. . , -,,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