Farmer and the Grill Workshop Equal parts carnivorous feast, mad-cap grilling extravaganza , and down-and-dirty discussion on meat cuts and marketing, The Farmer and the Grill workshop is intended to help grass-fed producers hone their marketing skills by honing their culinary skills. During the three to four hour workshop, participants will review the most common cuts of beef, lamb and pork, and learn about ideal methods for cooking each one in the kitchen and out on the grill or barbecue. In addition to exploring techniques for selling hard-to-market cuts (such as items from the chuck or round), special emphasis will be put on learning which cuts of meat are interchangeable in recipes, enabling direct-marketers to suggest substitutions when meat stocks are limited. In the second part of the workshop, participants head out to the grills and smoker for cooking demonstrations, where they will focus on grass-fed grilling techniques for classic and unexpected meat cuts. Be sure to come hungry, as there’ll be lots to sample, and you’ll be cooking your own meal at the end. Limit 20 people per workshop. If you are interested in scheduling a workshop in your community, email Shannon directly at the link above, or on the right |
New Book on Grilling Grass-fed Meats! Dear Friends: In the last two years, I've traveled the world tasting wonderful (and not-so-wonderful) meat, spent hours staring at the grate on my Weber, and countless days in the cutting room at Sap Bush Hollow in a passionate study of the best grass-fed grilling practices. The result is The Farmer and the Grill, a book that promises to have you enjoying savory meats off the flames, using sustainable and healthful grilling techniques. As before, the recipes will teach you to use the whole animal , not just a few choice cuts, thus promising to open your eyes and palate to an incredible array of grilling experiences not typically found in ordinary barbecue books. Just like The Grassfed Gourmet, The Farmer and the Grill is chock full of stories, tips, essays and sidebars about cooking in harmony with the natural world, showing how one of the easiest ways to start saving the planet is by making wise and delicious food choices. Due out in April, The Farmer and the Grill will arrive in time for this year's grill season. Like before, special discounts will be available for farmers who wish to make bulk purchases. If you wish to be notified of the release, please enter your email address to subcribe to the mailing list. Or, place your order today by visiting www.grassfedcooking.com (click the link at the top of this page). |
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