Showing posts with label gas grill recipes. Show all posts

GAS GRILL DEER, ELK, CARRIBOU POT ROAST

Tender Wild Game Made Easy

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
Great for camp or cabin cooking

Best Cuts for Wild Game Pot Roast

Deer (Venison): Shoulder, neck, shank, bottom round
Elk: Chuck, shoulder, neck
Caribou: Shoulder or hindquarter roast

👉 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

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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 !

VIDEO:

gas-grill-mesquite-smoked-baby-back

MESQUITE SMOKED BABY BACK RIBS OVER BEER

Bold, Smoky BBQ Perfection

If you love deep smoke flavor, fall-off-the-bone tenderness, and bold barbecue aroma, these Mesquite Smoked Baby Back Ribs Over Beer deliver everything a true BBQ lover craves. Slow-smoked with mesquite wood and gently steamed over beer, these ribs develop layers of smoky richness, savory depth, and mouthwatering juiciness that rival any championship pitmaster’s ribs.

This method combines traditional smoking with beer-infused moisture, creating ribs that are smoky on the outside and irresistibly tender inside.

Why You’ll Love These Ribs

Deep Mesquite Smoke Flavor – Bold, authentic BBQ taste
Fall-Off-the-Bone Tender – Beer steaming keeps ribs juicy
Perfect for Backyard BBQs – A true crowd-pleaser
No Fancy Equipment Required – Works on smokers or grill setups

Ingredients (Serves 4–6)

2 racks baby back ribs
2 tbsp yellow mustard (binder)
1/4 cup BBQ dry rub (sweet-smoky preferred)
2 cups beer (lager or amber works best)
2 tbsp apple cider vinegar
Mesquite wood chunks or chips (soaked if using chips)
Aluminum foil

Optional Mop or Glaze

1/2 cup BBQ sauce
2 tbsp beer
1 tbsp honey or brown sugar

Preparing the Ribs

1. Remove the Membrane

Flip ribs bone-side up and remove the silver skin membrane for better tenderness and smoke penetration.

2. Season

Lightly coat ribs with mustard, then generously apply BBQ dry rub. Let rest 30–60 minutes (or refrigerate overnight for deeper flavor).

Smoking the Ribs Over Beer

Step 1: Preheat the Smoker

Preheat smoker or grill to 225–250°F (107–120°C). Add mesquite wood for steady smoke.

Step 2: Smoke the Ribs

Place ribs bone-side down on the grate. Smoke uncovered for 2 hours, maintaining steady mesquite smoke.

Step 3: Beer Steam (The Tenderizing Phase)

Place ribs on heavy-duty foil. Add beer and apple cider vinegar. Seal tightly and return to smoker.

Smoke for 1.5–2 hours, allowing the beer to gently steam and tenderize the ribs.

Step 4: Unwrap & Glaze

Carefully unwrap ribs and place back on the smoker. Brush with BBQ glaze (optional). Smoke uncovered for 30–45 minutes until bark forms and sauce tightens.

How to Know When Ribs Are Done

Internal temp: 195–203°F (90–95°C)
Meat pulls back from bones
Rack bends easily without breaking

Pro Tips for Perfect Mesquite Ribs

Go easy on mesquite—it’s strong; balance with beer moisture
Use lager or amber beer—avoid overly bitter IPAs
Wrap tightly to trap steam during the beer phase
Rest ribs 10–15 minutes before slicing

Best Side Dishes for Smoked Ribs

Creamy coleslaw
Smoked baked beans
Cornbread or grilled corn
Potato salad
Pickles and onions

SEO-Friendly Keywords

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Final Thoughts

These Mesquite Smoked Baby Back Ribs Over Beer are bold, smoky, juicy, and unforgettable. The mesquite delivers authentic BBQ character, while the beer steaming step ensures unbeatable tenderness. Whether you’re hosting a backyard cookout or perfecting your smoking skills, this recipe is a guaranteed showstopper.

Fire up the smoker, crack open a cold beer, and enjoy ribs done the right way.

OTHER RECIPES

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

VIDEO:

GAS GRILLED LA. REDFISH

GAS GRILLED RECIPES OF LA. REDFISH

Louisiana redfish—firm, mildly sweet, and rich in natural oils—grills beautifully, especially when cooked “on the half-shell,” meaning the fillets are left attached to their skin and scales. This technique protects the delicate flesh from burning, keeps it moist, and gives the meat time to absorb smoky flavors and seasonings. With bold Cajun spices, lemon, garlic, and fresh herbs, this dish represents the heart of Louisiana outdoor cooking: simple preparations, big flavor, and a bit of fire.

