Museum of Weird Books of Weird Books

Barbecuing the Weber Covered Way by Carol Brent & Betty Hughes, Editors (Tested Recipe Publishers, 1972) Mmmmm, ever wonder just how much raw meat you can put on an outdoor grill? If you’ve ever had a large selection of multicolored barbecues and not been sure about how to arrange them on a cascading waterfall, or if you haven’t been sure about the appropriateness of taking a full size barbecue on a snowmobile trip, this book is for you.
	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." Next Back to the top
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! Next Back to the top
	Welcome to Weber World, are those your real ears, or are they just stuck into your head with toothpicks? Next Back to the top
For removal of the genitals prior to roasting, see TV Vet: Pig Book. Next Back to the top
	The previous owner scotch taped in a (super) favorite recipe clipping, yum! The first three ingredients are MSG, sugar, and salt, sure to guarantee a flavor sensation you will not soon forget. Next Back to the top