Your Questions About Barbecue Grills

David asks…

Where can i find the best prices for a weber gas grill?

I found a gas grill with all the features i was looking for here
My question is will i get the best price online for this grill or is it better to go to a physical store?

carrie answers:

You can find alot of decent prices for Weber Grills online and I would suggest shopping around. Most often store markups are huge so you can many times find better deals online, but just watch out for shipping charges,

This site has some decent Weber BBQ comparisons and shows where to find decent prices with free shipping.

William asks…

Can I convert a gas barbecue to burn charcoal?

Somebody across the street threw out a gas barbecue grill, and I decided to take it since it’s in nice condition. However, I already have two gas grills so I was wondering if I could use charcoal in it. Is there any way to make it work safely, or would I just end up melting the thing?

carrie answers:

Yes you can do it. Just remove the tank and all of the apparatuses that were used to supply gas to the grill. You should remember to remove the elements that look like long tents (don’t know the name) because these are what the flame came through and they are unnecessary. You just need an empty shell and a small grate to pile your coals on and the larger grate on top to place your food.

Ken asks…

Can I make grilled salmon and chicken breast at home with a griddle pan?

The only way it seems that I like salmon and chicken breasts are if they are grilled. Since I can’t use my big barbecue grill all year long for just one meal, can I just use this griddle pan instead to make something just as/close to a grilled salmon/chicken breast?

On a side note, anyone know a good chicken breast seasoning/marinate?

carrie answers:

Yes you can! I do it all the time. And yes, try foodnetwork,,, or just google it. Tons of stuff will come up. :)

Charles asks…

What are some good recipes for barbecue cooking?

I was looking for some good recipes for barbecue cooking. Really any good recipes for barbecue grilling, outside cooking. I was hoping for some quick easy recipes. Thanks in advance for your answer.

carrie answers:

This is an unexpected, DELICIOUS, bbq chicken recipe. Big Bob Gibson’s is known for their BBQ white chicken…….

Oil, salt and pepper chicken. Place chicken on grill, and cook until brown and firm to the touch – turning once. Remove chicken and submerge in white sauce. After several minutes, serve!

Big Bob’s Gibson’s White Sauce

1/2 cup mayonnaise
1/4 cup water
2 tablespoons apple cider vinegar
1/2 teaspoon lemon juice
1/2 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 tablespoon sugar

Combine all ingredients in bowl and mix well.

Paul asks…

What sort of desserts can you grill, and what type of glaze or icing could you use to pair with smoky flavor?

I know all about pineapples and figs on the grill or what have you, but what I want to know is if it’s an okay idea to say bake a cake (like a pound cake) on the grill and then pair it with some sort of glaze to go well with the smoky like flavor from the barbecue grill. What kind of possible glaze?

carrie answers:

I saw this on The Neely’s

Grilled Poundcake w/ Raspberry Glaze

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Your Questions About Bbq Smoker Designs

Steven asks…

Building a Mortarless BBQ – HELP!?

I’d like to build something like this:

Here’s what I have:

1 big concrete patio slab.

500 bricks leftover from the house (veneer)


Can I use regular bricks, like the ones I have? Do I REALLY need fire bricks?

Can I use my concrete patio as a base, or should I make a new base?

Will a mortarless BBQ be able to withstand heavy winds (I live in Houston)?

Any suggestions on how I should proceed? Have any mortarless BBQ plans?


carrie answers:

Well, it all depends. Personally, i would mortar them or at least use some of the glue type stuff you can get for bricks, kind of like a caulk.

You will need fire bricks if you plan on building hot fires right in the bricks. However, if you use a steel firebox, you can simply use the bricks you have. Either way, only the firebox needs to be fire brick or steel, not the whole thing.

As to the actual design, a lot depends on the type of barbecuing you have in mind. Doe you simply want to cook things over the coals, or do you want to smoke things? You will have to work that out for yourself, for smokers, you want a small fire off to the side and some kind off vented lid. Remember your fire will need some air no matter which kind you build. A smoker needs a way to control the incoming air, more so than a regular grill. It helps both. A simple solution is to make or buy one of the half barrel barbecues, andsimply enclose it with bricks. If you have wind that can blow bricks around, you are asking for trouble not mortaring them together.

None will stand up to a tornado, if that’s what you mean.

If you wan to risk it. You can build it with no steel or fire bricks.

If you attempt this, build a very small fire in it a few times, then start increasing the size of the fire. This will temper the bricks and remove remaining moisture content. Do it to fast and they will just pop, crack and break, even thin pieces of sheet metal to deflect the heat will pretty much prevent it.

James asks…

Backyard Bar-B-Que?

I’m seriously considering building a rather authentic backyard bar-B-Que pit/Smoker. I obviously want the best tasting Bar-B-Que that can be slow cooked for 8 – 12 hours. Does anyone have any suggestions on design, materials, construction, etc.? I’m working with a 10′ X 10′ area

Looking to keep costs under $2K
This is not going to be a Grill – (authentic Bar-B Que)

carrie answers:

For $9.00 investment you can build your barbeque pit made from stone, brick and concrete

Maria asks…

Over-thinking the BBQ?

