Outdoor barbecue trends and cooking tips from 1970
The piece notes rising charcoal briquet use by 10 percent annually with 550000 tons burned in 1970 and 800000 gas grills sold in 1969. It offers charcoal grilling tips from handling heat to grill setup, plus times for meats and roasts and suggests alternatives like ready-to-eat meats or dining out.
MENTIONED IN THIS ARTICLE
New York
UPI
National Live Stock and Meat Board
Marinade and glaze recipes for outdoor cooking
The article outlines grilling tips and recipes including a dill beef and vegetable marinade and an apple-nut glaze for ham. It cautions drying foods before grilling and limiting sugary sauces to late cooking to prevent burning. It also notes Icelanders’ Norse and Celtic ancestry.
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