Photos of recipes from the new book Tender Grassfed Barbecue
Photos of recipes from the cookbook Tender Grassfed Meat
Another Way to Improve Pork
By Stanley A. Fishman, author of Tender Grassfed Meat
Wet Pork Rub Ingredients
Even the best pork I can find today is just too lean. Modern pork often comes out tough and tasteless because it is so lean. I have experimented with a number of different ways of improving modern pork. This wet rub does the job, giving a wonderful flavor to pork and making it tender. I used a 2,000 year old seasoning tradition and the pork came out great. Here is the link to the article on Kim Hartke’s fine blog:
Wet Rub for Pork
Celebrate St. Patrick’s Day with a Holiday Feast!
By Stanley A. Fishman, author of Tender Grassfed Meat
Fresh green parsley, sage, rosemary, and thyme
People in the United States think of corned beef and cabbage as being the traditional fare for St. Patrick’s Day. In Ireland itself, however, people are far more likely to eat the best grassfed beef they can get, green cabbage, and the well beloved potatoes. The recipes in the following link were developed as a Christmas menu, but are just as appropriate for St. Patrick’s Day. They include fine grassfed beef in the form of a magnificent prime rib roast, crispy roast potatoes, and a particularly fine cabbage dish. There is much green in this menu from the fresh parsley, sage, rosemary, and thyme—to the cabbage. Enjoy this wonderful meal, and here’s the link to the recipes, at Kimberly Hartke’s fine blog:
Cooking for the Holidays with Stanley Fishman
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!