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Grill this 41893_0103_2 3/4/03 1:25 PM Page 2

Cool Q stuff

Weber® Q™ Rolling Duffel Bag (Article #16134) Carry it or pull it. This heavy-duty rolling duffel bag has large cargo handles on top and both sides, plus three inline-type skate wheels. It’s easy to clean (inside and out), and there is plenty of room to stuff mitts, aprons and other gear. You can even race your friends.

Weber® Q™ Rolling Cart (Article #41432) Ingenious. Foldable. Compact. And just the right height for standup grilling. Roll your QTM from parking lot to , in transport mode. Or stay firmly in place with locked cart mode – which ever way you want to QTM.

Weber® Q™ Stainless Steel Tools (Article #16138) Look good while you QTM with this spatula and tong set. Durable stainless steel with handles that snap under the built-in tool bar (under your right-hand swing-out table), makes for easy storage and transport.

Weber® Q™ Vinyl Cover (Article #9895) Keep your QTM clean and out of the elements with this fitted heavy-duty cover. Elastic side bands and a front draw cord limit the possibility of updrafts detaching the cover, and keep it out of sight from those jealous neighbors.

Weber® Q™ 20-lb. Tank Adapter Hose (Article #41455) You can QTM all night long without changing a tank with this 46-inch long high-pressure hose with fittings to adapt your QTM to a standard 20-lb. LP tank. Now you can QTM long enough to feed a small army.

To learn more and register your grill online, visit www.weber.com/Q 41893_0103_2 3/4/03 1:25 PM Page 3

Q’ology 101: Crib Notes

Stating the Obvious. You must preheat the grill before you cook on it. First, open the lid, unfold the work surfaces, and turn the burner control knob to START/HI. Press the red igniter button to light the grill. Shut the lid, let it go for 10 minutes, and you’re good to grill.

Down, Boy. While some grilling gurus may tell to you grill with the lid up, we suggest you grill with the lid down. Why? Grilling with the lid down will reduce the chances of flare-ups, and cook your food faster and more evenly. And while grilling, resist the urge to open the lid to check on your dinner every couple of minutes. Every time you lift the lid, heat escapes causing your food to take longer to cook. So keep a lid on it; in the end you’ll shave a couple of minutes off your hunger.

Don’t Flip Out. You’re practicing the art of grilling, not a circus act. Unless the recipe calls for it, flip your food just once.

Easy on the Squeeze. Resist the urge to use your spatula to press down on foods such as burgers. You’ll only succeed in squeezing out all of the flavor, not making it cook faster.

Moisturize. A light coating of oil will help brown your food evenly and keep it from sticking to the grate. Always brush or spray oil on your food, not the cooking grate.

Forego the Fork. You’ve probably seen people poking their meat with a barbecue fork– maybe you’ve done it, too. If so, stop immediately! It causes juices and flavor to escape and dries out your food. Relegate the fork to the job of lifting food from the grill and nothing more.

Cut It Out. Trim excess fat from steaks, chops, and roasts leaving no more than a scant 1/4 inch-thick layer. Less fat guards against unwanted flare-ups and unsightly love-handles.

Adjust to Your Environment. Grilling times listed in the recipes are approximate. Allow more time on cold or windy days or at higher altitudes.

Procrastinate. When using a marinade, sauce, or glaze with a high sugar content or other ingredients that burn easily, brush on food only during the last 10 to 15 minutes of grilling. 41893_0103_2 3/4/03 1:25 PM Page 4

Is Dinner Ready Yet? A kitchen timer and an instant-read thermometer are your best defenses against overcooked foods. Use the thermometer to check on doneness in roasts, chickens, or thick cuts of meat, but never leave it in the food while cooking.

Clean Up Your Act. Don’t forget to regularly brush off your cooking grate and clean out the drip pan under the grill.

Practice Safe Sizzle

• Follow the instructions in your Q owner’s manual on safely lighting and operating your grill. We know, owner’s manuals generally aren’t spellbinding, but they do have information you need to know and you shouldn’t skim over.

• Keep your grill at least 2 feet from any combustible materials, including your house, garage, deck railing, etc.

