Pork Tenderloin with Silky Chile Sauce

Servings: 4 | Preparation time: 25 minutes | Marinating time: 6 to 8 hours | Grilling time:  15 to 20 minutes

Ingredients

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  • 2 pork tenderloins, each about 1 pound, trimmed of excess fat and silver skin;
  • canola oil;
  • kosher salt;
  • 1/4 cup ketchup;
  • freshly ground black pepper;

Marinade

  • 4 dried pasilla chile peppers, about 1 ounce total;
  • 2 tablespoons canola oil;
  • 1/4 cup white wine vinegar;
  • 1.5 cups hot water;
  • 2 tablespoons granulated sugar;
  • 2 medium garlic cloves, crushed;
  • 1/2 teaspoon dried oregano;
  • 1/2 teaspoon ground cumin;

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Instructions

  1. Remove the stems and seeds from the chiles and cut them into sections about 2 inches long. In a medium skillet over high heat, warm the oil. Add the chiles carefully (the oil might splatter) and toast them until fragrant, 3 to 5 seconds per side. Transfer the chiles and oil to a small bowl. Cover with 1½ cups of hot water. Use a smaller bowl or plate to submerge the chiles. Allow to rehydrate for 20 minutes. Pour the mixture, chiles and water and all, into a blender or food processor. Add the remaining marinade ingredients and process until smooth. Press the mixture through a medium-mesh strainer set over a bowl. Discard the solids left in the strainer.
  2. Place the tenderloins in a large, plastic resealable bag and pour in 1 cup of the marinade, reserving the rest. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 6 to 8 hours, turning occasionally.
  3. In a medium saucepan whisk the reserved marinade with the ketchup and cream. Bring the mixture to a simmer and cook until it reaches a sauce-like consistency, 3 to 5 minutes. Season with salt and pepper.
  4. Remove the tenderloins from the bag and discard the marinade. Lightly brush all sides with oil and season generously with salt and pepper. Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling.
  5. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  6. Brush the cooking grates clean. Grill the tenderloins over direct medium heat, with the lid closed as much as possible, until the meat is barely pink in the center, 15 to 20 minutes, turning every 5 minutes. Remove from the grill, loosely cover with foil, and let rest for 3 to 5 minutes before cutting into slices. Reheat the sauce over medium heat and serve warm with the pork.

Bon appetit!

 

[Recipe source: weber.com]

Corned Beef and Cabbage on the Grill

Servings: 4 | Preparation Time: 15 minutes | Grilling Time:  aprox. 3 hours |  Special equipment: 9-by-13-inch heavy duty foil pan

Ingredients

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  • 2.5 pounds corned beef (with spice packet);
  • 1 carrot, peeled, cut into 1/2-inch diagonal slices;
  • 1 rib celery, trimmed, cut into 1/2-inch diagonal slices;
  • 2 garlic cloves, crushed with the side of a knife;
  • 1 small yellow onion, cut into thin wedges;
  • 1/2 head (1 pound) green cabbage, cut into 4 wedges, cores slightly trimmed;
  • 1 can (28 ounces) italian plum tomatoes in juice;
  • 10 small red potatoes, each cut in half;
  • 2 teaspoons whole-grain mustard;

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Instructions

  1. Unwrap the corned beef and pat dry with paper towels. Allow the beef 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 Fahrenheit degrees).
  3. Arrange the celery, carrot, onion and garlic in a 9-by-13-inch heavy-duty foil pan. Place the corned beef on top of the vegetables. Sprinkle the contents of the spice packet over the corned beef and rub into the surface of the meat. Add the tomatoes; fill the empty tomato can with water and add to the pan. Cut the tomatoes into 1-inch chunks.
  4. Brush the cooking grates clean. Tightly cover the pan with heavy-duty aluminum foil and grill over indirect medium heat, with the lid closed, for about 2 hours. Remove the pan from the grill. Add the cabbage wedges and potatoes around the corned beef and spoon the cooking juices on top. Cover the pan withfoil and continue grilling over indirect medium heat, with the lid closed, until the corned potatoes and cabbage are tender, about 1 hour more. Transfer the corned beef to a cutting boar and spread the mustard on top. Let stand 5 minutes before carving the meat across the grain into 1/2-inch slices. Serve corned beef slices with the cabbage and potatoes, with juices spooned over all, along with grilled rye bread, if desired.

