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: Gera l d Knox Art Director: Ernest Shelton Assistant Art Director: Randal l Yontz Production and Copy Chief: Lawrence D. C l ayton Food Editor: Doris Eby Senior Associate Food Editor: Nan c y Morton Senior Food Editors: Shary l Heiken,

E l izabeth Strait Associate Food Editors: Sandra Granseth,

Diane Nel son , F lora Szatkows ki Graphic 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 endorsed by the Better Homes a n d G ardens Test Kitchen. Each recipe is carefu l l y tested for fami l y appea l , practica l ity, a n d de l icious ness.

Contents

Barbecuing for Everyone

Time and Temperature Charts

Grill 6 Rotisserie 8 Smoker 8

4

6

Main Dishes for Outdoor Barbecues 10 Beef 11 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

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

Barbecue Basics

Equipment for Cookouts 8 7 Small Equipment 87 Barbecue Grills 88 Charcoal Cooking Know-How 90

Index

70

86

93

Grilling Over the Coals Type Cut or portion (placed Weight or

of food 4 inches above coals) thickness

BEEF Burgers 112 inch

3/4 inch

Porterhouse, T-bone, or 1 inch sirloin steak

1112 inches

Chuck blade steak 1 inch

2112 inches

LAMB Rib chops 1 inch

1112 inches

Shoulder chops 1 inch

1112 inches

PORK Loin chops 1 inch

1112 inches

Blade steak 3/4 inch

Loin back ribs or spare ribs 5-6 pounds

HAM Fully cooked slice 112 inch

1 inch

Canned 5 pounds

CHICKEN Broiler-fryer halves 2112-3 pounds

Roasting chicken, unstuffed 3-4 pounds

TURKEY Unstuffed 6-8 pounds

12-16 pounds

FISH Salmon or halibut steaks 3/4 inch

1-1112 inches

Trout, snapper, or whitefish 6-8 ounces each fillets

SEAFOOD Shrimp (large) 2 pounds

*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 .

Temperature of coals*

Med1um-hot Medium

Medium-hot Medium

Medium-hot

Medium-hot Medium

Medium

Medium

Medium J Medium

Medium

Medium

Medium

Medium

Medium

Medium

Medium-hot

Medium

Medium

Medium-hot

Medium

Medium

Medium

Medium

Medium-hot

Medium-hot Medium

Hot

7

A handy guide for barbecuing your favorite foods

Approximate total cooking times Comments

Open grill Covered grill

Rare Medium Rare Medium

8-10 min. 10-12 min. 7-9 min. 8-10 min. Four burgers per pound 10-12 min. 12-15 min. 8-10 min. 10-12 min.

10-12 min. 12-15 min. 8-10 min. 10-12 min. Three burgers per pound 12-15 min. 14-18 min. 10-12 min. 12-15 min.

12-18 min. 15-20 min. 8-10 min. 10-15 min. Check doneness by cutting a slit in meat near bone

18-20 min. 20-25 min. 10-15 min. 15-18 min. 20-25 min. 25-30 min. 1 5- 1 8 min. 18-22 min.

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. Use foil tent on open grill

20-25 min. 20-25 min. Check doneness by cutting a slit in meat near bone

25-30 min. 28-32 min. 20-25 min. 23-28 min.

22-28 min. 18-22 min.

28-32 min. 30-35 min. 20-25 min. 25-30 min.

Well-done Well-done

22-25 min. 18-22 min. A wire grill basket aids in turning

30-35 min. 25-30 min.

15-20 min. 15-20 min.

11/ ... -1112 hrs.

10-15 min. 10-15 min. Slash fat edge of ham slice

25-35 min. 20-30 min.

1112-P/4 hrs. 11/4-13/4 hrs. Use foil tent on open grill

45-50 min. 40-45 min.

2-2112 hrs.

3-33/4 hrs. Meat thermometer inserted

31/:z-4112 hrs. in thigh should register 185°

17-22 min. 15-20 min. Use a wire grill basket

10-17 min. 10-15 min.

10-17 min. 10-15 min. Use a wire grill basket 17-20 min. 15-17 min.

15-18 min. 15-18 min.

Rotisserie Specialties Type Cut Weight Temperature

of food 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 9-10 pounds Medium

Canned 5 pounds Medium !

CHICKEN Whole 2112-3 pounds Medium-hot

Medium

CORNISH HENS 4 birds 1-1112 pounqs each Medium-hot

DUCKLING Whole domestic 4-6 pounds Medium-hot

TURKEY Unstuffed 6-8 pounds Medium

2 rolled turkey roasts 28 ounces each Medium-hot

Boneless turkey roast 5-6 pounds Medium-hot

Smoker Cooking Type Cut or portion Size

of food or weight

PORK Boneless loin roast 4-5 pounds

6-8 loin chops 1112 inches thick (1 pound each)

Loin back ribs or spareribs 4-5 pounds

TURKEY Ready-to-cook frozen bird, completely thawed 12-15 pounds

FISH Salmon (fillets or red snapper) 3-4 pounds

*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 .

9

Guidelines for cooking meats and poultry on a spit

Approximate roasting time Comments

Covered grill

Rare Medium Well-done

2-2112 hrs. 21/2-3 hrs.

40-45 min. 45-50 min.

11/4-1112 hrs. 1112-2 hrs.

11/4-P/. hrs. 1112-2 hours Have meat rolled and tied

1 hr. 1112-2 hrs. P/4-21/. hours 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 Done ness 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 185° (internal Check internal temperature at temperature) 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 wloon Duckling (see recipe, page 45) , L eg

of Lamb (see chart, page 8), and spicy Italian -Seasoned Vegetable Kabobs (see recipe, page 77) .

Beef

Steak and Bacon Tournedos

1 1- to 1Y2-pound beef f la nk steak

I n sta nt u n seasoned meat te nderizer

10 s l ices bacon 1 teaspoon garl i c salt

V2 teaspoon fresh ly g ro u n d pepper

2 ta blespoo ns sn ipped pars ley 1 P/4-ounce e nve lope ho l la nda ise

sauce m ix % teaspoon dried tarragon ,

crushed

Vegetable-Beef Rolls

1 beaten egg 1 V2 pou nds ground beef

Y2 cup shredded ca rrot % c u p f inely chopped o n i o n % cup f inely chopped green

pepper % cup f inely chopped celery 112 teaspoon salt

Dash pepper 12 s l ices bacon Y2 cup Ita l i an sa lad dress ing

1 1

Pound f l a nk steak eve n l y abou t 1h i n c h th i c k . A p p l y meat te nder i zer accord i n g to package d i rect i o n s . Meanwh i l e , cook bacon t i l l a l most done , b u t n ot c r i s p .

Sp r i n k l e f l a nk steak w i t h ga r l i c s a l t and pepper . Score steak d i agona l l y , m a k i n g d ia m o n d -shaped cu ts . P l ace bacon str i ps l eng t hw i se on f l a n k steak . S p r i n k l e with pars­l ey . Ro l l up as fo r j e l l y ro l l , sta rt i n g at na rrow e n d . Skewer with wooden p i c ks at 1 - i n c h i n te rva l s . Cut i n to e i g ht 1- i n c h s l i ces w i th se rrated kn i fe .

G r i l l over medium coa l s for 8 m i n u tes . Tu rn; g r i l l 7 m i n u tes more for rare . Meanw h i l e , i n saucepan p repare h o l l an d a i se sauce m i x accord i n g to package d i rect i o n s , add i n g tarragon t o d ry m ix . Rem ove p i cks from meat s l i ces . Serve h o l l a nda ise sauce w i t h m eat . M a kes 4 serv i n g s .

Com b i n e e g g and g ro u n d beef ; m i x we l l . D i v i d e meat m ix ture i n to s i x port i o n s . On waxed paper f l atte n each meat port i on i n to a 6x4- i n c h recta n g l e . Com b i n e ca rrot, o n i on . g reen pepper , ce l e ry , sa l t , and pepper . D i v i de vegeta b l e m ixtu re i n to s i x port i o n s . Pat one vegeta b l e port i on onto each m eat rectang l e . Ro l l up each recta n g l e as for j e l l y ro l l . Wrap two s l i ces of bacon a ro u n d each of the ro l l s and sec u re w ith wooden p i c k s .

P l ace ro l l s i n s ha l l ow bak i n g d i s h . Pour sa lad d ress i n g over; l e t stand a t room te m peratu re a bout 1 hou r , t u rn i n g occas i o na l l y t o m o i ste n a l l s i des . Rem ove meat ro l l s from d ress i n g , reserv i n g m a r i n ade . 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 rn i n g t o g r i l l a l l s i des a n d b rush i n g w i t h reserved d ress i n g occas iona l l y . Rem ove p i c ks before serv i n g . Makes 6 serv i n g s .

Lemon Pepper Flank Pinwheels

2 1-pound beef fla n k steaks V2 c u p Burgundy % c u p cook ing o i l % cup soy sa uce 1 ta blespoon lemon pepper 1 ta blespoo n Worceste rs h i re

sauce Few drops bott led hot pepper

sauce 8 cherry tomatoes or m u s h room

caps

Pou n d each f lank s teak to a 1 0 x 8- i n c h recta ng I e . Cu t each rectang l e i n to fo u r 1 0 x 2- i nch s tr i p s .

I n b o w l com b i ne B u rg u ndy , cook i n g o i l , s o y sauce , l emon pepper , Worcesters h i re , and pepper sauce . P lace meat str i ps i n p l as t ic bag , set in a deep bow l . Pour w i n e m i x ture ove r meat; c l ose bag . M ar i nate 4 t o 6 hou rs o r overn i g h t i n refr i ge rator , t u rn i n g tw i c e .

D ra i n meat; reserve m a r i n ade . Loose l y ro l l eac h str i p aro u n d a cherry tom ato or m u s h room cap , start i n g w i t h s hort s ide . Skewer sec u re l y w i t h wooden p i c k s .

G r i l l p i nwhee l s over medium coa l s f o r 1 5 m i n utes . Turn meat ; g r i l l about 1 0 m i n utes more for rare . Baste w i t h mar i nade ofte n . Rem ove p i c k s . M akes 8 serv i n g s .

1 2 beef

Smoked French Pepper Steak

Hickory ch ips 2 tablespoons cracked

pepper 1 2-pound beef s ir lo in steak ,

cut 1112 inches th ick % cup butter o r margar ine 2 ta b lespoons lemon j u ice 1 teaspoon Worceste rs h i re

sa uce 112 teaspoo n garl ic powder % teaspoon salt

Peppy Chuck Steak Grill

2- to 3-pound beef c h u c k steak , cut 1 inch th ick

112 c u p cooking o i l 112 c u p dry red wine 2 tablespoons catsup 2 tablespoons molasses 2 tablespoons f ine ly s n i p ped

· cand ied g inger 1 c love garl ic , m i nced 1 tea spoo n salt

% teaspoo n pepper

About an hou r before coo k i n g t i m e , soak h i c kory ch ips i n enough wate r t o cover . D ra i n .

Press c racked pepper i n to both s ides o f steak , u s i n g the hee l of your ha nd or the f l at s i de of a c l eaver .

In saucepan over coa l s m e l t bu tter; st i r i n l e mon j u i ce , Worcestersh i re , ga r I i c powd er , and sa l t . Remove from coa l s .

A d d damp h i c kory c h i ps t o medium-hot coa l s ; p l ace steak on g r i l l and l ower smoke hood. G r i l l steak for 17 to 20 m i n utes , b rush i ng occas iona l l y w i th l emon sauce . Turn meat ; g r i l l , covered , 1 5 to 1 7 m i n u tes more for rare to med i u m - rare . Heat rese rved l emon sauce . S l i ce stea k ; spoon sauce ove r s l i ces . M a kes 6 serv i n g s .

S l ash fat edges o f steak, b e i n g carefu l not t o cu t i n to meat . P l ace 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, ga r l i c , sa l t , and pep per . Pour over steak . Cover; l et stand 3 ho u rs a t room te m peratu re or 6 hou rs , i n refr i ge rator , tu rn i n g severa l t imes .

D ra i n steak , reserv i n g mar i nade . Pat excess m o i s tu re from steak w i th paper towe l i n g .

G r i l l steak over medium coa l s for about 2 0 m i n utes o n each s ide for ra re ; abou t 2 5 m i n u tes on each s i de for med i u m -rare . Brush occas iona l l y w i th reserved mar i nade .

Remove meat to serv i n g p l atter . Carve across g ra i n i n th i n s l i ces . Makes 4 to 6 serv i n g s .

Lemon-Marinated Chuck Roast

1 4-pound beef c h u c k pot roast, cut 1112 inches th ick

1 teaspoon grated lemon pee l

112 cup lemon ju ice YJ cup cook ing o i l 2 ta blespoons s l iced green

on ion wi th tops 4 teaspoons sugar

1112 teaspoo ns sa l t 1 teaspoon Worceste rsh i re

sauce teaspoon prepared m ustard

1fs teaspoon pepper

Score f.at edges of roast . P l ace meat i n sha l l ow ba k i n g d i sh. Com b i n e l emon pee l and j u i ce , coo k i n g o i l , g reen o n i o n , sug ar , s a l t , Worceste rsh i re , m u stard , a n d peppe r. P o u r over roast . Cover ; l et sta nd 3 hou rs at room tem peratu re or overn i ght i n the refr i ge rator , t u rn i n g roast severa l t i m e s .

Remove roast from m a r i n ade , reserv i n g m ar i n ade . Pat excess m o i s tu re from 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 utes . Tu rn; cook 17 to 20 m i n u tes more for ra re to med i u m -rare. Heat rese rved mar i nade on g r i l l .

Remove roast to serv i n g p l atte r . Carve across the g ra i n i n to th i n s l i ces . Spoon m a r i n ade over . Serves 6 t o 8 .

1 3

At your next backyard party, impress your guests by serving savory Lemon-Marina ted

Chuck Roast. The tangy lemon marinade tenderizes the beef roast and adds flav"or distinction.

1 4 beef

Onion-Stuffed Steak

2 1 %- to 1 %-pou n d porterhouse stea ks, cut 1 Y2 i nches th ick o r 1 2-pound s i r lo in steak , cut 1 112 i nches th ick

1!2 cup chopped o n i o n 1 la rge clove garl ic , m i nced 1 ta b lespoon butter

or margar ine Dash celery sa l t Dash pepper

% c u p dry red wi ne 2 tab lespoo ns soy sauce 1 cup sliced fresh m u s h rooms 2 tab lespoons butter

or margar ine

Rice-Stuffed Flank Steak

1 1 - to 1 % -pou n d beef fla n k steak

1f2 teaspoo n u nseasoned meat te nderizer

% c u p chopped o n i o n % c u p chopped celery 2 tablespoo ns butter or

m a rgar ine Y2 c u p water 1 tablespoon cu rry powder 1 teaspoo n i nsta nt beef

bou i l lon gra n u les % c u p qu ick-coo k ing r ice

Spit-Roasted Chateaubriand

2- to 2Y2-po u n d beef te nderlo in

1 cup crum bled b lue ch eese (4 ou nces)

1 ta blespoon bra ndy

S l as h fat edges of s teak at 1 - i n c h i n te rva l s , b e i n g carefu l not to cu t i n to m eat . S l i ce poc kets i n each s ide of m eat, c u tt i n g a l most to bone .

I n sk i l l et cook on ion and gar l i c i n the 1 tab l espoo n b u tter . Add ce le ry salt and pepper . Stuff poc kets with o n ion m ixtu re ; s kewer c l osed . M ix w i n e and soy sau c e ; b r ush o n steak . G r i l l over medium-hot coa l s for 1 5 m i n u tes ; b r ush ofte n w i th soy m ixtu re . T u rn ; g r i l l 1 0 to 1 5 m i n u tes more fo r rare . B rush ofte n w i th soy m ixtu re . I n sma l l s k i l l et cook m u s h rooms in the 2 ta blespoons bu tter t i l l te nder . S l i ce steak across g rain; pass the m u s h rooms and spoon a to p steak . Makes 4 serv i n g s .

Score meat d iagona l l y on both s i des; po u n d to a n 1 1 x 9-i n c h recta n g l e . Sp r i n k l e w i th te nd er izer , sa l t , a n d pepper .

I n saucepan cook o n i o n and ce le ry i n bu tter t i l l te n d er . Add wate r, c u rry, and bou i l l on ; st i r i n r ice . B r i n g to bo i l i n g ; cover . Remove from h eat ; l et stand 5 m i n utes .

Spread m i xtu re on meat ; ro l l up as for je l l y ro l l , start i n g at short s i de . Tie w i th st r i ng both l e n g thw ise and c rossw ise .

I n sert sp i t rod l eng thw ise t h ro u g h ce nter of stea k . Adj ust h o l d i n g forks ; test ba l ance . P lace medium coa ls on both s i des of dr ip pan . Attac h s p i t ; pos i t i on dr ip pan u n d e r meat . Turn on motor: l ower hood or cover with fo i l te n t . Roast over medium coa l s t i l l done , a bout 50 m i n utes . Rem ove str i n g s . Makes 4 serv i n g s .

T r i m fat from s u rface o f roast . Make a s l a n t i n g c u t , 2 i n ches deep , the fu l l l e n g t h of the roast w i th a sharp , n a rrow­b l aded k n i fe h e l d at a 45-deg ree a n g l e . Make another cu t , j us t as before , a l o n g oppos ite s ide .

B l e nd b l ue c h eese and brandy tog ether . S p read c h eese m ixtu re in the two s l ashed open i n g s . Sec u re l y t ie str i n g around t h e roast a t both ends and t h e m id d l e .

Insert spit rod lengthwise through center of roast. Adjust ho ld ing forks ; test ba l ance . Insert meat thermometer near center of roast , not tou c h i n g meta l rod . P lace hot coa l s on both s ides o f d r i p pan . Attach s p i t ; pos i t i on d r i p pan u n der meat . Turn on motor ; l owe r hood or cover w i th fo i l tent . G r i l l over hot coa l s t i l l t hermometer reg iste rs 1 30° fo r ra re (a bout 45 m i n utes) , 1 50° for med i u m-rare (a bout 50 m i n utes ) , and 1 60° for med i u m -med i u m we l l (55 to 60 minu tes ) . Rem ove str i n g . Makes 6 to 8 serv i n g s .

1 5

Marinated Hickory-Smoked Chuck Roast

1 2-pou n d beef c h u c k pot roast, cut 1 Y4 i nches th ick

5 c loves gar l ic , peeled Y4 cup cook ing o i l Y4 cup wine v inegar 1 ta blespoo n Worcesters h i re

sauce 112 teaspoon sa l t 112 teaspoo n dr ied bas i l , crushed Y4 teaspoon pepper

Severa l dashes bottled hot pepper sauce

H ickory ch ips

Rib Roast Barbecue

1 5- to 6-pou n d boned a n d ro l led beef r ib roast

112 cup B u rg u ndy 112 c u p v inegar Y4 c u p cook ing o i l Y4 c u p f ine ly chopped o n i o n 2 tablespoo ns sugar 1 ta b lespoo n Worcesters h i re

sauce 1 112 teaspoo ns sa l t

112 teaspoon dry m usta rd Y4 teaspoon pepper Y4 teaspoon c h i l i powder Y4 teaspoon d ried thyme, crushed 1 c love gar l ic , m in ced

Several drops bottled hot pepper sauce

Hot-Style Eye of Round

1 3-pou n d beef eye of rou n d roast

I n sta nt u n seasoned meat tenderizer

1 c u p hot-style cats u p 112 c u p water 2 ta blespoons Worcesters h i re

sauce 1 c love gar l ic , m i n ced

112 teaspoon c h i l i powder Y4 teaspoon sa l t

Stud roast w i t h g a r I i c by i n sertin g t ip of kn i fe i n m eat and p u s h i n g c l oves i n to m eat as you remove kn i fe . M a ke su re gar l i c c l oves are eve n l y spaced .

I n bowl m ix o i l , v i neg ar , Worcesters h i re , sa l t , bas i l , pepper , a n d hot pepper sauce . P lace meat i n p l as t ic bag ; set i n s h a l l ow bak i n g d i s h . Pou r mar i nade over meat ; c l ose bag . Ma r i nate 6 to 8 h o u rs or overn i g h t in refr i ge ratoP; t u rn i n g roast occas i o n a l l y .

Abou t an hou r before coo k i n g soak h i c kory c h i ps 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 meat, reserv i n g m a r i n ade . Pat excess mo istu re from m eat w i t h paper towe l ­i n g . A rrange medium-slow coa l s a ro u n d d r i p pan . Add h i c kory c h i ps to coa l s . P lace roast over dr ip pan o n g r i l l . Lowe r hood . G r i l l 2 5 m i n utes . B ru s h occas i o na l l y w i t h m a r i n ade and add a d d i t i o n a l h i c ko ry c h i ps . Tu rn roast ; g r i l l 20 m i n u tes more for m ed i u m , b rush i n g w i t h mar i ­nade . Season to taste ; re m ove gar l i c . Serves 6 .

P lace m eat i n p l as t i c bag ; se t i n deep bow l . Com b i n e rem a i n i n g i n g red ie nts . Po u r over m eat ; c l ose bag . Mar i n ate 6 to 8 h o u rs or overn i g h t in refr i ge rator ; t u rn severa l t imes .

D ra i n m eat ; reserve mar i nade . Pat excess mo istu re from meat w i t h paper towe l i n g . I n se rt s p i t rod t h ro u g h ce nter of roast Adj ust h o l d i n g forks ; test b a l a n c e . I n sert m eat ther­momete r near center of roast b u t not tou c h i n g m eta l rod . P lace medium coa l s a ro u n d d r i p p a n . Attach sp i t ; pos i t i on d r i p pan u nder meat Turn o n m oto r ; l ower hood o r cover w i th fo i l te nt Roast over medium coa l s t i l l meat thermome­ter reg i sters 1 40° for rare (2 to 2 1 12 h o u rs ) , 1 60° fo r m ed i u m , a n d 1 70° for we l l -done . B rush frequen t l y w i t h m a r i n ade d u r i n g t he l ast 30 m i n utes of roast i n g . Let sta nd 1 5 m i n u tes before s l i c i n g . If des i red , heat rem a i n i n g m a r i n ade and pass w i t h meat M a kes 1 5 to 20 serv i n g s .

Sp r i n k l e a l l s ides o f roast eve n l y w i t h te nder i zer , u s i n g 1 12 teaspoo n per pou n d of m eat To e n s u re penetrat i on , p ierce a l l s i des dee p l y at 1 12- i n c h i n te rva l s with l o n g -t i ned fork . I n saucepan com b i n e cats u p , wate r, Worcesters h i re , gar l i c , c h i l i powder , and s a l t . S i m m e r 5 m i n utes .

I n sert sp i t rod t h ro u g h ce nter of roast . Adj ust h o l d i n g forks ; test ba l ance . I n sert m eat t hermometer n e a r ce nter of roast , not tou c h i n g m etal rod . P lace medium-hot coa l s aro u n d d r i p pan . Atta c h s p i t ; pos i t i on d r i p p a n u n d e r m eat . Turn on motor ; l ower hood or cover with fo i l tent . Roast over medium-hot coa l s t i l l t he rmometer reg isters 1 40° for ra re , a bout 1 1 12 hou rs . B r ush w i t h sauce d u r i n g l ast 30 m i n utes . Heat sauce; pass w i t h m eat . Serves 8 .

16 beef

Prepare a wintertime cookout the easy way-on a covered grill. You'll find that Corned

Beef Barbecue Dinner needs little tending, and has a special taste that will satisfy appetites.

Corned Beef Barbecue Dinner

1 3-po und piece corned beef for oven roasti ng

6 medium bak ing potatoes 1 enve lope dry on ion soup m ix

Y2 c u p butter or m a rgar ine , softe ned

V2 cup sugar Y4 c u p v inegar 3 tablespoo ns prepared m u sta rd

Dash salt cup da iry sour cream

Y4 cup m i l k 2 ta blespoons prepa red m u sta rd

Unwrap and r i n se corned beef . Arra n g e medium coa l s a round edge of g r i l l . P l ace bee f on heavy-duty fo i l d r i p pan on g r i l l . C l ose hood ; g r i l l f o r 11h hou rs . Sc rub potatoes bu t do not pee l . Cu t each i n 3 or 4 l e n g thw ise s l i ces . Se t a s i d e 3 t ab l espoons soup m i x . B l end together re m a i n i n g soup m i x and butte r . Sp read m i xtu re over potato s l i ces . Reasse m b l e potatoes . Wrap each i n a squa re o f heavy-duty fo i l . P lace at edges of g r i l l . G r i l l , h ood dow n , a l ong w i th meat for 45 to 60 m i n utes more ; tu rn potatoes once .

Meanwh i l e , i n saucepan m ix sug ar , v i n eg a r, 3 ta b l e­spoons m ustard , 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 rush 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 ix sour c rea m , m i l k , reserved sou p m ix, and 2 ta b l espoons m u stard . Heat th ro ug h , st i rr i n g occas iona l l y . Do not boil.

Unwrap potatoes . A rra n g e meat and potatoes on serv i n g p l atte r . Serve w i t h sour c ream sauce . M a kes 6 se rv i n g s

Brazilian Barbecued Beef

4-pound beef c h u c k pot roast, cut 2 to 2112 i n c h es th ick

1 cup catsup V3 c u p v inegar % c u p cook ing o i l 2 tablespoons in sta nt coffee

crysta ls 1 teaspoon sal t 1 teaspoon ch i l i powder 1 teaspoon celery seed

Y2 teaspoon pepper Ys teaspoon garl ic powder 3 or 4 dashes bott led hot

pepper sauce

Wined-and-Dined Beef Roast

1 c love garl ic, m i nced 3 tablespoo ns coo k ing o i l

1f2 cup dry red wine 2 tablespoo ns lemon ju ice 1 teaspoon dr ied ba si l , c rushed

1f2 teaspoon dry m usta rd 1 3-po u nd beef c h u c k pot roast,

cut 1 Y2 inches th ick 2 tablespoo ns bottled steak

sa uce

Jlvoid Flare-Ups witlt a Drip Pan

A

17

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 mari­nade. Heat remaining marinade.

To serve, carve meat across the grain in thin slices. Pass heated marinade. Makes 6 to 8 servings.

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

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.

8 c

18 beef

Horseradish-Stuffed Rump Roast

Y4 c u p prepared horserad ish 2 c loves garl ic, m inced 1 5-pound boneless beef rump

roast, ro l led and t ied clove garl ic, ha lved

Wine-Basted Short Ribs

V2 cup dry red wine 1 teaspoon dried thyme, crus hed

V2 teaspoon garl ic salt V2 teaspoon lemon pepper 2 po unds beef plate s h o rt r ibs,

cut in serving-size p ieces

Smoked Short Ribs

Hickory ch ips 4 pounds beef plate s hort r ibs,

cut in serving-s ize p ieces 1 QJ/4-ounce ca n condensed

tomato soup J/4 cup dry red wine Y4 cup finely chopped onion 2 tablespoons cooking o i l 1 tabl espoon prepared m usta rd 2 teaspoons c h i l i powder 1 teaspoon paprika 1 teaspoon celery seed

�e Sure witlt a (JJ{eat

3hermometer

Com b i n e horserad i sl( a n d m i n ced gar l i c . U n ro l l roast ; m ake a l e ng thw ise cu 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 ide. (Leave ce nter area u n c u t for s p i t to go t h rou g h . ) Spread cu t area w i t h ho rserad i s h m ix ture . Rero l l roast a n d t i e sec u re l y. I n se rt s p i t rod t h ro u g h ce nter o f roast. Adj u st h o l d i n g fo rks ; test b a l a n ce . R u b outs ide of roast w i th the add i t i ona l c l ove of gar l i c . I n sert meat t he rmom eter . Place medium coa l s on both s ides of d r i p pan. Attac h s p i t ; pos i t i on d r i p pan u n der meat . T u r n on moto r ; l ower hood o r cover w i t h fo i l te n t . Roast t i l l t hermometer reg i sters 1 40° for med i u m -rare , abou t 1 1 12 hou rs . Let sta nd 1 5 m i n u tes before carv i n g . Serves 1 0 .

I n l a rge Du tch oven com b i n e w i n e , t hyme , ga r l i c sa l t , l e m o n pepper , and 1 12 c u p water . A d d r i b p ieces . Cover and s i m mer j u st t i l l te nder , 1 1/4 to 1 1 12 hou rs . D ra i n , rese rv ing l i q u i d . P lace r ibs over slow coa l s . G r i l l t i l l done , 1 5 to 20 m i n u tes, tumi n g r i b s occas iona l l y and bru s h i n g with w i n e m ix ture . Makes 4 serv i n g s

Soak h i ckory c h i ps i n e n o u g h water t o cover abou t an hou r before cook i n g t i m e . D ra i n c h i ps . I n covered g r i l l p l ace slow coa l s o n both s i des of dr ip pan . Sp r i nk le coa l s w i t h some dam pened h i ckory c h i ps . P lace r i b s , bone s i de down, on g r i l l . Lower g r i l l hood . G r i l l r ibs t i l l done, a bou t 1 1 12 hou rs , add i n g more h i ckory c h i p s every 20 m i n u tes .

Meanwh i l e , i n saucepan m ix tom ato soup , w i n e , oni o n , cooki ng o i l , m ustard , c h i l i powd er , papr ika , ce le ry seed , and 1/4 teas poon sa l t. Heat sauce at s ide of g r i l l . B r ush 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 mo re ; b r ush r i bs freq uen t l y w i t h sauce. Serves 4 or 5 .

Us ing a mea t t hermometer h e l ps you make s u re your roasts are cooked the way you want t hem-to perfect i o n . I n sert thermomete r i n center of raw roast so t i p rea ches th i ckest part of meat and does not tou c h fat , bone , or meta l s p i t rod . When thermometer reg i sters the done ness you l ike (see ch arts , page 6-9), p u s h i t i n to meat a l i tt l e farther . I f tem pe ratu re d rops be low t h e des i red tem perature , cont i n u e cooki n g t i l l i t r i ses aga i n

Enjoy the tang of horseradish and the savory flavor of barbecued beef with Horseradish­Stuffed Rump Roast. To round out the mea l , add your favorite cooked vegetables.

19

20 beef

Quick Garlic Cubed Steaks

% cup butter or m a rgar ine 2 ta b lespoons Worcesters h i re

sauce 2 ta blespoons lemon j u ice 1 teaspoon fine ly s nipped

parsley Y2 teaspoon celery salt 1 c love garl ic , m i n ced 6 beef cu bed ste a ks 6 Vie n n a or French bread s l ices ,

toasted

Beef and Bean Ragout

2 ta blespoo ns coo k ing o i l 2 pounds beef for stew, cut

in Y2- inch p ieces 3Y2 cups wate r

3 med ium potatoes, peeled a nd cu bed (3 cups)

2 cups ch opped peeled tom atoes or 1 1 6-ou n ce ca n tomatoes , cut up

2 med ium onions , ch opped 1 6-o u nce ca n tom ato pa ste 1 med ium gree n pepper , chopped

% cup sn ipped pars ley 1 ta blespoo n i n sta nt beef

bou i l lon g ra n u les 1 Y2 teaspoons salt

1 teaspoon sugar Y2 teaspoon dried bas i l ,

crushed Y2 teaspoon dried th yme ,

crushed % teaspoon pepper 1 bay leaf 1 1 5Y2-ou nce can red k idney

beans , drained 3!4 cup dry red win e % cup a l l -purpose fl o u r

I n saucepan 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 parsley , cele ry salt, and g a rl ic . B rush butter mixture o n both s ides of steaks . Place the steaks i n w i re g r i ll basket . Gr ill ove r hot coals lor 1 to 2 mi nutes. Turn basket over and g r i ll lo r 1 to 2 m i nutes more . Seaso n stea ks w i t h salt and pepper . Place each steak atop a sl ice of toasted b read . Spoon rema i n i n g butter m ixture ove r steaks . Serves 6.

Heat o il in heavy 4-quart Dutch ove n ove r hot coals ; b rown half the meat at a t ime in the hot o i l . Add 3 cups of the water , potatoes, tomatoes, o n i o ns , tomato paste , g reen pepper , pa rsley, beet bou i llo n g ranules, and seaso n i ngs Cove r and heat to bo i l i n g (w i ll take about 11/4 hours) , st i r r i n g occas ion ­ally . Add coals as necessary Bo i l t i ll meat and veg eta bles are te nder , about 1 hour mo re , st i r r i n g occas ionally . St i r i n beans a n d w i n e . Cover a n d heat t o bo i l i n g . Blend the rema i n i n g 1 h cup water i n to t he flour ; st i r i n to bean mixture . Cook, st i r r i n g co nsta ntly , t i ll m ixtu re th icke ns and bub bles. Remove bay leal . M a kes 6 serv i n gs

Smoked Beef and Cheese Soup

4 cups m i l k 1 1 03/4-ou nce can cream o f

potato soup 4-ounce package s l iced s m o ked

beef, s nipped (1 cup) cup shredded Mue nster ch eese

% cup fine ly chopped o nion 2 ta blespoo ns s n ipped pars ley

Y2 teaspoon caraway seed

I n heavy 3-quart sauce pan g radually st i r milk i n to soup . Add smo ked beet, cheese, on i o n, parsley , and caraway seed . Cook and st i r ove r hot coals t i ll mixt u re is heated th rough, about 30 m i n utes, st i rr i n g ofte n . Serves 6 to B.

Beef and Mushroom Kabobs

Y2 c u p coo k ing o i l YJ cup soy sauce % c u p lemon ju ice 2 ta blespoons prepa red

m usta rd 2 ta blespoo ns Worcesters h i re

sa uce 1 clove gar l ic , m i n ced 1 teaspoon coarsely cracked

pepper 1% pounds lean beef ro u n d or

chuck, cut i n 1 - i nch p ieces Bo i l i ng water

1 2 to 1 6 m us h room caps

21

M ix o i l , soy sa uce , l emo n j u ice , mustard , Worcestersh i re , ga r I i c , pepper , and 11/2 teaspoons sa l t . Add beef p ieces. Cover and refr i g e rate overn i g h t ; turn meat occas ion a l l y . Pour bo i l i n g wate r over mush rooms. Let sta nd a few m i n ­utes; d ra i n . Th read meat and mush rooms on skewers. Gr i l l over hot coa ls t i l l meat i s des i red doneness ; 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 gs.

Steak and Shrimp Kabob Dinner

Y2 c u p catsup % c u p wate r % cup fi ne ly chopped o n i o n 1 ta blespoon brown sugar 3 ta blespoo ns l e m o n ju ice 2 ta b lespoo ns cook ing o i l 2 teaspoons prepared m u stard 2 teaspoons Worceste rs h i re

sauce Y2 teaspoon ch i l i powder 1 pound beef s i r lo in steak , cut

i n 1 - i nch p ieces Y2 pound fresh or froze n s h r i m p ,

she l led 2 zucc h i n i , cut d iagona l ly i n

1 - i nch pieces 2 ears corn, cut i n 1 - i nch p ieces 2 s m a l l on ions , cut i n wedges 1 green pepper or red sweet

pepper, cut in squares 6 cherry tomatoes

Howto3Urn �arbecued

Steak§

I n sma l l saucepan comb i n e catsup, water , chopped o n i o n , and 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 r r i n g o nce or tw ice .

