Weber Grill Recipes

Weber GoldGreat recipes for your Weber or any other grill for that matter.

Apple Butter Barbecue Sauce
Yield: 1 Servings


1 cn Tomato sauce; 8 ozs
1/2 c  Apple butter
1 tb Pickapeppa sauce; or
-Worcestershire sauce

For sauce, in a small saucepan combine all ingredients. Bring just to
boiling. Brush sauce onto burgers to last 10 mins of grilling. Heat any
remaining sauce just til bubbly; serve with burgers. Makes about 1 1/2 cups
sauce, enough for 1 to 2 lbs of meat.

Apple Jalapeno Chops
Yield: 4 Servings


1/2 c  Monterey jack w/peppers; shr
1/4 c  Apple; finely chopped
1 tb Almonds; chopped
1 tb Cilantro; fresh & chopped
4    Pork loin or rib chops; cut
1/2 c  Apple jelly
1    Jalapeno; seeded and chopped
2 tb Apple juice; or water
1 1/2 ts Cornstarch

For stuffing, in a small bowl toss together the shredded cheese, chopped
apple, almonds and cilantro. Set aside. Trim fat from meat. Make a pocket
in each chop by cutting horizontally into the chop from the fat side almost
to the bone. Spoon about 1/4 of the stuffing into each pocket. If
necessary, securely fasten the opening with toothpicks. For glaze, in a
small saucepan combine jelly and jalepeno pepper. Cook and stir over low
heat till jelly melts. Combine apple juice and cornstarch; stir into jelly
mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes
more. Preheat gas grill. Adjust heat for indirect cooking. Place chops on
grill rack over medium heat. Cover and grill for 40 to 50 minutes or till
juices run clear, turning once halfway through and brushing with glaze
after 25 minutes. 409 calories and 18 grams fat.

Apple Pork Steak
Yield: 8 Servings


8    Pork steaks, cut 3/4 inch
1 c  Apple juice
1/3 c  Soy sauce
1 tb Vinegar
2 ts Rum extract
1 ts Prepared mustard

Remove excess fat from steaks.

Measure remaining six ingredients into deep bowl. Add chops. Marinate at
least two hours or overnight in refrigerator. Place chops on greased grill
over medium heat. Baste with sauce. Continue to baste and turn until done,
about 15 minutes total time.

NOTES : It is best if   you marinate overnight.

Butt Kickin’ Beer Barbecue Sauce
Yield: 1 Servings


1/2 c  Butter; 1 stick
1    Onion; finely chopped
1    Garlic Clove; finely chopped
3 tb Vinegar
1 c  Chili Sauce; Heinz
1 c  Water
2 tb Brown Sugar
2 tb Worcestershire Sauce
1/2 tb Mustard
1/2    Lemon; juice
1 cn Beer; cooks choice
2 tb Tabasco Sauce
1    Chopped Habanero Pepper

In a large saucepan, saute onion and garlic in butter. When the onions
are transparent add the remainder of ingredients. Bring to a boil. Simmer
until your grill is ready, about 10 to 15 minutes or until you can’t stand
the wonderful smell of the sauce any longer.

(The habanero may be left out if you’re a wimp.)

August Goerg’s Grilled Steak (Spiessbraten August Goerg)
Yield: 6 Servings


1    Shallot or small onion cut
-into small pieces
Freshly ground black pepper
1 pn Mace
1 lg Steak (just over 1 lb), at
-least 1 1/4 inches

((Note:  Per Horst Scharfenberg, this recipe originated in the town of
Idar-Oberstein in the 19 th century, when gemstone prospectors returning
from South America created their own version of gaucho-grilled steaks. The
dish was then further refined by Scharfenberg’s mentor August Goerg. K.B.))

Per person: thick, trimmed

Mix together the shallot or onion with the pepper and mace. Insert a few
shallot pieces into the steak using the point of a small knife.  Coat the
steak with the shallot mixture, pressing it in so it will adhere.

Remove the loose shallot pieces and grill the steak (over a fire of oak
logs, says August Goerg, from which the bark has been removed).*  Take the
steaks off the grill while they are still pink inside.  Sprinkle them with

Barbecue Sauce — Lowfat
Yield: 1 Servings


1 lb Italian plum tomatoes —
20 ml Garlic — finely chopped
2 tb Onion — finely chopped
1 ts Chili flakes
1/2 ts Corn oil
2 tb Water
2 tb Tomato paste
1 tb Worcestershire sauce
2 tb Red wine vinegar
2 1/2 tb Molasses
1 ts Mustard powder
1/4 ts Salt
1/2 ts Tabasco sauce

In a food processor, puree the tomatoes, and set aside. IN a 1 1/2 quart
saucepan, saute the garlic, onion, and chili flakes in oil for 2 minutes.
Add the pureed tomatoes and remaining ingredients, and simmer for 15
minutes, uncovered.  YIELD:  Makes 2 cups Each 1/4-cup serving: 32 cals,
0.7gm protein, 0.4gm total fat, 7.1gm carbo, 0mg chol, 0.9gm fiber, 95mg
sodium, 19mg calcium Exchanges: 1 1/4 vegetable

Barbecue Sauce Au Justin
Yield: 6 Servings

1 c  Yellow Onion; finely chopped
1/4 c  Olive Oil
1/4 c  Red Wine Vinegar
2 ts Salt
2 tb Louisiana Hot Sauce
1    Garlic Clove; chopped
3/4 c  Dry Red Wine
1 c  Ketchup
1/4 ts Celery Seeds
1/2 c  Steak Sauce
3 ts Lemon Juice
1/4 c  Fresh Parsley

Saut? onions in oil. Add rest of ingredients (except parsley). Bring to
boil and cook on low for at least two hours. Add parsley during last 15
minutes of cooking. Serve with barbecued pork. This is a dipping sauce and
not intended to be used as a baste.

