Weber 41093 manual Simple Steaks, Classic BONE-IN Chicken Breasts, Fabulous Fish Fillets

RECIPES 5

SIMPLE STEAKS

Direct Medium

4 New York strip, tenderloin, steak sirloin, or rib-eye beef steaks, about 3/4 lb. (0.34 kg) each and 1 in. (2.5 cm) thick

Kosher salt

Freshly ground black pepper Extra-virgin olive oil

Season both sides of the steaks with salt and pepper, pressing the spices into the meat. Allow to stand at room temperature for 20 to 30 minutes before barbecuing. Lightly spray or brush both sides of the steaks with olive oil. Barbecue the steaks over Direct Medium heat until the internal temperature reaches 145˚F/62˚C for medium rare, 8 to 10 minutes, turning once halfway through barbecuing time. Remove from the barbecue and stand for 3 to 5 minutes. Serve warm.

Makes 4 servings.

CLASSIC BONE-IN CHICKEN BREASTS

Indirect Medium

4 chicken breast halves (with bone and skin), 10-12 oz. (285 - 340 g) each Kosher salt

Freshly ground black pepper Extra-virgin olive oil

Rinse the chicken breasts under cold water and pat dry with paper towels. Season the breasts with salt and pepper and lightly brush or spray both sides with olive oil. Barbecue the chicken, skin side up, over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes. For crispier skin, barbecue the breasts, skin side down, over Direct Medium heat during the last 5 minutes of barbecuing time. Serve warm.

Makes 4 servings.

FABULOUS FISH FILLETS

Direct High

4 swordfish or halibut fillets, 6-8 oz. (170 - 227 g) each and about 1 in. (2.5 cm) thick Kosher salt

Freshly ground black pepper Extra-virgin olive oil Lemon wedges (optional)

Season the fish fillets with salt and pepper and lightly brush or spray both sides with olive oil. Barbecue the fillets over Direct High heat until opaque in the center, 8 to

10 minutes, turning once halfway through barbecuing time. Serve warm with lemon wedges, if desired.

Makes 4 servings.

SALMON STEAK KYOTO

Direct Medium

4 salmon steaks, about 1 in. (2.5 cm) thick Olive oil

For the marinade: 1⁄3 cup soy sauce

1⁄4 cup orange juice concentrate 2 tablespoons olive oil

2 tablespoons tomato sauce

1 teaspoon lemon juice

1⁄2 teaspoon prepared mustard

1 tablespoon spring onion and top, chopped

1 clove garlic, crushed

1⁄2 teaspoon ground ginger root

To make the marinade: In a small bowl whisk together the marinade ingredients; pour mixture over salmon steaks in shallow glass baking dish. Refrigerate, covered, 30 to 60 minutes. Drain salmon and reserve marinade. Pour the reserved marinade into a small saucepan. Bring to a boil over high heat and boil for 1 full minute. Lightly brush or spray steaks with olive oil and place on the cooking grate. Barbecue over Direct Medium heat until fish is tender and flakes with a fork, 8 to 10 minutes, depending upon thickness of fish. Turn salmon and brush with marinade once halfway through cooking time.

Makes 4 servings.

SHRIMP KEBABS WITH CURRY BUTTER

Direct High

16 to 20 jumbo shrimp, 1 1/2 - 2 lbs. (0.68 - 0.90 kg), peeled and deveined Olive oil

Lime or lemon wedges Fresh dill or parsley sprigs

For the curry butter: 1⁄4 cup butter

2 tablespoons finely chopped onion

1 teaspoon snipped fresh dill

1 to 1-1⁄2 teaspoons curry powder Dash garlic powder

To make the curry butter: Melt the butter in a small pan over medium-high heat. Stir in onion, dill, curry powder, and garlic powder; cook 5 minutes. Thread shrimp on skewers, leaving space between pieces. Lightly brush or spray the shrimp with olive oil. Barbecue over Direct High heat until the shrimp turn pink and are tender, 2 to 5 minutes, turning and brushing with the curry butter once halfway through barbecuing time. Arrange shrimp on serving plate. Garnish with lime wedges and dill.

Makes 4 servings.

GRILLED RED SWEET PEPPERS STUFFED WITH MOZZARELLA CHEESE

Indirect Medium

1 small loaf crusty Italian bread

3 tablespoons olive oil

3 medium red sweet peppers

1 cup fresh mozzarella cheese, cut into small cubes

1-1⁄2 teaspoons dried basil

1 clove garlic, finely chopped

1 tablespoon olive oil Salt

Freshly ground black pepper

Thinly slice bread, remove crusts and cut into enough 1/2 in. (1.25 cm) croutons to make 1 cup. Warm the olive oil in a skillet, add the croutons, and sauté until golden; drain

on paper towels. Cut tops off peppers about 1⁄2” from top, and reserve tops. Carefully remove seeds and membranes. In a bowl combine croutons, mozzarella, basil, garlic, and oil. Mix well, adding salt and pepper to taste. Stuff peppers with mixture, replace tops and secure with toothpicks. Place peppers on the cooking grate, top sides up, over Indirect Medium heat until peppers are soft but still hold their shape, 12 to 15 minutes. Remove tops and cut in half lengthwise.

Makes 6 servings.

PARADISE GRILLED

from Weber®’s Big Book of Grilling™

Indirect Medium

4 slices fresh pineapple, about 1 in. (2.5 cm) thick each

1 teaspoon cracked dried green peppercorns or cracked black peppercorns 4 scoops vanilla ice cream

For the glaze:

3⁄4 cup fresh orange juice 1 tablespoon honey

1 tablespoon fresh lime juice

2 teaspoons cornstarch

To make the glaze: In a small saucepan combine the glaze ingredients and whisk until smooth. Bring to a boil over medium-high heat and cook until thickened, 1 to 2 minutes. Keep the glaze warm or reheat when ready to serve. Season both sides of the pineapple slices with the peppercorns. Barbecue over Indirect Medium heat until well marked, 6 to 8 minutes, turning once halfway through barbecuing time. Serve each pineapple slice with a scoop of ice cream and some of the glaze drizzled over the top.

Makes 4 servings.

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