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THE WEBER GAS GRILL COOKBOOK 16 eatggr reat recipes, 1 great grill10751 UK.indd FrtCvr16/12/06 4:04:50 PM
CONTENTSThank you for choosing Weber! We hope youenjoy many years of faithful service fromyour grill. We’re pleased to present you withthis cookbook full of Weber’s tried-and-truegrilling recipes. Best wishes and happygrilling!WEBER GRILLING BASICS:WHAT YOU NEED TO KNOWAll good cooks have a few secrets they liketo keep to themselves. Not us—we like toshare them! We think the keys to our successshould be yours as well. Here’s the insidescoop to help you get the best results:To start your gas grill: Open the lid. Checkthat all burner control knobs are turned toOFF and that your fuel tank is not empty.Turn the gas supply on at the source.Light the grill according to the directions inthe owner’s manual. Close the lid and preheatthe grill until the thermometer reaches260 C to 288 C. This will take about 10minutes. To grill, adjust burner controls as therecipe directs.2Grilling temperatures: At the top of eachrecipe, we indicate the requisite cookingmethod (direct or indirect) and temperaturelevel (high, medium, or low). Note that a grillset up for indirect cooking can accommodateboth methods (just move the food directly10751 UK.indd UK:2over the fire for direct cooking). Wherebrowning is particularly important to thetexture or flavour, we note that as well (e.g.,Brown: High, Cook: Indirect Medium).Keep the lid down! Without a doubt, the mostimportant grilling rule. Lifting the lid allowsheat to escape, increasing your grilling time.A closed lid also reduces the chance of flareups (and closing the lid extinguishes themquickly). Open the grill only to turn foods asindicated in the recipes. More poking andflipping won’t make it taste better, trust us.GRILLING & FOOD SAFETY» Trim excess fat from steaks, chops andjoints, leaving no more than a scant 1/4inch of fat. Less fat is a virtual guaranteeagainst unwanted flare-ups.» If an unwanted flare-up should occur,turn all burners to OFF and move food toanother area of the cooking grate. Anyflames will quickly subside. After flamessubside, relight the grill. NEVER USEWATER TO EXTINGUISH FLAMES ON AGAS GRILL.» Grills radiate a lot of heat, so alwayskeep the grill at least 2 feet from anycombustible materials, including the house,garage, deck rails, etc. Never use a grillindoors or under a covered patio.» When you’re finished grilling, turn off theburners and the LP tank or source.» Wash hands thoroughly with hot, soapywater before starting any meal preparationand after handling fresh meat, fish andpoultry.» Defrost meat, fish, and poultry only in therefrigerator, never at room temperature.» Never spray or brush oil on a hot cookinggrate. Oil the food instead.» Never place cooked food on the sameplatter that the raw food was placed on.» Vigorously boil marinades that were usedfor raw meats, fish, or poultry for 1 fullminute before using as a baste or sauce.» Do not line the funnel-shaped bottom traywith foil. This could prevent the greasefrom flowing into the grease catch pan.» Make sure the bottom tray and greasecatch pan are always clean and free fromdebris.6/12/06 4:04:51 PM
GRILLING METHODSDirect MethodIndirect MethodThe most important thing to know aboutgrilling is which cooking method to use for aspecific food, direct or indirect. The differenceis simple: place the food directly over theheat, or arrange the heat on either side of it.Using the right method is the shortest routeto great results—and the best way to ensuredoneness safety.The direct method, similar to grilling, meansthe food is grilled directly over the heatsource. For even grilling, food should beturned once halfway through the cookingtime.The indirect method is similar