Barbecue Grilled Breads

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

Cheese-Topped French Bread...

Cut a loaf of French bread in half, lengthwise. Brush generously with melted butter or Garlic Butter (recipe below). Sprinkle liberally with grated Parmesan or sharp Cheddar cheese. Put halves together; wrap securely in a double thickness of heavy duty aluminum foil. Place in the warming oven 15 to 20 minutes, on grill 10 to 12 minutes, or, on briquets, 6 to 9 minutes. To serve, slice crosswise, to make sandwiches.

Garlic Butter...

Place 1/4 pound butter or margarine and 1 clove crushed garlic in small saucepan at the edge of the grill where heat is low. When butter is melted, stir and cook 2 minutes. Do not let butter brown.

Fan Tan Garlic Rolls...

Use ready-to-serve or brown-and-serve packaged Fan Tan Rolls. Remove rolls from the package and place on double thickness of heavy duty aluminum foil. Brush liberally between cut sections and on top with Garlic Butter (see above). Wrap securely in foil. Place ready-to-serve rolls in the warming oven 15 to 20 minutes, on grill 10 to 12 minutes or on briquets 6 to 9 minutes. Place brown-and-serve rolls on the grill 20 to 25 minutes or on briquets 10 to 12 minutes.

Poppy Seed Bread...

Use a small loaf of unsliced white bread. Cut in half lengthwise, almost through to bottom, then cross-wise, in eighths. Place on a double thickness of heavy duty aluminum foil Brush all cut and outside surfaces with melted butter or Garlic Butter (see above). sprinkle top sides and cut surfaces liberally with poppy seeds. Wrap securely in foil. Place in warming oven 15 to 20 minutes, on the grill 10 to 12 minutes or on briquets 6 to 9 minutes. To serve, pull sections apart.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).