Simple Salmon

Servings: 6 | Preparation time: 5 minutes | Marinating time: 15 to 30 minutes | Grilling time: 10 to 12 minutes

Ingredients

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  • 6 salmon fillets (with skin), each 6 to 8 ounces and 1 inch thick;

Marinade

  • ¼ cup extra-virgin olive oil;
  • ¼ cup soy sauce;
  • ¼ cup Dijon mustard;
  • 3 tablespoons prepared horseradish;
  • 2 tablespoons packed golden brown sugar;
  • 1 teaspoon rice vinegar;

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Instructions

  1. In a medium bowl whisk the marinade ingredients until smooth. Pour ⅓ cup of the marinade into a small bowl and set aside.
  2. Place the fillets in a large, resealable plastic bag and pour in the marinade from the medium bowl. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 15 to 30 minutes.
  3. Prepare the grill for indirect cooking over high heat (450° to 550°F).
  4. Remove the fillets from the bag and discard the marinade. Brush the cooking grates clean. Grill the fillets, skin side down, over indirect high heat, with the lid closed, until opaque throughout, 10 to 12 minutes. During the last 2 minutes of grilling time, brush the fillets with the ⅓ cup reserved marinade. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm.

Bon appetit!

 

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

Family Fajita Bar

Servings: 8 to 10 | Preparation time: 30 minutes | Grilling time: 18 to 23 minutes

Ingredients

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  • 1-½ pounds flank steak, about ¾ inch thick;
  • 1-½ pounds boneless, skinless chicken thighs;
  • 4 medium green bell peppers, seeded and cut into flat sections;
  • 2 medium red onions, cut crosswise into ⅓-inch slices;
  • Extra-virgin olive oil;
  • 10 flour tortillas (9 to 10 inches);
  • 2 cups good-quality, store-bought chunky salsa;
  • Tabasco® sauce;

Marinade

  • 3 large garlic cloves;
  • ½ cup loosely packed fresh cilantro or basil leaves;
  • ¼ cup fresh orange juice;
  • 3 tablespoons extra-virgin olive oil;
  • 1 tablespoon fresh lime juice;
  • 2 teaspoons pure chile powder;
  • 1 teaspoon mustard powder;
  • 1 teaspoon dried oregano;
  • 1 teaspoon kosher salt;
  • 1 teaspoon ground cumin;
  • ½ teaspoon ground coriander;

Guacamole

  • 4 Hass avocados, mashed;
  • 2 tablespoons finely chopped fresh cilantro or basil;
  • 1-½ tablespoons fresh lime juice;
  • 1 teaspoon kosher salt;
  • ¼ teaspoon ground black pepper;

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Instructions

  1. In a medium bowl combine the guacamole ingredients and stir with a fork until thoroughly combined. Cover the surface with plastic wrap until ready to use.
  2. In a blender or food processor finely chop the garlic and cilantro. Add the remaining marinade ingredients. Process until smooth.
  3. Put the flank steak in one medium bowl and the chicken thighs in another. Add half the marinade to the steak and half to the chicken and turn to coat all sides evenly. Cover and refrigerate for 1 to 2 hours.
  4. Prepare the grill for direct cooking over for medium heat (350° to 450°F).
  5. Lightly coat the bell peppers and onions on both sides with oil. Brush the cooking grates clean. Grill them over direct medium heat, with the lid closed as much as possible, until tender, turning once and swapping their positions as needed for even cooking. The bell peppers will take 6 to 8 minutes, and the onions will take 8 to 10 minutes. Cut the bell peppers and onions into ⅓-inch strips.
  6. Remove the steak and chicken from their bowls and discard the marinade. Grill them over direct medium heat, with the lid closed as much as possible, until the steak is medium rare and the chicken is brown on the surface and no longer pink in the middle, 8 to 10 minutes, turning once and swapping their positions as needed for even cooking. Let the steak rest for 2 to 3 minutes. Evenly divide the tortillas into two foil packets and grill over direct medium heat to warm them, 2 to 3 minutes, turning once.
  7. Cut the steak in half lengthwise and then cut crosswise into ¼-inch slices. Cut the chicken into ¼-inch slices. Place the tortillas, steak, chicken, peppers, onions, guacamole, and salsa in separate serving dishes. Let each person make their own fajita by placing the fillings down the center of each tortilla and adding Tabasco® sauce. Serve warm.

Bon appetit!

