Collection search - Let's Barbecue

Record information – Brief

1

Let's Barbecue

Item number (ISN):

562538

Hierarchical level:

Item (Accession level)

Item number (ISN):

562538

Type of material:

Sound recordings

Found in:

Archives / Film, Video and Sound

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Record information – Details

Fonds/collection:

CANADA. AGRICULTURE CANADA

Accession:

1978-0095

Media:

Sound

Release date:

1972-05 ?

Production company:

Information Services of Agriculture Canada

Production credit:

reporter, Colleen Clarke

Description:

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Whether you have barbecued for years or are just planning to buy your first barbecue this year, there are always a few things that may be forgotten from year to year. So I thought I would go over a few little tips that might help you out. Grease the grill of your barbecue to prevent sticking. Trim excess fat off the meat to avoid spattering. Use long-handled tongs rather than a fork for turning meat to avoid piercing it. marinate meat for added moistness and flavor. There are marinade recipes in almost every good cookbook. Test the meat for doneness at a minimum cooking suggested, by making a small cut near the bone or in the center of the meat. Cooking times vary considerably depending on the thickness of the meat, heat of the fire, distance from the coals and of course air temperature and the breeze. Barbecuing is seldom a one-time affair. Once you try it you will go on looking for different ways and different recipes that will be enhanced by the tantalizing smoke flavor. How about christening your barbecue with pork this year? Today's pork is leaner, meatier and more tender than ever before. And these qualities make it quite suitable for the barbecue. Spareribs are probably one of the most popular pork cuts for barbecuing but you can also barbecue chops as well as port roasts on the barbecue rotisserie. Here's how to do rib or loin chops on the barbecue. One inch thick ones are the best. Snip the edges of the chops and season with salt and pepper and place them on a greased grill about 5 inches from the coals and cook slowly until done. This will take about 20 minutes on each side. Brush them frequently with heated barbecue sauce during the last 5 minutes of cooking.

Language:

English

Notes:

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1. Description based on script.

Detailed holdings information:

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Vault ISN:

935911

Format:

SOUND

Location number:

1978-0095/0990

Number of items:

1

Kind of sound:

R/R

Made from:

DEPOSIT

Status:

ORIG
Ordering and viewing options

Conditions of access:

Open

GENCAT identity number:

GAD 0FD063

Restrictions on consultation:

~No Restrictions / Pas de restrictions

Reproduction access:

With written permission of Copyright Owner / Avec la permission écrite du détenteur des droits d'auteur

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