🔥 Outdoor Gas-Grilled Louisiana Redfish Recipe — a Southern classic that brings smoky, buttery, Cajun flavor straight from the Gulf Coast to your grill! 🐟🔥
This recipe highlights fresh redfish fillets, seasoned with zesty Cajun spices, grilled to perfection, and finished with a rich lemon-garlic butter. Perfect for a backyard cookout or a quick, flavorful dinner.
🕒 Total Time: 20–25 minutes
🍽️ Serves: 2–4
🐟 Ingredients
For the Redfish:
2 redfish fillets (about 6–8 oz each), skin on if possible
2 tbsp olive oil or melted butter
1 tbsp Cajun seasoning (store-bought or homemade – see below)
Salt and black pepper, to taste
Lemon wedges, for serving
For the Garlic Butter Sauce (optional but amazing):
2 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp lemon juice
1 tbsp fresh parsley, chopped
🔥 Homemade Cajun Seasoning (optional)
Mix and store in a jar:
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
½ tsp dried oregano
¼ tsp cayenne pepper (adjust for heat)
½ tsp black pepper
½ tsp salt
👨🍳 Instructions
Preheat the Grill:
Preheat your gas grill to medium-high (around 400°F / 200°C).
Lightly oil the grates to prevent sticking.
Prepare the Redfish:
Pat the fillets dry with paper towels.
Brush both sides with olive oil or melted butter.
Season generously with Cajun seasoning, salt, and black pepper.
Grill the Fish:
Place the fillets skin side down on the grill.
Close the lid and cook for 4–5 minutes, depending on thickness.
Carefully flip with a wide spatula and grill for another 2–3 minutes, until the flesh flakes easily with a fork.
Make the Garlic Butter Sauce (optional):
While the fish grills, melt butter in a small pan over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Stir in lemon juice and parsley, then remove from heat.
Serve:
Drizzle the warm garlic butter sauce over the grilled redfish.
Serve with lemon wedges and sides like grilled vegetables, rice pilaf, or corn on the cob.
🍋 Chef’s Tips
Keep the skin on — it protects the flesh from sticking and adds great flavor.
For extra smoke, ad
d soaked wood chips in a foil pouch to the grill.
Don’t overcook — redfish should stay juicy and flake easily.
Try topping with a shrimp or crab butter sauce for a classic “Redfish Pontchartrain” twist.
Even on the busiest of days, this 5-minute Simple Seasoned Grilled Fish recipe simplifies the process of providing a home-cooked dinner for your family. Pair these lightly seasoned and grilled fish fillets with your preferred steamed vegetables for a quick and effortless weeknight meal!
When time is limited or you simply prefer a low-effort dinner, grilled fish serves as an excellent option. Preparing this recipe using a skillet, grill pan, or an indoor grill like the George Foreman, along with some flavorful fish seasoning, requires minimal time yet delivers a taste that feels as though you spent hours in preparation.
Grilled fish garnished with lemon and parsley on a serving plate.
This fish is particularly delightful when accompanied by steamed broccoli. Alternatively, if you have a bit more time, consider pairing it with my Pan Fried Parmesan Zucchini or Roasted Asparagus, followed by a light Peach and Blueberry Parfait for dessert.
It is important to note that this recipe for Simple Seasoned Grilled Fish is hardly a traditional recipe. It is more accurately described as a method.
This fundamental technique can be applied to nearly any type of meat for a very swift main dish. You can modify the seasoning and use it with boneless chicken breasts or boneless pork chops, depending on your preference.
What You Will Appreciate About This Recipe
- Easy, quick weeknight meal
- Healthy lean protein
- Quick cleanup – only one pan to wash
WHAT PEOPLE ARE SAYING …
“Very nice recipe. Simple and easy to put together, and the taste is wonderful.”
Ingredient Notes
Fish fillets — This recipe is suitable for any mild-tasting white-fleshed fish. I frequently prepare it with sole, but it also performs well with flounder, tilapia, or wild-caught fish such as redfish. For optimal results, flat, thin fillets are recommended. I have received inquiries regarding the use of frozen fish fillets in this recipe. While fresh is always preferable, frozen fillets can be utilized. Ensure they are completely thawed, then drain and pat dry before continuing with the recipe.
