Wagyu on the Bluegaz Z
Here’s how to cook a wagyu steak on the Bluegaz Z. We’re dry brining, smoking and searing for best results.
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Hill Country Chicken
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!
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Salsa Verde
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
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.
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Rotisserie Chicken
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.
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Direct Heat Pork Belly
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!
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Swedish Brisket
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.
Habanero sauce
Here’s how to make a tasty mango habanero sauce with a good kick. Yet it’s balanced and the fruity flavors shine through. This recipe is for making a small batch quickly.
Smoked Turkey Breast
Turkey breast is both healthy and tasty, and it’s easy to cook on the grill for a delicious, juicy, smoked flavor.
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