Better Homes and Gardens All-Time Favorite Barbecue Recipes

Better Homes and Gardens®

IME FAVORITE.

an ecue

Better Homes and Gardens"'

Bar�cue recipes

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

On the cover: Recipes are Cornish Hens with Rice

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

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

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

Contents

Barbecuing for Everyone

4

Time and Temperature Charts

6

Grill 6

Rotisserie 8

Smoker 8

Main Dishes for Outdoor Barbecues Beef 11

10

Burgers and Sandwiches 24

Pork and Ham 32

Poultry 42

Fish and Seafood 50

Sausage and Frankfurters 57

Lamb 59

Barbecue Sauces and Marinades

62

Sauces and Relishes 63 Marinades 68

Grill-Side Recipes

70

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

Barbecue Basics

86

Equipment for Cookouts 87 Small Equipment 87

Barbecue Grills 88

Charcoal Cooking Know-How 90

Index

93

Grilling Over the Coals Type of food

BEEF

Cut or portion (placed 4 inches above coals)

Burgers

Weight or

Temperature

thickness

of coals*

112 inch

Med1um-hot Medium

3/4 inch

Medium-hot Medium

Porterhouse, T-bone, or

1 inch

Medium-hot

1112 inches

Medium-hot Medium

1 inch

Medium

2112 inches

Medium

1 inch

Medium

1112 inches

Medium

1 inch

Medium

1112 inches

Medium

1 inch

Medium

1112 inches

Medium

Blade steak

3/4 inch

Medium

Loin back ribs or spare ribs

5-6 pounds

Medium

Fully cooked slice

112 inch

Medium-hot

1 inch

Medium

Canned

5 pounds

Medium

Broiler-fryer halves

2112-3 pounds

Medium-hot

Roasting chicken, unstuffed

3-4 pounds

Medium

Unstuffed

6-8 pounds

Medium

12-16 pounds

Medium

3/4 inch

Medium

1-1112 inches

Medium-hot

Trout, snapper, or whitefish fillets

6-8 ounces each

Medium-hot Medium

Shrimp (large)

2 pounds

Hot

sirloin steak

Chuck blade steak

LAMB

Rib chops

Shoulder chops

PORK

HAM

CHICKEN

TURKEY

FISH

SEAFOOD

Loin chops

Salmon or halibut steaks

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

J

7

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

Comments

Covered grill

Rare

Medium

8-10 min. 10-12 min.

10-12 min. 12-15 min.

7-9 min. 8-10 min.

8-10 min. 10-12 min.

Four burgers per pound

10-12 min. 12-15 min.

12-15 min. 14-18 min.

8-10 min. 10- 12 min.

10-12 min. 12-15 min.

Three burgers per pound

12-18 min.

15-20 min.

8-10 min.

10-15 min.

18-20 min. 20-25 min.

20-25 min. 25-30 min.

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

15-18 min. 18-22 min.

Check doneness by cutting a slit in meat near bone

12-18 min.

15-20 min.

8-10 min.

12-18 min.

50-60 min.

55-65 min.

45-5 5 min.

50-60 min.

Rare

20-25 min. 25-30 min.

28-32 min.

20-25 min. 20-25 min.

22-28 min. 28-32 min.

30-35 min.

Medium

23-28 min.

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

18-22 min. 20-25 min.

25-30 min.

Well-done

Well-done

22-25 min.

18-22 min.

30-35 min.

25-30 min.

15-20 min.

15-20 min.

A wire grill basket aids in turning

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

10-15 min.

25-35 min.

20-30 min.

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

11/4-13/4 hrs.

Slash fat edge of ham slice

Use foil tent on open grill

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

17-22 min.

15-20 min.

10-17 min.

10-15 min.

10-17 min. 17-20 min.

10-15 min. 15-17 min.

15-18 min.

15-18 min.

