Weber Grill Beef Ribs with Cabernet Sauce

Weber Grill Beef Ribs with Cabernet Sauce 

It is the perfect opportunity to invite your friend over for a sunny weekend and demonstrate your braai skills. While it often revolves around a large, succulent steak or delicious chops, are you aware that you can also roast the most tender and flavorful beef ribs on your Weber braai? With the lid in place, you can regulate the temperature and achieve roasting perfection. The rub enhances the flavors and seasons the ribs, while the BBQ sauce serves as a sticky and remarkable basting and serving sauce.

Tips for Beef Ribs with Cabernet Sauce

After searing the ribs on both sides, you have the option to either place them in a pan or, after basting, wrap them in foil and cook for a minimum of two hours. Avoid opening the lid unless it is absolutely necessary to check towards the end. The combination of the wine sauce and the extended roasting time will tenderize the meat to the point where it will easily separate from the bone. Reserve some sauce to serve as gravy.

Did you know that you can achieve a perfectly roasted rack of ribs in your Weber braai? This beef ribs with Cabernet sauce recipe may truly astonish you.

 

INGREDIENTS 

Rub :

• 2 teaspoons dried marjoram
• 2 teaspoons paprika
• 1 teaspoon granulated garlic
• 1 teaspoon light brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 beef rib racks, about 5 pounds

Sauce :

• 1-1/2 cups barbecue sauce
• 1 cup Cabernet Sauvignon
• Kosher salt
• Freshly ground pepper

INSTRUCTIONS 

1. In a small bowl, mix the ingredients for the rub.

 2. Remove any excess fat from the ribs. Rub the mixture into the meat, cover it with plastic wrap, and place it in the refrigerator for 8 to 12 hours.

 3. Before grilling, let the ribs sit at room temperature for 20 to 30 minutes. Sear them over direct medium heat (350°F to 450°F), keeping the lid closed as much as possible, until they are evenly browned, approximately 10 minutes, turning them once. Transfer the ribs to a heavy-gauge aluminum pan that is large enough to accommodate them in a single layer. If needed, cut the ribs into smaller sections.

4. In a medium saucepan, whisk together the ingredients for the sauce. Bring it to a boil over high heat. Pour the sauce over the ribs and cover tightly with aluminum foil.

5. Grill the ribs over indirect medium heat, keeping the lid closed, until they are very tender, which will take about 1-1/2 to 2 hours, turning them once.

6. Take the ribs out of the pan and cut them into one- or two-rib portions. Skim off any fat from the sauce and season it with salt and pepper. Serve the ribs hot with the sauce on the side. The Weber grill recipe for beef ribs is now ready to be served...delicious! Enjoy! weber grill beer-marinated-chicken-tacos

Weber Grill Beef Ribs with Cabernet Sauce Video :

Grilled Duck with Ginger Sauce (Weber Grill)

Grilled Duck with Ginger Sauce (Weber Grill) 

 Grilled Duck Breast with Yuzu Sauce

Juicy and tender Japanese grilled duck breast accompanied by a zesty yuzu sauce, expertly seared on the Arteflame grill for an exceptional gourmet experience.

Introduction

Delight in the subtle flavors of Japanese-style grilled duck breast paired with a zesty yuzu sauce. Utilizing the Arteflame grill, we achieve an impeccable sear at 1,000°F on the center grill grate before finishing the duck to the perfect doneness on the flat cooktop. This reverse-searing method guarantees juicy, tender meat with an alluring crispy crust. The vibrant, citrusy yuzu sauce enhances the rich flavor of the duck, creating an unforgettable dish for any grilling aficionado.

Ingredients

2 duck breasts (skin on)

1/4 cup yuzu juice

2 tbsp soy sauce

1 tbsp honey

1 tsp grated ginger

1 tsp sesame oil

1 tbsp butter

Salt and freshly ground black pepper to taste

Chopped green onions (for garnish)

Sesame seeds (for garnish)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why compromise with low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills require more time, which can dry out your steak, whereas the Arteflame sears at 1,000°F in just one minute, sealing in the juices for perfection.

1,000°F Sear for Steakhouse-Quality Perfection

Only the Arteflame’s center grill grate attains 1,000°F, providing the intense heat necessary to sear steaks to perfection while ensuring the interior remains juicy and as rare as desired.