Olive oil — I prefer extra virgin, but any type you have available will suffice.
Old Bay Seasoning — An excellent blend of spices suitable for all seafood dishes. I strongly endorse it.
Paprika — Adds color and a delicate additional flavor.
Lemon — In my view, it is the ideal finishing touch for any cooked fish.
Parsley — Optional for garnish. Use it if you have some on hand.
The full list of ingredients with precise measurements can be found in the printable recipe card at the end of this post.
How to Prepare Simple Seasoned Grilled Fish
Preheat the Pan or Grill
Start by preheating your pan or grill. Set a grill pan, skillet, or sauté pan on the stove over medium-high heat, allowing it to warm while you get the fish fillets ready. Alternatively, if you are using an indoor electric grill, proceed to heat it according to the manufacturer's guidelines.
Season the Fish
Step 1
Lightly brush one side of the fish fillets with olive oil.
STEP 2
Sprinkle with salt and pepper, Old Bay, and paprika.
👉 PRO TIP: I have provided measurements for olive oil and seasonings in the recipe, but as with most recipes, you should rely on your own judgment. If your fillets are larger, you will require more oil, etc. If you prefer your fish to be more seasoned, feel free to add a bit more Old Bay.
Cook the Fillets
STEP 3.
Fish fillets with seasoning applied on a grill pan.
STEP 4.
Place the fillets on the pan or grill with the seasoned side facing down.
Brush the other side with olive oil and add more seasonings.
PRO TIP: If using an indoor grill, position the fillets on the preheated grill and cook according to the manufacturer's instructions. For the George Foreman grill, it typically takes around 4 minutes.
STEP 5.
Cooked fish fillets on a plate with a lemon half.
STEP 6.
Cook the fillets for approximately 2 minutes. Use a wide spatula to flip the fillets and cook for an additional 2 minutes.
Garnish and Serve
Move the cooked fillets to a plate. Sprinkle with chopped parsley (optional) and drizzle with
More Recipes You’ll Like
Collage of recipes featured in this section.
If you’re looking for a simple, flavorful way to serve catfish, my Baked Catfish is an easy option that’s full of fresh lemon and herb flavor, all with minimal prep.
For a real Southern supper, you can’t go wrong with Fried Catfish with Cheese Grits. It’s golden and crispy, paired with rich, savory cheese grits for a meal that always satisfies.
When I want something quick that still feels special, I reach for Pan Fried Fish with Roasted Red Pepper Sauce. The sauce is creamy and tangy, and the whole dish comes together in just a few minutes.
If you’re craving something fresh with bold flavor, my Tilapia with Tomato, Olive, and Caper Sauce is light, bright, and quick enough for a weeknight.
Grilled Boneless Chicken Thighs
Easy Classic Salmon Croquettes
Quick and Easy Seafood Stew
Best Baked Seafood Casserole
Questions Regarding Simple Seasoned Grilled Fish
Can I utilize frozen fish fillets in this recipe?
This is the most common inquiry I receive about this recipe. Naturally, fresh fish is always preferable, but frozen fillets can be used as well. You must allow them to thaw completely, then drain and pat them dry before continuing with the recipe. While it may not taste exactly like fresh fish, it will suffice in a pinch.
How can I prevent the fish from adhering to the pan or grill?
The olive oil that you apply to the fish fillets should help prevent them from sticking to your pan or grill. To ensure this, you may opt for a non-stick pan and apply cooking spray just prior to placing the fish on it.
Is it possible to use salmon in this recipe?
Salmon can be incorporated into this recipe, but you will need to account for a slightly longer cooking time, as salmon fillets are generally thicker. Typically, salmon requires about 8 minutes of cooking time for each inch of thickness.
Is grilled fish a healthy choice?
Grilled fish is indeed a very healthy option. Fish, in general, is rich in protein and low in fat. Additionally, it is packed with beneficial Omega-3 fatty acids.
Notes
This recipe is suitable for any mild-flavored white-fleshed fish; I frequently prepare it with sole, but it also works well with flounder, tilapia, and even wild-caught varieties such as redfish. You will achieve the best results with flat, thin fillets.
