All posts tagged Weber

Friday Night Family Cookout

By Scot | July 16, 2010 | family, lifestyle, summer | No comments
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This post is in reverse order.  All text and photos were sent from my phone until the battery ran out.  At least the beer didn’t.

The setup:

  • family
  • food
  • grill
  • music
  • yard games
  • bon fire

The spread:

  • steak
  • crab cakes
  • lobster
  • summer salad
  • craft beer
  • trifecta of local craft beer

imageMy phone battery ran out right before everyone sat down.
Sorry, no close up of the spread either.
Damn technology!

imageSteaks are done!

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imageBell’s Oberon, New Holland Mad Hatter IPA and an empty growler of Saugatuck Oval Beach Blonde.

imageMe and my brother Patrick, the grill master.

imageSteaks are on! Now we are getting serious.  Look closely, there is crab cake cameo.

imageGrilling in the summer is not complete without a great craft brew.
Today, we started with a nice blonde ale.
Oval Beach Blonde from Saugatuck Brewing Company.

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We have family visiting from out of town and having fun right away.
The food is prepped, the beer is cold and the grill is hot.  Here we go!!

4th of July Primer- Part I

By JR | June 28, 2010 | holiday, summer | No comments
4th of July Food

This update will focus on the big three: recipes, grills and meats.

You can trust me on these.

For interesting recipes and ideas:   Bon Appetit mis amigos! (no hablo frances…) Pretty much a slam-dunk.   Very good, searchable archive of recipes.  I’ve used many.
Looking to buy a new grill? In my book , two safe choices:

Where to get them?  For Weber, in Grand Rapids, MI, I would recommend either Rylee’s Hardware or Kingsland Hardware. (please, tell Sandy at Kingsland, to get a website…..)
For The Big Green Egg, Herman’s Boy in Rockford, MI.  Tell them JR, Rockford’s original “outdoor cook” sent you!
Why?  Quality, value and performance.   I have cooked on Weber and The Big Green Egg.  Best of show.

How about local meat and produce.  (Although focused on west Michigan for now, Certified Grilladelic recommendations are welcome from any hamlet in the world.  Just send me some information, reasons why this store is “Certified Grilladelic” and we will make sure the word gets out.)

So here we go: (in no particular order)
Kingmas on Plainfield.  My go-to store.  Top sirloin, sausages, smoked porkchops, boneless turkey breasts and their sausages are outstanding
Van Balls on Plainfield.  Old school.  Cash or check only.  Usually have skirt and flat iron steaks in the cooler.
Storeys in Cedar.  Friend Aaron Kamphuis recommends.  Good enough for me.
Sobies Meat in Walker.  Damn the Smokin’ Scotsmen! (They are a tough team to beat on the KCBS circuit) Nice meat market and the owner is the saxophonist in Mid Life Crisis.
Big Top Friend Bruce Benson just recommended this place to me.  Bruce is a grilling protege of Aarons.
Montellos in Holland Previously reviewed by Grilladelic.
Birds Farm Meats- Howard City Another Kamphuis recommendation.  Almost mythical reputation.
Poindexters in Rockford New kid on the block.  Sources some meat from Snake River Farms is what I was told.  Talking Waygu.
The Grist Mill in Cannonsburg Don and Gordie.  One of the few places with authentic tri-tip in the cooler.
Besides great quality and selection, these establishments also offer a good selection of other essentials.    Primer II will focus on accessories, sauces, marinades and rubs.
Sum Ergo Barbecuemos!

The Temptations of Spring

By JR | April 17, 2009 | products, stories | 6 Comments

It’s just my imagination, running away with me….

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I have a garage full of grills, but I am still searching for true love…

The new Weber One Touch Gold- 26″ Kettle.  Approx. $300

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This classic is significantly bigger than the standard 22.5″.  Very tempting indeed.  It might not seem like it’s that much bigger, but i think the added 150 sq. inch would be put to good use. Here is the grate comparison.

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A few more chicken quarters, brats or burgers.  Most importantly though would be more room to bank the coals and to create multiple grilling zones.

As previously reported, here is another new Weber product vying for my affection (and pocketbook!!)

The  22″ Weber Smokey Mountain Cooker. Approx. $350.00

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You have to see this R2D2 clone to really appreciate it.  I could easily do 50-75 lbs of pork butt or brisket!!!  The question becomes, why would I want to BBQ 50-75lbs of anything. I love BBQ, but don’t think my family could eat that in a week.  Still, this is a black beauty with a lot of horsepower.  Sometimes it’s good to be irrational.  Just check out the access to the firebox!  Can you imagine feeding pecan and cherry chunks onto hot coals…and seeing the smoke pour out.  It would be low, slow and furious!    Vin Diesel…eat your heart out.

