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Show i 1 ummcr Living TTiZS Hoi F.-- Course zZ Dtar Spot CiQ It's meat, fish, cr poultry that is the main Host attraction at any meal meats are at their best in this setting, from the beloved hot dog and hamburger, to spareribs (which may be partially cocked in the kitchen before grilling cr roasting) , chops, steaks, and whole chickens or roasts. In general, meats which can be broiled or pan-friin. the kitchen may be cooked on the grill; meats which can also be are usually cn the rpit If you are ambitious sd to cock roasts, hams, and whole turkeys cr chickens you will need" either a motorized spit or an almost unlimited supply of willing arms to do the turning by hand. A hood on the grill shortens the cooking time by Intensifying ths heat, and generally makes ir.j mere prscucauis. One way to give your favorite outdoor is to your personal trade-ma- rk This a sauce. with tcn it rpecial may be a mcxirde cr a basting sauce. The sauce and nurinade recipes on this page will give your grilled main dishes a different and individual character. Make them in the kitchen ahead cf time, and store in a covered jar in the refrigerator. out-of-doo- rs. f ed oven-roast- ed rc-ci- cut-cf-do- ors, st- spit-roa- ; 1 V s"- .- lis.' - Czrbceus Saute y 1 Hix toother in a saucepan cup .cider H cup water, cup ketchup, vine-- r, 2 tablespoons brown sugar, 1 minced onion. 2 teasnoons 7crccctcrshire sauce, 1 teaspoons salt, Mr - 1 tccrpccn dry mustard, V teaspoon pepper, 3 drcps tabasco sauce, and a few grains cayenne pepper. Simmer 10 to 15 min. . Abcut Vi cup sauce Put into a vinezr, V2 screw-to- p 1-- pt jar 1 Ideal for grilling are kebabs small morsels of varied but friendly foods, including both meat and vegetables, which are threaded on long skewers. Pieces of bacon placed between the other morsels do a fine job of basting. Grill 5 to 20 min. cup cider cup cooking oil, 2 tablespoons liquid cmcks, 1 tablespoon lemon juice, 1 tccrpocn grated lemon peel (grated through colored part only; white is bitter), Vz teaspoon salt, and 1 bay leaf. Cover end shake vigorously until well blended. Let stand in refrigerator 1 to 2 hrs. to allow flavors to blend. About 13A cups sauce Grilled Steak . Cooking oil or olive oil Place on grill about 3 In. from coals teof stocks, such as sirloin, cut iy, In. thick Brush steaks with Remove thin, papery outer skin from 1 clove garlic. Mince the garlic or crush in a gzrlic press. Put it into a jar with cup lemon juice, screw-to- p cook- 1 tea- V cup 2 minced onion, ing oil, tablespoons Vi spoon salt, teaspoon finely crushed marjoram leaves, V4 teaspoon crushed tarragon leaves, and Vt teaspoon pepper. Cover and shake vigorously until well blended. Let stand in refrigerator at least 1 hr. to allow flavors to blend. About i cup marinade rf-cr-- -l3 Put into a pineapple juice, 1-- pt Castlnj Sauce screw-to- p jar cup Vx cup firmly packed brown sugar, Vi 'cup cider vinegar, and 2Vt teaspoons dry mustard. Cover and shake vigorously until well blended. About I cup sauce 9 Family Weekly hlagazint, May 20, I55S Hlckory-Smok- o . . procedure for Hickory-SmoGrilled Steak, substituting 1 to IVi in. thick Iamb chops for the steaks. Substitute Pineapple Basting Sauce for the Souco . ke , Grilled ke Barbecued Frankfurters or Hamburgers procedure for Grilled Steak, substituting a young, tender turkey for the steaks. Have meat dealer remove backbone, neck, and keel bone and splits turkey into halves lengthwise. If desired, remove wing tips. Follow 4-- -- Hickory-Smo- Tails procedure for Hickory-SmoGrilled Steak, but substitute tails for the steaks. To prepare them, thaw if frozen; snip through and remove thin, shell on underside; remove vein. Holding tail in both hands, bend it toward shell-sid- e to crack, or 'insert a skewer lengthwise through the meat. This keeps tail flat Place on grill about 4 in. from down. Brush with Pine- -; coals, shell-siapple Basting Sauce. Grill about 10 min., or until shell is charred, brushing occasionally with sauce. Turn tails and grill about 6 min., or until meat is completely white and opaque. Serve with additional sauce and lemon wedges. ke rock-lobst- er ; Tender, moist grilled turkey is a result of long, slow grilling. A grill with adjustable firebox that can raise or lower the bed of coals is important here. plates and pour melted butter over them. Rock-Lobst- er Follow Sauce. Grill chops 4 in. from coals, about 8 min. on each side, or until done. Serve with additional sauce. Hickory-Smo- Grilled Turkey Remove steaks from grill to serving Follow procedure for Hickory-Smo- ke Grilled Steak, substituting frankfurters or hamburger patties, seasoned to your family's taste. Put hamburger patties in greased steak broiler or in basket steak Lamb Chops' Follow Grill about 6 min., or. until .one side is. done, brushing several times with the sauce. Turn with tongs and grill second side about 6 min., or until steaks are done to desired degree. Brush frequently with the sauce. To test doneness, cut a slit in meat near bone and note color at center. , de Plneapple-lilHse- d r porterhouse, or tenaorloln, Flzvcrtul Lenten Marinade 1-- pt. . ke Lightly grease grill with - Turkey may be cut into quarters before or after grilling. Marinate several hours in Flavorful Lemon Marinade. Drain and upr at least place turkey on grillr cut-si12 in. from top of coals. Grill slowly for 40 min.,brushing both generously and of ten with the marinade. Turn and continue grilling, brushing frequently, about 30 min. longer, or until done. Serve with additional marinade as sauce. broiler (as in photo on page 9) for grilling. Substitute Barbecue Sauce for the Hickory-SmoSauce. Grill about 4 min. on each side, 5 in. from top of coals. Serve with' additional sauce on toasted buns. Hickory-Smok- e de ke ' lb. - |