 Ingredients 

 * 1 4 lb oven-ready duck 

 * 3 tb Oil * 1 ts Salt 

 * 4 oz Leeks, julienned 

 * 1 oz Ginger, grated and julienned 

 * 1 c White wine 

 * 5 tb Soy sauce 

 * 2 tb Ketchup 

 * 4 Drops of hot pepper sauce 

 * 2/3 c Pineapple syrup 

 * 1 ts Cornstarch 

 * 4 Pineapple rings, cubed 

 * 1/2 ts Salt 

 INSTRUCTIONS 

 Clean the duck thoroughly and dry it with a paper towel. Apply 1 tablespoon of oil to the skin and season with salt. Use a fork to prick the skin all over. Position the duck breast side up on a roasting rack within a roasting pan. Set the pan in the middle of the cooking grate. Pour 1 cup of water into the roasting pan.

Grill for 1 3/4 to 2 hours, or until the drumsticks can be easily moved in their sockets and the juices run clear, or until the duck reaches an internal temperature of 180°F. In a large skillet, heat the remaining oil. Add leeks and ginger, sautéing for 2-3 minutes. Incorporate wine, soy sauce, ketchup, and pepper sauce. Bring the mixture to a boil; then lower the heat and let it simmer for ten minutes. Combine pineapple syrup and cornstarch, add this mixture to the sauce, return to a boil, and simmer for an additional 2 minutes.

Stir in the pineapple cubes and salt. Remove the duck from the grill and allow it to rest for ten minutes. Cut the duck into quarters and place it in the sauce. This recipe yields 4 servings. Ensure the Weber grill is set to MEDIUM HEAT. Allow to cool. Savor the Grilled Duck with Ginger Sauce (Weber Grill) recipe!

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Grilled Duck with Ginger Sauce (Weber Grill) Video :

Beer Can Chicken - Weber Grill Recipe

Beer Can Chicken - Weber Grill Recipe 

 INGREDIENTS 

Dry Rub 

 * 1 teaspoon dry mustard 

 * 1 teaspoon granulated onion 

 * 1 teaspoon paprika 

 * 1 teaspoon kosher salt 

 * 1/2 teaspoon granulated garlic 

 * 1/2 teaspoon ground coriander 

 * 1/2 teaspoon ground cumin 

 * 1/2 freshly ground black pepper 

 INSTRUCTIONS 

Mix these ingredients together in a small bowl and set aside Next, you need to discard the neck, giblets and any excess fat from the chicken. Then rinse the chicken, inside and out, under cold water and pat it dry with paper towels. Brush or spray a light coating of vegetable oil all over the chicken, and then season with the dry rub, both the inside and outside of the chicken. 

 Open the beer can and pour off (or drink) half of the beer. Set the half full can of beer on a flat surface and slie the chicken over the top so the can is inside the chicken's cavity. Set your weber grill up for indirect medium heat, between 350° F - 450° F. Then carefully place the chicken upright on the weber grill, using the legs for balance. Cook the chicken until juices run clear or the breast reaches 170°F and the thigh reaches 180°F, 1-1/4 to 1-1/2 hours. 

Keep the lid closed as much as possible during the cooking process. Wearing barbecue mitts, carefully remove the chicken and the can from the weber grill. Be careful not to spill the beer. Let the chicken rest for 10 minutes before lifting it from the can. Discard the beer and carve the chicken into pieces for serving. The weber grill recipe of chicken is ready to serve...enjoy !

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Beer Can Chicken - Weber Grill Recipe Video :

Turkey on the Weber Grill

Turkey on the Weber Grill

Ingredients

• 1 oven ready turkey, defrosted
• 1 tablespoon olive oil or vegetable oil
• Salt and pepper

Directions
Remove neck and giblets; reserve for other uses. Remove and discard excess fat. Rinse the bird inside and out and pat dry. Season body cavity with salt and pepper. Tie legs together and twist wing tips under back. Brush turkey with oil and lightly sprinkle with salt and pepper. Arrange turkey breast side up, in center of cooking grate. Place lid on grill.
Cook 11 to 13 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear. Transfer turkey to a platter. Let stand for 15 minutes before carving.

