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Jan 23, 2021 Jerry rated it really liked it

Like the Meat book, this is about the whole lifestyle, in this case, the barbecue life. From burgers and franks to steaks, lamb, pork, and poultry, but also the accompaniments: salads, pickled vegetables, campfire coffee and old-time lemonade, and even a handful of desserts made at the campground or over a grill.

There's also advice on "fire building", the terms used for grilling, how to make the best use of foil, and tips for cleanup. Nowadays you buy chimneys for fast-starting charcoal, but thi

There's also advice on "fire building", the terms used for grilling, how to make the best use of foil, and tips for cleanup. Nowadays you buy chimneys for fast-starting charcoal, but this book describes how to make one from a 2-pound coffee can.

The first night testing the cookbook, I made the "Chef's Grilled Chuck Steak"; a very simple recipe that marinates the steak in an onion/lemon juice/spice combination for a few hours before grilling. Simple and effective.

The second night, I made the "Tangy Frank Barbecue". Made in a foilware pan, it could just as easily have been made in a skillet on the stovetop—but of course then it wouldn't have the slight smoky flavor. The sauce is made from mustard, tomato sauce, dark corn syrup, vinegar, onion, and some spices, brought to simmer for about half an hour, and then the franks cooked in the sauce till "hot and plumped".

To go along with both nights, I made the "Zippy Mushroom Appetizers" and the "Pickled Carrots". The mushrooms were amazing: tarragon, vinegar, garlic, and a little sugar. The carrots were also very good, using a lot more sugar along with vinegar, mustard seed, cinnamon, and cloves. Both need to pickle for "at least 8 hours".

Both of those recipes can also be found in other Better Homes and Gardens books. The pickled carrots are in the Better Homes and Gardens Salad Book, albeit in paragraph form (here, they're presented traditionally, with a list of ingredients and then the instructions).

The mushrooms are in the Better Homes and Gardens Vegetable Cook Book with the more prosaic title "Pickled Mushrooms". It's the exact same recipe, except that that salt and pepper are mentioned only in the description, not in the ingredient list.

Fortunately, most of the book is taken up by barbecue recipes, though some of them are strange to me. Among the franks recipes, there are a couple of recipes that call for glazing canned luncheon meat with either an orange-flavored or pineapple syrup, or, in one recipe, with "triple-use cheese spread".

Among my bookmarks are barbecued ribs with rodeo sauce, chicken Hawaiian, a page of barbecue sauces, pork chop treat (pork chops wrapped in foil with acorn squash), and ribs & kraut.

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Loads of ideas for sauces, dressings, menus and drinks.

Better Homes and Gardens is the fourth best selling magazine in the United States. Better Homes and Gardens focuses on interests regarding homes, cooking, gardening, crafts, healthy living, decorating, and entertaining. The magazine is published 12 times per year by the Meredith Corporation. It was founded in 1922 by Edwin Meredith, who had previously been the United States Secretary of Agricultur Better Homes and Gardens is the fourth best selling magazine in the United States. Better Homes and Gardens focuses on interests regarding homes, cooking, gardening, crafts, healthy living, decorating, and entertaining. The magazine is published 12 times per year by the Meredith Corporation. It was founded in 1922 by Edwin Meredith, who had previously been the United States Secretary of Agriculture under Woodrow Wilson.

Better Homes and Gardens is one of the "Seven Sisters", a group of women's service magazines.

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