I’m wondering what the limitations of the SolidWorks software is regarding thermal and convective heat transfer modeling. I really haven’t used the simulation software to much and I just wanted to know if I could get accurate simulation of temperature gradients in a wood or gas BBQ grill/smoker/pizza oven that I’m designing. It seems like most of the flow analysis is based on forced flow instead of natural convection as I will be looking at ambient temperature air entering a fire box, and then moving throughout the unit after passing a heat source. What I want to know specifically is what degree of temperature gradients I will be looking across cooking surfaces, as well as velocity of the air as that will greatly affect food moisture content while cooking.

I am fully aware this will be the geekiest grill ever built when I get to it.

carrie answers:

I do not know how to do solid works. But I was a oven engineer for several years. The heat transfer coefficient is about 2 BTU/hr ft2 oF. This is for still air and as the velocity increases the heat transfer will rise at 0.7 power. If you can you want to force the air up and down through the grill to keep the temperature from stratifying along the top or bottom. This will also force smoke or flavoring up and down. The next thing is that you are probably BBQing above 212 oF and you can have 100% steam from evaporation from the items being grilled. Air moving across the item being cooked can actually cool the item by convecting away moisture. That is why often things are seared to seal them and then slow cooked after that as the moisture is trapped inside.
The principle mode of heat transfer is convection until you go over about 1000 oF which is too hot for the oven.
Hope this helped.

Ken asks…

Gas or charcoal grill?

I am moving into a house for the first time and I’ve always wanted a grill. What I would like to know is what kind of grill do you like the best, charcoal or gas? And as an extra question what is your favorite food to grill?

carrie answers:

Lot of good answers here but since this is your first grill I’ll add my 2 cents.

Charcoal is better. For the reasons indicated. Always buy Kingsford charcoal. Very consistent heat and burn speed. You can easily learn to time when to put more on. 20 minute burn on that briquette.

Gas is convenient. As stated, you can make smoke on a gas grill and improve the flavor. The easiest way is to buy wood chips. Cut a coke/beer can in half and put the chips in the can. Chips can be soaked for a longer smoking session or simply burned off dry for a light smoke. Get the smoke going before you put the food on.

For Charcoal, get a round 22 inch Weber. They are expensive but will last years. The round design focuses heat and the multiple vents allow you to control it. This one charcoal grill can do most everything including smoking on a limited basis. The large grilling area gives you plenty of space for direct and indirect grilling. You can even get an optional rotisserie kit.

For a gas grill, step up a bit and get at least 3 burners. Stainless steel is the rage these days but for the cost of the steel, I’d opt for no stainless and better quality burners and grates. You want heavy burners and heavy grates. 3 burners so you can finitely control how much heat gets where.

I have the weber I describe and their bullet smoker. I also have a gas grill.

Favorite to Grill?

You name it. We do it. Ribs has to be my favorite over all. Tri tip next. I BBQ meatloaf even. Vegetables; on the grill. Baked potatoes and beets. The list goes on.

Charles asks…

how do i protect myself from the dangerous deadly effects of second hand smoke i have heart problems?

please help me any helpful advice how i can protect myself from second hand tobacco smoke i never smoked in my life and never intend to but i have heart murmurs and heart problems as a result of being exposed to second hand smoke i dont want it to get worser how can i protect myself are the any special masks on the market specifically designed to protect the non smoker from second hand smoke and whats the goal of the tobacco industry is it to kill people through this poison if they know and understand its bad for the human health then why do they make these deadly carcinogenic ciggarrettes?

carrie answers:

“i have heart murmurs and heart problems as a result of being exposed to second hand smoke”, I call BS!!! Ya know my sister has asthma but doesn’t run around blaming the smokers for it, know why? She’s never been around smokers at all. My other friend has heart murmurs too and doesn’t blame it on smokers, know why? He’s never been around smoke.

If you need a mask around secondhand smoke, you’ll need a mask around your car, bbq’er, fireplaces, forest fires, camping, cooking, and anything else that smokes. They ALL have carcinogens in them and most are of way more concentration than secondhand smoke.

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Your Questions About Barbecue Chicken In Oven

Richard asks…

How do I get my chicken breasts to taste like a chef made them?

My chicken breasts always taste bland and are dry. Please help a dude out!

carrie answers:

50 ways with chicken breasts

The skinless chicken breast is one of the leanest, most protein-packed foods you can eat. It`s also boring. Keep it delicious, meal after meal

By Phillip Rhodes

Every family argues about what to have for dinner. But the Shrader family of West Virginia, USA, took dinner-table combat to a whole new level last year when 49-year-old Jackie Lee and his 24-year-old son Harley whipped out pistols and exchanged fire after sparring about how to cook their meal.

