Table of Contents

How It All

Began

Page

How It All Began................................................ 3

How to Select Your Equipment.................................... 4

The Fun of Barbecuing at Home................................... 5

How to Plan a Barbecue — Equipment Check List................. 6-7

All About How to Build a Fire ............................... 8-13

Smoking and Covered Cooking.................................... 14

Foil Drip Pans for Spit Barbecuing............................. 15

How to Select Meat — How Much to Buy.........................16-17

How to Use a Spit............................................18-19

How to Use a Barbecue Thermometer.............................. 20

Barbecue Sauces..............................................21-22

Steaks ......................................................23-27

Chicken and Other Poultry ...................................28-32

Rabbit ........................................................ 33

Beef Roasts..................................................34-35

Economy Beef Quickies.......................................... 36

Pork and Ham.................................................37-41

Lamb ........................................................42-43

Liver and Bacon................................................ 44

Knackwurst and Bratwurst....................................... 45

Fish and Seafood ........................................... 46-49

Shish Kebob.................................................... 50

Teen-Age Treats..............................................51-53

Barbecued Vegetables.........................................54-56

Breads ........................................................ 57

Salads, Fruits and Desserts..................................58-61

Beverages ..................................................... 62

Index .......................................................63-64

Care and Cleaning of Barbecue Equipment............Inside Back Cover

Copyright © 1956, 1957, 1960 by Tested Recipe Institute, Inc. All rights reserved under

International and Pan-American Copyright Conventions. No part of this book may be

reproduced in any form, except by a reviewer, without the written permission of the

publisher. Published in U.S.A, by Tested Recipe Inst., Inc., 500 Fifth Ave., New York

36, N. Y.

Derechos Reservados in Mexico. Litho in U.S.A.

Back in the days of cave men and wandering tribes — when cooking

first began — men used to roast or broil their food in the open air. There

was no other way to do it. Pioneers, cowboys, and hunters also barbecued,

not as a hobby or diversion, but just to eat. As time went on, for most of

us, cooking over an open fire was no longer a necessity. Modern inven-

tions brought gas and electric ranges into the kitchen. Still, there’s some-

thing of the rugged outdoorsman in every American — there’s a feeling

of adventure and good fellowship about a barbecue that helps to explain

its tremendous popularity.

In Texas and other parts of the West and South, there grew up the

custom of huge parties, sometimes for thousands of people, where first

buffalo and later hogs and cattle were roasted whole, served with moun-

tains of bread and barrels of beer. These “ox-roasts” were usually

accompanied with fireworks, games, races, and square dancing — a good

time for all.

Today, millions who know that there is no substitute for the true tangy

charcoal flavor of a barbecued steak are holding equally festive outdoor

parties on a much smaller scale. And it’s no wonder barbecues are

becoming so popular! They are recognized as the graceful, informal

way to entertain. Whether on a penthouse garden, a cool patio, a shady

lawn or at the beach, it’s a chance in the summer for a woman to get out

of the hot kitchen into the open air where cooking is a pleasure and the

men often take over. More and more, people are realizing that the fun

of a barbecue needn’t be restricted to the summer months —that late fall

and early spring cook-outs are exciting because of the feel of the crisp

air and the smell of the charcoal-barbecued meats. Even in the winter, a

barbecue in the garage, a breezeway or any other sheltered spot is

possible and fun too.

We at Tested Recipe Institute have selected Big Boy Equipment

because we know it is exceptionally fine equipment and will give

excellent barbecuing results with a minimum of work and expense. We

feel you should use high quality, nationally advertised barbecue fuel.

Purchase good quality meats, poultry and other foods in order to make

the barbecue an occasion which will be long remembered...