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Show I I VI Nominate Favorite Woman Backyard Chef Barbecues Ton Nominations for the SUNSET Just mention summertime cookouts, and one cant help but almost taste the tantalizing incense of basted meat sizzling over hot charcoal. Whether the cook moves to avoid heating the whole house by lighting the oven or simply for the sheer pleasure of taking a meal in the cool recesses of a shady patio, the typical backyard chef will include some type of bar- , rs becue for the main course. But while barbecued spareribs are standard fare for many patio dinners, few cooks would attempt to prepare them on the scale that is most comfortable for Sunset resident Ed Robinett, 1454 N. 200 W., who dishes up at least a quarter ton of the country style ribs to friends, family, and church groups every summer. Robinett, who has been chief backyard cook in his family for the past 20 years, first began preparing the ribs for his wife, Carole, and their six children. As each child began inviting friends to join them in their dining, word spread, and before long their father was serving up spareribs to parties of 50 and 60 people. The children are all grown now, but they still bring their friends and families over for barbecue. A native of Michigan, who adopted Utah at the time of his marriage more than 30 years ago, Ed has learned to shop at local meat specialty outlets in order to find just the right ribs for barbecuing. He always specifies that each cut be at least six to eight inches long and three or four inches wide, with a minimum of fat. Less meaty cuts of pork, he explains, are likely to toughen, cooking hard, rather than juicy. A wise cook will allow at least three-qua- r rs man of ing -- are solicited by the Center at the University of Utah. The award, which has become a tradition at the Centers annual womens conference, honors a Utah woman whose efforts have advanced the lot of Utah women either through directly benefiting them or feed 50 people. Robinett marinates his ribs in Adolphs Meat Marinade for at least two hours. Seasoned salts such as garlic or onion may be added to taste, with perhaps a little monosodium glutamate to enhance the flavors. Properly preparing the grill for the cooking is vital. If the charcoal is ignited too early, the fire will die down before the meat is cooked. On the other hand, there is nothing more exasperating than a dinner hour delayed because the coals were not ready. For this reason Ed advises that the charcoal be started at least 45 minutes before the cooking is to begin. Although he normally spreads the coals in a single layer, on a gusty day Robinett finds a double layer necessary in order to generate enough heat. Sometimes a screen must be erected in order to block the wind. The ribs are placed in one layer ' upon the hot grill to cook for 30 minutes to an hour, according to the thickness of the meat. The chef must be on hand to turn them often, in order to sear the surfaces well without scorching or drying. A slit is made in the thickest part of the meat to check for doneness. This is very important with pork, which should be grayish-whit- e when Never serve undercooked spareribs. Robinett always keeps a spray bottle nearby. Filled with clear tap water, it comes in handy when cooking juices flare up, or when after cooking many ribs, the grill becomes too greasy. Ed, who believes that people enjoy eating more than anything else, is quick to point out that the secret to his success in satisfying their appetites has been developing a well-don- e. through providing Utah women with a role model. The Distinguished Woman Award will be presented during the conference, which will be held Oct. This year the conference is entitled, Ten Years: A Celebration of Women. The Womens Resource Center is celebrating their ten year anniversary and so much of the conference deals with looking at what women have done over the past ten years and celebrating the contributions and some of the choices women have made. The Center seeks nominations from individuals or organiza21-2- BACKYARD CHEF Ed Robinett tends good technique and sticking with it. As traditional as his main course is the menu his wife Carole plans around it. Together, the couple likes to serve a macaroni shrimp salad, hearty Boston baked beans, and lots of commeal muffins. Here are some of their recipes: a grill of succulent barbecued spareribs. 1 1. prepared mustard In skillet, cook bacon and onions until bacon is crisp. Drain. Stir in remaining ingredients. Bake in covered casserole slices diced bacon large cans pork and beans 13 cup chili sauce or 12 cup catsup 1 1. salt Pepper to taste 1 cup minced onion 14 cup packed brown sugar 3 T. molasses 6 2 350 for min. MACARONI time-teste- d BOSTON BAKED BEANS at 45 7 oz. SHRIMP SALAD water until tender. Drain and rinse with cold water. Drain again. Mix together with remaining ingredients, adding eggs and shrimp last and stirring gently. Garnish with egg slices and paprika. Chill at least 3 hours. 6 to 8 servings. QUICK AND EASY CORNMEAL shell macaroni MUFFINS cup complete pancake mix sugar 1 egg 1 cup commeal 14 cup corn oil Blend all ingredients and bake in greased or lined muffin tins filled 23 full in preheated oven at 400 for 15 minutes or until golden brown. 1 13 cup finely minced onion 34 cup mayonnaise 1 can cleaned broken shrimp 34 cup salad dressing 5 hard cooked eggs Pepper, Season All, onion powder, Salad Supreme, and paprika as desired. Cook macaroni in salted boiling 1 1. state. Nomination forms are available at the Womens Ol-pi- Friday. Past recipients the . ginia Tanner, Dorothy Bearnson. Norgold QUGGGW T o PRICES EFFECTIVE AUG. 12, 13, 14, & 15th Tom s meets Albertson's. Solewoys ! Bowmen's ond Horry's edvertised prices. ' 300 OPEN MON. EAST GENTILE, LAYTON, UTAH SAT. 9 A.M.-- 9 P.M. CLOSED SUNDAY T I Vir- Vee Nelson, Alberta Henry, Virginia Frobes, 10 lb. Bag New S-na- of Carlisle, Marjorie fl. P7ATTGG n award include Lila Eccles Brimhall, OITOACSO FDVGD PZQTO Re- source Center, 293 Union. The forms must be received by )P ODDIS MIKED 4. tions throughout the U.S.D.A. Choice 4 1981 Womens Resource ters of a pound of ribs per person. It takes approximately 40 pounds to By SHARON STEELE Review Correspondent Wobe- Distinguished Of Tasty Ribs . 1C Page Lakeside Review Wednesday, Aug. 12, 1981 |