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Show Complete Chart for Barbecued Meats MEAT CUTS Roast Large lean cuts of beef, pork, lamb, muttor or game. Broiled to 1-inch tender beef steaks, lamb chops, breast of lamb, young chickens Braised Spareribs, short ribs of beef, shoulder lamb chops, riblets of lamb, lamb breast, cut-up chicken or turkey, game birds Quickies Franks. Sliced, cooked beef, pork or lamb. Shredded cooked beef or pork Ground beef or pork METHOD Roast over coals, in covered pot, or in slow oven 4 to 12 hours Broil over coals or in slow broiler oven. Brush meat with sauce and turn every 15 minutes. min-utes. Nole: meat may be soaked in sauce before broiling, 1 to 2 hours Brown serving sized pieces of meat. Add sauce. Cover, cook very slowly to absorb sauce. Wz to 3 hours Heat in sauce 10 to 15 min. Combine and heat in sauce to make thick spread. 10 to 15 minutes Brown meat. Add sauce. Simmer Sim-mer 20 minutes SAUCE Thin, tart, hot-seasoned sauce Thin, tart, spicy sauce, usually tomato, seasoned. Omit fat for spareribs and lamb breast. For lamb and chicken, lemon juice usually replaces tomato flavors Same as for broiled Thick or thin, moderately spiced sauce Same as for franks Same as for franks SERVICE Serve sauce with or o' carved meat 1 Serve no extra sauce since'' J is seasoned with sauce dV broiling ' 5 5 Serve with or without sauce Serve on hot buna w" extra sauce Serve on hot or toasted ' n ' |