 

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

Grilled Peaches with Fresh Cherry Sauce

Servings: 4 | Preparation time: 15 minutes | Grilling time: 8 to 10 minutes

Ingredients

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  • 4 medium fresh peaches;
  • 4 rolled wafer cookies;
  • 1 cup vanilla ice cream;
  • 2 tablespoons unsalted butter;
  • 2 tablespoons packed brown sugar;

Sauce

  • 1 pound (about 1 cup) fresh dark cherries, pitted;
  • ½ cup dry red wine;
  • 1 tablespoon granulated sugar;
  • 1 teaspoon kirsch (cherry liqueur);
  • 1 teaspoon balsamic vinegar;

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Instructions

  1. In a sauté pan over medium-high heat, combine the pitted cherries, sugar, red wine, and balsamic vinegar. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 6 to 8 minutes. Transfer the mixture to a food processor and purée until completely smooth. Return the mixture to the sauté pan over medium-high heat. Add the kirsch. Simmer until reduced to about ¼ cup, 1 to 2 minutes.
  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  3. Cut the peaches in half and remove and discard the pits. Place the halves in a medium bowl. In a small saucepan set over low heat, melt the butter and brown sugar together. Coat the peaches with the butter mixture.
  4. Brush the cooking grates clean. Grill the peaches over direct medium heat, with the lid closed as much as possible, until grill marks are clearly visible and the peaches are soft, 8 to 10 minutes, turning once.
  5. While the peaches are still warm, layer each serving glass with two peach halves, one scoop of ice cream, and 1 tablespoon cherry sauce. Tuck a cookie into each glass. Serve immediately.

Bon appetit!

 

[Recipe source: Weber’s Art of the Grill™ by Jamie Purviance]

Salmon Burgers with Citrus Herb Sauce

Servings: 4 | Preparation time: 20 minutes | Refrigeration time: 1 hour | Grilling time: 6 to 8 minutes

Ingredients

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  • Extra-virgin olive oil;
  • 4 hamburger buns, split;
  • 2 yellow heirloom tomatoes or red garden tomatoes, each cut into 4 slices;
  • 4 leaves butter lettuce;

Patties

  • 1 skinless salmon fillet, about 1 pound, pin bones removed, cut into 1-inch pieces;
  • ¾ cup panko bread crumbs;
  • ¼ cup mayonnaise;
  • 2 tablespoons finely chopped fresh cilantro leaves;
  • 3 tablespoons finely chopped shallot;
  • Kosher salt;
  • Freshly ground black pepper;

Sauce

  • 2 tablespoons finely chopped fresh cilantro leaves;
  • 1½ tablespoons capers, drained and finely chopped;
  • 2 tablespoons finely chopped fresh basil leaves;
  • Freshly grated zest of 1 orange;
  • 1 tablespoon fresh lemon juice;

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Instructions

  1. In a food processor pulse the salmon pieces five to ten times until coarsely chopped (but not finely chopped). Transfer the salmon to a large bowl. Add the remaining patty ingredients, including ½ teaspoon salt and ¼ teaspoon pepper, and stir gently to combine. With wet hands, form four patties of equal size, each about ¾ inch thick. Arrange the patties on a platter, cover with plastic wrap, and refrigerate for 1 hour.
  2. In a medium bowl mix the sauce ingredients, including ¼ cup oil, and season with salt and pepper.
  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  4. Brush the cooking grates clean. Lightly brush the patties on both sides with oil. Grill the patties over direct medium heat, with the lid closed, until nicely browned, 6 to 8 minutes, carefully turning once. During the last minute of grilling time, toast the buns, cut side down, over direct heat.
  5. Build each burger on a toasted bun with lettuce, a patty, tomato slices, and sauce. Serve warm.

Bon appetit!

 

[Recipe source: Jamie Purviance, weber.com]

Rosemary Lamb Chops with Grill-Roasted Potatoes

Servings: 4 | Preparation time: 20 minutes | Grilling time: 23 to 28 minutes

Ingredients

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  • 8 lamb loin chops, each about 4 ounces and 1¼ inches thick, trimmed of excess fat;
  • Extra-virgin olive oil;
  • 2 pounds new potatoes, each about 1½ inches in diameter, quartered;

Seasoning

  • 1 tablespoon finely chopped garlic;
  • 1 tablespoon finely chopped fresh rosemary leaves;
  • 2 teaspoons finely chopped fresh thyme leaves;
  • 1 teaspoon kosher salt;
  • ¾ teaspoon freshly ground black pepper;

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Instructions

  1. Roughly chop the garlic and then sprinkle the salt on top. Using both the sharp edge and the flat side of the knife blade, crush the garlic and salt together to create a paste. Add the remaining seasoning ingredients and chop them together.
  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  3. Lightly brush or spray the chops on both sides with oil. Spread half of the seasoning mixture on both sides of the lamb chops. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
  4. Put the cut potatoes in a medium bowl. Drizzle 2 tablespoons of oil over the top and add the remaining half of the seasoning mixture. Stir the potatoes to coat them evenly.
  5. Brush the cooking grates clean. Grill the potatoes over direct medium heat, with the lid closed as much as possible, until tender, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and keep warm while you grill the lamb.
  6. Grill the lamb chops over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, about 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the chops temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the potatoes.

