Chris Bennett

Athlete + Injury Recovery

Carnivore since 2022 · Raleigh, North Carolina · 3 posts

Chris is a former college soccer player who tore his ACL twice in two years. Switched to carnivore in 2022 during recovery; says the inflammation reduction was dramatic. Covers athletic-recovery and joint-health content. Now plays adult-league soccer recreationally.

Expertise

athletic performanceautoimmune

Recipes by Chris

Spatchcocked smoked turkey lying flat on butcher paper, mahogany skin, juicy meat visible at the leg joint, kitchen shears resting nearby

Smoked Spatchcock Turkey (Faster Method)

Spatchcocked turkey smoked at 275°F for 2.5 hours — half the time of whole-bird methods. Backbone removed, flattened, salt only.

Rack of Traeger-smoked baby back ribs sliced on a wooden cutting board, dark mahogany bark from salt-only seasoning, juicy pink-edged meat between bones

Traeger Ribs (Salt-Only, No-Sugar Adaptation)

Standard Traeger pellet smoker baby back ribs without the sugar rub. 225°F super smoke for 3 hours, wrap with butter for 2, finish 1. Carnivore-strict.

Guides by Chris

Cross-section of a thick beef burger showing pink medium-rare interior with a digital thermometer probing the side

Burger Temperature Guide: Internal Temps + Cook Times

Burger doneness chart: internal temperature targets, USDA recommendations, cooking times by patty thickness. Pull-temps account for carryover.

Browse all 50contributing editors →