• Never use a grill indoors – that includes a garage, breezeway, covered patio, or an unprotected roof or overhang.

• Never use a grill that wobbles, leans, or is in any way unstable.

• Keep sleeves and garments out of the line of fire – literally. Roll up your sleeves and keep the loose, billowy outfits for après grilling.

• Never pour water on a grease fire. Instead, turn the burner control knob OFF and close the lid.

• Keep children and pets a safe distance away from the hot grill.

• When you’re finished, turn off the grill.

Food Safety

• Wash your hands thoroughly with soap and warm water before starting any meal preparation and after handling fresh meat, fish, or poultry.

• Thoroughly defrost foods in the refrigerator, not on the countertop.

• Use a clean spatula or tongs to remove food from the grill.

• Never place cooked food on the platter used to carry the uncooked food to the grill.

• Place foods removed from the grill on a clean platter.

• Always grill ground meats to at least 160° (170° for poultry).

Now light up and have fun! 41893_0103_2 3/4/03 1:25 PM Page 5

Basic Training Over the years, we’ve found that the most common questions we receive are those about the most basic foods to grill – a plain chicken breast, pork chops, steaks, and burgers. It seems there is still a bit of mystery in how to do the simple stuff. Here we clear the smoke with these instructions for the basics. Once you’ve got these down, you’ll be ready to move on to more advanced recipes.

Burgers Steaks Grill Direct/Medium Grill Direct/Medium Serves 4 Serves 4 1 pound ground chuck (80% lean) 4 New York strip, tenderloin, T-Bone, Kosher salt sirloin, or rib-eye beef steaks, about 3/4 pound each and 1 inch thick Freshly ground black pepper Extra-virgin olive oil 4 Hamburger buns Kosher salt Ketchup (optional) Freshly ground black pepper Mustard (optional) Allow the steaks to stand at room Shape the ground chuck into 4 burgers temperature for 20 to 30 minutes of equal size and thickness (about before grilling. 3/4 inch thick), and season with the salt and pepper. Grill the burgers over Lightly spray or brush both sides of Direct Medium heat until the burgers the steaks with the olive oil and then reach an internal temperature of 160°F season with the salt and pepper. Grill for medium, 8 to 10 minutes, turning over Direct Medium heat until the once halfway through grilling time. internal temperature reaches 145°F for medium rare, 8 to 12 minutes, turning During the last 30 seconds, grill the once halfway through grilling time. buns over Direct Medium heat until Remove the steaks from the grill and lightly toasted. Serve the burgers allow to rest for 3 to 5 minutes. Serve hot on the buns with the ketchup the steaks warm. and mustard, if desired. 41893_0103_2 3/4/03 1:25 PM Page 6

Pork Chops Type-A Rub Grill Direct/Medium Makes 2 tablespoons Serves 4 This rub is the overachiever of the 4 boneless pork loin chops, about family: It’s good on virtually everything. 1 inch thick, trimmed of excess fat Multiply the recipe, store it in a tightly sealed jar, and massage it into whatever Extra-virgin olive oil needs a quick pick-me-up before it Kosher salt hits the grill. Freshly ground black pepper 1 teaspoon dry mustard Allow the pork chops to stand at room 1 teaspoon granulated onion temperature for about 20 minutes 1 teaspoon paprika before grilling. Lightly spray or brush 1 teaspoon kosher salt both sides of the chops with the olive oil and then season with the salt 1/2 teaspoon granulated garlic and pepper. Grill over Direct Medium 1/2 teaspoon ground coriander heat until the juices run clear, about 1/2 teaspoon ground cumin 10 to 12 minutes, turning once halfway 1/2 teaspoon freshly ground through grilling time. Serve warm. black pepper

Boneless Chicken Breasts Combine the ingredients in a small Grill Direct/Medium bowl. Press the rub into all sides Serves 4 of the meat or fish. To intensify the flavors, refrigerate for 1 hour prior 4 boneless, skinless chicken breast to grilling. halves, about 6 ounces each Extra-virgin olive oil Kosher salt Freshly ground black pepper

