Sirloin Steaks and Grilling Steaks

Sirloin Steaks and Grilling Steaks...

Buy sirloin of beef from 1 & 1/2 to 2 inches thick. When 2 inches thick, it is much easier to slice for sandwiches. If the steak is frozen, thaw it completely. Fresh or frozen, it should be at room temperature before barbecuing.

Knock the gray ash off briquets. Adjust grill to horizontal position about 3 inches above the briquets. Arrange steaks on the grill and sear 2 or 3 minutes. Then, slant the grill so the rear edge is about 4 inches above the briquets or just until hot fat runs down the rods and into the catch pan below as the steak barbecues. When the juices come to the surface, the steak is ready to turn. Lower the grill to the horizontal position. Turn the steak using tongs or a spatula (REMEMBER: SAFETY PLEASE!!!). Sear steak 2 or 3 minutes. Then, slant the grill again to complete barbecuing. If desired, baste steak the last few minutes with Easy Basting Sauce.

To barbecue steak 2 inches thick to the rare stage, it takes 10 to 15 minutes total searing and barbecuing time for each side. Allow a slightly longer time for medium and well-done steak. To determine whether steak is done as desired, use a small sharp knife and make a slit alongside the bone. When done, sprinkle with salt and coarse, freshly ground black pepper and serve at once, plain or with Barbecue Sauce.

To barbecue steak rare, medium and well-done at the same time follow directions above, except, after searing, raise the grill so the rear edge is 7 to 8 inches above the briquets. Continue barbecuing as above. It takes 10 to 15 minutes total time for each side with the grill slanted to this height.

Grilling Steaks...

Always bring steaks to room temperature before grilling. This makes it easier to estimate barbecuing time and gives a more uniformly barbecued steak

.

Turn a steak only once, always use tongs or a wide spatula

for turning. A fork pierces the meat and lets juices escape.

Steak should lie flat during barbecuing for best results. If you have had the problem of steak curling, we suggest that before barbecuing, you slash the fat edge at 1 and 1/2 inch intervals. But, be careful that you do not cut into the meat or you will lose precious juices.

To sear or not to sear steaks, the choice is yours. Tests show that if meats are barbecued to the rare or medium stage they retain their juices whether or not they are seared. However, searing heightens charcoal flavor.

We prefer to season our steaks, except marinated ones, after barbecuing with salt and coarse, freshly ground black pepper. However, some folks like to season the barbecued side of steak immediately after it is turned and complete seasoning the second side when barbecuing is done.

Marinated steaks do not require seasoning after barbecuing.

For garlic-flavored steak, throw a few cloves of garlic on top of the hot briquets while barbecuing the steak.

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

(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).

Barbecued Shish Kebob

Barbecued Shish Kebob...


...Beef can be used instead of lamb, strung on the skewer with bacon wrapped around it, and thick slices of celery for a crisp, savory variation.

When barbecuing meats and vegetables together, you might use small pieces of meat and large pieces of vegetables.

Vegetables alone can be skewered - mushrooms, small whole tomatoes, slices of green peppers and sweet red peppers, quartered onions, sliced zucchini or summer squash.

Marinate the chunks of meat for several hours or longer in a well-seasoned sauce such as our Marinade (described previously in this blog). Brush kebobs with Marinade during the last 5 minutes of barbecuing. When barbecuing vegetables alone, brush with Marinade after they are on the skewers.

A very hot fire is best for Shish Kebob. Place skewers 3 to 4 inches above the briquets for best results. When using hand skewers, like the one shown at the left, it is necessary to keep rotating them.

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

(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).

Heavenly Hamburgers

Heavenly Hamburgers...

Cheeseburgers: Barbecue hamburger on one side of the grill; turn; raise the top of the grill and place a slice of processed American cheese (personally, we prefer Pinconning cheese...if you've never tried it, do it as soon as you can...) on top of each hamburger. When the under side is done, flip again and barbecue for a minute or so until the cheese begins to brown. Serve in toasted hamburger buns.

Hamburger Double Deckers: Make thin hamburger patties, about 1/4 inch thick. Put 2 together with any of the following fillings between. Barbecue on the grill about 14 to 16 minutes, turning once. Serve in hamburger buns.
1. A slice of processed American cheese (again, try Pinconning cheese...) spread with mustard and ketchup.
2. A thin slice of Spanish or Bermuda onion (us again! We prefer Vidalia onion!...) spread with chili sauce and sprinkled with sweet pickle relish.
3. A thin slice of tomato spread with mayonnaise and sprinkled with cut chives or minced (Vidalia!) onion.

Blunderburgers: These were featured by a New York hamburger restaurant, which informs the customer that the blunder occurred when the meat was left out!
Toast split hamburger rolls on cut side; spread with mayonnaise. Put together with a slice of cheesed, a slice of tomato and half slices of crisp bacon. Barbecue on the grill until cheese melts.

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

(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).

(Teen-Age) "Any-Age" Party

(Teen-Age) "Any-Age" Party...


...Hamburger patties should be thick and they should be turned only once during barbecuing. If both hamburgers and frankfurters are barbecued at the same time, start the hamburgers first, as frankfurters are pre-cooked and need only to be heated and browned. Barbecuing time may vary. Generally speaking, thick hamburgers require barbecuing about 10 minutes on one side and about 7 minutes after turning, to suit the average taste. When using a brazier, you can take some of the hamburgers off the grill when rare and continue to barbecue the rest to medium of well-done stage as desired...

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

(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).

Fruit Spear Platter and Salad Dressing

Fruit Spear Platter...On a bed of crisp salad greens arrange finger-size pieces of chilled watermelon, pineapple, cantaloupe or honeydew melon and bananas, thin unpeeled slices of red apples and quartered, cored, unpeeled pears; place a small whole pineapple in the center of the platter, if desired. Provide small bowls of French dressing, sour cream and mayonnaise for dunking, if desired.

Salad Dressing...

1/2 pound Roquefort or blue cheese

1/4 cup lemon juice

1/3 tube anchovy paste

1/4 cup tarragon vinegar

2 tablespoons bottled thick steak sauce

2 tablespoons Worcestershire sauce

3 tablespoons red table wine

2 teaspoons dry mustard

2 teaspoons prepared mustard

Salt to taste

Freshly ground black pepper

2/3 cup olive oil

2/3 cup salad oil

2 garlic cloves, if desired

Put half the cheese in the large bowl of an electric mixer; beat until creamy. Blend in next 8 ingredients and salt and pepper to taste. Gradually add oils. Crumble and equal amount of remaining cheese into each of 2 pint jars with tight-fitting covers. Fill jars with dressing. Store in refrigerator. About an hour before serving, add a garlic clove to each jar and let stand at room temperature. To serve, shake thoroughly; pour over greens and toss. If desired, sprinkle with grated Parmesan cheese and add more slat and pepper. Makes about 2 pints.

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

(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).

General Rules for Making Candy

Do not shake the pan while the syrup is boiling, or it may granulate.





Stir fondant constantly while melting, or it will become clear syrup.





Do not stir the syrup after the sugar is dissolved.





Do not allow crystals to remain on the sides of the pan; wipe them away with a damp cloth.


Make your fondant the day before you intend to make candy.





Get all your materials ready before making candy.





Work up the odds and ends left over into tiny sweets.





Use only the best granulated sugar for boiling.





If the sugar grains, reboil it, and use for old-fashioned cream candy, or plain sugar taffy.





If the fondant grains, it is because it has been boiled too long. Add water and boil it again.





To cool candy, place it in a dry, cool place, but not in the refrigerator.





Keep candy in air-tight boxes.



FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Lemon Candy

Lemon Candy...

Into a bright, tinned kettle put 3 and 1/2 pounds of sugar, one and 1/2 pints of water, and a full tablespoonful of cream of tartar. Place over a hot fire, and stir until the lumps disappear. Boil briskly until the candy is hard and brittle when a little is thrown into cold water. Take the candy from the fire and pour it on a large platter, greased with a little butter. When cooled sufficiently to be handled, add a teaspoonful of finely powdered tartaric acid, and the same quantity of extract of lemon; and work them into the mass. The acid should be fine and free from lumps. The mass must be worked enough to distribute the acid and lemon extract evenly, but no more, as too much handling destroys its transparency. It may now be formed into sticks or drops, or spread out flat on tins in thin sheets.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Hoarhound Candy

Hoarhound Candy...

Hoarhound candy is a favorite cough remedy. To one quart of water add a small handful of hoarhound herb (NOTE: Please sure of the source and quality of your hoarhound herb!!!), and boil 1/2 hour. Strain, pressing all the liquid from the herbs. Add 3 pounds brown sugar, and boil to the "hard crack". Put in a piece of butter as large as a walnut. When the butter is dissolved, pour the mass on a greased platter or marble slab. When almost cold, square off with a knife.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Candied English Walnuts

Photo licensed under Creative Commons by HarlanH

Candied English Walnuts...





Put one and 1/2 cupfuls of granulated sugar in a saucepan with 1/2 cupful of water. Stir until the sugar is dissolved, then boil until the syrup will spin a short hair when dropped from the tines of a fork. Drop in 1 pint of shelled walnut meats, and when the sugar comes again to the boiling point, take from the fire and stir until the syrup changes to white candy, a portion of which will adhere to the nuts. Let stand until cools, then sift off the extra sugar. This may have half as much granulated sugar added to it, and boiled a second time. - "A. R."





FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Crystallizing Syrup

Crystallizing Syrup...


Any variety of bon bons made with fondant may be crystallized to make another attractive variety by the following process: Boil one and 1/2 pounds sugar and 1/2 pint water until it forms a thread that will snap easily. Remove from the fire, and when nearly cold sprinkle a tablespoonful of water on the top to dissolve the film. Have the candies in a shallow pan, pour the syrup carefully over, touching each part, cover with a dainty cloth, resting on the syrup to prevent the formation of a crust. After standing six hours, with a hat pin remove the candies, place on paraffin paper, spread a damp cloth over, and leave until dry.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Jelly Rolls (Candy)

Jelly Roll Candy...


Roll out evenly a piece of plain fondant, spread with any variety of fruit jelly or marmalade preferred, and when hard, cut into slices and crystallize as above.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Nut Rolls

Nut Rolls...

Take equal parts of walnut, butternut, or whatever variety of nut meats you prefer, and fondant, mix well, and form into a roll. Cover this with plain fondant, roll in granulated sugar, and let harden until the next day, then slice crosswise.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Chocolate Creams (Candy)

Chocolate Creams...


Dust the molding-board with as little flour as possible and roll a piece of fondant into a cylindrical shape. Cut it into regular pieces, roll between the palms of the hands until round, lay on paraffin paper, and let harden until the next day. Melt a cake of Chocolat-Menier in a rather deep vessel that has been set in a pan of hot water; add a piece of paraffine half as large as a walnut, the same amount of butter, and 1/4 teaspoonful vanilla. Roll the cream in this, by using a steel fork or crochet needle, and place again on paraffine paper.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Fondant

Photo licensed under Creative Commons by jeffery.kohn

Fondant...


To one pound sugar add 1/2 pint cold water and 1/4 teaspoonful cream of tartar, boil rapidly for ten minutes without stirring. Dip the fingers into ice-water, drop a little of the syrup into cold water, then roll it between the fingers, and if it forms a soft, creamy ball that doesn't adhere, it is done. If not hard enough, boil a little longer, and if too hard add a little water, boil up and test again. Set aside in the kettle to become lukewarm, then stir the mass with a ladle until it is white and dry at the edge. It should be taken out and kneaded, exactly as one would knead bread dough, until it is creamy and soft. By covering with a damp cloth and keeping in a cool place it will keep well for several days, and several times this amount may be made at one time. In making several pounds it is better to divide the mass before kneading, and each part may be flavored differently.





FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Pineapple Trifle

Pineapple Trifle...

Line a pretty dish with stale sponge cake, and spread upon it the grated pineapple. Whip one pint sweet cream, sweeten and flavor with vanilla; stir in 1/5th box good gelatin, which has been previously soaked in 1/4th cup cold water, then dissolve by adding 1/4 cupful boiling (CAUTION!!!) water. Pour this over the cake, and set on ice to stiffen.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Pineapple Ice Cream

Pineapple Ice Cream...

Make a plain vanilla ice-cream, and when partially frozen, stir in one-half grated pineapple. Mix well, and complete the freezing. The remainder of the pineapple may be converted into a moist trifle.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Tutti-Frutti

Tutti-Frutti...

When a rich cream is partly frozen, candied cherries, English currants, chopped raisins, or any other candied fruits (pineapple, for example...) , chopped rather fine, are added; add about the same quantity of fruit as there is of ice-cream. Mold and embed in ice and salt. Serve with whipped cream.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

Vanilla Ice Cream

Photo licensed under Creative Commons by stu_spivack

Vanilla Ice Cream...





Beat the yolks of eight eggs with 3/4 pound of sugar until very light. Put 1 and 1/2 pints of rich milk on the fire to scald, highly flavored with vanilla. When the milk is scalded, stir it into the egg as soon as it is cool enough not to curdle. Now stir the mixture constantly until is has thickened. Do not let it remain too long to curdle, or it will be spoiled. When taken off the fire again, mix in 1/4 box of gelatin which has been 1/2 hour in 2 tablespoonfuls of lukewarm water near the fire. The heat of the custard will be sufficient to dissolve it if it is not already dissolved. Cool the custard well before putting it into the freezer, however; stir it almost constantly until it begins to set; then stir in lightly a pint of cream, whipped. Stir it for 2 or 3 minutes longer, put into a mold and return it to a second relay of ice and salt.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.