OT? I hate Gas Grills but....

bradleya123

Anybody ever get the label of the "Grill guy" because we make wonderful things on the BGE and then they expect you to work magic but give you a gas grill to do it on? So i'm going on a golf trip to Michigan in June and there is a grill competition between the houses and since I'm now the "grill guy" I need to bring it big time. I hate cooking on gas and I consider it a travesty but it's what I have to work with. Anybody ever try to do a low and slow on a gas grill? Any suggestions would be greatly appreciated!!

WeberWho

I can't help much about the gas grill but make sure you pack your instant read thermometer. Keep things moist as possible.

lousubcap

Been many, many years but the one thing I recall from the experience is to use a water pan and don't let it go empty. The gasser environment and all the air-flow will really suck the moisture out of whatever you are cooking. FWIW-

Kent8621

could you suis vide some steaks and then sear it on the gasser?

Lit

It’s easy with a decent gas grill. Turn the burners on one side on medium low range and put whatever you are cooking on the other. Get a tube amazin smoker and put it in to get some smoke flavor. I have done ribs on my parents Weber gasser a couple times. I showed my dad how to bring steaks to temp this way then sear them and they come out great. You can cook just like the egg with any heat source as long as you can control the temp.

Legume

I’ve been in this situation. You can do racks of ribs pretty well, but they take more tending to. For a while my parents had the world’s worst gas grill and I would get there for holidays and my mom would pull out a prime tenderloin or something and want me to cook it. A few real moments deer in the headlights for me, but with enough seasoning and tending, you can do really well.

Kabobs. Good meat and marinate it. You’ll need caramelized marinade flavor to replace smoke.

As mentioned above, instant read thermometer is a must.

One last suggestion, gassers are great for two zone cooking and can heat up/cool down quickly, so anything that benefits from forward sear or reverse sear works well. I used to cook tri tips on them and they always turned out well, but I’d look to marinate a tri tip if going on a gasser. Bloody Mary mix or Stubbs beef marinade (bottle) works great overnight. If you’re going to marinate, go reverse sear so the meat surface is drier for the sear.

fishlessman

did kofta kabobs a few weeks back on pita with tzatziki sauce and red onion on a gasser. they were really good, up the spice game. the gasser is a wild card, i like the side by side burner models better than the front to back weber styles, just easier to use for me. my egg at camp is frozen to the ground, blue ice over the lower vent right now so the gasser is in use til the thaw

thetrim

I would not cook and violently protest or buy an egg locally and leave it there.

Total PIMP move

Foghorn

As mentioned by others above, the main thing I've learned here is cooking principles that can mostly be applied when cooking on any grill.

I've cooked some great ribs, chicken, and steaks on a gas grill. Rib technique is described well above. If you are on the fence about whether or not to use foil, I'd lean toward doing it when cooking on a gasser. Ditto for brines/marinades/mops/sauce/glazes.

Also, if you want to cook indirect and there is limited real estate in terms of the size of the grill and burner locations relative to the food, you can get creative to configure some aluminum foil/drip pan under the food - essentially using it as a platesetter.

JethroVA

Agree on the Amazing Smoker set up.

SonVolt

Do you have to do a low 'n slow? Why not do what a gas grill does best - hot and fast?

caliking

It’s the Indian, not the arrow...

Principles of direct vs. indirect heat and cooking to temp, instead of time, are still in play.

If you’re inclined to, pick up a Weber kettle off craigslist once you get there. Try flavors from other cuisines (Asian, Middle Eastern, etc) and you’ll knock their socks off.

Carolina Q

My brother has a big Weber gasser. Refuses to even discuss charcoal. Says it’s a dirty PITA. =) I tend to agree with him, but I haven’t used anything but charcoal since about 1980! As for his Weber, I have never had anything off that grill that wasn’t delicious. It’s the cook more than the cooker.

nolaegghead

chips in aluminum foil, over the fire, water pan over the fire, indirect on other side. Would use a grate thermometer on the food side to get the temp right.

Carolina Q

Does anyone still make gassers that have lava rocks instead of flavorizer bars? Mine died years ago and I couldn’t find another. If I could have, I never would have bought the kettle.

littlerascal56

I grew up cooking on gas grills that had the Lava rock. All I remember is the “flare ups” and keeping a spray bottle of water to put them out. What a mess.

SonVolt

Like anything there's good quality and bad quality gas grills.

mahenryak

https://www.youtube.com/watch?v=PvxIkeT9YEY&feature=youtu.be

mahenryak

Ribs...

https://www.youtube.com/watch?v=RcdNtbc59Kw

jtcBoynton

Gas grills are grills. They are designed for grilling. If you want to impress, use the tool for what it was designed - grilling.

northGAcock

I have a Coleman gas grill I use for tailgating. Charcole not allowed, but can bring an egg as parking guy is an BGE owner. Back to the gasser, it has cooked a many a good meal....bottom line, use the best that is available to you.

Gulfcoastguy

My local Egg dealer is Bossman Propane Gas. You have to walk through the gas grill showroom before you get to the Egg showroom.

That said I would find myself reluctant to use inferior equipment. If you manage to pull it off they would say "Why pay for that expensive Egg and have to mess with charcoal and lighter fluid?"

alaskanassasin

Your only option is to Sabotage the other houses grill.

bradleya123

Like always on here y'all are a wealth of knowledge and have awesome ideas!! I will not have a problem kicking the other houses azz in both competitions, on the course and on the grill!! I'll keep y'all informed with pictures when the trip comes. I'm bringing my ThermoPro and FlameBoss so if nothing else I'll knock them out with my Support Equipment!! Thanks again!!!!

JohnInCarolina

One thing to keep in mind is that while you’re used to cooking on kamado-style smokers, you probably have way more experience than the other guys dealing with meat in general. That includes cuts of meat, marinading, seasoning and etc. All of that knowledge will serve you well regardless of what your heat source is. You’ve got this man, trust me.

BugFreak72

I get voluntold to cook pretty often on any number of random grills and devices. I wouldn't sweat it because chances are your worst cooking will be better than most of their best anyway.

If you have the means I would do like said above and buy a Weber Kettle on the way there and donate it as a thank you gift for the invite. Who is going to complain about a free gift?