0544952375

More documents

Recommendations

Info

CONTENTS FOREWORD INTRODUCTION TOP TEN TIPS FOR GRILLING GREATNESS GETTING STARTED TOP FIVE TIPS FOR GRILLING LIKE AN EXPERT AMERICA’S TOP FIVE FAVORITES AND HOW TO GRILL THEM BETTER CHAPTER 01 Starters Weber’s Greatest Stories: “Do Codfish Really Have Tongues?” CHAPTER 02 Beef & Lamb Weber’s Greatest Stories: “Extreme Grilling” CHAPTER 03 Pork Weber’s Greatest Stories: “A First-Class Luau” Weber’s Greatest Stories: “Why Would Anyone Eat a Hedgehog?” CHAPTER 04 Poultry Weber’s Greatest Stories: “Firing Up the Firefighters” CHAPTER 05 Fish & Shellfish Weber’s Greatest Stories: “A Bout with a Giant Trout” CHAPTER 06 Sides
Weber’s Greatest Stories: “How a Reindeer Brought Grilling to Norway” CHAPTER 07 Desserts PANTRY RECIPES GRILLING GUIDES INDEX ACKNOWLEDGMENTS PARTY MENUS ABOUT THE AUTHOR
Page 8 and 9: FOREWORD The other day, I was stari
Page 11: INTRODUCTION When Weber decided to
Page 14: 6 LEAVE YOURSELF SOME ROOM TO MOVE.
Page 18 and 19: FUEL CHOICES Briquettes are the mos
Page 20: G RILL SAFETY Never use a grill wit
Page 24: Keeping the grill lid closed as muc
Page 27 and 28: Barbecue masters and “sultans of
Page 31 and 32: america’s top five favorites and
Page 33 and 34: 3. CHICKEN PAYING FOR FLAVOR. If yo
Page 35: 5. RIBS NOT TOO CLOSE. Choose the m
Page 38 and 39: Smoked and Spiced Nuts
Page 40 and 41: Roasted Eggplant Dip
Page 42 and 43: smooth. Season with ½ teaspoon of
Page 44 and 45: GRILLED OYSTERS WITH FOUR SAUCES SE
Page 46 and 47: FIESTA SHRIMP SALSA WITH CHIPS SERV
Page 48 and 49: Shrimp with “ooo-wee” Rémoulad
Page 50 and 51: 5. Brush the cooking grates clean.
Page 52 and 53:
ZESTY GARLIC SHRIMP SERVES 4 AS AN
Page 54 and 55:
Caponata Bruschetta
Page 56 and 57:
4. When the eggplant and onion slic
Page 58 and 59:
PEACH AND BLUE CHEESE BRUSCHETTA DR
Page 60 and 61:
FILET MIGNON CROSTINI WITH BALSAMIC
Page 62 and 63:
I WEBER’S GREATEST STORIES DO COD
Page 64 and 65:
The coals were red hot and stacked
Page 66 and 67:
GRILLED ROMAINE SALAD WITH CAESAR D
Page 68 and 69:
Chopped Chicken Salad with Honey-Mu
Page 70 and 71:
closed as much as possible, until t
Page 72 and 73:
HOT, SWEET, AND STICKY CHICKEN WING
Page 74 and 75:
Tailgate Party Hot, Sweet, and Stic
Page 76 and 77:
JERK CHICKEN SKEWERS WITH HONEY-LIM
Page 78 and 79:
Turkey Meatballs with Chile-Ginger
Page 80 and 81:
2. In a small saucepan over medium-
Page 82 and 83:
CHICKEN AND POBLANO QUESADILLAS SER
Page 84 and 85:
Cheesy Nachos with Steak and Black
Page 86:
cheese is melted, about 5 minutes.
