Getting everyone in the family on board with grassfed meat can be daunting at times. The sausage doesn’t taste like the conventional ones. The beef needs a lower cooking temperature. The ground beef is less fatty. With 7 people in our family, there is no end to the comments from the peanut gallery.
I knew when I accepted the Philly Cow Share Beef Challenge a few weeks ago and received free grassfed beef to cook for my family that we all would need to adapt our cooking and taste buds a bit. I decided to ask my husband to help me with the challenge since he’s the most vocal and the most particular about his meat. Truth is – he’s a much better cook than I am. If we’re going grassfed all the way, he needs to be committed to the process, too.
After doing some research in his cookbooks, my husband put together this Texas Rub for a piece of brisket. To accompany the meat, he made our favorite potato pancakes and lightly cooked organic corn. Delicious!
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