The third beauty- the Weber Ranch.  Approx. $1000

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This makes me want to adopt 20 kids.  Hard to justify for a family of five, but for 25…heck yes.  Cooking surface galore.  Can you say roast suckling pigs!   20 cornish hens! two-dozen racks of ribs! Pure grilling insanity.  It’s just my imagination…

ohhhhhhhhhhhhh ohhhhhhhh ooohhhhhhhhh.
Each day through my window I watch out as she sits outside,
I say to myself you’re such a lucky guy,
To have a grill like her,
Is truly a dream come true,
Out of all the fellas in the world,
She belongs to me.

But it was just my imagination
Running away with me,
It was just my imagination
Running away with me.


1000 apologies to one of the greatest musical groups of all-time, The Temptations!

Turkey Leftovers

By JR | November 16, 2008 | recipes | No comments

Radio stations are playing Christmas songs. My neighbor has a yardful of Christmas lights. Kingmas has a parking lot full of Christmas trees. For crying out loud….

So I don’t feel so bad about posting a tasty-sounding leftover turkey recipe, from one of my favorite (and highly recommended) cookbooks:

Turkey Pot Pie

From: Weber’s Big Book of Grilling

Best thing ever to happen to turkey leftovers. And this homemade version is simply over the top.

For the vegetables:

2 tablespoons unsalted butter, divided
1 medium yellow onion, cut into 1/2-inch dice
3 medium carrots, peeled and cut into 1/2-inch dice
2 celery stalks, cut into 1/2-inch dice
1/2 pound button mushrooms, thinly sliced
1 teaspoon dried thyme
1/2 teaspoon dried oregano

For the sauce:

3 tablespoons unsalted butter
2 teaspoons Madras curry powder
1/4 cup all-purpose flour
1-1/2 cups chicken broth
3 cups diced grilled turkey
1/4 cup finely chopped fresh Italian parsley
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 sheet (9- by 10-inch) frozen puff pastry, thawed
1 large egg

To prepare the vegetables: In a medium sauté pan over medium-high heat, melt 1 tablespoon of the butter and cook the onion and carrots, stirring occasionally, until the onion is translucent, 6 to 8 minutes. Transfer the onion-carrot mixture to a large bowl. Melt the remaining 1 tablespoon of butter in the sauté pan over medium-high heat. Add the celery, mushrooms, thyme, and oregano. Cook, stirring occasionally, until the juices from the mushrooms have evaporated, 6 to 8 minutes. Add the celery-mushroom mixture to the other vegetables.

To make the sauce: In a large saucepan over low heat, melt the butter. Add the curry powder and cook for 1 minute to bring out the flavor. Add the flour and cook for 1 minute, stirring constantly. Whisk in the chicken broth and simmer until the sauce thickens.

Add the cooked vegetables, turkey, parsley, lemon juice, salt, and pepper to the sauce. Stir and simmer for 1 minute. Transfer the mixture to an ovenproof 10-inch skillet or deep 10-inch pie pan.

On a lightly floured surface roll out the puff pastry to 1/8-inch thickness. Lay the pastry over the skillet, trimming any excess with a knife. Cut three or four slashes in the pastry to allow steam to escape. Beat the egg with 2 teaspoons water; lightly brush the entire surface of the pastry with the egg mixture.

Place the skillet on a small baking sheet and place on the cooking grate. Grill over Indirect Medium heat until the filling is bubbling and the pastry is golden brown, 40 to 50 minutes. Carefully remove the hot pan from the grill. Allow the pie to cool for about 10 minutes before serving.

Makes 6 to 8 servings.

Weber Recipe- Brined Turkey Breast (and Happy Birthday)

By JR | November 5, 2008 | recipes | 3 Comments
This is from the Weber website.  I have always been happy with Weber recipes.  They have some great cookbooks.  Check out the brine and review the brine from the previous post.  You can get a sense for the flavor profile just looking at the ingredients.  I like turkey breasts, and prefer a boneless turkey breast, tied up.  I did a couple on my rotisserie last year.
Speaking of which, my blog is one year old today.  I just hit my 10,000 page view.  I know, it is small, but it is mine!  Hopefully next year, I will be looking at around 1,500 views per month.
Weber Recipes

Brined Whole Turkey Breast

This tasty number is just the ticket for a smaller crowd, or to supplement the menu for a large one.

For the brine:

2/3 cup kosher salt
1/2 cup honey
10 whole allspice, crushed
1/4 cup peeled and coarsely chopped fresh ginger
4 garlic cloves, bruised with side of knife
4 whole cloves
2 bay leaves
1 cinnamon stick
1 whole turkey breast, 5 to 6 pounds
1 tablespoon butter, melted

To prepare the brine: In a large, 8-quart stockpot, dissolve the salt in 2 cups of very hot water. Add the rest of the brine ingredients and stir to combine. Cool to room temperature.

Rinse the turkey breast under cold water, drain, and place the turkey in the brine. Surround it with about 6 cups of ice cubes. Add enough water to totally cover the turkey breast by at least 1/2 inch. Carefully stir the brine one last time. Cover and refrigerate 12 hours or overnight.

Remove the turkey breast from the pot and discard the brine. Pat turkey dry with paper towels.

