GAS GRILL RECIPES VIDEO

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MESQUITE SMOKED BABY BACK RIBS OVER BEER












MESQUITE SMOKED BABY BACK RIBS OVER BEER


Gas Grill Recipes INGREDIENTS
  • 3 slabs baby back ribs
  • rib rub (your preference)
  • 6 or 12 pack beer
  • mesquite chips
  • 2 cloves garlic, minced
  • 4 tablespoons olive oil
  • 1 cup onion, chopped
  • 1 1/3 cups cider vinegar
  • 1/2 cup brown sugar
  • 2 cans (about 16 oz) tomato sauce
  • hot sauce
  • salt
  • fresh pepper
  • 1 tbsp Worcestershire sauce
  • yellow mustard
  • dash cayenne pepper
  • 2 sweet onions
  • 2 green peppers

Gas Grill Recipes INSTRUCTIONS
Note: Good smoked ribs require tender loving care, and while not overly difficult, are time consuming.

The Sauce:

Heat olive oil in a medium sauce pan on medium heat, then sauté onion and garlic 2-3 minutes. Add the vinegar and cook for 3 minutes. Add remaining ingredients, per your taste and bring to a low boil; then reduce to a simmer for one hour.

Cool; then serve or refrigerate, as this may be made a few days ahead to allow you to relax while the ribs cook.

Depending on the amount of "bite" you like, adjust the amount of salt (approximately 2 teaspoons) hot sauce (approximately 3 teaspoons) and mustard (3 or 4 good squirts) and cayenne (a few dashes)

The ribs:

1 Day ahead - liberally rub the ribs with your favorite rub (store bought or homemade). Wrap each piece tightly in plastic wrap, and then in aluminum foil. Refrigerate for one day.

Soak chips in water for about 30 minutes, then dry. Heat one side of the gas grill, and add the chips. When they start smoking, add the ribs, cut in half slabs, to the opposite side of the gas grill, preferably on a top rack. You may stack them if needed.

Pour one can beer into a disposable aluminum pan, and place over the heat at the back of the gas grill (this will create some moisture inside to self-baste ribs).

Cook on a low heat. Use a gas grill thermometer to ensure a temperature of 200-225°F degrees. Close the lid to allow the ribs to soak the smoke flavor up, but monitor the temperature, and add chips as needed to keep the smoke billowing.

Every 15 minutes or so baste the ribs - I boil a mix of cider vinegar, lemon juice, hot sauce, pepper, Worcestershire and a little mustard for this.

When the ribs are close to being done, but not quite, I pull them. Rib cook times vary - at this temperature about 3-4 hours would be a good time to check.

When the meat has cooked down from the bone, and the ribs sag on the ends when picked up in the middle by tongs, remove them from the gas grill.

Preheat the oven to 200°F.

Cut into slices sweet onion and green pepper Place these into the bottom of a baking pan. Cover with beer and water. Slather the ribs with BBQ sauce - then place into the pan Seal tight with aluminum foil and bake for 1-1 1/2 hours.

Remove - Open - Serve!! Remaining beers may be consumed anytime at chef's discretion! The Gas Grill recipe of smoked baby back ribs is ready to serve..enjoy it !
gas-grilled-la-redfish recipe

GAS GRILLED MARINATED FLANK STEAK

GAS GRILLED MARINATED FLANK STEAK
A great gas grill recipe to try !
INGREDIENTS
  • 2 (1-1/2 pound) flank steak
  • 1/4 c. soy sauce
  • 3 tbls. honey
  • 2 tbls. red wine vinegar
  • 1-1/2 tsp. garlic powder
  • 1-1/2 tsp. ground ginger
  • 3/4 c. vegetable oil
  • 1 green onion, finely chopped
INSTRUCTIONS
Trim steaks and score diagonally. Combine soy sauce, honey, vinegar, garlic powder and ginger in a bottle and shake well. add oil and green onion. Shake to mix well. Place steaks in a shallow dish, add marinade and refrigerate, covered, for 4 hours or longer. Preheat gas grill or gas broiler using medium flame. Drain steaks. Place on gas grill or broiler pan. Gas Grill for 6 minutes per side for medium-rare. Slice thinly on the diagonal. The gas grill recipe is ready...enjoy the steak !
gas-grill-recipe-of-chicken

