Chapter 11

America's Love Affair with an Old Flame is Heating Up!

PHOTO: We have four good barbecue photos that might go with this chapter. They're paperclipped in section labeled page 223.

Are you about to barbecue something? Then you're part of an ancient tradition. Barbecuing is actually man's oldest form of cooking; the outdoors was man's first kitchen and an open fire his first stove. The earliest cooking method was to lay food on smoldering embers or impale it on sticks held over a fire or dying coals.

It wasn't until the 1950s, however, that backyard barbecuing as we know it began to catch on. It may surprise you, but auto mogul Henry Ford played a major role in this$and it had nothing to do with his automobiles. Ford's contribution to backyard barbecuing was the invention of the charcoal briquet. In the late 1920s, it was Ford who had the better idea of grinding charcoal, combining it with a starch, and re-forming it into uniform pillow shaped briquets. These charcoal briquets burned more consistently and more evenly than randomly sized and shaped lumps of charcoal.

People immediately began using charcoal briquets for industrial purposes, but backyard grills weren't readily available yet. In the 1950s, when backyard grills became widely available, and outdoor cooking really began to take off. The combination of outdoor grills and the charcoal briquets made barbecuing so easy and reliable, that today, according to a Barbecue Industry Association survey, seven out of ten American households own a barbecue grill, and we use them about 1.5 billion times a year total.

Frank and I also barbecue, but it took some learning on my part. In spite of being someone who loves to cook, before marrying Frank, I'd never barbecued. I'd never even thought to buy an outdoor grill.

What I'd been missing! Frank does own a barbecue, a nice handsome one that can manage chickenburgers for our combined eighteen children and grandchildren all at once. I love it, because we can all be outdoors, playing volley ball or watching the young ones, with their arsenal of squirt guns, as they gang up on Frank$and the beauty of it all is that no one has to miss a moment of the fun by having to go into the kitchen to fuss with dinner.

If you've been barbecuing for years, skip ahead to the recipes. But if you're like me and still new at it, here are some tips that can help you get uniformly good results. The tips come from the Perdue food scientists and home economists, from Cooperative Extension and from the Barbecue Industry Association.

_Start with a clean grill. Removing old ashes assures good air circulation, and cleaning away any cooked- on bits of food results in better flavor and quality.

_Be sure to wash everything after handling raw meat. Don't use the same plate for the cooked meat that you used for the uncooked meat unless you've washed it in between.

_Coat grate with vegetable cooking spray, or brush with cooking oil to prevent food from sticking.

_If the basting sauce contains oil, however, do not grease the grill; too much oil causes flare-ups.

_Prepare the fire a half hour or more before grilling. For quick lighting, use a chimney starter with crumpled newspaper in the bottom and briquets or charcoal above. Or stack the charcoal in a pyramid shape and light with a liquid or electric starter, following the manufacturer's directions. Charcoal is ready for cooking when it's 80% ashy grey in daylight, glowing red at night. This usually takes about 25 to 30 minutes.

_Toss a handful of aromatic wood chips such as mesquite, hickory, alder, or fruitwood chips over the coals. They'll create a whole new dimension of flavor without adding any extra calories.

_Check the temperature of the fire before cooking food to prevent over- or under-cooking. For most of the recipes in this chapter, the fire should be medium-hot with a single, even layer of coals lightly covered with grey ash. It's relatively simple to judge the temperature of a charcoal fire. To do this, hold your hand, palm side down, at cooking height:

HOT - You can hold your hand over the coals for only 2 seconds.

MEDIUM-HOT - You can hold your hand over the coals 3 to 4 seconds.

MEDIUM - You can hold your hand over the coals 4 to 5 seconds.

_Be patient. If the fire hasn't cooled down adequately, do not be tempted to put your chicken on to cook - unless you like "blackened bird" a lot more than I do.

_If you're dieting and want to remove the chicken's skin, do so after cooking, not before. Without some kind of covering, the chicken will dry out and toughen before it finishes cooking.

_Turn chicken frequently, about every 5 minutes to insure even doneness and to prevent blistering.

_If flare-ups occur, remove the food for a few moments and sprinkle water lightly over the flames, or smother them by covering the grill. A friend of mine who works for a volunteer fire department keeps a laundry squirt bottle handy for flare-ups.

_To increase the heat, you can push coals together, add more coals or lower the grilling surface, or fan the fire and tap the ashes from the coals.

_To decrease heat, raise the cooking grid or sprinkle coals with a little water.

_Cook white-meat poultry until juices run clear and the meat reaches an internal temperature of 170o to 175oF and dark meat to 180o to 185oF on a meat thermometer.

_Grill smaller poultry parts and Cornish game hens directly over a single layer of coals on an open grill or hibachi.

_Grill whole birds and larger parts using the indirect method in a covered grill. Place a drip pan beneath the bird; the pan should be slightly larger than the bird. Fill the pan halfway with water, and surround it with a double layer of coals to provide longer, slower, oven-like cooking. Add extra coals to the outer edge of the fire as needed to extend grilling.

_To reduce the chance of overbrowning, apply tomato- based sauces or those containing sugar or other sweeteners only during last 20 to 30 minutes of grilling.

_To make breast quarters grill more quickly and evenly, cut through the wing joint to break it and bring the wing closer to the grill.

_Chicken should be well-done. If you don't want to take the usual time it takes, cook your chicken partially in the microwave and then finish it on the grill.

_The basic guidelines for timing chicken on the grill are:

Parts$Cook dark meat 30 minutes, white meat 15 minutes, basting and turning every five or so minutes.

Halves$First, grill skin side down for 5 minutes, then cook covered, skin side up, 35-40 minutes.

Wings$10 minutes per side.

Whole$(about 3 and 1/2 pounds...About 1 and 1/4 to 1 and 1/2 hours in a covered grill, 1 and 1/2 to 2 hours on rotisserie.

_Use tongs rather than a fork to turn food gently without losing juices.

