Salmon lends itself very well to smoking on the grill. The rich meat goes very well with smoke flavors, and here we give it an Asian touch with a tasty marinade.
Smoked Salmon with Asian style flavors Read More »
Porterhouse steak is an impressive hunk of meat with strip steak on one side and tenderloin on the other. Here’s how to grill it.
Here’s how to cook a wagyu steak on the Bluegaz Z. We’re dry brining, smoking and searing for best results.
Wagyu on the Bluegaz Z Read More »
In this recipe we’re cooking chicken Hill Country style, meaning there’s a greater distance between the coals and the grill grates. The chicken gets a lovely flavor from the fat and meat juices dripping into the coal bed. Well worth a try!
Hill Country Chicken Read More »
Salsa verde is a smooth green, tangy and herbacious dip that goes well with both lamb and port. It’s also easy to make in just a few minutes.
Pork belly fat fingers is simply cooking pork belly in long strips. But also with direct heat. It’s a more snacks friendly format which also means there’s more spices and flavor per bite.
Pork Belly Fat Fingers Read More »
Cooking chicken on a rotating spit is not only tasty, but a great way to cook chicken. You get an evenly cooked bird with very tasty grilled skin.
Rotisserie Chicken Read More »
Pork belly is one of my absolute favorite things to cook on a grill ever. This time we’re using direct heat, which gives an absolutely amazing flavor profile. Here’s how!
Direct Heat Pork Belly Read More »
Swedish Brisket is hard to find, but I got my hands on one from Dalsjöfors and I’ll try my best to turn this into a great brisket cook.
