Texas Bobs Smokin on Your Gasser
Texas Bobs Smokin on Your Gasser, we just got a new Kabob Maker 1 and wanted to give it a try. There lots of ways to do your Kabobs, but I was in the mood for a Smoky Texas Chili. They were like having a half pound of smoky Texas chili on a stick brushed with a buffalo sauce. A real treat that you can serve in as many ways as you can think.
These would be fun with the kids camping or tailgating, as “Burger Dogs”. Season as you would a hamburger the served on a hotdog bun with a smoky shredded cheese.
Smokin’ on Your Gasser, there are a lot of fine gas grills out there; in fact there are more gas grills in America’s back yards than any other. We get a lot of comments like “I have a gas grill and I can’t do that. Or I can’t smoke nor do any “Low & Slow” cooks on my grill.
So, with a little help from BBQ Pellets on Line’s Wedgie (in our store) we thought we would show you how to do anything you can dream of on your gasser. We’ll show you how to do “Slow Smoking” and then “Low & Slow BBQ”. We are also thinking about doing some “Cold Smoked Cheese” then doing some grilling “Hot and Fast” all with a “Kiss of Smoke”!
The important thing to keep in mind is TIME & TEMPERATURE. If you can control the heat you can smoke in anything, even a cardboard box.
See Video: https://datenightdoins.com/video-texas-bobs-smokin-on-your-gasser/
Texas Bobs Smokin on Your Gasser
A BBQ Grill Recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Grill: Your favorite gas grill
Pellets: BBQ Pellets on Line 100% hickory in a Wedgie
Texas Bobs Smokin on Your Gasser
A Wood Pellet Grill Recipe
What You Need for Smokin on Your Gasser:
First you need a grill with burners that go front to back.
You need to be able to control the burners, by shutting off some of the burners while at the same time be able to control the temperature on other burners. I always light the left burner and turn the rest off. But, it doesn’t matter if you use the left or right burner. You need at least 3 burners with 4 being even better.
You need some kind of oven thermometer so you can see the temperature of the meat at/on your grill grate. Your hood thermometer won’t help, you don’t care the temp is up there, but you need to know what it is where the meat is.
I use a Maverick ET-732 that has 2 probes, one for the meat and one for the grill level.
Then you need a “Smoke Box” and the “Wedgie” is a good one. The cool thing about using the “Wedgie” is that BBQ Pellets on Line sells 1, 3 or 10 pound bags of pellets so you don’t have to buy a big bag that will last a year and makes it easy to mix and match pellets for the smoke flavor you want. They have over 21 different pellets!
Ingredients: Texas Bobs Smokin on Your Gasser
- 2lbs. ground beef 85/15
- 2 Tablespoons dried minced onion
- 2 Tablespoons dried minced garlic
- 2 Tablespoons Briggs True Chili Mix seasoning
- 1 Tablespoon red pepper flakes
- Frank’s Buffalo Sauce, to taste (or your favorite hot sauce)
Texas Bobs Smokin on Your Gasser
A BBQ Grill Recipe
Our New Kabob Maker
https://nanatoushi.jimdo.com/ 
A Peek Inside
The Smoke is Rolling
Cooking Directions: Texas Bobs Smokin on Your Gasser
Preheat the grill to “low” heat and spray the grill grates with a cooking spray. (We use Duck Fat, it adds tons of flavor). My grill will be about 700*. Tonights cook will be a fast one but I still want that “Kiss of Smoke”. By using a 100% pellet you get a stronger smoke that will give you just a “Kiss of Smoke” on your high heat or faster cooks. For longer or slower cooks I use a regular barbeque pellet.
I didn’t want to put my Texas Bobs right on the grill thinking if they were to stick it would tear them up. Of course, if the grill is hot enough we know that they wouldn’t stick. But, I thought they would be more difficult to handle.
Light your wedgie and set it on the grill.
I took some bricks and wrapped them in foil to make my rack, simple.
Make your Kabobs. I got a new “Kabob Maker 1” I wanted to try out. And that’s what I used to make my Texas Bobs. It’s fast and very easy to use. Fun thing is that you can do 100’s of different directions with your Kabobs, thinking our next one will be a Mediterranean Lamb.
We thought we go “South of the Border” with our bobs tonight with Briggs True Chili Mix seasoning. Then, finish it with Franks Buffalo sauce.
Fill the Kabob maker with your seasoned meat, insert the skewer, and squeeze the handle and pull your skewer through. You can make them as large or small as you like by the speed you pull the skewer through. I did not ever have to do any practice skewers it was that was just that easy.
Ok, onto the “Hot” Grill. I gave these 3 minutes then rolled them over. Another 3 minutes, sauced them and rolled them again and sauced the top side. Giving them about 2 minutes to caramelize the sauce.
When your kabobs reach an internal temperature of 165* (74c) pull them off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Texas Bobs Smokin on Your Gasser
A BBQ Grill Recipe 
Season Your Meat
You Can Make Them As Large As You Like
Spray the Hot Grates
Texas Bobs Smokin on Your Gasser
A BBQ Grill Recipe 
The Wedgie 
In The Smoke
Roll in 3 Minutes
Texas Bobs Smokin on Your Gasser
A BBQ Grill Recipe
Sauce and Roll Them Again
Let’s Eat!!!
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love
Ken & Patti
https://datenightdoins.com
Facebook
Twitter
Youtube Channel
Pintrest
Flipboard
If you enjoy our recipes you can help support us by Subscribing to us on YouTube.
“Date Night Heat”, Add a Little Heat to Your Meat”
“Date Night Gourmet Steak Seasoning“.
Our Thanks To:
The Smoking Wedgie
Our Store: https://datenightdoins.com/store/Smokin-Wedgie-c25501414
Duck Fat
Our Store: https://datenightdoins.com/store/Duckfat-c25501422
