Better Homes And Gardens All-time Favorite Barbecue Recipes 3v474i

Better Homes and Gardens®

IME FAVORITE.

an ecue

Better Homes and Gardens"'

Bar�cue recipes

© 1977 by Meredi1h Corpora1ion, Des Moines, Iowa. All Righ1s Reserved. Printed in the United States of America. First Edition. Eleventh Prin1ing, 1981. Library of Congress Catalog Card Number: 76-42692 ISBN: 0-696-00085-7

On the cover: Recipes are Cornish Hens with Rice

Stuffing (see recipe, page 44), Beef-Yam Kabobs (see recipe, page 22), Steak and Shrimp Kabob Dinner (see recipe, page 21 ), a n d Halibut Kabobs (see recipe, page 53).

BETTER HOMES AND GARDENS® BOOKS Editoria l Director: Don Dooley Executive Editor: G era l d K n ox Art Director: Ernest Shel ton Assista nt Art Director: R a n d al l Yontz Production and Copy Chief: Lawren c e D. C l ayto n Food Editor: Doris Eby Senior Associate Food Editor: Na n c y Morton Senior Food Editors: Shary l Heiken, E l izabeth Strait Associate Food Editors: S a n d ra G r a n s eth, Dia ne Ne l son , F l ora S z atkows ki G raphic Designers: Faith Berven, Harijs Prieku l is, Sheryl Vee n s c h oten

® Our sea l assures you that every recipe in All-Time Favorite Barbecue Recipes is e n d orsed by the Better Homes a n d G arde n s Test Kitchen. Each recipe is carefu l l y tested for fami l y appea l , pra ctic a l ity, a n d d e l icious ness.

Contents

Barbecuing for Everyone

4

Time and Temperature Charts

6

Grill 6

Rotisserie 8

Smoker 8

Main Dishes for Outdoor Barbecues Beef 11

10

Burgers and Sandwiches 24

Pork and Ham 32

Poultry 42

Fish and Seafood 50

Sausage and Frankfurters 57

Lamb 59

Barbecue Sauces and Marinades

62

Sauces and Relishes 63 Marinades 68

Grill-Side Recipes

70

Vegetables 71 Bread Fix-Ups and Quick Breads 79 Appetizers and Desserts 82

Barbecue Basics

86

Equipment for Cookouts 87 Small Equipment 87

Barbecue Grills 88

Charcoal Cooking Know-How 90

Index

93

Grilling Over the Coals Type of food

BEEF

Cut or portion (placed 4 inches above coals)

Burgers

Weight or

Temperature

thickness

of coals*

112 inch

Med1um-hot Medium

3/4 inch

Medium-hot Medium

Porterhouse, T-bone, or

1 inch

Medium-hot

1112 inches

Medium-hot Medium

1 inch

Medium

2112 inches

Medium

1 inch

Medium

1112 inches

Medium

1 inch

Medium

1112 inches

Medium

1 inch

Medium

1112 inches

Medium

Blade steak

3/4 inch

Medium

Loin back ribs or spare ribs

5-6 pounds

Medium

Fully cooked slice

112 inch

Medium-hot

1 inch

Medium

Canned

5 pounds

Medium

Broiler-fryer halves

2112-3 pounds

Medium-hot

Roasting chicken, unstuffed

3-4 pounds

Medium

Unstuffed

6-8 pounds

Medium

12-16 pounds

Medium

3/4 inch

Medium

1-1112 inches

Medium-hot

Trout, snapper, or whitefish fillets

6-8 ounces each

Medium-hot Medium

Shrimp (large)

2 pounds

Hot

sirloin steak

Chuck blade steak

LAMB

Rib chops

Shoulder chops

PORK

HAM

CHICKEN

TURKEY

FISH

SEAFOOD

Loin chops

Salmon or halibut steaks

*Estimate by holding hand, palm down. about 4 inches above hot coals. Count seconds you can hold position. Figure 2 seconds as Hot coals; 3 seconds for Medium-hot coals , 4 seconds for Medium coals. and 5 or 6 seconds for Slow coals .

J

7

A handy guide for barbecuing your favorite foods Approximate total cooking times Open grill

Comments

Covered grill

Rare

Medium

8-10 min. 10-12 min.

10-12 min. 12-15 min.

7-9 min. 8-10 min.

8-10 min. 10-12 min.

Four burgers per pound

10-12 min. 12-15 min.

12-15 min. 14-18 min.

8-10 min. 10- 12 min.

10-12 min. 12-15 min.

Three burgers per pound

12-18 min.

15-20 min.

8-10 min.

10-15 min.

18-20 min. 20-25 min.

20-25 min. 25-30 min.

10-15 min. 1 5- 1 8 min.

15-18 min. 18-22 min.

Check doneness by cutting a slit in meat near bone

12-18 min.

15-20 min.

8-10 min.

12-18 min.

50-60 min.

55-65 min.

45-5 5 min.

50-60 min.

Rare

20-25 min. 25-30 min.

28-32 min.

20-25 min. 20-25 min.

22-28 min. 28-32 min.

30-35 min.

Medium

23-28 min.

Use foil tent on open grill Check doneness by cutting a slit in meat near bone

18-22 min. 20-25 min.

25-30 min.

Well-done

Well-done

22-25 min.

18-22 min.

30-35 min.

25-30 min.

15-20 min.

15-20 min.

A wire grill basket aids in turning

11/... -1112 hrs. 10-15 min.

10-15 min.

25-35 min.

20-30 min.

1112-P/4 hrs. 45-50 min.

11/4-13/4 hrs.

Slash fat edge of ham slice

Use foil tent on open grill

40-45 min. 2-2112 hrs. 3-33/4 hrs. 31/:z-4112 hrs.

17-22 min.

15-20 min.

10-17 min.

10-15 min.

10-17 min. 17-20 min.

10-15 min. 15-17 min.

15-18 min.

15-18 min.

Meat thermometer inserted in thigh should 185° Use a wire grill basket

Use a wire grill basket

Rotisserie Specialties Cut

Type

Weight

of food

Temperature of coals*

BEEF

Rolled rib roast

5-6 pounds

Medium

Tenderloin roast

2112 pounds

Medium-hot

Eye of round

3-4 pounds

Medium-hot

Boneless rump roast

3-4 pounds

Slow

LAMB

Leg

5-7 pounds

Medium

PORK

Boneless loin roast

5 -6 pounds

Medium

Loin back ribs or spareribs

3-4 pounds

Slow

HAM

Boneless piece Canned

CHICKEN

Whole

9-10 pounds

Medium

5 pounds

Medium

2112-3 pounds

Medium-hot Medium

CORNISH HENS

4 birds

DUCKLING

Whole domestic

4-6 pounds

Medium-hot

TURKEY

Unstuffed

6-8 pounds

Medium

1-1112 pounqs each

2 rolled turkey roasts Boneless turkey roast

28 ounces each 5-6 pounds

Medium-hot

Medium-hot Medium-hot

Smoker Cooking Cut or portion

Type

or weight

of food

PORK

Size

Boneless loin roast 6-8 loin chops

Loin back ribs or spareribs

TURKEY

Ready-to-cook frozen bird, completely thawed

FISH

Salmon (fillets or red snapper)

*Estimate by holding hand, palm down, about 4 inches above hot coals . Count seconds you c an hold position. Figure 2 seconds as Hot coals; 3 seconds for Medium-hot coals; 4 seconds for Medium coals, and 5 or 6 seconds for Slow coals .

4-5 pounds

1112 inches thick (1 pound each) 4-5 pounds 12-15 pounds 3-4 pounds

!

9

Guidelines for cooking meats and poultry on a spit Comments

Approximate roasting time Covered grill Well-done

Medium

Rare 2-2112 hrs.

21/2-3 hrs.

40-45 min.

45-50 min.

11/4-1112 hrs.

1112-2 hrs.

11/4-P/. 1 hr.

hrs.

1112-2 hours

1112-2 hrs.

P/4-21/. hours

Have meat rolled and tied Have shank cut off short Balance diagonally on spit

4-4112 hours

Have meat rolled and tied

1-11/4 hours

Thread on spit accordion fashion

2-21/4 hours 11/4-1112 hours

Tie securely after mounting on spit

1112-P/4 hours 1112-2 hours 1112-P/. hours

1112-P/4

hours

Deep foil drip pan is essential

31/.-4112 hours

Push holding forks deep in bird

13/.-21/4 hours

Purchase frozen; thaw completely

2112-3112 hours

•

•

•

•

Approximate t1m1ngs when us1ng a portable smoker ** Approximate

Doneness

Comments

smoking time 4-5 hours

well-done

170° on roast meat thermometer

2-2112 hours

well-done

Cut slit in chop near bone to check doneness of meat

4-5 hours

well-done

8-9 hours

18 5° (internal temperature)

Check internal temperature at thigh with meat thermometer

2-3 hours

fully cooked

Fish will flake easily with a fork

**Check manufacturer's directions for placement of charcoal, hickory chips, and water pan.

main Dishes for Outdoor Barbecues If you've ever been tantalized by the smell of steaks, burgers, frankfurters, or other meats wafting through the air, you'll find much to be glad about in this section. In addition to scrumptious recipes for over-the-coals favorites, you'll discover new taste delights, too-beef short ribs, pork loin roasts, Cornish hens, salmon steaks, and many more. Try out your barbecuing skills at grilling, spit-roasting, skewer, or smoke cooking.

Add to your l ist of barbecue favorites with Ko wloo n Duckling (see recipe, page 45), L eg of Lamb (see chart, page 8), and spicy Italia n -Seasoned Veg e table Kabobs (see recipe, page 77) .

11

Beef Steak and Bacon Tournedos 1 1- to 1Y2- p o u n d beef fla n k ste a k I n sta nt u n se a s o n e d m e a t te nderizer 10 s l ices bacon 1 teaspoon g a rl i c salt V2 teaspoon fre s h l y g ro u n d pepper 2 ta blespoo ns s n ipped p a r s l e y 1 P/4-ounce e nve lope h o l l a n d a ise s a u c e m ix % teaspoo n dried tarra g o n , crus hed

P o u n d f l a n k ste a k eve n l y a b o u t 1h i n c h th i c k . A p p l y meat te n d e r i z e r a c c o rd i n g to package d i rect i o n s . M e a nwh i l e , c o o k b a c o n t i l l a l m o st d o n e , b u t n ot c r i s p . S p r i n k l e f l a n k ste a k w i t h g a r l i c s a l t a n d p e p p e r . S c o re steak d i a g o n a l l y , m a k i n g d i a m o n d -s h a p ed c u ts . P l a ce bacon str i p s l e n g t h w i s e o n f l a n k ste a k . S p r i n k l e with p a rs­ l ey. Ro l l up as fo r j e l l y ro l l , sta rt i n g at n a rrow e n d . S kewer with wood e n p i c ks at 1 - i n c h i n te rva l s . Cut i n to e i g h t 1- i n c h s l i c e s w i th se rrated k n ife. G r i l l over medium coa l s for 8 m i n u te s . T u rn; g r i l l 7 m i n u tes m o re for rare . M e a n w h i l e , i n s a u c e p a n p repare h o l l a n d a i se s a u c e m i x a c c o rd i n g to p a c k a g e d i re ct i o n s , add i n g tarra g o n t o d ry m i x . R e m ove p i c k s from m eat s l i c e s . Serve h o l l a n d a ise s a u c e w i t h m e at. M a kes 4 serv i n g s .

Vegetable-Beef Rolls 1 1V2 Y2 % % % 112

12 Y2

beate n egg p o u nds g ro u n d beef cup s h redded ca rrot c u p finely c h o p p e d o n i o n c u p finely c h o p p e d green pepper cup finely chopped c e l e ry teaspoon salt D a s h pepper s l ices bacon cup Ita l i a n s a l a d d re s s i n g

C o m b i n e e g g a n d g ro u n d beef; m i x w e l l . D i v i d e m e at m i xture i n to s i x port i o n s . O n waxed p a p e r f l atte n e a c h m e at port i o n i n to a 6x4 - i n c h re cta n g l e . C o m b i n e ca rrot, o n i on. g reen pepper, c e l e ry , salt, a n d p e p p e r. D i v i d e vegeta b l e m i xtu re i nto s i x p o rt i o n s . Pat o n e vegeta b l e port i o n onto e a c h m e at recta n g l e . R o l l up each recta n g l e as for j e l l y ro l l . Wrap two s l i c e s of b a c o n a ro u n d e a c h of t h e ro l l s a n d sec u re w ith woo d e n p i c k s . P l a ce ro l l s i n s h a l l ow b a k i n g d i s h . P o u r s a l ad d ress i n g over; l e t sta n d a t room te m p e ratu re a bo u t 1 h o u r, t u rn i n g o c c as i o n a l l y t o m o i ste n a l l s i d e s . R e m ove m e at ro l l s from d ress i n g , reserv i n g m a r i n ad e . G r i l l ro l l s over medium coa l s for 20 t o 25 m i n utes, t u r n i n g t o g r i l l a l l s i des a n d b r u s h i n g w i t h reserved d ress i n g o c c a s i o n a l l y . Rem ove p i c ks before serv i n g . M a kes 6 serv i n g s .

Lemon Pepper Flank Pinwheels 2 1- p o u n d beef fl a n k ste a ks

V2 c u p B u r g u n d y

% % 1 1

c u p coo k i n g o i l c u p soy sa uce ta blespoon lemon pepper ta blespoo n Worceste rs h i re sauce Few d rops bottled hot p e p p e r sauce 8 c h erry to m a toes or m u s h ro o m caps

Po u n d e a c h f l a n k s t e a k to a 1 0 x 8- i n c h recta n g I e . C u t e a c h re cta n g l e i n to fo u r 1 0 x 2 - i n c h s tr i p s . I n b o w l c o m b i n e B u rg u n d y , c o o k i n g o i l , s o y s a u c e , l e m o n pepper, Worcesters h i re , a n d p e p p e r s a u c e . P l ace meat str i p s i n p l a s t i c b a g , set in a d e e p bow l . P o u r w i n e m i xture ove r meat; c l ose b a g . M ari n ate 4 t o 6 h o u rs o r overn i g h t i n refr i g e rator, t u r n i n g tw i c e . D ra i n m e at; reserve m a r i n ad e . Loose l y ro l l eac h str i p a ro u n d a c h e rry tom ato or m u s h room c a p , start i n g w i t h s h o rt s i d e . S kewer sec u re l y w i t h woo d e n p i c k s . G r i l l p i nwhe e l s over medium co a l s f o r 1 5 m i n ute s . T u r n meat; g r i l l a b o u t 1 0 m i n utes m o re f o r rare . B aste w i t h m a r i n a d e ofte n . Rem ove p i c k s . M a kes 8 s e rv i n g s .

12

beef

Smoked French Pepper Steak Hickory c h i p s 2 tablespoons cracked pepper 1 2-pound beef sirloin ste a k , c u t 1 112 i n c h e s t h i c k % c u p b u tter o r m a rg a r i n e 2 ta b l e s p o o n s l e m o n j u ice 1 tea s p o o n Worceste rs h i re s a uce 112 teaspoo n g a rl i c powder % teaspoon salt

A b o u t a n ho u r before coo k i n g t i m e , soak h i c kory c h i p s i n e n o u gh wate r t o cover. D ra i n . Press c ra c ked p e p p e r i n to both s i des o f ste a k , u s i n g the hee l of y o u r ha nd or t h e f l at s i d e of a c l eaver. In s a u c e p a n over coa l s m e l t b u tter; st i r i n l e m o n j u i c e , Worcestersh i re , g a r I i c powd e r , a n d s a l t . R e m ove from c oa l s . A d d damp h i c ko ry c h i p s t o medium-hot coa l s ; p l a ce ste a k o n g r i l l and l ower s m o ke hood. G r i l l steak for 1 7 to 20 m i n utes, b r u shi n g o c c a s i o n a l l y w i th l e m o n s a u c e . T u r n m e at; g r i l l , covere d , 1 5 t o 1 7 m i n u tes m o re f o r rare to med i u m - rare . Heat rese rved l e m o n s a u c e . S l i c e stea k ; s p o o n s a u c e ove r s l i c e s . M a kes 6 serv i n g s .

Peppy Chuck Steak Grill

112 112 2 2 2

2- to 3-pound beef c h u c k ste a k , cut 1 inch thick c u p cooking o i l c u p dry red w i n e t a b l e s p o o n s cats u p tablespoons m o l a s s e s tablespoons f i n e l y s n i p ped c a n d ied g i n g e r clove g a rl i c , m i n ced tea spoo n salt tea spoo n pepper ·

1 1 %

S l ash fat e d g e s o f ste a k, b e i n g c a refu l not t o c u t i n to m e at. P l a ce i n sha l l ow ba k i n g d i sh. Com b i n e cook i n g o i l , w i n e , cats u p , m o l asses , g i n g e r, g a r l i c , s a l t , a n d pep pe r. P o u r o v e r steak. Cover; l et sta n d 3 ho u rs a t room te m p e rat u re or 6 h o u rs , i n refr i g e rator, t u r n i n g severa l t i m e s . D ra i n steak, reserv i n g m a r i n a d e . Pat excess m o i s t u re from steak w i th paper towe l i n g . G r i l l steak over medium c oa l s for a b o u t 2 0 m i n utes o n each s i d e for ra re ; a b o u t 2 5 m i n u tes o n each s i d e for med i u m -rare . B r u sh o c c a s i o n a l l y w i th re served m a r i n a d e . Remove m eat t o s e rv i n g p l atter. Carve across g ra i n i n th i n s l i c e s . M a kes 4 t o 6 serv i n g s .

Lemon-Marinated Chuck Roast 1 4 - p o u n d beef c h u c k pot roast, c u t 1112 i n c h e s t h i c k 1 te a s p o o n g rated l e m o n peel 112 c u p l e m o n j u i c e YJ c u p c o o k i n g o i l 2 ta blespoons s l i c e d g r e e n o n i o n w i t h tops 4 tea spoons sug a r 1 112 tea spoo ns s a l t 1 te a s p o o n Worceste rs h i re sauce te aspoon pre p a red m u stard 1fs te a s p o o n pe pper

Score f.at e d g e s of roast. P l a ce meat i n sha l l ow ba k i n g d i sh. Com b i n e l e m o n pee l and j u i c e , coo k i n g o i l , g re e n o n i o n , s u g ar, s a l t , Worceste rsh i re , m u stard , a n d p e p p e r. P o u r over roast. Cover; l et sta n d 3 h o u rs at room te m p e ratu re or ove rn i ght i n the refr i g e rator, t u rn i n g roast severa l t i m e s . Remove roast fro m m a r i n ad e , re serv i n g m a r i n ad e . Pat excess m o i s t u re fro m roast w i th paper towe l i n g . G r i l l roast over medium-hot coa l s 1 7 t o 2 0 m i n u tes . T u rn; cook 17 to 20 m i n u tes m o re for ra re to med i u m - rare. H e at rese rved m a r i nade on g r i l l . Remove roast to s e rv i n g p l atte r. Carve across t h e g ra i n i nto th i n s l i c e s . S p o o n m a r i n a de over. Serves 6 t o 8 .

13

At your next backyard party, impress your guests by serving savory L e m o n - Ma rina ted Chuck Roast. The tang y lemon marinade tenderizes the beef roast and adds flav"or distinction.

14

beef

Onion-Stuffed Steak 2 1 % - to 1 %-po u n d p o rte r h o u s e stea ks, c u t 1 Y2 i n c h e s t h i c k o r 1 2 - po u n d s i r l o i n ste a k , c u t 1 112 i n c h e s t h i c k 1! 2 c u p c h o p p e d o n i o n 1 l a rge clove g a rl i c , m i n c ed 1 ta b l espo o n b u tter or m a rg a r i n e D a s h celery s a l t Dash pepper % c u p dry r e d wi n e 2 t a b l e spoo n s s o y s a u c e 1 c u p sliced fresh m u s h ro o m s 2 t a b l e s p o o n s b u tter or m a rg a r i n e

S l as h f a t e d g es of s t e a k at 1 - i n c h i n te rva l s , b e i n g c a refu l not to c u t i n to m eat. S l i c e poc kets i n e a c h s i d e of m eat, c u tt i n g a l most to b o n e . I n s k i l l et cook o n i o n a n d g a r l i c i n t h e 1 ta b l espoo n b u tter. Add c e l e ry salt and p e p p e r. Stuff poc kets with o n i o n m i xtu re ; s kewer c l osed . M i x w i n e a n d s o y sau c e ; b r u s h o n stea k . G r i l l over medium-hot coa l s for 1 5 m i n u tes ; b r u s h ofte n w i t h s o y m i xtu re . T u rn ; g r i l l 1 0 to 1 5 m i n u tes m o re fo r rare . B r u s h ofte n w i t h soy m i xtu re . I n s m a l l s k i l l et c o o k m u s h rooms i n t h e 2 ta blespoons b u tter t i l l te n d e r . S l i c e ste a k a c ross g rain; the m u s h ro o m s a n d s p o o n a to p steak . Ma kes 4 serv i n g s .

Rice-Stuffed Flank Steak 1 1 - to 1 % -po u n d beef fla n k steak 1f2 teaspoo n u n s e a s o n e d m e a t te nde rize r % c u p chopped o n i o n % c u p chopped cel ery 2 tables poo n s b u tter or m a rg a r i n e Y2 c u p wa ter 1 tablespoon c u rry powder 1 teaspoo n i n sta nt b e ef b o u i l l o n g ra n u l e s % c u p q u ick-coo k i n g rice

Score m e at d i a g o n a l l y o n both s i de s; po u n d to a n 1 1 x 9i n c h recta n g l e . S p ri n k l e w i th te n d erizer, s a l t , a n d p e p p e r . I n s a u c e p a n cook o n i o n a n d c e l e ry i n b u tter t i l l te n d er. Add wate r, c u rry, a n d b o u i l l on ; sti r i n rice. B r i n g to bo i l i n g ; cover. Remove from h eat; l et sta n d 5 m i n utes. S p read m i xtu re o n meat; ro l l u p as for je l l y ro l l , start i n g at s h o rt s i d e . Tie w i t h st r i n g both l e n g t h w i s e and c rossw i s e . I n sert s p i t rod l e n g t h w i s e t h ro u g h ce nter of stea k . Adj u st h o l d i n g forks ; test b a l a n c e . P l a c e medium c o a l s on both s i des of drip pan. Atta c h s p i t ; pos i t i o n drip pan u n d e r m e at. Turn on m otor: l ower hood or cover with fo i l te n t . Roast over medium coa l s t i l l d one , a bo u t 50 m i n utes. Rem ove stri n g s . M a kes 4 serv i n g s .

Spit-Roasted Chateaubriand 2- to 2Y2-po u n d beef te nderlo i n 1 c u p cru m bled b l u e c h eese (4 ou nces) 1 ta blespoon b ra n d y

T r i m fat from s u rface o f roast. M a ke a s l a n t i n g c u t , 2 i n c h es d e e p , the fu l l l e n g t h of t h e roast w i th a s h a rp , n a rrow­ b l aded k n i fe h e l d at a 45 - d e g ree a n g l e . M a ke a n ot h e r c u t , j u s t as before , a l o n g oppos ite s i d e . B l e nd b l u e c h eese a n d b r a n d y tog ether. S p read c h e ese m i xt u re in the two s l as h e d o p e n i n g s . Sec u re l y tie str i n g a ro u n d t h e roast a t both e n d s a n d t h e m i d d l e .

Insert spit rod lengthwise through center of roast. Adjust

h o l d ing forks ; test b a l a n c e . Insert meat t h e r m o m e te r n e a r center of roast, n ot tou c h i n g m eta l rod . Place h o t coa l s o n both s i des o f d r i p p a n . Atta c h s p it ; pos i t i o n d r i p p a n u n d e r meat. T u r n o n m otor; l owe r hood or c o v e r w i t h fo i l tent. G r i l l over hot coa l s t i l l t h e r m o m eter reg i ste rs 1 3 0° fo r ra re (a b o u t 45 m i n utes) , 1 50° f o r m e d i u m-rare (a bout 50 m i n u tes ) , a n d 1 60° f o r med i u m -med i u m we l l (55 t o 6 0 m i n u t e s ) . Rem ove stri n g . M a kes 6 to 8 serv i n g s .

15 Marinated Hickory-Smoked Chuck Roast 1 2-po u n d beef c h u c k pot roast, c u t 1 Y4 i n c h e s t h i c k 5 c l o v e s g a r l i c , peeled Y4 cup coo k i n g o i l Y4 c u p wi n e v i n e g a r 1 ta blespoo n Worcesters h i re s a u ce 112 teaspoon s a l t 112 teaspoo n d r i e d b a s i l , c r u s h e d Y4 t e a s p o o n p e p p e r S e v e r a l d a s h e s bottled hot pepper s a u c e H ickory c h ips

Stud roast w i t h g a r I i c b y i n sertin g t i p of kn i fe i n m e at a n d p u s h i n g c l oves i n to m e at as you r e m o v e kn ife. M a ke s u re g a r l i c c l oves are eve n l y s p a c e d . I n bowl m i x o i l , v i n e g ar, Worcesters h i re , s a l t , b as i l , pepper, a n d h ot p e p p e r s a u c e . P l a c e m e at i n p l as t i c bag ; set i n s h a l l ow ba k i n g d i s h . Po u r m a r i n a d e over m e a t ; c l ose b a g . M a r i n ate 6 to 8 h o u rs o r overn i g h t in refr i g e ratoP; t u r n i n g roast o c c as i o n a l l y . A b o u t a n h o u r befo re coo k i n g s o a k h i c ko ry c h i p s i n e n o u g h wate r t o cove r ; d ra i n c h i p s . D ra i n m e at, reserv i n g m a r i n ad e . Pat excess m o istu re from m e at w i t h paper towe l ­ i n g . A rra n g e medium -slo w coa l s a ro u n d d r i p p a n . Add h i c ko ry c h i p s to coa l s . P l a c e roast over drip p a n o n g r i l l . Lowe r hood . G r i l l 2 5 m i n u tes . B ru s h o c c as i o n a l l y w i t h m a r i n ad e a n d add a d d i t i o n a l h i c ko ry c h i p s . T u r n roast; g r i l l 2 0 m i n u tes m o re for m e d i u m , b r u s h i n g w i t h m a r i ­ n a d e . Season t o taste ; re m ove g a r l i c . Serves 6 .

Rib Roast Barbecue 1 5- to 6-po u n d b o n ed a n d ro l l e d b e e f rib roast 112 cup B u rg u n d y 112 c u p v i n e g a r Y4 c u p coo k i n g o i l Y4 c u p f i n e l y c h opped o n i o n 2 tablespoo n s s u g a r 1 ta b l espoo n Worceste rs h i re s a u ce 1 112 teaspoo n s s a l t 112 t e a s p o o n d ry m u sta rd Y4 teaspoon p e p p e r Y4 teaspoon c h i l i powd e r Y4 tea sp o on d ried t h y m e , c r u s h e d 1 clove g a r l i c , m i n ced Several drops bottled hot pepper s a u c e

P l a c e m e at i n p l as t i c b a g ; s e t i n d e e p b ow l . C o m b i n e re m a i n i n g i n g red ie nts . Po u r over m e a t ; c l ose b a g . M a r i n ate 6 to 8 h o u rs or overn i g h t in refr i g e rato r ; t u rn severa l t i m e s . D ra i n m eat; re serve m a r i n a d e . Pat excess m o istu re from m e at w i t h paper towe l i n g . I n se rt s p it rod t h ro u g h c e nter of roast Adj u st h o l d i n g forks ; test b a l a n c e . I n sert m e at t h e r­ m o m ete r n e a r center of roast b u t n o t tou c h i n g m eta l ro d . Place medium coa l s a ro u n d d r i p p a n . Atta c h s p i t ; pos i t i o n d r i p p a n u n d e r m e at T u r n o n m oto r ; l ower h o o d o r cover w i th fo i l te nt Roast over medium coa l s t i l l m e at t h e r m o m e ­ ter reg i sters 1 40° for rare ( 2 to 2 1 12 h o u rs ) , 1 60° fo r m e d i u m , a n d 1 7 0° for we l l -d o n e . B r u s h fre q u e n t l y w i t h m a r i n ad e d u r i n g t h e l ast 3 0 m i n utes of roast i n g . L e t sta n d 1 5 m i n u tes befo re s l i c i n g . If des i red , h e at rem a i n i n g m a r i n a d e a n d p a s s w i t h m e at M a ke s 1 5 to 20 s e rv i n g s .

Hot-Style Eye of Round 1 3-po u n d beef eye of ro u n d roast I n sta nt u n se a s o n e d m e a t tende rize r 1 c u p h ot-style cats u p 112 c u p wa ter 2 ta b l esp oon s Worcesters h i re s a u ce 1 clove g a r l i c , m i n ced 112 teaspoon c h i l i powd e r Y4 teaspoon s a l t

S p r i n k l e a l l s i des o f roast eve n l y w i t h te n d e r i zer, u s i n g 1 12 teas poo n per pou n d of m eat To e n s u re p e n etrat i o n , p i erce a l l s i d es d ee p l y at 1 12 - i n c h i n te rva l s with l o n g -t i n e d fork. I n s a u c e p a n c o m b i n e cats u p , wate r, Worcesters h i re , g a r l i c , c h i l i powder, a n d s a l t . S i m m e r 5 m i n utes. I n sert spit rod t h ro u g h c e nter of roast. Adj u st h o l d i n g forks ; test b a l a n c e . I n s e rt m e at t h e r m o m e ter n e a r c e nter of roast, not to u c h i n g m etal rod . P l a c e medium-hot coa l s a ro u n d d r i p p a n . Atta c h s p i t ; pos i t i o n d r i p p a n u n d e r m e at. Turn on motor; l ower hood o r cover with fo i l tent. Roast over medium-hot coa l s t i l l t h e r m o m eter reg isters 1 40° for ra re , a bo u t 1 1 12 h o u rs . B r u s h w i t h s a u c e d u r i n g l a st 30 m i n u tes. Heat s a u c e; w i t h m e at. S e rves 8.

16

beef

Prepare a wintertime cookout the easy way-on a covered grill. You'll find that Corned Beef Barbecue Din n er needs little tending, and has a special taste that will satisfy appetites.

Corned Beef Barbecue Dinner 1 3-po u n d piece corned beef for oven roasti n g 6 m e d i u m b a k i n g potato e s 1 e n v e l ope dry o n i o n s o u p m ix Y2 c u p b u tter or m a rg a r i n e , softe ned V2 cup s u g a r Y4 c u p v i n e g a r 3 tablespoo n s prepared m u sta rd D a s h salt c u p da iry s o u r cream Y4 c u p m i l k 2 ta bles poons prepa red m u sta rd

Unwrap a n d r i n s e corned beef. Arra n g e medium coa l s a ro u n d e d g e of g r i l l . P l a c e b e e f o n h e a vy-duty fo i l d r i p p a n o n g r i l l . C l ose hood ; g r i l l f o r 11h h o u rs . S c r u b potatoes b u t do n ot pee l . C u t e a c h i n 3 or 4 l e n g th w i s e s l i c e s . S e t a s i d e 3 t a b l e spoons s o u p m i x . B l e n d to g e t h e r re m a i n i n g s o u p m i x a n d b u tte r. S p read m i xtu re over potato s l i c e s . Reasse m b l e potatoe s . Wrap e a c h i n a s q u a re o f h e avy-duty fo i l . P l a c e at edges of g r i l l . G r i l l , h ood dow n , a l o n g w i th meat for 45 to 60 m i n utes m o re ; tu rn potatoes o n c e . M e a n w h i l e , i n s a u c e p a n m i x s u g a r , v i n e g a r, 3 t a b l e­ spoons m u stard , a n d s a l t. B r i n g to b o i l i n g ; s t i r t i l l s u g a r d i ssolves . B ru s h over m e a t d u r i n g l ast few m i n u tes of g r i l l i n g . Just before serv i n g , m i x s o u r c rea m , m i l k , reserved sou p m i x, a n d 2 ta b l e s p o o n s m u stard . Heat t h ro u g h , st i rr i n g o c c as i o n a l l y . Do not boil. Unwrap potatoes . A rra n g e meat a n d potatoes on serv i n g p l atte r. Serve w i t h s o u r c re a m s a u c e . M a kes 6 se rv i n g s

17

Brazilian Barbecued Beef

1 V3

% 2 1 1 1 Y2 Ys

3

4 - p o u n d be ef c h u c k pot roast, cut 2 to 2112 i n c h e s th i c k c u p cats u p cup vinegar c u p coo k i n g o i l tablespoons i n sta nt coffee c rysta l s te aspoon s a l t t e a s p o o n c h i l i powd e r te aspoon celery s e e d te aspoon p e p p e r teaspoon g a rl i c powder or 4 d a s h e s bottled hot pepper sauce

Slash fat edges of meat, being careful not to cut into meat. Place roast in shallow baking dish. In small bowl combine catsup,

vinegar, oil, coffee crystals, salt, chili powder, celery seed, pepper, garlic powder, hot pepper sauce, and

1/2 cup water; pour over roast. Cover; refrigerate

6 to 8 hours or overnight, turning roast several times. Remove roast from marinade, reserving marinade. Remove excess moisture from roast with paper toweling. Grill roast over medium coals for 20 to 25 minutes. Turn roast; grill 10 minutes. Brush roast with marinade. Grill for 10 to 15 minutes more for rare to medium rare, brushing occasionally with mari­ nade. Heat remaining marinade. To serve, carve meat across the grain in thin slices. heated marinade. Makes

6

to 8 servings.

Wined-and-Dined Beef Roast 1 clove g a rl ic, m i n c e d 3 tablespoo n s coo k i n g o i l 1f2 c u p dry r e d w i n e 2 tablespoo n s l e m o n j u i c e 1 teaspoon d r i e d ba s i l , c r u s h e d 1f2 te a s poon d r y m u sta rd 1 3-po u n d be ef c h u c k pot roast, c u t 1 Y2 i n c h e s t h i c k 2 tablespoo n s bottled ste a k sa uce

Jlvoid Flare-Ups witlt a Drip Pan

Cook garlic in oil; remove from heat. Add wine, lemon juice, basil, dry mustard, and 112 teaspoon salt. Prick roast on both sides with long-tined fork; place in plastic bag and set in deep bowl. Pour in marinade; close bag. Marinate overnight in refrigerator, turning roast in bag or pressing marinade against roast occasionally. Drain meat, reserving marinade. Remove excess moisture from roast with paper toweling. Add steak sauce to reserved marinade. Grill over

When grilling large pieces of meat, use a drip pan to catch meat juices. Make your own pan as follows (A) Tear off a piece of 18-inch-wide heavy-duty foil twice the length of your grill and fold it in half for a double thickness. Turn up all edges of the foil 1112 inches. (B) Miter corners securely and fold tips toward the inside for added strength. (C) Set the drip pan under the meat to catch drippings, and arrange the coals around the pan. Position the pan in place either before or after you ignite the charcoal. Carefully empty the drip pan after each use.

A

medium

coals 25 to 30 minutes on each side for medium doneness. Brush with marinade. Serves 6 to 8.

8

c

18

beef

Horseradish-Stuffed Rump Roast Y4 c u p p re p a red horsera d i s h

2 c l o v e s g a rl ic, m inced 1 5 - p o und boneless beef r u m p roast, ro lled and tied clove g a rl ic, h a lved

C o m b i n e h o rserad i sl( a n d m i n c ed g a r l i c . U n ro l l roa s t ; m ake a l e n g t h w ise c u t s l i g h t l y off-ce nter g o i n g a l most to b u t not t h ro u g h other s i d e. (Leave ce nter a rea u n c u t for s p i t to g o t h ro u g h . ) S p read c u t a rea w i t h h o rserad i s h m i x t u re . R e ro l l roast a n d t i e sec u re l y. I n s e rt s p i t rod t h ro u g h c e nter o f roast. Adj u st h o l d i n g fo rks ; test b a l a n c e . R u b outs i d e of roast w i th the add i t i o n a l c l ove of g a r l i c . I n s ert m e at t h e rm o m eter. Place medium coa l s o n both s i des of d r i p pan. Atta c h s p it ; pos i t i o n d r i p p a n u n d e r m e at. T u r n o n m oto r ; l ower hood o r cover w i t h fo i l te n t . Roast t i l l t h e r m o m eter reg i sters 1 40° for m e d i u m -rare , a b o u t 1 1 12 h o u rs . Let sta n d 1 5 m i n u tes before carv i n g . Serves 1 0 .

Wine-Basted Short Ribs V2 c u p dry red wine

1 V2 V2 2

teaspoon d ried th y m e, c r u s hed teaspoon g a rl i c salt tea s p o on l e m on p e p p e r po unds b e e f pl ate s h o rt r i b s, c u t in serving -size p i e c e s

I n l a rge D u t c h oven c o m b i n e w i n e , t h y m e , g a r l i c s a l t , l e m o n pepper, a n d 1 12 c u p water. A d d r i b p i e c e s . Cover and s i m m e r j u st t i l l te n d e r , 1 1/4 to 1 1 1 2 h o u rs . D ra i n , rese rving l i q u i d . P l a c e ribs over slow coa l s . G r i l l t i l l d o n e , 1 5 to 20 m i n u tes, tumi n g r i b s o c c a s i o n a l l y and b r u s h i n g with w i n e m i x t u re . Makes 4 serv i n g s

Smoked Short Ribs Hickory c h i p s 4 pound s b e e f pl ate s h o rt ribs,

J/4 Y4

2 1 2 1 1

c u t in se rving - s i z e p i e c e s 1 QJ/4- o u n c e ca n condensed to m a to s o u p c u p dry r e d wine c u p fine l y c h opped onion tables p oons cooking o i l tabl espoon p re p a red m u sta rd teaspoons c h i l i powd e r teaspoon p a p rika teas poon celery seed

�e Sure witlt a (JJ{eat 3hermometer

Soak h i ckory c h i p s i n e n o u g h water t o cover a b o u t a n h o u r befo re cook i n g t i m e . D ra i n c h i p s . I n covered g r i l l p l a ce slow coa l s o n both s i des of drip pan. S p r i n k l e coa l s w i t h s o m e d a m pened h i cko ry c h i p s . P l a c e r i b s , b o n e s i d e d own, o n g r i l l . Lower g r i l l hood . G r i l l ribs t i l l done, a bo u t 1 1 12 h o u rs , add i n g m o re h i ckory c h i p s every 20 m i n u tes. Meanwh i l e , in s a u c e p a n m i x tom ato soup, w i n e , oni o n , cooki n g o i l , m u stard , c h i l i powd e r , p a p r ika , c e l e ry seed , a n d 1/4 teas poon s a l t. Heat s a u c e at s i d e of g r i l l . B r u s h r i b s w i t h s a u c e . G r i l l , u n c overed , a b o u t 20 m i n utes m o re ; b r u s h r i b s freq u e n t l y w i t h s a u c e. S e rves 4 o r 5 .

Us ing a m e a t t h e r m o m eter h e l p s y o u m ake s u re y o u r roasts are cooked the way you want t h e m-to perfect i o n . I n se rt t h e rm o m ete r i n c e n t e r of raw roast so t i p rea c h e s th i ckest part of meat and does not to u c h fat, b o n e , or m e ta l s p i t rod . W h e n t h e r m o m eter reg i sters the d o n e ness you l ike (see c h a rts, page 6-9), p u s h i t i n to m e at a l i tt l e fart h e r . I f tem pe ratu re d rops b e l ow t h e des i red te m p erature, c o n t i n u e cooki n g t i l l it r i ses a g a i n

19

Enjoy the tang of horseradish and the savory fl avor of b arbecued beef with Horseradish­ Stuffed Rump Roast. To round out the mea l , add your favorite cooked vegeta bles.

20

beef

Quick Garl ic Cubed Steaks % c u p butte r or m a rg a r i n e 2 ta b l e s p o o n s Wo rceste rs h i re sauce 2 ta b l e s p o o n s l e m o n j u i c e 1 teaspoon fi n e l y s nipped p a rsley Y2 te a s p o o n c e l e ry salt 1 c l ove g a rl i c , m i n ced 6 beef c u bed ste a ks 6 Vie n n a or Fre n c h b read s l i c e s , toa sted

I n sauce p a n melt butter o r ma rg a r i n e ; st i r i n Worceste rsh i re sauce , lemo n juice, sn i pped p a rsley , cele ry salt, a n d g a rl ic. B rush butter mixture o n both s i d es of steaks . Place t h e ste a ks i n w i re g r ill b asket. Gr ill ove r hot coals lor 1 to 2 m i nutes. Turn basket ove r a n d g r ill lo r 1 to 2 m i n utes mo re . Seaso n stea ks w i t h salt a n d p e p p e r . Place each ste a k atop a sl ice of toaste d b read . Spoon rema i n i n g butter m ixture ove r steaks. Serves 6.

