Carnival of the Grill #1
Welcome all grilling enthusiasts! We have finally arrived at the inaugural Carnival of the Grill. I started this carnival about a month ago because I thought the food category on Blog Carnival could use some more non-booze, non-coffee carnivals. Grilling and BBQ is something very near and dear to my heart, and after the response I have received for this carnival, I have become humbled. You came out in droves for this carnival and showed me who's boss. In total, I received 25 entries for the Carnival of the Grill. Entries include such things as grilling tips, full racks of ribs, basil-lemon chicken, grilled lobster, and even a video tuturial of grilled tuna with pesto.
Let us waste no more time.
Let's start off the carnival with some handy and helpful grilling tips. TripHub presents Tips for using grilled foods wisely.
First up is my very own recipe for small-crowd BBQ. I barbequed a rack of baby back ribs, just enough for two people to devour. And devour them we did. After joining the BBQ Brethren message board, I have had the subject of barbeque on my mind constantly.
Neil, of Bigmista BBQ, shows us how it's done with his Brisket Experiment #1. Looks like Neil was doing a little practice on brisket, but I'd say it turned out well. Check out The Survival Gourmet, and his BBQ catering site, BigMista BBQ.
Jen, of life is weird (and so am i) write her very first cooking-related post. Ribs is the name of the game here. She parboils them in a flavored broth, then finishes them on the grill. Very nice and a very good post.
Sometimes we get in rut with putting chicken, burgers and steaks on the grill, so it pleases me greatly when I see folks doing seafood. In this case, Laura Rebecca presents Grilled Shrimp Skewers with Summer Fruit Salsa posted at ~ Laura Rebecca's Kitchen ~. There's just something about fruit and grilled food that just goes together.
Tom Oakes took a beef tenderloin into his own hands and did it justice. Pictured below, this is Beef Tenderloin with Roasted Peppers, Peppered Goat Cheese, and a Balsamic Reduction. I love the dark black, silky-looking balsamic. And might I add, Tom sets the bar on the Carnival with this recipe. Talk about going above and beyond....\
More Shrimp! More! Check out Dave's Grilled Prawns posted at The Fumbling Foodie. He uses a handy fish rack to secure the prawns over the heat, and the recipe is very simple. Not too much in the way of spice or sauce. He lets the prawns and the grill speak for themselves. I love it. Dave follows up this grilled prawns with something a little different. Taking the veggie route, he grills up some Red Peppers and Zucchini. Included in the post is a tip for grilling peppers so the skin can be removed easily.
Before she went on blogging hiatus, Alicat sent in a couple of different posts. The first one is Spicy Peach Glazed Ham Steak. She must stop doing this to me ... such beautiful pictures and, of course, the ham. Next up is Chicken with Basil-Lemon-Garlic Oil. STOP IT! Quit it with the deliciousness! And finally she caps it all off with one of the ultimate in grilling recipes, Brats. Truly excellent.
Texan blogger, Amy Crossno, serves up a delicious-looking Grilled Stuffed Acorn Squash and Grilled Tandoor Chicken. I swear, you guys are outdoing yourselves.
And now for your viewing pleasure, Geneve has created a video blog post and recpe for Grilled Tuna Steaks with Pesto. What a beautiful thing, and the tuna looked good, too. ~wink~ This entry brings me such joy on two levels: the foodie level and the blogger level. I love to see when people break out of molds, and Geneve has done that here. A while back, I wrote that to be a successful food blogger, you have to go beyond just recipes. Geneve took that to heart by creating this video. Oh yeah, and the tuna looks delicious.
Back on the vegetable train, Ron tries out grilled artichokes. Would love to see how it turned out. Artichokes can be very difficult to deal with.
Only the craziest BBQ-ist in the world would say "Hmmmmm, I wonder what other animals could fit on my grill." On that note, Curt McAdams presents Attack of the grilled lobster posted at Bucky's Barbecue Blog. Just remember, that's not screaming you hear. It's just the air escaping!
Oh, Amanda. If Tyler weren't in the picture, and ummm ... I weren't married and had 2 kids, I just might have to ask you over to cook for me. The What We're Eating Duo has submitted Sundried Tomato and Chaumes Stuffed Burgers. Bringing a air of fancy to an otherwise world of smoke and sauce. Good god, that burger looks mouth watering.
Let's head over to the Dillard, GA Bluegrass and Barbecue 2006 KCBS State BBQ Championship. The BBQ General team gives us a lineup of their showings for the cookoff. How can you compete with such a bounty of food. You can't. The team achieved 2nd place over all, out of 57 competing teams. They took home 7th place in chicken and 2nd place in brisket. And in the side categories, 1st in grits and 3rd in cabbage. Congratulations, team!
Sherri Braude proves you don't have to have a giant backyard with 8 grills to make deliciously grilled food. She takes a recipe from Bobby Flay and does it justice on the 4th of July. Here's Coffee-rubbed rib eyes with roasted sweet potato fries and roasted asparagus
Some of the best grilling sessions are the ones that happen spontaneously. Often we get so ingrained in our planning and prep, that we forget to be spontaneous and have fun. Curt and his brother take to the backyard with some chickens, peppers, and a japanese beer.
Anne-Marie returns with Grilled Peach Melba (scroll down) posted at Anne-Marie's blog. I am a big fan of the Fixit and Forget it Book. Are peaches in season yet? Or has that passed? I'd like to get my hands on some, and do this recipe.
To round things out, Nicole presents Beef with Butter: Heart Attack or Heaven? posted at Pinch My Salt. Ok, if you asked me, beef and butter is match made in heaven. Some of the best steaks are topped with just a pat of butter. It can do wonders that any steak sauce could ever dream.
Thank you all for participating. I sincerely appreciate all the hard work that you did in making your dishes and blogging about them. You have honored me and humbled me with your delicious works of grilling art.
I am setting the next edition to be 3 weeks from today. It should be about time for Labor Day by then, so think along the lines of the working man. If you would like to host the carnival of the grill on your blog, send me an email at firstname.lastname@example.org.