Better Homes and Gardens®

IME FAVORITE.
an ecue
Better Homes and Gardens"'

Bar�cue
recipes

© 1977 by Meredi1h Corpora1ion, Des Moines, Iowa.

All Righ1s Reserved. Printed in the United States of America.
First Edition. Eleventh Prin1ing, 1981.
Library of Congress Catalog Card Number: 76-42692
ISBN: 0-696-00085-7
On the cover: Recipes are Cornish Hens with Rice
Stuffing (see recipe, page 44), Beef-Yam
Kabobs (see recipe, page 22), Steak and Shrimp
Kabob Dinner (see recipe, page 21 ), a n d
Halibut Kabobs (see recipe, page 53).

BETTER HOMES AND GARDENS® BOOKS

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

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

Barbecuing for Everyone 4

Time and Temperature Charts 6

Grill 6 Rotisserie 8
Smoker 8

Main Dishes for Outdoor Barbecues 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 70
Vegetables 71
Bread Fix-Ups and Quick Breads 79
Appetizers and Desserts 82

Barbecue Basics 86
Equipment for Cookouts 87
Small Equipment 87 Barbecue Grills 88
Charcoal Cooking Know-How 90

Index 93
Grilling Over the Coals
Type Cut or portion (placed Weight or Temperature
of food 4 inches above coals) thickness of coals*

BEEF Burgers 112 inch Med1um-hot

Medium

3/4 inch Medium-hot

Medium

Porterhouse, T-bone, or 1 inch Medium-hot

sirloin steak
1112 inches Medium-hot
Medium

Chuck blade steak 1 inch Medium

2112 inches Medium

LAMB Rib chops 1 inch Medium

J
1112 inches Medium

Shoulder chops 1 inch Medium

1112 inches Medium

PORK Loin chops 1 inch Medium

1112 inches Medium

Blade steak 3/4 inch Medium

Loin back ribs or spare ribs 5-6 pounds Medium

HAM Fully cooked slice 112 inch Medium-hot

1 inch Medium

Canned 5 pounds Medium

CHICKEN Broiler-fryer halves 2112-3 pounds Medium-hot

Roasting chicken, unstuffed 3-4 pounds Medium

TURKEY Unstuffed 6-8 pounds Medium

12-16 pounds Medium

FISH Salmon or halibut steaks 3/4 inch Medium

1-1112 inches Medium-hot

Trout, snapper, or whitefish 6-8 ounces each Medium-hot

fillets Medium

SEAFOOD Shrimp (large) 2 pounds Hot

*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 .
 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

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

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 c an hold position. Figure 2 seconds as Hot coals; 3 seconds for Medium-hot coals;
4 seconds for Medium coals, and 5 or 6 seconds for Slow coals .
 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 Doneness Comments

smoking time

4-5 hours well-done 170° on roast meat thermometer

2-2112 hours well-done Cut slit in chop near bone to

check doneness of meat

4-5 hours well-done

8-9 hours 18 5° (internal 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 wloo n Duckling (see recipe, page 45), L eg
of Lamb (see chart, page 8), and spicy Italia n -Seasoned Veg e table Kabobs (see recipe, page 77) .
 11

Beef
Steak and Bacon Tournedos

1 1- to 1Y2- p o u n d beef fla n k P o u n d f l a n k ste a k eve n l y a b o u t 1h i n c h th i c k . A p p l y meat

ste a k te n d e r i z e r a c c o rd i n g to package d i rect i o n s . M e a nwh i l e ,
I n sta nt u n se a s o n e d m e a t c o o k b a c o n t i l l a l m o st d o n e , b u t n ot c r i s p .
te nderizer S p r i n k l e f l a n k ste a k w i t h g a r l i c s a l t a n d p e p p e r . S c o re
10 s l ices bacon steak d i a g o n a l l y , m a k i n g d i a m o n d -s h a p ed c u ts . P l a ce
1 teaspoon g a rl i c salt bacon str i p s l e n g t h w i s e o n f l a n k ste a k . S p r i n k l e with p a rs­
V2 teaspoon fre s h l y g ro u n d l ey. Ro l l up as fo r j e l l y ro l l , sta rt i n g at n a rrow e n d . S kewer
pepper with wood e n p i c ks at 1 - i n c h i n te rva l s . Cut i n to e i g h t 1- i n c h
2 ta blespoo ns s n ipped p a r s l e y s l i c e s w i th se rrated k n ife.
1 P/4-ounce e nve lope h o l l a n d a ise G r i l l over medium coa l s for 8 m i n u te s . T u rn; g r i l l 7
s a u c e m ix m i n u tes m o re for rare . M e a n w h i l e , i n s a u c e p a n p repare
% teaspoo n dried tarra g o n , h o l l a n d a i se s a u c e m i x a c c o rd i n g to p a c k a g e d i re ct i o n s ,
crus hed add i n g tarra g o n t o d ry m i x . R e m ove p i c k s from m eat s l i c e s .
Serve h o l l a n d a ise s a u c e w i t h m e at. M a kes 4 serv i n g s .

Vegetable-Beef Rolls

1 beate n egg C o m b i n e e g g a n d g ro u n d beef; m i x w e l l . D i v i d e m e at

1V2 p o u nds g ro u n d beef m i xture i n to s i x port i o n s . O n waxed p a p e r f l atte n e a c h m e at
Y2 cup s h redded ca rrot port i o n i n to a 6x4 - i n c h re cta n g l e . C o m b i n e ca rrot, o n i on.
% c u p finely c h o p p e d o n i o n g reen pepper, c e l e ry , salt, a n d p e p p e r. D i v i d e vegeta b l e
% c u p finely c h o p p e d green m i xtu re i nto s i x p o rt i o n s . Pat o n e vegeta b l e port i o n onto
pepper e a c h m e at recta n g l e . R o l l up each recta n g l e as for j e l l y ro l l .
% cup finely chopped c e l e ry Wrap two s l i c e s of b a c o n a ro u n d e a c h of t h e ro l l s a n d
112 teaspoon salt sec u re w ith woo d e n p i c k s .
D a s h pepper P l a ce ro l l s i n s h a l l ow b a k i n g d i s h . P o u r s a l ad d ress i n g
12 s l ices bacon over; l e t sta n d a t room te m p e ratu re a bo u t 1 h o u r, t u rn i n g
Y2 cup Ita l i a n s a l a d d re s s i n g o c c as i o n a l l y t o m o i ste n a l l s i d e s . R e m ove m e at ro l l s from
d ress i n g , reserv i n g m a r i n ad e . G r i l l ro l l s over medium coa l s
for 20 t o 25 m i n utes, t u r n i n g t o g r i l l a l l s i des a n d b r u s h i n g
w i t h reserved d ress i n g o c c a s i o n a l l y . Rem ove p i c ks before
serv i n g . M a kes 6 serv i n g s .

Lemon Pepper Flank Pinwheels

2 1- p o u n d beef fl a n k ste a ks Po u n d e a c h f l a n k s t e a k to a 1 0 x 8- i n c h recta n g I e . C u t

V2 c u p B u r g u n d y
% c u p coo k i n g o i l
% c u p soy sa uce
1 ta blespoon lemon pepper
1 ta blespoo n Worceste rs h i re
sauce
Few d rops bottled hot p e p p e r
sauce
8 c h erry to m a toes or m u s h ro o m
caps
e a c h re cta n g l e i n to fo u r 1 0 x 2 - i n c h s tr i p s .
I n b o w l c o m b i n e B u rg u n d y , c o o k i n g o i l , s o y s a u c e ,
l e m o n pepper, Worcesters h i re , a n d p e p p e r s a u c e . P l ace
meat str i p s i n p l a s t i c b a g , set in a d e e p bow l . P o u r w i n e
m i xture ove r meat; c l ose b a g . M ari n ate 4 t o 6 h o u rs o r
overn i g h t i n refr i g e rator, t u r n i n g tw i c e .
D ra i n m e at; reserve m a r i n ad e . Loose l y ro l l eac h str i p
a ro u n d a c h e rry tom ato or m u s h room c a p , start i n g w i t h s h o rt
s i d e . S kewer sec u re l y w i t h woo d e n p i c k s .
G r i l l p i nwhe e l s over medium co a l s f o r 1 5 m i n ute s . T u r n
meat; g r i l l a b o u t 1 0 m i n utes m o re f o r rare . B aste w i t h
m a r i n a d e ofte n . Rem ove p i c k s . M a kes 8 s e rv i n g s .
12 beef
Smoked French Pepper Steak
Hickory c h i p s
2 tablespoons cracked
pepper
1 2-pound beef sirloin ste a k ,
c u t 1 112 i n c h e s t h i c k
% c u p b u tter o r m a rg a r i n e
2 ta b l e s p o o n s l e m o n j u ice
1 tea s p o o n Worceste rs h i re
s a uce
112 teaspoo n g a rl i c powder
% teaspoon salt
Peppy Chuck Steak Grill
2- to 3-pound beef c h u c k ste a k ,
cut 1 inch thick
112 c u p cooking o i l
112 c u p dry red w i n e
2 t a b l e s p o o n s cats u p
2 tablespoons m o l a s s e s
2 tablespoons f i n e l y s n i p ped
· c a n d ied g i n g e r
1 clove g a rl i c , m i n ced
1 tea spoo n salt
% tea spoo n pepper
Lemon-Marinated Chuck Roast
1 4 - p o u n d beef c h u c k pot roast,
c u t 1112 i n c h e s t h i c k
1 te a s p o o n g rated l e m o n
peel
112 c u p l e m o n j u i c e
YJ c u p c o o k i n g o i l
2 ta blespoons s l i c e d g r e e n
o n i o n w i t h tops
4 tea spoons sug a r
1 112 tea spoo ns s a l t
1 te a s p o o n Worceste rs h i re
sauce
te aspoon pre p a red m u stard
1fs te a s p o o n pe pper
A b o u t a n ho u r before coo k i n g t i m e , soak h i c kory c h i p s i n
e n o u gh wate r t o cover. D ra i n .
Press c ra c ked p e p p e r i n to both s i des o f ste a k , u s i n g the
hee l of y o u r ha nd or t h e f l at s i d e of a c l eaver.
In s a u c e p a n over coa l s m e l t b u tter; st i r i n l e m o n j u i c e ,
Worcestersh i re , g a r I i c powd e r , a n d s a l t . R e m ove from c oa l s .
A d d damp h i c ko ry c h i p s t o medium-hot coa l s ; p l a ce
ste a k o n g r i l l and l ower s m o ke hood. G r i l l steak for 1 7 to 20
m i n utes, b r u shi n g o c c a s i o n a l l y w i th l e m o n s a u c e . T u r n
m e at; g r i l l , covere d , 1 5 t o 1 7 m i n u tes m o re f o r rare to
med i u m - rare . Heat rese rved l e m o n s a u c e . S l i c e stea k ;
s p o o n s a u c e ove r s l i c e s . M a kes 6 serv i n g s .
S l ash fat e d g e s o f ste a k, b e i n g c a refu l not t o c u t i n to m e at.
P l a ce i n sha l l ow ba k i n g d i sh. Com b i n e cook i n g o i l , w i n e ,
cats u p , m o l asses , g i n g e r, g a r l i c , s a l t , a n d pep pe r. P o u r
o v e r steak. Cover; l et sta n d 3 ho u rs a t room te m p e rat u re or 6
h o u rs , i n refr i g e rator, t u r n i n g severa l t i m e s .
D ra i n steak, reserv i n g m a r i n a d e . Pat excess m o i s t u re
from steak w i th paper towe l i n g .
G r i l l steak over medium c oa l s for a b o u t 2 0 m i n utes o n
each s i d e for ra re ; a b o u t 2 5 m i n u tes o n each s i d e for
med i u m -rare . B r u sh o c c a s i o n a l l y w i th re served m a r i n a d e .
Remove m eat t o s e rv i n g p l atter. Carve across g ra i n i n
th i n s l i c e s . M a kes 4 t o 6 serv i n g s .
Score f.at e d g e s of roast. P l a ce meat i n sha l l ow ba k i n g d i sh.
Com b i n e l e m o n pee l and j u i c e , coo k i n g o i l , g re e n o n i o n ,
s u g ar, s a l t , Worceste rsh i re , m u stard , a n d p e p p e r. P o u r over
roast. Cover; l et sta n d 3 h o u rs at room te m p e ratu re or
ove rn i ght i n the refr i g e rator, t u rn i n g roast severa l t i m e s .
Remove roast fro m m a r i n ad e , re serv i n g m a r i n ad e . Pat
excess m o i s t u re fro m roast w i th paper towe l i n g .
G r i l l roast over medium-hot coa l s 1 7 t o 2 0 m i n u tes . T u rn;
cook 17 to 20 m i n u tes m o re for ra re to med i u m - rare. H e at
rese rved m a r i nade on g r i l l .
Remove roast to s e rv i n g p l atte r. Carve across t h e g ra i n
i nto th i n s l i c e s . S p o o n m a r i n a de over. Serves 6 t o 8 .
 13

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

Onion-Stuffed Steak

2 1 % - to 1 %-po u n d p o rte r h o u s e S l as h f a t e d g es of s t e a k at 1 - i n c h i n te rva l s , b e i n g c a refu l

stea ks, c u t 1 Y2 i n c h e s t h i c k
o r 1 2 - po u n d s i r l o i n ste a k ,
c u t 1 112 i n c h e s t h i c k
1! 2 c u p c h o p p e d o n i o n
1 l a rge clove g a rl i c , m i n c ed
1 ta b l espo o n b u tter
or m a rg a r i n e
D a s h celery s a l t
Dash pepper
% c u p dry r e d wi n e
2 t a b l e spoo n s s o y s a u c e
1 c u p sliced fresh m u s h ro o m s
2 t a b l e s p o o n s b u tter
or m a rg a r i n e
not to c u t i n to m eat. S l i c e poc kets i n e a c h s i d e of m eat,
c u tt i n g a l most to b o n e .
I n s k i l l et cook o n i o n a n d g a r l i c i n t h e 1 ta b l espoo n b u tter.
Add c e l e ry salt and p e p p e r. Stuff poc kets with o n i o n
m i xtu re ; s kewer c l osed . M i x w i n e a n d s o y sau c e ; b r u s h o n
stea k . G r i l l over medium-hot coa l s for 1 5 m i n u tes ; b r u s h
ofte n w i t h s o y m i xtu re . T u rn ; g r i l l 1 0 to 1 5 m i n u tes m o re fo r
rare . B r u s h ofte n w i t h soy m i xtu re . I n s m a l l s k i l l et c o o k
m u s h rooms i n t h e 2 ta blespoons b u tter t i l l te n d e r . S l i c e
ste a k a c ross g rain; pass the m u s h ro o m s a n d s p o o n a to p
steak . Ma kes 4 serv i n g s .

Rice-Stuffed Flank Steak

1 1 - to 1 % -po u n d beef fla n k Score m e at d i a g o n a l l y o n both s i de s; po u n d to a n 1 1 x 9-

steak
1f2 teaspoo n u n s e a s o n e d m e a t
te nde rize r
% c u p chopped o n i o n
% c u p chopped cel ery
2 tables poo n s b u tter or
m a rg a r i n e
Y2 c u p wa ter
1 tablespoon c u rry powder
1 teaspoo n i n sta nt b e ef
b o u i l l o n g ra n u l e s
% c u p q u ick-coo k i n g rice
i n c h recta n g l e . S p ri n k l e w i th te n d erizer, s a l t , a n d p e p p e r .
I n s a u c e p a n cook o n i o n a n d c e l e ry i n b u tter t i l l te n d er.
Add wate r, c u rry, a n d b o u i l l on ; sti r i n rice. B r i n g to bo i l i n g ;
cover. Remove from h eat; l et sta n d 5 m i n utes.
S p read m i xtu re o n meat; ro l l u p as for je l l y ro l l , start i n g at
s h o rt s i d e . Tie w i t h st r i n g both l e n g t h w i s e and c rossw i s e .
I n sert s p i t rod l e n g t h w i s e t h ro u g h ce nter of stea k . Adj u st
h o l d i n g forks ; test b a l a n c e . P l a c e medium c o a l s on both
s i des of drip pan. Atta c h s p i t ; pos i t i o n drip pan u n d e r m e at.
Turn on m otor: l ower hood or cover with fo i l te n t . Roast over
medium coa l s t i l l d one , a bo u t 50 m i n utes. Rem ove stri n g s .
M a kes 4 serv i n g s .

Spit-Roasted Chateaubriand

2- to 2Y2-po u n d beef T r i m fat from s u rface o f roast. M a ke a s l a n t i n g c u t , 2

te nderlo i n i n c h es d e e p , the fu l l l e n g t h of t h e roast w i th a s h a rp , n a rrow­
1 c u p cru m bled b l u e c h eese b l aded k n i fe h e l d at a 45 - d e g ree a n g l e . M a ke a n ot h e r c u t ,
(4 ou nces) j u s t as before , a l o n g oppos ite s i d e .
1 ta blespoon b ra n d y B l e nd b l u e c h eese a n d b r a n d y tog ether. S p read c h e ese
m i xt u re in the two s l as h e d o p e n i n g s . Sec u re l y tie str i n g
a ro u n d t h e roast a t both e n d s a n d t h e m i d d l e .
Insert spit rod lengthwise through center of roast. Adjust
h o l d ing forks ; test b a l a n c e . Insert meat t h e r m o m e te r n e a r
center of roast, n ot tou c h i n g m eta l rod . Place h o t coa l s o n
both s i des o f d r i p p a n . Atta c h s p it ; pos i t i o n d r i p p a n u n d e r
meat. T u r n o n m otor; l owe r hood or c o v e r w i t h fo i l tent. G r i l l
over hot coa l s t i l l t h e r m o m eter reg i ste rs 1 3 0° fo r ra re (a b o u t
45 m i n utes) , 1 50° f o r m e d i u m-rare (a bout 50 m i n u tes ) , a n d
1 60° f o r med i u m -med i u m we l l (55 t o 6 0 m i n u t e s ) . Rem ove
stri n g . M a kes 6 to 8 serv i n g s .

Marinated Hickory-Smoked Chuck Roast
1 2-po u n d beef c h u c k pot roast,
c u t 1 Y4 i n c h e s t h i c k
5 c l o v e s g a r l i c , peeled
Y4 cup coo k i n g o i l
Y4 c u p wi n e v i n e g a r
1 ta blespoo n Worcesters h i re
s a u ce
112 teaspoon s a l t
112 teaspoo n d r i e d b a s i l , c r u s h e d
Y4 t e a s p o o n p e p p e r
S e v e r a l d a s h e s bottled
hot pepper s a u c e
H ickory c h ips
Rib Roast Barbecue
1 5- to 6-po u n d b o n ed a n d ro l l e d
b e e f rib roast
112 cup B u rg u n d y
112 c u p v i n e g a r
Y4 c u p coo k i n g o i l
Y4 c u p f i n e l y c h opped o n i o n
2 tablespoo n s s u g a r
1 ta b l espoo n Worceste rs h i re
s a u ce
1 112 teaspoo n s s a l t
112 t e a s p o o n d ry m u sta rd
Y4 teaspoon p e p p e r
Y4 teaspoon c h i l i powd e r
Y4 tea sp o on d ried t h y m e , c r u s h e d
1 clove g a r l i c , m i n ced
Several drops bottled hot
pepper s a u c e
Hot-Style Eye of Round
1 3-po u n d beef eye of ro u n d
roast
I n sta nt u n se a s o n e d m e a t
tende rize r
1 c u p h ot-style cats u p
112 c u p wa ter
2 ta b l esp oon s Worcesters h i re
s a u ce
1 clove g a r l i c , m i n ced
112 teaspoon c h i l i powd e r
Y4 teaspoon s a l t
15
Stud roast w i t h g a r I i c b y i n sertin g t i p of kn i fe i n m e at a n d
p u s h i n g c l oves i n to m e at as you r e m o v e kn ife. M a ke s u re
g a r l i c c l oves are eve n l y s p a c e d .
I n bowl m i x o i l , v i n e g ar, Worcesters h i re , s a l t , b as i l ,
pepper, a n d h ot p e p p e r s a u c e . P l a c e m e at i n p l as t i c bag ;
set i n s h a l l ow ba k i n g d i s h . Po u r m a r i n a d e over m e a t ; c l ose
b a g . M a r i n ate 6 to 8 h o u rs o r overn i g h t in refr i g e ratoP;
t u r n i n g roast o c c as i o n a l l y .
A b o u t a n h o u r befo re coo k i n g s o a k h i c ko ry c h i p s i n
e n o u g h wate r t o cove r ; d ra i n c h i p s . D ra i n m e at, reserv i n g
m a r i n ad e . Pat excess m o istu re from m e at w i t h paper towe l ­
i n g . A rra n g e medium -slo w coa l s a ro u n d d r i p p a n . Add
h i c ko ry c h i p s to coa l s . P l a c e roast over drip p a n o n g r i l l .
Lowe r hood . G r i l l 2 5 m i n u tes . B ru s h o c c as i o n a l l y w i t h
m a r i n ad e a n d add a d d i t i o n a l h i c ko ry c h i p s . T u r n roast;
g r i l l 2 0 m i n u tes m o re for m e d i u m , b r u s h i n g w i t h m a r i ­
n a d e . Season t o taste ; re m ove g a r l i c . Serves 6 .
P l a c e m e at i n p l as t i c b a g ; s e t i n d e e p b ow l . C o m b i n e
re m a i n i n g i n g red ie nts . Po u r over m e a t ; c l ose b a g . M a r i n ate
6 to 8 h o u rs or overn i g h t in refr i g e rato r ; t u rn severa l t i m e s .
D ra i n m eat; re serve m a r i n a d e . Pat excess m o istu re from
m e at w i t h paper towe l i n g . I n se rt s p it rod t h ro u g h c e nter of
roast Adj u st h o l d i n g forks ; test b a l a n c e . I n sert m e at t h e r­
m o m ete r n e a r center of roast b u t n o t tou c h i n g m eta l ro d .
Place medium coa l s a ro u n d d r i p p a n . Atta c h s p i t ; pos i t i o n
d r i p p a n u n d e r m e at T u r n o n m oto r ; l ower h o o d o r cover
w i th fo i l te nt Roast over medium coa l s t i l l m e at t h e r m o m e ­
ter reg i sters 1 40° for rare ( 2 to 2 1 12 h o u rs ) , 1 60° fo r m e d i u m ,
a n d 1 7 0° for we l l -d o n e . B r u s h fre q u e n t l y w i t h m a r i n ad e
d u r i n g t h e l ast 3 0 m i n utes of roast i n g . L e t sta n d 1 5 m i n u tes
befo re s l i c i n g . If des i red , h e at rem a i n i n g m a r i n a d e a n d
p a s s w i t h m e at M a ke s 1 5 to 20 s e rv i n g s .
S p r i n k l e a l l s i des o f roast eve n l y w i t h te n d e r i zer, u s i n g 1 12
teas poo n per pou n d of m eat To e n s u re p e n etrat i o n , p i erce
a l l s i d es d ee p l y at 1 12 - i n c h i n te rva l s with l o n g -t i n e d fork. I n
s a u c e p a n c o m b i n e cats u p , wate r, Worcesters h i re , g a r l i c ,
c h i l i powder, a n d s a l t . S i m m e r 5 m i n utes.
I n sert spit rod t h ro u g h c e nter of roast. Adj u st h o l d i n g
forks ; test b a l a n c e . I n s e rt m e at t h e r m o m e ter n e a r c e nter of
roast, not to u c h i n g m etal rod . P l a c e medium-hot coa l s
a ro u n d d r i p p a n . Atta c h s p i t ; pos i t i o n d r i p p a n u n d e r m e at.
Turn on motor; l ower hood o r cover with fo i l tent. Roast over
medium-hot coa l s t i l l t h e r m o m eter reg isters 1 40° for ra re ,
a bo u t 1 1 12 h o u rs . B r u s h w i t h s a u c e d u r i n g l a st 30 m i n u tes.
Heat s a u c e; pass w i t h m e at. S e rves 8.
16 beef
Prepare a wintertime cookout the easy way-on a covered grill. You'll find that Corned
Beef Barbecue Din n er needs little tending, and has a special taste that will satisfy appetites.
Corned Beef Barbecue Dinner
1 3-po u n d piece corned beef for
oven roasti n g
6 m e d i u m b a k i n g potato e s
1 e n v e l ope dry o n i o n s o u p m ix
Y2 c u p b u tter or m a rg a r i n e ,
softe ned
V2 cup s u g a r
Y4 c u p v i n e g a r
3 tablespoo n s prepared m u sta rd
D a s h salt
c u p da iry s o u r cream
Y4 c u p m i l k
2 ta bles poons prepa red m u sta rd
Unwrap a n d r i n s e corned beef. Arra n g e medium coa l s
a ro u n d e d g e of g r i l l . P l a c e b e e f o n h e a vy-duty fo i l d r i p p a n
o n g r i l l . C l ose hood ; g r i l l f o r 11h h o u rs . S c r u b potatoes b u t
do n ot pee l . C u t e a c h i n 3 or 4 l e n g th w i s e s l i c e s . S e t a s i d e 3
t a b l e spoons s o u p m i x . B l e n d to g e t h e r re m a i n i n g s o u p m i x
a n d b u tte r. S p read m i xtu re over potato s l i c e s . Reasse m b l e
potatoe s . Wrap e a c h i n a s q u a re o f h e avy-duty fo i l . P l a c e at
edges of g r i l l . G r i l l , h ood dow n , a l o n g w i th meat for 45 to 60
m i n utes m o re ; tu rn potatoes o n c e .
M e a n w h i l e , i n s a u c e p a n m i x s u g a r , v i n e g a r, 3 t a b l e­
spoons m u stard , a n d s a l t. B r i n g to b o i l i n g ; s t i r t i l l s u g a r
d i ssolves . B ru s h over m e a t d u r i n g l ast few m i n u tes of
g r i l l i n g . Just before serv i n g , m i x s o u r c rea m , m i l k , reserved
sou p m i x, a n d 2 ta b l e s p o o n s m u stard . Heat t h ro u g h , st i rr i n g
o c c as i o n a l l y . Do not boil.
Unwrap potatoes . A rra n g e meat a n d potatoes on serv i n g
p l atte r. Serve w i t h s o u r c re a m s a u c e . M a kes 6 se rv i n g s

Brazilian Barbecued Beef
4 - p o u n d be ef c h u c k pot roast,
cut 2 to 2112 i n c h e s th i c k
1 c u p cats u p
V3 cup vinegar
% c u p coo k i n g o i l
2 tablespoons i n sta nt coffee
c rysta l s
1 te aspoon s a l t
1 t e a s p o o n c h i l i powd e r
1 te aspoon celery s e e d
Y2 te aspoon p e p p e r
Ys teaspoon g a rl i c powder
3 or 4 d a s h e s bottled hot
pepper sauce
Wined-and-Dined Beef Roast
1 clove g a rl ic, m i n c e d
3 tablespoo n s coo k i n g o i l
1f2 c u p dry r e d w i n e
2 tablespoo n s l e m o n j u i c e
1 teaspoon d r i e d ba s i l , c r u s h e d
1f2 te a s poon d r y m u sta rd
1 3-po u n d be ef c h u c k pot roast,
c u t 1 Y2 i n c h e s t h i c k
2 tablespoo n s bottled ste a k
sa uce
Jlvoid Flare-Ups
witlt a Drip Pan
A 8
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 mari­
nade. 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.
c
18 beef

Horseradish-Stuffed Rump Roast

Y4 c u p p re p a red horsera d i s h C o m b i n e h o rserad i sl( a n d m i n c ed g a r l i c . U n ro l l roa s t ; m ake

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

Wine-Basted Short Ribs

V2 c u p dry red wine I n l a rge D u t c h oven c o m b i n e w i n e , t h y m e , g a r l i c s a l t , l e m o n

1 teaspoon d ried th y m e, c r u s hed
V2 teaspoon g a rl i c salt
V2 tea s p o on l e m on p e p p e r
2 po unds b e e f pl ate s h o rt r i b s,
c u t in serving -size p i e c e s
pepper, a n d 1 12 c u p water. A d d r i b p i e c e s . Cover and
s i m m e r j u st t i l l te n d e r , 1 1/4 to 1 1 1 2 h o u rs . D ra i n , rese rving
l i q u i d . P l a c e ribs over slow coa l s . G r i l l t i l l d o n e , 1 5 to 20
m i n u tes, tumi n g r i b s o c c a s i o n a l l y and b r u s h i n g with w i n e
m i x t u re . Makes 4 serv i n g s

Smoked Short Ribs

Hickory c h i p s Soak h i ckory c h i p s i n e n o u g h water t o cover a b o u t a n h o u r

4 pound s b e e f pl ate s h o rt ribs,
c u t in se rving - s i z e p i e c e s
1 QJ/4- o u n c e ca n condensed
to m a to s o u p
J/4 c u p dry r e d wine
Y4 c u p fine l y c h opped onion
2 tables p oons cooking o i l
1 tabl espoon p re p a red m u sta rd
2 teaspoons c h i l i powd e r
1 teaspoon p a p rika
1 teas poon celery seed
befo re cook i n g t i m e . D ra i n c h i p s . I n covered g r i l l p l a ce
slow coa l s o n both s i des of drip pan. S p r i n k l e coa l s w i t h
s o m e d a m pened h i cko ry c h i p s . P l a c e r i b s , b o n e s i d e d own,
o n g r i l l . Lower g r i l l hood . G r i l l ribs t i l l done, a bo u t 1 1 12
h o u rs , add i n g m o re h i ckory c h i p s every 20 m i n u tes.
Meanwh i l e , in s a u c e p a n m i x tom ato soup, w i n e , oni o n ,
cooki n g o i l , m u stard , c h i l i powd e r , p a p r ika , c e l e ry seed ,
a n d 1/4 teas poon s a l t. Heat s a u c e at s i d e of g r i l l . B r u s h r i b s
w i t h s a u c e . G r i l l , u n c overed , a b o u t 20 m i n utes m o re ; b r u s h
r i b s freq u e n t l y w i t h s a u c e. S e rves 4 o r 5 .

Us ing a m e a t t h e r m o m eter h e l p s y o u m ake s u re y o u r roasts

�e Sure witlt are cooked the way you want t h e m-to perfect i o n . I n se rt
t h e rm o m ete r i n c e n t e r of raw roast so t i p rea c h e s th i ckest

a (JJ{eat
part of meat and does not to u c h fat, b o n e , or m e ta l s p i t rod .

3hermometer
W h e n t h e r m o m eter reg i sters the d o n e ness you l ike (see
c h a rts, page 6-9), p u s h i t i n to m e at a l i tt l e fart h e r . I f
tem pe ratu re d rops b e l ow t h e des i red te m p erature, c o n t i n u e
cooki n g t i l l it r i ses a g a i n
 19

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

Quick Garl ic Cubed Steaks

% c u p butte r or m a rg a r i n e I n sauce p a n melt butter o r ma rg a r i n e ; st i r i n Worceste rsh i re

2 ta b l e s p o o n s Wo rceste rs h i re
sauce
2 ta b l e s p o o n s l e m o n j u i c e
1 teaspoon fi n e l y s nipped
p a rsley
Y2 te a s p o o n c e l e ry salt
1 c l ove g a rl i c , m i n ced
6 beef c u bed ste a ks
6 Vie n n a or Fre n c h b read s l i c e s ,
toa sted
sauce , lemo n juice, sn i pped p a rsley , cele ry salt, a n d g a rl ic.
B rush butter mixture o n both s i d es of steaks . Place t h e
ste a ks i n w i re g r ill b asket. Gr ill ove r hot coals lor 1 to 2
m i nutes. Turn basket ove r a n d g r ill lo r 1 to 2 m i n utes mo re .
Seaso n stea ks w i t h salt a n d p e p p e r . Place each ste a k atop
a sl ice of toaste d b read . Spoon rema i n i n g butter m ixture
ove r steaks. Serves 6.

Beef and Bean Ragout

2 ta blespoo n s coo k i n g o i l Heat o il in heavy 4-qua rt Dutch ove n ove r hot coals ; b rown
2 p o u n d s b e e f f o r stew, c u t h alf the meat at a t ime in the hot o il. Add 3 c ups of t h e water,
in Y2 - i n c h p ieces potatoes, tomatoes, o n i o ns, tomato paste , g re e n p e p p e r ,
3Y2 c u p s wate r pa rsley, b e e t b o u i llo n g ra nules, a n d seaso n i n g s Cove r a n d
3 m e d i u m potato e s , p e e l e d a n d heat t o b o i l i n g (will t a k e a b out 11/4 hours), st i r r i n g occasi o n ­
c u bed (3 cups) ally . A d d coals a s n ecessary B o i l t i ll meat a n d ve g eta bles
2 c u p s ch opped peeled are te n d e r , a b out 1 hour mo re , st i rr i n g occasi o n ally . St i r i n
tom atoes o r 1 1 6- o u n c e ca n beans a n d w i n e . C over a n d heat t o b o i l i n g . Ble n d t h e
to m atoe s , c u t u p rema i n i n g 1 h cup water i n to t h e flour ; st i r i n to bean mixture .
2 m e d i u m o n io n s , c h opped Cook, st i rr i n g co nsta ntly , t i ll m ixtu re th icke ns a n d bub bles.
1 6-o u nce ca n tom ato pa ste Remove bay leal. M a kes 6 serv i n gs
1 m e d i u m gree n pepper, c h o p ped
% cup s n ipped parsley
1 ta blespoo n i n sta nt beef
b o u i l l o n g ra n u l e s
1 Y2 te a s p o o n s salt
1 te aspoon s u g a r
Y2 te aspoon d ried b a s i l ,
c r u s h ed
Y2 te a s p o o n d ried th y m e ,
c r u s h ed
% te a s p o o n p e p p e r
1 b a y leaf
1 1 5Y2 - o u nce c a n red k i d n e y
b e a n s , drained
3!4 c u p dry red win e
% c u p a l l - p u rpose fl o u r

Smoked Beef and Cheese Soup

4 cups m il k I n h e avy 3-qua rt sauce p a n g radually st i r milk i n to soup .

1 1 03/4-o u nce c a n cream o f Add smo ked be et, cheese, o n i o n, parsle y , a n d caraway
potato s o u p se e d . Cook and st i r ove r hot coals till mixt u re is h e ated
4 - o u n c e package s l iced s m o ked th roug h, a b out 30 m i n utes, st i rr i n g ofte n . Serves 6 to B.
beef, s nipped (1 c u p)
c u p shredded Mue n ster ch eese
% c u p fine ly chopped o nion
2 ta blespoo n s s n ipped p a rs l e y
Y2 te aspoon c a raway s e e d
 21

Beef and Mushroom Kabobs

Y2 c u p coo k i n g o i l M ix o i l , soy sa uce , l emo n j u i ce , mustard , Worcestersh i re ,

YJ c u p soy s a u ce g a r I i c , pepper, a n d 11/2 teaspoons sa l t . A d d beef p i eces.
% c u p l e m o n juice Cover a n d refr i g e rate overn i g h t ; turn meat occas i o n a l l y .
2 ta blespoons prepa red Pour b o i l i n g wate r over mush rooms. Let sta n d a few m i n ­
m u sta rd utes; d ra i n . Th read meat a n d mush rooms o n skewers. Gri l l
2 ta blespoo ns Worcesters h i re over hot coa ls t i l l meat i s desi red d o n e n ess ; a l l ow 1 5
sa uce m i n u tes for med i um-ra re ; t u rn ofte n . M a kes 4 or 5 se rv i n g s.
1 cl ove garlic, m i n ced
1 te aspoon coarsely cracked
pepper
1% pounds lean beef ro u n d o r
chuck, cut i n 1 - i n c h p i e c e s
B o i l i n g wate r
12 to 1 6 m u s h ro o m c a p s

Steak and Shrimp Kabob Dinner

Y2 c u p cats u p I n sma l l sa uce p a n comb i n e catsup, water, c h o p p e d o n i o n ,

% c u p wate r a n d b rown s u g a r S t i r i n l emo n j u ice , coo k i n g o i l , prepared
% c u p fi n e l y c h o p p e d o n i o n musta rd , Worceste rsh i re sauce , a n d ch i l i powd er. S imme r,
1 ta blespoon b rown s u g a r u ncovere d , 10 m i n u tes, st i rr i n g o nce o r tw ice .
3 ta blespoo n s l e m o n j u i c e O n s i x short skewers t h read ste a k p i eces a l te r n ate l y w i t h
2 ta b l e spoo ns coo k i n g o i l s h r i m p , zucch i n i , co r n , o n i o n wed g es, a n d p e p p e r squares.
2 tea s p o o n s p r e p a red m u stard Gri l l k a b o bs over medium-hot coa l s til l meat i s desi red
2 te a s p o o n s Wo rceste rs h i re d o n e n ess, a l l ow 1 5 to 1 7 m i n u tes for medium-ra re . T u r n
sauce k a b o bs ofte n , b r ush i n g w i t h sauce . Garn ish e n d of each
Y2 tea s p o o n c h i l i p owd e r skewer w i th a cherry tomato . M a kes 3 or 4 se rv i n gs.
1 p o u n d beef s i r l o i n ste a k , c u t
i n 1 - i n c h pieces
Y2 pound fresh o r froze n s h r i m p ,
s h e l led
2 z u cc h i n i , c u t d i a g o n a l l y i n
1 - i n c h pieces
2 e a rs corn, c u t i n 1 - i n c h p i e c e s
2 s m a l l o n i o n s , c u t i n wed g e s
1 gr een pepper o r r e d sweet
pepper, cut in s q u a re s
6 c h e rry to m atoes

Eve ry t ime a d rop of me at

ju ice fa l l s to i ts s i z z l i n g
e n d o n t h e co a l s, you're

Howto3Urn l os i n g a l i tt l e b i t of the
fl avor that ma kes b a rbe­

�arbecued c u e d ste a k so d e l i c i ous.

To p reve nt t h is f l avor l oss,
Steak§ be sure to use to n g s w h e n
t u r n i n g t h e me at. Or, i f you
d o n't h ave to n g s , i nse rt a
fork i n to a strip of fat a n d
f l i p ste a k with a tur n e r .
22 beef
Plan a barbecue menu around a variety of tasty kabobs such as Ske wered Beef Bundles,
Vegetables o n a Stick (see recipe, page 71 ), and Glazed Pork Kabobs (see recipe, page 37).
Beef-Yam Kabobs
4 m e d i u m ya m s or sweet potato e s
o r 1 8 -o u n ce ca n s y r u p­
p a c ked sweet potato e s
1f4 c u p p a c ked b rown s u g a r
1 tea s p o o n cornstarch
Y2 c u p ora nge juice
1f4 c u p chili s a u c e
1 ta blespoon p re p a red m u sta rd
1 p o u n d beef s i r l o i n s te a k , c u t
Y2 i n c h th i c k
1 ora n g e , c u t i nto 8 wed g e s
Cut off woo d y p o rt i o n of fresh y ams o r sweet potatoes. I n
sauce p a n c o o k fresh yams o r sweet potatoes, cov e re d , i n
e n oug h b o i l i n g sa l ted water to co ver t i l l potatoes a re
tender, 25 to 30 m i n utes. D ra i n ; coo l potatoes. Pee l a n d cut
i n to 1 - i nch p i eces. ( I f usi n g ca n n e d sweet potatoes, d ra i n;
cut sweet potatoes i n to 1 - i nc h p i eces )
M eanwh i l e , p re p a re sauce . I n sma l l sauce p a n st i r tog eth­
er b rown sug a r a n d co rnsta rch ; st i r i n o ra n g e ju ice , ch i l i
sauce , a n d musta rd . C o o k , st i r r i n g co nsta n t l y , t i l l th icke ned
a n d bub b l y . S imme r, uncove re d , 5 m i nutes; st i rr i n g o nce or
tw ice. S p r i n k l e ste a k with sa l t a n d pepper; cut ste a k i n to
1 - i nch p i eces. O n four skewers a l te rnate l y th re ad ste a k
p i eces, y a m or sweet potato p i eces, a n d o ra n g e wed g es.
Gri l l ove r medium coa l s t i l l meat is desi red d o n e n ess, a l l o w
1 2 to 1 4 m i n utes fo r med ium-ra re . Turn k a b o bs occas i o n a l l y
a n d b rush freque n t l y w ith some o f t h e sauce; pass rema i n ­
i n g sauce. M a kes 4 se rv i n g s .
 23

Skewered Beef Bundles

1!3 c u p soy s a u c e
2 tablespoons s u g a r
% te aspoon g ro u n d g i n g e r
1 p o u n d b e e f ro u n d tip stea k,
cut 1 inch thick
Y2 p o u n d fre s h w h o l e g ree n b e a n s
4 l a rge ca rrots, c u t i n to
3- i n c h - l o n g sticks
2 ta blespoo n s b u tter or
m a r g a r i n e, m e lted
I n med ium bowl comb i n e soy sauce , sug ar, a n d g i n g e r. Cut
ste a k i n to th i n st r i ps. C ove r ; ma r i n ate meat i n soy mixture
for 2 to 3 hours at room tempe rature , st i rr i n g occas i o n a l l y .
M e a n w h i l e , coo k b e a n s a n d carrots se pa rate l y i n b o i l i n g
sa l ted wate r t i l l b a re l y te n d e r ; d ra i n we l l a n d coo l . Wrap
h a l f the meat str i ps a roun d bun d l es of four beans; repeat
with rema i n i n g me at and ca rrot st icks. Secure with wood e n
p icks. Th read bun d l es l a d d e r fash i o n o n two para l l e l skew­
e rs (see p h oto at l eft). B rush w i t h me l ted butter. Gri l l ove r
medium coa ls a b out 4 m i nutes. Turn a n d g r i l l for 3 to 4
m i nutes mo re . B rush w i t h me l ted butte r o nce or tw ice more
dur i n g coo k i n g . Serves 4 or 5 .

