TO COOK BEFORE GLAZING; Cover ribs with cold water in saucepan. Flavor with sliced onion, 1 bay leaf, 1 teaspoon salt and few whole black peppers. Cover. Simmer until tender, about 1 hour. Drain and chill until ready to finish on the grill. Brush ribs with sauce and place on grill. Brush often with sauce until glazed and heated, about 15 minutes. HAM STEAKS Steaks must be 1 1/2 to 2 inches thick. Gash fat with knife to prevent edges from curling. Grill ‘‘as is’? or brush with pineapple juice or white wine as it grills. Or, just before you are ready to serve steaks, brush with mustard and honey, about 1 teaspoon mustard and 2 tablespoons honey. Turn several times so mixture forms a glaze. SWANK WIENERS 24 wieners 1/2 pound liverwurst, mashed 2 tablespoons prepared mustard 1/4 cup minced dill pickle 24 slices of cold, boiled ham 24 wiener rolls Split wieners and spread with paste made by combining liverwurst, mustard and pickle. Press together and wrap securely in a thin slice of the ham. Secure with toothpicks, brush well with fat; broil over hot coals until meat browns; serve in long rolls, lightly toasted. Yield: 8 to 12 portions. CHEESE-STUFFED WIENERS 24 wieners 3/4 pound tany cheddar cheese 24 Slices bacon Slit wieners down centre but not quiteintwo. Have cheese Sliced in one-half inch strips, about four inches long. Fit strips into split wieners and tightly wrap with a bacon Slice, edges overlapping, and fasten with toothpicks. Broil over coals until bacon is crisp. Remove picks and serve in toasted finger buns. BARBECUED WIENERS Split wieners without cutting completely through, Brush inside, and outside with salad oil. Place on grill, cut-side down. When brown, turn and brush with Barbecue Sauce. Serve in hot buns with additional sauce and pickles. GRILLED SALMON STEAKS 4 to 6 salmon steaks (at least 1/2 inch thick) 4 lemon, juice only 3 tablespoons salad oil 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon dry mustard Arrange salmon steaks in refrigerator dish. Combine remaining ingredients and pour over steaks. Cover dish and let marinate in refrigerator about 4 hours. Place steaks on greased grillover low glowing coals. Grill ten minutes, turn and grill another ten minutes or until salmon flakes easily when tested with a fork, Baste during grilling with marinade. Makes 4 to 6 servings. MENU NOTE: If grill is large enough, grill whole tomatoes along with salmon. Medium-sized tomatoes take about the Same length of time as salmon steaks. Cut off stem ends of tomatoes. Scoop outa little of the tomato and add a pat of butter, salt and pepper. Frozen French fries also take same length of time to cook in oven. Follow directions on package. If picnic is away from home, serve with potato chips instead of French fries. BARBECUED LOBSTER Allow 1 small lobster (1 to 1 1/2 pounds) per person. They must be split lengthwise and cleaned, with the large claws cracked. To clean them yourself, lay the lobster on its back shell on a cutting board, At the place where tail and body come together, insert the tip of a sharp-pointed knife all the way through the back shell, With a heavy mallet or hammer, crack the large part of each claw. Then, witha knife, make a cut through the centre of the thin undershell from head to tail down through the body, just to the back shell, which should be left intact, Spread lobster open as far as possible, Lift out and discard the dark vein down the centre and the small sac, about 2 inches long, just below the head. When briquets are covered with gray ash and very hot, space them 1/2 to 3/4 inches apart and knock off the gray ash. Place lobster on the grill, shell-side down, 3or 4 inches above briquets. Barbecue 15 minutes, Brush lobster generously with melted butter or margarine, Sprinkle with salt and coarse freshly-ground black pepper. Turn and barbecue 3 to 5 minutes longer. When lobster is done, shell is bright red. Serve piping hot with melted butter or margarine and lemon wedges. SPARERIBS Meaty spareribs will be moist and tender inside and crispy brown on the outside when cooked before being placed on the grill and basted with your favorite barbecue sauce, They need to be turned and painted with sauce for 15 to 20 minutes as they cook over the coals. Spareribs can be simmered until tender on top of the stove in water, drained and soaked in marinade before grilling. Or you can cook them in your pressure cooker. Ribs can also be baked in the oven. Cut ribs into serv- ing size pieces. Place meaty-side down inshallow pan, Roast in hot oven, 450 deg. F., for 30 minutes, drain off excess fat and finish cooking on the barbecue grill. SMOKE-FLAVORED SPARERIBS Brush with liquid smoke after cooking and before placing on grill. Or brush with sauce that contains liquid smoke. Or add hickory chips to the coals. HONE Y-BARBECUED RIBS pounds lean ribs, cut into 2 x 2-inch pieces /4 cup soy sauce tablespoons honey tablespoons sugar teaspoon salt cup chicken stock tablespoon salad oil Pinch of cayenne Cook ribs in boiling water until tender. Drain, Mix remaining ingredients and soak ribs in refrigerator in this mixture. Soak for 1 hour. Drain and place ribs on grill, about 4 inches from coals, Turn and baste with the marinade, about 15 to 20 minutes. Makes 4 servings. Serve with Hot Mustard Sauce; Mix dry mustard with water to make a runny Sauce, HBPree Dh AE oo PINEAPPLE SPARERIBS pounds spareribs onion stuck with cloves cloves garlic tablespoon salt teaspoon oregano /2 teaspoon freshly-ground black pepper garlic cloves, crushed Re ee pOH OH