Grill flavor into favorite meats
Sultry summer days are the
perfect time to enjoy a cookout.
It’s just too hot to fire up the oven,
and cooking outdoors offers an
opportunity to catch any breezes
that waft by.
While grilled beef is a favorite,
pork, chicken and lamb taste great
over the open fire as well. You can
try kabobs, steaks, chops and ribs
whatever suits your fancy
and be assured that the unique
flavor will please your taste buds.
GLAZED PORK PATTIES
2 pounds ground pork
*4 cup apricot-pineapple preserves
2 tablespoons brown sugar, packed
2 tablespoons honey
teaspoon ginger
Vz teaspoon salt
Dash of pepper
Orange juice
Diced dried apricots, for garnish
12 buns
Shape ground pork into 12 pat
ties. Mix apricot-pineapple
preserves, brown sugar, honey,
ginger, salt and pepper. Add
orange juice until desired con
sistency is reached for glaze.
Brown patties on one side. Turn,
spread with glaze. Brown other
side. Garnish with diced dried
apricots and serve on toasted buns.
Makes 12 servings.
William Harmon
1980 Montana Pork Cookout King
HANK JOHNSON'S RIBS
AND BARBECUE SAUCE
1 slab pork ribs
Flavor enhancer
Garlic salt
Seasoned meat tenderizer
Seasoned salt
1 32-ounce bottle hickory-flavortd
barbecue sauce
1 cup honey
1 cup Louisiana-style hot sauce
2 lemons, cut up
Hickory chips
Turn ribs to underside and insert
point of small knife between bone
and skin. Work knife gently bet
ween bone and skin until it can be
gripped with finger. Pull gently
until skin peels off. Trim off any
excess fat. Cut tenderloin flap at
half-inch intervals. Rinse with cold
water. Sprinkle ribs with flavor
enhancer and rub in with fingers.
Repeat with garlic salt, meat
tendnzer and seasoned salt. Wrap
in foil and place in refrigerator
overnight.
For glaze, combine barbecue
sauce, honey, hot sauce and
lemons; simmer 10 to 15 minutes.
Place pre-soaked hickory chips on
coals. Place meat on grill, outside
down, and turn every 10 minutes
until done. As ribs cook, glaze with
sauce.
Henry Johnson
1980 Michigan Pork Cookout King
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you
submit Send your recipes to Sue Keene, Lancaster
Farming, P 0 Box 366, Lititz, PA 17543
August
10
17
24
Home On The Range
V-k pounds boneless pork loin
roast, cut into 1%-inch cubes
8 shelled brazil nuts
V* cup soy sauce
3 tablespoons lemon juice
2 tablespoons onion, finely chopped
2 tablespoons ground coriander
seed
1 tablespoon brown sugar, packed
1 clove garlic, finely chopped
1 teaspoon salt
V 4 teaspoon pepper
1/8 teaspoon ground red pepper
Olive oil or butter
Grind brazil nuts very finely,
using a food mill, mortar and
pestle, or a blender. Mix nuts with
other ingredients, except pork and
oil or butter. Add pork cubes to the
marinade; mix well; let stand 2 to
3 hours. String meat onto skewers
and broil slowly over grill. Turn to
brown all sides, basting often with
olive oil or butter. Serve hot with
saffron rice. Makes 2 to 4 servings.
Jeffery Grimmer
1980 Minnesota Pork Cookout King
TANGY BARBECUED
LAMB CHOPS
1 cup catsup
x k cup cider vinegar
V 4 cup sugar
1 teaspoon dried oregano
1 teaspoon salt
V 4 teaspoon pepper
8 shoulder lamb chops, 1 inch thick
In 1-quart bowl, mix together
catsup, vinegar, sugar, oregano,
salt and pepper. Arrange lamb in
13 x 9-inch glass baking dish. Pour
marinade over lamb, then
refrigerate for at least one hour,
turning occasionally.
Place lamb on broiler rack or
outdoor grill, reserving marinade.
Broil 3 to 4 inches from source of
heat or cook on outdoor grill over
hot coals about 6 minutes on each
side, or until desired degree of
doneness. Brush frequently with
marinade while cooking; then heat
remaining marinade and serve
over chops.
GRANDPA’S BARBECUED
BAKED BEANS
21-pound cans baked beans
Va cup catsup
V« cup molasses
2 tablespoons brown sugar
2 teaspoons dry mustard
Vz teaspoon salt
4 slices bacon, cut in half
Mix everything except the bacon
in a medium saucepan. Top the
mixture with the bacon slices.
Cover and set over a hot grill and
cook for 30 minutes. Serves 6.
Recipe Topics
Cookies
Favorite Italian Dishes
Soups
SATE MARINATED
PORK CUBES
If it's too hot to make dinner but the family is hungry, try cooking outside. Hank
Johnson's Ribs and Barbeque Sauce make a tasty entree when prepared over hickory
chips and charcoal.