Skewered Cherry Tomato Meatballs

1 beate n egg In bowl comb i n e eg g , b read crumbs, m i l k , o n i o n , sa l t ,

3/4 c u p soft bread c r u m b s ore g a n o , a n d pepper. Add g roun d beef; mix we l l . S h a p e 3
(1 s l ice) ta b l espoons of the meat m ixture a roun d each che rry tomato
% cup m i l k to form meat b a l ls. On f i ve l a rge skewers th read meat b a l l s
Y4 c u p fi n e l y c h o p p e d o nio n a n d d i l l p ic k l e chun ks. G r i l l ove r medium coa l s f o r 1 5 t o 20
% teaspoon salt m i nutes, turn i n g 3 or 4 t imes to coo k eve n l y ; b rush meat­
Y2 te a s p o o n dried oreg ano, b a l ls occas i o n a l l y w i t h ste a k sauce . M a kes 5 se rv i n gs.
crushed
Vs teaspoon pepper
1 pound g ro u n d beef
15 c h e rry to matoes
2 dill p i c kles, c u t i n to
V2 - i n c h c h u n k s
Bottled ste a k s a u c e

Hawaiian Kabobs

Y2 c u p soy s a u c e In l a rge bowl comb i n e soy sauce , o i l , corn syrup , g a r l ic, d ry

% c u p coo k i n g o i l mustard , a n d g i n g e r . A d d me at; cove r a n d refr i g e rate
1 ta b l espoo n dark c o r n seve ra l h ours or ove r n i g h t D ra i n meat, rese rv i n g ma ri n ad e .
syrup A l tern ate meat, g re e n p e p p e r , a n d tomato o n skewers . Gri l l
2 c l o v e s g a rl ic, m i n ced ove r medium-hot coa l s t i l l d es i red d o n e n ess, a l l ow a b out
1 tea s p o o n dry m u sta rd 1 5 m i nutes for ra re . B aste t h e k a b o b s occas i o n a l l y w i th
1 tea s p o o n g r o u n d g i n g e r rese rve d ma r i n a d e . M a kes 8 se rv i n gs.
2V2 p o u n d s b e e f s i r l o i n stea k, c u t
i n 1 % - i n c h p ieces
3 g ree n peppers, c u t in
1 - i n c h s q u a res
5 s m a l l fi rm to matoes,
q u a rtered
Burgers and Sandwiches

Burgers O'Brien

1 2-o u n c e package froz e n C h o p potatoes sl i g h t l y ; s p r i n k l e w i t h sa l t . In sk i l l et comb i n e

loose-pack h a s h b rown
potatoes (3 c u ps)
% cup chopp ed o n i o n
% c u p ch opped g r e e n p e p p e r
2 tablespoo n s me lted b u tter
1 beate n egg
2 tablespoo n s ch opped p i m ie nto
1 Y2 tea spoo ns salt
% teaspoo n pepper
1 Y2 pounds gro u n d beef
8 h a m b u rger b u ns, s p l it,
toa sted, a n d b u ttered
potatoes, o n i on, g re e n p e p p e r, a n d butte r. Cover a n d coo k
t i l l potatoes a re te n d e r , st i rr i n g occas i o n a l l y. Comb i n e e g g ,
p im i e n t o , 11h teasp oons sa l t , a n d p e p p e r ; st i r i n p otato
mixture . Add g round beef; mix wel l . Sha pe meat mixture
i n to 8 patties, a b out 1 12 i nch t h ick. Gri l l ove r medium-hot
coa l s for 5 m i n utes. Tur n and g r i l l 3 to 4 mi nutes mo re .
Serve patt i es on toasted buns; p l ace g reen p e p p e r r i n g
atop burg er, i f desi red . S e rves 8.

Beef and Carrot Burgers

1 beate n egg Comb i n e e g g , m i l k , a n d w h eat g e rm; st i r i n carrot, o nion,

2 ta ble spoo n s m i l k sa l t , ma rjo ram, and pep per. Add g roun d beef ; m i x we l l .
% c u p wheat g e rm S h ape i n to four patt i es. Gr i l l ove r medium-hot coa l s fo r 5 to
Y2 c u p grated ca rrot 6 m i nutes; turn and g r i l l 4 to 5 m i nutes more . Dur i n g l ast
% cup fi n e l y c h opped o n i o n mi nute of coo k i n g t ime, p l ace a sl ice of ch eese atop each
3f4 tea spoon salt patt y . Serve patt i es o n toasted buns w i th l ettuce a n d
% te a s p o o n dried m a rjoram, tomato . M a kes 4 se rv i n gs
crus h ed
Ya teaspoon pepper
1 pound g ro u n d beef
4 slices M o nterey Ja c k c h eese
4 whole wheat h a m b u rg e r b u n s,
s p l it, toasted, a nd b u ttered
4 lettuce leaves
4 to m a to s l ices

Burgers Extravaganza

beate n egg I n bowl comb i n e e g g , wate r, b read crum bs, o re g a n o,

% c u p water fe n n e l , g a rlic sa l t , o n i o n sa l t, a n d pepper. Add g roun d beef
% cup fi n e dry bread cr u m b s a n d sausa g e ; mix we l l . Form i n to 8 patt i es, 1/2 i nch t h i c k .
% te a spo o n d ried orega n o, Gri11 burg e rs ove r medium coa ls f o r 6 t o 7 m i n utes. Tur n a n d
crushed coo k 6 t o 7 mi nutes more . Top each patty wit h a cheese a nd
% te a s p o o n fe n n e l s e e d o n i o n sl ice ; se rve o n to asted buns. M a kes 8 se rv i n g s.
% te aspoo n g a rl i c s a l t
% te a s p o o n o n i o n s a l t
D a s h pe pper
1 Y2 po unds gro u n d beef
Y2 p o u n d b u l k pork s a u s a g e
8 s l ices Americ a n c h eese
8 onion s l i c e s
8 h a m b u rger b u n s, s p l it,
toasted, a n d b u ttered
 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 b a c o n Cook baco n t i l l a l most d o n e , b u t n ot c r i s p Cut b aco n s t r i p s

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

Chili Burger Patties

2¥2 p o u n d s g ro u n d beef I n m ix i n g bowl t h o roug h l y com b i n e g roun d beef, ch i l i

3f4 c u p c h i l i s a u c e sauce , p repared mustard , h o rserad i s h , Worcesters h i re
4 tea spoo n s prep a red m u sta rd sauc e , c h o p p ed o n i o n , s a l t , a n d p e p p e r ; m ix we l l . Form i n to
4 tea spoo n s prepared h o rs e r a d i s h 1 2 patt i e s . G r i l l over medium-hot coa l s fo r 5 m i nutes. Tur n
4 teaspoo n s Worcesters h i re s a u c e patt ies a n d g r i l l t i l l des i reo d o n e n e s s , a b out 3 m i n utes
1 ta blespoon chopped o n io n l o n g e r. Serve g r i l l e d patt ies o n h a m burg e r bun s . S e rves 1 2 .
2 tea spoo n s salt
D a s h pepper
12 h a m b u rger b u n s , s p l it
a nd toasted

Basic Grilled Burgers

1 p o u n d g ro u n d beef M ix g round beef, s a l t , a n d p e p p e r . Form i n to four 4- i nc h

V2 teaspoon s a l t patt i e s . G r i l l o v e r medium-hot coa l s fo r 5 to 6 m i nutes ; tur n
Dash pepper a n d g r i l l 4 t o 5 m i nutes m o r e . Serves 4 .
For Variations: Add a n y of t h e fo l l ow i n g to bas ic m e a t
m ixture ; 2 ta b l e spoons c h o p ped g reen o n i o n w i t h to p s ; 2
ta b l e spoo n s d ra i n e d sweet p ic k l e re l i s h ; 2 ta b l espoo n s
c h o p p ed p i m i e n to-stuffe d o l ives ; 1 ta b l es p oo n p re p a red
h o rserad i s h ; or 1/4 teaspoon i n stant m i nced g a rl ic.

Barbecued Beef Burgers

1 beaten egg Com b i n e e g g , m i l k, a n d 2 ta b l es p o o n s catsup ; s t i r i n

2 tablespoons m i l k
2 ta blespoo n s cats u p
% c u p fi n e l y c r u s h ed s a l t i n e
crac kers ( 7 crackers)
V2 te aspoon salt
1 pound g ro u n d beef
4 th i n s l ices o n i o n
4 s l ices s h a rp America n c h e e s e
% c u p c h opped o n i o n
% c u p b u tter o r m a rg a r i n e
% c u p cats u p
2 ta blespoo n s brown s u g a r
V2 te aspoon prepared h o rserad i s h
V2 te a s p o o n s a l t
cracker cru m b s a n d 112 teaspoon s a l t Add g roun d beef;
m ix we l l . Form i n to four patt i e s ; p l ace each o n a 1 2 - i nch
square of h e avy-duty fo i l . Top each p atty w i th 1 s l ice o n i o n
a n d 1 s l ice cheese.
Cook chopped o n i o n in butter t i l l te n d e r but n ot b row n .
A d d 1/4 cu p c atsup , b rown sug ar, h o rserad i s h , a n d 1/2
teaspoo n s a l t ; s i m m e r , uncovere d , 5 m i nutes . S p o o n over
burg ers. Wrap fo i l l oose l y a round meat, seal i n g ed ges we l l .
Cook t h e bun d l e s over medium coa l s , o n i o n s i de dow n , fo r
1 5 m i nute s . Turn burg e rs over; g r i l l t i l l de s i red d o n e n e s s ,
a b out 1 0 m i nutes m o re . M a kes 4 serv i n g s .

Vegetable Burgers
2 s l ightly beate n e g g s
3f4 c u p soft bread c r u m b s
Y4 c u p fi n e l y c h opped o n i o n
Y4 c u p cats u p
1 Y2 p o u nds g ro u n d beef
1 6 - o u n c e ca n c h opped
m u s h room s , d ra i n ed
6 s l ices America n c h e e s e
6 h a m b u rger b u n s
6 s l ices o n i o n
6 s l ices to mato
Cheese-Stuffed Patties
1 p o u n d g ro u n d beef
Y2 tea s p o o n salt
D a s h pepper
American c h eese, s h redded
C h opped o n i o n
Bottled barbecue s a u c e
Burrito Burgers
c u p retried bea n s
(Y2 o f 1 5- o u n c e c a n )
1 4 - o u n c e c a n m i ld gree n c h i l i
peppers, d r a i n e d , seeded,
a nd chopped
Y4 c u p c h o pped o n i o n
1 Y2 p o u n d s g ro u n d beef
4 slices s h a rp Am eric a n c h ee s e
8 fl o u r tort i l l a s
1 c u p c h opped lett u c e
1 m e d i u m t o m a t o , c h opped
GJJon't Do
without a Wire
fjrill Bas�t
27
I n b o w l comb i n e e g gs , crumbs, o n i o n , catsu p , 1 teaspoon
sa l t , a n d d ash pepper. Add beef; m i x we l l . Form i n to 1 2
patt i es. Top half of the patt i es w i t h mush rooms to w i t h i n 3 /4
i nch of e d g e . Top w i t h rema i n i n g p att i es, sea l i n g e d g es .
G r i l l o v e r medium coa l s f o r 5 to 6 m i n u tes. T u r n a n d g r i l l t i l l
desi red d o n e n ess, 5 to 6 m i n utes more . Top w i th ch eese ;
h e at j ust t i l l me l ted . S p l it a n d toast h am b u rg e r b u ns. Serve
b u rg e rs o n b u ns w i t h o n i o n a n d tomato sl ices. M a kes 6
se rv i n g s.
M ix g ro u n d beef, sa l t , and pepper. Betwe e n s h eets of
waxed paper, ro l l out p att ies 1 /4 i nc h t h ick. Center h a l f of
patt i es w i t h sma l l amo u nt of ch eese , o n i o n , and b a r becue
sa uce . Top w ith rema i n i n g meat patt i es; p ress a ro u n d
e d g es t o sea l . Gr i l l o v e r medium-hot coa l s a b o ut 7 m i n u tes.
T u r n me at; g r i l l 6 to 7 m i n u tes more . M a kes 3 b u rg e rs.
Comb i n e beans, 2 tablespoons of t h e ch i l i p e p p e rs, o n i o n ,
a n d 3 /4 teasp oon sa l t . A d d beef; m i x w e l l . Form i n to e i g h t
5 - i nch p atti es. C u t cheese sl ices i n h a l f ; p l ace 1 h ch eese
sl ice on each beef p atty . F o l d to se a l ch eese i ns i d e ,
form i n g semici rc l e . G r i l l o v e r medium coa l s fo r 5 t o 6
m i n u tes; t u r n a n d g r i l l 4 to 5 m i n utes more Heat t h e tort i l l as
o n g r i l l . Serve b u rg e rs i n hot tort i l l as . Ad d t h e l ettuce ,
c h o p p e d tomato, a n d rema i n i n g ch i l i p e p p e rs as desi red .
M a kes 8 se rv i n g s.
W i re g r i l l baskets a re i n ­
d ispensa b l e w h e n you
g r i l l foods that need fre­
q u e n t t u rn i n g o r are d i ff i ­
cu l t to t u r n , such a s b u rg ­
e rs, f ra n kf u rters, b i te-size
rib a p p et i z e rs, c h o ps, o r
s h r imp . A h i n g e d g r i l l bas­
ket is the best b u y , s i nce
you ca n adj ust i t to h o l d
sma l l fish , th ick b u rg e rs,
th i n ste a ks, o r ch icken
h a l ves, q u a rters, or cut- u p
p i eces.
28 burgers

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

Mini Pineapp le Meat Loaves

1 1 5114 - o u n c e ca n c r u s h e d D ra i n crushed p i n e a p p l e ; rese rve juice A d d w a t e r t o juice ,

pin e a p p l e (j u ice p a c k )
2 beate n e g g s
1 Y2 c u p s soft b r e a d c ru m b s
( 2 slices)
2 tablespoo n s fi n e l y c h o p ped
o nio n
2 tablespoons ch opped g r e e n
pepper
Y2 t e a s p o o n s a l t
Ya t e a s p o o n p e p p e r
1 Y2 p o u n d s gro u n d b e e f
1 t a b l e s p o o n corn sta rch
2 tea spoo ns prepared m u sta rd
114 c u p cats u p
2 ta b le sp oons soy s a u c e
4 d rops bottled hot p e p p e r s a u c e
if n ecessa ry , t o make 1 cup ; set as i d e l o r use i n sauce . I n
b o w l comb i n e e g g s, b read crumbs, p i n ea p p l e , o n i o n ,
g reen p e p p e r , sa l t , a n d p e p p e r . Add beef; m ix we l l . Form
i n to l ive 4 x 2 - i nch l oaves. P l ace meat l o aves i n w i re g r i l l
basket. G r i l l ove r medium-hot coa l s fo r 20 to 2 5 mi nutes.
Turn and g r i l l t i l l d o n e , a b out 20 m i n utes mo re .
M e a nw h i l e, i n sma l l sauce p a n b l e n d to g e t h e r co rnstarch
a n d mustard . St i r in rese rve d p i n e a p p l e juice , catsup , soy
sauce . and hot p e p p e r sauce . Cook ove r medium-hot coa ls,
st i r r i n g consta n t l y , t i l l th ickened and bub b l y . Pass with t h e
me at l oaves . M a kes 5 serv i n gs.
 29

Giant Stuffed Gril l burger

1 beate n egg M ix together t h e e g g , stuff i n g mix, d ra i n e d mush rooms,

1% cups h e rb-s e a s o n e d
stuffi ng m ix, c r u s h e d
1 4 - o u n c e ca n c h opped
m u s h rooms, d ra i n ed
VJ c u p beef b roth
% cup sl iced g re e n o n i o n
with tops
% cup s n ipped p a rs l e y
2 ta b l espoo ns b u tter or
m a rg a r i n e, m e lted
1 te aspoon l e m o n j u ice
2 pounds g ro u n d beef
1 teaspoo n salt
beef b roth , g re e n o n i o n , p a rsle y , b u tt e r o r marg a r i n e , a n d
lemo n j u ice ; set as i d e . Comb i n e m e at a n d salt ; d iv i d e
m ixtu re i n h alf. O n sh eets o f waxed p a p e r , pat each h alf to
an 8 - i nch c i rcle . S p o o n stuff i n g ove r o n e c i rcle of meat to
w i t h i n 1 i nch of e d g e . Top w i t h seco n d c i rcle of me at; peel
off top sheet of paper a n d seal e d g es of meat.
I nve rt me at patty onto well-g reased w i re g r ill basket ; peel
off rema i n i n g paper. Gr ill ove r medium coals for 1 0 to 1 2
m i n utes. T u r n a n d g r ill t i ll d es i red d o n e n ess, 1 0 to 1 2
m i n utes more . C u t t h e b u rg e r i n to wed ges; se rve w i th
warmed cats u p , if d es i red . M a kes 8 serv i n gs.

Chili Meat Loaf

2 s l i g h tly beaten e g g s Comb i n e eg gs, u n d ra i n e d tomatoes, beans, corn ch i ps,

1 8 - o u n c e ca n to m a toes, c u t u p
1 8 - o u n c e ca n red kid n e y b e a ns,
drained
1 c u p crushed corn c h ips
% c u p fi n e l y c h o p p e d g r e e n o n i o n
with tops
2 ta blespoo n s s n i p p ed p a r s l e y
1 Y2 teaspoo ns salt
1 tea s p o o n c h i l i powder
2 pounds l e a n g ro u n d beef
1 1 0-ounce ca n m i l d e n c h i l a d a
sauce
V2 c u p s h redded s h a rp A m e rica n
c h eese (2 o u n ces)
g re e n o n i o n , parsle y , salt , a n d chili powd e r ; mash beans
sl i g h tly . Add g ro u n d beef; mix well. S h a p e i n to two
7 x 3 x 2 - i nch loaves. Tear off two 1 8 - i nch le n g t h s of 1 8 -
i nc h -w i d e heavy-d uty fo il. Place loaves on fo il p i eces ; wrap
fo il aro u n d each loaf and seal secu rely . Grill ove r medium
coals 30 m i n utes. T u r n a n d g r ill 20 m i n utes lo n g e r .
M e a n w h ile , i n sa uce p a n h e at e nch ilada sa uce. O p e n fo il
and fold down to ma ke " p a n " . C o n t i n u e coo k i n g meat t i ll
d o n e , a b out 1 0 m i n u tes more , b rush i n g freq u e n tly w i th
e nch ilada sa uce . Pass rema i n i n g sauce a n d ch eese to top
each se rv i n g M a kes 8 se rv i n g s.

Stuffed Steak Sandwiches

2 1 -p o u n d beef fl a n k ste a ks Score ste a ks d i a g o n ally o n both s i d es. Use te n d e r i z e r

I n s ta nt u n se a s o n e d m e a t accord i n g t o d i rect i o ns . S p read o n e s i d e o f ste a ks w i t h
te n d e rizer h o rserad i s h . Comb i n e o n i o n , cele ry , b u tter, a n d seaso ned
2 ta blespoo n s prepared salt ; s p read o n ste a ks. R oll u p as fo r j elly roll. Fast e n w i th
h o rsera d i s h skewe rs and t i e w it h str i n g I nse rt spit rod t h ro u g h ce nter of
VJ c u p ch opped o n i o n meat rolls. Adj ust h old i n g forks; test b ala nce . Place medi­
VJ c u p c h o p ped celery um co als on both s i d es of d r i p p a n . Attach sp i t ; posit i o n
2 tablespoons b u tter or d r i p p a n u n d e r me at. T u r n o n moto r. Grill ove r medium
m a rg a r i n e, m e lted coals t i ll d o n e , a bo u t 45 m i n u tes. Let sta n d a few m i n utes;
V2 te a s p o o n s e a s o n e d salt remove str i n gs and skewers.
1 c u p d a iry s o u r cream In small sauce p a n heat so u r cream ove r low heat; do not
12 slices Fre n c h bread, toasted boil. Ca refully ca rve meat rolls i n to th i n sl ices a n d p l ace o n
a nd b u ttered b read . S poon warm so u r cream ato p meat. Serves 6 .
30 sandwiches

Pizza-Frank Sandwiches

1 beate n egg C o m b i n e e g g and m i l k; stir in crum b s , Parmesan cheese,

Y4 c u p m i l k
3/4 c u p soft bread c ru m bs
Y4 c u p g rated P a rm e s a n c h eese
2 tablespoo n s s n ipped p a rs l e y
Y2 teaspoo n g a rl i c s a l t
Dash pepper
Y2 p o u n d b u l k p izza s a u s a g e
Y2 p o u n d g ro u n d beef
6 fra n kf u rters
1 8 - o u n c e ca n p izza s a u c e
2 tablespoons c h opped o n i o n
2 tablespoons sl iced p i m i e nto-
stuffed green olives
6 fra n kfu rte r b u ns, s p l it a nd
toasted
VJ cup s h redded mozz a r e l l a
cheese
pars l ey, g a r l ic salt, and pep per. Add sausage a n d beef;
m ix tho roug h l y . D i v i d e i n to 6 equa l port i o n s . Shape m eat
a roun d fran kfurters , l e av i n g e n d s op e n ; ro l l each b etwe e n
waxed paper to m a ke un i form th i c k n e s s . C h i l l .
I n sauce p a n comb i n e p i zza sauce , chopped o n i o n , a n d
g reen o l ives. S imm e r , uncovered , 5 mi nutes; s t i r occa s i o n ­
a l l y . G r i l l fra n kfurters o v e r medium coa l s t i l l m e at i s set,
a b out 5 mi nute s . Turn and g r i l l t i l l m eat i s d o n e , a b o u t 1 0
m i nutes m o re . B rus h w i t h p i zza sauce m ixture dur i n g t h e
l ast 5 m i nute s . Serve o n toasted bun s . S po o n rema i n i n g
p i zza sauce ato p s a n d w iches a n d s p ri n k l e w ith s h redded
mozzare l l a cheese. M a ke s 6 serv i n g s .

Spiced Ham Patties

1 s l i g h tl y beate n egg Comb i n e t h e e g g a n d mi l k; st i r i n b read cru m b s , o n i o n , a n d

Y4 c u p m i l k pepper. Add h am; m ix w e l l . S h a p e m ixture i n to four 4- i nch
1Y2 c u p s soft b read c ru m b s patt i es. In sauce p a n comb i n e b rown sug ar, h o n e y , d ry
( 2 slices bread) mustard , a n d t h e s p iced a p p l e syrup; h e at t h roug h . Gri l l
ta blespoo n fi n e l y c h opped patt ies over medium-hot coa l s fo r 5 mi nute s . Turn; b rus h
g re e n onion with tops w i th g l az e . P l ace a n a p p l e r i n g atop each patty ; b rus h w ith
D a s h pepper g l aze. Gri l l h a m patt i e s t i l l done, 5 to 6 m i nutes more . Pass
1 pound g r o u n d cooked ham re m a i n i n g g l aze w i t h patt i e s . Serves 4.
(3 c u p s)
VJ c u p packed brown s u g a r
Y4 c u p h o n e y
1 tea spoo n dry m u sta rd
Y4 c u p reserved spiced a p p l e
syrup
4 sp iced apple r i n g s

Corned Beef-Turkey Heroes

8 Ka iser ro l l s or h a m b u rg e r L i g h t l y s p read cut s u rfaces of Kaiser ro l l s o r bun s with ta rta r

b u ns, s p l it sauce a n d s a l a d d res s i n g . Layer s l ices of the co rned beef,
Tarta r s a u c e o n i o n , Swiss cheese, and turkey o n ro l l s . Rep l ace tops of
R u s s i a n, Italia n, o r b l u e ro l l s; p l ace each s a n d w ich o n a n 1 8 x 1 2 - i nch recta n g l e of
c h eese s a l a d dress i n g h eavy-duty fo i l . Wrap fo i l around s a n d w i c h e s , s e a l i n g
2 3 - o r 4 - o u n c e p a c k a g e s th i n l y edges we l l . G r i l l over medium coa l s t i l l heated th roug h ,
s l iced s m o ked c o r n e d beef a b out 2 5 mi nutes, turn i n g severa l t i m es . S e rves 8 .
8 th i n o n i o n s l ices
4 s l ices Swiss c h e e s e,
c u t i n h a lf
2 3- or 4-o u n ce p a c k a g e s th i n l y
s l iced sm o ked tu rkey

Bratwursts in Beer
1 1 2 - o u n c e ca n beer (1 Y2 c u ps)
2 tablespoons brown s u g a r
2 tablespoons s o y s a u c e
1 tablespoon p re p a red m u sta rd
1 tea s p o o n c h i l i powd e r
2 cloves g a rl i c , m i n ced
Several d rops hot p e p p e r s a u c e
6 bratwu rsts
6 i n d iv i d u a l Fre n c h rolls
Zesty S a u e rkra u t R e l i s h
( s e e recipe, p a g e 66)
Oriental Pork Wrap-Ups
3 tablespoons c h opped g ree n
o n i o n with tops
4 teaspoo n s soy s a u c e
Vs teaspoon g a r l i c powd e r
1 p o u n d g ro u n d p o r k
Sweet-So u r S a u c e
8 leaf lettuce leaves o r
lettuce c u p s
P a rsley R i c e
Grilled Crab and Cheese Rolls
c u p s h redded M o nterey Ja c k
c h eese ( 4 o u n ces)
V4 c u p fi n e l y c h opped c e l e ry
2 ta blespoons m a yo n n a is e or
salad dre s s i n g
2 ta blespoons c h o p p e d p i m i e nto
2 teaspoo n s lemon j u ice
1 tea s p o o n p re p a red m u sta rd
1 7Y2-o u n ce ca n crab m e a t,
d r a i n e d , fl a ked, a nd
c a rtilage removed
4 i n d iv i d u a l Fre n c h ro l l s
31
Com b i n e beer, b rown s u g ar, soy s a u c e , m u stard , c h i l i
powd er, g a rl i c , a n d hot p e p p e r s a u c e . P l a ce b rats i n
s h a l l ow b a k i n g d i s h ; p o u r m a r i n a d e over. Cover; refr i g e rate
severa l h o u rs or ove rn i g h t , s p o o n i n g m a r i n a d e ove r occa­
s i o n a l l y . Rem ove b rats, reserv i n g m a r i n a d e . G r i l l over
medium -hot coa l s a b o u t 4 m i n utes. Turn and g r i l l t i l l d o n e ,
3 t o 4 m i n u tes m o re . B ru s h ofte n w i th reserved m a r i n a d e .
C u t ro l l s i n h a l f l e n g t h w i s e ; h o l l ow o u t ro l l s , l e av i n g a 1 /4
i n c h wal l . F i l l each ro l l botto m w i t h a b o u t 1 /4 c u p d ra i ned
re l i s h . A d d b ratw u rst a n d top w i t h ro l l to p . ( R efr i g e rate
re m a i n i n g re l i s h u n t i l needed . ) M a ke s 6 serv i n g s .
Com b i n e g reen o n i o n , soy s a u c e , a n d g a r l i c powd e r . Add
g ro u n d pork; m i x wel l . Shape m i xtu re i n to e i g h t 3 x 1 - i n c h
l o g s . G r i l l over medium coa l s for 4 t o 5 m i n utes ; t u r n a n d
b r u s h w i t h Sweet-S o u r S a u c e . G r i l l l o g s t i l l d o n e , 3 to 4
m i n utes more. I n center of e a c h l e af l ett u c e p l ace a bo u t 1
ta b l espoon Pars l e y R i c e . P l a ce a g r i l l e d l o g h o r i z o n ta l l y
atop r i c e . Fo l d two o p pos ite e d g e s o f l ettu c e c rossw ise so
they ove r l a p atop l o g s . D i p the b u n d l e in Sweet-So u r S a u c e
f o r e a c h b i te. ( O r, p l ace r i c e i n l ettu c e c u p s ; top w i t h p o r k
l o g . D r i z z l e s a u c e ove r . ) Serves 4.
Sweet-Sour Sauce.· In s a u c e p a n c o m b i n e 1 12 cup pac ked
b rown s u g a r and 1 ta b l espoon c o r n starc h . St i r in 1 13 c u p red
w i n e v i n e g a r , 1 13 c u p c h i c ke n b roth , 1 /4 c u p f i n e l y c h o p ped
g reen p e p per, 2 ta b l es p o o n s c h o p p e d p i m i e nto, 1 ta b l e ­
s p oon soy s a u c e , 1 /4 teaspoon g a r l i c powd er, a n d 1 /4 tea­
spoon g ro u n d g i n g er. P l a ce over medium coa l s , s t i rr i n g
o c c a s i o n a l l y , t i l l th i c ke n e d a n d b u b b l y . M a kes 1 1 /4 c u p s
sauce.
Parsley Rice: I n s a u c e p a n c o m b i n e 21 3 c u p wate r, 1 1 3 c u p
reg u l a r r i c e , a n d 1 /4 teas poon s a l t . Cover w i th t i g ht-f i tt i n g
l i d . B r i n g t o b o i l i n g over medium coa l s , a bo u t 1 5 m i n u tes .
M ove to e d g e of coa l s ; c o o k 1 0 m i n utes m o re ( d o n ot l i ft
cover). Rem ove from heat; l et sta n d , covered , 1 0 m i n utes.
St i r i n 2 ta b l espoons s n i p ped pars l ey .
S t i r to g e t h e r c h eese, c e l e ry , m a yo n n a i s e o r s a l a d d ress i n g ,
p i m i e nto, l e m o n j u i c e , a n d p re p a red m u stard . Fo l d i n c ra b .
S p l it Fre n c h ro l l s ; s p read c r a b m i x t u re over bottom h a l ves
and re p l a ce to p s . Wrap h e avy-d uty fo i l l oose l y a ro u n d ro l l ;
fo l d e d g e s of fo i l to sea l t i g h t l y . G r i l l over medium c o a l s for
1 0 m i n u tes. T u r n ; g r i l l t i l l h e ated th ro u g h , about 1 0 m i n u tes
m o re . M a kes 4 serv i n g s .
Pork and Ham
Appl e-Orange Stuffed Pork Chops
6 pork l o i n c h o p s , c u t
1 Y2 i n c h e s t h i c k
Y2 c u p chopped celery
Y2 c u p ch opped u n peeled a p p l e
(1 m e d i u m )
2 ta b l e s p o o n s b u tter
1 beate n egg
1 Y2 c u p s to a sted ra i s i n bread
c u b es (2¥2 s l ices)
Y2 te a s p o o n g rated ora n g e peel
1 ora nge, secti o n e d a nd c h o pped
(YJ c u p)
% te aspoon salt
Ys te a s p o o n g ro u n d c i n n a m o n
Corn-Stuffed Pork Chops
6 pork l o i n c h ops, c u t
1 Y2 i n c h e s t h i c k
% c u p ch opped g r e e n p e p p e r
% cup chopped onion
1 tablespoon b u tter or
margarine
1 beaten egg
1 Y2 c u p s toasted bread c u b e s
Y2 c u p coo ked whole k e r n e l corn
2 tablespoo n s c h o p p e d p i m ie nto
Y2 te a s p o o n salt
% tea spoo n g ro u n d c u m i n
D a s h pepper
Roast Pork Chops
1 c u p c h o pped o n i o n
1 clove g a rlic, m i nced
2 ta b l espoo n s cooki n g o i l
% c u p cats u p
% c u p l e m o n ju ice
3 tablespoo n s s u g a r
2 tablespoo n s Worceste rs h i re
sauce
1 tablespoon prepare d m u st a rd
1 te aspoon salt
% tea s poo n bottl ed hot pepper
sauce
Salt
6 pork l o i n c h o p s o r rib c h ops,
cut 1 % to 1 Y2 i n c h e s t h i c k
M a ke a s l i t i n e a c h c h o p by c u tti n g f r o m f a t s i d e a l most t o
b o n e . S e a s o n c a v i ty w i t h a l i tt l e s a l t a n d pep per.
In sm a l l s a u c e p a n cook c e l e ry a n d a p p l e i n b u tte r t i l l
te nder b u t not b row n . C o m b i n e e g g , b read c u b es , ora n g e
pee l , c h o p p ed o ra n g e , s a l t , a n d c i n n a m o n . P o u r cooked
c e l e ry a n d a p p l e over b read c u b e m i x t u re ; toss l i g h t l y .
Spoon a b o u t 1 /• c u p stuff i n g i n to e a c h pork c h o p . Se c u re l y
faste n poc ket o p e n i n g w i t h woo d e n p i c k s .
G r i l l c h o p s o v e r medium coa l s a b o u t 20 m i n u tes . T u rn
meat a n d g r i l l t i l l d o n e , 1 5 to 20 m i n utes more . Before
serv i n g , re m ove the p i c k s . M a kes 6 serv i n g s .
M a ke a s l i t i n e a c h c h op b y c u tt i n g from fat s i de a l most to
b o n e . Season c a v i ty w i t h a I i tt l e s a l t and pepper.
In sm a l l s a u c e p a n cook g reen p e p p e r a n d o n i on i n b u tte r
t i l l te n d e r b u t not b row n . Com b i n e e g g , b read cu b e s , c o r n ,
p i m iento, s a l t , c u m i n , a n d p e p per. P o u r cooked p e p p e r a n d
o n i o n o v e r b read c u b e m i xt u re ; toss l i g h t l y . S p oon a b o u t 1 /.
c u p stuff i n g i n to e a c h pork c h o p . Sec u re l y faste n p o c ket
op e n i n g w i t h wood e n p i c ks .
G r i l l c h o p s o v e r medium coa l s a b o u t 20 m i n u tes . T u r n
meat a n d g r i l l t i l l d o n e , 1 5 t o 20 m i n u tes m o r e . Before
serv i n g , re m ove the p i c k s . M a kes 6 serv i n g s .
I n s a u c e p a n cook o n i o n a n d g a r l i c i n h o t o i l t i l l te n d e r b u t
n o t b row n . St i r i n cats u p , l e m o n j u i c e , s u g ar, Worcester­
s h i re s a u c e , p re p a red m u sta rd , 1 teas poon salt, a n d bott l e d
hot pepper s a u c e . S i m m e r , u n covere d , 5 m i n u tes, s t i rr i n g
o n c e or tw i c e . S p r i n k l e c h o p s w i t h s a l t .
P l a ce c h o p s i n w i re g r i l l b a s ket. G r i l l c h o p s ove r medium
coa l s a b o u t 25 m i n u tes. T u r n meat a n d g r i l l a b o u t 2 0
m i n utes more, b r u s h i n g w i t h s a u c e occas i o n a l l y. S e rves 6 .
 33

Combine Apple- Orange Stuffed Pork Chops (opposite) or Ch in ese Sm o ke d Ribs with Bro ccoli
in Foil and Pars/eyed French Slices for an e xceptionally flavorful dinner. (See ind e x for pag es. )
34 pork
Gypsy Pork Steaks
2 w h o l e p o rk te nderl o i n s
(1 Y2 p o u nds)
4 tea spoo n s paprika
1 teaspoon salt
Ys tea s p o o n p e p p e r
Apple-Peanut Buttered Pork Steaks
112 c u p apple b u tte r
2 tablespoons p e a n u t b u tter
Y4 tea s p o o n fi n e l y s h redded
orange peel
2 tablespoons ora nge j u ic e
4 pork blade stea ks,
c u t 3/4 inch thick
Marinated Pork Loin Roast
5-po u n d boneless pork l o i n
roast, r olled a nd tied
Y4 cup water
3 ta blespoons D ij o n-style m u sta rd
2 ta blespoons coo k i n g o i l
1 ta blespoon s o y s a u c e
Company Pork Loin Roast
1 cup cats u p
Y4 c u p coo king o i l
Y4 c u p w i n e v i n e g a r
2 tablespoons i n sta nt m i n ced
onion
2 tablespoons Wo rceste rs h i re
sauce
1 tablespoon b row n s u g a r
1 te aspoon m u sta rd seed
1 teaspoon dried orega n o ,
crushed
1 b a y leaf
Y2 teaspoon salt
Yz tea s p o o n cracked pepper
Y4 teaspoo n chili powd e r
1 5-po u n d boneless p o r k l o i n
roast, ro lled a n d t i e d
C u t te n d e r l o i n i n to six 3 - i n c h p i e c e s . Rest i n g e a c h p i e c e o n
c u t s i d e , fl atte n w it h s i d e of c l eaver o r m e at m a l l et t o
3/4- i n c h t h i c k n e s s . St i r togeth e r p a p r i ka , s a l t , a n d p e p p e r.
Coat meat on both s i d e s w i t h seaso n i n g m i xtu re . G r i l l pork
over medium coa l s about 1 0 m i n u tes. Turn m e at a n d g r i l l t i l l
d o n e , a b o u t 1 0 m i n u tes m o re . S e rves 6 .
B l e n d a p p l e b u tter i n to p e a n u t b u tte r; add oran g e p e e l a n d
j u i c e . Season steaks w ith s a l t a n d p e p p e r . G r i l l over
medium coa l s for about 1 5 m i n utes. Turn steaks ; b r u s h w i t h
a p p l e b u tter m i xtu re . G r i l l t i l l d o n e , 1 5 t o 20 m i n ute s m o re .
B r u s h o n re m a i n i n g a p p l e b u tter m i xt u re . Serves 4 .
Note: I f d es i re d , u s e 1 1 /2- i n c h -th i c k steaks. G r i l l 25 m i n ­
u te s . T u r n ; g r i l l t i l l d o n e , a bo u t 2 5 m i n utes. Serves 8 .
P i e rce pork l o i n i n severa l p l aces w ith l o n g -t i n e d fo rk; p l a ce
in s h a l l ow b a k i n g d i s h . B l e n d water, m u stard , o i l , a n d soy;
brush over m eat. Cover; l et sta n d at room te m p e ratu re 1
h o u r . D ra i n meat; rese rve s a u c e . I n se rt s p i t rod t h ro u g h
center o f roast. Adj u st h o l d i n g forks ; test b a l a n c e . I n se rt
meat t h e rm o m ete r n e a r c e n t e r of roast, n ot tou c h i n g rod .
P l a c e medium-hot coa l s on both s i des of d r i p p a n . Attac h
s p it ; pos i t i o n d r i p p a n u n d e r meat. T u r n o n m oto r. G r i l l t i l l
thermometer re g i sters 1 7 0° for we l l -d o n e , 2 to 2 1 /2 h o u rs .
D u r i n g l a st 3 0 t o 4 5 m i n utes, b r u s h m eat w ith m u stard
s a u c e . Heat re m a i n i n g s a u c e ; pass w ith m e at. Serves 8 .
I n s a u c e p a n co m b i n e cats u p , c oo k i n g o i l , w i n e v i n eg a r ,
o n i o n , Worc este rs h i re s a u c e , b rown s u g ar, m u stard seed ,
ore g a n o , bay l eaf, s a l t , p e p per, c h i l i powd e r , a n d 1 /2 c u p
wate r. S i m m e r t h e m i x t u re 20 m i n utes ; re move b a y l eaf.
I n se rt s p i t rod th rou g h c e nter of roast. Adj u st h o l d i n g
forks a n d test b a l a n c e . I n se rt meat thermomete r n e a r c e n t e r
of roast, not to u c h i n g s p it rod . I n covered g r i l l p l ac e
medium -hot coa l s o n both s i d e s of d r i p p a n . Atta c h s p it ;
pos i t i o n d r i p p a n u n d e r m e at. T u rn o n m otor; l ower g r i l l
hood o r cover w i t h fo i l tent. G r i l l t i l l meat t h e rm o m eter
reg i sters 1 70° for we l l -d o n e , 2 to 2 1 h h o u rs . B r u s h w i t h
s a u c e freq u e n t l y d u r i n g l ast 3 0 m i n utes . Serves 8 .

