Helpful Hints for Barbecues and Grilling Tips
Practical guidance for starting fires with coal on gravel and building a checkerboard charcoal layer. Notes include timing 30 45 minutes to ash gray, methods to control flare ups with a toy water pistol, frequent turning for juicier meat, kebabs from cubed meat, cleaning promptly, rotisserie turkeys, hot grill before adding meat for branding lines, brushing with tomato sauce, oiling grill to prevent sticking, and repurposing leftovers for sandwiches.
New Barbecue Ideas Feature Turkey and Family Steak
A feature promotes outdoor cooking with a spitted turkey and a Family Steak. It notes canned tomato sauce based sauces and side dishes, plus cutting tips for 3 to 4 pound roasts and instructions for tenderizing and carving to serve 4 to 6.
Barbecued Family Steak: Tenderization and Italian Sauce
A home barbecue guide for steak serving 4 to 6. It describes preparing meat with a tenderizer, water rinse, and peppered roast on a grill two inches from coals for 25 to 30 minutes, then slicing thinly and spooning Italian Sauce over portions.
Zucchini Siciliana Recipe Notes
A historical recipe shows Zucchini Siciliana served for six with tomato sauce a mix of onion garlic celery tomato sugar and meat tenderizer. Cook onions in oil until brown then simmer sauce 20 minutes add sliced zucchini and pepper simmer uncovered ten minutes until crisp.
Cornbread Dressing for Turkey Giblets Recipe Card
A compact dressing recipe serves six and can be cooked separately from a rotisserie bird. It combines crumbled corn bread celery onions salt pepper and applesauce with giblets cooked in vegetable oil until tender. Includes giblet cooking steps with simmering and liver addition.
MENTIONED IN THIS ARTICLE
Turkey
Barbecue Sauce for Rotisserie Turkey Recipe
A tomato orange barbecue sauce base for rotisserie turkey with basting steps. Mix tomato sauce orange juice oil Worcestershire honey garlic salt chili powder and pepper simmer then baste turkey during cooking. Use leftovers for barbecue turkey burgers served hot.
Rotisserie Turkey Cooking Tips for Outdoor Barbecues
Rotisserie barbecues grow in popularity each summer. The guide covers cooking times for 6 to 12 pound birds, doneness checks with fork tenderness and a meat thermometer, brushing with a tomato sauce glaze, and steps to prep and secure the turkey on the spit. It also notes thawing, giblet removal, cavity salting, wing and drumstick preparation, balance testing, and fire setup for even rotation.
This is just the beginning! Our collection holds over 300 years of history, including rare newspapers, obituaries, marriage records, birth records, and so much more—most of which you won’t find anywhere else!