to roasting, butwith the added benefits of that grilled texture,flavour, and appearance you can’t get froman oven. To set up your gas grill for indirectcooking, burners are lit on either side of thefood but not directly beneath it. Heat rises,reflects off the lid and inside surfaces of thegrill, and circulates to slowly cook the foodevenly on all sides, much like a convectionoven, so there’s no need to turn the food.Direct MethodIndirect MethodUse the direct method for foods that takeless than 25 minutes to grill: steaks, chops,kabobs, sausages, vegetables, and more.Direct grilling is also necessary to brownmeats. Browning creates that wonderful crisp,caramelized texture where the food hits thegrate. It also adds great colour and flavourto the entire surface. Steaks, chops, chickenbreasts, and larger cuts of meat all benefitfrom browning.To brown meats, place them over direct highheat for 2 to 5 minutes per side. Smallerpieces require less browning time. Usuallyafter browning you finish grilling the food at alower temperature. You can finish grilling fastcooking foods by the direct method; use theindirect method for longer-cooking foods.To set up your gas grill for direct grilling,preheat the grill with all burners on high.Place food on the cooking grate, then adjustall burners to the temperature noted in therecipe. Close the lid of the grill and lift it onlyto turn food or to test for doneness at theend of the recommended cooking time.Use the indirect method for foods that require25 minutes or more of cooking time or thatare so delicate that direct exposure to theflame would dry them out or scorch them.Examples include joints, ribs, whole chickens,turkeys, and other large cuts of meat, as wellas delicate fish fillets.To set up your gas grill for indirect grilling,preheat the grill with all burners on high. Thenadjust the burners on each side of the foodto the temperature noted in the recipe andturn off the burner(s) directly below the food.For best results, place joints, poultry, or largecuts of meat on a roasting rack set inside adisposable heavy-gauge foil pan.For longer cooking times, add water to thedrip pan to keep drippings from burning.The drippings can be used to make graviesor sauces.310751 UK.indd UK:36/12/06 4:04:51 PM
THREE-PEPPER STEAKMARINATED FLANK STEAKBrown: High, Cook: Indirect HighDirect Medium62221/8Three-Pepper Steaksteaks, about 1-1/2" thickteaspoons black peppercornsteaspoons white peppercornsteaspoons Szechwan peppercornsteaspoon ground allspiceTrim excess fat from steaks and discard fat.Coarsely crush peppercorns; mix peppercornsand allspice. Rub peppercorn mixture ontoboth sides of steaks. Refrigerate steaks,covered, 1 to 2 hours. Allow the meat tostand at room temperature for 20 to 30minutes before grilling. Brown steaks overdirect high heat for 8 to 10 minutes, turningonce halfway through grilling time. Continuegrilling over indirect high heat for 4 to 6minutes for medium-rare doneness.Makes 6 servings.For the marinade:1/21/31/421111/4cup olive oilcup soy saucecup red wine vinegartablespoons lemon juicetablespoon Worcestershire sauceteaspoon dry mustardclove garlic, crushedteaspoon freshly ground black pepper1 flank steak,about 1-1/2 lbs. (0.68 kb)and 3/4" thickTo make the marinade: Combine marinadeingredients in a shallow, non-metalcontainer. Place steak in marinade turningto coat completely. Marinate covered in therefrigerator for at least 4 hours or overnight.Remove steak from marinade and discardthe marinade. Allow the steak to stand atroom temperature for 20 to 30 minutesbefore grilling. Grill over direct medium heatuntil medium rare, 8 to 10 minutes, turningonce halfway through grilling time. Cut steakdiagonally across the grain into thin slicesbefore serving.Makes 4 servings.410751 UK.indd UK:46/12/06 4:04:51 PM