Hickory-Smoked Royal Ribs
H i c kory c h i p s
3/4 c u p cats u p
Y2 c u p fi n e l y c h o p p e d o n i o n
V4 c u p o l i v e oil o r coo k i n g o i l
V4 c u p tarra g o n v i n e g a r
V4 c u p water
3 tablespoons l e m o n j u ice
2 tablespoons Wo rceste rs h i re
sauce
1 tablespoon b r o w n s u g a r
2 tea s p o o n s d ry m u sta rd
2 teaspoo n s paprika
2 teaspoo n s chili powder
2 cloves g a rl i c , m i n ced
2 b a y leaves
1 teaspoon c u m i n seed, c r u s h e d
1 tea s p o o n d ried t h y m e , c r u s h e d
V2 teaspoon s a l t
V4 te a s p o o n pepper
4 p o u nds pork l o i n b a c k r i b s o r
spareribs
Luau Spareribs
1 c u p p i n e a p p l e p reserves
2 ta blespoo n s v i n e g a r
2 ta blespoo n s c h opped p i m ie nto
1 tablespoon l e m o n j u ice
2 teaspoo n s Dijo n-style m u sta rd
1 te a s p o o n Kitc h e n B o u q u e t
3 t o 4 p o u n d s p o r k s p a re r i b s
Salt
f r e s h p i n e a p p l e , peeled a nd
c u t i n to l e ngthwise wed g e s
1 gr een pepper, c u t i n to
le ngthwise strips
How to
�arbecue IQbs
35
S o a k h i c ko ry c h i p s i n e n o u g h water t o cover fo r a bo u t 1
h o u r before coo k i n g t i m e ; d ra i n . I n s a u c e p a n st i r together
cats u p , o n i o n , o i l , v i n e g ar, wate r, lemon j u i c e , Worceste r­
s h i re s a u c e , b rown s u g a r , d ry m u stard , p a p r i ka , c h i l i pow­
der, g a r l i c , bay l e aves, c u m i n seed , t h y m e , s a l t , a n d
p e p p e r ; s i m m e r 1 0 m i n ute s .
Lace r i b s a c c o rd i o n -sty l e o n s p i t ; sec u re w i t h h o l d i n g
forks . I n covered g r i l l p l ace hot c oa l s o n both s i d e s o f fo i l
d r i p p a n . S p r i n k l e c o a l s w i t h s o m e d a m p e n e d h i c ko ry
c h i p s . Attach s p i t ; pos i t i o n d r i p p a n u n d e r meat. T u r n o n
motor; l ower t h e g r i l l h ood o r c o v e r w i th fo i l te nt. G ri l l t h e
r i b s over hot coa l s t i l l d o n e , a b o u t 1 h o u r. S p r i n k l e t h e coa l s
w i t h c h i p s every 2 0 m i n u t e s . B r u s h r i b s fre q u e n t l y w i th
s a u c e m i xtu re d u r i n g t h e l ast 1 5 m i n utes of coo k i n g . Pass
t h e re m a i n i n g sauce. S e rves 4 to 6 .
I n a b o w l com b i n e t h e p i n e a p p l e p reserves , v i n e g a r, p i ­
m i ento, l e m o n j u i c e , m u stard , a n d K i tc h e n B o u q u e t ; set
aside.
S p r i n k l e t h e r i b s w i t h s a l t . L a c e r i b s , p i n e ap p l e wed g e s ,
a n d g re e n p e p p e r str i p s a c c o rd i o n -s ty l e o n s p it ; s e c u re
w i t h h o l d i n g forks . I n covered g r i l l p l a c e slow coa l s o n both
s i d e s of fo i l d r i p pan. Atta c h s p it ; pos i t i o n d r i p p a n u n d e r
m e at. T u r n o n m oto r ; l ower g r i l l h ood o r c o v e r w i th fo i l te nt.
G r i l l t h e ribs ove r slow coa l s t i l l done, about 1 h o u r .
D u r i n g t h e l ast 1 5 m i n utes of c oo k i n g t i m e , b r u s h t h e meat,
p i n e a p p l e wed g e s , and g re e n pepper occas i o n a l l y with t h e
p i n e a p p l e g l az e . M a ke s 3 o r 4 serv i n g s .
For s m o ke fl avor s p r i n k l e c oa l s w i t h d a m pened h i c ko ry
c h i p s d u r i n g t h e l a st 30 m i n u tes of c o o k i n g .
I f yo u r g r i l l has a s p it at­
tac h m e n t , try u s i n g i t to
b a r b e c u e l o n g str i p s of
pork s p a re r i b s or pork l o i n
b a c k r i b s . S i m p l y lace the
r i b s o n t h e s p i t a c c o rd i o n ­
sty l e . Sec u re t h e r i b s w ith
h o l d i n g forks so t h e y ' l l
stay i n pos i t i o n w h i l e rotat­
i n g over the coa l s .
36 pork

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

6 p o u n d s pork l o i n b a c k r i b s T h o ro u g h l y r u b t h e r i b s w i th m i xtu re of s u g ar, s a l t , p a p r i k a ,

o r s p a reribs t u rm e r i c , c e l e ry seed , a n d d ry m u stard ; cover a n d l et sta nd
2 tablespoons s u g a r 2 h o u rs . A b o u t a n hour befo re coo k i n g t i m e soak h i c ko ry
1 teaspoon salt c h i p s i n e n o u g h water to cover; d ra i n .
Y2 tea spoon paprika I n covered g r i l l p l ace slow co a l s o n both s i d e s o f d r i p
Y2 tea s p o o n g ro u n d t u r m e ric p a n . S p ri n k l e c o a l s w i t h d a m pened h i c kory c h i p s . P l a ce
% te a s p o o n celery seed r i b s , bone s i de dow n , o n g r i l l ; l ower g r i l l hood . G r i l l r i b s
Va te a s p o o n d ry m u sta rd over slow coa l s a bo u t 3 0 m i n u tes . T u r n m eat a n d g r i l l a b o u t
H ic k o ry c h i p s 30 m i n u tes m o re . S p r i n k l e c o a l s w i t h c h i p s every 20 m i n ­
Y2 c u p cats u p ute s . ( I f t h e th i n e n d of s p a re r i b s cooks t o o q u i c k l y , p l ace
Y2 c u p p a c ked brown s u g a r fo i l u n d e r th i n e n d of r i b s a n d c o nt i n u e c o o k i n g . )
3 ta blespoons s o y s a u c e M e a n w h i l e , i n s a u c e p a n c o m b i n e cats u p , b rown s u g a r,
1 tablespoon g rated fre s h soy s a u c e , g i n g e r, and g a r l i c . Cook and st i r t i l l s u g a r is
g i n g e rroot o r 2 tea s p o o n s d i sso l ve d . B r u s h m i xtu re o n both s i des of r i b s and g r i l l ,
ground ginger u n covere d , t i l l d o n e , 1 0 to 1 5 m i n utes m o re . Heat a n y
c l o v e g a rlic, m i n ced re m a i n i n g s a u c e a n d se rve w i t h r i b s . M a kes 6 se rv i n g s .

Country-Style Barbecued Ribs

4 p o u n d s pork c o u ntry-style I n l a rge s a u c e p a n o r D u t c h oven cook r i b s , covered , i n

ribs e n o u g h b o i l i n g s a l ted water to cover t i l l r i b s a re te n d e r, 4 5
1 c u p c h o pped o n i o n to 6 0 m i n utes ; d ra i n we l l .
1 clove ga rlic, m i n ce d M e a n w h i l e , i n s a u c e p a n cook o n i o n a n d g a rl i c i n h ot o i l
% c u p coo k i n g o i l t i l l te n d e r b u t n ot b row n . St i r i n tom ato s a u c e , wate r, b rown
1 8 - o u n c e ca n tom a to s a u c e s u g ar, l e m o n j u i c e , Worceste rs h i re s a u c e , m u stard , s a l t ,
V2 c u p water c e l e ry seed , a n d p e p p e r . S i m m e r , u n covered , 1 5 m i n u te s ;
% cup p a c ked brown s u g a r st i r o n c e or tw i c e .
% c u p l e m o n j u ice G r i l l r i b s over slow c oa l s t i l l d o n e , a bo u t 4 5 m i n utes ,
2 ta blespoons Wo rceste rs h i re turn i n g every 1 5 m i n utes. B r u s h w ith s a u c e t i l l r i b s a re we l l
sauce coate d . M a kes 6 serv i n g s .
2 tablespoons prepa red m u sta rd
1 tea s p o o n salt
1 te a s p o o n c e l e ry seed
% te a s p o o n pepper

Apricot Glazed Ribs

4 p o u n d s pork l o i n b a c k r i b s , I n l a rge s a u c e p a n o r D u t c h oven cook r i b s , covered , i n

c u t i n serv i n g - s iz e p ieces e n o u g h b o i l i n g s a l ted wate r to cover t i l l r i b s a re te n d e r , 4 5
1 Y2 c u p s water to 6 0 m i n u tes . D ra i n w e l l ; season t h e r i b s w i th a l i tt l e s a l t
1 c u p s n i pped dried a p ricots a n d pepper.
Y2 c u p packed brown s u g a r M e a nw h i l e , i n a s m a l l s a u c e p a n c o m b i n e the 1 1 h c u p s
2 tablespoons v i n e g a r wate r, a p r i cots , b rown s u g a r , v i n e g a r , l e m o n j u i c e , g i n g e r ,
1 ta blespoon l e m o n j u ice a n d s a l t B r i n g t h e m i xtu re t o bo i l i n g . R e d u c e heat; cover
1 te a s p o o n g ro u n d g i n g e r a n d s i m m e r 5 m i n u tes. Pour m i x t u re i n to b l e n d e r c o n t a i n e r .
Y2 teaspoo n s a l t Cover a n d b l e n d t i l l s m ooth .
B r u s h the g l aze over t h e r i b s . G r i l l r i b s over medium-slo w
coa l s for 1 0 to 1 5 m i n u tes. Tu rn r i b s and g r i l l t i l l d o n e , 1 0 to
1 5 m i n utes m o re ; b r u s h o c c a s i o n a l l y w i th t h e a p r i cot g l az e .
M a kes 4 serv i n g s .

Glazed Pork Kabobs ( p i c t u red
4 l a rg e ca rrots
Y2 c u p a p ricot preserves
Y2 of an 8 -o u n ce can to m a to s a u c e
Y4 c u p packed brown s u g a r
Y4 c u p dry red wi n e
2 tablespo o n s l e m o n j u ice
2 tablespoons coo k i n g o i l
1 teaspoon o n i o n j u ice
1 Y2 pounds lea n bo n e l e s s pork
Fres h pineapple c h u n ks
Korean Kabobs
1 Y2 p o u n d s lea n b o n e l ess pork
Y2 c u p u n sweete ned p i n e a p p l e
j u ice
Y4 cup soy s a u ce
Y4 c u p s l iced g ree n o n i o n
with tops
4 tea spoo n s s e s a m e seed
1 tablespoo n b rown s u g a r
1 clove g a rl ic, m i n c e d
Ya t e a s p o o n p e p p e r
1 teaspoo n cornsta rc h
1 g ree n pepper
How to
Spit-Rgast
a Pig
37
on page 22)
C u t c a rrots i n to 1 - i n c h p i e c e s . I n s m a l l s a u c e p a n cook,
covered , i n s m a l l amount b o i l i n g s a l ted wate r for 1 5 to 20
m i n u tes ; d ra i n . In s a u c e p a n c o m b i n e a p r i cot p reserves,
tom ato sauce, b rown s u g a r , w i n e , lemon j u i c e , o i l , a n d
o n i o n j u i c e . Cook, u n c overed , 1 0 t o 1 5 m i n u tes ; st i r occa­
s i o n a l l y . C u t pork i n to 1 - i n c h c u b e s .
Th read p o r k , c a rrots , a n d p i n e a p p l e c h u n ks o n s i x s kew­
e rs ; season w i th s a l t a n d p e p per. G r i l l ove r medium coa l s
a b o u t 1 0 m i n u tes ; t u r n fre q u e n t l y . B r u s h w i th s a u c e ; g r i l l t i l l
d o n e , a b out 5 m i n u tes m o re . M a kes 6 serv i n g s .
C u t pork i n to 1 8 p i e c e s . I n l a rge bowl com b i n e p i n e a p p l e
j u i c e , s o y s a u c e , g reen o n i o n , sesame seed , b rown s u g ar,
g a r l i c , a n d pepper; a d d m e at p i e c e s . Cover; ref r i g e rate
overn i g h t or let stand 2 h o u rs at room te m p e rature, t u r n i n g
m e at o c c as i o n a l l y i n t h e m a r i n ad e .
D ra i n meat; rese rve m a r i n a d e . I n s a u c e p a n b l e n d corn­
starc h a n d 2 ta b l e s p o o n s wate r; stir in reserved m a r i n ad e .
Cook a n d st i r t i l l th i c ke n e d . C u t g re e n p e p p e r i n to 1 - i n c h
s q u a re s . Th read p e p p e r o n s i x s kewers a l te rnate l y w ith
m e at G r i l l over medium coa l s 6 to 8 m i n utes. T u r n k a b o b s ;
g r i l l t i l l d o n e , 6 to 8 m i n utes more, b ru s h i n g w it h s a u c e
occas i o n a l l y . P a s s re m a i n i n g s a u c e . Serves 6 .
O b ta i n a sm a l l d ressed p i g . ( P l a n o n 60 to 70 serv i n g s from
a 60- p o u n d d ressed p i g - l ive we i g h t , 90 to 1 00 p o u n d s . )
Rent a large b a r b e c u e or fo l l ow these g e n eral g u i d e l i n e s
f o r m a k i n g a b a r b e c u e p i t I n a g ra s s l e s s p l ac e , d i g a p it 1 2
i n c h e s deep a n d as w i d e a n d l o n g as the p i g . A rra n g e
c h a rc o a l i n two l e n g t h w ise rows , 1 2 t o 1 5 i n c h es apart
D r i ve n otc h e d p i p es i n to g rou n d to h o l d s p it a bo u t 1 6
i n c h es a b ove coa l s . R i g u p m oto r-d r i v e n rot i s s e r i e . ( O r p l a n
t o t u r n s p itted p i g b y h a n d t h ro u g h o u t roast i n g period . )
I n se rt s p i t rod t h ro u g h c e n t e r cavity o f d ressed p i g ; test
b a l a n c e . Se c u re p i g we l l w i th w i res and/or w i re m e s h . T i e
l e g s together; c o v e r ta i l a n d ears w i t h fo i l . P l a ce d r i p p a n
betwee n rows of h o t c o a l s . B a l a n c e s p i t o n p i p e s . Pos i t i o n
d r i p pan u n d e r p i g . Start m o t o r o r b e g i n t u rn i n g
P i g w i l l s h r i n k a s i t roasts ; h ave too l s h a n d y t o t i g hten
w i re s . Use a water-fi l l e d s p r i n k l e r to p u t o u t a n y f l a re-u p s .
( F i res a re m o re fre q u e nt d u r i n g f i rst o r s e c o n d h o u r. ) Do not
baste p i g . A d d hot c o a l s to m a i n ta i n c o n stant heat
A l l ow about 8 h o u rs for 60-po u n d pig to be done. T i m e
varies w i th heat o f coa l s a n d s i ze o f p i g . C h e c k d o n e ness
by p l a c i n g meat t h e r m o m eter in center of th i g h of h i n d l e g ;
m a ke s u re it doesn 't to u c h b o n e or s p i t rod . Roast t i l l m e at
t h e r m o m ete r reg i sters 1 70° to 1 85°. H ave l a rg e , c l ean
s u rface ava i l a b l e for c a rv i n g . G e n e ra l l y , m e at w i l l be so
t h o ro u g h l y cooked that i t w i l l fa l l off the b o n e s .
38 ham

Charcoal cooking gives a flavorful turn to pineapple slices barbe cued alongside 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 froz e n ora n g e j u ice
c o n c e n trate, t h a wed
Y4 cup dry wh ite w i n e
1 te aspoon d r y m u sta rd
Y4 teaspoon g ro u n d g i n g e r
1 1 %- t o 2 - p o u il d f u l l y coo ked
ham s l ice, cut 1 i n c h t h i c k
6 ca n ned p i n e a p p l e s l ic e s
O ra n g e s l i c e s (opti o n a l )
Ham Slice with Cranberry Sauce
1 B - o u n c e c a n jellied cra n b e rry
sauce
2 ta blespoons bottled ste a k
sauce
1 ta blespoon coo k i n g o i l
2 tea s p o o n s brown s u g a r
1 tea s p o o n prepa red m u sta rd
1 1 % - po u n d f u l l y coo ked h a m
s l ice, c u t 1 i n c h t h i c k
Fruit-Glazed Ham
Ap ricot G l aze or
G rape G laze
1 1 Y2- p o u n d fu l l y cooked c e n t e r
c u t h a m sl ice, c u t 1 i n c h
thick
39
Com b i n e ora n g e j u i c e c o n c e ntrate , w i n e , m u stard , a n d
g i n g er. S l as h f a t e d g e of h a m s l i c e . B ru s h s a u c e over h a m .
G r i l l o v e r medium coa l s f o r 1 0 to 1 5 m i n u tes, bru s h i n g w i th
s a u c e occa s i o n a l l y . T u r n h a m a n d g r i l l t i l l done, 1 0 to 1 5
m i n utes m o re , b r u s h i n g w i t h s a u c e . G r i l l p i n ea p p l e s l i c es
a l o n g s i d e the h a m , b r u s h i n g freq u e n t l y w i th s a u c e . P l a ce
p i n eap p l e atop h a m d u r i n g l ast 5 to 1 0 m i n u tes of g r i l l i n g .
Garn i s h w i th ora n g e s l i c e s , i f des i re d . M a kes 6 serv i n g s .
Co m b i n e je l l ied c ra n b e rry s a u c e , ste a k s a u c e , cook i n g o i l ,
b rown s u g a r, a n d prepared m u stard . Beat w i t h e l e ctric
m i xer or rotary beater t i l l smoot h .
S l ash fat e d g e o f h a m s l i c e . G r i l l o v e r medium coa l s for
1 0 to 1 5 m i n utes, b ru s h i n g w it h s a u c e o c c a s i o n a l l y . T u r n
h a m a n d g r i l l t i l l d o n e , 1 0 to 1 5 m i n utes m o re , b ru s h i n g w ith
sauce. H eat re m a i n i n g s a u c e o n edge of g r i l l ; se rve with
ham. M a kes 4 or 5 serv i n g s .
P re p a re o n e o f t h e fru i t g l az e s . S l as h fat e d g e o f h a m s l i c e
to p revent c u r l i n g . P l a c e h a m s l i c e i n s h a l l ow d i s h ; p o u r
g l aze m i xture o v e r h a m . C o v e r ; refr i g e rate overn i g h t o r l et
sta n d at room te m pe ra t u re for 2 h o u rs , s p oon i n g g l aze over
h a m several t i m e s . R e m ove h a m , res e rv i n g g l az e .
G r i l l h a m s l i c e over medium coa l s f o r 1 0 to 1 5 m i n u tes,
bru s h i n g with g l aze o c c a s i o n a l l y . Turn h a m a n d g r i l l t i l l
d o n e , 1 0 to 1 5 m i n utes m o re , b ru s h i n g w i th g l aze. Heat t h e
re m a i n i n g g l aze i n s m a l l s a u c e p a n o n e d g e of g r i l l . T o
serve c u t the h a m i n to s l i c es a n d pass heated fru i t g l az e .
M a kes 6 serv i n g s .
Apricot Glaze: I n s a u c e p a n c o m b i n e 1 12 c u p a p r i cot
p reserve s , 2 ta b l es p o o n s p re p a red m u stard , 1 ta b l espoon
wate r, 2 teas poo n s l e m o n j u i c e , 1 teaspoon Worcesters h i re
'
s a u c e , a n d 1/e teaspoon g ro u n d c i n n a m o n . Heat, s t i r r i n g
occas i o n a l l y , t i l l p reserves m e l t .
Grape Glaze: I n s a u c e p a n c o m b i n e 1 12 c u p g rape j e l l y , 2
ta b l es poons p re p a red m u stard , 1 1 12 teaspoo n s l e m o n j u i c e ,
a n d 1/e teaspoon g ro u n d c i n n a m o n . H e at, st i rr i n g o c c a s i o n ­
al ly, t i l l jelly me lts.
40 ham , luncheon m e a t
Orange-Sauced Ham
1 5-po u n d boneless f u l l y coo ked
c a n n ed h a m
1 1 0 - o u n c e j a r c u rra n t j e l l y
Y4 c u p l i g h t c o r n s y r u p
2 tablespoo n s corn sta rch
1 t e a s p o o n g ra te d o r a n g e p e e l
V3 c u p ora n g e j u i c e
31<1 t e a s p o o n g ro u n d n u tm e g
O ra n g e s l i c e s
Parsley sprigs
Sweet-Sour Ham
5-po u n d b o n e l e s s f u l l y coo ked
ca n ned h a m
2 0 - o u n ce c a n p i n e a p p l e s l i c e s
Y4 c u p d r y s h e rry or d ry w h ite
wine
3 ta b l e s p o o n s v i n e g a r
2 t a b l e s p o o n s so.y s a u c e
2 ta b l e s p o o n s h o n e y
1 tablespoon coo k i n g oil
1 clove garlic, m i n ced
Dash salt
2 s m a l l g re e n p e p p e r s , c u t i n
1 112 - i n c h s q u a re s
1 2 c h e rry to m a to e s
2 limes, c u t in wedges
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 i c e s
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 t a b l e s poo n s fi n e l y c h o p p e d
onion
1 t a b l e s p o o n co o k i n g o i l
1 t o 1 112 t e a s p o o n s d ry m u s ta rd
2 pounds fully cooked bo neless
h a m , c u t i n to 1 - i n c h c u b e s
2 o ra n g e s , c u t i n w e d g e s
1 1 6- o u n ce j a r s p i c e d crab a p p l e s
I n sert spit rod t h ro u g h c e nter of h a m . Ad j u st h o l d i n g forks ;
test b a l a n ce . I n s e rt m e at t h e rm o m eter n e a r c e nte r of h a m ,
n o t touc h i n g rod . I n covered g r i l l p l a c e medium coa l s o n
b o t h s i des of d r i p p a n . Atta c h s p i t ; pos i t i o n d r i p p a n u n d e r
ham . T u r n o n m otor; l ower g r i l l h o o d o r c,o ver w i t h fo i l tent.
G r i l l h a m over medium coa l s t i l l d o n e a n d m e at t h e r m o m e ­
t e r re g i sters 1 4 0°, 1 to 1 1 /4 h o u rs . ( I f g r i l l d o e s not h ave s p i t ,
see N ote ) M e a n w h i l e , i n s a u c e p a n c o m b i n e j e l l y , c o r n
syru p , corn starc h , o ra n g e p e e l a n d j u i c e , a n d n u t m e g .
Cook, s t i rri n g c o n sta n t l y , t i l l s a u c e is th i c ke n e d . B ru s h over
h a m fre q u e n t l y d u r i n g l a st 1 5 m i n u tes of coo k i n g . H e at
re m a i n i n g s a u c e ; pass w i t h h a m . Garn i s h ham w i t h ora n g e
s l i c e s a n d pars l ey . S e rves 1 2 .
Note. If g r i l l does not h ave s p it , p l a ce h a m d i re ct l y o n g r i l l
over d r i p p a n . Lowe r hood o r te n t g r i l l w i t h h e avy-d uty fo i l .
G r i l l h a m over medium co a l s for 1 h o u r . L i ft fo i l te n t ; t u r n
h a m . I n s e rt m e at t h e r m o m eter a n d b r u s h w i t h s a u c e . R e ­
cover g r i l l w i t h fo i l te n t . R o a s t h a m t i l l t h e r m o m ete r reg i sters
1 4 0°, a b o u t 30 m i n u tes m o re .
I n sert s p it rod th ro u g h c e nter of h a m . Adj u st h o l d i n g forks ;
test b a l a n c e . I n s e rt m e at t h e rm o m ete r n e a r c e nter of h a m ,
not tou c h i n g rod . I n covered g r i l l p l a ce medium coa l s o n
both s i d e s o f d r i p p a n . Attac h s p it ; pos i t i o n d r i p p a n u n d e r
meat. T u r n o n m oto r; l ower g r i l l hood or cover w i t h fo i l te n t .
G r i l l h a m o v e r medium coa l s t i l l d o n e a n d m e at t h e r m o m e ­
t e r reg i ste rs 1 4 0°, 1 to 1 1 /4 h o u rs . ( I f g r i l l d o e s n o t h ave s p i t ,
s e e N o t e above . ) M e a n w h i l e , d ra i n p i n e a p p l e , re s e rv i n g 21J
c u p sy r u p . Set d ra i n e d p i n e a p p l e as i d e . I n s a u c e p a n
com b i n e t h e re served syru p , d ry s h e rry, v i n e g a r, soy,
honey, cook i n g o i l , g a r l i c , and salt. B o i l m i xt u re down to
e q u a l 21J c u p ( a b o u t 1 0 m i n utes) ; st i r occa s i o n a l l y . D u r i n g
l ast 30 m i n u tes o f cook i n g , b r u s h h a m ofte n w i t h s a u c e ;
pass re m a i n i n g s a u c e . Befo re s e rv i n g , q u arter e a c h p i n e ­
a p p l e s l i c e . Th read 1 2 s m a l l b a m boo s kewers w i th g re e n
pepper, p i e c e s o f p i n e a p p l e , c h e rry tomato, a n d l i m e
wed g e . Serve w i t h h a m . Serves 1 2 .
D ra i n p i n e a p p l e s l i c e s , reserv i n g 1 1J c u p syru p Q u a rter
each p i n e a p p l e s l i c e and set a s i d e . In s a u c e p a n st i r
to g e t h e r t h e p i n e a p p l e syru p , cats u p , ora n g e m a rm a l ad e ,
o n i o n , o i l , a n d d ry m u stard . S i m m e r, u n covered , fo r a b o u t 5
m i n utes , s t i r r i n g o n c e or tw i c e .
O n s i x s kewe rs th read h a m c u bes a n d ora n g e wed g e s .
G r i l l o v e r medium coa l s a b o u t 1 5 m i n utes, t u rn i n g fre q u e n t­
l y and bru s h i n g w i th s a u c e . T h read c ra b a p p l e s a n d
p i n e a p p l e p i e c e s o n e n d s of s kewe rs . G r i l l t i l l m e at a n d
fru its are hot, 5 t o 1 0 m i n u tes l o n g e r, t u r n i n g t h e ka b o b s
ofte n a n d bru s h i n g w i t h t h e s a u c e . M a ke s 6 se rv i n g s .

Pineapple-Gl azed Luncheon · Meat
213 c u p pineapple preserves
YJ cup packed brown s u g a r
% c u p lem o n j u ice
% cup prep a red m u sta rd
Whole cloves
3 1 2 -ou n ce cans l u n c h e o n m e a t
Meat and Potato Bake
4 l a rge b a k i n g potatoes
C o o k i n g oil
1 1 2 - o u n ce ca n l u n c h e o n m e at
4 s l ices A m e rican c h e e s e , c u t i n
h a lf d i a g o n a l l y ( 3 o u n ces)
G rated Parm e s a n c h eese
B u tter o r m a rg a r i n e
Vegetabl e-Meat Kabobs
3 m e d i u m y a m s or sweet
potatoes
1 9 -o u n ce package frozen
B russels sprouts
1 1 2 - o u n ce ca n l u n c h e o n m e at
Y2 cup coo k i n g oil
% cup v i n e g a r
Y2 teaspoo n c e l e r y seed
1 e n velope Fre n c h s a l a d
d ress i n g m i x
4 to 8 c h e rry to m a toes
Super-Simple Skillet Supper
1 1 2 - o u nce c a n l u n c h e o n m e a t
1 1 6 - o u n ce c a n c u t g ree n bea n s
1 Y2 c u p s water
1 S Y2 -o u n ce package d ry h a s h
b rown potatoes with o n i o n
1 5 YJ - o u n c e ca n e v a p o rated m i l k
1 5 - o u nce j a r c h eese s p read
with h ickory s m o ke fl a v o r
41
Co m b i n e preserve s , b rown s u g a r , l e m o n j u i c e , a n d m u s­
tard . S c o re each p i ece of m e at in d i a m o n d s , c u tt i n g o n l y 1 /4
i n c h d e e p . (A str i p of h eavy p a p e r m a kes an easy g u i d e for
c u tt i n g p a ra l l e l l i nes ) Stud m e at w i t h c l oves. I n se rt s p it rod
l e n g t h w i s e t h ro u g h c e nter of each l u n c h eon m e at. Sec u re
w i t h h o l d i n g forks ; test b a l a n c e . I n covered g r i l l arra n g e hot
c o a l s on both s i des of d r i p p a n . Attac h s p i t ; pos i t i o n d r i p
p a n u n d e r meat. T u r n o n m otor; l ower g r i l l hood o r cover
with fo i l te nt. G r i l l m e at over hot coa l s t i l l done, 3 5 to 40
m i n u tes . D u r i n g l ast 1 0 m i n utes b aste meat ofte n w ith
sauce. Pass re m a i n i n g sauce. Serves 1 0 to 1 2 .
R u b potatoes w i th o i l . Wrap e a c h p otato i n 1 8 x 1 2 - i n c h
recta n g l e o f h e avy-d uty fo i l ; s e a l e d g e s we l l . G r i l l over
medium coa l s for 1 1 h h o u rs ; turn fre q u e nt l y . ( O r, cook o n
covered g r i l l o v e r medium -slo w coa l s for 1 1 /2 to 2 h o u rs )
Rem ove from g r i l l ; u n w ra p . S l i c e e a c h potato c rossw ise
i n to fo u r p i e c e s . C u t m e at i n half c rossw ise ; c u t e a c h h a l f
i nto s i x s l i c es c rossw i s e . I n se rt s l i c e s o f m e at between
potato p i e c e s . Reasse m b l e potato ; rewrap i n foi l , c l os i n g
to p . ( O r , s kewer potato togeth e r a n d o m it fo i l . )
G r i l l t i l l heated t h ro u g h , 1 0 t o 1 5 m i n u tes m o re ; t u r n tw i c e .
Rem ove fo i l ; p l a ce 2 c h eese tr i a n g l es ato p e a c h potato .
S p r i n k l e w i t h Parmesa n ; se rve w i t h b u tter. Serves 4 .
C o o k y a m s , covered , i n e n o u g h b o i l i n g s a l ted water to
cover for 2 5 to 30 m i n utes, d ra i n . C oo l ; pee l a n d c u t i nto
1 - i n c h c h u n ks . Cook s p ro u ts in b o i l i n g s a l ted water 5
m i n u tes ; d ra i n . C u t m e at i n 1 - i n c h c u b e s . I n bowl m i x o i l ,
v i n e g a r , c e l ery seed , d ress i n g m i x , a n d d a s h p e p p e r ; b l e n d
wel l . St i r i n m eat a n d s p ro u t s . Cover; refri g e rate 4 t o 6
h o u rs , s t i rr i n g ofte n . D ra i n ; rese rve m a r i n ad e . T h read m eat,
B russe l s s p ro u ts , and yams o n fo u r s kewe rs . G r i l l over hot
c o a l s for 5 m i n u tes. T u r n ; a d d tom atoes to s kewe rs . G ri l l t i l l
m eat i s heated t h ro u g h , a b o u t 5 m i n utes m o re . B aste often
w i th re served m a r i n a d e . Serves 4.
C u t l u n c h eon m e at i n to stri p s . In s k i l l et co m b i n e l u n c h eon
m e at. u n d ra i n ed g re e n beans, wate r, d ry potatoes , m i l k,
c h eese s p read , a n d d a s h p e p p e r . Cover; cook over medi­
um coa l s , sti rri n g o c c a s i o n a l l y . H e at t i l l m i x t u re i s b u b b l y
a n d potatoes a re te n d e r , a bo u t 1 0 m i n utes. Serves 4 .
Poultry

Hickory-Smoked Turkey

H i c kory c h i p s Soak h i c kory c h i ps in e n o u g h water to cover, a bo u t a n h o u r

1 1 2-pound tu rkey before c o o k i n g . D ra i n c h i p s . R i n s e b i rd a n d p a t d ry ; ru b
1 tablespoon salt c a v i ty w it h s a l t. S kewer n e c k s k i n to b a c k . T u c k w i n g t i p s
1f4 c u p coo king oil b e h i n d s h o u l d e r j o i n t s . P u s h d ru m st i c ks u n d e r b a n d of s k i n
or t i e t o ta i l .
I n covered g r i l l arra n g e medium -slo w coa l s a ro u n d e d g e
of g r i l l . S p r i n k l e c o a l s w i t h s o m e of d a m p e n e d c h i ps .
Center fo i l p a n o n g r i l l , n ot d i rect l y over coa l s . P l ac e b i rd ,
b reast s i d e u p , i n fo i l p a n ; b r u s h w it h o i l . I n s e rt m eat
t h e r m o m eter in c e nter of i n s i d e th i g h m u s c l e w i t h o u t to u c h ­
i n g b o n e . Lower g r i l l h ood . G r i l l over medium-slow coa l s t i l l
t h e r m o m eter reg i sters 1 85°, 3 1 12 to 4 1 12 h o u rs . S p r i n k l e
h i c kory c h i ps over c oa l s every 20 t o 3 0 m i n utes . B r u s h b i rd
ofte n w i t h a d d i t i o n a l o i l . A d d m o re coa l s , i f needed . Let t h e
t u rkey sta n d 1 5 m i n utes b efore c a rv i n g . M a kes 1 2 serv i n g s .

Barbecued Lemon Turkey

1 6- to 7-po u n d tu rkey H ave m eatm a n c ut froze n t u rkey i n h a l f l e n gt h w i se . A t h o m e

1f4 c u p cooki n g oil
1f4 c u p soy s a u c e
1f4 c u p fi nely c h opped o n i o n
1 teaspoon s u g a r
1 tea spoo n g r o u n d tu rmeric
1 tea spoo n ground g i n g e r
Y2 tea spoon g rated l e m o n peel
2 ta blespoo n s lemon j u ic e
t h aw tu rkey. C u t i nto p i e c e s : 2 w i n g s , 2 d ru m s t i c k s , 2
th i g h s , 4 b reast p i e c e s , a n d 2 b a c k p i e c e s .
I n l arge p l as t i c b a g c o m b i n e o i l , soy s a u c e , o n i o n , s u g ar,
t u r m er i c , g i n g e r , lemon p ee l , and j u i c e . P l ace t u rke y p i e c e s
i n b a g ; c l ose b a g .
M a r i n ate t u rkey i n t h e refr i g e rator 6 h o u rs o r overn i g h t .
D ra i n , reserv i n g m a r i n ad e . I n covered g r i l l p l ac e th i g h s a n d
b reast p i eces o v e r slow c oa l s . Lower hood a n d g r i l l a bo u t
3 0 m i n utes, t u rn i n g p i eces o c c a s i o n a l l y . A d d d ru m s t i c k s ,
w i n g s , a n d b a c k p i e c e s . Lower hood ; g r i l l a b o u t 1 h o u r
m o re , t u rn i n g p i eces o c c as i o n a l l y . D u r i n g t h e l ast 1 5 m i n ­
utes, b r u s h tu rkey p i e c e s w it h t h e reserved m a r i n ad e .
Serves 6 to 8 .

Smoked Turkey Roast

Hickory c h i p s Soak t h e h i c kory c h i ps i n e n o u g h water t o cover, a b o u t a n

1 3¥2- t o 4-po u n d frozen
boneless tu rkey roast,
t h awed
1f4 cup cooki n g oil
1 ta blespoon s n i pped parsley
2 teaspoo n s dried s a g e , c r u s h ed
1f4 teaspoon l e m o n pepper
m a ri n ade
h o u r before c o o k i n g . D ra i n c h i ps . I n sert s p it rod t h ro u g h
c e nter o f tu rkey roast. A d j u s t h o l d i n g forks ; test b a l a n c e .
I n s e rt m eat t h e rm o m eter i n c e n t e r of roast. n o t to u c h i n g
metal ro d . I n covere d g r i l l p l ace slow coa l s o n both s i d e s of
d r i p pan. Attach s p i t ; pos i t i o n d r i p p a n d i re c t l y u n d e r roast.
Turn o n m otor. P l a c e a s m a l l pan of wate r at one end of
�
f i re box for m o i st u re . S p r i n l e coa l s w it h some d a m p e n e d
c h i ps ; l ower g r i l l h o o d or c o v e r w i t h fo i l te n t . G r i l l roast o v e r
slow coa l s t i l l t h e r m o m eter reg i sters 1 85°, 2 1 12 to 3 h o u rs .
B r u s h roast o c c as i o n a l l y w i t h m i xt u re o f o i l , p a rs l ey , s a g e ,
a n d l e m o n p e p p e r . S p r i n k l e c h i ps o v e r coa l s every 2 0
m i n utes. L e t roast sta n d 1 0 m i n u tes before c a rv i n g . S e rves
8 to 1 0 .
 43

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

Rotisserie-Roast Turkey

6 tablespoo n s b u tter or C o m b i n e 4 tablespoons of t h e b u tter, t h e w i n e , g a rl i c , a n d

m a rg a r i n e , m e lted
% cup dry wh ite w i n e
1 c l o v e g a rl i c , m i n ced
Y2 teaspoon dried ros e m a ry,
c r u s h ed
1 5- to 6 - p o u n d fro z e n b o n e l e s s
tu rkey roast, th awed
Salt
Pepper
ros e m a ry . K e e p a t roo m te m p e ratu re t o b l e n d f l avors .
I n s e rt s p i t rod t h ro u g h c e nter o f tu rkey roast A d j u s t
h o l d i n g forks ; t e s t b a l a n c e . I n s e rt m eat t h e r m o m eter i n
c e n t e r of roast, not t o u c h i n g metal rod . B r u s h roast w i t h
re m a i n i n g 2 ta b l es p o o n s b u tter; s e a s o n w i t h s a l t a n d p e p ­
per. P l a c e hot c o a l s o n both s i d es of fo i l d r i p p a n . Att a c h
sp it; pos i t i o n d r i p p a n d i re ct l y u n d e r roast Tu rn o n m otor.
G r i l l tu rkey over hot coa l s t i l l t h e r m o m eter reg i ste rs 1 85°,
2112 to 3 h o u rs . D u r i n g the l ast 30 m i n u tes , baste roast w i t h
w i n e s a u c e . M a kes 1 6 t o 1 8 s e rv i n g s .

Sweet-Sour Cornish Hens

4 1 - to 1 V2-po u n d C o r n i s h g a m e Season cav i ty o f e a c h h e n w i t h a l itt l e s a l t a n d p e p p e r .

hens S kewer n e c k a n d ta i l o pe n i n g s c l osed . R u n s p i t rod t h ro u g h
Salt e a c h h e n c rossw i s e , b e l ow b reast b o n e . W i t h fou r 1 8- i n c h
Pepper c o rd s , u se o n e c o rd t o t i e e a c h ta i l t o c rossed l e g s . B r i n g
% c u p butter or m a rg a r i n e , cord a ro u n d t o b a c k , c ross a n d b r i n g a ro u n d a n d a c ross
m e lted b reast se c u r i n g w i n g s to body. Tie kn ot, c u t off l oose e n d s .
1 1 0 - o u n c e jar sweet a nd s o u r S pace b i rd s a b o u t 1 i n c h a p a rt o n rod ; sec u re w i t h h o l d i n g
sauce forks . Test b a l a n c e . P l a c e hot c o a l s o n both s i d e s o f d r i p
1 a - o u n c e ca n to m atoes, c u t u p p a n . Attac h s p i t ; pos i t i o n d r i p p a n u n d e r h e n s . T u r n o n
1 teaspoo n soy s a u c e motor. G r i l l h e n s t i l l l e g j o i nts m ove eas i l y , a bo u t 4 5
6 t h i n s l ices l e m o n , h a l ve d m i n utes. B aste h e n s ofte n w i t h m e l ted b u tter.
M e a n w h i l e , in s a u c e p a n c o m b i n e sweet and sour s a u c e ,
tom atoe s , s o y s a u c e , a n d l e m o n s l i c e s ; h eat j u st to b o i l i n g .
G r i l l h e n s a b o u t 1 5 m i n u tes m o re , bast i n g often w i t h s a u c e .
Pass extra s a u c e . M a kes 4 s e rv i n g s .

