Show Buffalo Barb Barbecue Controversy Finds E Echo Ech ch In Utah Cook Meat 5 Days Then n Throw It Away And Eat Skin Is Ones LOnes Advice e. e BY JOHN JoH TALMAGE Both the wets vets and the drys in a great Colorado rado battle of buffalo buffalo bur falo are talking around in circles not knowing vIng what the question Is really all H Habo l labout abo about t according to Francesco Cap Capitolo tolo owner and John Rosetto Roset Roset- to chef of the Rotisserie Inn la famous Italian French restaurant of Salt Sait Lake City The Colorado dispute arising I incident to the thirty seventh encampment en of or the Veterans of Foreign Wars Vars' near Denver at which a buffalo barbecue is planned plan plan- ned has rapidly grown to national nation nation- al proportions and is threatening to draw ery every gourmet and chef In the country into the contro contra versy The qu question stion Is this Should the buffalo be barbecued dry That is Is one school insists that sauce must be constantly applied to the carcass while it is cookIng cook cook- Ing while the other faction laughs loudly at the idea and says that thata a dry cooking Is mandatory with witha a like cocktail sauce to be applied afterwards Before tackling this very foolIsh foolish fool- fool Ish ih question said Mr Capitolo with asperity this morning mornin we should fin first first find t find out whether or not the buffalo should be barbecued bar b cued c ed at all aU Certainly agreed Mr Ros- Ros setto Any chef che of or any ability at ataU atall t tall all aU knows that only very young oun I I or or deer or elk elk can can be barbecued at all aU The old ones must never be barbecued they would be too tough ever to eaU eatlA A prominent Salt Lake sportsman sports man Interviewed on the question this morning mornin must have been served a a barbecued buffalo of advanced years for his reply to the question of the correct manner man manS ner of ot cooking was Dont tell anyone I said this but the thin thing to do dOis Is to cook for f fully five rv days and then throw the meat away and eat tl the e skin Its It's Its It's more tender p I Even Eve the toughest old bull buU responds responds res res- res ponds to the pot roast treatment treat treat- ment according to Mr who enthusiastically described in detail every incident of the correct correct correct cor cor- procedure using the carcass carcass car carS cass of an elk which he happened to be cutting up for illustration And incidentally doing such a good job of description that your reporters reporter's gastric astric juices flowed d with a a rapidity to threaten the modern record But Bul Butas as for the sauce on barbe barbe- i cued meat meat well well there i Is no sauce Who ever heard of ot making sauce for a barbecue demanded demand with disdain ed the te chef ehe Of O course you put on a special oil oU before you start cooking and you save the drippings to make gravy for the cooked m meat meat but but s sauce ce and rand he ended with an an n expletive tWo UVe which sounded like Uke the Italian equivalent of forsooth For those who have old tough buffalo to deal with Mr Rosset to offers the following s surges surges- tion applying equally ny well vell to elk ck deer or moose Cut into pieces of about five pounds cutting with the grain and carefully remove all an bones I Brown or sear thoroughly in I a frying pan and then r roast ast for fot about five hours in a special gravy glavy made of the meat juices onions celery brown flour carrots salt pepper and garlic adding about one gallon gaBon of red rd d wine to each five gallons of f gravy one hour before taking the e meat off the fire Strain the gravy ravy before serving serving- It on the table 4 You s see see e said Mr producing a most savo savory roast by byway byway byway way of illustration It is Is' very good Now If it there are any other oth er details you would like t to know II But your reporters reporter's gastric juices had bad reached the end of their endurance and further details details de de- tails had to remain deep dark secrets while he rushed out and borrowed enough for a ham sandwich |