bone. Lamb chops and burgers grill nicely. Cook the

bone. Lamb chops and burgers grill nicely.

Cook the meat to the desired degrees of doneness. Steaks and chops may be tested by cutting into the edge to check for preferred color. Remember that pork should be well done. Some cooks prefer to cook pork bake bone and chicken in the oven for 30-60 minutes before placing on the grill. This will speed the cooking time outoide and prevent possible burning.

The following table shows the type of fire that should be used for some of these cuts:

For steaks and ground beef the fire should be hot; kabobs should be cooked over a medium fire; pork chops, spareribs and chicken should be cooked over a slow fire.

Chuck steak

Marinate chuck steak in California Marinade 3-4 hours or overnight. Grill over hot fire until desired doneness, turning once.

California Marinade

1 cup salad oil

3/4 cup soy sauce (optional)

1/2 cup lemon juice

1/4 cup Worcestershire sauce

1/4 cup prepared mustard

11/2 tablespoons salt

1 tablespoon pepper

1 clove garlic

Blend all ingredients.

Barbecued chicken

Brush 2 quartered broiler chickens (1 1/2 to 2 lbs.) with barbecue sauce. Put chicken on grill 8 to 10 inches from coals. Turn chicken every 5 minutes, basting with sauce. The chicken should be turned often to keep the sauce from scorching. If you can't watch the chicken carefully, don’t add the barbecue sauce until the end of the cooking time. Cook 30 to 60 minutes until done. Serves 6 to 8.

Barbecue Sauce

11/2 cups tomato juice

1/2 cup water

1/3 cup lemon juice

1/4 cup butter or margarine

1 medium onion, finely chopped

1 tablespoon paprika

1 tablespoon Worcestershire sauce

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon pepper

Mix ingredients together in a sauce pan. Bring just to a boil. Keep the sauce hot for basting.

Clean-up of the grill racks can often cause much grief and burning tempers. Here are a few tips that may ease this problem:

- Remove the rack from over the coals as soon as you’re finished cooking. Cover both sides of the rack wtih wet paper towels or newspapers, and let stand while you eat. Usually the burned-on food will wash right off.

• To remove stubborn burned-on food from your grill, sprinkle dry baking soda on a damp sponge and lightly scour the grill rack.

• Before using any cleaning products or abrasives to clean your grill rack, read the cleaning and care directions supplied with your barbecue equipment.

Next week’s article will feature vegetable or wrap-up meals cooked on the grill.

Do you have a favorite recipe or technique that you would like to share? Let us hear from you by noon on Monday at the Extension Office, P.O. Box 119, Gay Street, Washington 227U7 or call 675-3619