Bon appetit!

 

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

Blue Cheese and Bacon Burgers with Red Onion

Servings: 4 | Preparation time: 25 minutes | Grilling time:  8 to 10 minutes

Ingredients

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  • 4 slices bacon;
  • 1½ pounds ground chuck (80% lean);
  • ½ teaspoon garlic powder;
  • 1 medium red onion, cut crosswise into 4 slices, each about ⅓-inch thick;
  • Extra-virgin olive oil;
  • 4 tablespoons crumbled blue cheese, such as Gorgonzola;
  • 1 teaspoon kosher salt;
  • ¾ teaspoon freshly ground black pepper;
  • 4 hamburger buns, split;
  • Dijon mustard;
  • 4 leaves Boston lettuce;

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Instructions

  1. In a large skillet over medium heat, cook the bacon until crisp, about 10 minutes, turning occasionally. Drain the bacon on a plate lined with a paper towel.
  2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
  3. In a large bowl mix the ground chuck, salt, pepper, and garlic powder, and then gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
  4. Brush the cooking grates clean. Brush the onion slices on both sides with oil, and then grill over direct medium-high heat, with the lid closed, until charred and caramelized on both sides, 6 to 8 minutes, turning once or twice. At the same time, grill the patties over direct medium-high heat until cooked to medium doneness (160°F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the rolls, cut side down, over direct heat.
  5. To assemble the burgers, spread the tops and bottoms of the rolls lightly with mustard and then top each with lettuce, cheese, a patty, a strip of bacon, and an onion slice. Serve warm.

Bon appetit!

 

[Recipe source: Jamie Purviance, weber.com]

Asparagus and Tomato Salad with Feta Cheese

Servings: 4 to 6 | Preparation time: 10 minutes | Grilling time: 6 to 8 minutes | Special equipment: perforated grill pan

Ingredients

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  • 1½ pounds asparagus;
  • 1 pint cherry tomatoes;
  • ½ cup crumbled feta cheese;
  • 3 slices country-style white bread, about 3 ounces total, cut into ½-inch cubes (you should have about 2 cups);
  • 2 tablespoons chopped fresh chives;

Vinaigrette

  • 1 tablespoon Dijon mustard;
  • 2 tablespoons champagne vinegar;
  • ½ cup extra-virgin olive oil;
  • ¼ teaspoon kosher salt;
  • ⅛ teaspoon freshly ground black pepper;

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Instructions

  1. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan.
  2. In a small bowl whisk the mustard, vinegar, salt, and pepper. Slowly drizzle and whisk in the oil until it is emulsified.
  3. Remove and discard the tough bottom of each asparagus spear by grasping at each end and bending it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear.
  4. Spread the asparagus on a large plate. Drizzle with 2 tablespoons of the vinaigrette and turn the spears until they are evenly coated. In a medium bowl toss the tomatoes and bread cubes with 2 tablespoons of the vinaigrette.
  5. Brush the cooking grates clean. Spread the tomatoes and bread cubes in a single layer on the grill pan and lay the asparagus on the cooking grate. Grill over direct medium heat, with the lid closed as much as possible, until the asparagus is tender, the tomatoes begin to soften, and the bread cubes are toasted, turning often. The asparagus will take 6 to 8 minutes and the tomatoes and bread cubes will take 2 to 4 minutes.
  6. Arrange the asparagus on a platter and top with the tomatoes, croutons, feta, and chives. Serve with the remaining vinaigrette.

 

Bon appetit!

