Weber Grill Recipes For Weber Gas Grills, Recipes For Weber Charcoal Grills and Rotisserie Recipes
Sunday, May 31, 2009
Grilled Chili Glazed Chicken Recipe
Ingredients:
1 chicken (3 to 3 1/2 lbs), cut in eighths
1/3 cup butter or margarine, melted
2 cloves garlic, minced
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon grated lime peel
2 tablespoons lime juice
2 tablespoons water
Directions:
Rinse chicken and pat dry. In a small pan, stir together butter, garlic, chili powder, cumin, lime peel, and lime juice. Brush generously over chicken.
Arrange chicken, except breast pieces, skin side up on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Grill for 15 minutes, turning and basting frequently with butter mixture. Place chicken breast pieces on grill. Continue to cook, turning and basting often, until meat near thighbone is no longer pink (about 25 more minutes). Cut to test.
1 pound asparagus 2 tablespoons extra virgin olive oil 1/2 teaspoon kosher salt
1. Remove and discard the tough bottom of each asparagus spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually 2/3 of the way down the spear. Using a vegetable peeler, peel off the outer skin from the bottom half of each remaining spear.
2. Spread the asparagus on a large plate. Drizzle the oil over the top and sprinkle the salt evenly. Turn the spears until they are evenly coated.
3. Grill the asparagus (perpendicular to the grate) over direct medium heat (350°F to 450°F) until browned in spots but not charred, 4 to 6 minutes, turning occasionally. Keep the lid closed as often as possible during grilling. Serve warm or at room temperature.
3 to 4 pounds country-style pork ribs (not boneless)
1 can (8 ounces) tomato sauce
1 large onion, chopped
1/2 cup dark corn syrup
2 tablespoons Worcestershire sauce
1/4 cup cider vinegar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon chili powder
Directions:
Place ribs in a large Dutch oven or stock pot; and add water to the depth of about 1 inch; cover and bring to a boil. Reduce heat and simmer for 1 hour.
In 1-quart saucepan, mix together remaining ingredients. Simmer for 10 minutes.
Drain ribs; brush with sauce.
Grill, basting and turning frequently, for about 20 minutes, or until browned.
1 to 2 small jalapeno or serrano chile peppers, seeded and finely chopped
2 tablespoons minced fresh cilantro
1/2 teaspoon salt
dash sugar
2 tablespoons lime juice
Directions:
Place fish in a glass dish large enough to hold fillets in a single layer. Combine tequila, triple sec, lime juice, salt, garlic and 2 teaspoons oil; pour over fish, rubbing all over. Cover and marinate for 1 hour at room temperature or for 3 hours in the refrigerator, turning occasionally. Shortly before serving time, combine salsa ingredients in a serving dish.
Heat oiled grill to very hot. Remove fish from the marinade, reserving marinade. Pat dry. Cook on the well oiled grill (or use fish cooking basket) for about 4 minutes per side or until fish is opaque. Meanwhile boil marinade in saucepan for about 2 minutes; strain. Spoon a little of marinade over fish fillets. Serve with fresh tomato salsa. Serves 6.
In a shallow baking dish, combine the vegetable oil, lime juice, green onion, parsley, chopped rosemary, salt and pepper.
Add the chicken quarters, turning them all sides are well-coated with marinade. Cover with plastic wrap and refrigerate for 3 to 5 hours, turning the chicken once or twice. Prepare the coals and put the rosemary sprigs in water to soak for 30 minutes. When the coals are ready, place the rosemary sprigs directly on the coals.
Place the chicken quarters bone side down on the grill about 4 inches above the coals and cook them for about 12 minutes, brushing frequently with the marinade. Turn the chicken and grill about 12 minutes more, basting frequently. Continue turning and basting the chicken until the quarters are well browned and the juices no longer run pink, about 20 minutes more. Serve with lime wedges.