Method for the Charcoal Kettle Grill:
 Open all vents on the grill. Use charcoal dividers to hold the charcoal briquettes. Divide the briquettes evenly, place them in the dividers and place the dividers on either side of the charcoal grate, as close as possible to the outside edges. Ignite the briquettes and, keeping the lid off, let them burn until lightly covered with a gray ash, about 25 to 30 minutes. If necessary, use long-handled tongs to rearrange the briquettes so the coals will burn evenly on both sides. Place a foil drip pan on the charcoal grate between the baskets of coals. Put the cooking grate in place, positioning the hinged sides of the grate over the briquettes so that more charcoal can be added easily. Arrange the bird breast side up in the center of the cooking grate. Place lid on the grill, leaving all vents open, and grill as directed above. Add briquettes as indicated on the chart below at the end of each hour to maintain the heat.

Charcoal Briquette Guide for Kettle Grill:
For a 26 3/4-inch grill, use 30 briquettes on each side for the first hour of grilling and add 9 briquettes to each side every hour to maintain heat.
For a 22 1/2-inch grill, use 25 briquettes on each side for the first hour of grilling and add 8 briquettes to each side every hour to maintain heat.
For an 18 1/2-inch grill, use 20 briquettes on each side for the first hour of grilling and add 7 briquettes to each side every hour to maintain heat.

Method for the Gas Barbecue:
Ignite the grill and turn all burners to high. Close the lid and preheat 10 to 15 minutes to bring the grill to 500 to 550 degrees. Turn burners down to medium heat. Place turkey breast side up in a roast holder inside a foil drip pan. Position pan in the center of the cooking grate and place the lid on the grill. For three burner grills, set front and back burners to medium and turn off center burner. For two burner grills, turn the front and back burners to medium. Keep grill covered. Enjoy!

GRILL-ROASTED NEW POTATOES

GRILL-ROASTED NEW POTATOES

INGREDIENTS

• 900g new potatoes, each 1-1/2 to 2 inches in diameter, scrubbed and quartered
• 2 tablespoons extra virgin olive oil
• 2 teaspoons minced fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

METHOD

In a medium bowl combine all the ingredients and stir to evenly coat the potatoes. Grill over direct medium heat (180°C to 230°C) until tender and browned on all sides, 15 to 20 minutes, scooping and turning with a wide spatula every 5 minutes or so. Keep the lid closed as often as possible during grilling. Serve warm. Enjoy!

Weber Grill Recipe-Beef Satay

Weber Grill Recipe-Beef Satay
A great weber grill recipe to try !
WEBER GRILL INGREDIENTS
Marinade:

• 1 green onion, finely chopped
• 1/3 cup ketchup
• 1/4 cup light soy sauce
• 3 tablespoons dark brown sugar
• 3 tablespoons fresh lime juice
• 1 tablespoon peanut oil
• 1 teaspoon grated fresh ginger
• 1 teaspoon minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 1-1/2 pounds top round or beef tenderloin
• 1/4 cup creamy peanut butter

WEBER GRILL INSTRUCTIONS
1. First of all in a small bowl whisk the marinade ingredients with 1/4 cup water.

2. And then cut the beef into 3/4-inch cubes. Place the cubes in a large, resealable plastic bag and pour in 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 1 to 2 hours.

3. Next is to remove the meat from the bag, reserving the marinade. Thread the meat onto metal skewers, leaving space between the cubes. Allow to stand at room temperature for 20 to 30 minutes before grilling.

4. Grill the beef cubes over direct high heat (450°F to 550°F), with the lid closed as much as possible, until cooked to desired doneness, 3 to 5 minutes for medium rare, turning once.

5. Pour the reserved marinade into a small saucepan, bring to a boil over high heat, and boil for one full minute. Add the peanut butter, return to a boil, and whisk until the sauce thickens. Serve warm with the beef skewers. The weber grill recipe of satay is ready...enjoy it !

webergrillrecipes-sage-orange-and-clove-rotisserie-turkey

Weber Chili on the Grill

Weber Chili on the Grill
Weber Grill Recipe INGREDIENTS

• 3 pounds plum tomatoes, cores removed
• 3 stalks celery
• 2 medium yellow onions, cut crosswise into 1/2-inch slices
• Extra virgin olive oil
• 1 medium jalapeño pepper, stem removed
• 2 tablespoons pure chile powder, divided
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 pound top sirloin steak, about 3/4 inch thick
• 3 boneless pork loin chops, each about 5 ounces and 3/4 inch thick
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons minced garlic
• 1/4 teaspoon ground cayenne pepper
• 1 bottle (12 ounces) ale
• 1 cup beef broth
• 1 can (14 ounces) pinto beans
• 1 cup grated sharp Cheddar cheese
• 1 cup sour cream

WEBER GRILL RECIPE INSTRUCTIONS
1. First of all grill the tomatoes over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until the skins are lightly charred on all sides, 8 to 10 minutes, turning as needed. And then transfer the tomatoes to a food processor and purée (in batches, if necessary), then pour into a large saucepan.

