Keisha Jefferson

Soul Food Carnivore

Carnivore since 2023 · Memphis, Tennessee · 6 posts

Keisha grew up on Southern soul-food cooking in Memphis. Covers the soul-food adaptations to carnivore — oxtails, smothered chicken, smoked turkey legs, and the cuts Southern Black home cooking has always centered without the cornbread and collards. Carnivore since 2023.

Expertise

smoked meatsorgan meatspoultry

Recipes by Keisha

Bone-in Kansas City strip steak on a wooden cutting board with deep brown crust, sliced to show medium-rare interior, butter melting

Kansas City Strip Steak (Bone-In, Cast Iron)

KC strip is a bone-in strip steak from the short loin. Pan-sear 4 min/side in butter. 27g protein, 14g fat per 100g cooked. $14-18/lb at most butchers.

Pile of smoked chicken wings on a wire rack with deep amber crispy skin, glistening with rendered fat, scattered salt flakes around them

Smoked Chicken Wings (Crispy Skin, Salt Only)

Smoke whole wings at 250°F for 90 minutes, then crisp at 425°F for 10 minutes. Salt only, no sauce. 12 wings in under 2 hours. $1 per wing.

Sliced smoked pork butt on a wooden board, dark crispy bark on top, juicy pink-edged interior, slices fanned out showing texture

Smoked Pork Butt (Sliced, Not Pulled)

8-pound pork butt smoked at 225°F to 195°F internal, sliced thick like brisket instead of pulled. 10-hour cook, salt only. Different from pulled pork.

Rack of no-wrap smoked baby back ribs on a wooden board, near-black mahogany bark, sliced between bones showing deep pink smoke ring

Smoked Baby Back Ribs (No-Wrap, Naked Bark)

Baby back ribs smoked at 225°F for 5 hours, no foil, no wrap. Salt only. The naked-bark method gives darker bark than 3-2-1.

Smoked chuck roast pulled apart on butcher paper, dark mahogany bark, fork-shredded interior with prominent pink smoke ring, glistening rendered fat

Smoked Beef Chuck Roast (The Poor Man's Brisket)

4 lb chuck roast smoked at 225°F for 8-10 hours to 203°F. Salt only. Half the price of brisket, similar fall-apart texture. Feeds 8.

Bowl of homemade pork rinds, pale golden puffed crispy texture, scattered salt flakes, dark wooden background, freshly fried with steam rising slightly

Homemade Pork Rinds (Twice-Fried)

Pork skin pre-dried, then puffed in 425°F lard for 30 seconds. The bagged-snack texture, made at home. Salt only.

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