O n s ix short skewers t h read stea k p ieces a l ternate l y w i th shr imp , zucch i n i , co rn , o n i o n wed ges, and pepper squares. Gr i l l kabobs over medium-hot coa ls ti l l meat is desi red doneness, a l l ow 1 5 to 1 7 m i n u tes for medium-ra re . Tu rn kabobs ofte n , b rush i n g w i th sauce . Garn ish end 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 meat ju ice fa l l s to i ts s i zz l i n g end o n t h e coa ls , you're l os i n g a l i tt l e b i t of the f l avor that ma kes barbe­cued steak so de l ic ious. To preve nt th is f lavor l oss, be sure to use to ngs when t u rn i n g the meat . Or , i f you do n't h ave to ngs , i nsert a fork i n to a strip of fat and f l i p steak with a turner .

22 beef

Plan a barbecue menu around a variety of tasty kabobs such as Ske wered Beef Bundles,

Vegetables on a Stick (see recipe, page 71 ), and Glazed Pork Kabobs (see recipe, page 37).

Beef-Yam Kabobs

4 med ium ya m s or sweet potatoes o r 1 8-o u n ce ca n syrup­packed sweet potatoes

1f4 cup packed brown s u g a r 1 teaspoon cornstarch

Y2 cup ora nge ju ice 1f4 cup chi l i sauce 1 ta blespoon prepared m u sta rd 1 pound beef s i r lo in steak , cut

Y2 inch th ick 1 ora nge, cut i nto 8 wedges

Cut off woody port i on of fresh yams or sweet potatoes. I n saucepan cook fresh yams or sweet potatoes, covere d , i n enoug h bo i l i n g sa l ted water to cover t i l l potatoes are tender , 25 to 30 m i n utes. D ra i n ; coo l potatoes. Pee l and cut i n to 1 - i nch p ieces. ( I f us i n g ca nned sweet potatoes, d ra i n; cut sweet potatoes i n to 1 - i nch p i eces )

M eanwh i l e , p repare sauce . I n sma l l saucepan st i r tog eth­er b rown sug ar and cornsta rch ; st i r i n o range ju ice , ch i l i sauce , and musta rd . Cook , st i r r i n g co nsta n t l y , t i l l th icke ned and bub b l y . S imme r , uncove red , 5 mi nutes; st i rr i n g o nce or tw ice. Spr i n k l e steak wi th sa l t and pepper ; cut steak i n to 1 - i nch p ieces. On four skewers a l te rnate l y th read steak p ieces, yam or sweet potato p ieces, and orange wed ges. Gr i l l ove r medium coa ls t i l l meat is desi red doneness, a l low 1 2 to 1 4 m inutes fo r med ium-ra re . Turn kabobs occas iona l l y a n d b rush freque n t l y w i th some o f the sauce; pass rema i n ­i n g sauce. Makes 4 serv i ngs .

Skewered Beef Bundles

1!3 cup soy sauce 2 tablespoons sugar

% teaspoon gro u n d g i nger 1 pound beef ro u n d t ip stea k,

cut 1 i nch th ick Y2 pound fresh whole gree n beans 4 l a rge ca rrots, cut i nto

3- inch- long st icks 2 ta blespoo ns butter or

margar ine, me lted

23

I n med ium bowl comb i n e soy sauce , sug ar , and g i n g e r . Cut steak i n to th i n st r i ps . Cover ; ma r i n ate meat i n soy mixture for 2 to 3 hours at room tempe rature , st i r r i n g occas iona l l y . Meanwh i l e , cook beans a n d carrots se pa rate l y i n bo i l i n g sa l ted wate r t i l l bare l y te nder ; d ra i n we l l and coo l . Wrap h a l f the meat str i ps aroun d bun d l es of four beans; repeat with rema i n i n g meat and ca rrot st icks. Secure with wooden p icks. Th read bun d l es l adder fash i o n o n two para l l e l skew­ers (see photo at l eft) . B rush w i t h me l ted butter . Gr i l l over medium coa ls about 4 mi nutes. Turn and g r i l l for 3 to 4 m i nutes more . B rush w i t h me l ted butte r once or tw ice more dur i n g cook i n g . Serves 4 or 5 .

Skewered Cherry Tomato Meatballs

1 beate n egg 3/4 cup soft bread crumbs

(1 s l ice) % cup mi lk Y4 c u p fi ne ly chopped o nio n % teaspoon salt Y2 teaspoon dried oregano,

crushed Vs teaspoon pepper 1 pound gro u nd beef

15 cherry tomatoes 2 di l l p ickles, cut i n to

V2- i nch c h u nks Bottled steak sauce

Hawaiian Kabobs

Y2 cup soy sauce % cup cook ing o i l 1 ta b lespoo n dark corn

syrup 2 c loves garl ic, m i n ced 1 teaspoon dry m usta rd 1 teaspoon ground g i n ger

2V2 pounds beef s i r lo in stea k, cut i n 1 %- inch p ieces

3 gree n peppers, cut in 1 - i nch squares

5 sma l l fi rm tomatoes, q u a rtered

In bowl comb i n e eg g , b read crumbs, m i l k , o n ion , sa l t , oregano , and pepper . Add g roun d beef ; mix we l l . Shape 3 ta b l espoons of the meat mixture aroun d each che rry tomato to form meatba l ls . On f ive l a rge skewers th read meat b a l l s and d i l l p ick le chun ks. Gr i l l ove r medium coa ls f o r 1 5 t o 20 mi nutes, turn i n g 3 or 4 t imes to cook eve n l y ; b rush meat­ba l ls occas iona l l y w i t h steak sauce . M a kes 5 se rv i n gs .

I n l a rge bowl comb i n e soy sauce , o i l , corn syrup , gar l ic , d ry mustard , and g i nge r . Add meat ; cove r and refr i ge rate seve ra l hours or overn i g h t D ra i n meat, reserv i n g ma r i n ade . A l tern ate meat, g reen pepper , and tomato o n skewers . Gr i l l ove r medium-hot coa ls t i l l des i red doneness, a l l ow about 1 5 mi nutes for ra re . Baste the kabobs occas iona l l y w i th rese rved mar i nade . M a kes 8 se rv i n gs .

Burgers and Sandwiches

Burgers O'Brien

1 2-o unce package frozen loose-pack hash brown potatoes (3 cu ps)

% cup chopped on ion % c u p ch opped green pepper 2 tablespoo n s me lted butter 1 beate n egg 2 tablespoo ns ch opped p i m ie nto

1 Y2 tea spoo ns salt % teaspoo n pepper

1 Y2 pounds ground beef 8 h a m b u rger bu ns, sp l it,

toasted, a nd buttered

Beef and Carrot Burgers

1 beate n egg 2 ta blespoo ns m i l k

% cup wheat germ Y2 cup grated ca rrot % cup fi ne ly ch opped o n i o n 3f4 tea spoon salt % teaspoon dr ied m a rjoram,

crus hed Ya teaspoon pepper 1 pound ground beef 4 sl ices Mo nterey Jack c heese 4 whole wheat h a m b u rger b u n s,

sp l it, toasted, a nd buttered 4 lettuce leaves 4 tomato s l ices

Burgers Extravaganza

beate n egg % cup water % cup fi ne dry bread cru m bs % teaspoon dried orega no,

crushed % teaspoon fe nne l seed % teaspoo n garl i c sa l t % teaspoon on ion sa l t

Dash pepper 1 Y2 po unds gro u n d beef

Y2 pound b u l k pork sausage 8 s l ices Americ a n ch eese 8 onion s l ices 8 hamburger b u n s, sp l it,

toasted, and buttered

Chop potatoes s l i g h t l y ; spr i n k l e w i th sa l t . In sk i l l et comb i ne potatoes, o n i on , g reen pepper, and butte r . Cover and cook t i l l potatoes are te nder , st i rr i n g occas iona l l y . Comb i ne e g g , p imiento , 11h teaspoons sa l t , a nd pepper ; st i r i n potato mixture . Add g round beef; mix we l l . Shape meat mixture i n to 8 patt ies, about 1 12 i nch th ick . Gr i l l ove r medium-hot coa ls for 5 m i nutes. Turn and g r i l l 3 to 4 mi nutes more . Serve patt ies on toasted buns; p l ace g reen pepper r i n g atop burg er , i f desi red . Serves 8.

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

I n bowl comb i n e e g g , wate r , b read crumbs, o regano, fe n n e l , ga rl ic sa l t , o n i on sa l t, and pepper . Add g roun d beef and sausag e ; mix we l l . Form i n to 8 patt i es, 1 /2 i nch t h ick . Gr i 11 burg ers ove r medium coa ls for 6 to 7 m i nutes. Turn and cook 6 to 7 mi nutes more . Top each patty with a cheese a nd o n i o n s l ice ; se rve o n toasted buns. Makes 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 s l ices bacon 2 po u nds gro u n d beef 2 ta blespoo ns lemon j u ice 1 tablespoo n Worcesters h i re

sauce Sa l t Pepper

8 h a m b u rger b u n s , sp l it a nd toasted

Chili Burger Patties

2¥2 pounds gro u n d beef 3f4 cup c h i l i sauce 4 teaspoo ns prepared m u sta rd 4 teaspoo ns prepared horseradish 4 teaspoo ns Worcesters h ire sauce 1 ta blespoon chopped o n io n 2 teaspoo ns salt

Dash pepper 12 h a m b u rger b u n s , sp l it

a nd toasted

Basic Grilled Burgers

1 pound ground beef V2 teaspoon sa l t

Dash pepper

Barbecued Beef Burgers

1 beaten egg 2 tablespoons m i l k 2 ta blespoo ns cats u p

% cup fi ne ly crushed sa l t ine crackers (7 crackers)

V2 teaspoon salt 1 pound ground beef 4 th i n s l ices o n i o n 4 s l ices s h a rp America n cheese

% cup chopped o n i o n % c u p butter o r m a rgar ine % c u p catsup 2 ta blespoo ns brown sugar

V2 teaspoon prepared horserad ish V2 teaspoon sa l t

Cook baco n t i l l a l most done , but n ot cr i sp Cut baco n s t r ips i n ha l f crossw ise . Pat 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 Com b i n e l e m o n ju ice a n d Worceste r­s h i re ; b rus h over t he beef patt i es . S p r i n k l e w i t h sa l t and 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 cr isscrossed atop each burg e r to form an "X". C l ose basket G r i l l burg ers over medium-hot coa l s , turn i n g ofte n , t i l l des i red doneness , about 20 m i n ­utes . Serve on h a m burg er bun s . Serves 8.

I n m ix i n g bowl t horoug h l y com b i n e g round beef , ch i l i sauce , p repared mustard , ho rserad i s h , Worcesters h i re sauce , chopped o n i o n , sa l t , a nd pepper ; m ix we l l . Form i n to 1 2 patt i es . G r i l l over medium-hot coa l s fo r 5 m i nutes. Turn patt ies and g r i l l t i l l des i reo done ness , about 3 m i nutes l o n g er . Serve g r i l l ed patt ies o n ham burg er bun s . Serves 1 2 .

M ix g round beef , sa l t , a n d pepper . Form i n to four 4- i nch patt i es . G r i l l over 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 . Serves 4 .

For Variations: Add any of the fo l l ow i n g to bas ic meat m ixture ; 2 ta b l espoons chop ped g reen o n i on w i t h top s ; 2 ta b l espoons d ra i ned sweet p ick le re l i s h ; 2 ta b l espoo n s chopped p i m ien to-stuffed o l ives ; 1 ta b l espoon p repared horserad ish ; or 1/4 teaspoon i n stant m i nced g a r l ic .

Com b i ne e g g , m i l k , a n d 2 ta b l espoons catsup ; s t i r i n cracker crumbs and 112 teaspoon sa l t Add g round beef ; m ix we l l . Form i n to four patt i es ; p l ace each on a 1 2 - i nch square of heavy-duty fo i l . Top each patty 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 nde r but n ot b row n . A d d 1/4 cup catsup , b rown sug ar , horserad i s h , and 1/2 teaspoo n sa l t ; s i m mer , uncovered , 5 m i nutes . Spoon over burg ers . Wrap fo i l l oose l y around meat , sea l i n g ed ges we l l . Cook the bun d l es over medium coa l s , o n i o n s ide dow n , fo r 1 5 m i nutes . Turn burg ers over ; g r i l l t i l l des i red doneness , about 10 m i nutes more . M a kes 4 serv i n g s .

Vegetable Burgers

2 s l ight ly beate n eggs 3f4 cup soft bread crumbs Y4 c u p fi ne ly chopped o n i o n Y4 c u p catsup

1Y2 pou nds ground beef 1 6-ounce ca n chopped

m u s h room s, d ra i n ed 6 s l ices America n cheese 6 h a m b u rger b u n s 6 s l ices o n i o n 6 s l ices tomato

Cheese-Stuffed Patties

1 pound ground beef Y2 teaspoon salt

Dash pepper American cheese, s h redded Chopped o n i o n Bottled barbecue s a u c e

Burrito Burgers

cup retried bea ns (Y2 of 1 5-ou nce can )

1 4 -ounce can m i ld gree n c h i l i peppers, dra ined, seeded, a nd chopped

Y4 c u p chopped o n i o n 1 Y2 pounds ground beef

4 sl ices sharp Americ a n c h eese 8 flo u r tort i l las 1 c u p chopped lettuce 1 medium tomato, chopped

GJJon't Do without a Wire fjrill Bas�t

27

I n b o w l comb i n e eggs , crumbs, o n i o n , catsu p , 1 teaspoon sa l t , a nd dash pepper . Add beef ; m ix we l l . Form i n to 1 2 patt ies . 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 edge . Top w i t h rema i n i n g patt ies, sea l i n g edges . G r i l l over medium coa l s for 5 to 6 m i n u tes. Tu rn and g r i l l t i l l desi red doneness, 5 to 6 m i n utes more . Top w i th ch eese ; heat j ust t i l l me l ted . S p l i t a n d toast h amburger b u ns . Serve b u rge rs on b u ns w i t h o n i o n and tomato sl ices. M a kes 6 se rv i n gs .

M ix g ro u n d beef , sa l t , and pepper . Between sheets of waxed paper , ro l l out patt ies 1 /4 i nch th ick . Center h a l f of patt ies w i t h sma l l amo u nt of cheese , o n i o n , and barbecue sauce . Top w ith rema i n i n g meat patt i es ; p ress a ro u n d edges t o sea l . Gr i l l o v e r medium-hot coa ls about 7 m i n utes. Turn meat ; g r i l l 6 to 7 m i n utes more . M a kes 3 b u rge rs.

Comb i n e beans, 2 tablespoons of the ch i l i peppers, o n i o n , and 3/4 teaspoon sa l t . A d d beef ; m i x we l l . Form i n to e i g h t 5 - i nch patt i es. Cu t cheese s l ices i n h a l f ; p l ace 1h cheese s l ice on each beef patty . Fo ld to sea l ch eese i ns ide , form i n g semic i rc l e . G r i l l ove r medium coa ls fo r 5 to 6 m i n u tes; t u rn and g r i l l 4 to 5 m i n utes more Heat the tort i l l as o n g r i l l . Serve b u rgers i n hot tort i l l as . Ad d the l ettuce , chopped tomato, and rema i n i n g ch i l i peppers as desi red . Ma kes 8 serv i n gs.

W i re g r i l l baskets are i n ­d ispensa b l e w h e n you g r i l l foods that need fre­q uen t t u rn i n g or are d i ff i ­cu l t to t u r n , such as b u rg ­ers , f ra n kfu rters , b i te-s ize r ib a p pet izers , chops, o r sh r imp . A h i nged g r i l l bas­ket is the best b u y , s i nce you ca n adj ust i t to h o l d sma l l f ish , th ick b u rge rs, th i n steaks, o r ch icken h a l ves, q u a rters, or cut- up p ieces.

28 burgers

People with hearty appetites wi l l appreciate a generous wedge of Giant Stuffed Grillb urger.

Layered between the ground beef is a tasty herb-seasoned stuffing mix and mushroom fi lling.

Mini Pineapple Meat Loaves

1 1 5114-ounce ca n crushed pineapple (j u ice pack)

2 beate n eggs 1 Y2 cups soft bread cru m b s

( 2 s l ices) 2 tablespoo ns fi ne ly chopped

onio n 2 tablespoons ch opped green

pepper Y2 teaspoon sa l t Ya teaspoon pepper

1 Y2 pounds ground beef 1 tab lespoon cornsta rch 2 teaspoo ns prepared m u sta rd

114 cup catsup 2 ta blespoons soy sauce 4 drops bottled hot pepper sauce

D ra i n crushed p i neap p l e ; rese rve ju ice Add wa te r to ju ice , i f necessary , t o make 1 cup ; set as ide lo r use i n sauce . I n bow l comb i n e eggs, b read crumbs, p i n ea p p l e , o n i o n , g reen pepper , sa l t , a nd pepper . 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 oaves i n w i re g r i l l basket. G r i l l ove r medium-hot coa ls fo r 20 to 2 5 mi nutes. Turn and g r i l l t i l l done , about 20 m inutes more .

Meanw h i l e, i n sma l l sauce pan b l end together co rnstarch and mustard . St i r in rese rved p i n eapp le ju ice , catsup , soy sauce . and hot pepper 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 . Pass with t he meat l oaves . Makes 5 serv i n gs .

Giant Stuffed Gril lburger

1 beate n egg 1% cups herb-seasoned

stuffi ng m ix, crushed 1 4-ounce ca n chopped

m u s h rooms, d ra i n ed VJ cup beef broth % cup sl iced green o n i o n

with tops % cup s n ipped pars ley 2 ta b lespoo ns butter or

margar ine, me lted 1 teaspoon lemon ju ice 2 pounds ground beef 1 teaspoo n salt

Chili Meat Loaf

2 s l ightly beaten eggs 1 8 -ounce ca n tomatoes, cut u p 1 8 - o u n c e ca n red kid ney bea ns,

drained 1 cup crushed corn ch ips

% cup fi ne ly chopped green o n i o n with tops

2 ta blespoo ns sn ipped pars ley 1 Y2 teaspoo ns salt

1 teaspoon c h i l i powder 2 pounds lean gro u n d beef 1 1 0-ounce ca n m i ld e n c h i lada

sauce V2 c u p s h redded s h a rp America n

ch eese (2 o u n ces)

Stuffed Steak Sandwiches

2 1 -pound beef fl a n k steaks I n sta nt u n seasoned meat

te nderizer 2 ta blespoo ns prepared

horserad ish VJ cup ch opped on ion VJ cup chopped celery 2 tablespoons butter or

margar ine, me lted V2 teaspoon seasoned salt 1 cup da iry sour cream

12 s l ices French bread, toasted a nd buttered

29

M ix together t h e e g g , stuff i n g mix , d ra i ned mush rooms, beef b roth , g reen o n i o n , parsley , b u tter or margar i n e , and lemo n j u ice ; set as i d e . Comb i n e m eat and salt ; d iv ide mixtu re i n half . On sheets of waxed paper , pat each half to an 8- i nch c i rcle . Spoon stuff i n g ove r one c i rcle of meat to w i t h i n 1 i nch of edge . Top w i t h seco n d c i rcle of meat ; peel off top sheet of paper and seal edges of meat.

I nve rt meat patty onto well-g reased w i re g r i l l basket ; peel off rema i n i n g paper . Gr ill over medium coals for 1 0 to 1 2 m i n utes. Turn and g r i ll t i ll des i red doneness, 1 0 to 1 2 m i n utes more . Cu t t he b u rge r i n to wed ges; se rve w i th warmed catsup , i f des i red . M a kes 8 serv i n gs .

Comb i n e eg gs , u n d ra i ned tomatoes, beans , corn ch i ps , g reen o n i o n , parsley , salt , a nd ch i l i powder ; mash beans sl i g h tly . Add g rou n d beef ; mix well . Shape i n to two 7 x 3 x 2- i nch loaves. Tear off two 1 8- i nch le ng ths of 1 8-i nch-w ide heavy-d uty fo il . Place loaves on fo il p ieces ; wrap fo il aro u n d each loaf and seal secu rely . Gr i ll ove r medium coals 30 m i n utes. Turn and g r i ll 20 m i n utes lo nge r .

Meanwh ile , i n sa ucepan heat e nch ilada sa uce. Open fo il and fold down to ma ke " p a n " . Cont i n u e coo k i n g meat t i ll done , a bout 1 0 m i n u tes more , b rush i n g freq uen tly w i th ench ilada sa uce . Pass rema i n i n g sauce and ch eese to top each se rv i n g Makes 8 se rv i n gs .

Score steaks d i agonally o n both s ides. Use te nder i ze r accord i n g to d i rect i o ns . Sp read one s ide of steaks w i th ho rserad ish . Comb i n e o n i o n , cele ry , b u tter , a nd seasoned salt ; spread on steaks . Roll u p as fo r j elly roll . Fasten w i th skewe rs and t i e w i th str i n g I nse rt spi t rod t h roug h ce nter of meat rolls . Adj ust hold i n g forks; test bala nce . Place medi­um coals on both s ides of d r i p p a n . Attach sp i t ; posi t i o n d r i p pan u n d e r meat . Tu rn o n moto r . Gr i ll ove r medium coals t i ll done , a bout 45 m i n u tes. Let sta nd a few m i n utes; remove str i n gs and skewers .

I n small saucepan heat sou r cream ove r low heat ; do not boil. Carefully ca rve meat rolls i n to th i n sl ices and p l ace on 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 cru m bs Y4 c u p grated Parmesan c h eese 2 tablespoo ns s n ipped p a rs ley

Y2 teaspoo n garl ic sa l t Dash pepper

Y2 pound b u l k p izza sausage Y2 pound gro u n d beef 6 fra n kfurters 1 8 -ounce ca n p izza sauce 2 tablespoons chopped o n i o n 2 tablespoons sl iced p i m i e nto-

stuffed green ol ives 6 fra n kfu rter bu ns, sp l it a nd

toasted VJ cup sh redded mozzarel la

cheese

Spiced Ham Patties

1 s l ightly beate n egg Y4 cup m i l k

1Y2 cups soft bread cru m b s ( 2 s l ices bread)

ta blespoo n fi ne ly chopped g reen onion with tops

Dash pepper 1 pound ground cooked ham

(3 cups) VJ cup packed brown s u g a r Y4 cup honey 1 teaspoo n dry m usta rd

Y4 cup reserved spiced apple syrup

4 sp iced apple r ings

Corned Beef-Turkey Heroes

8 Ka iser ro l ls or h a m b u rger bu ns, sp l it

Tarta r sauce Russ ia n, I ta l ia n, o r b lue

cheese sa lad dress ing 2 3 - or 4 -ounce packages th i n l y

s l iced smoked corned beef 8 th i n on ion s l ices 4 s l ices Swiss cheese,

cut i n h a lf 2 3- or 4-o u n ce packages th i n l y

s l iced sm oked tu rkey

Com b i n e egg and m i l k; st i r in crumbs , Parmesan cheese , pars l ey , gar l ic sa l t , and pep per . Add sausage and beef ; m ix tho roug h l y . D i v i de i n to 6 equa l port i o ns . Shape m eat around fran kfurters , l eav i n g ends ope n ; ro l l each between waxed paper to m a ke un i form th ickness . C h i l l .

I n saucepan comb i n e p i zza sauce , chopped on i o n , and g reen o l ives . S imm er , uncovered , 5 mi nutes; s t i r occas ion ­a l l y . G r i l l fra n kfurters over medium coa l s t i l l meat i s set , about 5 mi nutes . Turn and g r i l l t i l l m eat i s done , abou t 1 0 m i nutes more . B rus h w i t h p izza sauce m ixture dur i n g the l ast 5 m i nutes . Serve o n toasted bun s . Spoon rema i n i n g p i zza sauce ato p sandw iches a n d sp r i n k l e w i th s h redded mozzare l l a cheese . M a kes 6 serv i n g s .

Comb i n e t h e egg and mi l k; st i r i n b read cru m bs , o n i o n , a n d pepper . Add ham; m ix we l l . Shape m ixture i n to four 4- i nch patt i es . In saucepan comb i n e b rown sug ar , honey , d ry mustard , and the sp iced app le syrup; heat t h roug h . Gr i l l patt ies over medium-hot coa l s for 5 mi nutes . Turn ; b rus h w i th g l aze . P l ace an a p p l e r i n g atop each patty ; b rus h w ith g l aze . Gr i l l ham patt ies t i l l done , 5 to 6 m i nutes more . Pass re m a i n i n g g l aze w i t h patt i es . Serves 4.

L i g h t l y sp read cut s u rfaces of Kaiser ro l l s o r bun s with ta rta r sauce and sa lad d ress i n g . Layer s l ices of the corned beef , o n i o n , Swiss cheese, and turkey on ro l l s . Rep l ace tops of ro l l s; p l ace each sandw ich o n a n 1 8 x 1 2- i nch recta n g l e of heavy-duty fo i l . Wrap fo i l around sandwiches , sea 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 , about 2 5 mi nutes , turn i n g severa l t imes . Serves 8 .

Bratwursts in Beer

1 1 2-ounce ca n beer (1 Y2 cu ps) 2 tablespoons brown s u g a r 2 tablespoons s o y s a u c e 1 tablespoon prepared m usta rd 1 teaspoon ch i l i powder 2 cloves garl ic , m i n ced

Several drops hot pepper sauce 6 bratwu rsts 6 i n d iv idua l French rol ls

Zesty Sauerkra ut Re l i sh (see recipe, page 66)

Oriental Pork Wrap-Ups

3 tablespoons chopped g ree n on ion with tops

4 teaspoo ns soy sauce Vs teaspoon gar l i c powder 1 pound ground pork

Sweet-So u r Sauce 8 leaf lettuce leaves or

lettuce cups Parsley Rice

3 1

Com b i ne beer , b rown s u g ar , soy sauce , m u stard , c h i l i powd er , g a r l i c , and hot pepper sauce . P l ace b rats i n s ha l l ow bak i n g d i s h ; p o u r mar i nade over . Cover ; refr i ge rate severa l hou rs or ove rn i g h t , spoon i n g mar i nade ove r occa­s i o n a l l y . Rem ove b rats , reserv i n g mar i nade . G r i l l over medium-hot coa l s abou t 4 m i n utes . Turn and g r i l l t i l l done , 3 to 4 m i n u tes more . B rush ofte n w i th reserved mar i nade . Cu t ro l l s i n h a l f l e ng t hw i se ; h o l l ow ou t ro l l s , l eav i n g a 1 /4 i n c h wa l l . F i l l each ro l l bottom w i t h a bout 1 /4 c u p d ra i ned re l i s h . Add bratwu rst and top w i th ro l l top . (Refr i ge rate re m a i n i n g re l i s h u n t i l needed . ) M a kes 6 serv i n g s .

Com b i ne g reen o n i o n , soy s a u c e , a n d gar l i c powder . Add g round pork ; m i x we l l . Shape m ixtu 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 and b rush w i th Sweet-So u r Sauce . G r i l l l ogs t i l l done , 3 to 4 m i n utes more . I n center of each l eaf l ett uce p l ace a bout 1 ta b l espoon Pars l ey R i ce . P l ace a g r i l l ed log hor i zon ta l l y atop r i ce . Fo l d two op pos ite edges o f l ettuce c rossw ise so they over lap atop l ogs . D i p the b u n d l e in Sweet-Sou r Sauce for each b i te . (O r, p l ace r i ce i n l ettu ce cups ; top w i th pork log . Dr i zz l e sauce over . ) Serves 4 .

Sweet-Sour Sauce.· I n saucepan com b i ne 1 12 cup pac ked b rown s u g a r and 1 ta b l espoon cornstarc h . St i r in 1 13 c u p red w i n e v i negar , 1 13 c u p c h i c ken b roth , 1 /4 c u p f i n e l y c h opped g reen pep per , 2 ta b l espoons chopped p i m ie nto , 1 ta b l e­spoon soy sauce , 1 /4 teaspoon gar l i c powd er , and 1 /4 tea­spoon g round g i n g er . P l ace over medium coa l s , s t i rr i n g occas iona l l y , t i l l th i c kened and b u b b l y . Makes 1 1 /4 cups sauce .

Parsley Rice: I n saucepan com b i ne 213 c u p wate r , 1 13 c u p reg u l ar r i c e , and 1 /4 teas poon sa 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 bo i l i n g over medium coa l s , a bout 1 5 m i n u tes . Move to edge of coa l s ; cook 1 0 m i n utes more (do not 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

cup s h redded Mo nterey Jac k cheese ( 4 o u n ces)

V4 cup fi ne ly chopped celery 2 ta blespoons mayo n n a ise or

salad dress ing 2 ta blespoons chopped p i m i e nto 2 teaspoo ns lemon ju ice 1 teaspoon prepared m u sta rd 1 7Y2-ou n ce ca n crab meat,

dra ined, fl a ked, a nd cart i lage removed

4 i nd iv idua l French ro l ls

St i r together c h eese , ce l e ry , mayo n n a ise or sa lad d ress i n g , p i m ie nto , l emon j u i ce , a n d p repared m u stard . Fo l d i n c ra b . S p l i t Fre n c h ro l l s ; sp read c r a b m ix tu re over bottom h a l ves and re p l ace tops . Wrap heavy-d uty fo i l l oose l y aro u n d ro l l ; fo l d edges of fo i l to sea l t i g h t l y . G r i l l over medium coa ls for 1 0 m i n utes . Turn ; g r i l l t i l l heated th ro u g h , about 1 0 m i n utes more . M a kes 4 serv i n g s .

Pork and Ham

Apple-Orange Stuffed Pork Chops

6 pork lo in chops, cut 1 Y2 i nches th ick

Y2 cup chopped celery Y2 cup ch opped u npeeled apple

(1 medium) 2 ta b lespoons butter 1 beate n egg

1 Y2 cups toasted ra is in bread cubes (2¥2 s l ices)

Y2 teaspoon g rated ora nge peel 1 ora nge, sectioned a nd chopped

(YJ cup) % teaspoon salt Ys teaspoon gro u n d c i n n a m o n

Corn-Stuffed Pork Chops

6 pork lo in ch ops, cut 1 Y2 i nches th ick

% cup ch opped green pepper % cup chopped on ion 1 tablespoon butter or

margar ine 1 beaten egg

1 Y2 cups toasted bread cubes Y2 cup cooked whole kernel corn 2 tablespoo ns chopped p i m ie nto

Y2 teaspoon salt % tea spoo n g ro u n d c u m i n

D a s h pepper

Roast Pork Chops

1 cup chopped o n i o n 1 clove garl ic, m i nced 2 ta blespoo ns cooki n g o i l

% cup catsup % cup lemon ju ice 3 tablespoo ns sugar 2 tablespoo ns Worcesters h i re

sauce 1 tablespoon prepared m u stard 1 teaspoon salt

% teaspoo n bottled hot pepper sauce

Sal t 6 pork lo in chops or r ib chops,

cut 1 % to 1 Y2 i nches th ick

Make a s l i t i n each chop by c u tt i n g f rom fa t s i de a l most to bone . Season cav i ty w i t h a l i tt l e sa l t and pep per .

In sm a l l saucepan cook c e l ery and app le i n b u tte r t i l l te nder bu t not b row n . Com b i n e e g g , b read c u bes , orange pee l , chopped ora n g e , sa l t , and c i n namon . Pour cooked ce le ry and a p p l e over b read c u be m ix tu re ; toss l i g h t l y . Spoon abou t 1 /• c u p stuff i n g i n to each pork chop . Sec u re l y faste n poc ket open i n g w i t h wooden p i cks .

G r i l l chops over medium coa l s about 20 m i n u tes . Tu rn meat and g r i l l t i l l done , 1 5 to 20 m i n utes more . Before serv i n g , remove the p i cks . Makes 6 serv i n g s .

Make a s l i t i n e a c h c hop b y cu tt i n g from fat s ide a l most to bone . Season cav i ty w i t h a I i tt l e sa l t and pepper .

I n sm a l l saucepan cook g reen pepper and on i on i n b u tte r t i l l te nder b u t not b row n . Com b i n e e g g , b read cu bes , corn , p i m iento , sa l t , c u m i n , and pep per . Pour cooked pepper and o n i o n over b read cube m i xt u re ; toss l i g h t l y . Spoon abou t 1 /. c u p stuff i ng i n to each pork c h o p . Sec u re l y faste n pocket ope n i n g w i th wood en p i c ks .

G r i l l chops ove r medium coa l s abou t 20 m i n u tes . Tu r n meat and g r i l l t i l l done , 1 5 to 20 m i n u tes more . Before serv i n g , re move the p i c ks . M a kes 6 serv i n g s .

I n saucepan cook o n i o n a n d gar l i c i n h o t o i l t i l l te nder b u t n o t b row n . St i r i n cats u p , l emon j u i ce , s u g ar , Worcester­s h i re sauce , prepared m u sta rd , 1 teas poon salt , and bott l ed hot pepper sauce . S i m mer , u n covered , 5 m i n u tes , s t i r r i n g o n c e or tw i ce . Sp r i n k l e c h o p s w i t h sa l t .

P l ace chops i n w i re g r i l l basket . G r i l l chops ove r medium coa l s about 25 m i n u tes . Turn meat and g r i l l abou t 20 m i n utes more , b rush i n g w i t h sauce occas iona l l y . Serves 6 .

Combine Apple-Orange Stuffed Pork Chops (opposite) or Ch inese Sm o ked Ribs with Bro ccoli

in Foil and Pars/eyed French Slices for an exceptional ly f lavorful dinner. (See index for pages. )

33

34 pork

Gypsy Pork Steaks

2 whole pork te nderlo ins (1 Y2 pou nds)

4 teaspoo ns paprika 1 teaspoon salt

Ys teaspoon pepper

Cut te nder l o i n i n to s ix 3 - i n c h p ieces . Rest i n g each p iece on cu t s i d e , f l atten w ith s i d e of c l eaver or meat m a l l et to 3/4- i n c h t h i c kness . St i r togethe r papr i ka , sa l t , and pepper. Coat meat on both s ides w i th seaso n i n g m ixtu re . G r i l l pork over medium coa l s about 1 0 m i n utes . Turn meat and g r i l l t i l l done , about 1 0 m i n u tes more . Serves 6 .