2. Brush or spray the celery and onion slices with olive oil. Grill the celery, onions, and jalapeño over direct medium heat, with the lid closed as much as possible, until well marked, 8 to 10 minutes, turning once. Transfer the vegetables to a cutting board. Chop the celery and onions into 1/4-inch pieces. Mince the jalapeño. Add the vegetables to the tomato purée.

3. Next In a small bowl combine 1 tablespoon of the chile powder, 1 teaspoon of the salt, and the pepper. Brush or spray the meat with oil and season both sides of the steak and the chops with the spices. Grill over direct medium heat, with the lid closed as much as possible, for about 8 minutes, turning once. Remove from the grill and cut into 3/4-inch cubes, then add to the tomato mixture.

4. And then add the remaining 1 tablespoon chile powder, the remaining 1 teaspoon salt, cumin, oregano, garlic, cayenne, ale, and broth to the meat mixture. Bring to a boil over high heat.

5. Reduce the heat and simmer, stirring occasionally, until the meat cubes are very tender, 1 to 1-1/2 hours. Add the pinto beans and simmer for 15 minutes more.

6. Serve warm in individual bowls and top with the cheese and sour cream. Enjoy the chili on the grill.
Weber grill recipes: classic-bacon-cheeseburger

Classic Bacon Cheeseburger

Weber Classic Bacon Cheeseburger
WEBER GRILL RECIPE INGREDIENTS

• 6 slices bacon
• 2 pounds ground chuck (80% lean)
• Kosher salt
• Freshly ground black pepper
• 6 thin slices extra-sharp Cheddar cheese
• 6 hamburger buns
• 6 crisp lettuce leaves
• 6 slices ripe tomato
• Ketchup, optional
• Mustard, optional

WEBER GRILL RECIPE INSTRUCTIONS
1. In a large sauté pan over medium heat, cook the bacon until crisp, 10 to 12 minutes, turning occasionally. Transfer the bacon onto paper towels to drain.

2. Gently shape the ground chuck into six burgers of equal size and thickness (about 3/4 inch thick). Season both sides of the burgers with salt and pepper.

3. Grill over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until the internal temperature reaches 160°F for medium, 8 to 10 minutes, turning once. Top each burger with a slice of cheese during the last minute or two of grilling time and allow the cheese to melt. During the last 30 seconds, grill the buns over direct medium heat until lightly toasted.

4. Serve the cheeseburgers hot on the toasted buns with a lettuce leaf and a slice of tomato, topped with a slice of the bacon. Serve with ketchup and mustard on the side, if desired.

Buffalo Steaks with Grilled Mushroom and Garlic Gravy

Buffalo Steaks with Grilled Mushroom and Garlic Gravy
WEBER GRILL RECIPE INGREDIENTS
Paste

• 4 teaspoons soy sauce
• 2 teaspoons peanut oil
• 1 teaspoon freshly ground pepper
• 1 teaspoon cardamom
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 4 buffalo strip steaks, about 10 ounces each

Gravy

• 2 portabello mushrooms, about 3 ounces each
• 4 tablespoons extra virgin olive oil, divided
• 1/2 teaspoon lemon-pepper seasoning
• 1/2 teaspoon salt, divided
• 2 tablespoons minced onion
• 6 garlic cloves, minced
• 1/2 cup red wine
• 1-1/2 cups brown gravy
• 1/8 teaspoon freshly ground pepper

WEBER GRILL RECIPE INSTRUCTIONS
1. In a small bowl combine the paste ingredients. Rub on both sides of the steaks, cover, and refrigerate for 2 to 4 hours.

