GAS GRILL RECIPES

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GAS GRILL MESQUITE SMOKED BABY BACK RIBS OVER BEER



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.

Why This Gas Grill Rib Method Works

  • Mesquite wood delivers strong, authentic smoke flavor

  • 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 !


GAS GRILL MESQUITE SMOKED BABY BACK RIBS OVER BEER VIDEO: 



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Honey Mustard Grilled Chicken (Gas Grill Recipes)




Honey Mustard Grilled Chicken (Gas Grill Recipes)

Sweet, Tangy, and Perfectly Juicy

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.

Why You’ll Love This Recipe

  • Quick & Easy: Minimal prep and fast grilling

  • Sweet & Savory Flavor: Honey balances sharp mustard beautifully

  • Juicy & Tender: Marinade keeps chicken moist

  • 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

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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. 
Watch carefully to prevent burning! Enjoy !

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GRILLED TROUT FISH (Gas Grill Recipes)


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

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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 !

Labels:

GAS GRILL DEER, ELK, CARRIBOU POT ROAST


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

SEO-Friendly Keywords

  • Gas grill venison pot roast

  • Elk pot roast on gas grill

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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 !

Labels:

MESQUITE SMOKED BABY BACK RIBS OVER BEER



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

  • Mesquite smoked baby back ribs

  • Smoked ribs over beer

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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

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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.

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GAS GRILLED MARINATED FLANK STEAK


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

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