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Tender Grassfed Barbecue: Traditional, Primal and Paleo Paperback – September 22, 2011
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From the author of the classic Tender Grassfed Meat comes Tender Grassfed Barbecue, a great addition to any collection for the traditional, primal or paleo dieter... the steak chapter, worth the price of the book alone... Then head to your barbecue with this book in hand! Thumbs UP.
Sally Fallon Morell, Wise Traditions, Summer 2012
I give a copy of your TGM book to each new customer. My customers truly like receiving your book. Most recently, I have been giving them your new TGB [Tender Grassfed Barbecue] book and the feedback is even better. In short, my customers tell me, "Now I know how to cook grassfed beef."
Edward H. Ely, owner of East Branch Farm, Roseland, VA
About the Author
Stanley Fishman learned how to make grassfed meat tender by researching traditional cooking methods and adapting them to the modern kitchen. The result was Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat, a cookbook that taught how to make grassfed meat tender and delicious — the easy way. Now he has researched traditional barbecue methods and adapted them as well. The result is absolutely tender and delicious grassfed barbecue, full of traditional flavor.
Top customer reviews
I was so excited to get this new book and see what new recipes there were to try. Cooking grassfed meat is very different then cooking corn fed meat. It's much better for us and for the animals and the taste is truly wonderful, but learning to cook it can be challenging at first. Once you learn the methods it's easy but you do need to learn the differences.
This book is broken into three sections. The first section is an overview of the benefits of traditional foods and traditional barbecue methods. There have been article about how it's unhealthy to barbecue meat, and this book gives you how to barbecue healthfully, using real food ingredients.
In the second section there's a great section on barbecue cookers, equipment and fuel - I learned a lot from this one. How to use indirecting cooking and traditional barbecue flavors and ingredients. There's also a section on types of grassfed and pastured meat, how to prepare and finding and using grassfed and healthy fats.
The third and largest section is the recipes and there are a lot. Recipes for broth, Beef, Bison, Lamb and Pork. Also a section on Baste, Raw Vegetable Condiments and two sections on side dishes, one of them specifically for low carb side dishes. I've made a few recipes so far, the Shashlik Shoulder Roast, Basil Lamb burgers and the Chimichurri Sauce. They were all delicious and there are many more recipes I plan to try.
This book is great for everyone who wants to barbecue healthfully. If you are eating Low carb, Paleo, Primal/ Real Food it'll give you many, new healthful recipes for you and your family. Highly recommended!
In this book, Fishman discusses the fine art of proper barbecuing:
- How he's always loved eating barbecue growing up
- Why he thought he might have to give up barbecue
- Traditional barbecue cooking is perfect for grassfed meats
- Why he is targeting the Paleo crowd with this new book
- The various cooking styles needed for different kinds of meat
- Why a soy and grain-fed bison tastes like beef by design
- Why most lamb tastes like "a great big greasy blob of nothing"
- Pigs are being bred to be so lean that pork has been altered
- What the traditional methods are people can use to barbecue
- How carcinogens are possibly created when grilling meats
- What you can do to avoid carcinogens getting in your meat
- The benefits of using marinades when grilling meats
- Observations Dr. Weston A. Price saw in cooking methods
- Why eating organic or the equivalent is preferred
- Why the recipes are designed for a covered kettle cooker
- How he barbecues virtually any time of the year
- The lost art of basting and the secret ingredient people miss
- The "rediscovered ribs" recipe he includes in the book
- Why "lean bacon is an absurdity" and won't work in the recipes
- How sea salt is far superior to industrialized salt
- The sugar added to industrialized salt for palatability
- How to find the fattier cuts of grassfed meats
- Why meat was always consumed with the fat traditionally
- Why bone broth is a vital part of a healthy diet
If you are one of those people who thinks barbecued meat is a recipe for destroying your health, then I encourage you to rethink the issue by reading what Stanley Fishman has to say in this book. You'll be glad you did!