Patrick Murphy

Patrick Murphy

Animal-Based Crossover Writer

Carnivore since 2020 · San Diego, California · 3 posts

Patrick eats animal-based (Saladino-style: meat plus honey, fruit, raw dairy) rather than strict carnivore. He covers the comparison content — when animal-based makes more sense than strict carnivore, why some people thrive on each. Long-distance cyclist; the additional carbs from honey and fruit fit his training load.

Expertise

athletic performance

Recipes by Patrick

Four smoked chicken leg quarters on a wire rack with deep amber crispy skin, joints visible, scattered salt around them on dark wood
Smoked Chicken Leg Quarters

Whole leg quarters (drum + thigh attached) smoked at 250°F for 90 minutes, then 425°F for 5 minutes. Salt only. $1 per serving.

Eight bone-in chicken thighs in a cast iron skillet, deep mahogany shattering crispy skin tight against the meat, glistening with rendered fat, scattered salt
Crispy-Skin Chicken Thighs (Pan-Seared)

Bone-in skin-on chicken thighs seared skin-down in cast iron for 12 minutes, then 5 minutes in the oven. Salt only. Better skin than any other method.

Guides by Patrick

Two plates side by side: a carnivore plate with steak and eggs, and a paleo plate with grilled chicken, sweet potato, and roasted vegetables
Carnivore Diet vs Paleo: How They Differ

Carnivore vs paleo: both reject grains, legumes, and processed food. Paleo allows fruits, vegetables, nuts, and tubers; carnivore excludes all plants. Practical guide.

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