Rinse the chicken breasts under cold water and pat dry with paper towels. Lightly brush or spray both sides of the chicken breasts with the olive oil and then season with the salt and pepper. Grill over Direct Medium heat until the juices run clear and the meat is no longer pink in the center, 8 to 10 minutes, turning once halfway through grilling time. Serve warm. 41893_0103_2 3/4/03 1:25 PM Page 7

Grilling Guide The following cuts, thicknesses, weights, and grilling times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, wind, outside temperature, and desired doneness. Grill using the Direct Method for the time given on the chart or to the desired doneness, turning once halfway through grilling time. Cooking times for beef and lamb are for USDA’s definition of medium doneness unless otherwise noted. Let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes before carving. The internal temperature of the meat will rise by 5 to 10 degrees during this time.

Beef Steak: New York, porterhouse, rib-eye, T-bone, or tenderloin 3/4 inch thick 6 to 8 minutes High 1 inch thick 8 to 10 minutes High 1 to 1-1/2 inches thick 14 to 16 minutes; sear 10 minutes High, grill 4 to 6 minutes Low

Skirt steak 1/4 to 1/2 inch thick 5 to 7 minutes High

Flank steak 1-1/2 to 2 pounds, 3/4 inch thick 12 to 15 minutes Medium

Kabob 1 to 1-1/2 inch cubes 10 to 12 minutes Medium

Tenderloin, whole 3-1/2 to 4 pounds 45 to 50 minutes (medium rare); sear 12 minutes High (turning 4 times), grill 33 to 38 minutes Low

Ground beef patty 3/4 inch thick 8 to 10 minutes Medium

Rib-eye roast, boneless 5 to 6 pounds 1-1/2 to 2 hours Low (on rack)

Rib roast 7 to 7-1/2 pounds 2 -1/4 hours Low (grill bone side down)

Veal loin chop 1 inch thick 10 to 12 minutes Medium 41893_0103_2 3/4/03 1:25 PM Page 8

Game Quail, whole 5 ounces 15 to 20 minutes Medium

Duck, whole 4 to 6 pounds 1-1/2 to 2 hours Low (on roasting rack)

Duck breast, boneless 7 to 8 ounces 10 to 15 minutes Low

Goose, whole 10 to 12 pounds 3 hours Low (on roasting rack)

Pork Chop: rib, loin, or shoulder 3/4 to 1 inch thick 10 to 15 minutes; sear 6 minutes High, grill 4 to 8 minutes Low 1-1/4 to 1-1/2 inches thick 14 to 18 minutes; sear 8 minutes High, grill 6 to 10 minutes Low

Loin chop, boneless 3/4 to 1 inch thick 10 to 12 minutes; sear 6 minutes High, grill 4 to 6 minutes Low

Loin roast: blade, sirloin, or center rib 3 to 5 pounds 1-1/4 to 1-3/4 hours Low (on roasting rack)

Rack of pork 4 to 6 pounds 1-1/2 to 2 hours Low

Ribs: country-style, baby back, or spareribs 3 to 4 pounds 1-1/4 to 1-1/2 hours Low (on rib rack)

Tenderloin, whole 3/4 to 1 pound 25 to 30 minutes; sear 10 minutes High (turn 3 times), grill 15 to 20 minutes Low

Bratwurst 25 to 30 minutes Low 41893_0103_2 3/4/03 1:25 PM Page 9

Lamb Chop: loin, rib, shoulder, or sirloin 3/4 to 1-1/4 inches thick 8 to 12 minutes Medium

Leg of lamb 6 to 7 pounds 2 to 2-1/2 hours Low (on roasting rack)

Rack of lamb 1 to 1-1/2 pounds 25 to 35 minutes Medium

Poultry Chicken breast, boneless, skinless 6 ounces 8 to 12 minutes Medium

Chicken thigh, boneless, skinless 4 ounces 8 to 10 minutes Medium

Chicken, whole 3-1/2 to 5 pounds 1 to 1-1/2 hours Low (on roasting rack)

Chicken, half 1-1/4 to 1-1/2 pounds 1 to 1-1/4 hours Low

Chicken pieces, bone-in breast/wing 30 to 40 minutes Low leg/thigh 40 to 50 minutes Low

Cornish game hen 1-1/2 to 2 pounds 30 to 35 minutes Low

Turkey drumstick 1/2 to 1-1/2 pounds 3/4 to 1-1/4 hours Low

Turkey breast, bone-in 4 to 5 pounds 1 to 1-1/2 hours Low 41893_0103_2 3/4/03 1:25 PM Page 10

Fish and Seafood Fish, fillet or steak 1/4 to 1/2 inch thick 3 to 5 minutes High 1/2 to 1 inch thick 5 to 10 minutes High 1 to 1-1/4 inches thick 10 to 12 minutes High

Fish, whole 1 pound 15 to 20 minutes Medium 2 to 2-1/2 pounds 20 to 30 minutes Medium

Shrimp 2 to 5 minutes High

Scallop 3 to 6 minutes High

Mussel 5 to 6 minutes High (discard any that do not open)

Clam 8 to 10 minutes High (discard any that do not open)

Oyster 3 to 5 minutes High

Fruit Apple 1/2 inch thick rounds 4 to 6 minutes Medium

Banana halved lengthwise 6 to 8 minutes Medium

Peach, pit removed halved lengthwise 8 to 10 minutes Medium

Pear halved lengthwise 10 to 12 minutes Medium

Pineapple, peeled and cored 1/2 inch rings or 1 inch wedges 5 to 10 minutes Medium

Note: Grilling times for fruit will depend on ripeness. 41893_0103_2 3/4/03 1:25 PM Page 11

Vegetables Artichoke whole Steam 20 to 25 minutes; cut in half and grill 8 to 10 minutes Medium

Asparagus 6 to 8 minutes Medium

Beet 1 to 1-1/2 hours Low

Bell pepper whole 10 to 12 minutes Medium halved or quartered 6 to 8 minutes Medium

Chile 7 to 9 minutes Medium

Corn husked 10 to 12 minutes Medium in husk 25 to 30 minutes Medium

Eggplant 1/2 inch slices 8 to 10 minutes Medium halved 12 to 15 minutes Medium

Garlic whole 45 to 60 minutes Low

Green bean whole 8 to 10 minutes Medium

Green onion whole 3 to 4 minutes Medium

Leek 14 to 16 minutes Medium

Mushroom: shiitake or button 8 to 10 minutes Medium

Mushroom: portabello 12 to 15 minutes Medium

Onion 1/2 inch slices 8 to 12 minutes Medium 41893_0103_2 3/4/03 1:25 PM Page 12

Potato whole 45 to 60 minutes Low 1/2 inch slices 14 to 16 minutes Medium

Potato: new halved 20 to 25 minutes Medium

Pumpkin 3 pounds 1-1/2 to 2 hours Low

Squash: acorn 1 pound 40 to 45 minutes Low

Squash: buttercup or butternut 2 pounds 50 to 55 minutes Low

Squash: patty pan 10 to 12 minutes Medium

Squash: spaghetti 3 pounds 1-1/4 to 1-1/2 hours Low

Squash: yellow 1/2 inch slices 6 to 8 minutes Medium halved 6 to 10 minutes Medium

Sweet potato whole 50 to 60 minutes Low 1/4 inch slices 8 to 10 minutes Medium

Tomatillo 6 to 8 minutes Medium

Tomato: garden 1/2 inch slices 2 to 4 minutes Medium halved 6 to 8 minutes Medium

Tomato: plum halved 6 to 8 minutes Medium whole 8 to 10 minutes Medium

Zucchini 1/2 inch slices 6 to 8 minutes Medium halved 6 to 10 minutes Medium 41893_0103_2 3/4/03 1:25 PM Page 13

Meatballs on a Stick As your next party begins, keep guests happily munching these retro-style meatballs on toothpicks. 41893_0103_2 3/4/03 1:25 PM Page 14

Meatballs on a Stick

Grill Direct/High Makes 25 to 30 small meatballs

For the meatballs: For the sauce: 3/4 pound ground beef 1/3 cup ketchup 1/2 pound ground pork 2 tablespoons mayonnaise 1/3 cup breadcrumbs 1/2 teaspoon red wine vinegar 3 tablespoons whole milk 1/8 teaspoon kosher salt 3 tablespoons finely chopped Extra-virgin olive oil fresh Italian parsley 1 egg 2 teaspoons Dijon mustard 1/2 teaspoon finely chopped fresh thyme 1/2 teaspoon granulated onion 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon Tabasco sauce

