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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (May 12, 1957)
t. t t-SJ4& OP MELANIE0EMOFT.0ir.ctor Uarbecued Chicken-on-a-Spit Remove spit from grill before building fire. Clean, rinse, and dry with absorbent paper S 1 '- to 2-lb. broiler chlckons Rub cavities of birds with about 3 teatpeent (alt Skewer neck skin to back; tuck wings against back. Carefully insert spit length wise through both birds. Be sure they are well balanced on the spit for even turning. Tie drumsticks to spit. Brush chickens with orbecoe Sauce Grill 8 in. from coals, turning frequently. Brush often with the sauce to keep the skin moist and add flavor. (Hold a pan under the chickens while basting to catch any drippings.) Grill until a drumstick twists out of joint easily (about 1 hr.). Serve with remaining sauce. 4 servings Note: Chicken may be cut into halves lengthwise, brushed with the Barbecue Sauce or a lemon-flavored butter, and placed on greased grill or in a greased steak broiler. Place cut side down 3 in. from coals. Turn chickens every 5 min. to brown and cook evenly. Brush frequently with sauce or butter. Grill about 20 min., or until chicken tests done. Kabob Kabobs are pieces of meat or fish, vege tables, and sometimes fruit, threaded al ternately on a long skewer and grilled. Let your imagination create many flavor ful combinations. Cut tender beef or lamb into 1- to 2-in. cubes. For a meat kabob, the grilling time (3 in. from the coals) wili be II ta 20 snin., witk frequent turn ing bm! kraskiag with netted butter or WiHtwdb. We dote, the Mei shooJa1 m wMu fey have a luscious rich brown color. Season with salt and pepper. The meat cubes may be marinated in a sharp French drafting (or any desired marinade) several hours before grilling. Here are some kabob suggestions: 1. Meat cubes strung with bacon-wrapped muthroom caps, green-pepper squares, and small cooked whole anions. Small whole tomatoes may be added toward end of grilling period. 2. Marinated, deveined raw shrimp (about four to a skewer) grilled 4 to 5 min., and brushed frequently with marinade. For Marinade-Mix together cup salad oil, 1 tablespoon lime juice, V4 teaspoon grated lima pool, V teaspoon pappar, V teaspoon salt, V teaspoon ground glngor, and 1 clove garlic, minced. Grilled Steak and Chop For Steaks-Have sirloin, porterhouse, tenderloin, T-bone, or rib steaks cut about 1V4 in. thick. Place on greased grill about 3 in. from coals. Grill on one side 6 to 8 min. Turn, brush tops of steaks with melted butter and season with salt and popper. Grill 6 to 8 min. on second side. Shortly before removing from grill, spread tops of steaks lightly with softened flocjuefort cheeie. Or, for butter substitute garlic-Havered butter or any sharp-flavored French dress ing. (If desired, steaks may be marinated in French dressing for an hour before grilling.) For Chops-Have rib or loin lamb chaps cut 1 to 1V4 in. thick. Grill as for steaks, 4 in. from coals. Allew about 8 min. an each side. Baste with lemon-Wnwd hut tow mixed with finely chopped fresh ait r Oka gorilt-flcnraroct bvnor. Allow 1 12-or. rock-lobster tall per per son. If frozen, thaw according to direc tions on package. Snip through and remove thin shell on underside; remove' vein. Holding tail in both hands, bend it towards shell side to crack, or insert a skewer lengthwise through meat. This keeps tail flat. Place on grill about 4 in. from coals, shell side down. Brush with lemon-flavored butter with chopped parsley or melted butter with chopped chives. Grill about 10 min., or until shell is charred, brushing with butter occasion ally. Turn tails and continue grilling about 6 min., or until meat is completely white and opaque. Serve with additional butter and lemon wedgai. Barbecue Sauce This sauce keeps well and may be stored in refrigerator for dayt before wing. Heat before serving. Combine in a heavy saucepan I cup (s-os. can) tomato sauce cup (6-os. can) tomato paste ', cup chopped onion 1 clove garlic (thin, papery outer skin removed), crushed In a garlic preis or minced 'A cup firmly packed brown sugar ' cup cider vinegar 1 tablespoon Worcestershire sauce Vs teaspoon Tabasco 1 teaspoon salt Vi teaspoon Accent V. teaspoon popper Vi teaspoon celery salt Vi teaspoon dry mustard i teaspoon thill powder Bring to boiling, stirring until sugar is Wived, tad nee heat, cover, and sim mer about 2 mm. 4 tout 1 cups sauce FOR OUTDOOR CHEFS i'cHASW1 V These are facts worth noting for suc cessful grilling: Charcoal lumps or briquets are the pre ferred types of fuel. Charcoal should burn to a gray color with a ruddy glow before you start cooking. Dampened hickory chips tossed on a char coal fire just before meat is placed on the grill give added flavor. Distance from the top of the coals to the food will determine the degree of the heat. But both distances and timings sug gested in these recipes are only guides. Timing wilt vary with the size of the fire box, intensity of heat, amount and direc tion of wind and type of grill. A minimum of grill accessories would include: teng-haadted hand teals (forks, tongs, spoons, turners, and basting brushes) Asbastas ar padded canvas gleves A bat tor for dousing flare-ups with a small amount of water Aluminum fall Plenty of paper products, such as plates moistureproof and plastic-coated, and available in many colors and sizes-napkins, and cups