LAMB LEG BARBECUE
WITH SPICY CHERRY SAUCE
3 /* leg of lamb, bone in
Salt
Pepper
1 1-pound can pitted dark sweet
cherries
4 teaspoons cornstarch
V 4 teaspoon ground cloves
V 4 teaspoon ground mace or nut
meg
V 4 cup orange juice
V 4 cup water
1 lemon sliced
Start skewer through butt-end of
leg, below bone, push skewer
through so that it comes out along
top side of shank bone. Test for
balance. Place skewer in rotisserie
and start motor. Cook until meat
thermometer registers 160°F. for
medium doneness (about 2 hours)
or until desired degree of
doneness.
Meanwhile, dram cherries and
reserve syrup. Mix cornstarch
with spices in saucepan. Blend in
orange juice, water and cherry
syrup. Add lemon slices. Cook,
stirring continuously until
thickened and clear. Brush lamb
with cherry sauce several times
during last 30 minutes of cooking
time. Add cherries to cherry sauce
and heat. Serve lamb with cherry
sauce.
HIDDEN TREASURE KABOBS
2 pounds ground beef
18 mushrooms
3 to 4 ounces blue cheese
1 tablespoon finely chopped chives
2 teaspoons salt
1/8 teaspoon pepper
Remove caps of mushrooms and
stuff each with a piece of cheese.
Chop mushroom stems and lightly
but thoroughly combine with
ground beef, chives, salt and
pepper; divide into 18 portions.
Shape each portion into a small
patty and place a stuffed
mushroom cap in the center of
each patty. Press meat mixture
around mushrooms to form balls.
Carefully thread balls on skewers,
place on grill and broil at low to
moderate temperature 20 to 25
minutes or until done, turning
occasionally. Makes 6 servings.
SPICY SOY-APPLE
CHICKEN GRILL
3 broiler-fryer chickens, quartered
1 cup soy sauce
1 6-ounce can frozen apple juice,
undiluted
1% teaspoons dry mustard
IV2 teaspoons ground ginger
% teaspoon ground cloves
V 2 teaspoon garlic powder
In small saucepan, mix together
soy sauce and apple concentrate.
In small bowl, place mustard,
ginger, cloves and garlic powder.
Add V 4 cup of liquid to spice
mixture and mix well. Stir spice
mixture into remaining liquid in
saucepan and bring to a boil over
medium heat. Place chicken in
large bowl; pour sauce over
chicken, turning to coat. Cover and
marinate in refrigerator overnight
or at least 8 hours. Place chicken
on prepared grill, skin side up,
about 8 inches from heat. Cook,
turning and basting with sauce
every 10 minutes, about 1 hour or
until fork can be inserted in
chicken with ease. Makes 12
servings.
This week’s featured recipe comes from Sheri Yates of
Woodland, Ala., a student at Southern Union State Junior College.
Sheri won the National 4-H Chicken Barbecue Contest last year
with the recipe below.
A new chicken barbecue champion will be crowned Nov. 21
during the annual 4-H Poultry and Egg Conference in Louisville,
Kty. Finalists are now being selected in regional competitions.
Sassy Chicken Barbecue
Basting Sauce
1 cup water
2 cups vinegar
1 cup vegetable oil
In saucepan, place all ingredients and stir to mix well. Place over
medium heat for about 10 minutes, continuing to stir. Use as sauce
to baste chicken every 10 minutes, turning, as it grills.
Finishing Sauce
2 cups catsup Iv 2 teaspoons fresh red
1 cup fermented cane pepper
syrup 2 tablespoons margarine
1 cup water 2 teaspoons salt
‘ a cup honey wine V 2 cup chopped onion
‘■<2 cup lemon juice 1 large sassafras root
In saucepan, mix together catsup, syrup, water, honey wine,
lemon juice, red pepper, margarine, salt and onion; stir. Add
sassafras root and heat over low heat. Thoroughly coat chicken
with sauce about 15 minutes before removing from grill.
HONEY SWEET AND SOUR RIBS
6 pounds spareribs
Vi cup vinegar
1 cup catsup
x k cup water
Dash of seasoned pepper
Vz cup soy sauce
% cup honey
1 clove garlic, minced
Vz teaspoon seasoned salt
Cut'-ribs into serving portions.
Simmer, covered in vinegar and
enough water to cover in a large
kettle for 1 hour. Drain. While ribs
are cooking, combine catsup,
water, soy sauce, honey, garlic,
pepper and seasoned salt in a large
saucepan. Cook over very low
heat, stirring occasionally, for 45
minutes or until thick. Arrange
ribs in single layer on grill 6 to 8
inches from hot coals; grill for 20
to 30 minutes, basting with the
sauce and turning often until ribs
are glazed.
Featured Recipe
2 tablespoons salt
2 teaspoons pepper
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