What food could trigger a kitchen gun battle? The harmless, boneless, skinless (and often flavourless) chicken breast, that’s what. Sure, this omnipresent poultry cut is the leanest source of protein this side of tofu or fish – a single serving offers 26g of protein for just one gram of saturated fat – but it’s boring as hell. And it doesn’t help that most people eat their annual average of 39kg in one of two ways: soaked in marinade or slathered in mayonnaise.

That’s exactly how I envision the Shrader feud erupting.
“Marinade!” one might have said.
“No! Mayo!” yelled the other.
Back and forth it went until it came to blows, then bullets. (Harley Lee took a slug to the head but survived.) That’s why I came up with this list: not one, not two, but 50 different ways to prepare a chicken breast. What good is eating healthy food if the boredom nearly kills you?


Basic technique Cut the raw chicken into bite-sized pieces or thin strips. Cook them in a non-stick pan or wok over medium-high heat for 3 to 5 minutes or until browned. Add the remaining ingredients in the order listed below.
Cook for 5 minutes, stirring often.
Tip: sesame oil gives stir-fried dishes their distinct flavour. Its nutritional profile is similar to that of olive oil (high in good unsaturated fats) but if you don’t have sesame use canola or peanut oil, as olive oil can burn at high temperatures.

1. 1 Tbsp low-sodium soya sauce; 2 tsp sesame oil; ½ cup green or red pepper, cut into strips; ¼ medium onion, cut lengthwise into strips; ½ tsp red pepper flakes
2. 1 Tbsp hoisin sauce; 2 tsp sesame oil; ½ cup matchstick carrots; ½ cup chopped celery; 1 onion, sliced; 2 Tbsp chopped, unsalted peanuts
3. 1 Tbsp low-sodium soya sauce; 2 tsp sesame oil; ½ cup asparagus tips; 2 Tbsp chopped, unsalted cashews
4. 1 Tbsp low-sodium soya sauce; 1 Tbsp lemon juice; 1 tsp lemon zest; 1 tsp honey; 1 clove garlic, crushed; ½ cup peas; 1 cup chopped celery
5. 1 whisked egg; ½ cup (or more) chopped broccoli; ¼ medium onion, cut lengthwise into strips; ½ tsp red pepper flakes; 1 Tbsp low- sodium soya sauce
6. 1 whisked egg; ½ cup peas; ½ cup green or red pepper, cut into strips; ¼ onion, cut lengthwise into strips; 1 Tbsp hoisin sauce.


Basic technique Preheat the oven to 180°C and bake the chicken breast for 20 to 25 minutes. Don’t overcook it; rather err on the side of tenderness.
An overcooked, dried-out chicken breast won’t give you salmonella but you probably won’t want to eat it in the first place.

Tip: quickly searing the breast in a hot pan will help avoid dryness because it locks in the bird’s juices.


Watery, ready-made sauces like salsa are fine for baking – some of the liquid will boil away as the chicken cooks. But thicker sauces need water or stock mixed in, otherwise you’ll be left with a sticky, blackened char.

Tip: use a small baking dish to keep the meat covered with sauce.

7. ¹/³ cup salsa
8. 2 Tbsp jalapeño cottage cheese dip; 2 Tbsp salsa; 1 Tbsp water
9. 2 Tbsp marinara sauce; 2 Tbsp water
10. 2 Tbsp barbecue sauce; 2 Tbsp water
11. 1 clove garlic, peeled; ½ cup low-fat buttermilk; 3 Tbsp lime juice; 1 Tbsp coriander pesto; 1 Tbsp snipped chives
12. 2 Tbsp Dijon mustard; 2 Tbsp honey; 1 tsp olive oil
13. 3 Tbsp chicken stock; 1 Tbsp mustard; 1 clove garlic, crushed
14. 2 Tbsp condensed mushroom soup; 2 Tbsp water
15. 2 Tbsp basil pesto; 2 Tbsp chicken stock
16. 2 Tbsp low-sodium soya sauce; ¼ cup crushed pineapple with juice
17. 3 Tbsp chicken stock; 2 Tbsp light coconut milk; ¼ tsp curry powder
18. ½ cup chicken stock; 1 Tbsp maple syrup; 1 Tbsp apple juice
19. 3 Tbsp red wine vinegar; 1 Tbsp barbecue sauce; 1 clove garlic, crushed
20. 2 Tbsp hot sauce; 2 Tbsp Worcestershire sauce; ¼ tsp chilli powder
21. 2 Tbsp lemon juice; 2 Tbsp orange marmalade; ¼ tsp rosemary.


Rub one of the following spice mixtures evenly over each breast, then hit the chicken with a shot or two of cooking spray (not too much, though) to hold the rub in place and form a light crust when cooking.

22. ¼ tsp each garlic powder, chilli powder, black pepper, oregano, pinch of salt
23. ¼ tsp each black pepper, chilli powder, red pepper flakes, cumin and hot sauce
24. ¼ tsp each dried basil, rosemary and thyme, pinch of salt and pepper.


