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Better Homes

and

Gardens®

IME FAVORITE.

an

ecue

Better Homes and Gardens"'

Bar�cue

recipes

© 1977 by Meredi1h Corpora1ion, Des Moines,

Iowa.

All Righ1s Reserved. Printed in the United States of America. First Edition. Eleventh Prin1ing, 1981. Library of Congress Catalog Card Number: 76-42692

ISBN: 0-696-00085-7

On the cover: Recipes are Cornish Hens with Rice Stuffing (see recipe, page 44), Beef-Yam Kabobs (see recipe, page 22), Steak and Shrimp

Kabob Dinner (see recipe, page 21 ), and Halibut Kabobs (see recipe, page 53).

BETTER HOMES AND GARDENS® BOOKS

Editoria l Director: Don Dooley Executive Editor: Gera ld Knox Art Director: Ernest Shel ton Assistant Art Director: Randall Yontz Production and Copy Chief: Lawre nce D. C l ayto n Food Editor: Doris Eby Senior Associate Food Editor: Na ncy Morton Senior Food Editors: Shary l Heiken, Elizabeth Strait Associate Food Editors: Sandra Granseth,

Dia ne Ne l son ,

Flora Sz atkows ki

Graphic Designers: Faith Berven,

Harijs

Priekulis, Sheryl Veenschote n

®

Our sea l assures you that every recipe in

All-Time Favorite Barbecue Recipes is

endorsed by the Better Homes and G ardens Test

Kitchen.

family appea l, pra ctic a l ity, and del icious ness.

Each recipe is carefully tested for

Contents

Barbecuing for Everyone

 

4

Time and Temperature Charts

6

Grill

6

Rotisserie

8

Smoker

8

Main Dishes for Outdoor Barbecues

10

Beef 11

Burgers and Sandwiches

24

Pork and Ham

32

Poultry

42

Fish and Seafood

50

Sausage and Frankfurters

57

Lamb

59

Barbecue Sauces and Marinades

62

Sauces and Relishes Marinades 68

63

Grill-Side Recipes

70

Vegetables 71

Bread Fix-Ups and Quick Breads

Appetizers and Desserts

82

79

Barbecue Basics

 

86

Equipment for Cookouts

87

Small Equipment

87

Barbecue Grills

88

Charcoal Cooking Know-How

90

Index

93

Grilling

Over

the Coals

Type

Cut or portion (placed

Weight or

Temperature

of food

4 inches above coals)

thickness

of coals*

BEEF

Burgers

112 inch

Med1um-hot

 

Medium

 

3/4 inch

Medium-hot

 

Medium

 

Porterhouse, T-bone, or

1 inch

Medium-hot

sirloin steak

 

1112 inches

Medium-hot

 

Medium

 

Chuck blade steak

1 inch

Medium

 

2112 inches

Medium

LAMB

Rib chops

1 inch

Medium

 

1112 inches

Medium

 

Shoulder chops

1 inch

Medium

 

1112 inches

Medium

PORK

Loin chops

1 inch

Medium

 

1112 inches

Medium

 

Blade steak

3/4 inch

Medium

Loin back ribs or spare ribs

5-6 pounds

Medium

HAM

Fully cooked slice

112 inch

Medium-hot

 

1 inch

Medium

 

Canned

5 pounds

Medium

CHICKEN

Broiler-fryer halves

2112-3 pounds

Medium-hot

Roasting chicken, unstuffed

3-4 pounds

Medium

TURKEY

Unstuffed

6-8 pounds

Medium

 

12-16 pounds

Medium

FISH

Salmon or halibut steaks

3/4 inch

Medium

 

1-1112 inches

Medium-hot

 

Trout, snapper, or whitefish fillets

6-8 ounces each

Medium-hot

Medium

SEAFOOD

Shrimp (large)

2 pounds

Hot

*Estimate by holding hand, palm down. about 4 inches above hot coals. Count seconds you can hold position. Figure 2 seconds as Hot coals; 3 seconds for Medium-hot coals , 4 seconds for Medium coals. and 5 or 6 seconds for Slow coals .

7

A handy guide

for barbecuing

Approximate total cooking times

your favorite foods

Comments

Rare

Open grill

Medium

Covered grill

Rare

Medium

8-10 min.

10-12 min.

7-9

min.

8-10 min.

10-12 min.

12-15

min.

8-10

min.

10-12 min.

10-12 min.

12-15

min.

8-10

min.

10-12 min.

12-15 min.

14-18 min.

10- 12 min.

12-15 min.

12-18 min.

15-20

min.

8-10 min.

10-15 min.

18-20 min.

20-25 min.

10-15 min.

15-18 min.

20-25

min.

25-30

min.

15- 18

min.

18-22 min.

12-18 min.

15-20 min.

8-10

min.

12-18 min.

50-60 min.

55-65 min.

45-55

min.

50-60 min.

20-25 min.

 

20-25 min.

25-30 min.

28-32 min.

20-25 min.

23-28 min.

22-28

min.

18-22 min.

28-32 min.

30-35 min.