Bon appetit!

 

[Recipe source: weber.com]

Weber Spirit Grills Review

The 2013 Weber Spirit Grills have been re-engineered and that is easily visible both in its modern design as well as the packed features. The control panel has been moved in front, making it easily accessible and the two stainless-steel side tables fold down, for increased maneuverability and easy storage. The new Weber Spirit Series features five different models (E-210, E-220, S-210, E-310, E-320) which will discuss in this review and the differences in features can be easily compared in the table below.

Cooking Performance & Features

As usual in Weber grills, the cooking system is composed of: cooking grates, burner tubes, flavorizer bars and the grease management system. All these are housed in a cast aluminum cookbox, durable, efficient, requiring minimal care and assistance and being able to withstand the high temperatures needed for grilling at any temperature.

The Weber Spirit Grills come equipped with two primary burners (on the E-210, E-220 and S-210 models) generating up to 26,500 BTUs or with three primary burners (on the E-310 and E-320 models) generating up to 32,000 BTUs. We generally recommend at least three primary burners on gas grills – as only two burners would limit the amount of cooking you can do simultaneously, but the choice also depends on ones grilling habits and needs. Even so, the Weber Spirit grills should be roomy enough to cook a 20-pound turkey or roast meats and vegetables at the same time. Ignition is super easy with the electronic ignition system found on all models.

Weber Spirit E-210 450 Square Inch Grill - BarbequeAndGrilling.com
Weber Spirit E-210 gas grill with foldable sidetables.

You can choose a little more power by choosing the Weber Spirit E-220 or E-320 which incorporate a side burner in their design, capable of generating an extra 12,000 BTUs. The side burner may come in handy for creating side dishes allowing for more cooking in the same time.

A sear station burner is not available in any of the Weber Spirit gas grills models.

The total cooking area is 450 sq.in. (360 sq.in. primary cooking area and 90 sq.in. warming rack area) for the two-primary burners models and 529 sq.in. (424 sq.in. primary cooking area, 105 sq.in. warming rack area) for the three-burners models. We would prefer a larger cooking area, but we have to adapt our grills to the space we have available. The folding stainless-steel side tables option is a nice feature for limited patio, deck space or balcony. However it is only available on the two-burners models. Thus considering the exterior dimensions, if you are looking into a three-burner grill, we would recommend checking out the Weber Genesis Grill Series.

All the Weber Spirit Grills come equipped with porcelain-enameled cast iron cooking grates which retain heat evenly providing great searing and requiring little effort for cleaning.

As the Genesis and Summit gas grills, the Weber Spirit grills are also equipped with the special flavorizer bars, positioned above the burners, catching drippings that smoke and sizzle adding more flavour to the food.

Weber Spirit E-320 529 Square Inch Gas Grill - BarbequeAndGrilling.com
Weber E-320 Gas Grill with Sideburner

All the drippings not vaporized are funneled away from the burner tubes, down into the grease management system, thus preventing flare-ups and protecting burners from becoming clogged.

The grease management system consists of an angled grease tray and a catch pan. The grease not vaporized by the Flavorizer tubes goes away from the burners, beneath the cookbox. The tray can be easily removed for cleaning by sliding it out of the cabinet. Attention should be paid to the disposable catch pan for replacing it when it fills up.

Construction

With the lid open, the Spirit Grills measure approximately 63 inches high, 50 inches wide and 32 inches deep. There are small variations between models but not significant. Even if we would have expected smaller dimensions for a two-burners grill, the Genesis Spirit may be a good solutions for smaller spaces.

As usual in Weber grills, all the materials used are high quality and should prove to be resistant in time. The construction of this grill is excellent.

Weber Spirit E-310 529 Square Inch Grill - BarbequeAndGrilling.com
Cupboard containing LP tank and grease management system.