The Meatballs In a medium bowl combine all the meatball ingredients. Using your hand, gently mix until the ingredients are evenly distributed. Wet your hands with cold water and shape the meat into balls, each about 1 inch in diameter. Be careful not to overwork the meat. Cover with plastic wrap and refrigerate for about 45 minutes, or until very cold. The Sauce In a small bowl whisk together the sauce ingredients. Lightly brush or spray the meatballs with oil. Grill over Direct High heat until the meat is thoroughly cooked but not dry, 6 to 8 minutes, gently turning occasionally. Arrange the meatballs on a serving platter with toothpicks. Serve warm with the sauce. 41893_0103_2 3/4/03 1:25 PM Page 15

Hot Tenderloin Sandwich Thin slices of supple grilled beef give this simple recipe most of its glory and glamour. The sour cream dressing, grated cheese, and peppery arugula add their own spectacular touches but remember, it’s still a sandwich. Plates are optional. 41893_0103_2 3/4/03 1:25 PM Page 16

Hot Tenderloin Sandwich from the Cookbook at www.weber.com

Sear High Grill Direct/Low Serves 6

1 cup sour cream 2 tablespoons prepared horseradish 1 teaspoon Dijon mustard

1 center-cut beef tenderloin, 2 to 2-1/2 pounds Extra-virgin olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

1 large French baguette, sliced in half lengthwise 1 bunch arugula, washed and dried 1 cup grated Fontina cheese

The Tenderloin In a small bowl, mix together the sour cream, horseradish, and mustard. Set aside.

Lightly brush or spray the tenderloin with the olive oil and season with salt and pepper. Allow the tenderloin to stand at room temperature for 20 to 30 minutes before grilling. Sear over Direct High heat until well marked, 8 to 10 minutes, turning 3 times. Continue grilling over Direct Low heat until the internal temperature reaches 145°F for medium rare, about 20 minutes, turning once halfway through grilling time. Remove from the grill, and let rest for 3 to 5 minutes. The internal temperature will rise 5°F to 10°F during this time. Cut into 1/8 inch slices. The Baguette Lightly brush the cut side of the baguette with olive oil and grill, cut side down, over Direct Medium heat until lightly toasted, about 30 seconds.

Spread the baguette with the sour cream mixture, layer with arugula and sliced tenderloin, then top with the grated cheese. Cut crosswise into individual sandwiches. 41893_0103_2 3/4/03 1:25 PM Page 17

Flank Steak with Shiitake Seasoning Here is one of the simplest and most excellent ways to boost the flavor of steak. A fine grinding of dried mushrooms and black peppercorns provides a nice combination of seasonings that turn smoky and sensational on the grill. Try the steak with lettuce and veggies wrapped up in tortillas! 41893_0103_2 3/4/03 1:25 PM Page 18

Flank Steak with Shiitake Seasoning

Grill Direct/Medium Serves 4 to 6

1/4 ounce dried shiitake mushrooms 1 teaspoon whole black peppercorns 3 tablespoons peanut oil 1 flank steak, 1-1/2 to 2 pounds and about 3/4 inch thick

For the sauce: 2 tablespoons soy sauce 2 teaspoons granulated sugar 2 teaspoons rice vinegar

The Flank Steak In a spice grinder or coffee mill, grind the mushrooms and peppercorns to a powder. Transfer the powder in a small bowl, add the oil, and stir to create a paste. Smear the paste evenly over both sides of the flank steak. Let the flank steak sit at room temperature for 20 to 30 minutes. The Sauce In a small bowl whisk together the sauce ingredients.