The olive oil should effectively prevent the fish from sticking to your pan or grill. If you wish to be extra cautious, you can use a non-stick pan and apply cooking spray just before placing the fish on it.
OTHERS 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.
At times, preparing the simplest dishes can prove to be the most challenging, and grilled chicken exemplifies this perfectly. Due to the leanness of boneless chicken breasts, they frequently end up dry, rubbery, and lacking in flavor. Contrary to common belief, merely marinating will not stop grilled chicken from becoming dry; in fact, it is often the marinade itself that contributes to this issue!
My method and marinade guarantee tender, juicy, and flavorful grilled chicken consistently. You can present the fillets on their own as a nutritious main dish (which children enjoy), topped with cheese on a toasted bun, or, as I frequently do, sliced over a Caesar salad. An added benefit: the recipe is quick and straightforward. All the preparation can be done in advance, and you won’t even need to dirty a single bowl.
What You’ll Need To Make THE BEST Grilled Chicken
Ingredients for grilled chicken breasts
STEP-BY-STEP Instructions
Step 1: Pound the Chicken
Begin by placing the chicken breasts in a 1-gallon freezer bag and pound them to an even thickness of ½ inch. This process tenderizes the meat and ensures uniform cooking. If left in their natural shape, the thinner side of the fillet will dry out while the thicker side continues to cook. If you lack a meat mallet, a rolling pin or a saucepan will suffice.
Step 2: Make the Marinade
Lemon serves as a crucial component in this marinade, but I utilize only the zest. Contrary to popular belief, acidic components (like vinegar or lemon juice) do not tenderize lean boneless chicken breasts. In fact, they do the opposite: they “cook” the outer layer of the meat, resulting in a leathery texture. The zest imparts a robust lemon flavor to the chicken without compromising its juicy texture.
The optimal tool for zesting citrus is a fine or microplane grater. Simply glide the lemon in one direction against the blades, rotating the lemon as you proceed. Ensure that you only remove the yellow outer layer; the white pith beneath is bitter.
After zesting the lemon, combine all of the marinade ingredients, excluding the chicken, in a 1-gallon zip-lock bag (feel free to use the same one you used for pounding).
Add the chicken breasts to the bag and massage the marinade into the meat until it is evenly coated.
massaging marinade into chicken
Step 3: Marinate
Seal the bag and place it in a bowl in the refrigerator (the bowl serves to prevent leakage); allow the chicken to marinate for a minimum of 4 hours or overnight.
Step 4: Grill
When you are prepared to eat, preheat your grill to high heat and oil the grates (clean, oiled grates will provide the best grill marks). Ensure that your grill is extremely hot before cooking the chicken; you desire nice grill marks and char in the brief time it takes to cook these. When pounded thin, chicken breasts require only 2 to 3 minutes per side…no longer! If you attempt to flip the chicken and it feels stuck, wait an additional 30 seconds. It will release naturally when it is ready.
You will observe that the recipe instructs to cover the grill while the chicken is cooking. This generates convection heat which aids in providing the chicken with a nicely charred exterior and a tender, moist interior.
After taking the chicken off the grill, allow it to rest for 3 to 4 minutes before slicing into it. This will assist in retaining the juices and maintaining the meat’s moisture. (The timing is ideal as it is just enough to get it onto plates, add sides, and set on the table).
While this chicken is best served immediately off the grill, it is also the type of dish you can prepare in a double batch and freeze for later use in salads, pastas, and sandwiches.
Freezer-Friendly Tips
Ensure the chicken is entirely cooled before freezing it.
Keep the chicken pieces whole (do not slice before freezing).
To prevent multiple pieces from sticking together (which prolongs defrosting time), wrap each piece individually in plastic wrap and then place them all in a ziploc bag. This also allows you to defrost one piece at a time if desired.
Bowl of sliced, grilled chicken.
You May Also Like
Skillet of chicken fajita fixing
OTHER RECIPES
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.
Few fish capture the spirit of the Gulf Coast like Louisiana redfish. Mild, flaky, and rich enough to handle bold seasoning, redfish is perfect for the grill. This Outdoor Gas Grilled LA Redfish recipe delivers crispy skin, juicy flesh, and classic Cajun flavor, all using a standard gas grill—no smoker or fancy equipment required.
