Weber Grill Recipes For Weber Gas Grills, Recipes For Weber Charcoal Grills and Rotisserie Recipes
Sunday, June 28, 2009
Grilled Lemon Pepper Haddock
1/2 c. milk 1 c. bread crumbs Lemon juice Lemon pepper seasoning salt 1 tbsp. butter 1 lb. haddock fillet
Dip fillet in milk, then bread crumbs. Place on sheet of aluminum foil (enough to make a tent around fillet). Sprinkle with fresh lemon juice. Sprinkle heavy with lemon-pepper and seasoning salt. Dot with butter. Fold up tin foil to make a tent and poke holes in the side for vents. Place on grill and cook about 10 minutes or until fish flakes when tested with a fork.
On a preheated grill roast your poblanos for about 10 minutes or until the skins begin to blister and char. Place into a bowl and cover with plastic wrap for about 5 minutes. In a medium skillet add the butter and saute the onion and red bell pepper until soft for about 5 minutes. Once cooked place into a medium bowl. In the same cleaned skillet toast the pepita seeds for about 3 minutes. Place into bowl with onions, peppers, diced tomato, cooked rice, salt, pepper and cilantro. Mix well.
Carefully remove skins from poblanos. With a paring knife or your fingernail (the poblano with be tender), make a slit in the poblano from bottom to top. Pull and discard the seeds and inner membranes, being careful not to tear the rest of the poblano. With a spoon stuff poblanos with rice mixture. Top with cheese. Cover a section of your Weber grill with foil and place the poblanos back on your Weber grill for about 5 to 10 minutes until cheese melts. Top with a dollop of sour cream.
For Rice:
2 cups water
Pinch salt
1 cup yellow rice
Boil 2 cups salted water. Add rice, cover and lower heat. Cook for about 15 minutes. Fluff with fork when done.
In a medium saucepan, combine vinegar, barbecue sauce, oil, crushed pepper, cayenne, and salt. Bring to a boil over medium heat, stirring occasionally. Cook 2 to 3 minutes; set aside. Place chicken skin side up over medium coals on Weber charcoal grill. Grill for 15 to 20 minutes. Remove each piece of chicken and dip in barbecue sauce. Return to grill and cook, covered, 45 minutes or until tender, basting with sauce every 10 minutes. Serves 8.
1/3 c. lemon juice 1 tsp. lemon rind 2 tsp. horseradish 1 clove garlic, halved 1/2 tsp. dried whole oregano 1/2 tsp. dried whole basil 1/2 tsp. salt 1/4 tsp. pepper 1/3 c. olive oil 8 x 4 oz. grouper fillets Vegetable cooking spray
Directions:
Combine first 8 ingredients in container of an electric blender or food processor. Process 20 seconds with motor running. Gradually add olive oil in a slow, steady stream. Set aside. Arrange fish in 13 x 9 x 2 inch baking dish. Pour marinade over fish, turning to coat both sides. Cover and refrigerate 8 hours. Arrange fish in a fish basket coated with cooking spray; grill covered, over medium hot coals 7 to 8 minutes on each side or until fish flakes with fork, basting frequently with marinade.
Prepare and heat grill. Tear off 18" x 12" piece of heavy duty aluminum foil and spray with nonstick cooking spray. Place dough on foil and press to form 13" x 9" rectangle. Brush with oil. Invert dough onto grill and peel foil off the back of the dough. Cook over medium heat, 4-6" from coals for 3-5 minutes until dough is golden brown. Turn crust over, using large spatula. Spread pizza sauce, tomatoes, and cheese over browned dough, adding more ingredients if you'd like. Grill 4-5 minutes longer until bottom of crust is well browned and cheese is melted. 4 servings
Marinade 1/2 cup finely chopped fresh Italian parsley 1/4 cup dry white wine 1/4 cup extra virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon minced garlic 1 tablespoon black olive tapenade 1 teaspoon dried oregano 1 teaspoon paprika 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
1 whole chicken, 3-1/2 to 4 pounds, cut into 8 serving pieces
1. In a medium bowl whisk the marinade ingredients.
2. Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.
3. Remove the chicken from the bag, reserving the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute. Set aside.
4. Grill the chicken, skin side up, over indirect medium heat (350°F to 450°F) until the juices run clear and the meat is no longer pink at the bone. The leg and thigh pieces will take 40 to 50 minutes and the breast and wing pieces will take 30 to 40 minutes. Keep the lid closed as often as possible during grilling. Baste with the boiled marinade during the last 10 to 20 minutes of grilling time. Remove from the grill and serve warm with orzo, a Greek salad, and pita bread, if desired.
