On Your Grill

Your Online Grilling Resource

On Your Grill - Your Online Grilling Resource


Grilled Red Snapper

Yum…Red Snapper. Probably one of my favorite fish in the whole wide world. Really brings back some fond memories.

(Weird flashback segue music here…)

I remember back, when I was in my twenty’s, scuba diving off Destin Florida. I was either hunting lobster, snapper or amberjack. I was in the Air Force at the time stationed at Eglin Air Force base in Fort Walton Beach, Florida. Saturdays or Sundays would usually find me 80 to 90 feet below the surface of the Gulf of Mexico.

One day, early on, I thought, if I came in with a couple of fair sized fish, that I had no idea how to cook them. So I asked one of the guys at the chow hall if they could help me, and instantly became friends with the second in charge chow hall chef. He was the chef that worked weekends and whenever the main chef didn’t want to work. (I wish I could remember his name) He told me that if some weekend, I gave him some advance notice and came in with enough fish for both of us, he would cook them up.

So, I asked him if he knew anything about cooking Red Snapper. Wow. What I didn’t know was that he was full fledged Cajun from the bayou’s of Louisiana and had a blackened snapper recipe that kicked serious hinny. I have to say now, that the snapper he grilled for me turned out way better than the SOS that I usually ate in the mornings along with what looked like scrambled eggs and coffee.

I was stationed at a remote field at Eglin and not on the main base.  So there was a little more freedom to do things there. That small field north of the main base had a chow hall that provided 3 squares Monday through Friday, and breakfast and lunch on Saturday and Sunday. He told me to come after the end of the last shift on Sunday which was the noon meal and he would cook up anything I brought. So I came in toting a couple of snappers and some conk.

In the kitchen, they had all sorts of cooking devices. They had deep fryers, ovens,  flat grills and gas grills. They even had a smoker built out of 55 gallon drums out back. So the kitchen pretty much had any way available that one might want to use to cook anything.

I remember that when he fired up the big gas grill, he also flipped on the fan of the giant overhead vent hood and opened the doors under the burners. I figured it was to take out the odor of the fish as they were cooking. When I asked, he told me that was indeed the case but by opening the doors under the burners, the moving air would also get the fire hotter. It really didn’t make sense to me at the time, but hey, he was the cook, no…Chef. All I know is that it looked like he was about to turn those two little snappers into charred flying fish sticks.

As the inferno was building, he snagged a mixing bowl and started taking all these spices and stuff and throwing them into the bowl and mixing them all up. He then took the fish, filleted them, removing all the heads, tails, guts and stuff along the way. He then rinsed the slices of fish in hot water. He then took a serrated knife and scraped the slices on each side and placed them into a tray. He started sprinkling the seasoning mix all over each side of the slices. He then took a pan and put a little over a quarter of a cup of lemon juice in it and put it on the grill. He kept it there until it started boiling and then removed it from the grill. He then put the fish slices on the grill, and while they were cooking he put a stick of butter in the pan with the lemon juice. As the butter was melting, he added in some minced parsley.

Each fish slice was grilled on each side for about 4 minutes, and then flipped. There was a brief time when the grill flared and I believed all was lost. But he assured me that all was going well. And soon, he popped those little puppies off the grill and onto two plates. He poured the lemon/butter mixture over it added a lemon twist to the top of the fish along with some bread, and sat everything down on a table that was back in the kitchen area.


I was eating little fork fulls of Heaven. I learned something else that day. Food tastes ten times better with your eyes closed. Another thing. He warned me that there may still be some bones. And…I found em too. All in all, I left with a bag of wrapped up grilled snapper, some boiled conk and a great big smile.

Here’s the recipe:


  • 2 red snapper fillets, halved
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon onion salt
  • 1/8 teaspoon thyme
  • 1/8 teaspoon oregano
  • 1/4 teaspoon black pepper
  • 1/4 cup lemon juice
  • 1 tablespoon minced parsley
  • 1/2 cup butter


  1. Mix together paprika, cayenne, salt, garlic salt, onion salt, thyme, oregano, and pepper.
  2. Sprinkle over each side of the red snapper.
  3. Oil grill grate and preheat grill.
  4. Bring lemon juice to a boil.
  5. Remove from heat and add butter.
  6. Mix well.
  7. Grill red snapper until done. (About 4 minutes per side.)
  8. Remove fish from grill.
  9. Add parsley to lemon butter.
  10. Spoon about 1 1/2 tablespoons of butter mixture over each piece of fish.
  11. Serve. (Garnish with parsley)

One other thing. He told me that he grills both red and black snapper the same. So the recipe works for both.

