Sure-Fire Tips Allow Summer Cookouts to Take a Walk on the Wild Side
NEW YORK, NY (May 17, 2012)—Whether it’s spelled barbecue, BBQ or barbeque,
May’s designation as National Grilling Month is a great excuse to chuck the ground
chuck and celebrate grilling by your own rules. Pit masters across the country are lighting
a fire under ostrich, buffalo and elk alongside of traditional favorites. Other grill-worthy
options like duck breasts, lamb belly and beef heart means that summer barbecue season
is about to take a walk on the wild side.

To help barbecue fanatics embrace the adventurous spirit of flame broiling,
Graffigna®—Argentina’s pioneering winery— asked Brooklyn-based Meat Hook
butcher Sara Bigelow for pointers to help anyone grill like a pro. As a locavore butcher,
Bigelow prefers her meat be sourced locally. “Locally sourced meat improves the quality
of the animal’s life and the flavor of the meat. It also gives us a chance to visit our farms
start to finish and support...