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Backyard Barbecue



Chef Doug Allen's barbecue tips:

  • Lightly brush raw chicken breast with your favorite barbecue sauce before grilling
  • Lightly coat steaks and vegetable with a light olive oil (do not use extra-virgin - it will burn) or vegetable oil. Sprinkle with Kosher salt and cracked black pepper. Grill on a high-heat surface
  • Grilled Onion preparation: Cut onion in half with rings. In a small amount of water dissolve a chicken bouillon cube, pour over top of onion then sprinkle with Mrs. Dash. Wrap in foil and grill on top shelf
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