NOTE: Do NOT refreeze meat after thawed as that may result in the cooked meat becoming mushy. Freezing breaks muscle fibers when the fluids freeze and expand, then when it thaws, water and fluids again settle into different parts of the muscles. The refreeze causes this fluid to again expand which breaks additional fibers. (tenderizing) The result is a breakdown of the muscle fibers in the meat which can cause mushiness. Fish are especially susceptible to becoming mushy as the meat is much more delicate.


Grilled Hotdogs

Hot Dogs on the Grill

Hot Dogs Grilling

Hotdogs are as American as apple pie, baseball and football. They can be grilled, boiled, broiled, baked, steamed, stuffed, or eaten raw. But there is absolutely nothing that does a hot dog prouder than a searing hot grill.
Here are some dog-gone delicious ideas that are sure to get your dogs…and taste buds, fired up. And you can do it right on your grill


  • Start with excellent Hotdogs (There are many different kinds, beef, pork, turkey, all the above. You pick em.)
  • Light the grill and let it come up to medium heat. Let grill remain at medium heat for 5 minutes or so.
  • Prepare hotdog buns.

Condiment Ideas:

  • Mustard—golden, yellow, gray, searing, smooth, or seedy. Hot dogs love it.
  • Ketchup—the old standby.
  • Pickle relish—dill, sweet, however you like it.
  • Raw onions—green, white, yellow, or sweet, it’s all good!
  • Grilled onions—the only thing better than raw onions.
  • Grilled peppers—is there anything grilled peppers don’t taste good on?
  • Jalapenos—adds a little kick in the pants
  • Cheese—add a little, add a lot. Pepper jack is a nice change from cheddar or processed cheese, though processed cheese has a really nice melt to it.
  • Chili—this makes it a little harder to eat with your hands, but it is delicious. (forks are great!)
  • Barbecue sauce—adds to that smokey barbecue thing you have going on here.
  • Steak sauce—tired of ketchup? kick it up a notch.
  • Hot sauce—kick it up a couple more notches.
  • Sauerkraut—yes, it was nasty when you were a kid. Try it now!


  1. Put your hotdogs on the preheated grill – perpendicular to the grate depending on how you want the char lines. (Do not put them parallel with the grids. They will tend to stick and you will have a mess getting them out between them.)
  2. Make sure they’re well-spaced, as you will need room to roll those puppies around on the grill.
  3. Keep your eye on the dogs. Don’t let them lay in one place too long.
  4. Roll the dogs every so often until the skins turn a deep reddish brown.
  5. Remove dogs from grill and turn down heat (or raise grids)
  6. Lightly butter your hotdog buns and place them on the grill face down to toast them.
  7. When buns turn slightly brown, turn them nighty degrees and let toast for another 30 seconds.
  8. Remove buns from grill.
  9. Add condiments.
  10. Eat
  11. Enjoy!

OmahaSteaks - All-Occasion Grass-Fed Trio YUM!
OmahaSteaks - All-Occasion Grass-Fed Trio YUM!

Grilled Burgers

Grilling Burgers

Grilling Burgers

Grilling burgers on your grill is fun and easy. Preparing the burgers before they hit the grill can actually be more fun than cooking them if you enjoy “playing” with them. There really isn’t a right or wrong way of grilling them as long as they are not undercooked or overcooked. A great tasting burger is a special delight. No wonder they’re so popular.  One thing about burgers, all the tips and tricks you can find out there are completely unpredictable, even surprising. Why? Because, ultimately, it simply comes down to taste buds. Just like opinions, everybody’s got em.

* Our goal here is to grill those little bad boys to a mouth watering delight! *

One way to prepare them is to yank out a big slab of hamburger, grab them with your fists, (wash your hands first.) pound them into patties and flip em on your grill. This will pretty much result in a very plain burger that you will need to add a bunch of condiments just to give them some sort of taste. However, they will serve a basic human need of nourishment.

Or, if you want to grill some really tasty burgers that you don’t need a gallon of A1 or 57 sauce (or our grilling sauce recipes) in order to choke it down, then try these tips.


