The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

14- PORT PERRY: STAR - Tuesday, June 11, 1996 Don't Forget to treat Dad on Father's Day BARBERICKSTYLIST Haircutting for the whole family! 52 WATER STREET, PORT PERRY 985-1998 HHT. wot Haugen's Chicken & Rib BBQ Hwy. 12, just south of 7A, Manchester A Family Tradition For Over 40 Years Haugen's is proud to offer A Fathers Day 9 95 Breakfast Buffet Sunday, June 16 9am - 1pm per person (tax cluded) Rainbow & Speckled CADMUS = "ours ce Cou NT RY bo a great meal wit CLU B family & friends. Licensed under LLBO. Book your meeting & special occasions today. 13300 Cartwright E.. 1/4 Line Blackstock (905) 986-0488 FATHER'S DAY SPECIAL SPECIAL "SPECIAL BRUNCH FATHER'S All You Can Eat . DAY 10am to 2pm § svc DINNER $9.95 N mn vin 4pm to 9pm Take a leisurely walk through our 100 acres or join us in our scenic dining room with daily lunch and dinner specials. Seats Are Limited. ad Reservations Recommended. ~~ [*=**] Gift Certificates Available Closed Monday & Tuesday wes hwy 7A Edgerton Rd. d.... Rd. Li Call Ahead For Reservations JEFF MITCHELL/PORT PERRY STAR 'TIS THE SEASON: On every patio and porch these days there seems to be a barbecue sizzling. And where there's a barbecue, there's usually a man, the Star's Mary Sanchez tells us. The great summer outdoor barbecue By Mary Sanchez Port Perry Star Ribs, steak, chicken, hamburgers, hot dogs... The possibilities are endless when it comes to the barbecue. And where there is a barbecue, there is usually a man, armed with' his trusty basting brush and tongs. Of course, every guy has his own method of barbecuing... and every guy thinks that his method is the correct one. And as the weather gets warmer, more and more men are starting up their grills for the barbecue season. We checked around and found that people throughout Scugog love to barbecue, and that they're often more than happy to discuss their methods, and recipes. Take, for instance, a professional's approach: "I barbecue three times a week, and if it gets warmer, I do it more often," says Sam Tzountzouris, a cook at Haugen's in Manchester. Then there are those who do it less frequently, but not without enthusiasm: "I barbecue once a week," says local historian and Star contributor Paul Arculus. "But if we have a lot of company, I do it more frequently." As often as these men barbecue, they are sure to have a special technique and a favorite food to throw on the grill. "I like to put aluminum foil on the top grill to keep the buns warm," explains John Sanchez, from Epsom, a once a week barbecuer. "I also like to put hotdogs (his favorite food to barbecue) on the grill so they get tan lines. I like to flip hamburgers every 30 seconds to avoid overcooking. "During the cooking I keep the grill down because I think that it cooks faster and at the end, I keep the grill going with the lid down so that it burns off the excess grease." Mr. Arculus, meanwhile, has a few techniques of his own. "I just get everything hot and I like to use different sauces with steak (his favorite) or chicken. Sometimes I mix mushroom soup or onions with hamburgers for a different taste." And what does our resident professional say? "I don't cook over too high a heat," says Mr. Tzountzouris. "And I don't use fatty hamburgers, so it doesn't flare. When I cook chicken, I don't put the sauce on too soon, or else it will burn." The battle between men and the correct barbecuing methods is never- ending. If you put a grill and two or more men together, they are sure to argue over the correct procedure. It just seems to bother some guys if others try to do it differently. "It bothers me when someone does it differently," admits Mr. Sanchez. "I feel that my way is the best way because it's the way I've always done it." Sometimes being recognized as an expert has its downside, says Mr. Tzountzouris."I feel that the way I do it is good," he said. "But, usually if I'm at a function, they hand me the tongs." Although the barbecue is recognized as the man's domain, there are some women out there who know their way around the grill. Star employee Nancy Lee is proof. "I get the grill nice and hot and I either marinade or put spice on my food," she instructs. " The reason to keep the grill so hot is to sear the outside to make sure that the juices are sealed inside." Mrs. Lee typically gets her barbecue sizzling with steak and - chicken. And unlike some of the guys we talked to, it doesn't bother her at all if someone pursues their own methods on the grill. Mrs. Lee and her family enjoy barbecuing so much that they do it all winter. "There is no reason why not, as long as you can control the wind," she contends. Next time you spark up the old barbecue, remember: There are scads of alternatives to plain old meat. For example, barbecued turkey breast and grilled pears, eggplant with herbs, veggies and fish are some possibilities for a little variety. There are many different ways and various foods to barbecue. Check a cook book for recipes, or be creative, and make up your own. Rh at ATTN A rR SNR Tn de NE Po TEL Eda sh TR a SORE ha SSR A RS