Beef and Bean Ragout 2 ta blespoo n s coo k i n g o i l 2 p o u n d s b e e f f o r stew, c u t in Y2 - i n c h p ieces 3Y2 c u p s wate r 3 m e d i u m potato e s , p e e l e d a n d c u bed (3 cups) 2 c u p s ch opped peeled tom atoes o r 1 1 6- o u n c e ca n to m atoe s , c u t u p 2 m e d i u m o n io n s , c h opped 1 6-o u nce ca n tom ato pa ste 1 m e d i u m gree n pepper, c h o p ped % cup s n ipped parsley 1 ta blespoo n i n sta nt beef b o u i l l o n g ra n u l e s 1 Y2 te a s p o o n s salt 1 te aspoon s u g a r Y2 te aspoon d ried b a s i l , c r u s h ed Y2 te a s p o o n d ried th y m e , c r u s h ed % te a s p o o n p e p p e r 1 b a y leaf 1 1 5Y2 - o u nce c a n red k i d n e y b e a n s , drained 3!4 c u p dry red win e % c u p a l l - p u rpose fl o u r

Heat o il in heavy 4-qua rt Dutch ove n ove r hot coals ; b rown h alf the meat at a t ime in the hot o il. Add 3 c ups of t h e water, potatoes, tomatoes, o n i o ns, tomato paste , g re e n p e p p e r , pa rsley, b e e t b o u i llo n g ra nules, a n d seaso n i n g s Cove r a n d heat t o b o i l i n g (will t a k e a b out 11/4 hours), st i r r i n g occasi o n ­ ally . A d d coals a s n ecessary B o i l t i ll meat a n d ve g eta bles are te n d e r , a b out 1 hour mo re , st i rr i n g occasi o n ally . St i r i n beans a n d w i n e . C over a n d heat t o b o i l i n g . Ble n d t h e rema i n i n g 1 h cup water i n to t h e flour ; st i r i n to bean mixture . Cook, st i rr i n g co nsta ntly , t i ll m ixtu re th icke ns a n d bub bles. Remove bay leal. M a kes 6 serv i n gs

Smoked Beef and Cheese Soup 4 cups m il k 1 1 03/4-o u nce c a n cream o f potato s o u p 4 - o u n c e package s l iced s m o ked beef, s nipped (1 c u p) c u p shredded Mue n ster ch eese % c u p fine ly chopped o nion 2 ta blespoo n s s n ipped p a rs l e y Y2 te aspoon c a raway s e e d

I n h e avy 3-qua rt sauce p a n g radually st i r milk i n to soup . Add smo ked be et, cheese, o n i o n, parsle y , a n d caraway se e d . Cook and st i r ove r hot coals till mixt u re is h e ated th roug h, a b out 30 m i n utes, st i rr i n g ofte n . Serves 6 to B.

21

Beef and Mushroom Kabobs Y2 YJ % 2 2 1 1 1%

12

c u p coo k i n g o i l c u p soy s a u ce c u p l e m o n juice ta blespoons prepa red m u sta rd ta blespoo ns Worcesters h i re sa uce cl ove garlic, m i n ced te aspoon coarsely cracked pepper pounds lean beef ro u n d o r chuck, cut i n 1 - i n c h p i e c e s B o i l i n g wate r to 1 6 m u s h ro o m c a p s

M ix o i l , soy sa uce , l emo n j u i ce , mustard , Worcestersh i re , g a r I i c , pepper, a n d 11/2 teaspoons sa l t . A d d beef p i eces. Cover a n d refr i g e rate overn i g h t ; turn meat occas i o n a l l y . Pour b o i l i n g wate r over mush rooms. Let sta n d a few m i n ­ utes; d ra i n . Th read meat a n d mush rooms o n skewers. Gri l l over hot coa ls t i l l meat i s desi red d o n e n ess ; a l l ow 1 5 m i n u tes for med i um-ra re ; t u rn ofte n . M a kes 4 or 5 se rv i n g s.

Steak and Shrimp Kabob Dinner Y2 % % 1 3 2 2 2 Y2 1 Y2 2 2 2 1 6

c u p cats u p c u p wate r c u p fi n e l y c h o p p e d o n i o n ta blespoon b rown s u g a r ta blespoo n s l e m o n j u i c e ta b l e spoo ns coo k i n g o i l tea s p o o n s p r e p a red m u stard te a s p o o n s Wo rceste rs h i re sauce tea s p o o n c h i l i p owd e r p o u n d beef s i r l o i n ste a k , c u t i n 1 - i n c h pieces pound fresh o r froze n s h r i m p , s h e l led z u cc h i n i , c u t d i a g o n a l l y i n 1 - i n c h pieces e a rs corn, c u t i n 1 - i n c h p i e c e s s m a l l o n i o n s , c u t i n wed g e s gr een pepper o r r e d sweet pepper, cut in s q u a re s c h e rry to m atoes

Howto3Urn �arbecued Steak§

I n sma l l sa uce p a n comb i n e catsup, water, c h o p p e d o n i o n , a n d b rown s u g a r S t i r i n l emo n j u ice , coo k i n g o i l , prepared musta rd , Worceste rsh i re sauce , a n d ch i l i powd er. S imme r, u ncovere d , 10 m i n u tes, st i rr i n g o nce o r tw ice . O n s i x short skewers t h read ste a k p i eces a l te r n ate l y w i t h s h r i m p , zucch i n i , co r n , o n i o n wed g es, a n d p e p p e r squares. Gri l l k a b o bs over medium-hot coa l s til l meat i s desi red d o n e n ess, a l l ow 1 5 to 1 7 m i n u tes for medium-ra re . T u r n k a b o bs ofte n , b r ush i n g w i t h sauce . Garn ish e n d of each skewer w i th a cherry tomato . M a kes 3 or 4 se rv i n gs.

Eve ry t ime a d rop of me at ju ice fa l l s to i ts s i z z l i n g e n d o n t h e co a l s, you're l os i n g a l i tt l e b i t of the fl avor that ma kes b a rbe­ c u e d ste a k so d e l i c i ous. To p reve nt t h is f l avor l oss, be sure to use to n g s w h e n t u r n i n g t h e me at. Or, i f you d o n't h ave to n g s , i nse rt a fork i n to a strip of fat a n d f l i p ste a k with a tur n e r .

22

beef

Plan a barbecue menu around a variety of tasty kabobs such as Ske wered Beef Bundles, Vegetables o n a Stick (see recipe, page 71 ), and Glazed Pork Kabobs (see recipe, page 37).

Beef-Yam Kabobs 4 m e d i u m ya m s or sweet potato e s o r 1 8 -o u n ce ca n s y r u p­ p a c ked sweet potato e s 1f4 c u p p a c ked b rown s u g a r 1 tea s p o o n cornstarch Y2 c u p ora nge juice 1f4 c u p chili s a u c e 1 ta blespoon p re p a red m u sta rd 1 p o u n d beef s i r l o i n s te a k , c u t Y2 i n c h th i c k 1 ora n g e , c u t i nto 8 wed g e s

Cut off woo d y p o rt i o n of fresh y ams o r sweet potatoes. I n sauce p a n c o o k fresh yams o r sweet potatoes, cov e re d , i n e n oug h b o i l i n g sa l ted water to co ver t i l l potatoes a re tender, 25 to 30 m i n utes. D ra i n ; coo l potatoes. Pee l a n d cut i n to 1 - i nch p i eces. ( I f usi n g ca n n e d sweet potatoes, d ra i n; cut sweet potatoes i n to 1 - i nc h p i eces ) M eanwh i l e , p re p a re sauce . I n sma l l sauce p a n st i r tog eth­ er b rown sug a r a n d co rnsta rch ; st i r i n o ra n g e ju ice , ch i l i sauce , a n d musta rd . C o o k , st i r r i n g co nsta n t l y , t i l l th icke ned a n d bub b l y . S imme r, uncove re d , 5 m i nutes; st i rr i n g o nce or tw ice. S p r i n k l e ste a k with sa l t a n d pepper; cut ste a k i n to 1 - i nch p i eces. O n four skewers a l te rnate l y th re ad ste a k p i eces, y a m or sweet potato p i eces, a n d o ra n g e wed g es. Gri l l ove r medium coa l s t i l l meat is desi red d o n e n ess, a l l o w 1 2 to 1 4 m i n utes fo r med ium-ra re . Turn k a b o bs occas i o n a l l y a n d b rush freque n t l y w ith some o f t h e sauce; rema i n ­ i n g sauce. M a kes 4 se rv i n g s .

23

Skewered Beef Bundles 1!3 c u p soy s a u c e

2 tablespoons s u g a r % te aspoon g ro u n d g i n g e r 1 p o u n d b e e f ro u n d tip stea k, cut 1 inch thick Y2 p o u n d fre s h w h o l e g ree n b e a n s 4 l a rge ca rrots, c u t i n to 3- i n c h - l o n g sticks 2 ta blespoo n s b u tter or m a r g a r i n e, m e lted

I n med ium bowl comb i n e soy sauce , sug ar, a n d g i n g e r. Cut ste a k i n to th i n st r i ps. C ove r ; ma r i n ate meat i n soy mixture for 2 to 3 hours at room tempe rature , st i rr i n g occas i o n a l l y . M e a n w h i l e , coo k b e a n s a n d carrots se pa rate l y i n b o i l i n g sa l ted wate r t i l l b a re l y te n d e r ; d ra i n we l l a n d coo l . Wrap h a l f the meat str i ps a roun d bun d l es of four beans; repeat with rema i n i n g me at and ca rrot st icks. Secure with wood e n p icks. Th read bun d l es l a d d e r fash i o n o n two para l l e l skew­ e rs (see p h oto at l eft). B rush w i t h me l ted butter. Gri l l ove r medium coa ls a b out 4 m i nutes. Turn a n d g r i l l for 3 to 4 m i nutes mo re . B rush w i t h me l ted butte r o nce or tw ice more dur i n g coo k i n g . Serves 4 or 5 .

Skewered Cherry Tomato Meatballs 1 beate n egg 3/4 c u p soft bread c r u m b s

(1 s l ice) % cup m i l k Y4 c u p fi n e l y c h o p p e d o nio n % teaspoon salt Y2 te a s p o o n dried oreg ano, crushed Vs teaspoon pepper 1 pound g ro u n d beef 15 c h e rry to matoes 2 dill p i c kles, c u t i n to V2 - i n c h c h u n k s Bottled ste a k s a u c e

In bowl comb i n e eg g , b read crumbs, m i l k , o n i o n , sa l t , ore g a n o , a n d pepper. Add g roun d beef; mix we l l . S h a p e 3 ta b l espoons of the meat m ixture a roun d each che rry tomato to form meat b a l ls. On f i ve l a rge skewers th read meat b a l l s a n d d i l l p ic k l e chun ks. G r i l l ove r medium coa l s f o r 1 5 t o 20 m i nutes, turn i n g 3 or 4 t imes to coo k eve n l y ; b rush meat­ b a l ls occas i o n a l l y w i t h ste a k sauce . M a kes 5 se rv i n gs.

Hawaiian Kabobs Y2 c u p soy s a u c e % c u p coo k i n g o i l 1 ta b l espoo n dark c o r n syrup 2 c l o v e s g a rl ic, m i n ced 1 tea s p o o n dry m u sta rd 1 tea s p o o n g r o u n d g i n g e r 2V2 p o u n d s b e e f s i r l o i n stea k, c u t i n 1 % - i n c h p ieces 3 g ree n peppers, c u t in 1 - i n c h s q u a res 5 s m a l l fi rm to matoes, q u a rtered

In l a rge bowl comb i n e soy sauce , o i l , corn syrup , g a r l ic, d ry mustard , a n d g i n g e r . A d d me at; cove r a n d refr i g e rate seve ra l h ours or ove r n i g h t D ra i n meat, rese rv i n g ma ri n ad e . A l tern ate meat, g re e n p e p p e r , a n d tomato o n skewers . Gri l l ove r medium-hot coa l s t i l l d es i red d o n e n ess, a l l ow a b out 1 5 m i nutes for ra re . B aste t h e k a b o b s occas i o n a l l y w i th rese rve d ma r i n a d e . M a kes 8 se rv i n gs.

Burgers and Sandwiches Burgers O'Brien

% % 2 1 2 1 Y2 % 1 Y2 8

1 2-o u n c e package froz e n loose-pack h a s h b rown potatoes (3 c u ps) cup chopp ed o n i o n c u p ch opped g r e e n p e p p e r tablespoo n s me lted b u tter beate n egg tablespoo n s ch opped p i m ie nto tea spoo ns salt teaspoo n pepper pounds gro u n d beef h a m b u rger b u ns, s p l it, toa sted, a n d b u ttered

C h o p potatoes sl i g h t l y ; s p r i n k l e w i t h sa l t . In sk i l l et comb i n e potatoes, o n i on, g re e n p e p p e r, a n d butte r. Cover a n d coo k t i l l potatoes a re te n d e r , st i rr i n g occas i o n a l l y. Comb i n e e g g , p im i e n t o , 11h teasp oons sa l t , a n d p e p p e r ; st i r i n p otato mixture . Add g round beef; mix wel l . Sha pe meat mixture i n to 8 patties, a b out 1 12 i nch t h ick. Gri l l ove r medium-hot coa l s for 5 m i n utes. Tur n and g r i l l 3 to 4 mi nutes mo re . Serve patt i es on toasted buns; p l ace g reen p e p p e r r i n g atop burg er, i f desi red . S e rves 8.

Beef and Carrot Burgers 1 2 % Y2 % 3f4

% Ya 1 4 4 4 4

beate n egg ta ble spoo n s m i l k c u p wheat g e rm c u p grated ca rrot cup fi n e l y c h opped o n i o n tea spoon salt te a s p o o n dried m a rjoram, crus h ed teaspoon pepper pound g ro u n d beef slices M o nterey Ja c k c h eese whole wheat h a m b u rg e r b u n s, s p l it, toasted, a nd b u ttered lettuce leaves to m a to s l ices

Comb i n e e g g , m i l k , a n d w h eat g e rm; st i r i n carrot, o nion, sa l t , ma rjo ram, and pep per. Add g roun d beef ; m i x we l l . S h ape i n to four patt i es. Gr i l l ove r medium-hot coa l s fo r 5 to 6 m i nutes; turn and g r i l l 4 to 5 m i nutes more . Dur i n g l ast mi nute of coo k i n g t ime, p l ace a sl ice of ch eese atop each patt y . Serve patt i es o n toasted buns w i th l ettuce a n d tomato . M a kes 4 se rv i n gs

Burgers Extravaganza beate n egg % c u p water % cup fi n e dry bread cr u m b s % te a spo o n d ried orega n o, crushed % te a s p o o n fe n n e l s e e d % te aspoo n g a rl i c s a l t % te a s p o o n o n i o n s a l t D a s h pe pper 1 Y2 po unds gro u n d beef Y2 p o u n d b u l k pork s a u s a g e 8 s l ices Americ a n c h eese 8 onion s l i c e s 8 h a m b u rger b u n s, s p l it, toasted, a n d b u ttered

I n bowl comb i n e e g g , wate r, b read crum bs, o re g a n o, fe n n e l , g a rlic sa l t , o n i o n sa l t, a n d pepper. Add g roun d beef a n d sausa g e ; mix we l l . Form i n to 8 patt i es, 1/2 i nch t h i c k . Gri11 burg e rs ove r medium coa ls f o r 6 t o 7 m i n utes. Tur n a n d coo k 6 t o 7 mi nutes more . Top each patty wit h a cheese a nd o n i o n sl ice ; se rve o n to asted buns. M a kes 8 se rv i n g s.

25

Hash brown potatoes, onion, and green pepper qualify Burgers O'Brien as a grilled burger to appreciate. These tasty burgers will rank high on your family's list of all-time favorites.

26

burgers

Bacon Burger Squares 8 2 2 1

s l ices b a c o n po u n d s g ro u n d beef ta blespoo n s l e m o n j u i c e tablespoo n Worceste rs h i re sauce Salt Pepper 8 h a m b u rg e r b u n s , s p l it a nd toasted

Cook baco n t i l l a l most d o n e , b u t n ot c r i s p Cut b aco n s t r i p s i n h a l f crossw i s e . P a t g roun d beef to a 1 2 x 6- i n c h recta n g l e ; cut i n to 8 squares C o m b i n e l e m o n juice a n d Worceste r­ s h i re ; b rus h over t h e beef p att i e s . S p ri n k l e w i t h s a l t a n d pep per. Arra n g e squares i n g reased w i re g r i l l bas ket P l ace 2 h a l f-s l ices of baco n crisscrossed atop each burg e r to form an "X". C l o se b a s ket G r i l l burg e rs over medium -hot coa l s , turn i n g ofte n , t i l l d e s i red d o n e n e s s , a b out 20 m i n ­ ute s . Serve o n h a m burg e r bun s . S e rves 8.

Chili Burger Patties 2¥2 p o u n d s g ro u n d beef 3f4 c u p c h i l i s a u c e 4 tea spoo n s prep a red m u sta rd 4 tea spoo n s prepared h o rs e r a d i s h 4 teaspoo n s Worcesters h i re s a u c e 1 ta blespoon chopped o n io n 2 tea spoo n s salt D a s h pepper 12 h a m b u rger b u n s , s p l it a nd toasted

I n m ix i n g bowl t h o roug h l y com b i n e g roun d beef, ch i l i sauce , p repared mustard , h o rserad i s h , Worcesters h i re sauc e , c h o p p ed o n i o n , s a l t , a n d p e p p e r ; m ix we l l . Form i n to 1 2 patt i e s . G r i l l over medium-hot coa l s fo r 5 m i nutes. Tur n patt ies a n d g r i l l t i l l des i reo d o n e n e s s , a b out 3 m i n utes l o n g e r. Serve g r i l l e d patt ies o n h a m burg e r bun s . S e rves 1 2 .

Basic Grilled Burgers 1 p o u n d g ro u n d beef V2 teaspoon s a l t

Dash pepper

M ix g round beef, s a l t , a n d p e p p e r . Form i n to four 4- i nc h patt i e s . G r i l l o v e r medium-hot coa l s fo r 5 to 6 m i nutes ; tur n a n d g r i l l 4 t o 5 m i nutes m o r e . Serves 4 . For Variations: Add a n y of t h e fo l l ow i n g to bas ic m e a t m ixture ; 2 ta b l e spoons c h o p ped g reen o n i o n w i t h to p s ; 2 ta b l e spoo n s d ra i n e d sweet p ic k l e re l i s h ; 2 ta b l espoo n s c h o p p ed p i m i e n to-stuffe d o l ives ; 1 ta b l es p oo n p re p a red h o rserad i s h ; or 1/4 teaspoon i n stant m i nced g a rl ic.

Barbecued Beef Burgers 1 beaten egg 2 tablespoons m i l k 2 ta blespoo n s cats u p % c u p fi n e l y c r u s h ed s a l t i n e crac kers ( 7 crackers) V2 te aspoon salt 1 pound g ro u n d beef 4 th i n s l ices o n i o n 4 s l ices s h a rp America n c h e e s e % c u p c h opped o n i o n % c u p b u tter o r m a rg a r i n e % c u p cats u p 2 ta blespoo n s brown s u g a r V2 te aspoon prepared h o rserad i s h V2 te a s p o o n s a l t

Com b i n e e g g , m i l k, a n d 2 ta b l es p o o n s catsup ; s t i r i n cracker cru m b s a n d 112 teaspoon s a l t Add g roun d beef; m ix we l l . Form i n to four patt i e s ; p l ace each o n a 1 2 - i nch square of h e avy-duty fo i l . Top each p atty w i th 1 s l ice o n i o n a n d 1 s l ice cheese. Cook chopped o n i o n in butter t i l l te n d e r but n ot b row n . A d d 1/4 cu p c atsup , b rown sug ar, h o rserad i s h , a n d 1/2 teaspoo n s a l t ; s i m m e r , uncovere d , 5 m i nutes . S p o o n over burg ers. Wrap fo i l l oose l y a round meat, seal i n g ed ges we l l . Cook t h e bun d l e s over medium coa l s , o n i o n s i de dow n , fo r 1 5 m i nute s . Turn burg e rs over; g r i l l t i l l de s i red d o n e n e s s , a b out 1 0 m i nutes m o re . M a kes 4 serv i n g s .

27 Vegetable Burgers 2 s l ightly beate n e g g s 3f4 c u p soft bread c r u m b s Y4 c u p fi n e l y c h opped o n i o n Y4 c u p cats u p

1 Y2 p o u nds g ro u n d beef 1 6 - o u n c e ca n c h opped m u s h room s , d ra i n ed 6 s l ices America n c h e e s e 6 h a m b u rger b u n s 6 s l ices o n i o n 6 s l ices to mato

I n b o w l comb i n e e g gs , crumbs, o n i o n , catsu p , 1 teaspoon sa l t , a n d d ash pepper. Add beef; m i x we l l . Form i n to 1 2 patt i es. Top half of the patt i es w i t h mush rooms to w i t h i n 3 /4 i nch of e d g e . Top w i t h rema i n i n g p att i es, sea l i n g e d g es . G r i l l o v e r medium coa l s f o r 5 to 6 m i n u tes. T u r n a n d g r i l l t i l l desi red d o n e n ess, 5 to 6 m i n utes more . Top w i th ch eese ; h e at j ust t i l l me l ted . S p l it a n d toast h am b u rg e r b u ns. Serve b u rg e rs o n b u ns w i t h o n i o n a n d tomato sl ices. M a kes 6 se rv i n g s.

Cheese-Stuffed Patties 1 p o u n d g ro u n d beef Y2 tea s p o o n salt D a s h pepper American c h eese, s h redded C h opped o n i o n Bottled barbecue s a u c e

M ix g ro u n d beef, sa l t , and pepper. Betwe e n s h eets of waxed paper, ro l l out p att ies 1 /4 i nc h t h ick. Center h a l f of patt i es w i t h sma l l amo u nt of ch eese , o n i o n , and b a r becue sa uce . Top w ith rema i n i n g meat patt i es; p ress a ro u n d e d g es t o sea l . Gr i l l o v e r medium-hot coa l s a b o ut 7 m i n u tes. T u r n me at; g r i l l 6 to 7 m i n u tes more . M a kes 3 b u rg e rs.

Burrito Burgers

1

Y4

1 Y2 4 8 1 1

c u p retried bea n s (Y2 o f 1 5- o u n c e c a n ) 4 - o u n c e c a n m i ld gree n c h i l i peppers, d r a i n e d , seeded, a nd chopped c u p c h o pped o n i o n p o u n d s g ro u n d beef slices s h a rp Am eric a n c h ee s e fl o u r tort i l l a s c u p c h opped lett u c e m e d i u m t o m a t o , c h opped

GJJon't Do without a Wire fjrill Bas�t

Comb i n e beans, 2 tablespoons of t h e ch i l i p e p p e rs, o n i o n , a n d 3 /4 teasp oon sa l t . A d d beef; m i x w e l l . Form i n to e i g h t 5 - i nch p atti es. C u t cheese sl ices i n h a l f ; p l ace 1 h ch eese sl ice on each beef p atty . F o l d to se a l ch eese i ns i d e , form i n g semici rc l e . G r i l l o v e r medium coa l s fo r 5 t o 6 m i n u tes; t u r n a n d g r i l l 4 to 5 m i n utes more Heat t h e tort i l l as o n g r i l l . Serve b u rg e rs i n hot tort i l l as . Ad d t h e l ettuce , c h o p p e d tomato, a n d rema i n i n g ch i l i p e p p e rs as desi red . M a kes 8 se rv i n g s.

W i re g r i l l baskets a re i n ­ d ispensa b l e w h e n you g r i l l foods that need fre­ q u e n t t u rn i n g o r are d i ff i ­ cu l t to t u r n , such a s b u rg ­ e rs, f ra n kf u rters, b i te-size rib a p p et i z e rs, c h o ps, o r s h r imp . A h i n g e d g r i l l bas­ ket is the best b u y , s i nce you ca n adj ust i t to h o l d sma l l fish , th ick b u rg e rs, th i n ste a ks, o r ch icken h a l ves, q u a rters, or cut- u p p i eces.

28

burgers

Peop le with hearty appetites wi l l appreciate a generous wedge of Gia n t Stuffed Grillb urger. Layered between the ground beef is a tasty herb-seasoned stuffing mix and mushroom fi lling.

Mini Pineapp le Meat Loaves 1 1 5114 - o u n c e ca n c r u s h e d pin e a p p l e (j u ice p a c k ) 2 beate n e g g s 1 Y2 c u p s soft b r e a d c ru m b s ( 2 slices) 2 tablespoo n s fi n e l y c h o p ped o nio n 2 tablespoons ch opped g r e e n pepper Y2 t e a s p o o n s a l t Ya t e a s p o o n p e p p e r 1 Y2 p o u n d s gro u n d b e e f 1 t a b l e s p o o n corn sta rch 2 tea spoo ns prepared m u sta rd 114 c u p cats u p 2 ta b le sp oons soy s a u c e 4 d rops bottled hot p e p p e r s a u c e

D ra i n crushed p i n e a p p l e ; rese rve juice A d d w a t e r t o juice , if n ecessa ry , t o make 1 cup ; set as i d e l o r use i n sauce . I n b o w l comb i n e e g g s, b read crumbs, p i n ea p p l e , o n i o n , g reen p e p p e r , sa l t , a n d p e p p e r . Add beef; m ix we l l . Form i n to l ive 4 x 2 - i nch l oaves. P l ace meat l o aves i n w i re g r i l l basket. G r i l l ove r medium-hot coa l s fo r 20 to 2 5 mi nutes. Turn and g r i l l t i l l d o n e , a b out 20 m i n utes mo re . M e a nw h i l e, i n sma l l sauce p a n b l e n d to g e t h e r co rnstarch a n d mustard . St i r in rese rve d p i n e a p p l e juice , catsup , soy sauce . and hot p e p p e r sauce . Cook ove r medium-hot coa ls, st i r r i n g consta n t l y , t i l l th ickened and bub b l y . with t h e me at l oaves . M a kes 5 serv i n gs.

29

Giant Stuffed Gril l burger 1 beate n egg 1% cups h e rb-s e a s o n e d stuffi ng m ix, c r u s h e d 1 4 - o u n c e ca n c h opped m u s h rooms, d ra i n ed VJ c u p beef b roth % cup sl iced g re e n o n i o n with tops % cup s n ipped p a rs l e y 2 ta b l espoo ns b u tter or m a rg a r i n e, m e lted 1 te aspoon l e m o n j u ice 2 pounds g ro u n d beef 1 teaspoo n salt

M ix together t h e e g g , stuff i n g mix, d ra i n e d mush rooms, beef b roth , g re e n o n i o n , p a rsle y , b u tt e r o r marg a r i n e , a n d lemo n j u ice ; set as i d e . Comb i n e m e at a n d salt ; d iv i d e m ixtu re i n h alf. O n sh eets o f waxed p a p e r , pat each h alf to an 8 - i nch c i rcle . S p o o n stuff i n g ove r o n e c i rcle of meat to w i t h i n 1 i nch of e d g e . Top w i t h seco n d c i rcle of me at; peel off top sheet of paper a n d seal e d g es of meat. I nve rt me at patty onto well-g reased w i re g r ill basket ; peel off rema i n i n g paper. Gr ill ove r medium coals for 1 0 to 1 2 m i n utes. T u r n a n d g r ill t i ll d es i red d o n e n ess, 1 0 to 1 2 m i n utes more . C u t t h e b u rg e r i n to wed ges; se rve w i th warmed cats u p , if d es i red . M a kes 8 serv i n gs.

Chili Meat Loaf 2 s l i g h tly beaten e g g s 1 8 - o u n c e ca n to m a toes, c u t u p 1 8 - o u n c e ca n red kid n e y b e a ns, drained 1 c u p crushed corn c h ips % c u p fi n e l y c h o p p e d g r e e n o n i o n with tops 2 ta blespoo n s s n i p p ed p a r s l e y 1 Y2 teaspoo ns salt 1 tea s p o o n c h i l i powder 2 pounds l e a n g ro u n d beef 1 1 0-ounce ca n m i l d e n c h i l a d a sauce V2 c u p s h redded s h a rp A m e rica n c h eese (2 o u n ces)

Comb i n e eg gs, u n d ra i n e d tomatoes, beans, corn ch i ps, g re e n o n i o n , parsle y , salt , a n d chili powd e r ; mash beans sl i g h tly . Add g ro u n d beef; mix well. S h a p e i n to two 7 x 3 x 2 - i nch loaves. Tear off two 1 8 - i nch le n g t h s of 1 8 i nc h -w i d e heavy-d uty fo il. Place loaves on fo il p i eces ; wrap fo il aro u n d each loaf and seal secu rely . Grill ove r medium coals 30 m i n utes. T u r n a n d g r ill 20 m i n utes lo n g e r . M e a n w h ile , i n sa uce p a n h e at e nch ilada sa uce. O p e n fo il and fold down to ma ke " p a n " . C o n t i n u e coo k i n g meat t i ll d o n e , a b out 1 0 m i n u tes more , b rush i n g freq u e n tly w i th e nch ilada sa uce . rema i n i n g sauce a n d ch eese to top each se rv i n g M a kes 8 se rv i n g s.

Stuffed Steak Sandwiches 2 1 -p o u n d beef fl a n k ste a ks I n s ta nt u n se a s o n e d m e a t te n d e rizer 2 ta blespoo n s prepared h o rsera d i s h VJ c u p ch opped o n i o n VJ c u p c h o p ped celery 2 tablespoons b u tter or m a rg a r i n e, m e lted V2 te a s p o o n s e a s o n e d salt 1 c u p d a iry s o u r cream 12 slices Fre n c h bread, toasted a nd b u ttered

Score ste a ks d i a g o n ally o n both s i d es. Use te n d e r i z e r accord i n g t o d i rect i o ns . S p read o n e s i d e o f ste a ks w i t h h o rserad i s h . Comb i n e o n i o n , cele ry , b u tter, a n d seaso ned salt ; s p read o n ste a ks. R oll u p as fo r j elly roll. Fast e n w i th skewe rs and t i e w it h str i n g I nse rt spit rod t h ro u g h ce nter of meat rolls. Adj ust h old i n g forks; test b ala nce . Place medi­ um co als on both s i d es of d r i p p a n . Attach sp i t ; posit i o n d r i p p a n u n d e r me at. T u r n o n moto r. Grill ove r medium coals t i ll d o n e , a bo u t 45 m i n u tes. Let sta n d a few m i n utes; remove str i n gs and skewers. In small sauce p a n heat so u r cream ove r low heat; do not boil. Ca refully ca rve meat rolls i n to th i n sl ices a n d p l ace o n b read . S poon warm so u r cream ato p meat. Serves 6 .

30

sandwiches

Pizza-Frank Sandwiches 1 beate n egg Y4 c u p m i l k 3/4 c u p soft bread c ru m bs Y4 c u p g rated P a rm e s a n c h eese

2 tablespoo n s s n ipped p a rs l e y Y2 teaspoo n g a rl i c s a l t Dash pepper Y2 p o u n d b u l k p izza s a u s a g e Y2 p o u n d g ro u n d beef 6 fra n kf u rters 1 8 - o u n c e ca n p izza s a u c e 2 tablespoons c h opped o n i o n 2 tablespoons sl iced p i m i e ntostuffed green olives 6 fra n kfu rte r b u ns, s p l it a nd toasted VJ cup s h redded mozz a r e l l a cheese

C o m b i n e e g g and m i l k; stir in crum b s , Parmesan cheese, pars l ey, g a r l ic salt, and pep per. Add sausage a n d beef; m ix tho roug h l y . D i v i d e i n to 6 equa l port i o n s . Shape m eat a roun d fran kfurters , l e av i n g e n d s op e n ; ro l l each b etwe e n waxed paper to m a ke un i form th i c k n e s s . C h i l l . I n sauce p a n comb i n e p i zza sauce , chopped o n i o n , a n d g reen o l ives. S imm e r , uncovered , 5 mi nutes; s t i r occa s i o n ­ a l l y . G r i l l fra n kfurters o v e r medium coa l s t i l l m e at i s set, a b out 5 mi nute s . Turn and g r i l l t i l l m eat i s d o n e , a b o u t 1 0 m i nutes m o re . B rus h w i t h p i zza sauce m ixture dur i n g t h e l ast 5 m i nute s . Serve o n toasted bun s . S po o n rema i n i n g p i zza sauce ato p s a n d w iches a n d s p ri n k l e w ith s h redded mozzare l l a cheese. M a ke s 6 serv i n g s .

Spiced Ham Patties 1 s l i g h tl y beate n egg Y4 c u p m i l k

1Y2 c u p s soft b read c ru m b s ( 2 slices bread) ta blespoo n fi n e l y c h opped g re e n onion with tops D a s h pepper 1 pound g r o u n d cooked ham (3 c u p s) VJ c u p packed brown s u g a r Y4 c u p h o n e y 1 tea spoo n dry m u sta rd Y4 c u p reserved spiced a p p l e syrup 4 sp iced apple r i n g s

Comb i n e t h e e g g a n d mi l k; st i r i n b read cru m b s , o n i o n , a n d pepper. Add h am; m ix w e l l . S h a p e m ixture i n to four 4- i nch patt i es. In sauce p a n comb i n e b rown sug ar, h o n e y , d ry mustard , a n d t h e s p iced a p p l e syrup; h e at t h roug h . Gri l l patt ies over medium-hot coa l s fo r 5 mi nute s . Turn; b rus h w i th g l az e . P l ace a n a p p l e r i n g atop each patty ; b rus h w ith g l aze. Gri l l h a m patt i e s t i l l done, 5 to 6 m i nutes more . re m a i n i n g g l aze w i t h patt i e s . Serves 4.

Corned Beef-Turkey Heroes 8 Ka iser ro l l s or h a m b u rg e r b u ns, s p l it Tarta r s a u c e R u s s i a n, Italia n, o r b l u e c h eese s a l a d dress i n g 2 3 - o r 4 - o u n c e p a c k a g e s th i n l y s l iced s m o ked c o r n e d beef 8 th i n o n i o n s l ices 4 s l ices Swiss c h e e s e, c u t i n h a lf 2 3- or 4-o u n ce p a c k a g e s th i n l y s l iced sm o ked tu rkey

L i g h t l y s p read cut s u rfaces of Kaiser ro l l s o r bun s with ta rta r sauce a n d s a l a d d res s i n g . Layer s l ices of the co rned beef, o n i o n , Swiss cheese, and turkey o n ro l l s . Rep l ace tops of ro l l s; p l ace each s a n d w ich o n a n 1 8 x 1 2 - i nch recta n g l e of h eavy-duty fo i l . Wrap fo i l around s a n d w i c h e s , s e a l i n g edges we l l . G r i l l over medium coa l s t i l l heated th roug h , a b out 2 5 mi nutes, turn i n g severa l t i m es . S e rves 8 .

31

Bratwursts in Beer 1 2 2 1 1 2

1 2 - o u n c e ca n beer (1 Y2 c u ps) tablespoons brown s u g a r tablespoons s o y s a u c e tablespoon p re p a red m u sta rd tea s p o o n c h i l i powd e r cloves g a rl i c , m i n ced Several d rops hot p e p p e r s a u c e 6 bratwu rsts 6 i n d iv i d u a l Fre n c h rolls Zesty S a u e rkra u t R e l i s h ( s e e recipe, p a g e 66)

Com b i n e beer, b rown s u g ar, soy s a u c e , m u stard , c h i l i powd er, g a rl i c , a n d hot p e p p e r s a u c e . P l a ce b rats i n s h a l l ow b a k i n g d i s h ; p o u r m a r i n a d e over. Cover; refr i g e rate severa l h o u rs or ove rn i g h t , s p o o n i n g m a r i n a d e ove r occa­ s i o n a l l y . Rem ove b rats, reserv i n g m a r i n a d e . G r i l l over medium -hot coa l s a b o u t 4 m i n utes. Turn and g r i l l t i l l d o n e , 3 t o 4 m i n u tes m o re . B ru s h ofte n w i th reserved m a r i n a d e . C u t ro l l s i n h a l f l e n g t h w i s e ; h o l l ow o u t ro l l s , l e av i n g a 1 /4 i n c h wal l . F i l l each ro l l botto m w i t h a b o u t 1 /4 c u p d ra i ned re l i s h . A d d b ratw u rst a n d top w i t h ro l l to p . ( R efr i g e rate re m a i n i n g re l i s h u n t i l needed . ) M a ke s 6 serv i n g s .

Oriental Pork Wrap-Ups 3 tablespoons c h opped g ree n o n i o n with tops 4 teaspoo n s soy s a u c e Vs teaspoon g a r l i c powd e r 1 p o u n d g ro u n d p o r k Sweet-So u r S a u c e 8 leaf lettuce leaves o r lettuce c u p s P a rsley R i c e

Com b i n e g reen o n i o n , soy s a u c e , a n d g a r l i c powd e r . Add g ro u n d pork; m i x wel l . Shape m i xtu re i n to e i g h t 3 x 1 - i n c h l o g s . G r i l l over medium coa l s for 4 t o 5 m i n utes ; t u r n a n d b r u s h w i t h Sweet-S o u r S a u c e . G r i l l l o g s t i l l d o n e , 3 to 4 m i n utes more. I n center of e a c h l e af l ett u c e p l ace a bo u t 1 ta b l espoon Pars l e y R i c e . P l a ce a g r i l l e d l o g h o r i z o n ta l l y atop r i c e . Fo l d two o p pos ite e d g e s o f l ettu c e c rossw ise so they ove r l a p atop l o g s . D i p the b u n d l e in Sweet-So u r S a u c e f o r e a c h b i te. ( O r, p l ace r i c e i n l ettu c e c u p s ; top w i t h p o r k l o g . D r i z z l e s a u c e ove r . ) Serves 4. Sweet-Sour Sauce.· In s a u c e p a n c o m b i n e 1 12 cup pac ked b rown s u g a r and 1 ta b l espoon c o r n starc h . St i r in 1 13 c u p red w i n e v i n e g a r , 1 13 c u p c h i c ke n b roth , 1 /4 c u p f i n e l y c h o p ped g reen p e p per, 2 ta b l es p o o n s c h o p p e d p i m i e nto, 1 ta b l e ­ s p oon soy s a u c e , 1 /4 teaspoon g a r l i c powd er, a n d 1 /4 tea­ spoon g ro u n d g i n g er. P l a ce over medium coa l s , s t i rr i n g o c c a s i o n a l l y , t i l l th i c ke n e d a n d b u b b l y . M a kes 1 1 /4 c u p s sauce. Parsley Rice: I n s a u c e p a n c o m b i n e 21 3 c u p wate r, 1 1 3 c u p reg u l a r r i c e , a n d 1 /4 teas poon s a l t . Cover w i th t i g ht-f i tt i n g l i d . B r i n g t o b o i l i n g over medium coa l s , a bo u t 1 5 m i n u tes . M ove to e d g e of coa l s ; c o o k 1 0 m i n utes m o re ( d o n ot l i ft cover). Rem ove from heat; l et sta n d , covered , 1 0 m i n utes. St i r i n 2 ta b l espoons s n i p ped pars l ey .

Grilled Crab and Cheese Rolls

V4

2 2 2 1 1 4

c u p s h redded M o nterey Ja c k c h eese ( 4 o u n ces) c u p fi n e l y c h opped c e l e ry ta blespoons m a yo n n a is e or salad dre s s i n g ta blespoons c h o p p e d p i m i e nto teaspoo n s lemon j u ice tea s p o o n p re p a red m u sta rd 7Y2-o u n ce ca n crab m e a t, d r a i n e d , fl a ked, a nd c a rtilage removed i n d iv i d u a l Fre n c h ro l l s

S t i r to g e t h e r c h eese, c e l e ry , m a yo n n a i s e o r s a l a d d ress i n g , p i m i e nto, l e m o n j u i c e , a n d p re p a red m u stard . Fo l d i n c ra b . S p l it Fre n c h ro l l s ; s p read c r a b m i x t u re over bottom h a l ves and re p l a ce to p s . Wrap h e avy-d uty fo i l l oose l y a ro u n d ro l l ; fo l d e d g e s of fo i l to sea l t i g h t l y . G r i l l over medium c o a l s for 1 0 m i n u tes. T u r n ; g r i l l t i l l h e ated th ro u g h , about 1 0 m i n u tes m o re . M a kes 4 serv i n g s .

Pork and Ham Appl e-Orange Stuffed Pork Chops 6 pork l o i n c h o p s , c u t 1 Y2 i n c h e s t h i c k Y2 c u p chopped celery Y2 c u p ch opped u n peeled a p p l e (1 m e d i u m ) 2 ta b l e s p o o n s b u tter 1 beate n egg 1 Y2 c u p s to a sted ra i s i n bread c u b es (2¥2 s l ices) Y2 te a s p o o n g rated ora n g e peel 1 ora nge, secti o n e d a nd c h o pped (YJ c u p) % te aspoon salt Ys te a s p o o n g ro u n d c i n n a m o n

M a ke a s l i t i n e a c h c h o p by c u tti n g f r o m f a t s i d e a l most t o b o n e . S e a s o n c a v i ty w i t h a l i tt l e s a l t a n d pep per. In sm a l l s a u c e p a n cook c e l e ry a n d a p p l e i n b u tte r t i l l te nder b u t not b row n . C o m b i n e e g g , b read c u b es , ora n g e pee l , c h o p p ed o ra n g e , s a l t , a n d c i n n a m o n . P o u r cooked c e l e ry a n d a p p l e over b read c u b e m i x t u re ; toss l i g h t l y . Spoon a b o u t 1 /• c u p stuff i n g i n to e a c h pork c h o p . Se c u re l y faste n poc ket o p e n i n g w i t h woo d e n p i c k s . G r i l l c h o p s o v e r medium coa l s a b o u t 20 m i n u tes . T u rn meat a n d g r i l l t i l l d o n e , 1 5 to 20 m i n utes more . Before serv i n g , re m ove the p i c k s . M a kes 6 serv i n g s .

Corn-Stuffed Pork Chops 6 pork l o i n c h ops, c u t 1 Y2 i n c h e s t h i c k % c u p ch opped g r e e n p e p p e r % cup chopped onion 1 tablespoon b u tter or margarine 1 beaten egg 1 Y2 c u p s toasted bread c u b e s Y2 c u p coo ked whole k e r n e l corn 2 tablespoo n s c h o p p e d p i m ie nto Y2 te a s p o o n salt % tea spoo n g ro u n d c u m i n D a s h pepper

M a ke a s l i t i n e a c h c h op b y c u tt i n g from fat s i de a l most to b o n e . Season c a v i ty w i t h a I i tt l e s a l t and pepper. In sm a l l s a u c e p a n cook g reen p e p p e r a n d o n i on i n b u tte r t i l l te n d e r b u t not b row n . Com b i n e e g g , b read cu b e s , c o r n , p i m iento, s a l t , c u m i n , a n d p e p per. P o u r cooked p e p p e r a n d o n i o n o v e r b read c u b e m i xt u re ; toss l i g h t l y . S p oon a b o u t 1 /. c u p stuff i n g i n to e a c h pork c h o p . Sec u re l y faste n p o c ket op e n i n g w i t h wood e n p i c ks . G r i l l c h o p s o v e r medium coa l s a b o u t 20 m i n u tes . T u r n meat a n d g r i l l t i l l d o n e , 1 5 t o 20 m i n u tes m o r e . Before serv i n g , re m ove the p i c k s . M a kes 6 serv i n g s .