20-25 min.

25-30 min.

Well-done

Well-done

22-25 min.

18-22 min.

30-35 min.

25-30 min.

15-20 min.

15-20 min.

11/

-1112

hrs.

10-15 min.

10-15 min.

25-35

min.

20-30 min.

1112-P/4 hrs.

11/4-13/4 hrs.

45-50 min.

40-45 min.

2-2112 hrs.

3-33/4 hrs.

31 / :z-41 12 hrs.

17-22 min.

15-20 min.

10-17 min.

10-15 min.

10-17 min.

10-15

min.

17-20 min.

15-17 min.

15-18 min.

15-18 min.

Four burgers per pound

Three burgers per pound

Check doneness by cutting a

slit

in meat

near

bone

Use foil tent on open grill

Check doneness by cutting a

slit in meat near bone

A wire

grill

basket aids in

turning

Slash fat edge of ham slice

Use foil tent on open grill

Meat

thermometer

inserted

in

thigh

should

register 185°

Use

a

wire

grill

basket

Use a wire grill basket

Rotisserie Specialties

Type

of food

Cut

Weight

Temperature

of coals*

BEEF

Rolled rib roast

5-6 pounds

Medium

Tenderloin roast

2112 pounds

Medium-hot

Eye of round

3-4 pounds

Medium-hot

Boneless rump roast

3-4 pounds

Slow

LAMB

Leg

5-7 pounds

Medium

PORK

Boneless loin roast

5-6

pounds

Medium

Loin back ribs or spareribs

3-4 pounds

Slow

HAM

Boneless piece

9-10 pounds

Medium

Canned

5 pounds

Medium

!

CHICKEN

Whole

2112-3 pounds

Medium-hot

 

Medium

CORNISH HENS

4 birds

1-1112 pounqs each

Medium-hot

DUCKLING

Whole domestic

4-6 pounds

Medium-hot

TURKEY

Unstuffed

6-8 pounds

Medium

2 rolled turkey roasts

28 ounces each

Medium-hot

Boneless turkey roast

5-6 pounds

Medium-hot

Smoker Cooking

Type

of food

PORK

Cut or portion

Boneless loin roast

6-8 loin chops

Loin back ribs or spareribs

TURKEY

Ready-to-cook

frozen

bird, completely thawed

FISH

Salmon

(fillets or red snapper)

Size

or weight

4-5 pounds

1112 inches thick (1 pound each)

4-5 pounds

12-15 pounds

3 -4 pounds

*Estimate by holding hand, palm down, about 4 inches above hot coals . Count seconds

you can hold position. Figure 2 seconds as Hot coals; 3 seconds for Medium-hot coals;

9

Guidelines for

cooking meats and poultry on a spit

Approximate roasting time

Comments

Covered grill

Rare

Medium

Well-done

2-2112 hrs.

21/2-3 hrs.

 

40-45 min.

45-50 min.

11/4-1112 hrs.

1112-2 hrs.

11/4-P/.

hrs.

1112-2 hours

Have meat rolled and tied

1 hr.

1112-2 hrs.

P/4-21/. hours

Have shank cut off short Balance diagonally on spit

 

4-4112 hours

Have meat rolled and tied

1-11/4 hours

Thread on spit accordion fashion

2-21/4 hours

11/4-1112 hours

Tie securely after mounting on spit

1112-P/4 hours

1112-2 hours

1112-P/. hours

1112-P/4 hours

Deep foil drip pan is essential

31/.-4112 hours

Push holding forks deep in bird

13/.-21/4 hours

Purchase frozen; thaw completely

2112-3112 hours

Approximate t1m1ngs

when us1ng

a portable smoker

**

Approximate

Doneness

Comments

smoking time

4-5 hours

well-done

170° on roast meat thermometer

2-2112 hours

well-done

Cut slit in chop near bone to check doneness of meat

4-5 hours

well-done

8-9

hours

18 5° (internal temperature)

Check internal temperature at thigh with meat thermometer

2-3 hours

fully cooked

Fish will flake easily with a fork

**Check manufacturer's directions for placement of charcoal, hickory chips, and water pan.

main Dishes for Outdoor Barbecues

If you've ever been tantalized by the smell of steaks, burgers, frankfurters, or other meats wafting

Add

to

your

through the air,

in this section. In addition to scrumptious recipes for over-the-coals favorites, you'll discover new taste delights, too-beef short ribs, pork loin roasts, Cornish hens, salmon steaks, and many more. Try out your barbecuing skills at grilling, spit-roasting, skewer, or smoke cooking.

you'll find much to be glad about

list of

barbecue favorites

with

Ko wlo on

Duc kling

(see recipe, page 45),

L eg

11

Beef

Steak and Bacon Tournedos

1

10

1- to 1Y2-pound beef fla nk

Pound flank steak evenly about 1h inch th ick. Apply meat

steak Insta nt unseasoned meat te nderizer slices bacon

te nderizer accord ing to package d i rections. Meanwh i l e, cook bacon ti ll almost done, but not crisp. Sprinkle flank steak with garl ic salt and pepper. Score steak d iagonal ly, making d iamond-shaped cuts. Place

1 teaspoon garlic salt teaspoon freshly ground

V2

2

bacon strips lengthwise on flank steak. Sprinkle with pars­ l ey. Ro ll up as for jel ly ro ll, starting at narrow end. Skewer

pepper tablespoons snipped parsley

with wooden picks at 1 -inch interva ls. Cut i nto eight 1-inch sl ices with serrated kn ife.

