When the chops and sausage are ready to turn, add the second broiling rack with the eggplant, kidneys, and hamburgers. Brush them well with melted butter and allow the chops to cook slowly and the other things as rapidly as possible, turning them frequently. Sprinkle well with salt and freshly ground pepper. Serve one of each to each person. A good coleslaw is perfect with this meal—and plenty of cold beer. A nice variation for the grilling fans.
Spitted Turkey
Turkeys of 8 to 12 pounds are most successful for outdoor cookery. Clean the bird, remove the pinfeathers, and use great care not to puncture the skin.
You may, of course, go traditional and stuff the turkey, but I feel it is unnecessary for the outdoor meal. Instead place a good hearty sprig of parsley and a few leaves of tarragon inside the bird and secure it to the spit. Butter the outside well and place it on the rack. Baste and turn the bird frequently.
For basting: to ½ cup melted butter add 1 cup warm chicken or turkey broth, 1 cup white wine, and ½ teaspoon thyme. Keep this basting fluid warm and baste or brush the bird frequently with the mixture. It is difficult to gauge the time, for practically each outdoor unit has a different degree of heat. A medium-sized turkey, unstuffed, should take from 1¼ to-1½ hours. If you can catch the drippings from the pan, be certain to use them for the sauce.
Sauce for Spitted Turkey
Chop the gizzard, all gristle removed, the liver, and the heart very finely. Sprinkle with 1 tablespoon flour and salt and pepper to taste. Melt 3 tablespoons butter in a skillet and brown the giblets well, adding ½ cup sliced mushrooms if you wish. Then add the drippings from the turkey, if available, or ½ cup chicken broth and allow the sauce to simmer for 2 minutes. Add 1 cup heavy cream mixed with 2 egg yolks and stir over a low fire until slightly thickened. Add 2 tablespoons Madeira to this sauce for a specially pleasant flavor.
Serve with French bread, roasted corn, and a crisp green salad. A bottle of well-chilled vin rosé is a delight with this meal.
Roasted Corn
Carefully slip back the husks from some ears of tender corn. Remove all the silk and dampen the husks thoroughly with salted water. Fold them back over the ears of corn and secure with a small piece of string. Roast over coals until the corn is thoroughly heated, but not dried out. Turn frequently and brush with additional water if needed. Do not allow the corn to char and parch, for tough kernels of corn are not pleasant. On a vertical grill, place the ears in the broiling rack. I needn't add that you must have ample butter and salt and pepper for corn.
Barbecued Ham and Eggs
Choose 1-inch slices of good smoked ham, allowing half a slice per person.
Mix together 2 tablespoons dry mustard, 1 tablespoon grated horseradish, 2 tablespoons chopped parsley, 2 tablespoons chili sauce, 1 teaspoon salt, and enough red wine to make a smooth paste. Brush the ham slices generously with this mixture, place in the broiling rack, and broil slowly, turning them frequently. Brush with additional sauce, if desired.
Serve with eggs prepared to taste. We prefer either fried eggs or scrambled—either of which is a perfectly simple operation on the grill. Hash-browned potatoes, sliced tomatoes, onions, and cucumbers with a good French dressing, and good rolls or dark breads make this a memorable meal.
On a vertical type of grill you may cook the eggs in the dripping pan and have the true barbecued flavor from the ham. Add a little butter to the dripping pan, break the eggs into it, and allow them to cook from the reflected heat and be flavored by the drippings.
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