Roast Pork Chops 1 c u p c h o pped o n i o n 1 clove g a rlic, m i nced

2 ta b l espoo n s cooki n g o i l

% c u p cats u p

% c u p l e m o n ju ice

3 tablespoo n s s u g a r 2 tablespoo n s Worceste rs h i re sauce 1 tablespoon prepare d m u st a rd 1 te aspoon salt % tea s poo n bottl ed hot pepper sauce Salt 6 pork l o i n c h o p s o r rib c h ops, cut 1 % to 1 Y2 i n c h e s t h i c k

I n s a u c e p a n cook o n i o n a n d g a r l i c i n h o t o i l t i l l te n d e r b u t n o t b row n . St i r i n cats u p , l e m o n j u i c e , s u g ar, Worcester­ s h i re s a u c e , p re p a red m u sta rd , 1 teas poon salt, a n d bott l e d hot pepper s a u c e . S i m m e r , u n covere d , 5 m i n u tes, s t i rr i n g o n c e or tw i c e . S p r i n k l e c h o p s w i t h s a l t . P l a ce c h o p s i n w i re g r i l l b a s ket. G r i l l c h o p s ove r medium coa l s a b o u t 25 m i n u tes. T u r n meat a n d g r i l l a b o u t 2 0 m i n utes more, b r u s h i n g w i t h s a u c e occas i o n a l l y. S e rves 6 .

33

Combine Apple- Orange Stuffed Pork Chops (opposite) or Ch in ese Sm o ke d Ribs with Bro ccoli in Foil and Pars/eyed French Slices for an e xceptionally flavorful dinner. (See ind e x for pag es. )

34

pork

Gypsy Pork Steaks 2 w h o l e p o rk te nderl o i n s (1 Y2 p o u nds) 4 tea spoo n s paprika 1 teaspoon salt Ys tea s p o o n p e p p e r

C u t te n d e r l o i n i n to six 3 - i n c h p i e c e s . Rest i n g e a c h p i e c e o n c u t s i d e , fl atte n w it h s i d e of c l eaver o r m e at m a l l et t o 3/4- i n c h t h i c k n e s s . St i r togeth e r p a p r i ka , s a l t , a n d p e p p e r. Coat meat on both s i d e s w i t h seaso n i n g m i xtu re . G r i l l pork over medium coa l s about 1 0 m i n u tes. Turn m e at a n d g r i l l t i l l d o n e , a b o u t 1 0 m i n u tes m o re . S e rves 6 .

Apple-Peanut Buttered Pork Steaks 112 c u p apple b u tte r

2 tablespoons p e a n u t b u tter Y4 tea s p o o n fi n e l y s h redded orange peel 2 tablespoons ora nge j u ic e 4 pork blade stea ks, c u t 3/4 inch thick

B l e n d a p p l e b u tter i n to p e a n u t b u tte r; add oran g e p e e l a n d j u i c e . Season steaks w ith s a l t a n d p e p p e r . G r i l l over medium coa l s for about 1 5 m i n utes. Turn steaks ; b r u s h w i t h a p p l e b u tter m i xtu re . G r i l l t i l l d o n e , 1 5 t o 20 m i n ute s m o re . B r u s h o n re m a i n i n g a p p l e b u tter m i xt u re . Serves 4 . Note: I f d es i re d , u s e 1 1 /2- i n c h -th i c k steaks. G r i l l 25 m i n ­ u te s . T u r n ; g r i l l t i l l d o n e , a bo u t 2 5 m i n utes. Serves 8 .

Marinated Pork Loin Roast

Y4

3 2 1

5-po u n d boneless pork l o i n roast, r olled a nd tied cup water ta blespoons D ij o n-style m u sta rd ta blespoons coo k i n g o i l ta blespoon s o y s a u c e

P i e rce pork l o i n i n severa l p l aces w ith l o n g -t i n e d fo rk; p l a ce in s h a l l ow b a k i n g d i s h . B l e n d water, m u stard , o i l , a n d soy; brush over m eat. Cover; l et sta n d at room te m p e ratu re 1 h o u r . D ra i n meat; rese rve s a u c e . I n se rt s p i t rod t h ro u g h center o f roast. Adj u st h o l d i n g forks ; test b a l a n c e . I n se rt meat t h e rm o m ete r n e a r c e n t e r of roast, n ot tou c h i n g rod . P l a c e medium-hot coa l s on both s i des of d r i p p a n . Attac h s p it ; pos i t i o n d r i p p a n u n d e r meat. T u r n o n m oto r. G r i l l t i l l thermometer re g i sters 1 7 0° for we l l -d o n e , 2 to 2 1 /2 h o u rs . D u r i n g l a st 3 0 t o 4 5 m i n utes, b r u s h m eat w ith m u stard s a u c e . Heat re m a i n i n g s a u c e ; w ith m e at. Serves 8 .

Company Pork Loin Roast 1 cup cats u p Y4 c u p coo king o i l Y4 c u p w i n e v i n e g a r

2 tablespoons i n sta nt m i n ced onion 2 tablespoons Wo rceste rs h i re sauce 1 tablespoon b row n s u g a r 1 te aspoon m u sta rd seed 1 teaspoon dried orega n o , crushed 1 b a y leaf Y2 teaspoon salt Yz tea s p o o n cracked pepper Y4 teaspoo n chili powd e r 1 5-po u n d boneless p o r k l o i n roast, ro lled a n d t i e d

I n s a u c e p a n co m b i n e cats u p , c oo k i n g o i l , w i n e v i n eg a r , o n i o n , Worc este rs h i re s a u c e , b rown s u g ar, m u stard seed , ore g a n o , bay l eaf, s a l t , p e p per, c h i l i powd e r , a n d 1 /2 c u p wate r. S i m m e r t h e m i x t u re 20 m i n utes ; re move b a y l eaf. I n se rt s p i t rod th rou g h c e nter of roast. Adj u st h o l d i n g forks a n d test b a l a n c e . I n se rt meat thermomete r n e a r c e n t e r of roast, not to u c h i n g s p it rod . I n covered g r i l l p l ac e medium -hot coa l s o n both s i d e s of d r i p p a n . Atta c h s p it ; pos i t i o n d r i p p a n u n d e r m e at. T u rn o n m otor; l ower g r i l l hood o r cover w i t h fo i l tent. G r i l l t i l l meat t h e rm o m eter reg i sters 1 70° for we l l -d o n e , 2 to 2 1 h h o u rs . B r u s h w i t h s a u c e freq u e n t l y d u r i n g l ast 3 0 m i n utes . Serves 8 .

35 Hickory-Smoked Royal Ribs H i c kory c h i p s 3/4 c u p cats u p

Y2 c u p fi n e l y c h o p p e d o n i o n

V4 c u p o l i v e oil o r coo k i n g o i l V4 c u p tarra g o n v i n e g a r V4 c u p water

3 tablespoons l e m o n j u ice 2 tablespoons Wo rceste rs h i re sauce 1 tablespoon b r o w n s u g a r 2 tea s p o o n s d ry m u sta rd 2 teaspoo n s paprika 2 teaspoo n s chili powder 2 cloves g a rl i c , m i n ced 2 b a y leaves 1 teaspoon c u m i n seed, c r u s h e d 1 tea s p o o n d ried t h y m e , c r u s h e d V2 teaspoon s a l t V4 te a s p o o n pepper 4 p o u nds pork l o i n b a c k r i b s o r spareribs

S o a k h i c ko ry c h i p s i n e n o u g h water t o cover fo r a bo u t 1 h o u r before coo k i n g t i m e ; d ra i n . I n s a u c e p a n st i r together cats u p , o n i o n , o i l , v i n e g ar, wate r, lemon j u i c e , Worceste r­ s h i re s a u c e , b rown s u g a r , d ry m u stard , p a p r i ka , c h i l i pow­ der, g a r l i c , bay l e aves, c u m i n seed , t h y m e , s a l t , a n d p e p p e r ; s i m m e r 1 0 m i n ute s . Lace r i b s a c c o rd i o n -sty l e o n s p i t ; sec u re w i t h h o l d i n g forks . I n covered g r i l l p l ace hot c oa l s o n both s i d e s o f fo i l d r i p p a n . S p r i n k l e c o a l s w i t h s o m e d a m p e n e d h i c ko ry c h i p s . Attach s p i t ; pos i t i o n d r i p p a n u n d e r meat. T u r n o n motor; l ower t h e g r i l l h ood o r c o v e r w i th fo i l te nt. G ri l l t h e r i b s over hot coa l s t i l l d o n e , a b o u t 1 h o u r. S p r i n k l e t h e coa l s w i t h c h i p s every 2 0 m i n u t e s . B r u s h r i b s fre q u e n t l y w i th s a u c e m i xtu re d u r i n g t h e l ast 1 5 m i n utes of coo k i n g . t h e re m a i n i n g sauce. S e rves 4 to 6 .

Luau Spareribs 1 2 2 1 2 1 3

c u p p i n e a p p l e p reserves ta blespoo n s v i n e g a r ta blespoo n s c h opped p i m ie nto tablespoon l e m o n j u ice teaspoo n s Dijo n-style m u sta rd te a s p o o n Kitc h e n B o u q u e t t o 4 p o u n d s p o r k s p a re r i b s Salt f r e s h p i n e a p p l e , peeled a nd c u t i n to l e ngthwise wed g e s 1 gr een pepper, c u t i n to le ngthwise strips

How to �arbecue IQbs

I n a b o w l com b i n e t h e p i n e a p p l e p reserves , v i n e g a r, p i ­ m i ento, l e m o n j u i c e , m u stard , a n d K i tc h e n B o u q u e t ; set aside. S p r i n k l e t h e r i b s w i t h s a l t . L a c e r i b s , p i n e ap p l e wed g e s , a n d g re e n p e p p e r str i p s a c c o rd i o n -s ty l e o n s p it ; s e c u re w i t h h o l d i n g forks . I n covered g r i l l p l a c e slow coa l s o n both s i d e s of fo i l d r i p pan. Atta c h s p it ; pos i t i o n d r i p p a n u n d e r m e at. T u r n o n m oto r ; l ower g r i l l h ood o r c o v e r w i th fo i l te nt. G r i l l t h e ribs ove r slow coa l s t i l l done, about 1 h o u r . D u r i n g t h e l ast 1 5 m i n utes of c oo k i n g t i m e , b r u s h t h e meat, p i n e a p p l e wed g e s , and g re e n pepper occas i o n a l l y with t h e p i n e a p p l e g l az e . M a ke s 3 o r 4 serv i n g s . For s m o ke fl avor s p r i n k l e c oa l s w i t h d a m pened h i c ko ry c h i p s d u r i n g t h e l a st 30 m i n u tes of c o o k i n g .

I f yo u r g r i l l has a s p it at­ tac h m e n t , try u s i n g i t to b a r b e c u e l o n g str i p s of pork s p a re r i b s or pork l o i n b a c k r i b s . S i m p l y lace the r i b s o n t h e s p i t a c c o rd i o n ­ sty l e . Sec u re t h e r i b s w ith h o l d i n g forks so t h e y ' l l stay i n pos i t i o n w h i l e rotat­ i n g over the coa l s .

36

pork

Chinese Smoked Ribs

( p i c t u red

on

6 p o u n d s pork l o i n b a c k r i b s o r s p a reribs 2 tablespoons s u g a r 1 teaspoon salt Y2 tea spoon paprika Y2 tea s p o o n g ro u n d t u r m e ric % te a s p o o n celery seed Va te a s p o o n d ry m u sta rd H ic k o ry c h i p s Y2 c u p cats u p Y2 c u p p a c ked brown s u g a r 3 ta blespoons s o y s a u c e 1 tablespoon g rated fre s h g i n g e rroot o r 2 tea s p o o n s ground ginger c l o v e g a rlic, m i n ced

page 33)

T h o ro u g h l y r u b t h e r i b s w i th m i xtu re of s u g ar, s a l t , p a p r i k a , t u rm e r i c , c e l e ry seed , a n d d ry m u stard ; cover a n d l et sta nd 2 h o u rs . A b o u t a n hour befo re coo k i n g t i m e soak h i c ko ry c h i p s i n e n o u g h water to cover; d ra i n . I n covered g r i l l p l ace slow co a l s o n both s i d e s o f d r i p p a n . S p ri n k l e c o a l s w i t h d a m pened h i c kory c h i p s . P l a ce r i b s , bone s i de dow n , o n g r i l l ; l ower g r i l l hood . G r i l l r i b s over slow coa l s a bo u t 3 0 m i n u tes . T u r n m eat a n d g r i l l a b o u t 30 m i n u tes m o re . S p r i n k l e c o a l s w i t h c h i p s every 20 m i n ­ ute s . ( I f t h e th i n e n d of s p a re r i b s cooks t o o q u i c k l y , p l ace fo i l u n d e r th i n e n d of r i b s a n d c o nt i n u e c o o k i n g . ) M e a n w h i l e , i n s a u c e p a n c o m b i n e cats u p , b rown s u g a r, soy s a u c e , g i n g e r, and g a r l i c . Cook and st i r t i l l s u g a r is d i sso l ve d . B r u s h m i xtu re o n both s i des of r i b s and g r i l l , u n covere d , t i l l d o n e , 1 0 to 1 5 m i n utes m o re . Heat a n y re m a i n i n g s a u c e a n d se rve w i t h r i b s . M a kes 6 se rv i n g s .

Country-Style Barbecued Ribs 4 p o u n d s pork c o u ntry-style ribs 1 c u p c h o pped o n i o n 1 clove ga rlic, m i n ce d % c u p coo k i n g o i l 1 8 - o u n c e ca n tom a to s a u c e V2 c u p water % cup p a c ked brown s u g a r % c u p l e m o n j u ice 2 ta blespoons Wo rceste rs h i re sauce 2 tablespoons prepa red m u sta rd 1 tea s p o o n salt 1 te a s p o o n c e l e ry seed % te a s p o o n pepper

I n l a rge s a u c e p a n o r D u t c h oven cook r i b s , covered , i n e n o u g h b o i l i n g s a l ted water to cover t i l l r i b s a re te n d e r, 4 5 to 6 0 m i n utes ; d ra i n we l l . M e a n w h i l e , i n s a u c e p a n cook o n i o n a n d g a rl i c i n h ot o i l t i l l te n d e r b u t n ot b row n . St i r i n tom ato s a u c e , wate r, b rown s u g ar, l e m o n j u i c e , Worceste rs h i re s a u c e , m u stard , s a l t , c e l e ry seed , a n d p e p p e r . S i m m e r , u n covered , 1 5 m i n u te s ; st i r o n c e or tw i c e . G r i l l r i b s over slow c oa l s t i l l d o n e , a bo u t 4 5 m i n utes , turn i n g every 1 5 m i n utes. B r u s h w ith s a u c e t i l l r i b s a re we l l coate d . M a kes 6 serv i n g s .

Apricot Glazed Ribs 4 p o u n d s pork l o i n b a c k r i b s , c u t i n serv i n g - s iz e p ieces 1 Y2 c u p s water 1 c u p s n i pped dried a p ricots Y2 c u p packed brown s u g a r 2 tablespoons v i n e g a r 1 ta blespoon l e m o n j u ice 1 te a s p o o n g ro u n d g i n g e r Y2 teaspoo n s a l t

I n l a rge s a u c e p a n o r D u t c h oven cook r i b s , covered , i n e n o u g h b o i l i n g s a l ted wate r to cover t i l l r i b s a re te n d e r , 4 5 to 6 0 m i n u tes . D ra i n w e l l ; season t h e r i b s w i th a l i tt l e s a l t a n d pepper. M e a nw h i l e , i n a s m a l l s a u c e p a n c o m b i n e the 1 1 h c u p s wate r, a p r i cots , b rown s u g a r , v i n e g a r , l e m o n j u i c e , g i n g e r , a n d s a l t B r i n g t h e m i xtu re t o bo i l i n g . R e d u c e heat; cover a n d s i m m e r 5 m i n u tes. Pour m i x t u re i n to b l e n d e r c o n t a i n e r . Cover a n d b l e n d t i l l s m ooth . B r u s h the g l aze over t h e r i b s . G r i l l r i b s over medium-slo w coa l s for 1 0 to 1 5 m i n u tes. Tu rn r i b s and g r i l l t i l l d o n e , 1 0 to 1 5 m i n utes m o re ; b r u s h o c c a s i o n a l l y w i th t h e a p r i cot g l az e . M a kes 4 serv i n g s .

37 Glazed Pork Kabobs

( p i c t u red

on

4 l a rg e ca rrots Y2 c u p a p ricot preserves

Y2 of an 8 -o u n ce can to m a to s a u c e Y4 c u p packed brown s u g a r Y4 c u p dry red wi n e 2 tablespo o n s l e m o n j u ice 2 tablespoons coo k i n g o i l 1 teaspoon o n i o n j u ice 1 Y2 pounds lea n bo n e l e s s pork Fres h pineapple c h u n ks

page 22)

C u t c a rrots i n to 1 - i n c h p i e c e s . I n s m a l l s a u c e p a n cook, covered , i n s m a l l amount b o i l i n g s a l ted wate r for 1 5 to 20 m i n u tes ; d ra i n . In s a u c e p a n c o m b i n e a p r i cot p reserves, tom ato sauce, b rown s u g a r , w i n e , lemon j u i c e , o i l , a n d o n i o n j u i c e . Cook, u n c overed , 1 0 t o 1 5 m i n u tes ; st i r occa­ s i o n a l l y . C u t pork i n to 1 - i n c h c u b e s . Th read p o r k , c a rrots , a n d p i n e a p p l e c h u n ks o n s i x s kew­ e rs ; season w i th s a l t a n d p e p per. G r i l l ove r medium coa l s a b o u t 1 0 m i n u tes ; t u r n fre q u e n t l y . B r u s h w i th s a u c e ; g r i l l t i l l d o n e , a b out 5 m i n u tes m o re . M a kes 6 serv i n g s .

Korean Kabobs 1 Y2 p o u n d s lea n b o n e l ess pork

Y2 c u p u n sweete ned p i n e a p p l e j u ice Y4 cup soy s a u ce Y4 c u p s l iced g ree n o n i o n with tops 4 tea spoo n s s e s a m e seed 1 tablespoo n b rown s u g a r 1 clove g a rl ic, m i n c e d Ya t e a s p o o n p e p p e r 1 teaspoo n cornsta rc h 1 g ree n pepper

How to

Spit-Rgast a Pig

C u t pork i n to 1 8 p i e c e s . I n l a rge bowl com b i n e p i n e a p p l e j u i c e , s o y s a u c e , g reen o n i o n , sesame seed , b rown s u g ar, g a r l i c , a n d pepper; a d d m e at p i e c e s . Cover; ref r i g e rate overn i g h t or let stand 2 h o u rs at room te m p e rature, t u r n i n g m e at o c c as i o n a l l y i n t h e m a r i n ad e . D ra i n meat; rese rve m a r i n a d e . I n s a u c e p a n b l e n d corn­ starc h a n d 2 ta b l e s p o o n s wate r; stir in reserved m a r i n ad e . Cook a n d st i r t i l l th i c ke n e d . C u t g re e n p e p p e r i n to 1 - i n c h s q u a re s . Th read p e p p e r o n s i x s kewers a l te rnate l y w ith m e at G r i l l over medium coa l s 6 to 8 m i n utes. T u r n k a b o b s ; g r i l l t i l l d o n e , 6 to 8 m i n utes more, b ru s h i n g w it h s a u c e occas i o n a l l y . P a s s re m a i n i n g s a u c e . Serves 6 .

O b ta i n a sm a l l d ressed p i g . ( P l a n o n 60 to 70 serv i n g s from a 60- p o u n d d ressed p i g - l ive we i g h t , 90 to 1 00 p o u n d s . ) Rent a large b a r b e c u e or fo l l ow these g e n eral g u i d e l i n e s f o r m a k i n g a b a r b e c u e p i t I n a g ra s s l e s s p l ac e , d i g a p it 1 2 i n c h e s deep a n d as w i d e a n d l o n g as the p i g . A rra n g e c h a rc o a l i n two l e n g t h w ise rows , 1 2 t o 1 5 i n c h es apart D r i ve n otc h e d p i p es i n to g rou n d to h o l d s p it a bo u t 1 6 i n c h es a b ove coa l s . R i g u p m oto r-d r i v e n rot i s s e r i e . ( O r p l a n t o t u r n s p itted p i g b y h a n d t h ro u g h o u t roast i n g period . ) I n se rt s p i t rod t h ro u g h c e n t e r cavity o f d ressed p i g ; test b a l a n c e . Se c u re p i g we l l w i th w i res and/or w i re m e s h . T i e l e g s together; c o v e r ta i l a n d ears w i t h fo i l . P l a ce d r i p p a n betwee n rows of h o t c o a l s . B a l a n c e s p i t o n p i p e s . Pos i t i o n d r i p pan u n d e r p i g . Start m o t o r o r b e g i n t u rn i n g P i g w i l l s h r i n k a s i t roasts ; h ave too l s h a n d y t o t i g hten w i re s . Use a water-fi l l e d s p r i n k l e r to p u t o u t a n y f l a re-u p s . ( F i res a re m o re fre q u e nt d u r i n g f i rst o r s e c o n d h o u r. ) Do not baste p i g . A d d hot c o a l s to m a i n ta i n c o n stant heat A l l ow about 8 h o u rs for 60-po u n d pig to be done. T i m e varies w i th heat o f coa l s a n d s i ze o f p i g . C h e c k d o n e ness by p l a c i n g meat t h e r m o m eter in center of th i g h of h i n d l e g ; m a ke s u re it doesn 't to u c h b o n e or s p i t rod . Roast t i l l m e at t h e r m o m ete r reg i sters 1 70° to 1 85°. H ave l a rg e , c l ean s u rface ava i l a b l e for c a rv i n g . G e n e ra l l y , m e at w i l l be so t h o ro u g h l y cooked that i t w i l l fa l l off the b o n e s .

38

ham

Charcoal cooking gives a flavorful turn to pineapple slices barbe cued alongside OrangeGinger Ham Grill. And a hint of mustard and wine accents the delicate flavor of the meat's glaze.

39

Orange-Ginger Ham Grill Y4 c u p froz e n ora n g e j u ice Y4

1 Y4

1 6

c o n c e n trate, t h a wed cup dry wh ite w i n e te aspoon d r y m u sta rd teaspoon g ro u n d g i n g e r 1 %- t o 2 - p o u il d f u l l y coo ked ham s l ice, cut 1 i n c h t h i c k ca n ned p i n e a p p l e s l ic e s O ra n g e s l i c e s (opti o n a l )

Com b i n e ora n g e j u i c e c o n c e ntrate , w i n e , m u stard , a n d g i n g er. S l as h f a t e d g e of h a m s l i c e . B ru s h s a u c e over h a m . G r i l l o v e r medium coa l s f o r 1 0 to 1 5 m i n u tes, bru s h i n g w i th s a u c e occa s i o n a l l y . T u r n h a m a n d g r i l l t i l l done, 1 0 to 1 5 m i n utes m o re , b r u s h i n g w i t h s a u c e . G r i l l p i n ea p p l e s l i c es a l o n g s i d e the h a m , b r u s h i n g freq u e n t l y w i th s a u c e . P l a ce p i n eap p l e atop h a m d u r i n g l ast 5 to 1 0 m i n u tes of g r i l l i n g . Garn i s h w i th ora n g e s l i c e s , i f des i re d . M a kes 6 serv i n g s .

Ham Slice with Cranberry Sauce 1 B - o u n c e c a n jellied cra n b e rry sauce 2 ta blespoons bottled ste a k sauce 1 ta blespoon coo k i n g o i l 2 tea s p o o n s brown s u g a r 1 tea s p o o n prepa red m u sta rd 1 1 % - po u n d f u l l y coo ked h a m s l ice, c u t 1 i n c h t h i c k

Co m b i n e je l l ied c ra n b e rry s a u c e , ste a k s a u c e , cook i n g o i l , b rown s u g a r, a n d prepared m u stard . Beat w i t h e l e ctric m i xer or rotary beater t i l l smoot h . S l ash fat e d g e o f h a m s l i c e . G r i l l o v e r medium coa l s for 1 0 to 1 5 m i n utes, b ru s h i n g w it h s a u c e o c c a s i o n a l l y . T u r n h a m a n d g r i l l t i l l d o n e , 1 0 to 1 5 m i n utes m o re , b ru s h i n g w ith sauce. H eat re m a i n i n g s a u c e o n edge of g r i l l ; se rve with ham. M a kes 4 or 5 serv i n g s .

Fruit-Glazed Ham Ap ricot G l aze or G rape G laze 1 1 Y2- p o u n d fu l l y cooked c e n t e r c u t h a m sl ice, c u t 1 i n c h thick

P re p a re o n e o f t h e fru i t g l az e s . S l as h fat e d g e o f h a m s l i c e to p revent c u r l i n g . P l a c e h a m s l i c e i n s h a l l ow d i s h ; p o u r g l aze m i xture o v e r h a m . C o v e r ; refr i g e rate overn i g h t o r l et sta n d at room te m pe ra t u re for 2 h o u rs , s p oon i n g g l aze over h a m several t i m e s . R e m ove h a m , res e rv i n g g l az e . G r i l l h a m s l i c e over medium coa l s f o r 1 0 to 1 5 m i n u tes, bru s h i n g with g l aze o c c a s i o n a l l y . Turn h a m a n d g r i l l t i l l d o n e , 1 0 to 1 5 m i n utes m o re , b ru s h i n g w i th g l aze. Heat t h e re m a i n i n g g l aze i n s m a l l s a u c e p a n o n e d g e of g r i l l . T o serve c u t the h a m i n to s l i c es a n d heated fru i t g l az e . M a kes 6 serv i n g s . Apricot Glaze: I n s a u c e p a n c o m b i n e 1 12 c u p a p r i cot p reserve s , 2 ta b l es p o o n s p re p a red m u stard , 1 ta b l espoon wate r, 2 teas poo n s l e m o n j u i c e , 1 teaspoon Worcesters h i re ' s a u c e , a n d 1/e teaspoon g ro u n d c i n n a m o n . Heat, s t i r r i n g occas i o n a l l y , t i l l p reserves m e l t . Grape Glaze: I n s a u c e p a n c o m b i n e 1 12 c u p g rape j e l l y , 2 ta b l es poons p re p a red m u stard , 1 1 12 teaspoo n s l e m o n j u i c e , a n d 1/e teaspoon g ro u n d c i n n a m o n . H e at, st i rr i n g o c c a s i o n ­ al ly, t i l l jelly me lts.

40

ham , luncheon m e a t

Orange-Sauced Ham 1

5-po u n d boneless f u l l y coo ked c a n n ed h a m

1

1 0 - o u n c e j a r c u rra n t j e l l y

Y4 c u p l i g h t c o r n s y r u p 2 tablespoo n s corn sta rch 1

t e a s p o o n g ra te d o r a n g e p e e l

V3 c u p ora n g e j u i c e 31<1 t e a s p o o n g ro u n d n u tm e g O ra n g e s l i c e s Parsley sprigs

I n sert spit rod t h ro u g h c e nter of h a m . Ad j u st h o l d i n g forks ; test b a l a n ce . I n s e rt m e at t h e rm o m eter n e a r c e nte r of h a m , n o t touc h i n g rod . I n covered g r i l l p l a c e medium coa l s o n b o t h s i des of d r i p p a n . Atta c h s p i t ; pos i t i o n d r i p p a n u n d e r ham . T u r n o n m otor; l ower g r i l l h o o d o r c,o ver w i t h fo i l tent. G r i l l h a m over medium coa l s t i l l d o n e a n d m e at t h e r m o m e ­ t e r re g i sters 1 4 0°, 1 to 1 1 /4 h o u rs . ( I f g r i l l d o e s not h ave s p i t , see N ote ) M e a n w h i l e , i n s a u c e p a n c o m b i n e j e l l y , c o r n syru p , corn starc h , o ra n g e p e e l a n d j u i c e , a n d n u t m e g . Cook, s t i rri n g c o n sta n t l y , t i l l s a u c e is th i c ke n e d . B ru s h over h a m fre q u e n t l y d u r i n g l a st 1 5 m i n u tes of coo k i n g . H e at re m a i n i n g s a u c e ; w i t h h a m . Garn i s h ham w i t h ora n g e s l i c e s a n d pars l ey . S e rves 1 2 . Note. If g r i l l does not h ave s p it , p l a ce h a m d i re ct l y o n g r i l l over d r i p p a n . Lowe r hood o r te n t g r i l l w i t h h e avy-d uty fo i l . G r i l l h a m over medium co a l s for 1 h o u r . L i ft fo i l te n t ; t u r n h a m . I n s e rt m e at t h e r m o m eter a n d b r u s h w i t h s a u c e . R e ­ cover g r i l l w i t h fo i l te n t . R o a s t h a m t i l l t h e r m o m ete r reg i sters 1 4 0°, a b o u t 30 m i n u tes m o re .

Sweet-Sour Ham 5-po u n d b o n e l e s s f u l l y coo ked ca n ned h a m 2 0 - o u n ce c a n p i n e a p p l e s l i c e s

Y4 c u p d r y s h e rry or d ry w h ite wine

3

ta b l e s p o o n s v i n e g a r

2 t a b l e s p o o n s so.y s a u c e 2 ta b l e s p o o n s h o n e y 1

tablespoon coo k i n g oil

1

clove garlic, m i n ced Dash salt

2 s m a l l g re e n p e p p e r s , c u t i n 1 112 - i n c h s q u a re s 1 2 c h e rry to m a to e s 2 limes, c u t in wedges

I n sert s p it rod th ro u g h c e nter of h a m . Adj u st h o l d i n g forks ; test b a l a n c e . I n s e rt m e at t h e rm o m ete r n e a r c e nter of h a m , not tou c h i n g rod . I n covered g r i l l p l a ce medium coa l s o n both s i d e s o f d r i p p a n . Attac h s p it ; pos i t i o n d r i p p a n u n d e r meat. T u r n o n m oto r; l ower g r i l l hood or cover w i t h fo i l te n t . G r i l l h a m o v e r medium coa l s t i l l d o n e a n d m e at t h e r m o m e ­ t e r reg i ste rs 1 4 0°, 1 to 1 1 /4 h o u rs . ( I f g r i l l d o e s n o t h ave s p i t , s e e N o t e above . ) M e a n w h i l e , d ra i n p i n e a p p l e , re s e rv i n g 21J c u p sy r u p . Set d ra i n e d p i n e a p p l e as i d e . I n s a u c e p a n com b i n e t h e re served syru p , d ry s h e rry, v i n e g a r, soy, honey, cook i n g o i l , g a r l i c , and salt. B o i l m i xt u re down to e q u a l 21J c u p ( a b o u t 1 0 m i n utes) ; st i r occa s i o n a l l y . D u r i n g l ast 30 m i n u tes o f cook i n g , b r u s h h a m ofte n w i t h s a u c e ; re m a i n i n g s a u c e . Befo re s e rv i n g , q u arter e a c h p i n e ­ a p p l e s l i c e . Th read 1 2 s m a l l b a m boo s kewers w i th g re e n pepper, p i e c e s o f p i n e a p p l e , c h e rry tomato, a n d l i m e wed g e . Serve w i t h h a m . Serves 1 2 .

Skewered Ham and Fruit Kabobs 1

Y2

8 - o u n c e ca n p i n e a p p l e s l i c e s c u p extra - h o t c a ts u p

V3 c u p ora n g e m a rm a l a d e 2 t a b l e s poo n s fi n e l y c h o p p e d onion 1

t a b l e s p o o n co o k i n g o i l

1

t o 1 112 t e a s p o o n s d ry m u s ta rd

2 pounds fully cooked bo neless h a m , c u t i n to 1 - i n c h c u b e s 2 o ra n g e s , c u t i n w e d g e s 1

1 6- o u n ce j a r s p i c e d crab a p p l e s

D ra i n p i n e a p p l e s l i c e s , reserv i n g 1 1J c u p syru p Q u a rter each p i n e a p p l e s l i c e and set a s i d e . In s a u c e p a n st i r to g e t h e r t h e p i n e a p p l e syru p , cats u p , ora n g e m a rm a l ad e , o n i o n , o i l , a n d d ry m u stard . S i m m e r, u n covered , fo r a b o u t 5 m i n utes , s t i r r i n g o n c e or tw i c e . O n s i x s kewe rs th read h a m c u bes a n d ora n g e wed g e s . G r i l l o v e r medium coa l s a b o u t 1 5 m i n utes, t u rn i n g fre q u e n t­ l y and bru s h i n g w i th s a u c e . T h read c ra b a p p l e s a n d p i n e a p p l e p i e c e s o n e n d s of s kewe rs . G r i l l t i l l m e at a n d fru its are hot, 5 t o 1 0 m i n u tes l o n g e r, t u r n i n g t h e ka b o b s ofte n a n d bru s h i n g w i t h t h e s a u c e . M a ke s 6 se rv i n g s .

41 Pineapple-Gl azed Luncheon · Meat 213 c u p pineapple preserves YJ cup packed brown s u g a r % c u p lem o n j u ice % cup prep a red m u sta rd Whole cloves 3 1 2 -ou n ce cans l u n c h e o n m e a t

Co m b i n e preserve s , b rown s u g a r , l e m o n j u i c e , a n d m u s­ tard . S c o re each p i ece of m e at in d i a m o n d s , c u tt i n g o n l y 1 /4 i n c h d e e p . (A str i p of h eavy p a p e r m a kes an easy g u i d e for c u tt i n g p a ra l l e l l i nes ) Stud m e at w i t h c l oves. I n se rt s p it rod l e n g t h w i s e t h ro u g h c e nter of each l u n c h eon m e at. Sec u re w i t h h o l d i n g forks ; test b a l a n c e . I n covered g r i l l arra n g e hot c o a l s on both s i des of d r i p p a n . Attac h s p i t ; pos i t i o n d r i p p a n u n d e r meat. T u r n o n m otor; l ower g r i l l hood o r cover with fo i l te nt. G r i l l m e at over hot coa l s t i l l done, 3 5 to 40 m i n u tes . D u r i n g l ast 1 0 m i n utes b aste meat ofte n w ith sauce. re m a i n i n g sauce. Serves 1 0 to 1 2 .

Meat and Potato Bake 4 l a rge b a k i n g potatoes C o o k i n g oil 1 1 2 - o u n ce ca n l u n c h e o n m e at 4 s l ices A m e rican c h e e s e , c u t i n h a lf d i a g o n a l l y ( 3 o u n ces) G rated Parm e s a n c h eese B u tter o r m a rg a r i n e

R u b potatoes w i th o i l . Wrap e a c h p otato i n 1 8 x 1 2 - i n c h recta n g l e o f h e avy-d uty fo i l ; s e a l e d g e s we l l . G r i l l over medium coa l s for 1 1 h h o u rs ; turn fre q u e nt l y . ( O r, cook o n covered g r i l l o v e r medium -slo w coa l s for 1 1 /2 to 2 h o u rs ) Rem ove from g r i l l ; u n w ra p . S l i c e e a c h potato c rossw ise i n to fo u r p i e c e s . C u t m e at i n half c rossw ise ; c u t e a c h h a l f i nto s i x s l i c es c rossw i s e . I n se rt s l i c e s o f m e at between potato p i e c e s . Reasse m b l e potato ; rewrap i n foi l , c l os i n g to p . ( O r , s kewer potato togeth e r a n d o m it fo i l . ) G r i l l t i l l heated t h ro u g h , 1 0 t o 1 5 m i n u tes m o re ; t u r n tw i c e . Rem ove fo i l ; p l a ce 2 c h eese tr i a n g l es ato p e a c h potato . S p r i n k l e w i t h Parmesa n ; se rve w i t h b u tter. Serves 4 .

Vegetabl e-Meat Kabobs 3 m e d i u m y a m s or sweet potatoes 1 9 -o u n ce package frozen B russels sprouts 1 1 2 - o u n ce ca n l u n c h e o n m e at Y2 cup coo k i n g oil % cup v i n e g a r Y2 teaspoo n c e l e r y seed 1 e n velope Fre n c h s a l a d d ress i n g m i x 4 to 8 c h e rry to m a toes

C o o k y a m s , covered , i n e n o u g h b o i l i n g s a l ted water to cover for 2 5 to 30 m i n utes, d ra i n . C oo l ; pee l a n d c u t i nto 1 - i n c h c h u n ks . Cook s p ro u ts in b o i l i n g s a l ted water 5 m i n u tes ; d ra i n . C u t m e at i n 1 - i n c h c u b e s . I n bowl m i x o i l , v i n e g a r , c e l ery seed , d ress i n g m i x , a n d d a s h p e p p e r ; b l e n d wel l . St i r i n m eat a n d s p ro u t s . Cover; refri g e rate 4 t o 6 h o u rs , s t i rr i n g ofte n . D ra i n ; rese rve m a r i n ad e . T h read m eat, B russe l s s p ro u ts , and yams o n fo u r s kewe rs . G r i l l over hot c o a l s for 5 m i n u tes. T u r n ; a d d tom atoes to s kewe rs . G ri l l t i l l m eat i s heated t h ro u g h , a b o u t 5 m i n utes m o re . B aste often w i th re served m a r i n a d e . Serves 4.

Super-Simple Skillet Supper 1 1 2 - o u nce c a n l u n c h e o n m e a t 1 1 6 - o u n ce c a n c u t g ree n bea n s 1 Y2 c u p s water 1 S Y2 -o u n ce package d ry h a s h b rown potatoes with o n i o n 1 5 YJ - o u n c e ca n e v a p o rated m i l k 1 5 - o u nce j a r c h eese s p read with h ickory s m o ke fl a v o r

C u t l u n c h eon m e at i n to stri p s . In s k i l l et co m b i n e l u n c h eon m e at. u n d ra i n ed g re e n beans, wate r, d ry potatoes , m i l k, c h eese s p read , a n d d a s h p e p p e r . Cover; cook over medi­ um coa l s , sti rri n g o c c a s i o n a l l y . H e at t i l l m i x t u re i s b u b b l y a n d potatoes a re te n d e r , a bo u t 1 0 m i n utes. Serves 4 .

Poultry Hickory-Smoked Turkey H i c kory c h i p s 1 1 2-pound tu rkey 1 tablespoon salt 1f4 c u p coo king oil

Soak h i c kory c h i ps in e n o u g h water to cover, a bo u t a n h o u r before c o o k i n g . D ra i n c h i p s . R i n s e b i rd a n d p a t d ry ; ru b c a v i ty w it h s a l t. S kewer n e c k s k i n to b a c k . T u c k w i n g t i p s b e h i n d s h o u l d e r j o i n t s . P u s h d ru m st i c ks u n d e r b a n d of s k i n or t i e t o ta i l . I n covered g r i l l arra n g e medium -slo w coa l s a ro u n d e d g e of g r i l l . S p r i n k l e c o a l s w i t h s o m e of d a m p e n e d c h i ps . Center fo i l p a n o n g r i l l , n ot d i rect l y over coa l s . P l ac e b i rd , b reast s i d e u p , i n fo i l p a n ; b r u s h w it h o i l . I n s e rt m eat t h e r m o m eter in c e nter of i n s i d e th i g h m u s c l e w i t h o u t to u c h ­ i n g b o n e . Lower g r i l l h ood . G r i l l over medium-slow coa l s t i l l t h e r m o m eter reg i sters 1 85°, 3 1 12 to 4 1 12 h o u rs . S p r i n k l e h i c kory c h i ps over c oa l s every 20 t o 3 0 m i n utes . B r u s h b i rd ofte n w i t h a d d i t i o n a l o i l . A d d m o re coa l s , i f needed . Let t h e t u rkey sta n d 1 5 m i n utes b efore c a rv i n g . M a kes 1 2 serv i n g s .

Barbecued Lemon Turkey 1 6- to 7-po u n d tu rkey 1f4 c u p cooki n g oil 1f4 c u p soy s a u c e 1f4 c u p fi nely c h opped o n i o n

1 1 1 Y2 2

teaspoon s u g a r tea spoo n g r o u n d tu rmeric tea spoo n ground g i n g e r tea spoon g rated l e m o n peel ta blespoo n s lemon j u ic e

H ave m eatm a n c ut froze n t u rkey i n h a l f l e n gt h w i se . A t h o m e t h aw tu rkey. C u t i nto p i e c e s : 2 w i n g s , 2 d ru m s t i c k s , 2 th i g h s , 4 b reast p i e c e s , a n d 2 b a c k p i e c e s . I n l arge p l as t i c b a g c o m b i n e o i l , soy s a u c e , o n i o n , s u g ar, t u r m er i c , g i n g e r , lemon p ee l , and j u i c e . P l ace t u rke y p i e c e s i n b a g ; c l ose b a g . M a r i n ate t u rkey i n t h e refr i g e rator 6 h o u rs o r overn i g h t . D ra i n , reserv i n g m a r i n ad e . I n covered g r i l l p l ac e th i g h s a n d b reast p i eces o v e r slow c oa l s . Lower hood a n d g r i l l a bo u t 3 0 m i n utes, t u rn i n g p i eces o c c a s i o n a l l y . A d d d ru m s t i c k s , w i n g s , a n d b a c k p i e c e s . Lower hood ; g r i l l a b o u t 1 h o u r m o re , t u rn i n g p i eces o c c as i o n a l l y . D u r i n g t h e l ast 1 5 m i n ­ utes, b r u s h tu rkey p i e c e s w it h t h e reserved m a r i n ad e . Serves 6 to 8 .