SAVOURY HERBED STEAKBrown: High, Cook: Indirect High4 steaks, about 1-1/2" thickExtra-virgin olive oil1-1/2 teaspoons dried basil leaves1 teaspoon dried tarragon leaves1 teaspoon dried chives4 cloves garlic, crushedBABY BACK RIBS WITH SPICEDAPPLE-CIDER MOPIndirect Mediumfrom Weber’s Big Book of Grilling For the mop:2 cups apple cider1/4 cup chopped shallots1 tablespoon chopped jalapeño pepper,seeds removed1/4 cup ketchup2 tablespoons white wine vinegar2 tablespoons tomato paste1 tablespoon dark brown sugar1/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepperTrim excess fat from steaks and discard fat.Brush or spray steaks on both sides with oil.Combine herbs and garlic; mash with forkto form a paste. Rub herb mixture onto bothsides of steaks. Refrigerate steaks, covered,1 to 2 hours. Allow the meat to stand at roomtemperature for 20 to 30 minutes beforegrilling. Brown steaks over direct high heatfor 8 to 10 minutes, turning once halfwaythrough cooking time. Continue grilling overindirect high heat for 4 to 6 minutes formedium-rare doneness.2 to 3 slabs baby back pork ribs,about 4 lbs. (1.8 kg)Kosher saltFreshly ground black pepperMakes 4 servings.To make the mop: In a small saucepancombine the apple cider, shallots, andjalapeño. Bring to a boil and cook overmedium-high heat until about 1 cup of theliquid remains, 15 to 20 minutes. Add theremaining mop ingredients, bring to a boil, andremove from the heat. (The mop may be madeahead and refrigerated until ready to use.)Allow the ribs to stand at room temperaturefor 20 to 30 minutes before grilling. Seasonwith salt and pepper. Grill, rib side down, overindirect medium heat until the meat is very10751 UK.indd UK:5Baby Back Ribs with Spiced Apple-Cider Moptender and has pulled back from the ends ofthe bones, 1-1/2 to 2 hours. Baste the ribsfrequently with the mop throughout grillingtime, but stop basting during the last 10minutes. Remove from the grill and allow torest for 5 to 10 minutes before slicing intoindividual ribs. Serve warm.Makes 4 servings.56/12/06 4:04:52 PM
SPICY LAMB KABOBSLEG OF LAMBDirect MediumIndirect MediumFor the marinade:1/21/41211/41/8cup olive oilcup red wine vinegartablespoon lemon juicetablespoons grated orange rindgreen onion and top, choppedteaspoon ground cinnamonteaspoon ground cloves2 lbs. (0.9 kg) lean lamb,cut into 1-1/2" cubesTo make the marinade: Combine theSpicy Lamb Kabobsmarinade ingredients in a shallow, glassbaking dish or plastic bag. Add the lamb.Refrigerate, covered, 4 to 6 hours. Drain lamb;reserve marinade. Pour reserved marinadeinto a small sauce pan. Bring to a boil overhigh heat and boil for 1 full minute.1 leg of lamb, boned, rolled and tied,5 to 6 lbs. (2.25 to 2.75 kg)2 cloves garlic, cut into 8 sliversOlive oil1 tablespoon grated lemon peel3/4 teaspoon salt1 teaspoon dried rosemary leaves1/4 teaspoon freshly ground black pepperUsing a small pointed knife make 8 smallslits in surface of leg of lamb. Insert a sliverof garlic into each slit. Brush joint with oil.Sprinkle lemon peel, salt, rosemary, andpepper over top. Grill over indirect mediumheat, about 2-1/2 hours, for mediumdoneness 71 C.Makes 10 to 12 servings.Arrange lamb on 4 to 6 skewers. Grill lambover direct medium heat to medium doneness,about 10 minutes, turning and basting withthe reserved marinade once halfway throughgrilling time.Makes 4 to 6 servings.610751 UK.indd UK:66/12/06 4:04:52 PM
