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Nov 30, 2007 08:15 PM

Just got a gas grill, what should I make?

First timer with a 4 burner gas grill, made some chicken breasts on it yesterday, came out ok, a little dried out, but not bad for a first-timer. We put some bbq sauce on a few minutes before we took them off and plated them.

Anyway, who has recipes that would be good? I'm thinking of burgers, ribs, chicken, veggies, whatever.

I also have some frozen steaks that are in a box that I bought from a door-to-door salesperson that she said would cook well from a frozen state. They are from Direct USA it says on the box, and says to keep them frozen until cooking. I knew we were getting a grill soon so I got them, just don't know how to cook them, low/medium/high? Maybe just eyeball them until they look done? I like medium-rare usually.

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  1. I love steak, grilled asparagus and a salad with blue cheese. About my most favorite meal! Get in the habit of pushing on the meat to determine doneness. Takes a bit, but it's good to work on. Feeling the firmness to determine how done it is inside.

    But the most fun I have is to go to Home Depot and buy 12 inch clay tiles for about $2 each or less (sometimes called Saltilos) and stack 'em two high on the grill and bake stuff, like pizza. They will crack eventually, or right away, but push the 2-3 big pieces back together and they still work great. I oil them up and then put pizza dough directly on them and add pizza toppings. Takes little practice, but fun to do. Most times I have a medium heat under the stone and little lower heat on the other side. I use Trader Joe's pizza dough quite a bit.

    1 Reply
    1. re: scuzzo

      But you don't even need the tiles to make pizza on the grill. Put the dough directly on the hot grill, grill until it's browned on the bottom, and then flip it over and put your toppings on the grilled side, then grill the other side. I like it this way even better than on the tiles.

    2. Here's a somewhat innovative recipe, but a proven winner. Grilled Ceasar Salad. Slice Romaine heads in half, lengthwise, retaining the core to keep it all together. Drizzle with olive oil, salt and pepper. Grill each side on a high heat a couple minutes per side. The leaf edges might burn a bit, which is fine. Remove the heads, and slice for salad. Add Ceasar dressing, and the usual ingredients, chicken too if you want. Toss and serve. The lettuce will be somewhat wilted, but the thick parts retain crunch. A smaller size salad will be more filling than ungrilled. The grilling adds lots of extra flavor! Try it!

      1. One of the biggest challenges for grilling newbies is how to determine whether your meat is properly cooked or not. Try doing a google search on using the finger test method for determining meat doneness and grilling. It will save you a lot of time. Also, you might want to check out one of Steven Raichlen's books on grilling - they're quite good resources.

        As for cooking ribs on a gas grill, I would suggest precooking them in the oven in a covered pan at 325 degrees for one and a half hours, then finish them on the grill at the lowest heat and add a finishing sauce, for around 30-40 mins.

        With nicer cuts of steaks, such as ribeyes or filets, I usually just season lightly with olive oil, salt & pepper. As to temp, I would sear them on high for a several minutes per side, then finish them on low. Whatever you grill, make sure you let it rest for at least five minutes before serving so the juices don't all spill out.

        OK, now here's a recipe I think you may enjoy:

        Spicy-Sweet Thai Grilled Chicken Breasts

        1/3 cup finely chopped fresh basil
        1/3 cup finely chopped fresh mint
        1/3 cup finely chopped cilantro
        3 tablespoons finely chopped peeled fresh ginger
        4 garlic cloves
        1 1/2 tablespoons soy sauce
        1 1/2 tablespoons fish sauce (nam pla)
        1 1/2 tablespoons olive oil
        1 1/2 tablespoons (packed) dark brown sugar
        1 serrano chili, stemmed, chopped
        1/2 cup white wine (optional)

        6 skinless boneless chicken breast halves (about 2 1/2 pounds total)

        Combine first 11 ingredients in processor. Process until well blended, scraping down sides of bowl occasionally.

        Arrange chicken in a glass dish. Spoon herb mixture over chicken, covering completely. Cover dish; chill at least 2 hours, turning chicken occasionally. (Can be made 1 day ahead. Keep chilled.)

        Meanwhile, prepare barbecue (medium-high heat). Grill chicken until cooked through, about 5 minutes per side.

        Cut chicken crosswise into thin slices. Transfer to plates and serve. This dish is especially good served with fried rice or an Asian slaw.


        1 Reply
        1. I love kebabs on my grill! My favorite:

          Red onion, pineapple square, and shrimp

          Don't forget to roll up a head of garlic in tin foil and set on for the best roasted garlic...yummy!

          1. grilled fresh fruit
            pineapple rounds, halved peaches or plums, watermelon and lemons all grill beautifully. sometimes I soak fruit in a mixture of honey & good quality grapeseed oil if they are underripe or a bit tart.