Place the turkey, skin side up, in a roasting pan set in a disposable aluminum pan. Brush the skin with the melted butter. Grill over Indirect Medium heat until the skin is golden and the internal temperature reaches 170° F, about 1-1/2 hours. Transfer the turkey breast to a cutting board and let it rest for 15 minutes before carving into thin slices.

Makes 6 servings.

Playgrill of the Year!

By JR | February 1, 2008 | products, stories, tips | No comments
My Dream Grill

Beautiful. Curvaceous. Elegant. Seductive.  You turn heads baby.

I love them big.  Over 1100 sq. inches of cooking surface!

I know you are pricey ($999.00) baby.  But you’re worth it.

The Weber Ranch Kettle


The Last Turkey

By JR | November 23, 2007 | recipes | No comments

Turkey is funny. First, the bird itself is very dumb. Small brain. However, the wild variety is still smart enough to elude many hunters, including myself several years ago. When it comes to turkey on the table, the anticipation of Thanksgiving always makes me look forward to a delicious turkey dinner and the ensuing leftovers. However, after Thanksgiving, I don’t care if I eat turkey again for another year.

For the purpose of the archives, here is my 2007 Thanksgiving recipe:

Rotisserie Style, Dry Brined Turkey Breasts

The dry brine was 1 C dark brown sugar, 1 C kosher salt, 1 T rosemary, 1 T thyme

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I used two, 3# boneless fresh turkey breasts

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I coated each breast heavily with the rub and refrigerated overnight in a plastic bag.

In the morning I rinsed in cold water and then threaded on the rotisserie.

I banked my Weber kettle using Lazzari M esquite Lump Charcoal and lit the coals using fire starting cube at 8:15 am. It was cold and windy so I anticipated a longer cooking time.  I was wrong.  At 9:00 am, set the turkeys in the kettle and then let the rotisserie do it’s magic.  I planned on 90 – 100 minutes of cooking time.  But I was wrong.  The pure heat of the lump charcoal and the sudden calming of the winds created the perfect storm.  The turkey was done (165 internal temp) at 10:05! (don’t worry about the internal temp being low….it continues to cook….and I think 180 degrees is a recipe for dry bird.)

With dinner planned at 1:30 (at grandmother’s house, over the river, through the woods, etc. etc….1 hour drive) I did not panic.  I rinsed out a small cooler with hot water, place a towel in it, and then triple wrapped the turkey in tin foil.  Place in cooler and left for Allegan.

I pulled the turkey at 1:00, the bird was hot and moist.  (the skin loses a little crispness using this method).  Sliced and served.  Very good indeed.


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Gobble Gobble! Turkey on the Grill

By JR | November 14, 2007 | recipes | 2 Comments

Here is the lowdown on turkey on the grill. You have several options for both seasonings and techniques. I’d be lying if I would say all are good, but generally speaking, an “average” turkey on the grill, is better than one from the oven (at least it is more fun!)

You can basically forget the traditional stuffing going the grill route.  Still make it, but do it inside.

Here are a few thoughts about the process:

Seasoning choices range from brining (wet and dry) to injecting to dry rubs. Brining does add extra flavor and prevents the meat from drying out, but sometimes I detect a hammy flavor with brines. A great site for brine recipes is http://www.cookshack.com/ .

In a nutshell a wet brine is salt, sugar and water. I always use a ratio of 1 C salt, 1 C sugar and 1 gallon of water. You can be very creative with this…and substitute various sugars (honey, syrup, molasses, etc.) Plus add herbs and other seasonings. A dry brine I like is 1 C salt, 1 C brown sugar and about 2 T of rosemary. I rub the turkey inside and out, let stand overnight and then rinse before grilling.

For injecting, you can use melted butter (w/garlic, lemon, etc.) or buy a commerical injectable. I really like Louisiana Fish Fry- Cajun Butter .http://www.louisianafishfry.com/ Not spicy. Flavorful. Inject about 8 oz. per bird.

A basic seasoning technique I like is to coat the bird with butter and then rub it in. Great rubs are easily found on the web with a modicum of searching. Match your tastebuds with the main ingredients.

A few ideas on “how”to do your bird.

Rotisserie. This is easy and fun. The Weber kettle rotisserie is one of life’s best secrets. Bank the coals on both sides, place a drip pan between the two sides of coals, thread the bird with the rotisserie, balance and then walk away. There is no sound in the world like the hum of a rotisserie. It has the qualities of  Tibetan Monks chanting…lulling you into a better place. And what makes it better than monks chanting, is that you have a great meal and terrific leftovers.

You need a deep grill for this technique; On the Throne, but it can be done. Like “beer can chicken”, you basically take a small bird (10-12 pounds) and then insert a Foster’s Beer can into the cavity, and place the bird back on the grill, feet down.

Other than that, you can always deep fry the bird (quick, tasty and theatrical) . But I have seen garages full of left over oil. Clean up is a drag too.

Great sites I recommend for turkey advice:

Weber

Big Green Egg

Just search the recipe area and forums. Enjoy.

(Please post any comments with your Thanksgiving experiences)

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