_If you plan to use marinade as a sauce to be served with chicken during the meal, be sure to cook it before using. You want to avoid the cross-contamination that can come from contact with the uncooked chicken. Temperatures over 140 degrees will destroy any microbes. BEER-BE-CUED CHICKEN Serves 2-4 This is one of the National Chicken Cooking Contest winners. It's been adapted slightly, and this version has the reputation of being particularly popular with men. 1 can (12-ounces) beer 1 tablespoon dark molasses 1 tablespoon onion juice 2 tablespoons lemon juice 1/2 cup ketchup 1 teaspoon salt or to taste 1 chicken, cut in half lengthwise In a shallow dish combine beer, molasses, onion juice, lemon juice, ketchup and salt. Add chicken, cover, and marinate 3 hours or longer, refrigerated. Grill chicken 5 to 6 inches above medium-hot coals for 35 to 45 minutes or until cooked through. Turn and baste with marinade every 10 to 15 minutes. BONELESS BREASTS TANDOORIServes 4 to 6 In many eastern countries, yogurt is a favorite ingredient for marinades used to flavor and tenderize meats. One of the most famous of these recipes is India's Tandoori Chicken, which takes its name from the clay stove called a tandor in which it is cooked. 8 boneless, skinless chicken breast halves 1 cup plain yogurt 1/2 cup butter or margarine 1/4 cup fresh lemon juice 2 large cloves garlic, minced 1 teaspoon cinnamon 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon turmeric 2 teaspoons ground coriander salt and ground pepper to taste lemon wedges for garnish 1/2 cup melted butter In large bowl combine yogurt, butter, lemon juice and spices. Place chicken breasts in mixture and turn to coat well. Cover and marinate for 3 hours or longer, refrigerated. Remove chicken from marinade and grill 5 to 6 inches above medium-hot coals for 10 minutes Turn and baste 2 to 3 times with marinade. Serve with lemon wedges. BRANDY-ORANGE BARBECUED CORNISHServes 2-4 When choosing the brandy for this, I'd recommend a California brandy in preference to an imported one. The California ones tend to be lighter and more fruity, which makes them appropriate for this recipe. 2 fresh Cornish hens 1 tablespoon vegetable oil 2 tablespoons fresh lemon juice, divided 1/2 teaspoon ground ginger, divided salt and ground pepper to taste 1/4 cup orange marmalade 1 tablespoon brandy With kitchen string, tie drumsticks together. Rub hens with oil and 1 tablespoon lemon juice; sprinkle with 1/4 teaspoon ginger, salt and pepper. In small bowl, combine marmalade, brandy, remaining lemon juice and ginger; set aside. Place hens on grill breast side up. Grill, covered 5 to 6-inches above medium-hot coals 50 to 60 minutes. After 40 minutes, brush hens with brandy-orange sauce. Cook, basting 3 to 4 times, until juices run clear with no hint of pink when thigh is pierced. CHICK KEBABSServes 6 These chick kebabs go wonderfully with rice. As someone who grows rice commercially, it hurts me to say this, but for this recipe, I recommend a kind of rice I don't grow, the long grain kind that cooks up fluffy with each grain separate. (I grow short or medium grain rice which is always sticky, no matter how you cook it.) 6 boneless, skinless chicken breast halves 1/4 pound small, fresh mushrooms 1 can (7-1/2-ounces) whole white onions 1 green pepper, cut in one-inch squares Marinade: 1/4 cup oil 2 tablespoons vinegar 1 can (8-ounces) crushed pineapple 1 cup ketchup 2 tablespoons soy sauce 1 teaspoon curry powder 3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried 2 tablespoons brown sugar 1-1/2 teaspoons salt or to taste 2 teaspoons ground pepper 1 tablespoon fresh lemon juice 1 tablespoon cornstarch 1/2 cup water Cut chicken breasts into 1-inch cubes. Alternate chicken on skewers with mushrooms, onions and green pepper, then lay flat in shallow baking dish. Combine marinade ingredients except flour and water. Pour marinade over skewers. Cover and store in refrigerator 3 to 4 hours or overnight. Baste kebabs with marinade and grill 4 to 5 inches above medium-hot coals for 6 to 8 minutes until chicken is lightly browned and cooked through. In a small bowl dissolve cornstarch in water. Place remaining marinade in a small saucepan. Stir in cornstarch and heat, stirring until sauce is slightly thickened. Serve sauce over kebabs and rice. CHICKEN ALMONDINEServes 6-8 You can save money buying the sesame seeds for this recipe in bulk, either from your supermarket or health food store. The one drawback to buying them in bulk is that they have a limited shelf life and at room temperature, they can develop an off-taste due to rancidity. Keep bulk sesame seeds refrigerated or frozen if you won't be using them in a week or so. 8 boneless, skinless chicken breast halves 1-1/2 teaspoons salt or to taste 1/2 teaspoon paprika 6 tablespoons sesame seeds 8 tablespoons butter or margarine, melted 8 tablespoons sliced almonds 8 tablespoons dry vermouth aluminum foil Season chicken with salt and paprika; then roll in sesame seeds. Place each chicken piece in center of piece of foil; fold sides up to vertical position to hold liquids. Place 1 tablespoon butter, 1 tablespoon almonds and 1 tablespoon vermouth on each chicken piece. Close foil over chicken and seal well. Place packets on grill 5 to 6 inches above hot coals. Cook about 20 minutes, turning 2 to 3 times until chicken is cooked through. CHICKEN TARRAGONServes 4 To make breast quarters grill more quickly and evenly, remember to cut through the wing joint to break it and bring the wing closer to the grill. 1 chicken, quartered 1/2 cup fresh lime juice 1/4 cup vegetable oil 1/2 cup chopped onion 1/3 cup chopped fresh tarragon or 2 tablespoons dried salt and ground pepper to taste Working from the cut side of breast and thigh quarters, carefully use fingers to separate skin from flesh and form a "pocket." In large bowl, combine lime juice and remaining ingredients. Place chicken in marinade and spoon some marinade between skin and flesh. Cover and refrigerate 1 hour or longer. Drain chicken, reserving marinade. Grill chicken, uncovered, 5 to 6-inches above medium-hot coals 35-45 minutes or until cooked through, turning and basting frequently with marinade. CHUTNEY BURGERSServes 4-6 Try this "Yogurt Sauce" along with the Chutney Burgers. In a small bowl combine 1/2 cup yogurt, 2 tablespoons chopped scallions, 2 teaspoons lemon juice, 1/2 teaspoon sugar, 1/4 teaspoon salt and a dash of Cayenne pepper.

1 package fresh ground chicken (about 1 pound) 2 tablespoons chutney 1 tablespoon fresh lemon juice 1/4 cup chopped scallion 1 teaspoon salt 6 individual pita pockets

In a mixing bowl, combine chicken and remaining seasonings. Form into 4 to 6 burgers. Grill on lightly oiled surface, 5 to 6 inches above medium-hot coals, 5 to 6 minutes per side, or until burgers are cooked through. Serve in lightly toasted pita pockets topped with "Yogurt Sauce".

