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.