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]

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]

Yakitori

Servings: 4 to 6 | Preparation time: 25 minutes | Grilling time: 7 to 10 minutes | Special equipment: metal or bamboo skewers (if using bamboo, soak in water for at least 30 minutes)

Ingredients

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  • 10 boneless, skinless chicken thighs, about 2 pounds total, cut into 1 to 1-½-inch pieces;
  • 1 tablespoon vegetable oil;
  • 1 teaspoon kosher salt;
  • ¼ teaspoon freshly ground black pepper;

Sauce

  • 3 tablespoons soy sauce;
  • ½ cup low-sodium chicken stock;
  • 3 tablespoons mirin (sweet rice wine);
  • 1 tablespoon golden brown sugar;
  • 2 tablespoons fresh lemon juice;
  • ¼ teaspoon freshly ground black pepper;

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Instructions

  1. Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and let the charcoal burn down to high heat (450° to 550°F). Leave all the vents open. If you are using a gas grill, preheat your grill on high until it reaches 500°F.
  2. In a medium bowl combine the chicken pieces with the oil, salt, and pepper and mix well. Thread the chicken pieces through their centers on the top half of the skewers. The chicken pieces should touch, but do not cram them together. Refrigerate until ready to grill, or as long as 2 hours.
  3. In a small saucepan mix the sauce ingredients. Bring to a boil over medium-high heat and cook until the liquid is reduced to ½ to ¾ cup, about 5 minutes, stirring once or twice. Remove the saucepan from the heat.
  4. Brush the cooking grates clean. Place a strip of aluminum foil on the cooking grate over the empty section of the charcoal grate or over an unlit burner. Grill the skewers over direct high heat, with the bare wooden section of the skewers placed over the foil. Close the lid and cook until the meat is lightly charred on the surface, 4 to 5 minutes, turning once and swapping their positions as needed for even cooking. Open the lid and begin turning and basting the chicken with the sauce (you may not need all of the sauce) until fully cooked, 3 to 5 minutes longer. Remove from the grill and serve warm.

Bon appetit!

 

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

Spiced Banana Chocolate Sundaes

Servings: 4 to 6 | Preparation time:  10 minutes | Grilling time: 2 to 3 minutes

Ingredients

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  • 4 tablespoons unsalted butter;
  • ½ teaspoon ground cinnamon;
  • ¼ teaspoon ground ginger;
  • ⅛ teaspoon ground cloves;
  • 4 bananas, firm but ripe, peeled;

 

  • 1 pint vanilla ice cream;

Chocolate Sauce

  • ½ cup heavy whipping cream;
  • 3 ounces semisweet chocolate, finely chopped;

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Instructions

  1. In a small saucepan over medium-high heat, bring the cream to a simmer. Remove the pan from the heat and immediately add the chocolate. Stir until the sauce is dark and smooth.
  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  3. In a large skillet over medium heat, melt the butter. Add the cinnamon, ginger, and cloves and stir to combine the ingredients evenly. Remove the skillet from the heat. Place the bananas in the skillet and brush them on all sides with the butter mixture. Gently pick the bananas out of the skillet and grill over direct medium heat until warm and well marked, but not too soft, 2 to 3 minutes, gently turning once. Transfer the bananas to a work surface and cut them on the bias into ½-inch slices.
  4. Reheat the chocolate sauce over medium heat. Scoop the ice cream into bowls. Top with the warm bananas and chocolate sauce. Serve immediately.

Bon appetit!

 

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

Cedar-Smoked Pork Loin with Pineapple Salsa

Servings: 6 | Preparation time: 30 minutes | Grilling Time: about 1 hour | Special equipment: 1 untreated cedar plank, 12 to 15 inches long and ½ to ¾ inch thick

Ingredients

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  • 1 pork loin roast, 3 to 3½ pounds, trimmed of excess fat and silver skin

Salsa

  • 4 cups finely diced fresh pineapple;
  • ½ cup granulated sugar;
  • ¼ cup white wine vinegar;
  • 2 tablespoons fresh lime juice;
  • 1 teaspoon minced jalapeño chile pepper;
  • ½ teaspoon ground cumin;
  • ½ teaspoon kosher salt;
  • ⅛ teaspoon freshly ground black pepper;
  • 4 scallions (white part only), finely sliced;
  • ⅓ cup finely chopped fresh basil leaves;
  • Kosher salt;

Rub

  • 1 tablespoon finely chopped fresh sage leaves;
  • 2 teaspoons finely chopped fresh thyme leaves;
  • 2 teaspoons paprika;
  • 1 teaspoon kosher salt;
  • ½ teaspoon freshly ground black pepper;

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Instructions

  1. Soak the cedar plank in water for at least 1 hour.
  2. In a large sauté pan combine the pineapple, sugar, vinegar, lime juice, jalapeño, cumin, salt, and pepper. Bring to a boil, and cook over medium-high heat for 7 to 10 minutes. If there is still a lot of liquid in the bottom of the pan, remove the pineapple with a slotted spoon and transfer it to a serving bowl. Continue to cook the remaining liquid in the pan over high heat for another 5 minutes, or until the liquid has reduced and thickened. Pour the liquid over the pineapple. Add the scallions and basil, and adjust the seasoning with salt. Mix well.
  3. In a small bowl combine the rub ingredients. Season the rub evenly onto all surfaces of the roast. Allow to stand at room temperature for 15 to 30 minutes before grilling.
  4. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  5. Place the roast on the soaked cedar plank. Brush the cooking grates clean. Grill over direct medium heat, with the lid closed, until the internal temperature reaches 155°F, about 1 hour. Carefully remove the roast and plank from the grill and let rest for 3 to 5 minutes before slicing. Serve warm with the salsa.

Bon appetit!

 

[Recipe source: Weber’s Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae]