Pubished by the Calgary Rotary Club, producers of the Internationally Famous Stamede Barbecue. Includes info on barbecue equipment, planning large barbecues, using a spit, building a fire, using hickory, etc. Advice on wild duck, broiled quail, grilled partridge, broiled venison, moose steaks, western capon, broiled geese. Section on planning a Hawaiian Luau including pit-cooked pig. Veggie dishes include Round Up Wild Rice, Home on the Range Broccoli, Chuckwagon Slaw, and so on.
