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The Weber® Gas Grill Cookbook Le Livre De THE WEBER® GAS GRILL COOKBOOK 16 great recipes, 1 great grill LE LIVRE DE RECETTE, POUR BARBECUE A GAZ WEBER® 16 recettesrecette merveilleux, 1 gril fantastique LIBRO DE COCINA PARA BARBACOAS Ó ASADORES DE GAS DE WEBER® 16 grandiosasgreat recetas, 1 gran barbacoa ó asador CONTENTS 500°F to 550°F. This will take about 10 subside, relight the grill. NEVER USE minutes. To grill, adjust burner controls as the WATER TO EXTINGUISH FLAMES ON A Thank you for choosing Weber! We hope you recipe directs. GAS GRILL. enjoy many years of faithful service from your grill. We’re pleased to present you with Grilling temperatures: At the top of each » Do not line the funnel-shaped bottom tray this cookbook full of Weber’s tried-and-true recipe, we indicate the requisite cooking with foil. This could prevent the grease grilling recipes. Each recipe in this book method (direct or indirect) and temperature from flowing into the grease catch pan. includes the grilling method and heat setting level (high, medium, or low). Note that a grill » Make sure the bottom tray and grease ® to use on your Weber gas grill. The charts in set up for indirect cooking can accommodate catch pan are always clean and free from this book will be a helpful, easy reference. both methods (just move the food directly debris. over the fire for direct cooking). Where If these recipes whet your appetite for more, searing is particularly important to the texture » Grills radiate a lot of heat, so always visit our web site at www.weber.com®. We’re or flavor, we note that as well (e.g., Sear: keep the grill at least 2 feet from any always serving up something new. Or call High, Cook: Indirect Medium). combustible materials, including the house, us on our toll-free number, 1-800-446-1071. garage, deck rails, etc. Never use a grill Our customer service center is open around- Keep the lid down! Without a doubt, the most indoors or under a covered patio. the-clock to answer all your questions. Best important grilling rule. Lifting the lid allows wishes and happy grilling! heat to escape, increasing your grilling time. » When you’re finished grilling, turn off the A closed lid also reduces the chance of flare- burners and the LP tank or source. WEBER GRILLING BASICS: ups (and closing the lid extinguishes them » Wash hands thoroughly with hot, soapy WHAT YOU NEED TO KNOW quickly). Open the grill only to turn foods as water before starting any meal preparation All good cooks have a few secrets they like indicated in the recipes. More poking and and after handling fresh meat, fish, and to keep to themselves. Not us—we like to flipping won’t make it taste better, trust us. poultry. share them! We think the keys to our success GRILLING & FOOD SAFETY » Defrost meat, fish, and poultry only in the should be yours as well. Here’s the inside refrigerator, never at room temperature. scoop to help you get the best results: » Trim excess fat from steaks, chops and roasts, leaving no more than a scant 1⁄4 » Never spray or brush oil on a hot cooking To start your gas grill: Open the lid. Check inch of fat. Less fat is a virtual guarantee grate. Oil the food instead. that all burner control knobs are turned to against unwanted flare-ups. OFF and that your fuel tank is not empty. » Never place cooked food on the same Turn the gas supply on at the source. » If an unwanted flare-up should occur, platter that the raw food was placed on. Light the grill according to the directions in turn all burners to OFF and move food to » Vigorously boil marinades that were the owner’s manual. Close the lid and preheat another area of the cooking grate. Any used for raw meats, fish, or poultry for 10 the grill until the thermometer reaches flames will quickly subside. After flames seconds before using as a baste or sauce. 2 GRILLING METHODS Direct Method Indirect Method The most important thing to know about The direct method, similar to broiling, The indirect method is similar to roasting, but grilling is which cooking method to use for a means the food is grilled directly over the with the added benefits of that grilled texture, specific food, direct or indirect. The difference heat source. For even grilling, food should flavor, and appearance you can’t get from is simple: place the food directly over the be turned once. an oven. To set up your gas grill for indirect heat, or arrange the heat on either side of it. The direct method is best for relatively cooking, burners are lit on either side of the