A whisked egg acts like glue, holding the crust to the meat. It also gives your poultry a small protein boost. Crack one open in a shallow bowl, whisk it and dip the chicken in it.

Tip: put your crust ingredients in a shallow plate instead of a bowl – it’ll be much easier to coat the breast evenly.

25. Nut crusted Dip the chicken in the egg, then roll it in ½ cup nuts of your choice, finely chopped. Spray lightly with cooking spray.
26. Parmesan crusted Dip the chicken in the egg, then roll it in a mixture of 1 Tbsp of finely grated Parmesan cheese, 1 Tbsp bread crumbs and a pinch of black pepper.
27. Almost fried Dip the chicken in the egg, then roll it in ½ cup crushed cornflakes or bran flakes. Spray lightly with cooking spray.


Relax, this isn’t hard. First, pound the heck out of the chicken breast with a meat tenderiser or the heel of your hand, being careful not to tear it, until it is uniformly thin. Then arrange your ingredients on the breast, roll it up and secure it with toothpicks or kitchen twine so that it doesn’t come undone while baking.

28. 1 slice cheddar cheese; 2 slices deli ham; ¼ tsp black pepper
29. 1 slice mozzarella cheese; 3 slices chorizo; 3 leaves fresh basil, chopped
30. 1 slice mozzarella cheese; ¼ cup chopped tomatoes; 3 leaves fresh basil, chopped
31. 1 small handful baby spinach leaves, chopped; 1 Tbsp blue cheese, crumbled; 1 clove garlic, crushed
32. 1 slice mozzarella cheese; 1 slice salami; 1 Tbsp chopped roast red pepper
33. 1 Tbsp ricotta cheese; 1 Tbsp chopped sun-dried tomatoes; ¼ tsp oregano
34. 1 Tbsp ricotta cheese; 1 Tbsp diced olives; ¼ tsp lemon zest
35. 1 Tbsp basil pesto; 1 Tbsp shredded Parmesan cheese; ¼ tsp black pepper.


Basic technique Heat the grill or place a non-stick pan over medium-high heat on the stove until it’s hot. Add the marinated chicken, cooking 3 to 5 minutes per side or until an internal roasting thermometer reaches 80°C. The chicken doesn’t stop cooking when you take it off the heat. If it’s still hot, it’s still cooking.


Marinades need only about an hour to penetrate the meat. Whether you’re cooking one chicken breast at a time or four at once, just mix the marinade ingredients well in a resealable plastic bag, drop in the chicken, seal, shake and refrigerate.

Tip: if you’re grilling, make some extra marinade and reserve it in a separate bag or bowl. Brush it on the chicken during cooking to keep the meat moist.

36. 2 Tbsp bourbon; 1 tsp mustard; ¼ tsp black pepper
37. 2 Tbsp bourbon; 1 tsp honey; 1 clove garlic, crushed
38. 2 Tbsp white wine; 1 clove garlic, crushed; ¼ tsp thyme
39. 2 Tbsp red wine; 1 tsp barbecue sauce; 1 clove garlic, crushed
40. 2 Tbsp Coca-Cola; ¼ tsp black pepper
41. 2 Tbsp balsamic vinegar; ¼ tsp rosemary
42. 2 Tbsp lemon juice; ¼ tsp lemon zest; ¼ tsp black pepper
43. 2 Tbsp pineapple juice; 1 clove garlic, crushed; ¼ tsp black pepper
44. 2 Tbsp plain yoghurt; 1 tsp olive oil; ¼ tsp curry powder
45. 2 Tbsp lime juice; 1 tsp olive oil; ¼ tsp coriander
46. 2 Tbsp lime juice; ¼ tsp cumin; ¼ tsp red pepper flakes
47. 2 Tbsp orange juice; ¼ tsp powdered ginger; ¼ tsp coriander
48. 2 Tbsp orange juice; 1 Tbsp hoisin sauce; ¼ tsp red pepper flakes
49. 1 Tbsp low-sodium soya sauce; 1 tsp sesame oil; ¼ tsp red pepper flakes
50. 2 Tbsp plain yoghurt; ¼ tsp dill.

Read ’em and eat
The fine print on poultry labels

What it means for the chicken Up to eight percent of the meat’s weight may come from flavour-enhancing injections or marinades.
What it means for you Since chicken is sold by weight, you’re paying more for less. And those sauces are usually salty. Avoid them.

What it means for the chicken Chickens have access to pasture during daylight hours.
What it means for you Since the chicken uses its muscles more often, it will be slightly leaner than a traditionally raised chicken, which spends much of its life packed in a crate with other birds.

What it means for the chicken The Qur’an lays down specific rules for the way this chicken is slaughtered: while humanely cutting the chicken’s throat, the Muslim butcher must say the name of Allah.
What it means for you A lot, if you’re a devout Muslim. Otherwise, nothing at all.

