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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Aug. 11, 1982)
Page 12 Portland Observer, August 11,1982 FOOD SECTION legion of backyard chefs is growing like never before Among diehards and newcomers, an important factor in the continuing growth of backy,acd «ookouts is the development or portable 1.P and nat ural g a s ^ rills ‘W h ich iiya l\h e kitchen range i/i versatility fidfa h^pt control in food preparation. Today’s outdoor gas grilF^ are avail able ^ it h single or dual buffers, the lattenwitb st grills trols. Xhefc coded g< dial»4Md; ped with •t-/R ignitgrs the fire without ut matches. Backyard c :h b e ^ fe c .c ^ - ^ p 'p r e re p f a r e com grij plete meals w nth ith These grijfe, includ ing all kinds'Of meats, seafood, veg m eats/ ss ‘ etables, fruifo and cjther foods, using direct or indipKl^^QOtona. Motor- driven rotisseriQf/Mnfiirotiier accessor ies offeNurther^BOoking dfaxensions. The word^fcfh" really is a-wWwfomer. You can do much more than just grill with these new LP and natural gac “ outdoor cooking machines.” There’s another plus to backyard barbequing. Preparing full meals out doors takes the heat out of the kit chen during warm spring and fall and hot summer months and lets every one enjoy the outing together, in cluding the chef. Home economists at Charmglow Products have put together a 144- page hardcover book called “ Classic Barbequing.” which is designed to help the backyard chef become ac complished to whatever degree de sired. Two highly-popular barbeque foods treated extensively in the book are beef and pork—and not just hamburg ers and hot dogs! There’s a recipe for barbequed spareribs, a long-time favorite easily prepared on the gas grill for picnic or patio eating. Great for feeding several people is a beef rump roast recipe which calls for marinating the roast, then bast ing it during cooking on the grill rotisserie. Skewered food always is fun eating outdoors. A recipe for burgundy beef kebobs combines meat, mushrooms, green peppers, onions and tomatoes. Marinating and basting with a flavor ful sauce, then cooking on the gas grill, produces delightful finger or fork eating. Backyard barbeque picnics can help families and friends enjoy each other and good food. Barbequed Spareribs «Serves 4) 4 pounds lean pork spareribs (2 racks) Salt Pepper Rosemary Lemon juice 1 cup chili sauce 3 tablespoons Worcestershire sauce 1/2 cup olive oil 1/4 cup wine vinegar 1/4 teaspoon hot sauce 1 cup water 3 tablespoons green onion, chopped 1 teaspoon celery seed 1 teaspoon sail 2 cloves garlic, minced Sprinkle spareribs with salt, pepper, crumbled rosemary, and lemon juice. Allow to stand for 1 hour. Meanwhile, combine chili sauce, Worcestershire sauce, olive oil, vinegar, hot sauce, water, onions, celery seed, salt and garlic and cook for 5 minutes. Keep this barbeque sauce warm on grill. Place ribs on LP or natural gas grill and cook at low heat about 1 Vi hours, turning every 15 minutes. Baste frequently the last 1/2 hour, then use the remaining baste as table sauce. Serves 4. Barbequed Rump Roast (Serves 4 t o 6) 3 pounds rump roast 2 cups water 2 cups vinegar 1/4 cup instant minced onion 1 lemon, sliced 12 whole cloves 2 bay leaves 6 whole black peppercorns 1 teaspoon seasoned salt Combine seasoning ingredients in a bowl and mix well. Add roast and let stand 24 hours in refrigerator, turning occasionally. Place roast on LP or natural gas barbeque rotisserie, securing with tines. Place alumi num foil pan under roast to catch juices, positioning Charm-Rok briquets around the pan in the grill. Cook 1 Vi to 2 hours at medium heat with the grill lid open approxi mately 1 inch Baste frequently with remain ing marinade Serve with cooking juices and vegetable garnish. Serves 4 to 6. Barbequed Potatoes (Serves 4 to 6) 6 medium-size potatoes Butter or margarine Scrub potatoes and pat dry. Rub skins with soft butter or margarine Wrap each po tato in a double thickness of aluminum foil. Place potatoes on grill and cook at medium heat for 25 to 35 minutes, turning every 5 minutes. To serve, season to taste with butter, salt and pepper Serves 4 to 6. Corn in Foil (Serves 4 to 6) 6 ears young tender sweet corn Butter or margarine, softened Salt and pepper to taste Strip off corn husks and remove silk. Brush corn with softened butter or marga rine and season with salt and pepper. Lay each ear on a double thickness of aluminum foil. Sprinkle with a little water. Wrap foil securely around corn. Place corn on grill and cook at medium 15 to 20 minutes, turn ing often to cook evenly. Serves 4 to 6. Burgundy Beef Kebobs (Serves 6 to 8) 6 pounds boneless beef sirloin cut Into 1-inch cubes 1/4 cup olive oil 1 garlic clove, minced 1 bay leaf, crumbled 1 tablespoon Worcestershire sauce 1-1/2 teaspoons salt 1/2 teaspoon pepper 3/4 cup grated onion 1 tablespoon chopped parsley Burgundy or dry red wine 8 cherry tomatoes 12 large mushroom caps 2 green peppers, sliced 3 small white onions, quartered Combine olive oil, garlic, bay leaf, Worces tershire sauce, salt, pepper, onion and parsley in a bowl. Place cubed meat in bowl and add enough wine to cover. Marinate at least 4 hours or overnight, turning occasion ally. Thread beef onto skewers, alternating with mushroom, onion and green pepper. Place tomatoes on separate skewer and place aside. Brush kebobs with marinade and keep remaining marinade warm on grill Cook on LP or natural gas grill at medium heat, turning often until meat is browned, about 10 to 15 minutes, depending upon degree of doneness desired. Brush several times with marinade while grilling. Put skewered tomatoes on grill the last couple of minutes. Remove all food from skewers and divide Into serving portions on plates. Serves 6 to 8. Delicious, easy Burgundy Beef Kebobs M AVIM TIIN PPLES 4 .,9 9 < MU M X ...*4" RES HAVENS peaches : 3 l ,,99< : .7" e SPINACH YOUNG, CRIPS......................................... 3 SUN 9 * 2 RADISHES«GREEN ONIONS 6 ^ ,9 9 '» SWEET ONIONS WALLA W A LLA ............................ IB 10*5 PINEAPPLE HA W A IIAN...................................................EA. 69 s TOMATOES PMM, RIPE ............................. 4 « 9 * 2 KOKLIEN DISHWASHING DETIIGCN1 Is« 3.39 SU . PAIL $2™ CAMFSSU MUSHROOM SOUP Evf.ltol! '» S f M I0H 0L TM <9 «• ■ TanowuuwsN* CELLARS W IN K Is«. S.99 i* u m HEIRKLBIRC 13PK Is«. 3.89 : : $*>49 • «9 >
