All entries tagged with “Webber”
Posted by The Great Escape Blog on Thursday Aug 04, 2011 9:22 am
• 1/4cup honey
• 1tablespoon minced canned chipotle chile peppers in adobo sauce
• 1/2teaspoon kosher salt
• 1pound extra-large shrimp (16/20 count), shelled and deveined
• 2tablespoons minced fresh cilantro leaves
1. In a large bowl combine the honey, chile peppers, and salt. Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour.
2.Prepare the grill for direct cooking over high heat (450° to 550°F).
3. Remove the shrimp from the bowl and discard any remaining marinade. Thread the shrimp onto skewers, three per skewer.
4.Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed as much as possible, until slightly firm on the surface and opaque in the center, 2 to 4 minutes, turning once. Remove from the grill and sprinkle with the cilantro. Serve warm.
Posted by The Great Escape Blog on Tuesday Jul 26, 2011 12:12 pm
Woods: Start by soaking wood chunks in water for at least one hour; chips (including wine barrel chips) and aromatic twigs (grape vines or fruit wood twigs) need only 30 minutes of soaking. Shake all excess water off woods before adding them to your fire or smoker box. You can find smoking woods in hardware stores and home centers-or if you're lucky, in your own backyard! Wine barrel chips are available in specialty food stores and gift shops, and some hardware stores.
Water: Water adds moisture to the smoking process so meats come out flavorful and tender. If you're using a traditional smoker with a water pan, try adding barbecue sauce, marinades, wine, beer, fruit juices, or herbs and spices to the water pan for additional flavor. Be sure to keep the water pan full. For large roasts and turkeys, you may have to add water to the pan a couple of times throughout grilling. Check the water pan when you add charcoal-a watering can makes replenishing easy. (Note: When smoking cheese, add ice to the water pan so the cheese doesn't melt above it.) You can use a water pan with charcoal and gas grills, too.
Food: Place food in the center of the cooking grate above the water pan (if you are using one). Remember that smoke and heat escape every time you peek into the grill, so add 15 minutes to cooking time for each peek (more if you are smoking in cold weather). Boneless meats, such as beef brisket and pork shoulder, will shrink considerably during smoke-cooking, unless they have a heavy layering of fat. Simply cut off the fat before serving. (Note: Consider cooking your meFood: Place food in the center of the cooking grate above the water pan (if you are using one). Remember that smoke and heat escape every time you peek into the grill, so add 15 minutes to cooking time for each peek (more if you are smoking in cold weather). Boneless meats, such as beef brisket and pork shoulder, will shrink considerably during smoke-cooking, unless they have a heavy layering of fat. Simply cut off the fat before serving. (Note: Consider cooking your menu up to two days before serving. The smoke flavor becomes richer after a day or two in the refrigerator. That's why smoked foods make great leftovers.) All Weber recipes are based on 70-degree weather with little or no wind at average altitudes, so add more cooking time for wind, cold, and high altitudes.
Preparing your Charcoal Grill, Gas Barbecue, or Traditional Smoker: Virtually all Weber Gas Barbecues can be equipped with or are sold with a smoker attachment (exceptions: Spirit Series and Genesis Junior). The smoker attachment makes it easy to turn your barbecue grill into a hot smoker. You can also improvise with a foil pan. Before preheating your grill, simply fill the water pan on the smoker attachment with hot tap water. Place presoaked wood chunks or chips/twigs in the other compartment, or in a foil pan directly on the Flavorizer Bars over the lit burner. (Use a separate pan for water if you are using a foil pan for the wood pieces.) Begin cooking after preheating and when grill is fully smoking. You can get a smoker attachment for your grill by visiting your local dealer, or calling Weber Customer Service at 1-800-446-1071. Please have your grill model number available.
Smoker: Always position smoker on a level, heatproof surface away from buildings and out of traffic patterns. It's best to find a place away from the house, since smoke aromas can linger for hours.
