Modern Barbecue Cooking was published in 1966.This is a pre-release edition printed exclusively for Richfield Oil Corporation. The author Ed Bell was apparently well known for his famous Barbecue College Course. He conducted many barbecue demonstrations and appeared on television.
This book contains his complete course and more than 200 of his recipes. The course is quite detailed with many photos and illustrations. The info pertaining to the grills is for charcoal grills only. The seasoning and item selection info is good for any type of outdoor cooking. This recipe for Salmon Kabobs sounds very easy and flavorful.
2 pounds salmon steaks or fillets, in 1-inch cubes
1 cup catsup
1/4 cup brown sugar
1/4 cup vinegar
2 teaspoons salt
1/8 teaspoon Tabasco
1/4 teaspoon Worcestershire sauce
6 tablespoons oil
Thread salmon cubes on skewers. Combine remaining ingredients. Marinate salmon in sauce for 2 hours, turning occasionally. Place skewered fish on grill and cook, turning once, about 20 minutes, or until fish flakes easily with fork. Baste occasionally during cooking with remaining marinade.