Cornish Hens with Rice Stuffing

1 6-o u n c e package l o n g g ra i n Cook r i c e m i x a c c o rd i n g to p a c k a g e d i re ct i o n s ; s t i r i n

a nd wild rice m ix
% c u p l i g h t ra i s i n s
2 tablespoo n s b u tter or
margarine
2 tablespoo n s b l a n c h ed s l i v e red
a l m o nd s
Y2 teaspoon g ro u n d s a g e
Salt
4 1 - to 1 %-po u n d Corn i s h g a m e
hens
% c u p b u tter o r m a rg a r i n e , m e lted
ra i s i n s , 2 ta b l es p o o n s b u tter, a l m o n d s , a n d s a g e . R u b
c av i t i es o f e a c h h e n w i th s a l t . S kewer n e c k s k i n t o b a c k . F i l l
eac h body cav ity w i t h a b o u t 3/4 c u p r i c e stuffi n g ; c o v e r
ope n i n g w i t h fo i l . T i e l e g s to ta i l ; tw ist w i n g t i p s u n d e r b a c k .
B r u s h h e n s w i t h 1 /4 c u p m e l ted b u tter. Arra n g e medium-hot
coa l s a ro u n d e d g e of g r i l l . C e nter fo i l p a n on g r i l l , not
d i re c t l y over coa l s . P l ac e b i rd s i n fo i l p a n , a l l ow i n g s p a c e
between e a c h b i rd . G r i l l h e n s o v e r medium-hot coa l s t i l l
te n d e r , 1 1 12 to P/4 h o u rs . B r u s h o c c a s i o n a l l y w i t h t h e
d r i p p i n g s o n fo i l . S e rves 4 .
 45

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

Kowloon Duckling ( p i c t u red on p a g e 1 o)

H i c kory ch ip s Soak t h e h i c ko ry c h i p s in e n o u g h wate r to cover, about a n

1 4- to 5-po u n d d u c k l i n g h o u r before coo k i n g . D ra i n c h i p s . Stuff cav ity of d u c k l i n g
6 to 8 green o n i o n s w i t h tops, w i t h o n i o n , p a rs l ey , a n d g a r l i c . S kewer n e c k a n d body
cut u p cavities c l osed ; t i e legs to ta i l sec u re l y w it h c o rd . In
6 s p r i g s parsley saucepan heat soy s a u c e , h o n ey , and lemon j u i c e . In
1 clove garlic, m i n ced covered g r i l l arra n g e slo w coa l s a ro u n d edge of g r i l l .
1f2 c u p soy sauce S p ri n k l e coa l s w i t h s o m e o f t h e d a m p e n e d c h i p s . C e nter
2 ta blespoons h o n e y fo i l p a n o n g r i l l , n ot d i re c t l y over coa l s . P l a ce d u c k , b reast
2 ta blespoo n s l e m o n j u ice u p , in fo i l p a n . Lowe r g r i l l hood . G r i l l fo r 2 1 /4 to 2 1 h h o u rs .
Plum Sauce S p r i n k l e c h i p s o v e r coa l s every 3 0 m i n u tes. B r u s h d u c k
ofte n w i t h soy m i x t u re . R e m ove d r i p p i n g s from p a n as
need e d . Serve with P l u m S a u c e . Serves 2 o r 3.
Plum Sa uce: D ra i n one 1 6-o u n c e can p u r p l e p l u m s ,
"
re serv i n g 1 /4 c u p s y r u p . Force p l u m s t h ro u g h a s i eve. I n
s a u c e p a n com b i n e t h e s i eved p l u m s , p l u m syru p , 1 /4 tea­
s p oon g rated ora n g e p ee l , 3 ta b l e s p o o n s o ra n g e j u i c e , 2
ta b l espoons s u g ar, 1 h teaspoon Worceste rs h i re s a u c e , a n d
1 /4 teaspoon g ro u n d c i n n a m o n . H eat t h e m i x t u re t o b o i l i n g ;
red u c e h e at a n d s i m m e r 1 0 m i n u tes .
46 poultry
Gril led Isl and Chicken
1 8%-o u n c e c a n crushed
p i n eapple
3.4 cup packed b row n s u g a r
3 tablespoons l e m o n j u ice
1 ta blespoon p repa red m usta rd
2 2¥2- to 3-po u n d ready-to-cook
broiler-fryer c h i c k e n s ,
s p l it i n h a lf l e ngthwise
Y2 c u p cooki n g oil
1¥2 teaspoons salt
Corn-Stuffed Chicken Breasts
8 whole chicken brea sts
1f4 cup c hopped o n i o n
1f4 cup ch opped celery
2 tablespoons b u tter
1 8 3.4-ou n ce can whole kernel
corn, dra i n ed (1 c u p)
1 cup h e rb-seasoned stuffi n g m ix
1 slig htly beaten egg
Y2 teaspoon pou ltry seaso n i n g
1f4 teaspoo n salt
1f4 cup butter, m e lted
Chicken Teriyaki
Y2 c u p packed brown s u g a r
Y2 c u p s o y sauce
2 tablespoo n s sweet sake, m ir i n ,
o r d r y s h e rry
1 tablespoon g rated o n i o n
1 clove g a rl ic , m i nced
4 whole l a rg e ch icke n b reasts,
split, s k i n ned, a nd b o ned
N o nstick vegeta b l e spray
coati ng o r cooki n g oil
Sausage-Stuffed Chicken Rol l-Ups
6 whole large ch icke n b reasts,
s k i n ned a nd boned
2 tablespoo n s chopped g ree n
o n i o n with tops
6 fully cooked s moked s a u s a g e
l i n ks
Y2 c u p b u tter, melted
1f4 cup wh ite w i n e or dry s h e rry
Y4 cup s n ipped parsley
Y2 teaspoon paprika
Cooki n g oil
D ra i n p i n ea p p l e a n d rese rve 2 ta b l espoons syru p . C o m b i n e
p i n eapp l e , reserved syru p , s u g a r , l e m o n j u i ce , a n d m us­
tard . B re a k w i n g , h i p , a n d d r u m st i c k j o i nts of c h i c ke n s ; twist
w i n g tips u n d e r back. Brush c h i c ke n s we l l w i t h o i l ; season
with salt and 1/4 teaspoo n pepper. G r i l l c h i c ke n s over slo w
c o a l s , b o n e s i d e d ow n , t i l l b o n e s i d e i s we l l b row n e d , 20 t o
30 m i n utes. Turn c h i c ke n ; g ri l l t i l l te n d er, a bo u t 3 0 m i n u tes
more. Turn a n d brush c h i c ke n s ofte n with g l az e l ast 1 0
m i n u tes. Serves 4 .
C u t b reasts t h ro u g h w h ite c a rt i l a g e a t V o f n e c k . U s i n g both
h a n d s , g ra s p t h e s m a l l bones o n e it h e r s i d e . Bend e a c h
s i d e b a c k , p u s h i n g u p w it h f i n g e rs to s n a p o u t b reast b o n e ,
kee p i n g m e a t i n o n e p i e c e . D o n o t rem ove s k i n . S p r i n k l e c u t
s id e with s a l t. I n s k i l l e t c o o k o n i o n a n d c e l e ry i n t h e 2
ta b l espoo n s b utte r t i l l tender. Add corn, stuffi n g m ix , e g g ,
pou l try seaso n i n g , a n d s a l t ; m ix we l l . Spoon s o m e corn
m i xture o n c u t s i d e of e a c h c h i c ke n b reast. Fol d over and
s kewer o r t i e c l osed . G ri l l c h i c ke n over medium-hot c o a l s
t i l l te nder, 3 0 t o 3 5 m i n utes, t u rn i n g ofte n . B r u s h w i t h t h e 1/4
c u p m e l ted b u tter d u r i n g t h e l ast 1 0 m i n u tes . S e rves 8 .
I n s a u c e p a n sti r tog e t h e r b rown s u g ar, soy, sake, o n i o n ,
a n d g a r l i c . Coo k a n d s t i r over l ow h e at t i l l s u g a r d i sso l ves .
Cook, u n covere d , t i l l l i ke th i n syru p , a b o u t 5 m i n utes m o re ;
coo l . P l ac e c h i c ke n i n s h a l low b a k i n g d i s h . P o u r soy
m i xture over c h i c ke n . Cover; refr i g e rate 4 to 6 h o u rs or
overn i g ht, o c c as i o n a l l y s p oo n i n g m a r i n ad e over.
Remove c h i c k e n ; rese rve m a r i n a d e . Coat g r i l l w ith n o n ­
sti c k s p ray c o at i n g o r c oo k i n g o i l . G ri l l c h i c ke n ove r
medium-hot c oa l s for 1 5 to 20 m i n utes; turn ofte n . B ru s h
fre q u e n t l y w i t h reserved m a r i n a d e . S e rves 8 .
P l ace c h i c ke n b reasts one at a t i m e between two s heets of
waxed paper. Work i n g out from c e nter, p o u n d to form
8 x 8- i n c h c u t l ets. R e m ov e paper; s p r i n k l e each c ut l et w ith a
l itt l e s a l t a n d 1 teaspoon of t h e g reen o n i o n . P l ace a
sausage l i n k at t h e e n d of e a c h c u t l et. Tu c k i n s i d e s ; ro l l u p
a s for j e l l y ro l l . P ress e n d t o sea l we l l ; s e c u re w i t h wood e n
p i c ks . B l e n d n e x t fo u r i n g red ients. C o a t g ri l l w i t h c oo k i n g
o i l . G r i l l c h i c ke n , seam s i d e dow n , over medium-hot coa l s
a bout 1 5 m i n u tes, t u rn i n g ofte n a n d b r u s h i n g w i t h b u tter
m i xture . G r i l l t i l l done, 8 to 1 0 m i n u tes more, t u rn i n g and
b r u s h i n g w i t h b u tter m i xture. Serves 6 .
 47

Chicken with Zucchini Stuffing

2 2 112- to 3-po u n d w h o l e ready-to­ S p r i n k l e cav ity of b i rd s w i t h s a l t . I n s a u c e p a n c om b i n e 1 1 12

cook b ro i l e r-fryer c h i c k e n s c u p s c h i c ke n b roth a n d r i c e . B r i n g to b o i l i n g ; cover.
1 112 c u p s c h i c k e n broth Red u c e heat; cook 1 4 m i n utes. Do not drain. In a n o t h e r
21 cup reg u l a r rice s a u c e p a n c o m b i n e z u c c h i n i , c a rrot, o n i o n , s a l t , p e p p e r ,
3
2 cups c h opped z u c c h i n i a n d re m a i n i n g 1 12 c u p b rot h . C o o k , covere d , j u st t i l l t e n d e r ,
1 c u p s h redded ca rrot a b o u t 1 0 m i n utes. D o n o t drain. St i r i n Parm e s a n c h eese
112 cup c h opped o n i o n and c h e rv i l . Fo l d in r i c e . Spoon m i x t u re l oose l y i nto b i rd
3f4 teaspoon salt c a v i t i e s . S kewer n e c k s k i n to b a c k of c h i c ke n s . M o u n t o n e
Ys teaspoon pepper c h i c ke n o n s p i t r o d ( s e e t i p b e l ow ) . R e p eat w i t h s e c o n d fo rk
112 cup c h i c k e n broth and c h i c k e n . Add a th i rd h o l d i n g fork, p res s i n g t i n e s i n to
114 cup g rated Parm e s a n c h ee s e meat; test b a l a n c e . P l ac e medium c o a l s a ro u n d d r i p p a n
1 112 teaspoo n s d r i e d c h e rv i l , u n d e r m eat. T u r n o n m otor; l ower h o o d or cover w it h fo i l
crushed tent. B r u s h b i rd s w it h c oo k i n g o i l . G ri l l over medium coa l s
Cooking oil t i l l d o n e , a bo u t 2 h o u r s . S e rves 8 .

Herb-Glazed Chickens

2 2 112 - to 3-po u n d w h o l e ready-to- S a l t c h i c ke n c a v i t i e s . S kewer n e c k s k i n t o b a c k o f c h i c ke n s .

cook b ro i l e r-fryer c h i c k e n s M o u n t o n e c h i c ke n o n s p i t r o d ( s e e t i p b e l ow ) . Repeat w i t h
112 cup cooking oil s e c o n d f o r k a n d c h i c ke n . A d d a t h i rd h o l d i n g fork, p ress i n g
114 cup light corn syrup t i n e s i n to meat; test b a l a n c e . P l ac e medium-hot c oa l s
114 c u p fi n e l y c h opped o n i o n a ro u n d d r i p p a n . Attac h s p i t ; pos i t i o n d r i p p a n u n d e r meat.
1 ta blespoon l e m o n j u i c e T u r n o n m otor; l ower h ood o r cover w ith fo i l te n t . G r i l l
1 t e a s p o o n dried o re g a n o , c h i c k e n s over medium-hot c oa l s t i l l te n d e r , 1 1 12 t o P/4
crushed h o u rs . Pos i t i o n d r i p p a n u n d e r m eat. M e a n w h i l e , c o m b i n e
1 t e a s p o o n c a raway seed re m a i n i n g seven i n g re d i e nts . B r u s h over c h i c ke n o c c a s i o n ­
112 teaspoon salt a l l y l ast 3 0 m i n utes. S e rves 6 to 8 .

Proper b a l a n c e a n d c o rrect t i m i n g s are t h e keys t o s u c c ess

when s p i t-roast i n g . (A) P l ac e o n e h o l d i n g fork o n s p it rod ,
How to Mount t i nes towa rd p o i n t . I n s e rt rod t h ro u g h b i rd l e n g t h w i s e . P i n c h
fo rk t i n e s to gether; p u s H i nto b reast. ( B ) T i e w i n g s , u s i n g 2 4
GJJirds for i n c h es o f c o rd . Start c o rd a t b a c k ; l oo p a ro u n d e a c h w i n g .
Wrap a ro u n d w i n g s a g a i n . T i e i n c e n t e r o f b reast. Loop a n
Spit l{{Jasting 1 8- i n c h c o rd a ro u n d ta i l , t h e n a ro u n d c rossed l e g s ; t i e
t i g h t l y t o h o l d b i rd sec u re l y . ( C ) P u l l tog eth e r cords at­
tac h e d to w i n g s and l e g s ; t i e t i g h t l y . S ec u re b i rd w it h
s e c o n d h o l d i n g fork.
48 poultry
Curry Barbecued Chicken
2 2Y2- to 3-po u n d ready-to - c o o k
broiler-fryer c h ic k e n s
Y2 c u p c o o k i n g o i l
1 teaspoon g rated l i m e peel
Y4 c u p l i m e j u i c e
1 ta blespoon g rated o n i o n
1 clove g a rl i c , m i n ced
2 teaspoons c u rry powd e r
Y2 tea spoon s a l t
Y2 tea spoon g r o u n d c u m i n
Y2 tea spoon g ro u n d coria n d e r
Y4 t e a s p o o n g r o u n d c i n n a m o n
Y4 teaspoon pepper
Lime s l i ces
Parsley
Chicken and Vegetable Bundles
4 c h i ck en d r u m sticks, s k i n n e d
4 chicken thighs, skin ned
2 l a rg e potatoes, peeled a nd
c u bed
1 B -o u n ce ca n s l iced ca rrots ,
drained
1 B -o u nce ca n c u t green b e a n s ,
drained
s m a l l o n i o n , s l iced a nd
sep arated into ri n g s
4 ta blespoo n s b u tter or
margarine
Y2 t e a s p o o n d ried tarra g o n ,
c r u s h ed
Y2 teaspoon h ic ko ry-s m o ked s a l t
Spicy Barbecued Chicken
Y4 c u p fi n e l y c h opped o n i o n
1 clove g a rl i c , m i n ce d
2 ta blespoo n s coo k i n g o i l
3f4 c u p cats u p
YJ c u p v i n e g a r
1 teaspoon g rated l e m o n peel
1 ta blespoon l e m o n j u i c e
1 ta blespoon Worcesters h ire
sauce
2 teaspoons s u g a r
1 teaspoon d ry m u sta rd
Y2 teaspoo n s a l t
Y4 tea spoon pepper
Y4 teaspoon bottl ed h o t pepper
sauce
2 2¥2- t o 3-po u n d ready-to-cook
broiler-frye r c h i c k e n s
Q u a rter c h i c ke n s . B re a k w i n g , h i p , a n d d ru m s t i c k j o i nt s of
c h i c ke n s so p i eces w i l l re m a i n f l at. Tw i s t w i n g t i ps u n d e r
b a c k . Co m b i n e coo k i n g o i l , l i m e pee l a n d j u i c e , o n i o n ,
g a r l i c , c u rry powd er, s a l t , c u m i n , c o r i a n d e r, c i n n a m o n , a n d
pepper. P l a c e c h i c ke n s i n l a rge p l as t i c b a g s e t i n d e e p
b ow l . P o u r m a r i n ad e m i x t u re o v e r c h i c ke n s . C l ose b a g ;
refr i g e rate 4 to 6 h o u rs , t u r n i n g b a g o c c as i o n a l l y to coat
c h i c ke n s eve n l y.
Rem ove c h i c ke n s , reserv i n g m a r i n ad e . P l ac e c h i c ke n
p i eces, b o n e s i d e d ow n , over medium-hot coa l s . G ri l l
c h i c ke n s a b o u t 2 5 m i n utes. T u r n , b o n e s i d e u p , a n d g r i l l t i l l
d o n e , 1 5 to 2 0 m i n u tes m o re . B r u s h c h i c ke n s w i th m a r i n ad e
freq u e nt l y l ast 1 0 m i n utes. G arn i s h w ith l i m e tw i sts a n d
pars l ey . M a kes 8 serv i n g s .
T e a r off fo u r 1 8 x 1 8- i n c h p i eces of h eavy-d uty fo i l . O n e a c h
p i ece of fo i l , p l ac e o n e c h i c k e n l e g a n d o n e t h i g h ; s p ri n k l e
c h i c ke n w ith s a l t a n d p e p p e r. Top each serv i n g w it h a fe w
pieces of potato , c a rrots , g re e n b e a n s , a n d o n i o n . P l ac e 1
t a b l espoon b u tter i n e a c h b u n d l e ; s p r i n k l e e a c h w ith s o m e
of t h e tarra g o n a n d h i c kory-s m o ke d s a l t . B r i n g 4 c o r n e rs o f
fo i l to c e n t e r , tw i s t s e c u r e l y , a l l ow i n g r o o m for ex p a n s i o n of
ste a m . G r i l l t h e c h i c ke n b u n d l e s over slow coa l s t i l l c h i c ke n
i s te n d e r , a b o ut 1 h o u r. M a ke s 4 serv i n g s .
Cook o n i o n a n d g a r l i c i n o i l t i l l te n d e r b u t n o t b row n . S t i r i n
c ats u p , v i n eg a r , l e m o n p e e l a n d j u i c e , Worcesters h i re
s a u c e , s u g ar, d ry m u stard , s a l t , pepper, a n d bott l e d h o t
p e p p e r s a u c e . S i m m e r , covered , a b o u t 3 0 m i n utes ; s t i r
occas i o n a l l y . Q u a rte r c h i c k e n s . B re a k w i n g , h i p , a n d d r u m ­
sti c k j o i n ts o f c h i c k e n s so p i eces w i l l rem a i n f l at. Tw i s t w i n g
t i ps u n d e r b a c k . Season c h i c ke n p i eces w i t h a d d it i o n a l s a l t
a n d pep per.
P l ace c h i c ke n p i e c e s , bone s i d e down , ove r medium-hot
coa l s . G ri l l c h i c ke n s a b o u t 25 m i n utes . T u r n , b o n e s i d e u p ,
a n d g r i l l t i l l d o n e , 1 5 t o 20 m i n utes m o re . B r u s h c h i c ke n s
w i t h s a u c e ofte n l ast 1 0 m i n utes. M a kes 8 serv i n g s .

Lemonade Chicken
2 2%- to 3-po u n d ready-to-cook
broiler-fryer c h ickens
1 6-o u nce c a n frozen lemonade
conce ntrate, th awed
YJ cup soy sauce
1 tea spoon seasoned salt
V2 teaspoon celery salt
Vs teaspoon g a rlic powder
Japanese-Style Chicken
4 whole l a rge c h icken b reasts
% c u p pea n u t oil or cooki n g
oil
% c u p s o y sauce
% c u p dry s h e rry
1 tablespoon b rown s u g a r
1 ta b l espoo n g rated fre s h
g i n g erroot o r 1 teaspoo n
g ro u n d g i nger
clove garlic, m i n ced
V2 teaspoon salt
18 fresh m u s h room caps
3 medium zucc h i n i , c u t i n 1 - i n c h
s l ices (a bout 1 8 p ieces)
Chicken and Beef Kabobs
1 pound beef sirloin ste a k
1 1 4%-ounce c a n p i n eapple s l ices
V2 c u p cats u p
3 ta blespoons v i n e g a r
2 teaspoo ns i n sta nt beef
b o u i l l o n g ra n u les
% c u p fi nely ch opped o n i o n
1 teaspoon celery seed
V2 teaspoo n ground c i n n a m o n
% teaspoon ground a l lspice
1 b a y leaf
1 2 small whole c h icken w i n g s
(JJ!Iicrowave Helps
to Shorten
(jrillinA :!lime
49
C u t t h e c h i c ke n s i n to s e rv i n g p i e c e s . I n s m a l l bowl c o m ­
b i n e t h awed l e m o n a d e c o n c e ntrate , soy s a u c e , seasoned
s a l t . c e l e ry s a l t , a n d g a r l i c powder. St i r m i x t u re to b l e n d
wel l . D i p c h i c ke n p i e ces i n l e m o n ad e m i x t u re . P l ace c h i c k­
e n , b o n e s i d e d o w n , over medium-hot c oa l s . G r i l l a bo u t 2 5
m i n utes. T u r n , b o n e s i d e u p , a n d g r i l l t i l l d o n e , 1 5 t o 2 0
m i n utes m o re . B r u s h c h i c ke n w it h l em o n a d e m i x t u re fre­
q ue n t l y l ast 1 0 m i n u tes . M a ke s 8 serv i n g s .
C u t b reasts t h ro u g h w h ite c a rt i l a g e a t V o f n e c k . U s i n g both
h a n d s , g rasp t h e s m a l l bones o n e it h e r s i d e . Bend each
side back, p u s h i n g up with f i n g e rs to snap o u t b reast b o n e .
T o s p l it b reast, c u t i n t w o l e n g t h w i s e p i eces. Work i n g o u t
from ce nter, p o u n d eac h to f o r m 5 x 5 - i n c h c u t l et . C u t i nto
str i p s a bo u t 1 i n c h w i d e . C o m b i n e next seven i n g re d i e n t s .
P l ace c h i c ke n i n s h a l l o w b a k i n g d i s h ; p o u r m a r i n a d e over.
Cover; ref r i g e rate 4 to 6 h o u rs , s p oo n i n g m a r i n a d e over
occas i o na l l y. Rem ove c h i c ke n , reserv i n g m a r i n a d e . P o u r
some b o i l i n g wate r over m u s h ro o m s i n bowl . L e t sta n d 1
m i n u te ; d ra i n . On l o n g s kewers th read c h i c ke n a c c o rd i o n ­
sty l e a l te r n ate l y w it h z u c c h i n i a n d m u s h roo m s . G r i l l over
medium hot coa l s for 1 2 to 1 5 m i n u tes ; t u rn i n g a n d b a st i n g
ofte n w i t h m a r i n ad e . S e rves 6 .
C u t beef i n 1 - i n c h p i e c e s . D ra i n p i n e a p p l e ; rese rve syru p .
Cover a n d refr i g e rate p i n e a p p l e . A d d wate r t o syru p , i f
necessary, to m e a s u re 3/4 c u p l i q u i d ; c o m b i n e w it h cats u p ,
v i n e g ar, b o u i l l o n , o n i o n , c e l e ry seed , c i n n a m o n , a l l s p i c e ,
a n d bay l eaf. A d d m eat p i eces to m a r i n a d e . C o v e r ; refr i g ­
e rate severa l h o u rs , sti rr i n g o c c a s i o n a l l y . D ra i n m e at, re­
serv i n g m a r i n a d e . Q u a rter e a c h p i n e a p p l e s l i c e ; p l a ce 2
p i eces together. T h read o n s kewers a l ternate l y w i t h beef
a n d c h i c ke n . G r i l l over hot coa l s t i l l d o n e , a bo u t 2 0 m i n utes,
t u r n i n g a n d b ru s h i n g o c c a s i o n a l l y with reserved m a r i n a d e .
H e a t re m a i n i n g m a r i n a d e ; p a s s w i t h kabo b s . M a kes 6
serv i n g s .
Yes , i t i s poss i b l e t o g e t b a r b e c u e d -f l avored c h i c ke n i n a
h u rry . T h e secret: p recook c h i c ke n p i eces i n a c o u n te rtop
m i c rowave oven b efore p u tt i n g them on g r i l l . For exam p l e ,
p l ace a s i n g l e l ayer o f c h i c ke n p i eces i n a 1 0 x 6 x 2- i n c h
b a k i n g d i s h a n d m i c ro-cook, c overed , a b o ut 1 5 m i n u tes .
T h e n g r i l l over medium-hot c oa l s t i l l te nder, 1 0 to 1 5
m i n utes m o re ; tu rn c h i c ke n t i l l eve n l y b rowned .
Fish and Seafood
Wine-Sauced Trout
1 1 5- o u n c e c a n tomato s a u c e
112 c u p d r y red w i n e
1f2 cup butter o r m a rg a r i n e
2 tablespoo n s l e m o n j u ice
2 tabl espoo n s ch opped g re e n
o n i o n w i t h tops
1 teaspoon s u g a r
1 teaspoon dried s a l a d h e rb s
1f2 teaspoon s a l t
F e w drops bottl ed h ot pepper
sauce
6 whole pan-dressed l a ke or
brook tro ut or perch
(about 8 o u n ces e a c h )
Skil let-Fried Fish
6 fresh or frozen p a n -dressed
tro ut or oth e r fi s h (about 6
o u nces each)
2fJ cup yellow cor n m e a l
% c u p a l l - p u rpose flo u r
2 teaspoo ns salt
1 teaspoon d ried parsley fla kes
Y2 teaspoon paprika
1 5Yl-o u n ce c a n evaporated
m i l k (2/J c u p)
Coo k i n g oil
Hickory-Smoked Stuffed Trout
H ickory c h ips
% c u p ch opped o n i o n
2 ta blespoo n s butter or
m a rg a ri n e
% c u p s n i pped dried a pricots
3 ta blespoo n s ora n g e j u ice
1 teaspoon s u g a r
1 teaspo o n i n sta n t c h i c k e n
b o u i l l o n g ra n ules
% teaspoon celery salt
2 cups dry bread cubes
(2Y2 slices bread)
2 tablespoo n s toa sted s l i ve red
a l m o nds
1 4- to 5-po u n d w h o l e l a ke
trout or walleyed pike,
d ressed
Coo k i n g oil
In s m a l l s a u c e p a n c o m b i n e tom ato s a u c e , w i n e , b u tter,
lemon j u i c e , g reen o n i o n , s u g ar, salad h e r b s , s a lt , and hot
pepper s a u c e . S i m m e r , u n covere d , 1 0 to 1 5 m i n utes . G r i l l
f i s h ove r hot coa l s 1 0 t o 1 2 m i n u tes. T u r n f i s h a n d g r i l l t i l l
d o n e , 1 0 to 1 2 m i n utes m o re . B r u s h f i s h w i t h s a u c e d u r i n g
l ast few m i n utes o f g r i l l i n g . Pass t h e warm s a u c e . M a ke s 6
serv i n g s .
T h aw f i s h , i f froz e n . T h o ro u g h l y s t i r tog e t h e r c o rn m ea l , f l o u r ,
s a l t , d r i e d pars l ey, a n d p a p r i ka . D i p f i s h i n evapo rated m i l k,
t h e n coat w i t h seasoned c o r n m e a l m i xture.
H eat a s m a l l a m o u n t o f c oo k i n g o i l i n a l a r g e s k i l l et over
h o t coa l s t i l l oil i s hot. C o o k fish, a few at a time, in h ot o i l t i l l
l i g h t l y b rown e d , 4 t o 5 m i n utes . T u r n a n d cook t i l l f i s h f l a ke s
eas i l y w i t h a fork, 4 to 5 m i n utes m o re . A d d m o re o i l a s
needed . D ra i n t h e f i s h o n paper towe l i n g before serv i n g .
M a kes 6 serv i n g s .
A b o ut 1 h o u r b efore c o o k i n g , soak t h e h i c ko ry c h i p s i n
e n o u g h water t o cover; d ra i n . I n s k i l l e t cook o n i o n i n b u tte r
t i l l te n d e r b u t not b row n . St i r i n a p r i cots, o ra n g e j u i c e ,
s u g ar, b o u i l l o n g ra n u l es , a n d c e l e ry s a l t . Heat a n d s t i r to
d i s s o l v e bo u i l l o n g ra n u l es . Rem ove from heat. Add b re a d
c u b e s a n d a l m o n d s ; toss l i g ht l y . S poon stuff i n g i nto f i s h
cav ity. B r u s h o u ts i d e o f f i s h w i t h a l ittl e o i l .
I n covered g r i l l arra n g e slow coa l s a ro u n d e d g e o f g r i l l .
S p r i n k l e some o f t h e d a m pened h i c ko ry c h i p s g e n e ro u s l y
over coa l s . Center fo i l p a n o n g r i l l , n ot d i rect l y over coal s .
P l a ce t h e f i s h i n fo i l p a n . C l ose g r i l l hood . G r i l l t i l l f i s h
f l a kes eas i l y w i t h fork, a bo u t 1 1 /4 h o u rs . S p r i n k l e h i c ko ry
c h i ps over t h e c oa l s every 20 m i n u tes. M a kes 8 s e rv i n g s .
 51

Show off your next catch in Win e -Sa u c e d Tro u t. Tro ut or perch cooks q uickly as you baste
it with an herbed tomato-wine sa u c e . S erve with Roasted Co rn o n the Cob (see recipe, page 75 ) .
52 fish and seafo o d
Barbecued Fish
1 112 p o u n d s fresh or frozen fish
fi l l ets o r stea ks, o r
4 p a n -dressed fi s h (about
8 o u nces each)
Y2 c u p coo king oil
1 tablespoon Worcesters h ire
sauce
Y2 teaspoon onion salt
Ys teaspoo n pepper
Lemon wedges
Crispy-Grilled Fish Fillets
3f4 c u p fi n e l y crushed
cornfl a kes
1fJ cup sesame seed, toa sted
(1 7/s-o u n c e conta i n e r)
1 1 6-ounce package froze n fi s h
fi l l ets, th awed
2 tablespoons soy sauce
Salt
Pepper
Y2 cup dairy sour cre a m
Soy-Marinated Perch Fillets
2 pou nds fresh or frozen perch
fi l l ets
1fJ c u p coo k i n g oil
3 ta bl espoo ns soy sauce
2 tablespoo n s w i n e v i n e g a r
2 ta bl espoo ns fi n e l y c h opped
onion
Fish in a Basket
1fJ cup a l l - p u rpose flour
Y2 teaspoon salt
Ys tea spoon pepper
4 whole pan-dressed l a ke or
brook tro ut or perch (about
12 o u n ces each)
Y4 c u p butter o r m a rg a ri n e ,
m e lted
T h aw f i s h , if froze n . Cut f i s h fi l l ets or steaks i nto 4 po rt i o n s .
( For p a n - d ressed f i s h , wrap ta i l s i n g reased fo i l . S p ri n k l e
f i s h c a v i t i e s w i t h s a l t a n d p e p per. ) C o m b i n e t h e o i l ,
Worceste rs h i re s a u c e , o n i o n s a l t , a n d p e p p e r; m i x we l l .
P l ac e f i s h i n we l l -g reased w i re g r i l l bas ket. B r u s h f i s h w it h
o i l m i xtu re .
G r i l l f i s h o v e r medium-hot c o a l s f o r 5 t o 8 m i n u tes . B r u s h
w ith o i l m i xt u re ; t u r n a n d b r u s h s e c o n d s i d e . G r i l l t i l l f i s h
f l a ke s eas i l y w h e n tested w i t h a fork, 5 t o 8 m i n utes m o re .
Serve w i t h l e m o n wed g e s . S e rves 4 .
C o m b i n e c o rn f l a ke c ru m bs a n d s e s a m e seed . B r u s h f i s h
w ith soy s a u c e . Season w it h s a l t a n d pep per. S p read o n e
s i d e o f e a c h fi l l et w ith s o u r c rea m ; p ress coated s i d e i n
c ru m b m i x t u re . Re peat s p read i n g w ith s o u r c r e a m a n d
coat i n g other s i d e o f f i l l ets. P l ac e t h e coated f i s h fi l l ets i n
we l l - g reased w i re g r i l l b a s ket. G r i l l f i s h over medium-hot
coa l s a bo u t 8 m i n utes. Turn f i s h and g r i l l t i l l f i s h f l a ke s
eas i l y w i t h a fork, a b o u t 8 m i n u tes m o re . M a kes 4 servi n g s .
Thaw f i s h , i f froze n . P l a c e f i s h fi l l ets i n p l ast i c b a g set i n
deep bowl . C o m b i n e t h e c oo k i n g o i l , soy s a u c e , w i n e
v i n e gar, a n d f i n e l y c h o p ped o n i o n ; m i x wel l . Pou r m ix t u re
over f i s h f i l l ets i n b a g ; c l ose b a g . M a r i n ate f i s h for 30 to 60
m i n u tes at room te m pe rat u r e ; turn b a g o c c as i o n a l l y . D ra i n
f i s h , rese rv i n g m a r i n a d e .
P l ace f i s h i n we l l - g reased w i re g r i l l bas ket. G r i l l o v e r hot
coa l s for 8 to 9 m i n utes. T u rn f i s h and b r u s h w i t h m a r i n a d e .
G r i l l t i l l f i s h f l a kes eas i l y w h e n tested w i t h a fo rk , 6 to 8
m i n u tes m o re . M a kes 6 s e rv i n g s .
I n a bowl com b i n e f l o u r, s a l t , a n d pepper. D i p f i s h i n
seaso n e d f l o u r, c o at i n g t h o ro u g h l y. P l ace t h e coated f i s h i n
a we l l - g reased w i re g r i l l bas ket.
G r i l l f i s h over hot coa l s a b o u t 1 0 m i n u tes. Tu rn f i s h a n d
baste w it h m e l te d b u tter. G r i l l t i l l f i s h f l a kes eas i l y w h e n
tested w it h a fork, a bo u t 1 0 m i n u tes m o re ; b aste o fte n w i t h
b u tter. M a kes 4 serv i n g s .

Wild Rice-Stuffed Salmon
H ickory c h ips
2 c u ps c h i c k e n b roth
Y4 cup fi nely c h opped o n i o n
1 c u p wild rice, r i n sed
1 ta blespoo n b u tter or
m a rg a r i n e
1 ta blespoo n s n ipped parsley
1 6-po u n d whole d ressed s a l m o n
B u tter, melted
Stuffed Smoked Salmon
H i c kory c h ips
1f2 c u p fi n e l y c h opped cel ery
Y4 c u p c h opped o n i o n
3 tablespoons b u tter or
m a rg a r i n e
4 cups h e rb-sea s o n e d stuffi n g
crouto ns
2 tablespoo n s s n ipped parsley
Y2 teaspoo n g rated lemon peel
1 ta blespoo n lem o n j u ic e
Y2 teaspoo n salt
D a s h pepper
8-po u n d whole d ressed
salmon
1f2 c u p butter o r m a rg a r i n e ,
m elted
Halibut Kabobs
1 1 2- o u n c e package froze n
h a l i b u t steaks, thawed
Y4 c u p coo k i n g oil
Y4 c u p d ry verm o u t h
Y4 c u p l e m o n j u ice
1 teaspoo n salt
1 teaspo o n d ried o re g a n o ,
crushed
1 small clove g a r l i c ,
m i n ced
6 m us h room caps
1 l a rg e green pepper
1 2 c h e rry tom a toes
53
S o a k t h e h i c ko ry c h i p s i n e n o u g h w a t e r to cover a bo u t 1
h o u r b efore g r i l l i n g . D ra i n c h i ps . I n s a u c e p a n c om b i n e
c h i c ke n b roth a n d o n i o n ; b r i n g t o b o i l i n g . A d d w i l d r i c e to
s a u c e p a n and red u c e heat Cover; s i m m e r t i l l the l i q u i d is
absorbed , a b o u t 4 0 m i n u tes. St i r in the 1 ta b l espoon b utte r
a n d s n i p ped pars l ey . S po o n stuff i n g i nto cav ity of s a l m o n ;
s kewer o r t i e .
I n covered g r i l l arra n g e slo w coa l s a ro u n d e d g e o f t h e
g r i l l . S p r i n k l e s o m e of t h e d a m p e n e d c h i p s g e n e ro u s l y over
c oa l s . C e nter fo i l p a n on g r i l l , n ot d i re c t l y over coa l s . P l ace
f i s h in fo i l p a n .
C l ose t h e g r i l l hood . G r i l l t i l l f i s h f l a kes eas i l y w h e n
tested w i t h a fork, 1 1 /4 to 1 1 12 h o u rs . B ru s h f i s h o c c as i o n a l l y
w i t h m e l ted b u tter. S p r i n k l e t h e h i c ko ry c h i p s o v e r coa l s
every 2 0 m i n utes. M a ke s 1 0 s e rv i n g s .
Soak h i c kory c h i ps i n e n o u g h water t o cover a b o u t 1 h o u r
b efore g r i l l i n g . D ra i n c h i p s . I n s a u c e p a n c o o k c e l e ry a n d
o n i o n i n t h e 3 ta b l e s p o o n s b u tter t i l l te n d e r. Po u r ove r
stuff i n g c ro u to n s . A d d p a rs l ey, l e m o n p e e l a n d j u i c e , s a l t ,
a n d p e p per. T o s s to g e t h e r t i l l we l l c o m b i n e d . S p o o n i nto
cav ity of sa l m o n ; s kewer o r tie c l osed .
I n covered g r i l l arra n g e slo w coa l s a ro u n d e d g e of g r i l l .
S p r i n k l e some o f t h e d a m p e n e d c h i p s over c oa l s . Center
fo i l p a n o n g r i l l , n ot d i re c t l y over c o a l s . P l ac e fish i n fo i l
p a n . C l ose g r i l l hood . G r i l l t i l l f i s h f l a kes eas i l y w h e n tested
w i t h fork, 1 1 /4 to 1 1 12 h o u rs . B r u s h f i s h o c c as i o n a l l y w it h
m e l ted b u tter. S p r i n k l e h i c ko ry c h i p s over coa l s every 20
m i n utes. Serves 1 0 to 1 2 .
C u t f i s h i n to 1 - i n c h p i e c e s . I n b o w l c o m b i n e o i l , verm o u t h ,
l e m o n j u i c e , s a l t , o re g a n o , a n d g a r l i c . P l a c e f i s h p i eces i n
m a r i n ad e . Cover; m a r i n ate at roo m te m p e ratu re f o r 1 h o u r .
D ra i n f i s h , reserv i n g m a r i n ad e . P o u r s o m e b o i l i n g wate r
over m u s h rooms i n b ow l . Let sta n d 1 m i n u te ; d ra i n . C u t
g re e n p e p p e r i n to 1 - i n c h s q u ares. O n s i x s kewers a l te r n ate
f i s h , g re e n pepper, a n d c h e rry tom atoe s ; e n d w it h m u s h ­
roo m c a p s . G r i l l t h e ka b o b s o v e r medium coa l s f o r 8 t o 1 0
m i n utes, t u rn i n g a n d b a st i n g freq u e n t l y w it h m a r i n ad e .
M a kes 6 serv i n g s .
54 fish and seafo o d
Charcoaled Halibut Steaks
Y2 c u p s h redded u n peeled
c u c u m be r
Y2 c u p d a iry s o u r crea m
Y4 c u p m a y o n n a ise or
salad d ress i n g
1 tablespoon s n ipped ch ives
2 teaspoo n s lemon j u i c e
Y4 teaspo o n salt
D a s h pepper
2 p o u n d s fresh or froze n h a l ib u t
ste a ks o r oth e r fi s h
Y4 c u p butter o r m a rg a r i n e
1 teaspo o n salt
Ys teaspoo n pepper
Paprika
Charcoal-Grilled Shrimp
2 p o u n d s fresh or froze n l a rg e
shrimp, shelled a n d d e v e i n e d
Y2 c u p ol ive o r coo k i n g o i l
Y2 c u p fi nely c h opped o n i o n
Y2 c u p dry w h ite w i n e
Y4 c u p l e m o n j u ice
Y4 c u p fi nely s n ipped p a rsley
1 tablespoon Worceste rs h i re
sa uce
1 teaspoo n d i l lweed
Y2 teaspoo n salt
Barbecued Shrimp Kabobs
1 B - o u n c e ca n tom ato s a u ce
1 c u p ch opped o n i o n
Y2 c u p water
Y4 c u p packed brown s u g a r
Y4 c u p cooking oil
Y4 c u p l e m o n j u ice
3 tablespoo n s Worceste rs h i re
sa uce
2 tablespoons prepared m u stard
2 teaspo o n s salt
Y4 teaspoo n pepper
1 p o u n d fresh or froz e n l a rg e
s h r i m p , shelled a n d d e v e i n e d
1 1 5%-ounce ca n p i n e a p p l e
c h u n ks
1 g reen pepper, c u t i n 1 - i n c h
squares
2 cups cold water
1 c u p reg u l a r rice
Y2 teaspo o n salt
2 tablespoons s n i pped p a rsley
B l e n d s h redded c u c u m be r with sour c ream , m ayon n a i se or
s a l ad d ress i n g , c h i v e s , l e m o n j u i c e , t h e 1 /4 teas p o o n salt,
a n d t h e d a s h p e p p e r . M i x we l l a n d c h i l l s a u c e .
T h a w f i s h , i f froze n . C u t i nto 6 p o rt i o n s . P l a c e i n we l l ­
g reased w i re g r i l l bas ket. I n s a u c e p a n m e l t b u tte r ; s t i r i n t h e
1 teaspoon s a l t a n d 1 /s teaspoon p e p per.
G r i l l fish over medium-hot coa l s for 5 to 8 m i n u te s ,
b r u s h i n g w it h b u tter m i x t u re o c c as i o n a l l y . T u r n a n d b aste
w i t h re m a i n i n g b u tte r m i x t u re . G ri l l t i l l f i s h f l a ke s e as i l y
w h e n tested w it h a fork, 5 t o 8 m i n utes more. S p r i n k l e f i s h
w it h p a p r i ka a n d s e rve w i t h c h i l l e d c u c u m b e r s a u c e . M a ke s
6 serv i n g s .
T h aw s h r i m p , i f froz e n . C o m b i n e o i l , o n i o n , w i n e , l e m o n
j u i c e , p a rs l ey, Worcesters h i re , d i l l weed , a n d sa l t . P l ace
s h r i m p in p l as t i c b a g set in deep b ow l . Pou r m a r i n ad e
m i x t u re o v e r s h r i m p . C l os e b a g . M a r i n ate 3 to 4 h o u rs i n t h e
refr i g e rator. D ra i n s h r i m p , reserv i n g m a r i n ad e .
P l ace s h r i m p i n we l l - g reased w i re g r i l l bas ket o r o n
24 x 1 8- i n c h p i e c e o f h eavy-d uty fo i l . G ri l l o v e r hot c o a l s for
1 5 to 20 m i n utes, t u rn i n g b a s ket o r i n d i v i d u a l s h r i m p ofte n
a n d bast i n g w i t h m a r i n ad e . M a ke s 6 serv i n g s .
I n s a u c e p a n c o m b i n e tom ato s a u c e , o n i o n , t h e 1 12 c u p
wate r, b rown s u g ar, c oo k i n g o i l , l e m o n j u i c e , Worcester­
s h i re , m u sta rd , t h e 2 teas poo n s s a l t , a n d pepper. S i m m e r ,
u n covere d , 1 5 m i n utes, s t i rri n g o n c e or tw i c e ; set a s i d e .
T h aw s h r i m p , i f froze n . D ra i n p i n e a p p l e , reserv i n g 2 ta b l e­
spoons syru p . C om b i n e syru p w i t h s a u c e m i xtu re .
P l a c e s h r i m p i n p l ast i c b a g set i n a deep b ow l . P o u r
s a u c e m i x t u re o v e r s h r i m p ; c l ose b a g . M a r i n ate at room
te m pe ratu re for 2 to 3 h o u rs . D ra i n , reserv i n g s a u c e .
O n fo u r s kewers a l ternate l y t h read t h e s h r i m p , 2 p i n e ­
a p p l e c h u n ks , a n d g re e n p e p p e r s q u ares. G ri l l o v e r hot
coa l s fo r 5 to 8 m i n u tes. T u rn k a b o b s and b r u s h w i t h
m a r i n ad e . G ri l l t i l l s h r i m p a re d o n e , 5 t o 8 m i n u tes m o re ,
bast i n g o c c as i o n a l l y w i t h s a u c e .
M e a n w h i l e , p re p a re t h e r i c e . I n a s a u c e p a n com b i n e t h e
2 c u ps c o l d water, r i c e , a n d 1 12 teas poon s a l t ; c o v e r w i t h
t i g h t-fitt i n g l i d . B r i n g t o a ro l l i n g b o i l ; red u c e h eat. C o nt i n u e
coo k i n g 1 4 m i n u tes ( d o n o t l ift cover). Remove from heat; l et
sta n d , c overed , 1 0 m i n utes. St i r i n t h e p a rs l ey . S e rve hot
s h r i m p ka b o b s over rice. Pass rem a i n i n g s a u c e , i f des i red .
M a kes 4 serv i n g s .

