Cookout food has gone way
more upscale over the years. Seems like
you can't turnaround without another barbecue
book or grilling guide hitting the shelves,
all offering up mango chutney relishes
to top your franks and chipotle ketchups
for finishing off your burgers.
While I love experimenting
and trying the latest recipe ideas, there's
something comforting about a good ol'
fashioned no-frills cookout. 'Betty Crocker's
Outdoor Cooking' (1961) is one of my all-time
favorite reference books for when I'm
looking to give things a retro twist on
For instance, the age old
question when you go to any backyard cookout
is: Burgers or Franks? Do you have a burger
AND a frank? What if you're like me and
can easily pound two burgers and two franks?
Does that make you look like a pig?
Count on Betty to come to
the rescue with her "Burger Dogs"!
1 lb. ground beef
2 tbsp. vegetable oil
8 frankfurters, split lengthwise
1 can (8 oz.) tomato sauce
1 med. onion, chopped fine
2 tbsp. water
8 frankfurter buns
Brown beef in vegetable oil in heavy skillet
over hot coals. Add frankfurters, tomato
sauce, onion, and water. Cook about 15
minutes. Meanwhile, heat buns wrapped
in foil. Serve hot mixture on heated buns.
Not in the mood for a big
ol' burger AND frank concoction? Want
something with a little bit of an island
flair? (And when I say "a little
bit" I mean "a little
bit.") Try out some "Frank-A-Bobs"...
Cut each frank into 5 pieces.
Alternate on skewer with pineapple chunks;
brush with vegetable oil. Broil over hot
coals, turning until browned. Serve on
toasted frankfurter rolls with mustard
or barbecue sauce.