1960s-style backyard barbecue?
The Better Homes and Gardens Barbecue Book [1965] features beef, pork, lamb, chicken, and seafood. For parties this book suggests shish-kebabs (have your guests design their own!), Hawaiian short ribs (sweet marinade and pineapple), "party burgers" (pizza burgers, stuffed hamburgers, deviled beef patties, served on grilled italian bread), meatloaf (filled with vegetables & cheese, sliced & served as burgers), rock lobster tails, and grilled shrimp. Popular marinades/grilling/dipping sauces include: barbecue sauce (ranging in heat from mild to fire!) teriyaki, herb & honey, and sweet & sour. Foil meals (all ingredents cooked together wrapped tightly in aluminum foil are also popular. Recipes include Campfire Pot Roast (beef & vegetables), Patio Fiesta Dinner (ground beef, vegetables...corn, lima beans, onions, green peppers, tomato puree, American cheese, chili powder) served with corn chips. Standard accompainments were tossed salad (preferably served in wooden bowls), vegetable salads (potato, coleslaw), pickles (cucumbers, beets) and grilled bread (garlic Italian a favorite). Dessert: Ice cream, fruit-bobs (fruit on a stick, brushed with butter & broiled on the grill), pineapple on a spit, barbecued bananas, served with a cheese tray. Beverage service? Iced coffee, punch (featuring tropical flavors, made frozen concentrate), iced tea, lemonade and limeade.
