2—Lancaster Farming, Saturday, Jul;
l:
For' tl
Farm Wife and Family
By Mrs. Richard C. Spence, Food Editor
For The Outdoor Chef
You can cook a different cut of beef over
charcoal every Sunday all summer and still
ha\e some left over when you choose from
a display of the tenderized meats at your meat
Ne\er before was there so much
counter
variety in roasts and steaks tender enough
for charcoal cookery
A good outdoor chef who appreciates the
fine art of meat cookery practices lazy char-
He knows that all kinds of
coal cookerv
meat have greater tenderness, juiciness and
good meat flavor if cooked over low heat so
that the surfaces cook and brown rather than
char Charred meat becomes bitter. Steaks
and i oasts may be cooked to rare, medium, or
well-done even though the flames have died
down before the cooking be
gins ommended for these methods.
You can cook a different cut roas^s should be tender,
of beef over charcoal every flavorful, and juicy when cook-
Sunday all summer and still e d on a s Pit. by direct heat,
h. ve some left over when you Boneless, uniformly shaped
choose from a display of the roasts, five to six inches in di
tenderized meats at your meat ameter, are easy to balance on
counter Never before was there a S P an( t cook evenly. The
so much variety in roasts and boneless pork loin roast has
steaks tendei enough for char- °t these desirable charac
coal cookerv teristics and is a breeze to
A good outdoor chef who ap- slice and serve '
preciates the fine art of meat Care should be taken not to
cookeiy proctices lazy charcoal overcook the pork roast If
cookery He knows that all the cooking is done over char
kinds of meat have greater coa t the heat should be low so
tenderness, juiciness and good the roast does not char on the
meat flavor if cooked over low outside before it is cooked to
heat so that the surfaces cook the center The roast will take
and brown rather than char. a bout one-third less time on
Charred meat becomes bitter, the spit than in an open pan in
Steaks and roasts may be cook- the oven. It has been found in
ed to i are medium or well- test kitchens that boneless pork
done even'though the flames loin roasts weighing _2% to 3
have died down before the pounds were rotisserie cooked
cookin" begins to 165 degrees F. in IVz to 2
The “rotisserie has brought a + hours „ t The . temperature non
new dimension to meat cookery. £ m ' ed to rise to 170 degrees
Keeping in step with the varei- f- (the recommended internal
tv in eauioment is a wide temperature for pork roasts)
choice of new roasts just right after . th f y were removed from
for spit cooking. the heat -
There are a few easy guides short ribs are newcomers to
o use when deciding on a the outdoor gnlL They should
roast for the spit Rotissene ,
cooking is dry heat cookery be cooked slowl y to devel °P the
just as ovenroasting is Only full flavor and tenderness With
tender cuts of meat are rec- the ribs placed on skewers, it
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when borrowing money
You need a sharp pencil plus the specialized financial advice
of Farm Credit to determine how your financial needs can
best be served. Farm production must be maintained, even
Increased if possible. Providing the financing to insure this is
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Combine all ingredients ex
cept the short ribs, molasses,
green peppers, and buns. Pour
the mixture over the short
ribs in a bowl and allow to
stand several hours. Lift short
ribs out of marinade and place
several on each skewer, leav
ing a space of about 1 inch be
tween each rib. Place short
ribs on broiling rack and broil
slowly, turning to cook evenly.
Add molasses to remaining
marinade and brush onto short
ribs about 10 minutes before
cooking is finished. The total
cooking time should be about
40 minutes or until meat is
fork tender.
SPENCE
Serve the short ribs on the
skewers if you wish with green
pepper cups holding the re
(Continued on Page 13)
LANCASTER! CENTERVILLE ILANDISVILLEILITITZ/MANHEIM TOWNSHIP / MILLERSVILLEf ROHRERS7OWI9
Lebanoi
Is easy to turn several at one
time.
BARBECUED SHORT
RIBS ON SKEWERS
pounds short ribs
teaspoons dry mustard
teaspoon garlic powder
teaspoon chili powder
teaspoon cayenne pepper
cup catsup
tablespoon lemon juice
tablespoons molasses
Green peppers
Sandwich buns
let
us
mind
your
store
while
, . . your store of valuables, that is. Legal
documents,'silverware, jewelry, heirlooms
These and all your most precious
possessions demand ’round the clock „
Why not make the Conestoga your first ‘
vacation stop? Transfer all those important, and
often irreplaceable, items to an inexpensive J
safe deposit box. Then enjoy your holiday with
the knowledge that your assets are secured
against fire, theft, or loss of any kind.
The safety of your valuable belongings will
cause you so little wony you’ll probably forget all
about them. But that’s all right. We won’t.
THE
Coneslog
mimmsm Mum mum
MEMBER FEDERAL INSURANCE CORPORATION
gie Lancaster Count/foundation ■* \ -
youre away