2. Rub the mushrooms with 2 tablespoons of the olive oil, the lemon-pepper seasoning, and 1/4 teaspoon salt. Grill the mushrooms over direct medium heat (350°F to 450°F), with the lid closed as much as possible, for 8 to 10 minutes, turning as needed. Remove from the grill, cut into small dice, and set aside.

3. Sauté the onion and garlic in the remaining 2 tablespoons of oil for 1 to 2 minutes; add the wine and reduce until wine is gone. Add the brown gravy and reserved mushrooms. Stir to blend; simmer for 15 minutes, stirring occasionally. Taste and season the gravy with the remaining 1/4 teaspoon salt and the pepper.

4. Grill the steaks over direct high heat (450°F to 550°F), with the lid closed as much as possible, for 8 to 12 minutes, turning once....enjoy the weber grill recipe of bufalo steak !
Weber grill recipes: grilled-shrimp-with-mexican-salsa

Beef Stroganoff on the Weber Grill

Beef Stroganoff on the Weber Grill
A nice weber grill recipe to try !

Weber Grill Recipe INGREDIENTS :

• 1 large onion, cut into 1/2-inch slices
• 2 pounds top sirloin steak
• Extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Sauce :

• 1 teaspoon extra virgin olive oil
• 2 garlic cloves
• 1 pound mushrooms, quartered
• 4 tablespoons butter
• 1/2 cup flour
• 3 cans (14-1/2 ounces each) beef broth
• 1 cup red wine
• 3 tablespoons Worcestershire sauce
• 2 tablespoons chopped fresh thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup sour cream
• 1 pound egg noodles, cooked

Weber Grill Recipe INSTRUCTIONS
1. Lightly brush or spray the onion slices and steak with the olive oil and season with salt and pepper. Weber Grill over direct high heat (450°F to 550°F), with the lid closed as much as possible, for about 8 minutes, turning once. Remove from the Weber grill, cool slightly, then chop the onion and cut the steak into 1/8-inch slices. Set aside.

2. In a large sauté pan over medium heat, warm the olive oil. Add the garlic and sauté for 2 minutes. Add the mushrooms and sauté 3 minutes more.

3. In a large stockpot over medium heat, melt the butter. Whisk in the flour and cook for 5 minutes, whisking occasionally. Add the garlic and mushrooms along with the rest of the sauce ingredients and stir to combine. Reduce the heat, partially cover, and simmer for 1-1/2 hours, stirring occasionally. Blend in the sour cream and cook 15 minutes more. The weber grill recipe of beef stroganoff is ready to serve immediately over the cooked noodles; gently toss to combine...enjoy it !

weber-grill-beef-ribs-with-cabernet.

Grilled Shrimp with Mexican Salsa

Grilled Shrimp with Mexican Salsa....a nice Weber grill recipe to try !

INGREDIENTS
Salsa

• 12 tomatillos, husked and washed
• 1 ripe Haas avocado, cut into 1/4-inch dice
• 1 medium ripe tomato, cut into 1/4-inch dice
• 1/4 cup finely chopped white onion
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon minced jalapeño
• 1/2 teaspoon minced garlic
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1-1/2 pounds jumbo shrimp (11-15 count), peeled and deveined
• Extra virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Paprika

INSTRUCTIONS
1. Grill the tomatillos over direct high heat (450F to 550°F), with the lid closed as much as possible, until they are well marked and beginning to collapse, 4 to 6 minutes, turning occasionally. Place the tomatillos in a food processor and process until smooth. Pour the tomatillos into a medium bowl. Add the remaining salsa ingredients and mix well.

2. Lightly brush or spray the shrimp with oil. Season to taste with salt, pepper, and paprika. Grill over direct high heat, with the lid closed as much as possible, until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Serve warm with the salsa.
The Weber grill recipe of shrimp Mexican salsa is ready to serve....Enjoy it !
grilled-salmon-and-smokey-tomato.

