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everyone knows that the world's finest cooks are men, especially when it comes to barbecuing Well naturally. There are some fine women cooks too. But even an expert like Helen Evans Brown, who enjoys an international reputation as a food authority and whose many books are best sellers

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in the realm of cooking, says that outdoor cookery is really a job for the man of the house, and Mrs Brown's favorite outdoor chef is mr Brown Philip, whom she enjoys assisting. The first factor in barbecuing is a proper fire, which Philip builds in an open

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ended coffee can punched with vent holes. He first uses charcoal briquettes which have been soaked in odorless paint thinner. He then places untreated briquettes on top when the coals are red and glowing, they are spread out to provide an even cooking area. Note that a solid

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bed of coals is not required. The second factor in barbecuing is the imaginative seasoning of the food. With hamburger. For instance, Mrs Brown recommends just salt, pepper and a full bodied red wine to add flavor. Interest to the meat wine incidentally, is a fine tenderizer. Foran

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ground meats such as chops, steaks or roasts, the molded hamburger patties, maybe inter laid with slices of cheese or if you prefer with deviled ham pitted olives or slices of onion during cooking the wine alcohol evaporates, but the wine's aroma permeates the meat to create a

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dish of tantalizing appeal and flavor to marinate shrimps or other seafoods. Helen combines one part of soy sauce with one part of salad oil and two parts. Sherry wine. The shrimp should marinate for at least an hour and then be placed on skewers. If wooden skewers

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are used, they should first be soaked in water to prevent burning. Such foods can be cooked most conveniently on a small portable grill, which can be carried to the picnic or barbecue table. And the result tasty tender shrimps on skewers, shrimps on brochette to baste the

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turkey or not. To base that is the question Philip belongs to the basting school his mixture, one part salad oil to one part vermouth, plus normal seasoning. The end product is a thing of beauty, juicy, succulent turkey with a flavor to excite the most discriminating appetite

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For a more unusual approach, Phillip and Helen start with a frozen Turkey, which their Butcher has sought for them into 1" slices. A Marinade is prepared of one part salad oil, one part white wine plus salt, pepper and tarragon. The

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frozen steaks are left to marinate until they are completely thought. They are then separated into filets and the same marinade is brushed over them during cooking. Barbecued turkey filets, Another gourmet's delight. It's fun to cook outdoors and rewarding too, so long as you apply the principles

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of good flavor, subtle seasoning and careful cooking over an open fire, so a toast to good fellowship and good luck to your adventures in outdoor cooking