Fuel

The Weber Grills are generally versatile when it comes to fuel. However, in the Weber Spirit Series all the models are fueled by Liquid Propane and only two of them (the S-210 and E-310) are also available with natural gas fuel. The natural gas versions come equipped with a 10-foot flexible hose. The 20-lb LP tank for the LP versions is sold separately.

All the LP grill versions come equipped with a fuel gauge which indicates the remaining fuel reserve. It’s easy to read and useful for perfect cooking planning.

Help and Support

The Weber Spirit Gas Grills come with a 10-year burner warranty. Weber can be contacted via phone or email if assistance is neeeded. A helpful FAQ section addressing common concerns with the grill and a manual can be found online.

Conclusion

If you have a limited space for your new grill and the lack of an additional primary burner is not a concern, the Weber Spirit E-210, E-220 and S-210 would all make good choices. However, if you are looking for three primary burners and the price difference is not an issue, we would recommend looking into the Weber Genesis Grills Series, as the power and cooking space is significantly higher compared to the Weber Spirit E-310 and E-320 models. Even if the lack of an additional primary burner may be a concern in some of the models, the Weber Spirit gas grill is still a good choice. It provides plenty of power for the two primary burners  and it’s construction is solid and reliable. The Weber Spirit Grills are a good choice.

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Weber Spirit E-220 Gas Grill

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Weber Spirit S-210 Gas Grill

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Weber Spirit E-310 Gas Grill

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Weber Spirit E-320 Gas Grill

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Honey-Lime Glazed Cornish Game Hens

Servings: 4 | Preparation time: 20 minutes | Grilling Time: 30-40 minutes

Ingredients:

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  • 2 Cornish game hens, 1/2 to 2 pounds each;

Marinade

  • 3 tablespoons vegetable oil;
  • 2 tablespoons honey;
  • 1/4 cup fresh lime juice;
  • 2 teaspoons finely chopped fresh rosemary leaves;
  • 2 tablespoons finely chopped fresh thyme leaves;
  • 1 teaspoon minced garlic;
  • 1/2 teaspoon paprika;
  • 1 teaspoon kosher salt;
  • 1/2 teaspoon frshly ground black pepper;

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Instructions

  1. Whisk the marinade ingredients in a medium bowl;
  2. Remove and discard the giblets from the hens. With a sharp knife or poultry shears, remove the backbones and cut them in half;
  3. Place the hen halves in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 2 to 3 hours, turning ocasionally;
  4. Prepare the grill for indirect cooking over medium heat (350 to 450 Fahrenheit degrees);
  5. Remove the hens from the bag and discard the marinade. Brush the cooking grates clean. Grill the hens, bone side down, over indirect medium heat, with the lid closed, until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes. For crispier skin, grill the hens, skin side down, over direct medium heat during the last 5 to 10 minutes of grilling time. Remove from the grill and let rest for 3 to 5 minutes before serving. 

Bon appetit!

[Recipe source: weber.com]

Herbed Lamb Kabobs with Toasted Couscous and Vegetables

Servings: 4 | Preparation time: 15 minutes | Marinating time: 2 to 8 hours | Grilling Time: aprox. 8 minutes | Special equipment:  metal or bamboo skewers (if using bamboo, soak in water for at least 30 minutes before using)

Ingredients

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  • 1 boneless leg of lamb, about 1/2 pounds, trimmed of excess fat, cut into 1-1/2-inch cubes;
  • 1 red or yellow bell pepper, quartered, cored and seeded;
  • 1 pound asparagus;
  • 1/2 pound baby zucchini, trimmed and halved lenghtwise;

Marinade

  • 6 tablespoons extra-virgin olive oil;
  • 2 tablespoons red wine vinegar;
  • 1 teaspoon dried oregano;
  • 1 teaspoon minced garlic;
  • 1/2 teaspoon chopped fresh mint leaves;
  • 1/4 teaspoon freshly ground black pepper;
  • 1/2 teaspoon kosher salt;