Smoked Turkey Roast Hickory c h i p s 1 3¥2- t o 4-po u n d frozen boneless tu rkey roast, t h awed 1f4 cup cooki n g oil 1 ta blespoon s n i pped parsley 2 teaspoo n s dried s a g e , c r u s h ed 1f4 teaspoon l e m o n pepper m a ri n ade

Soak t h e h i c kory c h i ps i n e n o u g h water t o cover, a b o u t a n h o u r before c o o k i n g . D ra i n c h i ps . I n sert s p it rod t h ro u g h c e nter o f tu rkey roast. A d j u s t h o l d i n g forks ; test b a l a n c e . I n s e rt m eat t h e rm o m eter i n c e n t e r of roast. n o t to u c h i n g metal ro d . I n covere d g r i l l p l ace slow coa l s o n both s i d e s of d r i p pan. Attach s p i t ; pos i t i o n d r i p p a n d i re c t l y u n d e r roast. Turn o n m otor. P l a c e a s m a l l pan of wate r at one end of f i re box for m o i st u re . S p r i n l e coa l s w it h some d a m p e n e d c h i ps ; l ower g r i l l h o o d or c o v e r w i t h fo i l te n t . G r i l l roast o v e r slow coa l s t i l l t h e r m o m eter reg i sters 1 85°, 2 1 12 to 3 h o u rs . B r u s h roast o c c as i o n a l l y w i t h m i xt u re o f o i l , p a rs l ey , s a g e , a n d l e m o n p e p p e r . S p r i n k l e c h i ps o v e r coa l s every 2 0 m i n utes. L e t roast sta n d 1 0 m i n u tes before c a rv i n g . S e rves 8 to 1 0 .

�

43

Turkey i s more than a traditional holiday bird. It's a n anytime treat when prepared as Hickory-Sm oked Turkey, and served with Whole Grilled Po ta toes (see recipe, page 7 6 ) .

44

p o u ltry

Rotisserie-Roast Turkey 6 tablespoo n s b u tter or m a rg a r i n e , m e lted % cup dry wh ite w i n e 1 c l o v e g a rl i c , m i n ced Y2 teaspoon dried ros e m a ry, c r u s h ed 1 5- to 6 - p o u n d fro z e n b o n e l e s s tu rkey roast, th awed Salt Pepper

C o m b i n e 4 tablespoons of t h e b u tter, t h e w i n e , g a rl i c , a n d ros e m a ry . K e e p a t roo m te m p e ratu re t o b l e n d f l avors . I n s e rt s p i t rod t h ro u g h c e nter o f tu rkey roast A d j u s t h o l d i n g forks ; t e s t b a l a n c e . I n s e rt m eat t h e r m o m eter i n c e n t e r of roast, not t o u c h i n g metal rod . B r u s h roast w i t h re m a i n i n g 2 ta b l es p o o n s b u tter; s e a s o n w i t h s a l t a n d p e p ­ per. P l a c e hot c o a l s o n both s i d es of fo i l d r i p p a n . Att a c h sp it; pos i t i o n d r i p p a n d i re ct l y u n d e r roast Tu rn o n m otor. G r i l l tu rkey over hot coa l s t i l l t h e r m o m eter reg i ste rs 1 85°, 2112 to 3 h o u rs . D u r i n g the l ast 30 m i n u tes , baste roast w i t h w i n e s a u c e . M a kes 1 6 t o 1 8 s e rv i n g s .

Sweet-Sour Cornish Hens 4 1 - to 1 V2-po u n d C o r n i s h g a m e hens Salt Pepper % c u p butter or m a rg a r i n e , m e lted 1 1 0 - o u n c e jar sweet a nd s o u r sauce 1 a - o u n c e ca n to m atoes, c u t u p 1 teaspoo n soy s a u c e 6 t h i n s l ices l e m o n , h a l ve d

Season cav i ty o f e a c h h e n w i t h a l itt l e s a l t a n d p e p p e r . S kewer n e c k a n d ta i l o pe n i n g s c l osed . R u n s p i t rod t h ro u g h e a c h h e n c rossw i s e , b e l ow b reast b o n e . W i t h fou r 1 8- i n c h c o rd s , u se o n e c o rd t o t i e e a c h ta i l t o c rossed l e g s . B r i n g cord a ro u n d t o b a c k , c ross a n d b r i n g a ro u n d a n d a c ross b reast se c u r i n g w i n g s to body. Tie kn ot, c u t off l oose e n d s . S pace b i rd s a b o u t 1 i n c h a p a rt o n rod ; sec u re w i t h h o l d i n g forks . Test b a l a n c e . P l a c e hot c o a l s o n both s i d e s o f d r i p p a n . Attac h s p i t ; pos i t i o n d r i p p a n u n d e r h e n s . T u r n o n motor. G r i l l h e n s t i l l l e g j o i nts m ove eas i l y , a bo u t 4 5 m i n utes. B aste h e n s ofte n w i t h m e l ted b u tter. M e a n w h i l e , in s a u c e p a n c o m b i n e sweet and sour s a u c e , tom atoe s , s o y s a u c e , a n d l e m o n s l i c e s ; h eat j u st to b o i l i n g . G r i l l h e n s a b o u t 1 5 m i n u tes m o re , bast i n g often w i t h s a u c e . extra s a u c e . M a kes 4 s e rv i n g s .

Cornish Hens with Rice Stuffing 1 6-o u n c e package l o n g g ra i n a nd wild rice m ix % c u p l i g h t ra i s i n s 2 tablespoo n s b u tter or margarine 2 tablespoo n s b l a n c h ed s l i v e red a l m o nd s Y2 teaspoon g ro u n d s a g e Salt 4 1 - to 1 %-po u n d Corn i s h g a m e hens % c u p b u tter o r m a rg a r i n e , m e lted

Cook r i c e m i x a c c o rd i n g to p a c k a g e d i re ct i o n s ; s t i r i n ra i s i n s , 2 ta b l es p o o n s b u tter, a l m o n d s , a n d s a g e . R u b c av i t i es o f e a c h h e n w i th s a l t . S kewer n e c k s k i n t o b a c k . F i l l eac h body cav ity w i t h a b o u t 3/4 c u p r i c e stuffi n g ; c o v e r ope n i n g w i t h fo i l . T i e l e g s to ta i l ; tw ist w i n g t i p s u n d e r b a c k . B r u s h h e n s w i t h 1 /4 c u p m e l ted b u tter. Arra n g e medium-hot coa l s a ro u n d e d g e of g r i l l . C e nter fo i l p a n on g r i l l , not d i re c t l y over coa l s . P l ac e b i rd s i n fo i l p a n , a l l ow i n g s p a c e between e a c h b i rd . G r i l l h e n s o v e r medium-hot coa l s t i l l te n d e r , 1 1 12 to P/4 h o u rs . B r u s h o c c a s i o n a l l y w i t h t h e d r i p p i n g s o n fo i l . S e rves 4 .

45

Poultry lovers will savor Swee t-So ur Co rn ish Hens. Grill several birds at a time by inserting the spit rod crosswise through them, then secure with holding forks and cord.

Kowloon Duckling

( p i c t u red

on

H i c kory ch ip s 1 4- to 5-po u n d d u c k l i n g 6 to 8 green o n i o n s w i t h tops, cut u p 6 s p r i g s parsley 1 clove garlic, m i n ced 1f2 c u p soy sauce 2 ta blespoons h o n e y 2 ta blespoo n s l e m o n j u ice Plum Sauce

p a g e 1 o)

Soak t h e h i c ko ry c h i p s in e n o u g h wate r to cover, about a n h o u r before coo k i n g . D ra i n c h i p s . Stuff cav ity of d u c k l i n g w i t h o n i o n , p a rs l ey , a n d g a r l i c . S kewer n e c k a n d body cavities c l osed ; t i e legs to ta i l sec u re l y w it h c o rd . In saucepan heat soy s a u c e , h o n ey , and lemon j u i c e . In covered g r i l l arra n g e slo w coa l s a ro u n d edge of g r i l l . S p ri n k l e coa l s w i t h s o m e o f t h e d a m p e n e d c h i p s . C e nter fo i l p a n o n g r i l l , n ot d i re c t l y over coa l s . P l a ce d u c k , b reast u p , in fo i l p a n . Lowe r g r i l l hood . G r i l l fo r 2 1 /4 to 2 1 h h o u rs . S p r i n k l e c h i p s o v e r coa l s every 3 0 m i n u tes. B r u s h d u c k ofte n w i t h soy m i x t u re . R e m ove d r i p p i n g s from p a n as need e d . Serve with P l u m S a u c e . Serves 2 o r 3. Plum Sa uce: D ra i n one 1 6-o u n c e can p u r p l e p l u m s , " re serv i n g 1 /4 c u p s y r u p . Force p l u m s t h ro u g h a s i eve. I n s a u c e p a n com b i n e t h e s i eved p l u m s , p l u m syru p , 1 /4 tea­ s p oon g rated ora n g e p ee l , 3 ta b l e s p o o n s o ra n g e j u i c e , 2 ta b l espoons s u g ar, 1 h teaspoon Worceste rs h i re s a u c e , a n d 1 /4 teaspoon g ro u n d c i n n a m o n . H eat t h e m i x t u re t o b o i l i n g ; red u c e h e at a n d s i m m e r 1 0 m i n u tes .

46

poultry

Gril led Isl and Chicken 1 8%-o u n c e c a n crushed p i n eapple 3.4 cup packed b row n s u g a r 3 tablespoons l e m o n j u ice 1 ta blespoon p repa red m usta rd 2 2¥2- to 3-po u n d ready-to-cook broiler-fryer c h i c k e n s , s p l it i n h a lf l e ngthwise Y2 c u p cooki n g oil 1¥2 teaspoons salt

D ra i n p i n ea p p l e a n d rese rve 2 ta b l espoons syru p . C o m b i n e p i n eapp l e , reserved syru p , s u g a r , l e m o n j u i ce , a n d m us­ tard . B re a k w i n g , h i p , a n d d r u m st i c k j o i nts of c h i c ke n s ; twist w i n g tips u n d e r back. Brush c h i c ke n s we l l w i t h o i l ; season with salt and 1/4 teaspoo n pepper. G r i l l c h i c ke n s over slo w c o a l s , b o n e s i d e d ow n , t i l l b o n e s i d e i s we l l b row n e d , 20 t o 30 m i n utes. Turn c h i c ke n ; g ri l l t i l l te n d er, a bo u t 3 0 m i n u tes more. Turn a n d brush c h i c ke n s ofte n with g l az e l ast 1 0 m i n u tes. Serves 4 .

Corn-Stuffed Chicken Breasts 8 whole chicken brea sts 1f4 cup c hopped o n i o n 1f4 cup ch opped celery

2 tablespoons b u tter 1 8 3.4-ou n ce can whole kernel corn, dra i n ed (1 c u p) 1 cup h e rb-seasoned stuffi n g m ix 1 slig htly beaten egg Y2 teaspoon pou ltry seaso n i n g 1f4 teaspoo n salt 1f4 cup butter, m e lted

C u t b reasts t h ro u g h w h ite c a rt i l a g e a t V o f n e c k . U s i n g both h a n d s , g ra s p t h e s m a l l bones o n e it h e r s i d e . Bend e a c h s i d e b a c k , p u s h i n g u p w it h f i n g e rs to s n a p o u t b reast b o n e , kee p i n g m e a t i n o n e p i e c e . D o n o t rem ove s k i n . S p r i n k l e c u t s id e with s a l t. I n s k i l l e t c o o k o n i o n a n d c e l e ry i n t h e 2 ta b l espoo n s b utte r t i l l tender. Add corn, stuffi n g m ix , e g g , pou l try seaso n i n g , a n d s a l t ; m ix we l l . Spoon s o m e corn m i xture o n c u t s i d e of e a c h c h i c ke n b reast. Fol d over and s kewer o r t i e c l osed . G ri l l c h i c ke n over medium-hot c o a l s t i l l te nder, 3 0 t o 3 5 m i n utes, t u rn i n g ofte n . B r u s h w i t h t h e 1/4 c u p m e l ted b u tter d u r i n g t h e l ast 1 0 m i n u tes . S e rves 8 .

Chicken Teriyaki Y2 c u p packed brown s u g a r Y2 c u p s o y sauce 2 tablespoo n s sweet sake, m ir i n , o r d r y s h e rry 1 tablespoon g rated o n i o n 1 clove g a rl ic , m i nced 4 whole l a rg e ch icke n b reasts, split, s k i n ned, a nd b o ned N o nstick vegeta b l e spray coati ng o r cooki n g oil

I n s a u c e p a n sti r tog e t h e r b rown s u g ar, soy, sake, o n i o n , a n d g a r l i c . Coo k a n d s t i r over l ow h e at t i l l s u g a r d i sso l ves . Cook, u n covere d , t i l l l i ke th i n syru p , a b o u t 5 m i n utes m o re ; coo l . P l ac e c h i c ke n i n s h a l low b a k i n g d i s h . P o u r soy m i xture over c h i c ke n . Cover; refr i g e rate 4 to 6 h o u rs or overn i g ht, o c c as i o n a l l y s p oo n i n g m a r i n ad e over. Remove c h i c k e n ; rese rve m a r i n a d e . Coat g r i l l w ith n o n ­ sti c k s p ray c o at i n g o r c oo k i n g o i l . G ri l l c h i c ke n ove r medium-hot c oa l s for 1 5 to 20 m i n utes; turn ofte n . B ru s h fre q u e n t l y w i t h reserved m a r i n a d e . S e rves 8 .

Sausage-Stuffed Chicken Rol l-Ups 6 whole large ch icke n b reasts, s k i n ned a nd boned 2 tablespoo n s chopped g ree n o n i o n with tops 6 fully cooked s moked s a u s a g e l i n ks Y2 c u p b u tter, melted 1f4 cup wh ite w i n e or dry s h e rry Y4 cup s n ipped parsley Y2 teaspoon paprika Cooki n g oil

P l ace c h i c ke n b reasts one at a t i m e between two s heets of waxed paper. Work i n g out from c e nter, p o u n d to form 8 x 8- i n c h c u t l ets. R e m ov e paper; s p r i n k l e each c ut l et w ith a l itt l e s a l t a n d 1 teaspoon of t h e g reen o n i o n . P l ace a sausage l i n k at t h e e n d of e a c h c u t l et. Tu c k i n s i d e s ; ro l l u p a s for j e l l y ro l l . P ress e n d t o sea l we l l ; s e c u re w i t h wood e n p i c ks . B l e n d n e x t fo u r i n g red ients. C o a t g ri l l w i t h c oo k i n g o i l . G r i l l c h i c ke n , seam s i d e dow n , over medium-hot coa l s a bout 1 5 m i n u tes, t u rn i n g ofte n a n d b r u s h i n g w i t h b u tter m i xture . G r i l l t i l l done, 8 to 1 0 m i n u tes more, t u rn i n g and b r u s h i n g w i t h b u tter m i xture. Serves 6 .

47 Chicken with Zucchini Stuffing 2 2 112- to 3-po u n d w h o l e ready-to­ 1 112 21 3 2 1 112 3f4 Ys 112 114 1 112

cook b ro i l e r-fryer c h i c k e n s c u p s c h i c k e n broth cup reg u l a r rice cups c h opped z u c c h i n i c u p s h redded ca rrot cup c h opped o n i o n teaspoon salt teaspoon pepper cup c h i c k e n broth cup g rated Parm e s a n c h ee s e teaspoo n s d r i e d c h e rv i l , crushed Cooking oil

S p r i n k l e cav ity of b i rd s w i t h s a l t . I n s a u c e p a n c om b i n e 1 1 12 c u p s c h i c ke n b roth a n d r i c e . B r i n g to b o i l i n g ; cover. Red u c e heat; cook 1 4 m i n utes. Do not drain. In a n o t h e r s a u c e p a n c o m b i n e z u c c h i n i , c a rrot, o n i o n , s a l t , p e p p e r , a n d re m a i n i n g 1 12 c u p b rot h . C o o k , covere d , j u st t i l l t e n d e r , a b o u t 1 0 m i n utes. D o n o t drain. St i r i n Parm e s a n c h eese and c h e rv i l . Fo l d in r i c e . Spoon m i x t u re l oose l y i nto b i rd c a v i t i e s . S kewer n e c k s k i n to b a c k of c h i c ke n s . M o u n t o n e c h i c ke n o n s p i t r o d ( s e e t i p b e l ow ) . R e p eat w i t h s e c o n d fo rk and c h i c k e n . Add a th i rd h o l d i n g fork, p res s i n g t i n e s i n to meat; test b a l a n c e . P l ac e medium c o a l s a ro u n d d r i p p a n u n d e r m eat. T u r n o n m otor; l ower h o o d or cover w it h fo i l tent. B r u s h b i rd s w it h c oo k i n g o i l . G ri l l over medium coa l s t i l l d o n e , a bo u t 2 h o u r s . S e rves 8 .

Herb-Glazed Chickens 2 2 112 - to 3-po u n d w h o l e ready-to112 114 114 1 1 1 112

cook b ro i l e r-fryer c h i c k e n s cup cooking oil cup light corn syrup c u p fi n e l y c h opped o n i o n ta blespoon l e m o n j u i c e t e a s p o o n dried o re g a n o , crushed t e a s p o o n c a raway seed teaspoon salt

How to Mount GJJirds for Spit l{{Jasting

S a l t c h i c ke n c a v i t i e s . S kewer n e c k s k i n t o b a c k o f c h i c ke n s . M o u n t o n e c h i c ke n o n s p i t r o d ( s e e t i p b e l ow ) . Repeat w i t h s e c o n d f o r k a n d c h i c ke n . A d d a t h i rd h o l d i n g fork, p ress i n g t i n e s i n to meat; test b a l a n c e . P l ac e medium-hot c oa l s a ro u n d d r i p p a n . Attac h s p i t ; pos i t i o n d r i p p a n u n d e r meat. T u r n o n m otor; l ower h ood o r cover w ith fo i l te n t . G r i l l c h i c k e n s over medium-hot c oa l s t i l l te n d e r , 1 1 12 t o P/4 h o u rs . Pos i t i o n d r i p p a n u n d e r m eat. M e a n w h i l e , c o m b i n e re m a i n i n g seven i n g re d i e nts . B r u s h over c h i c ke n o c c a s i o n ­ a l l y l ast 3 0 m i n utes. S e rves 6 to 8 .

Proper b a l a n c e a n d c o rrect t i m i n g s are t h e keys t o s u c c ess when s p i t-roast i n g . (A) P l ac e o n e h o l d i n g fork o n s p it rod , t i nes towa rd p o i n t . I n s e rt rod t h ro u g h b i rd l e n g t h w i s e . P i n c h fo rk t i n e s to gether; p u s H i nto b reast. ( B ) T i e w i n g s , u s i n g 2 4 i n c h es o f c o rd . Start c o rd a t b a c k ; l oo p a ro u n d e a c h w i n g . Wrap a ro u n d w i n g s a g a i n . T i e i n c e n t e r o f b reast. Loop a n 1 8- i n c h c o rd a ro u n d ta i l , t h e n a ro u n d c rossed l e g s ; t i e t i g h t l y t o h o l d b i rd sec u re l y . ( C ) P u l l tog eth e r cords at­ tac h e d to w i n g s and l e g s ; t i e t i g h t l y . S ec u re b i rd w it h s e c o n d h o l d i n g fork.

48

poultry

Curry Barbecued Chicken 2 2Y2- to 3-po u n d ready-to - c o o k broiler-fryer c h ic k e n s Y2 c u p c o o k i n g o i l 1 teaspoon g rated l i m e peel Y4 c u p l i m e j u i c e 1 ta blespoon g rated o n i o n 1 clove g a rl i c , m i n ced 2 teaspoons c u rry powd e r Y2 tea spoon s a l t Y2 tea spoon g r o u n d c u m i n Y2 tea spoon g ro u n d coria n d e r Y4 t e a s p o o n g r o u n d c i n n a m o n Y4 teaspoon pepper Lime s l i ces Parsley

Q u a rter c h i c ke n s . B re a k w i n g , h i p , a n d d ru m s t i c k j o i nt s of c h i c ke n s so p i eces w i l l re m a i n f l at. Tw i s t w i n g t i ps u n d e r b a c k . Co m b i n e coo k i n g o i l , l i m e pee l a n d j u i c e , o n i o n , g a r l i c , c u rry powd er, s a l t , c u m i n , c o r i a n d e r, c i n n a m o n , a n d pepper. P l a c e c h i c ke n s i n l a rge p l as t i c b a g s e t i n d e e p b ow l . P o u r m a r i n ad e m i x t u re o v e r c h i c ke n s . C l ose b a g ; refr i g e rate 4 to 6 h o u rs , t u r n i n g b a g o c c as i o n a l l y to coat c h i c ke n s eve n l y. Rem ove c h i c ke n s , reserv i n g m a r i n ad e . P l ac e c h i c ke n p i eces, b o n e s i d e d ow n , over medium-hot coa l s . G ri l l c h i c ke n s a b o u t 2 5 m i n utes. T u r n , b o n e s i d e u p , a n d g r i l l t i l l d o n e , 1 5 to 2 0 m i n u tes m o re . B r u s h c h i c ke n s w i th m a r i n ad e freq u e nt l y l ast 1 0 m i n utes. G arn i s h w ith l i m e tw i sts a n d pars l ey . M a kes 8 serv i n g s .

Chicken and Vegetable Bundles 4 c h i ck en d r u m sticks, s k i n n e d 4 chicken thighs, skin ned 2 l a rg e potatoes, peeled a nd c u bed 1 B -o u n ce ca n s l iced ca rrots , drained 1 B -o u nce ca n c u t green b e a n s , drained s m a l l o n i o n , s l iced a nd sep arated into ri n g s 4 ta blespoo n s b u tter or margarine Y2 t e a s p o o n d ried tarra g o n , c r u s h ed Y2 teaspoon h ic ko ry-s m o ked s a l t

T e a r off fo u r 1 8 x 1 8- i n c h p i eces of h eavy-d uty fo i l . O n e a c h p i ece of fo i l , p l ac e o n e c h i c k e n l e g a n d o n e t h i g h ; s p ri n k l e c h i c ke n w ith s a l t a n d p e p p e r. Top each serv i n g w it h a fe w pieces of potato , c a rrots , g re e n b e a n s , a n d o n i o n . P l ac e 1 t a b l espoon b u tter i n e a c h b u n d l e ; s p r i n k l e e a c h w ith s o m e of t h e tarra g o n a n d h i c kory-s m o ke d s a l t . B r i n g 4 c o r n e rs o f fo i l to c e n t e r , tw i s t s e c u r e l y , a l l ow i n g r o o m for ex p a n s i o n of ste a m . G r i l l t h e c h i c ke n b u n d l e s over slow coa l s t i l l c h i c ke n i s te n d e r , a b o ut 1 h o u r. M a ke s 4 serv i n g s .

Spicy Barbecued Chicken Y4 c u p fi n e l y c h opped o n i o n

1 clove g a rl i c , m i n ce d 2 ta blespoo n s coo k i n g o i l 3f4 c u p cats u p YJ c u p v i n e g a r 1 teaspoon g rated l e m o n peel 1 ta blespoon l e m o n j u i c e 1 ta blespoon Worcesters h ire sauce 2 teaspoons s u g a r 1 teaspoon d ry m u sta rd Y2 teaspoo n s a l t Y4 tea spoon pepper Y4 teaspoon bottl ed h o t pepper sauce 2 2¥2- t o 3-po u n d ready-to-cook broiler-frye r c h i c k e n s

Cook o n i o n a n d g a r l i c i n o i l t i l l te n d e r b u t n o t b row n . S t i r i n c ats u p , v i n eg a r , l e m o n p e e l a n d j u i c e , Worcesters h i re s a u c e , s u g ar, d ry m u stard , s a l t , pepper, a n d bott l e d h o t p e p p e r s a u c e . S i m m e r , covered , a b o u t 3 0 m i n utes ; s t i r occas i o n a l l y . Q u a rte r c h i c k e n s . B re a k w i n g , h i p , a n d d r u m ­ sti c k j o i n ts o f c h i c k e n s so p i eces w i l l rem a i n f l at. Tw i s t w i n g t i ps u n d e r b a c k . Season c h i c ke n p i eces w i t h a d d it i o n a l s a l t a n d pep per. P l ace c h i c ke n p i e c e s , bone s i d e down , ove r medium-hot coa l s . G ri l l c h i c ke n s a b o u t 25 m i n utes . T u r n , b o n e s i d e u p , a n d g r i l l t i l l d o n e , 1 5 t o 20 m i n utes m o re . B r u s h c h i c ke n s w i t h s a u c e ofte n l ast 1 0 m i n utes. M a kes 8 serv i n g s .

49 Lemonade Chicken 2 2%- to 3-po u n d ready-to-cook broiler-fryer c h ickens 1 6-o u nce c a n frozen lemonade conce ntrate, th awed YJ cup soy sauce 1 tea spoon seasoned salt V2 teaspoon celery salt Vs teaspoon g a rlic powder

C u t t h e c h i c ke n s i n to s e rv i n g p i e c e s . I n s m a l l bowl c o m ­ b i n e t h awed l e m o n a d e c o n c e ntrate , soy s a u c e , seasoned s a l t . c e l e ry s a l t , a n d g a r l i c powder. St i r m i x t u re to b l e n d wel l . D i p c h i c ke n p i e ces i n l e m o n ad e m i x t u re . P l ace c h i c k­ e n , b o n e s i d e d o w n , over medium-hot c oa l s . G r i l l a bo u t 2 5 m i n utes. T u r n , b o n e s i d e u p , a n d g r i l l t i l l d o n e , 1 5 t o 2 0 m i n utes m o re . B r u s h c h i c ke n w it h l em o n a d e m i x t u re fre­ q ue n t l y l ast 1 0 m i n u tes . M a ke s 8 serv i n g s .

Japanese-Style Chicken 4 whole l a rge c h icken b reasts % c u p pea n u t oil or cooki n g oil % c u p s o y sauce % c u p dry s h e rry 1 tablespoon b rown s u g a r 1 ta b l espoo n g rated fre s h g i n g erroot o r 1 teaspoo n g ro u n d g i nger clove garlic, m i n ced V2 teaspoon salt 18 fresh m u s h room caps 3 medium zucc h i n i , c u t i n 1 - i n c h s l ices (a bout 1 8 p ieces)

C u t b reasts t h ro u g h w h ite c a rt i l a g e a t V o f n e c k . U s i n g both h a n d s , g rasp t h e s m a l l bones o n e it h e r s i d e . Bend each side back, p u s h i n g up with f i n g e rs to snap o u t b reast b o n e . T o s p l it b reast, c u t i n t w o l e n g t h w i s e p i eces. Work i n g o u t from ce nter, p o u n d eac h to f o r m 5 x 5 - i n c h c u t l et . C u t i nto str i p s a bo u t 1 i n c h w i d e . C o m b i n e next seven i n g re d i e n t s . P l ace c h i c ke n i n s h a l l o w b a k i n g d i s h ; p o u r m a r i n a d e over. Cover; ref r i g e rate 4 to 6 h o u rs , s p oo n i n g m a r i n a d e over occas i o na l l y. Rem ove c h i c ke n , reserv i n g m a r i n a d e . P o u r some b o i l i n g wate r over m u s h ro o m s i n bowl . L e t sta n d 1 m i n u te ; d ra i n . On l o n g s kewers th read c h i c ke n a c c o rd i o n ­ sty l e a l te r n ate l y w it h z u c c h i n i a n d m u s h roo m s . G r i l l over medium hot coa l s for 1 2 to 1 5 m i n u tes ; t u rn i n g a n d b a st i n g ofte n w i t h m a r i n ad e . S e rves 6 .

Chicken and Beef Kabobs 1 pound beef sirloin ste a k 1 1 4%-ounce c a n p i n eapple s l ices V2 c u p cats u p 3 ta blespoons v i n e g a r 2 teaspoo ns i n sta nt beef b o u i l l o n g ra n u les % c u p fi nely ch opped o n i o n 1 teaspoon celery seed V2 teaspoo n ground c i n n a m o n % teaspoon ground a l lspice 1 b a y leaf 1 2 small whole c h icken w i n g s

C u t beef i n 1 - i n c h p i e c e s . D ra i n p i n e a p p l e ; rese rve syru p . Cover a n d refr i g e rate p i n e a p p l e . A d d wate r t o syru p , i f necessary, to m e a s u re 3/4 c u p l i q u i d ; c o m b i n e w it h cats u p , v i n e g ar, b o u i l l o n , o n i o n , c e l e ry seed , c i n n a m o n , a l l s p i c e , a n d bay l eaf. A d d m eat p i eces to m a r i n a d e . C o v e r ; refr i g ­ e rate severa l h o u rs , sti rr i n g o c c a s i o n a l l y . D ra i n m e at, re­ serv i n g m a r i n a d e . Q u a rter e a c h p i n e a p p l e s l i c e ; p l a ce 2 p i eces together. T h read o n s kewers a l ternate l y w i t h beef a n d c h i c ke n . G r i l l over hot coa l s t i l l d o n e , a bo u t 2 0 m i n utes, t u r n i n g a n d b ru s h i n g o c c a s i o n a l l y with reserved m a r i n a d e . H e a t re m a i n i n g m a r i n a d e ; p a s s w i t h kabo b s . M a kes 6 serv i n g s .

(JJ!Iicrowave Helps to Shorten (jrillinA :!lime

Yes , i t i s poss i b l e t o g e t b a r b e c u e d -f l avored c h i c ke n i n a h u rry . T h e secret: p recook c h i c ke n p i eces i n a c o u n te rtop m i c rowave oven b efore p u tt i n g them on g r i l l . For exam p l e , p l ace a s i n g l e l ayer o f c h i c ke n p i eces i n a 1 0 x 6 x 2- i n c h b a k i n g d i s h a n d m i c ro-cook, c overed , a b o ut 1 5 m i n u tes . T h e n g r i l l over medium-hot c oa l s t i l l te nder, 1 0 to 1 5 m i n utes m o re ; tu rn c h i c ke n t i l l eve n l y b rowned .

Fish and Seafood Wine-Sauced Trout 1 1 5- o u n c e c a n tomato s a u c e 112 c u p d r y red w i n e 1f2 cup butter o r m a rg a r i n e

2 tablespoo n s l e m o n j u ice 2 tabl espoo n s ch opped g re e n o n i o n w i t h tops 1 teaspoon s u g a r 1 teaspoon dried s a l a d h e rb s 1f2 teaspoon s a l t F e w drops bottl ed h ot pepper sauce 6 whole pan-dressed l a ke or brook tro ut or perch (about 8 o u n ces e a c h )

In s m a l l s a u c e p a n c o m b i n e tom ato s a u c e , w i n e , b u tter, lemon j u i c e , g reen o n i o n , s u g ar, salad h e r b s , s a lt , and hot pepper s a u c e . S i m m e r , u n covere d , 1 0 to 1 5 m i n utes . G r i l l f i s h ove r hot coa l s 1 0 t o 1 2 m i n u tes. T u r n f i s h a n d g r i l l t i l l d o n e , 1 0 to 1 2 m i n utes m o re . B r u s h f i s h w i t h s a u c e d u r i n g l ast few m i n utes o f g r i l l i n g . t h e warm s a u c e . M a ke s 6 serv i n g s .

Skil let-Fried Fish 6 fresh or frozen p a n -dressed tro ut or oth e r fi s h (about 6 o u nces each) 2fJ cup yellow cor n m e a l % c u p a l l - p u rpose flo u r 2 teaspoo ns salt 1 teaspoon d ried parsley fla kes Y2 teaspoon paprika 1 5Yl-o u n ce c a n evaporated m i l k (2/J c u p) Coo k i n g oil

T h aw f i s h , i f froz e n . T h o ro u g h l y s t i r tog e t h e r c o rn m ea l , f l o u r , s a l t , d r i e d pars l ey, a n d p a p r i ka . D i p f i s h i n evapo rated m i l k, t h e n coat w i t h seasoned c o r n m e a l m i xture. H eat a s m a l l a m o u n t o f c oo k i n g o i l i n a l a r g e s k i l l et over h o t coa l s t i l l oil i s hot. C o o k fish, a few at a time, in h ot o i l t i l l l i g h t l y b rown e d , 4 t o 5 m i n utes . T u r n a n d cook t i l l f i s h f l a ke s eas i l y w i t h a fork, 4 to 5 m i n utes m o re . A d d m o re o i l a s needed . D ra i n t h e f i s h o n paper towe l i n g before serv i n g . M a kes 6 serv i n g s .

Hickory-Smoked Stuffed Trout H ickory c h ips % c u p ch opped o n i o n 2 ta blespoo n s butter or m a rg a ri n e % c u p s n i pped dried a pricots 3 ta blespoo n s ora n g e j u ice 1 teaspoon s u g a r 1 teaspo o n i n sta n t c h i c k e n b o u i l l o n g ra n ules % teaspoon celery salt 2 cups dry bread cubes (2Y2 slices bread) 2 tablespoo n s toa sted s l i ve red a l m o nds 1 4- to 5-po u n d w h o l e l a ke trout or walleyed pike, d ressed Coo k i n g oil

A b o ut 1 h o u r b efore c o o k i n g , soak t h e h i c ko ry c h i p s i n e n o u g h water t o cover; d ra i n . I n s k i l l e t cook o n i o n i n b u tte r t i l l te n d e r b u t not b row n . St i r i n a p r i cots, o ra n g e j u i c e , s u g ar, b o u i l l o n g ra n u l es , a n d c e l e ry s a l t . Heat a n d s t i r to d i s s o l v e bo u i l l o n g ra n u l es . Rem ove from heat. Add b re a d c u b e s a n d a l m o n d s ; toss l i g ht l y . S poon stuff i n g i nto f i s h cav ity. B r u s h o u ts i d e o f f i s h w i t h a l ittl e o i l . I n covered g r i l l arra n g e slow coa l s a ro u n d e d g e o f g r i l l . S p r i n k l e some o f t h e d a m pened h i c ko ry c h i p s g e n e ro u s l y over coa l s . Center fo i l p a n o n g r i l l , n ot d i rect l y over coal s . P l a ce t h e f i s h i n fo i l p a n . C l ose g r i l l hood . G r i l l t i l l f i s h f l a kes eas i l y w i t h fork, a bo u t 1 1 /4 h o u rs . S p r i n k l e h i c ko ry c h i ps over t h e c oa l s every 20 m i n u tes. M a kes 8 s e rv i n g s .

51

Show off your next catch in Win e -Sa u c e d Tro u t. Tro ut or perch cooks q uickly as you baste it with an herbed tomato-wine sa u c e . S erve with Roasted Co rn o n the Cob (see recipe, page 75 ) .

52

fish and seafo o d

Barbecued Fish 1 112 p o u n d s fresh or frozen fish fi l l ets o r stea ks, o r 4 p a n -dressed fi s h (about 8 o u nces each) Y2 c u p coo king oil 1 tablespoon Worcesters h ire sauce Y2 teaspoon onion salt Ys teaspoo n pepper Lemon wedges

T h aw f i s h , if froze n . Cut f i s h fi l l ets or steaks i nto 4 po rt i o n s . ( For p a n - d ressed f i s h , wrap ta i l s i n g reased fo i l . S p ri n k l e f i s h c a v i t i e s w i t h s a l t a n d p e p per. ) C o m b i n e t h e o i l , Worceste rs h i re s a u c e , o n i o n s a l t , a n d p e p p e r; m i x we l l . P l ac e f i s h i n we l l -g reased w i re g r i l l bas ket. B r u s h f i s h w it h o i l m i xtu re . G r i l l f i s h o v e r medium-hot c o a l s f o r 5 t o 8 m i n u tes . B r u s h w ith o i l m i xt u re ; t u r n a n d b r u s h s e c o n d s i d e . G r i l l t i l l f i s h f l a ke s eas i l y w h e n tested w i t h a fork, 5 t o 8 m i n utes m o re . Serve w i t h l e m o n wed g e s . S e rves 4 .

Crispy-Grilled Fish Fillets 3f4 c u p fi n e l y crushed 1fJ

1 2

Y2

cornfl a kes cup sesame seed, toa sted (1 7/s-o u n c e conta i n e r) 1 6-ounce package froze n fi s h fi l l ets, th awed tablespoons soy sauce Salt Pepper cup dairy sour cre a m

C o m b i n e c o rn f l a ke c ru m bs a n d s e s a m e seed . B r u s h f i s h w ith soy s a u c e . Season w it h s a l t a n d pep per. S p read o n e s i d e o f e a c h fi l l et w ith s o u r c rea m ; p ress coated s i d e i n c ru m b m i x t u re . Re peat s p read i n g w ith s o u r c r e a m a n d coat i n g other s i d e o f f i l l ets. P l ac e t h e coated f i s h fi l l ets i n we l l - g reased w i re g r i l l b a s ket. G r i l l f i s h over medium-hot coa l s a bo u t 8 m i n utes. Turn f i s h and g r i l l t i l l f i s h f l a ke s eas i l y w i t h a fork, a b o u t 8 m i n u tes m o re . M a kes 4 servi n g s .

Soy-Marinated Perch Fillets 2 pou nds fresh or frozen perch fi l l ets 1fJ c u p coo k i n g oil 3 ta bl espoo ns soy sauce 2 tablespoo n s w i n e v i n e g a r 2 ta bl espoo ns fi n e l y c h opped onion

Thaw f i s h , i f froze n . P l a c e f i s h fi l l ets i n p l ast i c b a g set i n deep bowl . C o m b i n e t h e c oo k i n g o i l , soy s a u c e , w i n e v i n e gar, a n d f i n e l y c h o p ped o n i o n ; m i x wel l . Pou r m ix t u re over f i s h f i l l ets i n b a g ; c l ose b a g . M a r i n ate f i s h for 30 to 60 m i n u tes at room te m pe rat u r e ; turn b a g o c c as i o n a l l y . D ra i n f i s h , rese rv i n g m a r i n a d e . P l ace f i s h i n we l l - g reased w i re g r i l l bas ket. G r i l l o v e r hot coa l s for 8 to 9 m i n utes. T u rn f i s h and b r u s h w i t h m a r i n a d e . G r i l l t i l l f i s h f l a kes eas i l y w h e n tested w i t h a fo rk , 6 to 8 m i n u tes m o re . M a kes 6 s e rv i n g s .

Fish in a Basket 1fJ cup a l l - p u rpose flour Y2 teaspoon salt Ys tea spoon pepper

4 whole pan-dressed l a ke or brook tro ut or perch (about 12 o u n ces each) Y4 c u p butter o r m a rg a ri n e , m e lted

I n a bowl com b i n e f l o u r, s a l t , a n d pepper. D i p f i s h i n seaso n e d f l o u r, c o at i n g t h o ro u g h l y. P l ace t h e coated f i s h i n a we l l - g reased w i re g r i l l bas ket. G r i l l f i s h over hot coa l s a b o u t 1 0 m i n u tes. Tu rn f i s h a n d baste w it h m e l te d b u tter. G r i l l t i l l f i s h f l a kes eas i l y w h e n tested w it h a fork, a bo u t 1 0 m i n u tes m o re ; b aste o fte n w i t h b u tter. M a kes 4 serv i n g s .

53 Wild Rice-Stuffed Salmon H ickory c h ips 2 c u ps c h i c k e n b roth Y4 cup fi nely c h opped o n i o n 1 c u p wild rice, r i n sed 1 ta blespoo n b u tter or m a rg a r i n e 1 ta blespoo n s n ipped parsley 1 6-po u n d whole d ressed s a l m o n B u tter, melted

S o a k t h e h i c ko ry c h i p s i n e n o u g h w a t e r to cover a bo u t 1 h o u r b efore g r i l l i n g . D ra i n c h i ps . I n s a u c e p a n c om b i n e c h i c ke n b roth a n d o n i o n ; b r i n g t o b o i l i n g . A d d w i l d r i c e to s a u c e p a n and red u c e heat Cover; s i m m e r t i l l the l i q u i d is absorbed , a b o u t 4 0 m i n u tes. St i r in the 1 ta b l espoon b utte r a n d s n i p ped pars l ey . S po o n stuff i n g i nto cav ity of s a l m o n ; s kewer o r t i e . I n covered g r i l l arra n g e slo w coa l s a ro u n d e d g e o f t h e g r i l l . S p r i n k l e s o m e of t h e d a m p e n e d c h i p s g e n e ro u s l y over c oa l s . C e nter fo i l p a n on g r i l l , n ot d i re c t l y over coa l s . P l ace f i s h in fo i l p a n . C l ose t h e g r i l l hood . G r i l l t i l l f i s h f l a kes eas i l y w h e n tested w i t h a fork, 1 1 /4 to 1 1 12 h o u rs . B ru s h f i s h o c c as i o n a l l y w i t h m e l ted b u tter. S p r i n k l e t h e h i c ko ry c h i p s o v e r coa l s every 2 0 m i n utes. M a ke s 1 0 s e rv i n g s .

