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a 2015 book review

Barbecuing the Weber Covered Way
by Carol Brent & Betty Hughes, Editors
(Tested Recipe Publishers, 1972)

Chock full of heart-stopping recipes like Bacon Crab Rolls and Steak Burgers, this marvelous and colorful collection is not just for red meat fans. Heck no! For lamb alone you’ve got "lamburgers...lamb chops...lamb steaks...lamb loaf and lamb shanks."

The contents are marred by a short section in the rear of the book on vegetables, but the substantial sauces section makes up for it. Try this Sweet-Sour Barbecue Sauce: "1 can crushed pineapple, 1 cup sugar, 2 tablespoons cornstarch, 1/2 teaspoon salt, 2/3 cup cider, 1/3 cup coarsely chopped green pepper, 1/4 cup chopped maraschino cherries." If you add 2 cups vodka it makes a wonderful Mai-tai, or with a spurt of whipped cream, served in a chilled glass, an enticing dessert. Make sure those cherries are flavored with Red Dye #2!

thanks to the good folks at pistil books for their efforts in the published realm

mmmmmmmmm weber! retards love bar-b-que they call me my name bar-b-que.

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