Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat...and for Saving the Planet One Bite at a Time

Overview

The Farmer and the Grill is filled with recipes specially devised to bring out the best in nutritious, Earth-friendly, pasture-raised meats.

In her first book, The Grassfed Gourmet Cookbook, author and livestock farmer Shannon Hayes introduced a radically simple concept: sustainable practices like pastured-based farming translate into food that is tastier, healthier, and better for both people and the planet.

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Overview

The Farmer and the Grill is filled with recipes specially devised to bring out the best in nutritious, Earth-friendly, pasture-raised meats.

In her first book, The Grassfed Gourmet Cookbook, author and livestock farmer Shannon Hayes introduced a radically simple concept: sustainable practices like pastured-based farming translate into food that is tastier, healthier, and better for both people and the planet.

The key to getting the most out of pasture-raised meats, though, is understanding how to cook them properly. In The Farmer and the Grill, Hayes offers useful tips on grilling, barbecuing, and spit-roasting all cuts of pasture-raised meats: beef, lamb, pork, and poultry. Dozens of simple, straightforward recipes provide all the basic cooking instructions, plus directions on how to make a variety of herb rubs, marinades, and barbecue sauces to accompany the meats. Traditional techniques such as Southern barbecue and Argentine-style asado cooking will help readers grill like the pros. And specific notes from pasture-based farmers on dealing with natural variations in grassfed meats will ensure success every time.

Creative and mouth-watering recipes include Tamari-Orange Whiskey Kebabs, Grilled Steaks in a Cilantro-Olive Paste, and Rack of Lamb with a Spiced Fig Crust. Plus, special sidebars on choosing meats, basic cooking techniques, and other topics mean that socially conscious cooks will gain a real understanding of grassfed meat and why it is starting to occupy a central place on the American dinner plate.

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Product Details

  • ISBN-13: 9780979439100
  • Publisher: Chelsea Green Publishing
  • Publication date: 4/15/2008
  • Pages: 164
  • Sales rank: 1,449,009
  • Product dimensions: 8.96 (w) x 5.92 (h) x 0.41 (d)

Meet the Author

Shannon Hayes works with her family raising grassfed meat on Sap Bush Hollow Farm in upstate New York. She is the author of Long Way on a Little, The Grassfed Gourmet, The Farmer and the Grill and the controversial best-seller, Radical Homemakers. Hayes holds a Ph.D. in sustainable agriculture and community development from Cornell University, blogs for Yes! Magazine, hosts GrassfedCooking.com, and writes about her daily life farming, homeschooling her kids and cooking great food at ShannonHayes.info.

Shannon Hayes works with her family raising grassfed meat on Sap Bush Hollow Farm in upstate New York. She is the author of Long Way on a Little, The Grassfed Gourmet, The Farmer and the Grill and the controversial best-seller, Radical Homemakers. Hayes holds a Ph.D. in sustainable agriculture and community development from Cornell University, blogs for Yes! Magazine, hosts GrassfedCooking.com, and writes about her daily life farming, homeschooling her kids and cooking great food at ShannonHayes.info.

Joel Salatin and his family own and operate Polyface Farm, arguably the nation's most famous farm since it was profiled in Michael Pollan's New York Times bestseller, The Omnivore's Dilemma and two subsequent documentaries, Food, Inc., and Fresh. An accomplished author and public speaker, Salatin has authored seven books. Recognition for his ecological and local-based farming advocacy includes an honorary doctorate, the Heinz Award, and many leadership awards.

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Table of Contents

1. From grass to the grill
2. Beef
3. Lamb
4. Pork
5. Poultry
6. Culinary notes from Argentina, and tips for cooking with a parilla

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Sort by: Showing 1 Customer Reviews
  • Posted December 8, 2009

    Helped me continue to be a slow foodie

    We are about a year into the slow food movement. Really like it, but I was struggling with how to prepare grass fed beef on the grill. An hour or so with this book and I got the tips we needed. We are now happily grilling meet from a local farmer. Would have liked the author to have added more discussion of cuts and other ways of cooking grass fed beef, maybe the next book.

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