those who enjoy added flavor, a sprinkle of black pepper can be used.

Preheat the grill to high heat, around 450-500°F (232-260°C). Clean and oil the grates to prevent sticking.

Place the steak on the hot grill. For medium-rare, cook for 4-5 minutes per side. Adjust cooking time based on thickness and desired doneness.

Use tongs to flip the steak, avoiding piercing the meat with a fork. This helps retain juices.

After grilling, let the steak rest for 5-10 minutes. This allows juices to redistribute, resulting in a more tender and flavorful meal.

Serve the grilled ribeye immediately. The steak’s natural flavors shine through, making it a satisfying centerpiece for any carnivore diet meal.

2) Smoked Pork Belly Burnt Ends

Smoked pork belly burnt ends are a delectable carnivore-friendly dish perfect for grilling enthusiasts. These flavorful morsels are made from cubed pork belly, seasoned generously, and slow-smoked to perfection.

To prepare, cut pork belly into 1.5-inch cubes and coat them with a carnivore-approved seasoning blend. Apple or cherry wood chips are ideal for imparting a subtle smoky flavor.

Set the smoker to 225-240°F (110-115°C) and smoke the pork belly cubes for approximately 4 hours. This low and slow cooking method allows the fat to render and the meat to become tender.

After smoking, toss the pork belly pieces in a carnivore-friendly barbecue sauce. For those following a strict carnivore diet, a simple mix of animal-based ingredients can be used as a substitute.

Return the sauced pork belly to the smoker or oven at 350°F (175°C) for an additional 30 minutes. This final cooking step caramelizes the sauce and creates a delicious sticky exterior.

The result is a plate of succulent, smoky pork belly burnt ends with a perfect balance of crispy edges and melt-in-your-mouth centers. These flavorful bites are sure to be a hit at any carnivore-friendly barbecue gathering.

3) Spice-Rubbed Lamb Chops

Lamb chops are an excellent choice for carnivore dieters seeking a flavorful grilling experience. A well-crafted spice rub enhances the natural taste of the meat without compromising the diet’s principles.

To prepare the spice rub, combine chili powder, paprika, garlic powder, salt, and pepper in a small bowl. This mixture creates a robust flavor profile that complements the rich taste of lamb.

Before applying the rub, ensure the lamb chops are at room temperature. This allows for more even cooking. Pat the chops dry with paper towels to help the spices adhere better.

Generously coat both sides of the lamb chops with the spice mixture, gently pressing it into the meat. For best results, let the seasoned chops rest for 15-30 minutes before grilling.

Preheat the grill to medium-high heat, around 400-450°F (204-232°C). This temperature range ensures a nice char on the outside while cooking the inside to perfection.

Grill the lamb chops for 3-4 minutes per side for medium-rare, adjusting the time based on thickness and desired doneness. Let the chops rest for a few minutes before serving to allow the juices to redistribute.

4) Grilled Chicken Thigh Skewers

Grilled chicken thigh skewers offer a delicious and convenient option for carnivore diet enthusiasts. Chicken thighs are an ideal choice due to their higher fat content and tender texture, which holds up well on the grill.

To prepare, cut boneless, skinless chicken thighs into 1-inch cubes. Thread the meat onto metal skewers, leaving small spaces between pieces to ensure even cooking.

Season the skewers generously with salt. For added flavor, a sprinkle of black pepper or a dash of garlic powder can be used, though these are optional for strict carnivore dieters.

Preheat the grill to medium-high heat. Place the skewers on the grates and cook for 10-12 minutes, turning every 3-4 minutes to achieve even browning on all sides.

The chicken is done when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check for doneness.

Let the skewers rest for a few minutes before serving. This allows the juices to redistribute, resulting in more flavorful and tender meat.

5) Cedar Plank Salmon

Cedar plank salmon is a delectable grilling option for carnivore diet enthusiasts. This method infuses the fish with a subtle smoky flavor while keeping it moist and tender.

To prepare, soak a cedar plank in water for at least two hours. This prevents the wood from burning and ensures even cooking. Preheat the grill to medium heat, around 375°F.

Place the salmon fillet skin-side down on the soaked plank. Season it with salt and any other preferred spices that align with the carnivore diet.

