Meat-fest '09

Okay, that wasn't the official name...more like "backyard barbecue"...but it should have been called meat-fest!

Fact: I am not much of a meat eater. I have not eaten beef in probably over 3 years now (environmental reasons), and occasionally (once a week?) eat chicken, pork, turkey or various seafood.

Confession: On Monday, I ate 3 types of meat and 1 seafood.

Sadly (or maybe luckily?), I don't have any photographic proof. In the backyard is a wonderful fire pit dug into the ground and lined with stones. It's a favorite dinner spot for my neighbors and me, who quite often collect the contents of our refrigerators/freezers and turn any and everything grill-able into a meal.

The Menu:
-Dry rubbed pork ribs
-Andouille chicken sausages
-Dry rubbed chicken breasts
-Shrimp
-Assorted veggies (the saving grace to my potentially looming heart attack)
-Frozen Nutty Bars (the necessary dessert to any fireside event)

I started out easy with some grilled summer squash and zucchini - coated in a little EVOO with a generous sprinkling of garlic powder. Then I hungrily (savagely? no, not me) dug into a crispy, seasoned chicken breast and had a helping of shrimp, steamed in a cast iron pan over the fire with broccoli, corn and okra. I have finally, at the age of 25, become brave enough to eat slimy okra. Finally, I tore into some pork ribs, my new love. We've had then 3 or 4 times over the last couple of months, every time with the rub varying just a little bit. This one was a mixture of paprika, brown sugar, cumin and some other tasty spices (this same rub was used on the chicken). I could hardly wait until they were charred just enough to be crunchy and delicious.

All of these foods were grilled over a wood fire. Chicken breasts should be pounded before seasoning so that they cook through a little easier; place them bone side down on the grill first. For best results when grilling a rack of ribs over a wood fire, wait until you have a glowing bed of coals. This will prevent the outside of the meat from becoming charred before the inside is thoroughly cooked.

Now scamper off to your yards to collect some wood and make dinner!