"Let'shaveabarbecue!"Manypeoplewouldsaywhenthey'replanningaget-together.Youmayhavea
barbecuewhencampingoutontheedgeofthewoods.Oryoumayhaveitinyourgarden.It'seasyand
fun.Youdon'tneedalotofequipment.
Abarbecuesetusuallyhasatrayfourorfiveinchesindepth,inwhichthecharcoalburns,ametalgrill
tocoverthetray,andseverallongmetalrods,calledskewers,whichholdthefood.Itiswisetostartburning
thecharcoalsoastomakeagoodfire,butwaituntilitishotandredandsmokelessbeforecooking.
Oneofthenicestbarbecuedmealsiskebabs,whichhavelongbeenafavoriteinthemiddleEast.Hereare
someofthethingsthatgoverywelltogetherinkebabs:
Beeforlamb,cutintosmallpieces.
Variouskindsofsmallvegetables,e.g.onions,greenpeppers,tomatoes,etc
Putallthefoodontotheskewersandlaythemonthegirll.whilecooking,turntheskewersseveraltimes,
sothatthefoodiscookedallround,andbrushonalittleoil.Ifyouarefondofpotatoesfirst,butdonot
removetheirskins,Laythemamongthecharcoalinthetray.Wheneverythingisready-afterabouthalf
anhour'scooking--servethekebabs,vegetablesandpotatoeswithfreshsalad.
Althoughthisbarbecuedmeal,cookedandservedintheopenair,isexcellentbyitself,therearetwoways
bywhichitmightbeimproved.Thefood,especiallythemeat,canbeputintoamixtureofcookingoiland
cheapredwine,andifyoulike,afewteaspoonsofflour,foranhourortwobeforecooking.Nooneneed
worryaboutthealcoholinthewine:allofitwillcertainlyescapeintotheairassoonasthefoodisputon
thegrill.Theotherthingistoserveabarbecuesaucescanbeboughtquitecheaply,andallbooksabout
cookingtellyouhowtomakethemcleverly