GAS GRILL RECIPES

OUTDOOR GAS GRILLED LA. REDFISH

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. Enjoy the OUTDOOR GAS GRILLED LA. REDFISH !!!

OUTDOOR GAS GRILLED LA. REDFISH VIDEO :

GAS GRILLED MARINATED FLANK STEAK

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 GRILLED MARINATED FLANK STEAK VIDEO :

GAS GRILL MESQUITE SMOKED BABY BACK RIBS OVER BEER

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-grilled-marinated-flank-steak

GAS GRILL MESQUITE SMOKED BABY BACK RIBS OVER BEER VIDEO:

Honey Mustard Grilled Chicken (Gas Grill Recipes)

Honey Mustard Grilled Chicken (Gas Grill 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 !

GRILLED TROUT FISH (Gas Grill Recipes)

GRILLED TROUT FISH (Gas Grill Recipes)
..try this nice recipe...!

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 !

Gas grill recipes:gas-grill-deer-elk-carribou-pot-roast

GAS GRILL DEER, ELK, CARRIBOU POT ROAST

GAS GRILL DEER, ELK, CARRIBOU POT ROAST

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 !

gas-grill-mesquite-smoked-baby-back

MESQUITE SMOKED BABY BACK RIBS OVER BEER

MESQUITE SMOKED BABY BACK RIBS OVER BEER

Gas Grill Recipes INGREDIENTS

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

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

The Sauce:

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

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

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

The ribs:

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

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

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

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

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

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

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

Preheat the oven to 200°F.

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

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