Now that meat eaters are paying more attention to how the animals that end up on their plates are raised, home cooks are learning--sometimes the hard way--that the differences between ‘grassfed’ and conventionally raised meats don’t end on the farm. The Grassfed Gourmet Fires It Up! The ultimate guide to grilling, smoking, and barbecuing with pasture-raised meats from America’s small farms helps consumers understand what makes ‘grassfed’ meats different and shows how, with a few simple strategies, these higher-quality, healthier, often pricier meats can really shine.
The second in a series Grassfed Gourmet cookbooks by Eating Fresh Publications, The Grassfed Gourmet Fires It Up! is the work of Annapolis, Maryland,-based chef, cooking instructor, and local-food activist Rita Calvert and Michael Heller of the Chesapeake Bay Foundation’s 285-acre Clagett Farm (a portion of the proceeds from the book goes to the Chesapeake Bay Foundation’s sustainable agriculture programs). A bible for anyone who wants to grill healthier, the 256-page book is filled with expert advice for outdoor cooking and entertaining with grassfed and pastureraised meats plus 100 mouthwatering, home-tested recipes for beef, bison, chicken, turkey, pork, lamb, and goat and 14 pages of mops, marinades, rubs, sauces, and brines.
Rounding out The Grassfed Gourmet Fires It Up! are chapters devoted to the nutritional, environmental, animal welfare, and agricultural benefits of pasture-based farming; a primer on grilling for novices; tips on choosing the right grill; and where to find grassfed meats.