Whether you’re cooking fresh-caught redfish or high-quality market fillets, this method guarantees restaurant-quality results at home.
Why Redfish Is Ideal for Gas Grilling
Firm, flaky texture holds together on the grill
Naturally rich flavor pairs well with Cajun seasoning
Cooks quickly—perfect for outdoor grilling
Skin crisps beautifully over high heat
Ingredients (Serves 4)
4 redfish fillets (6–8 oz each), skin on
2 tbsp olive oil or melted butter
2 tsp Cajun seasoning (low-sodium preferred)
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper, to taste
1 lemon, sliced
Optional Cajun Butter Finish
3 tbsp melted butter
1 clove garlic, finely minced
1 tbsp fresh parsley, chopped
How to Make Outdoor Gas Grilled Louisiana Redfish
Step 1: Prep the Fish
Pat redfish fillets completely dry. Brush both sides lightly with oil or butter.
Season flesh-side generously with Cajun seasoning, paprika, garlic powder, onion powder, salt, and pepper.
Step 2: Preheat the Gas Grill
Preheat grill to medium-high heat (400–425°F / 205–220°C). Clean and oil grates well to prevent sticking.
Step 3: Grill Skin-Side Down First
Place redfish fillets skin-side down over direct heat.
Grill uncovered for 5–6 minutes, allowing the skin to crisp and release naturally.
Step 4: Flip & Finish
Carefully flip fillets and grill flesh-side down for 2–3 minutes, just until fish flakes easily.
Internal temperature should reach 140–145°F (60–63°C).
Step 5: Butter & Rest
Remove from grill, drizzle with Cajun butter (if using), and rest 2 minutes. Serve with lemon wedges.
Pro Tips for Perfect Grilled Redfish
Always start skin-side down
Do not move the fish early—let it release naturally
Use medium-high heat for crisp skin without burning
Avoid overcooking—redfish dries quickly
Louisiana-Style Flavor Variations
Blackened Redfish: Use cast iron on the grill
Creole Redfish: Finish with tomato-garlic butter
Herb-Grilled Redfish: Add thyme and oregano
Citrus Cajun Redfish: Add orange zest to seasoning
Best Side Dishes
Dirty rice
Grilled corn with Cajun butter
Coleslaw
Hush puppies
Red beans and rice
SEO-Friendly Keywords
Outdoor gas grilled redfish
Louisiana redfish recipe
Cajun grilled redfish
How to grill redfish on gas grill
Gulf Coast grilled fish
Final Thoughts
This Outdoor Gas Grilled Louisiana Redfish recipe celebrates everything great about Gulf Coast cooking—fresh fish, bold seasoning, and simple technique. Crispy skin, flaky flesh, and authentic Cajun flavor make this a standout summer grilling recipe.
Fire up the grill, squeeze on some lemon, and enjoy a true Louisiana classic
OTHER RECIPES
Gas Grill Recipes 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 Grill Recipes Instructiojs :
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.
Flank steak is one of the most flavorful cuts of beef—when treated right. This Gas Grilled Marinated Flank Steak recipe uses a bold, balanced marinade and high-heat grilling to deliver tender, juicy steak with incredible char and deep beefy flavor.
Whether you’re cooking for a weeknight dinner, backyard cookout, or steak tacos, this method guarantees steakhouse-quality results using a standard gas grill.
Why Flank Steak Is Perfect for the Gas Grill
Lean but flavorful – Ideal for marinades
Cooks fast – Ready in under 15 minutes
Versatile – Great for salads, tacos, sandwiches, and bowls
Affordable steak cut with big flavor payoff
Best Marinade for Flank Steak
A good flank steak marinade should include:
Acid (vinegar or citrus) for tenderizing
Fat (oil) for moisture
Salt & umami for depth
Ingredients (Serves 4)
Flank Steak
1½–2 lb flank steak
Marinade
1/4 cup soy sauce (or tamari)
3 tbsp olive oil
2 tbsp balsamic vinegar or red wine vinegar
2 tbsp honey or brown sugar
3 cloves garlic, minced
1 tsp black pepper
1 tsp smoked paprika
1/2 tsp crushed red pepper flakes (optional)
How to Make Gas Grilled Marinated Flank Steak
Step 1: Marinate the Steak
Whisk marinade ingredients together. Place steak in a resealable bag or shallow dish and pour marinade over it.