Stuffed Smoked Salmon H i c kory c h ips 1f2 c u p fi n e l y c h opped cel ery Y4 c u p c h opped o n i o n 3 tablespoons b u tter or

m a rg a r i n e 4 cups h e rb-sea s o n e d stuffi n g crouto ns 2 tablespoo n s s n ipped parsley Y2 teaspoo n g rated lemon peel 1 ta blespoo n lem o n j u ic e Y2 teaspoo n salt D a s h pepper 8-po u n d whole d ressed salmon 1f2 c u p butter o r m a rg a r i n e , m elted

Soak h i c kory c h i ps i n e n o u g h water t o cover a b o u t 1 h o u r b efore g r i l l i n g . D ra i n c h i p s . I n s a u c e p a n c o o k c e l e ry a n d o n i o n i n t h e 3 ta b l e s p o o n s b u tter t i l l te n d e r. Po u r ove r stuff i n g c ro u to n s . A d d p a rs l ey, l e m o n p e e l a n d j u i c e , s a l t , a n d p e p per. T o s s to g e t h e r t i l l we l l c o m b i n e d . S p o o n i nto cav ity of sa l m o n ; s kewer o r tie c l osed . I n covered g r i l l arra n g e slo w coa l s a ro u n d e d g e of g r i l l . S p r i n k l e some o f t h e d a m p e n e d c h i p s over c oa l s . Center fo i l p a n o n g r i l l , n ot d i re c t l y over c o a l s . P l ac e fish i n fo i l p a n . C l ose g r i l l hood . G r i l l t i l l f i s h f l a kes eas i l y w h e n tested w i t h fork, 1 1 /4 to 1 1 12 h o u rs . B r u s h f i s h o c c as i o n a l l y w it h m e l ted b u tter. S p r i n k l e h i c ko ry c h i p s over coa l s every 20 m i n utes. Serves 1 0 to 1 2 .

Halibut Kabobs 1 1 2- o u n c e package froze n h a l i b u t steaks, thawed Y4 c u p coo k i n g oil Y4 c u p d ry verm o u t h Y4 c u p l e m o n j u ice 1 teaspoo n salt 1 teaspo o n d ried o re g a n o , crushed 1 small clove g a r l i c , m i n ced 6 m us h room caps 1 l a rg e green pepper 1 2 c h e rry tom a toes

C u t f i s h i n to 1 - i n c h p i e c e s . I n b o w l c o m b i n e o i l , verm o u t h , l e m o n j u i c e , s a l t , o re g a n o , a n d g a r l i c . P l a c e f i s h p i eces i n m a r i n ad e . Cover; m a r i n ate at roo m te m p e ratu re f o r 1 h o u r . D ra i n f i s h , reserv i n g m a r i n ad e . P o u r s o m e b o i l i n g wate r over m u s h rooms i n b ow l . Let sta n d 1 m i n u te ; d ra i n . C u t g re e n p e p p e r i n to 1 - i n c h s q u ares. O n s i x s kewers a l te r n ate f i s h , g re e n pepper, a n d c h e rry tom atoe s ; e n d w it h m u s h ­ roo m c a p s . G r i l l t h e ka b o b s o v e r medium coa l s f o r 8 t o 1 0 m i n utes, t u rn i n g a n d b a st i n g freq u e n t l y w it h m a r i n ad e . M a kes 6 serv i n g s .

54

fish and seafo o d

Charcoaled Halibut Steaks Y2 c u p s h redded u n peeled c u c u m be r Y2 c u p d a iry s o u r crea m Y4 c u p m a y o n n a ise or salad d ress i n g 1 tablespoon s n ipped ch ives 2 teaspoo n s lemon j u i c e Y4 teaspo o n salt D a s h pepper 2 p o u n d s fresh or froze n h a l ib u t ste a ks o r oth e r fi s h Y4 c u p butter o r m a rg a r i n e 1 teaspo o n salt Ys teaspoo n pepper Paprika

B l e n d s h redded c u c u m be r with sour c ream , m ayon n a i se or s a l ad d ress i n g , c h i v e s , l e m o n j u i c e , t h e 1 /4 teas p o o n salt, a n d t h e d a s h p e p p e r . M i x we l l a n d c h i l l s a u c e . T h a w f i s h , i f froze n . C u t i nto 6 p o rt i o n s . P l a c e i n we l l ­ g reased w i re g r i l l bas ket. I n s a u c e p a n m e l t b u tte r ; s t i r i n t h e 1 teaspoon s a l t a n d 1 /s teaspoon p e p per. G r i l l fish over medium-hot coa l s for 5 to 8 m i n u te s , b r u s h i n g w it h b u tter m i x t u re o c c as i o n a l l y . T u r n a n d b aste w i t h re m a i n i n g b u tte r m i x t u re . G ri l l t i l l f i s h f l a ke s e as i l y w h e n tested w it h a fork, 5 t o 8 m i n utes more. S p r i n k l e f i s h w it h p a p r i ka a n d s e rve w i t h c h i l l e d c u c u m b e r s a u c e . M a ke s 6 serv i n g s .

Charcoal-Grilled Shrimp 2 p o u n d s fresh or froze n l a rg e shrimp, shelled a n d d e v e i n e d Y2 c u p ol ive o r coo k i n g o i l Y2 c u p fi nely c h opped o n i o n Y2 c u p dry w h ite w i n e Y4 c u p l e m o n j u ice Y4 c u p fi nely s n ipped p a rsley 1 tablespoon Worceste rs h i re sa uce 1 teaspoo n d i l lweed Y2 teaspoo n salt

T h aw s h r i m p , i f froz e n . C o m b i n e o i l , o n i o n , w i n e , l e m o n j u i c e , p a rs l ey, Worcesters h i re , d i l l weed , a n d sa l t . P l ace s h r i m p in p l as t i c b a g set in deep b ow l . Pou r m a r i n ad e m i x t u re o v e r s h r i m p . C l os e b a g . M a r i n ate 3 to 4 h o u rs i n t h e refr i g e rator. D ra i n s h r i m p , reserv i n g m a r i n ad e . P l ace s h r i m p i n we l l - g reased w i re g r i l l bas ket o r o n 24 x 1 8- i n c h p i e c e o f h eavy-d uty fo i l . G ri l l o v e r hot c o a l s for 1 5 to 20 m i n utes, t u rn i n g b a s ket o r i n d i v i d u a l s h r i m p ofte n a n d bast i n g w i t h m a r i n ad e . M a ke s 6 serv i n g s .

Barbecued Shrimp Kabobs 1 B - o u n c e ca n tom ato s a u ce 1 c u p ch opped o n i o n Y2 c u p water Y4 c u p packed brown s u g a r Y4 c u p cooking oil Y4 c u p l e m o n j u ice 3 tablespoo n s Worceste rs h i re sa uce 2 tablespoons prepared m u stard 2 teaspo o n s salt Y4 teaspoo n pepper 1 p o u n d fresh or froz e n l a rg e s h r i m p , shelled a n d d e v e i n e d 1 1 5%-ounce ca n p i n e a p p l e c h u n ks 1 g reen pepper, c u t i n 1 - i n c h squares 2 cups cold water 1 c u p reg u l a r rice Y2 teaspo o n salt 2 tablespoons s n i pped p a rsley

I n s a u c e p a n c o m b i n e tom ato s a u c e , o n i o n , t h e 1 12 c u p wate r, b rown s u g ar, c oo k i n g o i l , l e m o n j u i c e , Worcester­ s h i re , m u sta rd , t h e 2 teas poo n s s a l t , a n d pepper. S i m m e r , u n covere d , 1 5 m i n utes, s t i rri n g o n c e or tw i c e ; set a s i d e . T h aw s h r i m p , i f froze n . D ra i n p i n e a p p l e , reserv i n g 2 ta b l e­ spoons syru p . C om b i n e syru p w i t h s a u c e m i xtu re . P l a c e s h r i m p i n p l ast i c b a g set i n a deep b ow l . P o u r s a u c e m i x t u re o v e r s h r i m p ; c l ose b a g . M a r i n ate at room te m pe ratu re for 2 to 3 h o u rs . D ra i n , reserv i n g s a u c e . O n fo u r s kewers a l ternate l y t h read t h e s h r i m p , 2 p i n e ­ a p p l e c h u n ks , a n d g re e n p e p p e r s q u ares. G ri l l o v e r hot coa l s fo r 5 to 8 m i n u tes. T u rn k a b o b s and b r u s h w i t h m a r i n ad e . G ri l l t i l l s h r i m p a re d o n e , 5 t o 8 m i n u tes m o re , bast i n g o c c as i o n a l l y w i t h s a u c e . M e a n w h i l e , p re p a re t h e r i c e . I n a s a u c e p a n com b i n e t h e 2 c u ps c o l d water, r i c e , a n d 1 12 teas poon s a l t ; c o v e r w i t h t i g h t-fitt i n g l i d . B r i n g t o a ro l l i n g b o i l ; red u c e h eat. C o nt i n u e coo k i n g 1 4 m i n u tes ( d o n o t l ift cover). Remove from heat; l et sta n d , c overed , 1 0 m i n utes. St i r i n t h e p a rs l ey . S e rve hot s h r i m p ka b o b s over rice. rem a i n i n g s a u c e , i f des i red . M a kes 4 serv i n g s .

55 Foil-Barbecued Shrimp 2 p o u n d s fre s h or froz e n l a rg e s h r i m p , s h e l l e d a nd deveined 6 ta blespoo n s b u tter or m a rg a r i n e Y2 c u p sn ipped p a rsley 3f4 teaspoon c u rry powde r 1 clove garlic, m i n ced Y2 tea spoo n salt D a s h pepper ·

T h aw s h r i m p , i f froze n . In s a u c e p a n melt b utte r; st i r in p a rs l ey , c u rry powd e r , g a r l i c , salt, and p e p pe r. A d d s h r i m p ; st i r t o coat. D i v i d e s h r i m p m i x t u re e q u a l l y a m o n g s i x 1 2 x 1 8- i n c h p i eces of h eavy-d u ty fo i l . Fo l d fo i l aro u n d s h r i m p , seal i n g t h e e d g e s w e l l . G ri l l s h r i m p over hot c oa l s a b o u t 8 m i n utes. T u r n a n d g r i l l t i l l d o n e , 7 to 8 m i n utes m o re . S e rv e i n fo i l p a c k a g e s , i f d e s i re d . M a ke s 6 s e rv i n g s .

Skewered Scallops and Bacon 8 o u nces fresh or froz e n u n breaded scal lops (about 24) 3 ta blespoo n s b u tter or m a rg a r i n e , m elted 2 ta blespoo ns l e m o n j u ic e D a s h pepper 1 2 bacon s l ices, h a lved crossw ise (1 2 o u n ces) Paprika

T h aw s ca l l op s , i f froze n . R e m ove any s h e l l p a rt i c l es a n d wash t h o rou g h l y . C o m b i n e b u tter, l e m o n j u i c e , a n d pepper. P o u r m a r i n ad e over s c a l l op s . C o v e r ; l et sta n d at room tem peratu re for 3 0 m i n utes. D ra i n s c a l l o p s ; reserve m a r i ­ n a d e . I n s k i l l et p a rt i a l l y cook b a c o n . D ra i n o n paper towe l s a n d coo l . Wrap each s c a l l o p w i t h a h a l f s l i c e of p a rt i a l l y coo ked baco n . O n s i x s kewers t h read b a c o n -wrapped s c a l l o p s , se c u r i n g bacon with s kewer and a l l ow i n g some space b etwee n e a c h s c a l l o p . S p ri n k l e w i t h p a p r i k a . G r i l l over hot coa l s , b a c o n s i d e d ow n , a bo u t 5 m i n utes . T u r n , u s i n g s patu l a ; b aste w i t h m a r i n ad e . G r i l l t i l l b a c o n i s c r i s p a n d b row n , a b o u t 5 m i n u tes m o re. S e rves 6 .

Foil-Wrapped Clambake 48 soft-shelled c l a m s i n shells 4 q u a rts cold water YJ c u p salt 2 2 - to 2Y2-p o u n d ready-to-cook b roiler-fryer c h i c k e n s , q u a rtered Salt Pepper 8 whole e a rs of corn Rockweed or large b u n c h p a rsley 8 frozen lobster ta ils, t h a wed (about 2 pounds) 1 1 6-ounce p a c k a g e froz e n fish fi l l ets, thawed and c u t in 8 pieces 1 pound b u tter, m e lted

T h o ro u g h l y wash c l a m s i n s h e l l s . I n a l arge kett l e c o m b i n e c o l d water a n d 1 13 c u p s a l t . P l ace c l a m s i n s a l t-water m i x t u re ; l et stand 1 5 m i n utes. R i n s e we l l . R e peat s a l t-wate r soa k i n g a n d r i n s i n g tw i c e m o re . B re a k d ru m s t i c k , h i p , a n d w i n g j o i n ts of c h i c ke n s s o p i eces w i l l rem a i n f l at o n g r i l l . I n covered g r i l l p l ace c h i c ke n p i e c e s , s k i n s i d e d ow n , over hot c o a l s . G ri l l a b o ut 1 0 m i n utes. Season w i t h s a l t a n d p e p p e r . T u r n b a c k h u s ks of c o r n . Use a stiff b r u s h to re move s i l k. Lay h u s ks b a c k i n p l ace. T e a r o f f s i xtee n 3 6 x 1 8- i n c h p i e c e s of h eavy-d u ty foi l . P l ac e 1 s heet c rossw i s e over a s e c o n d s h eet. R e peat, m a k i n g a tota l of 8 sets. Lay a h a n dfu l of roc kweed o r pars l ey i n c e n t e r of eac h fo i l s e t . C u t e i g ht 1 8- i n c h s q u a res of c h ees e c l oth ; p l ac e 1 s q u a re atop roc kweed . For e a c h p a c k a g e arra n g e t h e fo l l ow i n g o n c h eesec l ot h : 6 c l a m s i n s h e l l s , 1 p recooked c h i c ke n q u a rter, 1 ear of c o r n , 1 l o bster ta i l , and 1 p i e c e of f i s h . Sec u re l y tie o p pos ite e n d s of c heese c l ot h together. Sea l o p pos ite e n d s of fo i l together, sea l i n g e d g e s we l l . P l ac e fo i l p a c k a g e s , seam s i d e u p , o n g r i l l . Lower t h e g r i l l h oo d . G r i l l over hot c oa l s a bo u t 4 5 m i n utes. To test for d o n e ness : t h e c h i c ke n d r u m s t i c k s h o u l d move up and d own eas i l y in s o c ket. S e rve with i n d i v i d u a l c u p s of hot, m e lted b u tter. M a ke s 8 s e rv i n g s .

56

fish and seafood

Grilled Rock Lobster Tails 4 m e d i u m froz e n rock l obster tails Y4 cup butter or m a rg a r i n e , m e lted 2 teaspoo n s l e m o n j u i c e 1 teaspoo n g rated ora n g e peel G e nerous dash each g ro u n d g i n ger, aromatic b itters, a nd c h i l i powd er

Thaw roc k l o bster ta i l s . C u t off t h i n u n d e rs h e l l m e m b ra n e w i th k i t c h e n s c issors. B e n d ta i l b a c k to c ra c k s h e l l o r i n s e rt l o n g s kewe rs l e n g t h w i s e between s h e l l a n d m e at to p revent c u rl i n g . (To b u tterf l y ro c k l o bster ta i l s , part i a l l y t h aw ta i l s ; s n i p t h ro u g h center o f h a rd top s h e l l w i t h k i tc h e n s c i ssors. W i t h s h a rp k n i fe cut t h ro u g h t h e m eat, b u t not thro ugh undershe/1. S p read o p e n . ) Com b i n e m e l te d b u tter o r m a rg a r i n e , l e m o n j u i c e , o ra n g e pee l , g i n g er, a ro m at i c b i tte rs , a n d c h i I i powd e r ; b ru s h over l o bster m eat. W i t h m e at s i d e up, g r i l l l o bster ta i l s ove r hot c oa l s fo r a b o u t 5 m i n utes . Turn, s h e l l side up, and b r u s h w ith s a u c e , g r i l l t i l l m e a t h a s l ost i t s tra n s p a re n cy a n d i s opaq u e , 5 t o 1 0 m i n utes m o re. M a kes 4 serv i n g s .

Barbecued King Crab Legs Y4 cup butter or m a rg a r i n e , m e lted Y4 cup s n i pped parsley Y4 c u p lemon j u ice

1 ta blespoo n prepa red m u sta rd 2 p o u n d s froze n cooked k i n g crab legs, thawed a nd s h e l led

Com b i n e b u tter, pars l e y , l e m o n j u i c e , m u stard , a n d 1 /4 teas poon s a l t . B r u s h t h e m i xtu re o n c ra b meat. P l ace c ra b o n g r i l l a b o u t 4 i n c h e s fro m medium coa l s . B r u s h t h e c ra b w it h b u tter m i xt u re a n d turn occas i o n a l l y t i l l h eated t h ro u g h , 5 t o 8 m i n utes. M a ke s 6 s e rv i n g s .

Grilled Salmon Steaks 6 fresh or froze n s a l m o n ste a ks or oth e r fi sh ste a ks Y2 c u p salad o i l Y4 c u p s n ipped parsley Y4 c u p lemon j u ice 2 tablespoo n s g rated o n i o n Y2 teaspoo n d ry m u sta rd Y4 teaspoo n salt Dash pepper

T h aw f i s h , if froz e n . P l ace f i s h i n s h a l l ow d i s h . C o m b i n e o i l , pars ley, l e m o n j u i c e , o n i o n , m u stard , s a l t , a n d pep pe r. P o u r o v e r f i s h . L e t sta n d at room te m p e ratu re 2 h o u rs , t u r n i n g o c c a s i o n a l l y . ( Or, m a r i n ate, cove red , i n refri g e rator 4 t o 6 h o u rs . ) D ra i n , reserv i n g m a r i n a d e . P l ace f i s h i n we l l ­ g reased w i re g ri l l b a s ket. G r i l l over medium-hot c oa l s t i l l f i s h i s l i g ht l y b row n e d , 5 t o 8 m i n utes. B aste w ith m a r i n ad e a n d turn . B r u s h a g a i n w it h m a r i n ad e ; g r i l l t i l l f i s h f l a kes eas i l y when tested with a fork, 5 to 8 m i n utes m o re . S e rves 6 .

(A) Dressed o r pan-dressed f i s h h ave been g u tted a n d s c a l e d . U s u a l l y , t h e head , ta i l , a n d f i n s have b e e n removed . ( B ) Fillets are p i eces of f i s h c u t l e n g t h w i s e from t h e s i d e s of the f i s h . When f i l l et i n g a f i s h , the b a c k b o n e i s d i s c a rded i ntact, so t h e fi l l ets a re v i rtu a l l y b o n e l es s . ( C ) Steaks are 5/a­ to 1 - i n c h-th i c k c ross-se c t i o n s l i c e s c u t from a l a rg e , d ressed f i s h .

'Basic Cuts of Pish

A

-

B

c

57

Sausages and Frankfurters Mustard-Brushed Bologna Kabobs 1 p o u n d c h u n k bolog n a , c u t i n to 1 -i n c h c u bes 1 1 5¥4 - o u n c e ca n p i n e a p p l e c h u n ks , d ra i n ed V4 c u p b u tter or m a rg a r i n e , me lted 2 ta blespoo ns D ij o n - style m usta rd 1 tablespoon s n ipped p a rs l e y 2 teaspoo n s l e m o n j u ice Dash pepper

O n fo u r s kewe rs a l te r n ate l y t h read b o l o g n a c u b e s w it h p i n e a p p l e c h u n k s . C o m b i n e m e l ted b u tter, m u stard , pars­ l ey , l e m o n j u i c e , and p e p p e r. B r u s h over s kewered b o l o g n a a n d p i n e a p p l e . G r i l l ka b o b s o v e r medium coa l s , t u rn i n g freq u e n t l y t i l l heated t h ro u g h , 8 t o 1 0 m i n utes. B r u s h t h e k a b o b s freq u e n t l y w i t h t h e b u tt e r m i x t u re . Serves 4 .

Quick Frank Kabobs 8 fra n kfu rters, c u t i n to t h i rds 1 1 6- o u n c e ca n whole new potatoes, d ra i n e d 2 m e d i u m gree n peppers, c u t i n p ieces V4 cup horsera d i s h m u sta rd V4 c u p catsup Y2 e n velope taco seaso n i n g m ix (about 2 ta blespoo ns) 2 t ablespoo ns water 2 ta blespoo n s coo k i n g oil Several drops bottled hot pepper s a u c e

T h read fra n k p i eces o n s kewers a l te rnate l y w i t h p otatoes and p e p p e r p i e c e s . In s m a l l bowl st i r tog eth e r h o rserad i s h m u stard , c ats u p , t a c o seaso n i n g m i x , water, o i l , a n d hot pepper sauce. G r i l l k a b o b s over medium coa l s for 1 0 m i n u tes , t u r n i n g ofte n a n d b r u s h i n g f re q u e n t l y w it h m u stard m i x t u re . M a kes 4 to 6 s e rv i n g s

Tangy Barbecued Franks 1 m e d i u m o n i o n , t h i n l y s l iced V4 cup c h opped celery V4 c u p c h opped g ree n pepper

1 clove g a rl i c , m i n ced V4 cup butter or m a rg a ri n e

1 1 0 3/4- o u n c e c a n conde nsed tomato soup VJ c u p water V4 c u p packed b row n s u g a r 2 tablespo o n s v i n e g a r 2 ta blespoo n s prepa red m u sta rd 1 tablespoo n Worcesters h i re sauce V4 teaspoon bottled hot pepper sauce 1 p o u n d fra n kf u rters (8 to 1 0)

I n h eavy 1 0- i n c h s k i l l et over hot c o a l s cook s l i c ed o n i o n , c e l e ry , g reen p e p p e r , a n d g a rl i c i n b u tter o r m a rg a r i n e t i l l te n d e r b u t not b row n , a b o u t 1 0 m i n utes. St i r i n tom ato s o u p , wate r, b rown s u g ar, v i n e g ar, m u stard , Worcesters h i re , a n d h o t p e p p e r s a u c e . Cover; b r i n g t o b o i l , a l l ow i n g 1 5 t o 2 0 m i n utes. Score fra n k s o n b i a s ; a d d t o h o t m i xtu re . C o o k t i l l h eated t h ro u g h , a b o u t 1 0 m i n utes more, st i rr i n g o c c a s i o n a l ­ l y . M a ke s 4 o r 5 serv i n g s .

58

sausages and fran kfurters

Jiffy Frank and Cabbage Skillet 2 tablespoons b u tter or m a rg a ri n e 2 1 6- o u n ce j a rs sweet-so u r red c a b b a ge , d ra i n ed 1 1 2- o u n c e package fra n k f u rters, c u t i n 1 -i n c h p ieces 2 m e d i u m apples, cored a n d c h opped 1 s m a l l o n i o n , ch opped

I n h eavy s k i l let over medium c o a l s m e l t b u tter o r m a rg a r i n e ; s t i r i n d ra i n e d c a b ba g e , fra n kf u rters, c h o p p e d a p p l e , a n d o n i o n . Cover; s i m m e r m i xtu re t i l l o n i o n i s te n d e r a n d c a b b a g e a n d m e a t a re h e ated t h ro u g h , a bo u t 2 0 m i n u te s . M a ke s 4 serv i n g s .

Skewered Bratwurst 1 % 2 Y2 %

p o u n d bratwu rst (6 b rats) cup l i g h t cre a m ta blespoo ns prepa red m ustard teaspoon i n sta nt m i nced o n i o n teaspoo n coarsely cracked pepper Dash paprika 1 1 6-ounce ca n sa uerkra ut, drained

C u t e a c h b rat i nto th i rd s . Th read t h e b ratw u rst p i e c e s o n fo u r s kewers . F o r s a u c e , c o m b i n e l i g h t c rea m , m u sta rd , i n stant m i n c e d o n i o n , p e p per, a n d p a p r i k a . G ri l l b rat p i eces o v e r medium-hot c o a l s t i l l h e ated t h ro u g h , 7 to 8 m i n utes ; t u r n i n g and bru s h i n g often w it h s a u c e . I n s a u c e p a n h eat s a u e rkraut. S e rve g r i l l ed meat a n d s a u c e over hot s a u erkraut. M a kes 4 serv i n g s .

Polish Sausage-Krauters 8 s l ices bacon 8 Polish s a u s a g e o r l a rge fra nkfurters 1 8 - o u nce ca n s a u e rkra ut, drained and s n ipped % c u p c h i l i sa uce 2 ta blespoo n s fi n e l y c h opped o n io n 1 teaspoo n s u g a r 1 tea spoo n caraway seed

Part i a l l y coo k b a c o n . D ra i n ; s e t a s i d e . S l it s a u s a g e s o r fra n kf u rters l e n g t h w i s e , c u tt i n g a l m ost t o e n d s a n d o n l y 3/4 of t h e way t h ro u g h . Com b i n e s a u erkraut, c h i l i s a u c e , o n i o n , s u g ar, a n d c a ra­ way see d . Stuff a bo u t 2 ta b l espoons of the m i xt u re i n to s l it of e a c h s a u s a g e or fra n kf u rter. Wrap e a c h with a str i p of b a co n ; s ec u re w i t h wood e n p i c k s . G r i l l o v e r h o t c o a l s f o r 1 0 to 1 2 m i n utes, t u rn i n g fre q u e n t l y so b a c o n c o o ks c r i s p o n a l l s i d e s . S e rves 8 .

Frank and Bean Skillet 1 1 %-ounce e n velope s o u r cre a m s a uce m ix 3f4 c u p m i l k

Few d rops bottled hot pepper sa uce 1 22-ounce j a r ba ked bea n s 4 or 5 fra n kf u rters, bias-sl iced 1 3-ounce ca n Fre n c h -fried o n io n s

I n h eavy s k i l l et b l en d tog et h e r s o u r c ream s a u c e m i x , m i l k, a n d hot pepper s a u c e . S t i r i n b a ked b e a n s a n d fra n k p i eces. Coo k over medium c oa l s , s t i rr i n g occas i o n a l l y , t i l l m i xtu re i s heated t h ro u g h . Before s e rv i n g , s t i r i n a b o u t 3/4 of the Fre n c h-fr ied o n i o n s . S p r i n k l e re m a i n i n g o n i o n s atop e a c h s e rv i n g . M a kes 4 s e rv i n g s .

·

59

Lamb Marinated Leg o f Lamb 1 5 - to 6-po u n d leg of l a m b YJ c u p l e m o n j u ice

V2 c u p coo k i n g o i l V4 c u p fi nely c h opped o n i o n 2 tablespoons fi n e l y s n ipped p a rsley 1 teaspoon salt Y2 teaspoon d ried thyme, c r u s h e d Y2 teaspoo n d r i e d b a s i l , c r u s h e d V4 teaspoon d r i e d tarra g o n , crushed

H ave m e atman b o n e l e g of l am b a n d s l it l e n g th w i s e so you c a n s p read it f l at o n g r i l l l i ke a th i c k steak. C o m b i n e l e m o n j u i ce , o i l , o n i o n , p a rs l ey , s a l t , t h y m e , b as i l , a n d tarra g o n . P l ac e l a m b i n l arge p l as t i c b a g s e t i n d e e p b ow l . P o u r l e m o n j u i c e m i xt u re o v e r l am b ; c l ose b a g . Refr i g e rate 4 t o 6 h o u rs , t u rn i n g b a g o c c as i o n a l l y to coat l a m b eve n l y . D ra i n l a m b , reserv i n g m a r i n a d e . I n sert two l o n g s kewers t h ro u g h m e a t at r i g ht a n g l es m a k i n g a + , or p l ac e m e at i n a w i re g r i l l b a s ket. (Th i s m a ke s f o r easy t u rn i n g of m e at a n d keeps m eat from c u r l i n g d u r i n g c o o k i n g . ) G r i l l over medium c oa l s , t u rn i n g every 1 5 m i n utes, t i l l des i red d o n e n es s , a b o ut 1 1 /2 h o u rs for m ed i u m o r 2 h o u rs for we l l -d o n e . B aste fre q u e n t l y w i t h reserved m a r i n a d e . P l ac e l am b o n c a rv i n g b o a rd ; remove from b a s ket or remove s kewers. Cut l a m b a c ross g ra i n i n to th i n s l i c e s . M a kes 8 t o 1 0 s e rv i n g s . Note: Th i s m a r i n a d e i s e q u a l l y g oo d o n b o n e- i n l e g of l a m b s u c h as p i ct u re d b e l ow in the t i p box (see c h a rt on pages 8-9 for t i m i n g s ) .

Apricot Lamb Kabobs Y2 1 2 1 3 2 Y2

cup chopped o n i o n s m a l l clove g a rlic, m i n ced ta blespoons coo k i n g o i l 1 7-ou n ce c a n a p ricot h a l ves tablespoo n s v i n e g a r ta blespoo ns b r o w n s u g a r te aspoon cu rry powder Dash bottled hot pepper s a u c e 1 % pou nds boneless l a m b , c u t i n 1 V2- inch c u bes

GJJalancing (JJ!eat on a

Spit

I n s a u c e p a n c o o k o n i o n a n d g a r/ i c i n h o t o i l t i l l o n i o n i s t e n d e r b u t n o t b row n . P l a c e cooked o n i o n , g a r l i c , o i l , a p r i cots , v i n e g ar, b rown s u g ar, c u rry p owd er, hot p e p p e r s a u c e , a n d 1 teas p o o n s a l t i n b l e n d e r c o nta i n er. Cover; b l e n d t i l l s m ooth . Return m i xtu re to s a u c e pa n ; s i m m e r , covered , 1 0 m i n u tes. C oo l . P o u r m i x t u re over l am b ; cover a n d refr i g e rate overn i g ht, t u rn i n g m eat o c c a s i o na l l y . D ra i n , reserv i n g m a r i n ad e . T h read m e at o n s i x s kewe rs ; g r i l l ove r hot c oa l s for 1 5 to 20 m i n utes, t u rn i n g ofte n . H eat m a r i n a d e ; p a s s w i t h k a b o b s . M a ke s 6 s e rv i n g s .

Meat " d o n e t o a t u r n " o n t h e rot i s s e r i e i s easy o n c e you l earn h ow to b a l a n c e t h e m e a t . To m o u n t b o n e l es s roasts , i n se rt t h e s p it rod

t h ro u g h the c e nter of t h e roast a n d sec u re w i t h h o l d ­ i n g fo rks. Test t h e b a l a n c e b y h o l d i n g o n e e n d of rod i n t h e pa l m o f e a c h h a n d a n d t u rn i n g g e nt l y. I f t h e meat flops o r turns u n eve n l y, re­ a d j u s t h o l d i n g forks o r rod

as necessary. B o n e- i n meat i s h a rd e r to b a l a n c e . To off­ set t h e b o n e ' s we i g h t , i n se rt t h e rod d i a g o n a l l y as s h own at l eft. Adjust the h o l d i n g forks a n d test t h e b a l a n c e as a bove.

60

lamb

Let Herbed Lamb- Veg e table Kabobs, whi ch c o m b i n e mar i n ated lam b w i th o n i o n wedges and gree n and red pep per squares , make your next barbe cue one that g u ests w i l l long rem e m ber.

61

Saucy Lamb Riblets 3 to 4 pounds l a m b riblets, c u t in serv i n g - s ize pieces Y2 c u p c h opped o n i o n 1 tabl espoo n c o o k i n g o i l % c u p cats u p V4 c u p water 3 tablespoons Worcesters h i re sau ce 2 ta bl espoo ns brow n s u g a r 2 t a blespoo ns v i n e g a r 3f4 teaspoo n s a l t D a s h bottled hot pepper s a u ce

T r i m excess fat from r i b l ets. C o o k r i b l ets , covere d , i n b o i l i n g s a l ted wate r t i l l te n d e r , 1 t o 1 1 /4 h o u rs . D ra i n . M e a nw h i l e , cook o n i o n i n o i l t i l l te n d e r . A d d cats u p , wate r, Worcesters h i re , b rown s u g ar, v i n e g a r, s a l t , and hot p e p p e r s a u c e ; h eat t h ro u g h . G r i l l r i b l ets over medium-hot c oa l s for 1 0 t o 1 5 m i n u tes ; t u r n . G r i l l 1 0 to 1 5 m i n utes . B r u s h r i b l ets w it h cats u p m i xt u re ; c o nt i n u e g r i l l i n g t i l l ri b l ets a re h o t a n d g l azed , 1 0 to 1 5 m i n utes more. R e h eat c ats u p m i x t u re . B r u s h o n r i b l ets befo re serv i n g ; w i t h m e at M a ke s 4 serv i n g s .

Herbed Lamb- Vegetable Kabobs Y2 c u p coo k i n g o i l 112 c u p c h opped o n i o n V4 c u p s n i pped p a rsley V4 c u p l e m o n j u ice 1 teaspoon salt 1 teaspoon d ried m a rjora m , crushed 1 teaspoon d ried t h y m e , c ru s h ed 1 clove g a rl i c , m i n ced 112 teaspoon pepper 2 pounds boneless l a m b , cut in 1 - i n c h c u bes O n i o n wedges G reen pepper s q u a res Sweet red pepper s q u a res

C o m b i n e coo k i n g o i l , o n i o n , p a rs l ey, l e m o n j u i c e , s a l t , m a rj o ra m , t h y m e , g a r I i c , a n d p e p p e r ; st i r i n l a m b . Cover; refr i g e rate 6 to 8 h o u rs , sti rri n g o c c a s i o n a l l y . D ra i n l a m b , reserv i n g m a r i n ad e . C o o k wed g e s o f o n i o n i n water t i l l te n d e r ; d ra i n . Th re ad s i x s kewers w i t h l am b c u b e s , o n i o n wed g e s , g reen p e p p e r s q u a res , a n d sweet r e d p e p p e r s q u ares. G r i l l over hot coa l s for 1 0 to 1 2 m i n u tes ; t u r n a n d b r u s h ofte n w i t h reserved m a r i n a d e . S e rves 6 .

Armenian- Italian Lamb Chops 1 c u p to m ato j u i c e

Y2 c u p fi nely c h opped o n i o n 1fJ c u p l e m o n j u ice V4 cup fi nely c h opped d i l l

pickle '

V4 c u p fi n e l y c h opped

g reen pepper 2 tablespoo n s s u g a r

1 teaspoon s a l t 1 teaspoo n g ro u n d c u m i n 1 teaspoon d ried m a rjora m , crushed 4 teaspoo ns cornsta rch 2 ta blespoo n s cold water 6 lamb s h o ulder c h ops, cut 1 inch t h i c k

I n s a u c e p a n c o m b i n e tom ato j u i c e , o n i o n , l e m o n j u i c e , p i c k l e , g reen p e p p e r , s u g ar, s a l t , c u m i n , m a rj o ra m , a n d 1 /4 teaspoon p e p p e r . S i m m e r , covered , t i l l o n i o n a n d g re e n p e p p e r a re tender, a b o u t 1 0 m i n utes. B l e n d c o rnstarc h a n d c o l d water; st i r i n to s a u c e . C o o k a n d st i r t i l l t h i c ke n ed . G r i l l l a m b c h o p s ove r medium c oa l s for 1 0 t o 1 2 m i n utes. T u r n c h o p s a n d g r i l l t i l l done, 1 0 to 1 2 m i n u tes m o re , b ru s h i n g freq u e n t l y w i t h s a u c e . ( Ke e p s a u c e warm b y p l a c i n g i t i n s m a l l s a u c e p a n o n g r i l l . ) P a s s t h e re m a i n i n g s a u c e w i t h t h e l a m b c h o p s . M a kes 6 serv i n g s .

Barbecue Sauces and marinades Want to perk up and improve the smoky flavor of meat cooking on the grill? All you need is a tangy basting sauce or a savory marinade to bring out the flavors of barbecued food. And this chapter features some of the best. Once you have basted a just-right sauce on beef, then next time try it on grilled pork, lamb, poultry , or seafood. B e sure to try the special relishes with different barbecued meats , and savor the flavor combinations.

Sampl e the flavor-makers : Big - B a tch Barbecue Sauce with chicken, Cucumber Relish, Seasoned Bu tter L og on steak, and Zesty Sauerkraut Relish on a sandwich. (See index for pages .)

63

Sauces and Relishes Snappy Barbecue Sauce 1 c u p catsup 1 c u p water Y4 c u p v i n e g a r 1 ta blespoo n s u g a r 1 tablespoon Worcesters h ire sauce 1 teaspoon salt 1 teaspoo n celery seed 2 or 3 d ashes bottled hot pepper s a u c e

I n s a u c e p a n c o m b i n e cats u p , water, v i n e g ar, s u g ar, Wor­ cesters h i re , s a l t , c e l e ry seed , and bott l e d h ot p e p p e r s a u c e . B r i n g t h e m i xtu re to b o i l i n g ; red u c e h e a t a n d s i m ­ m e r, u n covere d , f o r 3 0 m i n utes. U s e t o baste pork o r beef r i b s d u r i n g l ast 1 5 to 2 0 m i n u tes of b a r b e c u i n g . re m a i n i n g s a u c e . M a ke s a bo u t 2 c u p s .

Easy Barbecue Sauce 1 1 4-ou nce bottle h ot-style cats u p 3 ta blespoo n s v i n e g a r 2 teaspoo ns celery seed 1 clove g a rl ic, h a l ved

C o m b i n e cats u p , v i n e g a r, c e l e ry s ee d , a n d g a r l i c . Refr i g ­ e rate , covere d , f o r several h o u rs . R e m ove g a rl i c . U s e to b aste h a m b u rg e rs or beef d u r i n g l ast 1 0 m i n utes of barbe­ c u i n g . M a kes a b o ut 1 1 12 c u p s s a u c e .

Western Hot Sauce 1f2 c u p catsup Y4 c u p water Y4 c u p fi nely c h opped o n i o n

3 2 2 2 2 1 1f2 1f2 Y4 Ys

1 1

t a blespoons red w i n e v i n e g a r tablespoons coo k i n g o i l teaspoo ns brow n s u g a r teaspoons Worcesters h ire s a uce teaspoo ns whole m u sta rd seed teaspoon paprika teaspoo n dried oreg a n o , crushed teaspoon c h i l i powder teaspoon salt teaspoo n g ro u n d cloves bay leaf clove g a rl ic, m i n ced

I n s a u c e pa n c o m b i n e c ats u p , water, o n i o n , v i n e g ar, o i l , b rown s u g a r , Worceste rs h i re , m u stard seed , p a p r i k a , oreg­ ano, c h i l i powd er, salt, c l ov e s , b a y l eaf, a n d g a r l i c . B r i n g m i xtu re t o b o i l i n g ; red u c e h e at a n d s i m m e r, u n covered , for 1 0 m i n utes, sti rri n g once o r tw i c e . D i sc a rd bay l eaf. Use to b aste h a m b u rg e rs or r i b s d u r i n g l ast 1 0 to 1 5 m i n utes of b a r b ec u i n g . M a kes a b o u t 1 1 12 c u p s .

Durango Sauce 1 1 6-ounce ca n pork a nd bea n s i n tom a to s a u c e a - o u n c e ca n tom ato s a u c e 1f2 c u p water 1 1 %-ounce e n velope c h i l i seaso n i n g m ix 1 teaspoon Worcesters h i re s a u c e

I n b l e n d e r conta i n e r c q m b i n e pork a n d b e a n s i n tom ato s a u c e , tom ato s a u c e , w ater, c h i l i seaso n i n g m i x , a n d Worceste rs h i re s a u c e . C o v e r a n d b l e n d t h e m i xtu re t i l l s m ooth . Use s a u c e t o baste pork c h o p s , ste a k s , o r h a m ­ b u r g e rs d u r i n g l ast 5 m i n u tes of b a r b ec u i n g . H e a t re m a i n ­ i n g s a u c e t o . M a kes 2 1 12 c u p s .

64

sau ces and relishes

Easy-to-make Chili Barbecue Sauce doubles as a marinade and basting sauce. M arinate shrimp in the sauce, then skewer, adding extras to make a kabob. (See page 54 for timings. )

Molasses-Orange Barbecue Sauce 1 1 0 3/4- o u n c e ca n c o n d e n sed tom a to soup 1 B - o u n c e ca n tom a to s a u ce Y2 c u p l i g h t m o l asses Y2 cup v i n e g a r Y2 c u p packed brown s u g a r % cup coo k i n g o i l 1 tablespoo n i n sta nt m i n ced onion 1 tablespoo n seasoned s a l t 1 tabl espoo n d ry m u sta rd 1 tablespoon Worcesters h i re sauce 1 tablespoon fi n e l y s h redded ora n g e peel 1 V2 teaspoo n s paprika Y2 teaspoon pepper % teaspoon g a rl i c powder

In m e d i u m s a u c e p a n c o m b i n e s o u p , tom ato s a u c e , m o l as ­ ses, v i n e g a r, b rown s u g ar , o i l , o n i o n , s a l t , m u stard , Worc e s­ ters h i re , pee l , p a p r i k a , p e p per, a n d g a rl i c powd er. B r i n g to b o i l i n g ; red u c e h eat a n d s i m m e r , u n covere d , for 20 m i n ­ utes . Use to baste p o u l try or beef d u r i n g l ast 1 5 m i n utes of b a r b e c u i n g . M a kes a b o u t 3 1 12 c u p s s a u c e .

65

Chili Barbecue Sauce Y2 c u p c h i l i sauce

C o m b i n e c h i l i s a u c e , o i l , p i n e a p p l e o r oran g e j u i c e , b rown s u g ar, and p e p p e r s a u c e ; m i x we l l . Use as a m a r i n a d e o r b r u s h over seafoo d , c h i c k e n , o r p o r k d u r i n g l ast 5 to 1 0 m i n utes of barbec u i n g . M a kes a bo u t 3 /4 c u p .