CORN ON THE COB - BBQ STYLE

CORN ON THE COB - BBQ STYLE
A nice gas grill recipe to try !
INGREDIENTS
  • 6 ears fresh corn
  • 1 stick butter
  • Pepper
  • Foil
  • BBQ grill (charcoal or gas)
INSTRUCTIONS
Tear off enough foil to wrap six ears of corn individually. Place each piece of corn in center of foil. Melt butter and spoon over corn. Pepper each piece of corn. Wrap each ear and place on GAS BBQ grill. Turn frequently to keep from burning. Unwrap and the gas grill recipe of corn on the cob is ready...enjoy it !.
Gas grill recipes : gas-grilled-la-redfish

GAS GRILL CAJUN CHICKEN

GAS GRILL CAJUN CHICKEN
A great gas grill recipe to try !
INGREDIENTS
  • 4 (6 oz.) boned, skinned chicken breasts
  • Chef Hans blackened meat seasoning (available at Alexander's Market)
  • 1/4 c. olive oil
  • 8 inch cast iron pan
  • Charcoal or gas grill
INSTRUCTIONS
Heat pan over gas grill until very hot, at least 10 minutes. DON'T WORRY ABOUT OVERHEATING THE PAN! The hotter the better! Pour oil in a dinner plate. Dip both sides of chicken breasts in oil and sprinkle Chef Hans Seasoning on one side.

Transfer chicken to hot pan, seasoned side down. At this point, you may sprinkle unseasoned side of Chef Hans Seasoning, if you prefer spicier. Cook 2 minutes on each side, then remove pan from grill. Place chicken on grill and finish cooking. Use mitts when handling pan being careful not to spill hot oil on grill. Goes well with potato salad, tossed salad, macaroni salad or any other cook out salad. Can substitute steak, pork, turkey, swordfish, salmon, tuna, monkfish or bluefish with excellent results. The gas grill recipe of cajun chicken is ready to serve...!!
outdoor-gas-grilled-la-redfish

GAS GRILL BACK YARD CHICKEN

GAS GRILL RECIPE OF BACK YARD CHICKEN

A great gas grill recipe to try !
INGREDIENTS
  • 1 gas grill with propane tank
  • 1 roasting chicken, approx. 5-7 lbs.
  • 1 aluminum foil pan, 12 1/4" x 8 1/4" x 1 1/4"
  • 1 can of Pam (non-stick cooking spray)
  • 1 roasting rack
  • 1 metal grill cover spacer or a brick
INSTRUCTIONS
1. Thoroughly wash chicken inside and out. Drain.
2. Spray foil pan with Pam very lightly.
3. Place roasting rack in foil pan and spray both sides with Pam. (The chicken will not stick to rack and the rack will clean up easily.)
4. After chicken is fully drained place it on the roasting rack breast up. Make sure chicken wings are folded under chicken back.
5. Turn on gas grill to high and close grill cover. Let grill heat up for 3 to 5 minutes, then turn gas burners to low.
6. Open gas grill cover and place foil pan with chicken on the grill. Close grill cover and let stand for 10 minutes.
7. Open grill cover and place grill cover spacer (or brick) to hold grill cover open 2 1/2 to 3 inches.
8. Let chicken roast until done. Figure 12 minutes roasting time per pound. Do not turn bird.
9. After 60 to 80 minutes turn off grill, open cover and remove foil pan with chicken and place on platter. Let stand for 10 minutes.
10. While chicken is cooling pour off chicken fat from foil pan.
11. Place foil pan and roasting rack in hot soapy water and clean immediately or throw pan in garbage and just clean roasting rack.
12. Chicken should be cool enough to cut up and have some fine eating.
The gas grill recipe of back yard chicken is ready to serve....nice !

