## Collection Title
The Primal Heat: 20 Summer Rituals for the Carnivore

## Collection Brief
This collection is a high-octane celebration of pure protein, designed for the outdoor cook who views a grill as an altar. It covers everything from high-altitude wild game to low-and-slow fat-rendered beef, distinguished by its absolute refusal to use filler, foliage, or apologies.

## Recipes

### [Recipe 1]: The Cowboy’s Tomahawk with Bone-Marrow Butter
- **Concept**: A massive, salt-crusted ribeye finished with a decadent, liquid-gold fat topping.
- **Unique angle**: The reverse-sear is finished directly on glowing coals (dirty steak style) before being smothered in whipped marrow.
- **Difficulty**: Medium
- **Occasion**: The ultimate summer solstice celebration.
- **Brief for Iris**: Develop a recipe for a 3lb tomahawk steak. Focus on the sensory details of the crust and the process of extracting and whipping marrow into a compound butter.

### [Recipe 2]: Bourbon-Drenched Smoked Bison Backribs
- **Concept**: Lean, powerful bison ribs softened by a long oak smoke and a heavy whiskey spritz.
- **Unique angle**: Uses a dry brine of pulverized coffee and sea salt to complement the gamey sweetness of bison.
- **Difficulty**: Hard
- **Occasion**: A dedicated Saturday backyard smoke session.
- **Brief for Iris**: Create a low-and-slow smoking guide for bison backribs. Ensure the instructions emphasize the importance of internal temperature over time to prevent drying out.

### [Recipe 3]: Duck Fat Flash-Fried Lamb Chops
- **Concept**: High-heat lollipops rendered in their own fat and reinforced with duck fat for a silkier finish.
- **Unique angle**: A crust made entirely of crushed chicharrones (pork rinds) instead of breadcrumbs.
- **Difficulty**: Easy
- **Occasion**: A sophisticated but primal weeknight dinner.
- **Brief for Iris**: Develop a recipe for New Zealand lamb chops. The coating must be 100% carnivore-compliant using pork rinds.

### [Recipe 4]: The "All-In" Braided Pork Belly 
- **Concept**: Strips of skin-on pork belly braided together to maximize surface area for crispy skin.
- **Unique angle**: The braiding technique ensures the fat renders perfectly while keeping the meat internal juicy.
- **Difficulty**: Medium
- **Occasion**: A show-stopping centerpiece for a meat-heavy brunch.
- **Brief for Iris**: Focus on the structural technique of braiding the belly and the specific heat-management required to get the "snap" in the skin.

### [Recipe 5]: Cold-Smoked Venison Carpaccio with Eggyolk Jam
- **Concept**: Wafer-thin slices of wild venison served raw but kissed with cold hickory smoke.
- **Unique angle**: Topped with "jam" made of vacuum-sealed, slow-cooked egg yolks for a rich, sauce-like texture.
- **Difficulty**: Hard
- **Occasion**: An elegant, primitive appetizer for a summer dinner party.
- **Brief for Iris**: Instructions must cover the safe handling of raw venison and the precise temperature for the egg yolk jam.

### [Recipe 6]: Beef Tallow Confit Chicken Wings
- **Concept**: Wings submerged and slow-cooked in beef fat, then charred until the skin shatters.
- **Unique angle**: Trading standard frying oil for rendered tallow to add a deeper, beefier "umami" to the poultry.
- **Difficulty**: Easy
- **Occasion**: Game day or a high-protein snack.
- **Brief for Iris**: Develop a two-stage cooking process: the low-temperature confit followed by the high-heat finish.

### [Recipe 7]: Salt-Crusted Whole Leg of Goat
- **Concept**: An ancient cooking method using a massive salt dome to steam the meat in its own juices.
- **Unique angle**: The salt is mixed only with egg whites (no water) to create a ceramic-like seal.
- **Difficulty**: Hard
- **Occasion**: A mid-summer feast for a large group.
- **Brief for Iris**: Specify the ratio of salt to egg whites and the dramatic "cracking of the tomb" at the table.

### [Recipe 8]: Crispy Beef Rib "burnt ends" (Sugar-Free)
- **Concept**: The fattiest part of the brisket or beef rib, rendered into candy-like morsels.
- **Unique angle**: Uses a reduction of beef stock and balsamic vinegar as a glaze instead of sugary BBQ sauce.
- **Difficulty**: Medium
- **Occasion**: Casual snacking by the grill.
- **Brief for Iris**: Create a recipe for beef rib tips that achieves a sticky, caramelized exterior without using any sugar or honey.

### [Recipe 9]: The Carnivore’s "Tart": Liver Pate on Crispy Chicken Skin
- **Concept**: A rich, buttery chicken liver mousse served atop a "cracker" made of dehydrated chicken skin.
- **Unique angle**: Eliminates bread entirely by using high-heat pressed chicken skins as the vessel.
- **Difficulty**: Medium
- **Occasion**: High-end hors d’oeuvres.
- **Brief for Iris**: Provide instructions for making the chicken skin "shards" perfectly flat and the mousse exceptionally smooth with heavy cream.

### [Recipe 10]: Slow-Roasted Marrow Bones with Oxtail Marmalade
- **Concept**: Vertical-cut marrow bones topped with a sticky, shredded oxtail reduction.
- **Unique angle**: A dual-meat experience where the lean oxtail meat cuts through the richness of the marrow.
- **Difficulty**: Medium
- **Occasion**: A decadent weekend starter.
- **Brief for Iris**: Focus on the reduction of the oxtail until it is "jammy" and the specific timing to ensure the marrow doesn't melt away into the pan.