4 pork boneless chops, cut about 1- 1/2 inches thick 2 cups dry red wine 4 bay leaves 2 tablespoons fresh minced rosemary 2 teaspoons sugar 1 1/2 teaspoons thyme 1 1/2 teaspoons ground coriander 1/2 teaspoon nutmeg 1/2 teaspoon ground cloves salt to taste pepper to taste olive oil
Directions:
In a resealable plastic bag, make the marinade mixture by combining the red wine, bay leaves, rosemary, thyme, coriander, nutmeg, and cloves. Place in the plastic bag each pork and marinate about 8 hours in the refrigerator, turning occasionally. Preheat grill to medium heat. Remove each pork chop from the plastic bag; drain and pat dry. Discard marinade. Season each pork chop with with salt and pepper and lightly brush with the olive oil. Grill the each pork chop for 6 to 8 minutes on each side. Remove from grill and serve. 4 servings
1 (12-oz) boneless beef top loin steak (Kansas City strip, 1 inch thick)
Directions:
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill.
Mash together bread crumbs, vinegar, capers, garlic, anchovy paste, and mustard using a mortar and pestle (or see cooks' note, below). Add parsley, oil, and salt and pepper to taste and stir until combined well. Stir in water.
Pat steak dry and season on both sides with salt and pepper. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill steak on lightly oiled grill rack, uncovered, turning once, about 10 minutes total for medium-rare. Let stand10 minutes.
1/2 cup soy sauce -- low salt 1 teaspoon ginger -- (grated) 1/4 cup brown sugar 1 cup garlic 1 teaspoon dry mustard
Instructions:
Mix ingredients in a marinade dish and add halibut steaks. Cover both sides and let stand 4 hours turning frequently. Heat grill to medium temp. (A seafood cooking screen helps hold fish together) Grill steaks until well done but not dry, basting with marinade frequently.
Rub 2 tablespoons herbes de Provence 1 tablespoon minced garlic 2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper
1 flank steak, about 1-1/2 pounds and 3/4 inch thick
Marinade 2 tablespoons extra virgin olive oil 1/4 cup finely chopped shallots 1-1/2 cups red wine 1 tablespoon tomato paste 1 tablespoon coarsely chopped orange zest 1 bay leaf
2 large portabello mushrooms, base of stems trimmed
1. In a small bowl combine the rub ingredients.
2. Trim the steak of any surface fat and season evenly with the rub. Place the steak in a shallow, rectangular baking dish, cover, and refrigerate for 1 hour.
3. In a medium saucepan over low heat, warm the olive oil. Add the shallots and cook until softened but not browned, stirring occasionally, about 3 minutes. Add the rest of the marinade ingredients, stir to blend and then heat to boiling. Reduce the heat and simmer for 5 minutes. Set aside to cool.
4. Remove the baking dish from the refrigerator and place the mushrooms in the dish with the steak. Pour in the cooled marinade, and turn the steak and mushrooms several times to distribute the marinade. Refrigerate 1 to 2 hours, turning the steak and mushrooms occasionally.
5. Allow the steak and mushrooms to stand at room temperature for 20 to 30 minutes before grilling. Remove the steak and mushrooms from the dish and reserve the marinade. Pour the marinade through a sieve into a medium saucepan. Heat to boiling. Boil, over medium-high heat, until reduced by half. Keep warm over very low heat.
6. Grill the steak and mushrooms over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until the steak is cooked to your desired doneness and the mushrooms are tender, turning once. The mushrooms will take 12 to 14 minutes and the steak will take 10 to 12 minutes for medium rare. Transfer to a cutting board and let the steak and mushrooms rest for a few minutes before cutting them into 1/4-inch diagonal slices. Serve with the warm marinade drizzled over the top along with sliced grilled tomatoes and grilled French bread, if desired.
Grill these delicious tuna steaks on A Weber charcoal or gas grill
Ingredients:
1/3 cup red wine vinegar
1 tablespoon spicy brown mustard
1 tablespoon honey
3 tablespoons extra virgin olive oil
Dash garlic herb seasoning
1 to 1 1/2 pounds fresh tuna steaks
Directions:
Combine the first 5 ingredients in a jar or covered container; shake to mix well. Put tuna in a food storage bag; add about 4 tablespoons of the mustard mixture. Seal the bag and let marinate for about 20 minutes.
Brush the grill with olive oil and heat. Remove the tuna from the marinade and pour the marinade in a small saucepan. Bring marinade to a boil; remove from heat and set aside.
Grill the tuna over high heat for about 2 minutes on each side, or until done as desired. Drizzle with the hot marinade, if desired. Serves 2 to 3