1

P/4-ounce e nve lope holla nda ise sauce mix

G r ill over medium coa ls for 8 m i n u te s. Tu rn; g r ill 7 m i nutes more for rare. Meanwhile, in saucepan prepare

%

teaspoon dried tarragon,

hol l a ndaise sauce m i x accord i ng to

package d i rections,

crushed

add ing tarragon to dry m ix. Remove p icks from meat sl ices.

Serve hollanda ise sauce with meat. Makes 4 servings.

Vegetable-Beef Rolls

1

beaten egg

Com bine egg and g round beef; m ix wel l. Divide meat

1V2

pounds ground beef

m ixture i nto six portions. On waxed paper fl atten each meat

Y2

cup shredded carrot

portion i nto

a 6x4-inch rectangle. Com bin e carrot, oni on.

%

cup finely chopped onion

green pepper, celery, salt, and pepper. D ivide vegetable

%

cup finely chopped green pepper

m i xtu re i nto six portions. Pat one vegetable portion onto each m eat rectang le. Ro ll up each rectangle as for jelly ro ll.

%

cup finely chopped celery

Wrap two s l ices of bacon around each of the ro lls and

112

secu re w ith wooden p icks.

teaspoon salt Dash pepper

12 slices bacon

Place rolls in shallow baki ng d i sh. Pour salad d ress ing over; let stand at room tem peratu re a bout 1 hour, turning

Y2

cup Italian salad dressing

occasionally to moiste n all s i des. Rem ove

meat ro l l s from

d ress ing, reserving marinade. G r ill ro lls over medium coals for 20 to 25 min utes, turn ing to g rill all s ides and brush ing with reserved dress ing occasional ly. Remove picks before serving. Makes 6 servings.

Lemon Pepper Flank Pinwheels

2

1-pound beef flank steaks

Pound each flank steak to a 10x8-inch rectang I e. Cut

V2

cup Burgundy

each re ctang le into fo ur 10 x 2-inch strips.

%

cup cooking oil

In

bowl

com bine

Burg u ndy,

cooking

oil,

soy

sauce,

%

cup soy sauce

lemon

pepper, Worcestershire,

and

pepper

sauce.

Place

1

ta blespoon

lemon pepper

meat strips in plastic bag , set in a deep

meat strips in plastic bag , set in a deep bowl. Pour wine

bowl. Pour wine

1

ta blespoo n Worcestershire sauce Few drops bottled hot pepper sauce

m i xture ove r meat; close bag . M ari nate 4 to 6 hours or overn ight in refrigerator, turn ing tw ice. Drain meat; reserve marinade. Loose ly roll eac h strip around a cherry tom ato or mushroom cap, starting with s hort

8

cherry tomatoes or mushroom

s ide. Skewer securely with wooden p icks.

caps

G r ill pinwheels over medium coals for 15 m i n ute s. Turn meat; g rill about 10 min utes more for rare. Baste with marinade often. Remove p icks. M akes 8 servings.

12

beef

Smoked French Pepper Steak

2

Hickory chips tablespoons cracked pepper 2-pound beef sirloin steak, cut 1112 inches thick

About an hour before cooking time, soak hic kory chips in enough water to cover. D rain.

1

Press c racked pepper into both s ides of steak, using the hee l of your ha nd or the flat s i de of a c l eaver.

In

saucepan over coa ls melt butter; stir in l emon ju ice,

%

cup butter or margarine

Worcestershire, garI ic powd er, and salt. Remove from coals.

2

tablespoons lemon juice

Add

damp

h i c kory

c h ips

to

medium-hot

coals;

pla ce

1

teaspoon Worcestershire sauce

steak on

g rill

and lower smoke hood.

G rill

steak for 17 to 20

min utes,

brushi ng

occasional ly

with

lemon

sauce.

Turn

112

teaspoo n

garlic powder

meat;

g rill,

covered,

15

to

17

m i nutes

more

rare

to

%

teaspoon salt

med ium-rare.

Heat

reserved

lemon

sauce.

for S l ice

steak;

 

spoon sauce over sl ices. Makes 6 servings.

Peppy Chuck Steak Grill

 
 

2- to 3-pound beef chuck steak, cut 1 inch thick cup cooking oil cup dry red wine

Slash fat edges of steak, being carefu l not to cut i nto Place in sha l low baking d ish. Com bine cooking oil,

meat.

wine,

112

catsup, molasses, g i nger, garl ic, salt, and pepper. Pour

112

over steak. Cover; l et stand

3 ho urs at room te m peratu re or 6

2

tablespoons catsup tablespoons molasses tablespoons finely snipped · candied ginger

hours, in refrigerator, turn ing several

times.