Marinate for 2–8 hours (minimum 30 minutes; avoid over-marinating past 12 hours).
Step 2: Preheat the Gas Grill
Preheat grill to high heat (450–500°F / 230–260°C). Oil grates well.
Step 3: Grill the Steak
Remove steak from marinade and pat dry.
Grill:
Medium-rare: 4–5 minutes per side
Medium: 5–6 minutes per side
Do not move steak while grilling—let it sear.
Step 4: Rest & Slice Correctly
Rest steak 10 minutes. Slice thinly against the grain at a slight angle for maximum tenderness.
Pro Tips for Perfect Flank Steak
Always slice against the grain—this is critical
High heat = better char, juicier steak
Pat dry before grilling for better sear
Use a thermometer:
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Flavor Variations
Mexican Style: Add lime juice, cumin, and cilantro
Asian-Inspired: Add ginger and sesame oil
Garlic Herb: Add rosemary and thyme
Steakhouse Style: Finish with garlic butter
Best Ways to Serve
Steak tacos or fajitas
Over salad greens
With roasted potatoes
In sandwiches or wraps
SEO-Friendly Keywords
Gas grilled flank steak
Marinated flank steak recipe
How to grill flank steak on gas grill
Juicy grilled flank steak
Best flank steak marinade
Final Thoughts
This Gas Grilled Marinated Flank Steak recipe proves that big steakhouse flavor doesn’t require fancy equipment. With a bold marinade, high heat, and proper slicing, flank steak becomes tender, juicy, and incredibly satisfying.
Perfect for casual dinners or special occasions—this is a steak recipe you’ll return to again and again.
OTHER RECIPES
Gas Grill Recipes 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
Gas Grill Recipes 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 grill or broiler pan. Grill for 6 minutes per side for medium-rare.
Slice thinly on the diagonal.
Cool. Enjoy the GAS GRILLED MARINATED FLANK STEAK !!!
GAS GRILL MESQUITE SMOKED BABY BACK RIBS OVER BEER
Big BBQ Flavor Without a Smoker
You don’t need a dedicated smoker to make bold, tender, smoky ribs. With the right setup, a gas grill can produce outstanding results. These Mesquite Smoked Baby Back Ribs Over Beer use indirect heat, mesquite wood, and a beer-steaming technique to create ribs that are deeply smoky, juicy, and fall-off-the-bone tender.
This method is perfect for backyard cooks who want true barbecue flavor using everyday equipment.
Beer steaming locks in moisture and tenderizes the ribs
Indirect heat mimics a low-and-slow smoker environment
No special smoker required
Ingredients (Serves 4–6)
2 racks baby back ribs
2 tbsp yellow mustard (binder)
1/4 cup BBQ dry rub (sweet-smoky works best)
2 cups beer (lager or amber preferred)
2 tbsp apple cider vinegar
Mesquite wood chips or chunks (soaked if using chips)
Heavy-duty aluminum foil
Optional Glaze
1/2 cup BBQ sauce
2 tbsp beer
1 tbsp honey or brown sugar
Step-by-Step Gas Grill Rib Instructions
Step 1: Prep the Ribs
Remove the silver skin membrane from the back of the ribs. Coat lightly with mustard and apply BBQ rub generously. Rest 30–60 minutes (or overnight refrigerated).
Step 2: Set Up the Gas Grill for Smoking
Preheat grill to 225–250°F (107–120°C) using indirect heat (one burner on low, one off).
Place mesquite wood in a smoker box or foil pouch with holes. Set over the lit burner.
Step 3: Smoke the Ribs
Place ribs bone-side down over the unlit burner. Close lid and smoke for 2 hours, maintaining steady mesquite smoke.
Step 4: Beer Steam (Tenderizing Phase)
Remove ribs and wrap tightly in foil with beer and apple cider vinegar.
Return to grill over indirect heat. Cook for 1.5–2 hours.
