Grilled Carrots

Servings: 4 | Preparation time: 10 minutes | Grilling time: 3 to 5 minutes

Ingredients

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  • 8 medium carrots, each 6 to 8 inches long and about 1 inch wide at the stem;
  • ¼ cup unsalted butter;
  • ½ teaspoon red wine vinegar;
  • ¼ teaspoon freshly ground nutmeg;
  • ½ teaspoon kosher salt, divided;
  • ¼ teaspoon freshly ground black pepper, divided;
  • 1 teaspoon minced fresh Italian parsley;

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Instructions

  1. Prepare the grill for direct cooking over high heat (450° to 550°F).
  2. Peel the carrots and cook them in boiling water until they are partially cooked but still crisp, 4 to 6 minutes. Drain the carrots and rinse them under cold water for at least 10 seconds to stop the cooking.
  3. Lay the carrots flat on a work surface. In a small saucepan over medium heat, melt the butter with the vinegar and nutmeg. Brush the carrots with about half the butter mixture and season with half the salt and pepper.
  4. Brush the cooking grates clean. Grill the carrots over direct high heat, with the lid open, until lightly charred with spots and stripes, 3 to 5 minutes, turning occasionally. Transfer the carrots to a platter, brush them with the remaining butter mixture, and season them with the remaining salt and pepper. Sprinkle the parsley over the top, if using. Serve warm.

Bon appetit!

 

[Recipe source: Weber’s Charcoal Grilling™  by Jamie Purviance]

Tenderloin Wrapped in Pancetta

Servings: 4 to 6 | Preparation time: 20 minutes | Grilling time: 25 to 30 minutes | Special equipment:  butcher’s twine, instant-read thermometer

Ingredients

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  • 2 pork tenderloins, each about 1 pound, trimmed of excess fat and silver skin;
  • ¼ pound thinly sliced pancetta;

Rub

  • 2 teaspoons minced fresh rosemary leaves;
  • 1 tablespoon minced garlic;
  • 2 teaspoons kosher salt;
  • ¼ teaspoon freshly ground black pepper;

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Instructions

  1. In a small bowl combine the rub ingredients. Season the tenderloins evenly with the rub, pressing the spices into the meat. Cut six 12-inch pieces of butcher’s twine, three for each tenderloin. Wrap the tenderloin with the slices of pancetta and secure the pancetta with the twine. (The tenderloins do not need to be completely covered.) Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling.
  2. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  3. Brush the cooking grates clean. Grill the tenderloins over indirect medium heat, with the lid closed as much as possible, until the meat is barely pink in the center and the internal temperature reaches 155ºF, 25 to 30 minutes, turning once. Move the tenderloins over direct medium heat for the last 3 minutes if you want to crisp the pancetta. Remove from the grill and let rest for 3 to 5 minutes. Cut the tenderloins in thin slices on the bias and serve warm.

Bon appetit!

 

[Recipe source: Weber’s Big Book of Grilling™  by Jamie Purviance]

Spicy Sesame Chicken Wings with Cucumber Salad

Servings: 4 | Preparation time: 20 to 30 minutes | Grilling time: 20 to 25 minutes

Ingredients

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  • 2½ pounds chicken wings, wing tips removed;

Glaze

  • ¼ cup plus 2 tablespoons soy sauce;
  • 5 tablespoons packed dark brown sugar;
  • 3 tablespoons finely chopped scallions;
  • 2 tablespoons rice vinegar;
  • 2 tablespoons sesame seeds;
  • 1 tablespoon vegetable oil;
  • 1 tablespoon toasted sesame oil;
  • 1 tablespoon hot chile-garlic sauce, such as Sriracha;
  • 2 teaspoons peeled, grated fresh ginger;
  • 3 garlic cloves, minced;

Salad

  • 1 English cucumber, peeled, halved lengthwise, seeds removed, and thinly sliced;
  • 1 teaspoon kosher salt;
  • 3 tablespoons rice vinegar;
  • 2 teaspoons vegetable oil;
  • 1 teaspoon toasted sesame oil;
  • ½ teaspoon peeled, grated fresh ginger;
  • 1 small clove garlic, minced;
  • 2 teaspoons honey;
  • 2 teaspoons soy sauce;
  • ⅛ teaspoon freshly ground black pepper;
  • ¼ cup finely diced red onion;