 

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

Green Beans with Lemon Oil

Servings: 4 | Preparation time: 20 minutes | Cooling time: 30 minutes to 1 hour | Grilling time: 5 to 7 minutes | Special equipment: perforated grill pan

Ingredients

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  • 1 pound fresh, skinny green beans;
  • ¼ cup extra-virgin olive oil;
  • 1 lemon;
  • 2 large garlic cloves, thinly sliced;
  • ¼ teaspoon crushed red pepper flakes;
  • 2 tablets (500 mg each) vitamin C;
  • Kosher salt;

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Instructions

  1. Using a vegetable peeler, remove wide strips of yellow zest from the lemon. Put them in a small saucepan with the oil, garlic, and red pepper flakes. Cook over low heat until the oil simmers. Let simmer for about 2 minutes, and then remove the saucepan from the heat. Let the oil cool and steep for 30 minutes to 1 hour.
  2. Remove and discard the stem ends from the green beans. Pile the beans into a large bowl.
  3. Remove and discard the lemon zest and garlic from the oil. Using the sharp blade and the side of a knife, chop and crush the vitamin C tablets into a powder. Add the powder and ½ teaspoon of salt to the oil. Mix well.
  4. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan.
  5. Pour the oil mixture over the green beans. Toss the green beans over and over again to make sure they are well coated.
  6. Using tongs, lift the green beans from the bowl and shake off any excess oil, letting the oil fall back into the bowl. Spread the green beans on the grill pan in a single layer. Grill over direct medium heat, with the lid closed as much as possible, until browned in spots and crisp-tender, 5 to 7 minutes, turning occasionally.
  7. Remove the green beans from the pan. Season to taste with salt and freshly squeezed lemon juice. Serve warm.

Bon appetit!

 

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

Maple-Brined Turkey with Bacon Gravy

Servings: 8 to 12 | Preparation time: 25 minutes | Brining time: 12 to 14 hours | Grilling time: 2-¾ to 3-½ hours | Special equipment: sturdy plastic bag; 10-quart or larger stockpot; 1 bamboo skewer; butcher’s twine; 2 extra-large disposable foil pans; roasting rack; 6 large handfuls maple, apple, or hickory wood chips; instant-read thermometer; gravy separator

Ingredients

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  • 1 whole turkey, 12 to 14 pounds, thawed if frozen
  • 1 large onion, coarsely chopped
  • 2 cups low-sodium chicken broth
  • 2 tablespoons grade B maple syrup
  • 3 tablespoons unsalted butter, melted

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Brine

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  • 1 quart warm water
  • 1-½ cups grade B maple syrup
  • 4 bay leaves
  • 1 tablespoon coarsely cracked black peppercorns
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried sage
  • 1 tablespoon dried thyme
  • ¾ cup kosher salt
  • 3-½ quarts ice water

Gravy

  • 6 slices thick bacon
  • ½ cup all-purpose flour
  • Low-sodium chicken broth, as needed
  • Kosher salt
  • Freshly ground black pepper