Rinse swordfish steaks well under cold water; pat dry. Combine olive oil, lemon juice, salt, pepper, Worcestershire sauce, and Tabasco sauce; stir well. Brush fish with the mixture then sprinkle with about half of the paprika. Set remaining lemon juice mixture and paprika aside.
Place fish in a on well greased grill over medium coals or greased grilling basket. Grill over medium coals for about 8 minutes on each side or until fish flakes easily with a fork. Baste with lemon juice mixture several times and sprinkle with remaining paprika.
1 pork loin roast, about 3 to 3-1/2 pounds 1 untreated cedar plank, about 4 inches by 12 inches, soaked in water for at least 1 hour
1. In a large sauté pan combine the pineapple, sugar, vinegar, lime juice, jalapeño, cumin, salt, and pepper. Bring to a boil, and cook over medium-high heat for 7 to 10 minutes. If there is still a lot of liquid in the bottom of the pan, remove the pineapple with a slotted spoon and transfer it to a serving bowl. Continue to cook the remaining liquid in the pan over high heat for another 5 minutes, or until the liquid has reduced and thickened. Pour the liquid over the pineapple. Add the scallions, basil, and adjust the seasoning with salt, if necessary. Mix well.
2. In a small bowl combine the rub ingredients.
3. Trim any excess fat and silver skin from the roast. Distribute the rub onto all surfaces of the roast. Place the roast on the soaked cedar plank. Grill over direct medium heat (350°F to 450°F), with the lid closed, until the internal temperature reaches 155?F, about 1 hour. Carefully remove the roast and plank from the grill and lightly cover the roast with aluminum foil. Allow to stand for 3 to 5 minutes before slicing. Serve warm with the salsa.
1 pound dark cherries, pitted (about 1 cup) 1 tablespoon granulated sugar 1/2 cup dry red wine 1 teaspoon balsamic vinegar 1 teaspoon kirsch (cherry liqueur)
4 medium peaches 2 tablespoons unsalted butter 2 tablespoons brown sugar 1 cup vanilla ice cream 4 cookies
1. In a sauté pan over medium-high heat, combine the pitted cherries, sugar, red wine, and balsamic vinegar. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 6 to 8 minutes. Transfer the mixture to a food processor and purée until completely smooth. Return the mixture to the sauté pan over medium-high heat. Add the kirsch. Simmer until reduced to about 1/4 cup, 1 to 2 minutes.
2. Cut the peaches in half and remove and discard the pits. Place the halves in a medium bowl. In a small saucepan set over low heat, melt the butter and brown sugar together. Coat the peaches with the butter mixture. Grill the peaches over direct medium heat (350°F to 450°F) until grill marks are clearly visible and the peaches are soft, 8 to 10 minutes, turning once. Keep the lid closed as often as possible during grilling.
3. While the peaches are still warm, layer each serving glass with 2 peach halves, 1 scoop of ice cream, and 1 tablespoon cherry sauce. Tuck a cookie into each glass. Serve immediately.
1 cup unsalted butter Zest and juice of 2 tangerines 1/2 teaspoon kosher salt 4 lobster tails, 6 to 8 ounces each
1. In a small saucepan over very low heat, melt the butter. After the butter has melted, skim off all the foam. Add the tangerine zest, juice, and salt. Pour about 1/2 cup of the butter mixture into a small cup; reserve the rest for the dipping sauce.
2. Using kitchen shears, split each tail in half lengthwise. (If desired to prevent the lobster meat from curling during cooking, thread a skewer lengthwise through the center of the meat of each piece.) Lightly brush the exposed meat with the butter in the cup. Grill the lobster tails, meat side down, over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until lightly marked, 2 to 3 minutes (watch for flare-ups). Turn the tails over and grill until the meat is white and firm but not dry, 5 to 8 minutes longer, brushing occasionally with some of the butter in the cup. Remove from the grill and serve warm with the reserved butter on the side.
