Just Bought A Weber Grill And Need Recipes Please.?
Sweet BBQ Shrimp Recipe
2 pounds LARGE shrimp, uncooked, pull the skin/tails off
1 finely chopped onion
1 cup olive oil
1 tsp sugar
1 tsp cayenne peper
1/2 tsp salt
1/2 tsp oregano
1 tsp garlic powder
1/4 cup Maple Syrup
Optionally a pound-o-bacon
DIRECTIONS
In a large bowl, mix everything togather (except bacon) and then add shrimp.
Leave it in the fridge overnight (PREFERABLE) or at least for several hours.
Flip occasionally to distribute shrimp marinade. Pull out from fridge an hour
or so beforehand to let things warm/loosen up a bit.
The next day, preheat your bbq grill while skewering the shrimp.
Optionally place flat on a fine-screen mesh cookware - less work!
Wrap in bacon and grill. Be careful about flames from the dripping marinade.
Serve over rice, pasta, or as-is … but be sure to drip some marinade on ‘em!
Even without bacon, this bbq shrimp rocks!
Pork Chop and Tenderloin Marinade
1/2 cup peanut oil (no substitutions)
1/3 cup soy sauce
1/4 cup balsamic vinegar
2 tablespoons Worcestershire sauce
1 teaspoon liquid hickory smoke
1 teaspoon garlic power or 3 cloves fresh pressed
1 teaspoon ground black pepper
1/4 cup parsley flakes
PREPARATION:
Marinade pork chops or tenderloin in a Ziploc bag for at least 4 hours, shaking often. One can also freeze bags of pork chops, marinade and all. They will last up to a year in the freezer if you burp all of the air out of the Ziploc first.
Thaw and grill to your taste.
Bon Appetit
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Marinate anything in a ziploc bag for a few hours, or overnight, and then grill it.
You can marinate chicken breasts in just lemon juice and olive oil, plus a couple of cloves of minced garlic. Add a little Dijon mustard if you feel like. Or add a little rosemary if you feel like. Or add a little Worcestershire sauce if you feel like.
You could use a version of another marinade that came from a Thai recipe for sauteed beef that goes on a salad: several cloves of garlic minced, salt, black pepper, sugar or artificial sweetener, a tablespoon or so of peanut oil or just plain flavorless vegetable oil, and a couple of tablespoons of soy sauce or fish sauce.
Here’s a couple of my favorite grill recipes :)
Ultimate Grilled Steak
1/2 cup A.1. Original Steak Sauce
1/2 cup KRAFT Balsamic Vinaigrette Dressing
2 small cloves garlic, minced
1 tsp. dried oregano leaves
2 medium beef rib eye steaks, about 8 oz. each
MIX steak sauce, dressing, garlic and oregano. Reserve 1/4 cup of the mixture. Pour remaining 3/4 cup mixture over steaks in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate.
PREHEAT grill to medium-high heat. Drain steak; discard marinade.
GRILL steak 4 to 5 min. on each side or until medium doneness (160°F.) Serve drizzled with reserved 1/4 cup dressing mixture.
Steak Fajitas
1 tsp. each: crushed red pepper, chili powder, ground cinnamon and ground cumin
1 beef flank steak (1-1/2 lb.)
1 medium green or red pepper, cut lengthwise into quarters
1 medium onion, cut into 1/2-inch-thick slices
3/4 cup BULL’S-EYE Steakhouse Barbecue Sauce with A.1.
6 flour tortillas (6 inch), warmed
PREHEAT grill to medium-high heat. Mix seasonings; rub evenly onto both sides of steak.
GRILL steak 5 min. on each side. Continue grilling 10 to 15 min. or until medium doneness (160°F), turning and brushing occasionally with some of the barbecue sauce. Meanwhile, grill vegetables 4 to 5 min. on each side, brushing occasionally with the remaining barbecue sauce.
CUT steak across the grain into thin slices. Cut peppers and onions into thin slices. Place meat and vegetables evenly down centers of tortillas; roll up to enclose filling.
Dijon Maple Salmon
1/4 cup maple-flavored or pancake syrup
2 Tbsp. GREY POUPON Dijon Mustard
1 tsp. minced garlic
1/4 tsp. ground ginger
1/8 tsp. ground red pepper (cayenne)
4 salmon fillets (4 oz. each)
1 Tbsp. oil
COMBINE syrup, mustard, garlic, ginger and pepper; cover. Refrigerate several hours to allow flavors to blend.
PREHEAT grill to medium-high heat. Brush salmon evenly with oil.