Grill the salmon for 10-15 minutes, depending on its thickness. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F.

For added flavor, some grillers opt to top the cooked salmon with a pat of butter. This enhances the richness of the dish while staying within carnivore diet guidelines.

Serve the salmon directly on the cedar plank for an impressive presentation. The aromatic wood continues to impart flavor even after cooking.

Understanding the Carnivore Diet

The carnivore diet focuses exclusively on animal-based foods, eliminating all plant products. This approach emphasizes consuming meat, fish, eggs, and some dairy while excluding fruits, vegetables, grains, and legumes.

Core Principles

The carnivore diet’s main principle is consuming only animal products. Beef, pork, poultry, fish, and eggs form the foundation of this dietary approach. Some versions allow for dairy products like cheese and butter.

Proponents argue that humans are adapted to thrive on animal foods. They claim plant foods are unnecessary and may even be harmful to some individuals.

The diet typically encourages eating to satiety and doesn’t require calorie counting or macro tracking. Water is the primary beverage, with some adherents allowing coffee or tea.

Health Benefits

Supporters of the carnivore diet report various health improvements. These include weight loss, increased energy levels, and better mental clarity.

Some individuals claim reduced inflammation and relief from autoimmune symptoms. Others report improved digestion and fewer food sensitivities.

The diet may lead to better blood sugar control and increased insulin sensitivity. This could be beneficial for those with diabetes or metabolic issues.

Carnivore dieters often experience higher satiety levels, potentially aiding in appetite control and weight management. The high protein content may support muscle maintenance and growth.

Selecting the Best Meat for Grilling

Quality meat selection is crucial for a successful carnivore-friendly BBQ. The right cuts and sourcing can significantly impact flavor, texture, and nutritional value.

Grass-Fed vs. Grain-Fed

Grass-fed beef offers a leaner profile with higher omega-3 fatty acids and antioxidants. It typically has a more complex, earthy flavor compared to grain-fed alternatives.

Grain-fed beef, on the other hand, tends to have more marbling, resulting in a richer taste and tender texture. This option is often more readily available and can be more budget-friendly.

Consider your flavor preferences and nutritional goals when choosing between grass-fed and grain-fed meats. Both can be excellent choices for grilling, depending on individual taste and dietary needs.

Cuts of Meat Ideal for BBQ

For steaks, ribeye and New York strip are top choices due to their marbling and robust flavor. T-bone and porterhouse steaks combine tenderloin and strip for varied textures.

Beef brisket excels in slow-cooking methods, perfect for smoky, tender results. For quicker grilling, try flank or skirt steak, which benefit from high heat and brief cooking times.

Chicken thighs and drumsticks are ideal for grilling, retaining moisture better than breast meat. Pork ribs and shoulder (Boston butt) are excellent for longer cooking sessions, developing deep flavors.

Consider thickness when selecting cuts. Thicker cuts allow for better temperature control and juicier results.

Mastering Grilling Techniques

Proper grilling techniques are essential for achieving perfect results with carnivore-friendly recipes. Temperature control and resting methods play crucial roles in the grilling process.

Temperature Control

Achieving the right temperature is key to grilling success. Use a reliable meat thermometer to monitor internal temperatures. For beef, aim for 125°F (52°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium.

Create two-zone heat on your grill. Set one side to high heat for searing and the other to medium-low for slower cooking. This allows for better control over the cooking process.

Adjust vents on charcoal grills to regulate temperature. Open vents increase heat, while closing them reduces it. For gas grills, use burner controls to create different heat zones.

Resting and Serving Tips

Resting meat after grilling is crucial for juicy results. Allow steaks and larger cuts to rest for 5-10 minutes before cutting. This helps redistribute juices throughout the meat.

Use tongs instead of forks when handling meat to prevent piercing and losing flavorful juices. Place rested meat on a warm plate to maintain temperature.

For optimal flavor, season meat just before grilling. Salt draws out moisture, so applying it too early can lead to drier results. Consider using a simple rub of salt and pepper to enhance the natural flavors.

Slice meat against the grain for maximum tenderness. This is especially important for tougher cuts like flank steak or brisket.