RACK OF LAMBPECAN-STUFFED PORK CHOPSBrown: Medium, Cook: Indirect MediumBrown: High, Cook: Indirect Medium11/41/21/4cup fresh bread crumbscup chopped parsleyteaspoon saltteaspoon freshly ground black pepper2 racks of lamb,1 to 1-1/2 lbs. (0.45 to 0.68 kg) each2 tablespoons Dijon mustard2 tablespoons melted butter1 clove garlic, crushedIn a small bowl combine the bread crumbs,parsley, salt, and pepper.Brown lamb racks, fat side down, over directmedium heat for 5 minutes. Remove fromgrill. Spread 1 tablespoon of the mustard overeach lamb rack. Sprinkle the bread crumbmixture evenly over the lamb racks. Combinemelted butter and garlic and drizzle on top.Continue grilling over indirect medium untilmedium rare, 63 C, about 20 minutes.Makes 4 servings.For the stuffing:1/21/41/431/41/82cup coarsely chopped pecanscup sliced green onions and topscup chopped green peppertablespoons butterteaspoon dried rosemary leavesteaspoon white peppercups cubed stale whole wheatbread (1/2" cubes)1/3-1/2 cup chicken broth6 pork loin chopswith pockets for stuffing,1-1/2" thickTo make the stuffing: In a small frying pan,sauté pecans, onions and green pepper inbutter until onions are tender; stir in rosemaryand pepper and sauté 1 minute longer.Combine pecan mixture and bread cubes inmedium bowl; toss with enough chicken brothjust to moisten.Rack of LambRemove wooden picks before serving.Makes 6 servings.Spoon stuffing into pockets of pork chopsand secure edges with wooden picks. Allowchops to stand at room temperature for about20 minutes before grilling. Brown chops overdirect high heat for 8 minutes, turning oncehalfway through grilling time. Continue grillingover indirect medium heat until no longer pinkin the centre, 8 to 10 minutes.710751 UK.indd UK:76/12/06 4:04:53 PM
1 large clove garlic, crushedOlive oil1/4 teaspoon paprika1Rinse chicken and pat dry with paper towels.With poultry shears, cut along both sidesof backbone the entire length of chicken.Remove whole backbone and tail. Skewerneck skin to back. Twist wing tips under back.Ricotta ChickenRICOTTA CHICKENIndirect Medium1 whole chicken,4 to 5 lbs. (1.8 to 2.25 kg)12 oz. (340 g) ricotta cheese1/3 cup grated Parmesan cheese1 egg1-1/4 teaspoon dried basil leaves, divided3/4 teaspoon dried tarragon leaves,divided2 tablespoons chopped parsley1. Place chicken, skin side up, on counter;press down on chicken with palms of handsto “pop” bones so that chicken will lie flat.2. Using a sharp paring knife and yourfingers, loosen skin over top of chickenand drumsticks starting at neck edge. Becareful not to tear or cut the skin. Mix ricotta,Parmesan cheese, egg, 1 teaspoon of thebasil, 1/2 teaspoon of the tarragon, parsley,and garlic. 3. Carefully spoon cheese mixtureunder skin of chicken, pressing with yourfingers to distribute evenly over the chickenand drumsticks. Brush chicken lightly withoil; sprinkle with the remaining 1/4 teaspoonbasil, 1/4 teaspoon tarragon, and the paprika.23Place chicken, skin side up, on cooking grate.Grill over indirect medium heat until chickenlegs move easily and skin is well browned,1-1/4 to 1-1/2 hours. Transfer chicken to acutting board; let stand 10 minutes. Cut intoquarters, cutting lengthwise and crosswise.Reassemble chicken on serving platter.Makes 4 servings.810751 UK.indd UK:86/12/06 4:04:54 PM
CHICKEN FAJITASDirect MediumFor the marinade:1/432211/21/21/41/41/8cup olive oiltablespoons fresh lime juicetablespoons red wine vinegartablespoons finely chopped onionclove garlic, crushedteaspoon sugarteaspoon dried oregano leavesteaspoon saltteaspoon freshly ground black pepperteaspoon ground cumin6 boneless,skinless chicken breast halves,about 6 oz. (170g) each1 red onion, cut into 1/2" slices4 plum tomatoes, cut into 1/2" slices1 red or yellow sweet pepper,stem and seeds removed andcut into quarters6 large flour tortillas1 avocado, slicedSalsaTo make the marinade: In a shallow, non-metal container combine the marinadeingredients. Rinse chicken and pat dry withpaper towels. Add chicken to the marinade,turning to coat each side. Cover andrefrigerate for 4 hours, turning occasionally.Remove chicken breasts from the marinadeand