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I he Portland Observer June 27, 1990
This Week: Sum m er Barbecuing...ciiP & save
, Advice and l ips on Barbecuing
1 he word ‘•barbecue” comes from an Indian name, “ barbacoa” , which was the
what they called the sticks they used to pierce animal flesh, and propped over a fire.
Africans of a few centuries ago-the exact number is not known-cooked meat over
1 live coals.
i When purchasing a barbecue sauce, look for a thick product, so it won’t slide off
1 the meat during cooking. To check how thick a sauce is, tilt the bottle upside-down,
i and watch how long it takes the air bubble to rise.
, Leave the fat on the meat until after it’s barbecued. This will help keep the meat
juicy.
Don’t put barbecue sauce on during cooking: it wil bum and take away from the
flavor. Wait until the meat is done or nearly done to add the sauce, and while it’s
cooking try basting it with wine-vinegar, lemon-juice, or a store-bought product
If you have a multi-rack grill, try putting a metal-handled pan of water on a lower
rack, under the meat, to add juiciness.
Vegetables can be wrapped in foil and placed directly on your coals...but make sure
you have metal tongs or some way to get at them! It’s also a good idea to dip the
veggies in butter or margarine before foil-wrapping, to keep them from drying out.
Recommended pork rub: alternate basting in salt water and melted butter.
To test your charcoal readiness, hold your hand about 1/2 foot from the fire. If
you need to pull your hand away within four seconds, it’s ready to cook.
I o extinguish your coals, don’t do what I do. I’m impatient and lazy, and gener­
ally just hose down my grill. The dramatic temperature difference can harm your
grill, though, and can also make it tougher to clean. Properly, you should wait until
the coals are cool to do this: hose down your sidewalk or street and pour coals in
wet spot; hose down coals. Then, when thoroughly soaked, sweep up remains and
put in your garden for fertilizer. If you’re in the woods, dig a hole and bury them,
packing the dirt (irmly to create an airlock to suffocate the fire.
Cleaning your grill is easiest with a scrub brush, S.O.S pads or steel wool, a butter
knife(I don t recommend this if your grill is new, but a butter knife is great for
scraping large grilled chunks), and a hose. If your grill is really greasy, dump in
some baking soda to absorb the oil.
If you don’t have a barbecue grill, you can get one generally fairly cheaply: hi-
bachis can run you under S10 (Fred Meyer’s carries one for $8.99, and Newberry’s
has a disposable grill for around $4.00).
Spray your barbecue rack with non-stick spray before lighting the coals to speed
clean-up (this tip, thanks to Marion Joyce).
tool 'n' Cultfrful Putattf-Salatfl____________ ___________
This is a recipe that's been handed down my family. You may substitute mayonnaise
for salad dressing, but I think the light touch of MiracleWhip-or whichever brand
you choose-is the perfect complement to the gentle taste o f this dish. -Food Editor
6 medium peeled potatoes, boiled until they mash easily with a fork
4 hard-boiled eggs, cut
1/2 cup diced onion
3/4 cup chopped pickle
1 celery stalk, chopped
2 minced jalapeno peppers
1 red bell pepper, diced
1 teaspoon garlic salt or onion salt
3/4 cup salad dressing
1/2 cup mustard
Place potatoes and eggs in large bowl. Add all chopped vegetables. In medium
bowl, blend salad dressing and mustard until evenly colored. Pour this mixture into
large bowl, stirring it in until all ingredients are mixed well.
Recommended garnishes: parsley sprigs or a gentle sprinkle of red pepper.
Refrigerate. Makes about 8 servings.
________
If you have any recipes, household hints, food events, or health/nutrition
questions, please send them to: Angelique Sanders, Food Editor, c/o the
Portland Observer, 4747 N.E. M artin Luther King, Jr. Blvd., 97211 or call
me at 288-0020. I test everything before including it, and reserve the right to
edit contributions before publication.
Call 289-1479
uthie's
b-it BBQ Sauce
R
1744 NE Morgan I Portland, Oregon 97211
R uthie S ays :
"Please Say No to Drugs"
Homemade Barbecue Sauce
14 oz. catsup
3/4 cup chili sauce
1 tablespoon mustard
1 teaspoon beef boullion or 3 boullion
i cubes, smashed
1/3 cup brown sugar
1/3 cup vinegar
1/2 teaspoon pepper
1/2 teaspoon chili powder
Heal all ingredients in a saucepan until
blended and hot. Turn heat to “ low”
and cook for five more minutes.
Rebates by Mail
Atra razors: $1.00 refund, requires
certificate (available at many food
stores) and one proof of purchase from
AtraPlus, Atra, Trac II, or Trac II Plus.
Offer expires 9/30/90.
Metamucil: $1.00 refund, requires a
proof of purchase from any size and
flavor of Metamucil and the mail-in
form. A $2.00 refund requires the above
two items as well as a copy of a receipt
from a filled prescription. Expires 9/30/
90.
Vidal Sassoon: one free Vidal Sassoon
shampoo, conditioning rinse, treatment
product, hair spray, mousse, form and
finish spray, or gel when you buy two.
Send in certificate along with receipt
and UPC codes. Expires 8/31/90.
I he Portland Observer
presents a way to make
summer barbecues a bit more
pleasurable...get rid of
uninvited guests with a bug
barrier from Off!
546500930503
Safeway is in your
Barbecue Fever!
By Melba Parker
Barbecuing is hotter than ever.
That's the conclusion of a recent
study commissioned by the Barbecue
Industry Association (BIA), a trade
association that promotes the plea­
sures of barbecuing. And now that
warm weather has returned, what bet­
ter way to enjoy it than with a cook-
out.
Whether grilling hot dogs or
T-bone steaks, Americans love the
taste of barbecue. According to the
BI A study, nearly 73 percent of all
U.S. households own a barbecue
grill. And this year Americans are ex­
pected to purchase more than 13 mil­
lion grills and 744,000 tons of char-
coal to fuel them.
i
The barbecue speciality of the i
Pacific Northwest is a native Indian ,
tradition — West Coast salmon
grilled over alder wood. Grilled fi
also is popular with barbecuers fro
Maine to Massachusetts. Seaweet
sometimes is tossed onto the coals
enhance the flavor of some of Arne
ica’s finest seafood — lobster, mack
erel and Boston scrod.
Of course, no barbecue is comple
without all the fixings. Great accom
paniments to summer cookouts in
elude com-on-the-cob, coleslaw
baked beans, potato salad and tosset
salad — all washed down with ice
cold lemonade, soda or beer.
Neighborhood
SAFEWAY
Coupon effective 6/27 thru 7/3/90 at Safeway
6-Pack
Coke
or M inute Maid
12-Oz. cans, Coca-Cola Classic, Caffeine Free <
Classic, Diet Coke, Caffeine Free Diet Coke Cc
Co e, Diet Cherry Coke, Tab, Minute Ma?d Fla“
Mellow Yello, Sprite or Diet Sprite.
I
First Two
6-Packs
w/Coupon
Ea
A d d itio n a l at $1.19
1 Coupon Per Family.
000000044844
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