Ingredients

For the Redfish

2 large redfish fillets, on the half-shell (scales and skin intact)
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
1½ tablespoons Cajun seasoning (homemade or store-bought)
1 teaspoon smoked paprika
4 garlic cloves, finely minced
Juice of 1 lemon
Zest of ½ lemon
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh green onion
1 teaspoon dried thyme or 1 tablespoon fresh thyme
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes (optional)
Kosher salt, to taste
Lemon slices, for grilling
Fresh herbs for garnish (parsley, thyme, or green onion tops)

Optional Extras

Hot sauce (Louisiana-style) for serving
A drizzle of garlic butter
A spoonful of crabmeat sautéed in butter to top the fish (very Louisiana)

Instructions

1. Prepare the Grill

Preheat your gas grill to medium-high heat (400–425°F / 205–220°C).
Turn on at least two burners to create a hot zone and a medium zone.
Brush the grates clean and lightly oil them.

Redfish on the half-shell does not get flipped—just place it skin-side down on the grill and let the heat work upward.

2. Make the Cajun Garlic Butter

In a small bowl, combine:

Melted butter
Olive oil
Minced garlic
Lemon juice and zest
Parsley
Green onion
Thyme
Cajun seasoning
Smoked paprika
Black pepper
Red pepper flakes (if using)

Whisk until the mixture forms a fragrant, richly seasoned sauce.

3. Season the Redfish

Place the redfish fillets on a baking sheet or large platter, flesh side up.
Pat dry with paper towels to ensure the seasoning adheres.
Sprinkle lightly with kosher salt, then spoon or brush the Cajun garlic butter mixture generously over the fillets, letting it drip into the natural crevices of the flesh.

Let the fillets sit 5–10 minutes while the butter melts in and the grill finishes heating.

4. Grill the Redfish on the Half-Shell

Place the fillets skin-side down directly over the medium-high zone of the grill.
Close the lid and cook for 12–18 minutes, depending on thickness.

You don’t flip redfish on the half-shell.
Instead, the skin and scales act like a natural cooking pan, keeping moisture inside and ensuring the fish cooks evenly.

The fish is done when:

It flakes easily with a fork
The top forms a golden crust from the butter
The edges bubble gently with Cajun-spiced juices
Internal temperature reaches 145°F (63°C)

If you want light smoke flavor, toss a small handful of soaked wood chips onto a stainless steel smoker box inside the gas grill.

5. Add Finishing Touches

Move the cooked fillets to a platter.
Brush with a final spoonful of melted butter or drizzle with hot sauce.
Garnish with fresh herbs and lemon slices.

For a true Louisiana touch, top with:

Warm sautéed lump crabmeat
A sprinkle of extra Cajun seasoning
A splash of citrus butter sauce

Serving Suggestions (Louisiana Style)

Serve your gas-grilled redfish with classic Gulf Coast sides such as:

Dirty rice or Cajun rice dressing
Jambalaya or Creole red beans and rice
Corn maque choux (a spicy Cajun corn relish)
Grilled or blackened okra
Garlic French bread or toasted baguette
Coleslaw with Creole mustard dressing
Potato salad with smoked paprika
Grilled Gulf shrimp skewers

Tips for Authentic Louisiana Flavor

Don’t overcook the fish. Redfish is at its best when moist and flaky.
Use a good Cajun seasoning blend—one with paprika, garlic, cayenne, black pepper, and herbs.
Leave the skin and scales on. This protects the delicate flesh and gives a beautiful smoked flavor.
Baste often if you want a deeply buttery Cajun crust.
Add wood chips (pecan, hickory, or oak) even in a gas grill for a rustic Louisiana aroma.

OTHER RECIPES

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.

VIDEO:

GAS GRILLED MARINATED FLANK STEAK

This gas-grilled marinated flank steak delivers bold flavors, a tender bite, and a beautifully caramelized crust. The marinade—balanced with acidity, savory aromatics, and just the right sweetness—helps break down the naturally lean fibers of the steak, making it juicy and deeply flavorful. Grilled over a steady gas flame, the meat cooks quickly, making it perfect for weeknight meals, backyard gatherings, or slicing thin for salads, tacos, or sandwiches.

Ingredients

For the Marinade

1 flank steak (1½ to 2 pounds)
1/3 cup soy sauce
1/4 cup olive oil
3 tablespoons Worcestershire sauce
3 tablespoons red wine vinegar or balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons brown sugar or honey
4 garlic cloves, minced
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes (optional)
2 tablespoons chopped fresh rosemary or thyme (optional but excellent)

For Grilling & Serving

Salt, to taste
Freshly ground pepper, to taste
Chopped parsley for garnish
Optional serving ideas: warm tortillas, chimichurri sauce, grilled vegetables, roasted potatoes, or a fresh green salad.