Foil-Barbecued Shrimp
2 p o u n d s fre s h or froz e n
l a rg e s h r i m p , s h e l l e d
a nd deveined
6 ta blespoo n s b u tter or
m a rg a r i n e · s h r i m p , seal i n g t h e e d g e s w e l l .
Y2 c u p sn ipped p a rsley
3f4 teaspoon c u rry powde r
1 clove garlic, m i n ced
Y2 tea spoo n salt
D a s h pepper
Skewered Scallops and Bacon
8 o u nces fresh or froz e n
u n breaded scal lops
(about 24)
3 ta blespoo n s b u tter or
m a rg a r i n e , m elted
2 ta blespoo ns l e m o n j u ic e
D a s h pepper
1 2 bacon s l ices, h a lved crossw ise
(1 2 o u n ces)
Paprika
Foil-Wrapped Clambake
48 soft-shelled c l a m s
i n shells
4 q u a rts cold water
YJ c u p salt
2 2 - to 2Y2-p o u n d ready-to-cook
b roiler-fryer c h i c k e n s ,
q u a rtered
Salt
Pepper
8 whole e a rs of corn
Rockweed or large b u n c h
p a rsley
8 frozen lobster ta ils, t h a wed
(about 2 pounds)
1 1 6-ounce p a c k a g e froz e n fish
fi l l ets, thawed and c u t in
8 pieces
1 pound b u tter, m e lted
55
T h aw s h r i m p , i f froze n . In s a u c e p a n melt b utte r; st i r in
p a rs l ey , c u rry powd e r , g a r l i c , salt, and p e p pe r. A d d s h r i m p ;
st i r t o coat. D i v i d e s h r i m p m i x t u re e q u a l l y a m o n g s i x
1 2 x 1 8- i n c h p i eces of h eavy-d u ty fo i l . Fo l d fo i l aro u n d
G ri l l s h r i m p over hot c oa l s a b o u t 8 m i n utes. T u r n a n d g r i l l
t i l l d o n e , 7 to 8 m i n utes m o re . S e rv e i n fo i l p a c k a g e s , i f
d e s i re d . M a ke s 6 s e rv i n g s .
T h aw s ca l l op s , i f froze n . R e m ove any s h e l l p a rt i c l es a n d
wash t h o rou g h l y . C o m b i n e b u tter, l e m o n j u i c e , a n d pepper.
P o u r m a r i n ad e over s c a l l op s . C o v e r ; l et sta n d at room
tem peratu re for 3 0 m i n utes. D ra i n s c a l l o p s ; reserve m a r i ­
n a d e . I n s k i l l et p a rt i a l l y cook b a c o n . D ra i n o n paper towe l s
a n d coo l . Wrap each s c a l l o p w i t h a h a l f s l i c e of p a rt i a l l y
coo ked baco n . O n s i x s kewers t h read b a c o n -wrapped
s c a l l o p s , se c u r i n g bacon with s kewer and a l l ow i n g some
space b etwee n e a c h s c a l l o p . S p ri n k l e w i t h p a p r i k a . G r i l l
over hot coa l s , b a c o n s i d e d ow n , a bo u t 5 m i n utes . T u r n ,
u s i n g s patu l a ; b aste w i t h m a r i n ad e . G r i l l t i l l b a c o n i s c r i s p
a n d b row n , a b o u t 5 m i n u tes m o re. S e rves 6 .
T h o ro u g h l y wash c l a m s i n s h e l l s . I n a l arge kett l e c o m b i n e
c o l d water a n d 1 13 c u p s a l t . P l ace c l a m s i n s a l t-water
m i x t u re ; l et stand 1 5 m i n utes. R i n s e we l l . R e peat s a l t-wate r
soa k i n g a n d r i n s i n g tw i c e m o re .
B re a k d ru m s t i c k , h i p , a n d w i n g j o i n ts of c h i c ke n s s o
p i eces w i l l rem a i n f l at o n g r i l l . I n covered g r i l l p l ace
c h i c ke n p i e c e s , s k i n s i d e d ow n , over hot c o a l s . G ri l l a b o ut
1 0 m i n utes. Season w i t h s a l t a n d p e p p e r . T u r n b a c k h u s ks
of c o r n . Use a stiff b r u s h to re move s i l k. Lay h u s ks b a c k i n
p l ace.
T e a r o f f s i xtee n 3 6 x 1 8- i n c h p i e c e s of h eavy-d u ty foi l .
P l ac e 1 s heet c rossw i s e over a s e c o n d s h eet. R e peat,
m a k i n g a tota l of 8 sets. Lay a h a n dfu l of roc kweed o r
pars l ey i n c e n t e r of eac h fo i l s e t . C u t e i g ht 1 8- i n c h s q u a res
of c h ees e c l oth ; p l ac e 1 s q u a re atop roc kweed .
For e a c h p a c k a g e arra n g e t h e fo l l ow i n g o n c h eesec l ot h :
6 c l a m s i n s h e l l s , 1 p recooked c h i c ke n q u a rter, 1 ear of
c o r n , 1 l o bster ta i l , and 1 p i e c e of f i s h . Sec u re l y tie o p pos ite
e n d s of c heese c l ot h together. Sea l o p pos ite e n d s of fo i l
together, sea l i n g e d g e s we l l .
P l ac e fo i l p a c k a g e s , seam s i d e u p , o n g r i l l . Lower t h e
g r i l l h oo d . G r i l l over hot c oa l s a bo u t 4 5 m i n utes.
To test for d o n e ness : t h e c h i c ke n d r u m s t i c k s h o u l d move
up and d own eas i l y in s o c ket. S e rve with i n d i v i d u a l c u p s of
hot, m e lted b u tter. M a ke s 8 s e rv i n g s .
56 fish and seafood
Grilled Rock Lobster Tails
4 m e d i u m froz e n rock l obster
tails
Y4 cup butter or m a rg a r i n e ,
m e lted
2 teaspoo n s l e m o n j u i c e
1 teaspoo n g rated ora n g e peel
G e nerous dash each g ro u n d
g i n ger, aromatic b itters,
a nd c h i l i powd er
Barbecued King Crab Legs
Y4 cup butter or m a rg a r i n e , m e lted
Y4 cup s n i pped parsley
Y4 c u p lemon j u ice
1 ta blespoo n prepa red m u sta rd
2 p o u n d s froze n cooked k i n g crab
legs, thawed a nd s h e l led
Grilled Salmon Steaks
6 fresh or froze n s a l m o n ste a ks
or oth e r fi sh ste a ks
Y2 c u p salad o i l
Y4 c u p s n ipped parsley
Y4 c u p lemon j u ice
2 tablespoo n s g rated o n i o n
Y2 teaspoo n d ry m u sta rd
Y4 teaspoo n salt
Dash pepper
'Basic Cuts
of Pish
A B
-
Thaw roc k l o bster ta i l s . C u t off t h i n u n d e rs h e l l m e m b ra n e
w i th k i t c h e n s c issors. B e n d ta i l b a c k to c ra c k s h e l l o r i n s e rt
l o n g s kewe rs l e n g t h w i s e between s h e l l a n d m e at to p revent
c u rl i n g . (To b u tterf l y ro c k l o bster ta i l s , part i a l l y t h aw ta i l s ;
s n i p t h ro u g h center o f h a rd top s h e l l w i t h k i tc h e n s c i ssors.
W i t h s h a rp k n i fe cut t h ro u g h t h e m eat, b u t not thro ugh
undershe/1. S p read o p e n . )
Com b i n e m e l te d b u tter o r m a rg a r i n e , l e m o n j u i c e , o ra n g e
pee l , g i n g er, a ro m at i c b i tte rs , a n d c h i I i powd e r ; b ru s h over
l o bster m eat. W i t h m e at s i d e up, g r i l l l o bster ta i l s ove r hot
c oa l s fo r a b o u t 5 m i n utes . Turn, s h e l l side up, and b r u s h
w ith s a u c e , g r i l l t i l l m e a t h a s l ost i t s tra n s p a re n cy a n d i s
opaq u e , 5 t o 1 0 m i n utes m o re. M a kes 4 serv i n g s .
Com b i n e b u tter, pars l e y , l e m o n j u i c e , m u stard , a n d 1 /4
teas poon s a l t . B r u s h t h e m i xtu re o n c ra b meat. P l ace c ra b
o n g r i l l a b o u t 4 i n c h e s fro m medium coa l s . B r u s h t h e c ra b
w it h b u tter m i xt u re a n d turn occas i o n a l l y t i l l h eated t h ro u g h ,
5 t o 8 m i n utes. M a ke s 6 s e rv i n g s .
T h aw f i s h , if froz e n . P l ace f i s h i n s h a l l ow d i s h . C o m b i n e o i l ,
pars ley, l e m o n j u i c e , o n i o n , m u stard , s a l t , a n d pep pe r. P o u r
o v e r f i s h . L e t sta n d at room te m p e ratu re 2 h o u rs , t u r n i n g
o c c a s i o n a l l y . ( Or, m a r i n ate, cove red , i n refri g e rator 4 t o 6
h o u rs . ) D ra i n , reserv i n g m a r i n a d e . P l ace f i s h i n we l l ­
g reased w i re g ri l l b a s ket. G r i l l over medium-hot c oa l s t i l l
f i s h i s l i g ht l y b row n e d , 5 t o 8 m i n utes. B aste w ith m a r i n ad e
a n d turn . B r u s h a g a i n w it h m a r i n ad e ; g r i l l t i l l f i s h f l a kes
eas i l y when tested with a fork, 5 to 8 m i n utes m o re . S e rves 6 .
(A) Dressed o r pan-dressed f i s h h ave been g u tted a n d
s c a l e d . U s u a l l y , t h e head , ta i l , a n d f i n s have b e e n removed .
( B ) Fillets are p i eces of f i s h c u t l e n g t h w i s e from t h e s i d e s of
the f i s h . When f i l l et i n g a f i s h , the b a c k b o n e i s d i s c a rded
i ntact, so t h e fi l l ets a re v i rtu a l l y b o n e l es s . ( C ) Steaks are 5/a­
to 1 - i n c h-th i c k c ross-se c t i o n s l i c e s c u t from a l a rg e ,
d ressed f i s h .
c
 57

Sausages and Frankfurters

Mustard-Brushed Bologna Kabobs

1 p o u n d c h u n k bolog n a , c u t O n fo u r s kewe rs a l te r n ate l y t h read b o l o g n a c u b e s w it h

i n to 1 -i n c h c u bes p i n e a p p l e c h u n k s . C o m b i n e m e l ted b u tter, m u stard , pars­
1 1 5¥4 - o u n c e ca n p i n e a p p l e l ey , l e m o n j u i c e , and p e p p e r. B r u s h over s kewered b o l o g n a
c h u n ks , d ra i n ed a n d p i n e a p p l e . G r i l l ka b o b s o v e r medium coa l s , t u rn i n g
V4 c u p b u tter or m a rg a r i n e , freq u e n t l y t i l l heated t h ro u g h , 8 t o 1 0 m i n utes. B r u s h t h e
me lted k a b o b s freq u e n t l y w i t h t h e b u tt e r m i x t u re . Serves 4 .
2 ta blespoo ns D ij o n - style
m usta rd
1 tablespoon s n ipped p a rs l e y
2 teaspoo n s l e m o n j u ice
Dash pepper

Quick Frank Kabobs

8 fra n kfu rters, c u t i n to T h read fra n k p i eces o n s kewers a l te rnate l y w i t h p otatoes

t h i rds and p e p p e r p i e c e s . In s m a l l bowl st i r tog eth e r h o rserad i s h
1 1 6- o u n c e ca n whole new m u stard , c ats u p , t a c o seaso n i n g m i x , water, o i l , a n d hot
potatoes, d ra i n e d pepper sauce. G r i l l k a b o b s over medium coa l s for 1 0
2 m e d i u m gree n peppers, c u t m i n u tes , t u r n i n g ofte n a n d b r u s h i n g f re q u e n t l y w it h m u stard
i n p ieces m i x t u re . M a kes 4 to 6 s e rv i n g s
V4 cup horsera d i s h m u sta rd
V4 c u p catsup
Y2 e n velope taco seaso n i n g m ix
(about 2 ta blespoo ns)
2 t ablespoo ns water
2 ta blespoo n s coo k i n g oil
Several drops bottled hot
pepper s a u c e

Tangy Barbecued Franks

1 m e d i u m o n i o n , t h i n l y s l iced I n h eavy 1 0- i n c h s k i l l et over hot c o a l s cook s l i c ed o n i o n ,

V4 cup c h opped celery c e l e ry , g reen p e p p e r , a n d g a rl i c i n b u tter o r m a rg a r i n e t i l l
V4 c u p c h opped g ree n pepper te n d e r b u t not b row n , a b o u t 1 0 m i n utes. St i r i n tom ato s o u p ,
1 clove g a rl i c , m i n ced wate r, b rown s u g ar, v i n e g ar, m u stard , Worcesters h i re , a n d
V4 cup butter or m a rg a ri n e h o t p e p p e r s a u c e . Cover; b r i n g t o b o i l , a l l ow i n g 1 5 t o 2 0
1 1 0 3/4- o u n c e c a n conde nsed m i n utes. Score fra n k s o n b i a s ; a d d t o h o t m i xtu re . C o o k t i l l
tomato soup h eated t h ro u g h , a b o u t 1 0 m i n utes more, st i rr i n g o c c a s i o n a l ­
VJ c u p water l y . M a ke s 4 o r 5 serv i n g s .
V4 c u p packed b row n s u g a r
2 tablespo o n s v i n e g a r
2 ta blespoo n s prepa red m u sta rd
1 tablespoo n Worcesters h i re
sauce
V4 teaspoon bottled hot pepper
sauce
1 p o u n d fra n kf u rters (8 to 1 0)
58 sausages and fran kfurters
Jiffy Frank and Cabbage Skillet
2 tablespoons b u tter or
m a rg a ri n e
2 1 6- o u n ce j a rs sweet-so u r red
c a b b a ge , d ra i n ed
1 1 2- o u n c e package fra n k f u rters,
c u t i n 1 -i n c h p ieces
2 m e d i u m apples, cored a n d
c h opped
1 s m a l l o n i o n , ch opped
Skewered Bratwurst
1p o u n d bratwu rst (6 b rats)
% cup l i g h t cre a m
2ta blespoo ns prepa red m ustard
Y2teaspoon i n sta nt m i nced o n i o n
% teaspoo n coarsely cracked
pepper
Dash paprika
1 1 6-ounce ca n sa uerkra ut,
drained
Polish Sausage-Krauters
8 s l ices bacon
8 Polish s a u s a g e o r l a rge
fra nkfurters
1 8 - o u nce ca n s a u e rkra ut,
drained and s n ipped
% c u p c h i l i sa uce
2 ta blespoo n s fi n e l y c h opped
o n io n
1 teaspoo n s u g a r
1 tea spoo n caraway seed
Frank and Bean Skillet
1 1 %-ounce e n velope s o u r cre a m
s a uce m ix
3f4 c u p m i l k
Few d rops bottled hot pepper
sa uce
1 22-ounce j a r ba ked bea n s
4 or 5 fra n kf u rters, bias-sl iced
1 3-ounce ca n Fre n c h -fried
o n io n s
I n h eavy s k i l let over medium c o a l s m e l t b u tter o r m a rg a r i n e ;
s t i r i n d ra i n e d c a b ba g e , fra n kf u rters, c h o p p e d a p p l e , a n d
o n i o n . Cover; s i m m e r m i xtu re t i l l o n i o n i s te n d e r a n d
c a b b a g e a n d m e a t a re h e ated t h ro u g h , a bo u t 2 0 m i n u te s .
M a ke s 4 serv i n g s .
C u t e a c h b rat i nto th i rd s . Th read t h e b ratw u rst p i e c e s o n
fo u r s kewers . F o r s a u c e , c o m b i n e l i g h t c rea m , m u sta rd ,
i n stant m i n c e d o n i o n , p e p per, a n d p a p r i k a .
G ri l l b rat p i eces o v e r medium-hot c o a l s t i l l h e ated
t h ro u g h , 7 to 8 m i n utes ; t u r n i n g and bru s h i n g often w it h
s a u c e . I n s a u c e p a n h eat s a u e rkraut. S e rve g r i l l ed meat a n d
s a u c e over hot s a u erkraut. M a kes 4 serv i n g s .
Part i a l l y coo k b a c o n . D ra i n ; s e t a s i d e . S l it s a u s a g e s o r
fra n kf u rters l e n g t h w i s e , c u tt i n g a l m ost t o e n d s a n d o n l y 3/4
of t h e way t h ro u g h .
Com b i n e s a u erkraut, c h i l i s a u c e , o n i o n , s u g ar, a n d c a ra­
way see d . Stuff a bo u t 2 ta b l espoons of the m i xt u re i n to s l it
of e a c h s a u s a g e or fra n kf u rter. Wrap e a c h with a str i p of
b a co n ; s ec u re w i t h wood e n p i c k s .
G r i l l o v e r h o t c o a l s f o r 1 0 to 1 2 m i n utes, t u rn i n g fre q u e n t l y
so b a c o n c o o ks c r i s p o n a l l s i d e s . S e rves 8 .
I n h eavy s k i l l et b l en d tog et h e r s o u r c ream s a u c e m i x , m i l k,
a n d hot pepper s a u c e . S t i r i n b a ked b e a n s a n d fra n k
p i eces. Coo k over medium c oa l s , s t i rr i n g occas i o n a l l y , t i l l
m i xtu re i s heated t h ro u g h . Before s e rv i n g , s t i r i n a b o u t 3/4 of
the Fre n c h-fr ied o n i o n s . S p r i n k l e re m a i n i n g o n i o n s atop ·
e a c h s e rv i n g . M a kes 4 s e rv i n g s .

Lamb
Marinated Leg o f Lamb
1 5 - to 6-po u n d leg of l a m b
YJ c u p l e m o n j u ice
V2 c u p coo k i n g o i l
V4 c u p fi nely c h opped o n i o n
2 tablespoons fi n e l y s n ipped
p a rsley
1 teaspoon salt
Y2 teaspoon d ried thyme, c r u s h e d
Y2 teaspoo n d r i e d b a s i l , c r u s h e d
V4 teaspoon d r i e d tarra g o n ,
crushed
Apricot Lamb Kabobs
Y2 cup chopped o n i o n
1 s m a l l clove g a rlic, m i n ced
2 ta blespoons coo k i n g o i l
1 1 7-ou n ce c a n a p ricot h a l ves
3 tablespoo n s v i n e g a r
2 ta blespoo ns b r o w n s u g a r
Y2 te aspoon cu rry powder
Dash bottled hot pepper s a u c e
1 % pou nds boneless l a m b , c u t i n
1 V2- inch c u bes
GJJalancing
(JJ!eat on
a Spit
59
H ave m e atman b o n e l e g of l am b a n d s l it l e n g th w i s e so you
c a n s p read it f l at o n g r i l l l i ke a th i c k steak. C o m b i n e l e m o n
j u i ce , o i l , o n i o n , p a rs l ey , s a l t , t h y m e , b as i l , a n d tarra g o n .
P l ac e l a m b i n l arge p l as t i c b a g s e t i n d e e p b ow l . P o u r
l e m o n j u i c e m i xt u re o v e r l am b ; c l ose b a g . Refr i g e rate 4 t o 6
h o u rs , t u rn i n g b a g o c c as i o n a l l y to coat l a m b eve n l y . D ra i n
l a m b , reserv i n g m a r i n a d e .
I n sert two l o n g s kewers t h ro u g h m e a t at r i g ht a n g l es
m a k i n g a + , or p l ac e m e at i n a w i re g r i l l b a s ket. (Th i s
m a ke s f o r easy t u rn i n g of m e at a n d keeps m eat from c u r l i n g
d u r i n g c o o k i n g . ) G r i l l over medium c oa l s , t u rn i n g every 1 5
m i n utes, t i l l des i red d o n e n es s , a b o ut 1 1 /2 h o u rs for m ed i u m
o r 2 h o u rs for we l l -d o n e . B aste fre q u e n t l y w i t h reserved
m a r i n a d e . P l ac e l am b o n c a rv i n g b o a rd ; remove from
b a s ket or remove s kewers. Cut l a m b a c ross g ra i n i n to th i n
s l i c e s . M a kes 8 t o 1 0 s e rv i n g s .
Note: Th i s m a r i n a d e i s e q u a l l y g oo d o n b o n e- i n l e g of
l a m b s u c h as p i ct u re d b e l ow in the t i p box (see c h a rt on
pages 8-9 for t i m i n g s ) .
I n s a u c e p a n c o o k o n i o n a n d g a r/ i c i n h o t o i l t i l l o n i o n i s
t e n d e r b u t n o t b row n . P l a c e cooked o n i o n , g a r l i c , o i l ,
a p r i cots , v i n e g ar, b rown s u g ar, c u rry p owd er, hot p e p p e r
s a u c e , a n d 1 teas p o o n s a l t i n b l e n d e r c o nta i n er. Cover;
b l e n d t i l l s m ooth . Return m i xtu re to s a u c e pa n ; s i m m e r ,
covered , 1 0 m i n u tes. C oo l . P o u r m i x t u re over l am b ; cover
a n d refr i g e rate overn i g ht, t u rn i n g m eat o c c a s i o na l l y . D ra i n ,
reserv i n g m a r i n ad e . T h read m e at o n s i x s kewe rs ; g r i l l ove r
hot c oa l s for 1 5 to 20 m i n utes, t u rn i n g ofte n . H eat m a r i n a d e ;
p a s s w i t h k a b o b s . M a ke s 6 s e rv i n g s .
Meat " d o n e t o a t u r n " o n t h e t h ro u g h the c e nter of t h e
rot i s s e r i e i s easy o n c e you roast a n d sec u re w i t h h o l d ­
l earn h ow to b a l a n c e t h e i n g fo rks. Test t h e b a l a n c e
m e a t . To m o u n t b o n e l es s
roasts , i n se rt t h e s p it rod
b y h o l d i n g o n e e n d of rod i n
t h e pa l m o f e a c h h a n d a n d
t u rn i n g g e nt l y. I f t h e meat
flops o r turns u n eve n l y, re­
a d j u s t h o l d i n g forks o r rod
as necessary. B o n e- i n meat
i s h a rd e r to b a l a n c e . To off­
set t h e b o n e ' s we i g h t , i n se rt
t h e rod d i a g o n a l l y as s h own
at l eft. Adjust the h o l d i n g
forks a n d test t h e b a l a n c e
as a bove.
60 lamb

Let Herbed Lamb- Veg e table Kabobs, whi ch c o m b i n e mar i n ated lam b w i th o n i o n wedges
and gree n and red pep per squares , make your next barbe cue one that g u ests w i l l long rem e m ber.

Saucy Lamb Riblets
3 to 4 pounds l a m b riblets, c u t
in serv i n g - s ize pieces
Y2 c u p c h opped o n i o n
1 tabl espoo n c o o k i n g o i l
% c u p cats u p
V4 c u p water
3 tablespoons Worcesters h i re
sau ce
2 ta bl espoo ns brow n s u g a r
2 t a blespoo ns v i n e g a r
3f4 teaspoo n s a l t
D a s h bottled hot pepper s a u ce
Herbed Lamb- Vegetable Kabobs
Y2 c u p coo k i n g o i l
112 c u p c h opped o n i o n
V4 c u p s n i pped p a rsley
V4 c u p l e m o n j u ice
1 teaspoon salt
1 teaspoon d ried m a rjora m ,
crushed
1 teaspoon d ried t h y m e , c ru s h ed
1 clove g a rl i c , m i n ced
112 teaspoon pepper
2 pounds boneless l a m b , cut in
1 - i n c h c u bes
O n i o n wedges
G reen pepper s q u a res
Sweet red pepper s q u a res
Armenian- Italian Lamb Chops
1 c u p to m ato j u i c e
Y2 c u p fi nely c h opped o n i o n
1fJ c u p l e m o n j u ice
V4 cup fi nely c h opped d i l l
pickle
'
V4 c u p fi n e l y c h opped
g reen pepper
2 tablespoo n s s u g a r
1 teaspoon s a l t
1 teaspoo n g ro u n d c u m i n
1 teaspoon d ried m a rjora m ,
crushed
4 teaspoo ns cornsta rch
2 ta blespoo n s cold water
6 lamb s h o ulder c h ops, cut
1 inch t h i c k
61
T r i m excess fat from r i b l ets. C o o k r i b l ets , covere d , i n
b o i l i n g s a l ted wate r t i l l te n d e r , 1 t o 1 1 /4 h o u rs . D ra i n .
M e a nw h i l e , cook o n i o n i n o i l t i l l te n d e r . A d d cats u p , wate r,
Worcesters h i re , b rown s u g ar, v i n e g a r, s a l t , and hot p e p p e r
s a u c e ; h eat t h ro u g h .
G r i l l r i b l ets over medium-hot c oa l s for 1 0 t o 1 5 m i n u tes ;
t u r n . G r i l l 1 0 to 1 5 m i n utes . B r u s h r i b l ets w it h cats u p
m i xt u re ; c o nt i n u e g r i l l i n g t i l l ri b l ets a re h o t a n d g l azed , 1 0
to 1 5 m i n utes more. R e h eat c ats u p m i x t u re . B r u s h o n r i b l ets
befo re serv i n g ; pass w i t h m e at M a ke s 4 serv i n g s .
C o m b i n e coo k i n g o i l , o n i o n , p a rs l ey, l e m o n j u i c e , s a l t ,
m a rj o ra m , t h y m e , g a r I i c , a n d p e p p e r ; st i r i n l a m b . Cover;
refr i g e rate 6 to 8 h o u rs , sti rri n g o c c a s i o n a l l y . D ra i n l a m b ,
reserv i n g m a r i n ad e . C o o k wed g e s o f o n i o n i n water t i l l
te n d e r ; d ra i n .
Th re ad s i x s kewers w i t h l am b c u b e s , o n i o n wed g e s ,
g reen p e p p e r s q u a res , a n d sweet r e d p e p p e r s q u ares. G r i l l
over hot coa l s for 1 0 to 1 2 m i n u tes ; t u r n a n d b r u s h ofte n w i t h
reserved m a r i n a d e . S e rves 6 .
I n s a u c e p a n c o m b i n e tom ato j u i c e , o n i o n , l e m o n j u i c e ,
p i c k l e , g reen p e p p e r , s u g ar, s a l t , c u m i n , m a rj o ra m , a n d 1 /4
teaspoon p e p p e r . S i m m e r , covered , t i l l o n i o n a n d g re e n
p e p p e r a re tender, a b o u t 1 0 m i n utes. B l e n d c o rnstarc h a n d
c o l d water; st i r i n to s a u c e . C o o k a n d st i r t i l l t h i c ke n ed .
G r i l l l a m b c h o p s ove r medium c oa l s for 1 0 t o 1 2 m i n utes.
T u r n c h o p s a n d g r i l l t i l l done, 1 0 to 1 2 m i n u tes m o re ,
b ru s h i n g freq u e n t l y w i t h s a u c e . ( Ke e p s a u c e warm b y
p l a c i n g i t i n s m a l l s a u c e p a n o n g r i l l . ) P a s s t h e re m a i n i n g
s a u c e w i t h t h e l a m b c h o p s . M a kes 6 serv i n g s .
 Barbecue Sauces
and marinades
Want to perk up and improve the smoky flavor of meat
cooking on the grill? All you need is a tangy
basting sauce or a savory marinade to bring out the
flavors of barbecued food. And this chapter
features some of the best. Once you have basted a
just-right sauce on beef, then next time try it on
grilled pork, lamb, poultry , or seafood. B e sure to try
the special relishes with different barbecued
meats , and savor the flavor combinations.

Sampl e the flavor-makers : Big - B a tch Barbecue Sauce with chicken, Cucumber Relish,
Seasoned Bu tter L og on steak, and Zesty Sauerkraut Relish on a sandwich. (See index for pages .)
 63

Sauces and Relishes

Snappy Barbecue Sauce

1 c u p catsup I n s a u c e p a n c o m b i n e cats u p , water, v i n e g ar, s u g ar, Wor­

1 c u p water cesters h i re , s a l t , c e l e ry seed , and bott l e d h ot p e p p e r
Y4 c u p v i n e g a r s a u c e . B r i n g t h e m i xtu re to b o i l i n g ; red u c e h e a t a n d s i m ­
1 ta blespoo n s u g a r m e r, u n covere d , f o r 3 0 m i n utes. U s e t o baste pork o r beef
1 tablespoon Worcesters h ire r i b s d u r i n g l ast 1 5 to 2 0 m i n u tes of b a r b e c u i n g . Pass
sauce re m a i n i n g s a u c e . M a ke s a bo u t 2 c u p s .
1 teaspoon salt
1 teaspoo n celery seed
2 or 3 d ashes bottled hot
pepper s a u c e

Easy Barbecue Sauce

1 1 4-ou nce bottle h ot-style C o m b i n e cats u p , v i n e g a r, c e l e ry s ee d , a n d g a r l i c . Refr i g ­

cats u p e rate , covere d , f o r several h o u rs . R e m ove g a rl i c . U s e to
3 ta blespoo n s v i n e g a r b aste h a m b u rg e rs or beef d u r i n g l ast 1 0 m i n utes of barbe­
2 teaspoo ns celery seed c u i n g . M a kes a b o ut 1 1 12 c u p s s a u c e .
1 clove g a rl ic, h a l ved

Western Hot Sauce

1f2 c u p catsup I n s a u c e pa n c o m b i n e c ats u p , water, o n i o n , v i n e g ar, o i l ,

Y4 c u p water b rown s u g a r , Worceste rs h i re , m u stard seed , p a p r i k a , oreg­
Y4 c u p fi nely c h opped o n i o n ano, c h i l i powd er, salt, c l ov e s , b a y l eaf, a n d g a r l i c . B r i n g
3 t a blespoons red w i n e v i n e g a r m i xtu re t o b o i l i n g ; red u c e h e at a n d s i m m e r, u n covered , for
2 tablespoons coo k i n g o i l 1 0 m i n utes, sti rri n g once o r tw i c e . D i sc a rd bay l eaf. Use to
2 teaspoo ns brow n s u g a r b aste h a m b u rg e rs or r i b s d u r i n g l ast 1 0 to 1 5 m i n utes of
2 teaspoons Worcesters h ire b a r b ec u i n g . M a kes a b o u t 1 1 12 c u p s .
s a uce
2 teaspoo ns whole m u sta rd seed
1 teaspoon paprika
1f2 teaspoo n dried oreg a n o ,
crushed
1f2 teaspoon c h i l i powder
Y4 teaspoon salt
Ys teaspoo n g ro u n d cloves
1 bay leaf
1 clove g a rl ic, m i n ced

Durango Sauce

1 1 6-ounce ca n pork a nd bea n s I n b l e n d e r conta i n e r c q m b i n e pork a n d b e a n s i n tom ato

i n tom a to s a u c e
a - o u n c e ca n tom ato s a u c e
1f2 c u p water
1 1 %-ounce e n velope c h i l i
seaso n i n g m ix
1 teaspoon Worcesters h i re s a u c e
s a u c e , tom ato s a u c e , w ater, c h i l i seaso n i n g m i x , a n d
Worceste rs h i re s a u c e . C o v e r a n d b l e n d t h e m i xtu re t i l l
s m ooth . Use s a u c e t o baste pork c h o p s , ste a k s , o r h a m ­
b u r g e rs d u r i n g l ast 5 m i n u tes of b a r b ec u i n g . H e a t re m a i n ­
i n g s a u c e t o pass. M a kes 2 1 12 c u p s .
64 sau ces and relishes

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

Molasses-Orange Barbecue Sauce

1 1 0 3/4- o u n c e ca n c o n d e n sed In m e d i u m s a u c e p a n c o m b i n e s o u p , tom ato s a u c e , m o l as ­

tom a to soup ses, v i n e g a r, b rown s u g ar , o i l , o n i o n , s a l t , m u stard , Worc e s­
1 B - o u n c e ca n tom a to s a u ce ters h i re , pee l , p a p r i k a , p e p per, a n d g a rl i c powd er. B r i n g to
Y2 c u p l i g h t m o l asses b o i l i n g ; red u c e h eat a n d s i m m e r , u n covere d , for 20 m i n ­
Y2 cup v i n e g a r utes . Use to baste p o u l try or beef d u r i n g l ast 1 5 m i n utes of
Y2 c u p packed brown s u g a r b a r b e c u i n g . M a kes a b o u t 3 1 12 c u p s s a u c e .
% cup coo k i n g o i l
1 tablespoo n i n sta nt m i n ced
onion
1 tablespoo n seasoned s a l t
1 tabl espoo n d ry m u sta rd
1 tablespoon Worcesters h i re
sauce
1 tablespoon fi n e l y s h redded
ora n g e peel
1 V2 teaspoo n s paprika
Y2 teaspoon pepper
% teaspoon g a rl i c powder
 65

Chili Barbecue Sauce

Y2 c u p c h i l i sauce C o m b i n e c h i l i s a u c e , o i l , p i n e a p p l e o r oran g e j u i c e , b rown

2 ta blespoons cooki n g oil
2 ta blespoons p i n eapple o r
ora n g e j u i c e
tablespoon b row n s u g a r
D a s h bottled h o t pepper s a u c e
s u g ar, and p e p p e r s a u c e ; m i x we l l . Use as a m a r i n a d e o r
b r u s h over seafoo d , c h i c k e n , o r p o r k d u r i n g l ast 5 to 1 0
m i n utes of barbec u i n g . M a kes a bo u t 3 /4 c u p .

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

Y2 cup fi n e l y chopped cel ery In l arge s a u c e p a n cook c e l e ry, g re e n p e p p e r , and g a r l i c i n

Y2 c u p fi n e l y chopped g r e e n b u tter o r m a r g a r i n e t i l l te n d er. St i r i n cats u p , so u p s , v i n e ­
pepper g a r, hot p e p p e r s a u c e , a n d 1 12 c u p w a t e r . S i m m e r m i xtu re
clove g a rl ic, m i n c e d 30 m i n utes, sti rri n g o c c as i o n a l l y. St i r i n w i n e . Po u r i n to 1 - or
Y4 c u p butter o r m a rg a r i n e 2 -c u p freezer conta i n e r s . S ea l , l a be l , and freeze. To use,
4 c u p s catsup t h aw t h e sauce. Use to b aste c h i c k e n , fra n kf u rters , r i b s , o r
1 1 OY2-ounce c a n c o n d e n sed s t e a k s t h e l ast 1 0 to 1 5 m i n utes of b a r b ec u i n g . H eat t h e
onion soup rem a i n i n g s a u c e t o p a s s , i f d es i re d . M a kes 8 c u ps s a u c e .
1 1 0% - o u n c e c a n c o n d e nsed
chicken g u m bo s o u p
2 ta blespoons v i n e g a r
Y2 teaspoo n bottle d h o t
pepper sauce
1 c u p d ry wh ite wine

Pineapple-Orange Glaze

Y2 of a 6-ounce ca n froz e n I n s a u c e pan c o m b i n e p i n e ap p l e c o n c e ntrate , m a rm a l ad e ,

p i n eapple j u i c e c o n c e ntrate a n d ste a k s a u c e . C o o k a n d st i r t h e m i x t u re t i l l h eated
Y4 cup o ra n g e m a r m a l a d e t h ro u g h . U se to baste p o u l try o r pork d u ri n g the l ast 1 0 to 1 5
2 t a b l e s p o o n s bottled m i n utes of barbec u i n g . M a kes a b o u t 2 1 3 c u p .
ste a k s a uce

Tarragon-Cider Basting Sauce

Y2 c u p apple cider or j u i c e I n a 1 1 12- q u a rt s a u c e p a n c o m b i n e c i d e r , v i n e g ar, o n i o n ,

Y4 c u p v i n e g a r b u tter, steak s a u c e , h o n e y , s a l t , tarra g o n , a n d pepper.
Y4 c u p sl iced green o n i o n B r i n g to b o i l i n g ; s i m m e r, u n covere d , for 2 0 m i n utes, s t i rri n g
with tops m i x t u re o c c as i o n a l l y . U s e a s a m e at m a r i n ade o r u s e to
2 tablespoons b u tter or baste c h i c ke n , beef, p o r k , or f i s h d u r i n g l ast 1 5 to 20
m a rgarine m i n utes of barbec u i n g . H eat a n d pass t h e rem a i n i n g s a u c e .
2 ta blespoons bottled ste a k M a kes a b o u t 3/4 c u p s a u c e .
s a uce
2 ta blespoons h o n e y
1 teaspoon salt
1 teaspoon d ried tarra g o n ,
crushed
Y4 teaspoo n pepper
66 sauces and relishes

Coffee-Soy Glaze

Y2 c u p packed brown s u g a r In a sm a l l s a u c e p a n b l e n d tog e t h e r t h e b rown s u g a r a n d

1 tablespoon cornstarch corn starc h . A d d c offe e , s o y s a u c e , a n d v i n e g ar ; m i x wel l .
213 c u p cold stro ng coffee Cook a n d st i r m i x t u re t i l l th i c ke ned a n d b u b b l y . U s e to
V4 cup soy sauce b aste s p a re r i b s or pork c h o p s d u r i n g t h e l ast 1 5 m i n u tes of
3 tablespoo n s w i n e v i n e g a r barbec u i n g . M a kes a bo u t 1 c u p s a u c e .