discard the marinade. Grill the chickenbreasts, onion slices, tomato slices, and sweetpepper quarters over direct medium heat untilthe meat is no longer pink and the vegetablesare tender, turning once halfway throughgrilling time. The chicken and onion will take8 to 12 minutes and the tomato and sweetpepper will take 6 to 8 minutes. Wrap tortillasin foil and place on cooking grate. Heat forabout 1 minute. Cut the sweet pepper intostrips and slice the chicken. Place chicken,onion, tomatoes, sweet pepper and avocadoin warm tortillas and roll up to eat. Serve withsalsa.Chicken FajitasMakes 6 servings.Weber TipIf a sauce will be brushed on meat duringgrilling, divide the sauce, using one part forbrushing and the other for serving at thetable. Vigorously boil marinades that wereused for raw meats, fish, or poultry for 1 fullminute before using as a baste or sauce.910751 UK.indd UK:96/12/06 4:04:55 PM
SEA BASS WITH ROASTEDPEPPER VINAIGRETTEDirect Highfrom www.weber.com For the vinaigrette:3 sweet peppers, preferably red, yellow,and orange3 tablespoons extra-virgin olive oil2 tablespoons fresh orange juice2 tablespoons finely choppedItalian parsley1 tablespoon fresh lemon juice1/2 teaspoon crushed garlic1/2 teaspoon ground cumin1/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1/4 teaspoon Tabasco sauceskins. Cut off the tops and remove the seeds.Cut the peppers into 1/4-inch strips and setaside. In a medium bowl, whisk together theremaining vinaigrette ingredients. Add thepeppers and set aside for as long as 1 day.Lightly brush or spray the fish fillets witholive oil. Season them with salt and pepperto taste. Grill over direct high heat until theflesh is opaque in the centre, 5 to 7 minutes,turning once halfway through grilling time.Remove from the grill and serve warm withthe roasted pepper vinaigrette spooned overthe top.Makes 4 servings.Sea Bass with Roasted Pepper Vinaigrette4 skinless sea bass fillets,about 6 oz. (170 g) eachand 1 inch thickExtra-virgin olive oilKosher saltFreshly ground black pepper1010751 UK.indd UK:10To make the vinaigrette: Grill the sweetpeppers over direct high heat until theskins are evenly charred on all sides, 10 to12 minutes, turning every 3 to 4 minutes.Remove from the grill and place in a paperbag; close tightly. Let stand 10 to 15 minutesto steam off the skins. Remove the peppersfrom the bag and peel away the charred6/12/06 4:04:55 PM
SHRIMP KABOBSWITH CURRY BUTTERSALMON STEAK KYOTODirect HighFor the marinade:For the curry butter:1/2211 to 1-1/2cup buttertablespoons finely chopped onionteaspoon chopped fresh dillteaspoons curry powderDash garlic powder16 to 20 jumbo shrimp,1-1/2 to 2 lbs. (0.68 to 0.90 kg),peeled and deveinedOlive oilLime or lemon wedgesFresh dill or parsley sprigsTo make the curry butter: Melt the butter ina small pan over medium-high heat. Stir inonion, dill, curry powder, and garlic powder;cook 5 minutes.Thread shrimp on skewers, leaving spacebetween pieces. Lightly brush or spray theshrimp with olive oil. Grill over direct highheat until the shrimp turn pink and aretender, 2 to 5 minutes, turning and brushingwith the curry butter once halfway throughgrilling time. Arrange shrimp on serving plate.Garnish with lime wedges and dill.Makes 4 servings.Direct Medium1/31/42211/21cup soy saucecup orange juice concentratetablespoons olive oiltablespoons tomato sauceteaspoon lemon juiceteaspoon prepared mustardtablespoon spring onion and top,chopped1 clove garlic, crushed1/2 teaspoon ground ginger root4 salmon steaks, about 1" thickOlive oilTo make the marinade: In a shallow,glass baking dish, combine the marinadeingredients. Add the salmon and turn to coateach side. Cover and refrigerate 30 to 60minutes. Remove the salmon and reserve themarinade. Pour the reserved marinade into asmall saucepan. Bring to a boil over high heatand boil for 1 full minute.Lightly brush or spray salmon with oil. Grillover direct medium heat until fish is tenderand flakes with a fork, 5 to 10 minutes,depending upon thickness of fish. Turnsalmon and brush with marinade oncehalfway through grilling time.Makes 4 servings.10751 UK.indd UK:11Salmon Steak Kyoto116/12/06 4:04:56 PM