But, before we get into the actual recipe, one note as to cooking the basic good tasting burger. If possible, get fresh ground meat at the butcher. If you don’t have a butcher, a quality supermarket will do. Look for 75 – 80 percent lean meat for the juiciest and tastiest burgers. You need a little fat in the meat to add juiciness and flavor. If you go for a leaner meat (85%+), it will end up being drier and will tend to fall apart on the grill. (Bison is naturally leaner (88-95% or so) so you may want to add some sauces or marinade to the meat before grilling. The best meat for grilling has a bright pink/red color. Any shade of graying will drastically affect the taste for a burger. If it shows gray, stick it in your meatloaf instead of on your grill.

Preparing burgers is really an opportunity. Many chefs are judged on this one point alone. As I said in the first paragraph, there really isn’t a right or wrong way. Many chefs like to simply cook the burger without any additional seasoning or ingredients and let their guest “prepare” their burgers however they like. For example: Set the ingredients and condiments on a table, buffet style, flip and stack the burgers and let your guests do the rest. If you or your guests don’t like onions or pickles, then they don’t have to put them on their burgers.

Many other chefs like to build the perfect burger from the inside out. Some like to marinate the meat for different periods of time, add additional seasonings, mix different ingredients in with the raw burger before making the patty, stuff the meat with additional ingredients, and the list goes on. All I can say is that it is a lot of fun to experiment.

One thing to remember though, you can actually overcook a burger and still not burn it. The result will be a dry, tasteless piece of shoe leather that will help build up your chewing muscles because you will have to do a lot of “reps” just to choke the burger down. (So I guess there really is a wrong way to cook em. Huh?)


Some people like to add sauces, marinades, seasonings and/or other ingredients to their meat before it’s cooked. Others like to cook their burgers plain to allow the natural flavors of the meat to come through. This is something the chef gets to choose based on their desire. Here are some classic burger seasonings many people enjoy: (remember to not over do it)

  • Salt and pepper (1-2 tsp. each)
  • Finely chopped onion or chives
  • Soy sauce
  • A1, 57, Worcestershire or barbecue sauce


  • Shape the hamburger meat into 1/4 – 1/3 lb patties, about 1/2 inch thick, and about 3 inches in diameter. (the more you work the patty, the dryer it will become)
  • Prepare the grill. (make sure it’s clean and oiled)
  • Light the grill and let it come up to medium heat. Let grill remain at medium heat for 5 minutes or so.
  • Add any wood chips for flavor if so inclined. (follow directions for wood chips)


  • Put your burgers on the preheated grill
  • Do NOT press down on the burgers while cooking. (This squeezes out the tasty juices.)
  • Flip burgers after 4-5 minutes (Do your best not to turn the burgers more than once)
  • If you are adding cheese, add cheese about 1-2 minutes before done.
  • At the 2/3 minute interval after flipping, check doneness.
    • Remove one burger and cut into it. For medium-rare, the inside should be pinkish, but not bloody.
    • Use an instant-read meat thermometer. The USDA recommends an internal temperature of 160 degrees F (This usually results in a med-well, to well-done burger)
  • Remove burgers from grill as soon as they are done. (Remember they will still cook a bit after they are removed from the grill.)
  • Serve your burgers with a variety of condiments.
  • Enjoy!

How to cook a really good burger video.


Grilled Goose

Funny Goose PictureThis is a quick and easy way to prepare a goose on your grill without a rotisserie or too much work. By splitting the goose in half you can expose all the meat to the flame and get it cooked quickly, which will keep it from drying out. Goose is another bird I have trouble with on the grill or in the oven. Like duck, I seem to have issues to getting it to come out right. Maybe I should try grilling swan to see if it is anything like goose. (Just kidding) I’m not sure if, since it is a water fowl, that the added oils in the meat throws me off or what. Either way, I haven’t actually tried this recipe. Sooo…it is another that I snagged for just you off the net.

Grilled Goose:

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4 to 6


  • 1 goose
  • 1 tablespoon onion powder
  • 2 cloves garlic, minced
  • olive oil


  1. Preheat grill. Wash and pat dry goose with paper towels.
  2. Cut goose in half, directly down breastbone.
  3. Rub breast with oil.
  4. Rub insides with garlic and onion powder.
  5. Place goose halves on grill over a low fire, skin side up.(If you are using a gas grill place a piece of foil under the cooking grate where the goose will sit.)
  6. After about 15-20 minutes turn over and continue grilling until a meat thermometer reads 160 degrees.
  7. Remove from grill and let sit for about 10 minutes.


Source: About.com

OmahaSteaks - All-Occasion Grass-Fed Trio YUM!
OmahaSteaks - All-Occasion Grass-Fed Trio YUM!