OUTDOOR GAS GRILLED LA. REDFISH

OUTDOOR GAS GRILLED LA. REDFISH
INGREDIENTS
  • 1 (12-15 lb.) LA. redfish
  • 2 tsp. minced garlic
  • 2 tsp. lemon juice
  • 1 1/2 sticks butter
  • Tony Chachere's Creole Seasoning
  • 1 tsp. hot sauce (optional)
INSTRUCTIONS
Fillet redfish along backbone, leaving skin and scales on outside of fish. Place fish on low-medium heated gas grill, scale side down. Take all other ingredients and blend together in saucepan. Simmer about 10 minutes. Brush sauce onto redfish while cooking 10-15 minutes intervals for about 1 hour or until fish is fully cooked. Add Tony's. Garnish and serve with hush puppies and French fries or whatever you like. Enjoy!
gas-grill-recipe-of-chicken.

GAS GRILLED FISH

GAS GRILLED FISH RECIPE

INGREDIENTS
  • Fish (trout, white fish)
  • butter
  • Lemon
  • Fresh dill
  • McCormick's Lemon n Herb
  • Seasoned salt
  • Dip-ity Dill mix
  • Pepper
INSTRUCTIONS
Turn grill on high. Place washed and patted dry fish on heavy duty foil. Dot with butter. Sprinkle with Lemon n Herb, seasoned salt and Dip-ity Dill. Squeeze lemon over all fish. Lay dill sprigs over fish. Place open foil sheet with fish on grill. Close lid and turn to low. Grill 15 minutes or until slightly brown around edges. The gas grill recipe is ready to serve...enjoy !
outdoor-gas-grilled-la-redfish.

GAS GRILL RECIPE OF CHICKEN

GAS GRILL RECIPE OF CHICKEN

INGREDIENTS
  • 1 gas grill with propane tank
  • 1 roasting chicken, approx. 5-7 lbs.
  • 1 aluminum foil pan, 12 1/4" x 8 1/4" x 1 1/4"
  • 1 can of Pam (non-stick cooking spray)
  • 1 roasting rack
  • 1 metal grill cover spacer or a brick
INSTRUCTIONS
1. Thoroughly wash chicken inside and out. Drain.
2. Spray foil pan with Pam very lightly.
3. Place roasting rack in foil pan and spray both sides with Pam.
(The chicken will not stick to rack and the rack will clean upeasily.)
4. After chicken is fully drained place it on the roasting rackbreast up. Make sure chicken wings are folded under chicken back.
5. Turn on gas grill to high and close grill cover. Let grill heat up for 3 to 5 minutes, then turn gas burners to low.
6. Open gas grill cover and place foil pan with chicken on thegrill. Close grill cover and let stand for 10 minutes.
7. Open grill cover and place grill cover spacer (or brick) to holdgrill cover open 2 1/2 to 3 inches.
8. Let chicken roast until done. Figure 12 minutes roasting time perpound. Do not turn bird.
9. After 60 to 80 minutes turn off grill, open cover and remove foilpan with chicken and place on platter. Let stand for 10 minutes.
10. While chicken is cooling pour off chicken fat from foil pan.
11. Place foil pan and roasting rack in hot soapy water and cleanimmediately or throw pan in garbage and just clean roasting rack.
12. Chicken should be cool enough to cut up and have some fine eating.The gas grill recipe is ready to serve....great !
gas-grilled-fish.

GAS GRILLED LA. REDFISH











GAS GRILLED RECIPES OF LA. REDFISH


GAS GRILLED RECIPE INGREDIENTS
  • 1 (12-15 lb.) LA. redfish
  • 2 tsp. minced garlic
  • 2 tsp. lemon juice
  • 1 1/2 sticks butter
  • Tony Chachere's Creole Seasoning
  • 1 tsp. hot sauce (optional)

GAS GRILLED RECIPE INSTRUCTIONS
Fillet redfish along backbone, leaving skin and scales on outside of fish. Place fish on low-medium heated gas grill, scale side down.
Take all other ingredients and blend together in saucepan. Simmer about 10 minutes. Brush sauce onto redfish while cooking 10-15 minutes intervals for about 1 hour or until fish is fully cooked.
Add Tony's. Garnish and serve with hush puppies and French fries or whatever you like. The gas grill recipe is ready to serve...Enjoy it !
gas-grill-recipe-of-chicken.