Soy-Lemon Basting Sauce

1 ta blespoon b rown s u g a r I n s a u c e p a n b l e n d b rown s u g a r a n d corn starc h . St i r i n

1 teaspoo n cornstarch l e m o n j u i c e , s o y s a u c e , a n d water. A d d o n i o n , b u tter, a n d
2 ta blespoo n s lemon j u ice g a r l i c . C o o k a n d sti r t i l l t h i c ke n e d a n d b u b b l y. U s e t o b a ste
2 tablespoo n s soy s a u ce pou l try o r f i s h d u r i n g l ast 1 5 m i n u tes of b a r b e c u i n g . M a ke s
2 tablespoo n s water a b o u t 1 13 c u p .
2 ta blespoo n s sl iced green
o n io n with tops
1 tablespoon b u tter or m a rg a ri n e
1 clove g a rlic, m i n ced

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

Y4 cup butter, softe ned B l e n d togeth e r softe n e d b u tter, b ra u n s c hwe i g e r , l e m o n

2 tablespoo n s bra u n schweiger j u i c e , a n d b as i l . S h a p e i n to a 4- i n c h l og o n waxed paper.
2 teaspoons l e m o n j u ice R o l l l o g in paprika to coat. C h i l l t i l l firm. S l i c e b u tte r l o g and
V4 teaspoon d ried basil, crushed serve w i t h g r i l l e d steaks.
Paprika

Caraway-Cheese Spread

1 3-ounce package cream In a s m a l l bowl b l e n d tog e t h e r c ream c h eese and softe n e d

c h eese, softe ned b u tter. S t i r i n c a raway seed a n d m u stard . S p read atop
1 ta bl espoo n b utter, s ofte ned g r i l l e d ham b u rg e rs . M a ke s a bo u t 1 /2 c u p .
1 teaspoon c a raway seed
1 tea spoo n p repa red m u stard

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

V2 cup s u g a r I n s a u c e p a n heat s u g a r a n d v i n e g a r t i l l s u g a r i s d i ssol ved ;

Y2 c u p v i n e g a r s t i r o c c as i o n a l l y . St i r i n m u stard , g a r l i c powd er, a n d p e p ­
1 teaspoo n prepa red m u stard p e r . Coo l . C o m b i n e d ra i n e d s a u e rkra ut, r e d o r g re e n p e p ­
V4 teaspoon g a rlic powder p e r , o n i o n , a n d c u c u m b e r ; s t i r together w i t h t h e v i n e g a r
V4 teaspoo n pepper m i xture . Cover a n d c h i l l t h e re l i s h t i l l needed . M a kes a b o u t
1 1 6-ounce can s a u e rkraut, 3 c u p s rei i s h .
d rained
VJ c u p chopped sweet red or
g reen pepper
VJ c u p chopped o n i o n
VJ c u p chopped c u c u m be r
 67

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

3 l a rg e to m atoes, c h opped C om b i n e tomatoes, c u c u m b e r , c o r i a n d e r l eaves, o n i o n ,

1 m e d i u m c u c u m ber, peeled, a n d c h i I i p e p p e rs . St i r to g e t h e r l e m o n j u i c e a n d s a l t . A d d to
seeded, a nd c h opped (1 c u p) the vegeta b l e m i xt u re a n d m i x we l l . Cover a n d c h i l l t i l l
% c u p chopped fresh coria n d e r need e d . M a ke s a b o u t 2 2/J c u p s re i i s h .
leaves
3 ta blespoons fi n e l y c h opped
onion
% teaspoo n fi nely c h opped
ca n n e d green c h i l i peppers
1 t a blespoo n lemon j u ic e
Y2 teaspoon salt

Sandwich Coleslaw

2 cups fi nely s h redded c a b b a g e Com b i n e t h e s h re d d e d c a b b a g e , g re e n o n i o n , a n d p a rs l ey.

YJ c u p t h i n l y s l iced g ree n o n i o n Stir tog e t h e r s u g ar, v i n e g a r , salt. c e l ery seed , and hot
w i t h tops pepper s a u c e . Pour over c a b b a g e m i xt u re and toss. Cover
% cup s n i pped parsley a n d c h i l l t i l l need e d . M a ke s a bo u t 2 c u p s re l i s h .
2 ta blespoo n s s u g a r
3 t a blespoo n s v i n e g a r
1 teaspoo n s a l t
Y2 teaspoo n celery s e e d
D a s h bottled h ot p e p p e r s a u c e

Ratatouille Relish

2 m e d i u m g ree n peppers, ste m s U s i n g c oarse b l ad e o f food c h o p pe r , g ri n d p e p pe rs , toma­

a nd seeds removed toe s , o n i o n , z u c c h i n i , and e g g p l ant. Sti r salt i nto veg eta­
2 tomatoes, cored b l es . Cover; refr i g e rate a n d l et sta n d overn i g ht . R i n s e a n d
1 medium onion d ra i n v e g eta b l es . I n s a u c e p a n c o m b i n e s u g ar, v i n e g a r,
1 m e d i u m zucch i n i wate r, m u stard seed , c e l e ry seed , a n d f i nes h e r b s . S t i r i n
Y2 o f a s m a l l eggpla nt, peeled v e g eta b l es . B r i n g m i x t u re t o b o i l i n g ; red u c e heat a n d
2 ta blespoo ns salt s i m m e r 5 m i n utes, s t i rri n g fre q u e n t l y . C oo l . Cover a n d c h i l l
1 cup sugar t i l l need e d . M a kes a b o u t 4 c u p s re l i s h .
1 cup vinegar
1 c u p water
1 teaspoo n whole m u sta rd seed
3/4 teaspoon celery seed
% teaspoo n fi nes herbs

Red Pepper Relish

6 sweet red peppers R e m ove ste m s a n d seeds from red p e p pers. U s i n g coarse
(about 1 Y2 pou nds) b l ad e of food c h op per, g r i n d p e p p e rs and o n i o n s , reserv i n g
2 medium o n io n s , q u a rtered j u i c es I n D u t c h oven o r l a rge s a u c e p a n c om b i n e p e p p e rs
3/4 cup s u g a r a n d o n i o n s a n d reserved j u i ce s . St i r i n s u g ar, v i n e g a r, a n d
% cup vinegar s a l t . B r i n g t o b o i l i n g ; b o i l g e n t l y , u n c overed , f o r 20 t o 2 5
1 Y2 teaspoo ns salt m i n u tes. C oo l ; cover and c h i l l t i l l n e e d e d . M a kes a b o u t 2
c u p s re i i s h .
marinades

Armenian Herb Marinade

Y2 cup olive oil or coo k i n g o i l C o m b i n e o i l , c h o p p e d o n i o n , tom ato j u i c e , l e m o n j u i c e ,

Y2 c u p c h opped o n i o n pars l ey, s a l t , m a rj o ra m , t h y m e , p e p p e r , a n d g a rl i c . P l ac e
Y2 c u p tom a to j u ice l a m b , pork, o r c h i c ke n i n a p l as t i c b a g set i n a dee p bowl o r
% c u p lemon j u ice a s h a l l ow b a k i n g d i s h . P o u r m a r i n a d e m i x t u re over m eat
% cup s n ipped parsley C l ose bag o r cover d i s h ; refr i g e rate 4 to 6 h o u rs or
1 teaspoon salt overn i g ht T u rn the bag or s poon m a r i n a d e over the m eat
1 tea spoo n d ried m a rjora m , o c c a s i o n a l l y to coat e ve n l y. M a kes P/4 c u p s ( e n o u g h for 3
c r u s h ed to 4 pou n d s m e at) .
teaspoon d ried thyme, c r u s h e d
Y2 teaspoo n pepper
1 clove g a rl i c , m i n ced

Savory Wine Marinade

1 small onion Th i n l y s l i c e t h e o n i o n ; s e p a rate i n to r i n g s . C o m b i n e o i l ,

Y2 cup cooki n g oil w i n e , l i m e j u i c e , p a rs l ey , s a l t , a n d p e p p e r s a u c e ; a d d
Y2 cup w h ite w i n e o n i o n . P l ace f i s h o r c h i c ke n i n a p l as t i c b a g s e t i n a d e e p
% c u p l i m e j u ice o r l e m o n j u ice b o w l o r a s h a l l ow b a k i n g d i s h . Po u r m a r i n ad e m i xtu re over
2 ta bl espoo n s s n i pped p a rsley meat C l ose b a g o r cover d i s h ; refr i g e rate for 4 to 6 h o u rs o r
Y2 teaspoon salt ove rn i g h t T u rn t h e b a g o r s poon m a r i n a d e o v e r t h e m e at
% teaspoo n bottled hot o c c as i o na l l y to coat e ve n l y. M a kes a b o u t 1 1 12 c u ps ( e no u g h
pepper sa uce for 3 pou n d s meat).

Teriyaki Marinade

% c u p coo k i n g o i l C o m b i n e o i l , soy s a u c e , d ry s h e rry, g i n g er, a n d g a r l i c .

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

Herb-Seasoned Marinade

Y4 c u p coo k i n g o i l C o m b i n e o i l , v i n e g a r , o n i o n , Worcesters h i re , b a s i l , rose­

% cup wine vinegar m a ry, pepper, hot p e p p e r s a u c e , and 1 12 teaspoon s a l t
% c u p fi nely c hopped o n i o n P l ace beef, p o r k , o r c h i c ke n i n a p l as t i c b a g s e t i n a d e e p
1 tablespoo n Worcesters h i re b o w l or a s h a l l ow b a k i n g d i s h . P o u r m a r i n ad e m i x t u re o v e r
sauce m eat. C l ose b a g o r c o v e r d i s h ; refri g e rate 4 t o 6 h o u rs o r
Y2 teaspoon d ried b a s i l , c r u s h e d overn i g ht. T u r n b a g o r s poon m a r i n a d e o v e r m eat o c c a s i o n ­
Y2 tea spoo n d ried rosem a ry, a l l y t o c o a t eve n l y. M a kes a b o u t 3/4 c u p (eno u g h f o r 2
crushed p o u n d s meat).
% teaspoo n pepper
Ys teaspoo n bottled hot
pepper s a u c e
 69

Marinating a roast i n Armenia n Herb Marina de allows the meat t o take o n a subtle
flavor from the well-seasoned l i quid. Basting w ith the marinade re inforces the goodness.
 Grill-Side
Recipes
M eat gr i lled to flavor perfection i s only the begin­
ning of an outstanding backyard menu. It's the
tantalizing accompaniments that really make a good
meal great. Each of the recipes in this chapter,
whether it's an appetizer hot off the grill or
one of th e many vegetables, breads, or desserts ,
will keep your family and friends coming back
for more. All of these recipes cook right on
t h e grill along with th e meat while it barbecues.

Ideal additions to any backyard cookout-Sweet Herbed Tom a to es, Marin a ted Shrimp
Appe tizers, Teriya ki Appe tizer Ribs, and Cherry-Pear Skille t Cobbler. (See index for pages.)

Vegetables
Sweet Herbed Tomatoes
6 m e d i u m tomatoes, peeled
2 medium c u c u m bers, scored a nd
t h i n l y sl iced (3Y2 c u ps)
Y2 cup salad oil
Y4 cup dry wh ite w i n e
Y4 c u p wh ite w i n e v i n e g a r
2 tablespoons s n ipped ch ives
1 ta blespoon s n ipped p a rsley
1 tablespoon s u g a r
1 tablespoon d ried s a l a d herbs,
crus hed
Vs teaspoon fres h l y g ro u n d pepper
Grilled Acorn Squash
3 m e d i u m acorn s q u a s h
2 tablespoons butter or
m a rgarine
2 tablespoo ns brown s u g a r
2 tablespoo ns water
B rown s u g a r
a p p l e , cut i n to wedges
Cheesy Potato-Carrot Foil Bake
4 s l ices bacon
3 l a rge potatoes
3 m e d i u m ca rrots, s h redded
Y4 c u p s l iced gree n o n i o n with
tops
Salt
Pepper
Y4 c u p butter or m a rg a r i n e
Y2 teaspoon c a rawa y seed
1 c u p s h redded M o n terey J a c k
c h eese ( 4 o u n ces)
Vegetables on a Stick
6 s m a l l o n io n s
5 s m a l l pattyp a n s q u a s h
2 sweet red peppers
Y4 c u p b u tter or m a rg a r i n e
Y4 teaspoon s a l t
D a s h pepper
71
L i g h t l y s p ri n k l e tomatoes w i t h s a l t . I n l a rge deep bowl
p l ac e w h o l e tom atoes and s l i c e d c u c u m bers. In s c rew-top
jar com b i n e s a l ad o i l , d ry w h ite w i n e , w h ite w i n e v i n e g a r ,
c h ives, p a rs l ey, s u g a r , s a l ad h e r b s , p e p p e r , a n d 1 tea­
s p oon s a l t ; cover and s h a ke v i g o rou s l y . Pour over veg eta­
b l e s . Cover and c h i l l several h o u rs or overn i g h t to t h o ro u g h ­
l y b l e n d f l avors. T u r n tom atoes o n c e o r tw i c e .
Remove tom atoes , reserv i n g c u c u m b e rs i n m a r i n ad e .
Wrap each tom ato i n a 6 - i n c h s q u a re of h eavy-d uty fo i l . G r i l l
over medium coa l s t i l l h eated t h rou g h , a b o u t 2 0 m i n utes,
t u rn i n g once. D ra i n c u c u m b e rs ; rese rve m a r i n ad e to store
l eftovers . Serve c u c u m b e rs atop to m atoe s . Serves 6 .
( p i c t u red on page 4 )
R i nse s q u a s h . Cut i n h a l f l e n gt h w i s e ; rem ove seed s . P r i c k
i n s id e w i t h t i nes o f f o r k ; season c a v i t i e s w i t h s a l t a n d
p e p p e r . Add 1 teaspoon e a c h o f b u tter, b rown s u g a r, a n d
wate r t o e a c h s q u as h . Wrap e a c h h a l f , c u t s i d e u p , i n
1 2 x 1 8- i n c h p i ece of h e avy-d uty fo i l ; s e a l sec u re l y. P l ac e
c u t s i d e u p o n g r i l l . G r i l l over medium c oa l s t i l l te n d e r , 50 to
60 m i n u tes. O pe n ; s t i r to f l uff s q u as h ; s p r i n k l e w i t h ad d i ­
t i o n a l b rown s u g a r Top w i t h wed g e s . Serves 6 .
Cook b a c o n t i l l c r i s p ; d ra i n a n d c ru m b l e . Set as i d e . Tear off
a 3 6 x 1 8 - i n c h p i ece of h e avy-d u ty fo i l . Fo l d in h a l f to m a ke
a n 1 8- i n c h s q u a re . Fo l d u p s i d e s , u s i n g f i s t to form a p o u c h .
T h i n l y s l i c e potatoes i n to p o u c h ; a d d c a rrots a n d g re e n
o n i o n . S p r i n k l e w i t h s a l t a n d p e p p e r ; dot w i t h b u tter a n d
s p ri n k l e w i t h c a raway. Fo l d e d g e s of fo i l t o seal p o u c h
se c u re l y , l e av i n g s p a c e f o r exp a n s i o n of ste a m . G ri l l over
slow coa l s t i l l d o n e , 5 5 to 60 m i n utes ; turn severa l t i m e s .
O pe n p a c kag e ; st i r i n c ru m b l e d b a c o n a n d c h eese. C l ose
p o u c h ; ret u r n to g r i l l t i l l c h eese m e l ts , a b o u t 1 m i n ute.
Serves 6.
( p i c t u red on p a g e 22)
Cook o n i o n s in s m a l l a m o u n t of b o i l i n g s a l ted wate r t i l l
n e a r l y te n d e r , a b o u t 2 5 m i n u tes ; d ra i n . Q u a rter s q u as h ; c u t
r e d p e p pe rs i n to l a r g e s q u ares. I n s m a l l s a u c e p a n heat
b u tter with salt a n d pepper t i l l b u tter m e l t s .
O n fo u r s kewers alternate l y t h read vegeta b l es . G r i l l ove r
medium coa l s t i l l d o n e , 20 to 25 m i n u tes ; t u r n i n g a n d
b ru s h i n g often w i t h b u tte r s a u c e . Serves 4 .
72 veg e tables

Complement barbecued meats with these appetizing grilled vegetables- Eggplant- Tom a to
Sta c k - Ups, Corn with Chive Sa uce, Herbed Onion Slices, or skewered Herbed-Seasoned Veg e tables.

Herbed Onion Slices
3 tablespo o n s b u tter
1 tablespoon brow n s u g a r
2 l a rge o n i o n s , c u t i n to
Y2- i n c h sl ices
Y4 cup fi nely ch opped celery
2 tabl espoo n s fi n e l y s n ipped
parsley
2 ta b lespoo n s g rated Parmesa n
ch eese
Y4 teaspo o n d ried oreg a n o ,
crushed
Herbed-Seasoned Vegetables
8 small onions
4 l a rge ca rrots, c u t i n 1 Y2- i n c h
pieces
4 s m a l l pattypa n s q u a s h
2 g r e e n peppers
Y4 c u p butter, m e lted
Y4 teaspoo n d ried rosem a ry ,
crushed
Y4 teaspoo n d ried m a rj o ra m ,
crushed
Corn with Chive Sauce
6 e a rs corn
Y2 c u p chopped celery
1 2 -o u n ce j a r sl iced p i m i e nto ,
c h opped
1 4-o u n ce conta i n e r w h ipped
crea m cheese with c h ives
2 tabl espoo n s m i l k
Y4 teaspo o n salt
D a s h pepper
Eggplant-Tomato Stack-Ups
1 2 s l ices eggpla nt, cut V2 i n c h
t h ick
S e ason e d salt
3 t o 4 tablespoo n s b u tter o r
m a rg a r i n e
6 t h i c k s l ices to m a to
6 sl ices process Swiss cheese,
h a lved
73
In l a rge heavy s k i l l e t m e l t b u tter over medium-slow coa l s ;
st i r i n b rown s u g ar, 1 h teaspoon s a l t . a n d d a s h pepper.
P l a ce o n i o n s l i c e s i n a s i n g l e l ay e r i n b utte r m i x t u re .
S p r i n k l e c e l e ry o v e r a l l . Cover; c o o k s l ow l y f o r 1 0 m i n utes.
T u r n o n i o n s l i c e s ; s p r i n k l e with p a rs l ey, Parmesa n , and
o re g a n o . Cook, covere d , 1 0 m i n utes m o re . Serves 4.
In saucepan cook o n i o n s and c a rrots i n s m a l l a m o u nt of
b o i l i n g s a l ted water t i l l nearly te n d e r, a bo u t 2 0 m i n utes ;
d ra i n . C u t s q u a s h i n to 1 - i n c h wed g e s ; c u t p e p p e rs i n to
1 - i n c h s q u a re s . C o m b i n e b u tte r, ros e m a ry , m a rj o ra m ,
1 /4 teaspoon s a l t , a n d d a s h p e p p e r .
O n fo u r s kewers a l te r n ate l y t h read v e g eta b l es . G r i l l over
medium coa l s t i l l d o n e , a b o u t 2 0 m i n u tes ; turn and b r u s h
freq u e n t l y w i t h b u tter m i xtu re . S e rves 4 .
U s i n g a s h arp k n ife, c u t off t i p s of c o r n kerne l s ; c a refu l l y
s c rape c o b s w i t h d u l l e d g e of k n ife. C o m b i n e c o r n , c e l e ry ,
p i m ie nto, c h eese, m i l k , s a l t , a n d p e p p e r ; m i x w e l l .
Tear off a 3 6 x 1 8- i n c h p i e c e of h e avy-d uty fo i l . Fo l d i n
h a l f to m a ke a n 1 8- i n c h s q u a re ; fo l d u p s i des s l i g h t l y .
S p o o n c o r n m i x t u re o nto c e n t e r o f fo i l . Fo l d e d g e s o f fo i l to
s e a l sec u re l y , l eav i n g s pace for e x pa n s i o n of ste a m . G r i l l
over medium-hot c oa l s t i l l te n d e r , a b o u t 4 0 m i n u tes ; t u rn
o c c as i o n a l l y . Serves 6 .
S p r i n k l e e g g p l a nt w i t h s e a s o n e d s a l t I n s k i l l et f r y e g g p l ant
o n ran g e top o n both s i d e s i n b u tte r t i l l nearly te n d e r, a bout
5 m i n utes . Tear off six 6 - i n c h s q u a re s of h e avy-d uty fo i l ;
p l ac e one e g g p l a n t s l i c e o n each p i e c e of fo i l . Top e a c h
w i t h o n e tom ato s l i c e a n d a half slice c h eese ; cover w i t h
re m a i n i n g e g g p l a n t s l i c e s , t h e n re m a i n i n g c h eese. S e a l fo i l
pac kets l oose l y . G r i l l over medium c o a l s t i l l h e ated
t h ro u g h , 5 to 8 m i n utes. S e rves 6.
74 vegetab les
Cheese-Topped Tomatoes
2 tom a toes
3f4 c u p soft bread c ru m bs
1!2 c u p s h redded s h a rp A m e rica n
c h eese (2 o u n ces)
2 tabl espoons butter, m e lted
2 t a b l espoo ns s n ipped p a rs l e y
Cheese-Sauced Peas and Mushrooms
1 1 0 - o u n c e package froze n peas
with sl iced m u s h rooms
1!2 c u p l i g h t cream
% c u p s h redded process Swiss
c h eese o r Americ a n c h eese
2 tabl espoo ns s n ipped c h ives
1 clove g a rlic, m i n c e d
Broccoli in Foil ( p i c t u red on
2 1 0 - o u n c e packages froz e n
broccoli spea rs
Seasoned salt
Pepper
3 tabl espoons water
2 tabl espoons butter or
m a rg a ri n e
L e m o n sl ices
Yellow Lemon Rice
1 1!3cups q u ick-coo k i n g rice
1 1!3cups water
2 tabl espoo n s l e m o n j u i c e
2 teaspoo ns g ro u n d turm eric
1 teaspoo n m u sta rd seed
3f4 teaspoo n salt
2 tablespoons b u tter or
m a rg a r i n e
Zucchini Fritters
1!3 c u p packaged b i s c u i t m ix
% c u p g ra ted Parm e s a n c h eese
1fs teaspoo n pepper
2 slig htly beate n e g g s
2 cups s h redded u n peel ed
z u cc h i n i (2 m e d i u m )
2 tabl espoo n s b u tter
S l i c e e a c h tom ato i n h a l f c rossw i s e . S p ri n k l e c u t s u rfaces
w i t h a l i tt l e s a l t and pepper. Com b i n e b read c ru m bs ,
c h eese, a n d b u tt e r ; s p ri n k l e over tom atoe s . G arn i s h w i t h
pars l ey. Wrap e a c h to m ato h a l f l oose l y i n a 6-i n c h s q u a re o f
h eavy-d uty fo i l . G r i l l o v e r medium-hot coa l s t i l l h eated
t h ro u g h , 1 5 to 20 m i n utes . M a kes 4 serv i n g s .
Tear off a 36 x 1 8- i n c h p i e c e of h eavy-d uty fo i l . Fo l d in h a l f
to m a ke a n 1 8- i n c h s q u a re . Fo l d u p s i d e s , u s i n g f i st t o m a ke
a po u c h . P l a ce froze n peas w i t h s l i c e d m u s h ro o m s i n
po u c h . A d d l i g ht c rea m , c h eese, c h ives, g a rl i c , d a s h s a l t ,
a n d d a s h p e p per. Fo l d e d g es of fo i l t o s e a l p o u c h s e c u r e l y ,
leav i n g space fo r ex p a n s i o n of stea m . G r i l l o v e r medium­
hot c oa l s t i l l h eated t h ro u g h , a b o u t 20 m i n utes. Transfer to
serv i n g b ow l . M a kes 4 s e rv i n g s .
p a g e 33)
Tear off a 36 x 1 8- i n c h p i e c e o f h e avy-d uty fo i l . Fo l d i n h a l f
t o m a ke a n 1 8- i n c h s q u a re . Fo l d u p s i d e s , u s i n g f i st t o form
p o u c h . P l a ce frozen b roc c o l i in c e nter of po u c h . S p r i n k l e
w i t h seaso n e d s a l t a n d p e p p e r. A d d wate r; d o t w i t h b u tte r.
Fo l d e d g e s of fo i l to s e a l se c u re l y , l e av i n g s p a c e for
expa n s i o n of stea m . G r i l l ove r medium-slo w c oa l s t i l l d o n e ,
a b o u t 60 m i n utes ; t u r n ofte n . Garn i s h w ith l e m o n s l i c e s .
M a kes 6 serv i n g s .
Tear off a 3 6 x 1 8- i n c h p i e c e o f h eavy-d uty fo i l . Fo l d i n h a l f
t o m a ke a n 1 8- i n c h s q u a re . Fo l d u p s i d e s , u s i n g f i st t o form
a po u c h . In bowl t h o ro u g h l y c o m b i n e r i c e , water, l e m o n
j u i c e , g ro u n d t u r m e r i c , m u stard seed , a n d sa l t P l a c e
m i x t u re i n p o u c h ; d o t w i t h b u tter. Fo l d e d g e s o f fo i l t o s e a l
p o u c h sec u re l y . G r i l l over medium-hot coa l s t i l l d o n e , 1 5 to
20 m i n utes. Before serv i n g , o p e n pouch a n d f l uff rice w it h a
fork. M a kes 4 serv i n g s .
I n bowl st i r to g e t h e r b i s c u i t m i x , Parmesan c h eese, a n d
pep per. St i r i n b eate n e g g s j u st t i l l m i xtu re i s m o i ste n e d .
Fo l d i n z u c c h i n i . I n l a rge h e avy s k i l l et or g r i d d l e m e l t b u tter
over medium-hot c oa l s . U s i n g 2 ta b l e spoo n s m i x t u re for
each fritter, cook fo u r at a t i m e t i l l b row n e d , 4 to 5 m i n utes
o n each s i d e . Keep warm w h i l e coo k i n g rem a i n i n g z u c c h i n i
fritters . M a kes 6 serv i n g s .
 75

Marinated Vegetable Kabobs

1 1 0- o u n c e package froz e n Cook B ru s se l s s p routs i n b o i l i n g s a l ted water t i l l b a re l y

B r u ssels sprouts te n d e r, a bo u t 5 m i n u tes ; d ra i n . M e a n w h i l e , i n s c rew-to p j a r
112 c u p salad oil c o m b i n e s a l ad o i l , v i n e g a r, g a r l i c , c e l e ry seed , p a rs l ey
Y4 cup v i n e g a r f l a ke s , s a l t , b as i l , a n d p e p p e r ; cover a n d s h a ke we l l . P l ace
1 clove garlic, m i nced B ru s se l s s p ro u t s , tom atoe s , m u s h roo m s , a n d c u c u m b e rs in
1 teaspoo n celery seed p l a s t i c b a g set i n d e e p b ow l . Pour m a r i nade m i xtu re over
1 teaspoon d ried p a rs l e y fl a kes, vegeta b l e s . C l ose b a g ; refr i g e rate 6 to 8 h o u rs o r overn i g h t ,
crushed sti rri n g o c c a s i o n a l l y. D ra i n v e g e ta b l e s , res e rv i n g m a r i ­
Y2 teaspo o n salt n a d e . O n s i x s kewe rs t h read B r u s s e l s s p ro u t s , t o m atoe s ,
Y4 te aspoo n d ried basil, c r u s h e d m u s h ro o m s , a n d c u c u m bers . G r i l l over medium c o a l s t i l l
Y4 te aspoo n pepper h eated t h ro u g h , 1 5 to 2 0 m i n u t e s , t u rn i n g a n d b r u s h i n g
4 to m a toes, c u t i n wedges freq u e n t l y w i t h m a r i n a d e m i x t u r e . Serves 6.
4 o u nces fresh m u s h ro o m s
2 s m a l l c u c u m bers, c u t i n 1 - i n c h
sl ices

Roasted Corn on the Cob ( p i c t u red on p a g e 5 1 )

Y2 c u p b u tter o r m a rg a r i n e , C ream together b u tter a n d s a l t t i l l f l u ffy. C om b i n e h e r b s a n d

softe ned b l e n d i n to b u tter. K e e p m i xt u re at roo m te m p e ratu re f o r 1
1 teaspo o n salt h o u r to b l e n d f l avors . T u r n b a c k h u s ks of corn ; rem ove s i l ks
112 teaspoon d ried rose m a ry, w i t h stiff b r u s h . P l ac e e a c h ear o n a p i e c e of h eavy-d u ty fo i l .
crushed S p read corn w i t h a b o u t 1 tablespoon o f t h e b u tter. Lay
Y2 teaspoon d ried m a rjora m , h u s ks back in pos i t i o n . Wrap corn s ec u re l y . Roast ears
cru s h ed d i re c t l y o n hot coa l s ; t u r n fre q u e n t l y t i l l c o rn i s te n d e r, 1 2 to
6 e a rs corn 1 5 m i n ut e s . Or, on covered g r i l l w i t h an e l evated rac k , roast
corn a c c o rd i n g to m a n u factu rer's d i re c t i o n s . S e rves 6.

Anise Corl")

1 1 2- o u n c e c a n w h o l e k e r n e l c o r n , Tear off a 3 6 x 1 8- i n c h p i e c e of h eavy-d uty fo i l . Fo l d in h a l f

drained t o m a ke a n 1 8- i n c h s q u a re . Fo l d u p s i d e s , u s i n g f i st to m a ke
2 tablespoons b u tter or a p o u c h . P l ac e corn i n p o u c h ; dot w i t h b u tter. S p ri n k l e
m a rg a r i n e a n i se seed over a l l ; a d d s a l t a n d p e p p e r . Fo l d e d g e s o f fo i l
Y4 teaspoo n a n ise s e e d , c r u s h e d t o seal p o u c h sec u re l y , l e av i n g s p a c e for expa n s i o n of
Dash salt stea m . G r i l l over medium-hot c oa l s t i l l h eated t h ro u g h , 1 5 to
D a s h pepper 20 m i n ut e s . M a kes 4 s e rv i n g s .

U t i l i z e y o u r g r i l l t o best a d v a n t a g e b y c oo k i n g frozen
vegeta b l es a l o n g s i d e t h e m eat. It's easy. Here's how: Tear
off a 3 6 x 1 8-i n c h p i ece of h eavy-d uty fo i l . Fo l d i n h a l f to
�rozen m a ke a n 1 8- i n c h s q u are . Fo l d up s i d e s , u s i n g f i st to form
pou c h . P l ace o n e 1 0-o u n c e p a c k a g e of froze n vegeta b l es
Vegetables Hot i n center of po u c h . Season w i t h s a l t a n d p e p p e r ; top w i t h a
pat of b u tter or m a r g a r i n e . Fo l d e d g e s of fo i l to s e a l p o u c h
off the fjrill sec u re l y , l e av i n g s p a c e f o r e x pa n s i o n of stea m . G r i l l over
medium-hot coa l s t i l l vegeta b l es a re c o o ked ( a l l ow a bo u t
20 m i n u tes for p e a s a n d o t h e r s m a l l vegeta b l es ; a l l ow
l o n g e r for l a rger vegeta b l es ) . T u r n p a c k a g e freq u e n t l y .
76 veg e tables
Cheesy Eggplant Slices
m e d i u m eggpla nt, peeled a n d
s l iced % i n c h t h i c k
( a b o u t 1 p o u nd)
1f4 c u p b u tter o r m a rg a r i n e ,
m e lted
V2 cup fi n e l y c r u s h ed ro u n d c h eese
crackers ( 1 6 c ra c k e rs)
4 s l i c e s m ozza re l l a o r Swiss
c h ee s e , c u t i n h a lf d i a g o n a l l y
Whole Grilled Potatoes
6 potatoes
C o o k i n g oil
S h redded Swiss c h e e s e
S l iced g r e e n o n i o n with t o p s
Barbecue-Style Spanish Rice
1 1 6- o u n c e ca n tomatoes, c u t u p
1 c u p q u i c k-cooki n g rice
V2 cup fi n e l y c h opped g r e e n
pepper
1f4 cup fi n e l y ch opped o n i o n
1f4 c u p water
2 tea spoo n s Worcesters h i re
sa uce
1 tea s p o o n s u g a r
l/4 teaspoon s a l t
V2 tea spoo n c h i l i powder
V2 tea s p o o n d ried basil, c ru s h ed
1 tablespoon b u tter or m a rg a rine
Calico Rice Bake
1 6- o u nce ca n m ixed vegeta bles,
d ra i n ed
1 VJ c u p s q u ick-coo k i n g rice
1 VJ cups water
1 cup s h redded s h a rp C h e d d a r
c h eese (4 o u n c e s )
% tea s p o o n salt
V2 tea s p o o n onion s a l t
1f4 tea sp o on d r i e d rose m a ry,
c r u s h ed
Vs tea s p o o n pepper
2 tablespoons b u tter or
margarine
T e a r off fo u r 1 8 x 1 8- i n c h p i eces o f heavy-d uty fo i l . S p r i n k l e
e g g p l a nt s l i c e s w i t h s a l t a n d pepper. D i p e a c h e g g p l a n t
s l i c e i n to m e l ted b u tte r, t h e n i n to c r u s h e d c h eese c ra c k e rs .
P l ac e two s l i c es of e g g p l a nt on each s q u a re of fo i l . Wrap
fo i l l oose l y a ro u n d e g g p l a n t , s e a l i n g edges sec u re l y . G r i l l
pac kets over medium coa l s a b o u t 1 0 m i n u te s . T u r n a n d
g r i l l t i l l e g g p l a nt i s d o n e , 6 t o 7 m i n u tes m o re . O pe n fo i l
a n d top each e g g p l a n t s l i c e w i t h one c h eese t r i a n g l e .
M a kes 4 serv i n g s .
( p i c t u red on page 43)
Tear off s i x 6 x 6- i n c h p i e c e s of h eavy-d uty foi l . B ru s h
potatoes w i t h some c oo k i n g o i l . Wrap one potato i n each
6 - i n c h sq uare of fo i l . P l a c e o n covered g r i l l , l ower th e hood .
G r i l l ove r medium-slo w c oa l s t i l l te nder, 1 1 12 to 2 h o u rs ,
t u rn i n g occas i o n a l l y. O p e n p otatoes w i t h t i n e s o f fork a n d
p u s h e n d s t o f l uff. T o p w i th s h redded c h eese a n d s l i c e d
g reen o n i o n . M a kes 6 serv i n g s .
I n h eavy 8- i n c h s k i l l et c o m b i n e u n d ra i n e d tomato e s , r i c e ,
g reen p e p p e r , o n i o n , water, Worcesters h i re s a u c e , s u g ar,
s a l t , c h i l i powd er, a n d b as i l ; d ot m i x t u re w i th b u tter. Cover
s k i l let a n d cook over medium -hot coa l s t i l l done, 2 0 to 2 5
m i n utes, st i rr i n g o c c a s i o n a l l y. Before serv i n g , f l u ff r i c e w i t h
fork. M a kes 4 serv i n g s .
Tear off a 3 6 x l 8- i n c h p i e c e o f h eavy-d uty fo i l . Fo l d i n h a l f
t o m a ke a n 1 8- i n c h s q u a re . F o l d u p s i d e s , u s i n g f i st t o form
a p o u c h . In bowl t h o ro u g h l y c o m b i n e vegeta b l es , r i c e ,
water, c h eese, s a l t , o n i o n s a l t , rosem ary, a n d p e p p e r. P l ac e
m i x t u re i n p o u c h ; dot w i t h b u tter. Fo l d e d g es of fo i l to sea l
p o u c h sec u re l y . G r i l l over medium-hot coa l s t i l l d o n e , a bo u t
30 m i n utes. B efore serv i n g , o p e n p o u c h a n d f l uff r i c e with a
fork. Serves 6 .

