A guide to grilling, barbecuing and spit-roasting grassfed meat …and for saving the planet, one bite at a time.
Ok, I have to confess to an overdose of hubris. I really thought I knew all there was to know about cooking grassfed meat. Then some new customers, a married couple, approached me at our farmers’ market and asked for some grilling advice for cooking a grassfed sirloin steak. I’m not sure exactly what happened, but I do know there was a bit of a rift in their marriage following grill night, because the wife came back and really let me have it. Apparently I gave some bad grilling advice. I do hope they managed to patch things up.
But I learned my lesson, and realized that knowing how to sear a steak on the stovetop or put a roast in the oven isn’t quite the same as taking it outdoors and working directly with the coals. I got over my assumptions that a woman has no place at the grill, and spent some serious time flirting with the flames. I even dragged my family down to Argentina where we studied with the asadores.
So here are more recipes, with my assurance that even a Weber-wary woman (I’m speaking from experience) can master the art of creating great food with flames and smoke. And, of course, this little volume contains more stories, more insights about farm life and our nation’s food culture, and lots of tips on how to cook and eat in harmony with nature.
PS – Check out the illustrations on this one. My husband Bob did them, and I think they’re pretty darn funny – Only a guy who lives around livestock could come up with these…
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From the cover:
When The Grassfed Gourmet was released, Shannon Hayes woke up the nation with the radically simple idea that understanding the world of sustainable farming naturally leads to understanding great food. Thousands of cooks – both beginners and seasoned epicureans alike, discovered the thrill of working with grassfed and pastured meats with her simple, delectable recipes that made “real food real simple,” and her passionate prose that told the story of pasture-based farming, one of the country’s greatest food and environmental movements.
Now, America’s favorite foodie farm girl takes us on yet another culinary adventure as she explores the world of grilling, barbecuing and spit-roasting grassfed and pastured meats. Packed with fool-proof techniques, tasty and easy-to-cook recipes, witty anecdotes and insightful essays, this new little gem from Shannon Hayes promises to rapidly grow dog-eared and care-worn as it accompanies socially conscious cooks into the kitchen, out to the grill, then onto the back porch swing for some delicious reading. Features:
- guidelines for sustainable, environmentally friendly outdoor cooking
- hints from “the inside” on selecting and working with pasture-based farmers
- principles for accommodating for natural variation in grassfed and pastured products
- fabulous recipes for all cuts of pasture-raised beef, lamb, pork and poultry
- delicious herb rubs, marinades and barbecue sauces to make at home
- tips on authentic, Argentine-style asado cooking
- myriad suggestions for having fun in the kitchen while nourishing your family and world
Praise for The Farmer and the Grill:
“I was a miserable vegan but came to my senses. Now I’m a happy carnivore, but I have everything to learn about cooking meat. Before I discovered Shannon Hayes, I ruined too many grass-fed steaks. Her books are the grass bibles – for eaters.” – Nina Plank, author of Real Food: What to Eat and Why.
“All of us who have struggled with grilling nuances on our pastured meats and poultry will find this book both liberating and empowering.” – Joel Salatin, Polyface Farm
“Shannon Hayes is a gem: rare is the cook today who has a more intimate relationship with her food. Precious few food writers know more about meat and the gentle creatures from which it comes, and fewer still can write of it with this much sure-footed wisdom, passion, and charm.” –Damon Lee Fowler, author of Classical Southern Cooking and New Southern Baking
“An impressive and thoroughly ‘cook friendly’ collection of recipes covering all cuts of pasture-raised beef, lamb, pork and poultry…an enthusiastically recommended addition to personal and community library cookbook collections.” – Midwest Book Review