Weber GAS GRILL LP Gas Grill, 330, 54406 Contents, Weber Grilling Basics What YOU Need to Know

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CONTENTS

Thank you for choosing Weber! We hope you enjoy many years of faithful service from your grill. We’re pleased to present you with this cookbook full of Weber’s tried-and-true grilling recipes. Each recipe in this book includes the grilling method and heat setting to use on your Weber® gas grill. The charts in this book will be a helpful, easy reference.

If these recipes whet your appetite for more, visit our web site at www.weber.com®. We’re always serving up something new. Or call us on our toll-free number, 1-800-446-1071. Our customer service center is open around- the-clock to answer all your questions. Best wishes and happy grilling!

WEBER GRILLING BASICS: WHAT YOU NEED TO KNOW

All good cooks have a few secrets they like to keep to themselves. Not us—we like to share them! We think the keys to our success should be yours as well. Here’s the inside scoop to help you get the best results:

To start your gas grill: Open the lid. Check that all burner control knobs are turned to OFF and that your fuel tank is not empty.

Turn the gas supply on at the source. Light the grill according to the directions in the owner’s manual. Close the lid and preheat the grill until the thermometer reaches

500°F to 550°F. This will take about 10 minutes. To grill, adjust burner controls as the recipe directs.

Grilling temperatures: At the top of each recipe, we indicate the requisite cooking method (direct or indirect) and temperature level (high, medium, or low). Note that a grill set up for indirect cooking can accommodate both methods (just move the food directly over the fire for direct cooking). Where searing is particularly important to the texture or flavor, we note that as well (e.g., Sear: High, Cook: Indirect Medium).

Keep the lid down! Without a doubt, the most important grilling rule. Lifting the lid allows heat to escape, increasing your grilling time. A closed lid also reduces the chance of flare- ups (and closing the lid extinguishes them quickly). Open the grill only to turn foods as indicated in the recipes. More poking and flipping won’t make it taste better, trust us.

GRILLING & FOOD SAFETY

»Trim excess fat from steaks, chops and roasts, leaving no more than a scant 1⁄4 inch of fat. Less fat is a virtual guarantee against unwanted flare-ups.

»If an unwanted flare-up should occur, turn all burners to OFF and move food to another area of the cooking grate. Any flames will quickly subside. After flames

subside, relight the grill. NEVER USE WATER TO EXTINGUISH FLAMES ON A GAS GRILL.

»Do not line the funnel-shaped bottom tray with foil. This could prevent the grease from flowing into the grease catch pan.

»Make sure the bottom tray and grease catch pan are always clean and free from debris.

»Grills radiate a lot of heat, so always keep the grill at least 2 feet from any combustible materials, including the house, garage, deck rails, etc. Never use a grill indoors or under a covered patio.

»When you’re finished grilling, turn off the burners and the LP tank or source.

»Wash hands thoroughly with hot, soapy water before starting any meal preparation and after handling fresh meat, fish, and poultry.

»Defrost meat, fish, and poultry only in the refrigerator, never at room temperature.

»Never spray or brush oil on a hot cooking grate. Oil the food instead.

»Never place cooked food on the same platter that the raw food was placed on.

»Vigorously boil marinades that were used for raw meats, fish, or poultry for 10 seconds before using as a baste or sauce.