Apple BBQ Sauce Recipe and Choose a Grill in 8 Easy Steps

Welcome to the latest issue of the Chargrill Chat.

This issue is going out to people 676 people world wide.

The first issue of the Chargrill Chat went out to just 5 people!

Today's issue:

1. What's New At The Barbecuehut
2. Recipe - Apple BBQ Sauce Recipe
3. BBQ article - Choosing a Barbecue in 8 Easy Steps
4. Food trivia - Tastes Like

What's New At The Barbecuehut?

Well, Spring is well and truly here and to me that's the official start of the barbecue season. Nothing beats a warm lazy day with family and friends, food on the grill, smoke in the air, and one or two drinks; well quite a few drinks usually. Perhaps that's why I set fire to the shed last year :-)


So what's new on the Barbecuehut?

I eventually reached the 100 page mark at the end of February and celebrated so much that I forgot to add anymore. During the Easter holidays I'll really get stuck in though and probably get at least one extra page up :-)

The new pages include lamb recipes such as sizzling valentine steaks and side dishes like charred cous cous pepper cups. Take a look and let me know what you think.

Don't forget that you can easily submit your favourite recipe to the Barbecuehut by going here. Don't worry about speling misteaks, I make all the time :-)

I've a request. I'm thinking of replacing my shed this Summer, not least because of the burn marks. I was looking for some plans and came across this website. The price for the plans seems ok, especially for 12,000 of them!

I'm wondering if anyone's bought this product and has any feedback. Please let me know.

In this issue I've a recipe for apple barbecue sauce. The visitor statistics I get from SiteSell tell me that this is a recipe that visitors often search for, so here's my recipe for it.



SBI! Case Studies

Recipe - Apple BBQ Sauce Recipe

Nothing brings out the flavor of meat better than a good sauce and too many people BBQ sauce is the thick reddy brown, sweet and smoky stuff that comes out of a shop bought bottle.

But there are many barbecue sauces and I know that people have been searching the Barbecuehut for a recipe for an apple barbecue sauce.

Apple sauce recipes can be made from a few simple ingredients; apple, sugar, butter and water. I've also come across recipes that have about 20 ingredients including liquid smoke, garlic, tomato ketchup, etc.

Like most BBQ sauces, the apple sauce recipe below involves very little preparation or attention. Basically put the ingredients in a pan and cook until done.

You could use practically any variety of apple for this recipe but cooking apples are better and the most well known cooking apple is the Bramley, which has a green skin, sometimes flushed with red, and a course, white, juicy acidic flesh.

I add cinnamon to my apple sauce. Cinnamon has such a warm exotic aroma and goes wonderfully with apple. But if you don't have any just leave it out, or, substitute it with ground nutmeg or a couple of whole cloves. But remember to remove the cloves after you finished cooking the sauce.

Preparation: 10 minutes

Cooking: 20 minutes

Makes: 1 pound (450g)


  • 1 pound (450g) of Bramley apples
  • 5 fl oz (150ml) sweet cider
  • ½ tsp cider vinegar
  • 1 oz (25g) butter
  • !/2 (15ml) tsp ground cinnamon
  • 1 tbsp clear honey
  • 2 tsp Dijon mustard
  1. Peel and core the apples and then cut in to ½ cubes.
  2. Add the apples, sweet cider, cider vinegar, butter and cinnamon to a saucepan and heat over a low heat for about 10 minutes, stirring occasionally, until the apples are soft. Then turn the heat up and, still stirring occasionally cook until most of the liquid has evaporated.
  3. Stir in the honey and mustard. Taste and add a little more honey if required.
  4. Put in a bowl and cover until ready to serve. When cooled, put in a refrigerator if not using that day.

I like this sauce slightly chunky, but you could liquidise, or push through a sieve if you prefer.
The sauce goes best with pork. Try it with ribs, chops, pulled pork sandwiches, sausages, etc. It also tastes good with chicken, goose or duck.

BBQ Article: Choosing a Barbecue in 8 Easy Steps

Three times last week I was asked for advice about buying a barbecue; twice from people who've never bought a barbecue before and once about replacing an existing barbecue.
Most people asking this question are looking for a barbecue grill, not a smoker, and are considering buying either gas of charcoal fuelled.

There is a lot to consider when choosing a barbecue and there are pages of discussion regarding this topic on the Barbecuehut. But, If I had to boil it down, these are the 8 steps that I'd take when making a choice.

1. Think of the kind of food that you like to cook. If it's quick, grilled food, then you might not need a grill with a hood.

2. Consider how many people you'd normally cook for. The more people that you're likely to cater for the bigger the grill you'll need. But, as the size of the grill increases, the cost does as well.

3. I would always recommend a grill with a hood, because of the control it gives, but a hood increases the cost. Closing the hood makes your grill behave like a conventional oven. You can cook the food for longer meaning that you can cook larger cuts of meat. Closing the hood also means that you can control flair-ups easier.

4. The big question, charcoal or gas? Weber did a test a few years ago to determine if charcoal or gas gave a smokier flavour. Like-for-like they found little difference unless food was cooked slowly with a closed hood. There was very little difference but charcoal came out on top. My preference is for charcoal. But if you prefer a cleaner bbq experience and don't want to wait for the charcoal to reach cooking temperature then go for gas.

5. Vents and adjustable cooking grids. I recommend buying a bbq with adjustable vents to control the flow of air through your grill. Cooking grids that can be moved up and down are worth it if the cost is within your budget .

6. Accessories such as fold- out side tables are worth having but only buy a bbq with a rotisserie if you're sure that you are going to use it.

7. Decide on you budget and stick to it. Remember that on a like-for-like basis a gas bbq will be more expensive than charcoal.

8. Where to buy your barbecue. I'd love to say that I support local businesses, go to a retailer and buy my barbecue equipment. Unfortunately you seldom get a huge choice. What I tend to do is look on Amazon for equipment that's within my budget, make a shortlist based on customer feedback, and try to find a local supplier that sells what I'm after at a comparable price. I also look at other on-line stores and compare the total cost. BBQ cost plus post & packaging, plus insurance = total cost. In the majority of cases I find that Amazon is the most economical option.

So, in my case I usually cook for lots of people and I like cooking with a hood, and I prefer charcoal. So let's say I have $500 to spend on a bbq. I'd look for charcoal grills around about the $500 on Amazon. I'd identify the best grills with a hood based on customer feedback and I'd make notes of the total cost and the features of each grill. I'd then make a shortlist of 2 or 3 and then research some other websites and local suppliers. I'd then make my choice and buy my grill.

I hope that this guide helps you to choose your next grill.

Food Trivia - Tastes Like

A new addition to my library of foodie related stuff is Schott's Food & Drink Miscellany.
This is a small part of the list of "tastes like" which I find quite funny.

The flesh of hippopotamus tastes like beef.
The flesh of armadillo tastes like rabbit.
The flesh of bat tastes like partridge.
The flesh of iguana tastes like capon, rabbit.
The flesh of nephila spider tastes like beef.

I can't say that I've barbecued any of the above.


The Ultimate Guide To A Delicious backyard BBQ

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This is Not Like Any Other Guide You've Read On Grilling

That's it for this issue of the Chargrill Chat. I hope that you enjoyed it.

If you have any requests, or a recipe, or tip to share that you think other readers might like, or even if you disagree with anything in this newsletter, please email me at

Best regards,



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