Step 5: Unwrap, Glaze & Finish
Unwrap ribs carefully and place back on the grill. Brush with glaze if desired.
Cook uncovered for 30–45 minutes until sauce sets and bark forms.
How to Tell When Ribs Are Done
Internal temp: 195–203°F (90–95°C)
Meat pulls back from bones
Rack bends easily when lifted
Pro Tips for Gas Grill Mesquite Ribs
Mesquite is strong—use moderate smoke
Avoid high heat—ribs dry quickly
Seal foil tightly during beer steaming
Rest ribs 10–15 minutes before slicing
Best Side Dishes
Smoked baked beans
Creamy coleslaw
Cornbread
Grilled corn on the cob
Potato salad
SEO-Friendly Keywords
Gas grill mesquite ribs
Mesquite smoked baby back ribs
Baby back ribs over beer
Gas grill rib recipe
How to smoke ribs on a gas grill
Final Thoughts
These Gas Grill Mesquite Smoked Baby Back Ribs Over Beer prove you don’t need a smoker to make competition-worthy ribs. The mesquite provides bold smoke, while the beer-steaming step guarantees juicy, tender meat every time.
Fire up your gas grill, crack open a beer, and enjoy ribs done the BBQ purist’s way
OTHER RECIPES
Gas Grill Recipe 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 Recipe 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 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 -
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, 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 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.
Enjoy the GAS GRILL MESQUITE SMOKED BABY BACK RIBS OVER BEER !
If you’re searching for a simple grilled chicken recipe with bold flavor, this Honey Mustard Grilled Chicken is a must-try. Juicy chicken is marinated in a sweet-and-tangy honey mustard sauce, then grilled to perfection for a meal that’s easy enough for weeknights yet impressive enough for guests.
Versatile: Great for salads, sandwiches, or meal prep
Ingredients (Serves 4)
4 boneless, skinless chicken breasts (or thighs)
1/4 cup Dijon mustard
3 tbsp honey
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp apple cider vinegar or lemon juice
Salt and freshly ground black pepper, to taste
1/2 tsp smoked paprika (optional)
Fresh parsley or thyme, for garnish
How to Make Honey Mustard Grilled Chicken
Step 1: Make the Marinade
In a bowl, whisk together Dijon mustard, honey, olive oil, garlic, vinegar (or lemon juice), smoked paprika, salt, and pepper.
Step 2: Marinate the Chicken
Place chicken in a resealable bag or shallow dish. Pour marinade over chicken, turning to coat evenly.
Marinate for 30 minutes (up to 8 hours for deeper flavor).
Step 3: Preheat the Grill
Preheat grill to medium heat (375–400°F / 190–205°C). Oil the grates well.
Step 4: Grill the Chicken
Remove chicken from marinade, letting excess drip off.
Grill:
Breasts: 6–7 minutes per side
Thighs: 5–6 minutes per side
Cook until internal temperature reaches 165°F (74°C).
Step 5: Rest & Serve
Let chicken rest 5 minutes before slicing. Garnish with fresh herbs and serve.
Pro Tips for Perfect Honey Mustard Chicken
Pound chicken evenly for uniform cooking
Don’t grill over high heat—honey can burn
Use Dijon mustard for best balance of flavor
Save a little marinade (unused) to brush on during grilling
Flavor Variations
Spicy Honey Mustard: Add chili flakes or cayenne
Herb Honey Mustard: Add rosemary or thyme
Creamy Honey Mustard: Serve with yogurt-based sauce
Honey Mustard Chicken Skewers: Perfect for parties
Best Side Dishes
Grilled vegetables
Roasted potatoes
Fresh green salad
Rice or quinoa
SEO-Friendly Keywords
Honey mustard grilled chicken recipe
Easy grilled chicken with honey mustard
Sweet and tangy grilled chicken
Juicy grilled chicken recipe
Healthy grilled chicken dinner
Final Thoughts
This Honey Mustard Grilled Chicken Recipe is a go-to favorite for simple, flavorful grilling. Sweet, tangy, juicy, and incredibly versatile, it’s a recipe you’ll come back to again and again—perfect for summer cookouts or easy weeknight dinners.