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

Use a wire grill basket

Rotisserie Specialties Cut

Type

Weight

of food

Temperature of coals*

BEEF

Rolled rib roast

5-6 pounds

Medium

Tenderloin roast

2112 pounds

Medium-hot

Eye of round

3-4 pounds

Medium-hot

Boneless rump roast

3-4 pounds

Slow

LAMB

Leg

5-7 pounds

Medium

PORK

Boneless loin roast

5 -6 pounds

Medium

Loin back ribs or spareribs

3-4 pounds

Slow

HAM

Boneless piece Canned

CHICKEN

Whole

9-10 pounds

Medium

5 pounds

Medium

2112-3 pounds

Medium-hot Medium

CORNISH HENS

4 birds

DUCKLING

Whole domestic

4-6 pounds

Medium-hot

TURKEY

Unstuffed

6-8 pounds

Medium

1-1112 pounqs each

2 rolled turkey roasts Boneless turkey roast

28 ounces each 5-6 pounds

Medium-hot

Medium-hot Medium-hot

Smoker Cooking Cut or portion

Type

or weight

of food

PORK

Size

Boneless loin roast 6-8 loin chops

Loin back ribs or spareribs

TURKEY

Ready-to-cook frozen bird, completely thawed

FISH

Salmon (fillets or red snapper)

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

4-5 pounds

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

!

9

Guidelines for cooking meats and poultry on a spit Comments

Approximate roasting time Covered grill Well-done

Medium

Rare 2-2112 hrs.

21/2-3 hrs.

40-45 min.

45-50 min.

11/4-1112 hrs.

1112-2 hrs.

11/4-P/. 1 hr.

hrs.

1112-2 hours

1112-2 hrs.

P/4-21/. hours

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

4-4112 hours

Have meat rolled and tied

1-11/4 hours

Thread on spit accordion fashion

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

Tie securely after mounting on spit

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

1112-P/4

hours

Deep foil drip pan is essential

31/.-4112 hours

Push holding forks deep in bird

13/.-21/4 hours

Purchase frozen; thaw completely

2112-3112 hours

•

•

•

•

Approximate t1m1ngs when us1ng a portable smoker ** Approximate

Doneness

Comments

smoking time 4-5 hours

well-done

170° on roast meat thermometer

2-2112 hours

well-done

Cut slit in chop near bone to check doneness of meat

4-5 hours

well-done

8-9 hours

18 5° (internal temperature)

Check internal temperature at thigh with meat thermometer

2-3 hours

fully cooked

Fish will flake easily with a fork

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

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

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

11

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

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

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

12 Y2

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

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

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

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

% % 1 1

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

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

12

beef

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

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

Peppy Chuck Steak Grill

112 112 2 2 2

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

1 1 %

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

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

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

13

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

14

beef

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

S l as h f a t e d g es of s t e a k at 1 - i n c h i n te rva l s , b e i n g c a refu l not to c u t i n to m eat. S l i c e poc kets i n e a c h s i d e of m eat, c u tt i n g a l most to b o n e . I n s k i l l et cook o n i o n a n d g a r l i c i n t h e 1 ta b l espoo n b u tter. Add c e l e ry salt and p e p p e r. Stuff poc kets with o n i o n m i xtu re ; s kewer c l osed . M i x w i n e a n d s o y sau c e ; b r u s h o n stea k . G r i l l over medium-hot coa l s for 1 5 m i n u tes ; b r u s h ofte n w i t h s o y m i xtu re . T u rn ; g r i l l 1 0 to 1 5 m i n u tes m o re fo r rare . B r u s h ofte n w i t h soy m i xtu re . I n s m a l l s k i l l et c o o k m u s h rooms i n t h e 2 ta blespoons b u tter t i l l te n d e r . S l i c e ste a k a c ross g rain; 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 steak 1f2 teaspoo n u n s e a s o n e d m e a t te nde rize r % c u p chopped o n i o n % c u p chopped cel ery 2 tables poo n s b u tter or m a rg a r i n e Y2 c u p wa ter 1 tablespoon c u rry powder 1 teaspoo n i n sta nt b e ef b o u i l l o n g ra n u l e s % c u p q u ick-coo k i n g rice

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

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

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

Insert spit rod lengthwise through center of roast. Adjust

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

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

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

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

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

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

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

17

Brazilian Barbecued Beef

1 V3

% 2 1 1 1 Y2 Ys

3

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

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

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

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

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

6

to 8 servings.

