Weber Beef Grilling Times Guide

Chili Strip Steaks with Chimichurri and Chipotle Drizzles

http://www.weber.com/recipes/beef/chili-strip-steaks-with-chimichurri-and-chipotle-drizzles

BEEF GRILLING GUIDE

 Download Grilling Guide

The following cuts, thicknesses, weights, and grilling times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, outside temperature, and desired doneness. A few rules of thumb: Grill patties and steaks 1 inch thick or less using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. 

Start with 2 minutes on side 1 and add minutes to side 2 as per your preference for rareness.

For example  here's a formula to try on your average Porterhouse from the supermarket. Cover and Rest as long as possible before you cut it but at least for the same time you let it cook on the second side.

Med rare           2 minutes Side 1   TURN  +    1 minute on side 2 - REST
Medium                 2 minutes Side  1 TURN   +   2 minutes side 2 - REST
Medium Well         2 minutes Side  1 TURN   +   3 minutes side 2 - REST
Well done              2 minutes Side 1 TURN   +    5 minutes side 2  - REST


Grill times on your Weber for a fantastic BBQ steak.

Porterhouse steak	¾" thick	4 to 6 min direct high heat (450° to 550°F), turning once
	1" thick	6 to 8 min direct high heat (450° to 550°F), turning once
	1¼" thick	8 to 10 min direct high heat (450° to 550°F), turning once
	1½" thick	sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat
	2" thick	sear 6 to 8 min direct high heat (450° to 550°F), turning once; grill 8 to 10 min indirect high heat

Edgar's Jerked Chicken

Jerked chicken thighs

12 chicken thighs, skin on

1 tablespoon whole black peppercorns
2 teaspoons whole allspice
1 teaspoon coriander seed
4-6 cloves
2 tablespoons vegtable oil
1x3 inch piece of ginger, peeled and cut into large chunks
4 scallions/green onions, trimmed and cut into four pieces
4 cloves garlic, peeled and cut in half
1/4 cup chopped thyme
1or two habanero or  scotch bonnet/habaneros with or without seeds.:)
1 tablespoon brown sugar
1 tablespoon soy sauce
1 teaspoon cinnamon
1 teaspoon salt
half tspn  nutmeg ( we just use a microplane and whole nutmeg and grate into the mix)

# In a spice grinder, mix black peppercorns, allspice, coriander seeds, and cloves until finely ground.
# In a food processor mix olive oil, ginger, scallions, garlic, and thyme, scotch bonnet pepper, brown sugar, soy sauce, cinnamon, salt and nutmeg. Add spice mixture and blend until mixture resembles a thick paste
# Rub chicken thighs with jerk paste, making to sure to cover completely. Let marinate at least 4 hours , preferably overnight.
# Cook on oiled wire rack on trau indirect on the Weber 365F  turn as required.
Takes about an hour.
Just check to make sure it's not burning.

This is great with fresh salsa especially mango salsa.

Equally good with pork tenderloin or rack.

New York Steaks With Blue Cheese Butter

• From the Weber blog 
• 
  
• Butter
  • 1/4cup (1/2 stick) unsalted butter, softened
  • 2ounces (about 1/3 cup) crumbled blue cheese
  • 1/4teaspoon granulated garlic
  • 1/4teaspoon ground black pepper
•  
  • 4New York strip steaks, each about 8 ounces and 1 inch thick, trimmed of excess fat
  • Extra-virgin olive oil
  • 1/2teaspoon kosher salt
  • 1/4teaspoon ground black pepper
  • 4lemon wedges

1. In a small bowl combine all the butter ingredients. With the back of a fork mash the butter mixture until evenly distributed.
2. Prepare the grill for direct cooking over high heat (450° to 550°F).
3. Lightly brush both sides of the steaks with oil and season evenly with the salt and pepper. Allow to stand at room temperature for 15 to 30 minutes before grilling.
4. Brush cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect 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 on the side.
   More Weber recipes

Roasted Pumpkins Seeds On The Weber

From the Weber blog:

First, get your grill ready:

Gas Grills

Preheat your gas grill with all burners on high for about 15 minutes. Then moderate the heat by turning off one or two of the burners: if you have a two-burner grill, turn off one burner. If you have a three-burner grill, turn off the center burner. If you have a four-burner grill, turn off the two inside burners. Wait until the temperature reaches about 325°F.

Charcoal Grills

Arrange hot coals evenly on either side of the charcoal grate until the internal grill temperature reaches about 325°F. You can add or remove charcoal to help reach the correct temperature, but keep the number of briquettes fairly even on each side. Place the cooking grate over the coals.

Visit the Weber blog 

Cider-Brined Pork Chops

This recipe for Cider-brined Pork Chops With Maple-Bacon Chutney 

looks like it would be a natural to cook on the Weber. More here 

Servings:4 servings

Ingredients

4 bone-in pork chops, about 12 ounces each

For the cider brine

3 quarts cold water

1 quart apple cider

1/2 cup cider vinegar

1 1/4 cups kosher salt

3/4 cup sugar

For the maple black pepper bacon chutney

1 slab bacon (about a pound), cut into medium dice

1 small onion, diced

3 cloves garlic, minced

1 cup maple syrup

2 tablespoons black pepper, coarsely ground

1 tablespoon mustard powder

2 cups apple juice

1 bay leaf

salt, to taste

Directions: 

1. Combine all ingredients for the brine.
2. Add the pork chops to the brine and let sit for 12-18 hours.
3. In a medium pot, sweat the bacon until about half-cooked. Drain the rendered fat, add the onions, garlic and sweat until translucent.
4. Add remaining ingredients and simmer until thick and syrupy. Remove the bay leaf and adjust seasoning to taste.
5. Drain pork from the brine and pat dry before grilling.
6. Place pork on a medium high to high temperature grill, flipping and turning as required, about 5-7 minutes per side.
7. Cook to desired doneness and top with the warm bacon chutney.

Prime Rib On The Weber Grill Ketttle

Americans love their prime rib - well worth a try and a great cut for celebrating Christmas or other special event.

Weber Grill Master Series (3 of 3): Grilling Mistakes

Sit in on a one-on-one conversation between top Grill Masters Jamie Purviance and Steven Raichlen as they compare notes on grilling techniques, what inspired these classically trained chefs to pursue the art of cooking with live fire, and find out what led to their biggest grilling mistakes in this three-part series.