Couscous

  • 1 cup couscous;
  • 1/2 teaspoon minced garlic;
  • 1 tablespoon extra-virgin olive oil;
  • 1-3/4 cups water;
  • 1/4 cup toasted pine nuts;
  • 1/2 teaspoon kosher salt;

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Instructions

  1. In a small bowl whisk the marinade ingredients;
  2. Arrange the vegetables on a plate and brush all sides with some of the marinade. Cover with a plastic wrap and refrigerate until ready to grill;
  3. Place the lamb cubes in a large, resealable plastic bag and pour in the remaining marinade. Press the air out of the bag as much as possible and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl and refrigerate for 2 to 8 hours, turning from time to time;
  4. Prepare the grill for direct cooking over medium heat (350 to 450 Fahrenheit degrees);
  5. In a medium saucepan, over low heat, warm the oil and cook the garlic until it sizzles. Stir in the couscous. Cook, stirring over low heat, until the couscous begins to turn golden, about 5 minutes. Add the water and salt and heat to boiling. Stir once. Remove from the heat and let stand, covered, for 10 minutes, or until all the liquid is absorbed. Sprinkle with the pine nuts;
  6. Remove the lamb cubes from the bag and discard the marinade. Thread the cubes onto skewers. Brush the cooking grates clean. Grill the skewers and the vegetables over direct medium heat, with the lid closed as much as possible, until the meat is medium rare and the vegetables are cooked through, about 8 minutes, turning once. Remove from the grill and serve the kabobs warm with the couscous and vegetables.

Bon appetit!

 

[recipe source: weber.com]

Grilled Artichoke and Spinach Dip with Pita Wedges

Servings: 12 | Preparation Time: 20 minutes | Grilling Time: about 30 minutes | Special equipment: metal or bamboo skewers (if using bamboo, soak in water for at least 30 minutes)

Ingredients:

[starlist]

  • 2 cans (14 ounches each) artichoke hearts, drained;
  • 2 pounds frozen chopped spinach, well drained;
  • 1/4 cup extra-virgin olive oil, divided, plus more for brushing on the pita;
  • Kosher salt;
  • 3 garlic cloves, finely chopped;
  • Freshly ground black pepper;
  • 2 shallots, finely chopped;
  • 1 medium onion, roughly chopped;
  • 1 pint heavy whipping cream;
  • 1 cup plus 2 tablespoons grated Parmigiano-Reggiano cheese, divided;
  • 1 pint sour cream;
  • 8 pita rounds.

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Instructions:

  1. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F);
  2. Thread the artichoke hearts onto skewers (if you are using wooden skewers, soak them in water for at least 30 minutes to prevent burning). Lightly brush the artichokes with some of the oil and then season with salt and pepper. Grill over direct medium heat, with the lid closed as much as possible, until golden brown, about 6 minutes, turning once;
  3. In a large sauté pan, warm the remaining oil and then sauté the garlic, shallots, and onion. Rough chop the artichokes and add them to the pan. Add the spinach. Fold in the cream, sour cream, and 1 cup of the cheese. Season to taste with salt and pepper. Place in a fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of cheese. Grill over indirect medium heat, with the lid closed, for 20 to 25 minutes until the dip is heated through;
  4. Brush pita rounds with the oil and season with salt and pepper. Grill briefly over direct heat to warm them, about 1 to 2 minutes. Cut into wedges;
  5. Garnish the dip with sour cream and chopped fresh tomato, if desired. Serve with the pita wedges.

Bon appetit! 🙂

[Recipe source: weber.com]

Weber Genesis Grills Review

Weber is a trustworthy and reliable name in the grill marketplace, making grills since 1950. The company continously makes efforts in improving and innovating. The Weber Genesis Grills are no exception, their versatility, high quality construction and features makes them some of the best and most reliable grills available today.

Cooking Performance & Features

This Weber Genesis Grills provide 637 square inches cooking space (1 507-square-inch primary cooking area and a 130-square-inch warming rack). The cooking area size is average among its class.

The components of the Weber’s cooking system are: cooking grates, burner tubes, flavorizer bars and the grease management system. All these are housed in a cast aluminum cookbox.