Page 89 and 90:
Black pepper New York strip steaks
Page 91 and 92:
CHICAGO-STYLE HOT DOGS SERVES 8 PRE
Page 93 and 94:
PATAGONIA HOT DOGS WITH AVOCADO MAY
Page 95 and 96:
Tube Steaks with Pickled Onions
Page 97 and 98:
marked on the outside and hot all t
Page 99 and 100:
TEXAS BURGERS WITH BARBECUE SAUCE S
Page 101 and 102:
Crunch Burgers
Page 104 and 105:
Weber’s Ideal Cheeseburgers
Page 106 and 107:
turning once. During the last 30 se
Page 108 and 109:
OPEN-FACED TEX-MEX BURGERS SERVES 4
Page 110 and 111:
Bacon and Egg Burgers with Cheddar
Page 112 and 113:
last 30 seconds to 1 minute of gril
Page 114 and 115:
CAPTAIN D’S LAMB BURGERS SERVES 4
Page 116 and 117:
Kofta in Pita Pockets with Cucumber
Page 118 and 119:
spoon, make a shallow indentation a
Page 120 and 121:
BARBECUED MEAT LOAF SERVES 8 TO 10
Page 122 and 123:
Tagliata of Flank Steak with Arugul
Page 124 and 125:
Chile-Rubbed Flank Steak with Black
Page 126 and 127:
3. Lightly coat the steak on both s
Page 128 and 129:
GINGER FLANK STEAK WITH ASPARAGUS S
Page 130 and 131:
Korean Beef Barbecue
Page 132 and 133:
Tri-Tip with Corn Salsa
Page 134 and 135:
3. In a small bowl mix together 2 t
Page 136 and 137:
SANTA MARIA TRI-TIP SANDWICHES SERV
Page 138 and 139:
Steak and Tomato Kabobs with Avocad
Page 140 and 141:
your taste, and then season with sa
Page 142 and 143:
T-BONES WITH AVOCADO SALSA SERVES 4
Page 144 and 145:
Ginger Porterhouse Steaks with Roas
Page 146 and 147:
5. Cut off the strip from one side
Page 148 and 149:
BLACK PEPPER NEW YORK STRIP STEAKS
Page 150 and 151:
New York Strip Steaks with Red-Eye
Page 152 and 153:
the steaks from the grill and let r
Page 154 and 155:
NEW YORK STRIP STEAKS WITH BASIL-AR
Page 156 and 157:
DIJON AND GARLIC RIB EYES SMOKED WI
Page 158 and 159:
Combat Steaks
Page 160 and 161:
4. In a large skillet over medium-h
Page 162 and 163:
BEEF TENDERLOIN STEAKS WITH SEARED
Page 164 and 165:
Beef Tenderloin Roast with White Wi
Page 166 and 167:
2. Trim off and discard the excess
Page 168 and 169:
gusts. Bundled like mountaineers, w
Page 170 and 171:
Pepper-Crusted Rib Roast with Hazel
Page 172 and 173:
slowly add the oil and process unti
Page 174 and 175:
LAMB LOIN CHOPS WITH LEMON-MINT SAL
Page 176 and 177:
Dinner Party Grilled Oysters with F
Page 178 and 179:
CURRIED LAMB CHOPS WITH YOGURT SAUC
Page 180 and 181:
Butterflied Leg of Lamb
Page 182:
slices and chop the onion. In a ser
Page 185 and 186:
Spicy Pork Meatball Sliders
Page 187 and 188:
2. Prepare the grill for direct coo
Page 189 and 190:
GINGER PORK BURGERS WITH SESAME SPI
Page 191 and 192:
Pulled Pork Sandwiches
Page 193 and 194:
out as you inject the liquid. Some
Page 195 and 196:
BRATS WITH SPICY STEWED PEPPERS SER
Page 197 and 198:
Italian Sausages with Peppers, Onio
Page 199 and 200:
tender and the sausages are browned
Page 201 and 202:
sure if I had just been hoodwinked
Page 203 and 204:
SAVORY PORK SOUVLAKI WITH GREEK SAL
Page 205 and 206:
Grilled Pizzas with Sausage and Pep
Page 207 and 208:
kitchen towel, let it rest for 5 mi
Page 209 and 210:
STUFFED PIZZA WITH THE WORKS SERVES
Page 211 and 212:
Boneless Pork Chops with Tomatillo
Page 213 and 214:
3. Brush the cooking grates clean.
Page 215 and 216:
BRINED PORK CHOPS WITH APPLE-TARRAG
Page 217 and 218:
Pork Rib Chops with Sassy Barbecue
Page 219 and 220:
heat, with the lid closed, until st
Page 221 and 222:
DISAPPEARING PORK TENDERLOINS WITH
Page 223 and 224:
Mexican Fiesta Chicken and Poblano
Page 225 and 226:
FIVE-SPICE PORK MEDALLIONS WITH RED
Page 227 and 228:
Jerk Pork Tenderloin with Glazed Sw
Page 229 and 230:
veins and seeds. Put the rest of th
Page 231 and 232:
they discovered neither of them had
Page 233 and 234:
Teriyaki Pork Belly with Cashew Jas
Page 235 and 236:
2. Set a fine-mesh strainer over a
Page 237 and 238:
BEST-ON-THE-BLOCK BABY BACK RIBS SE
Page 239 and 240:
8. After 2½ hours of cooking, the
Page 241 and 242:
Jerk-Spiced Ribs with Pineapple-Rum
Page 243 and 244:
positions about every 40 minutes so
Page 245 and 246:
CHAMPIONSHIP SPARERIBS WITH APPLE B
Page 248:
04 P O U LT RY Chicken popeye slide
Page 251 and 252:
CHICKEN POPEYE SLIDERS WITH MOZZARE
Page 253 and 254:
Turkey Burgers with Jalapeño Mayo
Page 255 and 256:
turning once. During the last 30 se
Page 257 and 258:
CHICKEN SATAY WITH BALINESE PEANUT
Page 259 and 260:
Chicken and Apple Salad with Chedda
Page 261 and 262:
Page 263 and 264:
CHICKEN PANZANELLA WITH BASIL VINAI
Page 265 and 266:
Beer-Marinated Chicken Tacos
Page 267 and 268:
3. Preheat the grill for direct coo
Page 269 and 270:
MOROCCAN-SPICED CHICKEN KABOBS SERV
Page 271 and 272:
Turkish Chicken Kabobs with Pepper-
Page 273 and 274:
1. Have ready metal or bamboo skewe
Page 275 and 276:
CHILE-RUBBED CHICKEN WITH JICAMA, A
Page 277 and 278:
Tequila-Orange Chicken Breasts
Page 279 and 280:
Page 281 and 282:
CHICKEN PAILLARDS WITH TOMATO-OLIVE
Page 283 and 284:
Ancho Chile Chicken Thighs with Tom
Page 285 and 286:
3. In a small bowl combine all the
Page 287 and 288:
CRISPY CHICKEN THIGHS WITH BASIL AN
Page 289 and 290:
Easy Rosemary Roasted Chicken
Page 291 and 292:
Page 293 and 294:
TRIPLE PLAY BARBECUED CHICKEN SERVE
Page 295 and 296:
Rotisserie Chicken with Apricot Gla
Page 297 and 298:
4. Remove the chicken from the bag.
Page 299 and 300:
HICKORY-SMOKED BEER CAN CHICKEN SER
Page 301 and 302:
Garlic-Sage Turkey Cutlets with Cra
Page 303 and 304:
F WEBER’S GREATEST STORIES FIRING
Page 306 and 307:
Apple-Brined, Hickory-Smoked Turkey
Page 308 and 309:
3. Soak 4 large handfuls hickory ch
Page 310 and 311:
BRINED TURKEY WITH HERBED PAN GRAVY
Page 312 and 313:
then return the gravy to the saucep
Page 315 and 316:
05 F I S H & S H E L L F I S H Viet
Page 317 and 318:
VIETNAMESE SHRIMP POPS WITH PEANUT
Page 319 and 320:
Juicy Shrimp with Avocado-Chile Sau
Page 321 and 322:
Remove and discard the charred skin
Page 323 and 324:
GREEK SEAFOOD SALAD SERVES 6 PREP T
Page 325 and 326:
Grilled Shrimp Risotto with Asparag
Page 327 and 328:
Page 329 and 330:
LEMON-DILL SHRIMP WITH ORZO SALAD S
Page 331 and 332:
Seafood Paella
Page 333 and 334:
3. Prepare the grill for direct coo
Page 335 and 336:
Salmon Skewers with Red Curry-Cocon
Page 337 and 338:
over direct high heat, with the lid
Page 339 and 340:
SALMON FILLETS WITH ROASTED CORN, T
Page 341 and 342:
Halibut with Roasted Pepper Vinaigr