Grill the flank steak over Direct Medium heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 3 to 5 minutes. Cut across the grain into thin strips. Place the strips in a medium bowl. Pour the sauce over the strips and toss to evenly coat. Serve warm. 41893_0103_2 3/4/03 1:25 PM Page 19

Filet Mignon with Lemon-Parsley Butter A flavored butter with parsley and lemon serves as a classic finishing sauce for a grilled steak. 41893_0103_2 3/4/03 1:25 PM Page 20

Filet Mignon with Lemon-Parsley Butter

Grill Direct/High Serves 4

For the butter: 4 tablespoons unsalted butter 1 tablespoon finely chopped fresh Italian parsley 1 teaspoon fresh lemon juice 1/4 teaspoon grated lemon zest 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

4 filets mignons, about 8 ounces each and 1 inch thick Extra-virgin olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

The Butter Using the back of a fork, mash the butter ingredients together and stir until evenly distributed. Cover and refrigerate the butter mixture until ready to serve. The Filets Allow the filets mignons to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides with oil. Season evenly with the salt and pepper. Grill the filets mignons over Direct High heat until they are cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once halfway through grilling time. Transfer each filet mignon to a serving plate and place a tablespoon of the butter on top to melt. Serve warm. 41893_0103_2 3/4/03 1:25 PM Page 21

Classic Bratwurst with the Works Bratwurst – famous sidekick of both grill and gridiron – is really a sausage for all seasons. We grill these first to get them nice and brown, then simmer them in beer, apples, sauerkraut, and onions for total sensory fulfillment. Inhale and be healed. 41893_0103_2 3/4/03 1:25 PM Page 22

Classic Bratwurst with the Works

from Weber ®’s Big Book of Grilling™

Grill Direct/Medium Serves 10

10 fresh bratwurst

For the sauerkraut: 1 teaspoon vegetable oil 1 medium yellow onion, thinly sliced 2 bacon slices, cut into 1-inch pieces 1 Granny Smith apple, unpeeled, cored, and cut into 1/2-inch cubes 1 pound fresh sauerkraut, rinsed and fully drained 1-1/2 teaspoons caraway seeds 1/2 cup beer Kosher salt Freshly ground black pepper

Prepared mustard 10 buns or rolls

The Bratwurst Grill the bratwurst over Direct Medium heat until browned, 6 to 8 minutes, turning once halfway through grilling time. The Sauerkraut In a large sauté pan over medium heat, warm the oil. Add the onion and bacon and cook for 5 minutes, stirring occasionally. Add the apple, sauerkraut, and caraway seeds and cook for 5 minutes more. Add the beer and grilled bratwurst. Cover and cook over low heat for 25 minutes. Stir and season with salt and pepper.

Spread a generous amount of the mustard on the inside of the buns or rolls. Add the bratwurst and top with the sauerkraut. Serve immediately. 41893_0103_2 3/4/03 1:25 PM Page 23

Texas Two-Step Pork Chops This recipe showcases a Texan blend of tomatoes, chiles, garlic, and Worchestershire sauce. It’s ready for dinner in just two steps: marinating and grilling. 41893_0103_2 3/4/03 1:25 PM Page 24

Texas Two-Step Pork Chops

Grill Direct/Medium Serves 4 to 6

For the marinade: 1/4 cup ketchup 2 tablespoons apple juice 2 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon Worcestershire sauce 2 teaspoons minced garlic 1 teaspoon Tabasco sauce 1 teaspoon chili powder 1/2 teaspoon kosher salt

6 bone-in pork chops, about 1 inch thick each

The Marinade In a medium bowl whisk together the marinade ingredients. The Pork Chops Place the pork chops in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to distribute the marinade, and refrigerate for 2 to 4 hours.

Remove the chops from the bag and discard the marinade. Allow the chops to stand at room temperature for 20 to 30 minutes before grilling. Grill the chops over Direct Medium heat until barely pink in the center, 8 to 10 minutes, turning once halfway through grilling time. Serve warm. 41893_0103_2 3/4/03 1:25 PM Page 25

Shrimp with Peanut Dipping Sauce Bold, vibrant flavors of Southeast Asia shine in this quick, simple appetizer. 41893_0103_2 3/4/03 1:25 PM Page 26