Using the right method is the shortest route small, tender pieces of food that cook food but not directly beneath it. Heat rises, to great results—and the best way to ensure quickly, such as hamburgers, steaks, chops, reflects off the lid and inside surfaces of the doneness safety. boneless chicken pieces, fish fillets, shellfish, grill, and circulates to slowly cook the food and sliced vegetables. Direct grilling is also evenly on all sides, much like a convection necessary to sear meats. Searing creates that oven, so there’s no need to turn the food. wonderful crisp, caramelized texture where The indirect method is best for larger, tougher Direct Method the food hits the grate. It also adds great foods that require longer cooking times, such color and flavor to the entire surface. Steaks, as roasts, whole chickens, and ribs. chops, chicken breasts, and larger cuts of To set up your gas grill for indirect grilling, meat all benefit from searing. preheat the grill with all burners on high. Then To sear meats, place them over direct high adjust the burners on each side of the food heat for 2 to 5 minutes per side. Smaller to the temperature noted in the recipe and pieces require less searing time. Usually turn off the burner(s) directly below the food. after searing you finish grilling the food at a For best results, place roasts, poultry, or large lower temperature. You can finish grilling fast- cuts of meat on a roasting rack set inside a cooking foods by the direct method; use the disposable heavy-gauge foil pan. Indirect Method indirect method for longer-cooking foods. For longer cooking times, add water to the To set up your gas grill for direct grilling, drip pan to keep drippings from burning. preheat the grill with all burners on high. The drippings can be used to make gravies Place food on the cooking grate, then adjust or sauces. all burners to the temperature noted in the recipe. Close the lid of the grill and lift it only to turn food or to test for doneness at the end of the recommended cooking time. 3 THREE-PEPPER STEAK MARINATED FLANK STEAK Sear: High, Cook: Indirect High Direct Medium-High 6 steaks, about 1-1/2" thick For the marinade: 2 teaspoons black peppercorns 1/2 cup olive oil 2 teaspoons white peppercorns 1/3 cup soy sauce 2 teaspoons Szechwan peppercorns 1/4 cup red wine vinegar 1/8 teaspoon ground allspice 2 tablespoons lemon juice Trim excess fat from steaks and discard fat. 1 tablespoon Worcestershire sauce Coarsely crush peppercorns; mix peppercorns 1 teaspoon dry mustard and allspice. Rub peppercorn mixture onto 1 clove garlic, minced both sides of steaks. Refrigerate steaks, 1/4 teaspoon freshly ground black pepper covered, 1 to 2 hours. Allow the meat to stand at room temperature for 20 to 30 1 flank steak, minutes before grilling. Sear steaks over about 1-1/2 pounds and 3/4" thick direct high heat for 4 minutes, turning once. To make the marinade: Combine marinade Continue grilling over indirect medium heat ingredients in a shallow, non-metal for 6 to 8 minutes for medium-rare doneness. container. Place steak in marinade turning Remove from the grill and let rest for 3 to 5 Three-Pepper Steak to coat completely. Marinate covered in the minutes. Serve warm. refrigerator for at least 4 hours or overnight. Makes 6 servings. Remove steak from marinade and discard the marinade. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling. Grill over direct medium-high heat until medium rare, 8 to 10 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut steak diagonally across the grain into thin slices before serving. Makes 4 servings. 4 SAVORY HERBED STEAK BABY BACK RIBS WITH SPICED Sear: High, Cook: Indirect High APPLE-CIDER MOP 4 steaks, about 1-1/2" thick Indirect Low from Weber’s Big Book of Grilling™ Extra-virgin olive oil 1-1/2 teaspoons dried basil leaves For the mop: 1 teaspoon dried tarragon leaves 2 cups apple cider 1 teaspoon dried chives 1/4 cup minced shallots 4 cloves garlic, minced 1 tablespoon minced jalapeño pepper, seeds removed Trim excess fat from steaks and discard fat. 1/4 cup ketchup Brush or spray steaks on both sides with oil. 2 tablespoons white wine vinegar Combine herbs and garlic; mash with fork 2 tablespoons tomato paste to form a paste. Rub herb mixture onto both 1 tablespoon dark brown sugar sides of steaks. Refrigerate steaks, covered, 1 to 2 hours. Allow the meat to stand at room 1/4 teaspoon kosher salt temperature for 20 to 30 minutes before 1/4 teaspoon freshly ground black pepper grilling.
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