Mike Hall
I'm Mike. I run the smoker, I lift heavy things three days a week, and every fall I go after deer with a rifle and a full thermos of coffee. Somewhere along the way I went carnivore, and it stuck.
I'm not a doctor, a dietitian or a scientist, and I won't pretend to be. I'm the guy at the grill who reads the studies, tests the recipes and tells you straight. When I talk health or fitness, I link the source so you can check my homework. When the evidence is thin, I say so.
If it's cooked over fire, I've probably burned it once and nailed it a hundred times since. Pull up a chair.
Everything by Mike
Steak and Eggs, the Right Way
The breakfast of champions, lumberjacks and anyone with a heavy day ahead. A hard-seared steak, eggs fried in the same pan, one skillet to clean.
Slow-Smoked Brisket: Salt, Smoke and Patience
A whole packer brisket, salt and coarse pepper (or just salt), smoked low for the better part of a day. The king of barbecue, done the straightforward way.
Carnivore Smash Burgers
Thin, crusty, lacy-edged beef patties smashed on screaming-hot cast iron. Beef, salt, fire. Four minutes to glory.
Smoking Meat 101: Fire, Smoke, Time and Temperature
Everything a first-time smoker needs. Picking a smoker, managing the fire, choosing wood, the two-thermometer rule, and the best first cooks.
How to Cook the Perfect Steak (Every Single Time)
Cut, salt, heat, thermometer, rest. Five things separate a great steak from a sad one. Here's every one of them, no nonsense.
The Reverse-Seared Ribeye
Low oven, screaming-hot pan, two-inch ribeye. Edge-to-edge pink, a crust you can hear, and nearly impossible to screw up.