2 pounds 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 kosher salt 1/2 teaspoon freshly ground black pepper
1. In a medium bowl combine all the ingredients and stir to evenly coat the potatoes. Grill over direct medium heat (350°F to 450°F) 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.
Marinade 1/4 cup orange juice concentrate, defrosted 1/4 cup soy sauce 1/4 cup fresh lime juice 1/4 cup finely chopped fresh cilantro 1 tablespoon toasted sesame oil 1 tablespoon minced garlic 1 teaspoon Chinese five-spice powder 1/2 teaspoon freshly ground black pepper
1 whole chicken, about 4 pounds
1. In a medium bowl whisk the marinade ingredients.
2. Remove and discard the wing tips, giblets and any excess fat from the chicken. Place the chicken 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 coat the chicken evenly with the marinade. Place the bag in a bowl and refrigerate for 4 to 6 hours, turning the bag occasionally.
3. Remove the chicken from the bag and discard the marinade. Truss the chicken with twine. Following the grill’s instructions, secure the chicken in the middle of the rotisserie’s spit, put the spit in place, and turn the rotisserie on. Let rotate over indirect high heat (450°F to 550°F) until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1 to 1-1/4 hours. Keep the lid closed as often as possible during grilling. Check the chicken after 30 minutes; if the skin is browning too quickly, reduce the heat to indirect medium.
4. When the chicken is fully cooked, turn off the rotisserie and, using thick pot holders, remove the spit from the grill. Slide the chicken from the spit onto a cutting board, being careful not to splatter yourself with the hot juices. Let the chicken rest for about 10 minutes before carving into serving pieces. Serve warm.
Marinade 1/4 cup plus 1 tablespoon fresh lemon juice 3 tablespoons soy sauce 1 tablespoon extra virgin olive oil 1/2 teaspoon light brown sugar 1/4 teaspoon chopped fresh rosemary 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
4 pork rib chops, each about 1-1/4 inches thick
1. In a medium bowl whisk the marinade ingredients.
2. Place the chops 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 allow to stand at room temperature for 20 to 30 minutes before grilling. Remove the chops from the bag and discard the marinade.
3. Sear the chops over direct high heat (450°F to 550°F), with the lid closed as much as possible, for 6 minutes, turning once. Then move the chops over indirect high heat and continue grilling, with the lid closed, until the juices run clear, 4 to 6 minutes. Season with salt and pepper. Serve warm.
Glaze 1 cup hoisin sauce 1/4 cup honey 1/4 cup red wine vinegar 2 tablespoons grated fresh ginger 1 tablespoon minced garlic 1 tablespoon sesame oil 2 teaspoons curry powder
3 racks baby back ribs, 1-1/2 to 2 pounds each Kosher salt Freshly ground black pepper 1 tablespoon sesame seeds
1. In a small saucepan over medium heat, combine the glaze ingredients. Bring to a simmer, stirring occasionally, and cook over low heat for 2 to 3 minutes to blend the flavors. Remove from the heat.
2. Remove the thin membrane from the back of each rack of ribs. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling.
3. Liberally season the ribs with salt and pepper. Grill over indirect low heat (250°F to 350°F), with the lid closed, until the meat is very tender and has shrunk back from the ends of the bones, 1-1/2 to 2 hours. About 15 minutes before the ribs are done, begin occasionally brushing them with the glaze on both sides.
4. Transfer the ribs to a baking sheet and tightly cover with aluminum foil. Let rest for 30 minutes before serving. Sprinkle the ribs with the sesame seeds.
1 whole head of garlic 3 tablespoons plus 1 teaspoon extra virgin olive oil, divided 1 beef tenderloin, 3-1/2 to 4 pounds 3 tablespoons whole pink peppercorns 2 tablespoons finely chopped fresh rosemary 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper
1. Remove the loose, papery outer skin from the head of garlic. Cut about 1/2 inch off the top to expose the cloves. Place the garlic head on an 8-inch square of aluminum foil and drizzle 1 teaspoon of the oil over the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over indirect medium heat (350°F to 450°F), with the lid closed, until the cloves are soft, 30 to 45 minutes. Remove from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl. Add the remaining 3 tablespoons of olive oil and mash the garlic and oil together with a fork to form a paste.