Apple-Peanut Buttered Pork Steaks

112 c u p apple butter 2 tablespoons peanut butter

Y4 teaspoon fi ne ly s h redded orange peel

2 tablespoons ora nge j u ice 4 pork blade stea ks,

cut 3/4 inch thick

Marinated Pork Loin Roast

5-pou n d boneless pork lo in roast, rol led a nd tied

Y4 cup water 3 ta blespoons D ijo n-style m ustard 2 ta blespoons cook ing o i l 1 ta blespoon soy sauce

Company Pork Loin Roast

1 cup catsup Y4 c u p cooking o i l Y4 cup wine v inegar 2 tablespoons insta nt m i n ced

on ion 2 tablespoons Worceste rs h i re

sauce 1 tablespoon brow n s u g a r 1 teaspoon m u sta rd seed 1 teaspoon dried orega no ,

crushed 1 bay leaf

Y2 teaspoon salt Yz teaspoon cracked pepper Y4 teaspoo n chi l i powder 1 5-pound boneless pork lo in

roast, ro l led and t ied

Blend app le bu tter i n to peanut bu tte r ; add oran g e pee l and j u i ce . Season steaks w ith sa l t and pepper . G r i l l over medium coa l s for about 1 5 m i n utes . Turn steaks ; b r ush w i t h app le bu tter m ixtu re . G r i l l t i l l done , 1 5 to 20 m i n utes more . B rush o n rem a i n i n g a p p l e b u tter m ixt u re . Serves 4 .

Note: I f des i red , use 1 1 /2- i n c h -th i c k steaks . G r i l l 25 m i n ­u tes . Tu rn ; g r i l l t i l l done , a bout 25 m i n utes . Serves 8 .

P ie rce pork l o i n i n severa l p l aces w ith l o ng -t i ned fo rk ; p l ace in s ha l l ow b a k i n g d i s h . B l end water , m u stard , o i l , and soy ; brush over meat . Cover ; l et sta nd at room tem peratu re 1 hou r . D ra i n meat ; reserve sauce . I n sert 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 ance . I n se rt meat thermomete r near center of roast, n ot touc h i n g rod . P lace medium-hot coa l s on both s ides of d r i p pan . Attac h s p i t ; pos i t i on d r i p p a n u n d e r meat . Turn on m otor. G r i l l t i l l thermometer reg i sters 1 70° for we l l -done , 2 to 2 1 /2 h o u rs .

D u r i n g l ast 30 to 4 5 m i n utes , b rush meat w i th m u stard sauce . Heat rem a i n i n g sauce ; pass w ith meat. Serves 8 .

I n saucepan com b i n e cats u p , coo k i n g o i l , w i ne v i n egar , o n i o n , Worceste rs h i re sauce , b rown sug ar , m u stard seed , oregano , bay l eaf , sa l t , pepper , c h i l i powder , and 1 /2 c u p wate r. S i m m er t h e m ix ture 20 m i n utes ; remove b a y l eaf .

I n sert sp i t rod th rou g h ce nter of roast . Adj u st h o l d i n g forks a n d test ba lance . I n sert meat thermomete r near center of roast, not touc h i ng s p i t rod . I n covered g r i l l p l ace medium-hot coa l s on both s ides of dr ip pan . Attac h s p i t ; pos i t ion d r i p pan u nder meat. T u rn on motor ; 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 thermometer reg i sters 1 70° for we l l -done , 2 to 2 1h h o u rs . B rush w i t h sauce freq uen t l y d u r i n g l ast 30 m i n utes . Serves 8 .

Hickory-Smoked Royal Ribs

H ickory ch ips 3/4 c u p catsup Y2 c u p fi ne ly chopped on ion V4 cup o l i ve oi l o r cook ing o i l V4 cup tarragon v inegar V4 c u p water 3 tablespoons lemon j u ice 2 tablespoons Worcestersh ire

sauce 1 tablespoon brown s u g a r 2 teaspoons dry m u sta rd 2 teaspoo ns papr ika 2 teaspoo ns ch i l i powder 2 cloves garl ic , m i n ced 2 bay leaves 1 teaspoon c u m i n seed, c rushed 1 teaspoon dried thyme, crushed

V2 teaspoon sa l t V4 teaspoon pepper 4 pou nds pork lo in back r ibs or

spareribs

Luau Spareribs

1 c u p p ineapple p reserves 2 ta blespoo ns v inegar 2 ta blespoo ns chopped p i m ie nto 1 tablespoon lemon ju ice 2 teaspoo ns Dijo n-style m usta rd 1 teaspoon Kitc h e n Bouquet 3 to 4 pounds pork sparer ibs

Sal t f resh p ineapple , peeled a nd

cut in to le ngthwise wedges 1 green pepper, cut i n to

le ngthwise strips

How to �arbecue IQbs

35

S o a k h i c kory c h i p s i n enou g h water t o cover fo r a bou t 1 hou r before coo k i n g t i m e ; d ra i n . I n saucepan 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 r­s h i re sauce , b rown s u g ar , d ry m u stard , papr i ka , c h i l i pow­der, ga r l i c , bay l eaves , c u m i n seed , t hyme , sa l t , and pepper ; s immer 1 0 m i n utes .

Lace r i b s accord ion -sty l e o n sp 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 coa l s on both s ides o f fo i l d r i p pan . Spr i n k l e coa l s w i t h some dam pened h i c ko ry c h i ps . Attach s p i t ; pos i t i o n d r i p pan u n d e r meat . Tu rn on motor ; l ower the g r i l l h ood or cover w i th fo i l te nt . G r i l l t he r ibs over hot coa l s t i l l done , about 1 h o u r. Sp r i n k l e the coa l s w i t h c h i ps every 20 m i n utes . B r ush r i b s frequen t l y w i th sauce m ixtu re d u r i n g t he l ast 1 5 m i n utes of coo k i n g . Pass the rem a i n i n g sauce . Serves 4 to 6 .

I n a bow l com b i ne t he p i neapp le p reserves , v i n eg ar , p i ­m iento , l emon j u i c e , m u stard , and K i tc hen Bouq uet ; set as ide .

Spr i n k l e the r i b s w i t h sa l t . Lace r i bs , p i neap p l e wed ges , and g reen pepper str i p s accord i on -s ty l e on s p i t ; secu re w i t h h o l d i n g forks . I n covered g r i l l p l ace slow coa l s o n both s ides of fo i l d r i p pan. Atta c h s p i t ; pos i t i on d r i p pan u n der meat . Tu rn on moto r ; l ower g r i l l hood or cover w i th fo i l te nt .

G r i l l t he r ibs ove r slow coa l s t i l l done , about 1 hou r . Du r i ng t he l ast 1 5 m i n utes of coo k i n g t ime , b rush the meat , p i neap p l e wed ges , and g reen pepper occas iona l l y wi th the p i neapp l e g l aze . M a kes 3 or 4 serv i n g s .

For smoke f l avor s p r i n k l e coa l s w i t h dam pened h i c kory c h i ps d u r i n g the l ast 30 m i n u tes of cook i n g .

I f you r g r i l l has a s p i t at­tac h m ent , t ry u s i n g i t to barbecue l ong str i p s of pork spare r i bs or pork l o i n b a c k r i b s . S i m p l y l ace the r i bs o n the s p i t accord ion ­sty l e . Sec u re the r i bs w i th h o l d i n g forks so they ' l l stay i n pos i t i on w h i l e rotat­i n g over the coa l s .

36 pork

Chinese Smoked Ribs ( p i c t u red on page 33)

6 pounds pork lo in back r ibs or spareribs

2 tablespoons sugar 1 teaspoon salt

Y2 teaspoon papr ika Y2 teaspoon gro u n d turmeric % teaspoon celery seed Va teaspoon d ry m usta rd

H ickory ch ips Y2 cup cats u p Y2 cup packed brown s u g a r 3 ta blespoons s o y s a u c e 1 tablespoon grated fresh

g i ngerroot o r 2 teaspoons ground g inger

c love garl ic , m i n ced

Country-Style Barbecued Ribs

4 pounds pork cou ntry-style r ibs

1 cup chopped o n i o n 1 clove ga rlic, m i n ced

% cup cook ing o i l 1 8 -ounce ca n tomato sauce

V2 cup water % cup packed brown s u g a r % cup l e m o n j u ice 2 ta blespoons Worcesters h i re

sauce 2 tablespoons prepa red m u sta rd 1 teaspoon salt 1 teaspoon celery seed

% teaspoon pepper

Apricot Glazed Ribs

4 pounds pork lo in back r ibs , cut i n serv ing-s ize p ieces

1 Y2 cups water 1 c u p s n i pped dried a pricots

Y2 cup packed brown s u g a r 2 tablespoons v inegar 1 ta blespoon lemon j u ice 1 teaspoon g ro u n d g i nger

Y2 teaspoo n sa l t

Thoroug h l y r ub the r i b s w i th m ixtu re of s u g ar , sa l t , papr i ka , t u rm e r i c , ce l e ry seed , and d ry m u stard ; cover and l et stand 2 hou rs . About an hour befo re coo k i n g t i m e soak h i c kory c h i ps 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 coa l s on both s ides o f d r i p p a n . Sp r i n k l e coa ls w i t h dam pened h i c kory c h i p s . P l ace r i b s , bone s ide 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 bou t 30 m i n u tes . T u r n m eat and g r i l l a b o u t 30 m i n u tes more . S p r i n k l e c o a l s w i t h c h i ps every 20 m i n ­utes . ( I f t he th i n end of spare r i bs cooks too q u i c k l y , p l ace fo i l u n d e r th i n end of r i b s and cont i n u e cook i n g . )

Meanwh i l e , i n saucepan com b i ne cats u p , b rown s u g ar , soy sauce , g i n g er , and gar l i c . Cook and st i r t i l l s u g a r is d i sso l ved . B rush m ixtu re on both s ides of r i b s and g r i l l , u n covered , t i l l done , 1 0 to 1 5 m i n utes more . Heat any re m a i n i n g sauce and se rve w i t h r ibs . Makes 6 se rv i n g s .

I n l a rge saucepan o r Du tch oven cook r i b s , covered , i n e n o u g h b o i l i n g sa l ted water to cover t i l l r i b s are te nder, 4 5 to 6 0 m i n utes ; d ra i n we l l .

Meanwh i l e , i n saucepan cook o n ion and g arl i c i n h ot o i l t i l l te nder b u t not b row n . St i r i n tom ato sauce , wate r , b rown sug ar , l emon j u i ce , Worceste rs h i re sauce , m u stard , sa l t , ce le ry seed , and pepper . S i m mer , u n covered , 1 5 m i n u tes ; st i r once or tw i ce .

G r i l l r i b s over slow coa l s t i l l done , a bout 45 m i n utes , tu rn i n g every 1 5 m i n utes . B rush w ith sauce t i l l r i bs are we l l coated . Makes 6 serv i n g s .

I n l a rge saucepan or Du tch oven cook r i b s , covered , i n eno u g h bo i l i n g sa l ted wate r to cover t i l l r i b s are te nder , 4 5 to 6 0 m i n utes . D ra i n we l l ; season the r i b s w i th a l i tt l e sa l t and pepper .

Meanw h i l e , i n a s m a l l saucepan com b i ne the 1 1 h c u ps wate r, apr i cots , b rown s u g ar , v i n egar , l emon j u i c e , g i nge r , and sa l t B r i n g the m ixtu re to bo i l i n g . Reduce heat ; cover and s i m mer 5 m i n u tes . Pour m ix tu re i n to b l e nder conta i ne r . Cover and b l e n d t i l l sm ooth .

B rush the g l aze over the r i b s . G r i l l r i bs over medium-slow 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 done , 1 0 to 1 5 m i n utes more ; b r ush occas ion a l l y w i th the apr i cot g l aze . Makes 4 serv i n g s .

37

Glazed Pork Kabobs ( p i c t u red o n page 22)

4 l a rge ca rrots Y2 cup apricot preserves Y2 of an 8-o u n ce can tomato sauce Y4 c u p packed brown s u g a r Y4 cup dry red wi n e 2 tablespoons lemon j u ice 2 tablespoons coo k ing o i l 1 teaspoon on ion j u ice

1 Y2 pounds lea n bo neless pork Fres h pineapple c h u n ks

Korean Kabobs

1 Y2 pounds lea n bone less pork Y2 cup u n sweete ned p ineapp le

ju ice Y4 cup soy sauce Y4 c u p s l iced gree n o n i o n

with tops 4 teaspoo ns sesame seed 1 tablespoo n brown s u g a r 1 clove garl ic, m i nced

Ya teaspoon pepper 1 teaspoo n cornsta rch 1 g ree n pepper

How to Spit-Rgast

a Pig

Cu t carrots i n to 1 - i n c h p i eces . I n s m a l l saucepan cook , covered , i n sma l l amount bo i l i n g sa l ted wate r for 1 5 to 20 m i n u tes ; d ra i n . In saucepan com b i ne apr i cot p reserves , tom ato sauce , b rown su gar , w i n e , lemon j u i ce , o i l , and on ion j u i ce . Cook , u n c overed , 1 0 to 1 5 m i n u tes ; st i r occa­s iona l l y . Cu t pork i n to 1 - i n c h c u bes .

Th read pork , carrots , and p i neap p l e c h u n ks on s ix s kew­ers ; season w i th sa l t a n d pep 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 frequen t l y . B rush w i th s a u c e ; g r i l l t i l l done , a bout 5 m i n utes more . M a kes 6 serv i n g s .

Cu t pork i n to 1 8 p ieces . I n l a rge bowl com b i n e p i neapp le j u i c e , soy sauce , g reen on i on , sesame seed , b rown s u g ar , gar l i c , and pepper ; add meat p ieces . Cover ; ref r i ge rate overn i g h t or let stand 2 h o u rs at room tem perature , tu rn i n g meat occas i ona l l y i n t h e mar i nade .

D ra i n meat ; rese rve mar i nade . I n saucepan b l e nd corn­starc h and 2 ta b l espoons wate r ; s t i r in reserved mar i nade . Cook and st i r t i l l th i c kened . Cu t g reen pepper i n to 1 - i n c h squ ares . Th read pepper on s i x s kewers a l te rnate l y w i th meat G r i l l over medium coa l s 6 to 8 m i n utes . Turn kabobs ; g r i l l t i l l done , 6 to 8 m i n utes more , b rus h i n g w ith sauce occas iona l l y . Pass re ma i n i n g sauce . Serves 6 .

Obta i n a sm a l l d ressed p i g . (P lan o n 60 to 70 serv i n g s from a 60-pound d ressed p i g-l ive we i g h t , 90 to 1 00 pound s . )

Rent a large barbecue or fo l l ow these genera l g u i d e l i nes fo r mak ing a barbecue p i t I n a g rass less p l ace , d i g a p i t 1 2 i n ches deep and as w ide and l o n g as the p i g . A rrange cha rcoa l i n two l eng t hw ise rows , 1 2 to 1 5 i n c hes apart Dr i ve notc hed p i pes i n to g rou nd to h o l d s p i t a bout 1 6 i n c hes above coa l s . R i g u p moto r-d r i ven rot i sser ie . ( O r p l a n t o t u r n sp itted p i g by h a n d t h ro u g hou t roast i n g per iod . )

I n sert s p i t rod t h ro u g h center cav i ty o f d ressed p i g ; test ba lance . Sec u re p i g we l l w i th w i res and/or w i re mesh . T ie l egs together ; cover ta i l and ears w i t h fo i l . P l ace d r i p pan betwee n rows of hot coa l s . Ba l ance s p i t on p i pes . Pos i t i on d r i p pan unde r p i g . Start motor o r beg 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 handy t o t i g hten w i res . Use a water-f i l l ed s p r i n k l e r to pu t out any f l a re-u ps . ( F i res a re more frequent d u r i n g f i rst o r second hou r . ) Do not baste p i g . Add hot coa l s to m a i n ta i n constant heat

A l l ow about 8 hou rs for 60-po u n d p ig to be done. T i m e var ies w i th heat o f coa l s and s i ze o f p i g . Check done ness by p l a c i n g meat thermometer in center of th i g h of h i nd leg ; make s u re it doesn 't tou c h bone or s p i t rod . Roast t i l l meat thermomete r reg i sters 1 70° to 1 85° . Have l a rg e , c l ean s u rface ava i l a b l e for carv i n g . Gene ra l l y , meat w i l l be so thorou g h l y cooked that i t w i l l fa l l off the bones .

38 ham

Charcoal cooking gives a flavorful turn to pineapple slices barbecued alongside Orange-

Ginger Ham Grill. And a hint of mustard and wine accents the delicate flavor of the meat's glaze.

Orange-Ginger Ham Grill

Y4 c u p frozen ora nge ju ice concentrate, thawed

Y4 cup dry wh ite wine 1 teaspoon dry m usta rd

Y4 teaspoon gro u n d g i n g e r 1 1 %- t o 2-pouild f u l l y coo ked

ham s l ice, cut 1 i n c h th ick 6 ca n ned p ineapple s l ices

Orange s l ices (optiona l )

39

Com b i n e orange j u i c e conce ntrate , w i n e , m u stard , and g i n g er . S l ash fa t edge of ham s l i c e . B rush sauce over ham . G r i l l over medium coa l s fo r 1 0 to 1 5 m i n u tes , bru s h i n g w i th sauce occas iona l l y . Tu rn ham and g r i l l t i l l done , 1 0 to 1 5 m i n utes more , b rush i n g w i t h sauce . G r i l l p i neap p l e s l i ces a l o n g s i d e the h a m , b ru s h i n g freq uen t l y w i th sauce . P l ace p i n eap p l e atop ham 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 orange s l i ces , i f des i re d . Makes 6 serv i n g s .

Ham Slice with Cranberry Sauce

1 B-ounce can je l l ied cra nberry sauce

2 ta blespoons bottled ste a k sauce

1 ta blespoon cook ing o i l 2 teaspoons brown s u g a r 1 teaspoon prepa red m u sta rd 1 1 %-pound fu l ly cooked ham

s l ice, cut 1 i nch th i ck

Fruit-Glazed Ham

Apricot G laze or Grape G laze

1 1 Y2-pound fu l ly cooked center cut ham sl ice, cut 1 i n c h th ick

Com b i n e je l l ied c ra n b e rry sauce , steak sauce , cook i n g o i l , b rown s u g ar, a n d prepared m u stard . Beat w i th e l ect r ic m ixer or rotary beater t i l l smoot h .

S l ash fat e d g e o f ham s l i ce . 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 ith sauce occas iona l l y . Turn ham and g r i l l t i l l done , 1 0 to 1 5 m i n utes more , b rush i n g w ith sauce . Heat rem a i n i n g sauce on edge of g r i l l ; se rve wi th ham. Makes 4 or 5 serv i n g s .

P repare o n e o f t h e fru i t g l azes . S l as h fat e d g e o f h a m s l i ce to p revent c u r l i n g . P lace ham s l i ce i n s ha l l ow d i s h ; pou r g l aze m ixture over ham . Cover ; refr i g e rate overn i g h t o r l et sta nd at room te m peratu re for 2 h o u rs , spoon i n g g l aze over ham several t imes . Rem ove h a m , reserv i n g g l aze .

G r i l l ham s l i ce over medium coa l s for 1 0 to 1 5 m i n utes , bru s h i n g w i th g l aze occas ion a l l y . Turn ham and g r i l l t i l l done , 1 0 to 1 5 m i n utes more , b ru s h i n g w i th g l aze . Heat the re ma i n i n g g l aze i n s m a l l saucepan on edge of g r i l l . To serve c u t the ham i n to s l i ces and pass heated fru i t g l aze . M akes 6 serv i n g s .

Apricot Glaze: I n saucepan com b i n e 1 12 c u p apr i cot p reserves , 2 ta b l espoons p repared m u stard , 1 ta b l espoon wate r, 2 teas poons l emon j u i ce , 1 teaspoon Worcesters h i re sauce , and 1/e teaspoon g ro u n d c i n n

'amon . Heat , s t i r r i n g

occas i o n a l l y , t i l l p reserves me l t . Grape Glaze: I n saucepan com b i ne 1 12 cup g rape je l l y , 2

ta b l espoons p repared m u stard , 1 1 12 teaspoo ns l emon j u i ce , and 1/e teaspoon g ro u n d c i n namon . H eat, st i r r i ng occas ion ­a l l y , t i l l j e l l y me l ts .

40 ham , luncheon meat

Orange-Sauced Ham

1 5 - p o u n d b o n e l e s s 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 cu 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 t a b lespoo n s corn sta rch 1 teaspoo n g ra ted ora n g e peel

V3 c u p ora n g e j u i c e 31<1 teaspoo n g ro u n d n u tm e g

O ra n g e s l ic e s P a r s l e y s p r i g s

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 n e d h a m

20-o u n ce c a n p i n e a p p l e s l ices Y4 c u p dry s h e rry or d ry w h ite

w i n e 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 ce 2 ta b l e s p o o n s h o n e y 1 t a b l e s p o o n coo k i n g o i l 1 c l o v e g a r l i c , m i n ced

Dash salt 2 s m a l l g ree n peppers, cut i n

1 112 - i n c h s q u a res 1 2 c h e rry to m a toes

2 l i m e s , c u t in wedges

I n sert sp i t rod t h roug h ce nter of h a m . Ad j u st h o l d i n g forks ; test ba l an ce . I n sert m eat t he rmometer near 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 ace medium coa l s on both s ides of dr ip pan . Attach sp i t ; pos i t i on dr ip pan u n de r ham . Turn o n motor ; l ower g r i l l hood or c,over w i th fo i l tent . G r i l l ham over medium coa l s t i l l done and m eat t he rmome­te r reg i sters 1 40° , 1 to 1 1 /4 h o u rs . ( I f g r i l l does not h ave sp i t , see Note ) Meanwh i l e , i n saucepan com b i n e je l l y , corn syru p , cornstarc h , o ra n g e pee l and j u i c e , and n u tmeg . Cook , s t i rr i n g constan t l y , t i l l sauce is th i c kened . B ru sh over ham frequen t l y d u r i n g l ast 1 5 m i n u tes of cook i n g . H eat rem a i n i n g sauce ; pass w i th h a m . Garn i sh ham w i t h ora n g e s l i ces and pars l ey . Serves 1 2 .

Note. If g r i l l does not h ave s p i t , p l ace ham d i rect l y o n g r i l l over d r i p pan . Lowe r hood o r te n t g r i l l w i t h heavy-d uty fo i l . G r i l l ham over medium coa l s for 1 hou r . L i ft fo i l ten t ; t u r n ham . I n se rt meat t he rmometer and b rush w i t h sauce . Re­cover g r i l l w i t h fo i l te n t . Roast ham t i l l t hermom ete r reg i sters 1 40°, about 30 m i n u tes m ore .

I n sert s p i t rod th ro u g h ce nter of h a m . Adj u st h o l d i n g forks ; test ba l ance . I n sert m eat t he rmomete r near ce nter of h a m , not tou c h i n g rod . I n covered g r i l l p l ace medium coa l s o n both s i des o f d r i p pan . Attac h s p i t ; pos i t i on d r i p pan u n d e r meat . T u r n on m oto r ; l ower g r i l l hood or cover w i th fo i l te n t . G r i l l ham over medium coa l s t i l l done and meat the rmome­te r reg i ste rs 1 40°, 1 to 1 1 /4 h o u rs . ( I f g r i l l does no t h ave sp i t , see Note above . ) Meanwh i l e , d ra i n p i neap p l e , reserv i n g 21J cup syrup . Set d ra i ned p i neapp le as i de . I n saucepan com b i n e the reserved syru p , d ry she rry, v i n eg ar , soy , honey , cook i n g o i l , ga r l i c , and sa l t . Bo i l m i xtu re down to equa l 21J c u p (about 1 0 m i n utes) ; st i r occas iona 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 ham ofte n w i t h sau ce ; pass re m a i n i n g sauce . Befo re serv i n g , q u arter each p i n e­app le s l i ce . Th read 1 2 sm a l l bam boo skewers w i th g reen pepper , p i eces o f p i n ea p p l e , c he rry tomato , and l i m e wed g e . Serve w i th ham . Serves 1 2 .

Skewered Ham and Fruit Kabobs

1 8 - o u n c e ca n p i n e a p p l e s l ices Y2 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 tables poo n s fi n e l y c h o p ped

o n i o n 1 t a b l e s p o o n coo k i n g o i l 1 t o 1 112 teaspoo n s d ry m u sta rd 2 p o u n d s f u l l y cooked b o n e l e s s

h a m , c u t i n to 1 - i n c h c u be 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 c r a b a p p l e s

D ra i n p i neapp l e s l i ces , reserv i n g 1 1J c u p syru p Quarter each p i neapp l e s l i ce and set a s i d e . I n saucepan st i r together t h e p i n eapp l e syru p , cats u p , ora n g e marm a l ad e , o n i o n , o i l , a nd d ry m ustard . S i m m e r, u n covered , fo r about 5 m i n utes , s t i r r i n g once or tw i c e .

O n s i x s kewe rs th read ham cu bes and orange wed ges . G r i l l ove r medium coa l s abou t 1 5 m i n utes , t u rn i n g fre q u e nt­l y and bru s h i n g w i th sauce . Th read c rab app les and p i neap p l e p ieces on e n d s of skewe rs . G r i l l t i l l m eat and fru i ts are hot , 5 to 1 0 m i n u tes l o n g e r , t u rn i n g the ka bobs ofte n and bru s h i n g w i t h t he sauce . Makes 6 se rv i n g s .

4 1

Pineapple-Glazed Luncheon · Meat

213 c u p pineapple preserves YJ cup packed brown s u g a r % cup lem on ju ice % cup prepared m u sta rd

Whole cloves 3 1 2-ou n ce cans l u ncheon meat

Meat and Potato Bake

4 large bak ing potatoes Cooking oil

1 1 2-ounce ca n lu ncheon m eat 4 s l ices American cheese, cut i n

ha lf d iagona l ly ( 3 o u n ces) G rated Parmesa n cheese Butter or m a rgar ine

Vegetable-Meat Kabobs

3 med ium yams or sweet potatoes

1 9-o u n ce package frozen B russels sprouts

1 1 2-ounce ca n lu ncheon m eat Y2 cup cook ing oi l % cup v inegar Y2 teaspoo n ce lery seed 1 envelope French sa lad

dress ing m ix 4 to 8 cherry tomatoes

Super-Simple Skil let Supper

1 1 2 -ou nce can l u ncheon meat 1 1 6-ounce can cut gree n bea n s

1 Y2 cups water 1 SY2-o u n ce package dry h a s h

brown potatoes with o n i o n 1 5 YJ-ounce ca n evaporated m i l k 1 5-ou nce jar ch eese spread

with h ickory s m o ke fl avor

Com b i n e preserves , b rown s u g ar , l emon j u i ce , and m u s­tard . Score each p iece of meat in d i amonds , cu tt i n g o n l y 1 /4 i n c h deep . (A str i p of h eavy paper m a kes an easy g u ide for cu tt i n g para l l e l l i nes ) Stud meat w i t h c l oves . I n sert s p i t rod l e n g thw ise t h rou g h ce nter of each l u n c h eon meat . Sec u re w i th h o l d i n g forks ; test b a l a n c e . I n covered g r i l l arrange hot coa ls on both s i des of d r i p pan . Attac h sp i t ; pos i t i on d r i p pan u n d e r meat . T u r n on motor ; l ower g r i l l hood or cover wi th fo i l te nt . G r i l l meat over hot coa l s t i l l done , 3 5 to 40 m i n utes . D u r i n g l ast 1 0 m i n utes baste meat ofte n w ith sauce . Pass rem a i n i n g sauce . Serves 1 0 to 1 2 .

R u b potatoes w i th o i l . Wrap each potato i n 1 8 x 1 2- i n c h rectang l e o f heavy-d uty fo i l ; s e a l edges we l l . G r i l l over medium coa l s for 1 1 h h o u rs ; turn f requent l y . (O r, cook on covered g r i l l over medium-slow coa l s for 1 1 /2 to 2 h o u rs )

Rem ove from g r i l l ; u nwrap . S l i ce each potato c rossw ise i n to fo u r p ieces . Cu t m eat i n ha l f c rossw ise ; cu t each h a l f i n to s i x s l i ces c rossw ise . I n se rt s l i ces o f meat between potato p ieces . Reasse m b l e potato ; rewrap i n fo i l , c l os i n g to p . (Or , s kewer potato togethe r and om i t fo i l . )

G r i l l t i l l heated t h rou g h , 1 0 t o 1 5 m i n utes more ; t u rn tw ice . Rem ove fo i l ; p l ace 2 c h eese t r i a ng l es atop each potato . S p r i n k l e w i th Parmesa n ; se rve w i t h b u tter . Serves 4 .

Cook yams , covered , i n e n o u g h b o i l i n g sa l ted water to cover for 25 to 30 m i n utes , d ra i n . Coo l ; pee l and c u t i n to 1 - i n c h c h u n ks . Cook s p routs in b o i l i n g sa l ted water 5 m i n utes ; d ra i n . Cu t m eat i n 1 - i n c h c u bes . I n bowl m ix o i l , v i negar , ce l ery seed , d ress i n g m ix , a n d dash pepper ; b l e n d we l l . St i r i n meat a n d sp routs . Cover ; refr i g e rate 4 t o 6 hou rs , s t i rr i n g ofte n . D ra i n ; reserve m a r i n ade . Th read meat , B russe l s sp routs , and yams on fou r s kewers . G r i l l over hot coa ls for 5 m i n utes . T u r n ; add tom atoes to skewers . G r i l l t i l l meat i s heated t h rou g h , abou t 5 m i n utes more . Baste often w i th reserved mar i nade . Serves 4.

Cu t l u n c heon meat i n to str i ps . In s k i l l et com b i ne l u n c heon meat . u n d ra i n ed g reen beans , wate r , d ry potatoes , m i l k , c h eese sp read , and dash pepper . Cover ; cook over medi­um coa l s , s t i r r i ng occas ion a l l y . Heat t i l l m i x tu re i s b u b b l y a n d potatoes are te nder , a bout 1 0 m i n utes . Serves 4 .

Poultry

Hickory-Smoked Turkey

Hickory ch ips 1 1 2-pound tu rkey 1 tablespoon salt

1f4 cup cooking oi l

Barbecued Lemon Turkey

1 6- to 7-pound turkey 1f4 cup cooki ng oil 1f4 cup soy sauce 1f4 cup fi nely chopped on ion 1 teaspoon sugar 1 teaspoon ground tu rmeric 1 teaspoon ground g inger

Y2 teaspoon grated lemon peel 2 tablespoons lemon j u ice

Smoked Turkey Roast

Hickory ch ips 1 3¥2- to 4-pound frozen

boneless tu rkey roast, th awed

1f4 cup cooki ng oi l 1 tablespoon s n i pped parsley 2 teaspoons dr ied sage, crushed

1f4 teaspoon lemon pepper marinade

Soak h i c kory c h i ps in e n o u g h water to cover, a bou t an h o u r before cook i n g . D ra i n c h i ps . R i nse b i rd and p a t d ry ; ru b cav i ty w i th sa l t . S kewer neck s k i n to back . Tuck w i n g t i p s beh i n d shou l der j o i n ts . Push d ru m st i c ks unde r band 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-slow coa l s a ro u n d edge of g r i l l . Sp r i n k l e coa ls w i th some of d a m pened c h i ps . Center fo i l pan o n g r i l l , n ot d i rect l y over coa l s . P l ace b i rd , b reast s ide u p , i n fo i l pan ; b rush w ith o i l . I n sert m eat thermometer in ce nter of i n s i d e th i g h m usc le w i t hou t tou c h ­i n g b o n e . Lower g r i l l hood . G r i l l over medium-slow coa l s t i l l t hermometer reg i sters 1 85° , 3 1 12 to 4 1 12 h o u rs . Spr i n k l e h i c kory c h i ps over coa l s every 20 t o 30 m i n utes . B r u s h b i rd ofte n w i t h add i t i ona l o i l . Add more coa l s , i f needed . Let the tu rkey stand 1 5 m i n utes before carv i n g . M a kes 1 2 serv i n g s .

H ave meatm an c ut f roze n tu rkey i n h a l f l e ngthw ise . A t h o m e thaw tu rkey. C u t i nto p ieces : 2 w i n g s , 2 d rums t i c ks , 2 th i g h s , 4 b reast p ieces , a n d 2 back p ieces .

I n l arge p l as t i c bag com b i ne o i l , soy sauce , o n i o n , s u g ar , tu rmer i c , g i n ger , lemon pee l , and j u i ce . P l ace tu rkey p ieces i n bag ; c l ose bag .

Mar i nate tu rkey i n t he refr i ge rator 6 h o u rs or overn i g h t . D ra i n , reserv i n g mar i n ad e . I n covered g r i l l p l ace th i g h s and b reast p ieces over slow coa l s . Lower hood and g r i l l a bou t 30 m i n utes , t u rn i n g p ieces occas iona l l y . Add d ru mst i cks , w i n g s , and back p ieces . Lower hood ; g r i l l abou t 1 h o u r more , t u rn i n g p ieces occas iona 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 ieces w ith the reserved m a r i n ade . Serves 6 to 8 .

Soak t he h i c kory c h i ps i n e n ou g h water t o cover , a b o u t a n h o u r before cook i n g . D ra i n c h i ps . I nsert s p i t rod t h ro u g h center o f tu rkey roast . Ad jus t h o l d i n g forks ; test ba lance . I nsert m eat thermometer i n cen te r of roast . no t tou c h i n g meta l rod . I n covered g r i l l p l ace slow coa l s on both s ides of d r i p pan . Attach s p i t ; pos i t i on d r i p pan d i rec t l y u n d e r roast . Turn on m otor . P l ace a sma l l pan of water 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 i th some dampened c h i ps ; l ower g r i l l hood or cover w i t h fo i l tent . G r i l l roast over slow coa l s t i l l t hermometer reg i sters 1 85° , 2 1 12 to 3 h o u rs . B rush roast occas i o n a l l y w i t h m i xt u re o f o i l , pars l ey , sage , and lemon pepper . Sp r i n k l e c h i ps ove r coa l s every 20 m i n utes . Le t roast stand 1 0 m i n utes before carv i n g . Serves 8 to 1 0 .

43

Turkey i s more than a traditional holiday bird. It 's a n anytime treat when prepared as Hickory-Smoked Turkey, and served with Whole Grilled Po tatoes (see recipe, page 76) .

44 poultry

Rotisserie-Roast Turkey

6 tablespoons butter or m a rgar ine , m elted

% cup dry wh ite wine 1 c love garl ic , m in ced

Y2 teaspoon dried rosemary, crushed

1 5- to 6-pound frozen bo neless tu rkey roast, th awed

Salt Pepper

Sweet-Sour Cornish Hens

4 1 - to 1 V2-pound Corn ish g a m e hens

Sa l t Pepper

% cup butter or m a rgar ine , me lted

1 1 0-ounce jar sweet a nd sour sauce

1 a -ounce ca n tom atoes, cut up 1 teaspoo n soy sauce 6 th in s l ices lemon , h a l ved

Com b i n e 4 tablespoons of the bu tter , t he w ine , g a r l i c , and rosemary . Keep a t room tem peratu re to b l end f lavors .

I n sert s p i t rod t h ro u g h ce nter o f tu rkey roast Adjus t ho ld i n g forks ; tes t b a l a n c e . I nsert m eat thermometer i n cen ter of roast , not touc h i n g meta l rod . B rush roast w i t h rem a i n i n g 2 ta b l espoons bu tter ; season w i t h sa l t a n d pep­per . P lace hot coa ls on both s i d es of fo i l d r ip pan . Attach sp i t ; pos i t i on d r ip pan d i rect l y u n der roast Tu rn o n m otor . G r i l l tu rkey over hot coa l s t i l l t hermometer reg i ste rs 1 85° , 2112 to 3 hou 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 sauce . Makes 1 6 to 1 8 serv i n g s .