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

Jlvoid Flare-Ups witlt a Drip Pan

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

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

A

medium

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

8

c

18

beef

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

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

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

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

1 V2 V2 2

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

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

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

J/4 Y4

2 1 2 1 1

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

�e Sure witlt a (JJ{eat 3hermometer

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

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

19

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

20

beef

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

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

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

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

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

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

21

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

12

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

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

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

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

Howto3Urn �arbecued Steak§

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

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

22

beef

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

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

Cut off woo d y p o rt i o n of fresh y ams o r sweet potatoes. I n sauce p a n c o o k fresh yams o r sweet potatoes, cov e re d , i n e n oug h b o i l i n g sa l ted water to co ver t i l l potatoes a re tender, 25 to 30 m i n utes. D ra i n ; coo l potatoes. Pee l a n d cut i n to 1 - i nch p i eces. ( I f usi n g ca n n e d sweet potatoes, d ra i n; cut sweet potatoes i n to 1 - i nc h p i eces ) M eanwh i l e , p re p a re sauce . I n sma l l sauce p a n st i r tog eth­ er b rown sug a r a n d co rnsta rch ; st i r i n o ra n g e ju ice , ch i l i sauce , a n d musta rd . C o o k , st i r r i n g co nsta n t l y , t i l l th icke ned a n d bub b l y . S imme r, uncove re d , 5 m i nutes; st i rr i n g o nce or tw ice. S p r i n k l e ste a k with sa l t a n d pepper; cut ste a k i n to 1 - i nch p i eces. O n four skewers a l te rnate l y th re ad ste a k p i eces, y a m or sweet potato p i eces, a n d o ra n g e wed g es. Gri l l ove r medium coa l s t i l l meat is desi red d o n e n ess, a l l o w 1 2 to 1 4 m i n utes fo r med ium-ra re . Turn k a b o bs occas i o n a l l y a n d b rush freque n t l y w ith some o f t h e sauce; 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 3/4 c u p soft bread c r u m b s

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

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

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

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

Burgers and Sandwiches Burgers O'Brien

% % 2 1 2 1 Y2 % 1 Y2 8

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

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

Beef and Carrot Burgers 1 2 % Y2 % 3f4

% Ya 1 4 4 4 4

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

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

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

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

25

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

26

burgers

Bacon Burger Squares 8 2 2 1

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

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

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

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

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

Dash pepper

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

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

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

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

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

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

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

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

Burrito Burgers

1

Y4

1 Y2 4 8 1 1

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

GJJon't Do without a Wire fjrill Bas�t

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

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

28

burgers

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

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

D ra i n crushed p i n e a p p l e ; rese rve juice A d d w a t e r t o juice , if n ecessa ry , t o make 1 cup ; set as i d e l o r use i n sauce . I n b o w l comb i n e e g g s, b read crumbs, p i n ea p p l e , o n i o n , g reen p e p p e r , sa l t , a n d p e p p e r . Add beef; m ix we l l . Form i n to l ive 4 x 2 - i nch l oaves. P l ace meat l o aves i n w i re g r i l l basket. G r i l l ove r medium-hot coa l s fo r 20 to 2 5 mi nutes. Turn and g r i l l t i l l d o n e , a b out 20 m i n utes mo re . M e a nw h i l e, i n sma l l sauce p a n b l e n d to g e t h e r co rnstarch a n d mustard . St i r in rese rve d p i n e a p p l e juice , catsup , soy sauce . and hot p e p p e r sauce . Cook ove r medium-hot coa ls, st i r r i n g consta n t l y , t i l l th ickened and bub b l y . 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 1% cups h e rb-s e a s o n e d stuffi ng m ix, c r u s h e d 1 4 - o u n c e ca n c h opped m u s h rooms, d ra i n ed VJ c u p beef b roth % cup sl iced g re e n o n i o n with tops % cup s n ipped p a rs l e y 2 ta b l espoo ns b u tter or m a rg a r i n e, m e lted 1 te aspoon l e m o n j u ice 2 pounds g ro u n d beef 1 teaspoo n salt