 

2

D rain steak, reserving mari nade. Pat excess moisture from steak with paper towel ing.

2

G rill steak over medium

coals

for about 20 m i n utes on

1

clove garlic, m inced

each s i de for ra re ; about 25 m i n u tes on each s i de for med ium-rare . Brush occasiona l l y w ith reserved marinade.

1

teaspoon salt

%

teaspoon pepper

Remove

meat to serving

p l atter.

Carve across g rain

in

th in sl ices. Makes 4 to 6 servings.

Lemon-Marinated Chuck Roast

1 4-pound beef chuck pot roast, cut 1112 inches thick

Score f.at edges of roast. Place meat in sha l low ba king d ish. Com bine lemon pee l and juice, cooking oil, g reen onion,

1

teaspoon grated lemon peel

sug ar, salt, Worceste rshire, m u stard , and peppe r. Pour over roast. Cover; let stand 3 hours at room tem peratu re or

112

cup lemon juice

overn i ght in the refrigerator, turning roast severa l times.

Y J

cup cooking oil

Remove roast from marinade, reserving m ar inade . Pat

2

ta blespoons

sliced green

excess moisture from roast with paper toweling.

4

onion with tops teaspoons sugar

Grill roast over medium-hot coals 17 t o 2 0 m i n utes . Tu rn; cook 17 to 20 m i n u tes more for ra re to med ium- rare. He at

1112

teaspoons salt

reserved mari nade on g rill.

1

teaspoon

Worceste rshire

Remove roast to serving platte r. Carve across the g rain

sauce

into th in s l ices. Spoon marinade over. Serves 6 to 8.

teaspoon

prepared m ustard

1fs

teaspoon pepper

 

13

13 At your next backyard party, impress your guests by serving savory Lemon-Marina ted Chuck

At your

next

backyard

party,

impress

your

guests

by

serving

savory

Lemon-Marina ted

Chuck

Roast.

The

tangy

lemon marinade

tenderizes the

beef

roast

and

adds

flav"or

distinction.

14

beef

Onion-Stuffed Steak

2

1 %- to 1 %-pound porterhouse

Slash fat edges of steak at 1 -inch intervals, being carefu l

steaks, cut 1 Y2 inches thick or 1 2-pound sirloin steak, cut 1 112 inches thick 1!2 cup chopped onion

not to cut i n to m eat. S l ice poc kets in each

cutting a l most to bone. In ski llet cook onion and garl ic in the 1 tab lespoon butter. Add celery salt and pepper. Stuff pockets with on ion

s i de of m eat,

1

large clove

garlic, m inced

m ixture; skewer closed . M ix wine and soy sauce; brush on

1

tablespoon butter

steak. G rill over medium-hot coa ls for 15 minutes; brush

or margarine

ofte n with soy m ixtu re. Turn; grill 10

to 15 min u tes

more for

%

Dash celery salt Dash pepper cup dry red wine

rare. Brush often with soy m ixtu re. In smal l ski l let cook mushrooms in the 2 ta blespoons butter ti ll tender. S l ice steak across grain; pass the mushrooms and spoon atop

2

tablespoons soy sauce

steak. Makes 4 servings.

1

cup sliced fresh mushrooms

2

tablespoons butter or margarine

Rice-Stuffed Flank Steak

1 1 - to 1 %-pound beef fla nk steak teaspoo n u n seasoned meat te nde rize r

1f2

Score me at d i agon a l ly on both s i de s; po und to an

inch rectangle. Sprinkle with tenderizer, salt, and pepper.

11 x 9-

In saucepan cook onion and celery in butter till te nder.

rice. Bring to bo i l ing;

Add water, cu rry, and bou i l lon; sti r in

%

cup chopped onion

cover. Remove from heat; let stand 5 min utes.

%

cup chopped celery

tables poo ns butter or

Spread m i xtu re on meat; ro ll up as for je l l y ro l l , starting at

2

short side. Tie with string both lengthwise and crosswise.

margarine

I nsert

spit rod lengthwise through center of steak. Adj ust

Y2

cup water

holding forks ; test balance. Place medium coals on both

1

tablespoon curry powder

1

teaspoo n insta nt

beef

s ides of drip pan. Attach spit; position drip pan under meat. Turn on motor: lower hood or cover with fo il te nt. Roast over

medium coals

ti ll done , a bout 50 m i n utes.

Rem ove stri ngs.

%

bouillon gra nules cup quick-cooking rice

Makes 4 servings.