Weber Chef's Tips for Beginners
• Use a meat thermometer to make sure smoke-cooked foods are done but not overcooked. Smoke-cooked foods look different than other grilled or oven-prepared foods. They may be pink or red when completely cooked (apple wood especially will make chicken look red, for example).
• Use tongs and barbecue mitts to add charcoal, turn meats, refill the water pan, or adjust vents.
• Do not use charcoal infused with starter fluid-it can add an unpleasant taste to your smoked foods.
• Experiment with different woods and meats until you find the right combination for your tastes.
• Start with a small amount of wood to see how you like the flavor, then add more for more intense smoky taste. (Just don't overdo it; too much wood smoke over long periods can make food taste bitter.)
• Try combining woods as you get more experienced for unique and flavorful results.
• Keep a smoker's notebook while experimenting. Jot down ingredients, wood amounts and combinations, and results so you can repeat successes. (Unless, of course, you want to keep your best recipes a secret!)
Posted by The Great Escape Blog on Monday Jul 18, 2011 1:50 pm
Rushing noise: Immediately after turning on the gas tank valve, you may hear a "rushing" noise. This is just gas rushing into the supply hose and manifold.
Groaning or metallic cracking and popping: As Flavorizer Bars, burner tubes, and cooking grates heat and cool, they expand and contract, causing these sounds.
Fluttering noise: If the slide-out bottom tray is not fully pushed into place, excess air may be drawn into the cookbox, causing a "fluttering" sound. The burner tubes and Crossover ignition may also cause this sound when the lid is open and air is drawn into the cookbox from above. Finally, the flame in the crossover ignition tube may fluctuate after ignition, which will cause a fluttering sound.
Humming or whistling from the regulator: Outside temperature, humidity, barometric pressure, and the gas level within the tank may cause the rubber diaphragm inside the regulator to vibrate, making a humming or whistling sound. Although this sound may be alarming, this is NOT dangerous as long as it is not accompanied by the smell of gas. If the humming sound persists, a change in atmospheric conditions will eventually stop the vibration.
Hissing:
- From the small hole in the regulator
This hole is used for ventilation - it is normal for air to be released from this hole. If the customer does not smell gas, there is nothing wrong with the grill. This hole is simply releasing air as it was designed to do.
- If there a strong smell of gas even after the grill is started
There is a leak. Do a leak check to locate the source of the leak and replace whatever parts are needed.
- The smell of gas can still be detected, but a leak check did not determine where it is coming from
Check to see if the regulator vent is leaking gas. Replace hose and regulator.
Posted by The Great Escape Blog on Monday Jul 18, 2011 9:46 am
• 6 large eggs
• ¼ cup half-and-half
• ¼ cup freshly grated Parmigiano-Reggiano® cheese
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 tablespoon extra-virgin olive oil
• ½ pound asparagus, ends trimmed, cut into 1-inch pieces
• 2 garlic cloves, finely chopped
• 1 cup cherry tomatoes, each cut in half
• ¾ cup crumbled feta cheese
1.In a blender whirl the eggs, half-and-half, Parmesan cheese, salt, and pepper for 10 seconds. Set aside.
2.Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the skillet on the cooking grate for 3 minutes.
3.Add the oil to the skillet and then the asparagus; stir briefly. Cook over direct medium heat, with the lid closed, for 2 minutes. Wearing barbecue mitts, remove the skillet from the grill and roll the asparagus around in the skillet so that the oil coats the bottom and sides of the pan evenly. Place the skillet back on the cooking grate, arrange the asparagus in an even layer, and then scatter the garlic, tomatoes, and feta on top of the asparagus. Pour the egg mixture into the skillet. Grill the frittata over direct medium heat, with the lid closed as much as possible, until the eggs are puffed, browned, and firm in the center, about 15 minutes. Remove from the grill and serve immediately.
Posted by The Great Escape Blog on Thursday Jul 07, 2011 9:53 am
Marinade• 1/2cup finely chopped fresh Italian parsley leaves• 1/4cup dry white wine• 1/4cup extra-virgin olive oil• ... More »
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