ROASTED TOMATOES STUFFEDWITH RATATOUILLEDirect Mediumfrom www.weber.com 4 large, ripe tomatoesKosher saltFor the stuffing:Roasted Tomatoes Stuffed with Ratatouille1 medium red onion,cut crosswise into 1/3-inch slices1 medium red sweet pepper, stem andseeds removed, cut into flat pieces1 medium courgette, cut lengthwise in1/3-inch slicesExtra-virgin olive oilFreshly ground black pepper2/3 cup grated mozzarella cheese1 tablespoon finely chopped fresh basil1 teaspoon balsamic vinegarTo make the stuffing: Lightly brush or spraythe onion, pepper, and courgette with oliveoil. Season with salt and pepper to taste. Grillover direct medium heat until tender, turningonce halfway through grilling time. The onionswill take 8 to 10 minutes. The peppers andcourgette will take 6 to 8 minutes. Transferto a cutting board and cut into 1/3-inchpieces. In a medium bowl, combine the grilledvegetables with the cheese, basil, and vinegar.Spoon the vegetable stuffing into thetomatoes. Grill the tomatoes over indirectmedium heat until the cheese is melted andthe vegetables are warm, 8 to 12 minutes.Serve immediately.Makes 4 servings.Cut a 1/2-inch slice off the top of eachtomato. Discard the tops. With a small knifecut around the inside of the fleshy part ofthe tomato (do not cut through the bottomof the tomato) to within 1/2 inch of the skin.With a teaspoon, scoop out the tomato flesh,leaving about 1/2 inch of flesh attached tothe skin. Discard the juice and seeds to makeroom for the stuffing. Lightly salt the inside ofthe tomatoes and turn them, cut side down,on a plate lined with paper towels while youprepare the stuffing.1210751 UK.indd UK:126/12/06 4:04:57 PM
GRILLED STUFFED POTATOESPARADISE GRILLEDIndirect MediumIndirect Mediumfrom Weber’s Big Book of Grilling 3 large baking potatoes3 tablespoons softened butteror margarine2 egg yolks1/2 cup sour cream1 tablespoon chopped chives3/4 teaspoon salt2 tablespoons grated sharpcheddar cheese1/4 cup broccoli floretsWash and dry potatoes. Prick potatoeswith fork. Grill over indirect medium heatuntil done, about 1 hour. Halve potatoeslengthwise. Carefully scoop out pulp,reserving 6 shells. Mash potatoes with butterwhile still hot. Blend egg yolks and sourcream; mix with potatoes, chives and salt.Mound mixture into reserved shells.Grill stuffed shells over indirect medium heatuntil potatoes are heated through, about 10minutes. Top each potato with cheese andcontinue to grill until cheese has melted.Garnish top with cooked broccoli floretsbefore serving.Makes 6 servings.For the glaze:3/4112cup fresh orange juicetablespoon honeytablespoon fresh lime juiceteaspoons cornstarch4 slices fresh pineapple,about 1/2 inch thick each1 teaspoon cracked dried greenpeppercorns orcracked black peppercorns4 scoops vanilla ice creamTo make the glaze: In a small saucepancombine the glaze ingredients and whisk untilsmooth. Bring to a boil over medium-highheat and cook until thickened, 1 to 2 minutes.Keep the glaze warm or reheat when readyto serve.Paradise GrilledSeason both sides of the pineapple sliceswith the peppercorns. Grill over indirectmedium heat until well marked, 6 to 8minutes, turning once halfway through grillingtime. Serve each pineapple slice with a scoopof ice cream and some of the glaze drizzledover the top.Makes 4 servings.1310751 UK.indd UK:136/12/06 4:04:57 PM