Spit-Roasted Ch a teaubriand

2-

to 2Y2-po und beef

Trim fat from surface of roast. Make a slanting cut, 2 i n ches deep, the fu ll length of the roast with a sharp , narrow­ bladed knife held at a 45-deg ree angle. Make another cut, just as before, along oppos ite side. Blend blue cheese and brandy together. Spread cheese m ixture in the two slashed open ings. Securely tie string around the roast at both ends and the m iddle.

te nderloin

1 cup crum bled blue cheese

 

(4 ou nces)

1 ta blespoon bra ndy

Insert spit rod lengthwise through center of roast. Adjust

hold ing forks ; test balance.

center of roast, not tou ching meta l rod. Place hot coals on

both sides of drip pan . Attach spit; pos ition drip pan u nder

meat. Turn on motor; l owe r hood or cover with fo i l tent. G rill over hot coals ti ll thermometer reg iste rs 1 30° fo r rare (a bout

45 m i n utes) , 1 50° for med i u m-rare

1 60° for med ium-med ium we ll (55

stri ng. Makes 6 to 8 servings.

Insert meat thermometer near

(a bout 50 m i n utes), and to 60 minutes). Rem ove

15

Marinated Hickory-Smoked Chuck Roast

1 2-pound beef chuck pot roast, cut 1 Y4 inches thick 5 cloves garlic, peeled Y4 cup cooking oil Y4 cup wine vinegar 1 tablespoon Worcestershire sauce 112 teaspoon salt 112 teaspoon dried basil, crushed Y4 teaspoon pepper Several dashes bottled hot pepper sauce H ickory chips

Rib Roast Barbecue

Stud roast with garI ic by i nsertin g tip of kn ife in meat and push ing cloves into meat as you remove kn ife. Make sure garl ic cloves are evenly spaced . In bowl m ix oil, v i negar, Worcestershire, salt, basil, pepper, and hot pepper sauce. Place meat in plastic bag ; set in shal low baking d ish. Pour mari nade over meat; close bag . Marinate 6 to 8 hours or overn ight in refrigeratoP; turning roast occasional ly. About an hour before cooking soak hickory chips in enough water to cover; d rain ch ips. Drain meat, reserving

excess mo istu re from m eat with paper towe l­

marinade. Pat

ing. Arrange medium-slow coals around drip pan. Add hickory chips to coals. Place roast over drip pan on g rill.

Lower hood . G rill 25 minutes. Brush

marinade and add additional hickory chips. Turn roast; g rill 20 minutes more for medium, brush ing with mari­ nade. Season to taste ; re m ove garl ic. Serves 6.

occasionally with

5- to 6-po und boned and ro lled beef rib roast 112 cup Burgundy 112 cup vinegar Y4 cup cooking oil Y4 cup finely chopped onion

1

Place meat in plastic bag ; set in deep bowl. Com bine

rem a ining ingred ie nts . Po ur

over m eat; c l ose bag. Marin ate

6 to 8 hours or overn ight in refrigerator; turn severa l times.

D rain

m

meat with

eat;

reserve marinade.

Pat excess

mo istu re

from

paper toweling. Insert spit

rod through center of

roast Adj ust hold ing forks ; test balance. I nsert meat ther­

2

tablespoons sugar

momete r near

center

of

roast

but

not

tou ching m eta l

ro d.

1

tablespoon Worcestershire

Place medium

coals around drip

pan.

Attach spit; pos ition

sauce

drip pan

u nder

meat Turn

on motor;

lower hood

or cover

1112

teaspoons salt

w ith

fo il

te

nt Roast

over medium coa ls till

meat thermome­

112

teaspoon dr y m u sta rd

Y4 teaspoon pepper Y4 teaspoon chili powder

Y4 teaspoon dried thyme, crushed

1 clove garlic, m inced Several drops bottled hot pepper sauce

Hot-Style Eye of Round

ter reg i sters

1 40° for rare (2 to 2112

hours), 1 60° for m edium,

and

during the

1 70°

for

we ll-done.

Brush

frequently

marinade

Let stand 15 m i n utes

with

last 30

min utes of roasting .

before

slicing.

If

des ired ,

heat

remaining

marinade

and

pass with

meat Makes

15

to

20 servings.

1

3-po und beef eye of ro und

Sprinkle

all

s ides

of roast evenly with

tenderizer, using 112

roast

teas poo n per

pou nd of

m eat

To ensure

pen etration, p i erce

Insta nt unseasoned meat

all

sides

deeply

at 112-inch

intervals

with long-tined fork. In

tenderizer

saucepan

com bine catsup,

water, Worcestershire,

garl ic,

1

cup hot-style catsup

chili powder, and salt. Sim mer 5 min utes.

112

cup wa ter

I nsert

spit

rod

through

center of

roast. Adjust hold ing

2

ta blespoons Worcestershire

forks;

test

balance. I nsert

meat thermometer near center of

sauce

roast,

not

touching

m etal

rod.

Place

medium-hot coals

1

clove garlic, minced

around drip

pan. Attach spit;

pos ition drip pan

under meat.

112 teaspoon chili powder

Turn

on motor; lower hood

or cover

with

fo il

tent. Roast over

Y4

teaspoon salt

medium-hot

a bout

coals

1 12 hours. Brush

til l

thermometer

with sauce

1

reg isters

1 40°

dur ing

l a st 30

Heat sauce; pass with meat. Serves 8.

for rare , m i n u tes.