Skillet French Fries
3 tablespoons b u tter or
margari n e
Y2 e n velope o n i o n s o u p m i x
1 1 6- o u n ce p a c k a g e froze n
Fre n c h -fried c r i n k l e - c u t
potatoes
Y2 cup s h redded s h a rp A m e ri c a n
c h eese (2 o u n ces)
Italian-Seasoned Vegetable Kabobs
B o i l i n g water
12 fre s h l a rg e m u s h ro o m s
2 s m a l l z u cc h i n i , c u t i n 1 - i n c h
bias-sl iced p i e c e s
3 ta blespoo n s Ita l i a n s a l a d
d res s i n g
2 ta blespoons l e m o n j u i c e
1 te aspoon Worcesters h i re
sauce
% te aspoon s a l t
1 2 c h e rry tomatoes
Curry Buttered Potatoes
3 tablespoo n s b u tter or
margarine
1 tea s p o o n c u rry powder
6 medium potato e s , p e e l e d a n d
th i n l y s l iced
3/4 tea s p o o n salt
Ys tea s p o o n p e p p e r
1 c u p c h opped o n i o n
% c u p fi n e l y s n i pped p a r s l e y
Hot-Style Beans and Tomatoes
8 o u nces fres h gree n bea n s ,
cut in 1 -inch pieces
2 to mato e s , s l iced
% cup c h opped o n i o n
% c u p b u tter o r m a rga r i n e ,
s ofte ned
1 ta blespoon brown s u g a r
2 tea spoo n s p re p a red m u stard
1 tea sp o on salt
1 tea sp oon prepared h o r s e ra d i s h
77
In h eavy s k i l l e t melt b u tter over medium-hot coa l s ; stir i n d ry
o n i o n s o u p m i x . A d d froze n potatoes ; s t i r to coat eve n l y.
Heat p otatoes over medium-hot coa l s , t u rn i n g as needed
with wide s p atu l a , t i l l b rowned and h e ated t h ro u g h , 1 5 to 20
m i n u tes . Rem ove from h eat. Top w i t h c h ee s e ; toss l i g h t l y
a n d serve a t o n c e . M a kes 6 serv i n g s .
( p i c t u red on p a g e 1 o)
P o u r s o m e b o i l i n g wate r o v e r m u s h rooms i n a b ow l . Let
sta n d 1 m i n u te ; d ra i n . O n fo u r s kewers a l te r n ate l y t h read
m u s h ro o m s and z u c c h i n i . C o m b i n e I ta l i a n s a l ad d ress i n g ,
l e m o n j u i c e , Worceste rs h i re s a u c e , a n d s a l t . G r i l l ka b o b s
over medium coa l s a b o u t 1 2 m i n u tes , t u rn i n g a n d b r u s h i n g
often w i t h s a l a d d ress i n g m i xture. T h read c h e rry tom atoes
o n e n d s of s kewers ; g r i l l t i l l h e ated t h ro u g h , 5 to 8 m i n utes
m o re , t u rn i n g and b r u s h i n g ofte n w i t h s a l ad d ress i n g m i x­
t u re . M a kes 4 serv i n g s .
I n h eavy s k i l l et m e l t b u tter over medium c o a l s ; s t i r i n c u rry
powd er. S p ri n k l e potatoes w i t h s a l t a n d p e p p e r . Add s l i c e d
potatoes a n d o n i o n . Cover s k i l l e t a n d cook over medium
c oa l s a b o u t 20 m i n ut e s . T h o ro u g h l y s t i r m i x t u re a n d s p r i n ­
k l e p a rs l ey ato p . C o o k potatoes t i l l b row ned a n d te n d e r ,
a b o u t 2 0 m i n utes m o re . M a kes 6 serv i n g s .
I n s a u c e p a n cook g re e n b e a n s i n a l itt l e b o i l i n g water lor 1 0
m i n u tes ; d ra i n . Tear ott a 36 x 1 8- i n c h p i ece of h e avy-d uty
fo i l . Fold in h a l f to m a ke a n 1 8- i n c h s q u a re . Fo l d up s i d e s ,
u s i n g f i s t to f o r m po u c h . P l ac e d ra i n ed g reen b e a n s a n d
tom ato s l ices i n c e n t e r of po u c h . C o m b i n e c h o p ped o n i o n ,
b u tter, b rown s u g ar, m u stard , s a l t , h o rserad i s h , a n d d a s h
p e p p e r ; b e a t t i l l f l u ffy. Dot b u tter m i x t u re o v e r bea n s a n d
tom atoe s . Fo l d e d g e s of fo i l to s e a l p o u c h sec u re l y , l eav i n g
space f o r e x pa n s i o n o f stea m . G r i l l over medium-hot c o a l s
t i l l h eated t h ro u g h , 3 0 to 3 5 m i n u t e s . M a kes 4 or 5 serv i n g s .
78 vegetables and b reads

Herbed Green Beans

1 1 6- o u n c e ca n Fre n c h -style C o m b i n e b e a n s , c e l e ry , r e d o r g re e n pepper, bay l eaf,

green bea n s , d r a i n e d d i l l weed , and d a s h s a l t . Tear off a n 1 8- i n c h s q ua re of
Y2 c u p c h opped celery h eavy-d uty fo i l . P l a c e bean m i x t u re in c e nter of fo i l ; top w i t h
Y4 c u p c h opped sweet red or g ree n b utte r or m a r g a r i n e .
pepper Fo l d e d g e s o f fo i l t o s e a l sec u re l y , l e av i n g s p a c e for
1 b a y leaf e x p a n s ion of ste a m . G r i l l over medium c oa l s t i l l h e ated
Y4 teaspoo n d i l lweed t h ro u g h , a b o u t 2 5 m i n utes. B efore serv i n g , remove b a y l eaf.
2 tablespo o n s butter or M a kes 4 serv i n g s .
m a rg a r i n e

Wax Beans with Mustard Sauce

1 tablespoon b u tter In heavy s k i l l et melt b u tt e r over medium-hot c oa l s ; b l e n d i n

1 tablespo o n a l l - p u rpose flo u r
2 teaspoo n s prepared m u stard
Ys tea spoon pepper
1 cup m i l k
1 c u p s h redded America n c h eese
(4 o u n ces)
1 teaspoo n prepa red h orsera d i s h
1 tea spoon l e m o n j u i c e
2 1 6- o u n c e c a n s d i a g o n a l c u t wax
bea n s , dra i n e d
f l o u r , m u stard , a n d p e p p e r. A d d m i l k a l l a t o n c e ; c o o k a n d
s t i r t i l l t h i c ke n e d a n d b u b b l y , a b o u t 5 m i n utes.
St i r i n s h redded A m e r i c a n c h eese, h o rserad i s h , a n d
l e m o n j u i c e ; sti r t i l l c h eese m e l ts . S t i r i n d ra i ned wax b e a n s ;
h e a t t h ro u g h , a b o ut 4 m i n u tes . G a r n i s h w i t h a pars l ey s p r i g ,
i f des i re d . M a kes 6 t o 8 s e rv i n g s .

Outdoor Vegetable Skillet

2 1 0 - o u n c e p a c kages frozen C u t l a rge Brusse l s s p routs i n h a l f . I n s h a l low d i s h c o m b i n e

Brussels sprouts, th awed
2 m e d i u m tomatoes, peeled a nd
c h opped (1 % cups)
1 c u p froze n sm al l w h o l e o n i o n s ,
th awed
Y2 cup crea m y Fre n c h s a l a d
dressi n g
s p ro u t s , t o m atoe s , a n d o n i o n s ; p o u r s a l ad d ress i n g ove r a l l .
S p ri n k l e w i t h 1 /4 teaspoon s a l t . Cover; l et sta n d at roo m
te m p e ratu re 2 h o u rs , s t i rri n g m i xtu re occas i o n a l l y T u r n
vegeta b l e m i xtu re i n to a heavy 1 0- i n c h s k i l l et ; p l ac e o n
g r i l l . S i m m e r, cove re d , o v e r hot coa l s a b o u t 1 0 m i n utes .
U n cover; s i m m e r t i l l vegeta b l es a re te n d e r, a b o u t 5 m i n utes
more, sti rri n g o c c a s i o n a l l y . Serves 6.

Honey-Mustard Beets

1 % p o u n d s fre s h beets or 1 I f u s i n g fre s h beets , c ut off a l l but 1 i n c h of ste m s and roots ;

1 6- o u n ce c a n sliced beets,
drained
2 ta blespoo n s b u tter or
m a r g a r i n e , m elted
1 tablespoon prepa red m u sta rd or
Dijon -style m u sta rd
1 ta blespoon h o n e y
1 tea spoon soy s a u c e
Y4 c u p s n ipped parsley
do not pee l . Cook, covered , i n b o i l i n g s a l te d water t i l l
tender, a b o u t 3 0 m i n u te s . D ra i n ; pee l a n d s l i c e . C o m b i n e
b u tter, m u stard , h o n e y , a n d soy. Tear off a 3 6 x 1 8- i n c h
p i ece o f heavy-d uty fo i l . Fo l d i n h a l f t o m a ke a n 1 8- i n c h
sq u a re ; fo l d u p s i d e s s l i g ht l y . P l ace beets i n c e nte r o f fo i l ;
p o u r h o ney s a u c e over a l l . Fo l d e d g e s o f fo i l to s e a l
se c u re l y , l e av i n g s p a c e for expa n s i o n of stea m . G ri l l o v e r
medium -slo w coa l s t i l l h eated t h ro u g h , a bo u t 20 m i n utes.
S p r i n k l e w i t h pars l e y . S e rves 4 .

· Bread Fix- Ups and Ouick Breads
Parsleyed French Sl ices
1 1 8- i n c h - l o n g loaf Fre n c h b re a d
Y4 c u p butter, softe ned
2 tablespoons s n i pped p a rsley
2 teaspoo ns prepa red m u sta rd
V2 teaspoon barbecue spice
Barbecued Pumpernickel
1 1 -p o und ro u n d loaf
p u m pernickel
V2 c u p butter, softe ned
Y4 cup g rated Parmesa n c h eese
3 ta blespoo ns m ustard-m a yo n n a ise
sa ndwich a nd salad s a u ce
2 ta blespoo ns s n ipped p a rsley
Gri l l ed Cheese Rol l s
1 3-ou nce package crea m c h eese
V2 c u p s h redded Cheddar c h eese
2 tablespoons chopped green
onion with tops
1 tablespoon m i l k
2 teaspoons Dijon -style m u sta rd
1 2 d i n n er rol ls
Caraway-Cheese Rol l s
1 4-o u n ce conta i n e r w h ipped
cream c h eese with p i m iento
1 teaspoon caraway seed
1 teaspoon fi nely c h opped green
o n i o n with tops
8 to 1 0 h a rd rolls
Cinnamon-Rais i n French Toast
2 beaten eggs
V2 cup m i l k
1 tablespoon s u g a r
Y4 teaspoon g r o u n d c i n n a m o n
1 0 s l ices ra isin bread
B u tter or m a rg a r i n e
79
( p i c t u red o n page 33)
C ut b read i n 1 - i n c h d ia g o n a l s l i c e s , c u tt i n g to, b u t n o t
t h ro u g h , b ottom c rust. C o m b i n e b u tter, p a rs l ey , m u stard ,
a n d b a r b e c u e s p i c e ; s p read b etwee n every other s l i c e of
b read . Wrap l oose l y i n h e avy-d u ty fo i l ; p l ac e on e d g e of
g r i l l . G r i l l over slow c oa l s t i l l h eated t h ro u g h , a bo u t 1 5
m i n u tes , t u rn i n g fre q u e nt l y . M a ke s 1 2 s e rv i n g s .
C u t b read i n 1 12- i n c h-th i c k s l i c e s , c u tt i n g t o , b u t n o t t h ro u g h ,
b ottom c rust. Com b i n e b u tter, Parm e s a n , s a n dw i c h a n d
s a l ad s a u c e , a n d p a rs l e y ; s p read m i xtu re b etween every
oth e r s l i c e of b read . M a ke 1 l e n gt h w i s e s l i c e down c e nter of
l oaf. c u tt i n g to, b u t n ot t h ro u g h , b ottom c ru st. Wrap l oaf
l oose l y in h eavy-d uty foi l . G r i l l over slow coa l s t i l l heated
t h ro u g h , 25 to 3 0 m i n utes. S e rves 1 8 .
S ofte n c ream c h eese. B l e n d togeth e r c ream c h eese, C h e d ­
d a r c h eese, g re e n o n i o n , m i l k, a n d m u stard . S p l it e a c h
d i n n e r ro l l i n h a l f c ro s sw i s e . S p read a l itt l e of the c h eese
m i xtu re betwee n each ro l l ; reasse m b l e ro l l s .
Wrap ro l l s l oose l y i n h e avy-d uty fo i l . G ri l l o v e r slow coa l s
a b o u t 1 0 m i n utes, t u rn i n g o n c e . M a ke s 1 2 serv i n g s .
M i x c ream c h eese, c a raway seed , a n d g re e n o n i o n . S p l it
e a c h ro l l l e n g t h w i s e . c utt i n g to, b u t not t h ro u g h , o p pos ite
s i d e of ro l l . S p read ro l l s w i t h c ream c h eese m i xtu re . Wrap
ro l l s l oose l y in h eavy-d uty fo i l . G r i l l over medium c o a l s t i l l
hot, 8 to 1 0 m i n utes. t u rn i n g o n c e . Tear ro l l s i n h a l f ; serve
o p e n fac e . M akes 8 to 1 0 s e rv i n g s .
I n s h a l l ow bowl o r p ie p l ate c o m b i n e e g g s , m i l k, s u g ar, a n d
c i n n a m o n . D i p e a c h s l i c e b read on b oth s i d e s i nto e g g
m i xt u re . I n h eavy s k i l l et m e l t 1 tablespoon b u tter ove r
medium-hot c oa l s . Fry b read o n both s i d e s t i l l g o l d e n
b rown . a bo u t 3 m i n utes p e r s i d e . A d d ad d i t i o n a l b u tter
each t i m e m o re b read i s a d d e d . S e rve with b u tter. Pass
m a p l e-f l a vored syru p or a p p l es a u c e , i f des i re d . Serves 5.
80 b reads

Q u i c k to fix a n d g reat for o u t d o o r b a r b e c u i n g - Swiss-Bu ttered Rye Bread, Cheesy Bread

Kabobs, Barbecued Bread Italia n o , a n d a stac k of Muffin Mix Griddle Ca kes w i t h h o n eyed s y r u p .

Swiss-Buttered Rye Bread
3/4 c u p s h redded process Swiss
ch eese
Y4 cup butter, softe ned
2 tablespoo n s s n i pped parsley
Y2 teaspoo n p repa red m u sta rd
Ya teaspoo n d ried tarra g o n ,
crushed
10 s l ices rye bread
Cheesy Bread Kabobs
1 5-ounce jar s h a rp America n
ch eese spread
1 tablespoon b u tter, softe ned
1 tablespoon s l iced green
o n i o n w ith tops
Y2 teaspoo n dried tarra g o n ,
crushed
Dash garlic powder
8 s l ices Fre n c h b read
Barbecued Bread I tal iano
2 c u ps packaged biscuit m ix
2fJ c u p m i l k
2 tablespoo n s g ra ted Parmesa n
cheese
2 tablespoo ns s n i pped parsley
Olive Topper
Y2 cup s h redded Cheddar c h eese
(2 o u n ces)
2 tablespoo n s grated Parmesa n
cheese
Paprika
Muffin Mix Griddle Cakes
1 1 3Y2-o u n ce package b l u eb erry
m uffi n m i x
2 beaten eggs
2 ta blespoo n s coo k i n g oil
2/:i cup honey
YJ c u p maple-fl avored syrup
B u tter o r m a rg a r i n e
81
C ream together S w i s s c h eese, b u tter, p a rs l ey , m u stard , a n d
tarra g o n . S p read c h eese m i x t u re o n o n e s i d e o f e a c h b read
s l i c e . P l ac e s l i c e s to geth e r, form i n g 5 s a n dw i c h e s ; sta c k
s a n dw i c h e s . Tear off a 24 x 1 8- i n c h p i e c e o f h eavy-d uty fo i l ;
wrap stac ked s a n dw i c h e s l oose l y i n fo i l . G r i l l over medium
coa l s t i l l heated t h ro u g h , 20 to 25 m i n utes. P u l l s l i c es apart
to serve. M a ke s 1 0 s e rv i n g s .
Com b i n e t h e c h eese s p re a d , b u tter, g re e n o n i o n , tarra g o n ,
a n d g a r l i c powd er. M a ke two 4 - l a y e r s a n d w i c hes w ith t h e
Fre n c h b read s l i c e s , s p read i n g c h eese m i xt u re b etween
s l i c e s a n d on top a n d bottom of sta c k . C u t e a c h s a n dw i c h
i n to q u a rters .
U s i n g e i g ht s kewe rs , t h read e a c h s a n dw i c h q u a rter on a
s kewer. G ri l l over medium c oa l s t i l l l i g h t l y toasted , 6 to 7
m i n utes. Turn ofte n . M a ke s 8 s e rv i n g s .
Com b i n e b i s c u i t m i x , m i l k, 2 ta b l espoons Parm e s a n , a n d
p a rs l ey ; s t i r j u st t i l l d ry i n g red i e nts a re m o i ste n e d . S p read
d o u g h eve n l y in a we l l - g reased 1 2- i n c h h eavy s k i l l et.
S poon O l ive Top p e r over d o u g h ; s p r i n k l e s h redded c h eese
a n d rem a i n i n g Parm e s a n over a l l . S p r i n k l e edges with
p a p r i ka. P l ac e o n hooded g r i l l ; l ower hood . G r i l l ove r
medium coa l s t i l l d o n e , 25 to 30 m i n utes. S e rves 1 2 .
Olive Topper: Com b i n e 1 h c u p s l i c e d p i m i e nto-stuffed
g reen o l ives, 2 ta b l e s poons b u tter, m e lted ; 2 ta b l espoons
s l i c ed g reen o n i o n w i t h tops, 1 teaspoon Worcesters h i re
s a u c e , 1 h teaspoon g a r l i c powd e r , 1 h teaspoon d r ied
o re g a n o ; c r u s h e d , a n d 3 dashes bott l ed hot pepper s a u c e .
Com b i n e m uffi n m i x , b e aten e g g s , a n d 1 /J to 2 /J c u p wate r
( u s e 1 /J c u p wate r for t h i c k p a n c a ke s , 2 /J c u p for th i n ) . Beat
t i l l smoot h ; sti r in o i l . Fo l d in b l ue b e r r i e s . Preheat l i g ht l y
g reased h eavy ski l l et o r g r i d d l e o v e r hot c o a l s for 2 t o 3
m i n utes. For e a c h cake, s p re a d 1 t a b l espoon b atter o n
prepare d s k i l l et o r g r i d d l e . C o o k over h o t c o a l s t i l l
b rown e d , about 1 1 /2 m i n utes p e r s i d e . M ea n w h i l e , h eat
tog e t h e r honey a n d s y ru p ; s e rv e s y r u p a n d b u tter with
p a n c a k e s . M akes 36.
Appe tizers and Dessert s
Barbecue-Style Raclette
1 Y2 c u ps s h redded Swiss c h e e s e
1 c u p s h redded G ru y e re c h e e s e
1 4Y2-o u n c e c a n deviled h a m
2 tablespoons c h opped p i m i e nto
2 tablespoons s n ipped p a rs l e y
2 teaspoons c a raway s e e d
1 teaspoo n prepa red m u stard
1 teaspoon Worceste rs h i re s a u c e
Ys teaspoo n pepper
Y4 cup m i l k
% c u p b u tter, s ofte ned
1 m e d i u m head ca u l iflower,
b roke n i n to flowerets a n d
sl iced ( 4 c u ps)
4 d il l pickles, c u t i n w e d g e s
1 c u p c h e rry tom a to e s
1 l o a f Fre n c h b r e a d , s l iced
Crab- Bacon Bi tes
1 1Y2-o u n c e c a n cra b m e a t
1 beaten e g g
Y4 c u p tom a to j u ice
Y2 c u p fi n e dry bread c r u m b s
1 tablespoon g rated P a rm e s a n
c h eese
1 tablespoon fi n e l y c h opped
g re e n onion with tops
1 ta blespoon lemon j u i c e
% teaspoon s a l t
Y4 teaspoon Worceste rs h i re s a u c e
D a s h bottled h o t pepper s a u c e
1 2 s l ices bacon
N o n stick vegeta ble
spray coati n g
Gri l l ed Stuffed Mushrooms
24 fre s h m e d i u m m u s h ro o m s
Y4 c u p c h opped g ree n o n i o n with
tops
3 ta blespoons b u tter
2 tea spoons a l l - p u rpose fl o u r
Y2 teaspoon dried m a rjora m ,
crushed
Y4 c u p dry w h ite w i n e
Y2 c u p fi n e l y c h opped f u l l y
cooked ham
1 ta blespoon s n i pped parsley
In s ma l l m i x i n g bowl c o m b i n e Sw i s s c h eese . G ruyere,
d e v i l ed h a m . p i m i e nt o , p a rs l ey , c a raway, m u stard , Worces­
ters h i re , and pepper. H e at m i l k j u st to b o i l i n g ; i m m e d i a te l y
p o u r over c h eese m i x t u re . B eat a t l ow s peed of e l e c t r i c
m i x e r 2 m i n utes, s c ra p i n g s i d es of bowl c o n s ta n t l y .
Beat m i xtu re at h i g h s peed t i l l n e a r l y s m o ot h , a bo u t 5
m i n utes, s c ra p i n g bowl o c c as i o n a l l y. B eat i n softe ned
b u tter. Cover a n d c h i l l at l east 1 h o u r. S h ape c h eese
m i x t u re i nto s i xte e n 1 - i n c h c u b e s ; p l ac e o n waxed paper on
b a k i n g s h eet. Cover; c h i l l severa l h o u rs o r overn i g h t . Keep
c h i l led t i l l ready to serve. To serve, p l ac e each c h eese
c u b e on a fo n d u e fork o r p a i r of s kewe rs . H o l d ove r very hot
coa l s j u st t i l l c h eese softe n s ; s p read over v e g eta b l e s a n d
b re a d . Serves 8 .
D ra i n . f l a ke . a n d re move c a rt i l ag e f r o m c ra b m eat; s e t
a s i d e . I n bowl c o m b i n e e g g , tom ato j u i c e , b read c ru m bs .
Parmesan c h eese. g re e n o n i o n , l e m o n j u i c e . s a l t. Worces­
ters h i re , a n d h ot p e p p e r s a u c e . A d d c r a b meat; m i x w e l l .
C u t b a c o n s l i c e s i n h a l f . I n s k i l l et p a rt i a l l y c o o k b a c o n ;
d ra i n o n p a p e r towe l i n g . S h ape c ra b m i x t u re i n to 24 l o g s ,
a b o u t 1 1 /2 i n c h e s l o n g . Wrap e a c h l o g w i t h a h a l f s l i c e
baco n ; faste n s e c u re l y w i t h wood e n p i c k s . S p ray c o l d g ri l l
w i t h n o n st i c k vegeta b l e s p ray coat i n g . G r i l l t h e l o g s over
hot coa l s t i l l eve n l y b row n e d , a bo u t 1 0 m i n u tes , t u r n i n g
seve ra l t i m e s . M a ke s 2 4 a p p et i z e rs .
Rem ove ste m s from m u s h ro o m s ; reserve c a p s . C h o p ste m s .
I n s a u c e p a n cook c h o p ped ste m s a n d g reen o n i o n i n 1
tablespoon of t h e b utte r j u st t i l l te n d e r . B l e n d i n f l o u r ,
m a rjora m . a n d d a s h p e p p e r ; add w i n e . Cook a n d st i r t i l l
th i c ke n e d a n d b u b b l y ; s t i r i n h a m a n d p a rs l ey . Stu ff m u s h ­
room c a p s w i t h h a m m ix t u re . P l a c e stuffed m u s h rooms o n a
20 x 1 8- i n c h p ie c e of h eavy-d uty fo i l ; dot w i t h rem a i n i n g 2
ta b l espoons b u tter. Fo l d e d g e s of fo i l to seal sec u re l y ;
p l ace packet o n g r i l l . G r i l l over medium c o a l s t i l l m u s h ­
rooms a re te n d e r, 1 5 t o 2 0 m i n utes . M a ke s 2 4 .
 83

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

Deviled Chicken Liver Kabobs

B o i l i n g water P o u r s o m e b o i l i n g wate r o v e r m u s h ro o m s i n b ow l . L e t sta n d

1 6 fre s h l a rg e m u s h ro o m s
2 tablespoo n s D ij o n - sty l e
m u sta rd
1 ta blespoon cats u p
1 tablespoon b u tter o r m a rg a r i n e
2 teaspoons Worcest�rs h ire
s a uce
Y4 teaspoon onion powd e r
Dash cayenne
Y2 p o u n d c h ic k e n l ivers, h a lved
( a b o u t 1 6 h a lves)
16 c h e rry tomatoes
Cooking oil
1 m i n u t e ; d ra i n w e l l . I n s a u c e p a n st i r together D ij o n-sty l e
m u stard , c ats u p , b u tte r, Worcesters h i re , o n i o n powd e r , a n d
c a ye n n e ; m i x we l l . H e at a n d s t i r o v e r medium-hot coa l s j u s t
t i l l b u tter m e l ts . M ove p a n to e d g e of g r i l l t o k e e p t h e
m i xtu re warm .
M e a n w h i l e , t h read m u s h roo m s , c h i c ke n l i vers , a n d c h e r­
ry tom atoes each o n s e p a rate s kewers . G r i l l m u s h rooms
a n d c h i c ke n l i vers over medium-hot coals a b o u t 3 m i n utes.
Add t h e tom ato s kewers ; g r i l l a bo u t 3 m i n u tes l o n g e r. Turn
and b r u s h freq u e n t l y with m u stard m i x t u re ; brush veg eta­
b l es w i t h a l itt l e o i l . ( B e c a refu l not to overcoo k . ) R e m ove
l i vers and vegeta b l es from s kewers ; serve o n wood e n
p i c ks . M a kes 1 6 a p p et i z e rs .
84 appe tizers and desserts
Marinated Shrimp Appetizers
2 p o u nds fre s h or froz e n l a rg e
s h ri m p , s h e lled a n d d e v e i n e d
Y2 c u p coo k i n g o i l
Y2 c u p l i m e j u ice
3 ta blespoons d ry w h ite w i n e
1 tablespoon s n ipped c h i v e s
1 clove g a rl i c , m i n ced
1 Y2 tea s p o o n s s a l t
Y2 tea s p o o n d r i e d d i l lweed
Several dashes bottled h ot
p e p p e r sa u c e
Teriyaki Appetizer Ribs
4 p o u n d s m e a ty pork s p a r e r i b s ,
s a w e d i n h a lf a c r o s s b o n e s
1!2 c u p soy s a u c e
2 ta blespoons coo k i n g o i l
2 ta blespoons l e m o n j u ic e
1 ta blespoon brown s u g a r
2 cloves g a rl i c , m i nced
1 tea s p o o n ground g i n g e r
V4 tea sp o on p e p p e r
2 ta blespoons h o n e y
Over-the-Coals Popcorn
V4 c u p b u tter or m a rg a r i n e ,
m e lted
3f4 tea s p o o n c h i l i powde r
V4 teaspoon g a rl i c s a l t
D a s h c a ye n n e
1f2 c u p u n popped popcorn
Sherried Peaches
1f2 c u p cream s h e rry or p o rt
V4 c u p s u g a r
2 tablespoons a p ricot preserves
1 tablespoon lemon j u i c e
Ys tea s p o o n g r o u n d c i n n a m o n
D a s h g ro u n d cloves.
Dash salt
6 p e a c h e s , peeled, h a l ved,
a n d p itted (1 112 p o u n d s )
( p i ct u red on page 70)
T h aw s h r i m p , i f fro z e n . P l ac e i n s h a l l ow b a ki n g d i s h .
Com b i n e coo k i n g o i l , l i m e j u i c e , w i n e , c h i v e s , g a r l i c , s a l t ,
d i l lwee d , a n d h ot p e p p e r s a u c e . P o u r m a r i n ade m i x t u re
over s h r i m p . Cover; refr i g e rate 4 to 6 h o u rs o r ove r n i g ht .
O c c as i o n a l l y spoon m a r i n ad e over s h r i m p .
Remove t h e s h ri m p , reserv i n g m a r i n ad e . T h read s h r i m p
o n s kewers o r p l ace i n a w i re g r i l l b a s ket. G r i l l over hot
c oa l s t i l l d o n e , 8 to 1 0 m i n u tes, t u rn i n g and b r u s h i n g ofte n
w i t h reserved m a r i n a d e . Serve o n wood e n p i cks . M a ke s
a b o u t 30 ap pet i z e rs .
( p i c t u red on page 70)
C u t m e a t i n 2 - r i b p o rt i o n s . M i x s o y , o i l , l e m o n j u i c e , b rown
s u g ar, g a r l i c , g i n g e r , and pepper. P l ace ribs i n s h a l l ow
b a k i n g d i s h ; p o u r m a r i n a d e m i x t u re over. Cover; refr i g e rate
4 to 6 h o u rs o r ove rn i g h t . O c c as i o na l l y spoon m a ri n ad e
over. Remove r i b s , rese rv i n g m a r i n a d e . G r i l l o v e r slo w
coa l s , b o n e s i d e d o w n , a b o u t 2 5 m i n utes. ( A d d l e s s m e aty
r i b s afte r 1 0 m i n u tes of g r i l l i n g . ) T u r n r i b s , m eaty s i d e d o w n ,
a n d g r i l l 1 5 to 2 0 m i n utes m o re . Meanwh i l e , st i r h o n e y i n to
reserved m a r i n a d e ; b r u s h fre q u e n t l y over r i b s d u r i n g l ast 5
m i n utes . M a kes a b o u t 2 6 .
I n s a u c e p a n c o m b i n e b u tter, c h i l i powd er, g a r l i c s a l t , a n d
caye n n e . S e t o n e d g e of g r i l l to k e e p warm . Tea r off two
36 x 1 8- i n c h p i eces of h e avy-d uty fo i l . Fo l d each i n h a l f to
m a ke an 1 8- i n c h s q u a re . Fo l d up s i d es , u s i n g fist to form
p o u c h e s . In center of eac h , p l a ce 1/4 cup of t h e p o p c o r n .
B r i n g corners of fo i l t o g e t h e r ; s q ueeze t i g h t l y to seal e d g e s ,
leav i n g room f o r p o p c o rn to p o p . T i e str i n g sec u re l y a ro u n d
top o f p o u c h e s ; t i e e a c h p o u c h t o a l o n g - h a n d l ed b a r b e c u e
t o o l or g reen st i c k . H o l d p o u c h e s ove r, b u t not touc h i n g hot
coa l s ; s h ake t i l l corn is popped , 6 to 8 m i n utes. O pe n
p o u c h es ; p o u r b u tter m i x t u re ove r pop ped c o rn , toss i n g t o
coat. M a kes 9 c u p s .
St i r together c re a m s h e rry o r port , s u g ar, p reserve s , l e m o n
j u i c e , c i n n a m o n , c l ov e s , a n d s a l t ; set a s i d e .
Tear off s i x 1 O x 1 8- i n c h p i eces of h eavy-d uty fo i l . Fo l d u p
s i des o f e a c h p i ece o f fo i l , u s i n g f i st t o form p o u c h e s . P l ac e
two pea c h h a l ve s i n e a c h fo i l p o u c h . Po u r about 2 table­
spoons of the s h e rry m i x t u re over the peaches in e a c h
po u c h ; fo l d e d g e s of fo i l to s e a l sec u re l y. G r i l l o v e r medium
c o a l s t i l l heated t h ro u g h , 1 5 to 20 m i n utes . M a ke s 6
serv i n g s .

Cherry-Pear Skillet Cobbler
1 package refrig e rated c a ra m e l
D a n i s h rolls with n u ts
(8 rolls)
Y2 teaspoon fi n e l y s h redded
ora nge peel
% cup ora nge j u i c e
% teaspoon g ro u n d c i n n a m o n
1 2 1 - o u n ce c a n c h e rry or
strawberry p i e fi l l i n g
3 m e d i u m pears, p e e l e d , c o re d ,
a nd s l iced (2Y2 c u p s )
L i g h t c r e a m o r va n i l l a ice
cream
Raisin-Stuffed Apples
4 l a rg e b a k i n g a p p l e s
Y2 c u p ra i s i n s
Y2 c u p d r y s h e rry o r water
2 tablespoons c h opped w a l n uts
2 tablespoo n s brown s u g a r
2 ta blespoons c h opped
m a ra sc h i n o c h e rries
Ys teaspoon g ro u n d c i n n a m o n
Ys teaspoon g ro u n d cloves
Ys teaspoon g ro u n d n u tm e g
1 tablespoon b u tter o r m a rg a r i n e
V a n i l l a i c e cre a m
Grill ed Fresh Fruit
Y2 c u p s u g a r
% c u p b u tter o r m a rg a r i n e
2 ta blespoons bra ndy or
l e m o n j u ice
Y2 teaspoon g ro u n d c i n n a m o n
A n y fre s h fruit a s l isted i n c h a rt
at right
85
( p i c t u red on page 7o)
In 1 0- i n c h h eavy s k i l l et w i t h t i g ht-fitt i n g l i d , c ru m b l e s u g a r­
n u t m i x t u re from refr i g e rated c a ra m e l ro l l s ; a d d o ra n g e
pee l , o ra n g e j u i c e , a n d c i n n a m o n . St i r i n c h e rry o r straw­
be rry p i e f i l l i n g a n d p e a rs ; cover. G r i l l over medium-slow
c o a l s t i l l m i xtu re is b u b b l y a n d pears a re n e a r l y tender,
a bo u t 1 0 m i n utes.
S e p a rate c a ram e l ro l l s ; arra n g e ro l l s , c u t side d ow n , ato p
hot m i xt u re i n s k i l l et Cover; c o o k t i l l ro l l s a re d o n e , a b o u t
20 m i n utes l o n g er. S e rve w a r m w i t h c ream o r i c e c ream .
M a kes 8 serv i n g s .
C o re a p p l e s ; e n l arge e a c h o pe n i n g s l i g h t l y . P l ac e e a c h
a p p l e o n a 1 2 x 1 8- i n c h p i e c e of h e avy-d uty fo i l . C o m ­
b i n e ra i s i n s , s h e rry o r wate r, wa l n u ts , s u g ar, c h e r r i e s , a n d
s p i c e s . D i v i d e fi l l i n g a m o n g a p p l es . D o t w i t h b u tte r o r
m a r g a r i n e . B r i n g fo i l u p a ro u n d a p p l es ; s e a l l oose l y . G r i l l
over slow coa l s for a b o ut 1 h o u r. O pe n fo i l ; serve w i t h a
scoop of va n i l l a i c e c re a m . S e rves 4 .
I n s a u c e p a n c o m b i n e s u g a r , b u tte r, b ra n d y o r l e m o n j u i c e ,
a n d c i n n a m o n . P l a ce o n g r i l l ; h eat a n d st i r o v e r medium
coa l s t i l l g l aze m i xtu re b o i l s . R e m ove from g r i l l . S h ape a
p i ece of h eavy-d uty fo i l i n to t h e s h a p e of a s h a l l ow p a n ;
p l a ce o n g r i l l . P l ace fru i t i n fo i l p a n . G r i l l fru i t over medium
coa l s t i l l heated t h ro u g h , t u r n i n g a n d b r u s h i n g ofte n w i t h
g l aze m i xture. S e e c h a rt b e l ow f o r g r i l l i n g t i m e . S e rve fru it
warm ; pass re m a i n i n g g l az e .
F ruit G rilling Time
A p p l e s , cored a n d q u a rtered 30 m i n u tes
B a n a n a s , pee l ed and h a l ve d c rossw i s e 6 m i n utes
Necta r i n es , h a l ved a n d p i tted 12 m i n u tes
O ra n g e s , pee l e d and s l i c e d 10 m i n utes
Peac h e s (freesto n e ) , p ee l e d , h a l ve d , 16 m i n utes
a n d p i tted
Pears , c o red and h a l ve d o r q u a rte red 1 8 m i n utes
P i n ea p p l e c h u n ks or s pears 6 m i n u tes
 Barbecue Basics
Today, more people than ever before are find ing
that barbecuing is great fun . And with this
increase in popularity comes a wid e variety of new
e q uipment to make outdoor cooking carefre e .
But unless yo u und erstand the basics , cookouts are
not fun or easy. This chapter e xplains small
e quipment, grills, and charcoal cooking. Whether
you're a first-tim er or an e xperience d outdoor
chef, you're sure to pick up some helpful pointers .

The barbecue gri l l is the most important purchase you ' l l make for your outdoor cooking­
clockwise from left : sma l l portable smoker, covered kett le, hibach i , and a large braz ier gr i l l .

Equipment for Cookouts
Sma l l Equi pment
After p u rc h as i n g the g ri l l , l i m it y o u r s e l e c t i o n of
oth e r too l s to s m a l l essent i a l s t h at s i m p l ify b a r­
b ec u i n g . L i sted b e l ow a re ite m s that every s e r i ­
o u s barbec u e r s h o u l d p u rc h as e , a n d a l so s o m e
o pt i o n a l g e a r. N ot i l l u strated b u t e q u a l l y neces­
sary to have o n h a n d a re long s kewers , s a l t and
pepper s h akers , a c a rv i n g k n ife, and heavy-d uty
fo i l .
( 1 ) L o n g - h a n d l e d to n g s- n o c h ef d oes w i t h o u t
two p a i rs , one f o r foo d , a n d o n e fo r t h e c oa l s ; ( 2 )
a bast i n g b r u s h t o sw i s h o n s a u c e s ; ( 3 ) a fo rk t o
h e l p k e e p a g r i p o n the food ; a n d ( 4 ) a m u l t i ­
p u rpose tu rner. ( A l l w it h l o n g h a n d l e s t o keep
you a s afe d i stance from the c oa l s . )
87
Other g o o d i n vestme nts for outdoor c h efs i n ­
c l u d e ( 5 ) a w i re g r i l l b a s ket t h at a d j u sts t o the
th i c kness of t h e foo d ; ( 6 ) s p it b a s ket t h at atta c h es
to a s p it rod ; ( 7 ) r i b ra c k ; ( 8 ) poth o l d e rs a n d
a s bestos m i tts ; a n d (9) a m e a t t h e rm o m ete r to
h e l p e n s u re t h at t h e i n te r n a l te m pe ratu re or meat
a n d p o u l try i s done to y o u r I i k i n g . (A t h e rm o m ete r
i s e s p ec i a l l y u sefu l i n outdoor coo k i n g w h e re
meat m ay l oo k d o n e on t h e outs i d e a n d be
u n d e rcooked o n t h e i n s i d e . )
A l so , keep ( 1 0 ) a p l a nt s p r i n k l e r o r a p u m p­
s p ray bott l e f i l l ed w it h wate r to p u t out f l a re-u p s ,
a n d d o n 't fo rget to h a v e ( 1 1 ) a s u p p l y of extra
c oa l s rea d y to u s e .
88
Barbecue Grills
Pedestal mount gas gr i l l
It's u n b e l ieva b l e t h e a m o u n t o f outdoor coo k i n g eq u i p m e nt
that's ava i l a b l e for today's b a r b e c u e e n t h u s iast. G ri l l s c o m e
i n m a n y s i z e s , sty l e s , a n d p r i ces w i t h featu res to s u it t h e
needs of experi e n c ed b a c kyard c h efs a n d n ov i c e s a l i ke .
T h e more expe n s ive m o d e l s offe r t h e a d d e d c o n ve n i e n ces
of m oto r-d r i v e n rot i s s e r i e s and s kewers , stora g e d rawers ,
u te n s i l rac k s , a n d c u tt i n g board s . T h e fo l l ow i n g p o i n te rs
w i l l h e l p you d e c i d e w h i c h type a n d mode l of g r i l l a re r i g h t
for you.
Best buys for the beg i nner
Start y o u r b a r b e c u i n g c a reer w i t h a s m a l l b raz i e r or a
l i g h twe i g h t fo l d i n g u n i t . E i t h e r sty l e i s easy to u s e , c o n ve­
n i e n t to store, and i n ex p e n s ive. E x pe r i m e n t w i t h u s i n g fo i l
d r i p p a n s , p l ac e m e n t of c oa l s , a n d d iffe re nt types of foo d
coo ked over a variety of c o a l te m pe ratures. Afte r a season
or two of barbe c u i n g , y o u ' l l k n ow whether you a re a n a v i d
b a r b e c u e f a n or o n l y a n " o c c as i o n a l bac kyard c h ef. "
Sel ecting the right g r i l l
Afte r you l earn t h e bas i c tec h n i q ues o f b a r b e c u i n g o n a
sm a l l b raz i e r g r i l l , y o u m a y want to c o n s i d e r b u y i n g a m o re
e l a borate mod e l . Wh i c h type of g r i l l you p u rc h ase d e p e n d s
o n t h e a m o u n t of m o n ey y o u want ot i n vest a n d how m u c h
barbe c u i n g y o u w a n t t o d o . I f you b a r b e c u e i n freq u e n t l y o r
o n l y w i t h s m a l l g ro u p s , t h e re ' s n o need t o i n vest i n a n
expe n s i ve mod e l . Y o u m a y d e c i d e t h e g ri l l y o u sta rted w i t h
d o e s everyt h i n g d e s i red . B u t even i f you n eed a m o re
e l a borate u n it, d o n 't cast a s i d e t h e o l d o n e . T h e f i rst g ri l l
m a kes a h a n d y u n i t for g r i l l i n g appetizers , b read s , o r hot
desserts . Even u s e the u n i t to store hot c oa l s fo r s u p p le­
m e n t i n g long coo k i n g o n t h e main g ri l l .
Types of barbecue g r i l l s
Brazier grills- L i g htwe i g h t , i n expe n s ive, a n d e a s y to u s e ,
t h e b raz i e r i s t h e m ost p o p u l a r g r i l l o n t h e m a rket. O p t i o n s
ava i l a b l e i n c l u d e m o d e l s ra n g i n g from s i m p l e fol d -u p u n its
to e l a b o rate th ree- l e g g e d o n e s o n wheels w i t h half h o o d s ,
rot i sseries, a n d a i r d a m pers. L a r g e b raz i e rs have a l e v e r o r
c ra n k t h at reg u l ates t h e d i sta n c e betwe e n t h e g rate a n d
coa l s . T h i s a i d s i n c o n t ro l l i n g t h e h eat.
Hibachis-A part m e n t d we l l e rs o r a n y o n e c ra m ped for
space who need a s m a l l outdoor g r i l l w i l l f i n d the stu rd y
h i b a c h i s j u s t t h e th i n g . T h e s e s m a l l , eff i c i e n t g r i l l s c o m e
c o m p l ete w it h a d j u s ta b l e g rate s , a i r d a m pers, a n d c o a l
rac k s t o l et a s h e s s i ft to t h e bottom . Eve n b a c kyard c h efs
w i t h e l a borate e q u i p m e n t f i n d th i s we l l -des i g n e d g ri l l g reat
for the a p pet i z e r ta b l e o r a n i n t i m ate d i n n e r for two .
Kettle and wagon grills-A l t h o u g h re l at i ve l y e x p e n s ive
c o m pared to t h e l i g hter-we i g h t b ra z i e rs , t h e kett l e a n d
wag on g r i l l s are f a r m o re versat i l e a n d u s u a l l y c o n stru cted
with h e a v i e r m ate r i a l s . The kett l e , se m i s p h e r i c a l in s h ape,
feat u res a c o a l rac k n e a r the b ottom a n d g rate in t h e
m i d d l e . T h e l i d t h e n i s t h e top h a l f o f the s p h e re . Wag o n s ,
 89

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

Smokers-As t h e i r n a m e i m p l i e s , s m o ke rs g i ve food s a n
a p p et i z i n g s m o ky fl avor afte r m a n y h o u rs of c oo k i n g . L i ke
a l l b a r b e c u e eq u i p m e nt, t h e vari o u s s m o ke rs ra n g e fro m
t h e re l at i ve l y s i m p l e to e l a b o rate u n i t s . A po p u l ar sty l e i s
t h e s m a l l p o rta b l e d o m e d s m o ke o ve n . The m e a t c o o ks
d i rect l y over a bed of s m o l d e r i n g c o a l s , s i m i l a r to s m o k i n g
i n covered kett l e o r w a g o n g r i l l s .
Tabletop propane gas grill A n o t h e r p o rta b l e m o d e l i s c o m p l ete l y o p e n at t h e b otto m ,
p rov i d i n g g ood a i r c i rc u l at i o n . A tray of c oa l s s u p p o rted b y
p e g s h eats t h e meat a n d d a m p e n e d h i c ko ry c h i p s p l u s a
s m a l l p a n of wate r betwe e n it a n d t h e g rate. T h e heated
water adds m o i s t u re to the s m o ke a n d kee ps the m e at m o ist
d u r i n g t h e long h o u rs of coo k i n g .
There's another, m o re e l a b o rate u n i t , t h e C h i nese s m o ker.
Whether t h e u n i t i s a p e rm a n e n t b r i c k stru ctu re o r a m ov­
a b l e m eta l o n e , the s m o ke r is L-s h a ped w i t h an u p r i g h t
c h i m n ey. T h e meat h a n g s o n racks o r h o o ks i n t h e c h i m ney
away from t h e bed of c oa l s and the food cooks s l ow l y in t h e
h o t s m o ke .
R e m e m ber, s m o ke rs o n l y c o o k t h e food-t h e y a re not
food c u r i n g and p re s e rv i n g e q u i p m e n t . Refr i g e rate a n y
food l eftover from s m o ke r c oo k i n g .