Instructions

1. Prepare the Marinade

In a medium bowl or a large resealable plastic bag, mix the soy sauce, olive oil, Worcestershire sauce, vinegar, lemon juice, brown sugar, garlic, onion powder, paprika, pepper, and red pepper flakes. Whisk until well combined. The balance of salty, acidic, and sweet ingredients helps tenderize the flank steak while layering deep flavor.

2. Marinate the Steak

Place the flank steak in a large bag or shallow dish. Pour the marinade over the meat, making sure it is fully coated. Press out as much air as possible if using a bag. Refrigerate and marinate for at least 4 hours, though overnight (8–12 hours) creates the best texture and flavor. Turn the steak once or twice during marinating to ensure even absorption.

3. Preheat the Gas Grill

About 30 minutes before grilling, remove the steak from the refrigerator so it can come to room temperature—this helps it cook evenly.
Preheat your gas grill to medium-high heat (450–500°F / 230–260°C).
Lightly oil the grill grates or brush them with a high-smoke-point oil to prevent sticking.

4. Grill the Flank Steak

Remove the steak from the marinade and discard the marinade. Pat the meat lightly with paper towels to remove excess liquid—this helps develop a good sear. Season lightly with extra salt and pepper.

Place the steak on the grill and cook:

4–6 minutes per side for medium-rare
6–7 minutes per side for medium
(Flank steak is best cooked medium-rare to medium to stay tender.)

Avoid flipping more than once; consistent high heat gives you a delicious char and grill marks.

5. Rest the Meat

Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 10 minutes.
Resting is essential—juices redistribute and the meat becomes much more tender.

6. Slice Properly

Flank steak must be sliced against the grain (across the visible muscle fibers). Cut into thin, even slices on a slight angle. This step dramatically improves tenderness.

Serving Suggestions

Drizzle with chimichurri or a squeeze of fresh lemon for brightness.
Serve over mixed greens or with grilled vegetables for a lighter meal.
Tuck slices into soft tortillas with salsa, avocado, and lime for steak tacos.
Pair with mashed potatoes, garlic bread, baked beans, or roasted corn for a hearty dinner.
Leftovers are excellent in stir-fries, fried rice, quesadillas, or steak salads.

Tips for Best Results

Don’t overcook flank steak; it becomes tough if cooked well-done.
Marinating overnight gives the deepest flavor and helps tenderize the fibers.
Patting dry before grilling ensures caramelization instead of steaming.
Thin slicing is the key to enjoyable texture.
Gas grills offer steady heat—take advantage of zones (hot and medium) to avoid burning thin edges.

OTHER RECIPES

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

VIDEO:

CORN ON THE COB - BBQ STYLE

🌽 CORN ON THE COB – BBQ STYLE

Ingredients (4 ears)

4 ears fresh corn (husk on or off)
3 tbsp butter, softened
1–2 cloves garlic, minced (optional)
½ tsp salt
¼ tsp black pepper
½ tsp paprika or smoked paprika
Optional extras: chili powder, lime juice, fresh herbs, grated cheese

Method 1: Husk-On (Juicy & Smoky)

1. Prep

Peel the outer husks off but leave 1–2 layers on the corn.
Pull back the husk slightly and remove the silk.
Fold the husk back over the cob.

2. Soak (Optional)

Soak the corn in water for 10–20 minutes (prevents burning and adds steam).

3. Grill

Preheat grill to medium-high (375–400°F / 190–200°C).
Grill corn for 15–20 minutes, turning every 4–5 minutes.
Husks will darken—this is perfect!
When kernels feel tender, remove and let cool slightly.

4. Season

Peel back the husks and brush with:

Butter
Garlic
Salt
Pepper
Paprika

Serve hot!

Method 2: Naked-Grill (Charred & Sweet)

1. Prep

Remove husk and silk completely.
Brush lightly with oil or butter.

2. Grill

Over medium-high heat
Turn every 2–3 minutes
Grill 10–12 minutes until kernels have golden and slightly charred spots.

3. Finish

Brush with garlic butter or your seasoning blend.

Optional Flavor Upgrades

🔥 Cajun Butter

Butter + Cajun seasoning + lemon juice

🧀 Mexican-Style “Elote”

Mayo + lime + chili powder + cotija or parmesan

🌿 Herb Butter

Butter + parsley + thyme + garlic

ANOTHER RECIPES

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

VIDEO:

GAS GRILL CAJUN CHICKEN

Ingredients (Serves 4)

4 boneless chicken breasts (or thighs for juicier result)
2 tbsp olive oil
1 tbsp Cajun seasoning
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
½ tsp dried oregano
½ tsp black pepper
½ tsp salt (adjust to taste)
¼–½ tsp cayenne pepper (optional for more heat)
1 tbsp lemon juice

Instructions

1. Prep the Chicken

Pat chicken dry.
Pound the thick parts gently so pieces cook evenly.

