Bassists who grill?

[Microbass]

We have the motorcycles... And all the bass.. What about the grillers?

I've just picked up a used Nexgrill 4+1 burner in decent condition - got the guy down £50. Was pretty greasy and a bit of rust on the base, needs a new drip tray, possibly new heat plates as they're getting a bit rusty looking.

Been enjoying the great start to Summer here and haven't used the kitchen cooker since last weekend. I need some recipe ideas to avoid only eating burgers and sausages for the rest of the year.

Anyone using wood to aid in getting some smokey flavour in their gas grills?

 

[Tom Bomb]

This page, or one very similar, upped my game — How to Cook the Perfect Steak on the BBQ | Hog's Breath Cafe​

 

[fhm555]

Stainless Steel Smoker Box | Char-Broil®

I've used one of these, and they work OK, but it's hard to get the temp down low enough on a gas grill for low and slow smoking. You could fiddle with the placement of box and food in relation to burner(s) but in the four burner I tried it in, a single burner as low as it would go could not be brought below 400F with the top down and vents closed, and vents open enough to get a slow smoke temps required multiple refills of wood chips which can be a pain if your box is below your food laden grate. If you work at it, it can deliver some decent flavor to meats on a gas grill but don't expect through and through smoky flavor, fall off the bone tenderness, or a bark ring. The same company also offers a larger box made from cast iron that might work better but if you can't get down around 250~300F it's not going to be the full on experience you can achieve with a dedicated smoker.
As for things besides burgers, there's lots. I make baby backs four ways, basically a couple racks of baby backs halved, seasoned, and placed in individual foil pouchs with a bit of beer. The four ways come from using four different beers. I prefer IPA's but that's just me. When they get close, take them out of the pouch, turn up the fire, and let them char a bit, but not so long they get dry. it is also the time to glaze them with sauce if you are so inclined. Another thing that works well on gas grills if you have a second rack above your grill grate is mixed veggies. Cut up whatever veg you like in largish chunks, and toss them in a bowl with seasonings of your choice and a good bit of olive or avocado oil. Seal them in a foil pouch and put them on the top rack while your main course is cooking on the grate. When they get close to ready, open the pouch and put them on the grate or under a broiler to crisp up. I use small red potatoes left whole with peel on, onions cut into thick ring slices, zucchini and yellow squash in rings, and green, red, and yellow bell pepper cut into spears. I also add in whole white buttons or shitake mushrooms if I can get them fresh. I usually just go basic with my seasoning, salt, pepper, minced garlic, parsley, basil, and a heavy dose of smoked paprika.
Basically, anything you can do on a charcoal grill can be done on a gas grill, it just takes some time to figure out the best way to get and hold the temp you need for your particular food item.
Lastly, propane will release a lot of moisture as it burns so plan accordingly or you can wind up with mushy food.

 

[Killing Floor]

Chimichurri. Let’s go!

 

[pisces_bass]

For gas grilling I like kabobs. Boneless chicken is easy to work with. Marinate/season as you see fit. Some flavors I like are teriyaki, garlic + citrus, Middle East spices, and Mexican/taco seasoning. I cut up the chicken and season it then refrigerate several hours before cooking. Thread the meat onto skewers and cook over low heat with the lid closed turning every 5 minutes or so. Total cooking time is usually around 20 minutes. My grill is a Weber Genesis with 3 burners; yours may cook differently.

I often make veggie kabobs as well and prefer to keep them separate from the meat to avoid over cooked veggies. You can season the veggies with the same flavors or just use olive oil + salt & pepper.

 

[gln1955]

For gas grilling I like kabobs. Boneless chicken is easy to work with. Marinate/season as you see fit. Some flavors I like are teriyaki, garlic + citrus, Middle East spices, and Mexican/taco seasoning. I cut up the chicken and season it then refrigerate several hours before cooking. Thread the meat onto skewers and cook over low heat with the lid closed turning every 5 minutes or so. Total cooking time is usually around 20 minutes. My grill is a Weber Genesis with 3 burners; yours may cook differently.

I often make veggie kabobs as well and prefer to keep them separate from the meat to avoid over cooked veggies. You can season the veggies with the same flavors or just use olive oil + salt & pepper.

I also do this with chunks of pork loin and serve it in pitas with sauce like a Greek souvlaki.

For smoking, I use one of these in a my gas smoker, and it works well in the Weber grill if you don't need a long low temp cook.

https://www.amazon.com/TINMIX-Stain...ocphy=9015764&hvtargid=pla-951508833986&psc=1

 

[Biggbass]

yep, charcoal only.

 

[E2942]

sweet grilles is my thing

 

[TOOL460002]

Tonight's experiment: Par boiled sweet potatoes finished on the grill and then tossed in oregano butter from the garden. They're definitely better in the oven than the grill, but I would call this a success:

I am yet to master smoking with this little hopper that came with the grill. I don't know if it's too small or if applewood is just subtle, but I'm going to give mesquite a go this week.

Looks like everyone here is kicking off the summer grilling season right!

 

[Tom Bomb]

What's at steak here? Yumminess​

​

That'll get you there, lightning fast. Merci beaucoup, Shereen. But my senses detect a deeper truth. Not surprisingly, there's a little more to it, delving down, going the whole hog, shorts are a no no (Still, I'm big on the pan-fried format — it's a little tamer, more practical, time-wise, and not so different). Pan-Seared, Butter-Basted Thick-Cut Steak Recipe. (Plenty more to explore there)​

​

 

[Microbass]

Tried some steaks last night - couple cheap cut rumps as the butchers was closed. The sear station did great work but ended up over cooked, but plenty of juice in there and for a cheap cut was still pretty tender.

Reckon when I get a good cut of fillet, I'll be able to sear it and then stick it onto the resting shelf for a perfect rare cook.

 

[Tom Bomb]

The steaks are high!​

 

[fhm555]

View attachment 5089343 View attachment 5089344 yep, charcoal only.

I use hardwood lump charcoal when I smoke on my side firebox grill. It's as close as I have to a dedicated smoker ATM but with big saturated hardwood chips it does a decent job if you use a wet offset heat/meat setup in the big drum. It uses more fuel than a dedicated smoker but if you feed it it will deliver a nice smoke.
I'd love to have a vertical drum smoker but I wouldn't use it enough to justify it, and I can get good whole chickens and turkeys, sausage, and all manner of four legged meats off my current side box grill. I've had whole smoked redfish done in a vertical smoker and it was some of the best fish I've ever had. If I had decent access to fresh whole redfish I'd try to learn how to do it. The lady told me what she used and how she did it but I've never put it to the test.

 

[pie_man_25]

 

[marchone]

Subscribed.

No pics yet but …

… We’re building a one bedroom cabin on 25 acres of mostly wooded terrain. So there’s a lot of solid fuel to burn.

I’m a retired chef who was in architecture before. I designed a small house centered around al fresco cooking. large patios will surround the building foundation shown below.

Argentine parilla, fire pit, outdoor oven, two wood stoves inside. All electric appliances include an induction cooktop, smart oven, etc. A gas grill is included. Once the outdoor kitchen battery is installed I’ll consider a small smoking box.

Pics to come. Hopefully work will be completed this year.

It’s obviously no problem cranking up the Mesa rig either.

EDIT: I got a call from the well driller this morning. He’ll be on site Monday to begin work. It’s moving along.

 

[Bass4ThePublic]

The world could be ending but as long as I’m grillin its alright. Here are some burgers I made the other night. Nothin fancy just salt pepper a little mcormick seasoning. Little bit of butter to melt when they were flipped.

 

[fhm555]

Subscribed.

No pics yet but …

… We’re building a one bedroom cabin on 25 acres of mostly wooded terrain. So there’s a lot of solid fuel to burn.

I’m a retired chef who was in architecture before. I designed a small house centered around al fresco cooking. large patios will surround the building foundation shown below.

Argentine parilla, fire pit, outdoor oven, two wood stoves inside. All electric appliances include an induction cooktop, smart oven, etc. A gas grill is included. Once the battery is installed I’ll consider a small smoking box.

Pics to come. Hopefully work will be completed this year.

View attachment 5089613

It’s no problem cranking up the Mesa rig either.

EDIT: I got a call from the well driller this morning. He’ll be on site Monday to begin work. It’s moving along.

And I'm thinking I'm doing something by getting a hook built to install in my fireplace so I can hang a pot over the fire.

 

[marchone]

And I'm thinking I'm doing something by getting a hook built to install in my fireplace so I can hang a pot over the fire.

Hearth cooking is something I have not incorporated. I'm envious you have a fireplace.

In front of the wood stoves indoors I plan to use a 1700s reflector oven. You can use one too.

I spent a lot of hours cooking foods serially on one of these years ago. The bottom can be used to slow cook hardware like potatoes, onions, carrots, parsnips, other root vegetables, etc. Make an herb brush to baste the meat or fish.

 

[fhm555]

Hearth cooking is something I have not incorporated. I'm envious you have a fireplace.

In front of the wood stoves indoors I plan to use a 1700s reflector oven. You can use one too.

I spent a lot of hours cooking foods serially on one of these years ago. The bottom can be used to slow cook hardware like potatoes, onions, carrots, parsnips, other root vegetables, etc. Make an herb brush to baste the meat or fish.

I’ve thought about installing a wood fired pit in the back kitchen wall, but so far it’s just a notion as I try to figure out a way to justify such a thing. I step out the kitchen door to a patio where my grill is so that is serving me well ATM, but I've always wanted a bonafide hickory pit in the kitchen.

 

[S-Bigbottom]

Throw anything that you would eat warm on the grill.
Veggies, bread, grill sandwiches, pizza, fruit... taste almost like pie fillin' when warm...
Much more than just a meat cooker.

In the winter I love cooking on my wood stove in the house.
Heats the people as well as food and drinks. (tea, coffee)