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Instructions

  1. In a large bowl combine the glaze ingredients. Pour all but ⅓ cup of the glaze into a large resealable plastic bag. Place the wings in the bag with the glaze. Press the air out of the bag and seal tightly. Turn the bag to distribute the glaze, and marinate at room temperature for 20 to 30 minutes.
  2. Place the cucumber slices in a colander set over a bowl, toss evenly with the salt, and allow to stand for 15 to 20 minutes.
  3. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
  4. In a medium bowl whisk the rice vinegar, vegetable and sesame oils, ginger, garlic, honey, soy sauce, pepper, and onion. Rinse and drain the cucumber, then pat dry. Transfer to the medium bowl with the salad dressing and toss to coat.
  5. Brush the cooking grates clean. Grill the wings over direct medium heat, with the lid closed, until golden brown, 10 to 15 minutes, turning once or twice. Move the wings over indirect medium heat and continue grilling until the skin is dark brown and crisp and the meat is no longer pink at the bone, about 10 minutes more. Transfer the wings to the large bowl with the reserved ⅓ cup glaze and toss to coat. Serve the wings warm with the cucumber salad.

Bon appetit!

 

[Recipe source: Jamie Purviance, weber.com]

Apple Cake with Cinnamon Sugar

Servings: 6 to 8 | Preparation time: 30 minutes | Grilling time: 35 to 40 minutes | Special equipment: 10-inch metal pie pan suitable for the grill

Ingredients

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  • 1 large Granny Smith apple;
  • ¼ teaspoon ground cinnamon;
  • 2 tablespoons packed dark brown sugar;
  • 1 cup heavy whipping cream, whipped (optional);

Batter

  • 1¼ cups all-purpose flour;
  • 1¼ teaspoons baking powder;
  • 5 tablespoons unsalted butter, cold, plus more for greasing the pie pan;
  • ½ cup granulated sugar;
  • ½ teaspoon kosher salt;
  • ¼ teaspoon ground cinnamon;
  • ⅛ teaspoon ground cloves;
  • ½ cup whole milk;
  • 2 large eggs, at room temperature;
  • ½ teaspoon pure vanilla extract;

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Instructions

  1. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  2. Generously grease a 10-inch metal pie pan with butter. Sift the flour and baking powder into a large bowl. Add the sugar, salt, cinnamon, and cloves and mix well. Cut the 5 tablespoons of butter into small pieces and add to the bowl, mixing with your fingertips until you have a coarse meal. Whisk the milk, eggs, and vanilla and add to the bowl. Mix well. The batter should be well combined but still have some lumps. Pour the batter evenly into the pie pan.
  3. Core and then slice the apple lengthwise into ⅛-inch thick slices. Arrange the slices on top of the batter around the outer edge of the pie pan, like petals of a flower, overlapping them slightly. In a small bowl mix the brown sugar and cinnamon. Sprinkle evenly over the top of the apples and batter.
  4. Grill over indirect medium heat, with the lid closed, for 20 minutes. Rotate the pan 90 degrees. Continue grilling, with the lid closed, until a skewer inserted in the center comes out clean, 15 to 20 minutes more. Cool on a wire rack for 15 minutes. Cut into wedges and serve at room temperature with whipped cream, if desired.

Bon appetit!

 

[Recipe source: Weber’s Real Grilling™ by Jamie Purviance]

Beef Tenderloin Steaks with Seared Mushrooms and Red Wine Vinaigrette

Servings: 4 | Preparation time: 15 minutes | Grilling time: 14 to 18 minutes | Special equipment:  perforated grill pan

Ingredients

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  • 4 beef tenderloin steaks, each about 6 ounces and 1-¼ inches thick;
  • Extra-virgin olive oil;
  • 3 thick slices bacon, cut into ¼-inch dice (2 ounces);
  • 8 ounces cremini mushrooms, stems removed, each cut into quarters;
  • ⅓ cup finely diced red onion;
  • 2 tablespoons finely chopped fresh chives;
  • Kosher salt;
  • Freshly ground black pepper;

