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About Eugene register-guard. (Eugene, Or.) 1930-1983 | View Entire Issue (May 21, 1961)
. . , -,,r; -: O 11 s- r rr ' , I ' "-" ' Ready for caivii anddone to a tuniik i Family Weekly's Guide to Outdoor Cookery AMERICA J J i7 OUT-OF-DOORS killing is perhaps the easiest way to entertain a large number of people and have fun doing- it It's a man's art and one job that the gals gladly relinquish, for a woman never looks her best working over a hot fire ; a man never looks better ! The essentials for outdoor grilling are few a grill, such as one of those pictured, fuel, the food for the feast, and, if possible, an inven tive chef. As for the fuel, charcoal lumps or briquets are preferred by most experts. At times you may want to use fruit wood or hardwood such as apple or hickory chips. Dampened hickory chips tossed on a charcoal fire just before the meat is placed on the grill adds an interesting flavor. Soft woods like pine give foods a tarry soot coat ing and do not produce a satisfactory bed of coals. To build a cooking fire, start with a bed of charcoal, two to three inches deep. (It should last the entire cooking period.) Apply liquid or solid-type charcoal lighter and ignite. The fire is ready for cook ing when the coals have burned to a gray color with a ruddy glow underneath. Allow 30 minutes for your fire to become a bed of coals ready for grilling. Another way to start the fire is by beginning the bed with a little paper and kindling. Add a small amount of charcoal and, when it is burning, build the entire bed as directed. The distance from the top of the coals to the food helps determine the degree of heat. More distance means less heat and slower grilling. Some grills have adjustable fireboxes that can raise or lower the OUTDOOR GRILLING For Fun and Flavor Marinated Black Popper Steak The amount of cracked pepper used on this steak depends completely on personal taste. As a rough guide, two teaspoonfuls for each side of a large steak isn't too much. Purchase a sirloin (teak, cut 1V4 to 2 in. thick. (Allow to 1 lb. per person.) Put steak in a large, shallow pan, cover with steak marinade and allow to marinate several hours or overnight Before grilling, remove steak from marinade and press coarsely crushed peppercorns liberally into both sides of steak. Grill 3 to 4 in. from coals, al lowing about IS nun. for total grilling time; turn once. Test doneness by slitting meat near bone and noting color of meat To serve, cut steak diagonally into thin slices. TO FKITAHC: 10 UK. 1 cup red vim vinegar H enp salad oil enp firmly parked brown Hfir Few drape Tabasco 14 Uaiponn ah 34 teas poo, nutrjoram H teaspoon mac mar K enp chopped onion 1 dove garlic, nuneed Combine all ingredients in a screw-top jar. Shake well to blend. About 2 cup By MELANIE DE PROFT, Food Editor bed of coals. In others, the position of the grilling rack adjusts. Timing of cooking periods will vary with size of firebox, degree of heat, amount and direction of wind (be sure it isn't blowing smoke in your guests' faces), and the type of grill used. TIMING AND DISTANCE GIVEN IN THIS ARTICLE ARE ONLY GUIDES. During grilling, when flare-ups occur (usually just at the start of cooking as a result of fat dripping onto the coals), douse flames with a small amount of water. Careful aim with a basting tube filled with water, or a water pistol, controls most blaze-ups. The paraphernalia used in grilling can be simple or elaborate de pending entirely on you, the chef. The following items are a few of the necessities : An apron that is big enough to keep grease spatters and soot away from your favorite sport clothes. (Add a chef's hat for fun.) Asbestos or well-padded gloves are the cook's best friend use them regularly to prevent burns. Long-handled hand tools include forks, spoons, turners, tongs, and basting brushes. Flourish them with confidence they're im portant. Sharp knives are necessary for carving and testing doneness of meat. A basting tube to control flare-ups. A broiling basket to handle small or extra-tender foods and many large cuts of meat. Double Treat Frank-Burgers to prepahe; 10 utn. to crux: 10-15 ion. 2 Dm. ground beef 2 teaspoons salt Black pepper 2 Isharsnoom catsup 6 frankfurters, cut in baKes lengthwise 6 H-in. strips Cheddar cheese 3 dill pickles, cut in quarters lengthwise French dressing 1. Combine beef, salt pepper, and catsup; mix lightly. Form into twelve fiat patties of equal yi 2. Place two frankfurter halves, cut sides down, on each of six patties; place a strip of cheese and two pickle strips between the frankfurter halves. Top with remaining patties. (See photo.) 3. Place frank-burgers in a broiling basket Grill about 3 in. from coals 10 to 15 min., frequently turning and brushing with French dressing 6 servings FrMta Kabobs Thread on 12-in. skewers cherry tomatoes, 1-in. slices of racehini, cooked small whole onions, pimiento-stuffed olives, carrot strips (marinated in dill-pickle juice), artichoke hearts, green pep per squares, and large whole mushroom. (See . photo.) Grill about 3 in. from coals until lightly browned, brushing with French dressing nirMpp-Chlckri Barbncun COirrMMMCf f'OOB uKm TO PREPARE AND COOK: 15 MIN. to 1 enp commercial barbecue sauce 1 8-os. can (about 1 cup) crushed pineapple 1 11-oz. can mandarin oranges, drained 3 cups sliced cooked chicken 8 sandwich buns, split, buttered, and toasted Sliced pimie to-stuffed olives 1. Combine first three ingredients in a skillet Add chicken slices and heat thoroughly, about 10 min. 2. Spoon mixture onto bottoms of warm buns, add olive slices, and replace tops. 8 servings Tomato in