Magma grill recipes and hacks

[Scott Danforth]

Since redneck joe started a cooking thread and jebby started a BBQ thread......thought I should start a Magma Grill recipe thread.


Since I have not fired up the Magma on Salt Shaker yet, bear with me as I start the thread. mostly I am looking for recipes to try.

I did laser out a damper for the top at work. so that is the first hack. I dont like the adjustable mount where you need wrenches. so that soon will be changed.



i do plan on making a smoking pan to add smoke chips to the grill. may just do smoke chips in aluminum foil for now.

First think I plan on is kebabs. normally beef/pepper/onion with an ear of corn. I can prepare ahead of time and have marinating until I fire the grill up. My go-to marinade is a bit of olive oil, a bit of Italian dressing, a bit of pressed garlic, a bit of teriyaki, some worchestershire sauce and a bit of franks red-hot....... just like the commercials, I put that $#!t on everything. if I add mushrooms, I do the veggies separate from the beef as mushrooms take much longer to cook than beef.

there are dozens of fresh seafood markets on the water so you know scallops and shrimp and grouper will be in the future. For that, i will want to get a griddle.

Once I get the griddle, fajitas will also make it to the menu soon after.

Chili is a thought, however not sure I would have enough propane on board to simmer for hours. plus, I dont think I need the after effects on the boat.....

Burgers are a given eventually. nearly every bar on the water has them, so its not a priority. Same goes for Brats.

Thanks for the recipes in advance.

 

[redneck joe]

What model do you have?

 

[Scott Danforth]

15" kettle

 

[redneck joe]

Ok, that's what we had. I never really was a fan, the best was too direct if that makes sense and couldn't dial it down to do slow. So other than steaks burgers and kebabs which can take it, I ended up using one of my cast iron pans mostly. So that will be perfect for fajitas. And bacon. Always bacon.

don't have too many recipes off the top of my head but remember meat needs to be completely room temp prior to cooking. Try the 24 hour dry brine, basically oversalt and leave uncovered for a day. Rinse, pat dry and grill.

I also like a sirloin or chicken in teriyaki overnight. Slice thin and have a wild ride home with grilled asparaugus.

 

[redneck joe]

When we stayed out on the boat we kept it pretty simple with as much prep work as possible done beforehand.

 

[Scott Danforth]

most of our trips out have been charcuterie trays and finger foods so far. However just itching to try the grill.

does it flame out if you try to dial it down?

 

[redneck joe]

No, not too bad but our on the bay you may have more winds.

 

[64osby]

I have both the propane and charcoal Magma's, 15". Have only used the gas one on the boat.

Burgers, Brats, Bobs, Chicken breasts are most common. So much nicer than sandwiches from the cooler.

This time of year we have gone out just to cook dinner and watch the sun set.

With the kids it was a nice break from skiing or tubing, enjoy lunch then back to it.

Never had an issue with a flame out.


Waves can be more of an issue than wind, especially when cooking brats or dogs.

 

[redneck joe]

Was thinking about this today. We did brats for lunch and i like them pretty black but if you cool too long to get it that way you generally lose the juice so when we had our magma i would blacken quick because thats all i could do then grab my cast iron skillet, plop them and and add a beer. 20 minute later all good.