Dad’s Domain: Grillin’ on the Patio

As more and more people moved out to the tidy little houses of the suburbs in the 1950s and 1960s, the stoop and fire escape of the city apartment or townhouse was replaced by vast front and back yards. People soon discovered that the back yard offered privacy but also a larger place to entertain family, neighbors and friends. People set about making it a fun and inviting place to hang out—and, so, the patio was born.

Soon after the birth of the patio, the outdoor cooking craze also took shape—barbequing and grilling out were in. Outdoor entertaining boomed with new markets for outdoor lighting, patio furniture and, of course, grills of all shapes and sizes. And who would rule this exciting new roost—Dad!

A Patio Star

At the time, advertisements, television shows and movies showed without a doubt that the kitchens of America belonged to the women of America (or the women belonged to the kitchens) and men, well, they were missing from the cooking equation. Dad might pop his head in the door or call out from the livingroom, “What’s for dinner?” but rarely was he pictured near a stove or sink.

Although, many of us can claim this was a total myth, it conveyed to us then that “Dad in the kitchen” was considered somehow odd or special. Yet, in the great outdoors, roles reversed. It seemed permissible, even proper, for dads to cook at the campsite or on the backyard patio. In fact, the same advertisers who depicted Mom as star in the kitchen, showed her playing only a minor role outside, bringing out the plates or the raw material for Dad to work his magic.

America: All About the Meat

Gone were the days of scrounging and eating lots of potatoes and beans and other wartime staples. America was all about meat, especially beef, and most of us can remember the smell of juicy hamburgers and steaks (okay, with the occasional hot dog or chicken wing thrown in for good measure) sizzling on the grill.

Ketchup and other condiments were readily available and popular but the art of barbequing demanded a great sauce and most patio chefs had special recipes they held close to their hearts. We kids got the benefit—sweet, spicy, tangy, these sauces were ambrosia to us and as adults many of us cherish the recipes like state secrets.

A few basic recipes

We didn’t just grill beef, however, Boomer-era cookbooks list recipes for grilled lamb, Italian sausage, chicken, fish and even bologna. Here’s a couple of recipes from the 1950s era to start your mouth watering:

1 medium onion, chopped
2 tablespoons vegetable oil
2 tablespoons vinegar
2 tablespoons brown sugar
1 cup of catsup
3 tablespoons Worcestershire sauce
1 teaspoon mustard
1⁄4 teaspoon celery salt or 1⁄2 cup chopped celery
1⁄2 cup water
1⁄4 cup lemon juice
salt and cayenne pepper

Sauté the chopped onion in the oil and add everything else. Stir and simmer for at least 30 minutes, Makes 2 cups.

And another recipe:
1 medium onion, chopped
1 green pepper chopped
1/3 cup sweet pickle relish
1/3 cup vinegar
1⁄2 cup catsup
2 tablespoons brown sugar
2 teaspoons mustard

Combine ingredients and heat to a boil, then simmer on low for five minutes. Makes about 2 cups.

About.com has a great site on everything you ever wanted to know about barbequing and grilling out.

—Betty

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