Vinaigrette

  • 2 teaspoons Dijon mustard;
  • 3 tablespoons red wine vinegar;
  • 2 garlic cloves, minced;

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Instructions

  1. Brush the steaks on both sides with oil and season generously with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  2. Prepare the grill for direct cooking over high heat (450° to 550°F) and medium heat (350° to 450°F) and preheat a perforated grill pan over medium heat.
  3. In a skillet over medium-low heat, cook the bacon and onion until the bacon is crispy, 6 to 8 minutes, stirring occasionally. Remove from the heat.
  4. Combine the vinaigrette ingredients, including ¼ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper; whisk until smooth. Put the mushrooms in a medium bowl and add ¼ cup of the vinaigrette. Mix well. Reserve the remaining vinaigrette.
  5. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
  6. Spread the mushrooms in a single layer on the grill pan and cook over direct medium heat, with the lid closed, until golden brown and tender, 6 to 8 minutes, turning once or twice. Don’t move the mushrooms until the bottom sides are nicely browned. Transfer the mushrooms to the skillet with the bacon and onions and warm over medium heat for about 1 minute, stirring often. Add the chives and mix well. Serve the steaks warm with the mushroom mixture spooned on top. If desired, whisk the reserved vinaigrette and drizzle some over each steak.

Bon appetit!

[Recipe source: Weber’s New Real Grilling™ by Jamie Purviance]

Salmon with Nectarine Salsa

Servings: 4 | Preparation time: 20 minutes | Grilling time: 8 to 11 minutes

Ingredients

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  • 4 salmon fillets (with skin), each 6 to 8 ounces and about 1 inch thick;
  • 1 tablespoon fresh lime juice;
  • ¼ teaspoon crushed red pepper flakes;
  • ½ teaspoon kosher salt;

Salsa

  • 2 nectarines, about 1 pound total, cut into ½-inch dice;
  • ½ cup ¼-inch-diced red bell pepper;
  • ¼ cup ¼-inch-diced red onion;
  • ¼ cup finely chopped fresh chervil leaves;
  • 1 jalapeño chile pepper, seeded and finely diced;
  • 2 tablespoons finely chopped fresh mint leaves;
  • 1 tablespoon honey;
  • ¼ teaspoon kosher salt;
  • ¼ teaspoon crushed red pepper flakes;

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Instructions

  1. In a medium bowl combine the salsa ingredients. Cover and refrigerate until ready to serve.
  2. Prepare the grill for direct cooking over high heat (450° to 550°F).
  3. Season the salmon on both sides with the salt and red pepper flakes and then drizzle with the lime juice and oil.
  4. Brush the cooking grates clean. Grill the salmon, flesh side down, over direct high heat, with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets over and continue cooking to your desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and the flesh, and transfer the fillets to serving plates. Serve warm with the salsa.

Bon appetit!

 

[Recipe source: Weber’s Way to Grill™ by Jamie Purviance]

Brinkmann

Brinkmann Corporation is a manufacturer of outdoor cookers, smokers, outdoor lighting, hand-held lighting, lawn & garden products, pet products, camping equipment, boat covers and Remington hunting and fishing gear.

Known for low priced cookers, the Brinkmann products are made in China and are close, and maybe a step above, to Masterbuilt, Char-Griller and Master Forge as quality and price value. Being one of the largest manufacturer of grills and accesories in the United States, Brinkmann is aiming at the same target market as Char-Broil, but even if they provide some interesting features in their products, the company lacks the focus and innovation.

Brinkmann products are widely distributed online and in brick and mortar outlets.

Provençal Rotisserie Lamb Leg

Servings: 10 | Preparation time: 25 minutes | Marinating time: 4 to 6 hours | Grilling time: about 1½ hours | Special equipment: butcher’s twine, rotisserie, instant-read thermometer

Ingredients:

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  • 1 boneless leg of lamb, about 6 pounds, trimmed of nearly all fat;
  • 2 cans (each 19 ounces) cannellini beans, drained;
  • 1 cup ½-inch-diced plum tomatoes;
  • ½ cup thinly sliced black or green olives;
  • ¼ cup extra-virgin olive oil;
  • 2 tablespoons minced fresh Italian parsley leaves;
  • 1 tablespoon red wine vinegar;