CONFETTI BURGERSServes 4-6 A neat accompaniment for Confetti Burgers is halved Kaiser rolls, brushed with olive oil flavored with garlic. Place on outer edges of grill a few minutes until lightly toasted. 1 package fresh ground chicken (about 1 pound) 1/4 cup oat bran or bread crumbs 1/4 cup finely chopped onion 1/4 cup diced tomato 1/4 cup finely chopped carrot 1/4 cup finely chopped celery 1/4 cup finely chopped green pepper 1 tablespoon Worcestershire sauce 1 tablespoon fresh lemon juice 1 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon ground black pepper 6 Kaiser rolls

In a mixing bowl combine chicken with vegetables and seasonings. Form into 6 burgers. Grill on lightly oiled surface 5 to 6-inches above medium-hot coals for 4 to 6 minutes per side or until burgers are cooked through. Serve on toasted Kaiser rolls.

CHINESE GRILLED DRUMSTICKSServes 2-4 Hoisin sauce is available in Chinese groceries. It's slightly sweet, and thick, somewhat like ketchup. 5 roaster drumsticks salt and ground pepper to taste 1/4 cup hoisin sauce 2 tablespoons dry sherry 2 tablespoons cider vinegar 2 tablespoons honey 1 teaspoon minced fresh ginger 1 clove garlic, minced Season chicken to taste with salt and pepper. In a shallow bowl combine remaining ingredients. Roll drumsticks in sauce, reserving excess. Wrap drumsticks individually in aluminum foil, adding a spoonful of sauce to each package. Grill 6 to 8-inches from hot coals, or bake 1 hour at 375oF, turning once. Unwrap drumsticks and place on grill, or broiling pan. Pour drippings from foil packages and remaining sauce into a small saucepan and heat. Grill or broil drumsticks turning and basting frequently with sauce for 15 minutes or until cooked through. FIRE EATERS' CHICKENServes 4 This recipe gets its name from the rather large quantity of red pepper. If children and other non-fire eaters will be eating this, you will probably want to decrease the amount of red pepper substantially. 4 boneless, skinless chicken breast halves 3 tablespoons fresh lemon juice 2 tablespoons olive oil 2 garlic cloves, minced 1 teaspoon paprika 1/2 to 1 teaspoon crushed red pepper or to taste 1/2 teaspoon salt or to taste Lemon wedges (optional) In shallow dish, combine lemon juice, olive oil, garlic, paprika, pepper and salt. Add chicken to marinade, turning to coat both sides. Cover and refrigerate 1 hour or longer. Drain chicken, reserving marinade. Grill chicken breasts, uncovered, 5 to 6-inches above medium-hot coals 6 to 8 minutes on each side until cooked through, basting occasionally with marinade. To serve, garnish with lemon wedges. GAME HENS PESTOServes 4 Pesto is a sauce made with basil, parsley, garlic, olive oil and Parmesan cheese. If you're looking for a shortcut, you might be able to find ready-made Pesto in your supermarket. 2 fresh Cornish game hens 1/4 cup olive or salad oil 1/4 cup minced fresh basil or 1 tablespoon dried basil 1/4 cup minced fresh parsley 2 tablespoons grated Parmesan cheese 1 small clove garlic, minced 1/2 teaspoon salt or to taste 1 can (8-ounces) minced clams, drained 2 tablespoons dry white wine (optional) Halve hens lengthwise and remove backbones. Place 1 half on each of four 14-inch squares of heavy duty aluminum foil. Turn up edges of foil. In bowl, blend oil, basil, parsley, cheese, garlic and salt. Add clams and wine. Divide among packets, spooning over hens. Bring two opposite sides of foil together and close packets securely using several folds and turning up ends to seal. Cook 4 to 6 inches above hot coals, 30 to 40 minutes, until cooked through, turning packets twice. Packets may also be baked at 400oF for about 30 minutes. GRILLED BREAST STEAK SALADServes 4 If you have leftovers, use them in a sandwich. 1 roaster boneless breast 3 tablespoons butter or margarine, melted 1-1/2 teaspoons Worcestershire sauce 1/4 teaspoon paprika salt and ground pepper to taste 1/4 cup red wine vinegar 2 teaspoons Dijon mustard 3/4 cup olive or vegetable oil 3 tablespoons minced red onion 3 cups spinach leaves, sliced into 1/2" strips 3 cups thinly sliced red cabbage Flatten breast halves slightly between sheets of plastic wrap. Combine butter, Worcestershire sauce, paprika, salt and pepper. Brush sauce liberally over chicken. Grill 5 to 6 inches above medium-hot coals for 8 to 10 minutes on each side or until cooked through. Remove and slice thinly on the diagonal. Combine vinegar and mustard in a small bowl. Slowly whisk in oil. Add red onion and season with salt and pepper. Place 2 cups spinach and 2 cups cabbage in a salad bowl. Arrange half of the chicken slices over top and spoon half of the dressing over all. GRILLED CORNISH WITH VEGETABLESServes 2 If you want to skip tying the legs together, as called for in this recipe, the hens won't hold their shape as well and will look more relaxed. The advantage is that you may feel more relaxed. 2 fresh Cornish game hens salt and ground pepper to taste 2 tablespoons butter or margarine 1 medium carrot, cut into thin strips 1 small leek, cut into thin strips 1 rib celery, cut into thin strips 1/4 cup apple juice 1 tablespoon minced fresh parsley Season hens inside and out with salt and pepper. Tie legs together and fold wings back. Place each hen on an 18-inch square of heavy duty aluminum foil. Dot with butter. Divide vegetables and apple juice among foil pieces. Fold edges up and seal tightly. Place packets on grill 5 to 6 inches above hot coals. Cook 60 to 70 minutes, turning 2 to 3 times until hens are cooked through. Or bake at 400oF one hour or until juices run clear with no hint of pink when thigh is pierced. Open foil packages carefully and sprinkle with parsley. GRILLED DRUMSTICKS WITH FRUIT MUSTARDServes 2-4 Do you remember in the early 1980s a fast food chain had a popular advertising campaign based on the slogan, "Where's the beef?" One of my favorite Perdue ads is a full page ad showing Frank holding a drumstick with a big bite missing. He's looking out at you, his eyebrows raised quizzically as he asks, "Who cares where the beef is?" This recipe could have been used to cook the drumstick shown in the ad. 5 roaster drumsticks salt and ground pepper to taste 8 ripe apricots, or 1 can (16-ounces) drained and coarsely chopped 1 tablespoon fresh lemon juice 1/4 cup Dijon mustard 3 tablespoons dark brown sugar 1/4 cup brandy 1 teaspoon Worcestershire sauce Season drumsticks with salt and pepper. Toss apricots with lemon; add remaining ingredients and toss. Wrap drumsticks individually with aluminum foil, adding a spoonful of sauce to each package. Grill 5 to 6 inches above hot coals or bake at 375oF for 1 hour, turning once. Unwrap drumsticks and place on grill, or broiling pan. Add drippings from foil packages to remaining sauce. Grill or broil drumsticks turning and basting frequently with sauce for 15 minutes or until cooked through. GRILLED CUTLETS COSTA DEL SOLServes 4 This is one of Perdue's most popular and most requested recipes. 4 roaster boneless thigh cutlets 1/3 cup dry sherry 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon sugar 1 teaspoon white vinegar salt and ground pepper to taste 1 clove garlic, minced Place cutlets between sheets of plastic wrap and pound to 1/2" thickness. In a shallow dish combine remaining ingredients. Add chicken and marinate for 1 hour or longer, refrigerated. Grill chicken 5 to 6 inches above medium-hot coals for 15 to 20 minutes or until cooked through. Turn and baste with glaze 2 to 3 times. GRILLED CUTLETS GREEK STYLE WITH OLIVE OILServes 4 Olive growers like to point out that the lowest mortality rates due to cardiovascular disease are found on the Greek island of Crete where olive oil consumption is highest. 4 roaster boneless thigh cutlets 2 cloves garlic, minced 2 tablespoons fresh lemon juice, divided 6 tablespoons olive oil, divided 1/3 cup plain yogurt 1 teaspoon dried oregano salt and ground pepper to taste 4 ripe tomatoes, cut into wedges (3 cups) 2 cucumbers, peeled, halved and cut into 1/2" slices (3/4 cup) 2 tablespoons minced, fresh parsley or mint 1/2 cup pitted ripe olives Place cutlets between two sheets of plastic wrap and pound to 1/4" thickness. In a shallow dish whisk together garlic, 1 tablespoon lemon juice, 2 tablespoons olive oil, yogurt, oregano, salt and pepper. Add cutlets and turn to coat with marinade. Cover and marinate for 3 hours or longer, refrigerated. Grill cutlets 4 to 6 inches above medium-hot coals for 3 to 4 minutes on each side or until cooked through. In a large bowl, combine tomatoes, cucumbers, red onion, black olives, remaining lemon juice, 4 tablespoons olive oil and salt and pepper to taste. Sprinkle with parsley or mint before serving. Cutlets may be served hot with salad as a side dish or served cold sliced and added to salad.