16

beef

Prepare a wintertime cookout the easy way-on a covered grill. You'll find that Corned Beef Barbecue Dinner needs little tending, and has a special taste that will satisfy appetites.

Corned Beef Barbecue Dinner

1

3-pound piece corned beef for

Unwrap

and

rinse

corned

beef.

Arrange

medium

coa ls

oven roasting

a round edge of g r ill. Place beef on heavy-duty fo il drip pan

6

medium baking potatoes

on

g r ill.

C l ose hood ; g r ill

for 11h hours. Scrub potatoes but

1

envelope dry

onion soup m ix

do not peel. Cut each in 3 or 4 lengthwise s l ices. Set aside 3

Y2 cup butter or margarine,

table spoons soup m i x. B l end to gether

re maining soup m i x

V2

softe ned cup sugar

and butter. Spread m ixtu re over potato sl ices. Reassemble potatoes. Wrap each in a square of heavy-duty fo il. Place at

and butter. Spread m ixtu re over potato sl ices. Reassemble potatoes. Wrap each in a

Y4

cup vinegar

edges of grill. Grill, hood down, along with meat for 45 to 60

3

tablespoo ns prepared musta rd

m in utes more; tu rn potatoes once.

Y4

Dash salt cup dairy sour cream cup milk

Meanwh i le, in saucepan m ix sugar, vinegar, 3 table­ spoons m ustard , and salt. Bring to boi l i ng; stir t ill sugar d issolves. Brush over meat during l ast few m i n utes of

2

ta blespoons prepa red m u sta rd

gril l i ng. Just before serving, m ix sour cream, milk, reserved

 

sou p m ix, and 2 tablespoons mustard . Heat th roug h , sti rring occasion a l ly. Do not boil. Unwrap potatoes. Arrange meat and potatoes on serving platter. Serve with sour cream sauce. Makes 6 servings

17

Brazilian Barbecued Beef

 

4-pound beef chuck pot roast,

Slash

fat

edges

of meat,

being

careful

not

to cut

into

meat.

cut 2 to 2112

inches th ick

Place roast

in

shallow baking dish.

In small

bowl

combine

1

cup catsup

catsup,

vinegar,

oil,

coffee

crystals,

salt,

chili

powder,

V3

cup vinegar

celery seed,

pepper,

garlic powder, hot

pepper

sauce, and

%

cup cooking oil

1/2

cup

water;

pour over

roast.

Cover; refrigerate

6 to 8

hours

2

tablespoons

insta nt coffee

or overnight, turning

roast several

times. Remove

roast from

crystals

marinade,

reserving

marinade.

Remove

excess

moisture

1

teaspoon salt

from

roast

with

paper

toweling.

Grill

roast

over medium

1

teaspoon chili powder

coals

for

20

to

25

minutes.

Turn

roast;

grill

10

minutes.

1

teaspoon celery seed

Brush

roast

with

marinade.

Grill

for

10 to

15 minutes more

Y2

te aspoon

pepper

for rare

to medium

rare,

brushing

occasionally with

mari­

teaspoon garlic powder 3 or 4 dashes bottled hot pepper sauce

Ys

Wined-and-Dined Beef Roast

1

clove garlic, m inced

nade.

Heat remaining marinade.

To serve, carve meat across the grain in thin slices. Pass

heated marinade.

Makes 6 to 8 servings.

Cook garlic in

oil; remove

from heat.

Add wine,

lemon juice,

3 tablespoons cooking oil

basil,

dry mustard, and

112 teaspoon salt.

Prick roast on both

1f2

cup dry red wine

sides

with long-tined

fork;

place

in plastic bag

and set in

2

tablespoons lemon juice

deep bowl. Pour in marinade; close bag. Marinate overnight

1

teaspoon dried basil, crushed

in refrigerator, turning roast

in

bag or

pressing marinade

1f2

teaspoon dry m usta rd

against roast occasionally. Drain meat, reserving marinade.

1

3-po u nd beef

chuck pot roast,

Remove excess moisture from roast with paper toweling.

cut 1Y2 inches thick

Add steak sauce to reserved marinade. Grill over medium

2

tablespoons bottled steak sa uce

coals 25 to 30 minutes on each side for medium doneness. Brush with marinade. Serves 6 to 8.

When grilling

large pieces

of meat, use

a drip pan

to catch

meat

juices.

Make your

own pan

as follows

(A) Tear

off

a

piece

of

18-inch-wide heavy-duty

foil twice

the length of

Jlvoid Flare-Ups witlt a Drip Pan

A

your grill

all

edges

and fold it

in

half for a

of

the

foil 1112

inches.

double thickness. Turn up

(B)

Miter

corners securely

and fold

tips toward

the inside

for added

strength.

(C)

Set

the drip

pan

under the meat to

catch drippings,

and arrange

the

coals around the

pan.

Position

the pan in

place either

before

or after

you

ignite

the charcoal.

drip pan after each use.

8

c

Carefully

empty the

18

beef

Horseradish-Stuffed Rump Roast

Y4

cup prepared horseradish

Com bine horserad isl( and m i n ced garl ic. Unroll

roast; m ake

2

cloves garlic, m inced

a

le ngthw ise

cut slightly off-ce nter going a l most to

but not

1

5-pound boneless beef rump

through

other

s ide.

