Philly-Style Steak Sandwiches On The Weber

Philly-Style Steak Sandwiches with Grilled Onions and Provolone

• Prep Time20 minutes, plus 30 minutes to freeze the meat
• Grilling Time11 to 13 minutes

• 1large yellow onion
• 1red bell pepper
• 1yellow bell pepper
• 3garlic cloves
• 2boneless rib-eye steaks, each about 8 oz and 1" thick
• 3 tbspextra-virgin olive oil
• 1 tspdried oregano
• 1 tspkosher salt
• 1/2 tspground black pepper
• 8 ozprovolone cheese
• 4ciabatta rolls

 1 large yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 garlic cloves, thinly sliced
1 teaspoon dried oregano
Extra-virgin olive oil
Kosher salt
Ground black pepper

2 boneless rib-eye steaks, each about 8 ounces and 1 inch thick, trimmed of excess fat
4 ciabatta rolls, split
1 garlic clove, peeled
8 thin slices provolone cheese, each about 1 ounce

1. In order to cut the meat easily into thin slices, place it (wrapped in plastic) in the freezer for about 30 minutes.

2. Prepare the grill for direct cooking over high heat (450° to 550°F) and preheat the grill pan.

3. In a large bowl combine the onion, bell peppers, garlic, oregano, and 2 tablespoons oil. Season with salt and pepper and toss to coat evenly. Spread the vegetables on the grill pan in a single layer. Grill over direct high heat, with the lid closed as much as possible, until they start to brown and are tender, about 6 minutes, stirring occasionally. Transfer to a medium bowl.

4. Cut the steaks lengthwise into 1/8-inch slices. Place the slices in a medium bowl, add just enough oil to coat them lightly, and season with salt and pepper; toss to coat. Grill the steak slices on the grill pan over direct high heat, with the lid closed as much as possible, until the meat begins to curl and brown, 4 to 6 minutes, turning occasionally. Wearing insulated barbecue mitts, remove the pan from the grill and set it down on a heatproof surface.

5. Brush the cooking grates clean. Lightly brush the cut sides of the rolls with oil and grill them over direct high heat until toasted, 30 seconds to 1 minute. Gently rub the garlic onto the toasted rolls.

6. Build the sandwiches with cheese, meat, onions, and peppers. Serve warm.

Serves 4
Weber Recipe - http://www.weber.com/grillout/RecipeDetails.aspx?key=627&cid=2

Slow Smoked Pulled Pork

An American classic barbeque sensation!

Video: Weber Kettle - Beer Can Chicken

Guide To Buying A Barbeque

I’ve been demonstrating Weber for the past two seasons, and it seems that customers often have a thought about getting a barbeque to ‘have one’ – perhaps to replace an old one or they don’t have one at all and have decided they would like to.

When buying a barbeque, we can fall into the trap of thinking that the idea of what a barbeque needs to be, can be based on previous experience. So if your previous experience is of half burned snags and onion rings on a hot plate, then that’s “what a barbeque means”. It need not be so, and it is worth considering that there may be much more scope to use the barbeque going forward, then has been the case in the past.

Tip: A good barbeque will let you do all the things you have done in the past, as well as anything you could do in a conventional oven. We typically use our barbeques more in summer and the added advantage is that we can cook anything we want to cook, outside, and keep the heat out of the house. This is the benefit that customers tell me they really appreciate about their barbeques when they talk about using them.

Some seem to regard barbeques as semi-disposable, but a good barbeque should last many, many years without a problem.

Tip: Check the length of the warranty. If it is only short, then you know the company is not regarding their product as a long-term buy.

We often buy a barbeque thinking about cooking on it. Once we have it home and for the rest of the time we have it, we think about cleaning it and what maintenance it demands, and how sturdy and reliable it is, and just good at what it is supposed to do.

What you don’t want: To be thinking about why we have to keep moving food around, if the barbeque is one that has cold spots and no good control over the heat, and whether we made a good decision when we bought it or if we ended up with a lemon that is hard to clean, chews through a lot of gas for a poor result, or is attracting crawlies when not in use.

I’d recommend choosing one that you really like and that you’ll like even more each season as you use it.

The BBQ Song!

Lyrics:

In the mountains of Tennessee, they like a smoky sauce
But over there in ole Memphis, a dry rubbed rib is boss

The folks down in Georgia can't make up their mind,
You can give it to 'em sweet or spicy, and they'll say "that tastes alright"

You might think that South Carolinians are just a little bit off,
Would you believe their BBQ's yellow--with a mustard sauce.

Pork shoulder is the cut of choice in Mississippi
And they pride themselves on BBQ that's totally vinegary

And Louisiana, them Cajuns, they like to spice it up. They like to spice it up.

This is our review of BBQ,
in the southern united states.

And when my life is through, bury me in BBQ,

but make sure it's vinegar based,
cause you know that slows decay,
and it's the style from our home state, North Carolina! Solo!

Mutton is big in West Kentucky, that's a fancy name for sheep,
But in the rest of the state, sliced pork butt is what they eat.

Arkansas is kinda like Georgia, a BBQ meltin' pot,
and when you ain't looking, them good ole boys'll make that BBQ hot

Alabama's got the strangest thing I've seen in my BBQ days,
Cause they're BBQ sauce is white!, made out of mayonnaise.

Down in Texas, where the long horn steer roam free,
They love to smoke their brisket, that's a big ol' slab of beef.

And down in Florida
Is Florida a southern state, no it ain't.

This is our review,
of BBQ,
in the southern united states.

And when my life is through,
bury me in BBQ,

People not from the South
think BBQ ...



Lots of different bbq styles to try.


What's your favourite?

Ribs on Charcoal Weber Kettle

Weber Q - Video