What it means for the chicken Jewish religious laws govern the chicken’s entire life. Kosher chickens are fed natural grain, slaughtered humanely and their carcasses are drained of blood. (Salt is usually added to help draw it out.) What it means for you You’re buying a wholesome chicken that’s been effectively brined. That means it’ll be more moist and tender than ordinary chicken when cooked. It also means that, unless washed, the bird may contain a lot of sodium.

No antibiotics
What it means for the chicken The chicken was raised without being fed antibiotics, which is usually standard chicken fare, whether they are sick or not.
What it means for you Dinner won’t double as unnecessary medication.

What it means for the chicken The chicken was raised according to international organic standards, which means no antibiotics, all organic feed and access to the outdoors. All organic chickens are free-range, but not all free-range chickens are organic.
What it means for you Chicken as nature intended. Like free-range birds, which are often organic, it’s a little leaner.

John asks…

Whats the best way to make Chicken on the bone ?

What is the best way/recipie to make Drumsticks/bone Chicken. I like BBQ Chicken. My B/F says Ill never be able to make like his mom who is now past but was a big soul food cooker and made some great bbq wings !

Im Pregnant so the smell of Garlic makes me want to puke, not into lemon either..
I dont like frying foods it smells up the house.
What is Rotel ?

carrie answers:


1 tsp. Salt
1/2 tsp. Pepper
1 tbsp. Paprika
1 tbsp. Sugar
1/2 tsp. Garlic salt
1 c. Catsup
1 med. Onion, chopped
1/2 c. Water
1/2 c. Lemon juice or vinegar
1 tbsp. Worcestershire sauce
1/4 c. Butter
5 lbs. Chicken parts
Seasoned flour

Prepare barbecue sauce: In saucepan, blend salt, pepper, paprika and sugar. Stir in garlic, catsup, onion, water, lemon or vinegar, Worcestershire sauce and butter. Bring to a boil. (Makes 2 1/2 cups.)

Preheat oven to 325 degrees. Coat chicken with seasoned flour. Brown chicken on all sides. Arrange chicken in shallow pan; spoon sauce over it. Bake 45 to 60 minutes. Makes 6 servings.

Mark asks…

How should I marinate chicken breasts before I dip them into bread crumbs?

I do not have beer.
I have Barbecue and Worcester sauce, honey, lemon, Ranch and Italian dressing, condiments.

carrie answers:

You really don’t have to do that, just coat them in flour dip them in eggs them coat them in the bread crumbs
but heres how I do my chick breast

* 1 tablespoon dried parsley, divided
* 1 tablespoon dried basil, divided
* 4 skinless, boneless chicken breast halves
* 4 cloves garlic, thinly sliced
* 1/2 teaspoon salt
* 1/2 teaspoon crushed red pepper flakes
* 2 tomatoes, sliced
1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9×13 inch baking
dish with cooking spray.

2. Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom
of the baking dish. Arrange chicken breast halves in the dish, and sprinkle
evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons
parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the
chicken. Top with tomato slices.

3. Bake covered in the preheated oven 25 minutes. Remove cover, and continue
baking 15 minutes, or until chicken juices run clear.

Thomas asks…

Looking for a recipe for home-made barbecue sauce?

I’m snowed in so I can’t get to the store and I need barbecue sauce. Does anyone have a good recipe for some that I can make straight from items I might have in my cupboard?

carrie answers:

Texas Style Barbecue Sauce

1/4 – lb butter or margarine

1 cup vinegar

1 cup water

1/2 cup tomato ketchup

2 tsp Worcestershire sauce

1 tsp dry mustard

2 tsp chili powder

1/4 tsp cayenne

1 tsp black pepper

1 tsp salt

1/4 cup sugar

2 – crushed bay leaves

2 – cloves garlic, minced

1 – large onion, grated

Juice of 1 lemon

Melt butter. Add vinegar, water, tomato ketchup, Worcestershire and lemon juice. Mix mustard, chili powder, cayenne, pepper, salt, sugar and bay leaves. Add to other mixture. Add garlic and onion, Cook together for about 10 minutes.

Jim Beam Barbecue Sauce


* 2 cups tomato ketchup
* 1 cup brown sugar, packed
* 3 tablespoons Worcestershire sauce
* 2 teaspoons dry mustard
* 1 cup Jim Beam Kentucky Straight Bourbon Whiskey
* 4 tablespoons cider vinegar
* 4 tablespoons soy sauce
* 1/2 teaspoon ground cayenne pepper
* dash liquid smoke, to taste, optional

Combine all ingredients in 2-quart saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; simmer uncovered 20 minutes, or until thickened, stirring occasionally.

Honey Barbecue Sauce


* 1/4 cup lemon juice
* 2 teaspoons grated lemon peel
* 1 teaspoon dry mustard
* 1/2 teaspoon salt
* dash pepper
* 2 tablespoons honey
* 2 tablespoons soy sauce
* 1/2 cup vegetable oil

Combine all ingredients and let stand for 1 hour before using. Baste broiled or grilled chicken. Makes about 1 cup.