GYPSY BURGERS Serves 4-6 What I like best about chicken burgers, as opposed to hamburgers, is that chicken burgers don't shrink much when you cook them. 1 package fresh ground chicken 3/4 cup chopped scallion, divided 1/2 cup sour cream, divided 2 teaspoons paprika 1 teaspoon salt 1/4 teaspoon ground pepper Pinch Cayenne pepper 8 to 12 slices Italian or French bread

In a mixing bowl, combine chicken, 1/3 cup scallions, 2 tablespoons sour cream, and remaining ingredients. Form into 4 to 6 burgers. Grill on lightly oiled surface 5 to 6 inches above medium-hot coals, 5 to 6 minutes per side or until cooked through. Serve on toasted slices of Italian or French bread, topped with sour cream and scallions. PHOTO: Hawaiian glazed wings HAWAIIAN GLAZED WINGSServes 2-4 The natural juiciness of chicken wings makes them a good choice for barbecuing. This can make either a nice meal for a few, or appetizers for several. 10 chicken wings 1/2 cup vegetable oil 2 tablespoons fresh lemon juice 1/2 teaspoon seasoned salt or to taste Marmalade Pineapple Glaze: 1/4 cup orange marmalade 1/4 cup pineapple preserves 1/2 cup soy sauce 1 teaspoon Dijon mustard 2 tablespoons white wine vinegar In a large bowl toss wings with vegetable oil, lemon juice and seasoned salt. In a small bowl combine glaze ingredients. Drain wings and grill 6 to 8 inches above medium-hot coals for about 20 minutes or until golden brown and cooked through. Turn and baste 2 to 3 times with glaze. HERB BARBECUED BREASTSServes 4 Frank always removes the skin from chicken, and often, that means losing some of the herbs and spices. I like this recipe because even if you remove the skin at the end of the barbecuing, the flavoring is still there. 4 chicken breast halves 1/2 cup softened butter or margarine 2 tablespoons chopped scallions 2 tablespoons minced, fresh parsley 1 and 1/2 teaspoons minced, fresh rosemary, or 1/2 teaspoon dried 1/2 teaspoon salt or to taste 1 small clove garlic, minced 1/8 teaspoon ground pepper Working from the wide "neck end" of breasts use finger tips to carefully separate skin from meat to form a pocket. In a small saucepan combine remaining ingredients. Place about 2 tablespoons of butter mixture in pocket of each breast. Close skin flap at neck edge with a small skewer or toothpick. Melt remaining butter mixture and reserve for basting. Grill chicken 6 to 8 inches above medium-hot coals for 25 to 30 minutes or until cooked through turning and basting chicken every 8 to 10 minutes with butter.

HONEY MUSTARD GRILLED HENS Serves 2 I've found that hens cook a little faster and are more attractive when served if you remove the backbone before cooking. 2 fresh Cornish game hens salt and ground pepper to taste 4 tablespoons butter or margarine 2 tablespoons honey 1 1/2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce Halve hens and remove backbones. (See page ___ for directions on doing this.) Season with salt and pepper. In a small saucepan, melt butter; stir in remaining ingredients. Grill hens 6 to 8 inches above hot coals 20 to 30 minutes or until cooked through, turning often. Baste with sauce during last 10 minutes of cooking time.

