How to cook your own barbecue at home

When I got my first cookbook, I had to find a way to put it to use.

This time around I’m trying to make a barbecue that will fit right in the kitchen and make it a bit more versatile.

But first, let’s have a look at what you need to get started.

How to Make a BBQ: Ingredients 1 pound boneless skinless chicken breasts, thawed and chopped (use the same recipe for chicken breasts as for beef) 2 tablespoons olive oil 2 tablespoons salt, plus more to taste 2 teaspoons dried thyme 1 cup beef stock, plus a pinch of salt 1 teaspoon freshly ground black pepper 1/4 teaspoon dried cumin 1/2 teaspoon dried oregano 1/8 teaspoon dried garlic powder 1/3 teaspoon dried thyrope 1/16 teaspoon dried basil 1/6 teaspoon kosher salt 1 cup shredded chicken breast, cut into strips 1 pound ground beef 1 can tomato paste 1/5 cup dry white wine, or chicken stock 1/10 cup fresh apple juice, or fresh grapefruit juice Instructions Preheat the oven to 425°F.

Line a large baking sheet with foil.

Add the chicken breasts and sear in olive oil on each side for about 5 minutes, until golden brown.

Drain on paper towels and set aside.

Meanwhile, melt the remaining 1 tablespoon of olive oil in a small saucepan over medium heat.

Add chicken and cook, stirring occasionally, until it is golden brown on each sides, about 5-6 minutes.

Remove the chicken and set it aside.

In a large skillet, heat 1 tablespoon olive oil over medium-high heat.

Season chicken with salt and pepper.

Add salt and garlic and cook until fragrant, about 3-5 minutes.

Add thyme and cook for another minute.

Add beef stock and stock, and cook over medium high heat for about 3 minutes.

Season with salt, pepper and cumin.

Add tomato paste, wine, apple juice and lemon juice.

Stir and cook about 5 more minutes, stirring frequently.

Add stock, chicken and tomato paste mixture, and bring to a simmer.

Reduce the heat to low and simmer for 15-20 minutes, or until chicken is tender and the broth has thickened slightly.

Serve with chopped onion and cheese.

Notes This recipe was adapted from the book I Love My Chicken, by Sarah Jorgensen, published by HarperCollins Publishers.

It is available for pre-order at Amazon, Barnes & Noble, and other retailers.

You can also purchase the cookbook on, and you can read the full recipe on the Cooking Light website.

The recipe was originally published in the January 2017 issue of The Cooking Light Cookbook, but this month I’ve updated the recipe with some new ideas and some other changes.

For more recipes, check out the full series on my blog.

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The Cooking Loves BBQ series is made possible in part by the generosity of the following: Amazon affiliate code: SELFLESSKITCHEN You can help support my cooking with a small monthly donation.

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