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Instructions

  1. About 14 hours before grilling, in a very large nonreactive bowl whisk all of the brine ingredients, except for the ice water, until the salt and sugar are dissolved. Stir in the ice water. The brine should be very cold.
  2. Remove the giblets, neck, and lumps of fat from the turkey and reserve (discard the liver). Place in a bowl, cover, and refrigerate until ready to grill. If your turkey has a metal or plastic trussing clamp, leave it in place. Place the turkey inside a sturdy plastic bag and set it inside a large stockpot. Pour enough of the cold brine into the bag to cover the turkey as much as possible when the bag is closed and tightly tied. Discard any extra brine. Seal the bag. (If you don’t have room in the refrigerator, or if you don’t have the right sized pot, put the turkey in the bag in an ice chest and surround it with ice.) Refrigerate the turkey for at least 12 hours and no longer than 14 hours.
  3. Remove the turkey from the bag and discard the brine. Rinse the turkey under cold water and pat it dry inside and outside with paper towels. Put one-third of the chopped onion into the neck cavity, and pin the neck skin to the back skin with a skewer. Put the remaining onion into the body cavity. Tuck the wing tips behind the turkey’s back and tie the drumsticks loosely together with butcher’s twine (or insert them in the plastic or metal truss, if there is one). Brush the turkey all over with the melted butter. Place one large disposable foil pan inside of the other creating a double thickness. Place a roasting rack in the pan. Place the turkey, breast side down, on the rack. Allow the turkey to stand at room temperature for 1 hour before grilling.
  4. Soak the wood chips in water for at least 30 minutes. Prepare the grill for indirect cooking over medium-low heat (about 350°F).
  5. Place the reserved giblets, neck, and lumps of fat in the roasting pan and pour in the chicken broth. Drain and add two handfuls of the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, cook the turkey over indirect medium-low heat, with the lid closed, for 1 hour, keeping the grill’s temperature as close to 350°F as possible.
  6. After 1 hour, turn the turkey over so that the breast side faces up. Drain and add two handfuls of wood chips to the charcoal or smoker box. Cook the turkey for another 45 minutes and then drain and add the remaining two handfuls of wood chips to the charcoal or smoker box. Continue cooking the turkey, with the lid closed, until an instant-read thermometer inserted into the thickest part of the thigh (not touching the bone), reaches 170°F, 1 to 1-¾ hours longer. If the juices in the pan evaporate, add 1 cup water to the pan. During the last 15 minutes of cooking time, lightly brush the turkey with the maple syrup, trying not to let any syrup drip into the pan.
  7. Remove the pan with the turkey from the grill. Tilt the turkey so the juices run out of the body cavity and into the pan. Transfer the turkey to a cutting board and let rest for 20 to 30 minutes (the internal temperature will rise 5 to 10 degrees during this time). Save the pan juices to make the gravy.
  8. In a large skillet over medium heat, cook the bacon until crisp and browned, about 10 minutes, turning occasionally. Transfer to paper towels to drain and cool. Reserve the bacon fat to use for the gravy, if needed. Chop the bacon.
  9. Strain the pan juices into a gravy separator. Let stand until the fat rises to the surface, about 3 minutes. Pour the pan juices into a 1-quart measuring cup, reserving the fat. If necessary, add chicken broth to the 1-quart measuring cup so that you have 1 quart of liquid.
  10. Measure the reserved fat. If necessary, add enough of the reserved bacon drippings to make ½ cup. In a medium skillet or saucepan over medium-high heat, heat the fat. When the fat is hot, whisk in the flour and let it bubble for 1 minute, whisking constantly. Increase the heat to high, whisk in the pan juices, and bring the gravy to a strong simmer, whisking often. When the gravy reaches a strong simmer, reduce the heat to medium-low, add the chopped bacon, and simmer until slightly thickened, 3 to 5 minutes more. Remove from the heat and season carefully with salt and pepper, if needed (the brine and bacon may have seasoned the gravy enough).
  11. Carve the turkey and serve with the warm gravy.

Bon appetit!

 

[Recipe source: Jamie Purviance, weber.com]

Hot Wings with Blue Cheese Dressing

Servings: 6 to 8 | Preparation time: 20 minutes | Grilling time: 22 to 24 minutes

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  • 16 chicken wings, about 2½ pounds total, each one cut in half at the joint, wing tips removed;

Paste

  • 4 teaspoons minced canned chipotle chiles in adobo;
  • 1 teaspoon onion powder;
  • 1 teaspoon garlic powder;
  • 1½ teaspoons paprika;
  • 2 teaspoons kosher salt;
  • 1 teaspoon freshly ground black pepper;

Hot Sauce

  • 1 garlic clove, grated or minced;
  • 3 tablespoons extra-virgin olive oil;
  • 4 teaspoon cider vinegar;
  • kosher salt;
  • 2½ teaspoons hot pepper sauce;
  • freshly ground black pepper;

Dressing

  • ¼ cup crumbled blue cheese;
  • 1 tablespoon buttermilk;
  • 2 tablespoons mayonnaise;
  • 2 tablespoons sour cream;
  • ½ teaspoon cider vinegar;

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Instructions

  1. In a large bowl combine the paste ingredients. Add the wings and stir to coat them all over with the paste. Cover and refrigerate for 1 hour.
  2. In a heavy, small saucepan over medium heat, warm the oil. Add the garlic and stir until aromatic, about 1 minute. Add the vinegar and hot pepper sauce and simmer for 1 minute. Season with salt and pepper. Transfer to large glass or stainless steel bowl.
  3. In a medium bowl combine the dressing ingredients. Cover and chill until ready to serve.
  4. Prepare the grill for direct and indirect cooking over medium-high heat (about 450°F).
  5. Brush the cooking grates clean. Remove the wings from the bowl and wipe off most of the paste. Grill the wings over direct medium-high heat until grill marks appear, about 4 minutes, turning once. Move the wings over indirect medium-high heat and continue grilling until the meat is no longer pink at the bone and the skin is crisp, about 15 minutes, turning occasionally. Keep the lid closed as much as possible during grilling. Transfer the wings to the bowl with the hot sauce; turn to coat. Return the wings to the grill and cook over direct medium-high heat for an additional 3 to 5 minutes, turning once or twice. Remove from the grill and serve with the blue cheese dressing.

Bon appetit!

 

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