I enjoyed reading “The Farmer and the Grill”. This book was short and simple, but is a great one for understanding the principles of how to grill grass-fed meat and make it tender and tasty. I also enjoyed learning about the differences between cuts of meat and how tougher cuts were often more flavorful.
Understanding how critical internal temperatures are will help me to grill more successfully. The other method I learned was indirect grilling. I will be using this method frequently now.
A lot of the book is devoted to recipes for many different types and cuts of meat. I am excited to try some of these recipes out.
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