Gas and electric grills-T h e newest i n b a r b e c u e g r i l l s

feat u re g a s o r e l e c t r i c ity as t h e h e at s o u rc e i n stead of
c h a rcoa l . Gas a n d m ost e l e c t r i c m od e l s work on t h e p r i n c i ­
p l e o f rad i a n t h eat. Vo l c a n i c p u m i c e o r c e ra m i c b r i q u ets,
p l aced o n rac ks between t h e h e at s o u rc e a n d g rate, h eat to
a d es i re d te m p e rature. I t ' s t h e h e at rad iati n g from t h e m t h at
act u a l l y cooks t h e food p rod u c i n g a n a p pet i z i n g flavor a n d
a p p e a ra n c e .
G a s a n d e l e ctric m o d e l s a re c o n ve n i e n t vers i o n s of t h e
kett l e a n d wag o n g r i l l s . Q u i c k a n d e a s y to start p l u s better
h eat c o ntrol a re factors c o n t r i b u t i n g g reat l y to t h e i r i n c reas­
i n g po p u l a r i ty . Perm a n e n t l y i n sta l l e d g as g r i l l s u s e natural
o r LP g a s . Porta b l e g a s g r i l l s u s e o n l y L P g a s , w h i c h c o m e s
i n ta n ks of v a r i o u s s i z e s .
G a s a n d e l e c t r i c g r i l l s d iffe r g re at l y f r o m b ra n d to b ra n d ,
i t ' s i m p o rta n t t o u n d e rsta n d h o w y o u r part i c u l ar m o d e l
w o r k s . R e a d a l l t h e m a n ufact u rer's i n stru c t i o n s .
Charcoal Cooking Know - How
A To start briquets, mound the coals
in a foil-lined firebox
B For spit-roasting, spread the
hot coals in a circle
You u n d o u bted l y k n ow an o utdoor c h ef who b a rb e c u e s
d e l i g htfu l m e a l s a t o p t h e g r i l l . T h e food s m e l l s tanta l i z i n g
a n d tastes even b ette r. A n d everyt h i n g a l ways rem a i n s
u n d e r contro l-never a fl a re-u p , n e v e r a b u rnt pork c h o p .
T h i s expert i s e does n 't h a p p e n b y a c c i d e nt. C h a n ces a re ,
t h e bac kyard b a r b e c u e expert you know h a s t a k e n t h e t i m e
t o m aste r t h e tec h n i q u e s i n v o l ve d i n b a r b ec u i n g .
Fo l l ow i n g a re s o m e p o i nters t h at w i l l h e l p you g et t h e
most out of yo u r e q u i p m e nt a n d t h e food you b a r b e c u e .
Prepari ng the firebox
Befo re you go o u t a n d f i re up t h e g r i l l , no m atte r what ty p e of
eq u i p m e n t it i s , a l ways read t h e m a n ufactu rer's i n st r u c ­
t i o n s . T h e f i re b o x m a y need a fo u n d a t i o n f o r the c h a rc o a l
f i re . (A) P rotect t h e b raz i e r g r i l l 's f i re box w i t h a l i n i n g of
h eavy-d u ty fo i l , t h e n top w i t h 1 i n c h of pea g rave l , c o a rse
g r it, or e x p a n d e d m i c a i n s u l at i o n p e l l ets. T h i s bed d i n g
fo u n d ation a l l ows s o m e a i r i n u n d e r t h e b r i q u ets s o t h e
coa l s w i l l b u rn b ette r. It a l so protects t h e f i re bo x fro m the
i n tense h eat of t h e coa l s , d i s t r i b utes t h e h eat m o re eve n l y ,
a n d red u c e s f l a re-u p s b y a b sorb i n g d r i p p i n g fats a n d the
m e at j u i c e s .
Afte r y o u ' v e u sed t h e g r i l l a dozen t i m es , t h e l i n e r w i l l b e
fu l l o f g reasy d r i p p i n g s . G rave l o r g r it b ed d i n g c a n b e
was hed , d r i e d t h o ro u g h l y , a n d used a g a i n . If you h ave u sed
i n s u l at i o n pe l l ets , d i s c a rd and re p l ac e with new.
Keep the briquets t o a mini mum
Beg i n n i n g c h efs ofte n overdo it and b u i l d too b i g a bed of
coa l s . E st i m ate h ow m a n y b r i q uets yo u ' l l need fo r the s i ze
of the g r i l l and t h e type and a m o u nt of food to be g r i l l e d . It's
u n n ecessary to cover t h e e n t i re g r i l l a rea for a few fra n kf u rt­
ers. Larg e th i c k c u ts of m e at req u i re m o re c h a rcoa l t h a n d o
th i n ste a ks a n d b u rg e rs .
If y o u p l a n t o b a r b e c u e f o r m o re t h a n o n e h o u r , extra
b r i q uets need to be a d d e d to the bed of coa l s to m a i nta i n its
p roper c oo k i n g tem p e rature. Place a dozen c o l d b r i q uets
a ro u n d the outer edge of t h e hot b e d of c o a l s . Th e n , a s
needed , r a k e t h e m i n to t h e oth e r coa l s . O r, h ave a m etal
b u c ket o r s m a l l porta b l e b raz i e r of g l ow i n g coals rea d y at
the side of your b a r b e c u e u n it.
Getti ng the charcoal started
P i l e t h e n u m be r of b r i q u ets needed i n to a pyra m i d o r
m o u n d i n t h e c e nter o f t h e f i rebox. D r i z z l e l i q u i d l i g hter o r
j e l l y f i re sta rter over t h e w h o l e s u rfac e o f t h e c h a rc o a l . W a i t
1 m i n u te, t h e n i g n ite w i th a matc h . ( N ever u s e g a so l i n e
o r kerose ne t o start c h a rcoa l . G aso l i n e i s m u c h too d a n ­
g e ro u s , a n d kerose ne a d d s an u n p l easant taste t o yo u r
food . ) For faste r sta rt i n g , u s e a n e l ectri c a l f i re starter (see
p h oto, p a g e 91 ) . P l a c e t h e b r i q uets over t h e co i l , p l u g in the
starter, a n d i n 5 to 1 5 m i n u tes the coa l s w i l l b e rea d y .
Remove t h e co i l to a heatproof l o c at i o n , a n d d i str i b ute
coals a ro u n d t h e f i re bo x to s u i t t h e k i n d of food you ' l l be
cooki n g .
 91

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

D o n 't start barbec u i n g too soo n ; t h e coa l s need to b u rn

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

Arrang i ng the hot coa l s

W h e n t h e coa l s a re rea d y , u s e a f i re r a k e o r l o n g - h a n d l e d
to n g s to s p read t h e c oa l s i n a s i n g l e l ayer. T h e arra n g e m e n t
of t h e hot coa l s d e p e n d s o n t h e k i n d of g r i l l used a n d t h e
type of f o o d b e i n g b a r b e c u e d .
( B ) F o r sp it-roast i n g s p a re r i b s , roasts , l e g o f l a m b , o r
C For covered gr i l l ing, p i le the
p o u l try, u s e a r i n g o f c o a l s t o g r i l l . Pos i t i o n t h e fo i l d r i p p a n
charcoal on both s ides of dr ip pan
d i re ct l y u n d e r t h e m eat, a n d t h e n s p read t h e c oa l s i n a
c i rc l e a l l a ro u n d t h e f i re bo x . C o n t i n ued
92
Charcoal Cooking Know-How c o n t i n ued
D For gril l ing steaks, burgers,
and chops, rake coals over firebox
E To test the coa l s , hold your
hand pal m -side down
( C ) I n a covere d g r i l l for b a r b ec u i n g l a rge p i eces of m eat,
m a ke a fo i l d r i p pan a I i tt l e l a r g e r than t h e meat. P l ac e d r i p
p a n i n c e nter o f f i re b o x a n d p i l e c o a l s o n b oth s i d e s o f p a n .
Rep l ace t h e g rate a n d s e t m eat d i rect l y o v e r t h e d r i p p a n .
Lower t h e hood .
( D ) B a r b e c u e ste a k s , c h o p s , a n d o t h e r foods that a re
g r i l l e d flat by ra k i n g c oa l s over t h e e n t i re f i re b o x . P l a c e the
c oa l s a b o ut 1 12 i n c h a p a rt for even h eat.
G r i l l ka b o b s b y l i n i n g up hot coa l s in p a ra l l e l rows in t h e
f i re b ox p l u s c oa l s a ro u n d e d g e o f g r i l l . Sta g g e r s kewers o n
t h e g rate d i re ct l y a bove spaces between b r i q uet rows s o
m eat fats w i l l n o t d r i p o n c oa l s .
Determ i ne cooking temperature o f the coal s
( E ) H o l d yo u r h a n d p a l m - s i d e down j u st a bove hot coa l s at
the h e i g h t the food w i l l b e coo k i n g . B eg i n c o u n t i n g " o n e
t h o u s a n d o n e , o n e t h o u s a n d two ; " i f you need t o w i t h d raw
y o u r h a n d after two seco n d s the c oa l s a re hot, t h ree
seco n d s for m ed i u m -h ot coa l s , fo u r seco n d s for med i u m
coa l s , a n d five o r s i x s e c o n d s for s l ow coa l s .
Adjusting the heat for the right temperature
W h e n t h e coa l s a re too hot, e i t h e r ra ise t h e g ri l l 's g rate ,
l ower t h e f i re b o x , c l ose t h e a i r vents, or s i m p l y remove
some of t h e hot b r i q uets . I n c rease t h e te m peratu re of the
coa l s in t h e g r i l l 's f i re b ox b y tap p i n g t h e ashes off t h e
b u r n i n g coa l s w i t h to n g s , m ov i n g t h e coa l s c l oser to g e t h e r,
l owe r i n g t h e g rate , ra i s i n g t h e f i re box, or o p e n i n g t h e vents
to a l l ow m o re air to c i rc u l ate t h ro u g h t h e g r i l l .
Control l ing the flare-ups
Red uce f l a re-u p s w h e n m eat fat d r i p s o n the c oa l s b y
spac i n g fart h e r a p a rt o r re m ov i n g a f e w to c u t down o n t h e
h e a t . Keep a pu m p - s p ray bott l e fi l l e d w i t h wate r h a n d y .
S p r i n k l e a l i tt l e wate r o n t h e f l a re-u ps-d o n 't s o a k t h e c oa l s .
Save and reuse the charcoal
After barbec u i n g d o n 't l et b r i q uets j u st b u rn away . If u s i n g
a covered g r i l l , l ower h ood a n d c l ose a i r vents. O r , i f you
own an ope n-type u n i t, u se tongs to tra n s fe r hot coals to a
metal p a i l h a l f f u l l of wate r. D ra i n a n d s p read t h e c h a rc o a l
o n t o a sta c k of p a p e rs to d ry . The c h arcoal m u st b e
a b s o l ute l y d ry o r i t w i l l not re l i g h t .
Cleani ng up the barbecue g r i l l
I t ' s eas i e s t t o c l ea n t h e g r ate s r i g h t after barbecu i n g . Read
a l l t h e c l e a n i n g , c a re , and stora g e d i rect i o n s s u p p l i e d w i t h
yo u r eq u i p m e n t before u s i n g a n y c l e a n i n g p rod u c t s o r
a b ra s i v e s . F i l l s i n k w i t h h ot, s u d sy wate r a n d p u t t h e g r i l l 's
g rate i n to soak. Later, a few s w i pes w i t h a wet c l ot h w i l l
c l ea n t h e g rate.
I f the g rate i s too l a rge to f i t in a s i n k, cover with wet p a p er
towe l s or wet newspapers w h i l e you eat. P l ac e t h e hot g rate
o n one sta c k of we l l -soa ked p a p e rs , t h e n cover w i t h s e c o n d .
B u rned-on food u s u a l l y washes r i g h t off w i t h a wet c l ot h .
U s e s c o u r i n g o r a b ra s i ve-ty p e pads a n d/or a stiff g r i l l b r u s h
for t h e stu b bo r n spots.
 93

I ndex

Bacon B u rger S q u ares , 26 Brea d s ( continued)

A-8 Barbec ued Beef B urgers, 26 G r i l l ed Cheese Rol l s , 79
Bas i c G r i l l ed B u rgers, 26 Pars l eyed Fre n c h S l i ces , 79
An i se Cor n . 75 Beef a n d Carrot B u rgers, 24 S w i s s - B u ttered Rye
Appeti zers B u rgers Extravaga n z a, 24 Brea d . 81
B arbecue-Sty l e Rac l ette, 82 B u rgers O ' B r i e n , 24 Broc c o l i i n Foi l , 74
Crab-Bacon B i tes, 82 B u rr i to B u rgers, 27
Dev i l ed Ch i c ke n L i ver Kabobs, 83 Cheese-Stuffed Patt ies, 2 7 c
G r i l led Stuffed M u shrooms, 82 Ch i l i B u rger Patt ies, 26
M ar i n ated Shr i m p Ch i l i M e a t Loaf, 29 Cabbage S k i l l et, J i ffy Fra n k
Appeti zers, 84 G i a n t Stuffed and, 58
Ter i y a k i Appeti zer R i b s , 84 G r i l l bu rgers, 29 Ca l i c o R i c e B a ke, 76
A p p l e-Ora n ge Stuffed Pork M i n i P i neap p l e Meat Caraway-Cheese Rol l s , 79
Cho ps, 32 Loaves, 28 Caraway-Cheese S prea d , 66
A p p l e- Pea n u t B uttered Pork S kewered Cherry Tomato Carrot B urgers, Beef a nd , 24
Stea ks, 34 Meatba l l s, 23 Carrot Fo i l B a ke, Cheesy
85
A p p l es, R a i s i n -Stuffed, Vegetable- Beef Rol l s , 11 Potato-, 71
Apri cot G l azed R ibs, 36 Vegetab l e B u rgers, 27 Charcoa l e d Ha l ib u t Stea ks, 54
Apri cot Lamb Kabobs, 59 B eef (roasts) Charcoa l - G r i l led Shr i m p , 54
Arme n i a n Herb M ar i n a d e, 68 Braz i l i a n B arbec ued Beef, 17 Charts
Armen i a n - I ta l i a n Lamb Chops, 61 Horserad i sh-Stuffed R u m p G r i l l i n g Over the Coa l s , 6
Bacon Roast, 18 R ot i sser i e Spec i a l t i es , 8
Bacon B u rger S q u ares, 26 Hot-Sty l e Eye of Rou n d , 15 Smoker Coo k i n g , 8
Crab- Bacon B i tes, 82 - _ Lemo n - M ar i n ated Chu c k Chatea u br i a n d , S p i t- R oasted, 14
Stea k a n d Bacon Tourned os, 11 Roast, 12 Cheese
B arbec ued Beef B u rgers, 26 M ar i n ated H i c kory-Smo ked B arbe c u e-Sty l e R a c l ette, 82
Barbec ued Bread Ita l i a no , 81 Chu c k Roast, 15 Caraway-Cheese Rol l s , 79
B arbe c u ed F i sh, 52 S p it - Roasted Caraway-Cheese S prea d , 66
Barbecued Kin g Crab Legs, 56 Chatea ubr i a n d , 14 Cheese-S a u ced Peas a n d
B arbe c u ed Lemon Turkey, 42 W i n e d -a n d - D i ned Beef M u shrooms, 74
B arbecued Pumpern i c kel, 79 Roast, 17 Cheese-Stuffed Patt ies, 27
B arbec ued Shr i m p Kabobs, 54 Beef (stea k s ) Cheese-Top ped Tomatoes, 74
B arbec ue-Sty l e Rac l ette, 82 Lemon Pep per F l a n k G r i l l e d Cheese Rol l s . 79
B arbec ue-Sty l e S p a n i s h R i ce, 76 P i n whee l s, 11 G r i l l ed Crab a n d Cheese
B a s i c Gr i l led B urgers, 26 On i o n -Stuffed Steak, 14 Rol l s, 31
Bea n s Pep p y Chu c k Steak G r i l l , 12 Smoked Beef a n d Cheese
Beef a n d Bea n R agout, 20 Q u i c k G ar l i c Cubed Stea k s , 2 0 Soup, 20
Fra n k a n d B e a n S k i l l et, 58 R i ce-Stuffed F l a n k Steak, 14 Cheesy Bread Kabobs, 81
Herbed Green Bea n s , 78 S moked Fre n c h Pep per Stea k, 12 Chees y Eggp l a n t S l i ces, 76
Hot-Sty l e Bea n s a n d Stea k a n d B a c o n Tournedos , 11 Chees y Potato-Carrot Fo i l
Tomatoes, 77 Stea k a n d Shr i m p Kabob B a ke, 71
Wax B ea n s w i th M u stard D i n n er, 21 Cherry- Pear S k i l l et Cobb l er, 85
S a u c e, 78 Stuffed Steak S a n d w i c hes, 29 Ch i c ke n
Beef Beer, Bratwursts i n , 31 Ch i c ke n a n d Beef Kabob s , 49
Beef and Bea n R agout, 20 Beets , Honey- M u stard, 78 Ch i c ke n a n d Vegetab l e
Beef a n d M u shroom Kabobs, 21 B i g-Batch B arbec u e S a u c e, 65 B u n d l es, 48
Beef-Yam Kabobs , 22 B o l og n a Kabobs, M u stard- Ch i c ke n Ter i y a k i , 46
Ch i c ke n and Beef Kabobs, 49 Bru shed, 57 Corn-Stuffed Ch i c ke n
Corned Beef-Turkey Heroes, 30 Bratwursts in B eer, 31 Breasts , 46
Hawa i i a n Kabobs, 23 Bratwurst, S kewered, 58 Curry B arbec ued Ch i c ke n , 48
S kewered Beef B u n d les, 23 Braz i l i a n B arbec ued Beef, 17 Dev i l ed Ch i c ke n L i ver
Smoked Beef a n d Cheese Brea d s Kabobs, 83
Sou p, 20 B arbecued Bread I ta l i a no, 81 Fo i l -Wra p ped Cl amba ke. 55
Smoked Short R ibs, 18 B arbec ued Pumpern i c ke l . 79 46
G r i l l ed I s l a n d Ch i c ken,
W i ne-Basted Short R ib s , 18 Caraway-Cheese Rol l s . 79 Herb-G l azed Chi c ke n s , 47
Beef (grou n d ) Cheesy Bread Kabobs, 81 J a p a nese-Sty l e Ch i c ke n , 49
94

Ch i c ke n ( continued) Fish Ham ( continued)

Lemonade Ch i c ke n , 49 B a rbec ued F i s h , 52 S kewered Ham and Fru i t
S au s a ge-Stuffed Ch i c ke n C h a rcoa l ed Ha l i b u t Stea k s , 54 Kabobs , 40
Rol l - U p s , 46 C r i s py-G r i l l ed F i s h S p i ced Ham Patt i e s , 30
S p i c y B a rbec ued Ch i c ke n , 48 F i l lets, 52 Sweet-Sou r Ham, 40
Ch i l i B a rbec u e S a u c e , 65 F i s h i n a B a s ket, 52 Hawa i i a n Kabob s , 23
Ch i l i B u rger Patt ies, 26 Fo i l -Wrap ped Cl amba ke, 55 Herbed G ree n B ea n s , 78
Ch i l i M eat Loaf, 29 G r i l led S a l mon Stea k s , 56 H e rbed Lamb-Vegetab l e
Ch i nese Smoked R i b s , 36 H a l i b u t Kabobs, 53 Kabob s , 61
C i d e r Bast i n g S a u c e , H i c kory-Smo ked Stu ffed Herbed O n i o n S l i ce s , 73
Ta rrago n - , 65 Trout, 50 Herb- G l azed Ch i c ke n s , 47
C i n n amo n - R a i s i n Fre n c h Toa s t , 79 S k i l l et-Fried F i s h , 50 Herb M a r i n a de, Arme n i a n , 68
Cl amba ke, Foi l -Wra p ped , 55 Soy- M a r i n ated Per c h Herb-Seasoned M a r i n ad e , 68
Coffee-Soy G l aze, 66 F i l l ets , 52 H i c kory-Smoked Roy a l R i b s , 35
Coles l aw, S a n d w i c h , 67 Stu ffed Smoked S a l mo n , 53 H i c kory-Smoked Stu ffed
Com p a n y Pork Lo i n Roast, 34 W i l d R i ce-Stu ffed S a l mo n , 53 T rout , 50
Corn W i ne-Sau ced Tro u t , 50 H i c kory-Smoked Tu rkey, 42
An i se Cor n , 75 Fo i l - B a rbec ued S h r i m p , 55 Honey- M u stard Beet s , 78
Cor n-Stu ffed Ch i c ken Fo i l -Wra p ped Cl amba ke, 55 Horsera d i s h-Stu ffed R u m p
B reasts , 46 Fra n kf u rters Roast, 18
Corn-Stu ffed Pork Chops , 32 Fra n k a n d Bean S k i l l et , 58 Hot-Sty l e Bea n s a n d
Roasted Corn on the Cob, 75 J i ffy Fra n k a n d Cabbage Tomatoes , 77
Corned Beef B a rbec ue D i n ner, 16 S k i l l et , 58 Hot-Sty l e E y e o f Rou n d , 15
Corned Beef-Tu rkey Heroes, 30 P i z z a - F ra n k S a n d w i c h e s , 30 I ta l i a n - Seasoned Vegetab l e
Corn i s h Hen s , Sweet-So u r , 44 Q u i c k F ra n k Kabobs, 57 Kabob s , 77
Corn i s h Hen s w i t h R i ce T a n gy B a rbec ued Fra n k s , 57 J a p a nese-Sty l e Ch i c ke n , 49
Stuff i ng, 44 F re n c h F r i e s , S k i l l et , 77 J i ffy F ra n k a n d Cabbage
Cou n t ry-Sty l e B a r becued Fre n c h Toast, C i n n amo n - S k i l l et , 58
R ib s , 36 R a i s i n, 79 K abobs
Crab Fru i t - G l azed H am, 39 A p r i cot Lamb Kabob s , 59
B a rbec u ed K i ng Crab Legs , 56 G i a n t Stu ffed G r i l l b u rger, 29 B a r becued S h r i m p Kabob s , 54
Crab- B a c o n B i tes, 82 G i n ger H a m G r i l l , O ra n ge-, 39 Beef a n d M u s h room Kabobs , 21
G r i l led Crab and Cheese G l a zed Pork Kabobs , 37 Beef-Yam Kabob s , 22
Rol l s , 31 G r i d d l e Ca kes . M u f f i n M i x , 8 1 Cheesy B read Kabo b s , 81
Cra n berry S a u c e , Ham S l i c e G r i l led Acorn S q u a s h , 7 1 Ch i c ke n a n d Beef Ka bobs , 49
with, 39 G r i l led Cheese Rol l s , 79 Dev i l ed Ch i c ke n L i ver
C r i s py-G r i l led F i s h F i l l ets , 52 G r i l led Crab a n d Cheese Kabobs , 83
Cu c u mber Rel i s h , 67 Rol l s , 31 G l azed Pork Kabo b s , 37
Cu rry B a rbec u ed Ch i c ke n , 48 G r i l l ed F res h Fru i t , 85 Ha l ib u t Kabob s , 53
Cu rry B u ttered Potatoes, 77 G r i l led I s l a n d Ch i c ke n , 46 Hawa i i a n Kabob s , 23
G r i l led Roc k Lobster Ta i l s , 56 Herbed Lamb-Vegetab l e

D-G G r i l l ed S a l mo n Stea ks , 56 Kabobs , 61

G r i l led Stu ffed M u s h rooms , 82 I ta l i a n -Seasoned Vegetable
Desserts G r i l l i n g Over the Coa l s , 6 Kabob s , 77
Cherry-Pear S k i l l et G y p s y Pork Stea k s , 34 J a p a nese-Sty l e Ch i c ke n , 49
Cobb l er, 85 Kore a n K abob s , 37
G r i l led Fres h Fru i t , 85 H-L M a r i n ated Vegetable Kabo b s , 75
R a i s i n -Stu ffed App les , 85 M u stard - B r u s hed B o l og n a
S h erried Pea c h e s , 84 Ha l ib u t Kabobs , 53 Kabobs , 57
Dev i l ed Ch i c ken Li ver Ha l i but Stea k s , Charcoa l e d , 54 Q u i c k F ra n k Kabo b s , 57
Kabo b s , 83 Ham S kewered Beef B u n d l e s , 23
Du c k l i n g, Kow l oon , 45 Fru it-G l azed Ham, 39 S kewered B ratwu rst, 58
D u r a n go S a u c e , 63 Ham S l i c e with Cra n berry S kewered Cherry Tomato
Easy Barbecue Sauce, 63 S a u ce, 39 M eatba l l s , 23
Eggp l a n t S l i ces, Chees y, 76 O r a n ge-G i nger Ham G r i l l , 39 S kewered Ham a n d Fru i t
Eggp l a nt-Tomato Stac k - U p s , 73 O ra n ge-S a u ced Ham, 40 Kabob s , 40
 95

Kabobs ( continued) M uffi n M i x G r i d d l e Cakes, 81 P6rk ( continued)

Skewered Sca l l o ps a n d M u s h ro o m s Gypsy P o r k Steaks, 34
Bacon, 55 B e e f a n d M u s h room K a b o b s , 21 H i c k o ry- S m o ked Roya l R i b s , 35
Ste a k a n d S h r i m p K a b o b C h e e s e -S a u c e d Peas a n d Korean K a b o b s , 37
D i n ner, 21 M u s h room s , 74 L u a u S p a re r i b s , 35
V e g e ta b l e-Meat K a b o b s , 41 G r i l l e d St uffed M u s h room s , 82 M a r i n ated Pork L o i n Roast, 34
V e geta b l e s o n a St i c k , 71 M u st ard - B r u s h e d B o l o g n a P i z z a - F ra n k S a n d w i c h e s , 30
Korean K a b o b s , 37 Kabobs, 57 Po l i s h S a u s a g e - K ra u t e r s , 58
Kow l o o n D u c k l i n g , 45 O l ive Topper, 81 Roast P o r k C h o p s , 32
Lamb O n ion S l ices, Herbed, 73 S kewered B ratw u rst, 58
A p r i c ot L a m b K a b o b s , 59 O n i o n - S t u ffed Ste a k , 14 Te r i y a k i A p p e t i z e r R i b s , 84
Arme n i a n - I ta l i a n L a m b O ra n g e s Potato e s
Chops, 61 A p p l e- O ra n g e Stuffed Pork C h e e s y Potato-Ca rrot Fo i l
H e r b e d Lam b-Vegeta b l e Chops, 32 Bake, 71
Kabobs, 61 M o l a s s e s - O ra n g e B a r b e c u e C u rry B u ttered Potato e s , 77
M a r i n ated Leg o f Lam b , 59 Sauce, 64 M e a t a n d Potato B a k e , 41
Saucy Lamb R i b l et s , 61 O ra n g e- G i n g e r H a m G r i l l , 39 W h o l e G r i l l e d Potato e s , 76
Lemon O ra n g e- S a u c e d H a m , 40 Pou l try ( s e e Chicken, Duckling,
B a r b e c u e d L e m o n Tu rkey, 42 P i n ea p p l e- O ra n g e G l a z e , 65 Cornish Hens, Turkey)
L emo n - M a r i n ated C h u c k O r i e n t a l Pork Wra p - U p s , 31 P u m p e r n i c k e l , B a r b e c u e d , 79
Roast, 12 O u t d o o r Veg eta b l e S k i l l et, ·78 Q u i c k F ra n k K a b o b s , 57
Lemon Pepper F l a n k O v e r-t h e -C oa l s P o p c o r n , 84 Q u i c k G a r l i c C u b e d Ste a k s , 20
P i nwhee l s , 11 R a c l ette, B a rb e c u e - S ty l e , 82
Soy- L e m o n B a st i n g P- R R a i s i n F re n c h Toast,
Sauce, 66 C i n namon-, 79
Y e l l ow L e m o n R i c e , 74 Pars l e yed Fre n c h S l i c e s , 79 R a i s i n - Stuffed A p p l e s , 85
L e m o n a d e C h i c ke n , 49 Peac hes, Sherried, 84 Ratato u i l l e R e l i s h , 67
Lobster Ta i l s , G r i l l e d R o c k , 56 Pear S k i l l e t C o b b l e r , Red P e p p e r R e l i s h , 67
L u a u S p a re r i b s , 35 C h e rry-, 85 Rel i s hes
L u n c h e o n Meat P e a s a n d M u s h ro o m s , C h eese- C u c u m be r Re l i s h , 67
Meat a n d Potato B a k e , 41 S a u c ed , 74 Ratato u i l l e R e l i s h ,67
M u stard - B r u s h ed B o l o g n a Peppy C h u c k Steak G r i l l , 12 R e d P e p p e r R e l i s h , 67
Kabobs, 57 P e rch F i l l et s , Soy-M a r i n ate d , 52 S a n d w i c h C o l e s l aw , 67
P i n e a p p l e-G l azed L u n c h e o n Pi neapple Zesty S a u e rkraut R e l i s h , 66
Meat, 41 M i n i P i n e a p p l e Meat R i b Roast B a r b e c u e , 15
S u per-S i m p l e S k i l l e t Loave s , 28 Rice
S u p per, 41 P i n e a p p l e-G l a z e d L u n c h e o n B a r b e c u e -Sty l e S p a n i s h
Vegeta b l e -Meat K a b o b s , 41 Meat, 41 Rice, 76
P i n e a p p l e - O ra n g e G l az e , 65 Cal ico Rice Bake, 76
M-0 P i z za - F ra n k S a n d w i c h e s , 30 R i c e - S t u ffed F l a n k Steak, 14
P l u m Sauce, 45 Ye l l ow Le m o n R i c e , 74
Marinades Po l i s h S a u s a g e - K ra u ters , 58 R ot i s s e r i e - R oast T u rkey, 44
68
A rm e n i a n H e r b M a r i n a d e , P opcorn, Over-t he-Co a l s , 84 R ot i ss e r i e S p e c i a l t i e s , 8
H e r b-Seasoned M a r i n a d e , 68 Pork (see a l s o Ham ) Rye B re a d , S w i s s - B u tte re d , 81
Savory W i n e M a r i n a d e , 68 A p p l e - O ra n g e Stuffed Pork
T e r i ya k i M a r i n ad e , 68 Chops, 32 5
M a r i n ated H i c kory-Smoked A p p l e -Pea n u t B u tte red F l a n k
C h u c k Roast, 15 Ste a k s , 34 Salmon
M a r i n ated Leg of Lam b , 59 A p r i cot-G l a zed R i b s , 36 G r i l l e d S a l m o n Steaks , 56
M a r i n ated P o r k Lo i n Roast, 34 B ratwu rsts i n B e e r , 31 S tuffed S m o ked S a l m o n , 53
M a r i n ated S h r i m p A p p e t i z e r s , 84 C h i n e s e S m o ke d R i b s , 36 W i l d R i c e -S t u ffed S a l m o n , 53
M a r i n ated Vegeta b l e K a b o b s , 75 C o m p a n y Pork L o i n Roast, 34 S a n d w i c h C o l e s l aw , 67
M e a t a n d Potato B a k e , 41 C o r n - S t u ffed Pork C h o p s , 32 Sandwiches
M i n i P i n e a p p l e Meat Loa v e s , 28 C o u n t ry-Sty l e B a r b e c u e d B a c o n B u rg e r S q u a re s , 26
M o l asses-O ra n g e Barb e c u e R i bs , 36 Beef a nd C a rrot B u rg e r s , 24
Sauce, 64 G l azed Pork Kabobs, 37 B ratwu rsts in Beer, 31
96

Sandwiches ( continued) S m o ked ( continued) V e g eta b l e s ( continued)

B u rg e rs Extrava g a n z a , 24 S m oked S h o rt R i b s , 18 C o r n with C h i v e S a u c e , 73
B u rg e rs O ' B r i e n , 24 S m o ked Tu rkey Roast, 43 C u rry B u ttered Potatoe s , 77
B u r r i t o B u rg e r s , 27 Stu ffed S m o ked S a l m o n , 53 E g g p l a n t-Tom ato Sta c k- U p s , 73

I
C h i l i B u rg e r Patt i e s , 26 W i l d R i c e -Stuffed S a l m o n , 53 G r i l led Acorn Squash, 71
C o r n e d Beef-Tu rkey H e ro e s , 30 Smoker Coo k i n g , 8 G r i l l e d S t u ffed M u s h ro o m s , 82
G r i l l e d C ra b a n d C h eese S n a p p y B a r b e c u e S a u c e , 63 H e r b e d G re e n B e a n s , 78
Rol ls, 31 Soy- L e m o n B a st i n g S a u c e , 66 Herbed O n i o n S l ices , 73
P i zza-Fra n k S a n d w i c h e s ,
V e g e ta b l e B u r g e r s ,
Sauces
27
3.0 Soy- M a r i n ated P e rch F i l l et s , 52
S p i c e d Ham Patt i e s ; 30
S p i c y B a r b e c u e d C h i c k e n , 48
H e r b e d -S e a s o n e d V e g eta b l e s ,
H o ne y-M u s tard B e e t s ,
H ot-Sty l e B e a n s a nd
78
73
f
B i g-Batch Barbecue Sauce, 65 S p i t-Roaste d C h ate a u b r i a n d , 1 4 Tomatoes, 77
Ch i l i Barbecue Sauce, 65 S q u a s h , G ri l l ed Acorn, 7 1 I t a l i a n -S e a s o n e d V e g et a b l e
Coffee-Soy G l az e , 66 Ste a k a n d B a c o n T o u r n e d o s , 1 1 Kabobs, 77
D u r a n g o Sauce, 63 Ste a k a n d S h r i m p K a b o b M a r i n ated V e g e ta b l e K a b o b s , 75
Easy B a r b e c u e S a u c e , 63 D i n ner, 21 O u t d o o r V e g e ta b l e S k i l l et , 78
M o l asses-O ra n g e B a r b e c u e Stuffed S m o ke d S a l m o n , 53 Roasted C o r n o n t h e C o b , 75
Sauce, 64 Stuffed Steak S a n d w i c h e s , 29 S k i l l e t F re n c h F r i e s , 77
Snappy Barbecue Sauce, 63 S u p e r-S i m p l e S k i l l e t S u p p e r , 41 Sweet H e r bed To m atoe s , 71
Soy- L e m o n B a st i n g S a u c e , 66 S weet H e r bed Tom atoe s , 7 1 V e g e ta b l e s o n a S t i c k , 71
Tarrag o n -C i d e r B a st i n g Sweet-So u r C o r n i s h H e n s , 44 Wax B e a n s w i t h M u sta rd
Sauce, 65 Sweet-So u r H a m , 40 Sauce, 78
Western Hot S a u c e , 63 Swee�Sou r Sa u c e , 3 1 W h o l e G r i l l e d Potatoes , 76
S a u c y L a m b R i b l et s , 61 Sw i s s - B u ttered Rye B re a d , 8 1 Z u c c h i n i F r i tt e rs , 74
S a u e rkraut Re l i s h , Zesty, 66 Wax B e a n s w i t h M u s ta rd S a u c e , 78
S a u s a g e-Stuffed C h i c ke n T-Z Weste rn H o t S a uce , 63
Rol l -U p s , 46 W h o l e G r i l l e d Potato e s , 76
S avory W i n e M a r i n a d e , 68 Ta n g y B a r b e c u e d Fra n ks , 57 W i l d R i c e -Stuffed S a l m o n , 53
S c a l l o p s and B a c o n , S kewere d , 55 Tarra g o n -C i d e r B a st i n g S a u c e , 65 W i n e - B asted S h o rt R i b s , 18
S e a s o n e d B utter Lo g , 66 Te r i y a k i M a r i n ad e , 68 W i n e d - a n d - D i n e d B e ef Roast , 17
S h e rr i e d Pea c h e s , 84 Tom atoes 50
W i n e - S a u c e d T ro u t ,
Shrimp C h eese-To p p e d Tomato e s , 74 Y a m K a b o b s , B eef-, 22
Barbecued S h r i m p Kabobs, 54 E g g p l a n t-Tomato Stac k - U p s , 73 Y e l l ow Lemon R i c e , 74
C h a rc oa l -G r i l l e d S h r i m p , 54 H ot-Sty l e B e a n s a n d Z esty S a u e rkra ut R e l i s h , 66
Fo i l - B a r b e c u e d S h r i m p , 55 Tomatoes, 77 Z u c c h i n i F r i tte rs, 74
Steak and S h r i m p K a b o b Skewered C h e rry Tomato
D i n n e r, 21 M e a t ba l l s , 23 Barbecue Tips
S kewered Beef B u n d l e s , 23 Sweet H e r b ed Tom atoes , 71 Avo i d F l a re - U p s w i th a
S kewered B ratwurst, 58 Tu rkey Drip Pan, 17
S kewered C h e rry Tom ato B a r b e c u e d Lemon T u rkey, 42 B a l a n c i n g Meat o n a S p i t , 59
Meatba l l s , 23 C o r n e d Beef-T u rkey H e ro e s , 30 B a s i c C u ts of F i s h , 56
S kewered Ham and Fru i t H i c kory- S m o k e d Tu rkey, 42 B e S u re w i t h a M e at
Kabobs, 40 Rot i s s e r i e-Roast Tu rkey, 44 T h e r m o m eter, 18
S k i l l et-Fried F i s h , 50 S m o ked Tu rkey Roast, 42 D o n ' t Do W i t h o u t a W i re
S k i l l e t Fre n c h F r i e s , 77 V e g e ta b l e -B e e f R o l l s , 1 1 G r i l l B a s ke t , 27
S m o ked V e g e ta b l e B u rg e r s , 2 7 Froze n V e g e ta b l es H o t Off
C h i n e s e S m o ke d R i b s , 36 V e g e ta b l e-Meat K a b o b s , 4 1 the G r i l l , 75
H i c kory-S m o ked Roya l R i b s , 35 V e g e ta b l e s How to B a r b e c u e St r i p s of
H i c kory-S m o ked Stuffed A n ise Corn, 75 R i bs , 35
Tro u t , 50 B ro c c o l i i n F o i l , 74 How to M o u n t B i rd s for
H i c ko ry-S m o ked T u r k e y , 42 C h eese-S a u c e d P e a s a n d S p it-Roast i n g , 47
K ow l o o n D u c k l i n g , 45 M u s h ro o m s , 74 How to S p it-Roast a P i g , 37
M a r i n ated H i c ko ry-S m o ke d C h e e s e-To p p e d Tom atoes , 74 How t o T u r n B a r b e c u e d
C h u c k Roast, 15 C h eesy E g g p l a nt S l i c e s , 76 Stea k s , 21
S m oked Beef a n d C h eese C h eesy Potato-Ca rrot Fo i l M i c rowave H e l p s t o S h o rt e n
So u p , 20 Bake, 71 G ri l l i n g Time, 49
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