Season cav i ty o f e a c h h e n w i t h a l i tt l e s a l t and pepper . Skewer neck and ta i l ope n i n g s c l osed . Run sp i t rod t h ro u g h each hen c rossw ise , b e l ow b reastbone . W i th fou r 1 8- i n c h cord s , u se o n e cord 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 around t o b a c k , c ross and b r i n g aro u n d and ac ross b reast sec u r i n g w i n g s to body . T ie knot , cu t of f l oose e n d s . Space b i rds a b o u t 1 i n c h apart o n rod ; sec u re w i t h h o l d i n g forks . Test ba lance . P lace hot coa ls o n both s i des o f d r i p p a n . Attac h sp i t ; pos i t i on d r i p p a n u nder he ns . T u r n o n motor . G r i l l hens t i l l l e g j o i nts m ove eas i l y , a bou t 4 5 m i n utes . Baste hens often w i t h m e l ted bu tter .

Meanwh i l e , in saucepan com b i n e sweet and sour sauce , tomatoes , soy sauce , a n d l emon s l i ces ; h eat j u st to bo i l i n g . G r i l l hens about 1 5 m i n u tes more , bast i n g often w i t h sauce . Pass extra sauce . M a kes 4 serv i n g s .

Cornish Hens with Rice Stuffing

1 6-ounce package long g ra i n a nd wi ld r ice m ix

% cup l ight ra is ins 2 tablespoo ns butter or

margar ine 2 tablespoo ns b lanched s l i vered

a lmonds Y2 teaspoon g round sage

Salt 4 1 - to 1 %-pound Corn i s h g a m e

hens % cup butter o r m a rgar ine , m elted

Cook r i ce m ix accord i n g to package d i rect i o n s ; s t i r i n ra i s i n s , 2 ta b l espoons bu tter , a l monds , a n d sage . R u b cav i t i es o f each h e n w i th sa l t . Skewer neck s k i n t o back . F i l l eac h body cav ity w i t h abou t 3/4 c u p r i ce stuff i n g ; cover ope n i n g w i t h fo i l . T i e legs to ta i l ; tw ist w i n g t ips u nder back . B rush hens w i t h 1 /4 cup m e l ted bu tter . Arra n g e medium-hot coa l s a ro u n d edge of g r i l l . Center fo i l pan on g r i l l , not d i rec t l y over coa l s . P l ace b i rds i n fo i l pan , a l l ow i n g space between each b i rd . G r i l l hens over medium-hot coa l s t i l l te nder , 1 1 12 to P/4 h o u rs . B rush occas iona l l y w i th t he d r i p p i n g s on fo i l . Serves 4 .

45

Poultry lovers will savor Sweet-So ur Co rnish 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 ic tu red o n page 1 o)

Hickory chips 1 4- to 5-pound duck l i ng 6 to 8 green on ions w i th tops,

cut up 6 spr igs parsley 1 c love garl ic , m i n ced

1f2 cup soy sauce 2 ta blespoons honey 2 ta blespoons lemon j u ice

Plum Sauce

Soak the h i c kory c h i ps in e n ou g h wate r to cover , about an hou r before coo k i n g . D ra i n c h i p s . Stuff cav i ty of d u c k l i n g w i t h o n i o n , pars l ey , a n d gar l i c . S kewer n e c k a n d body cav i t ies c l osed ; t i e legs to ta i l sec u re l y w ith co rd . In saucepan heat soy sauce , honey , and lemon j u i ce . In covered g r i l l arrange slow coa l s a ro u n d edge of g r i l l . Sp r i n k l e coa l s w i t h some o f the dam pened c h i ps . Center fo i l pan o n g r i l l , n ot d i rec t l y over coa l s . P l ace d u ck , b reast u p , in fo i l pan . Lower g r i l l hood . G r i l l fo r 2 1 /4 to 2 1 h h o u rs . Sp r i n k l e c h i ps ove r coa l s every 30 m i n utes . B rush d u c k ofte n w i t h soy m ix tu re . Remove d r i p p i n g s from p a n as needed . Serve with P l u m Sauce . Serves 2 or 3.

Plum Sauce: D ra i n one 1 6-ou n c e can p u r p l e p l u m s , reserv i n g 1 /4 c u p s

"y rup . Force p l u m s t h ro u g h a s ieve . I n

saucepan com b i ne t h e s i eved p l u m s , p l u m syru p , 1 /4 tea­spoon g rated orange pee l , 3 ta b l espoons orange j u i c e , 2 ta b l espoons sug ar , 1h teaspoon Worcesters h i re sauce , and 1 /4 teaspoon g ro u n d c i n n a m o n . H eat t he m ix tu re to bo i l i n g ; red uce heat a n d s i m m er 1 0 m i n utes .

46 poultry

Gril led Island Chicken

1 8%-o u nce can crushed p ineapple

3.4 cup packed brown sugar 3 tablespoons lemon j u ice 1 tablespoon prepared m ustard 2 2¥2- to 3-pound ready-to-cook

broi ler-fryer ch ickens, spl it i n h a lf lengthwise

Y2 cup cooking oi l 1¥2 teaspoons salt

Corn-Stuffed Chicken Breasts

8 whole chicken breasts 1f4 cup chopped on ion 1f4 cup chopped celery 2 tablespoons butter 1 83.4-ounce can whole kernel

corn, dra ined (1 cup) 1 cup herb-seasoned stuffi ng m ix 1 sl ig htly beaten egg

Y2 teaspoon poultry season i ng 1f4 teaspoon salt 1f4 cup butter, melted

Chicken Teriyaki

Y2 cup packed brown sugar Y2 cup soy sauce 2 tablespoons sweet sake, m ir in ,

or dry sherry 1 tablespoon grated on ion 1 clove garl ic , m inced 4 whole large ch icke n breasts,

spl it, sk in ned, a nd boned N onstick vegetable spray

coating or cooki ng oi l

D ra i n p i neap p l e and reserve 2 tab l espoons syru p . Com b i ne p i neapp le , reserved syru p , s u gar , lemon j u i ce , and m us­tard . B reak w i n g , h i p , and d rumst i c k j o i nts of c h i c ke n s ; twist w i n g t ips under back . Brush c h i c ke n s we l l w i th o i l ; season wi th sa l t and 1/4 teaspoon pepper . G r i l l c h i c kens over slow coa ls , bone s ide down , t i l l bone s ide i s we l l b rowned , 20 to 30 m i n utes . Turn c h i c ke n ; g r i l l t i l l tender , a bout 30 m i n u tes more . Turn and brush c h i c kens ofte n wi th g l aze l ast 1 0 m i n utes. Serves 4 .

Cut b reasts t h ro u g h wh ite cart i l age a t V of neck . Us i ng both hands , g rasp the s m a l l bones o n e it her s i d e . Bend each s ide back , push i n g u p w ith f i n g e rs to snap out b reastbone , kee p i n g meat i n one p iece . Do not rem ove sk in . Spr i n k l e cu t s ide wi th sa l t . I n s k i l l e t cook on ion and ce l e ry i n t he 2 tab l espoons b utte r t i l l tender . Add corn , stuff i n g m ix , e g g , pou l try seaso n i n g , and s a l t ; m ix we l l . Spoon s o m e corn m ixture on cu t s ide of each c h i c ken b reast . Fo l d over and skewer o r t i e c l osed . G r i l l c h i c ke n over medium-hot coa ls t i l l tender , 30 to 35 m i n utes , t u rn i n g often . B rush w i th t he 1/4 c u p m e l ted bu tter d u r i n g the l ast 1 0 m i n utes . Serves 8 .

I n saucepan st i r together b rown s u gar , soy, sake , o n i o n , and gar l i c . Cook and s t i r over l ow heat t i l l s uga r d i sso l ves . Cook, u ncovered , t i l l l i ke th i n syru p , about 5 m i n utes more ; coo l . P l ace c h i c ke n i n s h a l low b a k i n g d i sh . Pour soy m ixture over c h i c ke n . Cover ; refr i ge rate 4 to 6 h o u rs or overn i g ht , occas iona l l y spoo n i n g mar i nade over .

Remove c h i c ken ; reserve mar i nade . Coat g r i l l w i th non­st i c k sp ray coat i n g o r coo k i n g o i l . G r i l l c h i c ke n ove r medium-hot coa l s for 1 5 to 20 m i n utes ; turn often . B rush frequent l y w i th reserved mar i nade . Serves 8 .

Sausage-Stuffed Chicken Rol l-Ups

6 whole large ch icke n b reasts, sk in ned a nd boned

2 tablespoons chopped g ree n on ion with tops

6 fu l ly cooked smoked sausage l i nks

Y2 cup butter, melted 1f4 cup wh ite wine or dry sherry Y4 cup snipped parsley Y2 teaspoon paprika

Cooking oil

P l ace c h i c ken b reasts one at a t ime between two sheets of waxed paper. Work i n g out from center , pound to form 8 x 8- i n c h cu t l ets . Remove paper ; spr i n k l e each c ut l et w ith a l i tt l e sa l t and 1 teaspoon of the g reen o n i o n . P l ace a sausage l i n k at t he end of each cu t l et . Tuc k i n s ides ; 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 ; secu re w i t h wooden p i c ks . B l end nex t fou r i n g red ients . Coat g r i l l w i th coo k i n g o i l . G r i l l c h i c ke n , seam s i de down , over medium-hot coa l s a bout 1 5 m i n utes , t u rn i n g often and brus h i n g w i t h b u tter m ixture . 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 brush i n g w i th b u tter m ixture . Serves 6 .

Chicken with Zucchini Stuffing

2 2112- to 3-po u n d who le ready-to­cook bro i ler-fryer ch ickens

1 112 cups ch icken broth 213 cup regu l a r r ice 2 cups chopped zucch i n i 1 c u p shredded ca rrot

112 cup chopped on ion 3f4 teaspoon salt Ys teaspoon pepper 112 cup ch icken broth 114 cup grated Parmesan c h eese

1112 teaspoo ns dr ied cherv i l , crushed

Cooking o i l

Herb-Glazed Chickens

2 2 112- to 3-pou n d whole ready-to-cook bro i ler-fryer c h ickens

112 cup cook ing o i l 114 cup l ight corn syrup 114 cup fi ne ly chopped o n i o n 1 ta blespoon lemon j u ice 1 teaspoon dr ied oregano ,

crushed 1 teaspoon caraway seed

112 teaspoon salt

How to Mount GJJirds for

Spit l{{Jasting

47

S p r i n k l e cav i ty of b i rd s w i t h sa l t . I n sau cepan com b i ne 1 1 12 c u p s c h i c ken b roth a n d r i ce . B r i n g to bo i l i n g ; cover . Red uce heat ; cook 1 4 m i n utes . Do not drain. I n another saucepan com b i ne z u c c h i n i , c arrot, o n i o n , sa l t , pepper , and rem a i n i n g 1 12 cup b rot h . Cook , covered , j u st t i l l tender , about 1 0 m i n utes . Do not drain. St i r i n Parmesan c h eese and c h e rv i l . Fo l d in r i c e . Spoon m ix t u re l oose l y i n to b i rd cav i t i es . S kewer neck s k i n to back of c h i c ke n s . M o u n t one c h i c ke n o n s p i t rod (see t ip b e l ow) . Repeat w i th second fork and c h i c ken . Add a th i rd h o l d i n g fork , p ress i n g t i nes i n to meat ; test ba lance . P l ace medium coa l s aro u n d d r i p pan under m eat . Turn o n m otor ; l ower hood or cover w i th fo i l tent . B rush b i rds w ith coo k i n g o i l . G r i l l over medium coa l s t i l l d o n e , a bout 2 h o u r s . Serves 8 .

Sa l t c h i c ken cav i t i es . S kewer neck s k i n t o b a c k o f c h i c kens . Moun t one c h i c ke n o n s p i t r od ( see t i p be low) . Repeat w i t h second fo rk and c h i c ke n . Add a th i rd h o l d i n g fork , p ress i n g t i nes i n to meat ; test b a l ance . P l ac e medium-hot coa l s aro u n d d r i p pan . Attac h sp i t ; pos i t i o n d r i p p a n u n d e r meat . Turn on motor ; l ower h ood o r cover w i th fo i l tent . G r i l l c h i ckens over medium-hot coa l s t i l l te nder , 1 1 12 t o P/4 hou rs . Pos i t i on d r i p pan u n d e r meat . Meanwh i l e , com b i n e rema i n i n g seven i n g red ie nts . B r u s h over c h i c ke n occas ion ­a l l y l ast 30 m i n utes . Serves 6 to 8 .

Proper b a l a n c e and correct t i m i n g s are the keys t o success when sp i t-roast i n g . (A) P l ace one h o l d i n g fork o n s p i t rod , t i nes toward po i n t . I n sert rod t h ro u g h b i rd l eng thw ise . P i n c h fo rk t i nes together ; p u s H i n to b reast . ( B ) T i e w i n g s , u s i n g 2 4 i n c hes o f cord . Start co rd a t b a c k ; l oop aro u n d e a c h w i n g . Wrap aro u n d w i n g s a g a i n . T i e i n center o f b reast . Loop a n 1 8- i n c h cord 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 togeth e r cords at­tac hed to w i n g s and l e g s ; t i e t i g h t l y . Sec u re b i rd w i th second h o l d i n g fork .

48 poultry

Curry Barbecued Chicken

2 2Y2- to 3-pound ready-to-cook broi ler-fryer c h ickens

Y2 cup cook ing o i l 1 teaspoon g rated l ime peel

Y4 cup l ime ju ice 1 ta blespoon g rated o n i o n 1 c love garl ic , m i n ced 2 teaspoons cu rry powder

Y2 teaspoon sa l t Y2 tea spoon ground c u m i n Y2 tea spoon g round coria nder Y4 teaspoon ground c i n n a m o n Y4 teaspoon pepper

L ime s l ices Parsley

Quarter c h i c kens . B reak w i n g , h i p , and d rumst i c k j o i nts of c h i c kens so p ieces w i l l rem a i n f l at . Tw is t w i n g t i ps u n d e r b a c k . Com b i n e coo k i n g o i l , l i me pee l and j u i c e , o n i o n , gar l i c , c u rry powder , s a l t , c u m i n , co r iander, c i n n a m o n , and pepper . P lace c h i c kens i n l a rge p l as t i c bag se t i n deep bow l . Pour mar i nad e m i x tu re ove r c h i c kens . C l ose bag ; refr i ge rate 4 to 6 h o u rs , t u rn i n g bag occas i o n a l l y to coat c h i c kens eve n l y .

Remove c h i c kens , reserv i n g m a r i n ade . P l ace c h i c ke n p ieces , b o n e s ide dow n , over medium-hot coa l s . G r i l l c h i c kens about 2 5 m i n utes . Tu rn , bone s i de u p , and g r i l l t i l l done , 1 5 to 2 0 m i n utes more . B r ush c h i c kens w i th m a r i n ad e freq uent l y l ast 1 0 m i n utes . G arn i s h w ith l i m e tw i sts and pars ley . M a kes 8 serv i n g s .

Chicken and Vegetable Bundles

4 ch icken drumsticks, sk in ned 4 ch icken th ighs , sk in ned 2 large potatoes, peeled a nd

cu bed 1 B-o u n ce ca n s l iced ca rrots ,

drained 1 B-o u nce ca n cut green beans ,

dra ined smal l on ion, s l iced a nd

separated into ri ngs 4 ta blespoons butter or

margar ine Y2 teaspoon dried tarragon ,

crushed Y2 teaspoon h ickory-s m o ked sa l t

Spicy Barbecued Chicken

Y4 cup fi ne ly chopped on ion 1 c love garl ic , m i n ced 2 ta blespoo ns cook ing o i l

3f4 cup catsup YJ cup v inegar 1 teaspoon g rated lemon peel 1 ta blespoon lemon j u ice 1 tablespoon Worcesters h ire

sauce 2 teaspoons s u g a r 1 teaspoon d ry m u stard

Y2 teaspoo n sa l t Y4 teaspoon pepper Y4 teaspoon bottled hot pepper

sauce 2 2¥2- to 3-pound ready-to-cook

broi ler-fryer ch ickens

Tear off fou r 1 8 x 1 8- i n c h p ieces of heavy-d uty fo i l . On each p iece of fo i l , p l ace one c h i c ken l e g and one t h i g h ; sp r i n k l e c h i c ken w ith s a l t and pepper. Top each serv i n g w ith a few pieces of potato , carrots , g reen beans , and o n i o n . P l ace 1 tab l espoon b u tter i n each b u n d l e ; s p r i n k l e each w i th some of the tarragon and h i c kory-smoked sa l t . B r i n g 4 corners of fo i l to center , tw is t secure ly , a l l ow i n g room for expans i on of steam . G r i l l t he c h i c ke n b u n d les over slow coa l s t i l l c h i c ke n i s te nder , about 1 h o u r . M a kes 4 serv i n g s .

Cook o n i o n and gar l i c i n o i l t i l l te nder bu t n o t b row n . S t i r i n cats u p , v i n egar , l emon pee l a n d j u i ce , Worcesters h i re sauce , s u g ar , d ry m u stard , sa l t , pepper , a n d bott l ed ho t pepper sauce . S i m mer , covered , abou t 30 m i n utes ; s t i r occas i o n a l l y . Quarte r c h i ckens . B reak w i n g , h i p , a n d d r u m ­st i c k j o i n ts o f c h i ckens so p ieces w i l l rema i n f l at . Tw is t w i n g t i ps u n d e r b a c k . Season c h i c ken p ieces w i t h add i t i o na l s a l t a n d pepper .

P l ace c h i c ken p ieces , bone s i d e down , over medium-hot coa l s . G r i l l c h i c kens abou t 25 m i n utes . Tu rn , bone 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 more . B r u s h c h i c kens w i th sauce ofte n l ast 1 0 m i n utes . Makes 8 serv i n g s .

Lemonade Chicken

2 2%- to 3-pound ready-to-cook broiler-fryer ch ickens

1 6-o u nce can frozen lemonade conce ntrate, th awed

YJ cup soy sauce 1 teaspoon seasoned salt

V2 teaspoon celery salt Vs teaspoon garl ic powder

Japanese-Style Chicken

4 whole large ch icken breasts % cup pea nut oi l or cooki ng

o i l % cup soy sauce % cup dry sherry 1 tablespoon brown sugar 1 tablespoon grated fresh

g ingerroot o r 1 teaspoon ground g i nger

clove garl ic , m i n ced V2 teaspoon salt 18 fresh mushroom caps

3 medium zucch in i , cut i n 1 - i n c h s l ices (about 1 8 p ieces)

Chicken and Beef Kabobs

1 pound beef sir loin steak 1 1 4%-ounce can p ineapple s l ices

V2 cup catsup 3 tablespoons v inegar 2 teaspoo ns insta nt beef

boui l lon gra n u les % cup fi nely chopped on ion 1 teaspoon celery seed

V2 teaspoo n ground c innamon % teaspoon ground a l lspice 1 bay leaf

1 2 small whole ch icken wings

(JJ!Iicrowave Helps to Shorten

(jrillinA :!lime

49

Cut the c h i c kens i n to serv i n g p ieces . I n sma l l bowl com­b i ne thawed l emonade conce ntrate , soy sauce , seasoned sa l t . ce le ry sa l t , and ga r l i c powder . St i r m ix tu re to b l e n d wel l . D i p c h i c ken p i eces i n l e m o n ad e m ix tu re . P l ace c h i c k­en , bone s i d e down , over medium-hot coa l s . G r i l l a bout 2 5 m i n utes . Tu rn , bone s i d e u p , a n d g r i l l t i l l done , 1 5 t o 20 m i n utes more . B rush c h i c ke n w ith l emonade m ix tu re fre­q uen t l y l ast 1 0 m i n u tes . M a kes 8 serv i n g s .

Cu t b reasts t h ro u g h wh ite ca rt i l a g e a t V o f neck . U s i n g both hands , g rasp the sma l l bones on e i t he r s i d e . Bend each s ide back , p u s h i n g up with f i n g ers to snap out b reastbone . To sp l i t b reast , cu t i n two l e ng thw ise p ieces . Work i n g ou t from ce nter , pound eac h to fo rm 5 x 5 - i n c h cu t l et . C u t i nto str i ps a bout 1 i n c h w i d e . Com b i n e next seven i n g red ients . P l ace c h i c ken i n s h a l low b a k i n g d is h ; pou r mar inade over . Cover ; ref r i ge rate 4 to 6 h o u rs , spoo n i n g mar i nade over occas iona l l y . Remove c h i c ke n , reserv i n g mar i nade . Pour some bo i l i n g wate r over m u s h rooms i n bowl . Le t stand 1 m i n ute ; d ra i n . On l o n g s kewers th read c h i c ke n accord ion­sty l e a l te rnate l y w ith z u c c h i n i and m us h rooms . G r i l l over medium hot coa l s for 1 2 to 1 5 m i n utes ; t u rn i n g and bast i n g ofte n w i t h mar i nade . Serves 6 .

Cu t beef i n 1 - i n c h p ieces . D ra i n p i ne a p p l e ; reserve syru p . Cover a n d refr i ge rate p i neap p l e . Add wate r t o syru p , i f necessary , to measure 3/4 cup l i q u i d ; com b i ne w ith cats u p , v i neg ar , bou i l l o n , o n i o n , ce l e ry seed , c i n namon , a l l s p i ce , and bay l eaf . Add m eat p ieces to mar i nade . Cover ; refr i g ­erate severa l hou rs , st i r r i n g occas iona l l y . D ra i n meat , re­serv i n g mar i nade . Q u a rter each p i neapp le s l i ce ; p l ace 2 p ieces together . Th read on s kewers a l ternate l y w i t h beef and ch i c ke n . G r i l l over hot coa l s t i l l done , a bout 20 m i n utes , tu rn i n g and b ru s h i n g occas iona l l y wi th reserved mar i nade . Heat rem a i n i n g mar i nade ; pass w i t h kabo bs . M a kes 6 serv i n g s .

Yes , i t i s poss i b l e t o g e t barbecued-f l avored c h i c ke n i n a h u rry . The secret : p recook c h i c ke n p ieces i n a coun te rtop m i c rowave oven before 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 ieces i n a 1 0 x 6 x 2- i n c h bak i n g d i s h and m i c ro-cook , covered , about 1 5 m i n utes . Then g r i l l over medium-hot coa l s t i l l te nder , 1 0 to 1 5 m i n utes more ; 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-ounce can tomato sauce 112 cup dry red wine 1f2 cup butter o r margar ine 2 tablespoons lemon ju ice 2 tablespoons chopped g reen

on ion wi th tops 1 teaspoon sugar 1 teaspoon dried sa lad herbs

1f2 teaspoon salt Few drops bottled h ot pepper

sauce 6 whole pan-dressed lake or

brook trout or perch (about 8 ounces each)

Skillet-Fried Fish

6 fresh or frozen pan-dressed trout or other fish (about 6 ou nces each)

2fJ cup yel low cornmeal % cup a l l -purpose flour 2 teaspoons salt 1 teaspoon dried parsley fla kes

Y2 teaspoon paprika 1 5Yl-ou n ce can evaporated

mi lk (2/J cup) Cooking oi l

Hickory-Smoked Stuffed Trout

H ickory ch ips % cup chopped on ion 2 ta blespoons butter or

margarine % cup sn ipped dried apricots 3 tablespoons ora nge ju ice 1 teaspoon sugar 1 teaspoon i nsta nt c h icken

bou i l lon gra n ules % teaspoon celery salt 2 cups dry bread cubes

(2Y2 sl ices bread) 2 tablespoons toasted s l ivered

a lmonds 1 4- to 5-pound whole lake

trout or walleyed pike, dressed

Cooking oil

In sma l l saucepan com b i n e tomato sauce , w i n e , b u tter , lemon j u i ce , g reen o n i o n , s u g ar , sa lad herbs , sa l t , and hot pepper sauce . S i m mer , u n covered , 1 0 to 1 5 m i n utes . G r i l l f i s h over hot coa l s 1 0 t o 1 2 m i n utes . Turn f i s h a n d g r i l l t i l l done , 1 0 to 1 2 m i n utes more . B rush f i s h w i t h sauce d u r i n g l ast few m i n utes o f g r i l l i n g . Pass t h e warm sauce . M a kes 6 serv i n g s .

Thaw f i s h , i f frozen . Thoro ug h l y s t i r together corn m ea l , f l ou r , sa l t , d r ied pars l ey , a n d papr i ka . D i p f i s h i n evaporated m i l k , t hen coat w i th seasoned cornmea l m ixture .

H eat a sma l l amoun t of cook i n g o i l i n a la rge s k i l l et over hot coa l s t i l l o i l i s hot . Cook f ish , a few at a t ime , i n h ot o i l t i l l l i g h t l y b rowned , 4 t o 5 m i n utes . Turn a n d cook t i l l f i s h f l akes eas i l y w i t h a fork , 4 to 5 m i n utes more . Add more o i l as needed . Dra i n t he f i sh o n paper towe l i n g before serv i n g . Makes 6 serv i n g s .

About 1 h o u r before cook i n g , soak t h e h i c kory 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 tender bu t not b row n . St i r i n apr i cots , o ra n g e j u i c e , s u g ar, bou i l l on g ra n u l es , and ce le ry s a l t . Heat a nd s t i r to d i sso lve bo u i l l o n g ra n u l es . Rem ove from heat. Add b read c u bes and 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 i ty . Brus h ou ts i d e o f f i s h w i t h a l i tt l e o i l .

I n covered g r i l l arrange slow coa l s a ro u n d edge o f g r i l l . Spr i n k l e some o f t he d a m pened h i c ko ry c h ips g e ne rous l y over coa l s . Center fo i l p a n on g r i l l , n ot d i rect l y over coa l s . P l ace the f i s h i n fo i l pan . C l ose g r i l l hood . G r i l l t i l l f i s h f l akes eas i l y w i t h fork , a bou 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 the coa l s every 20 m i n utes . Makes 8 serv i n g s .

5 1

Show off your next catch in Wine-Sauced Trou t. Trout or perch cooks q uickly as you baste it with an herbed tomato-wine sauce . Serve with Roasted Corn on the Cob (see recipe, page 75) .

52 fish and seafood

Barbecued Fish

1 112 pounds fresh or frozen f ish fi l lets or stea ks, or 4 pan-dressed fish (about 8 ou nces each)

Y2 cup cooking oi l 1 tablespoon Worcestersh ire

sauce Y2 teaspoon onion salt Ys teaspoo n pepper

Lemon wedges

Crispy-Grilled Fish Fillets

3f4 cup fi ne ly crushed cornfl a kes

1fJ cup sesame seed, toasted (1 7/s-ounce conta iner)

1 1 6-ounce package froze n fish fi l lets, thawed

2 tablespoons soy sauce Salt Pepper

Y2 cup dairy sour cream

Soy-Marinated Perch Fillets

2 pou nds fresh or frozen perch fi l lets

1fJ cup cooking oi l 3 ta blespoo ns soy sauce 2 tablespoons wine v inegar 2 tablespoons fi ne ly chopped

on ion

Fish in a Basket

1fJ cup a l l -purpose f lour Y2 teaspoon salt Ys teaspoon pepper 4 whole pan-dressed lake or

brook trout or perch (about 12 ounces each)

Y4 cup butter or margarine , melted

Thaw f i s h , if froze n . Cut f i s h f i l l ets or steaks i nto 4 port i ons . ( For pan-dressed f i s h , wrap ta i l s i n g reased fo i l . S p r i n k l e f i s h cav i t ies w i t h s a l t a n d pepper . ) Com b i ne the o i l , Worceste rs h i re sauce , o n i o n sa l t , a n d pepper ; m i x we l l . P l ace f i s h i n we l l -g reased w i re g r i l l bas ket . B rush f i s h w it h o i l m ixtu re .

G r i l l f i s h ove r medium-hot coa ls fo r 5 t o 8 m i n u tes . B rush w ith o i l m i xtu re ; t u rn and b rush second s ide . G r i l l t i l l f i s h f l a kes eas i l y when tested w i t h a fork , 5 to 8 m i n utes m ore . Serve w i t h l emon wed ges . Serves 4 .

Com b i n e corn f l ake c ru m bs and sesame seed . B rush f i s h w i th soy s a u c e . Season w it h sa l t and pep per . Sp read one s ide o f each f i l l et w i th sou r c rea m ; p ress coated s i d e i n c ru m b m ix tu re . Repeat s p read i n g w ith sou r c ream a n d coat i n g other s i d e o f f i l l ets . P l ace t he coated f i s h f i l l ets i n we l l - g reased w i re g r i l l basket . G r i l l f i s h over medium-hot coa l s a bout 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 kes eas i l y w i t h a fork , abou t 8 m i n utes more . M a kes 4 serv i n g s .

Thaw f i s h , i f frozen . P l a c e f i s h f i l l ets i n p l ast i c bag set i n deep bowl . Com b i n e t h e coo k i n g o i l , soy sauce , w i n e v i n e gar , a n d f i n e l y c hop ped o n i o n ; m ix we l l . Pou r m ix tu re over f i s h f i l l ets i n bag ; c l ose bag . Mar i nate f i s h for 30 to 60 m i n u tes at room tem peratu re ; turn bag occas iona l l y . D ra i n f i s h , reserv i n g mar i nade .

P l ace f i sh i n we l l - g reased w i re g r i l l bas ket . G r i l l ove r hot coa l s for 8 to 9 m i n utes . T u rn f i s h and b rush w i t h mar i nade . G r i l l t i l l f i s h f l a kes eas i l y when tested w i t h a fo rk , 6 to 8 m i n u tes more . M a kes 6 serv i n g s .

I n a bowl com b i ne f l o u r , sa l t , and pepper . D i p f i s h i n seasoned f l ou r , coat i n g t ho ro ug h l y. P l ace the 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 abou t 1 0 m i n utes . Tu rn f i s h and baste w ith m e l ted bu tter . G r i l l t i l l f i s h f l a kes eas i l y when tested w ith a fork , a bout 1 0 m i n utes more ; baste often w i t h bu tter . Makes 4 serv i n g s .

Wild Rice-Stuffed Salmon

H ickory ch ips 2 cups ch icken broth

Y4 cup fi nely chopped o n i o n 1 c u p wild rice, r insed 1 ta blespoo n butter or

margar ine 1 ta blespoon s n ipped parsley 1 6-pound whole d ressed s a l m o n

Butter, melted

Stuffed Smoked Salmon

Hickory c h ips 1f2 cup fi ne ly chopped celery Y4 cup chopped o n i o n 3 tablespoons butter or

margar ine 4 cups herb-seasoned stuffi n g

crouto ns 2 tablespoo ns s n ipped parsley

Y2 teaspoon grated lemon peel 1 ta blespoon lem o n j u ice

Y2 teaspoon salt Dash pepper 8-pou n d whole d ressed

sa lmon 1f2 cup butter o r margar ine ,

melted

Halibut Kabobs

1 1 2-ounce package froze n ha l ibut steaks, thawed

Y4 cup cook ing oi l Y4 cup dry vermouth Y4 cup lemon j u ice 1 teaspoo n salt 1 teaspoon dried o regano ,

crushed 1 smal l clove gar l ic ,

m i n ced 6 m ush room caps 1 l a rge green pepper

1 2 cherry tomatoes

53

Soak t he h i c kory c h i p s i n e n o u g h water to cover a bout 1 hou r before g r i l l i n g . D ra i n c h i ps . I n saucepan com b i n e c h i c ken b roth and o n i o n ; b r i n g t o bo i l i n g . A d d w i l d r i c e to saucepan and red uce heat Cover ; s i m m er t i l l the l i q u i d is absorbed , abou t 40 m i n utes . St i r in the 1 ta b l espoon b utte r and s n i p ped pars l ey . S poon stuff i n g i nto cav i ty 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 slow coa l s aro u n d edge o f t he g r i l l . S p r i n k l e some of t he dam pened c h i ps genero u s l y over coa l s . Center fo i l pan on g r i l l , n ot d i rec t l y over coa l s . P l ace f i s h in fo i l pan .

C l ose the 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 when 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 occas iona l l y w i t h m e l ted bu tter . Sp r i n k l e t he h i c ko ry c h i ps ove r coa l s every 20 m i n utes . M a kes 1 0 serv i n g s .

Soak h i c kory c h i ps i n e n ou g h water t o cover about 1 hou r before g r i l l i n g . D ra i n c h i ps . I n saucepan cook ce l e ry and o n i o n i n t he 3 ta b l espoons b u tter t i l l te nder. Pou r ove r stuff i n g c rou tons . Add pars l ey , l e m o n pee l and j u i ce , sa l t , and pep per . Toss together t i l l we l l com b i ned . Spoon i nto cav i ty of sa l mo n ; s kewer o r t ie c l osed .

I n covered g r i l l arra n g e slow coa l s aro u n d edge of g r i l l . Sp r i n k l e some o f the dam pened c h i ps over coa l s . Center fo i l pan on g r i l l , n ot d i rec t l y over coa l s . P l ace f ish 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 when tested w i t h fork, 1 1 /4 to 1 1 12 h o u rs . B r ush f i s h occas iona l l y w ith me l ted bu tter . Sp 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 .

Cu t f i s h i n to 1 - i n c h p ieces . I n bowl com b i ne o i l , vermou th , l emon j u i ce , sa l t , o reg ano , and gar l i c . P lace f i s h p ieces i n m a r i n ade . Cover ; mar i n ate at room tem peratu re fo r 1 hou r . D ra i n f i s h , reserv i n g m a r i n ade . Pour some b o i l i n g wate r over m u s h rooms i n b ow l . Let stand 1 m i n u te ; d ra i n . Cu t g reen pepper i n to 1 - i n c h s q uares . O n s ix s kewers a l te rnate f i s h , g reen pepper , a n d che rry tomatoes ; end w ith m u s h ­room c a p s . G r i l l t he ka bobs 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 and bast i n g freq uen t l y w it h m a r i n ade . M a kes 6 serv i n g s .

