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- Gas Grill Recipes
- Fire Magic, whether you want a classic burger recipe or something a little more exotic, we've got a barbeque recipe for you!
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| Fast Baby Back Ribs:
This is one of the fastest recipes for BBQ baby back ribs
Serves: 2-3
Ingredients:
2 lbs. baby back ribs
1/2 cup Barbeque Sauce
1/4 cup apple sauce
Choose a Precook Method:
MICROWAVE: Place ribs in large microwaveable bowl or pie plate; add 1/2 cup water. Microwave on HIGH for 20 minutes, then barbeque.
SIMMERING: Perfect if you're cooking for a large group of folks. Bring a large covered pot filled with ribs and cold water to a boil and simmer for 20 minutes. Drain, then barbeque as directed.
Cut ribs into 2-rib or 4-rib pieces and cook ribs according to one of the precook methods.
Heat barbeque to Medium. Brush ribs generously with Barbeque Sauce. Grill for about 10 min or until sauce sets thickly. Brush with apple sauce during the last few minutes. |
| Easy BBQ Ribs:
Ingredients:
2 lbs pork country ribs
salt
pepper
Onion Powder
2 cup ketchup
1 cup sugar
1 cup vinegar
Directions:
Sprinkle Salt, pepper and onion powder liberally on ribs.
Fill drip pan with 1-2 cups of water and arrange under the ribs. Barbeque ribs on indirect heat for about 2 hours.
Mix ketchup, sugar and vinegar well. Remove ribs from the grill and quickly apply the tomato basting sauce, using a barbeque brush, covering the whole rib on both sides. Return ribs to barbecue, turn direct heat on and continue barbequing each side for two minutes only. Remove, cut and serve.
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| Glazed Smoked Spare ribs:
Rub Ingredients
1/2 cup of ground black pepper (125ml)
1/4 cup of paprika (62ml)
2 tbsp of brown sugar (30ml)
1 tbsp of celery salt (15ml)
1 tbsp of chili powder (15ml)
2 teaspoons of garlic powder (10ml)
2 teaspoons onion powder (10ml)
3 slabs of pork spareribs, trimmed of chine bone and brisket flap) - 3lbs each
3 cups of wood chips (hickory or mesquite)
Basting Mop Ingredients
3/4 cup of whiskey (188ml)
3/4 cup of cider vinegar (188ml)
1/2 cup of water (125ml)
BBQ Sauce Ingredients
1/4 cup of butter (62ml)
1/4 cup of canola oil (62ml)
2 x medium onions, minced
1 cup of whiskey (250ml)
2/3 cup of ketchup (167ml)
1/3 cup of cider vinegar (84ml)
1/2 cup orange juice (125ml)
1/2 cup of pure maple syrup (125ml)
1 tbsp of molasses (15ml)
2 tbsp of Worcestershire sauce
1/2 tsp of black pepper
1/2 tsp if celery salt
Directions:
Combine all of the rub ingredients in a large bowl. Rub half of the rub mixture into the ribs and reserve the other half of the rub for use tomorrow. Place the ribs in a large plastic bag and into the fridge to marinate overnight.
A half hour before you plan to put the ribs on the grill, remove them from the fridge. Remove them from the plastic bag and apply the remaining rub from the night before. Let the ribs stand for half an hour to come to room temperature. This will ensure that they cook evenly on the grill.
Place 1 cup of the wood chips in cold water to soak for ½ hour. If your grill has several grates, remove one on the far side and set it aside. Preheat the grill to high heat - approximately 400- 450 ºF (200-225ºC). Squeeze the excess water from the soaking woodchips and place in the center of a large piece of tin foil. Add the remaining 2 cups of dry wood chips. Fold the aluminum foil around the chips to create a sealed pouch. Using a fork, poke holes in the package on both sides to allow the smoke to filter through.
Place the smoke package directly over the flame on the far side where the grate has been removed. Close the lid and wait for smoke to start building in the barbecue.
Once smoking has begun lower the heat under the wood chip pouch and turn the heat off on the other portions of the grill. Wait for the temperature to reach approximately 200°F (100°C).
Place the ribs on the grates where the heat is off - to the side of the smoke. Close the lid and allow to smoke with indirect heat for approximately 4 hours, turning and mopping after 1 ½ hours and 3 hours. After the ribs have smoked for approximately 3 hours, brush them with the barbecue sauce. Brush them again 20 minutes later.
Place the remaining sauce back on the stovetop to continue to reduce for another 15 minutes. When the ribs are ready to come off the smoker, cover them in foil and allow them to sit for 10-15 minutes to allow the juices to reconstitute. Serve with hot BBQ sauce.
BBQ Sauce:
To prepare the barbecue sauce, melt the butter and the oil in a saucepan over medium heat. Add the onions and sauté until golden. Add the remaining ingredients and lower the heat to low. Let this mixture reduce and thicken for approximately 40 minutes, stirring every 5 minutes. |
Stuffed Chicken Breast:
Serves: 6
Preparation Time: 15 minutes
Cooking Time: 12-14 minutes
Ingredients
6 Chicken Breasts
1/2 lb Brie Cheese
20 Wet Toothpicks
Salt & Pepper
Oil
Indoor Preparation
Cut a large opening in each breast to create a pocket. Place piece of brie inside chicken pocket.
Flatten chicken pocket by pressing on it with the flat side of a large cutting knife. Close pocket with wet toothpicks. Three toothpicks per breast should be enough. Just before grilling, season the chicken with salt and pepper and lightly baste with oil.
Grill chicken, toothpicks up for 12-14 minutes, turning once. Baste with oil when you turn over.
Serve this Stuffed Grill Chicken Recipe with your choice Salsa on the side.
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| Grilled Chicken & Vegetables:
Serves: 4
Cooking Time: 16 to 20 minutes
Ingredients
1 REYNOLDS HOT BAG, regular size
2 tbsp Water
1 tbsp All-Purpose Flour
1 tbsp Chopped Fresh Basil or 1 tsp (5mL) Dried Basil
1/2 tsp Each salt and pepper
4 Skinless Chicken Breasts
1 1/2 cups Each yellow squash and zucchini slices
2 Roma Tomatoes, cut into wedges
1/4 cup Shredded MOZZARELLA or PARMESAN cheese
Directions
Place bag on baking sheet for transporting to grill. Combine water and flour; pour into Hot Bag. Stir basil with salt and pepper. Arrange chicken in Hot Bag in an even layer. Sprinkle in half of the basil mixture. Layer vegetables over chicken and sprinkle in remaining basil mixture.
To seal, double fold open end of bag. Leave bag on baking sheet when transporting to and from the grill. Slide bag onto grill and cook, covered, for 16-20 minutes. Remove bag from grill and place on baking sheet. With oven mitts, cut open bag using a sharp knife. Carefully fold back top, allowing steam to escape. Sprinkle with cheese before serving.
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Grilled Chicken Marinade:
Serves: 4
Preparation Time: 5 minutes
Marinate Time: 2 hours
Ingredients
4 Boneless, Skinless Chicken Breasts
Ingredients for the Marinade:
1 tsp Garlic, crushed
1 tsp Ginger, grated
1 tbsp Soya Sauce
1/2 tsp Rice Wine
1/4 tsp Chili Paste
Optional:
2 Bananas, halved and skewered lengthwise
4 Long Pineapple Spears, skewered
Ingredients Needed
1/4 cup Cream of Coconut
1 tbsp Water
1/4 cup Soya Sauce
1/2 cup Peanut Butter
2 tsp. Brandy
2 cloves Garlic, crushed
Pinch Chinese 5-Spice (can be found in Chinese markets or specialty stores)
1 tsp Sesame Oil
Dash Tabasco Sauce
Directions:
Combine marinade ingredients. Let chicken breasts marinate (in marinade mixture only) for a couple of hours in the fridge before grilling. Combine the sate sauce ingredients.
Grill chicken breasts on well-oiled grill at high heat for approximately 10-15 minutes, turning as necessary.
Brush chicken breasts on both sides with sauce a couple of minutes before taking chicken off the grill. Note: Do not brush the chicken with the sauce any earlier; the sugar content in the mixture will burn and char before the chicken is ready to be removed.
Place banana and pineapple spears on wooden skewers (that have been soaked to prevent burning), and grill on each side for 1-2 minutes.
Take chicken breasts and fruit spears off the grill and arrange on stir-fry bed. Use colorful garnish on your presentation platter; some great ideas are hot red peppers and cilantro.
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| BBQ Pork Tenderloins:
Serves: 4-6
Ingredients:
2 pork tenderloins, about 1 pound each
3 tbsp ketchup
3 tbsp molasses
1 tbsp Worcestershire sauce
2 tbsp soy sauce
2 cloves garlic, finely chopped
¼ tsp dry mustard
¼ tsp ginger
Heat barbeque to Medium. Mix all ingredients in a bowl.
Grill for about 10 minutes on each side, basting generously. Cook until internal temperature reaches 180º F.
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Pork Chops Marinade:
Serves: 4
Ingredients
4 Pork Chops, 1" thick
Ingredients for the Marinade:
1/2 cup Plum Jam
2 tbsp Grain Mustard
3 tbsp Red Wine Vinegar
2 tbsp Maple Syrup
1/4 cup Olive Oil
Pinch of Each: Minced Ginger, Chopped Rosemary, Minced Garlic, Tabasco, Salt & Pepper
Indoor Preparation
Marinate the chops for 2-3 hours prior to grilling, in the plum/mustard mixture. It's a good idea to keep a bit of your marinade separate for basting your meat later on the grill; but remember, if the marinade has already touched the raw meat, you cannot reuse it later on!
