Farmer’s Markets for Food and Fun
From Shannon Hayes, author of The Farmer and the Grill. “To grill a grassfed steak: Light one side of the grill only.
Once the grate is hot, sear the steaks directly over the flame for 2 minutes per side, then move them to indirect heat. Cover
the grill and allow the steaks to cook indirectly for 5-7 minutes per pound for
Brookshire Farm has T-bone, N.Y. Strip, Rib-eye & Sirloin Steaks at Lafayette’s Hub City Farmers Market each Saturday (except on
Saturday, March 15th, 2014) from 8 until noon in the Oil Center across from Champagne’s.
Bob is the face you will find most often at Market. He has experience at the stove and on the grill.