Marinade

  • 4 plum tomatoes, roughly chopped;
  • 1 small yellow onion, roughly chopped;
  • 1 cup dry red wine;
  • ½ cup lightly packed fresh Italian parsley leaves;
  • ½ cup lightly packed fresh rosemary leaves;
  • 2 tablespoons Dijon mustard;
  • 6 large garlic cloves, crushed;
  • 1 teaspoon kosher salt;
  • ½ teaspoon freshly ground black pepper;

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Instructions

  1. In a food processor combine the marinade ingredients. Process until pureed; pour the marinade into a large bowl. Add the lamb to the marinade, turn to coat, cover, and refrigerate for 4 to 6 hours.
  2. Remove the lamb from the bowl and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for one full minute. Remove from the heat and reserve. Roll and tie the leg of lamb with butcher’s twine.
  3. Prepare the grill for rotisserie cooking over indirect heat. If your gas grill has one, turn on the infrared burner to low and set the outer burner control knobs to low heat. The temperature of the grill should be around 400°F (you may need to adjust the outer burners to medium heat).
  4. Carefully slide one pronged fork into the spit, with the tines facing inward, about 10 inches from the end of the spit. Secure the fork but do not tighten at this time. Slide the spit through the center of the roast and gently push the roast onto the fork tines so that they are deep inside the roast. Add the other pronged fork to the spit with the tines facing inward and slide down until they are firmly imbedded into the roast. Secure the fork, but do not completely tighten at this time. Wearing barbecue mitts, place the pointed end of the spit into the rotisserie motor. If necessary, adjust the roast so that it is centered on the spit and tighten the fork into place. Turn on the motor to begin the rotisserie.
  5. Grill the roast until the internal temperature reaches 145º, about 1½ hours, basting the lamb with the reserved marinade every 20 minutes. To check the temperature, turn off the rotisserie motor and insert a thermometer into the center of the roast. Wearing barbecue mitts, carefully remove the spit from the grill. Gently loosen the forks and slide the roast off the spit. Transfer to a cutting board, tent with foil, and let rest for about 20 minutes before carving (the temperature will rise 5 to 10 degrees during this time).
  6. In a medium saucepan over medium heat, warm the beans until heated through. Add the tomatoes, olives, oil, parsley, and vinegar and mix well. Serve warm with the sliced lamb.

Bon appetit!

 

[Recipe source: Jamie Purviance, weber.com]

Char-Broil

Char-Broil, division of W.C. Bradley Co., is one of the oldest and most respected outdoor cooking brands and a continuous innovator in the grills arena. The Char-Broil grills have low to mid-range prices and the company provides excellent customer service.

The first Charbroil grill was made and sold in the USA in 1953. Today Char-Broil manufactures a wide range of products, like charcoal grills, gas grills, smokers, fryers and a variety of accesories and tools. Products are manufactured in China and are distributed around the globe.

In addition to the Char-Broil label, the company manages and manufactures a portfolio of outdoor cooking brands including Oklahoma Joe’s®, New Braunfels Smoker Company® and Thermos®.

For several years the company has focused on infrared cooking. Starting in 2012 all new models were dubbed “Tru-Infrared”. These grills are made with stainless steel tube burners that work in conjunction with a radiant surface to bring heat close to the food. The radiant surface shields food from direct flame and reduces hot dry convection heat rising from the burners. The Char-Broil infrared grills have several advantages like low fuel consumption, no flare-ups, easy cleaning and more.

Char-Broil is owned by The W.C. Bradley Company headquartered in Columbus, GA.

Broil King

Owned by Onward Manufacturing, Broil King is a Canadian Grill manufacturer which has been in the business of building high quality gas grills for over two decades. Broil King takes great pride in building performance and durable products for people who want to enjoy a casual, relaxed style of every day outdoor living.

Broil King offers a great selection of grills, from portable to large models and in different price ranges from moderate to premium and with different features.

Onward Manufacturing also owns Huntington, Broil-Mate and Sterling Grill lines, as well as Grill Pro and Barbecue Genius Parts and Accessories.

The Broil King products are some of the most popular grills in Canadian homes, North America and even Europe.