Cooking grates are made of porcelain-enameled cast iron (in the Genesis E-310 and Genesis E-320 models) or stainless steel (in the Genesis S-310 and Genesis S-330 models). Each typeretains heat evenly and sears food beautifully so the choice would be based on personal preference or experience. Porcelain-enameled cast-iron cooking grates combine the ease of porcelain-enameled with the superior heat retention of cast iron – no need to season and easy to clean. Stainless steel rod cooking grates make lovely sear marks, hold heat very well and clean up with ease.

Weber Genesis E-330 with porcelain-enameled cooking bars
Use all the burners for spreading out the heat.

The Weber Genesis Grill is equipped with three high-grade stainless steel burners capable of generating up to 38,000 BTUs. The solid steel construction makes them stronger and more resistant to burn-through and rust, as small amount of water is known to be found in liquid propane or natural gas. The maximum power output of these standard-size grill is sufficient, but could have been a little higher though. Each burner can be independently controlled, so you can grill by direct or indirect method. With great control settings on the burner valves and control knobs, the heat levels can be easily fine-tuned for perfect results.

The heating power is maximized by the sear station burner and the side burner, both available only on the Weber Genesis E-330 and Genesis S-330 models. The sear station burner generates up to 10,000 BTUs is designed to step-up heat on demand and can sear meat to seal in juices while making the outer layers tasty and crisp. The side burner is capable of 12,000 BTU, is large enough to accommodate saute pans as well as sauce pans and may come in handy for creating side dishes or sauces, while allowing you to conveniently complete cooking process at one time in one place.

Weber Genesis Side Burner
The Weber Genesis Side Burner may come in handy

The innovative Flavorizer bar system has been created by Weber and is available on all the Weber Spirit, Genesis and Summit Gas Grills. Favorizer bars are positioned above burners, with a precise angle for catching drippings that smoke and sizzle, thus adding more flavor to the food. All the drippings not vaporized are funneled away from the burner tubes, down into the grease management system, thus preventing flare-ups and protecting burners from becoming clogged.

The grease management system consists of an angled grease tray and a catch pan. The grease not vaporized by the Flavorizer tubes goes away from the burners, beneath the cookbox. The tray can be easily removed for cleaning by sliding it out of the cabinet. Attention should be paid to the disposable catch pan for replacing it when it fills up.

Construction

Different than the older versions, the Weber Genesis Grills now have control knobs on the front panel making heat control easy.

The frame structure of the grill has been built using the maximum number of welds and the fewest number of fasteners according to Weber. This provides extra-strength and

Central mounted thermometer for reading temperature.
Central mounted thermometer for reading temperature.

stability. The steel hood has a porcelain enamel coating (in the E-330 and E-310 models) and features a central mounted thermometer which reads inside temperature for preheating and cooking. The lid is framed by painted cast aluminum encaps. A roomy storage area is enclosed by painted steel doors. There is sufficient space inside for the LP tank or any tools you usually use. There are 6 tool hooks on the sides of the cooking space.

With the lid open, the all Genesis Grills measure 64.5 inches high, 60 inches wide and 30 inches deep. If your deck or spatio space is limited it could take a lot of space and might seem a little bulkier. If too big, the Weber Spirit Grills might be a better alternative for you.

Fuel

The Weber Genesis Grills are versatile when it comes to fuel. When purchasing, you can choose the liquid propane  fueled version or the natural gas fueled version. The natural gas

Weber Genesis E-330 637 Square Inch Black Grill
Weber Genesis E-330 637 Square Inch Black Grill

model comes with a 10-foot flexible hose included, while the 20-lb LP tank for the liquid propane model must be purchased separately.

The Fuel Gauge is a useful feature, as it is easy to read and accurately measures the amount of LP Gas in the tank so you can easily plan your meals. 

Help and Support

Weber does a great job in providing customer support for its natural gas grills or propane grills series. The product manual can be found online. Also, there is a comprehensive FAQ section on the company’s website and specific questions and answers can be found by using the search function.

The Weber Genesis Grills are covered by a five-year limited warranty.

 

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Weber Genesis S-330 637 Square Inch Grill

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