Ready, set, grill!
1978
Cobe, Patricia
Guidelines for building a fire for charcoal cooking and tips for the outdoor chef are presented. Safe methods are illustrated with pictures. Foods may be cooked directly by placing them on the grill right over the hot coals, absorbing their full heat, or they may be cooked indirectly on a covered grill. Recipes are given to show the versatility of barbecuing. These include kabobs Italiano, teriyaki hamburger steak, grilled parmesan toast, curry barbecued turkey thighs, and ember roasted potatoes, corn and squash.
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Эту запись предоставил National Agricultural Library