GRILL 4 min. on each side or until salmon flakes easily with fork, brushing frequently with the syrup mixture.
Carribean BBQ Chicken
1 broiler-fryer chicken (3 lb.), cut up
1 tsp. each: garlic powder and onion powder
1/2 tsp. each: ground red pepper (cayenne) and black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. ground cinnamon
2 Tbsp. lime juice
1/2 cup BULL’S-EYE Sweet Homestyle Blend
PREHEAT grill to medium heat. Trim and discard excess fat from chicken.
MIX seasonings in small bowl until well blended; stir in lime juice to form paste. Rub evenly onto the chicken.
PLACE chicken, skin side up, on grill; cover grill with lid. Grill 15 min.; turn over. Brush with 1/4 cup of the barbecue sauce. Grill an additional 10 min.; turn over. Brush with remaining 1/4 cup barbecue sauce. Continue grilling 5 min. or until chicken is cooked through (internal temperature of 170°F or until juices run clear).
Chicken Satay
1/4 cup BULL’S-EYE Original Barbecue Sauce
1/4 cup creamy peanut butter
1/4 cup fresh lime juice
2 Tbsp. chopped cilantro
1 lb. boneless skinless chicken breasts, cut into strips
12 wooden skewers
MIX barbecue sauce, peanut butter, lime juice and cilantro in resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the barbecue sauce mixture. Refrigerate at least 1 hour or overnight to marinate.
PREHEAT grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken onto skewers.
GRILL chicken 4 to 5 minutes on each side or until chicken is cooked through.
Grilled Fruit Salad
1/2 cup BAKER’S ANGEL FLAKE Coconut
1 medium pineapple, peeled, cored and cut into 8 slices
2 nectarines, halved, pitted
2 peaches, halved, pitted
1 small mango, halved, pitted
1/2 cup KRAFT Creamy Poppyseed Dressing
PREHEAT grill to medium-high heat. Grease grate of grill. Fold up sides of a 12-inch-long sheet of aluminum foil to resemble a “pan.” Place on grate of grill. Add coconut. Grill 10 min. or until golden brown, stirring occasionally.
MEANWHILE, place fruit on grill grate. Grill 3 min. on each side or until lightly browned on both sides. Cool fruit. Remove and discard skin from nectarines, peaches and mangoes. Cut fruit into 1/2-inch pieces.
TOSS fruit with the toasted coconut and dressing just before serving.
Grilled Peach Salad
2 large ripe fresh peaches, halved, pitted
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
1 large heirloom tomato, sliced
Small fresh rosemary sprigs
PREHEAT grill to medium-high heat. Brush peaches with 2 Tbsp. of the dressing. Grill 5 to 8 min. or until peaches are softened, turning after 4 min. Remove from grill; cut into wedges.
ARRANGE tomatoes on serving plate; top evenly with peaches.
DRIZZLE with remaining dressing; top with rosemary.
Weber also sells an excellent grilling recipe cookbook.
How to use your grill; build a fire; spices, rubs and marinades to make and try.
Hundreds of delicious, bullet-proof recipes for appetizers, beef, poultry, pork, seafood and vegetables.
You could grill a different meal every night of the year and never repeat yourself. Highly recommended.
Go to Weber Grill’s web site
boy meets grill by bobbie flay is the best book and the best purchase you can make is a flat square shaped grill basket, it has a handle so you can put chicken drummettes or fish in it and season them and turn it all over together on the grill and not have some horrendous mess to clean, the best seasoning is fresh herbs,garlic, and onion or shallots, rosemary and or basil for chicken, and cracked peppercorns , steaks are great marinated first in dry vermouth or a red wine vinegar and oil marinade, put butter on both sides of steak before grilling too, fat is bad for you but tastes best , sorry have no recipes , just grill tips
http://www.weber.com/bbq/
Check the box it came in Billie, I have bought a Weber before & they usually have a small recipe book that has some good grilling recipes. Heres 1 tho I know they won’t have.
BBQ Onion & Mushroom Burger
1 lb lean ground beef
1 medium yellow onion
1 pkg of sliced mushrooms
1 cup of your favorite bbq sauce
Dice the onions & mushrooms & mix in with the ground beef, adding the bbq sauce & mixing it as well. makes 4 1/4 lb patties. they will be a little sloppy & will fall through the grille when grilling them, so what I do in preparation is chill them in the fridge to make them easier to handle when grilling. Also I use a fish grill to make it easier when turning them over. Have fun grilling