Shrimp Satay with Peanut Dipping Sauce

Grill Direct/High Serves 4 to 6

For the sauce: 20 large shrimp (about 1 pound), 1 tablespoon vegetable oil peeled and deveined 1 tablespoon minced garlic 1 tablespoon vegetable oil 1 tablespoon minced ginger 1/4 teaspoon chili powder 1/4 cup smooth peanut butter 1/4 teaspoon curry powder 1 tablespoon soy sauce 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 1/4 teaspoon Tabasco sauce (or more, to taste) 1 tablespoon fresh lime juice

The Sauce In a small saucepan, warm the oil over medium-high heat. Add the garlic and ginger and cook until fragrant, about 1 minute, stirring occasionally. Add 1/2 cup of water, followed by the peanut butter, soy sauce, pepper, and Tabasco sauce. Whisk until smooth. When the sauce comes to a simmer, remove the pan from the heat. Just before serving, reheat the sauce over medium heat and add the lime juice, plus 2 to 3 tablespoons of water, whisking vigorously to achieve a smooth consistency. The Shrimp Lightly brush or spray the shrimp with oil. Season with the chili powder, curry powder, pepper, and salt. Thread the shrimp on , either one per for hors d’oeuvres or five per skewer for appetizers. Grill over Direct High heat until just opaque, 2 to 3 minutes, turning once halfway through grilling time. Serve warm with the peanut dipping sauce. 41893_0103_2 3/4/03 1:25 PM Page 27

Salmon with Thai Cucumber Relish Take salmon up a notch with this sweet-and-sour relish. So easy, it’s almost embarrassing. 41893_0103_2 3/4/03 1:25 PM Page 28

Salmon with Thai Cucumber Relish

Grill Direct/High Serves 4

For the relish: 2 tablespoons fresh lime juice 1 tablespoon fish sauce 1 tablespoon soy sauce 1 tablespoon granulated sugar 1 tablespoon finely chopped fresh mint 1 tablespoon finely chopped fresh cilantro 1 teaspoon minced serrano chile 1/2 teaspoon minced garlic 1 cup finely chopped or thinly sliced seedless cucumber

4 salmon steaks, 5 to 7 ounces each and 3/4 inch thick 3 tablespoons Asian (toasted) sesame oil Freshly ground black pepper

The Relish In a medium bowl, whisk together all the relish ingredients except the cucumber. Add the cucumber, stir well, and allow to sit at room temperature for 15 minutes, or as long as 4 hours. The Salmon Lightly brush or spray the salmon all over with oil. Season with pepper to taste. Grill the salmon over Direct High heat until opaque throughout, 6 to 8 minutes, turning once halfway through grilling time. Serve warm with the relish spooned over the top. 41893_0103_2 3/4/03 1:25 PM Page 29

Chicken Wings with Orange-Mustard “Q” Sauce The mustard in this recipe isn’t orange in color, but it takes on sweet orange flavors from an unusual but awesome sauce ingredient, orange marmalade. Use half of the sauce as a quick marinade, and during grilling brush on the rest for a golden brown sheen. 41893_0103_2 3/4/03 1:25 PM Page 30

Chicken Wings with Orange-Mustard “Q” Sauce

Grill Direct/Low Serves 4 to 6

For the sauce: 2/3 cup cider vinegar 1/3 cup Dijon mustard 1/3 cup orange marmalade 1 teaspoon chili powder 1 teaspoon granulated garlic 1 teaspoon kosher salt 1 teaspoon sesame oil 1/2 teaspoon curry powder 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground ginger

12 chicken wings, tips removed

The Sauce In a medium saucepan whisk together the sauce ingredients. Bring the sauce to a boil, then lower the heat and simmer for 10 to 15 minutes, stirring occasionally. Allow to cool to room temperature. The Chicken Rinse the chicken wings under cold water and place them in a large, resealable plastic bag. Pour half of the sauce into the bag; reserve the other half. Press the air out of the bag and seal tightly. Turn the bag to coat the chicken wings, place in a bowl, and refrigerate for 1 to 2 hours, turning the bag occasionally.

