Photos of recipes from the new book Tender Grassfed Barbecue
Photos of recipes from the cookbook Tender Grassfed Meat
Presenting Tender Grassfed Barbecue: Traditional, Primal, and Paleo
By Stanley A. Fishman, author of Tender Grassfed Meat
Tender Grassfed Barbecue: Traditional, Primal and Paleo
I am happy to announce the availability of my second book, Tender Grassfed Barbecue: Traditional, Primal and Paleo. It is now available at Amazon.
Traditional
This cookbook adapts traditional methods of barbecue to modern times, making it easy, yet so delicious. The recipes are specifically designed for grassfed beef, bison, lamb, and pastured pork, using a wide variety of traditional flavorings and marinades from all over the world.
Grassfed meat is different from factory meat, and should be cooked differently. This is even more true in barbecue than other cooking methods, because charring a grassfed steak over a very hot fire will ruin it. The methods in this book are adaptations of traditional methods of barbecue that work beautifully with grassfed meat, bringing out its naturally wonderful flavor and tenderness.
Traditional peoples cooked with fire very differently than modern Americans. Tender Grassfed Barbecue adapts some of their methods to modern times. These methods are actually safer and easier to use than modern techniques. The book explains how to use these simple methods in great detail, using clear illustrations to demonstrate exactly how the coals, meat, drip pan and grill should be arranged, and providing clear and precise instructions as to how to barbecue this way. Even if you have not barbecued before, the clearly presented methods used in this book will make it easy!
The recipes in this book use traditional flavors from many cultures, ranging from Ancient Rome and China to the Native Americans, Koreans, French, Italians, Sardinians, Romanians, and many more. This includes several “lost” barbecue secrets that have been rediscovered, and were used traditionally by many peoples. These wonderful flavors give a wonderful enhancement to the great natural taste of barbecued grassfed meat, resulting in tender meat that is absolutely delicious. The book also offers different traditional ways of preparing American barbecue favorites such as brisket and spareribs.
Primal
The flavor of meat cooked with fire is one of the oldest human flavors, enjoyed over countless thousands of years, stimulating our taste buds in a way no other food ever does. The traditional cooking techniques in Tender Grassfed Barbecue create this primal flavor, using lump and hardwood charcoal to awaken the primal taste memories, imbuing the meat with the unforgettable tang of wood flavor. Many of the recipes are simply seasoned to bring out the primal flavor of wood and charcoal. Methods for using herbs and wood to provide a deeper smoky flavor are also included.
Paleo
The meat of grass-eating animals cooked with fire is one of the oldest human foods, eaten widely in the Paleolithic period and earlier. In contrast, the grain-feeding of grass-eating animals was not adopted until the 20th century and created a meat that is very different in composition and content from the meat enjoyed by humanity over most of history. Most of the meat recipes in Tender Grassfed Barbecue are very useful for those on Paleo diets, as they are designed for barbecuing grassfed meat. The ingredients used for flavoring are very basic foods, and allowed on most Paleo-style diets.
Lower-Carb
While this is not a low-carb cookbook, most of the recipes are very low in carbohydrates. A section on low-carb side dishes is also included.
Weston A. Price Style Diet
The recipes in this cookbook are faithful to the teachings of Dr. Weston A. Price. Sugar and soy are not used in the recipes. Refined food ingredients are rare, and the benefits of using animal fats in cooking are not only discussed, but shown in a number of recipes. Butter is a key ingredient in a number of recipes, and modern vegetable oils are not used.
Safer Barbecue
There have been a number of studies that raise health concerns about barbecued meats. The traditional techniques used in Tender Grassfed Barbecue avoid the risk factors identified in the studies.
Compared with Tender Grassfed Meat
If you liked Tender Grassfed Meat, you will enjoy this book if you barbecue. All the recipes are brand new, as are the techniques and cooking methods. The marinades in this book could be used to cook indoors as well, using the timing for roasts and steaks contained in Tender Grassfed Meat. One major difference is the inclusion of recipes for pastured pork, which was not included in Tender Grassfed Meat.
I am very happy to present this book. You will find cooking and barbecuing tips here that are just not available elsewhere. The recipes are easy to prepare, nourishing, and delicious. My family and I have been enjoying the recipes in this book for most of the past two years, whenever the weather allowed barbecuing. I hope that you too will enjoy the wonderful flavors and tastes in Tender Grassfed Barbecue.
Related Post
Traditional Barbecue Methods Are Worth the Effort
This post is part of Fat Tuesday and Real Food Wednesday blog carnival.
A New Podcast Interview about Grassfed Meat
By Stanley A. Fishman, author of Tender Grassfed Meat
Real Food Media blogger Ann Marie Michaels, also known as Cheeseslave, has done a podcast interview with me. Ann Marie is an expert on real food, and it was an honor to be interviewed by her. We covered a number of issues concerning grassfed meat: why it must be cooked differently from factory meat; how I learned how to cook grassfed meat; some barbecue tips for July the Fourth; why grassfed meat is sustainable and better for the planet; how it differs from conventional meat; how grassfed meat is so nutrient-dense and satisfying; the benefits I received from eating grassfed meat; how traditional food combinations provide complete and superior nutrition; even what to add to US Wellness liverwurst to make it into a spreadable pate; and more!
I found Ann Marie’s questions and comments to be insightful and invaluable, and I really learned a lot during this interview, which I greatly enjoyed. Ann Marie has been spreading the word about real food for some time now, and I highly recommend her blog.
Here’s the link to the podcast:
New Podcast: Stanley Fishman Talks About Tender Grassfed Meat
A Sample of Tender Grassfed Meat
By Stanley A. Fishman, author of Tender Grassfed Meat
Herb Crusted Strip Loin Roast
Tender Grassfed Meat is a different kind of cookbook. I designed the book to provide a lot of information about grassfed meat, why it is healthier, why it is best when cooked differently, and how to cook it. I also filled the book with delicious recipes. The following blog post is a sample of the book, containing information about grassfed meat, why it should be cooked differently, and a delicious recipe that demonstrates how to cook it.
Here is a link to the post, at Hartke is Online, one of my favorite blogs:
At Last, The Secret to Tender Grassfed Meat, Revealed!