Blog carnivals

I’ve started trying to be more a part of the blogging community lately, and I found these blog carnivals. Just about any topic you can think of is included, but I, or course, focused on recipes (my post from a couple of days ago), and now the Carnival of the Grill!

I’m actually going to host the next Carnival of the Grill, after September 4th, so keep an eye out! The current Carnival of the Grill is hosted by Adam at Men In Aprons, and lists some really great grilled stuff! Take a minute and check it out; you may be insp

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← Older: Salmon stuff

What is it about salmon? I can hate it or love it. I’ve found that the quality varies greatly, and that, to be good, I need to get better salmon. To me, this means to look for 2 things:

1. Wild-caught salmon
2. Scottish salmon

First, Atlantic farmed salmon is listed by the Audobon Society to be avoided, while wild-caught is ‘green’, meaning safe to eat. Second, the flavor is so much better. Scottish salmon has taken some quality hits, mainly in smoked salmon, but the fresh, good quality Scottish salmon is organically raised and very high quality, on par in flavor with the wild-caught salmon.

I also think that salmon takes well to outdoor cooking better than about any other fish.

Newer: Competition judging preconceptions →

his weekend, I’m, most likely, going to be judging my first KCBS competition. My wife and I got our certifications in January, and we’ll be using them finally! I thought I’d kind of document what my thoughts are going into the experience, then compare them next week after having done the judging for real.

Just like any new experience, it will be interesting to see how right or wrong my preconceptions are after this weekend!

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