2 ta blespoons cooki n g oil 2 ta blespoons p i n eapple o r ora n g e j u i c e tablespoon b row n s u g a r D a s h bottled h o t pepper s a u c e

Big-Batch Barbecue Sauce

( p i c t u red

Y2 cup fi n e l y chopped cel ery Y2 c u p fi n e l y chopped g r e e n pepper clove g a rl ic, m i n c e d Y4 c u p butter o r m a rg a r i n e 4 c u p s catsup 1 1 OY2-ounce c a n c o n d e n sed onion soup 1 1 0% - o u n c e c a n c o n d e nsed chicken g u m bo s o u p 2 ta blespoons v i n e g a r Y2 teaspoo n bottle d h o t pepper sauce 1 c u p d ry wh ite wine

on

page 62)

In l arge s a u c e p a n cook c e l e ry, g re e n p e p p e r , and g a r l i c i n b u tter o r m a r g a r i n e t i l l te n d er. St i r i n cats u p , so u p s , v i n e ­ g a r, hot p e p p e r s a u c e , a n d 1 12 c u p w a t e r . S i m m e r m i xtu re 30 m i n utes, sti rri n g o c c as i o n a l l y. St i r i n w i n e . Po u r i n to 1 - or 2 -c u p freezer conta i n e r s . S ea l , l a be l , and freeze. To use, t h aw t h e sauce. Use to b aste c h i c k e n , fra n kf u rters , r i b s , o r s t e a k s t h e l ast 1 0 to 1 5 m i n utes of b a r b ec u i n g . H eat t h e rem a i n i n g s a u c e t o p a s s , i f d es i re d . M a kes 8 c u ps s a u c e .

Pineapple-Orange Glaze Y2 of a 6-ounce ca n froz e n p i n eapple j u i c e c o n c e ntrate Y4 cup o ra n g e m a r m a l a d e 2 t a b l e s p o o n s bottled ste a k s a uce

I n s a u c e pan c o m b i n e p i n e ap p l e c o n c e ntrate , m a rm a l ad e , a n d ste a k s a u c e . C o o k a n d st i r t h e m i x t u re t i l l h eated t h ro u g h . U se to baste p o u l try o r pork d u ri n g the l ast 1 0 to 1 5 m i n utes of barbec u i n g . M a kes a b o u t 2 1 3 c u p .

Tarragon-Cider Basting Sauce Y2 c u p apple cider

or j u i c e Y4 c u p v i n e g a r Y4 c u p sl iced green o n i o n

with tops 2 tablespoons b u tter or m a rgarine 2 ta blespoons bottled ste a k s a uce 2 ta blespoons h o n e y 1 teaspoon salt 1 teaspoon d ried tarra g o n , crushed Y4 teaspoo n pepper

I n a 1 1 12- q u a rt s a u c e p a n c o m b i n e c i d e r , v i n e g ar, o n i o n , b u tter, steak s a u c e , h o n e y , s a l t , tarra g o n , a n d pepper. B r i n g to b o i l i n g ; s i m m e r, u n covere d , for 2 0 m i n utes, s t i rri n g m i x t u re o c c as i o n a l l y . U s e a s a m e at m a r i n ade o r u s e to baste c h i c ke n , beef, p o r k , or f i s h d u r i n g l ast 1 5 to 20 m i n utes of barbec u i n g . H eat a n d t h e rem a i n i n g s a u c e . M a kes a b o u t 3/4 c u p s a u c e .

66

sauces and relishes

Coffee-Soy Glaze Y2 c u p packed brown s u g a r 1 tablespoon cornstarch 213 c u p cold stro ng coffee V4 cup soy sauce 3 tablespoo n s w i n e v i n e g a r

In a sm a l l s a u c e p a n b l e n d tog e t h e r t h e b rown s u g a r a n d corn starc h . A d d c offe e , s o y s a u c e , a n d v i n e g ar ; m i x wel l . Cook a n d st i r m i x t u re t i l l th i c ke ned a n d b u b b l y . U s e to b aste s p a re r i b s or pork c h o p s d u r i n g t h e l ast 1 5 m i n u tes of barbec u i n g . M a kes a bo u t 1 c u p s a u c e .

Soy-Lemon Basting Sauce 1 1 2 2 2 2

ta blespoon b rown s u g a r teaspoo n cornstarch ta blespoo n s lemon j u ice tablespoo n s soy s a u ce tablespoo n s water ta blespoo n s sl iced green o n io n with tops 1 tablespoon b u tter or m a rg a ri n e 1 clove g a rlic, m i n ced

Seasoned Butter Log

I n s a u c e p a n b l e n d b rown s u g a r a n d corn starc h . St i r i n l e m o n j u i c e , s o y s a u c e , a n d water. A d d o n i o n , b u tter, a n d g a r l i c . C o o k a n d sti r t i l l t h i c ke n e d a n d b u b b l y. U s e t o b a ste pou l try o r f i s h d u r i n g l ast 1 5 m i n u tes of b a r b e c u i n g . M a ke s a b o u t 1 13 c u p .

( p i c t u red o n page 62)

Y4 cup butter, softe ned 2 tablespoo n s bra u n schweiger 2 teaspoons l e m o n j u ice V4 teaspoon d ried basil, crushed Paprika

B l e n d togeth e r softe n e d b u tter, b ra u n s c hwe i g e r , l e m o n j u i c e , a n d b as i l . S h a p e i n to a 4- i n c h l og o n waxed paper. R o l l l o g in paprika to coat. C h i l l t i l l firm. S l i c e b u tte r l o g and serve w i t h g r i l l e d steaks.

Caraway-Cheese Spread 1 3-ounce package cream c h eese, softe ned 1 ta bl espoo n b utter, s ofte ned 1 teaspoon c a raway seed 1 tea spoo n p repa red m u stard

Zesty Sauerkraut Relish

In a s m a l l bowl b l e n d tog e t h e r c ream c h eese and softe n e d b u tter. S t i r i n c a raway seed a n d m u stard . S p read atop g r i l l e d ham b u rg e rs . M a ke s a bo u t 1 /2 c u p .

( p i c t u red on page 62)

V2 cup s u g a r Y2 c u p v i n e g a r 1 teaspoo n prepa red m u stard V4 teaspoon g a rlic powder V4 teaspoo n pepper 1 1 6-ounce can s a u e rkraut, d rained VJ c u p chopped sweet red or g reen pepper VJ c u p chopped o n i o n VJ c u p chopped c u c u m be r

I n s a u c e p a n heat s u g a r a n d v i n e g a r t i l l s u g a r i s d i ssol ved ; s t i r o c c as i o n a l l y . St i r i n m u stard , g a r l i c powd er, a n d p e p ­ p e r . Coo l . C o m b i n e d ra i n e d s a u e rkra ut, r e d o r g re e n p e p ­ p e r , o n i o n , a n d c u c u m b e r ; s t i r together w i t h t h e v i n e g a r m i xture . Cover a n d c h i l l t h e re l i s h t i l l needed . M a kes a b o u t 3 c u p s rei i s h .

67 Cucumber Relish

( p i ct u red on p a g e 62)

3 l a rg e to m atoes, c h opped 1 m e d i u m c u c u m ber, peeled, seeded, a nd c h opped (1 c u p) % c u p chopped fresh coria n d e r leaves 3 ta blespoons fi n e l y c h opped onion % teaspoo n fi nely c h opped ca n n e d green c h i l i peppers 1 t a blespoo n lemon j u ic e Y2 teaspoon salt

C om b i n e tomatoes, c u c u m b e r , c o r i a n d e r l eaves, o n i o n , a n d c h i I i p e p p e rs . St i r to g e t h e r l e m o n j u i c e a n d s a l t . A d d to the vegeta b l e m i xt u re a n d m i x we l l . Cover a n d c h i l l t i l l need e d . M a ke s a b o u t 2 2/J c u p s re i i s h .

Sandwich Coleslaw 2 cups fi nely s h redded c a b b a g e YJ c u p t h i n l y s l iced g ree n o n i o n

% 2 3 1 Y2

w i t h tops cup s n i pped parsley ta blespoo n s s u g a r t a blespoo n s v i n e g a r teaspoo n s a l t teaspoo n celery s e e d D a s h bottled h ot p e p p e r s a u c e

Com b i n e t h e s h re d d e d c a b b a g e , g re e n o n i o n , a n d p a rs l ey. Stir tog e t h e r s u g ar, v i n e g a r , salt. c e l ery seed , and hot pepper s a u c e . Pour over c a b b a g e m i xt u re and toss. Cover a n d c h i l l t i l l need e d . M a ke s a bo u t 2 c u p s re l i s h .

Ratatouille Relish 2 m e d i u m g ree n peppers, ste m s a nd seeds removed 2 tomatoes, cored 1 medium onion 1 m e d i u m zucch i n i Y2 o f a s m a l l eggpla nt, peeled 2 ta blespoo ns salt 1 cup sugar 1 cup vinegar 1 c u p water 1 teaspoo n whole m u sta rd seed 3/4 teaspoon celery seed % teaspoo n fi nes herbs

U s i n g c oarse b l ad e o f food c h o p pe r , g ri n d p e p pe rs , toma­ toe s , o n i o n , z u c c h i n i , and e g g p l ant. Sti r salt i nto veg eta­ b l es . Cover; refr i g e rate a n d l et sta n d overn i g ht . R i n s e a n d d ra i n v e g eta b l es . I n s a u c e p a n c o m b i n e s u g ar, v i n e g a r, wate r, m u stard seed , c e l e ry seed , a n d f i nes h e r b s . S t i r i n v e g eta b l es . B r i n g m i x t u re t o b o i l i n g ; red u c e heat a n d s i m m e r 5 m i n utes, s t i rri n g fre q u e n t l y . C oo l . Cover a n d c h i l l t i l l need e d . M a kes a b o u t 4 c u p s re l i s h .

Red Pepper Relish 6 sweet red peppers (about 1 Y2 pou nds) 2 medium o n io n s , q u a rtered 3/4 cup s u g a r % cup vinegar 1 Y2 teaspoo ns salt

R e m ove ste m s a n d seeds from red p e p pers. U s i n g coarse b l ad e of food c h op per, g r i n d p e p p e rs and o n i o n s , reserv i n g j u i c es I n D u t c h oven o r l a rge s a u c e p a n c om b i n e p e p p e rs a n d o n i o n s a n d reserved j u i ce s . St i r i n s u g ar, v i n e g a r, a n d s a l t . B r i n g t o b o i l i n g ; b o i l g e n t l y , u n c overed , f o r 20 t o 2 5 m i n u tes. C oo l ; cover and c h i l l t i l l n e e d e d . M a kes a b o u t 2 c u p s re i i s h .

marinades Armenian Herb Marinade Y2 Y2 Y2 % % 1 1

cup olive oil or coo k i n g o i l c u p c h opped o n i o n c u p tom a to j u ice c u p lemon j u ice cup s n ipped parsley teaspoon salt tea spoo n d ried m a rjora m , c r u s h ed teaspoon d ried thyme, c r u s h e d Y2 teaspoo n pepper 1 clove g a rl i c , m i n ced

C o m b i n e o i l , c h o p p e d o n i o n , tom ato j u i c e , l e m o n j u i c e , pars l ey, s a l t , m a rj o ra m , t h y m e , p e p p e r , a n d g a rl i c . P l ac e l a m b , pork, o r c h i c ke n i n a p l as t i c b a g set i n a dee p bowl o r a s h a l l ow b a k i n g d i s h . P o u r m a r i n a d e m i x t u re over m eat C l ose bag o r cover d i s h ; refr i g e rate 4 to 6 h o u rs or overn i g ht T u rn the bag or s poon m a r i n a d e over the m eat o c c a s i o n a l l y to coat e ve n l y. M a kes P/4 c u p s ( e n o u g h for 3 to 4 pou n d s m e at) .

Savory Wine Marinade 1 Y2 Y2 % 2 Y2 %

small onion cup cooki n g oil cup w h ite w i n e c u p l i m e j u ice o r l e m o n j u ice ta bl espoo n s s n i pped p a rsley teaspoon salt teaspoo n bottled hot pepper sa uce

Th i n l y s l i c e t h e o n i o n ; s e p a rate i n to r i n g s . C o m b i n e o i l , w i n e , l i m e j u i c e , p a rs l ey , s a l t , a n d p e p p e r s a u c e ; a d d o n i o n . P l ace f i s h o r c h i c ke n i n a p l as t i c b a g s e t i n a d e e p b o w l o r a s h a l l ow b a k i n g d i s h . Po u r m a r i n ad e m i xtu re over meat C l ose b a g o r cover d i s h ; refr i g e rate for 4 to 6 h o u rs o r ove rn i g h t T u rn t h e b a g o r s poon m a r i n a d e o v e r t h e m e at o c c as i o na l l y to coat e ve n l y. M a kes a b o u t 1 1 12 c u ps ( e no u g h for 3 pou n d s meat).

Teriyaki Marinade % % % 1

c u p coo k i n g o i l c u p s o y sauce c u p d ry s h e rry tablespoon g rated fre s h g i n g e rroot o r 1 teaspoon ground g i n g e r 1 c l o v e g a rl i c , m i nced 2 ta bl espoo ns m o l asses

C o m b i n e o i l , soy s a u c e , d ry s h e rry, g i n g er, a n d g a r l i c . P l ace c h i c ke n , b eef, o r p o r k i n p l as t i c b a g set i n d e e p bowl or a s h a l l ow b a k i n g d i s h . Po u r marinade m i x t u re over m eat C l ose bag o r cover d i s h ; refri g e rate 4 to 6 h o u rs or ove rn i g ht T u rn bag o r spoon m a r i n a d e over m e at o c c a s i o n ­ a l l y t o c o a t e ve n l y. D ra i n , rese rv i n g m a r i n ad e . St i r i n m o l asses. U s e t o b aste m eat d u r i n g l ast 1 0 m i n utes of barbec u i n g . M a ke s a bo u t 1 c u p ( e no u g h for 2 p o u n d s meat).

Herb-Seasoned Marinade Y4 c u p coo k i n g o i l

C o m b i n e o i l , v i n e g a r , o n i o n , Worcesters h i re , b a s i l , rose­

% cup wine vinegar % c u p fi nely c hopped o n i o n 1 tablespoo n Worcesters h i re sauce Y2 teaspoon d ried b a s i l , c r u s h e d Y2 tea spoo n d ried rosem a ry, crushed % teaspoo n pepper Ys teaspoo n bottled hot pepper s a u c e

m a ry, pepper, hot p e p p e r s a u c e , and 1 12 teaspoon s a l t P l ace beef, p o r k , o r c h i c ke n i n a p l as t i c b a g s e t i n a d e e p b o w l or a s h a l l ow b a k i n g d i s h . P o u r m a r i n ad e m i x t u re o v e r m eat. C l ose b a g o r c o v e r d i s h ; refri g e rate 4 t o 6 h o u rs o r overn i g ht. T u r n b a g o r s poon m a r i n a d e o v e r m eat o c c a s i o n ­ a l l y t o c o a t eve n l y. M a kes a b o u t 3/4 c u p (eno u g h f o r 2 p o u n d s meat).

69

Marinating a roast i n Armenia n Herb Marina de allows the meat t o take o n a subtle flavor from the well-seasoned l i quid. Basting w ith the marinade re inforces the goodness.

Grill-Side Recipes M eat gr i lled to flavor perfection i s only the begin­ ning of an outstanding backyard menu. It's the tantalizing accompaniments that really make a good meal great. Each of the recipes in this chapter, whether it's an appetizer hot off the grill or one of th e many vegetables, breads, or desserts , will keep your family and friends coming back for more. All of these recipes cook right on t h e grill along with th e meat while it barbecues.

Ideal additions to any backyard cookout-Sweet Herbed Tom a to es, Marin a ted Shrimp Appe tizers, Teriya ki Appe tizer Ribs, and Cherry-Pear Skille t Cobbler. (See index for pages.)

71

Vegetables Sweet Herbed Tomatoes 6 m e d i u m tomatoes, peeled 2 medium c u c u m bers, scored a nd t h i n l y sl iced (3Y2 c u ps) Y2 cup salad oil Y4 cup dry wh ite w i n e Y4 c u p wh ite w i n e v i n e g a r 2 tablespoons s n ipped ch ives 1 ta blespoon s n ipped p a rsley 1 tablespoon s u g a r 1 tablespoon d ried s a l a d herbs, crus hed Vs teaspoon fres h l y g ro u n d pepper

Grilled Acorn Squash

( p i c t u red

L i g h t l y s p ri n k l e tomatoes w i t h s a l t . I n l a rge deep bowl p l ac e w h o l e tom atoes and s l i c e d c u c u m bers. In s c rew-top jar com b i n e s a l ad o i l , d ry w h ite w i n e , w h ite w i n e v i n e g a r , c h ives, p a rs l ey, s u g a r , s a l ad h e r b s , p e p p e r , a n d 1 tea­ s p oon s a l t ; cover and s h a ke v i g o rou s l y . Pour over veg eta­ b l e s . Cover and c h i l l several h o u rs or overn i g h t to t h o ro u g h ­ l y b l e n d f l avors. T u r n tom atoes o n c e o r tw i c e . Remove tom atoes , reserv i n g c u c u m b e rs i n m a r i n ad e . Wrap each tom ato i n a 6 - i n c h s q u a re of h eavy-d uty fo i l . G r i l l over medium coa l s t i l l h eated t h rou g h , a b o u t 2 0 m i n utes, t u rn i n g once. D ra i n c u c u m b e rs ; rese rve m a r i n ad e to store l eftovers . Serve c u c u m b e rs atop to m atoe s . Serves 6 .

on

page 4 )

3 m e d i u m acorn s q u a s h 2 tablespoons butter or m a rgarine 2 tablespoo ns brown s u g a r 2 tablespoo ns water B rown s u g a r a p p l e , cut i n to wedges

R i nse s q u a s h . Cut i n h a l f l e n gt h w i s e ; rem ove seed s . P r i c k i n s id e w i t h t i nes o f f o r k ; season c a v i t i e s w i t h s a l t a n d p e p p e r . Add 1 teaspoon e a c h o f b u tter, b rown s u g a r, a n d wate r t o e a c h s q u as h . Wrap e a c h h a l f , c u t s i d e u p , i n 1 2 x 1 8- i n c h p i ece of h e avy-d uty fo i l ; s e a l sec u re l y. P l ac e c u t s i d e u p o n g r i l l . G r i l l over medium c oa l s t i l l te n d e r , 50 to 60 m i n u tes. O pe n ; s t i r to f l uff s q u as h ; s p r i n k l e w i t h ad d i ­ t i o n a l b rown s u g a r Top w i t h wed g e s . Serves 6 .

Cheesy Potato-Carrot Foil Bake 4 s l ices bacon 3 l a rge potatoes 3 m e d i u m ca rrots, s h redded Y4 c u p s l iced gree n o n i o n with tops Salt Pepper Y4 c u p butter or m a rg a r i n e Y2 teaspoon c a rawa y seed 1 c u p s h redded M o n terey J a c k c h eese ( 4 o u n ces)

Vegetables on a Stick 6 s m a l l o n io n s 5 s m a l l pattyp a n s q u a s h 2 sweet red peppers Y4 c u p b u tter or m a rg a r i n e Y4 teaspoon s a l t D a s h pepper

( p i c t u red

Cook b a c o n t i l l c r i s p ; d ra i n a n d c ru m b l e . Set as i d e . Tear off a 3 6 x 1 8 - i n c h p i ece of h e avy-d u ty fo i l . Fo l d in h a l f to m a ke a n 1 8- i n c h s q u a re . Fo l d u p s i d e s , u s i n g f i s t to form a p o u c h . T h i n l y s l i c e potatoes i n to p o u c h ; a d d c a rrots a n d g re e n o n i o n . S p r i n k l e w i t h s a l t a n d p e p p e r ; dot w i t h b u tter a n d s p ri n k l e w i t h c a raway. Fo l d e d g e s of fo i l t o seal p o u c h se c u re l y , l e av i n g s p a c e f o r exp a n s i o n of ste a m . G ri l l over slow coa l s t i l l d o n e , 5 5 to 60 m i n utes ; turn severa l t i m e s . O pe n p a c kag e ; st i r i n c ru m b l e d b a c o n a n d c h eese. C l ose p o u c h ; ret u r n to g r i l l t i l l c h eese m e l ts , a b o u t 1 m i n ute. Serves 6.

on

p a g e 22)

Cook o n i o n s in s m a l l a m o u n t of b o i l i n g s a l ted wate r t i l l n e a r l y te n d e r , a b o u t 2 5 m i n u tes ; d ra i n . Q u a rter s q u as h ; c u t r e d p e p pe rs i n to l a r g e s q u ares. I n s m a l l s a u c e p a n heat b u tter with salt a n d pepper t i l l b u tter m e l t s . O n fo u r s kewers alternate l y t h read vegeta b l es . G r i l l ove r medium coa l s t i l l d o n e , 20 to 25 m i n u tes ; t u r n i n g a n d b ru s h i n g often w i t h b u tte r s a u c e . Serves 4 .

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veg e tables

Complement barbecued meats with these appetizing grilled vegetables- Eggplant- Tom a to Sta c k - Ups, Corn with Chive Sa uce, Herbed Onion Slices, or skewered Herbed-Seasoned Veg e tables.

73

Herbed Onion Slices 3 tablespo o n s b u tter 1 tablespoon brow n s u g a r 2 l a rge o n i o n s , c u t i n to Y2- i n c h sl ices Y4 cup fi nely ch opped celery 2 tabl espoo n s fi n e l y s n ipped parsley 2 ta b lespoo n s g rated Parmesa n ch eese Y4 teaspo o n d ried oreg a n o , crushed

In l a rge heavy s k i l l e t m e l t b u tter over medium-slow coa l s ; st i r i n b rown s u g ar, 1 h teaspoon s a l t . a n d d a s h pepper. P l a ce o n i o n s l i c e s i n a s i n g l e l ay e r i n b utte r m i x t u re . S p r i n k l e c e l e ry o v e r a l l . Cover; c o o k s l ow l y f o r 1 0 m i n utes. T u r n o n i o n s l i c e s ; s p r i n k l e with p a rs l ey, Parmesa n , and o re g a n o . Cook, covere d , 1 0 m i n utes m o re . Serves 4.

Herbed-Seasoned Vegetables 8 small onions 4 l a rge ca rrots, c u t i n 1 Y2- i n c h pieces 4 s m a l l pattypa n s q u a s h 2 g r e e n peppers Y4 c u p butter, m e lted Y4 teaspoo n d ried rosem a ry , crushed Y4 teaspoo n d ried m a rj o ra m , crushed

In saucepan cook o n i o n s and c a rrots i n s m a l l a m o u nt of b o i l i n g s a l ted water t i l l nearly te n d e r, a bo u t 2 0 m i n utes ; d ra i n . C u t s q u a s h i n to 1 - i n c h wed g e s ; c u t p e p p e rs i n to 1 - i n c h s q u a re s . C o m b i n e b u tte r, ros e m a ry , m a rj o ra m , 1 /4 teaspoon s a l t , a n d d a s h p e p p e r . O n fo u r s kewers a l te r n ate l y t h read v e g eta b l es . G r i l l over medium coa l s t i l l d o n e , a b o u t 2 0 m i n u tes ; turn and b r u s h freq u e n t l y w i t h b u tter m i xtu re . S e rves 4 .

Corn with Chive Sauce 6 e a rs corn Y2 c u p chopped celery 1 2 -o u n ce j a r sl iced p i m i e nto , c h opped 1 4-o u n ce conta i n e r w h ipped crea m cheese with c h ives 2 tabl espoo n s m i l k Y4 teaspo o n salt D a s h pepper

U s i n g a s h arp k n ife, c u t off t i p s of c o r n kerne l s ; c a refu l l y s c rape c o b s w i t h d u l l e d g e of k n ife. C o m b i n e c o r n , c e l e ry , p i m ie nto, c h eese, m i l k , s a l t , a n d p e p p e r ; m i x w e l l . Tear off a 3 6 x 1 8- i n c h p i e c e of h e avy-d uty fo i l . Fo l d i n h a l f to m a ke a n 1 8- i n c h s q u a re ; fo l d u p s i des s l i g h t l y . S p o o n c o r n m i x t u re o nto c e n t e r o f fo i l . Fo l d e d g e s o f fo i l to s e a l sec u re l y , l eav i n g s pace for e x pa n s i o n of ste a m . G r i l l over medium-hot c oa l s t i l l te n d e r , a b o u t 4 0 m i n u tes ; t u rn o c c as i o n a l l y . Serves 6 .

Eggplant-Tomato Stack-Ups 1 2 s l ices eggpla nt, cut V2 i n c h t h ick S e ason e d salt 3 t o 4 tablespoo n s b u tter o r m a rg a r i n e 6 t h i c k s l ices to m a to 6 sl ices process Swiss cheese, h a lved

S p r i n k l e e g g p l a nt w i t h s e a s o n e d s a l t I n s k i l l et f r y e g g p l ant o n ran g e top o n both s i d e s i n b u tte r t i l l nearly te n d e r, a bout 5 m i n utes . Tear off six 6 - i n c h s q u a re s of h e avy-d uty fo i l ; p l ac e one e g g p l a n t s l i c e o n each p i e c e of fo i l . Top e a c h w i t h o n e tom ato s l i c e a n d a half slice c h eese ; cover w i t h re m a i n i n g e g g p l a n t s l i c e s , t h e n re m a i n i n g c h eese. S e a l fo i l pac kets l oose l y . G r i l l over medium c o a l s t i l l h e ated t h ro u g h , 5 to 8 m i n utes. S e rves 6.

74

vegetab les

Cheese-Topped Tomatoes 2 tom a toes 3f4 c u p soft bread c ru m bs

1!2 c u p s h redded s h a rp A m e rica n c h eese (2 o u n ces) 2 tabl espoons butter, m e lted 2 t a b l espoo ns s n ipped p a rs l e y

S l i c e e a c h tom ato i n h a l f c rossw i s e . S p ri n k l e c u t s u rfaces w i t h a l i tt l e s a l t and pepper. Com b i n e b read c ru m bs , c h eese, a n d b u tt e r ; s p ri n k l e over tom atoe s . G arn i s h w i t h pars l ey. Wrap e a c h to m ato h a l f l oose l y i n a 6-i n c h s q u a re o f h eavy-d uty fo i l . G r i l l o v e r medium-hot coa l s t i l l h eated t h ro u g h , 1 5 to 20 m i n utes . M a kes 4 serv i n g s .

Cheese-Sauced Peas and Mushrooms 1 1 0 - o u n c e package froze n peas with sl iced m u s h rooms 1!2 c u p l i g h t cream % c u p s h redded process Swiss c h eese o r Americ a n c h eese 2 tabl espoo ns s n ipped c h ives 1 clove g a rlic, m i n c e d

Broccoli in Foil

( p i c t u red

on

Tear off a 36 x 1 8- i n c h p i e c e of h eavy-d uty fo i l . Fo l d in h a l f to m a ke a n 1 8- i n c h s q u a re . Fo l d u p s i d e s , u s i n g f i st t o m a ke a po u c h . P l a ce froze n peas w i t h s l i c e d m u s h ro o m s i n po u c h . A d d l i g ht c rea m , c h eese, c h ives, g a rl i c , d a s h s a l t , a n d d a s h p e p per. Fo l d e d g es of fo i l t o s e a l p o u c h s e c u r e l y , leav i n g space fo r ex p a n s i o n of stea m . G r i l l o v e r medium­ hot c oa l s t i l l h eated t h ro u g h , a b o u t 20 m i n utes. Transfer to serv i n g b ow l . M a kes 4 s e rv i n g s .

p a g e 33)

2 1 0 - o u n c e packages froz e n broccoli spea rs Seasoned salt Pepper 3 tabl espoons water 2 tabl espoons butter or m a rg a ri n e L e m o n sl ices

Tear off a 36 x 1 8- i n c h p i e c e o f h e avy-d uty fo i l . Fo l d i n h a l f t o m a ke a n 1 8- i n c h s q u a re . Fo l d u p s i d e s , u s i n g f i st t o form p o u c h . P l a ce frozen b roc c o l i in c e nter of po u c h . S p r i n k l e w i t h seaso n e d s a l t a n d p e p p e r. A d d wate r; d o t w i t h b u tte r. Fo l d e d g e s of fo i l to s e a l se c u re l y , l e av i n g s p a c e for expa n s i o n of stea m . G r i l l ove r medium-slo w c oa l s t i l l d o n e , a b o u t 60 m i n utes ; t u r n ofte n . Garn i s h w ith l e m o n s l i c e s . M a kes 6 serv i n g s .

Yellow Lemon Rice 1 1!3 1 1!3 2 2 1

cups q u ick-coo k i n g rice cups water tabl espoo n s l e m o n j u i c e teaspoo ns g ro u n d turm eric teaspoo n m u sta rd seed 3f4 teaspoo n salt 2 tablespoons b u tter or m a rg a r i n e

Tear off a 3 6 x 1 8- i n c h p i e c e o f h eavy-d uty fo i l . Fo l d i n h a l f t o m a ke a n 1 8- i n c h s q u a re . Fo l d u p s i d e s , u s i n g f i st t o form a po u c h . In bowl t h o ro u g h l y c o m b i n e r i c e , water, l e m o n j u i c e , g ro u n d t u r m e r i c , m u stard seed , a n d sa l t P l a c e m i x t u re i n p o u c h ; d o t w i t h b u tter. Fo l d e d g e s o f fo i l t o s e a l p o u c h sec u re l y . G r i l l over medium-hot coa l s t i l l d o n e , 1 5 to 20 m i n utes. Before serv i n g , o p e n pouch a n d f l uff rice w it h a fork. M a kes 4 serv i n g s .

Zucchini Fritters 1!3 c u p packaged b i s c u i t m ix % c u p g ra ted Parm e s a n c h eese 1fs teaspoo n pepper 2 slig htly beate n e g g s 2 cups s h redded u n peel ed z u cc h i n i (2 m e d i u m ) 2 tabl espoo n s b u tter

I n bowl st i r to g e t h e r b i s c u i t m i x , Parmesan c h eese, a n d pep per. St i r i n b eate n e g g s j u st t i l l m i xtu re i s m o i ste n e d . Fo l d i n z u c c h i n i . I n l a rge h e avy s k i l l et or g r i d d l e m e l t b u tter over medium-hot c oa l s . U s i n g 2 ta b l e spoo n s m i x t u re for each fritter, cook fo u r at a t i m e t i l l b row n e d , 4 to 5 m i n utes o n each s i d e . Keep warm w h i l e coo k i n g rem a i n i n g z u c c h i n i fritters . M a kes 6 serv i n g s .

75

Marinated Vegetable Kabobs 1 1 0- o u n c e package froz e n B r u ssels sprouts 112 c u p salad oil Y4 cup v i n e g a r 1 clove garlic, m i nced 1 teaspoo n celery seed 1 teaspoon d ried p a rs l e y fl a kes, crushed Y2 teaspo o n salt Y4 te aspoo n d ried basil, c r u s h e d Y4 te aspoo n pepper 4 to m a toes, c u t i n wedges 4 o u nces fresh m u s h ro o m s 2 s m a l l c u c u m bers, c u t i n 1 - i n c h sl ices

Roasted Corn on the Cob

( p i c t u red on p a g e 5 1 )

Y2 c u p b u tter o r m a rg a r i n e ,

1 112 Y2

6

Cook B ru s se l s s p routs i n b o i l i n g s a l ted water t i l l b a re l y te n d e r, a bo u t 5 m i n u tes ; d ra i n . M e a n w h i l e , i n s c rew-to p j a r c o m b i n e s a l ad o i l , v i n e g a r, g a r l i c , c e l e ry seed , p a rs l ey f l a ke s , s a l t , b as i l , a n d p e p p e r ; cover a n d s h a ke we l l . P l ace B ru s se l s s p ro u t s , tom atoe s , m u s h roo m s , a n d c u c u m b e rs in p l a s t i c b a g set i n d e e p b ow l . Pour m a r i nade m i xtu re over vegeta b l e s . C l ose b a g ; refr i g e rate 6 to 8 h o u rs o r overn i g h t , sti rri n g o c c a s i o n a l l y. D ra i n v e g e ta b l e s , res e rv i n g m a r i ­ n a d e . O n s i x s kewe rs t h read B r u s s e l s s p ro u t s , t o m atoe s , m u s h ro o m s , a n d c u c u m bers . G r i l l over medium c o a l s t i l l h eated t h ro u g h , 1 5 to 2 0 m i n u t e s , t u rn i n g a n d b r u s h i n g freq u e n t l y w i t h m a r i n a d e m i x t u r e . Serves 6.

softe ned teaspo o n salt teaspoon d ried rose m a ry, crushed teaspoon d ried m a rjora m , cru s h ed e a rs corn

C ream together b u tter a n d s a l t t i l l f l u ffy. C om b i n e h e r b s a n d b l e n d i n to b u tter. K e e p m i xt u re at roo m te m p e ratu re f o r 1 h o u r to b l e n d f l avors . T u r n b a c k h u s ks of corn ; rem ove s i l ks w i t h stiff b r u s h . P l ac e e a c h ear o n a p i e c e of h eavy-d u ty fo i l . S p read corn w i t h a b o u t 1 tablespoon o f t h e b u tter. Lay h u s ks back in pos i t i o n . Wrap corn s ec u re l y . Roast ears d i re c t l y o n hot coa l s ; t u r n fre q u e n t l y t i l l c o rn i s te n d e r, 1 2 to 1 5 m i n ut e s . Or, on covered g r i l l w i t h an e l evated rac k , roast corn a c c o rd i n g to m a n u factu rer's d i re c t i o n s . S e rves 6.

Anise Corl") 1 1 2- o u n c e c a n w h o l e k e r n e l c o r n , drained 2 tablespoons b u tter or m a rg a r i n e Y4 teaspoo n a n ise s e e d , c r u s h e d Dash salt D a s h pepper

Tear off a 3 6 x 1 8- i n c h p i e c e of h eavy-d uty fo i l . Fo l d in h a l f t o m a ke a n 1 8- i n c h s q u a re . Fo l d u p s i d e s , u s i n g f i st to m a ke a p o u c h . P l ac e corn i n p o u c h ; dot w i t h b u tter. S p ri n k l e a n i se seed over a l l ; a d d s a l t a n d p e p p e r . Fo l d e d g e s o f fo i l t o seal p o u c h sec u re l y , l e av i n g s p a c e for expa n s i o n of stea m . G r i l l over medium-hot c oa l s t i l l h eated t h ro u g h , 1 5 to 20 m i n ut e s . M a kes 4 s e rv i n g s .

�rozen Vegetables Hot off the fjrill

U t i l i z e y o u r g r i l l t o best a d v a n t a g e b y c oo k i n g frozen vegeta b l es a l o n g s i d e t h e m eat. It's easy. Here's how: Tear off a 3 6 x 1 8-i n c h p i ece of h eavy-d uty fo i l . Fo l d i n h a l f to m a ke a n 1 8- i n c h s q u are . Fo l d up s i d e s , u s i n g f i st to form pou c h . P l ace o n e 1 0-o u n c e p a c k a g e of froze n vegeta b l es i n center of po u c h . Season w i t h s a l t a n d p e p p e r ; top w i t h a pat of b u tter or m a r g a r i n e . Fo l d e d g e s of fo i l to s e a l p o u c h sec u re l y , l e av i n g s p a c e f o r e x pa n s i o n of stea m . G r i l l over medium-hot coa l s t i l l vegeta b l es a re c o o ked ( a l l ow a bo u t 20 m i n u tes for p e a s a n d o t h e r s m a l l vegeta b l es ; a l l ow l o n g e r for l a rger vegeta b l es ) . T u r n p a c k a g e freq u e n t l y .

76

veg e tables

Cheesy Eggplant Slices m e d i u m eggpla nt, peeled a n d s l iced % i n c h t h i c k ( a b o u t 1 p o u nd) 1f4 c u p b u tter o r m a rg a r i n e , m e lted V2 cup fi n e l y c r u s h ed ro u n d c h eese crackers ( 1 6 c ra c k e rs) 4 s l i c e s m ozza re l l a o r Swiss c h ee s e , c u t i n h a lf d i a g o n a l l y

Whole Grilled Potatoes

( p i c t u red

6 potatoes C o o k i n g oil S h redded Swiss c h e e s e S l iced g r e e n o n i o n with t o p s

T e a r off fo u r 1 8 x 1 8- i n c h p i eces o f heavy-d uty fo i l . S p r i n k l e e g g p l a nt s l i c e s w i t h s a l t a n d pepper. D i p e a c h e g g p l a n t s l i c e i n to m e l ted b u tte r, t h e n i n to c r u s h e d c h eese c ra c k e rs . P l ac e two s l i c es of e g g p l a nt on each s q u a re of fo i l . Wrap fo i l l oose l y a ro u n d e g g p l a n t , s e a l i n g edges sec u re l y . G r i l l pac kets over medium coa l s a b o u t 1 0 m i n u te s . T u r n a n d g r i l l t i l l e g g p l a nt i s d o n e , 6 t o 7 m i n u tes m o re . O pe n fo i l a n d top each e g g p l a n t s l i c e w i t h one c h eese t r i a n g l e . M a kes 4 serv i n g s .

on

page 43)

Tear off s i x 6 x 6- i n c h p i e c e s of h eavy-d uty foi l . B ru s h potatoes w i t h some c oo k i n g o i l . Wrap one potato i n each 6 - i n c h sq uare of fo i l . P l a c e o n covered g r i l l , l ower th e hood . G r i l l ove r medium-slo w c oa l s t i l l te nder, 1 1 12 to 2 h o u rs , t u rn i n g occas i o n a l l y. O p e n p otatoes w i t h t i n e s o f fork a n d p u s h e n d s t o f l uff. T o p w i th s h redded c h eese a n d s l i c e d g reen o n i o n . M a kes 6 serv i n g s .

Barbecue-Style Spanish Rice 1 1 6- o u n c e ca n tomatoes, c u t u p 1 c u p q u i c k-cooki n g rice V2 cup fi n e l y c h opped g r e e n pepper 1f4 cup fi n e l y ch opped o n i o n 1f4 c u p water 2 tea spoo n s Worcesters h i re sa uce 1 tea s p o o n s u g a r l/4 teaspoon s a l t V2 tea spoo n c h i l i powder V2 tea s p o o n d ried basil, c ru s h ed 1 tablespoon b u tter or m a rg a rine

I n h eavy 8- i n c h s k i l l et c o m b i n e u n d ra i n e d tomato e s , r i c e , g reen p e p p e r , o n i o n , water, Worcesters h i re s a u c e , s u g ar, s a l t , c h i l i powd er, a n d b as i l ; d ot m i x t u re w i th b u tter. Cover s k i l let a n d cook over medium -hot coa l s t i l l done, 2 0 to 2 5 m i n utes, st i rr i n g o c c a s i o n a l l y. Before serv i n g , f l u ff r i c e w i t h fork. M a kes 4 serv i n g s .

Calico Rice Bake

1 VJ

1 VJ 1 % V2 1f4

Vs 2

1 6- o u nce ca n m ixed vegeta bles, d ra i n ed c u p s q u ick-coo k i n g rice cups water cup s h redded s h a rp C h e d d a r c h eese (4 o u n c e s ) tea s p o o n salt tea s p o o n onion s a l t tea sp o on d r i e d rose m a ry, c r u s h ed tea s p o o n pepper tablespoons b u tter or margarine

Tear off a 3 6 x l 8- i n c h p i e c e o f h eavy-d uty fo i l . Fo l d i n h a l f t o m a ke a n 1 8- i n c h s q u a re . F o l d u p s i d e s , u s i n g f i st t o form a p o u c h . In bowl t h o ro u g h l y c o m b i n e vegeta b l es , r i c e , water, c h eese, s a l t , o n i o n s a l t , rosem ary, a n d p e p p e r. P l ac e m i x t u re i n p o u c h ; dot w i t h b u tter. Fo l d e d g es of fo i l to sea l p o u c h sec u re l y . G r i l l over medium-hot coa l s t i l l d o n e , a bo u t 30 m i n utes. B efore serv i n g , o p e n p o u c h a n d f l uff r i c e with a fork. Serves 6 .

77

Skillet French Fries 3 tablespoons b u tter or margari n e Y2 e n velope o n i o n s o u p m i x 1 1 6- o u n ce p a c k a g e froze n Fre n c h -fried c r i n k l e - c u t potatoes Y2 cup s h redded s h a rp A m e ri c a n c h eese (2 o u n ces)

In h eavy s k i l l e t melt b u tter over medium-hot coa l s ; stir i n d ry o n i o n s o u p m i x . A d d froze n potatoes ; s t i r to coat eve n l y. Heat p otatoes over medium-hot coa l s , t u rn i n g as needed with wide s p atu l a , t i l l b rowned and h e ated t h ro u g h , 1 5 to 20 m i n u tes . Rem ove from h eat. Top w i t h c h ee s e ; toss l i g h t l y a n d serve a t o n c e . M a kes 6 serv i n g s .

Italian-Seasoned Vegetable Kabobs B o i l i n g water 12 fre s h l a rg e m u s h ro o m s 2 s m a l l z u cc h i n i , c u t i n 1 - i n c h bias-sl iced p i e c e s 3 ta blespoo n s Ita l i a n s a l a d d res s i n g 2 ta blespoons l e m o n j u i c e 1 te aspoon Worcesters h i re sauce % te aspoon s a l t 1 2 c h e rry tomatoes

( p i c t u red

on

p a g e 1 o)

P o u r s o m e b o i l i n g wate r o v e r m u s h rooms i n a b ow l . Let sta n d 1 m i n u te ; d ra i n . O n fo u r s kewers a l te r n ate l y t h read m u s h ro o m s and z u c c h i n i . C o m b i n e I ta l i a n s a l ad d ress i n g , l e m o n j u i c e , Worceste rs h i re s a u c e , a n d s a l t . G r i l l ka b o b s over medium coa l s a b o u t 1 2 m i n u tes , t u rn i n g a n d b r u s h i n g often w i t h s a l a d d ress i n g m i xture. T h read c h e rry tom atoes o n e n d s of s kewers ; g r i l l t i l l h e ated t h ro u g h , 5 to 8 m i n utes m o re , t u rn i n g and b r u s h i n g ofte n w i t h s a l ad d ress i n g m i x­ t u re . M a kes 4 serv i n g s .