(Leave

center area

uncut

for spit to

go

roast, rolled and tied

through.) Spread cut area with horserad ish m ixture. Reroll

clove garlic, halved

roast a n d t i e secu rely. Insert spit rod through center of roast.

Adjust hold ing

fo rks ;

test balan ce.

Rub outs ide of roast w ith

the

add itional

clove

of

garl ic.

Insert

meat thermometer.

Place medium coals

on both

s ides of drip

pan. Attach spit;

pos ition drip

pan

under meat. Turn on motor; l ower hood or

cover with fo il

te nt.

Roast

till thermometer reg isters 1 40° for

med i um-rare , about

1 112 hours.

Let stand 15

minutes

before

carving. Serves 1 0.

Wine-Basted Short Ribs

V2

cup dry red wine

In large Dutch oven com bine wine, thyme, garl ic salt, lemon

1

teaspoon dried thyme, crushed

pepper, and

112 cup water. Add rib p ieces. Cover and

V2

teaspoon

gar lic salt

sim mer

just till te nder,

1 1/4

to

1 1 12

hours. D ra i n , rese rving

hours. D ra i n , rese rving

V2

te aspoon lemon pepper

l iquid. Place ribs over slow coals. Grill ti ll done, 15 to 20

2

pounds beef plate short ribs, cut in serving-size pieces

min utes, tumi ng ribs occas ionally and brushing with wine m ixture. Makes 4 servings

Smoked Short Ribs

 

Hickory chips

Soak h ickory chips in enough water to cover about an hour

4

pounds beef plate short ribs,

before cooking

time.

Drain

chips.

In

covered g rill

place

cut in serving-size pieces 1 Q J /4-ounce ca n condensed tomato soup

slow coa ls on both s ides of drip pan. Sprinkle coa ls with some dam pened h i ckory c h i ps. Place ribs, bone s i de down, on gril l. Lower g rill hood . G ri ll ribs till done, a bout 1 1 12

J /4

cup dry red wine

hours, add ing more h i ckory chips every 20 m i n u tes.

Y4

cup finely chopped onion

Meanwh ile, in saucepan m ix tomato soup, wine, onion,

2

tablespoons cooking oil

cooki ng oil, m ustard , chili powder, paprika, celery seed ,

1

tablespoon prepared m ustard

and 1/4 teas poon salt. Heat sauce at s i de of g r ill. Brush ribs

2

teaspoons chili powder

with sauce. G rill, uncovered , about 20 min utes more ; brush

1

teaspoon paprika

ribs freq uently with sauce. Serves 4 or 5.

1

teaspoon celery seed

�e Sure witlt a (JJ{eat

3hermometer

Us ing a meat thermometer help s you make sure your roasts are cooked the way you want them-to perfection. I nsert

thermomete r in center of

part of meat and does not to uch fat, bone, or metal spit rod. When thermometer reg isters the doneness you l ike (see ch arts, page 6-9), push it i n to meat a l itt le farther. If tem pe ratu re d rops below the des i red te m perature, continue cooki ng till it rises aga in

raw roast so tip rea ches th i ckest

19

Enjoy the tang

of horseradish

and

the

savory fl avor

of

barbecued beef

with Horseradish­

Stuffed

Rump

Roast.

To

round

out

the

mea l,

add

your

favorite

cooked vegetables.

20

beef

Quick Garlic Cubed Steaks

%

cup

butte r or margarine

2

ta blespoons

Worcestershire

sauce

2

ta blespoons

lemon juice

1

teaspoon fi nely s nipped

parsley

Y2 teaspoon celery salt

In saucepan melt

sauce , lemo n juice, sn i pped

butter or ma rgarine; stir in Worceste rsh i re

parsley, cele ry salt, and garlic.

B rush

butter mixture

on

both sides of

steaks.

Place the

ste aks in

wire

g r ill

basket.

Gr ill

ove r

hot coals lor 1

to

2

mi

nutes.

Turn basket ove r and

g r ill lo r

1

to

2

minutes more .

Seaso n stea ks with salt

and pepper.

Place each ste ak atop

a

sl ice

of toaste d

b read .

Spoon

remaining

butter

mixture

1

clove garlic, minced

ove r steaks. Serves 6.

6

beef cubed steaks

6

Vie nna or French bread slices, toasted

Beef and Bean Ragout

 

2

ta blespoo ns coo king oil

Heat o il in heavy 4-quart Dutch ove n ove r hot coals; b rown

2

pounds beef for stew, cut

half the meat at a ti me in the hot o i l. Add 3 cups of the water ,

3Y2

in Y2-inch pieces cups water

potatoes, tomatoes, onions, tomato paste , g reen pepper, pa rsley, beet bouillo n g ra nules, and seasoni ngs Cove r and

 

3

medium potatoes, peeled a nd

heat to boili ng (wil l take abo ut 11/4 ho ur s) , st irring occas ion­

 

cu bed (3 cups)

ally.