Grilled Salmon and Smokey Tomato Chipotle Sauce

Grilled Salmon and Smokey Tomato Chipotle Sauce
INGREDIENTS
Sauce

• 2 tablespoons extra virgin olive oil
• 1/2 cup finely chopped red onion
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1 can (28 ounces) whole tomatoes
• 1 canned chipotle chile in adobo sauce
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon finely chopped black pepper
• 4 salmon fillets (with skin), 6 to 8 ounces each and about 1 inch thick
• Extra virgin olive oil
• Kosher salt
• Freshly ground black pepper

INSTRUCTIONS
1. In a medium saucepan over medium-high heat, warm the oil. Add the onion and cook until soft, 4 to 5 minutes, stirring occasionally. Add the garlic and oregano and cook until the garlic is light brown, about 1 minute, stirring occasionally. Add the tomatoes with the juice and the chile. Season with the sugar, salt, and pepper. Bring the sauce to a boil, then lower the heat to a simmer. Cook for 30 to 40 minutes, stirring occasionally and crushing the tomatoes with the back of a large spoon as they soften. Carefully pour the sauce into a food processor. Puree and return to the pan. Keep warm over low heat.

2. Generously brush or spray the fillets with oil and season with salt and pepper to taste. Grill, flesh side down, over direct high heat (450°F to 550°F), with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets and finish cooking them to desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and flesh, and transfer the fillets to serving plates. The weber grill recipe of salmon and smokey tomato is ready to serve warm with the sauce.
grilled-shrimp-with-mexican-salsa.

Sage, Orange, and Clove Rotisserie Turkey

Sage, Orange, and Clove Rotisserie Turkey..a great Weber grill recipe to try !

INGREDIENTS

Rub

• 2 tablespoons dried granulated orange peel
• 1 tablespoon dried sage
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 turkey, 12 to 14 pounds
• 2 small oranges, washed and dried
• 12 whole cloves
• 6 medium garlic cloves, crushed
• 1 bunch fresh sage, tied with cotton string

INSTRUCTIONS
1. In a small bowl thoroughly mix the rub ingredients.
2. Remove and discard the neck, giblets, pop-up timer, and any excess fat from the turkey. Rinse the turkey, inside and out, under cold water and pat dry with paper towels.
3. Pierce each orange several times with a knife. Insert 6 whole cloves into each orange. Put the clove-studded oranges, garlic, and sage into the turkey cavity. Truss the turkey with cotton string, tying the wings close to the body and securing the legs. Pin the skin flap to the body with 2 or 3 small trussing needles. Skewer the turkey lengthwise through the oranges and center on the spit. Rub the entire exterior of the turkey with the rub mixture, pressing it into the skin.

4. Set the spit on the rotisserie and let the turkey rotate over indirect medium heat (350°F to 450°F) until the internal temperature reaches 170ºF in the breast and 180ºF in the thickest part of the thigh, 2-1/4 to 2-1/2 hours. Keep the lid closed as often as possible during grilling. Note: If you do not have a rotisserie, grill the turkey over indirect medium heat for 2-1/4 to 2-1/2 hours.

5. When the turkey is fully cooked, turn off the rotisserie and carefully remove the spit from the rotisserie and place it on a cutting board. Loosely cover the turkey with aluminum foil and allow to rest for at least 20 minutes. Remove the spit and discard the oranges, garlic, and sage. Carve the turkey into serving pieces. And the weber grill recipe of Turkey is ready to serve warm. Enjoy it !
grilled-salmon-and-smokey-tomato.

Beer-Marinated Chicken Tacos

Beer-Marinated Chicken Tacos ...a great Weber grill recipe to try !

INGREDIENTS
Marinade

• 1 cup dark Mexican beer, such as Negra Modelo
• 2 tablespoons dark sesame oil
• 1 tablespoon finely chopped garlic
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cayenne pepper
• 6 boneless, skinless chicken thighs, about 4 ounces each
  

Guacamole

• 2 ripe Haas avocados
• 1 tablespoon fresh lime juice
• 1/4 teaspoon kosher salt
• 6 flour or corn tortillas (6 to 7 inches)

INSTRUCTIONS
1. In a small bowl whisk the marinade ingredients. Place the thighs in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally.

2. Scoop the avocado flesh into a medium bowl. Add the lime juice and salt. Using a fork, mash the ingredients together. Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.

3. Remove the thighs from the bag and discard the marinade. Grill over direct high heat (450°F to 550°F), with the lid closed as much as possible, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Cut the chicken into thin strips.

4. Warm the tortillas over direct medium heat (350°F to 450°F) for about 1 minute, turning once. Pile the sliced chicken inside the tortillas. Top each with a spoonful of guacamole. Serve warm. The Weber grill recipe makes 4 to 6 servings ..a great one !
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