Cooking outdoors using a grill is a very enjoyable activity. Serious grillers may use their gas grills almost everyday while casual ones may use theirs once in a while and seasonal grillers may use their gas grills, of course, during the grilling season. No matter what kind of griller you are, I am sure you appreciate it just the same.
Aside from the outdoor cooking experience we would like to have, one thing that is similar among many people is the common love for grilled food. What good will all those processes in grilling do if you do not aim to produce great food in the end? For sure, even the smoke wafting from your gas barbecue grill is already making those mouths water!
For you to be able to produce mouth watering and hunger inducing food, you need to be equipped with basic recipes made for gas grilling. The following recipes are simple and are easy to follow but will guarantee you super clean plates at the end of the meal.
Grilled brisket
Ingredients: Brisket Barbecue sauce Onion Chili powder Garlic powder Black pepper Bay leaves
Procedure:
Wash the brisket thoroughly and drain. Trim off the excess fat. After trimming the fat, season the brisket with onion, ¾ cup chili powder, ½ cup garlic powder, ½ cup black pepper and a couple of bay leaves.
Preheat the grill and then reduce it to a half flame. Place the brisket on the grill particularly on the side where the flame is turned off. Briskets are better cooked with no direct flame. After that, turn the side with flame into a Low setting and then cover the grill.
Wait for about 2 and a half or 3 hours. Make sure the brisket's center is 140 degrees. After waiting, remove the brisket from the grill and spread some barbecue sauce. The kind of barbecue sauce you will use depends on your own preference. Then wrap the brisket in aluminum foil and return it to the side without flame.
Cook the brisket and wait for another 2 and a half to 3 hours. This time, the center of the brisket should reach 200 degrees. Rotate the brisket to get all sides heated. Remove the brisket from the grill but keep it inside the aluminum for around 30 minutes to 1 hour.
Grilled fish
Ingredients: Salmon fillets Salt Pepper Dill
Procedure:
Wash the salmon fillets and drain water. Remove skin if you prefer. After removing the skin (or not), season the fillets with salt, pepper and dill. You can also use commercial seasonings that are ready to use. You can also choose to marinate the fish in a marinade of your choice. However, do not marinate fish for more than 15 minutes.
Next, preheat the gas barbecue grill to a medium-high setting. You may wrap the fish in aluminum foil to make sure none of its flesh falls through the grill grates. Before wrapping, oil both the grill grates and the aluminum foil. Cook the fish until it is opaque and turn it to get the other side heated.
Cooking fish is easier than other recipes and will not take long. Fish will take only about 8 to 10 minutes of cooking time so be careful not to leave the grill. Also make sure that your fish is not cooked over direct flame.
Grilled chicken
Ingredients: Boneless chicken breasts Vegetable oil Italian seasoning Garlic powder
Procedure:
Wash the chicken breasts thoroughly and drain excess water. Season the chicken breasts with 2 tablespoons of vegetable oil, ½ teaspoon of Italian seasoning, and one teaspoon of garlic powder. You may choose to add 4 tablespoons of mustard but that is optional.
Coat the chicken breasts completely. You can do this by mixing all the seasonings in a Ziploc bag and adding the chicken breast. Then shake it completely. You can also use a bowl. Be careful not to puncture the chicken as its flesh may become dry.
Preheat the gas grill to a medium-high setting and oil the grill grates. Place the chicken on the grill grates and wait for about 20 minutes.
Grilled corn
Ingredients: Corn on the cob Butter Salt
Procedure:
Try to remove the as much corn silk as you can from the corn without removing the husk. After removing the silk, soak the corn in water for about 15 to 20 minutes. This will prevent burning of the corn.
After soaking the corn, remove it from the water and drain off excess moisture. You do not have to dry it thoroughly, just damp enough. Not too dry but not dripping. Preheat the gas barbecue grill on a medium-high setting and then place the corn on the grill grates.
Remember to turn the corn every 10 minutes. Not doing this will result to corn with a burnt side, instead of being evenly cooked. You will know your corn is done when the corn husks already looked charred.
Remove the corn from the grill and from the corn, remove the husk and silk. Be careful in doing this to avoid burning your hands. After removing husk and silk, butter it and sprinkle with salt.
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