Published In:
Ann Arbor News, August 7, 1959
Caption:
Backyard Family Party: With table set and meat on the grill, Dr. and Mrs. Robert Kretzschmar are ready for a backyard cookout. Boys (left) Jim and Randy watch from the picnic table. And while she won't eat any chuck roast, baby, Jane, insists on being in on the family fun. On the table are angel-food cake for dessert, seasoning for the meat, rolls and salad, and a large dish of fruit. For finishing touches, Mrs. Kretzschmar places a basket of corn on to the buffet-style table. The above five-pound chuck roast will serve seven adults. Dr. Kretzschmar recommends using a meat tenderizer about an hour before the meat goes on the grill. Cut the chuck roast in long-narrow strips and serve it with the juice from the platter. In addition to chuck roasts, Dr. Kretzschmar likes to grill big lobster tails, steaks, chicken and lake trout. Details on his method of cooking chuck roast are given in the story below.