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
|
|
|