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WHE TO BEGIN
First seléev the menu. Your
main dish can be almost
anything. Beef is easy to bar-
becue, and because it tastes
so good, generally plan on 2
to 1 pound of meat per per-
son. Lamb, prepared in much
the same manner as beef,
is another popular outdoor
dish, Pork, spareribs, and
sausages are also frequently
found at outdoor cookouts.
Poultry cut into pieces and
cooked, or prepared whole on
the spit, is a great outdoor
favorite, Even fish can be
but it dries out quickly, so
don’t overcogk it and watch
it carefull,
When you've picked the
entre, plan the rest of the
meal for outdoor cooking as
well. Corn on the cob, pota-
toes, apples, fruit kabobs,
green beans, carrots, and
many other vegetables may
all be part of your cookout.
Some fruits and vegetables
are enhanced by a smoky
flavor; others are best pre-
pared by wrapping in foil
and steaming. Some should
be parboiled and others may
be spit roagfed whole. It’s
wise not skewer cooked
vegetables with meat, be-
cause they require much less
cooking time.
And don’t forget bread and
dessert — these, too, may be
prepared outdoors.
*® * *
HOW TO COOK?
You've planned your menu,
obtained all the ingredients
you need, gathered your rec-
ipes, invited the guests, and
you're all ready. Now, what's
the best way to cook out-
doors? With most outdoor
gas grills, you have three
choices: cooking directly on
the grid, on the rotisserie, or
by slow smoke cooking.
As a general rule, if you
are cooking on the grid, first
sear the meat quickly to seal
in the juices. Then, continue
grilling with She cover of the
grill either & or down de-
pending on your preference.
There is more concentrating
heat and smoke when the
cover is closed,
If ‘it’s a'roast or poultry
that you're greparing, the ro-
tisserie is a logical choice.
Insert the spit through the
center of the meat or poul-
try. Check the balancing by
cradling the ends of the spit
in your hands and rotating.
it won’t cook evenly. Remove
the cooking grid, and place
a drip tray of heavy foil di-
rectly under the food.
Smoke cooking is slow
cooking over a low flame
with the grill cover closed.
The food is usually cooked
in an aluminum foil “boat.”
Excess fat should be drained
off and a small amount of
water added to the boat oc-
casionally.
Outdoor Cookery
Booklet Offered
Free for Asking
“Creative Cooking On
Your Outdoor Gas Grill,”
a handy guide for outdoor
cooking enthusiasts, con-
tains care and use hints,
cooking suggestions and
recipes to whet the appe-
tite of all food lovers.
Write to the American
Gas Association, 1515 Wil-
son Blvd., Arlington, Va.
22209 (Consumer PR) for
a, free copy.
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GENERAL HINTS
To add to your ease and
success as an outdoor gour-
met cook, keep these hints
extremely perishable, bring
it to room temperature be-
fore barbecueing. Trim off
most of the excess fat, and
slash remaining fat every
few inches.
If you are preparing a
large cut of meat, use a meat
thermometer to achieve just
the right degree of done-
ness. Use tongs or spatulas
instead of forks for turning
meats to avoid puncturing
the surface which allows
juices to escape. If food gets
too dark before it’s done, slip
foil under it. Wrap protrud-
ing bones or fragile parts in
foil to protect them from
burning. ;
A* * *
“QUTDOORSY” FLAVOR
For a subtle “outdoorsy”
flavor, soak hickory chips or
small twigs from wild cherry
or sugar maple overnight in
water. Wrap the chips or
twigs in foil, punch holes in
it, and place it directly on
the briquettes. Or, add the
chips directly to the bri-
quettes just before the food
is done. For a deep, smoke
flavor, add the chips or twigs
when you start cooking.
Careful seasoning can add
a special flair to your out-
vor is desired, throw several
cloves on the hot briquettes.
Bastes and marinades made
with acid (vinegar, wine,
citrus juice) act as a tender-
izer. Those which contain
“fats,” such as salad oil or
melted butter, add moisture
to very lean foods. To keep
food from drying out, bastes
should contain some “fat.”
Bastes which contain sug-
ar should be applied during
the last few minutes—other-
wise the surface of the food
will become charred. Salt
seasoning should be added
after the food is cooked to
prevent the juices from run-
ning.
you a better deal.
IMMEDIATE
16 Foot x 32 Foot 7 Foot Deep
“Complete Including Installation
12 Ft, x 24 Ft. SWIM AREA
THE TEMPTATION
THE MARINER
THE BEACHWOOD
THE CENTURY
16 Foot x 32 Foot 7 Foot Deep
Complete Including Installation
12 Ft. x 24 Ft. SWIM AREA
*2933
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