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Before you jump to Mike's, "All Man's Carnivore Cutting Board" recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Conserve Money In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. That has completely changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more environmentally friendly we won’t be able to correct the problems of the environment. Each and every family should start making changes that are environmentally friendly and they should do this soon. The kitchen area is a good place to begin saving energy by going a lot more green.

A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. You can save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is definitely clean, which means that the motor needs to operate less frequently, will also save electricity.

From the above it should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living is definitely something we can all do, without difficulty. It’s concerning being practical, usually.

We hope you got insight from reading it, now let’s go back to mike's, "all man's carnivore cutting board" recipe. You can have mike's, "all man's carnivore cutting board" using 31 ingredients and 20 steps. Here is how you do it.

The ingredients needed to prepare Mike's, "All Man's Carnivore Cutting Board":

1. You need Meats
2. Provide 2 1/2 lb Baby Back Rib Slab
3. Get 1 (13 oz) Smoked Beef Sausage Link [or, andouille sausage + 1 tablespoon dry rub]
4. Get Dry Rub [reserve 2 tablespoons]
5. Take 8 tbsp Packed Brown Sugar
6. Take 1/2 tbsp Green Chilie Powder [Hatch Or Jalapeño]
7. Use 1 tsp Granulated Garlic Powder
8. Prepare 1/2 tbsp Granulated Onion Powder
9. Use 1/2 tsp Cayenne Pepper
10. You need 1/2 tbsp Chilie Powder
11. Get 1/2 tsp Rubbed Dried Thyme
12. Take 2 tbsp Granulated Salt
13. Get 1/2 tsp Season Salt
14. You need 1/2 tsp Cumin
15. Get Braise
16. Take 1/2 cup White Wine
17. Get 1/2 tbsp Fresh Minced Garlic
18. Take 1 tbsp Of Your Reserved Dry Rub
19. Provide Breads & Spreads
20. Take 1 loaf Warm Fresh French Bread
21. Use Honey Butter [room temp - see recipe below]
22. You need Salted Butter [room temp]
23. Get Garlic Butter [room temp]
24. Prepare Options
25. You need Additional Meats & Cheeses
26. You need Various Mustards
27. Take Kitchen Equipment
28. Use Wooden Cutting Boards
29. Provide 1 box Tinfoil
30. Prepare 1 large Knife
31. You need 1 Set Tongs

Instructions to make Mike's, "All Man's Carnivore Cutting Board":

1. Mix your dry rub seasonings.
2. Rinse your ribs and coat them liberally with your rub but reserve 2 tablespoons to lightly coat your sausage link and add to your braise sauce. Pat it on tightly. Reverse and coat the opposite side liberally. Hit the sides as well.
3. Wrap your ribs in tinfoil shiny side down. Then, double wrap it in tinfoil. Seal her up tightly.
4. Rinse your sausage link and lightly sprinkle sausage with one of your 1 tablespoon reserved rub. This step is optional since some men are meat purists and only like plain old beef or pork sausage. No additives. But, it's your decision. ;0)p
5. Wrap your sausage in tin foil. No need to double wrap in tinfoil or add any braise. But, wrap her up tightly.
6. Refrigerate both for 1 hour.
7. Preheat your oven to 225°.
8. Make your braise. Just 1/2 cup white wine - 1/2 tablespoon minced garlic and 1 tablespoon reserved rub. Heat mix up in the microwave and mix well.
9. Carefully open your refrigerated ribs and pour your warmed braise fluid into it. Seal her back up well. You'll want these ribs to steam themselves. Shake her up once to fully re-spread your braise over your ribs.
10. Place both ribs and sausage in 225° oven. Ribs will bake for 2 1/2 hours. Sausage will only cook for 1 hour.
11. Pull sausage after 1 hour of cooking. Refrigerate it.
12. After 2 1/2 hours of baking - pull your ribs out of oven and out of your tinfoil. Save your braise inside tinfoil to coat your ribs and sausage while grilling/charring them.
13. Heat your cleaned grill to high and spray with non stick spray.
14. Place both on grill until you can see a char and until sausage is fully reheated and slightly charred. Why? Because boys adore char on any meat. I hear it's in their DNA.
15. Slice sausage in 1" pieces and slice ribs at rib edges.
16. Place meats on a cutting board with small piles of cracked sea salt and fresh cracked black pepper so he can dip and season his meats as he pleases.
17. Serve with barbecue sauces [Sweet Baby Ray's is a great one] to the side along with a fresh loaves of french bread and room temp honey butter and plain salted butter. Go ahead. Give him a choice. Trust me. He won't want to take the time to fetch a knife and slice his own butter. Apparently big boys off duty can tend to be pretty damned lazy.
18. No utensils are needed whatsoever. Let your man tear his own bread, dip it in the room temperature butters you'll provide and, let him eat his meat, cheeses and bread by hand. By the way, here's a great, easy recipe for Honey Butter. Go ahead. Give him a slighter sweeter option. - - https://cookpad.com/us/recipes/364116-mikes-french-honey-butter-spread
19. If you really want to impress him - have his favorite beers chilled on crushed ice right next to his meats, cheeses, butter and bread. Napkins aren't required since I understand men sincerely believe that's exactly what the good Lord gave them a lower arm for.
20. Feel free to add a myriad of additional sliced meats, sliced cheeses and crackers to this cutting board. Remember, you're the boss here! Not him. But, it IS okay to make him think he is. Big dummies. 😆

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