Customer Reviews

The Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat...and for saving the planet one bite at a time

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Bought this book after hearing the author interviewed on NPR. Although I don't eat meat, my family does, and my husband particularly likes grilling. We recently started a small flock of sheep so this fall we'll have our own lamb. I've also started buying local grassfed beef and chicken and have found this volume to be an excellent resource. Loaded with great advice for getting the most from the grassfed meat we buy (or raise). The author's sense of humor (essential for a small farmer!) shines through on every page. She also presents a well-reasoned and compelling argument for avoiding mass-produced meats. Highly recommended.

If you are one of the many who are flocking to grass-fed meats and wanna know how to cook them properly (yes, it's different than the grocery store meats you buy!), then you're gonna want to get a copy of this book. Shannon Hayes grew up on a farm and explains in great detail exactly why you should be eating grass-fed beef, lamb, pork and poultry, how to perfectly cook up those delectable cuts of meat so you can maintain all the wonderful nutrients in them, and shares some wonderful carnivorous recipes for your healthy low-carb lifestyle. What a gal!

As a producer of grass fed beef , I really appreciate having a cookbook to share with my customers. This book provides unique recipes as well as some of the old stand-bys changed slightly to work well for grass fed beef. Thank you Shannon !

The fine art of grilling can raise any dish to the level of true gourmet cuisine. That is the purpose and promise of Shannon Hayes' 'The Farmer And The Grill: A Guide To Grilling, Barbecuing And Spit-Roasting Grassfed Meat". An impressive and thoroughly 'cook friendly' collect5ion of recipes covering all cuts of pasture-raised beef, lamb, pork and poultry, "The Farmer And The Grill" also includes step-by-step instructions for creating home-made herb rubs, marinades and barbecue sauces. Of special note is the advice and guidelines for sustainable, environmentally friendly outdoor cooking, principles for accommodating the natural variation in grassfed and pastured meats, and practical tips for selecting and working with pasture-based farmers. There are even tips on Argentine-style asado cooking! Along with recipes ranging from Rosemary Studded Spit-Roasted Beef; Mushroom and Olive Burgers; Grilled Steaks in a cilantro-Olive Paste; and a Java-Cinnamon Spice Rub; to Tamari Ginger Buckwheat Noodles; Rotisseried leg of Lamb Stuffed with Apricots and Cherries; Smoked Country Ribs Jerk Style; and Curried Chicken Salad, "The Farmer And The Grill" offers terrific suggestions for having fun in the kitchen while preparing nutritional and 'planet friendly' meals for friends and family. "The Farmer And The Grill" is an enthusiastically recommended addition to personal and community library cookbook collections.

We started raising our own grass-fed beef in 2007. I was so excited when we grilled our first porterhouse steaks.. until I bit into it. It was TOUGH!! I couldn't believe it.. all that meat in the freezer and THIS was what it was going to taste like.. The first thing we did was increase the thickness of the cut, which helped a bit, but then I discovered this book. Included are directions for all types of grass-fed meat cuts and how to cook/grill them to bring out the best in flavor and tenderness. If you are blessed to have grass-fed beef available, I highly recommend this book to enhance your culinary experience.

It's not bad but real basic....coming from a country that deals only with pasture fed beef and a complete lack of disgusting feedlots, I knew most of this info already....I'll look elsewhere for more involved recipes.
Great book for people new to natural beef, though.