Remove the wings from the bag and discard the sauce left in the bag. Grill the wings over Direct Low heat until the meat is no longer pink at the bone (cut one open to check), 30 to 40 minutes, brushing with the reserved sauce and turning occasionally. 41893_0103_2 3/4/03 1:25 PM Page 31

Spanish Chicken Breasts Marinated in Citrus and Tarragon This extremely simple preparation is typical Spanish cuisine where citrus is often a predominant flavor. 41893_0103_2 3/4/03 1:25 PM Page 32

Spanish Chicken Breasts Marinated in Citrus and Tarragon

Grill Direct/Medium Serves 4

For the marinade: 1/4 cup extra-virgin olive oil 1/4 cup roughly chopped fresh tarragon 2 tablespoons sherry vinegar Zest and juice of 1 orange Zest and juice of 1 lemon 2 teaspoons kosher salt 1 teaspoon minced garlic 1 teaspoon grated ginger 1/2 teaspoon chili powder 1/2 teaspoon freshly ground black pepper

4 boneless chicken breast halves (with skin), about 6 ounces each

The Marinade In a medium bowl whisk together all the marinade ingredients. The Chicken Rinse the chicken breast halves under cold water, place them in a large,resealable plastic bag, and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl, and refrigerate for 3 to 4 hours.

Remove the chicken breasts from the marinade and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute.

Grill the breasts, skin side down first, over Direct Medium heat until the meat is firm and the juices run clear, 8 to 12 minutes, turning and basting with the boiled marinade once halfway through grilling time. Serve warm. 41893_0103_2 3/4/03 1:25 PM Page 33

Thin-Crusted Pizzas with Yesterday’s Grilled Chicken and Vegetables Leftovers from yesterday’s barbecue make delicious, quick toppings for today’s grilled pizzas. Use any vegetables you like, as long as they are tender and thinly sliced. With dough bought from your favorite pizzeria and a good jar of tomato sauce, a festive dinner is hot off the grill in minutes. 41893_0103_2 3/4/03 1:25 PM Page 34

Thin-Crusted Pizzas with Yesterday ’s Grilled Chicken and Vegetables

Grill Direct/Medium Makes 4 small pizzas

1 four-inch ball ready-made pizza dough Extra-virgin olive oil 2 cups good-quality tomato sauce 4 grilled chicken breasts, thinly sliced 2 cups thinly sliced grilled bell peppers 1/2 cup sliced black olives 1/2 cup tightly packed fresh basil leaves, torn into small pieces

The Dough Cut the dough into 4 equal pieces. Roll each piece into a round about 1/4 inch thick. Lightly brush both sides of each round with olive oil. Grill each round over Direct Medium heat until well marked on one side, 1 to 3 minutes. The Sauce and toppings Remove the rounds from the grill and place on a work surface, grilled side up. Spread about 1/2 cup of the sauce over each round, leaving a 1/2-inch border around the edges. Arrange the chicken, peppers, olives, and basil over the sauce. With two large spatulas, move the pizzas to the grill.

Grill until the crusts are crisp, 2 to 4 minutes. Move the pizzas to a cutting board. Cut into wedges. Serve warm. 41893_0103_2 3/4/03 1:25 PM Page 35

Apples Grilled in Parchment Paper A grown-up treat from the grill that even kids will devour. Simple. Sublime. 41893_0103_2 3/4/03 1:25 PM Page 36

Apples Grilled in Parchment Paper

from Weber ®’s Big Book of Grilling™

Grill Direct/Medium Serves 4

2 Granny Smith apples 1/2 cup dried cranberries 1/4 cup pure maple syrup 2 teaspoons light brown sugar 1/2 teaspoon ground cinnamon

2 tablespoons unsalted butter, divided

The Apples Quarter the apples through the core. Remove and discard the core, then cut each quarter into thin slices. Place the slices in a medium bowl. Add the cranberries, maple syrup, sugar, and cinnamon. Stir to combine. The Packets Cut four pieces of parchment paper, about 12 by 15 inches each. Spoon one-quarter of the apple mixture into the center of each piece of paper and dot with one-quarter of the butter.

Bring the two long ends of each paper together and fold them over several times to seal the top of the packet. Twist the other two ends of the papers in opposite directions to close the packets.

Grill the packets over Direct Medium heat for about 10 minutes. Serve in packets or pour the apple mixture from each packet into a separate bowl. Either way, serve warm with ice cream, if desired.

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