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 !

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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 !
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