2. Trim the tenderloin of any excess fat and silver skin. Spread the paste on the tenderloin, rubbing it into the meat.
3. In a small bowl combine the peppercorns, rosemary, salt, and pepper. Mix well and press into the paste on the top and sides of the tenderloin.
4. Allow the tenderloin to stand at room temperature for 20 to 30 minutes before grilling. Grill over indirect medium heat, with the lid closed, until the internal temperature reaches 135°F for medium rare, 30 to 40 minutes.
5. Remove from the grill and allow to rest for 5 to 10 minutes. The temperature will rise 5°F to 10°F during this time. Cut into 3/4- to 1-inch slices and serve warm.
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
1. In a small bowl combine the rub ingredients.
2. Trim the ribs of any excess fat. Press the rub into the meat, cover with plastic wrap, and refrigerate for 8 to 12 hours.
3. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Sear them over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until evenly browned, about 10 minutes, turning once. Transfer to a heavy-gauge aluminum pan, large enough to hold the ribs in one layer. If necessary, cut the ribs into smaller sections.
4. In a medium saucepan whisk the sauce ingredients. Bring to a boil over high heat. Pour the sauce over the ribs and tightly cover with aluminum foil.
5. Grill the ribs over indirect medium heat, with the lid closed, until very tender, 1-1/2 to 2 hours, turning once.
6. Remove the ribs from the pan and cut into one- or two-rib pieces. Skim off any fat from the sauce and season with salt and pepper. Serve the ribs hot with the sauce on the side.
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
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.
Sauce 1 large red bell pepper 1 teaspoon coriander seed 1 teaspoon mustard seed 1 teaspoon cumin seed 1 medium garlic clove 1/4 cup extra virgin olive oil 1/4 cup tightly packed fresh mint leaves 2 tablespoons red wine vinegar 1 tablespoon tomato paste 1/2 teaspoon kosher salt 1/4 teaspoon ground cayenne pepper
4 rib-eye steaks, 8 to 10 ounces each and about 1 inch thick Extra virgin olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper
1. Grill the bell pepper over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until it is blackened and blistered all over, 12 to 15 minutes, turning occasionally. Place the pepper in a small bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes, then peel the skin from the pepper, discard the stem and seeds, and roughly chop the pepper.
2. In a small skillet over medium heat, toast the coriander, mustard, and cumin seeds until the aromas of the spices are apparent, 3 to 5 minutes, stirring occasionally. Pulverize the spices in a spice/coffee grinder. In a food processor, finely chop the garlic. Add the chopped bell peppers, pulverized spices, and the remaining sauce ingredients. Process until completely smooth.
3. Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with oil, and season them with salt and pepper. Grill over direct high heat (450°F to 550°F), with the lid closed as much as possible, until cooked to desired doneness, 6 to 8 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect high heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce on the side.
Marinade 1/4 cup orange juice concentrate, defrosted 1/4 cup soy sauce 1/4 cup fresh lime juice 1/4 cup finely chopped fresh cilantro 1 tablespoon toasted sesame oil 1 tablespoon minced garlic 1 teaspoon Chinese five-spice powder 1/2 teaspoon freshly ground black pepper
1 whole chicken, about 4 pounds
1. In a medium bowl whisk the marinade ingredients.
2. Remove and discard the wing tips, giblets and any excess fat from the chicken. Place the chicken 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 coat the chicken evenly with the marinade. Place the bag in a bowl and refrigerate for 4 to 6 hours, turning the bag occasionally.
