Tender Grassfed Barbecue
by Stanley A. Fishman
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. Before presenting his collection of recipes, Fishman provides a useful chapter on how to barbecue, not by incinerating a piece of meat but by indirect cooking. Then comes a chapter on dietary principles, with plenty of praise for animal fats like tallow and lard. Fishman suggests rubbing meat with lard before cooking, or placing a piece of tallow or suet directly on roasting meat, so it can baste the meat as it cooks.
Even though the book highlights recipes for the barbecue, Fishman doesn’t neglect bone broth, which he uses for basting and sauces.
Then comes the steak chapter, worth the price of the book alone. In addition to recipes for old favorites like porterhouse and ribeye steaks, the collection includes Portuguese butter steak, Hawaiian steak, Shashlik steak (with Russian flavors), top sirloin steak with Korean flavors, “R&R” steak with Thai flavors, thick Korean steak, and tender shoulder steak in the style of ancient China. Bison, burgers, lamb and pork are all featured. Side dishes are dripping in butter or pork fat.
Is your mouth watering? Then head to your barbecue with this book in hand! Thumbs UP.
This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Summer 2012.🖨️ Print post
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