2. Make the Cajun Marinade

In a bowl, mix:

Olive oil
Lemon juice
Cajun seasoning
Paprika, garlic powder, onion powder
Thyme, oregano
Black pepper, salt
Cayenne (optional)

Rub the mixture all over the chicken.
Marinate 20 minutes to 4 hours for deeper flavor.

3. Preheat the Gas Grill

Heat to medium-high (400°F / 200°C).
Lightly oil the grates so the chicken doesn't stick.

4. Grill the Chicken

Place chicken on the grill.
Cook 6–7 minutes per side for breasts (or 7–8 for thighs).
Flip only once for best grill marks.
Internal temp should reach 165°F (74°C).

5. Rest & Serve

Let chicken rest 5 minutes before slicing.
Optional squeeze of lemon or drizzle of melted butter on top.

Serving Ideas

With Cajun rice
Over a fresh salad
In sandwiches, wraps, or tacos
With grilled corn and potatoes

ANOTHER RECIPES

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

VIDEO:

GAS GRILL BACK YARD CHICKEN

GAS GRILL RECIPE OF BACK YARD CHICKEN

Gas-Grilled Backyard Chicken Recipe — juicy, smoky, and perfect for any weekend cookout! 🍗🔥

This classic recipe uses simple ingredients and a foolproof grilling method to give you tender chicken with crispy skin and bold backyard flavor.

🕒 Total Time: 35–45 minutes

🍽️ Serves: 4

🍗 Ingredients

For the Chicken:

4 bone-in, skin-on chicken thighs or breasts (or a mix)
2 tbsp olive oil (or melted butter)
Salt and black pepper to taste
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika (smoked or sweet)
½ tsp dried thyme or oregano
½ tsp chili powder (optional for a little heat)

Optional Marinade (for extra flavor & tenderness):

¼ cup olive oil
2 tbsp lemon juice or apple cider vinegar
3 cloves garlic, minced
1 tbsp brown sugar or honey
1 tsp mustard
1 tsp soy sauce or Worcestershire sauce

For Basting (optional):

2 tbsp melted butter or BBQ sauce, brushed during grilling

🔥 Instructions

Preheat the Gas Grill:
- Heat grill to medium-high (about 400°F / 200°C).
- Lightly oil the grill grates to prevent sticking.
Prepare the Chicken:
- Pat chicken dry with paper towels.
- If using the marinade, combine all marinade ingredients and soak chicken for at least 30 minutes (up to 4 hours in the fridge).
- If not marinating, brush chicken with olive oil and season generously with spices, salt, and pepper.
Grill the Chicken (Two-Zone Method):
- Place chicken skin-side down over direct heat for 3–4 minutes to sear and crisp the skin.
- Flip and move to indirect heat (cooler side of the grill).
- Close the lid and cook for 20–30 minutes, turning occasionally, until internal temperature reaches 165°F (74°C).
Optional Basting:
- During the last 5–10 minutes, brush with melted butter or BBQ sauce for a glossy, flavorful finish.
Rest and Serve:
- Remove from grill and rest for 5 minutes before serving.
- Garnish with fresh herbs or a squeeze of lemon juice.

🌽 Serving Suggestions

Pair your backyard chicken with:

Grilled corn on the cob 🌽
Potato salad or coleslaw 🥗
Garlic bread or baked potatoes 🥔
Iced tea, lemonade, or cold beer 🍺

💡 Tips for Perfect Grilled Chicken

✅ Keep the lid closed — it helps retain heat and smoky flavor.
✅ Don’t pierce the chicken while cooking — it releases juices.
✅ Use a meat thermometer to avoid overcooking.
✅ Add wood chips (in a smoker box or foil packet) for a subtle smoky flavor.

❤️ Flavor Variations

Honey Garlic: Mix honey, soy sauce, and minced garlic for a sticky glaze.
Lemon Herb: Use lemon zest, olive oil, and fresh rosemary or thyme.
Cajun Style: Add cayenne pepper, paprika, and onion powder for a spicy kick.

ANOTHER RECIPES
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 !

VIDEO:

OUTDOOR GAS GRILLED LA. REDFISH

🔥 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.

❤️ Serving Suggestions

Pair your Cajun grilled redfish with:

Grilled asparagus or zucchini
Cajun dirty rice or garlic mashed potatoes
A crisp garden salad with lemon vinaigrette
A chilled glass of white wine or sweet tea

VIDEO:

GAS GRILLED FISH

GAS GRILLED FISH RECIPE

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.

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