Fire up the grill and enjoy every bite
OTHER RECIPES
Ingredients
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halve
Directions
Preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce.
Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate.
Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes.
GRILLED TROUT FISH (Gas Grill Recipes)
..try this nice recipe...!
Simple, Fresh, and Perfectly Flaky
When you want a light, healthy, and flavorful seafood dinner, this Grilled Trout Fish Recipe delivers every time. With delicate flesh, mild flavor, and quick cooking time, trout is ideal for the grill. A simple seasoning of olive oil, garlic, lemon, and herbs lets the natural taste of the fish shine—perfect for weeknight meals or outdoor gatherings.
Why You’ll Love Grilled Trout
Fast Cooking: Ready in under 15 minutes
Healthy & Nutritious: Rich in omega-3s and lean protein
Delicate, Mild Flavor: Perfect for simple seasonings
Perfect for Outdoor Grilling: Minimal prep, maximum flavor
Best Trout for Grilling
Rainbow trout (most popular and widely available)
Steelhead trout (meatier, salmon-like texture)
Brook trout (smaller, delicate flavor)
👉 Whole trout or skin-on fillets both work beautifully.
Ingredients (Serves 2–3)
2 whole trout (or 4 skin-on trout fillets)
2 tbsp olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper
1 lemon, sliced
2 tbsp fresh parsley, dill, or thyme
Optional: paprika or lemon pepper seasoning
Step-by-Step Grilled Trout Instructions
Step 1: Preheat the Grill
Preheat grill to medium heat (375–400°F / 190–205°C). Clean and oil grates well to prevent sticking.
Step 2: Prepare the Trout
Pat trout dry. Brush with olive oil inside and out. Season with salt, pepper, garlic, and optional paprika.
If using whole trout, stuff cavity with lemon slices and fresh herbs.
Step 3: Grill the Trout
Place trout skin-side down on the grill.
Whole trout: Grill 6–7 minutes per side
Fillets: Grill 4–5 minutes per side
Avoid flipping more than once.
Step 4: Check for Doneness
Trout is done when flesh flakes easily with a fork and reaches 135–140°F (57–60°C) internally.
Step 5: Serve
Remove from grill and finish with a squeeze of fresh lemon and chopped herbs.
Pro Tips for Perfect Grilled Trout
Use skin-on trout for easier grilling
Oil the grates generously to prevent tearing
Do not overcook—trout dries quickly
Fish basket or foil helps with delicate fillets
Flavor Variations
Garlic Butter Trout: Finish with melted butter and garlic
Mediterranean Style: Add olives, capers, and oregano
Cajun Grilled Trout: Season with Cajun spice blend
Lemon-Dill Trout: Perfect for fresh summer meals
Best Side Dishes
Grilled vegetables
Roasted potatoes
Rice pilaf or quinoa
Fresh green salad
SEO-Friendly Keywords
Grilled trout fish recipe
How to grill trout
Easy grilled trout
Trout fish grilling recipe
Healthy grilled fish dinner
Final Thoughts
This Grilled Trout Fish Recipe proves that simple ingredients and proper technique create incredible results. Light, flaky, and bursting with fresh flavor, grilled trout is perfect for healthy dinners, summer cookouts, or anytime you want fast, satisfying seafood.
Fire up the grill, keep it simple, and let the trout shine.
OTHER RECIPES
GAS GRILL RECIPES INGREDIENTS
Fish (trout, white fish)
butter
Lemon
Fresh dill
McCormick's Lemon n Herb
Seasoned salt
Dip-ity Dill mix
Pepper
GAS GRILL RECIPE INSTRUCTIONS
First of all turn grill on high.
And then place washed and patted dry fish on heavy duty foil. Dot with butter.
Next is to 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 of fish is ready to serve....enjoy it !
Wild game pot roast doesn’t need an oven or smoker to be incredibly tender. With the right technique, a gas grill can transform deer (venison), elk, or caribou into a rich, fall-apart pot roast packed with deep, savory flavor.
This method combines indirect grill heat, a covered Dutch oven, and slow braising, making it ideal for hunters, outdoor cooks, and anyone wanting to master wild game without specialized equipment.