HOT AND SPICY PICK-OF-THE-CHICKServes 4-6 Are you familiar with the spice, "cumin", called for in this recipe? It's the dried fruit or seed of a plant in the parsley family. It's sometimes substituted for caraway seed and is a principal ingredient in both curry powder and chili powder. 1 jar (5-ounces) roasted peppers, drained 1 can (4-ounces) mild green chilies, drained 2 tablespoons brown sugar 2 tablespoons vegetable oil 2 tablespoons lime juice 1-1/2 teaspoons Tabasco 1 teaspoon ground cumin 1 teaspoon salt or to taste 2 to 3 sprigs fresh coriander (optional) 1 package chicken parts (about 3 pounds) In food processor or blender, combine all ingredients except chicken; puree until smooth. Set aside 1/2 cup sauce. Grill chicken, uncovered, 5 to 6-inches above medium-hot coals 40 to 50 minutes or until cooked through, turning and basting with remaining sauce 3 to 4 times during grilling. Serve reserved 1/2 cup sauce as a condiment with grilled chicken. Oriental Grill "KUNG FU" CUTLETS Serves 4 When you see the sweet potatoes called for in this recipe, you might wonder, "Is there's a difference between sweet potatoes and yams?" And if there is a difference, "Does it matter?" According to sweet potato grower Tom Archibald from California, there is and it does. "The sweet potato's texture is close to an Irish potato's, while the yam's is moister and less firm and doesn't hold up as well," he says. "You can tell the difference between them because the sweet potato is light-skinned, while the yam has a bronze- colored or reddish skin." 4 boneless, skinless chicken breast halves or 1 package thin sliced roaster breast 2 sweet potatoes, scrubbed but not peeled 8 scallions, trimmed 1 tablespoon soy sauce 1 teaspoon sesame or vegetable oil 1/2 teaspoon ground pepper 1/2 cup tonkatsu sauce (recipe follows, or use bottled version) Place chicken breasts between sheets of plastic wrap and pound to 1/2 inch thickness. Skip previous step if using thin sliced roaster breast. Cut sweet potatoes into 1/2- inch slices. Place chicken and potatoes in a shallow bowl with scallions, soy sauce, oil and pepper; toss well. Grill cutlets and potato slices 6 to 8 inches above medium- hot coals for 8 to 10 minutes per side or until cutlets are cooked through and potato slices tender. Grill scallions 10 minutes, turning once. Serve grilled cutlets and vegetables with tonkatsu sauce as condiment; add a favorite cole slaw as side dish. Tonkatsu Sauce: In small bowl, combine 1/4 cup sweet and sour sauce, 1 tablespoon soy sauce, 2 teaspoon white vinegar, and 1 teaspoon Worcestershire sauce. LEMON SPECIAL CHICKEN Serves 2-4 If you don't want to barbecue a half chicken, substitute chicken parts. See table on page 12 for amounts to equal a whole chicken. 1 chicken, cut in half lengthwise 4 tablespoons butter or margarine, melted 1/2 teaspoon paprika 2 tablespoons sugar 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon salt or to taste 1/2 teaspoon ground pepper Grill chicken halves 5 to 6 inches above medium-hot coals for 35 to 45 minutes or until cooked through. In a small saucepan combine remaining ingredients. Make sauce of butter or margarine, paprika, sugar, lemon juice and Worcestershire. Turn and baste chicken with butter sauce 2 to 3 times. MAHOGANY BARBECUED HENSServes 2 People often ask Frank if a Cornish game hen is a separate breed from regular chickens. The answer is mostly no and a little bit yes. Cornish game hens are young chickens, usually around five weeks; if they were just a couple of weeks older, they'd be sold for broilers, except for the Perdue ones. Perdue Cornish come from the Roaster breed which Perdue geneticist Norman Lupean developed, and which is only available through Perdue. Unlike broilers, roasters reach market size at twelve weeks. Both Perdue Cornish and the Oven Stuffer Roasters were bred to have the broadest, meatiest breasts in the industry. 2 fresh Cornish game hens 1/4 cup mustard 1/4 cup grape jelly 2 tablespoons oil Halve hens and remove backbones. In a small bowl combine remaining ingredients. Grill 5 to 6 inches above medium-hot coals for 30 to 40 minutes until cooked through, turning 2 to 3 times. Baste with mustard mixture during last 15 minutes. MEXICALI CHICKENServes 4-6 When you buy a chili powder for use in a Mexican dish like this one, you can be pretty sure that as long as you stick with the same brand, it will be about the same "heat" next year as it was last year. Having this kind of quality control is difficult because, first, there are more than 5000 known varieties of chilies, each with their own degree of "heat" and second, the same variety grown in a different climate or different year will vary considerably. The chili powder manufacturers get a consistent product by adjusting the formulations each year. 1/3 cup fresh lime juice 1/3 cup white vinegar 1 teaspoon chili powder 1 teaspoon salt or to taste 1/4 teaspoon ground pepper 1 whole roaster breast 2 tablespoons chopped, mild green chilies 1/4 cup ketchup Tabasco In large bowl, combine lime juice, vinegar, cumin, chili powder, salt and pepper. Place breast in marinade; cover and refrigerate 1 hour or longer. When coals are hot, arrange around drip pan filled halfway with water, close all vents. Drain breast, reserving marinade. Place breast skin side down on grill over drip pan. Grill, covered, 50 to 55 minutes, turning occasionally. Meanwhile, in small saucepan over medium-high heat, combine reserved marinade, green chilies, ketchup and Tabasco to taste; bring to a boil. Reduce heat to low; simmer until slightly thickened. Remove from heat and brush over chicken during last 10 minutes of cooking time. Serve chicken with remaining sauce. Grilled Fiesta Lunch MEXICALI CUTLETSServes 4 You could just heat the cutlets in the microwave, but the smoke from the barbecue will produce a particularly delicious result. 1 package breaded chicken breast cutlets, ready to eat 4 slices Monterey Jack or mild cheddar cheese 8 flour tortillas 1 ripe tomato, sliced 1 ripe avocado, sliced 1/2 cup sour cream 1/4 cup Mexican salsa Grill cutlets 5 to 6-inches above hot coals 3 to 4 minutes on each side or until crisp, browned and sizzling. In last 3 to 4 minutes, place a slice of cheese on each cutlet to melt. While cutlets are grilling, sprinkle tortillas with few drops of water and wrap in aluminum foil. Warm tortillas along edge of grill. To serve, remove grilled cutlets to serving plates and top with tomato and avocado slices; add dollops of sour cream and salsa. Pass warm tortillas. MISSISSIPPI SMOKY BARBECUED DRUMSTICKSServes 2 Try serving these with drumsticks frills for a special decorative touch. Fold heavy white paper (7-inches by 9- inches) in half, lengthwise. Fold in half lengthwise again and tape long edges closed. This produces a strip measuring 9-inches by 1-3/4-inches. Cut strip into two 4- 1/2-inch strips. On each, slash 1-inch cuts at 1/4-inch intervals along the entire length of the untaped folded edge. To "fluff" frills, press top of slashed edge. Tape frills in place around drumsticks just before serving. 5 roaster drumsticks salt and ground pepper to taste 1/4 cup finely chopped onion 1/4 cup finely chopped green pepper 1/2 cup ketchup 1 tablespoon Worcestershire sauce 1-1/2 teaspoons liquid smoke (optional) 2 tablespoons dark brown sugar 2 tablespoons cider vinegar 1/2 teaspoon cinnamon 8 to 12 drops Tabasco, or to taste Season drumsticks with salt and pepper. In a shallow dish combine remaining ingredients. Roll drumsticks in sauce, reserving excess. Wrap drumsticks individually in aluminum foil, adding a spoonful of sauce to each package. Grill 6 to 8-inches from hot coals, or bake at 375oF 1 hour, turning once. Unwrap drumsticks and place on grill, or broiling pan. Add drippings from foil packages to remaining sauce. Grill or broil drumsticks turning and basting frequently with sauce for 15 minutes or until cooked through. NORTH CAROLINA GRILLED CHICKEN Serves 4-6 This was a National Chicken Cooking Contest winner. 2 chickens, cut in half lengthwise 1 cup butter or margarine (2 sticks), melted 2 envelopes (6-ounces each) Italian salad dressing mix 1/2 cup fresh lime juice 1 teaspoon salt or to taste Place chicken in a shallow dish. In a measuring cup combine remaining ingredients and pour over chicken; cover and refrigerate. Melt butter or margarine in saucepan. Marinate turning occasionally, for 3 to 4 hours or overnight. Grill chicken 5 to 6 inches above medium-hot coals for 35 to 45 minutes or until cooked through. Turn and baste with marinade every 10 to 15 minutes. PEPPERY GRILLED THIGH SALADServes 4 The arugula called for in this recipe is not essential and you can substitute watercress or even iceberg lettuce if you have to. But if you can find it, it's a fresh attractive taste. I used to grow arugula in my back yard garden, using seeds a friend brought back for me from Italy. 4 boneless roaster thigh cutlets 1 teaspoon coarsely ground or cracked black pepper 3 tablespoons Worcestershire sauce, divided 1/2 cup olive oil or vegetable oil, divided salt to taste 1 tablespoon Dijon mustard 2 tablespoons wine vinegar 1 tablespoon minced shallot or scallion 1 small head bibb or Boston lettuce, torn into pieces 1 bunch arugula, well rinsed, torn into pieces 1 head Belgian endive, torn into pieces 1/2 pound green beans, cooked tender-crisp 1 tablespoon minced fresh basil (optional) 1 tablespoon minced fresh parsley Open cutlets and flatten slightly to even thickness; press pepper into both sides of cutlets and place in a shallow baking dish. Add 2 tablespoons Worcestershire sauce; turn chicken to coat well. Cover and refrigerate 1 hour or longer. Remove cutlets from marinade; brush with 1 tablespoon oil and sprinkle lightly with salt. Grill cutlets, uncovered, 5 to 6-inches above medium-hot coals 25 to 35 minutes or until chicken is cooked through, turning occasionally. In salad bowl, combine mustard, vinegar and shallot. Gradually whisk in remaining oil. Slice warm cutlets and add any meat juices to dressing. Arrange greens around edges of 4 dinner plates. Toss chicken and beans with dressing and mound equal portions in middle of greens. To serve, drizzle salads with any remaining dressing and sprinkle with minced herbs. PRAIRIE BARBECUED CHICKEN Serves 2-4 Besides adding flavor, vinegar makes an excellent tenderizing agent in this$or any$marinade. 1/2 cup butter or margarine, melted 1/2 cup cider vinegar 1 bottle (15-ounces) ketchup 1 teaspoon salt or to taste 1 teaspoon ground pepper 1 cup water 1 chicken, cut in half lengthwise In a shallow dish combine butter, vinegar, ketchup, salt, pepper and water. Add chicken and turn to coat well; cover and refrigerate. Marinate chicken several hours or overnight. Grill 5 to 6 inches above medium-hot coals for 35 to 45 minutes or until cooked through. Baste with marinade and turn 3 to 4 times.

PHOTO: "Spring "B" list, 1985, Father's Day Barbecue PROVENCAL HERB DRUMSTICKSServes 2-3 The flavorful combination called "herbes de Provence", consisting of basil, thyme, oregano, and other herbs, is typically used in marinades in the south of France, where grilling is often done over cuttings from grape vines. 6 chicken drumsticks 1/2 cup red wine 1/3 cup water 1 tablespoon wine vinegar 2 garlic cloves, minced 1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried 1 bay leaf 1 tablespoon tomato paste 2 teaspoons anchovy paste (optional) 1/2 teaspoon salt or to taste 1/4 teaspoon ground pepper 1 tablespoon olive oil With fork, pierce drumsticks to help seasonings to penetrate. In large bowl, combine remaining ingredients except oil; whisk in oil. Add chicken to marinade; cover and refrigerate 1 hour or longer. Grill drumsticks, uncovered, 5 to 6-inches above medium-hot coals 35 to 45 minutes or until cooked through, turning and basting frequently with marinade. RUSSIAN GRILLED CORNISHServes 2-3 For a traditional Russian Cornish, use a heavy iron skillet to weight hens while grilling. Called tabaka-style in Russia, pressed chicken is popular because it browns quickly and holds its shape well. 2 fresh Cornish game hens 6 tablespoons fresh lemon juice 1 clove garlic, minced 1 tablespoon vegetable oil Kosher salt and pepper to taste lemon wedges (optional) With poultry shears or sharp knife, cut along both sides of backbone and remove. On flat surface, spread out hens skin side up and press down on breast bones to flatten. In a dish combine lemon juice and garlic. Add hens to marinade, turning to coat well. Cover and refrigerate 1 hour or longer. Remove hens from marinade, rub lightly with oil and sprinkle with salt and pepper. Place hens on grill, skin side up, and top with a heavy iron skillet or other pan filled with 1 pound heat-proof object, to flatten. Grill, 5 to 6 inches above medium-hot coals. After 15 minutes turn hens and replace weight. Continue grilling for another 15 to 20 minutes or until hens are well browned and cooked through. To serve, garnish hens with lemon wedges. SANTA FE CHICKEN HEROServes 4-5 Thin-sliced roaster breast couldn't be easier or faster to grill for this hearty update of the submarine/hoagy/hero sandwich. This is a complete Tex-Mex meal in one. 1 roaster thin-sliced boneless breast (1 1/4 pounds) or 4 skinless, boneless, chicken breast halves butterflied 1 tablespoon vegetable oil Salt and ground pepper to taste Cayenne Chili powder 5 to 6 thin slices Monterey Jack cheese with chilies 5 to 6 slices French or Italian bread 2 tablespoons melted butter or margarine 5 to 6 leaves Romaine lettuce 1 tomato, thinly sliced 1 avocado, peeled, pitted, sliced and tossed with lemon juice 1/2 cup prepared salsa Rub chicken lightly with oil and season with salt, pepper, Cayenne and chili powder. Grill, 5 to 6-inches above medium-hot coals about 2 minutes on each side. Top chicken with slices of cheese; grill 1 to 2 minutes longer or until cheese is melted. Brush bread with melted butter; grill alongside chicken 1 to 2 minutes on each side until golden brown. To serve, place a lettuce leaf on each toasted bread slice. Evenly divide chicken, slices of tomato and avocado on top. Serve sandwiches open-faced with salsa. SEASONED BARBECUED CHICKENServes 2-4 This recipe calls for Sauterne wine, which is a fairly sweet wine. You can use another white wine if you can't find Sauterne; the results will still be good, just different. 1 chicken, cut in half lengthwise 1 cup Sauterne wine 1/2 cup oil 1/2 cup fresh lemon juice 1/4 cup soy sauce 1 tablespoon onion juice 1 clove garlic, minced 1/2 teaspoon salt 1/2 teaspoon ground pepper Place chicken in a shallow dish and add remaining ingredients. Turn chicken to coat with marinade. Cover and refrigerate for 3 hours or longer. Grill chicken 5 to 6 inches above medium-hot coals for 35 to 45 minutes or until cooked through. Turn and baste with marinade 3 to 4 times. SOY AND SESAME THIGH KEBABSServes 4 Thigh meat is a good choice for barbecuing because it's naturally juicy and doesn't easily dry out or toughen. If you want to grill some vegetables at the same time, reserve some of the marinade and baste the vegetables with it. Try serving the kebabs over rice. 4 roaster boneless thigh cutlets 1 teaspoon minced, fresh ginger or 1/2 teaspoon dried 2 cloves garlic, minced 2 tablespoons sesame seeds 1/3 cup soy sauce 1 tablespoon white vinegar 4 tablespoons vegetable oil Tabasco, to taste Flatten cutlets slightly with a meat pounder. Cut each thigh into 6 or 8 pieces. In a shallow dish, combine remaining ingredients. Add thigh pieces and toss to coat well. Cover and marinate one hour or longer, refrigerated. Thread chicken onto skewers; reserve marinade. Grill kebabs 5 to 6 inches above medium-hot coals for 20 to 30 minutes until cooked through Turn and baste often with marinade. SWEET AND SOUR ROASTER BREASTSServes 3-4 Boneless roaster breasts grill quickly and make an impressive dish for guests. Because they are skinless, they absorb marinades well, but should be turned and basted often to keep the meat moist. Without basting, they can quickly get dry and tough. 1 roaster boneless breast 1/2 cup diced onion 1/4 cup soy sauce 2 tablespoons vegetable oil 2 tablespoons minced fresh ginger 1/2 cup brown sugar 1 tablespoon cornstarch In a shallow dish, combine onions, soy sauce, oil and ginger. Place chicken in marinade; cover and refrigerate 1 hour or longer, turning occasionally. Drain chicken, reserving marinade. Grill breasts 5 to 6- inches above medium-hot coals 10 to 12 minutes on each side or until cooked through. Meanwhile, in small saucepan over medium heat, combine marinade with sugar and cornstarch; bring to a boil. Reduce heat to low; simmer 5 to 6 minutes or until thickened. Baste chicken generously with sauce during last 10 minutes of cooking time. To serve, spoon remaining sauce over chicken. SWEET AND SOUR DRUMSTICKS Chicken drumsticks are wonderfully tasty to eat by hand at all outdoor functions. And as a matter of fact, if you've ever wondered about the etiquette of eating chicken with your fingers, Frank says, "When in doubt, do!" 3/4 cup apricot preserves 3/4 cup chili sauce 1/3 cup brown sugar 1/4 cup red wine vinegar 2 tablespoons vegetable oil 2 tablespoons grated onion 1 tablespoon fresh grated orange rind 2 tablespoons fresh orange juice 12 chicken drumsticks In a large measuring cup combine all ingredients except for chicken. Reserve half of sauce to serve with cooked chicken. Brush remaining sauce over legs and grill 5 to 6 inches above medium-hot coals for 25 to 30 minutes until cooked through. Turn and baste with sauce 2 to 3 times. Transfer to serving dish and serve with remaining sauce. SYRIAN GRILLED BREASTServes 4 I like pistachios in recipes because they are relatively low in saturated fats and they're also lower in calories than most other nuts. Weight Watchers International endorses pistachios for just this reason. 