3. Remove the chicken from the bag and discard the marinade. Truss the chicken with twine. Following the grill’s instructions, secure the chicken in the middle of the rotisserie’s spit, put the spit in place, and turn the rotisserie on. Let rotate over indirect high heat (450°F to 550°F) until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1 to 1-1/4 hours. Keep the lid closed as often as possible during grilling. Check the chicken after 30 minutes; if the skin is browning too quickly, reduce the heat to indirect medium.
4. When the chicken is fully cooked, turn off the rotisserie and, using thick pot holders, remove the spit from the grill. Slide the chicken from the spit onto a cutting board, being careful not to splatter yourself with the hot juices. Let the chicken rest for about 10 minutes before carving into serving pieces. Serve warm.
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.
Sauce 2 tablespoons vegetable oil 2 tablespoons minced shallot 2 teaspoons minced lemongrass, white part only 1 teaspoon minced garlic 1 tablespoon curry powder 1 cup coconut milk 1-1/2 teaspoons granulated sugar 1 teaspoon fish sauce 1 teaspoon lime juice 1 teaspoon tamarind pulp 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 pinch ground cloves
1-1/2 pounds jumbo shrimp (11-15 count), peeled and deveined Vegetable oil Kosher salt Freshly ground black pepper
2 tablespoons coarsely chopped fresh basil
1. In a medium saucepan over medium-high heat, warm the oil. Add the shallot, lemongrass, and garlic. Cook for 2 to 3 minutes, stirring occasionally. Add the curry powder and cook for 1 minute more, stirring occasionally. Add the remaining sauce ingredients. Bring to a boil, then lower heat to a simmer. Cook for about 5 minutes. Strain the sauce through a fine-mesh sieve. Set aside.
2. Lightly brush or spray the shrimp with oil and season with salt and pepper. Grill over direct high heat (450°F to 550°F), with the lid closed as much as possible, until the shrimp are opaque in the center and firm to the touch, 2 to 4 minutes, turning once. Remove from the grill and serve warm with the sauce and jasmine rice, if desired. Sprinkle with the fresh basil.
2 pounds 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 kosher salt 1/2 teaspoon freshly ground black pepper
1. In a medium bowl combine all the ingredients and stir to evenly coat the potatoes. Grill over direct medium heat (350°F to 450°F) 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.
Butter 4 tablespoons (1/2 stick) unsalted butter, at room temperature 2 ounces (about 1/3 cup) crumbled blue cheese, such as Roquefort 1/4 teaspoon granulated garlic 1/4 teaspoon freshly ground black pepper
4 New York strip steaks, each about 8 ounces and 1 inch thick, trimmed of excess fat Extra virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 lemon wedges
1. In a small bowl combine all the butter ingredients. With the back of a fork mash the butter mixture together until evenly distributed.
2. Allow to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with oil and season evenly with the salt and pepper. Grill over direct high heat (450°F to 550°F), with the lid closed as much as possible, until cooked to desired doneness, 6 to 8 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect high heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the butter smeared over the top and lemon wedges served on the side.
4 T-bone steaks, 12 to 16 ounces each and 1 inch thick 2 tablespoons extra virgin olive oil 2 limes, cut into wedges (optional)
1. In a small bowl combine the rub ingredients.
2. Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with the oil and then evenly coat with the rub, gently pressing the spices into the meat. Grill over direct high heat (450°F to 550°F) until cooked to desired doneness, 8 to 10 minutes for medium-rare, turning once (if flare-ups occur, move the steaks temporarily over indirect high heat). Keep the lid closed as often as possible during grilling. Transfer the steaks to a work surface and let rest for 3 to 5 minutes before carving. Serve warm with the lime wedges, if desired.
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
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. Serve warm with the sauce.
2. Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly brush or spray all over with the vegetable oil and season, inside and out, with the rub.
3. Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over indirect medium heat (350°F to 450°F) until the juices run clear and the internal temperature reaches 170?F in the breast and 180?F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Keep the lid closed as often as possible during grilling.
4. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer—it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm.
Makes 4 to 6 servings
From Weber’s Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae
