BARBECUE SAUCE FOR 100 quarts water quarts vinegar pounds butter /2 pound salt Combine and heat to blend flavors. Use as directed above. me > Pb po GO-ALONGS FOR CHICKEN BARBECUES A casserole of scalloped potatoes baked in theoven while the barbecue is going on is a perfect partner. A well-dressed green salad, hot rolls, or garlic bread toasted at the last minute are good accompaniments. So are cole slaw or celery and carrot sticks. Pie, cake, ice cream, coffee or bottled drinks round out a meal that satisfies. At a large barbecue, simplify the menu and streamline the service, cafeteria style. Easiest menu for a big crowd is chicken, canned cranberry sauce, potato chips, rolls, coffee (milk for children), packaged ice cream sundaes. For a small group, youcan serve extras such as scalloped potatoes, mixed green salad, pie or cake. OPEN PIT BARBECUE Ordinarly the meat chosen for a barbecue of this type is a small pig, lamb or calf. Here are directions for cooking it: Select first-class meat weighing from 35 to 50 pounds. Remove the head near the shoulders. Cut off the feet at the first joint. Saw the backbone through the middle, lengthwise, so that it will open out flat but do not cut the carcass in halves. For lamb and veal cut off the thin flanks with a circular cut. Run sharpened iron rods or oak sticks lengthwise through the hams and shoulders just under the skin and under the ribs, This will permit the thick parts to come nearer to the fire for better cooking and, if the rodsare runthrough in such a way as to support them, the ribs will not fall out when the meat is tender. These rods should be long enough to rest on the banks of the pit, and to furnish hand holds for lifting and turning. Three or four smaller rods must be stuck through the sides at intervals and held to the main rod by hay wire. This prevents the tender cooked meat from falling off. The pit should be 16 inches deep and as wide and long as needed to accommodate the meat. The hard wood fire should have been started several hours in advance of the cooking, to be burned down to a good bed of coals, At one end of the pit, away from the meat or in another pit, should be an auxiliary fire from which more coals can be added to the cooking fire as needed. Place the meat over thefire, meat-side down, until warm. Then turn meat side up and baste, using a large swab with a Strong solution of warm salt water containing a little cayenne pepper, and turn back again. The meatis cooked with the open- Side down, skin-side up, during the first part of the cooking. A quart of salt will be needed for a 50-pound pig. Baste as often as the meat becomes dry, and repeat until the meat is nearly done, Then increase the heat by putting more coals under the thick sections of the meat. Then baste two or three times with plain warm water to wash the excess salt from the Outside. At this point the meat should be carefully watched to prevent burning. When nearly done baste with the barbecue sauce (recipe given below). When done and very tender, remove some of the coals from the pit and turn skin side down to brown and crisp. While this is done the meat side should be basted fre- quently with salt water and barbecue sauce. (Remember to keep both salt water and sauce warm throughout the cooking.) When carving to serve, put the skin pieces in one pan and the meat in another. Baste the meat with the barbecue + Keep sauce hot. 23 sauce, but leave the skin pieces as they are for basting makes them gummy instead of crisp and brittle as they should be. BARBECUE SAUCE 2 pounds butter 21/2 quarts water 11/2 tablespoons dry mustard 1/4 cup sugar 3 tablespoons salt 3 tablespoons chili powder 1/2 teaspoon cayenne 2 tablespoons Worcestershire sauce 1 cup vinegar 2 teaspoons Tabasco sauce 3 tablespoons black pepper 4 tablespoons paprika 1 onion, chopped fine 1 clove garlic, minced These ingredients are mixed and boiled together gently for 30 minutes before using. ZESTY SAUCES These sauces can be easily made by putting all ingredients into a blender and whirling them until oil is completely mixed. Place in saucepan and simmer for about 30 minutes to blend flavors. (Best made the day before.) These sauces are quite thick and adhere to the meat so that constant basting is not necessary. SAUCE FOR BEEF 2 teaspoons allspice 2to 3 teaspoons freshly-ground black pepper 1 teaspoon oregano 2 teaspoons ground celery 1 medium onion 4 cloves garlic, pulverized 8 teaspoons brown sugar 8 teaspoons Salt 1 cup vinegar 1 cup oil or butter 1 cup beef stock (or water) 1 can tomato paste Dash mace, if desired Enough sauce to baste 50 pounds of beef. SAUCE FOR CHICKEN 2to3 teaspoons paprika 1 teaspoon thyme 1/4 teaspoon ground cloves 1/2 to 1 teaspoon marjoram 1 cup lemon juice (or use half lemon and half lime- NEVER use vinegar) a teaspoons salt “ teaspoons brown sugar 1 teaspoon freshly-ground black pepper 2 cups chicken stock (may use bouillon cubes if desired) Chickens need close watching and may need frequent turning to ensure even cooking. SAUCE FOR LAMB 1/4 teaspoon ground cloves 1/2 teaspoon allspice cloves garlic cup oil teaspoons salt teaspoons brown sugar cups good sherry (or 1 1/2 cups sherry and 1/2 cup whiskey) 1 teaspoon freshly-ground black pepper Baste lamb in the beginning and then again during the last hour of cooking. NOP Pe Pp