The barbecue was brought to Virginia in 1700 from Haiti, but soon became a Southwest favorite. The word could mean “from snout to tail” as in roast pig or “a framework of sticks” as in grill.

4-5lb well-trimmed boneless beef brisket
1 1/2 tsp. salt
1/2 cup catsup
1/4 cup vinegar
1/2 cup finely chopped onion
1 tsp. Worcestershire sauce
1 1/2 tsp liquid smoke
1 bay leaf, crumbled
1/4 tsp. pepper

Rub meat with salt. Place on 20×15-inch piece of double thickness heavy-duty aluminum foil. Stir together remaining ingredients; pour on meat. Fold foil over meat and seal securely. Place on grill 5 inches from medium coals. Cook, turning once, 1 1/2 hours or until meat is tender. 10 to 12 servings.

1/4 cup Worcestershire sauce
2 tbsp. butter or margarine, melted
1/4 cup vinegar
Few drops red pepper sauce

Combine all ingredients. Brush on both sides of hamburgers or steaks; let stand 15 minutes. During cooking, brush meat with sauce, 2/3 cup.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.