Page 343 and 344:
3. Lightly brush the fillets on bot
Page 345:
for my first look ever at a lake tr
Page 348 and 349:
CARIBBEAN SWORDFISH STEAKS WITH MAN
Page 350 and 351:
Cedar-Planked Salmon with Hoisin-Mu
Page 352 and 353:
5. Serve the salmon on the plank, o
Page 354 and 355:
SALMON WITH BROWN SUGAR AND MUSTARD
Page 357 and 358:
06 S I D ES Summer corn, tomato, an
Page 359 and 360:
SUMMER CORN, TOMATO, AND AVOCADO SA
Page 361 and 362:
CORN ON THE COB WITH BASIL-PARMESAN
Page 363 and 364:
MEXICAN-STYLE CORN ON THE COB SERVE
Page 365 and 366:
GRILLED BROCCOLI WITH TOASTED BREAD
Page 367 and 368:
L WEBER’S GREATEST STORIES HOW A
Page 369 and 370:
We didn’t stand outside for the e
Page 371 and 372:
EGGPLANT WITH SPICY ASIAN DRESSING
Page 373 and 374:
CHARRED ASPARAGUS WITH BASIL-LIME D
Page 375 and 376:
Grilled Carrots with Spiced Butter
Page 377 and 378:
New Potato Salad with Bacon and Oni
Page 379 and 380:
5. Brush the onion slices on both s
Page 381 and 382:
TWICE-GRILLED POTATOES SERVES 8 PRE
Page 383 and 384:
Asparagus, Tomato, and Feta Frittat
Page 385 and 386:
5. Slide the frittata out of the sk
Page 387 and 388:
GRILLED POLENTA WITH TOMATILLO SAUC
Page 389 and 390:
Mac and Cheese with Ham and Poblano
Page 391:
high and gradually add 3 cups of th
Page 394 and 395:
Fire-Roasted Strawberries
Page 396 and 397:
Skillet Blueberry Cobbler
Page 398 and 399:
combine, making sure all the whole
Page 400 and 401:
GRILLED PEACHES WITH FRESH CHERRY S
Page 402 and 403:
Paradise Grilled Pineapple
Page 404 and 405:
Spiced Banana Chocolate Sundaes
Page 406 and 407:
Pineapple Upside-Down Cake
Page 408 and 409:
2. Have a sheet pan nearby. In a 12
Page 410 and 411:
WARM MOLTEN CHOCOLATE CAKES WITH FR
Page 412 and 413:
PANTRY RECIPES HONEY-MUSTARD DRESSI
Page 414 and 415:
BALINESE PEANUT SAUCE ½ cup creamy
Page 416 and 417:
made up to 2 hours ahead. Cover and
Page 418 and 419:
SASSY BARBECUE SAUCE ½ cup ketchup
Page 420 and 421:
MAKES ENOUGH FOR 4 TO 6 SERVINGS GA
Page 422 and 423:
MAKES ENOUGH FOR 6 SERVINGS BALSAMI
Page 424 and 425:
Tri-tip 2-2½ pounds 30-40 minutes:
Page 426 and 427:
• Beef standing rib roast (prime
Page 428 and 429:
• Ham steak • Shoulder blade st
Page 430 and 431:
GRILLING SEAFOOD TYPE Fish, fillet
Page 432 and 433:
GRILLING VEGETABLES TYPE THICKNESS/
Page 434 and 435:
METRIC EQUIVALENTS METRIC EQUIVALEN
Page 436 and 437:
INDEX A Ancho Chile Chicken Thighs
Page 438 and 439:
Ginger Pork Burgers with Sesame Spi
Page 440 and 441:
cleaning preheated cooking grate, 1
Page 442 and 443:
Spiced Banana Chocolate Sundaes, 29
Page 444 and 445:
Salmon Fillets with Roasted Corn, T
Page 446 and 447:
Halibut grilling times for, 308 Hal
Page 448 and 449:
Mushrooms Beef Tenderloin Steaks wi
Page 450 and 451:
Turkey Burgers with Jalapeño Mayo,
Page 452 and 453:
S Salads Black Bean Salad, 91 Chick
Page 454 and 455:
grilling times for, 308 Seafood Pae
Page 456 and 457:
Swordfish Caribbean Swordfish Steak
Page 458 and 459:
warthog legs, 144-145 Weber’s Ide
Page 460 and 461:
AUTHOR Jamie Purviance CREATIVE TEA
Page 462 and 463:
WEBER’S GREATEST PARTIES Tailgate
show all

0544952375

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?