1 roaster boneless breast or 1 roaster thin-sliced boneless breast 2 tablespoons fresh lemon juice 1/4 cup olive oil 1 tablespoon fresh mint or 1 teaspoon dried 1 small clove garlic, minced salt and ground pepper to taste 1/2 cup chopped pistachios Cut breast pieces in half, removing tenderloin pieces. Place pieces, including tenderloin pieces, between sheets of plastic wrap and pound to 1/4" thickness to form cutlets. Or use the already sliced roaster breast and skip the cutting and pounding. In a shallow dish combine lemon juice, olive oil, mint, garlic, salt and pepper. Add chicken to marinade. Cover and refrigerate for 1 hour or longer, turning occasionally. Grill cutlets 4 to 5 inches above medium-hot coals for 2 to 3 minutes per side until cooked through, brushing often with the marinade. Sprinkle with pistachios before serving. SZECHUAN WINGSServes 4 When you buy wings for these recipes, if they come from Perdue, the odds are that they won't have any tiny hairs on them. That's actually a considerable engineering feat. In theory the singeing machines at the processing plants should burn the little hairs off, but in practice, the birds are wet by the time they get to the singeing machines and the hairs can be stuck down so the flame doesn't reach them. Seeing this, Frank told the engineers at the processing plant, "You know when you wash your hands in the men's room and they have those hot air driers? Design one that's got an engine like a 747 and we'll hit the wing with that and dry the hairs so they'll stand up." The idea worked, but not completely. After the initial effort, the machines still missed one or two hairs. For research into the solution to this minor detail, the company has spent more than $100,000 over the years. 24 chicken wings 3 tablespoons soy sauce 3 tablespoons chili sauce 3 tablespoons white vinegar 1 tablespoon vegetable oil 1 tablespoon minced fresh ginger 1 tablespoon sugar 1 tablespoon crushed red pepper (less if you don't like it hot) salt to taste Fold wing tips behind tip of large joints to form triangles. In large bowl, combine soy sauce and remaining ingredients. Place wings in marinade; cover and refrigerate 1 hour or longer. Grill wingettes, 5 to 6-inches above medium-hot coals 15 to 20 minutes or until cooked through. Turn and baste frequently with marinade. TEXAS TWISTER BARBECUED CUTLETSServes 4 There are a number of tips for keeping brown sugar soft. My stepdaughter, Sandy Spedden, recommends adding a slice of fresh apple to the box once you've opened it. Close the box with the apple slice inside, and put in a sealed plastic bag. 4 roaster boneless thigh cutlets 1 tablespoon vegetable oil salt and Cayenne pepper to taste 1 clove garlic, minced 1/4 teaspoon ground cumin 1 tablespoon brown sugar 1/2 cup ketchup 1/4 cup cider vinegar 1/8 to 1/4 teaspoon Tabasco, to taste Flatten cutlets slightly with a meat pounder. Rub lightly with vegetable oil and sprinkle with salt and Cayenne pepper. In a small mixing bowl, combine garlic, cumin, brown sugar, ketchup, vinegar and Tabasco. Grill cutlets 4 to 5 inches above medium-hot coals for 15 to 20 minutes until cooked through. Turn and baste 2 to 3 times with sauce. NOTE TO PERSON WHO LAYS OUT THE BOOK: CAN WE HAVE THE MARINADES AND BASTING SAUCES ON A SEPARATE PAGE, PROBABLY AT THE BEGINNING OF THE CHAPTER? MARINADES AND BASTES Basting has no tenderizing qualities, but it does add a special flavor to poultry. Marinating for half an hour or more will enhance both flavor and tenderness. BEER MARINADEMakes about 2 cups 3 tablespoons spicy brown mustard 3 tablespoons brown sugar 3 tablespoons vegetable oil 1 tablespoon Worcestershire sauce 1 teaspoon Tabasco 1 teaspoon salt or to taste 1/2 teaspoon ground pepper. 1 can (12-ounces) beer 1 extra large onion, peeled and sliced into rings In large, shallow baking dish, combine first 7 ingredients; stir in beer. Add onion and 4 to 6 pounds chicken to marinade. Cover and refrigerate 1 hour or longer, turning occasionally. To grill, drain poultry and use marinade for basting. Onion rings may be grilled 2 to 3 minutes per side and served with poultry. CHUTNEY BARBECUE SAUCEMakes about 1-1/2 cups You'll get a deeply browned chicken with this recipe. 1 jar (8-1/2-ounces) mango chutney 1/3 cup wine vinegar 1 tablespoon spicy brown mustard 1 tablespoon brown sugar 1/4 teaspoon Cayenne pepper In small bowl, combine all ingredients. Use as basting sauce for grilling 4 to 5 pounds of chicken during last 10 to 15 minutes cooking. Lightly oil poultry before cooking, and turn often to avoid burning. FIREHOUSE BARBECUE SAUCEMakes about 3 cups This barbecue recipe was developed by Robert Baker of Cornell University in 1946, then published by New York's state Extension Service with directions for quantity grilling. Dr. Baker's updated version of the recipe is somewhat lower in salt. You can refrigerate the extra sauce for several weeks. 1 egg 1 cup vegetable oil 1 cup cider vinegar 3 tablespoons salt or to taste 1 tablespoon poultry seasoning 1/2 teaspoon ground pepper In blender or medium-sized bowl, blend or beat egg. Add oil and beat again. Stir in remaining ingredients. Use as a basting sauce for grilling 8 to 10 pounds of chicken, basting frequently. For milder, less salty flavor, baste less often. ORIENTAL MARINADEMakes about 1 cup If you're using this marinade for kabobs, avoid a sticky cleanup by using disposable wooden skewers; to prevent burning, soak skewers in water for 30 minutes before use. 3/4 cup pineapple juice 1/4 cup soy sauce 3 tablespoons peanut or vegetable oil 2 tablespoons minced fresh ginger 1 tablespoon brown sugar 2 to 3 garlic cloves, minced 1/2 teaspoon crushed red pepper (optional) 1/2 teaspoon salt or to taste In wide, shallow bowl, combine all ingredients. Add 3 to 4 pounds chicken to marinade; cover and refrigerate 1 hour or longer, turning occasionally. To grill, drain poultry and use marinade for basting. TRADITIONAL BARBECUE SAUCEMakes 1-1/2 cups Barbecue sauces differ from marinades in how they are used. A marinade is used to flavor meat before cooking and for basting during grilling. Barbecue sauces are used for basting during cooking and are frequently re-cooked and later served as a sauce at the table. 1 cup chili sauce 1/2 cup brown sugar 1/4 cup vegetable oil 2 tablespoons cider vinegar 2 tablespoons soy sauce 1 tablespoon spicy brown mustard 1-1/2 teaspoons minced fresh oregano, or 1/2 teaspoon dried 1 to 1-1/2 teaspoons liquid smoke (optional, but I recommend it, if you can find it.) In small bowl, combine all ingredients. Use as basting sauce for grilling 4 to 5 pounds chicken during last 10 to 15 minutes of cooking. Turn poultry often to avoid scorching. WINE AND GARLIC MARINADEMakes about 1-1/4 cups 1 cup dry white wine 1/4 cup olive oil 6 to 8 garlic cloves, minced 3 lemon slices 1 tablespoon minced, fresh thyme or 1 teaspoon dried 1 tablespoon minced, fresh basil, or 1 teaspoon dried 1 teaspoon salt or to taste 1 bay leaf (optional) 1/2 teaspoon ground pepper In wide, shallow bowl, combine all ingredients. Add 3 to 4 pounds chicken to marinade; cover and refrigerate 1 hour or longer, turning occasionally. Grill poultry and use marinade for basting.