OK, so sue me, I love barbecue! Deb’s a vegetarian, so doesn’t quite get the fascination, but I adore a good rack of ribs. For years barbecue has been the “manly” art of cooking. I do the grilling in our house, but I get a kick out of the cookbooks and ephemera aimed at men. I would consider it a plot by women to get out of cooking one day a week in the summer, but you know the ads and items made in the ’50s and ’60s were mostly dreamed up by men, so that doesn’t fly. This whole post started with this one item:
What fellow worth his basting brush could be without a kabob maker? You piled the coals into the center basket and the motor rotated the outside skewers to make your kabob. I have to admit to a mad desire to own this item myself, but it was over $70, so I resisted.
Then while looking through my pamphlet style cookbooks, I came across the original instructions. Check it out:
Just pile on those lobster tails and shrimp. I am a little disturbed by the whole fish. Next they will be skewering squirrel. But you will be the manly cook, and wifey will be the best hostess on the block.
This started me in a quest for more from the grill. Betty Crocker got in on the act with the “New Outdoor Cookbook”. While not all barbecue, it includes a nice selection of salads and deserts, but they went a little over the top on some of the presentations. Take the eggplant cactus serving idea on the far left of the back of the book:
Sunset’s offering doesn’t have a lot of pictures, but the recipes are better than average, and the graphics on the front are really nice:
But for the fun of it, the Big Boy Barbecue book has it covered. Yeah, this is how it is supposed to be, the hubby slaving away over a hot grill wearing that nifty Bar-B-Q hat. With steaks that thick on the grill, it’s a good thing they have that big bowl of fruit. It will be ages before dinner is on.
Now we are warming up to how a barbecue should be done. Seagram’s presents this entry into the pamphlet cookbook collection:
I have always thought alcohol was a marvelous addition to any barbecue; if the steaks burn, drink enough, and you don’t care. Even the kitty looks pretty contented. Must have spiked the catnip. Seagram’s feels you should have plenty of booze. They are even advocating the giant size:
For those of you who think cooking in the backyard is for sissies, we have this pamphlet:
Actually, they pretty much suggest how to cook just about anything on a stick. They have a broiler thing to make out of a sticks, hamburger drumsticks (burgers on a stick!) and sure enough, kabob sticks, and so we come full circle. Part of the fun of this book is the publisher, the Agricultural Extension Service of CSU, right in our home town. I have always felt that the best thing on a stick is a marshmallow, so here we go:
I am pretty adventurous when it comes to eating, but I am darn sure I would give marshmallows, tomatoes, vinegar and horseradish frozen in an ice cube tray a pass. Please pass the graham crackers, Hershey’s, and hand me that stick over there, would you?
Hope you all can enjoy that first barbecue of the season, if not, be sure to have plenty of liquid refresher on hand!
Happy Mother’s Day; hope you’re all totally spoiled this Sunday.
And speaking of Mother’s Day, don’t forget that we’re drawing for our Mother’s Day giveaway this Sunday, so comment on this post if you haven’t entered the drawing already. You can also leave a comment on our Facebook post for an extra entry.