Curry Buttered Potatoes 3 tablespoo n s b u tter or margarine 1 tea s p o o n c u rry powder 6 medium potato e s , p e e l e d a n d th i n l y s l iced 3/4 tea s p o o n salt Ys tea s p o o n p e p p e r 1 c u p c h opped o n i o n % c u p fi n e l y s n i pped p a r s l e y

I n h eavy s k i l l et m e l t b u tter over medium c o a l s ; s t i r i n c u rry powd er. S p ri n k l e potatoes w i t h s a l t a n d p e p p e r . Add s l i c e d potatoes a n d o n i o n . Cover s k i l l e t a n d cook over medium c oa l s a b o u t 20 m i n ut e s . T h o ro u g h l y s t i r m i x t u re a n d s p r i n ­ k l e p a rs l ey ato p . C o o k potatoes t i l l b row ned a n d te n d e r , a b o u t 2 0 m i n utes m o re . M a kes 6 serv i n g s .

Hot-Style Beans and Tomatoes 8 o u nces fres h gree n bea n s , cut in 1 -inch pieces 2 to mato e s , s l iced % cup c h opped o n i o n % c u p b u tter o r m a rga r i n e , s ofte ned 1 ta blespoon brown s u g a r 2 tea spoo n s p re p a red m u stard 1 tea sp o on salt 1 tea sp oon prepared h o r s e ra d i s h

I n s a u c e p a n cook g re e n b e a n s i n a l itt l e b o i l i n g water lor 1 0 m i n u tes ; d ra i n . Tear ott a 36 x 1 8- i n c h p i ece of h e avy-d uty fo i l . Fold in h a l f to m a ke a n 1 8- i n c h s q u a re . Fo l d up s i d e s , u s i n g f i s t to f o r m po u c h . P l ac e d ra i n ed g reen b e a n s a n d tom ato s l ices i n c e n t e r of po u c h . C o m b i n e c h o p ped o n i o n , b u tter, b rown s u g ar, m u stard , s a l t , h o rserad i s h , a n d d a s h p e p p e r ; b e a t t i l l f l u ffy. Dot b u tter m i x t u re o v e r bea n s a n d tom atoe s . Fo l d e d g e s of fo i l to s e a l p o u c h sec u re l y , l eav i n g space f o r e x pa n s i o n o f stea m . G r i l l over medium-hot c o a l s t i l l h eated t h ro u g h , 3 0 to 3 5 m i n u t e s . M a kes 4 or 5 serv i n g s .

78

vegetables and b reads

Herbed Green Beans 1 1 6- o u n c e ca n Fre n c h -style green bea n s , d r a i n e d Y2 c u p c h opped celery Y4 c u p c h opped sweet red or g ree n pepper 1 b a y leaf Y4 teaspoo n d i l lweed 2 tablespo o n s butter or m a rg a r i n e

C o m b i n e b e a n s , c e l e ry , r e d o r g re e n pepper, bay l eaf, d i l l weed , and d a s h s a l t . Tear off a n 1 8- i n c h s q ua re of h eavy-d uty fo i l . P l a c e bean m i x t u re in c e nter of fo i l ; top w i t h b utte r or m a r g a r i n e . Fo l d e d g e s o f fo i l t o s e a l sec u re l y , l e av i n g s p a c e for e x p a n s ion of ste a m . G r i l l over medium c oa l s t i l l h e ated t h ro u g h , a b o u t 2 5 m i n utes. B efore serv i n g , remove b a y l eaf. M a kes 4 serv i n g s .

Wax Beans with Mustard Sauce 1 tablespoon b u tter 1 tablespo o n a l l - p u rpose flo u r 2 teaspoo n s prepared m u stard Ys tea spoon pepper 1 cup m i l k 1 c u p s h redded America n c h eese (4 o u n ces) 1 teaspoo n prepa red h orsera d i s h 1 tea spoon l e m o n j u i c e 2 1 6- o u n c e c a n s d i a g o n a l c u t wax bea n s , dra i n e d

In heavy s k i l l et melt b u tt e r over medium-hot c oa l s ; b l e n d i n f l o u r , m u stard , a n d p e p p e r. A d d m i l k a l l a t o n c e ; c o o k a n d s t i r t i l l t h i c ke n e d a n d b u b b l y , a b o u t 5 m i n utes. St i r i n s h redded A m e r i c a n c h eese, h o rserad i s h , a n d l e m o n j u i c e ; sti r t i l l c h eese m e l ts . S t i r i n d ra i ned wax b e a n s ; h e a t t h ro u g h , a b o ut 4 m i n u tes . G a r n i s h w i t h a pars l ey s p r i g , i f des i re d . M a kes 6 t o 8 s e rv i n g s .

Outdoor Vegetable Skillet 2 1 0 - o u n c e p a c kages frozen Brussels sprouts, th awed 2 m e d i u m tomatoes, peeled a nd c h opped (1 % cups) 1 c u p froze n sm al l w h o l e o n i o n s , th awed Y2 cup crea m y Fre n c h s a l a d dressi n g

C u t l a rge Brusse l s s p routs i n h a l f . I n s h a l low d i s h c o m b i n e s p ro u t s , t o m atoe s , a n d o n i o n s ; p o u r s a l ad d ress i n g ove r a l l . S p ri n k l e w i t h 1 /4 teaspoon s a l t . Cover; l et sta n d at roo m te m p e ratu re 2 h o u rs , s t i rri n g m i xtu re occas i o n a l l y T u r n vegeta b l e m i xtu re i n to a heavy 1 0- i n c h s k i l l et ; p l ac e o n g r i l l . S i m m e r, cove re d , o v e r hot coa l s a b o u t 1 0 m i n utes . U n cover; s i m m e r t i l l vegeta b l es a re te n d e r, a b o u t 5 m i n utes more, sti rri n g o c c a s i o n a l l y . Serves 6.

Honey-Mustard Beets 1 % p o u n d s fre s h beets or 1 1 6- o u n ce c a n sliced beets, drained 2 ta blespoo n s b u tter or m a r g a r i n e , m elted 1 tablespoon prepa red m u sta rd or Dijon -style m u sta rd 1 ta blespoon h o n e y 1 tea spoon soy s a u c e Y4 c u p s n ipped parsley

I f u s i n g fre s h beets , c ut off a l l but 1 i n c h of ste m s and roots ; do not pee l . Cook, covered , i n b o i l i n g s a l te d water t i l l tender, a b o u t 3 0 m i n u te s . D ra i n ; pee l a n d s l i c e . C o m b i n e b u tter, m u stard , h o n e y , a n d soy. Tear off a 3 6 x 1 8- i n c h p i ece o f heavy-d uty fo i l . Fo l d i n h a l f t o m a ke a n 1 8- i n c h sq u a re ; fo l d u p s i d e s s l i g ht l y . P l ace beets i n c e nte r o f fo i l ; p o u r h o ney s a u c e over a l l . Fo l d e d g e s o f fo i l to s e a l se c u re l y , l e av i n g s p a c e for expa n s i o n of stea m . G ri l l o v e r medium -slo w coa l s t i l l h eated t h ro u g h , a bo u t 20 m i n utes. S p r i n k l e w i t h pars l e y . S e rves 4 .

79

· Bread Fix- Ups and Ouick Breads Parsleyed French Sl ices

( p i c t u red o n page 33)

1 1 8- i n c h - l o n g loaf Fre n c h b re a d Y4 c u p butter, softe ned

2 tablespoons s n i pped p a rsley 2 teaspoo ns prepa red m u sta rd V2 teaspoon barbecue spice

C ut b read i n 1 - i n c h d ia g o n a l s l i c e s , c u tt i n g to, b u t n o t t h ro u g h , b ottom c rust. C o m b i n e b u tter, p a rs l ey , m u stard , a n d b a r b e c u e s p i c e ; s p read b etwee n every other s l i c e of b read . Wrap l oose l y i n h e avy-d u ty fo i l ; p l ac e on e d g e of g r i l l . G r i l l over slow c oa l s t i l l h eated t h ro u g h , a bo u t 1 5 m i n u tes , t u rn i n g fre q u e nt l y . M a ke s 1 2 s e rv i n g s .

Barbecued Pumpernickel 1 1 -p o und ro u n d loaf p u m pernickel V2 c u p butter, softe ned Y4 cup g rated Parmesa n c h eese 3 ta blespoo ns m ustard-m a yo n n a ise sa ndwich a nd salad s a u ce 2 ta blespoo ns s n ipped p a rsley

C u t b read i n 1 12- i n c h-th i c k s l i c e s , c u tt i n g t o , b u t n o t t h ro u g h , b ottom c rust. Com b i n e b u tter, Parm e s a n , s a n dw i c h a n d s a l ad s a u c e , a n d p a rs l e y ; s p read m i xtu re b etween every oth e r s l i c e of b read . M a ke 1 l e n gt h w i s e s l i c e down c e nter of l oaf. c u tt i n g to, b u t n ot t h ro u g h , b ottom c ru st. Wrap l oaf l oose l y in h eavy-d uty foi l . G r i l l over slow coa l s t i l l heated t h ro u g h , 25 to 3 0 m i n utes. S e rves 1 8 .

Gri l l ed Cheese Rol l s 1 3-ou nce package crea m c h eese V2 c u p s h redded Cheddar c h eese

2 tablespoons chopped green onion with tops 1 tablespoon m i l k 2 teaspoons Dijon -style m u sta rd 1 2 d i n n er rol ls

S ofte n c ream c h eese. B l e n d togeth e r c ream c h eese, C h e d ­ d a r c h eese, g re e n o n i o n , m i l k, a n d m u stard . S p l it e a c h d i n n e r ro l l i n h a l f c ro s sw i s e . S p read a l itt l e of the c h eese m i xtu re betwee n each ro l l ; reasse m b l e ro l l s . Wrap ro l l s l oose l y i n h e avy-d uty fo i l . G ri l l o v e r slow coa l s a b o u t 1 0 m i n utes, t u rn i n g o n c e . M a ke s 1 2 serv i n g s .

Caraway-Cheese Rol l s 1 4-o u n ce conta i n e r w h ipped cream c h eese with p i m iento 1 teaspoon caraway seed 1 teaspoon fi nely c h opped green o n i o n with tops 8 to 1 0 h a rd rolls

M i x c ream c h eese, c a raway seed , a n d g re e n o n i o n . S p l it e a c h ro l l l e n g t h w i s e . c utt i n g to, b u t not t h ro u g h , o p pos ite s i d e of ro l l . S p read ro l l s w i t h c ream c h eese m i xtu re . Wrap ro l l s l oose l y in h eavy-d uty fo i l . G r i l l over medium c o a l s t i l l hot, 8 to 1 0 m i n utes. t u rn i n g o n c e . Tear ro l l s i n h a l f ; serve o p e n fac e . M akes 8 to 1 0 s e rv i n g s .

Cinnamon-Rais i n French Toast 2 beaten eggs V2 cup m i l k

1 tablespoon s u g a r Y4 teaspoon g r o u n d c i n n a m o n

1 0 s l ices ra isin bread B u tter or m a rg a r i n e

I n s h a l l ow bowl o r p ie p l ate c o m b i n e e g g s , m i l k, s u g ar, a n d c i n n a m o n . D i p e a c h s l i c e b read on b oth s i d e s i nto e g g m i xt u re . I n h eavy s k i l l et m e l t 1 tablespoon b u tter ove r medium-hot c oa l s . Fry b read o n both s i d e s t i l l g o l d e n b rown . a bo u t 3 m i n utes p e r s i d e . A d d ad d i t i o n a l b u tter each t i m e m o re b read i s a d d e d . S e rve with b u tter. m a p l e-f l a vored syru p or a p p l es a u c e , i f des i re d . Serves 5.

80

b reads

Q u i c k to fix a n d g reat for o u t d o o r b a r b e c u i n g - Swiss-Bu ttered Rye Bread, Cheesy Bread Kabobs, Barbecued Bread Italia n o , a n d a stac k of Muffin Mix Griddle Ca kes w i t h h o n eyed s y r u p .

81

Swiss-Buttered Rye Bread 3/4 c u p s h redded process Swiss Y4

2 Y2 Ya 10

ch eese cup butter, softe ned tablespoo n s s n i pped parsley teaspoo n p repa red m u sta rd teaspoo n d ried tarra g o n , crushed s l ices rye bread

C ream together S w i s s c h eese, b u tter, p a rs l ey , m u stard , a n d tarra g o n . S p read c h eese m i x t u re o n o n e s i d e o f e a c h b read s l i c e . P l ac e s l i c e s to geth e r, form i n g 5 s a n dw i c h e s ; sta c k s a n dw i c h e s . Tear off a 24 x 1 8- i n c h p i e c e o f h eavy-d uty fo i l ; wrap stac ked s a n dw i c h e s l oose l y i n fo i l . G r i l l over medium coa l s t i l l heated t h ro u g h , 20 to 25 m i n utes. P u l l s l i c es apart to serve. M a ke s 1 0 s e rv i n g s .

Cheesy Bread Kabobs 1 5-ounce jar s h a rp America n ch eese spread 1 tablespoon b u tter, softe ned 1 tablespoon s l iced green o n i o n w ith tops Y2 teaspoo n dried tarra g o n , crushed Dash garlic powder 8 s l ices Fre n c h b read

Com b i n e t h e c h eese s p re a d , b u tter, g re e n o n i o n , tarra g o n , a n d g a r l i c powd er. M a ke two 4 - l a y e r s a n d w i c hes w ith t h e Fre n c h b read s l i c e s , s p read i n g c h eese m i xt u re b etween s l i c e s a n d on top a n d bottom of sta c k . C u t e a c h s a n dw i c h i n to q u a rters . U s i n g e i g ht s kewe rs , t h read e a c h s a n dw i c h q u a rter on a s kewer. G ri l l over medium c oa l s t i l l l i g h t l y toasted , 6 to 7 m i n utes. Turn ofte n . M a ke s 8 s e rv i n g s .

Barbecued Bread I tal iano 2 c u ps packaged biscuit m ix 2fJ c u p m i l k 2 tablespoo n s g ra ted Parmesa n cheese 2 tablespoo ns s n i pped parsley Olive Topper Y2 cup s h redded Cheddar c h eese (2 o u n ces) 2 tablespoo n s grated Parmesa n cheese Paprika

Com b i n e b i s c u i t m i x , m i l k, 2 ta b l espoons Parm e s a n , a n d p a rs l ey ; s t i r j u st t i l l d ry i n g red i e nts a re m o i ste n e d . S p read d o u g h eve n l y in a we l l - g reased 1 2- i n c h h eavy s k i l l et. S poon O l ive Top p e r over d o u g h ; s p r i n k l e s h redded c h eese a n d rem a i n i n g Parm e s a n over a l l . S p r i n k l e edges with p a p r i ka. P l ac e o n hooded g r i l l ; l ower hood . G r i l l ove r medium coa l s t i l l d o n e , 25 to 30 m i n utes. S e rves 1 2 . Olive Topper: Com b i n e 1 h c u p s l i c e d p i m i e nto-stuffed g reen o l ives, 2 ta b l e s poons b u tter, m e lted ; 2 ta b l espoons s l i c ed g reen o n i o n w i t h tops, 1 teaspoon Worcesters h i re s a u c e , 1 h teaspoon g a r l i c powd e r , 1 h teaspoon d r ied o re g a n o ; c r u s h e d , a n d 3 dashes bott l ed hot pepper s a u c e .

Muffin Mix Griddle Cakes 1 1 3Y2-o u n ce package b l u eb erry m uffi n m i x 2 beaten eggs 2 ta blespoo n s coo k i n g oil 2/:i cup honey YJ c u p maple-fl avored syrup B u tter o r m a rg a r i n e

Com b i n e m uffi n m i x , b e aten e g g s , a n d 1 /J to 2 /J c u p wate r ( u s e 1 /J c u p wate r for t h i c k p a n c a ke s , 2 /J c u p for th i n ) . Beat t i l l smoot h ; sti r in o i l . Fo l d in b l ue b e r r i e s . Preheat l i g ht l y g reased h eavy ski l l et o r g r i d d l e o v e r hot c o a l s for 2 t o 3 m i n utes. For e a c h cake, s p re a d 1 t a b l espoon b atter o n prepare d s k i l l et o r g r i d d l e . C o o k over h o t c o a l s t i l l b rown e d , about 1 1 /2 m i n utes p e r s i d e . M ea n w h i l e , h eat tog e t h e r honey a n d s y ru p ; s e rv e s y r u p a n d b u tter with p a n c a k e s . M akes 36.

Appe tizers and Dessert s Barbecue-Style Raclette 1 Y2 1 1 2 2 2 1 1 Ys Y4

% 1 4 1 1

c u ps s h redded Swiss c h e e s e c u p s h redded G ru y e re c h e e s e 4Y2-o u n c e c a n deviled h a m tablespoons c h opped p i m i e nto tablespoons s n ipped p a rs l e y teaspoons c a raway s e e d teaspoo n prepa red m u stard teaspoon Worceste rs h i re s a u c e teaspoo n pepper cup m i l k c u p b u tter, s ofte ned m e d i u m head ca u l iflower, b roke n i n to flowerets a n d sl iced ( 4 c u ps) d il l pickles, c u t i n w e d g e s c u p c h e rry tom a to e s l o a f Fre n c h b r e a d , s l iced

In s ma l l m i x i n g bowl c o m b i n e Sw i s s c h eese . G ruyere, d e v i l ed h a m . p i m i e nt o , p a rs l ey , c a raway, m u stard , Worces­ ters h i re , and pepper. H e at m i l k j u st to b o i l i n g ; i m m e d i a te l y p o u r over c h eese m i x t u re . B eat a t l ow s peed of e l e c t r i c m i x e r 2 m i n utes, s c ra p i n g s i d es of bowl c o n s ta n t l y . Beat m i xtu re at h i g h s peed t i l l n e a r l y s m o ot h , a bo u t 5 m i n utes, s c ra p i n g bowl o c c as i o n a l l y. B eat i n softe ned b u tter. Cover a n d c h i l l at l east 1 h o u r. S h ape c h eese m i x t u re i nto s i xte e n 1 - i n c h c u b e s ; p l ac e o n waxed paper on b a k i n g s h eet. Cover; c h i l l severa l h o u rs o r overn i g h t . Keep c h i l led t i l l ready to serve. To serve, p l ac e each c h eese c u b e on a fo n d u e fork o r p a i r of s kewe rs . H o l d ove r very hot coa l s j u st t i l l c h eese softe n s ; s p read over v e g eta b l e s a n d b re a d . Serves 8 .

Crab- Bacon Bi tes 1 1Y2-o u n c e c a n cra b m e a t 1 beaten e g g Y4 c u p tom a to j u ice Y2 c u p fi n e dry bread c r u m b s 1 tablespoon g rated P a rm e s a n c h eese 1 tablespoon fi n e l y c h opped g re e n onion with tops 1 ta blespoon lemon j u i c e % teaspoon s a l t Y4 teaspoon Worceste rs h i re s a u c e D a s h bottled h o t pepper s a u c e 1 2 s l ices bacon N o n stick vegeta ble spray coati n g

D ra i n . f l a ke . a n d re move c a rt i l ag e f r o m c ra b m eat; s e t a s i d e . I n bowl c o m b i n e e g g , tom ato j u i c e , b read c ru m bs . Parmesan c h eese. g re e n o n i o n , l e m o n j u i c e . s a l t. Worces­ ters h i re , a n d h ot p e p p e r s a u c e . A d d c r a b meat; m i x w e l l . C u t b a c o n s l i c e s i n h a l f . I n s k i l l et p a rt i a l l y c o o k b a c o n ; d ra i n o n p a p e r towe l i n g . S h ape c ra b m i x t u re i n to 24 l o g s , a b o u t 1 1 /2 i n c h e s l o n g . Wrap e a c h l o g w i t h a h a l f s l i c e baco n ; faste n s e c u re l y w i t h wood e n p i c k s . S p ray c o l d g ri l l w i t h n o n st i c k vegeta b l e s p ray coat i n g . G r i l l t h e l o g s over hot coa l s t i l l eve n l y b row n e d , a bo u t 1 0 m i n u tes , t u r n i n g seve ra l t i m e s . M a ke s 2 4 a p p et i z e rs .

Gri l l ed Stuffed Mushrooms 24 fre s h m e d i u m m u s h ro o m s Y4 c u p c h opped g ree n o n i o n with tops 3 ta blespoons b u tter 2 tea spoons a l l - p u rpose fl o u r Y2 teaspoon dried m a rjora m , crushed Y4 c u p dry w h ite w i n e Y2 c u p fi n e l y c h opped f u l l y cooked ham 1 ta blespoon s n i pped parsley

Rem ove ste m s from m u s h ro o m s ; reserve c a p s . C h o p ste m s . I n s a u c e p a n cook c h o p ped ste m s a n d g reen o n i o n i n 1 tablespoon of t h e b utte r j u st t i l l te n d e r . B l e n d i n f l o u r , m a rjora m . a n d d a s h p e p p e r ; add w i n e . Cook a n d st i r t i l l th i c ke n e d a n d b u b b l y ; s t i r i n h a m a n d p a rs l ey . Stu ff m u s h ­ room c a p s w i t h h a m m ix t u re . P l a c e stuffed m u s h rooms o n a 20 x 1 8- i n c h p ie c e of h eavy-d uty fo i l ; dot w i t h rem a i n i n g 2 ta b l espoons b u tter. Fo l d e d g e s of fo i l to seal sec u re l y ; p l ace packet o n g r i l l . G r i l l over medium c o a l s t i l l m u s h ­ rooms a re te n d e r, 1 5 t o 2 0 m i n utes . M a ke s 2 4 .

83

Center your next pa rty a round the g r ill . Have Crab -Bacon Bites, Grilled Stu ffed Mushro o m s , and Barbecue-Style Racle tte ready to ba rbecue when guests a r rive , then let them do the i r own.

Deviled Chicken Liver Kabobs B o i l i n g water 1 6 fre s h l a rg e m u s h ro o m s 2 tablespoo n s D ij o n - sty l e m u sta rd 1 ta blespoon cats u p 1 tablespoon b u tter o r m a rg a r i n e 2 teaspoons Worcest�rs h ire s a uce Y4 teaspoon onion powd e r Dash cayenne Y2 p o u n d c h ic k e n l ivers, h a lved ( a b o u t 1 6 h a lves) 16 c h e rry tomatoes Cooking oil

P o u r s o m e b o i l i n g wate r o v e r m u s h ro o m s i n b ow l . L e t sta n d 1 m i n u t e ; d ra i n w e l l . I n s a u c e p a n st i r together D ij o n-sty l e m u stard , c ats u p , b u tte r, Worcesters h i re , o n i o n powd e r , a n d c a ye n n e ; m i x we l l . H e at a n d s t i r o v e r medium-hot coa l s j u s t t i l l b u tter m e l ts . M ove p a n to e d g e of g r i l l t o k e e p t h e m i xtu re warm . M e a n w h i l e , t h read m u s h roo m s , c h i c ke n l i vers , a n d c h e r­ ry tom atoes each o n s e p a rate s kewers . G r i l l m u s h rooms a n d c h i c ke n l i vers over medium-hot coals a b o u t 3 m i n utes. Add t h e tom ato s kewers ; g r i l l a bo u t 3 m i n u tes l o n g e r. Turn and b r u s h freq u e n t l y with m u stard m i x t u re ; brush veg eta­ b l es w i t h a l itt l e o i l . ( B e c a refu l not to overcoo k . ) R e m ove l i vers and vegeta b l es from s kewers ; serve o n wood e n p i c ks . M a kes 1 6 a p p et i z e rs .

84

appe tizers and desserts

Marinated Shrimp Appetizers 2 p o u nds fre s h or froz e n l a rg e s h ri m p , s h e lled a n d d e v e i n e d Y2 c u p coo k i n g o i l Y2 c u p l i m e j u ice 3 ta blespoons d ry w h ite w i n e 1 tablespoon s n ipped c h i v e s 1 clove g a rl i c , m i n ced 1 Y2 tea s p o o n s s a l t Y2 tea s p o o n d r i e d d i l lweed Several dashes bottled h ot p e p p e r sa u c e

Teriyaki Appetizer Ribs

( p i c t u red

4 p o u n d s m e a ty pork s p a r e r i b s , s a w e d i n h a lf a c r o s s b o n e s 1!2 c u p soy s a u c e 2 ta blespoons coo k i n g o i l 2 ta blespoons l e m o n j u ic e 1 ta blespoon brown s u g a r 2 cloves g a rl i c , m i nced 1 tea s p o o n ground g i n g e r V4 tea sp o on p e p p e r 2 ta blespoons h o n e y

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T h aw s h r i m p , i f fro z e n . P l ac e i n s h a l l ow b a ki n g d i s h . Com b i n e coo k i n g o i l , l i m e j u i c e , w i n e , c h i v e s , g a r l i c , s a l t , d i l lwee d , a n d h ot p e p p e r s a u c e . P o u r m a r i n ade m i x t u re over s h r i m p . Cover; refr i g e rate 4 to 6 h o u rs o r ove r n i g ht . O c c as i o n a l l y spoon m a r i n ad e over s h r i m p . Remove t h e s h ri m p , reserv i n g m a r i n ad e . T h read s h r i m p o n s kewers o r p l ace i n a w i re g r i l l b a s ket. G r i l l over hot c oa l s t i l l d o n e , 8 to 1 0 m i n u tes, t u rn i n g and b r u s h i n g ofte n w i t h reserved m a r i n a d e . Serve o n wood e n p i cks . M a ke s a b o u t 30 ap pet i z e rs .

on

page 70)

C u t m e a t i n 2 - r i b p o rt i o n s . M i x s o y , o i l , l e m o n j u i c e , b rown s u g ar, g a r l i c , g i n g e r , and pepper. P l ace ribs i n s h a l l ow b a k i n g d i s h ; p o u r m a r i n a d e m i x t u re over. Cover; refr i g e rate 4 to 6 h o u rs o r ove rn i g h t . O c c as i o na l l y spoon m a ri n ad e over. Remove r i b s , rese rv i n g m a r i n a d e . G r i l l o v e r slo w coa l s , b o n e s i d e d o w n , a b o u t 2 5 m i n utes. ( A d d l e s s m e aty r i b s afte r 1 0 m i n u tes of g r i l l i n g . ) T u r n r i b s , m eaty s i d e d o w n , a n d g r i l l 1 5 to 2 0 m i n utes m o re . Meanwh i l e , st i r h o n e y i n to reserved m a r i n a d e ; b r u s h fre q u e n t l y over r i b s d u r i n g l ast 5 m i n utes . M a kes a b o u t 2 6 .

Over-the-Coals Popcorn V4 c u p b u tter or m a rg a r i n e ,

m e lted 3f4 tea s p o o n c h i l i powde r V4 teaspoon g a rl i c s a l t D a s h c a ye n n e 1f2 c u p u n popped popcorn

I n s a u c e p a n c o m b i n e b u tter, c h i l i powd er, g a r l i c s a l t , a n d caye n n e . S e t o n e d g e of g r i l l to k e e p warm . Tea r off two 36 x 1 8- i n c h p i eces of h e avy-d uty fo i l . Fo l d each i n h a l f to m a ke an 1 8- i n c h s q u a re . Fo l d up s i d es , u s i n g fist to form p o u c h e s . In center of eac h , p l a ce 1/4 cup of t h e p o p c o r n . B r i n g corners of fo i l t o g e t h e r ; s q ueeze t i g h t l y to seal e d g e s , leav i n g room f o r p o p c o rn to p o p . T i e str i n g sec u re l y a ro u n d top o f p o u c h e s ; t i e e a c h p o u c h t o a l o n g - h a n d l ed b a r b e c u e t o o l or g reen st i c k . H o l d p o u c h e s ove r, b u t not touc h i n g hot coa l s ; s h ake t i l l corn is popped , 6 to 8 m i n utes. O pe n p o u c h es ; p o u r b u tter m i x t u re ove r pop ped c o rn , toss i n g t o coat. M a kes 9 c u p s .

Sherried Peaches 1f2 c u p cream s h e rry or p o rt V4 c u p s u g a r

2 tablespoons a p ricot preserves 1 tablespoon lemon j u i c e Ys tea s p o o n g r o u n d c i n n a m o n D a s h g ro u n d cloves. Dash salt 6 p e a c h e s , peeled, h a l ved, a n d p itted (1 112 p o u n d s )

St i r together c re a m s h e rry o r port , s u g ar, p reserve s , l e m o n j u i c e , c i n n a m o n , c l ov e s , a n d s a l t ; set a s i d e . Tear off s i x 1 O x 1 8- i n c h p i eces of h eavy-d uty fo i l . Fo l d u p s i des o f e a c h p i ece o f fo i l , u s i n g f i st t o form p o u c h e s . P l ac e two pea c h h a l ve s i n e a c h fo i l p o u c h . Po u r about 2 table­ spoons of the s h e rry m i x t u re over the peaches in e a c h po u c h ; fo l d e d g e s of fo i l to s e a l sec u re l y. G r i l l o v e r medium c o a l s t i l l heated t h ro u g h , 1 5 to 20 m i n utes . M a ke s 6 serv i n g s .

85 Cherry-Pear Skillet Cobbler 1 package refrig e rated c a ra m e l D a n i s h rolls with n u ts (8 rolls) Y2 teaspoon fi n e l y s h redded ora nge peel % cup ora nge j u i c e % teaspoon g ro u n d c i n n a m o n 1 2 1 - o u n ce c a n c h e rry or strawberry p i e fi l l i n g 3 m e d i u m pears, p e e l e d , c o re d , a nd s l iced (2Y2 c u p s ) L i g h t c r e a m o r va n i l l a ice cream

( p i c t u red

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page 7o)

In 1 0- i n c h h eavy s k i l l et w i t h t i g ht-fitt i n g l i d , c ru m b l e s u g a r­ n u t m i x t u re from refr i g e rated c a ra m e l ro l l s ; a d d o ra n g e pee l , o ra n g e j u i c e , a n d c i n n a m o n . St i r i n c h e rry o r straw­ be rry p i e f i l l i n g a n d p e a rs ; cover. G r i l l over medium-slow c o a l s t i l l m i xtu re is b u b b l y a n d pears a re n e a r l y tender, a bo u t 1 0 m i n utes. S e p a rate c a ram e l ro l l s ; arra n g e ro l l s , c u t side d ow n , ato p hot m i xt u re i n s k i l l et Cover; c o o k t i l l ro l l s a re d o n e , a b o u t 20 m i n utes l o n g er. S e rve w a r m w i t h c ream o r i c e c ream . M a kes 8 serv i n g s .

Raisin-Stuffed Apples 4 Y2 Y2 2 2 2 Ys

Ys Ys 1

l a rg e b a k i n g a p p l e s c u p ra i s i n s c u p d r y s h e rry o r water tablespoons c h opped w a l n uts tablespoo n s brown s u g a r ta blespoons c h opped m a ra sc h i n o c h e rries teaspoon g ro u n d c i n n a m o n teaspoon g ro u n d cloves teaspoon g ro u n d n u tm e g tablespoon b u tter o r m a rg a r i n e V a n i l l a i c e cre a m

C o re a p p l e s ; e n l arge e a c h o pe n i n g s l i g h t l y . P l ac e e a c h a p p l e o n a 1 2 x 1 8- i n c h p i e c e of h e avy-d uty fo i l . C o m ­ b i n e ra i s i n s , s h e rry o r wate r, wa l n u ts , s u g ar, c h e r r i e s , a n d s p i c e s . D i v i d e fi l l i n g a m o n g a p p l es . D o t w i t h b u tte r o r m a r g a r i n e . B r i n g fo i l u p a ro u n d a p p l es ; s e a l l oose l y . G r i l l over slow coa l s for a b o ut 1 h o u r. O pe n fo i l ; serve w i t h a scoop of va n i l l a i c e c re a m . S e rves 4 .

Grill ed Fresh Fruit Y2 c u p s u g a r % c u p b u tter o r m a rg a r i n e 2 ta blespoons bra ndy or l e m o n j u ice Y2 teaspoon g ro u n d c i n n a m o n A n y fre s h fruit a s l isted i n c h a rt at right

I n s a u c e p a n c o m b i n e s u g a r , b u tte r, b ra n d y o r l e m o n j u i c e , a n d c i n n a m o n . P l a ce o n g r i l l ; h eat a n d st i r o v e r medium coa l s t i l l g l aze m i xtu re b o i l s . R e m ove from g r i l l . S h ape a p i ece of h eavy-d uty fo i l i n to t h e s h a p e of a s h a l l ow p a n ; p l a ce o n g r i l l . P l ace fru i t i n fo i l p a n . G r i l l fru i t over medium coa l s t i l l heated t h ro u g h , t u r n i n g a n d b r u s h i n g ofte n w i t h g l aze m i xture. S e e c h a rt b e l ow f o r g r i l l i n g t i m e . S e rve fru it warm ; re m a i n i n g g l az e . F ruit

A p p l e s , cored a n d q u a rtered B a n a n a s , pee l ed and h a l ve d c rossw i s e Necta r i n es , h a l ved a n d p i tted O ra n g e s , pee l e d and s l i c e d Peac h e s (freesto n e ) , p ee l e d , h a l ve d , a n d p i tted Pears , c o red and h a l ve d o r q u a rte red P i n ea p p l e c h u n ks or s pears

G rilling Time

30 6 12 10 16

m i n u tes m i n utes m i n u tes m i n utes m i n utes

1 8 m i n utes 6 m i n u tes

Barbecue Basics Today, more people than ever before are find ing that barbecuing is great fun . And with this increase in popularity comes a wid e variety of new e q uipment to make outdoor cooking carefre e . But unless yo u und erstand the basics , cookouts are not fun or easy. This chapter e xplains small e quipment, grills, and charcoal cooking. Whether you're a first-tim er or an e xperience d outdoor chef, you're sure to pick up some helpful pointers .

The barbecue gri l l is the most important purchase you ' l l make for your outdoor cooking­ clockwise from left : sma l l portable smoker, covered kett le, hibach i , and a large braz ier gr i l l .

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Equipment for Cookouts

Sma l l Equi pment After p u rc h as i n g the g ri l l , l i m it y o u r s e l e c t i o n of oth e r too l s to s m a l l essent i a l s t h at s i m p l ify b a r­ b ec u i n g . L i sted b e l ow a re ite m s that every s e r i ­ o u s barbec u e r s h o u l d p u rc h as e , a n d a l so s o m e o pt i o n a l g e a r. N ot i l l u strated b u t e q u a l l y neces­ sary to have o n h a n d a re long s kewers , s a l t and pepper s h akers , a c a rv i n g k n ife, and heavy-d uty fo i l . ( 1 ) L o n g - h a n d l e d to n g s- n o c h ef d oes w i t h o u t two p a i rs , one f o r foo d , a n d o n e fo r t h e c oa l s ; ( 2 ) a bast i n g b r u s h t o sw i s h o n s a u c e s ; ( 3 ) a fo rk t o h e l p k e e p a g r i p o n the food ; a n d ( 4 ) a m u l t i ­ p u rpose tu rner. ( A l l w it h l o n g h a n d l e s t o keep you a s afe d i stance from the c oa l s . )

Other g o o d i n vestme nts for outdoor c h efs i n ­ c l u d e ( 5 ) a w i re g r i l l b a s ket t h at a d j u sts t o the th i c kness of t h e foo d ; ( 6 ) s p it b a s ket t h at atta c h es to a s p it rod ; ( 7 ) r i b ra c k ; ( 8 ) poth o l d e rs a n d a s bestos m i tts ; a n d (9) a m e a t t h e rm o m ete r to h e l p e n s u re t h at t h e i n te r n a l te m pe ratu re or meat a n d p o u l try i s done to y o u r I i k i n g . (A t h e rm o m ete r i s e s p ec i a l l y u sefu l i n outdoor coo k i n g w h e re meat m ay l oo k d o n e on t h e outs i d e a n d be u n d e rcooked o n t h e i n s i d e . ) A l so , keep ( 1 0 ) a p l a nt s p r i n k l e r o r a p u m p­ s p ray bott l e f i l l ed w it h wate r to p u t out f l a re-u p s , a n d d o n 't fo rget to h a v e ( 1 1 ) a s u p p l y of extra c oa l s rea d y to u s e .

88

Barbecue Grills It's u n b e l ieva b l e t h e a m o u n t o f outdoor coo k i n g eq u i p m e nt that's ava i l a b l e for today's b a r b e c u e e n t h u s iast. G ri l l s c o m e i n m a n y s i z e s , sty l e s , a n d p r i ces w i t h featu res to s u it t h e needs of experi e n c ed b a c kyard c h efs a n d n ov i c e s a l i ke . T h e more expe n s ive m o d e l s offe r t h e a d d e d c o n ve n i e n ces of m oto r-d r i v e n rot i s s e r i e s and s kewers , stora g e d rawers , u te n s i l rac k s , a n d c u tt i n g board s . T h e fo l l ow i n g p o i n te rs w i l l h e l p you d e c i d e w h i c h type a n d mode l of g r i l l a re r i g h t for you. Best buys for the beg i nner

Start y o u r b a r b e c u i n g c a reer w i t h a s m a l l b raz i e r or a l i g h twe i g h t fo l d i n g u n i t . E i t h e r sty l e i s easy to u s e , c o n ve­ n i e n t to store, and i n ex p e n s ive. E x pe r i m e n t w i t h u s i n g fo i l d r i p p a n s , p l ac e m e n t of c oa l s , a n d d iffe re nt types of foo d coo ked over a variety of c o a l te m pe ratures. Afte r a season or two of barbe c u i n g , y o u ' l l k n ow whether you a re a n a v i d b a r b e c u e f a n or o n l y a n " o c c as i o n a l bac kyard c h ef. " Sel ecting the right g r i l l

Afte r you l earn t h e bas i c tec h n i q ues o f b a r b e c u i n g o n a sm a l l b raz i e r g r i l l , y o u m a y want to c o n s i d e r b u y i n g a m o re e l a borate mod e l . Wh i c h type of g r i l l you p u rc h ase d e p e n d s o n t h e a m o u n t of m o n ey y o u want ot i n vest a n d how m u c h barbe c u i n g y o u w a n t t o d o . I f you b a r b e c u e i n freq u e n t l y o r o n l y w i t h s m a l l g ro u p s , t h e re ' s n o need t o i n vest i n a n expe n s i ve mod e l . Y o u m a y d e c i d e t h e g ri l l y o u sta rted w i t h d o e s everyt h i n g d e s i red . B u t even i f you n eed a m o re e l a borate u n it, d o n 't cast a s i d e t h e o l d o n e . T h e f i rst g ri l l m a kes a h a n d y u n i t for g r i l l i n g appetizers , b read s , o r hot desserts . Even u s e the u n i t to store hot c oa l s fo r s u p p le­ m e n t i n g long coo k i n g o n t h e main g ri l l . Types of barbecue g r i l l s

Pedestal mount gas gr i l l

Brazier grills- L i g htwe i g h t , i n expe n s ive, a n d e a s y to u s e , t h e b raz i e r i s t h e m ost p o p u l a r g r i l l o n t h e m a rket. O p t i o n s ava i l a b l e i n c l u d e m o d e l s ra n g i n g from s i m p l e fol d -u p u n its to e l a b o rate th ree- l e g g e d o n e s o n wheels w i t h half h o o d s , rot i sseries, a n d a i r d a m pers. L a r g e b raz i e rs have a l e v e r o r c ra n k t h at reg u l ates t h e d i sta n c e betwe e n t h e g rate a n d coa l s . T h i s a i d s i n c o n t ro l l i n g t h e h eat. Hibachis-A part m e n t d we l l e rs o r a n y o n e c ra m ped for space who need a s m a l l outdoor g r i l l w i l l f i n d the stu rd y h i b a c h i s j u s t t h e th i n g . T h e s e s m a l l , eff i c i e n t g r i l l s c o m e c o m p l ete w it h a d j u s ta b l e g rate s , a i r d a m pers, a n d c o a l rac k s t o l et a s h e s s i ft to t h e bottom . Eve n b a c kyard c h efs w i t h e l a borate e q u i p m e n t f i n d th i s we l l -des i g n e d g ri l l g reat for the a p pet i z e r ta b l e o r a n i n t i m ate d i n n e r for two . Kettle and wagon grills-A l t h o u g h re l at i ve l y e x p e n s ive c o m pared to t h e l i g hter-we i g h t b ra z i e rs , t h e kett l e a n d wag on g r i l l s are f a r m o re versat i l e a n d u s u a l l y c o n stru cted with h e a v i e r m ate r i a l s . The kett l e , se m i s p h e r i c a l in s h ape, feat u res a c o a l rac k n e a r the b ottom a n d g rate in t h e m i d d l e . T h e l i d t h e n i s t h e top h a l f o f the s p h e re . Wag o n s ,

89

o n t h e oth e r h a n d , a re recta n g u l ar i n s h a p e , w i t h o p t i o n s s u c h as fu l l hood s , s m o ke c h a m b e rs , warm i n g o ve n s o r rac k s , c u tt i n g board s , a n d b u i l t- i n f i re starte rs. The s h a pe of kett l es and w a g o n s d iffe rs from brand to b ra n d , but they a l l featu re i m p o rtant a i r d a m p e rs both in the b ottom a n d in t h e l i d to c o n t ro l v e nt i l at i o n . Open these d a m pers when you need a hot f i re o r c l ose them p a rtway to c o o l down the coa l s . S i m i l a r coo k i n g tec h n i q u es a re a va i l a b l e i n kett l e a n d wag o n g r i l l s . L i d u p , t h e kett l e s a n d wag o n s become b raz i e r s , even offe r i n g m oto r-d riven rot i sseries a n d s kew­ ers. L i d down , t h ese g r i l l s a re effe c t i v e ove n s , w i t h h eat c o n t ro l l ed by a i r d a m pers. If you d e s i re a s m o ky taste , set the g r i l l up as for a n o v e n a n d a d d d a m pened h i c ko ry c h i p s to t h e h ot c o a l s .

