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Show 9 V C OO KDOO K NEW TREATS EVERY WEEK f I . 3 v I ... . an Ail Family- - Weekly ncipes prepared and tested by the staff honm economists of tho Culinary Arts Institute. MELANIE DE PROFT, Director I I A" V A n "."if 1 . if-.',- - - fr "if V Four pagos of rodpcs for outdoor grill cookery o. fir W 1 Charcoal grilling is a man's art. Women are usually privileged to supply the fixin's but never to superintend the actual cooking. 4 . Here's where ingenuity and love of good food come into full use whether in the backyard, at the beach or byways. To help you start this new adventure or renew an old familiar one here are the Mixins of a Good Cookout. Nothing, but nothing, can surpass the succulence of a plump chicken Chicken on A dramatic way to prepare ductal Remove the spit from hooded grill before you build the fire so spit won't heat. Clean, rinse and dry with absorbent paper . 1 roasting chicken, 4 lbs.,, ready- to-co- ok Spit with skewer. Tie wings to body. Carefully insert spit lengthwise through chicken. Tie drumsticks to spit by looping cord over tip ends of drumsticks and LEMON BUTTER SAUCE around spit ; tighten slightly. Be sure chicken is well balanced on spit for even turning. Baste chicken with Lemon Sutler Sauce Grill 8 in. from coals. Turn frequenUy.T Baste often to keep the skin moist and to add flavor. Grill until skin is well browned and begins to split (about 1H hrs.): Serve with remaining hot sauce. weight Rub cavity of bird with about 2 teaspoon tall to a golden brown over an outdoor spit. tender-roaste- d a - Wash, quarter, core and pare 2 medium-siz- e apples Place in cavity of chicken with 1 cvp celery leaves, washed close To body cavity, sew or skewer and lace with cord. Fasten neck skin to back Four mouth-wateri- ng So $kmph aod so right Heat together in a small pan U 1 cvp butter - " rtYf iesppii"'pp;':"J: - a Spit But they should stop when fat is well browned. Turn meat as it sears, then turn about every 10 min., basting with ' drippings, butter or Barbecue Sauce. Allow about 20 min. per lb. for rare meat, 25 min. per lb. for( medium Mnd - 30 to 35 min. per lb. for "well-dopTest for doneness by cutting a slit in meat and noting color of meat Remove from spit and carve; season with salt and pepper. -8 to 10 servings i . - Remove spit from grill before building fire to keep it from heating. Secure meat on spit. Place in position about 12 in. from coals. Don't worry about flames while meat is searing. Many foods that can be broiled or fried in the kitchen can be grilled outside. Many meats and poultry that can be roasted in the kitchen oven adapt wellio the spit. Now, combine all the Mixin$ and the world of grilling is yours for the V -:trying. rV. ..v;.. About I cup sauce 54b. boned and rolled rib beef ; roast Be sure there is a good layer of fat around the outside or have an additional layer of suet tied around roast. t- Timing of cooking periods will vary with size of firebox, degreeof heat, amount and direction of wind and type of griU used. Tunings and distances given here are only guides. This will make plenty for basting and serving Add, if you wish V4 cup chopped parsley servings Expect ca.7 for "seconds" and even fnexfcH wrien you serve f jfi mostorplece '."' of heat. 2 tablespoons lemon juice Vi teaspoon salt V4 teaspoon paprika Beef Roast on Select Charcoal lumps or briquets are the types of fuel preferred by the experts. Dampened hickory chips tossed on a charcoal fire just before the meat is placed on the grill, give an added flavor touch. Soft woods like pine give foods a tarry soot coating and do not produce a satisfactory bed of coals. Wait for the coals to burn to a gray color with a ruddy glow underneath. The distance from the top of the coals to the food hdpa determine the degree CHEF'S NOTES Atbettoi gloves are One of the borbecoer'i belt friends wear them rgvlorty. e. Note: For additional flavor, cut slits in , , meat before roasting and insert slivers of , onion or garlic. Then roast. ,1 , v If dripping fat causes a flam with a flar-v- smatt amount of p, watr. justttte When cooking , douse the A baitr Is , b foil, remember to make a loose package and don't puncture &e fofl. Practice Is the best test of how long to cook vegetables. A knowing fork helps, too. MAY 23, 1fS4 FAMAT WSTKIV MAQASHS ; a |