Basic Barbecue Sauce


* 2 cups water
* 1/4 cup sugar
* 3/4 cup vinegar
* 1 cup finely chopped onion
* 3/4 cup ketchup
* 1 teaspoon black pepper
* 1 tablespoon Worcestershire sauce
* 1 teaspoon paprika
* 2 teaspoons salt
* dash ground cayenne pepper or hot pepper sauce

Put all ingredients in saucepan; bring to a boil. Reduce hat and simmer for 30 minutes. Use as a baste for grilled or baked ribs, chops, or chicken.

Southern Barbecue Sauce


* 1 can (8 ounces) tomato sauce
* 1/3 cup molasses
* 1/4 cup vinegar
* 1 clove garlic, minced
* 1 teaspoon chili powder
* 1/2 teaspoon ground black pepper
* dash salt

Combine all ingredients in saucepan. Bring to a boil, reduce heat, and simmer for 10 minutes. Makes about 1 cup of barbecue sauce, for ribs, pork chops, burgers, steaks, or wieners. For oven barbecued ribs, baste during last hours of baking.

Helen asks…

How to cook a restaurant style Chicken Tikka Masala Curry?

Theres an indian takeaway right near to wear my dad lives, and i can honestly say i’ve never had a better tasting chicken tikka masala curry. Unfortunately all the ones around me are nothing compared to that so i’d love to try and cook my own, yet I can’t find any recepies (surprisingly) anywhere. I want the recipe that makes the bright red ones you get from takeaways please!

carrie answers:

Restaurant style Chikken Tikka cooked in a frying pan

Chicken Tikka – served sizzling

Succulent chunks of chicken marinated in yoghurt and spices, skewered and cooked quickly at high heat in a tandoor, or in this case, an electric fry pan, make a delicious and impressive starter. It’s so easy to make you have to wonder what all the fuss is about.

Serves 4. Preparation and cooking time: 20 minutes (plus marinating time).

6 large chicken fillets
8 tbsp good quality plain yogurt
½ – 1 tsp red chilli powder, to taste
1 tsp salt
1 tbsp olive oil
1 tbsp vinegar
1 tsp turmeric
1 tsp paprika

To serve: 1 large brown onion sliced into chunks, little olive oil to drizzle, lemon juice, fresh coriander, yoghurt mint sauce

* Rinse and trim the chicken fillets and slice each one into largish bite sized chunks.
* Place all the remaining ingredients into a bowl and mix well.
* Add the chicken pieces to the bowl and mix again, making sure that all the pieces are well coated with the yogurt. Cover and refrigerate for 4–6 hours or over night.
* Preheat the oven to its maximum temperature or heat a barbecue, teppanyaki plate or heavy based frying pan.
* If cooking in the oven, place the chicken pieces, shaking off excess marinade, onto a rack in a shallow baking tray in a single layer and bake near the top of the oven for 10 minutes or until cooked through.
* Or place chicken pieces on to a hot teppenyaki plate or fry pan cook for about 7 minutes, turning once or twice, until cooked through. Be careful not overcrowd and chicken pieces. They need to cook quickly without stewing.
* Reserve about half of the chicken for the next dish and serve the remainder like this:-

Let’s sizzle!!
While the chicken is just finishing cooking, heat a sizzler dish or cast iron frying pan over medium to high heat until very hot. Keeping the dish or pan on the heat, spread your onion chunks roughly over the surface. Working quickly, pile your cooked chicken pieces over the onion and (this is what starts it all) pour a little olive oil to the side of the pan or dish and lift one end of it slightly so that it rolls down to the other side. It starts to sizzle. Now let’s finish what we started. Sprinkle some lemon juice over. Now it really starts to sizzle and wow! Doesn’t it smell absolutely wonderful? Sprinkle over the coriander and serve immediately to your surprised guests.
I bet they didn’t expect this.
Tip: reserve about a tablespoon of the marinade for the next dish.

Chicken Tikka Masala
Don’t even think about buying a ready made paste or sauce for this, they give Indian food a bad name. With a very little effort you can have the real thing. You will already have some chicken tikka ready to go so all you have to do is prepare a version of my Curry Secret curry sauce and you will work some magic you didn’t know you could.

It’s easy…

The Quick Version of the Curry Secret curry sauce. Fry 2-3 brown onions in about 3 tablespoons of olive oil until transparent. Stir in 2 cloves chopped garlic and about 1 tsp grated ginger and continue to fry for a couple more minutes. Add 1 tsp turmeric and 1/2 tsp salt and stir through. Add 2 tsp tomato paste and half a tin of tomatoes. Cook stirring for 2-3 minutes and add enough warm water to cover the mixture well – about a litre. Simmer half covered for 45 minutes to an hour. Cool slightly and blend until smooth. I use my stick blender for this but a jug blender is even better if you’re not bothered by the washing up. Done.

