All entries tagged with “Weber”
Posted by The Great Escape Blog on Tuesday Jun 28, 2011 9:46 am
 Particularly when the weather is mild (and even sometimes when it’s not…), many of us are firing up our Weber gas grills almost every day of the week. And with all that action going on, it can be easy to forget some of the most important parts of grilling: cleaning and maintenance. Luckily, a simple monthly maintenance plan is an easy and inexpensive way to keep your beloved Weber gas grills in tip-top shape.
• Wipe the outside of the grill lid with a paper towel and cleaner (glass cleaner for porcelain-coated lids and stainless steel cleaner for stainless steel lids). If your grill is stainless steel, you’ll get the best results by buffing with the grain, not against, using a microfiber towel.
• Clean side tables with a microfiber towel and stainless steel cleaner. Again, make sure to buff with the grain. If your tables are made of theromset plastic, use a mild dish detergent and warm water instead.
• Cleaning a cook box may seem tricky, but it’s actually extremely simple and can have a big impact on the way your grill performs. When your grill is completely cool, carefully remove your cooking grates and Flavorizer bars. Then, using a stainless steel grill brush, brush all excess grease and debris from inside the cook box into the bottom tray. From here, it will be easy to discard.
• It’s a good practice to burn off any food residue left on your grill by turning all your burners to high for 15 minutes before and after grilling. Note: If you have cast iron grates, remove them before doing so. When your grill reaches these high temperatures, food debris will turn to ash, and will then be easy to brush off using a stainless steel bristle brush.
And that’s it. Pretty simple, really. Just follow these five steps and your grill will be cooking strong for many years to come.
Posted by The Great Escape Blog on Monday Jun 27, 2011 11:57 am
Marinade
• ¼ cup extra-virgin olive oil
• ¼ cup soy sauce
• ¼ cup Dijon mustard
• 3 tablespoons prepared horseradish
• 2 tablespoons packed light brown sugar
• 1 teaspoon rice vinegar
• 6 salmon fillets (with skin), each about 6 ounces and 1 inch thick
1.In a medium bowl whisk the marinade ingredients until smooth.
2. Place the salmon in a large, resealable plastic bag and pour in all but 1/3 cup of the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 15 to 30 minutes.
3.Prepare the grill for indirect cooking over high heat (450° to 550°F).
4.Remove the fillets from the bag and discard the marinade. Brush the cooking grates clean. Grill the fillets, skin side down, over indirect high heat, with the lid closed, until opaque throughout, 10 to 12 minutes. During the last 2 minutes of grilling time, brush the fillets with the 1/3 cup reserved marinade. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm.
Posted by The Great Escape Blog on Monday Jun 27, 2011 11:23 am
Rub
• 1 tablespoon kosher salt
• 2 teaspoons dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground black pepper
• 2 racks baby back ribs, each 2 to 2-1/2 pound
Glaze
• 1 cup guava jelly or apricot preserves
• ½ cup plus 1 tablespoon ketchup
• 3 tablespoons unsalted butter
• 3 scallions (white and light green parts only), minced
• 1 tablespoon peeled, grated fresh ginger
• 1-1/2 teaspoons seeded and minced habanero chile pepper or 2 teaspoons minced jalapeño chile pepper
• 1 large garlic clove, grated
1.Prepare the grill for indirect cooking over low heat (250° to 300°F).
2.In a small bowl mix the rub ingredients.
3. Remove the membrane from the back of each rack of ribs. Season the ribs all over with the rub, putting more of it on the meaty sides than the bone sides. Arrange the ribs in a rib rack, all facing the same direction. Allow the ribs to stand at room temperature for about 30 minutes before grilling. Meanwhile, make the glaze.
4. In a small saucepan over medium heat, mix the glaze ingredients.
5. Brush the cooking grates clean. Place the ribs over indirect low heat, as far from the heat as possible, with the bone sides facing toward the heat. Close the lid. After 3 hours, check to see if any rack is ready to come off the grill. They are done when the meat has shrunk back from most of the bones by 1/2 inch or more. When you lift a rack by picking up one end with tongs, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue cooking for up to 4 hours.
6. Remove the ribs from the rib rack and transfer to a sheet pan. Lightly brush the ribs on both sides with the glaze. Lay the ribs flat on the cooking grate, with one rack at a time over direct heat. Grill them, with the lid closed as much as possible, until the ribs are a little crispy on the surface, 10 to 15 minutes, brushing them, turning them, and swapping their positions occasionally. Return the ribs to the sheet pan, give them one last coating of glaze, and cover with foil to keep warm for as long as 15 minutes. Cut the racks between the bones and serve right away.
Posted by The Great Escape Blog on Wednesday Jun 01, 2011 1:04 pm
Weber charcoal grills and gas barbecues give you great grilled results every time because they are designed to give you ultimate control of your grilling temperature and cooking method. Here we explain the secret to great grilling. (Remember, whether you're cooking by the Direct or Indirect Method, always grill with the lid on.)
Direct Method
The Direct Method is similar to broiling. Food is cooked directly over the heat source. For even cooking, food should be turned once halfway through the grilling time. Use the Direct method for foods that take less than 25 minutes to cook: like steaks, chops, kabobs, sausages and vegetables. Direct cooking is also necessary to sear meats. Searing creates that wonderful crisp, caramelized texture where the food hits the grate. It also adds nice grill marks and flavor to the entire food surface. Steaks, chops, chicken pieces, and larger cuts of meat all benefit from searing.
To grill by the Direct Method on a charcoal grill, spread prepared coals evenly across the charcoal grate. Set the cooking grate over the coals and place food on the cooking grate. Place the lid on the grill and lift it only to turn food or to test for doneness at the end of the recommended cooking time.
To grill by the Direct Method on a gas grill, preheat the grill with all burners on High. Place the food on the cooking grate, then adjust 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.
Indirect Method
The Indirect Method is similar to roasting, but with the added benefits of that grilled texture, flavor, and appearance you can't get from an oven. Heat rises, reflects off the lid and inside surfaces of the grill, and slowly cooks the food evenly on all sides. The circulating heat works much like a convection oven, so there's no need to turn the food. Use the Indirect Method for foods that require 25 minutes or more of grilling time or for foods that are so delicate that direct exposure to the heat source would dry them out or scorch them. Examples include roasts, ribs, whole chickens, turkeys, and other large cuts of meat, as well as delicate fish fillets.
To grill by the Indirect Method on a charcoal grill, arrange hot coals evenly on either side of the charcoal grate. A drip pan placed in the center of the charcoal grate between the coals is useful to collect drippings that can be used for gravies and sauces. It also helps prevent flare-ups when cooking fattier foods such as goose, duck, or fatty roasts. For longer cooking times, add water to the drip pan to keep drippings from burning. Place the cooking grate over the coals and place the food on the cooking grate, centered over the drip pan or empty space. Place the lid on the grill and lift it only to baste or check for doneness at the end of the suggested cooking time.
To grill by the Indirect Method on a gas grill, preheat the grill with all burners on High. Then adjust the burners on each side of the food to the temperature noted in the recipe and turn off the burner(s) directly below the food. For best results, place roasts, poultry, or large cuts of meat on a roasting rack set inside a disposable heavy-gauge foil pan. For longer cooking times, add water to the foil pan to keep drippings from burning.
Posted by The Great Escape Blog on Wednesday Jun 01, 2011 10:20 am
Vinaigrette
1 tablespoon Dijon mustard
2 tablespoons champagne vinegar
1/4 ... More »
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