Outdoor Preparation
Grill on medium-high until the pork juices run clear and there is no pink color left in the meat, approximately 10-12 minutes. (It is essential to cook pork completely!)
In the last couple of minutes in the cooking process, re-baste the pork with the bit of marinade you put aside at the beginning, or make a little bit more of the mixture separately to use right away.
Take off the grill when cooked through and place on clean platter; never put cooked meat back onto the same platter that was used to marinade or store raw meat.
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Pork Kabobs:
Serves 8
Ingredients:
3 x pork tenderloins, sliver skin removed
8 x skewers of bamboo, soaked in water for 30 minutes
3 sprigs of rosemary, chopped
1/2 cup of olive oil
1 tbsp of freshly ground pepper
Juice of 2 lemons
16 x pearl onions
Directions:
Cut tenderloin across the grain into 1 inch cubes and place them into a plastic bag. Add rosemary, lemon, pepper and olive oil. Place in the fridge to marinate for 30 minutes.
Skewer pork alternating with pearl onions and finishing with the pork on top. Season with salt and pepper.
Preheat the grill to medium high heat. Oil the grill and place the skewers on the barbecue. Grill until charred on the outside and perfectly cooked on the inside - about 12 minutes, turning the skewers ever 2 minutes.
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| Grilled Salmon Recipe:
Serves: 4
Preparation Time: 10-20 minutes
Ingredients
4 Salmon Fillets
Canola Oil
Directions
Brush each fillet with canola oil and grill on medium heat. Grill on your Fiesta barbecue until salmon turns pink, approximately 6 minutes per inch of thickness on each side.
Remove salmon from grill and drizzle lightly with soya-ginger vinaigrette (see Grilled Asian Vegetables in Soya Ginger Vinaigrette).
Recommended Side Dish Recipes for Grilled salmon recipes:
Serve with Grilled Asian Vegetables in Soya Ginger Vinaigrette.
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Barbequed Salmon Recipe:
Serves: 4
Preparation Time: 40 minutes
Cooking Time: Approx. 15 minutes
Ingredients
4 8 oz Portions of Atlantic Salmon
1/4 cup Vegetable Oil
2.21lbs Rock Salt or Coarse Salt
Pepper
Finely Chopped Herbs
Assorted Baby Vegetables--Carrots, Beets, Turnips, Potatoes
1 tsp White Wine Vinegar
2 tsp. White Wine
2 Shallots, finely chopped
1 tsp 35% cream
1/2 cup Unsalted Butter, cold
2 tbsp Fresh Chives, chopped
Salt & White Pepper
Indoor Preparation
All the vegetables can be pre-cooked until tender-crisp, and cooled in ice water. By pre-cooking the vegetables, they can be reheated either in the microwave, in a boiling water bath, or on the grill. Lightly brush the portioned salmon with oil and season with pepper and fresh herbs--no salt.
Outdoor Preparation
Place cast iron pan on grill to pre-heat. Sear the salmon on the grill to seal in the natural juices.
Place a bed of coarse sea salt--not table salt!--in the cast iron pan, then place the seared salmon on top. Season the salmon again with pepper and chopped fresh herbs, then cover with coarse sea salt.
Close the lid of the grill and cook the salmon until it is firm to the touch. Brush some salt off the top of the salmon and replace if more cooking is required.
When the salmon is placed into the cast iron pan, start the chive butter: Place the vinegar, wine and shallots in a small pan and reduce to a syrup. Add cream and reduce a little more. Add the cold butter and whisk in until melted and well-blended. Season and add fresh chives.
When the salmon is cooked (approximately 15 minutes), heat the baby vegetables. Toss in oil and seasoning and divide between four plates. Take the salmon out of the cast iron pan and, using a pastry brush, brush off all the salt. Place the salmon in the centre of the plate on top of the baby vegetables and drizzle the chive butter over the salmon and the vegetables.
Cooking Tips
Atlantic Salmon can be bought pre-portioned, or you can buy an entire side--make sure that the salmon is fresh, having no smell, no slime and that it is firm to the touch.
Barbeque Shrimp Quesadillas:
Serves 4
Preparation Time 15 minutes
Marinate Time 6 hours
Ingredients
4 Jumbo Shrimp, vein removed but shell left on
OR
8 Smaller Shrimp
4 Soft Tortilla Shells, 7-inch
Olive Oil, for brushing tortillas
1 cup Grated Monterey Jack Cheese
Tomato Salsa, for garnish (optional)
Ingredients for Shrimp Marinade:
1/4 cup Olive Oil
5 large Garlic cloves, minced
1/4 cup Chopped Parsley
1/4 cup Red Wine
Indoor Preparation
Combine marinade ingredients and pour over shrimp. Marinade for 6 hours.