54 fish and seafood

Charcoaled Halibut Steaks

Y2 cup s h redded u n peeled cucu m ber

Y2 cup da iry sour crea m Y4 cup mayonna ise or

salad dressing 1 tablespoon s n ipped ch ives 2 teaspoons lemon ju ice

Y4 teaspoon salt Dash pepper

2 pounds fresh or froze n h a l ibut ste a ks o r other fish

Y4 cup butter o r margar ine 1 teaspoon salt

Ys teaspoon pepper Paprika

Charcoal-Grilled Shrimp

2 pounds fresh or frozen l a rg e shr imp, shel led a n d deveined

Y2 cup ol ive or cooking o i l Y2 cup fi nely chopped o n i o n Y2 cup dry wh ite wine Y4 cup lemon j u ice Y4 cup fi nely s n ipped parsley 1 tablespoon Worcestersh i re

sa uce 1 teaspoo n d i l lweed

Y2 teaspoo n salt

Barbecued Shrimp Kabobs

1 B-ounce ca n tomato sauce 1 cup chopped on ion

Y2 cup water Y4 cup packed brown s u g a r Y4 cup cooking oi l Y4 cup lemon j u ice 3 tablespoons Worcestersh i re

sa uce 2 tablespoons prepared m ustard 2 teaspoons salt

Y4 teaspoo n pepper 1 pound fresh or frozen l a rge

shr imp, shel led and deveined 1 1 5%-ounce ca n pineapple

c h u n ks 1 g reen pepper, cut i n 1 - i nch

squares 2 cups cold water 1 cup regu lar rice

Y2 teaspoon salt 2 tablespoons sn ipped parsley

B l e n d s h redded c u c u m be r wi th sour c ream , m ayon n a i se or sa lad d ress i n g , c h ives , l emon j u i c e , t he 1 /4 teaspoon sa l t , and the dash pepper . M ix we l l and c h i l l sauce .

Thaw f i s h , i f froze n . C u t i nto 6 port i o n s . P lace i n we l l ­g reased w i re g r i l l bas ket. I n saucepan m e l t b u tter ; s t i r i n t he 1 teaspoon sa l t and 1 /s teaspoon pep per .

G r i l l f ish over medium-hot coa l s for 5 to 8 m i n u tes , b rus h i n g w it h b u tter m ix tu re occas iona l l y . Tu rn a n d b aste w i t h rem a i n i n g b utte r m i x tu re . 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 ith a fork , 5 t o 8 m i n utes more . Sp r i n k l e f i s h w i th pap r i ka and serve w i t h c h i l led c u c u m ber s a u c e . M a kes 6 serv i n g s .

Thaw s h r i m p , i f frozen . Com b i ne o i l , o n i o n , w i n e , l e m o n j u i ce , pars l ey , Worcesters h i re , d i l lweed , and sa l t . P l ace s h r i m p in p l as t ic bag set in deep bow l . Pou r m a r i n ade m ix tu re over s h r i m p . C l ose bag . Mar i nate 3 to 4 h o u rs i n t he refr i ge rator. D ra i n s h r i m p , reserv i n g m a r i n ade .

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 or o n 24 x 1 8- i n c h p iece o f h eavy-d uty fo i l . G r i l l o v e r hot coa l s for 1 5 to 20 m i n utes , t u rn i n g basket o r i n d i v i d u a l s h r i m p ofte n and bast i n g w i th m a r i n ad e . Makes 6 serv i n g s .

I n saucepan com b i ne tomato sauce , o n i o n , t h e 1 12 c u p wate r, b rown s u g ar , coo k i n g o i l , l emon j u i ce , Worcester­s h i re , m u sta rd , t he 2 teaspoons sa l t , and pepper . S i m mer , u ncovered , 1 5 m i n utes , s t i r r i n g o n c e or tw ice ; set as ide . Thaw s h r i m p , i f froze n . D ra i n p i neapp le , reserv i n g 2 ta b l e­spoons syru p . Com b i n e syru p w i t h sauce m ixtu re .

P lace s h r i m p i n p l ast i c bag set i n a deep bow l . Pou r sauce m ix tu re over s h r i m p ; c l ose bag . Mar i nate at room tem peratu re for 2 to 3 h o u rs . D ra i n , reserv i n g sauce .

O n fou r s kewers a l ternate l y th read the s h r i m p , 2 p i ne ­app le c h u n ks , a n d g reen pepper s q uares. G r i l l ove r hot coa l s fo r 5 to 8 m i n utes . T u rn kabobs and b rush w i t h mar i nade . G r i l l t i l l s h r imp a re done , 5 to 8 m i n utes more , bast i n g occas i ona l l y w i t h sauce .

Meanwh i l e , p repare t he r i ce . I n a saucepan com b i n e the 2 c u ps co ld water , r i ce , and 1 12 teaspoon sa l t ; cover w i t h t i g h t-f i tt i n g l i d . B r i ng to a ro l l i n g b o i l ; red uce heat. Cont i n u e coo k i n g 1 4 m i n utes ( d o n o t l i ft cover) . Remove from heat ; l et sta n d , covered , 1 0 m i n utes . St i r i n t he pars l ey . Serve hot s h r i m p ka bobs over r ice . Pass rem a i n i n g sauce , i f des i red . Makes 4 serv i n g s .

Foil-Barbecued Shrimp

2 pounds fresh or frozen large shr imp, shel led a nd deveined

6 tablespoons butter or margar ine ·

Y2 cup sn ipped parsley 3f4 teaspoon curry powde r 1 clove gar l ic , m i n ced

Y2 teaspoo n salt Dash pepper

55

Thaw s h r i m p , i f froze n . In saucepan mel t b utte r ; st i r in pars l ey , c u rry powder , ga r l i c , sa l t , and pepper. Add 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 ix tu re e q u a l l y a m o n g s ix 1 2 x 1 8- i n c h p ieces of heavy-d u ty fo i l . Fo l d fo i l aro u n d s h r i m p , sea l i n g t he edges we l l .

G r i l l s h r i m p over hot coa l s abou t 8 m i n utes . Tu rn and g r i l l t i l l done , 7 to 8 m i n utes more . Serve i n fo i l packages , i f d e s i red . Makes 6 serv i n g s .

Skewered Scallops and Bacon

8 o u nces fresh or frozen u nbreaded scal lops (about 24)

3 ta blespoons butter or margar ine , m elted

2 ta blespoo ns lemon j u ice Dash pepper

1 2 bacon s l ices, h a lved crosswise (1 2 ou nces)

Paprika

Foil-Wrapped Clambake

48 soft-shel led c lams i n shel ls

4 q u a rts cold water YJ cup salt 2 2- to 2Y2-pound ready-to-cook

broi ler-fryer ch ickens , quartered

Salt Pepper

8 whole ears of corn Rockweed or large bunch

parsley 8 frozen lobster ta i ls , thawed

(about 2 pounds) 1 1 6-ounce package frozen f ish

fi l lets, thawed and cut in 8 pieces

1 pound butter, m elted

Thaw sca l l ops , i f froze n . Remove any s he l l part i c l es and wash thorou g h l y . Com b i ne bu tter , l emon j u i c e , and pepper . Pour mar i nade over sca l l ops . Cover ; l et stand at room tem peratu re for 30 m i n utes . D ra i n sca l l ops ; reserve mar i ­nade . I n s k i l l et part i a l l y cook bacon . D ra i n o n paper towe l s and coo l . Wrap each sca l l o p w i t h a h a l f s l i ce of part i a l l y coo ked bacon . On s i x s kewers t h read bacon-wrapped sca l l ops , sec u r i n g bacon wi th s kewer and a l l ow i n g some space betwee n each sca l l op . S p r i n k l e w i t h papr i ka . G r i l l over hot coa l s , bacon s ide dow n , a bout 5 m i n utes . Tu rn , us i ng s patu l a ; baste w i t h m a r i n ade . G r i l l t i l l bacon i s c r i sp and b rown , abou t 5 m i n utes m ore. Serves 6 .

Thorou 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 com b i ne c o l d water and 1 13 c u p sa l t . P l ace c l ams i n sa l t-water m ix tu re ; l et stand 1 5 m i n utes . R i nse we l l . Repeat sa l t-wate r soak i n g and r i n s i n g tw ice more .

B reak d rums t i c k , h i p , a n d w i ng j o i n ts of c h i c kens so p ieces 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 ieces , s k i n s i d e dow n , over hot coa l s . G r i l l about 1 0 m i n utes . Season w i t h sa l t and pepper . Turn back h u s ks of corn . Use a st i ff b r u s h to remove s i l k . Lay h u s ks back i n p l ace .

Tear o f f s ixteen 3 6 x 1 8- i n c h p ieces of heavy-d u ty fo i l . P l ace 1 s heet c rossw ise over a second s heet . Repeat , m a k i n g a tota l of 8 sets . Lay a h a ndfu l of roc kweed or pars l ey i n cen ter of eac h fo i l se t . Cu t e i g ht 1 8- i n c h squa res of c heesec loth ; p l ace 1 s q uare atop roc kweed .

For each package arra n g e the fo l l ow i n g o n c heesec l oth : 6 c l ams i n s h e l l s , 1 p recooked c h i c ke n q uarter , 1 ear of corn , 1 l obster ta i l , and 1 p iece of f i s h . Sec u re l y t ie oppos ite ends of c heese c l oth together . Sea l op pos ite ends of fo i l together , sea l i n g edges we l l .

P l ace fo i l packages , seam s id e u p , o n g r i l l . Lower the g r i l l hoo d . G r i l l over hot coa l s a bou t 4 5 m i n utes .

To test for done ness : t he c h i c ke n d rums t i c k shou l d move up and down eas i l y in soc ket . Serve with i n d i v i d u a l c u p s of hot, me l ted bu tter . M a kes 8 serv i n g s .

56 fish and seafood

-

Grilled Rock Lobster Tails

4 medium frozen rock lobster tails

Y4 cup butter or margar ine , melted

2 teaspoo ns lemon ju ice 1 teaspoo n grated ora nge peel

G e nerous dash each gro u n d g in ger, aromatic b itters, a nd ch i l i powder

Barbecued King Crab Legs

Y4 cup butter or margar ine , me lted Y4 cup sn ipped parsley Y4 cup lemon j u ice 1 ta blespoon prepared m u sta rd 2 pounds froze n cooked k ing crab

legs, thawed a nd shel led

Grilled Salmon Steaks

6 fresh or froze n sa lmon stea ks or other fish ste a ks

Y2 cup salad o i l Y4 cup sn ipped parsley Y4 cup lemon j u ice 2 tablespoo ns grated o n i o n

Y2 teaspoo n dry m usta rd Y4 teaspoo n salt

Dash pepper

A

'Basic Cuts of Pish

Thaw roc k l o bster ta i l s . C u t off t h i n u ndershe l l m e m b rane w i th k i t chen sc issors . Bend ta i l back to c rack she l l o r i n se rt l ong skewers l eng thw ise between she l l and meat to p revent c u r l i n g . (To bu tterf l y roc k l o bster ta i l s , part i a l l y t haw ta i l s ; s n i p t h ro u g h center o f ha rd top she l l w i t h k i tc h e n s c i ssors . W i th s ha rp k n i fe cut t h ro u g h the meat, bu t not through undershe/1. Spread open . )

Com b i n e me l ted b u tter o r m argar i ne , l emon j u i ce , o ra n g e pee l , g i n g er , aromat i c b i tte rs , and c h i I i powder ; b ru s h over l o bster meat. W i th meat s i de up , g r i l l l o bster ta i l s over hot coa l s fo r about 5 m i n utes . Turn , s he l l s ide up , and b r ush w ith sauce , g r i l l t i l l mea t has l ost i t s transparen cy a n d i s opaq ue , 5 t o 1 0 m i n utes m ore. Makes 4 serv i n g s .

Com b i n e bu tter , pars ley , l e m o n j u i ce , m u stard , and 1 /4 teaspoon sa l t . B rush t he m ixtu re o n c rab meat . P l ace c ra b o n g r i l l about 4 i n c hes from medium coa l s . B rush t h e c ra b w ith bu tter m i xt u re a n d turn occas iona l l y t i l l heated t h ro u g h , 5 t o 8 m i n utes . M a kes 6 serv i n g s .

B

Thaw f i s h , if frozen . P l ace f i s h i n s h a l l ow d is h . Com b i ne o i l , pars ley , l emon j u i ce , o n i o n , m u stard , sa l t , a n d pep per. Pou r ove r f i s h . Le t stand at room temperatu re 2 h o u rs , t u r n i n g occas i o n a l l y . ( Or, m a r i n ate , cove red , i n refr i g e rator 4 t o 6 hou rs . ) D ra i n , reserv i n g mar i nade . P l ace f i s h i n we l l ­g reased w i re g r i l l basket . G r i l l over medium-hot coa l s t i l l f i s h i s l i g ht l y b rowned , 5 t o 8 m i n utes . B aste w ith m a r i n ade and turn . B rush aga i n w i th 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 more . Serves 6 .

(A) Dressed or pan-dressed f i s h h ave been g utted and sca led . U s u a l l y , t he head , ta i l , and f i n s have been removed . (B ) Fillets are p ieces of f i s h c u t l e n gthw ise from the s ides of the f i s h . When f i l l et i n g a f i s h , the backbone i s d i scarded i ntact , so the f i l l ets a re v i rtu a l l y bone less . (C ) Steaks are 5/a­to 1 - i n c h-th i c k c ross-sec t i on s l i ces cu t from a l a rge , d ressed f i s h .

c

5 7

Sausages and Frankfurters

Mustard-Brushed Bologna Kabobs

1 pound c h u n k bolog n a , cut i n to 1 - i nch c u bes

1 1 5¥4-ounce ca n p i neapple c h u n ks , dra i n ed

V4 cup butter or m a rgar ine , melted

2 tablespoo ns D ijon-style m usta rd

1 tablespoon s n ipped pars ley 2 teaspoons lemon ju ice

Dash pepper

Quick Frank Kabobs

8 fra nkfurters, cut i nto th i rds

1 1 6-ounce ca n whole new potatoes, dra ined

2 medium gree n peppers, cut i n p ieces

V4 cup horserad ish m u sta rd V4 cup catsup Y2 e n velope taco seaso n i n g m ix

(about 2 ta blespoo ns) 2 tablespoo ns water 2 ta blespoons cook ing oi l

Several drops bottled hot pepper sauce

Tangy Barbecued Franks

1 medium on ion , t h i n l y s l iced V4 cup chopped celery V4 cup chopped gree n pepper 1 clove garl ic , m i n ced

V4 cup butter or m a rg a rine 1 1 03/4-ounce can conde nsed

tomato soup VJ cup water V4 cup packed brown sugar 2 tablespoons v inegar 2 tablespoo ns prepa red m usta rd 1 tablespoon Worcestersh ire

sauce V4 teaspoon bott led hot pepper

sauce 1 pound fra n kfurters (8 to 1 0)

O n fou r skewers a l te rnate l y t h read b o l o g n a c u bes w ith p i neap p l e c h u nks . Com b i ne m e l ted bu tter , m u stard , pars­l ey , l emon j u i ce , and pepper . B r u s h over skewered bo logna and p i neap p l e . G r i l l ka bobs ove r medium coa l s , t u rn i n g freq uen t l y t i l l heated t h rou g h , 8 t o 1 0 m i n utes . B rush the kabobs freq uen t l y w i t h t he bu tter m ix tu re . Serves 4 .

Th read fra n k p ieces o n s kewers a l te rnate l y w i t h potatoes and pepper p ieces . In s ma l l bowl st i r tog eth er horserad i s h m u stard , cats u p , t a c o seaso n i n g m i x , water , o i l , a nd hot pepper sauce . G r i l l kabobs over medium coa l s for 1 0 m i n utes , tu rn i n g ofte n a n d b rus h i n g f requen t l y w i th m u stard m ix tu re . Makes 4 to 6 serv i n g s

I n h eavy 1 0- i n c h s k i l l et over hot coa ls cook s l i ced o n i o n , ce le ry , g reen pepper , a n d g ar l i c i n bu tter o r marg a r i n e t i l l tender b u t not b rown , abou t 1 0 m i n utes . St i r i n tomato soup , wate r , b rown s u g ar , v i n e g ar , m u stard , Worcesters h i re , and hot pepper sauce . Cover ; b r i ng to bo i l , a l l ow i n g 1 5 to 20 m i n utes . Score franks o n b i as ; add to ho t m ixtu re . Cook t i l l heated t h rou g h , abou t 1 0 m i n utes more , st i rr i n g occas i ona l ­l y . M a kes 4 or 5 serv i n g s .

58 sausages and fran kfurters

Jiffy Frank and Cabbage Skillet

2 tablespoons butter or m a rg a rine

2 1 6-ounce jars sweet-sou r red cabbage, d ra ined

1 1 2-ounce package fra nkfurters, cut i n 1 - inch p ieces

2 medium apples, cored a n d chopped

1 smal l on ion , chopped

Skewered Bratwurst

1 pound bratwurst (6 brats) % cup l ight cream 2 ta blespoons prepared m ustard

Y2 teaspoon i nsta nt m inced on ion % teaspoon coarsely cracked

pepper Dash paprika

1 1 6-ounce ca n sa uerkra ut, drained

Pol ish Sausage-Krauters

8 s l ices bacon 8 Pol ish sausage or l a rge

fra nkfurters 1 8-ou nce ca n sauerkra ut ,

drained and s n ipped % cup ch i l i sa uce 2 ta blespoons fi nely chopped

o n ion 1 teaspoo n sugar 1 teaspoo n caraway seed

Frank and Bean Skil let

1 1 %-ounce envelope sour cream sa uce m ix

3f4 cup m i l k Few drops bottled hot pepper

sa uce 1 22-ounce jar baked bea ns 4 or 5 fra n kfurters, b ias-sl iced 1 3-ounce ca n French-fried

o n ions

I n h eavy s k i l le t over medium coa l s me l t bu tter o r m a rga r i ne ; s t i r i n d ra i ned c a b bage , fra n kfu rters , c hopped a p p l e , and o n i o n . Cover ; s i m m e r m ixtu re t i l l o n i o n i s tender and cab bage and meat a re heated t h roug h , a bout 20 m i n u tes . M a kes 4 serv i n g s .

Cu t e a c h b rat i nto th i rd s . Th read t h e b ratwurst p ieces on fou r s kewers . Fo r sauce , com b i n e l i g h t c rea m , m usta rd , i n stant m i nced o n i o n , pepper , and papr i ka .

G r i l l b rat p ieces over medium-hot coa ls t i l l heated th roug h , 7 to 8 m i n utes ; t u rn i n g and brus h i n g often w ith sauce . I n saucepan h eat sauerkraut . Serve g r i l l ed meat and sauce over hot sauerkraut . M a kes 4 serv i n g s .

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 i t sausages o r fra n kfurters l e n gthw ise , c u tt i n g a l most t o ends and on l y 3/4 of the way t h roug h .

Com b i n e sauerkraut , c h i l i sauce , o n i o n , s u gar , a n d cara­way seed . Stuff a bou t 2 tab l espoons of the m ixtu re i n to s l i t of each sausage or fra n kfu rter . Wrap each wi th a str i p of baco n ; sec u re w i th woode n p icks .

G r i l l over hot coa l s fo r 1 0 to 1 2 m i n utes , t u rn i n g frequen t l y so bacon cooks c r i sp on a l l s ides . Serves 8 .

I n h eavy sk i l l et b l end tog ether sour c ream sauce m ix , m i l k , and hot pepper sauce . S t i r i n baked beans and fra n k p ieces . Cook over medium coa l s , s t i rr i n g occas iona l l y , t i l l m i xtu re i s heated th ro u g h . Before serv i n g , s t i r i n abou t 3/4 of the Fre n c h-fr ied o n i o n s . Spr i n k l e rem a i n i n g o n i o n s atop ·

each serv i n g . M a kes 4 serv i n g s .

Lamb

Marinated Leg of Lamb

1 5- to 6-pound leg of l a m b YJ cup l e m o n j u ice V2 cup cook ing o i l V4 cup fi nely chopped on ion 2 tablespoons fi ne ly sn ipped

parsley 1 teaspoon salt

Y2 teaspoon dried thyme, crushed Y2 teaspoon dr ied basi l , crushed V4 teaspoon dr ied tarragon,

crushed

Apricot Lamb Kabobs

Y2 cup chopped on ion 1 smal l clove garl ic , m i n ced 2 ta blespoons cook ing o i l 1 1 7-ou n ce can apricot ha lves 3 tablespoons v inegar 2 ta blespoons brown sugar

Y2 teaspoon cu rry powder Dash bottled hot pepper sauce

1% pou nds boneless lamb, cut in 1 V2- inch cubes

GJJalancing (JJ!eat on

a Spit

59

H ave meatman bone l e g of l am b and s l i t l en g thwise so you can sp read i t f l at on g r i l l l i ke a th i c k steak . Com b i n e l emon j u i ce , o i l , on ion , pars l ey , sa l t , t hyme , b as i l , and tarragon . P l ace l amb i n l arge p l as t i c bag se t i n deep bow l . Pou r l emon j u i ce m ixt u re over l am b ; c l ose bag . Refr i ge rate 4 to 6 h o u rs , t u rn i n g bag occas i o na 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 mar i nade .

I nsert two l o n g s kewers t h ro u g h meat at r i g ht a n g l es m a k i n g a + , or p l ac e meat i n a w i re g r i l l basket . (Th i s m a kes fo r easy t u rn i n g of meat and keeps meat from c u r l i n g d u r i n g cook i n g . ) G r i l l over medium coa l s , t u rn i n g every 1 5 m i n utes , t i l l des i red doneness , about 1 1 /2 h o u rs for m ed i u m o r 2 h o u rs for we l l -done . B aste freq uen t l y w i th reserved mar i nade . P l ace l am b o n ca rv i n g board ; remove from basket or remove s kewers. Cut l a m b ac ross g ra i n i n to th i n s l i ces . Makes 8 t o 1 0 serv i n g s .

Note: Th i s mar i nade i s e q u a l l y g ood on bone- i n l e g of l a m b s u c h as p i ct u red b e l ow in the t i p box (see c ha rt on pages 8-9 for t i m i n gs ) .

I n saucepan cook o n i o n and g ar / i c i n ho t o i l t i l l o n i o n i s tender bu t n o t b rown . P l ace cooked o n i o n , ga r l i c , o i l , apr i cots , v i n e g ar, b rown s u gar , c u rry powder , hot pepper sauce , and 1 teaspoon sa l t i n b l ender conta i n er. Cover ; b l e n d t i l l smooth . Return m ixtu re to saucepa n ; s i m mer , covered , 1 0 m i n utes . C oo l . Pour m ix tu re over l am b ; cover and refr i ge rate overn i g ht , t u rn i n g m eat occas iona l l y . D ra i n , reserv i n g mar i nade . Th read meat o n s i x s kewers ; g r i l l over hot coa l s for 1 5 to 20 m i n utes , t u rn i n g often . Heat mar i nade ; pass w i th kabobs . M a kes 6 serv i n g s .

Meat "done t o a t u r n " o n t h e rot i sser ie i s easy once you l earn h ow to ba lance the meat . To moun t b o n e l ess roasts , i n sert the s p i t rod

t h ro u g h the center of the roast and sec u re w i th ho ld ­i ng forks . Test t he ba l ance b y ho l d i n g one end of rod i n t h e pa l m o f each h a n d and tu rn i n g g e nt l y . I f the meat f lops o r turns u neve n l y, re­adj ust h o l d i n g forks or rod as necessary . Bone- i n meat i s harde r to ba lance . To off­set t he bone 's we i g ht , i n se rt the rod d iagona l l y as shown at l eft. Adjust the h o l d i n g forks and test t h e ba l ance as a bove.

60 lamb

Let Herbed Lamb- Vegetable Kabobs, whi ch c o m b i n e mar inated lam b with o n i o n wedges and green and red pepper squares, make your next barbecue one that guests w i l l long remem ber.

Saucy Lamb Riblets

3 to 4 pounds lamb r ib lets, cut in serv ing-s ize pieces

Y2 cup chopped on ion 1 tablespoo n cook ing o i l

% cup catsup V4 cup water 3 tablespoons Worcestersh i re

sauce 2 tablespoons brown sugar 2 tablespoo ns v inegar

3f4 teaspoo n sa l t Dash bottled hot pepper sauce

6 1

Tr im excess fat from r i b l ets . Cook r i b l ets , covered , i n bo i l i n g sa l ted wate r t i l l te nder , 1 t o 1 1 /4 hou rs . D ra i n . Meanw h i l e , cook o n i o n i n o i l t i l l te nder . A d d cats u p , wate r, Worcesters h i re , b rown s u gar , v i n e g a r, sa l t , and hot pepper sauce ; h eat t h rou g h .

G r i l l r i b l ets over medium-hot coa l s for 1 0 t o 1 5 m i n utes ; t u rn . 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 i th cats u p m i xt u re ; cont i n ue g r i l l i n g t i l l r i b l ets a re h o t and g l azed , 1 0 to 1 5 m i n utes more . Reheat cats u p m ix tu re . B rush o n r i b l ets before serv i n g ; pass w i t h m eat M a kes 4 serv i n g s .

Herbed Lamb-Vegetable Kabobs

Y2 cup cooking o i l 112 cup chopped onion V4 cup sn ipped parsley V4 cup lemon ju ice 1 teaspoon salt 1 teaspoon dried m a rjora m ,

crushed 1 teaspoon dried thyme, cru s h ed 1 clove garl ic , m i n ced

112 teaspoon pepper 2 pounds boneless lamb , cut in

1 - i nch cubes On ion wedges G reen pepper squares Sweet red pepper squares

Armenian- Italian Lamb Chops

1 cup tomato ju ice Y2 cup fi nely chopped on ion 1fJ cup lemon ju ice V4 cup fi nely chopped d i l l

p ickle V4 cup

' fi ne ly chopped

green pepper 2 tablespoons sugar 1 teaspoon sa l t 1 teaspoon ground c u m i n 1 teaspoon dried m a rjora m ,

crushed 4 teaspoons cornstarch 2 ta blespoons cold water 6 lamb shoulder chops, cut

1 inch th ick

Com b i n e coo k i n g o i l , o n i o n , pars l ey , l emon j u i c e , sa l t , marjora m , t hyme , ga r I i c , and pepper ; st i r i n l a m b . Cover ; refr i ge rate 6 to 8 hou rs , s t i r r i n g occas iona l l y . D ra i n l a m b , reserv i n g mar i nade . C o o k wed ges o f o n i o n i n water t i l l tender ; d ra i n .

Th read s i x s kewers w i t h l am b c u bes , o n i o n wed ges , g reen pepper s q uares , and sweet red pepper s q uares . G r i l l over hot coa l s for 1 0 to 1 2 m i n utes ; t u r n a n d b rush ofte n w i t h reserved mar i nade . Serves 6 .

I n saucepan com b i n e tom ato j u i ce , o n i o n , l emon j u i ce , p i c k l e , g reen pepper , s u g ar , sa l t , c u m i n , marjora m , and 1 /4 teaspoon pepper . S i m mer , covered , t i l l o n i o n and g reen pepper a re tender , abou t 1 0 m i n utes . B l end cornstarc h and c o l d water ; st i r i n to sauce . Cook and st i r t i l l t h i c kened .

G r i l l l a m b chops ove r medium coa l s for 1 0 t o 1 2 m i n utes . Turn c hops and g r i l l t i l l done , 1 0 to 1 2 m i n utes more , b rus h i n g freq uen t l y w i th sauce . ( Keep sauce warm by p l a c i n g i t i n sma l l saucepan o n g r i l l . ) Pass the rem a i n i n g sauce w i t h t h e l a m b chops . 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. Be sure to try the special relishes with different barbecued meats, and savor the flavor combinations.

Sample the flavor-makers : Big-Batch Barbecue Sauce with chicken, Cucumber Relish, Seasoned Butter L og on steak, and Zesty Sauerkraut Relish on a sandwich. (See index for pages.)

63

Sauces and Relishes

Snappy Barbecue Sauce

1 cup catsup 1 cup water

Y4 cup v inegar 1 ta blespoon sugar 1 tablespoon Worcestersh ire

sauce 1 teaspoon salt 1 teaspoon celery seed 2 or 3 dashes bottled hot

pepper sauce

Easy Barbecue Sauce

1 1 4-ou nce bottle hot-style catsup

3 ta blespoons v inegar 2 teaspoo ns celery seed 1 clove garl ic, h a l ved

Western Hot Sauce

1f2 cup catsup Y4 cup water Y4 cup fi nely chopped on ion 3 tablespoons red wine v inegar 2 tablespoons cook ing o i l 2 teaspoons brow n sugar 2 teaspoons Worcestersh ire

sa uce 2 teaspoons whole m u sta rd seed 1 teaspoon paprika

1f2 teaspoo n dr ied oreg a no, crushed

1f2 teaspoon ch i l i powder Y4 teaspoon salt Ys teaspoon ground cloves 1 bay leaf 1 clove garl ic , m i n ced

Durango Sauce

1 1 6-ounce ca n pork a nd bea ns i n tomato sauce

a-ounce ca n tomato sauce 1f2 cup water 1 1 %-ounce envelope ch i l i

seaso n ing m ix 1 teaspoon Worcestersh i re sauce

I n saucepan com b i n e cats u p , water , v i negar , s u gar , Wor­cesters h i re , sa l t , ce l e ry seed , and bott l ed hot pepper sauce . B r i ng the m ixtu re to b o i l i n g ; red uce heat a n d s i m ­mer, u ncovered , f o r 30 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 20 m i n utes of barbec u i n g . Pass rem a i n i n g sauce . Makes a bou t 2 c u p s .

Com b i n e cats u p , v i ne g ar , c e l e ry see d , and gar l i c . Refr i g ­e rate , covered , f o r severa l hou rs . Remove ga r l i c . Use to baste h a m b u rge rs or beef d u r i n g l ast 1 0 m i n utes of barbe­c u i n g . M a kes about 1 1 12 c u p s sauce .

I n saucepan com b i ne cats u p , water , on ion , v i neg ar , o i l , b rown s ugar , Worceste rs h i re , m u stard seed , papr i ka , oreg­ano, c h i l i powder , sa l t , c l oves , bay l eaf , and gar l i c . B r i n g m ixtu re t o bo i l i n g ; red u c e heat a n d s i m m e r, u n covered , for 1 0 m i n utes , s t i r r i n g once o r tw i ce . D i scard bay l eaf. Use to baste 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 barbec u i n g . Makes abou t 1 1 12 c u p s .

I n b l ender conta i n e r cqm b i ne pork a n d beans i n tomato sauce , tomato sauce , water, c h i l i seaso n i n g m ix , and Worceste rs h i re sauce . Cover a n d b l e nd the m ixtu re t i l l smooth . Use sauce t o baste pork chops , steaks , o r ham­b u rgers du r i ng l ast 5 m i n utes of barbec u i n g . Hea t rem a i n ­i n g s a u c e t o pass . M a kes 2 1 12 c u ps .

64 sauces 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 Y2 Y2 Y2 % 1

1 1 1

1

1 V2 Y2 %

1 03/4-ounce ca n condensed tomato soup

B-ounce ca n tomato sauce cup l ight molasses cup v inegar cup packed brown sugar cup cook ing o i l tablespoo n insta nt m i n ced

on ion tablespoo n seasoned sal t tablespoon dry m ustard tablespoon Worcestersh i re

sauce tablespoon fi ne ly s h redded

ora nge peel teaspoons paprika teaspoon pepper teaspoon garl ic powder

In m ed i u m saucepan com b i n e soup , tomato sauce , m o l as­ses , v i negar, b rown s u g ar , o i l , o n i o n , sa l t , m u stard , Worces­ters h i re , pee l , papr i ka , pep per , and g a rl i c powder . B r i n g to bo i l i n g ; red uce heat a n d s i m mer , u n covered , for 20 m i n­utes . 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 barbecu i n g . Makes abou t 3 1 12 c u p s sauce .

Chili Barbecue Sauce

Y2 cup ch i l i sauce 2 ta blespoons cooki n g oi l 2 ta blespoons p ineapple or

ora nge ju ice tablespoon brown sugar Dash bottled hot pepper sauce

65

Com b i n e c h i l i sauce , o i l , p i neapp l e o r orang e j u i ce , b rown s u g ar , and pepper sauce ; m i x we l l . Use as a mar i nade or brush over seafood , c h i cken , o r pork 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 bou t 3/4 c u p .

Big-Batch Barbecue Sauce ( p i c t u red o n page 62)

Y2 cup fi ne ly chopped celery Y2 cup fi ne ly chopped green

pepper clove garl ic, m inced

Y4 cup butter or m a rgar ine 4 cups catsup 1 1 OY2-ounce can condensed

onion soup 1 1 0%-ounce can condensed

chicken g u m bo soup 2 ta blespoons v inegar

Y2 teaspoon bottled hot pepper sauce

1 cup dry wh ite wine

Pineapple-Orange Glaze

Y2 of a 6-ounce ca n frozen p ineapple ju ice conce ntrate

Y4 cup orange marmalade 2 tablespoons bottled

steak sauce

Tarragon-Cider Basting Sauce

Y2 cup apple cider or ju ice Y4 cup v inegar Y4 cup sl iced green o n i o n

with tops 2 tablespoons butter or

margar ine 2 tablespoons bottled ste a k

sauce 2 ta blespoons honey 1 teaspoon salt 1 teaspoon dried tarragon ,

crushed Y4 teaspoon pepper

In l arge saucepan cook c e l e ry , g reen pepper , and gar l i c i n bu tter o r margar i ne t i l l ten der . St i r i n cats u p , sou p s , v i ne­g a r, hot pepper sauce , and 1 12 cup water . S i mmer m ixtu re 30 m i n utes , s t i r r i n g occas i o na l l y . St i r i n w i n e . Pou r i n to 1 - or 2-c u p freezer conta i ners . Sea l , l a be l , and freeze . To use, t haw the sauce. Use to baste c h i c k e n , f ra n kf u rters , r i b s , or s teaks the l ast 1 0 to 1 5 m i n utes of barbec u i n g . H eat the rem a i n i n g sauce to pass , i f des i re d . M a kes 8 c u ps sauce .

I n sauce pan com b i n e p i neap p l e conce ntrate , marm a l ade , and steak sauce . Cook and st i r t h e m ix tu re t i l l h eated t h roug h . Use to baste pou l try or pork d u r i n g the l ast 1 0 to 1 5 m i n utes of barbec u i n g . M a kes abou t 213 c u p .

I n a 1 1 12-quart saucepan com b i n e c i der , v i neg ar , o n i o n , b u tter , steak s a u c e , h oney , sa l t , tarragon , and pepper . B r i n g to b o i l i n g ; s i m m er , u n covered , for 20 m i n utes , s t i r r i n g m ix tu re occas iona l l y . U s e a s a meat m a r i n ade o r u s e to baste c h i c ke n , beef , pork , 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 . Heat and pass the rem a i n i n g sauce . M a kes about 3/4 c u p sauce .

66 sauces and relishes

Coffee-Soy Glaze

Y2 cup packed brown sugar 1 tablespoon cornstarch

213 cup cold strong coffee V4 cup soy sauce 3 tablespoons wine v inegar

Soy-Lemon Basting Sauce

1 ta blespoon brown sugar 1 teaspoon cornstarch 2 ta blespoons lemon j u ice 2 tablespoons soy sauce 2 tablespoons water 2 ta blespoons sl iced green

o n ion with tops 1 tablespoon butter or marg a rine 1 clove garl ic , m i n ced

In a sma l l saucepan b l end together the b rown s u g a r and cornstarc h . Add coffee , soy sauce , and v i ne g ar ; m i x wel l . Cook and st i r m ix tu re t i l l th i c ke ned and b u b b l y . Use to baste spare r i bs or pork c hops d u r i n g the l ast 1 5 m i n utes of barbec u i n g . M akes a bout 1 c u p sauce .