GRILLING GUIDEThe following cuts, thicknesses, weights,and grilling times are meant to be guidelinesrather than hard and fast rules. Cooking timesare affected by such factors as altitude, wind,outside temperature, and desired doneness.Two rules of thumb: Grill steaks, fish fillets,boneless chicken pieces, and vegetablesusing the direct method for the time given14on the chart or to the desired doneness,turning once halfway through grilling time.Grill joints, whole poultry, bone-in poultrypieces, whole fish, and thicker cuts usingthe indirect method for the time given on thechart or until an instant-read thermometerreaches the desired internal temperature.Cooking times for beef and lamb are for theUSDA’s definition of medium doneness unlessotherwise noted. Let joints, larger cuts ofmeat, and thick chops and steaks rest for5 to 10 minutes before carving. The internaltemperature of the meat will rise by 5 to 10degrees during this time.BeefThickness/WeightApproximate Grilling TimeSteak: New York, porterhouse,rib-eye, T-bone, or tenderloin3/4 inch thick4 to 6 minutes (medium rare) direct high1-1/2 inches thick12 to 16 minutes; brown 8 to 10 minutes direct high,grill 4 to 6 minutes (medium rare) indirect high2 inches thick18 to 22 minutes; brown 8 to 10 minutes direct high,grill 10 to 12 minutes (medium rare) indirect highFlank steak1-1/2 to 2 lbs. (0.45 to 0.68 kg),3/4 inch thick12 to 15 minutes direct mediumMinced beef patty3/4 inch thick8 to 10 minutes direct mediumPorkThickness/WeightApproximate Grilling TimeChop: rib, loin, or shoulder3/4 to 1 inch thick10 to 15 minutes direct medium1-1/4 to 1-1/2 inches thick14 to 18 minutes;brown 8 minutes direct high, grill 6 to 8 minutes indirect mediumLoin chop, boneless3/4 to 1 inch thick10 to 12 minutes direct mediumRibs: country-style, baby back, or spareribs3 to 4 lbs. (1.36 to 1.8 kg)1-1/2 to 2 hours indirect medium10751 UK.indd UK:146/12/06 4:04:58 PM
PoultryThickness/WeightApproximate Grilling TimeChicken breast, boneless, skinless6 oz. (170 g)8 to 12 minutes direct mediumChicken thigh, boneless, skinless4 oz. (113 g)8 to 10 minutes direct mediumChicken pieces, bone-in breast/wing30 to 40 minutes indirect mediumChicken pieces, bone-in leg/thigh40 to 50 minutes indirect mediumChicken, whole3-1/2 to 5 lbs. (1.6 to 2.25 kg)1 to 1-1/2 hours indirect mediumCornish game hen1-1/2 to 2 lbs. (0.68 to 0.9 kg)30 to 45 minutes indirect mediumTurkey, whole, unstuffed10 to 11 lbs. (4.5 to 5.0 kg)1-3/4 to 2-1/2 hours indirect medium12 to 14 lbs. (5.5 to 6.4 kg)2-1/4 to 3 hours indirect medium15 to 17 lbs. (6.8 to 7.7 kg)2-3/4 to 3-3/4 hours indirect mediumFish & SeafoodThickness/WeightApproximate Grilling TimeFish, fillet or steak1/4 to 1/2 inch thick3 to 5 minutes direct high1 to 1-1/4 inches thick10 to 12 minutes direct high1 lb. (0.45 kg)15 to 20 minutes indirect medium3 lbs. (1.36 kg)30 to 45 minutes indirect mediumFish, wholeNote: General rule for grilling fish: 4 to 5 minutes per 1/2 inch thickness; 8 to 10 minutes per 1 inch thickness.VegetablesApproximate Grilling TimeAsparagus6 to 8 minutes direct mediumCorn, in husk / husked25 to 30 minutes direct medium / 10 to 12 minutes direct mediumMushroom, shiitake or button / portabello8 to 10 minutes direct medium / 12 to 15 minutes direct mediumOnion, halved / 1/2-inch slices35 to 40 minutes indirect medium / 8 to 12 minutes direct mediumPotato, whole / 1/2-inch slices45 to 60 minutes indirect medium / 14 to 16 minutes direct medium10751 UK.indd UK:15156/12/06 4:04:58 PM
2006 Weber-Stephen Products Co. Weber, the kettle silhouette and the kettle configuration are registered trademarksof Weber-Stephen Products Co., 200 East Daniels Road, Palatine, Illinois 60067 USA. Printed in the U.S.A.10751 UK.indd BckCvr1610751 5/066/12/06 4:04:58 PM
THE WEBER GAS GRILL COOKBOOK 16 eatgreat recipes, gr 1 great grill 110751_UK.indd FrtCvr1
