<p>Ok…thought we needed this as a follow up to the new gas grill thread. We can post our easiest and best gas grill recipes!</p>
<p>I’ll start.</p>
<p>Weber Rotisserie chicks…without the rotisserie </p>
<p>1 roasting chicken
1 lemon.</p>
<p>Preheat weber grill. Turn two outside burners to medium, and middle burner off. Clean out the chicken. Cut the lemon in half and place inside the chicken cavity. Put on the grill in the center, and grill for 1 hour. </p>
<p>Photoop…you just put the chicken with the lemon on the grill. It’s indirect heat with the middle burner off. Cooks like surround sound. No turning required. 1 hour in a Weber grill.</p>
<p>My favorite grilling sauce for boneless chicken breasts: 1T Oil; 1T Worcestershire; 1T dijon mustard, salt & pepper to taste, and some hot sauce to taste. Brush over chicken and grill (on a Weber, of course). I usually turn it a couple times and brush each time. Simple and tastes really good.</p>
<p>I’ve also been into foil packets:
Zucchini & summer squash, chive, butter, salt, pepper maybe a little garlic salt…
Thinly sliced potato, onion/chive, butter, salt, pepper, some dried ranch dressing, some bacon bits</p>
<p>Or, if you want to save the juices for sauce, just put the chicken on a roasting rack in a shallow pan (or aluminum foil pan) and cook as described above. It takes “about” an hour give or take. The scrapings in the pan, deglazed with a little marsala wine, and richened with a bit of butter make a pretty amazing sauce to drizzle over the chicken after it’s sliced.</p>
<p>Our latest experiment was a small pork tenderloin (about 1.5 lbs.) The marinade was made with approx. 1/2 cup Crown Royal maple, 1/4 cup brown sugar, salt &Tony Chachere’s Cajun seasoning (a small handful of each) and 1 cup water. All went into a Ziploc bag in the morning and I turned the bag over in the afternoon to make sure all of the pork got a good soak. Dh grilled it over medium high heat, about 3 to 4 minutes on each of the four sides, and then let it rest for 10 minutes while I prepared the salads. The Tony Chachere’s added some nice heat, but I think that next time some garlic would be a welcome addition. Leftovers went into fried rice and toasted sandwiches.</p>
<p>That looks good and I have all the ingredients, which reminds me-- I originally bought the mahi-mahi after having the most delicious fish tacos ever off a food truck in Key West (Garbo’s Grill). Does anyone have a great fish taco recipe?</p>
<p>Ok, I know it’s lame compared to these homemade marinades and such, but I just love Lowry’s herb and garlic marinade. I marinate chicken cubes in it overnight. I throw onions and cherry tomatoes in it for about a half hour then I make kebobs out of it. I did buy these fantastic kabob baskets which save the veggies from falling off the skewers and make it easy to turn them. </p>
<p>I actually HAVE a rotisserie for my Weber and have never used it. Why have I never used it? I either need to start using it or get rid of it (bag a day- right?) </p>
<p>I like to marinate steak in maple syrup (dark amber or Grade B for a deeper, smokier taste) and soy sauce with a little Worcestershire. I crush lots of garlic and throw that in (skins and all) and add freshly cracked pepper. I soak the steaks in the marinade in ziploc bags to get them surrounded.</p>
<p>H is the grillmeister and we have a Big Green Egg, which is a ceramic smoker that cooks things wonderfully. He gets it up to 500 degrees or so for steak, and usually uses mesquite chips for smoke. Yum. Oh Yum. I can’t wait to have this soon! Flank steak is the easiest.</p>
<p>We grill peaches later in the summer too. Freestone is necessary. You cut along that vertical seam and twist each half off of the stone. I cut them into slabs and on they go. It’s nice to have a firm peach and let it cook and caramelize and even blacken a bit. </p>
<p>One of the perks of moving from NY to CO 20 years age is year round grilling. No, we can’t grill every single day. But we can grill very many days year round. In winter, sometime DH does need to take a flashlight with him. (We’ve considered purchasing the Weber light accessory. Or a headlamp.) </p>
<p>Yep same here - always a path to the grill. But true grilling season for me is when you are warm, dry, have the patio umbrella in place, the chaise lounge nearby for Lounging and a tall iced drink for keeping cool. :)</p>
<p>Headed to the meat store today to stock up on some grilling choices!</p>
<p>Been doing pulled pork ever since DS went to Alabama. Start with a pork shoulder Boston butt (I get them at BJ’s). Make a spice rub with whatever you like or have on hand. I usually mix up salt, pepper, paprika, dry mustard, garlic powder, brown sugar, cayenne, and cinnamon. Rub a generous amount all over the meat, wrap and refrigerate overnight. Assuming grill has multiple cooking grates, slide one over a few inches so you can access the burners underneath. Wrap some wood chips in foil (I mix hickory and apple), and poke holes in the foil. Light one burner and place foil pouch directly on it. Place meat on the opposite side of the grill. Adjust flame to keep temp around 225 degrees. Low and slow is the key. Every hour or so, for the first few hours, add a new wood pouch to keep the smoke going gently. Cook for 8-12 hours, depending on size, until meat is 195 degrees. Remove and let sit for an hour, then pull (shred) with two forks. Delicious as is, or add your favorite sauce (another national debate). It’s an all day process that always ends with a big hit. I serve on sliders, or as nacho topping (Roll Tide!), or just let the guests plate it however they like.</p>
<p>Chardo - could you put the wet wood chips directly on the fire if it was a wood fire? That’s our usual method. I was wondering if the foil pouches are necessary for a gas grill or not.</p>