Foil TO PREPARE: 15 not. TO GRTXI.: ABOUT 10 nut. 2 large tomatoes Salt . Freshly ground pepper 4 teaspoons -butter or margarine 2 tablespoons chopped parsley 3 tablespoons chopped green onion H teaspoon basil, crushed H teaspoon tarragon, crushed H ehnre garlic, crushed in a garlic press 1. Cut tomatoes into halves crosswise. Sprinkle cut surface of each tomato half generously with salt and pepper; top each with 1 teaspoon butter. Whether IT'S plain or fancy, cook- -ing outdoors makes any meal a party. Here's a selection of equipment to fit any budget and every occasion, whether if s preparing hot dogs at the beach or an elegant buffet on the patio. The firebox of the portable cast iron charcoal grill (upper left) has a detachable handle which raises or low ers the grill by resting it in notches in the legs, even as the 'burgers and buns brown. If s under $5. If there's a sudden shower, the legs of the wheeled grill (middle left) may be removed, and the grill set in a fire place. Of porcelain-coated cast iron, it has a sliding door to regulate drafts, a well to collect the marinade used while meat is grilling, and a pouring spout. Fancier is the copper-toned barbe cue (lower left) with its hood shelter and motor-driven rotisserie spit Its circular grill can be adjusted by the crank handle under the charcoal fire box. The wire basket (a separate unit but widely available) rotates on the spit as the chicken or roast browns. For more ambitious chefs, there's a stainless steel grill (upper right) with motor-driven spit and a lamin- 2 Mix remaining ingredients and mound one fourth of the mixture on each tomato halt Set tomatoes on a large piece of heavy-duty aluminum foil; wrap and seal tightly. Grill 3 in. from coals about 10 min, or until just tender. 4 servings OriHad Trout to prepare: 10 ion. to grill: about 8 kin. (allow time for marinating) 6 cleaned fresh trout, about 5 to 6 OS. each H cup olWe oil H cup lemon juice 2 tablespoons water 2 tablespoons grated onion 2 tablespoons minced parsler 2 teaspoons salt Vs teaspoon black pepper 1 teaspoon entry powder Vi teaspoon celery flakes teaspoon tarragon 1. Remove heads and fins from trout, if desired; rinse trout under cold running water and pat dry with absorbent paper. Put in a shallow dish. 2. Combine remaining ingredients in a screw-top jar. Shake well to blend. Pour over trout cover, and set in refrigerator to marinate at least 2 hrs turning occasionally. 3. Drain and reserve marinade. Put trout on greased grill or in a greased broiling basket; brush with marina Grill 3 in. from coals about 4 min.; turn, brush with marinade, and grill second side about 4 min, or until fish flakes easily. Serve immediately. 6 servings ate-topped counter where the cook may assemble seasonings to baste the meat as it barbecues. If you'd rather cook with gas, the rotisserie-vertical broiler unit (middle right), may be dropped into a counter or fireplace top. Radiant metal mesh covers its vertical burners, thereby cutting grilling time for flavorful shish kabobs and other succulent treats. Both ihe electrically turned spit with built-in thermometer, and the broiler racks come with the unit; it's avail able in chrome or four colors. And, for sophisticated cooking, there's a two-faced cart (lower right) with two motor-driven spits, a roomy charcoal grill which tilts to drain steak juices into a drip pan to serve with the steak, and a storage com partment The other face (shown here) is an electric range with oven, controlled-temperature griddle, and two surface heating units. There's even an outlet for the electric perco lator. The cart is flanked by dropleaf cutting-serving boards. It's priced around $750 a far cry from the price of the portable grill but then its talents are far superior. Olazod Chrckon-on-a-Splt to prepare: 15 kin. to ouxl: about 1 hr. 2 lK-to 2-U. broiler chickens 2 teaspoons salt Currant-Mustard Claxe 1. Remove spit from grill before building fire. 2. Rub cavities of birds with salt Skewer neck skin to back; tuck wings against back. Carefully insert spit lengthwise through both birds. Be sure they are well balanced on the spit for even turn ing Tie drumsticks to spit Brush chickens with Currant-Mustard Glaze. 3. Attach spit; place drip pan in position. Start motor and grill about 1 hr, brushing frequently with glaze. Remove chickrns from spit Serve re maining glaze as a sauce, if desired. 4 servings CurraiTt-Mustard Qlaza (about 1 cup) Com bine 1 8-oz. jar red currant jelly, cup prepared mustard, and Vi teaspoon Tabasco in a small saucepan. Set over low heat until well blended and jelly is melted, stirring occasionally. (2 lazed Qrillod Chicken Chicken halves may be grilled and glazed as in recipe for Glazed Chicken-on-a-Spit. Put chicken halves, cut side down, on a greased grill 3 in. from coals. Turn and brush with Currant-Mustard Glaze every 5 min. for even cooking and browning. Grill about 20 min , or until chirkens test done. (Chicken is done when meat on thickest part of drumstick cuts easily and shows no pink.) ILLUSTRATIONS IT ALICE GOLDEN A BIG, COLORFUL BOOK OF RECIPES TO COOK AND ENJOY OUTDOORS .fiSW Large 8 x 10 34-inch size Dozens of illustrations, many in full color Dependable, helpful hints with every chapter STEAKS POULTRY FISH Yours BURGERS ROASTS for on,y FRANKS KABOBS $2.80 VEGETABLES SPECIALTIES Postpaid TO: FAMILY WEEKLY BOOKS 1S3 N. Michigan Ave., Chicago 1, III. Enclosed find S for which please send me postpaid copies of "The Master Chefs OUTDOOR GRILL Cookbook" $2.00 each. (No stamps or C.O.D. orders, please; satisfaction guaranteed or money refunded.) NAME 1 ADDRESS.. ,ssS5 CITY A STATE... Print or Writ Ugibhr