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

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

Comb i n e eg gs, u n d ra i n e d tomatoes, beans, corn ch i ps, g re e n o n i o n , parsle y , salt , a n d chili powd e r ; mash beans sl i g h tly . Add g ro u n d beef; mix well. S h a p e i n to two 7 x 3 x 2 - i nch loaves. Tear off two 1 8 - i nch le n g t h s of 1 8 i nc h -w i d e heavy-d uty fo il. Place loaves on fo il p i eces ; wrap fo il aro u n d each loaf and seal secu rely . Grill ove r medium coals 30 m i n utes. T u r n a n d g r ill 20 m i n utes lo n g e r . M e a n w h ile , i n sa uce p a n h e at e nch ilada sa uce. O p e n fo il and fold down to ma ke " p a n " . C o n t i n u e coo k i n g meat t i ll d o n e , a b out 1 0 m i n u tes more , b rush i n g freq u e n tly w i th e nch ilada sa uce . 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 I n s ta nt u n se a s o n e d m e a t te n d e rizer 2 ta blespoo n s prepared h o rsera d i s h VJ c u p ch opped o n i o n VJ c u p c h o p ped celery 2 tablespoons b u tter or m a rg a r i n e, m e lted V2 te a s p o o n s e a s o n e d salt 1 c u p d a iry s o u r cream 12 slices Fre n c h bread, toasted a nd b u ttered

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

30

sandwiches

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

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

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

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

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

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

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

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

31

Bratwursts in Beer 1 2 2 1 1 2

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

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

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

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

Grilled Crab and Cheese Rolls

V4

2 2 2 1 1 4

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

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

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

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

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

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

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

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

% c u p cats u p

% c u p l e m o n ju ice

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

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

33

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

34

pork

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

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

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

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

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

Marinated Pork Loin Roast

Y4

3 2 1

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

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

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

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

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

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

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

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

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

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

Luau Spareribs 1 2 2 1 2 1 3

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

How to �arbecue IQbs

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

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

36

pork

Chinese Smoked Ribs

( p i c t u red

on

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

page 33)

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

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

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

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

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

37 Glazed Pork Kabobs

( p i c t u red

on

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

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

page 22)

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

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

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

How to

Spit-Rgast a Pig

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

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

38

ham

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

39

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

1 Y4

1 6

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

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

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

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

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

P re p a re o n e o f t h e fru i t g l az e s . S l as h fat e d g e o f h a m s l i c e to p revent c u r l i n g . P l a c e h a m s l i c e i n s h a l l ow d i s h ; p o u r g l aze m i xture o v e r h a m . C o v e r ; refr i g e rate overn i g h t o r l et sta n d at room te m pe ra t u re for 2 h o u rs , s p oon i n g g l aze over h a m several t i m e s . R e m ove h a m , res e rv i n g g l az e . G r i l l h a m s l i c e over medium coa l s f o r 1 0 to 1 5 m i n u tes, bru s h i n g with g l aze o c c a s i o n a l l y . Turn h a m a n d g r i l l t i l l d o n e , 1 0 to 1 5 m i n utes m o re , b ru s h i n g w i th g l aze. Heat t h e re m a i n i n g g l aze i n s m a l l s a u c e p a n o n e d g e of g r i l l . T o serve c u t the h a m i n to s l i c es a n d 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