Tabletop propane gas grill

Smokers-As t h e i r n a m e i m p l i e s , s m o ke rs g i ve food s a n a p p et i z i n g s m o ky fl avor afte r m a n y h o u rs of c oo k i n g . L i ke a l l b a r b e c u e eq u i p m e nt, t h e vari o u s s m o ke rs ra n g e fro m t h e re l at i ve l y s i m p l e to e l a b o rate u n i t s . A po p u l ar sty l e i s t h e s m a l l p o rta b l e d o m e d s m o ke o ve n . The m e a t c o o ks d i rect l y over a bed of s m o l d e r i n g c o a l s , s i m i l a r to s m o k i n g i n covered kett l e o r w a g o n g r i l l s . A n o t h e r p o rta b l e m o d e l i s c o m p l ete l y o p e n at t h e b otto m , p rov i d i n g g ood a i r c i rc u l at i o n . A tray of c oa l s s u p p o rted b y p e g s h eats t h e meat a n d d a m p e n e d h i c ko ry c h i p s p l u s a s m a l l p a n of wate r betwe e n it a n d t h e g rate. T h e heated water adds m o i s t u re to the s m o ke a n d kee ps the m e at m o ist d u r i n g t h e long h o u rs of coo k i n g . There's another, m o re e l a b o rate u n i t , t h e C h i nese s m o ker. Whether t h e u n i t i s a p e rm a n e n t b r i c k stru ctu re o r a m ov­ a b l e m eta l o n e , the s m o ke r is L-s h a ped w i t h an u p r i g h t c h i m n ey. T h e meat h a n g s o n racks o r h o o ks i n t h e c h i m ney away from t h e bed of c oa l s and the food cooks s l ow l y in t h e h o t s m o ke . R e m e m ber, s m o ke rs o n l y c o o k t h e food-t h e y a re not food c u r i n g and p re s e rv i n g e q u i p m e n t . Refr i g e rate a n y food l eftover from s m o ke r c oo k i n g . Gas and electric grills-T h e newest i n b a r b e c u e g r i l l s feat u re g a s o r e l e c t r i c ity as t h e h e at s o u rc e i n stead of c h a rcoa l . Gas a n d m ost e l e c t r i c m od e l s work on t h e p r i n c i ­ p l e o f rad i a n t h eat. Vo l c a n i c p u m i c e o r c e ra m i c b r i q u ets, p l aced o n rac ks between t h e h e at s o u rc e a n d g rate, h eat to a d es i re d te m p e rature. I t ' s t h e h e at rad iati n g from t h e m t h at act u a l l y cooks t h e food p rod u c i n g a n a p pet i z i n g flavor a n d a p p e a ra n c e . G a s a n d e l e ctric m o d e l s a re c o n ve n i e n t vers i o n s of t h e kett l e a n d wag o n g r i l l s . Q u i c k a n d e a s y to start p l u s better h eat c o ntrol a re factors c o n t r i b u t i n g g reat l y to t h e i r i n c reas­ i n g po p u l a r i ty . Perm a n e n t l y i n sta l l e d g as g r i l l s u s e natural o r LP g a s . Porta b l e g a s g r i l l s u s e o n l y L P g a s , w h i c h c o m e s i n ta n ks of v a r i o u s s i z e s . G a s a n d e l e c t r i c g r i l l s d iffe r g re at l y f r o m b ra n d to b ra n d , i t ' s i m p o rta n t t o u n d e rsta n d h o w y o u r part i c u l ar m o d e l w o r k s . R e a d a l l t h e m a n ufact u rer's i n stru c t i o n s .

Charcoal Cooking Know - How You u n d o u bted l y k n ow an o utdoor c h ef who b a rb e c u e s d e l i g htfu l m e a l s a t o p t h e g r i l l . T h e food s m e l l s tanta l i z i n g a n d tastes even b ette r. A n d everyt h i n g a l ways rem a i n s u n d e r contro l-never a fl a re-u p , n e v e r a b u rnt pork c h o p . T h i s expert i s e does n 't h a p p e n b y a c c i d e nt. C h a n ces a re , t h e bac kyard b a r b e c u e expert you know h a s t a k e n t h e t i m e t o m aste r t h e tec h n i q u e s i n v o l ve d i n b a r b ec u i n g . Fo l l ow i n g a re s o m e p o i nters t h at w i l l h e l p you g et t h e most out of yo u r e q u i p m e nt a n d t h e food you b a r b e c u e . Prepari ng the firebox

A To start briquets, mound the coals in a foil-lined firebox

Befo re you go o u t a n d f i re up t h e g r i l l , no m atte r what ty p e of eq u i p m e n t it i s , a l ways read t h e m a n ufactu rer's i n st r u c ­ t i o n s . T h e f i re b o x m a y need a fo u n d a t i o n f o r the c h a rc o a l f i re . (A) P rotect t h e b raz i e r g r i l l 's f i re box w i t h a l i n i n g of h eavy-d u ty fo i l , t h e n top w i t h 1 i n c h of pea g rave l , c o a rse g r it, or e x p a n d e d m i c a i n s u l at i o n p e l l ets. T h i s bed d i n g fo u n d ation a l l ows s o m e a i r i n u n d e r t h e b r i q u ets s o t h e coa l s w i l l b u rn b ette r. It a l so protects t h e f i re bo x fro m the i n tense h eat of t h e coa l s , d i s t r i b utes t h e h eat m o re eve n l y , a n d red u c e s f l a re-u p s b y a b sorb i n g d r i p p i n g fats a n d the m e at j u i c e s . Afte r y o u ' v e u sed t h e g r i l l a dozen t i m es , t h e l i n e r w i l l b e fu l l o f g reasy d r i p p i n g s . G rave l o r g r it b ed d i n g c a n b e was hed , d r i e d t h o ro u g h l y , a n d used a g a i n . If you h ave u sed i n s u l at i o n pe l l ets , d i s c a rd and re p l ac e with new. Keep the briquets t o a mini mum

B For spit-roasting, spread the hot coals in a circle

Beg i n n i n g c h efs ofte n overdo it and b u i l d too b i g a bed of coa l s . E st i m ate h ow m a n y b r i q uets yo u ' l l need fo r the s i ze of the g r i l l and t h e type and a m o u nt of food to be g r i l l e d . It's u n n ecessary to cover t h e e n t i re g r i l l a rea for a few fra n kf u rt­ ers. Larg e th i c k c u ts of m e at req u i re m o re c h a rcoa l t h a n d o th i n ste a ks a n d b u rg e rs . If y o u p l a n t o b a r b e c u e f o r m o re t h a n o n e h o u r , extra b r i q uets need to be a d d e d to the bed of coa l s to m a i nta i n its p roper c oo k i n g tem p e rature. Place a dozen c o l d b r i q uets a ro u n d the outer edge of t h e hot b e d of c o a l s . Th e n , a s needed , r a k e t h e m i n to t h e oth e r coa l s . O r, h ave a m etal b u c ket o r s m a l l porta b l e b raz i e r of g l ow i n g coals rea d y at the side of your b a r b e c u e u n it. Getti ng the charcoal started

P i l e t h e n u m be r of b r i q u ets needed i n to a pyra m i d o r m o u n d i n t h e c e nter o f t h e f i rebox. D r i z z l e l i q u i d l i g hter o r j e l l y f i re sta rter over t h e w h o l e s u rfac e o f t h e c h a rc o a l . W a i t 1 m i n u te, t h e n i g n ite w i th a matc h . ( N ever u s e g a so l i n e o r kerose ne t o start c h a rcoa l . G aso l i n e i s m u c h too d a n ­ g e ro u s , a n d kerose ne a d d s an u n p l easant taste t o yo u r food . ) For faste r sta rt i n g , u s e a n e l ectri c a l f i re starter (see p h oto, p a g e 91 ) . P l a c e t h e b r i q uets over t h e co i l , p l u g in the starter, a n d i n 5 to 1 5 m i n u tes the coa l s w i l l b e rea d y . Remove t h e co i l to a heatproof l o c at i o n , a n d d i str i b ute coals a ro u n d t h e f i re bo x to s u i t t h e k i n d of food you ' l l be cooki n g .

91

E lectr ical fire starters prov ide glow ing coals qu ickly, o n l y 5 to 1 5 minutes , and they are odor less. Equipped with one of these, you can e l imi nate fuss ing w i th l i quid fue l .

D o n 't start barbec u i n g too soo n ; t h e coa l s need to b u rn a bo u t 20 to 30 m i n u tes . T h e c h a rc o a l i s ready for g r i l l i n g w h e n i t d i es down t o a g l ow a n d n o a reas o f b l ac k s h ow . L i ve coa l s l o o k a s h - g ray b y d a y a n d g l ow r e d afte r d a rk. A th i n l ayer of g ray a s h s m ot h e rs t h e coa l s . You ' l l need to tap t h e coa l s freq u e n t l y to l oo s e n ashes so t h e coa l s can b reathe a n d b u rn p ro p e r l y . Arrang i ng the hot coa l s

C For covered gr i l l ing, p i le the charcoal on both s ides of dr ip pan

W h e n t h e coa l s a re rea d y , u s e a f i re r a k e o r l o n g - h a n d l e d to n g s to s p read t h e c oa l s i n a s i n g l e l ayer. T h e arra n g e m e n t of t h e hot coa l s d e p e n d s o n t h e k i n d of g r i l l used a n d t h e type of f o o d b e i n g b a r b e c u e d . ( B ) F o r sp it-roast i n g s p a re r i b s , roasts , l e g o f l a m b , o r p o u l try, u s e a r i n g o f c o a l s t o g r i l l . Pos i t i o n t h e fo i l d r i p p a n d i re ct l y u n d e r t h e m eat, a n d t h e n s p read t h e c oa l s i n a c i rc l e a l l a ro u n d t h e f i re bo x . C o n t i n ued

92 Charcoal Cooking Know-How c o n t i n ued

D For gril l ing steaks, burgers, and chops, rake coals over firebox

( C ) I n a covere d g r i l l for b a r b ec u i n g l a rge p i eces of m eat, m a ke a fo i l d r i p pan a I i tt l e l a r g e r than t h e meat. P l ac e d r i p p a n i n c e nter o f f i re b o x a n d p i l e c o a l s o n b oth s i d e s o f p a n . Rep l ace t h e g rate a n d s e t m eat d i rect l y o v e r t h e d r i p p a n . Lower t h e hood . ( D ) B a r b e c u e ste a k s , c h o p s , a n d o t h e r foods that a re g r i l l e d flat by ra k i n g c oa l s over t h e e n t i re f i re b o x . P l a c e the c oa l s a b o ut 1 12 i n c h a p a rt for even h eat. G r i l l ka b o b s b y l i n i n g up hot coa l s in p a ra l l e l rows in t h e f i re b ox p l u s c oa l s a ro u n d e d g e o f g r i l l . Sta g g e r s kewers o n t h e g rate d i re ct l y a bove spaces between b r i q uet rows s o m eat fats w i l l n o t d r i p o n c oa l s . Determ i ne cooking temperature o f the coal s

( E ) H o l d yo u r h a n d p a l m - s i d e down j u st a bove hot coa l s at the h e i g h t the food w i l l b e coo k i n g . B eg i n c o u n t i n g " o n e t h o u s a n d o n e , o n e t h o u s a n d two ; " i f you need t o w i t h d raw y o u r h a n d after two seco n d s the c oa l s a re hot, t h ree seco n d s for m ed i u m -h ot coa l s , fo u r seco n d s for med i u m coa l s , a n d five o r s i x s e c o n d s for s l ow coa l s . Adjusting the heat for the right temperature

E To test the coa l s , hold your hand pal m -side down

W h e n t h e coa l s a re too hot, e i t h e r ra ise t h e g ri l l 's g rate , l ower t h e f i re b o x , c l ose t h e a i r vents, or s i m p l y remove some of t h e hot b r i q uets . I n c rease t h e te m peratu re of the coa l s in t h e g r i l l 's f i re b ox b y tap p i n g t h e ashes off t h e b u r n i n g coa l s w i t h to n g s , m ov i n g t h e coa l s c l oser to g e t h e r, l owe r i n g t h e g rate , ra i s i n g t h e f i re box, or o p e n i n g t h e vents to a l l ow m o re air to c i rc u l ate t h ro u g h t h e g r i l l . Control l ing the flare-ups

Red uce f l a re-u p s w h e n m eat fat d r i p s o n the c oa l s b y spac i n g fart h e r a p a rt o r re m ov i n g a f e w to c u t down o n t h e h e a t . Keep a pu m p - s p ray bott l e fi l l e d w i t h wate r h a n d y . S p r i n k l e a l i tt l e wate r o n t h e f l a re-u ps-d o n 't s o a k t h e c oa l s . Save and reuse the charcoal

After barbec u i n g d o n 't l et b r i q uets j u st b u rn away . If u s i n g a covered g r i l l , l ower h ood a n d c l ose a i r vents. O r , i f you own an ope n-type u n i t, u se tongs to tra n s fe r hot coals to a metal p a i l h a l f f u l l of wate r. D ra i n a n d s p read t h e c h a rc o a l o n t o a sta c k of p a p e rs to d ry . The c h arcoal m u st b e a b s o l ute l y d ry o r i t w i l l not re l i g h t . Cleani ng up the barbecue g r i l l I t ' s eas i e s t t o c l ea n t h e g r ate s r i g h t after barbecu i n g . Read a l l t h e c l e a n i n g , c a re , and stora g e d i rect i o n s s u p p l i e d w i t h yo u r eq u i p m e n t before u s i n g a n y c l e a n i n g p rod u c t s o r a b ra s i v e s . F i l l s i n k w i t h h ot, s u d sy wate r a n d p u t t h e g r i l l 's g rate i n to soak. Later, a few s w i pes w i t h a wet c l ot h w i l l c l ea n t h e g rate. I f the g rate i s too l a rge to f i t in a s i n k, cover with wet p a p er towe l s or wet newspapers w h i l e you eat. P l ac e t h e hot g rate o n one sta c k of we l l -soa ked p a p e rs , t h e n cover w i t h s e c o n d . B u rned-on food u s u a l l y washes r i g h t off w i t h a wet c l ot h . U s e s c o u r i n g o r a b ra s i ve-ty p e pads a n d/or a stiff g r i l l b r u s h for t h e stu b bo r n spots.

93

I ndex

Appeti zers B arbecue-Sty l e Rac l ette, Crab-Bacon B i tes,

82

82

Dev i l ed Ch i c ke n L i ver Kabobs,

82

G r i l led Stuffed M u shrooms, M ar i n ated Shr i m p Appeti zers,

84

84

G r i l l bu rgers,

32

34

Meatba l l s,

85 G l azed R ibs, 36 Lamb Kabobs, 59

and,

23

Bacon

82 -

Stea k a n d Bacon Tourned os, Barbec ued Bread Ita l i a no , B arbe c u ed F i sh,

52

18

26 81

11

17

Bea n s

Smoker Coo k i n g ,

82 79 S prea d , 66

Caraway-Cheese

14

Cheese-S a u ced Peas a n d M u shrooms,

74

Cheese-Stuffed Patt ies,

Beef (stea k s ) Lemon Pep per F l a n k

11

On i o n -Stuffed Steak,

79

G r i l l e d Cheese Rol l s . Rol l s,

12

Pep p y Chu c k Steak G r i l l ,

31

Smoked Beef a n d Cheese

20

Q u i c k G ar l i c Cubed Stea k s , 2 0 R i ce-Stuffed F l a n k Steak,

Herbed Green Bea n s ,

S moked Fre n c h Pep per Stea k,

Chees y Eggp l a n t S l i ces,

Stea k a n d B a c o n Tournedos ,

Chees y Potato-Carrot Fo i l

Tomatoes,

77

S a u c e,

D i n n er,

78

Beer, Bratwursts i n ,

Beef and Bea n R agout, 20 Beef a n d M u shroom Kabobs,

22

Ch i c ke n and Beef Kabobs,

21

49

31

Beets , Honey- M u stard,

57

31

Bratwursts in B eer,

Hawa i i a n Kabobs,

Bratwurst, S kewered,

23

S kewered Beef B u n d les,

23

Smoked Beef a n d Cheese Sou p, 20 Smoked Short R ibs,

18

W i ne-Basted Short R ib s ,

71

Cherry- Pear S k i l l et Cobb l er,

85

Ch i c ke n

65

49

Ch i c ke n a n d Vegetab l e B u n d l es,

48

Ch i c ke n Ter i y a k i ,

46

Corn-Stuffed Ch i c ke n Breasts ,

58

Braz i l i a n B arbec ued Beef,

17

Brea d s B arbecued Bread I ta l i a no,

18

81 76

Ch i c ke n a n d Beef Kabob s ,

78

B i g-Batch B arbec u e S a u c e,

Corned Beef-Turkey Heroes, 30

Beef (grou n d )

29

B o l og n a Kabobs, M u stardBru shed,

12 11

Soup,

Cheesy Bread Kabobs,

B a ke,

21

Stuffed Steak S a n d w i c hes,

Beef

Beef-Yam Kabobs ,

14

Stea k a n d Shr i m p Kabob

Wax B ea n s w i th M u stard

74

G r i l l ed Crab a n d Cheese

14

Beef a n d Bea n R agout, 20

Hot-Sty l e Bea n s a n d

27

Cheese-Top ped Tomatoes,

Fra n k a n d B e a n S k i l l et,

58 78

14

Caraway-Cheese Rol l s ,

17

P i n whee l s,

6

B arbe c u e-Sty l e R a c l ette,

15

W i n e d -a n d - D i ned Beef Roast,

8

54

Chatea u br i a n d , S p i t- R oasted,

M ar i n ated H i c kory-Smo ked

Chatea ubr i a n d ,

8

R ot i sser i e Spec i a l t i es ,

Cheese

S p it - Roasted

56 B arbe c u ed Lemon Turkey, 42 B arbecued Pumpern i c kel, 79 B arbec ued Shr i m p Kabobs, 54 B arbec ue-Sty l e Rac l ette, 82 B arbec ue-Sty l e S p a n i s h R i ce, 76 B a s i c Gr i l led B urgers, 26 Barbecued Kin g Crab Legs,

G r i l l i n g Over the Coa l s ,

12

Chu c k Roast,

54

Charts

Lemo n - M ar i n ated Chu c k Roast,

71

Charcoa l - G r i l led Shr i m p ,

15

Hot-Sty l e Eye of Rou n d ,

_

B arbec ued Beef B u rgers,

Potato-,

Charcoa l e d Ha l ib u t Stea ks,

Horserad i sh-Stuffed R u m p Roast,

79 66 a nd , 24

Carrot Fo i l B a ke, Cheesy

11

Braz i l i a n B arbec ued Beef,

26

Bacon B u rger S q u ares, Crab- Bacon B i tes,

27

Carrot B urgers, Beef

B eef (roasts)

61

76

Caraway-Cheese S prea d ,

Vegetab l e B u rgers,

68

58

Caraway-Cheese Rol l s ,

Apri cot

Arme n i a n Herb M ar i n a d e,

74

Cabbage S k i l l et, J i ffy Fra n k Ca l i c o R i c e B a ke,

Vegetable- Beef Rol l s ,

Armen i a n - I ta l i a n Lamb Chops,

81

79

c

29

A p p l es, R a i s i n -Stuffed, Apri cot

Brea d .

Broc c o l i i n Foi l ,

S kewered Cherry Tomato

A p p l e- Pea n u t B uttered Pork

79

Pars l eyed Fre n c h S l i ces , S w i s s - B u ttered Rye

28

Loaves,

( continued)

G r i l l ed Cheese Rol l s ,

M i n i P i neap p l e Meat

A p p l e-Ora n ge Stuffed Pork

Stea ks,

83

G i a n t Stuffed

Ter i y a k i Appeti zer R i b s , Cho ps,

Brea d s

Barbec ued Beef B urgers,

75

An i se Cor n .

26 26 Bas i c G r i l l ed B u rgers, 26 Beef a n d Carrot B u rgers, 24 B u rgers Extravaga n z a, 24 B u rgers O ' B r i e n , 24 B u rr i to B u rgers, 27 Cheese-Stuffed Patt ies, 2 7 Ch i l i B u rger Patt ies, 26 Ch i l i M e a t Loaf, 29 Bacon B u rger S q u ares ,

A-8

B arbec ued Pumpern i c ke l . Caraway-Cheese Rol l s . Cheesy Bread Kabobs,

79 81

81 79

46

Curry B arbec ued Ch i c ke n ,

48

Dev i l ed Ch i c ke n L i ver Kabobs,

83

55 46 Herb-G l azed Chi c ke n s , 47 J a p a nese-Sty l e Ch i c ke n , 49 Fo i l -Wra p ped Cl amba ke.

G r i l l ed I s l a n d Ch i c ken,

94

Ch i c ke n

( continued)

Lemonade Ch i c ke n ,

Fish

49

S au s a ge-Stuffed Ch i c ke n Rol l - U p s ,

C h a rcoa l ed Ha l i b u t Stea k s ,

46

26

Ch i l i B u rger Patt ies, Ch i l i M eat Loaf,

29

65

79

55

Cl amba ke, Foi l -Wra p ped , Coffee-Soy G l aze,

66

Coles l aw, S a n d w i c h , Corn An i se Cor n ,

75

46

32 Cob, 75

Roasted Corn on the

Corned Beef B a rbec ue D i n ner,

30 44

Corned Beef-Tu rkey Heroes, Corn i s h Hen s , Sweet-So u r , Corn i s h Hen s w i t h R i ce Stuff i ng,

44

B a rbec u ed K i ng Crab Legs ,

82

56

G r i l led Crab and Cheese

31

Cra n berry S a u c e , Ham S l i c e with,

39

52

C r i s py-G r i l led F i s h F i l l ets , Cu c u mber Rel i s h ,

67

48 77

Cu rry B u ttered Potatoes,

Herb M a r i n a de, Arme n i a n , Herb-Seasoned M a r i n ad e ,

52

57

77

Fru i t - G l azed H am,

G r i l l ed F res h Fru i t ,

85

G r i l led I s l a n d Ch i c ke n ,

G r i l l i n g Over the Coa l s ,

G r i l led Fres h Fru i t ,

G y p s y Pork Stea k s ,

85

R a i s i n -Stu ffed App les , S h erried Pea c h e s ,

84

83

Du c k l i n g, Kow l oon , D u r a n go S a u c e ,

63

Ha l ib u t Kabobs ,

46

Kabob s ,

77

J a p a nese-Sty l e Ch i c ke n ,

63

58

A p r i cot Lamb Kabob s ,

56

76

Eggp l a nt-Tomato Stac k - U p s ,

73

59

54 21

B a r becued S h r i m p Kabob s ,

Beef a n d M u s h room Kabobs , Beef-Yam Kabob s ,

22

Cheesy B read Kabo b s ,

81

Ch i c ke n a n d Beef Ka bobs ,

49

Dev i l ed Ch i c ke n L i ver Kabobs ,

83

53 Kabob s , 23

37

Hawa i i a n

Herbed Lamb-Vegetab l e

82

I ta l i a n -Seasoned Vegetable

6

Kabobs , Kabob s ,

61

77

J a p a nese-Sty l e Ch i c ke n ,

37

49

M a r i n ated Vegetable Kabo b s , M u stard - B r u s hed B o l og n a

54

39

57

S kewered B ratwu rst,

39

O r a n ge-G i nger Ham G r i l l , O ra n ge-S a u ced Ham,

Kabobs ,

Q u i c k F ra n k Kabo b s ,

57

S kewered Beef B u n d l e s ,

Ham S l i c e with Cra n berry S a u ce,

49

56

53

Fru it-G l azed Ham,

15

I ta l i a n - Seasoned Vegetab l e

Ha l ib u t Kabob s ,

Ha l i but Stea k s , Charcoa l e d , Ham

Eggp l a n t S l i ces, Chees y,

77

Hot-Sty l e E y e o f Rou n d ,

G l azed Pork Kabo b s ,

H-L

85

45

Easy Barbecue Sauce,

18

Kore a n K abob s ,

Dev i l ed Ch i c ken Li ver Kabo b s ,

34

42 78

Horsera d i s h-Stu ffed R u m p

S k i l l et ,

39

31

Honey- M u stard Beet s ,

K abobs

29 G i n ger H a m G r i l l , O ra n ge-, 39 G l a zed Pork Kabobs , 37 G r i d d l e Ca kes . M u f f i n M i x , 8 1 G r i l led Acorn S q u a s h , 7 1 G r i l led Cheese Rol l s , 79 Rol l s ,

50

J i ffy F ra n k a n d Cabbage

G r i l led Stu ffed M u s h rooms ,

Cherry-Pear S k i l l et

85

57

G i a n t Stu ffed G r i l l b u rger,

G r i l l ed S a l mo n Stea ks ,

Desserts Cobb l er,

30

P i z z a - F ra n k S a n d w i c h e s ,

79

T rout ,

H i c kory-Smoked Tu rkey,

Tomatoes ,

58

Q u i c k F ra n k Kabobs,

H i c kory-Smoked Stu ffed

Hot-Sty l e Bea n s a n d

J i ffy Fra n k a n d Cabbage S k i l l et ,

H i c kory-Smoked Roy a l

Roast,

58

G r i l led Roc k Lobster Ta i l s ,

D-G

68 68 R i b s , 35

50

G r i l led Crab a n d Cheese

Cu rry B a rbec u ed Ch i c ke n ,

73 47

Soy- M a r i n ated Per c h

S k i l l et-Fried F i s h ,

R a i s i n,

Crab

61

Herb- G l azed Ch i c ke n s ,

Fre n c h Toast, C i n n amo n -

36

Rol l s ,

50

Trout,

F re n c h F r i e s , S k i l l et ,

Crab- B a c o n B i tes,

Kabob s ,

Herbed O n i o n S l i ce s ,

T a n gy B a rbec ued Fra n k s ,

Cou n t ry-Sty l e B a r becued R ib s ,

53

Fra n k a n d Bean S k i l l et ,

16

78

Herbed G ree n B ea n s ,

Fra n kf u rters

Corn-Stu ffed Pork Chops ,

Hawa i i a n Kabob s ,

H e rbed Lamb-Vegetab l e

53 W i l d R i ce-Stu ffed S a l mo n , 53 W i ne-Sau ced Tro u t , 50 Fo i l - B a rbec ued S h r i m p , 55 Fo i l -Wra p ped Cl amba ke, 55

Cor n-Stu ffed Ch i c ken B reasts ,

55 56

Stu ffed Smoked S a l mo n ,

34

Com p a n y Pork Lo i n Roast,

30

G r i l led S a l mon Stea k s ,

F i l l ets ,

67

40 23

Fo i l -Wrap ped Cl amba ke, H a l i b u t Kabobs,

C i n n amo n - R a i s i n Fre n c h Toa s t ,

40

Kabobs ,

Sweet-Sou r Ham,

H i c kory-Smo ked Stu ffed

65

( continued)

S kewered Ham and Fru i t S p i ced Ham Patt i e s ,

52

F i s h i n a B a s ket,

C i d e r Bast i n g S a u c e , Ta rrago n - ,

52

F i l lets,

36

Ch i nese Smoked R i b s ,

54

C r i s py-G r i l l ed F i s h

48

S p i c y B a rbec ued Ch i c ke n , Ch i l i B a rbec u e S a u c e ,

Ham

52

B a rbec ued F i s h ,

40

58

S kewered Cherry Tomato

39

M eatba l l s ,

23

S kewered Ham a n d Fru i t Kabob s ,

40

23

75

95

Kabobs

( continued)

B e e f a n d M u s h room K a b o b s ,

21

Korean K a b o b s ,

37

Kow l o o n D u c k l i n g ,

M u s h room s ,

41

V e g e ta b l e-Meat K a b o b s ,

71

V e geta b l e s o n a St i c k ,

59

M a r i n ated Leg o f Lam b ,

61

Saucy Lamb R i b l et s , Lemon

B a r b e c u e d L e m o n Tu rkey,

42

11

66

65 31 O u t d o o r Veg eta b l e S k i l l et, ·78 O v e r-t h e -C oa l s P o p c o r n , 84 P i n ea p p l e- O ra n g e G l a z e ,

O r i e n t a l Pork Wra p - U p s ,

74 49

Pars l e yed Fre n c h S l i c e s ,

56

Lobster Ta i l s , G r i l l e d R o c k , L u a u S p a re r i b s ,

35

L u n c h e o n Meat

Peac hes, Sherried,

Vegeta b l e -Meat K a b o b s ,

41

Meat,

M a r i n ated H i c kory-Smoked M a r i n ated Leg of Lam b ,

59

M a r i n ated P o r k Lo i n Roast,

M a r i n ated S h r i m p A p p e t i z e r s ,

41

M i n i P i n e a p p l e Meat Loa v e s , M o l asses-O ra n g e Barb e c u e

45

Po l i s h S a u s a g e - K ra u ters , P opcorn, Over-t he-Co a l s , Pork (see a l s o

Ham )

30

Rice,

76

Cal ico Rice Bake,

58 84

74 R ot i s s e r i e - R oast T u rkey, 44 R ot i ss e r i e S p e c i a l t i e s , 8

28

14

Ye l l ow Le m o n R i c e ,

Rye B re a d , S w i s s - B u tte re d ,

Chops,

32

34

81

5 Salmon

36

C o m p a n y Pork L o i n Roast,

56 53 W i l d R i c e -S t u ffed S a l m o n , 53 S a n d w i c h C o l e s l aw , 67

C o r n - S t u ffed Pork C h o p s ,

Sandwiches

A p r i cot-G l a zed R i b s ,

84 75

76

R i c e - S t u ffed F l a n k Steak,

A p p l e - O ra n g e Stuffed Pork

Ste a k s ,

M a r i n ated Vegeta b l e K a b o b s , M e a t a n d Potato B a k e ,

65

B a r b e c u e -Sty l e S p a n i s h

A p p l e -Pea n u t B u tte red F l a n k

34

66

15

Rice

41

P l u m Sauce,

68 H e r b-Seasoned M a r i n a d e , 68 Savory W i n e M a r i n a d e , 68 T e r i ya k i M a r i n ad e , 68 15

28

P i z za - F ra n k S a n d w i c h e s ,

A rm e n i a n H e r b M a r i n a d e ,

C h u c k Roast,

R i b Roast B a r b e c u e ,

P i n e a p p l e - O ra n g e G l az e ,

Marinades

64

52

P i n e a p p l e-G l a z e d L u n c h e o n

M-0

Sauce,

12

Zesty S a u e rkraut R e l i s h ,

Loave s ,

41

67 67 R e d P e p p e r R e l i s h , 67 S a n d w i c h C o l e s l aw , 67

C u c u m be r Re l i s h ,

Ratato u i l l e R e l i s h ,

M i n i P i n e a p p l e Meat

S u per-S i m p l e S k i l l e t S u p per,

74

Pi neapple

41

Meat,

Red P e p p e r

P e rch F i l l et s , Soy-M a r i n ate d ,

P i n e a p p l e-G l azed L u n c h e o n

85

Rel i s hes

Peppy C h u c k Steak G r i l l ,

57

67 R e l i s h , 67

Ratato u i l l e R e l i s h ,

85

S a u c ed ,

M u stard - B r u s h ed B o l o g n a Kabobs,

84

79

R a i s i n - Stuffed A p p l e s ,

P e a s a n d M u s h ro o m s , C h eese-

41

Meat a n d Potato B a k e ,

77 41 W h o l e G r i l l e d Potato e s , 76 Pou l try ( s e e Chicken, Duckling, Cornish Hens, Turkey) P u m p e r n i c k e l , B a r b e c u e d , 79 Q u i c k F ra n k K a b o b s , 57 Q u i c k G a r l i c C u b e d Ste a k s , 20 R a c l ette, B a rb e c u e - S ty l e , 82 M e a t a n d Potato B a k e ,

C i n namon-,

79

Pear S k i l l e t C o b b l e r , C h e rry-,

71

C u rry B u ttered Potato e s ,

R a i s i n F re n c h Toast,

P- R

Y e l l ow L e m o n R i c e , L e m o n a d e C h i c ke n ,

40

O ra n g e- S a u c e d H a m ,

Soy- L e m o n B a st i n g Sauce,

39

O ra n g e- G i n g e r H a m G r i l l ,

Lemon Pepper F l a n k P i nwhee l s ,

Bake,

64

Sauce,

12

Roast,

C h e e s y Potato-Ca rrot Fo i l

32

M o l a s s e s - O ra n g e B a r b e c u e

L emo n - M a r i n ated C h u c k

84

Te r i y a k i A p p e t i z e r R i b s , Potato e s

Chops,

59

32 58

S kewered B ratw u rst,

B ratwu rsts i n B e e r ,

31

C h i n e s e S m o ke d R i b s ,

36

C o u n t ry-Sty l e B a r b e c u e d R i bs ,

36

G l azed Pork Kabobs,

37

G r i l l e d S a l m o n Steaks ,

S tuffed S m o ked S a l m o n ,

34 32

B a c o n B u rg e r S q u a re s ,

26 24

Beef a nd C a rrot B u rg e r s , B ratwu rsts in Beer,

31

35

34 30 58

M a r i n ated Pork L o i n Roast,

Roast P o r k C h o p s ,

73 14

A p p l e- O ra n g e Stuffed Pork

61

L u a u S p a re r i b s ,

37 35

P i z z a - F ra n k S a n d w i c h e s ,

O ra n g e s

61

34

H i c k o ry- S m o ked Roya l R i b s ,

Po l i s h S a u s a g e - K ra u t e r s ,

81

O n i o n - S t u ffed Ste a k ,

H e r b e d Lam b-Vegeta b l e Kabobs,

82

O n ion S l ices, Herbed,

Arme n i a n - I ta l i a n L a m b Chops,

57

Kabobs,

A p r i c ot L a m b K a b o b s ,

74

M u st ard - B r u s h e d B o l o g n a O l ive Topper,

( continued)

Gypsy P o r k Steaks, Korean K a b o b s ,

G r i l l e d St uffed M u s h room s ,

45

Lamb

21

C h e e s e -S a u c e d Peas a n d

Ste a k a n d S h r i m p K a b o b D i n ner,

P6rk

M u s h ro o m s

55

Bacon,

81

M uffi n M i x G r i d d l e Cakes,

Skewered Sca l l o ps a n d

96

( continued)

Sandwiches

B u rg e rs O ' B r i e n , B u r r i t o B u rg e r s ,

24 27

S m o ked

24

B u rg e rs Extrava g a n z a ,

26

C o r n e d Beef-Tu rkey H e ro e s ,

30

G r i l l e d C ra b a n d C h eese

31

3.0

P i zza-Fra n k S a n d w i c h e s ,

27

V e g e ta b l e B u r g e r s , Sauces

B i g-Batch Barbecue Sauce,

65

Ch i l i Barbecue Sauce,

66 63

65

Coffee-Soy G l az e , D u r a n g o Sauce,

63

Easy B a r b e c u e S a u c e ,

64

63 S a u c e , 66

Soy- L e m o n B a st i n g

Tarrag o n -C i d e r B a st i n g Sauce,

65

63 61

Western Hot S a u c e , S a u c y L a m b R i b l et s ,

S a u e rkraut Re l i s h , Zesty,

66

Ste a k a n d S h r i m p K a b o b

M a r i n ated V e g e ta b l e K a b o b s ,

Rol l -U p s ,

46

S h e rr i e d Pea c h e s ,

84

55

54 55

54

C h a rc oa l -G r i l l e d S h r i m p , Fo i l - B a r b e c u e d S h r i m p ,

S kewered Beef B u n d l e s ,

58

S kewered B ratwurst,

23

S k i l l et-Fried F i s h ,

50

S k i l l e t Fre n c h F r i e s , S m o ked

36

Tro u t ,

50

H i c ko ry-S m o ked T u r k e y , K ow l o o n D u c k l i n g ,

45

42

M a r i n ated H i c ko ry-S m o ke d C h u c k Roast,

15

S m oked Beef a n d C h eese So u p ,

20

77

Sweet H e r bed To m atoe s ,

71

V e g e ta b l e s o n a S t i c k ,

68

71

Sauce,

78

W h o l e G r i l l e d Potatoes ,

74

Z u c c h i n i F r i tt e rs ,

76

35

63

65

76

53 18

W i l d R i c e -Stuffed S a l m o n , W i n e - B asted S h o rt R i b s ,

W i n e d - a n d - D i n e d B e ef Roast ,

E g g p l a n t-Tomato Stac k - U p s , H ot-Sty l e B e a n s a n d

Z esty S a u e rkra ut R e l i s h ,

C h eese-To p p e d Tomato e s ,

74 73

77

74

66

Barbecue Tips

71

Avo i d F l a re - U p s w i th a

17

Drip Pan,

42 C o r n e d Beef-T u rkey H e ro e s , 30 H i c kory- S m o k e d Tu rkey, 42 Rot i s s e r i e-Roast Tu rkey, 44 S m o ked Tu rkey Roast, 42 V e g e ta b l e -B e e f R o l l s , 1 1 V e g e ta b l e B u rg e r s , 2 7 V e g e ta b l e-Meat K a b o b s , 4 1

B a l a n c i n g Meat o n a S p i t ,

V e g e ta b l e s

How to B a r b e c u e St r i p s of

75

B ro c c o l i i n F o i l ,

C h e e s e-To p p e d Tom atoes , C h eesy Potato-Ca rrot Fo i l Bake,

71

56

59

B e S u re w i t h a M e at T h e r m o m eter,

18

D o n ' t Do W i t h o u t a W i re G r i l l B a s ke t ,

27

Froze n V e g e ta b l es H o t Off the G r i l l ,

75

35

How to M o u n t B i rd s for

74

C h eesy E g g p l a nt S l i c e s ,

B a s i c C u ts of F i s h ,

R i bs ,

74

C h eese-S a u c e d P e a s a n d M u s h ro o m s ,

17

W i n e - S a u c e d T ro u t ,

Z u c c h i n i F r i tte rs,

23

76

75

Wax B e a n s w i t h M u sta rd

50 Y a m K a b o b s , B eef-, 22 Y e l l ow Lemon R i c e , 74

A n ise Corn,

H i c kory-S m o ked Stuffed

78 75

O u t d o o r V e g e ta b l e S k i l l et ,

B a r b e c u e d Lemon T u rkey,

H i c kory-S m o ked Roya l R i b s ,

77

W h o l e G r i l l e d Potato e s ,

57

Sweet H e r b ed Tom atoes ,

77

C h i n e s e S m o ke d R i b s ,

Kabobs,

Tu rkey

23

40

77

Weste rn H o t S a uce ,

Tarra g o n -C i d e r B a st i n g S a u c e ,

M e a t ba l l s ,

S kewered Ham and Fru i t Kabobs,

Tomatoes,

I t a l i a n -S e a s o n e d V e g et a b l e

Roasted C o r n o n t h e C o b ,

Ta n g y B a r b e c u e d Fra n ks ,

73

H ot-Sty l e B e a n s a nd

Skewered C h e rry Tomato

S kewered C h e rry Tom ato Meatba l l s ,

78

S k i l l e t F re n c h F r i e s ,

Tomatoes,

Steak and S h r i m p K a b o b

21

82

H e r b e d -S e a s o n e d V e g eta b l e s , H o ne y-M u s tard B e e t s ,

Stuffed S m o ke d S a l m o n ,

Te r i y a k i M a r i n ad e ,

Barbecued S h r i m p Kabobs,

D i n n e r,

Herbed O n i o n S l ices ,

Stuffed Steak S a n d w i c h e s ,

Tom atoes

Shrimp

78 73

H e r b e d G re e n B e a n s ,

73

Wax B e a n s w i t h M u s ta rd S a u c e ,

68

66

71

G r i l l e d S t u ffed M u s h ro o m s ,

T-Z

S c a l l o p s and B a c o n , S kewere d , S e a s o n e d B utter Lo g ,

E g g p l a n t-Tom ato Sta c k- U p s , G r i l led Acorn Squash,

21

S a u s a g e-Stuffed C h i c ke n S avory W i n e M a r i n a d e ,

73 77

C u rry B u ttered Potatoe s ,

53 29 S u p e r-S i m p l e S k i l l e t S u p p e r , 41 S weet H e r bed Tom atoe s , 7 1 Sweet-So u r C o r n i s h H e n s , 44 Sweet-So u r H a m , 40 Swee�Sou r Sa u c e , 3 1 Sw i s s - B u ttered Rye B re a d , 8 1

Snappy Barbecue Sauce,

( continued)

C o r n with C h i v e S a u c e ,

43 Stu ffed S m o ked S a l m o n , 53 W i l d R i c e -Stuffed S a l m o n , 53 Smoker Coo k i n g , 8 S n a p p y B a r b e c u e S a u c e , 63 Soy- L e m o n B a st i n g S a u c e , 66 Soy- M a r i n ated P e rch F i l l et s , 52 S p i c e d Ham Patt i e s ; 30 S p i c y B a r b e c u e d C h i c k e n , 48 S p i t-Roaste d C h ate a u b r i a n d , 1 4 S q u a s h , G ri l l ed Acorn, 7 1 Ste a k a n d B a c o n T o u r n e d o s , 1 1 D i n ner,

M o l asses-O ra n g e B a r b e c u e Sauce,

V e g eta b l e s

18

S m o ked Tu rkey Roast,

C h i l i B u rg e r Patt i e s ,

Rol ls,

( continued)

S m oked S h o rt R i b s ,

S p it-Roast i n g ,

74

47

How to S p it-Roast a P i g , How t o T u r n B a r b e c u e d Stea k s ,

37

21

M i c rowave H e l p s t o S h o rt e n G ri l l i n g Time,

49

78

I

f

Grilling ti es at a Rlance ....-----.._.....a - · ----.