I n saucepan b l end b rown sugar and cornstarc h . St i r i n l emon j u i ce , soy sauce , a n d water. Add on ion , b u tter , and gar l i c . Cook and st i r t i l l t h i c kened and b u b b l y . Use to baste pou l try o r f i sh d u r i n g l ast 1 5 m i n u tes of barbecu i n g . M a kes about 1 13 c u p .

Seasoned Butter Log (p ic tu red on page 62)

Y4 cup butter, softened 2 tablespoons bra u n schweiger 2 teaspoons lemon ju ice

V4 teaspoon d ried basi l , crushed Paprika

Caraway-Cheese Spread

1 3-ounce package cream cheese, softened

1 tablespoo n butter, softened 1 teaspoon caraway seed 1 teaspoon prepa red m u stard

B l e n d togethe r softe ned b u tter , b raunsc hwe iger , l emon j u i ce , and bas i l . Shape i n to a 4- i n c h l og on waxed paper . Ro l l log in papr ika to coat . C h i l l t i l l f i rm . S l i ce bu tte r l og and serve w i th g r i l l ed steaks.

In a sma l l bowl b l e n d together c ream cheese and softe ned bu tter . S t i r i n ca raway seed and m ustard . S p read atop g r i l l ed ham b u rg e rs . M a kes a bout 1 /2 c u p .

Zesty Sauerkraut Relish ( p i c t u red on page 62)

V2 cup sugar Y2 cup v inegar 1 teaspoon prepared m u stard

V4 teaspoon g a rl ic powder V4 teaspoon pepper 1 1 6-ounce can sauerkraut,

dra ined VJ cup chopped sweet red or

g reen pepper VJ cup chopped on ion VJ cup chopped cucu m ber

I n saucepan heat s u g a r a n d v i negar t i l l sugar i s d i sso l ved ; s t i r occas i o n a l l y . St i r i n m u stard , ga r l i c powder , a n d pep­per . Coo l . Com b i n e d ra i ned sauerkraut , red or g reen pep­per , on ion , and c u c u m ber ; s t i r together w i t h the v i n e g a r m ix ture . Cover and c h i l l t he re l i sh t i l l needed . M akes abou t 3 c u ps re i i sh .

Cucumber Relish (p i ct u red on page 62)

3 la rge tomatoes, chopped 1 medium cucum ber, peeled,

seeded, a nd chopped (1 cup) % cup chopped fresh coria nder

leaves 3 ta blespoons fi ne ly chopped

on ion % teaspoon fi nely chopped

ca nned green ch i l i peppers 1 tablespoon lemon j u ice

Y2 teaspoon salt

Sandwich Coleslaw

2 cups fi nely shredded cabbage YJ cup th in ly s l iced g ree n on ion

wi th tops % cup sn ipped parsley 2 tablespoons sugar 3 tablespoons v inegar 1 teaspoon sal t

Y2 teaspoon celery seed Dash bottled hot pepper sauce

Ratatouille Relish

2 medium green peppers, ste m s a nd seeds removed

2 tomatoes, cored 1 medium on ion 1 medium zucch i n i

Y2 o f a s m a l l eggpla nt, peeled 2 tablespoons salt 1 cup sugar 1 cup v inegar 1 cup water 1 teaspoon whole m ustard seed

3/4 teaspoon celery seed % teaspoon fi nes herbs

Red Pepper Relish

6 sweet red peppers (about 1 Y2 pou nds)

2 medium on ions , q u a rtered 3/4 cup sugar % cup v inegar

1 Y2 teaspoo ns salt

67

Com b i n e tomatoes , c u c u m ber , co r i ander l eaves , o n i o n , and c h i I i peppers . St i r together l e m o n j u i ce and s a l t . Add to the vegeta b l e m ixt u re a n d m ix we l l . Cover and c h i l l t i l l needed . Makes about 22/J c u p s re i i s h .

Com b i n e t h e s h redded c a b b a g e , g reen o n i o n , and pars l ey . St i r together s u g ar , v i negar , sa l t . c e l ery seed , and hot pepper sauce . Pour over c a b b a g e m i xt u re and toss. Cover and c h i l l t i l l needed . M a kes a bout 2 c u p s re l i s h .

U s i n g c oarse b l ad e o f food chopper , g r i n d peppe rs , toma­toes , o n i o n , z u c c h i n i , and e g g p l ant . St i r sa l t i nto vegeta­b l es . Cover ; refr i ge rate a n d l et sta n d overn i g ht . R i nse and d ra i n vegetab l es . I n saucepan com b i ne s u gar , v i negar, water , m u stard seed , c e l e ry seed , a n d f i nes herbs . S t i r i n vegeta b l es . B r i n g m ix tu re t o bo i l i n g ; red uce heat and s i m mer 5 m i n utes , s t i r r i n g frequen t l y . C oo l . Cover a n d c h i l l t i l l needed . Makes about 4 c u p s re l i s h .

Remove stems and seeds from red peppers . U s i n g coarse b l ade of food c h op per , g r i n d peppers and on i ons , reserv i n g j u i ces I n Du tch oven o r l a rge saucepan c om b i ne peppers and o n i o n s and reserved j u i ces . St i r i n s u gar , v i nega r, and sa l t . B r i n g to bo i l i n g ; bo i l gen t l y , u n c overed , fo r 20 t o 25 m i n utes . Coo l ; cover and c h i l l t i l l needed . M a kes about 2 cups re i i s h .

marinades

Armenian Herb Marinade

Y2 cup ol ive oil or cook ing o i l Y2 cup chopped onion Y2 cup tomato ju ice % cup lemon ju ice % cup sn ipped parsley 1 teaspoon salt 1 teaspoo n d ried marjora m ,

crushed teaspoon d ried thyme, crushed

Y2 teaspoon pepper 1 clove garl ic , m i n ced

Savory Wine Marinade

1 smal l on ion Y2 cup cooking oi l Y2 cup wh ite wine % cup l ime ju ice or lemon j u ice 2 tablespoons sn ipped parsley

Y2 teaspoon salt % teaspoon bottled hot

pepper sa uce

Teriyaki Marinade

% cup cook ing o i l % cup soy sauce % cup dry sherry 1 tablespoon grated fresh

g ingerroot o r 1 teaspoon ground g inger

1 c love garl ic , m i nced 2 tablespoo ns molasses

Herb-Seasoned Marinade

Y4 cup cook ing o i l % cup wine v inegar % cup fi nely c hopped on ion 1 tablespoo n Worcestersh ire

sauce Y2 teaspoon d ried basi l , crushed Y2 teaspoon dried rosema ry,

crushed % teaspoon pepper Ys teaspoon bottled hot

pepper sauce

Com b i n e o i l , c hopped o n i o n , tomato j u i ce , lemon j u i ce , pars ley , sa l t , m a rjora m , t hyme , pepper , and g arl i c . P l ace l am b , pork , o r c h i c ke n in a p l as t ic bag set i n a deep bowl or a s h a l l ow bak i n g d i s h . Pou r mar inade m ix tu re over m eat C l ose bag or cover d i s h ; refr i ge rate 4 to 6 h o u rs or overn i g ht T u rn the bag or s poon mar i nade over the m eat occas iona l l y to coat eve n l y . M a kes P/4 cups (enoug h for 3 to 4 pou nds meat) .

Th i n l y s l i ce the o n i o n ; separate i n to r i n g s . Com b i n e o i l , w i n e , l i m e j u i ce , pars l ey , sa l t , a n d pepper sau ce ; add on ion . P l ace f i s h o r c h i c ken i n a p l as t ic bag se t i n a deep bow l or a sha l l ow bak i ng d i s h . Pou r mar i nade m ixtu re over meat C l ose bag or cover d is h ; refr i ge rate for 4 to 6 h o u rs o r overn i g h t T u rn t he bag o r s poon mar i nade over t he meat occas iona l l y to coat eve n l y . M a kes about 1 1 12 c u ps (eno u g h for 3 pou nds meat) .

Com b i n e o i l , soy sauce , d ry she rry, g i n g er , and ga r l i c . P l ace c h i c ke n , beef, o r p o r k i n p l as t i c bag set i n d e e p bowl or a sha l l ow bak i n g d i s h . Pou r mar inade m ix tu re over m eat C lose bag o r cover d i s h ; refr i g e rate 4 to 6 h o u rs or ove rn i g ht Tu rn bag o r spoon mar i nade over meat occas ion­a l l y to coat eve n l y . D ra i n , reserv i n g m a r i n ade . St i r i n mo l asses. Use to baste m eat d u r i n g l ast 1 0 m i n utes of barbec u i n g . M a kes a bou t 1 c u p (eno u g h for 2 pou n d s meat) .

Com b i n e o i l , v i n e g ar , o n i o n , Worcesters h i re , b as i l , rose­mary, pepper , hot pepper sauce , and 1 12 teaspoon sa lt P l ace beef , pork , or c h i c ken i n a p l as t ic bag se t i n a deep bow l or a sha l l ow bak i n g d i s h . Pour m a r i n ade m ix t u re over meat. C l ose bag or cover d i s h ; refri g e rate 4 to 6 h o u rs o r overn i g ht . Turn bag o r s poon mar i nade over m eat occas ion ­a l l y to coa t eve n l y . M a kes about 3/4 c u p (enou g h fo r 2 pounds meat) .

69

Marinating a roast in Armenian Herb Marinade allows the meat to take on a subtle flavor from the well-seasoned l iquid. Bast ing w ith the marinade re inforces the goodness.

Gril l -Side Recipes M eat gr illed to flavor perfection is only the begin­ning 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 the grill along with the meat while it barbecues.

Ideal additions to any backyard cookout-Sweet Herbed Tom a toes, Marinated Shrimp Appetizers, Teriyaki Appetizer Ribs, and Cherry-Pear Skillet Cobbler. (See index for pages.)

Vegetables

Sweet Herbed Tomatoes

6 medium tomatoes, peeled 2 medium cucum bers, scored a nd

th in ly sl iced (3Y2 cups) Y2 cup salad oil Y4 cup dry wh ite wine Y4 cup wh ite wine v inegar 2 tablespoons sn ipped ch ives 1 ta blespoon sn ipped parsley 1 tablespoon sugar 1 tablespoon dried sa lad herbs,

crushed Vs teaspoon fresh l y g round pepper

7 1

L i g h t l y s p r i n k l e tomatoes w i t h sa l t . I n l a rge deep bowl p l ace who le tom atoes and s l i ced c u c u m bers . In sc rew-top jar com b i n e sa lad o i l , d ry wh ite w i n e , wh ite w i n e v i n egar , c h ives , pars l ey , s ug ar , s a l ad herbs , pepper , and 1 tea­spoon sa l t ; cover and s h a ke v i g o rous l y . Pour over vegeta­b l es . Cover and c h i l l severa l hou rs or overn i g h t to thoro u g h ­l y b l end f l avors . T u r n tom atoes once or tw i ce .

Remove tomatoes , reserv i n g c u c u m bers i n m a r i n ade . Wrap each tom ato i n a 6- i n c h s q u a re of heavy-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 , about 2 0 m i n utes , t u rn i n g once . D ra i n c u c u m bers ; rese rve m a r i n ade to store l eftovers . Serve c u c u m bers atop tom atoes . Serves 6 .

Grilled Acorn Squash ( p i c t u red o n page 4 )

3 medium acorn squash 2 tablespoons butter or

margar ine 2 tablespoons brown sugar 2 tablespoons water

Brown sugar apple , cut into wedges

R i nse squash . Cut i n h a l f l e n gthw ise ; remove seed s . P r i c k i n s ide w i t h t i nes o f fo r k ; season cav i t i es w i t h sa l t and pepper . Add 1 teaspoon each o f bu tter , b rown s u gar , a n d wate r t o e a c h squas h . Wrap e a c h h a l f , cu t s i d e u p , i n 1 2 x 1 8- i n c h p iece of heavy-d uty fo i l ; sea l sec u re l y . P l ace cu t s ide u p on g r i l l . G r i l l over medium coa l s t i l l te nder , 50 to 60 m i n u tes . Ope n ; s t i r to f l uff s q u as h ; sp r i n k l e w i th ad d i ­t i ona l b rown s u g a r Top w i th wed ges . Serves 6 .

Cheesy Potato-Carrot Foil Bake

4 s l ices bacon 3 large potatoes 3 medium carrots, sh redded

Y4 cup s l iced gree n on ion with tops

Sal t Pepper

Y4 cup butter or m a rgar ine Y2 teaspoon carawa y seed 1 cup shredded Monterey Jack

cheese (4 ounces)

Cook bacon t i l l c r i sp ; d ra i n a n d c ru m b l e . Set as ide . Tear off a 36 x 1 8- i n c h p iece of h eavy-d uty fo i l . Fo l d in h a l f to make an 1 8- i n c h square . Fo l d u p s ides , u s i n g f i s t to form a pou c h . Th i n l y s l i ce potatoes i n to pouc h ; a d d ca rrots and g reen o n i o n . S p r i n k l e w i th sa l t a n d pepper ; dot w i t h bu tter and sp r i n k l e w i th caraway . Fo l d edges of fo i l to sea l pouch sec u re l y , l eav i n g space fo r expa n s i o n of steam . G r i l l over slow coa l s t i l l done , 55 to 60 m i n utes ; turn severa l t imes . O pen packag e ; st i r i n c ru m b led bacon and c h eese . C l ose pouc h ; retu rn to g r i l l t i l l c h eese m e l ts , about 1 m i n ute . Serves 6 .

Vegetables on a Stick ( p i c t u red o n p a g e 22)

6 sma l l o n ions 5 smal l pattypan squash 2 sweet red peppers

Y4 cup butter or margar ine Y4 teaspoon sa l t

Dash pepper

Cook o n i o n s in sma l l amoun t of bo i l i n g sa l ted wate r t i l l near ly te nder , about 2 5 m i n utes ; d ra i n . Qua rter squas h ; cu t red peppers i n to la rge s q uares . I n s m a l l saucepan heat bu tter wi th sa l t and pepper t i l l b u tter m e l ts .

On fo u r s kewers a l ternate l y th read vegeta b l es . G r i l l ove r medium coa l s t i l l done , 20 to 25 m i n utes ; t u rn i n g and b rus h i n g often w i th b utte r sauce . Serves 4 .

72 vegetables

Complement barbecued meats with these appetizing grilled vegetables- Eggplant- Tomato

Stack-Ups, Corn with Chive Sa uce, Herbed Onion Slices, or skewered Herbed-Seasoned Veg e tables.

Herbed Onion Slices

3 tablespoons butter 1 tablespoon brown sugar 2 large on ions , cut i n to

Y2- inch sl ices Y4 cup fi nely chopped celery 2 tablespoo ns fi ne ly s n ipped

parsley 2 ta b lespoo ns grated Parmesa n

cheese Y4 teaspoon dried orega n o ,

crushed

Herbed-Seasoned Vegetables

8 smal l on ions 4 large ca rrots, cut i n 1 Y2- i nch

pieces 4 smal l pattypa n squash 2 green peppers

Y4 cup butter, melted Y4 teaspoon dried rosem a ry ,

crushed Y4 teaspoo n dried m a rjora m ,

crushed

Corn with Chive Sauce

6 ears corn Y2 cup chopped celery 1 2-o u n ce jar sl iced p imie nto,

chopped 1 4-o unce conta iner wh ipped

crea m cheese with ch ives 2 tablespoons m i l k

Y4 teaspoon salt Dash pepper

Eggplant-Tomato Stack-Ups

1 2 s l ices eggpla nt, cut V2 i nch th ick

Seasoned salt 3 to 4 tablespoons butter or

m a rgar ine 6 th ick s l ices tomato 6 sl ices process Swiss cheese,

h a lved

73

In l a rge heavy s k i l le 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, 1h teaspoon s a l t . and d a s h pepper . P l ace o n ion s l i ces i n a s i n g l e l ayer i n b utte r m ix tu re . Sp r i n k l e ce l ery ove r a l l . Cover ; cook s l ow l y fo r 1 0 m i n utes . Turn on ion s l i ces ; s p r i n k l e wi th pa rs l ey , Parmesa n , and oregano . Cook , covere d , 1 0 m i n utes m o re . Serves 4 .

In saucepan cook o n i o n s and c arrots i n s m a l l amount of bo i l i n g sa l ted water t i l l near ly te nde r, a bout 20 m i n utes ; d ra i n . C u t squash i n to 1 - i n c h wed g e s ; cu t peppers i n to 1 - i n c h squa res . Com b i ne b utte r , rosemary , m arjo ra m , 1 /4 teaspoon sa l t , a n d dash pepper .

On fou r skewers a l te rnate l y th read vegeta b l es . G r i l l over medium coa l s t i l l done , abou t 20 m i n utes ; turn and b rush freq uen t l y w i th bu tter m ixtu re . Serves 4 .

Us i ng a s harp kn i fe , c u t off t i p s of corn kerne l s ; ca refu l l y s c rape cobs w i t h d u l l edge of kn i fe . C o m b i ne corn , ce l e ry , p i m ie nto , c h eese , m i l k , sa l t , a n d pepper ; m i x we l l .

Tear off a 36 x 1 8- i n c h p iece of heavy-d uty fo i l . Fo l d i n h a l f to m a ke an 1 8- i n c h sq uare ; fo l d u p s i des s l i g h t l y . Spoon corn m ix tu re o nto cen te r o f fo i l . Fo l d edges o f fo i l to sea l sec u re l y , l eav i n g s pace for expa n s i o n of steam . G r i l l over medium-hot coa l s t i l l te nder , abou t 4 0 m i n utes ; t u rn occas i o n a l l y . Serves 6 .

Spr i n k l e e g g p l ant w i t h seasoned sa l t I n s k i l l et f ry e g g p l ant o n ran g e top on both s i des i n b utte r t i l l near ly tender , a bout 5 m i n utes . Tear off s ix 6- i n c h s q uares of heavy-d uty fo i l ; p l ace one e g g p lan t s l i c e o n each p iece of fo i l . Top each w i t h one tomato s l i ce and a half slice c heese ; cover w i th rem a i n i n g e g g p l ant s l i ces , t hen rem a i n i n g c h eese . Sea l fo i l pac kets l oose ly . G r i l l over medium coa ls t i l l heated t h ro u g h , 5 to 8 m i n utes . Serves 6.

7 4 vegetables

Cheese-Topped Tomatoes

2 tomatoes 3f4 cup soft bread cru m bs 1!2 cup s h redded sharp America n

cheese (2 o u nces) 2 tablespoons butter, melted 2 tablespoons s n ipped pars ley

S l i ce each tom ato i n ha l f c rossw ise . Spr i n k l e cu t s u rfaces w i th a l i tt l e sa l t and pepper . Com b i ne b read c ru m bs , c h eese , a n d bu tter ; s p r i n k l e over tomatoes . G arn i s h w i t h pars l ey . Wrap each tomato h a l f l oose l y i n a 6- i n c h s q uare o f h eavy-d uty fo i l . G r i l l ove r medium-hot coa l s t i l l heated t h roug 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-ounce package froze n peas with s l iced m us h rooms

1!2 cup l ight cream % cup shredded process Swiss

cheese or Americ a n c heese 2 tablespoo ns sn ipped c h ives 1 c love garl ic , m i nced

Broccoli in Foil (p ic tu red o n p a g e 33)

2 1 0-ounce packages frozen broccol i spea rs

Seasoned salt Pepper

3 tablespoons water 2 tablespoons butter or

margarine Lemon sl ices

Yellow Lemon Rice

1 1!3 cups qu ick-cook ing r ice 1 1!3 cups water

2 tablespoons lemon ju ice 2 teaspoo ns gro u n d turmeric 1 teaspoon m usta rd seed

3f4 teaspoon salt 2 tablespoons butter or

margar ine

Zucchini Fritters

1!3 cup packaged b iscu i t m ix % cup grated Parmesan c heese 1fs teaspoo n pepper 2 s l ig ht ly beate n eggs 2 cups shredded u n peeled

zucc h i n i (2 medium) 2 tablespoo ns butter

Tear off a 36 x 1 8- i n c h p iece of heavy-d uty fo i l . Fo l d in h a l f to make an 1 8- i n c h sq uare . Fo l d u p s ides , u s i n g f i st t o m a ke a pou c h . P l ace frozen peas w i th s l i ced m u s h rooms i n pou c h . A d d l i g ht c rea m , c heese , c h ives , g ar l i c , d a s h sa l t , and dash pepper . Fo l d edges of fo i l to sea l pouch secu re l y , leav i n g space fo r exp a n s i o n of stea m . G r i l l over medium­hot coa l s t i l l heated t h ro u g h , about 20 m i n utes . Transfer to serv i n g bow l . Makes 4 serv i n g s .

Tear off a 36 x 1 8- i n c h p iece o f heavy-d uty fo i l . Fo l d i n h a l f t o make an 1 8- i n c h s q u a re . Fo l d u p s ides , u s i n g f i st t o form pouc h . P l ace frozen b rocco l i in ce nter of pou c h . Spr i n k l e w i t h seasoned s a l t and pepper . A d d wate r ; d o t w i t h b u tte r . Fo l d edges of fo i l to sea l sec u re l y , l eav i n g space for expans ion of stea m . G r i l l ove r medium-slow coa l s t i l l done , abou t 60 m i n utes ; t u rn ofte n . Garn i s h w i th l e m o n s l i ces . Makes 6 serv i n g s .

Tear off a 36 x 1 8- i n c h p iece o f h eavy-d uty fo i l . Fo l d i n h a l f t o make an 1 8- i n c h s q u a re . Fo l d u p s ides , u s i n g f i st t o form a pou c h . In bowl thoro u g h l y com b i ne r i ce , water , l e m o n j u i ce , g ro u n d t u rmer i c , m u stard seed , and sa l t P l a c e m ix tu re i n pouc 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 sea l pouch sec u re l y . G r i l l over medium-hot coa l s t i l l done , 1 5 to 20 m i n utes . Before serv i n g , open pouch and f l uff r ice w ith a fork . Makes 4 serv i n g s .

I n bowl st i r together b i s c u i t m ix , Parmesan c h eese , a n d pep per . St i r i n beate n e g g s j u st t i l l m i xtu re i s m o iste ned . Fo l d i n z u cc h i n i . I n l a rge heavy s k i l l et or g r i dd l e m e l t bu tter over medium-hot coa l s . U s i n g 2 ta b l espoons m ix tu re for each f r i tter , cook fou r at a t ime t i l l b rowned , 4 to 5 m i n utes on each s i d e . Keep warm w h i l e coo k i n g rema i n i n g z u c c h i n i f r i tters . Makes 6 serv i n g s .

Marinated Vegetable Kabobs

1 1 0-ounce package frozen Brussels sprouts

112 cup salad oi l Y4 cup v inegar 1 c love gar l ic , m inced 1 teaspoon celery seed 1 teaspoon dried pars ley fl a kes,

crushed Y2 teaspoon salt Y4 teaspoo n dried basi l , crushed Y4 teaspoo n pepper 4 tomatoes, cut i n wedges 4 o u nces fresh m u s h rooms 2 smal l cucum bers, cu t i n 1 - i n c h

sl ices

7 5

Cook B russe l s sp routs i n b o i l i n g s a l ted water t i l l bare l y te nder , a bout 5 m i n u tes ; d ra i n . Meanwh i l e , i n sc rew-top j a r com b i n e sa lad o i l , v i n eg ar , ga r l i c , ce l e ry seed , pars l ey f l a kes , sa l t , bas i l , and pepper ; cover and shake we l l . P l ace B russe l s sp routs , tomatoes , m u s h room s , and c u c u m bers in p l as t ic bag set i n deep bow l . Pour mar i nade m ixtu re over vegeta b les . C l ose bag ; refr i g e rate 6 to 8 hou rs or overn i g h t , s t i r r i n g occas iona l l y . D ra i n vegeta b les , reserv i n g mar i ­nade . O n s i x s kewe rs t h read Brusse l s s prouts , tomatoes , m u s h rooms , and c u c u m bers . G r i l l over medium coa l s t i l l h eated t h rou g h , 1 5 to 2 0 m i n u tes , t u rn i n g and b rus h i n g freq uen t l y w i t h mar i nade m ix ture . Serves 6 .

Roasted Corn on the Cob ( p i c t u red on page 5 1 )

Y2 cup butter o r margar ine , softe ned

1 teaspoon salt 112 teaspoon dried rosem a ry,

crushed Y2 teaspoon dried m a rjora m ,

crushed 6 ears corn

Anise Corl")

1 1 2-ounce can whole kernel corn , drained

2 tablespoons butter or margar ine

Y4 teaspoo n a nise seed, crushed Dash sa l t Dash pepper

�rozen Vegetables Hot

off the fjrill

C ream together bu tter a n d sa l t t i l l f l u ffy . Com b i ne herbs and b l end i n to bu tter . Keep m ixtu re at roo m tem peratu re fo r 1 h o u r to b l end f l avors . Tu rn back h u s ks of corn ; rem ove s i l ks w i t h s t i ff b r u s h . P l ace each ear o n a p iece of heavy-d u ty fo i l . Spread corn w i t h abou t 1 tablespoon o f the bu tter . Lay h u s ks back in pos i t i o n . Wrap corn sec u re l y . Roast ears d i rec t l y o n hot coa l s ; t u rn f requen t l y t i l l corn i s tende r, 1 2 to 1 5 m i n utes . Or, on covered g r i l l w i t h an e l evated rac k , roast corn accord i n g to m a n u factu rer 's d i rec t i ons . Serves 6.

Tear off a 36 x 1 8- i n c h p iece of heavy-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 squa re . Fo l d u p s ides , u s i n g f i st to m a ke a pouc h . P l ace corn i n pou c h ; dot w i t h b u tter . S p r i n k l e a n i se seed over a l l ; a d d sa l t a n d pepper . Fo l d e d g e s o f fo i l t o sea l pouch sec u re l y , l eav i n g space for expa n s i o n of steam . G r i l l over 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 . Makes 4 serv i n g s .

Ut i l i ze y o u r g r i l l t o best advantage by coo k i n g frozen vegeta b l es a l o n g s i d e the m eat . I t 's easy . Here 's how: Tear off a 36 x 1 8- i n c h p iece of h eavy-d uty fo i l . Fo l d i n h a l f to m a ke an 1 8- i n c h square . Fo l d up s ides , u s i n g f i st to form pou c h . P l ace one 1 0-o u n c e package of frozen vegeta b l es i n center of pou c h . Season w i t h sa l t a n d pepper ; top w i t h a pat of b u tter or margar i n e . Fo l d edges of fo i l to sea l pouch sec u re l y , l eav i n g space fo r expa n s i o n of steam . G r i l l over medium-hot coa l s t i l l vegeta b l es a re cooked (a l l ow a bout 20 m i n u tes for peas and other s m a l l vegeta b l es ; a l l ow l onge r for l a rger vegeta b l es ) . Tu rn package freq uen t l y .

76 vegetables

Cheesy Eggplant Slices

medium eggpla nt, peeled a n d s l iced % i nch t h i c k ( a b o u t 1 pou nd)

1f4 c u p butter or margar ine , melted

V2 cup fi ne ly crushed rou n d c heese crackers ( 1 6 crackers)

4 s l ices m ozza rel la or Swiss c h eese, cut i n ha lf d iagona l ly

Tear off fo u r 1 8 x 1 8- i n c h p ieces o f heavy-d uty fo i l . Sp r i n k l e e g g p l ant s l i ces w i t h s a l t a n d pepper . D i p each e g g p l an t s l i ce i n to m e l ted b utte r , t hen i n to crushed c h eese c rackers . P l ace two s l i ces of e g g p l a nt on each square of fo i l . Wrap fo i l l oose l y a ro u n d e g g p l an t , sea l i n g edges secu re l y . G r i l l pac kets over medium coa l s about 1 0 m i n utes . Tu rn and g r i l l t i l l e g g p l a nt i s done , 6 to 7 m i n u tes more . O pen fo i l and top each e g g p l an t s l i c e w i t h one c heese t r ia n g l e . Makes 4 serv i n g s .

Whole Grilled Potatoes ( p i c t u red o n page 43)

6 potatoes Cooking oi l S h redded Swiss cheese S l iced green on ion with tops

Barbecue-Style Spanish Rice

1 1 6-ounce ca n tomatoes, cut u p 1 c u p qu ick-cooking r ice

V2 cup fi ne ly chopped green pepper

1f4 cup fi ne ly chopped o n i o n 1f4 c u p water 2 teaspoo ns Worcesters h i re

sa uce 1 teaspoon sugar

l/4 teaspoon sa l t V2 teaspoo n c h i l i powder V2 teaspoon dried basi l , c ru s h ed 1 tablespoon butter or m a rga r ine

Calico Rice Bake

1 6-ou nce ca n m ixed vegeta bles, d ra i n ed

1 VJ cups q u ick-cook ing r ice 1 VJ cups water

1 cup sh redded s h a rp Cheddar cheese (4 ou nces)

% teaspoon salt V2 teaspoon onion sa l t 1f4 teaspoon dr ied rose m a ry,

crushed Vs teaspoon pepper 2 tablespoons butter or

margar ine

Tear off s i x 6 x 6- i n c h p ieces of heavy-d uty fo i l . B ru s h potatoes w i t h some coo 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 ace on covered g r i l l , l ower th e hood . G r i l l ove r medium-slow coa l s t i l l te nder , 1 1 12 to 2 h o u rs , t u rn i n g occas iona l l y . O p e n potatoes w i t h t i nes o f fork a n d p u s h ends t o f l uff . T o p w i th s h redded c heese and s l i ced g reen on i on . Makes 6 serv i n g s .

I n h eavy 8- i n c h s k i l l et com b i ne u n d ra i ned tomatoes , r i ce , g reen pepper , o n i o n , water , Worcesters h i re sauce , s u g ar , sa l t , c h i l i powder , and bas i l ; d ot m ix tu re w i th b u tter . Cover s k i l le t and cook over medium-hot coa l s t i l l done , 20 to 25 m i n utes , st i rr i n g occas i o na l l y . Before serv i n g , f l u ff r i ce w i t h fork . Makes 4 serv i n g s .

Tear off a 36 x l 8- i n c h p iece o f heavy-d uty fo i l . Fo l d i n h a l f t o m a ke an 1 8- i n c h s q u a re . F o l d u p s ides , u s i n g f i st t o form a pouch . In bowl t ho ro u g h l y com b i ne vegeta b l es , r i ce , water, c h eese, sa l t , on i on sa l t , rosem ary, and pepper. P l ace m ix tu re i n pouc h ; dot w i t h b u tter . Fo l d edges of fo i l to sea l pouch sec u re l y . G r i l l over medium-hot coa l s t i l l done , a bou t 30 m i n utes . Before serv i n g , open pouch and f l uff r i ce wi th a fork . Serves 6 .

Skillet French Fries

3 tablespoons butter or margari n e

Y2 e nvelope o n i o n soup mix 1 1 6-ounce package froze n

French-fr ied cr ink le-cut potatoes

Y2 cup sh redded s h a rp America n cheese (2 o u n ces)

77

I n h eavy sk i l l e t me l t b u tter over medium-hot coa l s ; s t i r i n d ry o n i o n soup m i x . Add froze n potatoes ; s t i r to coat eve n l y . Heat potatoes over medium-hot coa l s , t u rn i n g as needed wi th wide spatu l a , t i l l b rowned and heated t h roug h , 1 5 to 20 m i n u tes . Rem ove from h eat . Top w i t h c h eese ; toss l i g h t l y and serve a t once . M a kes 6 serv i n g s .

Italian-Seasoned Vegetable Kabobs ( p i c t u red o n page 1 o)

Boi l i ng water 12 fresh large m u s h rooms

2 smal l zucc h i n i , cu t i n 1 - i n c h b ias-s l iced p ieces

3 ta blespoo ns Ita l i an sa lad dress ing

2 ta blespoons lemon j u ice 1 teaspoon Worcesters h i re

sauce % teaspoon sa l t 12 cherry tomatoes

Curry Buttered Potatoes

3 tablespoo ns butter or margar ine

1 teaspoon cu rry powder 6 medium potatoes , peeled a n d

th i n l y s l iced 3/4 teaspoon salt Ys teaspoon pepper 1 c u p chopped o n i o n

% c u p fi ne ly s n i pped pars ley

Hot-Style Beans and Tomatoes

8 ou nces fresh gree n bea ns , cut i n 1 - i nch p ieces

2 tomatoes, s l iced % cup chopped on ion % c u p butter o r m a rga r ine ,

softe ned 1 ta blespoon brown s u g a r 2 teaspoons prepared m u stard 1 teaspoon salt 1 teaspoon prepared horserad ish

Pour some bo i l i n g wate r over m u s h rooms i n a bow l . Let stand 1 m i n u te ; d ra i n . On fo u r s kewers a l ternate l y t h read m u s h rooms and z u c c h i n i . Com b i ne I ta l i an sa l ad d ress i n g , l e m o n j u i ce , Worceste rs h i re sauce , a n d sa l t . G r i l l ka bobs over medium coa l s abou t 1 2 m i n u tes , t u rn i n g and b rus h i n g often w i t h sa lad d ress i n g m i x ture . T h read che rry tomatoes on e n d s of s kewers ; g r i l l t i l l heated t h rou g h , 5 to 8 m i n utes more , t u rn i n g and b rus h i n g ofte n w i t h sa l ad d ress i n g m ix­t u re . M a kes 4 serv i n g s .

I n h eavy s k i l l et m e l t b u tter over medium coa l s ; s t i r i n c u rry powder . Sp r i n k l e potatoes w i t h sa l t a n d pepper . Add s l i ced potatoes and o n i o n . Cover s k i l l e t and cook over medium coa l s abou t 20 m i n utes . Thoro u g h l y s t i r m ix tu re and sp r i n ­k l e pars l ey atop . Cook potatoes t i l l b rowned and te nder , abou t 20 m i n utes more . M a kes 6 serv i n g s .

I n saucepan cook g reen beans i n a l i t t l e bo 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 iece of heavy-d uty fo i l . Fold in h a l f to m a ke an 1 8- i n c h squa re . Fo l d up s ides , u s i n g f i s t to fo rm po u c h . P l ace d ra i n ed g reen beans and tom ato s l ices i n cen te r of pou c h . Com b i n e chopped 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 , and dash pepper ; beat t i l l f l u ffy . Dot b u tter m ix t u re over bea ns and tom atoes . Fo l d edges of fo i l to sea l pouch sec u re l y , l eav i n g space f o r expans i on o f stea m . G r i l l over medium-hot coa ls t i l l heated t h rou g h , 30 to 35 m i n u tes . M a kes 4 or 5 serv i n g s .