Why Cook Wild Game Pot Roast on a Gas Grill?
Perfect for tough cuts – Shoulder, neck, or round become fork-tender
No indoor heat – Ideal for warm weather cooking
Excellent flavor control – Easy to manage low, steady temperatures
👉 Choose well-trimmed, sinew-free cuts for the best texture.
Ingredients (Serves 4–6)
3–4 lb deer, elk, or caribou roast
2 tbsp olive oil
Salt and coarse black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp smoked paprika
1 tsp dried thyme or rosemary
2 onions, sliced
4 carrots, chunked
3 celery stalks, chopped
4 cloves garlic, smashed
2 cups beef or wild game stock
1 cup red wine or dark beer (optional)
2 tbsp tomato paste
2 bay leaves
Step-by-Step Gas Grill Pot Roast Method
Step 1: Preheat the Gas Grill
Preheat grill to 300–325°F (150–165°C) using indirect heat (one burner on, one burner off).
Step 2: Season & Sear the Roast
Pat roast dry. Season generously with salt, pepper, garlic powder, onion powder, paprika, and herbs.
Place a Dutch oven over direct heat. Add oil and sear roast on all sides until deeply browned.
Step 3: Build the Braise
Remove roast briefly. Add onions, carrots, celery, and garlic to the Dutch oven. Sauté 3–4 minutes.
Stir in tomato paste. Add stock, wine or beer, and bay leaves. Return roast to the pot.
Step 4: Grill-Braise (Covered)
Cover Dutch oven tightly. Move to indirect heat side of the grill.
Close grill lid and cook for 3–4 hours, maintaining 300–325°F, until meat is fork-tender.
Step 5: Rest & Serve
Remove roast and rest 15 minutes. Shred or slice. Reduce braising liquid if desired and spoon over meat.
Pro Tips for Perfect Wild Game Pot Roast
Low and slow is essential – Avoid high heat or drying
Always braise covered to retain moisture
Add acidity (wine, tomatoes) to balance gaminess
Trim silver skin carefully before cooking
Flavor Variations
Herb & Garlic: Add rosemary, thyme, and crushed garlic
BBQ Style: Add smoked paprika and a splash of Worcestershire
Mushroom Gravy: Add sliced mushrooms in the final hour
Best Side Dishes
Mashed potatoes or root mash
Buttered egg noodles
Crusty bread or biscuits
Roasted root vegetables
SEO-Friendly Keywords
Gas grill venison pot roast
Elk pot roast on gas grill
Caribou pot roast recipe
Wild game pot roast
How to cook venison on a gas grill
Final Thoughts
This Gas Grill Deer, Elk, and Caribou Pot Roast method proves you don’t need a smoker or oven to make wild game tender and flavorful. With controlled heat, a Dutch oven, and a slow braise, even lean cuts become rich, juicy, and deeply satisfying.
Whether you’re cooking at camp, at home, or feeding a hungry hunting crew, this recipe delivers reliable, repeatable results every time.
OTHER RECIPES
Gas Grill Recipes Ingredients :
1 (3 lb.) roast (approximately)
1 envelope of dry onion soup mix
1 can or cream of mushroom soup
1 bay leaf
1 quart of whole milk
Gas Grill Recipes Instructions :
Prepare meat by trimming away all waste. Place roast in a container that permits a small amount of space on all sides and at the top, the container needs to be the size that allows liquid to completely cover the roast. Put your roast in to the container and cover with the milk. Let the roast soak in the milk, overnight or at least for 12 hours.
When preparing to cook roast the next day, drain milk from roast and save all the liquid. Place the roast in a roasting pan or on a large piece of heavy duty aluminum foil. Sprinkle the dry onion mix over the top. Spoon mushroom soup over all, add the bay leaf. Cover roasting pan with top or seal with foil. If on a sheet of heavy duty foil, fold it over and seal it. Make it an air-tight package.
Place the prepared meat on the gas grill and save your kitchen from high heat. Set the control of the gas grill at "low", cover the grill and cook for about 3 hours. If charcoal grill, and there is no top, make a tent with foil. Unwrap, remove bay leaf, slice and serve. Serves about 5 or 6. persons. Enjoy it !
.jpeg)