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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
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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
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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