Serves 3 – 4.

Preparation and cooking time: 15 minutes.

4 tbsp olive oil
½ tsp ground cumin
2 cups (500ml) of the curry sauce you just made (remaining sauce can be frozen)
1 tsp paprika
1 tsp salt
1 level tsp chilli powder (or to taste)
½ tsp coriander
½ tsp garam masala (optional)
Chicken Tikka prepared as above
6 tbsp single cream
1 tbsp reserved marinade
1 tbsp coriander, finely chopped

* Heat the oil in a large, deep frying pan, and stir in the cumin. Fry for a few seconds and add the curry sauce. Bring the sauce to the boil.
* Add the paprika, salt, chilli powder and ground coriander and continue to cook on high heat stirring frequently for about 5 minutes or until the sauce thickens.
* Turn down the heat and stir in the garam masala . Simmer for about 3 minutes.
* Meanwhile, slice each piece of chicken tikka into two and add to the sauce. Stir in the cream and simmer for a further 2 minutes.
* Stir in the reserved marinade and simmer for at least one more minute.

Serve sprinkled with the coriander accompanied by pilau rice and nan bread. Yum!

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Your Questions About Bbq Recipes Ribs

Joseph asks…

is it safe to cook marinated meat that was left out overnight?

I accidently left bbq meat(pork ribs) that was seasoned overnight on the counter top. Is it safe to just cook it well done and still eat it?

carrie answers:

No, sorry. The meat must be cooked and brought out of the danger zone within the first few hours. Cooking it will kill most of the bacteria, but not the toxins produced after the prolonged contact. Next time keep the meat in the fridge and only bring it to room temperature shorly before cooking or cook directly.


Sharon asks…

Does anyone have any recipes for the left over honey glaze packet that came with my ham?

I never use the honey glaze packet that comes with the ham I buy. I would love to be able to use it but I’m wondering if anyone has any recipes that I could use it with.

carrie answers:

Throw it in the freezer and the next time you fire up the BBQ, use it on burgers, ribs, chicken, you name it, good stuff, I’m think Hawaiian Beef KaBob’s ooohhh man!

Helen asks…

What are some easy recipes for a kitchen novice?

I’ve decided to abandon my college ways of canned ravioli and EZMac. Only problem…I’m not sure how.

My boyfriend is a very meat and potatoes kind of guy. I’ve broiled rib eyes and I can make mashed potatoes. Any other ideas of things that I could make that I’m unlikely to screw up? : ) And the meat and potatoes thing is just a guideline.


carrie answers:

Meatloaf is one of my favorite recipes – served with mashed potatoes and whole green beans or steamed baby carrots.

3 pounds ground beef
3 large eggs
1/2 to 3/4 cup Italian style bread crumbs
1 packet Lipton’s Onion or Beefy Onion Soup Mix
1 can sliced mushrooms – drained
1/2 cup sliced black olives
2 tablespoons BBQ sauce
1 tablespoon A-1 sauce
1/2 cup salsa
1/2 cup shredded cheese – I use a combination of Cheddar, Italian Blend and Pepper-Jack cheeses or whatever I have on hand

Mix all ingredients, form into a loaf in a loaf pan, bake at 350 degrees F for 1 1/2 hours.

Ken asks…

What is the best recipe for a cheese-infused burger? Best way to prepare?

For those of us who are lifelong bbq and tailgate conisseurs, there comes a time where in between the baby back ribs & homeade mac’n cheese a emptiness exists…a dark zone if you will, where a cheeseburger must be consumed or all hope is lost. Not any cheeseburger will do for the big game however. Only a gourmet, cheese on the INSIDE burger will do. Why do you ask? Because you can.

I’ve seen many a recipe online and in books that just never pans out. The fat is too fatty, the cheese is too cheesey, and the slow dismembering of the once perfectly round patty is inevitable…or is it? Please someone help me find the ultimate cheese stuffed burgers!!

carrie answers:

The Science of Ingredients: Summary, Fat, Fat and more fat. Build a sand castle without water (the binder) and what do you get, a pile of sand. The same is true with ground beef, you need the binder (egg) to hold together all the goodies you want to mix in there. Cheese your asking for as one of the ingredients, perfect, now the fun begins. Lets combine cheese and ground beef together throw it over some heat, science now takes over, fats in the burger and cheese start to melt and separate which tells me we have the wrong combination, fat vs. More fat (grease). I don’t want to bore everybody with all the minute details of both ingredients so here’s the “skinny”, “ground beef” 30% fat, semi soft cheese 45% fat, cut those two numbers, look for ground chuck or sirloin,18% fat, hard cheese 15% fat. We’ve been told that less fat means less flavor in ground beef, true, that’s why we kick it up and add a little extra zip, add whatever spices and herbs you want, easy on any salt product, that will dry out your cooking mixture (good way to get rid of some of that stuff that’s been on the shelf for a year). Here’s my base cheese- infused burger formula, feel free to add what you like as long as it doesn’t mess with the base. Want more cheese? Top your burger when you flip it with a slice of a block cheese (not processed with the plastic wrap). Here you go, enjoy:

2 pounds ground chuck, round or sirloin (10-18% fat, 90-82% lean)
4 slices bread, soaked with water, squeezed out and broken into tiny pieces
3 eggs
1/2 cup grated Romano or Parmasan cheese
1 teaspoon dried parsley
1/4 cup minced onion (optional)
Salt and pepper to taste
3 tablespoons ketchup
4 tablespoons bottled steak sauce

Maria asks…

Can I have your receipe for homemade BBQ sauce?

