The key to getting the most out of pasture-raised meats is knowing how to cook them properly. In The Farmer & 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.
Specific notes from pasture-based farmers on dealing with natural variations in grass-fed meats will assure success every time!
Soft Cover 168 p.