bbq thoughts
 

I've been glued to the food channel recently and find I have to count the carbs for almost every bbq sauce presented. Here's one that is half recipe, half bbq technique for fish, chicken, etc. You must have a grill with a lid for this to work.

1. sauce - combine 8 tablespoons dried basil, 4 tablespoons garlic powder and enough olive oil to make a thin paste (maybe 8 tablespoons of oil). Additional herbs coudn't possibly be bad.

2. Heat grill to high. Place meat of choice on grill and baste generously with sauce. Do this quickly as the sauce will run off and begin to smoke. This is good....you want the smoke, but not the fire which willl probably shoot up. Keep basting until you get significant fire...then slam down the bbq lid. You should get a blast of smoke.....that's good. Continue to cook your meat until done....less for fish....more for chicken and most for pork. The sauce will work for any of these items. I'd say you only need to do fish for 10=15 mins, chicken for about 20-25 mins and pork for about 30 mins. And I suggest you start your experiments with this method using chicken to get a feel for timing.

Sorry this isn't more precise but we should have fun with low carb, no?