The Primal Blueprint Cookbook Read Free Page A

follow sustainable and organic guidelines. While individual cuts of meat from local producers may not always be more economical, buying the entire animal and sharing the cost of the meat with others can be. This practice of sharing the meat from a whole animal has become so popular that it’s officially entered the culinary lexicon as…
Cowpooling
    Buying sides of beef or whole butchered hogs from small producers will provide you with healthy, clean meat and can end up being less per pound than organic meat purchased at grocery stores. Talk to neighbors, friends and family members about sharing the cost and divvying up the meat. If you eat meat regularly and have a large freezer, cowpooling is for you. Visit your local farmers’ market or go online to find out more about producers in your area that you can purchase from.

G RILLED S TEAK
     
    Properly grilling a good steak is a skill all Primal meat eaters should perfect. Grilled steak is quick and easy to prepare, has little waste, and remains a familiar favorite for many people. When you make steak, try to have the majority of your dinner already prepped and ready to serve to avoid last minute distraction and possibly overcooking the meat.
INSTRUCTIONS:
     
    Defrost steaks (if frozen) in a shallow dish in the refrigerator (may take 1–2 days) covered, or in a plastic bag in a bowl of cold water (for a few hours).
    Pat steaks dry with a paper towel. Rub both sides of steak with salt and pepper. Let the steaks sit at room temperature to take the chill off while the grill preheats.
    INGREDIENTS:
    Steaks 1–1 ½ inches thick, from tender cuts (NY Strip/Top Loin, Rib or Ribeye, Tenderloin/Filet Mignon, Sirloin/Sirloin Tip, Top Round, London Broil, Tri-Tip, T-bone, Porterhouse)
    Coarse sea salt and freshly ground black pepper to taste
    Minced garlic and herbs
(optional)
     
    Gas Grills:
Turn gas on high to burn off residual cooking debris and grease while preheating. Use a wire BBQ grate brush if necessary to remove sticky or thick residue. Turn one gas burner down to medium-high setting and turn all other burners off.
    Charcoal Grills:
Light charcoal and burn until briquettes are covered with ash and glowing inside. Using a long handled BBQ tool, rake hot coals to one side to create a direct heat side and an indirect heat side.
    Place steaks to sear on preheated grill grates over the direct heat for about 2–3 minutes, with lid closed. To make attractive grill marks and prevent sticking, avoid moving steaks once they hit the grill.

     

     

     
    Open lid and use tongs to flip steaks. Cook second side about 2–3 minutes.
    Move steaks to a grill area over the indirect heat side, close the lid and leave undisturbed until steaks are 120–140°F internal temperature (rare to medium-rare). Depending on steak thickness, this usually takes about 10–25 minutes. Use a thermometer or the “touch” method to determine doneness.
    When done, remove steaks to a warmed platter, cover with a piece of foil (tented) for 5–10 minutes, so the juices will redistribute within the meat. If you cut into the meat too early, you’ll lose too much juice.
    Less tender cuts such as the London Broil, Top Round, and sometimes Sirloin are best cut into thin slices across the grain before serving.

     

     
    The “Touch” Method
    Determine meat doneness like a grilling professional—press the meat surface lightly and quickly with your index fingertip. If the steak feels soft like your cheek hollow, it is cooked rare; if it feels like your chin pad, it’s medium-rare; if it is firm like your nose-tip, it’s cooked medium; if it is very firm like your forehead, it’s well done and you’ve overcooked your steak.
     

P RIMAL P OT R OAST
     
    Pot roast is old-fashioned comfort food that is nearly forgotten in today’s rush for 30 minute “almost homemade” convenience gimmicks, but this classic roast can fit well into the modern Primal Blueprint lifestyle with just a small amount of kitchen