I´m making ribs for my husband tonight, and hate store bought BBQ sauce-can I have your receipe?

Thank you!

carrie answers:

If you are short on time for the future, try KC Masterpiece, the Orginal Recipe. It is great, and you can even change it up by adding to it if you wish.

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Your Questions About Weber Barbecue

Nancy asks…

Which is a better barbecue, a Weber or a Napoleon Prestige?

I’m going to be buying it with points.

carrie answers:

Weber, its a good brand they make other things too.

Helen asks…

Who invented the Pandeiro and when was it invented?

The Brazilian/South American Pandeiro. I’m helping my nephew with a project and cannot find this any where…can any one tell me? Thanks!

carrie answers:

I don’t speak English well, I am Brazilian the text is a translation of Wikipedia.

History of the Pandeiro
From the neolithic that the instrument is plenty known and popular in Asia, Africa and Europe, having however the possibility of already to exist in the paleolíthic. In all the great civilizations of the past, of the Fertile Crescent to Egipto, going by Greece and Rome, the pandeiro appears acted with vulgarity especially in turn of Mediterranean. It use stayed to the present time in most of the areas of the world getting to reach orchestras, in the execution of the Precious opera, of Weber. In Portugal it is known aspandeiro, pandeireta (the smallest) or adufe, in Brazil pandeiro.

In Brazil, when the Choro (kind of music) appeared, in the end of XIX century, the pandeiro came to give the final touch to the outstanding and malicious rhythm, initially executed to the piano and string instruments and of blow.

At the beginning, the pandeiros were manufactured in a simple way, without technical elegance. Today, some manufacturers improve in it making, using membrane of goat skin to get, in the tambourine, the serious sounds of the deaf and platinelas of noble metals to reach a brilliant and necessary sound.

The tambourines more used have diameter of 10 inches, however they also exist with diameter of 10.5, 11 and 12 inches. According to the size of the ring, the platinelas number varies from 5 to 10 equal.

Pandeiristas (Who play pandeiro) exist for all of the corners of Brazil, be acting in Choro groups and of samba, in orchestras, and until those that simply carry wherever his tambourine the space, playing in musical meetings. In the history of MPB, they have been many the illustrious pandeiristas

– # – # – # – # – # – # – # – # – #

My contribution,

Truly the good pandeiro is made with cat skin, we say that a pandeiro done with cat skin cry, the sound is completely different from the sound of the goat skin. There is a joke that says: when poor eats barbecue, he made a pandeiro with the cat skin and with the meat he made the barbecue, (churrasquinho de gato). A lot of people have the nickname of brick, for being specialist in killing cats with a brick, it is necessary to know to kill the cat for not damaging the leather and for the animal not to suffer
Now it practices of killing cat is crime (cruelty against animals), but it is still little practiced.

Lisa asks…

Which Outdoor Barbecue Grill Is Best?

Looking for a best Barbecue grill that can be handy whenever there is a picnic or vacation. I really need help because we are going for vacation. Thank you.

carrie answers:

Weber kettle type. It is a Charcoal type. Weber is one of the best grills you can get and the kettle type is portable. They also have a number of sizes from small “table top” to large tripod style.

David asks…

Beer can baked chicken?

I need to know how exactly it works and if it takes good?

carrie answers:

Beer can chicken is known by many colorful names, including “Beer Butt Chicken”, “Beer In The Rear Chicken”, and the noble-sounding “Chicken On A Throne”. A partially-filled beer can is inserted into the cavity of the chicken to create a disposable, vertical roasting stand. The bird is barbecued while supposedly steamed from the inside to keep the meat moist.

Beer can chicken certainly has the “wow factor” going for it—it’s an entertaining way to prepare chicken for friends and family. Personally, I’m not convinced that cooking chicken vertically has much benefit, other than to increase cooker capacity. Nor do I believe the steam from the beer can does much to keep the meat moist. The top of the can seals tightly inside the top of the body cavity, and most of the steam goes right out through the neck cavity. Something like the Weber Poultry Roaster might actually steam the inside of a chicken, but then you’ve lost the “wow factor” of the beer can.

It is excellent!!!

Linda asks…

I am looking to buy a gas barbecue grille, what is the best for around $500 max. and why?

carrie answers:

I love my weber gas grill. Try to get one with the thermometer on the outside of the lid.

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