“CARNIVORE” BASIC RUB
⅓ c. salt
1 Tbsp. black pepper (heaped)
¾ tsp. granulated garlic
NDSU test notes: This commonly used rub is good with all beef and pork. Other spices can be added to alter the ethnicity, from ¼ to ½ teaspoon, of the following: allspice = Caribbean basil or oregano = Mediterranean dried celery and onion powder = Cajun sage for pork or poultry
PEANUT BUTTER AND COCONUT MILK MARINADE
1 c. creamy peanut butter
1 c. coconut milk
tsp. carnivore mix (or salt and pepper to taste)
Wisk together the peanut butter, coconut milk and spices. For kabobs, arrange meat chunks in a single layer in a glass dish, coat with marinade, cover dish and refrigerate overnight.
NDSU test notes: People balk at the idea of using peanut butter on meat, and then really like this flavor. It’s also very good with lamb.
TERIYAKI STEAK
¼ c. pineapple juice or chopped fresh pineapple
¼ c. soy sauce
2 Tbsp. chopped onion
2 Tbsp. vegetable oil
2 Tbsp. cider vinegar
1 Tbsp. honey
1 clove garlic
1 tsp. minced ginger
Mix well and cover steak; refrigerate.
NDSU test notes: This is a strong marinade. We recommend marinating for 2 hours or less.