78 vegetables and b reads

Herbed Green Beans

1 1 6-ounce ca n Fre nch -style green bea ns , dra ined

Y2 cup chopped celery Y4 cup chopped sweet red or g ree n

pepper 1 bay leaf

Y4 teaspoon d i l lweed 2 tablespoons butter or

margar ine

Com b i ne beans , ce l e ry , red or g reen pepper , bay l eaf , d i l lweed , and dash sa l t . Tear off an 1 8- i n c h s q uare of heavy-d uty fo i l . P lace bean m ix tu re in ce nter of fo i l ; top w i t h b utte r or margar 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 eav i n g s p a c e for expans ion of steam . G r i l l over medium coa l s t i l l heated t h rou g h , abou t 25 m i n utes . Before serv i n g , remove bay l eaf . M a kes 4 serv i n g s .

Wax Beans with Mustard Sauce

1 tablespoon butter 1 tablespoon a l l -purpose flo u r 2 teaspoo ns prepared m ustard

Ys teaspoon pepper 1 cup m i l k 1 cup s h redded America n cheese

(4 o u n ces) 1 teaspoon prepared h orseradish 1 teaspoon lemon ju ice 2 1 6-ounce cans d iagona l cut wax

bea ns , dra ined

Outdoor Vegetable Skillet

2 1 0-ounce packages frozen Brussels sprouts, thawed

2 medium tomatoes, peeled a nd chopped (1 % cups)

1 cup froze n smal l whole on ions , th awed

Y2 cup crea my French sa lad dressing

Honey-Mustard Beets

1 % pounds fresh beets or 1 1 6-ounce can s l iced beets, drained

2 ta blespoons butter or margar ine, m elted

1 tablespoon prepa red m u sta rd or Dijon-style m u stard

1 ta blespoon honey 1 teaspoon soy sauce

Y4 cup sn ipped parsley

I n heavy s k i l l et mel t b u tter over medium-hot coa l s ; b l e n d i n f l ou r , m u stard , a n d pepper . A d d m i l k a l l a t once ; cook a n d s t i r t i l l t h i c kened a n d b u b b l y , abou t 5 m i n utes .

St i r i n s h redded Amer i can c h eese , ho rserad i s h , a n d l e m o n j u i ce ; st i r t i l l c heese me l ts . S t i r i n d ra i ned wax beans ; hea t t h rou g h , about 4 m i n u tes . Garn i s h w i th a pars l ey s p r i g , i f des i red . Makes 6 t o 8 serv i n g s .

Cu 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 com b i ne s p routs , tomatoes , and o n i o n s ; pou r sa lad d ress i n g over a l l . Sp r i n k l e w i th 1 /4 teaspoon sa l t . Cover ; l et stand at room temperatu re 2 h o u rs , s t i r r i n g m ixtu re occas iona l l y Tu rn vegeta b l e m ixtu re i n to a heavy 1 0- i n c h s k i l l et ; p l ace o n g r i l l . S i m m er , cove red , o v e r hot coa l s a b o u t 1 0 m i n utes . U n cover ; s i mmer t i l l vegeta b l es are te nder, about 5 m i n utes more , st i r r i n g occas iona l l y . Serves 6 .

I f u s i n g f resh beets , c ut off a l l but 1 i n c h of stems and roots ; do not pee l . Cook , covered , i n bo i l i n g sa l ted water t i l l tender , abou t 3 0 m i n u tes . D ra i n ; pee l and s l i ce . Com b i n e bu tter , m u stard , h oney , a n d soy. Tear off a 36 x 1 8- i n c h p iece 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 uare ; fo l d up s ides s l i g h t l y . P l ace beets i n cente r o f fo i l ; pou r h oney sauce over a l l . Fo l d edges o f fo i l to sea l sec u re l y , l eav i n g space for expans i on of steam . G r i l l over medium-slow coa l s t i l l heated t h rou g h , a bout 20 m i n utes . Spr i n k l e w i th pars ley . Serves 4 .

79

· Bread Fix-Ups and Ouick Breads

Parsleyed French Sl ices (p ic tured on page 33)

1 1 8- inch- long loaf French b read Y4 cup butter, softened 2 tablespoons sn ipped parsley 2 teaspoons prepared m u stard

V2 teaspoon barbecue spice

Barbecued Pumpernickel

1 1 -pound round loaf pumpernickel

V2 cup butter, softened Y4 cup grated Parmesa n cheese 3 tablespoons m ustard-ma yo n n a ise

sa ndwich a nd salad sauce 2 tablespoons sn ipped parsley

Gri l l ed Cheese Rol ls

1 3-ou nce package cream cheese V2 cup shredded Cheddar cheese 2 tablespoons chopped green

onion with tops 1 tablespoon m i lk 2 teaspoons Dijon-style m u stard

1 2 d i n ner rol ls

Caraway-Cheese Rol l s

1 4-ounce conta iner whipped cream cheese with p im iento

1 teaspoon caraway seed 1 teaspoon fi nely chopped green

on ion with tops 8 to 1 0 hard rol ls

Cinnamon-Raisin French Toast

2 beaten eggs V2 cup m i l k 1 tablespoon s u g a r

Y4 teaspoon ground c innamon 10 s l ices ra is in bread

Butter or margar ine

C ut b read i n 1 - i n c h d iagona l s l i ces , c u tt i n g to , bu t not t h roug h , bottom c rust . Com b i n e b u tter , pars l ey , m u stard , and barbecue s p i c e ; sp read betwee n every other s l i ce of b read . Wrap l oose l y i n heavy-d uty fo i l ; p l ace on edge of g r i l l . G r i l l over slow coa l s t i l l heated t h rou g h , a bout 1 5 m i n utes , t u rn i n g f requent l y . Makes 1 2 serv i n g s .

Cu t b read i n 1 12- i n c h-th i c k s l i ces , cu tt i n g t o , bu t n o t t h ro u g h , bottom c rust . Com b i n e b u tter , Parmesan , sandw i c h a n d sa lad sauce , and pars l ey ; s p read m ixtu re between every other s l i ce of b read . M a ke 1 l e n gthw ise s l i ce down center of l oaf. c utt i n g to , bu t n ot t h roug h , b ottom c rust . Wrap l oaf l oose l y in heavy-d uty fo i l . G r i l l over slow coa l s t i l l heated t h roug h , 25 to 30 m i n utes . Serves 1 8 .

Softe n c ream c h eese . B l end together c ream c heese , Ched­dar c h eese, g reen o n i o n , m i l k , a n d m u stard . S p l i t each d i n n e r ro l l i n ha l f c rossw ise . S p read a l i tt l e of the c h eese m ixtu re betwee n each ro l l ; reassem b l e ro l l s .

Wrap ro l l s l oose l y i n heavy-d uty fo i l . G r i l l ove r slow coa l s about 1 0 m i n utes , t u rn i n g o n c e . Make s 1 2 serv i n g s .

M i x c ream cheese , ca raway seed , and g reen o n i o n . S p l i t each ro l l l engthwise . c utt i n g to , bu t not t h roug h , oppos ite s i d e of ro l l . Sp read ro l l s w i th c ream c heese m ixtu 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 coa ls t i l l hot , 8 to 1 0 m i n utes . t u rn i n g once . Tear ro l l s i n ha l f ; serve open face . M akes 8 to 1 0 serv i n g s .

I n s ha l l ow bowl o r p ie p l ate com b i n e e g g s , m i l k , s u g ar , and c i n namon . D ip each s l i ce b read on b oth s ides i nto egg m ixt u re . I n heavy s k i l l et me l t 1 tablespoon bu tter over medium-hot coa l s . Fry b read o n both s ides t i l l go l den b rown . a bout 3 m i n utes per s i d e . Add add i t i ona l bu tter each t i m e more b read i s added . Serve wi th bu tter . Pass map l e-f lavored syru p or a p p l esauce , i f des i red . Serves 5 .

80 breads

Q u i c k to fix a n d g reat for o u t d o o r b a rbec u i n g - Swiss-Buttered Rye Bread, Cheesy Bread

Kabobs, Barbecued Bread Italiano, a n d a stac k of Muffin Mix Griddle Ca kes w i t h h o n eyed syru p .

Swiss-Buttered Rye Bread

3/4 cup shredded process Swiss cheese

Y4 cup butter, softened 2 tablespoons sn ipped parsley

Y2 teaspoon prepa red m u stard Ya teaspoon dried tarragon ,

crushed 1 0 s l ices rye bread

Cheesy Bread Kabobs

1 5-ounce jar sharp America n cheese spread

1 tablespoon butter, softened 1 tablespoon s l iced green

on ion w ith tops Y2 teaspoon dried tarragon,

crushed Dash garl ic powder

8 s l ices French bread

Barbecued Bread I tal iano

2 cups packaged biscuit m ix 2fJ cup mi lk 2 tablespoons grated Parmesa n

cheese 2 tablespoons sn ipped parsley

Olive Topper Y2 cup shredded Cheddar cheese

(2 ounces) 2 tablespoons grated Parmesa n

cheese Paprika

Muffin Mix Griddle Cakes

1 1 3Y2-ounce package b l u eberry m uffi n m ix

2 beaten eggs 2 tablespoons cook ing oi l

2/:i cup honey YJ cup maple-flavored syrup

B u tter or margar ine

8 1

C ream together Swiss c h eese , b u tter , pars l ey , m u stard , and tarragon . Spread c heese m ix tu re on one s ide of each b read s l i ce . P l ace s l i ces togethe r, form i n g 5 sandw iches ; stack sandw i ches . Tear off a 24 x 1 8- i n c h p iece o f heavy-d uty fo i l ; wrap stac ked sandw i c hes 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 . Pu l l s l i c es apart to serve. Makes 1 0 se rv i n g s .

Com b i n e t h e cheese s p read , b u tter , g reen o n i o n , tarragon , and gar l i c powder . M a ke two 4- layer sandwic hes w ith the Fre n c h b read s l i ces , sp read i n g c h eese m ixt u re between s l i ces and on top and bottom of stack . Cu t each sandw i c h i n to q u a rters .

U s i n g e i g ht s kewers , t h read each sandw i c h q ua rter on a s kewer. G r i l l over medium coa l s t i l l l i g h t l y toasted , 6 to 7 m i n utes . Turn often . M a kes 8 serv i n g s .

Com b i n e b i s c u i t m ix , m i l k , 2 tab l espoons Parmesan , a n d pars l ey ; s t i r j ust t i l l d ry i n g red ients a re mo i stened . Spread dou g h eve n l y in a we l l - g reased 1 2- i n c h h eavy sk i l l et . S poon O l ive Topper over dou g h ; s p r i n k l e s h redded c heese and rem a i n i n g Parmesan over a l l . Sp r i n k l e edges with papr i ka . P l ace on hooded g r i l l ; l ower hood . G r i l l ove r medium coa l s t i l l done , 25 to 30 m i n utes . Serves 1 2 .

Olive Topper: Com b i ne 1 h c u p s l i ced p i m iento-stuffed g reen o l ives , 2 tab l espoons bu tter , m e l ted ; 2 tab l espoons s l i ced g reen on ion w i th tops , 1 teaspoon Worcesters h i re sauce , 1 h teaspoon g ar l i c powder , 1 h teaspoon d r ied oregano ; c rushed , and 3 dashes bott l ed hot pepper sauce .

Com b i n e m uffi n m ix , beaten eggs , and 1 /J to 2/J cup wate r ( use 1 /J c u p wate r for th i c k pancakes , 2/J c u p for th i n ) . Beat t i l l smooth ; st i r in o i l . Fo l d in b l ue ber r ies . Preheat l i g ht l y g reased heavy sk i l l et o r g r i d d l e o v e r hot coa l s for 2 t o 3 m i n utes . For each cake , sp read 1 t a b l espoon b atter on prepared sk i l l et o r g r i d d l e . Cook over hot coa l s t i l l b rowne d , about 1 1 /2 m i n utes per s i d e . M eanwh i l e , h eat together honey a n d syru p ; serve syrup and bu tter w i th pancakes . M akes 36.

Appetizers and Desserts

Barbecue-Style Raclette

1 Y2 cups s h redded Swiss c heese 1 cup s h redded G ruyere c heese 1 4Y2-ounce can devi led h a m 2 tablespoons chopped p im ie nto 2 tablespoons sn ipped pars ley 2 teaspoons caraway seed 1 teaspoo n prepa red m ustard 1 teaspoon Worcesters h i re sauce

Ys teaspoo n pepper Y4 cup m i l k % cup butter, softe ned 1 medium head ca u l if lower,

broke n in to flowerets a n d sl iced ( 4 cups)

4 d i l l p ickles, cut i n wedges 1 cup cherry tomatoes 1 loaf Fre nch bread, s l iced

Crab-Bacon Bi tes

1 1Y2-ounce can cra b meat 1 beaten egg

Y4 cup tomato ju ice Y2 cup fi ne dry bread cru m b s 1 tablespoon grated Parm e s a n

c heese 1 tablespoon fi ne ly c h opped

g reen onion with tops 1 tablespoon lemon j u ice

% teaspoon sa l t Y4 teaspoon Worceste rs h i re sauce

Dash bottled hot pepper sa uce 12 s l ices bacon

N o n st ick vegetable spray coatin g

Gri l l ed Stuffed Mushrooms

24 fresh medium m u s h rooms Y4 cup chopped gree n on ion with

tops 3 tablespoons butter 2 teaspoons a l l -purpose flo u r

Y2 teaspoon dried marjora m , crushed

Y4 cup dry wh ite wine Y2 cup fi ne ly chopped fu l ly

cooked ham 1 tablespoon sn ipped parsley

I n sma l l m i x i n g bowl com b i ne Sw iss c h eese . G ruyere, dev i l ed ham . p i m iento , pars l ey , caraway, m ustard , Worces­ters h i re , and pepper . Heat m i l k j u st to bo i l i n g ; i m med ia te l y pour over c h eese m ix tu re . B eat a t l ow s peed of e l ect r ic m ixer 2 m i n utes , sc ra p i n g s i d es of bowl constan t l y .

Beat m ixtu re at h i g h s peed t i l l nea r l y smoot h , a bou t 5 m i n utes , sc rap i n g bowl occas iona l l y . B eat i n softe ned bu tter . Cover and c h i l l at l east 1 hou r. Sh ape c heese m ix tu re i nto s ixteen 1 - i n c h c u bes ; p l ace on waxed paper on b a k i n g sheet . Cover ; c h i l l severa l hou rs or overn i g ht . Keep c h i l led t i l l ready to serve . To serve , p l ace each c heese c u b e on a fon d u e fork o r p a i r of s kewe rs . Ho ld over very hot coa l s j u st t i l l c heese soften s ; spread over vegeta b les and b read . Serves 8 .

D ra i n . f l a ke . and re move ca rt i l ag e f rom c ra b m eat ; set as ide . I n bowl com b i n e e g g , tom ato j u i ce , b read c ru m bs . Parmesan c h eese . g reen o n i o n , l e m o n j u i ce . sa l t . Worces­ters h i re , and h ot pepper sauce . Add crab meat ; m ix we l l . Cu t bacon s l i ces i n h a l f . I n sk i l l et part i a l l y cook bacon ; d ra i n on paper towe l i n g . S hape c ra b m ix tu re i n to 24 l o g s , a b o u t 1 1 /2 i n c hes l o n g . Wrap e a c h l og w i th a h a l f s l i ce baco n ; faste n secu re l y w i t h wooden p i cks . S p ray c o l d g r i l l w i th nonst i c k vegeta b l e sp ray coat i n g . G r i l l t he l ogs over hot coa l s t i l l eve n l y b rowned , a bout 1 0 m i n utes , t u rn i n g severa l t imes . M a kes 2 4 appet i ze rs .

Remove stems from m us h rooms ; reserve c a p s . Chop stems . I n saucepan cook c h o p ped stems and g reen on ion i n 1 tablespoon of the b utte r j u st t i l l te nder . B l end i n f l ou r , marjora m . a n d dash pepper ; add w i n e . Cook a n d st i r t i l l th i c kened and b u b b l y ; s t i r i n ham a n d pars l ey . Stuff m ush ­room caps w i th ham m ix tu re . P lace stuffed m u s h rooms on a 20 x 1 8- i n c h p iece of heavy-d uty fo i l ; dot w i th rem a i n i n g 2 ta b l espoons bu tter . Fo l d edges of fo i l to sea l 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 ush ­rooms are te nder, 1 5 t o 20 m i n utes . M a kes 24 .

83

Center your next party a round the gr ill . Have Crab -Bacon Bites, Grilled Stuffed Mushrooms,

and Barbecue-Style Raclette ready to barbecue when guests arrive , then let them do the i r own.

Deviled Chicken Liver Kabobs

Boi l i ng water 1 6 fresh large m u s h rooms

2 tablespoo ns Dijon-sty le m u sta rd

1 ta blespoon cats u p 1 tablespoon bu tter o r margar ine 2 teaspoons Worcest�rsh ire

sa uce Y4 teaspoon onion powder

Dash cayenne Y2 pound c h icken l ivers, h a lved

(about 1 6 h a lves) 16 cherry tomatoes

Cooking o i l

Pour some bo i l i n g wate r over m u s h rooms i n bow l . Le t sta nd 1 m i n u te ; d ra i n we l l . I n saucepan st i r together D i j on-sty l e m u stard , cats u p , b utte r , Worcesters h i re , o n i o n powder , and caye n n e ; m i x we l l . Heat a n d s t i r ove r medium-hot coa l s j us t t i l l bu tter me l ts . M ove pan to edge of g r i l l t o keep the m ixtu re warm .

Meanwh i l e , t h read m u s h room s , c h i c ke n l i vers , a n d che r­ry tomatoes each on separate s kewers . G r i l l m u s h rooms a n d c h i c ken l i vers over medium-hot coa ls about 3 m i n utes . Add the tom ato skewers ; g r i l l a bout 3 m i n u tes l o n g e r. Turn and b rush freq uen t l y wi th m u stard m ix tu re ; brush veg eta­b l es w i t h a l i tt l e o i l . ( B e carefu l not to overcook . ) Remove l i vers and vegeta b l es from s kewers ; serve on wooden p i c ks . M a kes 1 6 appet i ze rs .

84 appetizers and desserts

Marinated Shrimp Appetizers ( p i ct u red on page 70)

2 pou nds fresh or frozen l a rg e s h rimp , s h el led a n d deveined

Y2 cup cook ing o i l Y2 cup l ime ju ice 3 ta blespoons dry wh ite w ine 1 tablespoon s n ipped ch ives 1 c love garl ic , m i n ced

1 Y2 teaspoons sa l t Y2 teaspoon dr ied d i l lweed

Several dashes bott led h ot pepper sa uce

Thaw s h r i m p , i f frozen . P l ace i n sha l l ow bak i 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 ce , w i n e , ch ives , gar l i c , sa l t , d i l lweed , and h ot pepper sauce . Pour m a r i n ade m ix tu re over sh r i m p . Cover ; refr i g e rate 4 to 6 hou rs o r overn i g ht . Occas i o n a l l y spoon m a r i n ade over s h r i m p .

Remove the s h r i m p , reserv i n g m a r i n ade . Th read s h r i m p on s kewers or p l ace i n a w i re g r i l l basket . G r i l l over hot coa l s t i l l done , 8 to 1 0 m i n utes , t u rn i n g and b rush i n g ofte n w i th reserved mar i nade . Serve o n woode n p i cks . M a kes about 30 ap pet i zers .

Teriyaki Appetizer Ribs ( p i c t u red o n page 70)

4 pounds meaty pork sparer ibs , sawed in ha lf across bones

1!2 cup soy sauce 2 ta blespoons cook ing o i l 2 tablespoons lemon j u ic e 1 ta blespoon brown s u g a r 2 c loves garl ic , m inced 1 teaspoon ground g i nger

V4 teaspoon pepper 2 ta blespoons honey

Over-the-Coals Popcorn

V4 cup butter or m a rgar ine , melted

3f4 teaspoon c h i l i powder V4 teaspoon garl ic sa l t

Dash caye n n e 1f2 c u p u n popped popcorn

Sherried Peaches

1f2 cup cream sherry or port V4 cup sugar 2 tablespoons apricot preserves 1 tablespoon lemon j u ice

Ys teaspoon ground c i n n a m o n D a s h ground c loves. Dash sa l t

6 peaches, peeled, h a lved, and p itted (1 112 pounds)

Cut meat i n 2- r i b port i o n s . M i x soy , o i l , l emon j u i ce , b rown sug ar , gar l i c , g i n ger , and pepper . P l ace r ibs i n s h a l l ow b a k i n g d i s h ; pou r mar i nade m ix tu re over . Cover ; refr i g e rate 4 to 6 hou rs or overn i g h t . Occas iona l l y spoon m a r i n ade over . Remove r i bs , rese rv i n g mar i nade . G r i l l ove r slow coa l s , bone s i d e down , abou t 25 m i n utes . (Add less meaty r i bs afte r 1 0 m i n u tes of g r i l l i n g . ) Turn r i b s , m eaty s i d e down , and g r i l l 1 5 to 20 m i n utes m o re . Meanwh i l e , st i r honey i n to reserved mar i nade ; b r ush frequen t l y over r i b s d u r i n g l ast 5 m i n utes . Makes abou t 26 .

I n saucepan com b i n e bu tter , c h i l i powder , ga r l i c sa l t , and caye n n e . Se t on edge of g r i l l to keep warm . Tea r off two 36 x 1 8- i n c h p ieces of heavy-d uty fo i l . Fo l d each i n h a l f to make an 1 8- i n c h squa re . Fo l d up s i d es , u s i n g fist to form pouches . In center of eac h , p l ace 1/4 cup of the popcorn . Br i ng corners of fo i l together ; sq ueeze t i g ht l y to sea l edges , leav i n g room for popcorn to pop . T ie str i ng sec u re l y a ro u n d top o f pouches ; t i e e a c h pouch t o a l ong -hand l ed barbecue too l or g reen st i c k . H o l d pouches over , bu t not touc h i n g hot coa l s ; s hake t i l l corn is popped , 6 to 8 m i n utes . O pen pouches ; pour bu tter m ix tu re over pop ped corn , toss i n g to coat . Makes 9 c u ps .

St i r together c ream she rry or port , s u g ar, p reserves , l e m o n j u i ce , c i n namon , c l oves , and sa l t ; set a s i d e .

Tear off s i x 1 O x 1 8- i n c h p ieces of heavy-d uty fo i l . Fo l d u p s ides o f e a c h p iece o f fo i l , u s i n g f i st t o form pouches . P l ace two peach h a l ves i n each fo i l pouch . Pou r about 2 table­spoons of the she rry m ix tu re over the peaches in each pou c h ; fo l d edges of fo i l to sea l sec u re l y . G r i l l over medium coa ls t i l l heated t h ro u g h , 1 5 to 20 m i n utes . M a kes 6 serv i n g s .

85

Cherry-Pear Skillet Cobbler (p i c tu red o n page 7o)

1 package refrigerated cara m e l D a n i s h rol ls with nu ts (8 rol ls)

Y2 teaspoon fi ne ly s h redded ora nge peel

% cup ora nge ju ice % teaspoon gro u n d c i n n a m o n 1 2 1 -ounce can cherry or

strawberry p ie fi l l i ng 3 medium pears, peeled, cored,

a nd s l iced (2Y2 cups) L ight cream o r va n i l la ice

cream

Raisin-Stuffed Apples

4 l a rge bak ing apples Y2 c u p ra is ins Y2 cup dry sherry o r water 2 tablespoons c hopped wa ln uts 2 tablespoo ns brown sugar 2 ta blespoons c hopped

marasc h i n o cherries Ys teaspoon g ro u n d c i n n a m o n Ys teaspoon gro u n d cloves Ys teaspoon gro u n d n u tmeg 1 tablespoon butter o r m a rgar ine

Van i l la i ce cream

Grilled Fresh Fruit

Y2 c u p sugar % cup butter o r m a rgar ine 2 ta blespoons bra ndy or

lemon ju ice Y2 teaspoon g ro u n d c i n n a m o n

Any fresh fruit a s l isted in c h a rt at r ight

I n 1 0- i n c h heavy s k i l l et w i t h t i g ht- f i tt i n g l i d , c ru m b l e s u g ar­nu t m ix tu re from refr i g e rated carame l ro l l s ; add orange pee l , o range j u i ce , a n d c i n n a m o n . St i r i n c he rry o r straw­be rry p i e f i l l i n g and pears ; cover . G r i l l over medium-slow coa ls t i l l m i xtu re is b u b b l y a n d pears are near ly tender , a bout 1 0 m i n utes .

Separate caram e l ro l l s ; arra n g e ro l l s , cu t s ide dow n , atop hot m ixt u re i n s k i l l et Cover ; cook t i l l ro l l s are done , about 20 m i n utes l o ng er . Serve warm w i t h c ream or i ce c ream . M a kes 8 serv i n g s .

Core app les ; e n l arge e a c h ope n i n g s l i g h t l y . P l ace each app le o n a 1 2 x 1 8- i n c h p iece of heavy-d uty fo i l . Com­b ine ra i s i n s , she rry o r wate r, wa l n u ts , s u g ar , c h er r ies , and sp ices . D i v i de f i l l i n g among a p p l es . Do t w i t h b utte r o r m argar i ne . B r i ng fo i l u p a ro u n d a p p l es ; sea l l oose l y . G r i l l over slow coa l s for about 1 h o u r. O pen fo i l ; serve w i t h a scoop of van i l l a i ce c ream . Serves 4 .

I n saucepan com b i n e s u g ar , b u tte r , b randy or l emon j u i ce , and c i n namon . P l ace on g r i l l ; h eat and st i r over medium coa l s t i l l g l aze m ixtu re b o i l s . Remove from g r i l l . S hape a p iece of heavy-d uty fo i l i n to the shape of a sha l l ow pan ; p l ace o n g r i l l . P l ace fru i t i n fo i l pan . 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 rn i n g and b rush i n g ofte n w i t h g l aze m ixture . See c h a rt be l ow fo r g r i l l i n g t ime . Serve fru i t warm ; pass re ma i n i n g g l aze .

Fruit

App les , cored and q u a rtered Bananas , pee l ed and h a l ved c rossw ise Necta r i nes , h a l ved a n d p i tted Oranges , pee led and s l i ced Peac hes (freestone ) , pee l e d , h a l ved ,

and p i tted Pears , co red and h a l ved or q u a rte red P i neap p l e c h u n ks or s pears

G rilling Time

30 m i n u tes 6 m i n utes

1 2 m i n utes 1 0 m i n utes 1 6 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 finding that barbecuing is great fun. And with this increase in popularity comes a wid e variety of new equipment to make outdoor cooking carefree . But unless you und erstand the basics, cookouts are not fun or easy. This chapter explains small equipment, grills, and charcoal cooking. Whether you're a first-tim er or an experience d outdoor chef, you're sure to pick up some helpful pointers.

The barbecue gr i l l is the most important purchase you ' l l make for your outdoor cooking­

clockwise from left : smal l portable smoker, covered kett le, hibach i , and a large braz ier gr i l l .

87

Equipment for Cookouts

Small Equipment

After p u rc h as i n g the g r i l l , l i m it you r se lec t ion of other too l s to s m a l l essent i a l s t hat s i m p l ify ba r­bec u i n g . L i sted be low a re i te m s that every ser i ­ous barbec uer shou l d p u rc h ase , a n d a l so some opt iona l gear. Not i l l ustrated bu t e q u a l l y neces­sary to have on hand a re long s kewers , sa l t and pepper shakers , a ca rv i n g kn i fe , and heavy-d uty fo i l .

( 1 ) Long-hand led ton g s-no c h ef d oes w i thout two p a i rs , one for food , and one for t he coa l s ; (2 ) a bast i n g b rush to sw ish on sauces ; ( 3 ) a fork to h e l p keep a g r ip on the food ; and (4 ) a m u l t i ­p u rpose tu rner . (A l l w i th l o n g h a n d les to keep you a safe d i stance from the coa l s . )

Other good i n vestme nts for outdoor c h efs i n ­c l ud e ( 5 ) a w i re g r i l l bas ket t hat ad justs t o the th i c kness of t he food ; ( 6 ) s p i t basket t hat attaches to a s p i t rod ; ( 7 ) r i b rac k ; (8 ) poth o l de rs and asbestos m i tts ; a n d (9) a meat thermom eter to h e l p e n s u re t hat t he i n te rna l tem peratu re or meat and pou l try i s done to your I i k i n g . (A thermometer i s espec i a l l y u sefu l i n outdoor coo k i n g where meat m ay l ook done on the outs i de a n d be u ndercooked on the i n s id e . )

A l so , keep ( 1 0 ) a p l ant s p r i n k l e r o r a p u m p­sp ray bott l e f i l l ed w ith wate r to pu t out f l a re-u ps , and don 't forget to have ( 1 1 ) a supp ly of extra coa l s ready to use .

88

Barbecue Grills

Pedestal mount gas gr i l l

I t ' 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 pment that 's ava i l a b l e for today's barbecue en t hus iast . G r i l l s come i n many s i zes , s ty l es , and p r i ces w i t h featu res to s u i t the needs of exper i e n ced bac kyard chefs and nov i ces a l i ke . The more expe ns ive mode l s offe r the added conve n i e n ces of moto r-d r iven rot i sser ies and s kewers , storage d rawers , u te n s i l racks , and c u tt i n g board s . The fo l l ow i n g po i n ters w i l l h e l p you dec ide w h i c h type and mode l of g r i l l a re r i g h t f o r you .

Best buys for the begi nner Start your barbec u i n g career w i t h a sma l l b raz i e r or a l i g h twe igh t fo l d i n g u n i t . E i t he r sty l e i s easy to use , conve­n i en t to store, and i n expens ive . Exper imen t w i t h u s i n g fo i l d r i p pans , p l acement of coa l s , and d i ffe re nt types of food

cooked over a var iety of coa l tem peratures . After a season or two of barbec u i n g , you ' l l know whether you are an av id barbecue fan or on l y an "occas iona l bac kyard c hef . "

Selecting the right gr i l l Afte r you l earn t he bas i c tec h n i q ues of barbecu i n g o n a sm a l l b raz i e r g r i l l , you may want to cons ide r b u y i n g a m ore e l a borate mod e l . Wh i c h type of g r i l l you p u rc h ase depends on the amoun t of money you want ot i n vest and how m u c h barbec u i n g y o u want t o d o . I f you barbecue i n freq uen t l y o r o n l y w i t h sma l l g roups , t he re 's no need t o i n vest i n a n expe ns i ve mode l . Y o u m a y dec ide t h e g r i l l y o u sta rted w i th does everyt h i n g des i red . Bu t even i f you n eed a m ore e l a borate u n i t , d o n 't cast as ide the o l d one . The f i rst g r i l l makes a handy u n i t for g r i l l i n g appet izers , b reads , o r hot desserts . Even use the u n i t to store hot coa l s for s u p p le­men t i ng long coo k i n g o n the main g r i l l .

Types of barbecue gr i l ls Brazier grills-L i g htwe ig h t , i nexpens ive , and easy to use , the b raz ie r i s t he most pop u l ar g r i l l o n the market . Opt ions ava i l a b l e i n c l ude mode ls ran g i n g from s i m p l e fol d -u p u n i ts to e l aborate th ree- l e g g e d ones on wheels w i th ha l f hoods , rot i sser ies , and a i r dam pers . Large b raz i e rs have a lever or c ra n k that reg u l ates the d i stance between the g rate and coa ls . Th i s a ids i n con t ro l l i n g the heat .

Hibachis-Apartmen t dwe l l e rs or anyone c ram ped for space who need a sma l l outdoor g r i l l w i l l f i n d the stu rdy h i bach i s j us t t he th i n g . These sma l l , eff i c ien t g r i l l s come com p l ete w ith ad jus ta b l e g rates , a i r dam pers , a n d coa l racks to l et ashes s i ft to t he bottom . Eve n bac kyard c hefs w i th e l a borate eq u i pmen t f i n d th i s we l l -des ig ned g r i l l g reat for the appet i ze r ta b l e o r an i n t i m ate d i n ne r for two .

Kettle and wagon grills-Al tho u g h re l at i ve l y expens ive com pared to the l i g h ter-we igh t b raz ie rs , t he kett l e and wagon g r i l l s are fa r more versat i l e and usua l l y constru cted with heav ier mater ia l s . The kett l e , sem ispher i ca l in s hape , featu res a coa l rac k near the bottom and g rate in the m id d l e . The l i d t hen i s t he top ha l f o f the sphere . Wagons ,

Tabletop propane gas grill

89

on the othe r hand , a re recta n g u l ar i n shape , w i t h opt ions such as fu l l hood s , s m o ke c h a m bers , warm i n g ovens or rac ks , c u tt i n g board s , and b u i l t- i n f i re starte rs .

The shape of kett l es and wagons d i ffe rs from brand to b ra n d , but they a l l featu re i m portant a i r dam pers both in the bottom and in t he l i d to cont ro l vent i l at i o n . Open these dam pers when you need a hot f i re or c l ose them partway to coo l down the coa l s .

S i m i l a r coo k i n g tec h n i q ues a re ava i l a b l e i n kett l e a n d wagon g r i l l s . L i d u p , t he kett l es and wagons become b raz iers , even offe r i n g m oto r-d r iven rot i sser ies and s kew­ers. L i d down , t hese g r i l l s are effect i ve ovens , w i t h h eat cont ro l l ed by a i r dam pers . If you d e s i re a smoky taste , set the g r i l l up as for an oven a n d add d a m pened h i c ko ry c h i ps to the h ot coa ls .

Smokers-As t he i r name i m p l i es , s m o ke rs g i ve foods an appet i z i n g smoky f l avor afte r many h o u rs of coo k i n g . L i ke a l l barbecue eq u i pment , t he var io u s smokers ran g e from the re l at i ve l y s i m p l e to e l aborate u n i ts . A pop u l ar sty l e i s t he sma l l porta b l e domed smoke ove n . The mea t cooks d i rect l y over a bed of smo l der i n g coa l s , s i m i l a r to smok i n g i n covered kett l e o r wagon g r i l l s .

Another porta b l e m o d e l i s comp l ete l y o p e n at t he botto m , p rov i d i n g good a i r c i rc u l at i o n . A tray of coa l s supported b y p e g s h eats the meat a n d d a m p e n e d h i c ko ry c h i ps p l u s a sma l l pan of wate r between it a n d the g rate. The heated water adds mo is tu re to the smoke a n d keeps the meat mo ist d u r i n g t he long hou rs of coo k i n g .

There 's another , more e l aborate u n i t , t h e C h i nese smoker . Whether the u n i t i s a permanen t b r i c k stru ctu re or a mov­a b l e m eta l one , the s m o ke r is L-s h aped w i th an u p r i g h t c h i m ney . The meat h a n g s on racks o r hooks i n t he c h i m ney away from the bed of coa l s and the food cooks s l ow l y in t he ho t smoke .

Remem ber , smokers on l y cook t he food-they a re not food c u r i n g and p reserv i n g eq u i p ment . Refr i ge rate any food l eftover from smoker coo k i n g .

Gas and electric grills-T h e newest i n barbecue g r i l l s featu re g a s or e l ec t r i c i ty as t h e heat source i n stead of cha rcoa l . Gas and most e l ec t r i c mod e l s work on t he p r i n c i ­p l e o f rad iant h eat . Vo l c a n i c p u m ice or cera m i c b r i q u ets , p l aced on rac ks between t he heat sou rce and g rate, h eat to a des i red temperature . I t ' s t he heat rad iat i n g f rom them that actu a l l y cooks the food p rod u c i n g a n ap pet i z i n g f lavor and appearance .

