BARBECUE PLANNING TIPS

Make sure the menu you plan fits the occasion. Consider the time of year, whether it’s to be in the backyard or at the beach and the type of equipment available before deciding on the food to be served.

1. Generally speaking, a buffet or help-yourself menu is the most popular kind. It gives the host more free time to mingle with the guests and makes for a more informal, get-acquainted type party.
2. Keep the menu simple and serve foods easy to handle. Meat, a salad, one or two vegetables, if it’s a dinner, a bread and dessert make ample fare for any barbecue. Unless you’re serving hot dogs and hamburgers, one kind of meat is plenty. Dress up the meat with a glaze, or serve relish or sauce accompaniments, if you like.
3. Have plenty of food. Remember, everyone eats more out-of-doors. A good rule to follow when ordering meat is to figure on 1½ to 2 servings per person. For each serving, allow ¼ to ⅓ pound solid meat with little or no fat (for example, ground round steak); ⅓ to ½ pound boneless but fatty meat; ½ to ¾ pound bone-in meat such as rib and leg roasts; 1 pound of very bony meat such as spareribs and chuck steaks; ½ chicken or 1 to 2 chops.

CHEESEBURGERS – Mixed Up Burgers

CHEESEBURGERS

1 pound ground beef
1 teaspoon salt
1 to 2 tablespoons minced onion
4 to 6 slices processed American cheese

Allow ¼ pound beef per serving. Combine beef, salt and onion; shape into 4 to 6 patties. Arrange hot briquets for grill barbecuing. Lay patties on grill over medium heat and barbecue about 10 minutes; turn. Barbecue patties about 3 minutes after turning. Then top each patty with a slice of the cheese. Continue barbecuing until meat is done and cheese melts; or about 3 minutes longer for medium-done Cheeseburgers.

MIXED UP BURGERS

½ pound ground beef
¼ pound ground veal
¼ pound ground pork
1 tablespoon minced onion
1 teaspoon salt
⅛ teaspoon rosemary

Allow ¼ point meat per serving. Combine beef, veal and pork with minced onion, salt and rosemary in a bowl. Shape meat into thin patties. Arrange hot briquets for grill barbecuing. Grill patties over medium heat about 20 minutes, or until well done, turning once.

FOUR BARBECUED HOT DOG COMBINATIONS

DIXIE DOGS: Split frankfurters lengthwise; spread cut surfaces with peanut butter; wrap in a stripe of bacon. Grill barbecue over medium heat until bacon is done as desired, turning once. Slide into toasted frankfurter rolls.

WISCONSIN’S PRIDE: Split frankfurters lengthwise; insert a thin strip of processed American cheese, wrap in a strip of bacon. Grill barbecue over medium heat until bacon is done as desired, turning once. Serve in toasted frankfurter rolls.

BOSTON’S BEST: Split frankfurters lengthwise; spread cut surface with mustard. Sprinkle with sweet pickle relish; fill with drained baked beans. wrap each frankfurter securely in a double thickness of heavy-duty aluminum foil, twisting the ends. Place on briquets and barbecue 4 to 5 minutes, turning once. Unwrap and serve in toasted frankfurter rolls.

CONEY ISLAND SPECIAL: Split frankfurters lengthwise; spread with mustard and then with catchup. Fill with drained sauerkraut and wrap each frankfurter in a double thickness of heavy-duty aluminum foil. Place on briquets and barbecue 4 to 5 minutes, turning once. Unwrap and serve in frankfurter rolls.

TOMATO RELISH – Quick Corn Relish – Cucumber Relish – Apple Relish Quicky

QUICK CORN RELISH

1 can (12 oz.) whole kernel corn, drained
½ cup chopped celery
½ tsp. salt
2 Tbsp. chopped onion
3 Tbsp. diced green pepper
2 Tbsp. chopped pimiento
⅓ cup French dressing
1 Tbsp. vinegar

Combine all ingredients in a bowl; toss to mix well. Put mixture into pint-sized, screw-top jar. Store in the refrigerator 2 or 3 days before using. Makes about 1 pint.

TOMATO RELISH

1 lb. green peppers
1 lb. onions, peeled
1 lb. green tomatoes
3½ lbs. green cabbage
2 cups sugar
2 Tbsp. mustard seed
2 Tbsp. celery seed
1 tsp. ginger
2 Tbsp. salt
1 qt. vinegar

Remove seeds from peppers. Put all vegetables through a food chopper using the medium blade. Combine all ingredients in a kettle. Cook, stirring occasionally, until vegetables are tender. pour, at once, into hot sterilized jars. Seal jars as directed by manufacturer. Makes 3 to 4 pints.

CUCUMBER RELISH

Combine 1¾ cups finely chopped cucumber with ½ cup grated carrot, ¼ cup minced onion, 2 tsp. salt, ¼ cup vinegar and ¾ tsp. dill seed; toss to mix well. Put in a jar; cover and chill several hours to blend flavors. Makes 2 cups.

APPLE RELISH QUICKY

Combine ½ cup minced unpared apple, ½ cup drained, minced dill pickle and 1 Tbsp. French dressing. Chill mixture, covered, several hours before using. Makes. 1cup relish.

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Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York ©️ Copyright 1958 Tested Recipe Insititue, Inc., New York