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Show Page 4 UTAH miU Eating "out" can be a lot of fun or it can be a crashing nuisance. Barbecuing in the patio or in a pasture can be a relaxing experience for the g whole family or it can be a nightthe on mare, depending way you go about it We've put together some simple rules to follow that will make the cookout worth doing. RULE 1. Use Good Equipment Many of today's backyard barbecue outfits sold in discount and department stores aren't worth their cheap price. Many of them have legs that are wobbly to begin with and eventually come off, perhaps dumping food, fire and all on the ground. If these cheapies don't do that, they have the irritating tendency to develop problems with grills that won't go up and down, or loosen at the center mounting screw, dumping the steaks directly on the hot charcoal. If you're buying a barbecue outfit, check into the new cast aluminum units. Some are rectangular, others shaped like a pair of bowls, hinged together. Be sure that it's built to last Look for features like the dosed-i- n models that permit slow cooking or even baking. RULE 2. Think Small A barbecue outfit designed for a boy scout troop is a little ridiculous for a family of five or six. You'll use far more and i charcoal than is necessary for your cooking, more time reaching cooking heat you'll spend and more time cooling down after the barbecuing nerve-wrackin- is finished. RULE 3. Keep it Simple. Try to hold each outdoor meal to a simple menu of three food items for the main course, plus drinks and desert Ideal k menu is barbecued meat salad and for a hard rolls with butter. Follow up with a desert of ice cream brought to the picnic area in a cold container with dry ice, or straight out of the freezer low-wor- July 1969 FARM BUREAU NEWS BARBEGUDNG? if the meal is in the back yard. A topping of fresh fruit in advance makes the dairy desert irresistable. A refreshing drink for the outdoor meal can be prepared in advance by combining fresh berries and ice cream in the blender, then mixed into chilled milk. Carry in an insulated picnic jug and you have a real crowd pleaser that will satisfy your hungry outdoors Crew. RULE 4. Underline Rule 3. If any one rule is most frequently broken, it's this cardinal rule of keying things simple. Resist the temptation to serve several kinds of salads, pork and beans, two or three kinds of meats, baked potatoes, and on and on. We've seen some outdoor feasts that had so many different kinds of foods, fresh fruits, melons and so forth that the poor hostess never had a minute to relax. She became an outdoor waitress. Use paper plates, disposable plastic forks and spoons, paper cups and napkins and throw the whole mess in a trash can when the meal is over. Clean-u- p is at a minimum and the whole family can enjoy the outing. RULE 5. Begin With the Fire. As soon as you arrive at the picnic spot, start the fire. If you're cooking in the backyard, start the fire well in advance of the mealtime. Use a good liquid fire starter, carefully following directions. Don't be stingy with the starter the fire may never get going. Once the fire is started, involve the family in games for an hour or so, so that the charcoal will be evenly gray and hot before you begin to cook the meat Nothing is as irritating as trying to barbecue a steak over warm charcoal. Following are some selected recipes for easy outdoor cooking. HONEY BASTED PORK CHOPS Pork chops, cut one inch thick 1 cup honey 1 cup orange juice concentrate 1 ounce soya sauce Salt and pepper pork chops to feed the guests. Usually two per person is adequate. Lay pork chops on grill Salt and pepper generously. For the basting sauce, blend honey, orange juice concentrate and soya sauce. Baste chops frequently, cooking them about 11 minutes to a Select a sufficient number of side. KABOBS LAMB-BEE- F inch) pounds lamb cubes 2 2 beef cubes inch) pounds 1 can (size large pineapple chunks 2 medium green peppers, cut into inch squares. 4 medium ripe but firm tomatoes, cut into 1-- 12 1-- (1-1- 12 (1-1- 2-1- 2) 1-- 12 wedges. Serves six. May be adapted for smaller or larger groups. skewers are essential equipment in charcoal cookery. They may be made of bamboo, wood or metal The food is strung on these long sturdy pins and roasted until golden brown, with frequent brushings of barbecue sauce. Twelve-to-eighteen-inc- h WESTERN BARBECUE SAUCE 12 cup chopped onion 1 small clove garlic, minced 2 tablespoons salad oil 1 can (10-3- 4 ounces) condensed tomato soup 1 wine tablespoon vinegar 1 to 2 tablespoons Worcestershire sauce 2 tablespoons brown sugar 1 teaspoon prepared mustard. Dash Tabasco sauce |