Gas and e l ect r ic mode l s a re conve n ien t vers ions of t he kett l e and wag on g r i l l s . Q u i c k and easy to start p l us better h eat contro l are factors cont r i b u t i n g g reat l y to the i r i n c reas­i n g pop u l ar i ty . Permanen t l y i nsta l l ed g as g r i l l s use natura l o r LP gas . Porta b l e gas g r i l l s use o n l y LP gas , w h i c h comes i n tan ks of var ious s i zes .

Gas and e l ect r ic g r i l l s d i ffe r g reat l y f rom b rand to b ra n d , i t ' s i m portant t o u n d e rstand h o w you r part i c u l ar mode l works . Read a l l the m a n ufact u rer 's i n st ruc t i ons .

Charcoal Cooking Know- How

A To start briquets, mound the coals in a foi l- l ined firebox

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

You u n d o u bted l y know an o utdoor chef who barbec ues d e l i g htfu l mea ls atop the g r i l l . The food s me l l s tanta l i z i ng and tastes even bette r . And everyth i n g a l ways rema i n s u nder contro l-never a f l a re-u p , never a b u rnt pork c hop . Th is expert i se does n 't happen by acc ident . C h a n ces a re , the bac kyard barbec u e expert you know has taken the t i m e t o m aste r the tec h n i q ues i n v o l ved i n barbec u i n g .

Fo l l ow i n g are some po i nters that w i l l h e l p you g et the most out of you r e q u i p m e nt and the food you barbec u e .

Prepari ng the firebox Before you go out a n d f i re up the g r i l l , no matte r what type of eq u i pment it i s , a l ways read the man ufactu rer 's i n st ruc­t ions . The f i rebox may need a fou ndat ion for the c h a rcoa l f i re . (A) Protect the b raz ie r g r i l l ' s f i re box w i th a l i n i n g of heavy-d uty fo i l , t hen top w i th 1 i n c h of pea g rave l , coarse g r i t , or expanded m i c a i n s u l at i on pe l l ets . Th i s bed d i n g fou n dat ion a l l ows some a i r i n u nder t h e b r i q u ets s o the coa l s w i l l b u rn b ette r. I t a l so protects the f i re box from the i n tense heat of the coa l s , d i s t r ib utes the heat m o re eve n l y , and red uces f la re-u ps by a b sorb i n g d r i p p i n g fats a n d the meat j u i ces .

Afte r you 've u sed the g r i l l a dozen t i m es , t he l i n e r w i l l be fu l l o f g reasy d r i p p i n g s . G rave l o r g r i t bed d i n g can be was hed , d r ied thorou g h l y , a n d used a g a i n . I f you h ave u sed i n s u l at ion pe l l ets , d i scard and re p l ace with new.

Keep the briquets to a minimum Beg i n n i n g c h efs ofte n overdo i t and b u i l d too b i g a bed of coa l s . Est i m ate how many b r i q uets you ' l l need for the s i ze of the g r i l l and the type and amount of food to be g r i l l ed . I t 's u n necessary to cover the en t i re g r i l l a rea for a few fra n kfurt­ers. Large th i c k c uts of meat req u i re m ore charcoa l t han d o th i n steaks and b u rg e rs .

I f you p l a n to ba rbecue fo r more than one hou r , extra b r i q uets need to be added to the bed of coa l s to m a i n ta i n i ts p roper coo k i n g tem perature . P lace a dozen c o l d b r i q uets around the outer edge of the hot bed of coa l s . The n , as needed , rake them i n to the othe r coa l s . O r, h ave a m eta l b u c ket o r sma l l porta b l e b raz ier of g l ow i n g coals ready at the s ide of your barbecue u n i t .

Getting the charcoal started P i l e the n u m be r of b r i q u ets needed i n to a pyra m i d o r mound i n the ce nter o f t he f i rebox . Dr i zz l e l i q u id l i g hter o r j e l l y f i re starter over t h e who le s u rface o f t h e c h a rcoa l . Wa i t 1 m i n ute , t hen i g n i te w i th a matc h . ( N ever use gaso l i n e or kerosene t o start c h a rcoa l . G aso l i n e i s m u c h too dan­ge rous , and kerose ne adds an u n p l easant taste to you r food . ) For faster sta rt i n g , use a n e l ectr i c a l f i re starter (see photo, page 91 ) . P l ace the b r i q uets over the co i l , p l ug in the starter , and i n 5 to 1 5 m i n u tes the coa l s w i l l be ready . Remove the co i l to a heatproof locat i on , and d i str i b ute coals aro u n d the f i re box to su i t the k i n d of food you ' l l be cook i n g .

9 1

E lectr ical f ire starters provide glow ing coals quickly, on ly 5 to 1 5 minutes , and they are odor less. Equipped with one of these, you can e l imi nate fussing wi th l i quid fue l .

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

Don 't start barbec u i n g too soo n ; t he coa l s need to b u rn a bout 20 to 30 m i n utes . The c h a rcoa l i s ready for g r i l l i n g when i t d ies down t o a g l ow and no a reas o f b l ac k show. L i ve coa l s look ash-g ray by day and g l ow red afte r d a rk . A th i n l ayer of g ray ash s m othe rs t he coa l s . You ' l l need to tap the coa l s freq uen t l y to l oosen ashes so the coa l s can b reathe and b u rn p roper l y .

Arrangi ng the hot coals When t he coa l s are ready , use a f i re rake or l o ng - hand led ton g s to sp read the coa l s i n a s i n g l e l ayer . The arrang ement of t he hot coa l s depends o n t he k i nd of g r i l l used a n d the type of food b e i n g barbec ued .

( B ) Fo r sp it-roast i n g spare r i b s , roasts , l eg of l a m b , o r p o u l try, use a r i n g o f c o a l s t o g r i l l . Pos i t i on t he fo i l d r i p p a n d i rect l y u nder the meat , a n d t hen s p read the coa l s i n a c i rc l e a l l a round the f i re box . Cont in ued

92

Charcoal Cooking Know-How cont i n ued

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

E To test the coals , hold your hand pal m -side down

(C ) I n a covered g r i l l for barbec u i n g l a rge p ieces of m eat , m a ke a fo i l d r i p pan a I i tt l e l a rger than the meat . P l ace d r i p p a n i n ce nter o f f i rebox and p i l e coa ls on b oth s ides 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 the d r i p pan . Lower the hood .

(D ) Barbecue steaks , c hops , and other foods that a re g r i l l ed f lat by rak i n g coa l s over the en t i re f i rebox . P lace the coa l s about 1 12 i n c h apart for even h eat .

G r i l l ka bobs by l i n i n g up hot coa l s in para l l e l rows in t he f i rebox p l us coa l s a ro u n d edge of g r i l l . Stagge r skewers o n the g rate d i rect l y a bove spaces between b r i q uet rows s o meat fats w i l l n o t d r i p on coa l s .

Determine cooking temperature o f the coal s (E ) Ho ld you r hand pa l m-s ide down j u st a bove hot coa l s at the h e i g h t the food w i l l be coo k i n g . Beg i n coun t i n g "one thousand one , one t housand two ; " i f you need to w i t h d raw your hand after two seconds the coa l s are hot, t h ree seconds for med i u m -h ot coa l s , fou r seconds for med i u m coa l s , a n d f ive or s i x seconds for s l ow coa l s .

Adjusting the heat for the right temperature When t he coa l s are too hot , e i t he r ra ise the g r i l l ' s g rate , l ower the f i rebox , c l ose the a i r vents , or s i m p l y remove some of the hot b r i q uets . I n c rease the tem peratu re of the coa l s in the g r i l l ' s f i re box by tap p i n g the ashes off t he b u r n i n g coa l s w i t h to n g s , m ov i n g the coa l s c l oser together, l ower i ng the g rate , ra i s i n g t he f i re box , or open i n g t he vents to a l l ow more a i r to c i rc u l ate t h ro u g h the g r i l l .

Control l ing the flare-ups Red uce f la re-u ps when m eat fat d r i ps o n the coa l s by spac i n g farther apart o r re m ov i n g a few to cu t down o n the heat . Keep a pu m p-spray bott l e f i l l ed w i t h wate r handy . Spr i n k l e a l i tt l e wate r on t he f l a re-u ps-d o n 't soak t he coa 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 and 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 t ransfer hot coa ls to a meta l p a i l h a l f fu l l of wate r . D ra i n and sp read the c h a rcoa l on to a stack of papers to d ry . The c harcoa l m ust be abso 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 gri l l I t ' s eas iest to c l ean t h e g rates r i g ht after barbecu i ng . Read a l l the c l ean i n g , care , and storage d i rect i ons s u p p l ied w i t h you r eq u i pmen t before us i ng any c l ean i n g p rod ucts o r ab ras ives . F i l l s i n k w i t h h ot , s udsy wate r and put t he g r i l l 's g rate i n to soak . Later , a few swi pes w i t h a wet c l ot h w i l l c l ean the 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 paper towe l s or wet newspapers w h i l e you eat . P l ace the hot g rate on one stack of we l l -soaked papers , t hen cover w i t h second . B u rned-on food u s ua l l y washes r i g h t off w i t h a wet c l ot h . U s e scour i n g or a b ras i ve-type pads and/or a st i ff g r i l l b r u s h for t h e stu b born spots .

Index

A-8

An i se Cor n . 75 Appeti zers

B arbecue-Sty l e Rac l ette, 82 Crab-Bacon B i tes, 82 Dev i l ed Ch i c ken L i ver Kabobs, 83 Gri l led Stuffed M u shrooms, 82 Mar i nated Shr imp

Appeti zers, 84 Ter iyak i Appeti zer R i b s , 84

Apple-Orange Stuffed Pork Chops, 32

Apple-Pea n u t B uttered Pork Steaks, 34

Apples, R a i s i n -Stuffed, 85 Apri cot G l azed R ibs, 36 Apri cot Lamb Kabobs, 59 Arme n i a n Herb M ar i nade, 68 Armen i a n - I ta l i a n Lamb Chops, 61 Bacon

Bacon Burger Squares, 26 Crab-Bacon B i tes, 82 - _

Steak and Bacon Tournedos, 1 1 Barbec ued Beef Burgers, 26 Barbec ued Bread Ita l i a no, 8 1 Barbecued F i sh, 52 Barbecued King Crab Legs, 56 Barbecued Lemon Turkey, 42 Barbecued Pumpern i c kel, 79 Barbec ued Shr imp Kabobs, 54 Barbec ue-Sty l e Rac l ette, 82 Barbec ue-Sty l e Span ish R i ce, 76 Bas i c Gr i l led B urgers, 26 Bean s

Beef a n d Bea n Ragout, 20 Fran k a n d Bean S k i l let, 58 Herbed Green Bea n s , 78 Hot-Sty le Bean s a n d

Tomatoes, 77 Wax Bea n s wi th M ustard

Sauce, 78 Beef

Beef and Bea n Ragout, 20 Beef a n d M u shroom Kabobs, 2 1 Beef-Yam Kabobs , 22 Ch i c ke n and Beef Kabobs, 49 Corned Beef-Turkey Heroes, 30 Hawa i i a n Kabobs, 23 S kewered Beef B u n d les, 23 Smoked Beef and Cheese

Sou p, 20 Smoked Short R ibs, 1 8 W i ne-Basted Short R ibs , 1 8

Beef (grou n d )

Bacon B u rger S q u ares , 26 Barbec ued Beef B urgers, 26 Bas i c G r i l l ed B u rgers, 26 Beef a n d Carrot Burgers, 24 Burgers Extravaganza, 24 Burgers O'Br ien , 24 Burr i to Burgers, 27 Cheese-Stuffed Patt ies, 27 Chi l i B u rger Patt ies, 26 Ch i l i Meat Loaf, 29 G ia n t Stuffed

Gr i l l burgers, 29 M i n i P i neap p l e Meat

Loaves, 28 S kewered Cherry Tomato

Meatba l l s, 23 Vegetable-Beef Rol l s , 1 1 Vegetabl e Burgers, 27

Beef (roasts) Braz i l i a n Barbec ued Beef, 1 7 Horserad i sh-Stuffed Rump

Roast , 1 8 Hot-Sty l e Eye of Rou n d , 1 5 Lemon-Mar i n ated Chu c k

Roast, 1 2 M ar i nated H i c kory-Smoked

Chu c k Roast, 1 5 S p it-Roasted

Chateaubr i a n d , 1 4 W i ned-a n d - D i ned Beef

Roast, 1 7 Beef (stea ks)

Lemon Pep per F l a n k P i n whee l s, 1 1

On i on-Stuffed Steak, 1 4 Peppy Chu c k Steak Gr i l l , 1 2 Qu i c k G arl i c Cubed Stea ks , 20 R i ce-Stuffed F l a n k Steak, 1 4 Smoked French Pep per Stea k, 1 2 Stea k a n d Bacon Tournedos , 1 1 Stea k a n d Shr imp Kabob

D i n ner, 2 1 Stuffed Steak S a n d w i ches, 29

Beer, Bratwursts i n , 3 1 Beets , Honey- M ustard, 78 B i g-Batch B arbec ue Sauce, 65 Bologna Kabobs, M u stard-

Brushed, 57 Bratwursts in Beer, 3 1 Bratwurst, S kewered, 58 Braz i l i a n B arbec ued Beef, 1 7 Breads

B arbecued Bread I ta l i a no, 8 1 B arbec ued Pumpern i c ke l . 79 Caraway-Cheese Rol l s . 79 Cheesy Bread Kabobs, 8 1

Breads (continued)

Gr i l l ed Cheese Rol l s , 79 Pars leyed French S l i ces , 79 Swiss-B u ttered Rye

Brea d . 8 1 Broc c o l i i n Foi l , 74

c

Cabbage S k i l let, J i ffy Fra n k a n d , 58

Ca l i co R i c e B a ke, 76 Caraway-Cheese Rol l s , 79 Caraway-Cheese S prea d , 66 Carrot B urgers, Beef and, 24 Carrot Fo i l B a ke, Cheesy

Potato-, 7 1 Charcoa led Ha l ibut Stea ks, 54 Charcoa l - G r i l led Shrimp, 54 Charts

Gr i l l i n g Over the Coa l s , 6 Rot i sser i e Spec i a l t ies , 8 Smoker Cook i ng, 8

93

Chateaubr i a n d , S p i t-Roasted, 1 4 Cheese

B arbe c u e-Sty l e Rac l ette, 82 Caraway-Cheese Rol l s , 79 Caraway-Cheese S pread , 66 Cheese-Sau ced Peas a n d

M u shrooms, 74 Cheese-Stuffed Patt ies, 27 Cheese-Top ped Tomatoes, 74 G r i l led Cheese Rol l s . 79 G r i l l ed Crab a n d Cheese

Rol l s, 3 1 Smoked Beef a n d Cheese

Soup, 20 Cheesy Bread Kabobs, 81 Chees y Eggp l a n t S l i ces, 76 Cheesy Potato-Carrot Fo i l

B a ke, 7 1 Cherry-Pear S k i l l et Cobbl er, 85 Ch i c ke n

Ch i c ken a n d Beef Kabobs, 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 iyak i , 46 Corn-Stuffed Chi c ken

Breasts , 46 Curry B arbec ued Chi c ken, 48 Dev i l ed Ch i c ken L i ver

Kabobs, 83 Fo i l -Wra p ped Cl amba ke. 55 G r i l l ed I s l a n d Chi c ken, 46 Herb-G l azed Chi c ke n s , 47 Japa nese-Sty l e Chi c ke n , 49

94

Ch i c ke n (continued)

Lemonade Ch i c ke n , 49 Sausage-Stuffed Ch i c ke n

Rol l - U p s , 46 S p i c y Barbec ued Ch i c ke n , 48

Ch i l i B a rbecue Sauce, 65 Ch i l i B u rger Patt ies, 26 Ch i l i M eat Loaf, 29 Ch i nese Smoked R ibs , 36 Cider Bast i n g Sauce,

Ta rragon- , 65 C i n n amon-Ra i s i n Fre n c h Toast , 79 Cl amba ke, Foi l -Wrap ped , 55 Coffee-Soy G l aze, 66 Coles l aw, Sandwi c h , 67 Company Pork Loi n Roast, 34 Corn

An i se Cor n , 75 Corn-Stuffed Ch i c ken

B reasts , 46 Corn-Stuffed Pork Chops , 32 Roasted Corn on the Cob, 75

Corned Beef Barbec ue D i n ner , 1 6 Corned Beef-Tu rkey Heroes, 30 Corn i s h Hens , Sweet-Sour , 44 Corn i s h Hen s wi th R i ce

Stuff i ng, 44 Cou n t ry-Sty le Barbecued

R ibs , 36 Crab

Barbec ued K i ng Crab Legs , 56 Crab-Bacon B i tes, 82 G r i l led Crab and Cheese

Rol l s , 3 1 Cra nberry Sauce, Ham S l ice

w i t h , 39 Cris py-G r i l led F i s h F i l lets , 52 Cu c u mber Rel i s h , 67 Cu rry Barbec ued Ch i c ke n , 48 Cu rry B uttered Potatoes, 77

D-G

Desserts Cherry-Pear S k i l l et

Cobbl er, 85 G r i l led Fres h Fru i t , 85 R a i s i n -Stuffed App les , 85 S herried Peaches, 84

Dev i l ed Ch i c ken Li ver Kabobs , 83

Du c k l i n g, Kowloon , 45 Durango Sauce, 63 Easy Barbecue Sauce, 63 Eggp l a n t S l i ces, Cheesy, 76 Eggp l a nt-Tomato Stac k-U p s , 73

F i s h Barbec ued F i s h , 52 Charcoa led Ha l i b ut Stea ks , 54 Cris py-G r i l l ed F i s h

F i l lets, 52 F i s h i n a Basket, 52 Foi l -Wrap ped Cl amba ke, 55 G r i l led S a l mon Stea ks , 56 Hal ibut Kabobs, 53 H i c kory-Smoked Stuffed

Trout , 50 S k i l let-Fr ied F i s h , 50 Soy- M a r i n ated Perch

F i l lets , 52 Stuffed Smoked S a l mo n , 53 W i l d R i ce-Stuffed S a l mo n , 53 W i ne-Sau ced Trout , 50

Foi l -Barbec ued Shr imp, 55 Foi l -Wra p ped Cl amba ke, 55 Fra n kf u rters

Fra n k a n d Bean S k i l l et , 58 J iffy Fra n k a n d Cabbage

S k i l l et , 58 Pizza-Fra n k S a n d w i c hes, 30 Q u i c k Fra n k Kabobs, 57 Tangy Barbec ued Fra n k s , 57

Fre n c h F r i e s , S k i l l et , 77 Fre n c h Toast, C i n n amon-

R a i s i n , 79 Fru i t-G l azed H am, 39 G i a n t Stuffed G r i l l b u rger, 29 G i n ger Ham G r i l l , O ra n ge-, 39 G l azed Pork Kabobs , 37 G r i d d l e Cakes . M uf 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 G r i l led Crab a n d Cheese

Rol l s , 3 1 G r i l led Fres h Fru it , 85 G r i l led I s l a n d Ch i c ke n , 46 G r i l led Roc k Lobster Ta i l s , 56 G r i l l ed S a l mon Stea ks , 56 G r i l led Stu ffed M u s h rooms , 82 G r i l l i ng Over the Coa l s , 6 Gypsy Pork Stea ks , 34

H-L

Ha l ibut Kabobs , 53 Ha l ibut Stea ks , Charcoa l e d , 54 Ham

Fru it-G l azed Ham, 39 Ham S l ice with Cra n berry

S a u ce, 39 Orange-G i nger Ham G r i l l , 39 O range-Sa u ced Ham, 40

Ham ( continued)

S kewered Ham and Fru i t Kabobs , 40

S p i ced Ham Patt ies , 30 Sweet-Sou r Ham, 40

Hawa i i a n Kabobs, 23 Herbed G reen Bea n s , 78 Herbed Lamb-Vegetabl e

Kabobs, 6 1 Herbed O n ion S l i ces , 73 Herb- G l azed Ch i c ke n s , 47 Herb M a r i n ade, Arme n i a n , 68 Herb-Seasoned M a r i n ade, 68 H i c kory-Smoked Roy a l R i b s , 35 H i c kory-Smoked Stuffed

Trout , 50 H i c kory-Smoked Tu rkey, 42 Honey- M u stard Beet s , 78 Horsera d i s h-Stuffed R u m p

Roast, 1 8 Hot-Sty le Bea n s a n d

Tomatoes , 77 Hot-Sty le Eye of Rou n d , 1 5 I ta l i a n-Seasoned Vegetab l e

Kabobs, 77 J a p a nese-Sty le Ch i c ke n , 49 J i ffy Fra n k a n d Cabbage

S k i l l et , 58 K abobs

Apr i cot Lamb Kabobs, 59 Barbecued S h r imp Kabobs, 54 Beef a n d M u s h room Kabobs , 2 1 Beef-Yam Kabobs, 22 Cheesy B read Kabobs , 8 1 Ch i c ken a n d Beef Ka bobs , 49 Dev i l ed Ch i c ken L i ver

Kabobs , 83 G l azed Pork Kabobs , 37 Ha l ibut Kabobs, 53 Hawa i i a n Kabobs, 23 Herbed Lamb-Vegetab l e

Kabobs , 61 I ta l i a n-Seasoned Vegetable

Kabobs, 77 J a p a nese-Sty l e Ch i c ke n , 49 Korean Kabobs, 37 Mar i n ated Vegetable Kabo b s , 75 M ustard-Brus hed Bolog n a

Kabobs , 57 Q u i c k Fra n k Kabo b s , 57 S kewered Beef B u n d les , 23 S kewered B ratwu rst , 58 S kewered Cherry Tomato

M eatba l l s , 23 S kewered Ham a n d Fru i t

Kabobs, 40

Kabobs ( continued) Skewered Sca l l o ps a n d

B a c o n , 55 Steak and Shr imp K a b o b

D i n ner , 21 Vegeta b l e-Meat K a b o b s , 41 Vegeta b l es on a St i c k , 71

Korean Kabobs , 37 Kowloon D u c k l i n g , 45 Lamb

A p r i c ot Lamb Kab obs , 59 Arme n i a n - I ta l i a n Lam b

Chops , 6 1 Herbed Lam b-Vegeta b l e

Kabobs , 6 1 M a r i n ated Leg o f Lam b , 59 Saucy Lamb R i b l ets , 6 1

Lemon Barbecued Lemon Tu rkey, 42 Lemo n - M a r i n ated C h u c k

Roast, 1 2 Lemon Pepper F l a n k

P i nwhee l s , 1 1 Soy-Lemon Bast i n g

S a u c e , 66 Yel l ow Lemon R i c e , 74

Lemonade C h i c ke n , 49 Lobster Ta i l s , G r i l led Rock , 56 Luau Spare r i b s , 35 L u n c heon Meat

Meat a n d Potato Bake , 41 M u stard - B r u s hed B o l o g n a

K a b o b s , 57 P i n e a p p l e-G l azed L u n c heon

Meat , 41 S u per-S i m p l e S k i l let

S u p per, 41 Vegeta b l e-Meat Kabobs, 4 1

M-0

Mar inades Arm e n i a n Herb M a r i n a d e , 68 Herb-Seasoned M a r i n a d e , 68 Savory W i n e M a r i n a d e , 68 Ter iya k i Mar i n ade , 68

M a r i n ated H i c kory-Smoked C h u c k Roast, 1 5

M a r i n ated Leg of Lam b , 59 M a r i n ated Pork Lo i n Roast , 34 M a r i n ated S h r i m p Appet izers , 84 M a r i n ated Vegeta b l e Kabobs, 75 M e a t a n d Potato Bake, 4 1 M i n i P i n e a p p l e Meat Loaves , 28 Mol asses-O ra n g e Barbe c u e

S a u c e , 64

M uff i n M i x G r i d d l e Cakes , 8 1 M u s h rooms

Beef a n d M u s h room Kabobs , 2 1 C heese-S a u c e d Peas a n d

M u s h room s , 74 G r i l l e d Stuffed M u s h room s , 82

M u stard - B r u s h e d Bo log n a K a b o b s , 57

O l ive Topper , 8 1 O n i o n S l i c e s , H e r b e d , 73 O n i o n-Stuffed Ste a k , 1 4 O ra n g e s

A p p l e-Ora n g e Stuffed Pork C h o p s , 32

M o l asses-Ora n g e Barbecue S a u c e , 64

O ra n g e-G i n g er Ham G r i l l , 39 O ra n g e-Sauced H a m , 40 P i n ea p p l e-Ora n g e G l aze , 65

O r i e nta l Pork Wra p - U p s , 3 1 O utdoor Veg eta b l e S k i l l et , ·78 Over-the-Coa l s Popcorn , 84

P-R

Pars l eyed Fre n c h S l i c e s , 79 Peac h e s , S h e r r i e d , 84 Pear S k i l le t C o b b l er ,

C h e rry-, 85 P e a s a n d M u s h rooms, C h eese-

S a u c ed , 74 Peppy C h u c k Steak G r i l l , 1 2 Perch F i l l ets , Soy-M ar i n ated , 52 P i n e a p p l e

M i n i P i n e a p p l e Meat Loaves , 28

P i n ea p p l e-G l azed L u n c heon Meat , 41

P i n e a p p le-Ora n g e G l aze , 65 P i z za-Fra n k S a n d w i c h e s , 30 P l u m S a u c e , 45 Po l i s h S a u s a g e - K ra uters , 58 Popcorn, Over-the-Coa l s , 84 Pork (see a l s o Ham )

A p p l e-Ora n g e Stuffed Pork C h o p s , 32

A p p l e-Pea n u t B u tte red F l a n k Steaks , 34

A p r i cot-G l azed R i bs , 36 B ratwu rsts i n Beer , 31 C h i nese S m o ked R i b s , 36 C o m p a n y Pork Lo i n Roast , 34 Corn-Stuffed Pork Chops , 32 C o u n t ry-Sty l e Barbecued

R i bs , 36 G l azed P o r k K a b o b s , 37

95

P6rk ( continued) Gypsy Pork Steaks, 34 H i c kory-S m o ked Roya l R i b s , 35 Korean K a b o b s , 37 L u a u S p a re r i b s , 35 M a r i n ated Pork L o i n Roast , 34 P i zza-Fra n k S a n d w i c h e s , 30 Po l i s h S a u s a g e - K rauters , 58 Roast Pork C h o p s , 32 S kewered B ratw u rst, 58 Te r i y a k i Appet izer R i b s , 84

Potatoes C h eesy Potato-Carrot Fo i l

B a k e , 7 1 C u rry B u ttered Potatoes , 77 Meat a n d Potato Bake , 4 1 W h o l e G r i l l e d Potatoes, 76

Pou l try (see Chicken, Duckling, Cornish Hens, Turkey)

P u m pern i c k e l , Barbec u e d , 79 Q u i c k Fra n k K a b o b s , 57 Q u i c k G a r l i c C u bed Steaks , 20 R a c l ette, B a rbec ue-Sty l e , 82 R a i s i n Fre n c h Toast,

C i n n a m o n - , 79 R a i s i n -Stuffed A p p l e s , 85 Ratato u i l l e Re l i s h , 67 Red Pepper Re l i s h , 67 Rel i s hes

C u c u m be r Re l i s h , 67 Ratato u i l l e Re l i s h , 67 Red Pepper R e l i s h , 67 S a n d w i c h C o l e s l aw, 67 Zesty S a u e rkraut Re l i s h , 66

R i b Roast Barbec u e , 1 5 R i c e

B a r b e c u e -Sty l e Span i s h R i c e , 76

C a l i c o R ice Bake , 76 R i ce-Stuffed F l a n k Steak, 1 4 Ye l l ow Le m o n R i c e , 74

Rot i sser i e-Roast Tu rkey, 44 Rot i ss e r i e Spec i a l t i e s , 8 Rye B read , Swiss-B u ttere d , 8 1

5

S a l m o n G r i l l e d S a l m o n Steaks , 56 Stuffed S m o ked S a l m o n , 53 W i l d R i c e -Stuffed Sa lmon , 53

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

B a c o n B u rg e r S q u a res , 26 Beef and C a rrot B u rgers , 24 B ratwu rsts in Beer, 3 1

96

S a n d w i c h e s ( continued) B u rg e rs Extravaganza , 24 B u rg e rs O ' B r i e n , 24 B u rr i to B u rgers , 27 C h i l i B u rg e r Patt i e s , 26 Corned Beef-Tu rkey H e roes , 30 G r i l led C ra b a n d C h eese

R o l l s , 3 1 P i zza-Fra n k S a n d w i c h e s , 3.0 Vegeta b l e B u rgers , 27

Sauces B i g-Batch Barbecue S a u c e , 65 C h i l i Barbecue S a u c e , 65 Coffee-Soy G l aze, 66 D u r a n g o Sauce, 63 Easy Barbecue Sauce , 63 Mol asses-Ora n g e B a r b e c u e

S a u c e , 64 S n a p p y Barbecue Sauce , 63 Soy-Lemon Bast i n g S a u c e , 66 Tarrago n -C i d e r Bast i n g

S a u c e , 65 Western Hot Sauce , 63

S a u c y Lam b R i b l ets , 61 S a u e rkraut Re l i s h , Zesty, 66 Sausag e-Stuffed C h i c ke n

Ro l l -U p s , 46 S avory W i n e M a r i n a d e , 68 S ca l l ops and B a c o n , S kewere d , 55 Seasoned Butter Log , 66 S h e rr ied Pea c h e s , 84 S h r i m p

Barbecued S h r i m p K a b o b s , 54 C h a rcoa l -G r i l led S h r i m p , 54 Fo i l -Barbecued S h r i m p , 55 Steak and S h r i m p Kabob

D i n n e r, 2 1 S kewered Beef B u n d l e s , 23 S kewered B ratwurst , 58 S kewered Che rry Tom ato

Meatba l l s , 23 S kewered Ham and Fru i t

K a b o b s , 40 S k i l l et-Fr ied F i s h , 50 S k i l le t Fre n c h Fr ies , 77 S m o ked

C h i nese Smoked R i b s , 36 H i c kory-S moked Roya l R i b s , 35 H i c kory-S moked Stuffed

Trout , 50 H i c kory-S moked Turkey, 42 Kowloon D u c k l i n g , 45 M a r i n ated H i c ko ry-S m o ked

C h u c k Roast , 1 5 S moked Beef a n d C h eese

Sou p , 20

S m o ked ( continued) S moked Short R i bs , 1 8 S m o ked Tu rkey Roast , 43 Stuffed 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 Barbecue S a u c e , 63 Soy-Lemon Bast i n g S a u c e , 66 Soy- M a r i n ated Perch F i l l ets , 52 S p iced Ham Patt i e s ; 30 Spicy Barbecued C h i c k e n , 48 S p i t-Roasted C h atea u b r i a n d , 1 4 S q u a s h , G r i l l ed Acorn , 7 1 Ste a k a n d Bacon Tournedos , 1 1 Ste a k a n d S h r i m p Kabob

D i n n er , 21 Stuffed S m o ked Sa lmon , 53 Stuffed Steak Sandw i c he s , 29 S u per-S i m p l e S k i l l et S u p per , 41 Sweet H e rbed Tomatoe s , 7 1 Sweet-So u r Corn 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 read , 8 1

T-Z

Ta n g y Barbecued Fra n ks , 57 Tarra g o n -C i d e r Bast i n g S a u c e , 65 Ter i y a k i M a r i n ad e , 68 Tom atoes

C h eese-Topped Tomatoes , 74 E g g p l a nt-Tomato Stac k - U p s , 73 H ot-Sty l e B e a n s a n d

Tomatoes, 77 Skewered Che rry Tomato

Meatba l l s , 23 Sweet Herbed Tom atoes , 7 1

Tu rkey Barbecued Lemon Tu rkey, 42 Corned Beef-Tu rkey H e roes , 30 H i c kory-Smoked Tu rkey, 42 Rot i sser i e-Roast Tu rkey, 44 S m o ked Tu rkey Roast, 42

Vegeta b l e-Beef Ro l l s , 1 1 Vegeta b l e B u rgers , 27 Vegeta b l e-Meat K a b o b s , 4 1 Vegeta b l es

A n i s e Corn , 75 B rocco l i i n Foi l , 74 C h eese-Sauced P e a s a n d

M u s h rooms, 74 Cheese-Topped Tom atoes , 74 C heesy E g g p l a nt S l i c e s , 76 C h eesy Potato-Carrot Fo i l

Bake , 7 1

V e g eta b l es ( continued) Corn with C h i v e S a u c e , 73 C u rry B u ttered Potatoes , 77 E g g p l a nt-Tom ato Stac k- U p s , 73 G r i l led Acorn S q u a s h , 7 1 G r i l l e d Stuffed M u s h rooms , 82 H e rbed G reen B e a n s , 78 Herbed O n i o n S l i c e s , 73 Herbed-Seasoned Veg eta b l es , 73 H o ney-M u stard Beets , 78 H ot-Sty l e Beans and

Tomatoes, 77 I ta l i a n -Seasoned Vegeta b l e

K a b o b s , 77 M a r i n ated Vegeta b l e K a b o b s , 75 O u t d o o r Vegeta b l e S k i l l et , 78 Roasted C o r n on t h e C o b , 75 S k i l le t Fre n c h F r i e s , 77 Sweet H e rbed Tom atoes , 7 1 Vegeta b l es o n a S t i c k , 7 1 Wax B e a n s w i t h M u stard

S a u c e , 78 W h o l e G r i l led Potatoes , 76 Z u c c h i n i Fr i tters , 74

Wax Beans w i t h M u s ta rd Sauce, 78 Weste rn Hot Sauce, 63 W h o l e G r i l led Potato e s , 76 W i l d R i c e-Stuffed S a l m o n , 53 W i ne-Basted S h o rt R i bs , 1 8 W i ned-and-D i n ed Beef Roast , 1 7 W i n e-Sauced Trout , 50 Yam Kabobs, B eef-, 22 Y e l l ow Lemon R i c e , 74 Z esty S a u e rkraut R e l i s h , 66 Z u c c h i n i Fr i tters , 74

Barbecue Tips

Avo i d F l a re-U ps w i th a D r i p P a n , 1 7

B a l a n c i n g Meat o n a S p i t , 59 Bas i c C uts of F i s h , 56 Be S u re w i t h a Meat

Thermometer , 1 8 D o n ' t Do Wi thout a W i re

G r i l l B a s ket , 27 Froze n Vegeta b l es Hot Off

the G r i l l , 75 How to Barbecue Str i p s of

R i bs , 35 How to M o u n t B i rd s for

S p it-Roast i n g , 4 7 How to S p it-Roast a P i g , 37 How t o Turn Barbecued

Stea ks , 21 M i c rowave H e l ps to S ho rten

G r i l l i n g T ime , 49

I f

Grilling ti es

at a Rlance ....-----.._.._.......a-·----.