P_ Busht In The N«—« Of Barbecue By Paula R. Materre >. Far Kraft lac. Special To The Part Hie Southern region of the United States is recog nized for its many styles and tastes of barbecue. £ Regional wars often rage on the best type of meat to barbecue and whether a: tomato or *faeg»r-hnncd sauce should be used. In Memphis, TN, ‘The Barbecue Capital of the World,” the pork Barbe cue debate centers around “wet” or "dry” prepara tion. The wet style is pre pared by continuously bast ing the meat during cook ing and then baating again with sauce before serving. “Dry” is cooked dry, then served with sauce on the side. To sample this Memphis specialty, the Kraft team ~ traveled to Northside High School on Valentine Avenue where George Blanchard ,works as a com mercial food teacher. With the enthusiastic assist ance of some of his students, Blanchard pre pared and outstanding Memphis treat, barbecue pork ribs and shoulder. Perhape “prepare” la an understatement for the work performed. Blanchard nurtures the rib slabs and *«">«% The day before; he smoked the shoulder for eight boors, and the ribs aoe and a half hours be arena?*r spicing, slicing, and then, of course, the really good > part, eating! “Patience is the secret J with barbecuing," Blanchard says of his technique which he fans perfected over the last 30 dbuiuoal for the smokey flavor and a compact drum which maintains mare flavor. “But die sauce is the thing with barbecue,” he exclaims, “you can smoke all you want, but you’ve got to have a good sauee.” He begins with sauted anions to which he adds Wor chestershtre sauce, fcet chip, chili powder, lemon juice, celery, bey leaf, and soy sauce. r--7 ; Blanchard appreciate the advantage of being able to experiment and test his recipes and to share his expertise with his young students. He’ primes his students the way be primes hi meat, with great attention and care. ‘*1 told them not to take this food service lightly,” he told us. "The computer may be taking over everything else, but it will never take over this good food.” The students have heeded his words. Many of his former siuaenis nave gone on to become chefs, and for four years now, his students have won championships in the Vocational Industrial Clubs of America (VICA) Skills Olympics. A native at Memphis, Blanchard is a versatile chef who also cooks French goumet at the Memphis Country Club. He notes what he believes to dis tinguish Memphis cooking, “I think it’s the pride that’s put into the cooking here.” As for venturing into his own restaurant business, he received a yea vote from the Kraft team. But Blanchard thinks that Memphis already has too many barbecue places. He wonders for a moment if he shouldn’t have stayed in Los Angeles and opened a restaurant there. Then he shakes his head, “But Memphis gets in your blood.” The Kraft Kitchens sug gest you sample the flavor of Memphis barbecue by trying a Smoked Pork Shoulder. Prepared with rich Kraft hickory smoke flavored barbecue sauce, this recipe will make the meat taste as if ithaa been * H simmering over the coals without the extra effort. - SMOKED - PORK SHOULDER 1 c. Kraft hickory smoke flavored barbecue sauce 1 (3tk to 4-lb.) pork shoulder boneless Boston roast Pour barbecue sauce over meat. Cover; marinate in refrigerator overnight. Drain, reserving mari nade. Place meat, fat side up, on rack in baking pan. Insert meat thermometer in thickest part of meat not touching bone. Bake at 32S degrees, 3 to 3V4 hours or until meat thermometer registers 170 degrees. Brush meat frequently with barbecue sauce during last 30 minutes. Makes 8 servings. Varia tion: Substitute 3\4 to 4 lb. pork loin boneless blade roast for pork shoul der boneless Boston roast. Barbecue sauce flavors perk shoulder. Read "Who's Who In The Kitchen” to find out. i _ The Saving Placei® & UNITED NEGRO COLLEGE FUND PRESENTS i, "Just So” GEL ACTIVATORS NOW *1.97 Reg $2.95 PURCHASE OF “JUST SO” GEL TO HELP BENEFIT UNITED NEGRO COLLEGE FUND *' ’*** A <>rr > * if;- ^ ^ -- *" • ^ ' • '* /’ v., .