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
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