The Farmer and the Grill

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.

Tamari-Orange Whiskey Kebabs Serves 6
1 cup orange juice
3 cloves garlic, minced
1/2 cup bourbon whiskey
1/4 cup olive oil
3 tablespoons Dijon mustard
1/4 cup honey
1/4 cup tamari
1/4 cup cider vinegar
1/2 medium onion, minced
1 tablespoon fresh ginger, minced
2-3 pounds beef kebabs
(alternatively, use a London broil sirloin, sirloin, sirloin tip, top round, or eye round, cut into 1 1/2- inch cubes)
Metal skewers, or bamboo skewers soaked in water for 30 minutes

About the Author

Shannon Hayes

Shannon Hayes is the host of grassfedcooking. com and author of The Farmer and the Grill and The Grassfed Gourmet. She has written for numerous publications, including the New York Times. She holds a Ph.D. from Cornell University and works with her family on Sap Bush Hollow Farm in upstate New York. Learn more at radicalhomemakers.com

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