Add coals

as necessary

Boil

till meat and veg eta bles

 

2

cups chopped peeled

are te nder, about 1 hour mo re , st i rri ng occasionally. St i r i n

 

tomatoes or 1 1 6-ou nce ca n

beans

and

wine.

Cover and

heat to

boili ng.

Blend

the

tomatoes, cut up

remaining 1h cup water

i n to the flour ;

st ir into bean mixture .

 

2

medium onions, chopped

Cook, st i rri ng co nsta ntly ,

till mixtu re thicke ns and

bub bles.

1

6-ou nce

ca n tomato paste

Remove bay leal. Makes 6 servi n gs

 

1

medium green pepper, chopped

 

%

cup snipped parsley

1

ta blespoo n insta nt beef bouillon gra nules

1

Y2

te aspoons salt

1

teaspoon sugar

Y2

teaspoon dried basil,

Y2

crushed teaspoon dried th yme,

%

crushed teaspoon pepper

1

bay leaf

1

1 5Y2-ou nce can red kidney beans, drained

3!4

%

cup dry red win e

cup all-purpose flour

Smoked Beef and Cheese Soup

4

cups m ilk

In heavy 3-quart sauce pan g radually st ir milk i n to soup .

1

1 03/4-ou nce can cream of

Add smo ked

beet,

cheese,

on ion,

parsley,

and

caraway

potato soup

se ed. Cook and st ir ove r hot coals till mixture

is he ated

4-ounce package sliced smoked beef, snipped (1 cup)

th roug h, about 30 min utes, st i rring ofte n. Serves 6 to B.

cup

shredded Mue nster ch eese

%

cup finely chopped onion

 

2

ta blespoo ns s n ipped parsley

Y2

teaspoon caraway seed

21

Beef and Mushroom Kabobs

Y2 cup

 

M ix oil, soy sa uce, l emo n j u ice, mustard , Worcestersh i re,

Y J

cup

coo king oil soy sauce

gar I ic, pepper, and 11/2 teaspoons sa lt. Add beef p i eces.

%

cup lemon juice

Cover

and

refr igerate

overn ight;

turn meat occasion ally.

2

ta blespoons

prepa red

Pour

bo i l ing wate r over mush rooms.

Let sta nd a few min­

m usta rd

utes;

d rain. Th read meat and mush rooms on skewers. Gri ll

2

ta blespoo ns

Worcesters hire

over

hot coa ls

till

meat

is desi red

doneness;

allow

15

sauce

min utes for med i um-ra re ; turn ofte n. Makes 4 or 5 se rvings.

1

clove garlic, minced

1

teaspoon coarsely cracked

1%

pepper pounds lean beef ro und or chuck, cut in 1 -inch pieces Boiling water

12

to 16 m u shroom caps

Steak and Shrimp Kabob Dinner

Y2

cup catsup

In small sa ucepan comb ine catsup, water, chopped onion,

%

cup water

and brown sugar Stir

in lemo n j u ice , cooking oil, prepared

%

cup fi nely chopped onion

musta rd , Worceste rsh i re sauce , and ch ili powd er. S imme r,

1

ta blespoon brown sugar

u ncovered, 10 minutes, st i rri ng o nce or tw ice .

3

ta blespoo ns

lemon juice

On six short skewers thread steak p ieces alternate ly w ith

2

ta blespoo ns

cooking oil

shrimp, zucch ini, corn,

onion wed ges,

and pepper squares.

2

teaspoons prepared mustard

2

teaspoons Worcestershire

Gri ll kabobs over medium-hot coals till meat is desi red doneness, allow 15 to 17 min utes for medium-ra re . Turn

Y2

sauce te aspoon chili po wd er

kabobs ofte n, brush ing w ith sauce . Garn ish end of each skewer w ith a cherry tomato . Makes 3 or 4 se rvings.

1

pound beef sirloin steak, cut

 

Y2

in 1 -inch pieces pound fr esh or froze n shrimp,

2

shelled zucchini, cut diagonally in 1 -inch pieces

2

ears corn, cut in 1 -inch pieces

2

small onions, cut in wedges

1

green pepper or red sweet

 

6

pepper, cut in squares cherry tomatoes

Howto3Urn

�arbecued

Steak§

Eve ry t ime a d rop of me at

sizz l ing

end on the coals, you're

losi ng a little bit of the

fl avor

cued steak so del icious. To preve nt th is flavor l oss,

be

barbe­

juice

fa l ls

that

to

its

makes

sure to use to ngs when

turning the meat. Or, if you

don't have tongs, i nsert a

fork

of fat and

fl ip steak with a turner.

into

a strip

22

beef

Plan a barbecue menu around a variety of tasty kabobs such as Ske wered Beef Bundles, Ve getables on a Stick (see recipe, page 71 ), and Glazed Pork Ka bobs (see recipe, page 37).

Beef-Yam Kabobs

4

medium yams or sweet potatoes

Cut off woody portion of fresh yams or sweet potatoes.