"Let'shaveabarbecue!"Manypeoplewouldsaywhenthey'replanningaget-together.Youmayhavea

　　barbecuewhencampingoutontheedgeofthewoods.Oryoumayhaveitinyourgarden.It'seasyand

　　fun.Youdon'tneedalotofequipment.

　　Abarbecuesetusuallyhasatrayfourorfiveinchesindepth,inwhichthecharcoalburns,ametalgrill

　　tocoverthetray,andseverallongmetalrods,calledskewers,whichholdthefood.Itiswisetostartburning

　　thecharcoalsoastomakeagoodfire,butwaituntilitishotandredandsmokelessbeforecooking.

　　Oneofthenicestbarbecuedmealsiskebabs,whichhavelongbeenafavoriteinthemiddleEast.Hereare

　　someofthethingsthatgoverywelltogetherinkebabs:

　　Beeforlamb,cutintosmallpieces.

　　Variouskindsofsmallvegetables,e.g.onions,greenpeppers,tomatoes,etc

　　Putallthefoodontotheskewersandlaythemonthegirll.whilecooking,turntheskewersseveraltimes,

　　sothatthefoodiscookedallround,andbrushonalittleoil.Ifyouarefondofpotatoesfirst,butdonot

　　removetheirskins,Laythemamongthecharcoalinthetray.Wheneverythingisready-afterabouthalf

　　anhour'scooking--servethekebabs,vegetablesandpotatoeswithfreshsalad.

　　Althoughthisbarbecuedmeal,cookedandservedintheopenair,isexcellentbyitself,therearetwoways

　　bywhichitmightbeimproved.Thefood,especiallythemeat,canbeputintoamixtureofcookingoiland

　　cheapredwine,andifyoulike,afewteaspoonsofflour,foranhourortwobeforecooking.Nooneneed

　　worryaboutthealcoholinthewine:allofitwillcertainlyescapeintotheairassoonasthefoodisputon

　　thegrill.Theotherthingistoserveabarbecuesaucescanbeboughtquitecheaply,andallbooksabout

　　cookingtellyouhowtomakethemcleverly