Outdoor Preparation
Barbeque shrimp over high heat with shells on and push to one side of the grill. Reduce heat to medium-low.
Lightly brush flour tortillas with olive oil and grill lightly on one side, turn and place 1/4 cup of Monterey Jack Cheese on each of two of the tortillas. Grill until cheese starts to melt and bottom of tortilla is lightly toasted.
Remove from grill and place on cutting board. Sandwich the tortillas together and with a sharp knife cut into 4 sections. Place a grilled shrimp on each quarter. Garnish with tomato salsa, if desired.
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Grilled Shrimp:
Serves 4
Preparation Time 45 minutes
Ingredients
8 Jumbo Shrimp, raw, peeled and de-veined
1 bunch Arugula, washed gently and picked through
1 Red Pepper, grilled and peeled
1 Yellow Pepper, grilled and peeled
2 tsp. Chopped Fresh Cilantro
4 Rice Paper Wrappers
Salt & Pepper
Dipping Sauce (equal parts honey and whole grain mustard)
Indoor Preparation
Skewer shrimp lengthwise so that they will cook straight.
Outdoor Preparation
Grill shrimp over high heat, cool and slice. Arugula bruises easily, so wash it carefully and set aside until shrimp is cooked. Slice the grilled peppers into 1/4" slices.
Soak the wrappers in water until soft and malleable. Lay the wrapper out flat, and layer the arugula, sliced peppers and shrimp one by one. Roll it all together. Sprinkle with cilantro. Keep the rice wrappers in layers of damp tea towels to prevent them from drying out.
Use equal parts of honey and whole grain mustard to make sauce for the rolls.
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BBQ Garlic Shrimp:
Serves: 4
Ingredients:
8 Jumbo Shrimp, vein removed but shell left on
Shrimp Marinade Ingredients:
1/4 cup Olive Oil
5 large Garlic Cloves, minced
1/4 cup Chopped Parsley
1/4 cup Red Wine
Combine marinade ingredients and pour over shrimp. Marinade for 6 hours.
Grill shrimp over high heat with shells on, turning once, until they are pink in color.
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Dry Steak Rub Recipe:
Ingredients:
2 tsp corn starch or flour
2 tsp salt
5 tbsp coarse-ground pepper
1/2 tsp oregano
4 tsp garlic powder
4 tsp onion powder
1 tsp paprika
1 tsp beef stock base (granulated)
Directions
Mix all ingredients together.
Either sprinkle or rub into meat before cooking.
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Dry BBQ Rub Recipe:
Ingredients:
3 tbsp salt
3 tbsp fresh ground black pepper
1 tbsp garlic powder
1 tbsp paprika
2 tsp ground bay leaf
1 tsp cayenne
1 tsp dry mustard
Directions:
Combine ingredients-mix well.
Rub on beef. Cover and chill for 4-48 hours.
Grill or smoke as desired.
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| Spicy BBQ Dry Rub Recipe:
Ingredients:
4 tbsp Onion powder
4 tbsp Thyme leaves
4 tbsp Sugar
8 tsp Salt
8 tsp Ground allspice
8 tsp Coarse ground black pepper
4 tsp Ground cayenne pepper
2 tsp Ground cinnamon
2 tsp Ground nutmeg
Directions:
Shake all ingredients until well blended.
Rub dry mixture over all surfaces of meats before cooking.
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Classic Barbeque Sauce:
Ingredients:
4 tbsp Finely Chopped Onion
2 tbsp Oil
4-6 cloves Garlic, crushed
3 cups Ketchup
½ cup Brown Sugar
1 cup Honey
4 tsp Chili Powder
6 tbsp Prepared Mustard
2-4 tsp Cayenne Pepper (optional)
Sauté onion and garlic in oil. Add remaining ingredients.
Simmer uncovered on low heat until thickened. About one hour. Be sure it is not too thick. You may thin out the sauce with flat beer. Cool.
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| Spicy BBQ sauce recipe:
Serves: 16
Ingredients:
1 cup beef stock
1 cup chili sauce
1/2 cup fancy molasses
2 tbsp wine vinegar
4 tsp Dijon mustard
2 tsp Worcestershire sauce
2 tsp chili powder
1 tsp celery seeds, crushed
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
Directions:
In saucepan, combine stock, chili sauce, molasses, vinegar, mustard, Worcestershire sauce, chili powder, celery seeds, cumin, salt and pepper. Add 2/3 cup water; bring to boil.
Reduce heat and simmer for about 20 minutes or until reduced to about 2 cups. (Make-ahead: Cover and refrigerate for up to 2 weeks.)
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