http://eatdrinkbetter.com/2008/07/24/the-farmer-and-the-grill-a-great-guide-to-grassfed-grilling/ Welcome to Eat Drink Better: Sustainable Food for a Healthy Lifestyle Thu, 24 May 2012 18:08:27 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://eatdrinkbetter.com/2008/07/24/the-farmer-and-the-grill-a-great-guide-to-grassfed-grilling/comment-page-1/#comment-5357 Outstanding in the Field a Farm to Table Cookbook by Jim Denevan : Eat. Drink. Better. Thu, 31 Jul 2008 14:07:47 +0000 http://eatdrinkbetter.com/?p=628#comment-5357 [...] recent reviews The Farmer and the Grill Core Truths Tags: cookbook, Denevan, farm to table, Outstanding in the Field, seasonal cookbook [...] [...] recent reviews The Farmer and the Grill Core Truths Tags: cookbook, Denevan, farm to table, Outstanding in the Field, seasonal cookbook [...]

]]> http://eatdrinkbetter.com/2008/07/24/the-farmer-and-the-grill-a-great-guide-to-grassfed-grilling/comment-page-1/#comment-5080 Rebecca T. Fri, 25 Jul 2008 18:12:49 +0000 http://eatdrinkbetter.com/?p=628#comment-5080 Grassfed meat may be leaner since the animals are walking around the range getting exercise, and not pumping up on grains and sub-therapeutic antibiotics in a cramped little pen. However the meaty, earthy flavor is out of this world. Meat is meant to be chewed, not melt on your mouth. We need to relearn the arts of brining, marinades, braising, and real gravy instead of expecting that every meat cut can be pan-seared or fire grilled with a dry rub. Thank you for reviewing this excellent resource by Shannon Hayes- I have her Grassfed Gourmet cookbook on my shelf and it is well used. Grassfed meat may be leaner since the animals are walking around the range getting exercise, and not pumping up on grains and sub-therapeutic antibiotics in a cramped little pen. However the meaty, earthy flavor is out of this world. Meat is meant to be chewed, not melt on your mouth. We need to relearn the arts of brining, marinades, braising, and real gravy instead of expecting that every meat cut can be pan-seared or fire grilled with a dry rub. Thank you for reviewing this excellent resource by Shannon Hayes- I have her Grassfed Gourmet cookbook on my shelf and it is well used.

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