NOTES : Grill the ribs basting occasionally with oil and serve this pungent
sauce on the side.

Barbecue-Baked Sage Potatoes
Yield: 4 Servings


4    Baking potatoes
1    Sweet red pepper
16    Sage leaves
3 tb Olive oil
2    Cloves garlic, minced
1/2 ts Each salt and pepper

Scrub potatoes; slice almost through at 1/4 inch intervals. Cut red pepper
into quartered; slice crosswise into strips. Insert 1 red pepper strip into
each slit of potato.  Insert sage leaf into every third slit.

Stir together oil, garlic, salt and pepper; brush over potatoes and red
pepper to coat evenly.  Wrap each in foil, sealing well.

Place on grill over medium heat; cover and cook, turning occasionally, for
1 hour or until tender. Makes 4 servings.

Barbecued Chicken Breast with Warm Potato and Bacon Salad
Yield: 4 Servings


4    Boneless chicken breasts;
-skin left on
6 tb Olive oil
675 g  New potatoes
2 tb Tarragon vinegar
4    Shallots; finely chopped
6    Rashers smoked streaky
-bacon, cut into thin strips
1 ts Chopped fresh tarragon
Coarse sea salt
Freshly ground black pepper
Mixed salad leaves; to serve

1. Heat a barbecue, grill or griddle. Season the chicken with salt and
pepper, then rub in one tablespoon of olive oil. Barbecue, grill or griddle
the chicken, skin-side down, for 8-10 minutes, then turn and cook for
another 8-10 minutes.

2. Meanwhile, boil the potatoes for about 20 minutes. Drain, then peel and
halve or quarter, depending on size. Mix the remaining oil with the vinegar
and shallots, season, then pour over the potatoes. Fry the bacon until
crispy, then stir it into the potato salad with the tarragon.

3. To serve, arrange mixed salad leaves on four plates, spoon over the warm
potato and bacon salad, and top with the chicken breasts.

NOTES : Barbecuing is such a great way to cook chicken because the slight
burnt tinge works so well with the natural sweetness of the meat. These
chicken breasts have just been seasoned, rubbed with oil and then
barbecued. Chicken with bacon or tarragon – or both – is a classic
combination, and the warm potatoes in olive oil dressing bring all the
tastes together, so this dish is a real treat. If you don’t have a
barbecue, simply grill or griddle the chicken instead. Push a knob of
butter under the skin of the chicken before cooking to give it a tastier,
more succulent finish; and why not squeeze some lemon juice after cooking
to lift the flavours. For a creamier potato and bacon salad, stir in two to
three tablespoons of mayonnaise.

Barbecued Ham
Yield: 4 Servings


1 c  Unsweetened pineapple juice
1/4 c  Plus 1 T firmly packed
–   brown sugar
2 tb Lemon juice
1 ts Onion salt
2 ts Soy sauce
2    1/2-inch thick smoked ham
1    8 1/4 oz can sliced pine-
–   apple, drained

Combine first 6 ingredients in a medium saucepan, stirring well; bring to a
boil.  Reduce heat, and simmer, uncovered, 5 minutes; stir frequently.
Remove sauce from heat, and set aside.

Trim excess fat from ham slices.  Grill over medium coals 20 to 25 minutes
or until desired degree of doneness. Turn ham slices and baste every 5
minutes with reserved sauce.

Grill pineapple slices over medium coals 1 minute on each side. Garnish ham
with pineapple, and serve with remaining sauce.

Barbecued Shrimp
Yield: 1 Servings


3 lb Large shrimp, raw*; unpeeled
1 tb Garlic salt
1 ts Celery salt
1/3 c  Worcestershire sauce
2 tb Oil
1 tb Thyme
1/4 ts Cayenne
1 pn Rosemary
1 ts Beef extract
1 tb Chervil
2    Sticks butter

Mix ingredients and pour over shrimp in casserole dish.  Marinade at least
one hour in refrigerator (preferably overnight).  Bring back to room
temperature and bake at 350 for about 20 minutes for 3 pounds of shrimp or
a little longer for 5 pounds.

Basil-Marinated Flank Steak
Yield: 6 Servings


1/3 c  Vegetable oil
3 tb Red wine vinegar
1    Clove garlic, minced
1 ts Dried basil
1 ts Dijon mustard
1/4 ts Each pepper and granulated
1    Flank steak (about 1 1/2 lb)

In large shallow glass dish, whisk together oil, vinegar, garlic, basil,
mustard, pepper and sugar; add steak, turning to coat. Cover and marinate
in refrigerator for at least 8 hours or up to 24 hours, turning
occasionally. Let stand at room temperature for 30 minutes.

Reserving marinade, place steak on greased grill over medium-high heat;
grill, brushing occasionally with marinade, for 5 to 7 minutes per side for
medium-rare or to be desired doneness. Transfer to cutting board; tent with
foil and let stand for 5 minutes.  Season with salt to taste. To serve,
slice diagonally across the grain into thin slices. Makes 6 servings.
Beef and Vegetable Kabobs
Yield: 8 -10 skewer


1 lb Top round steak; cut into
-1.5 inch chunks
1 md Spanish or vidalia onions;
-quartered and separated
3 tb Soy sauce
1 tb Dry sherry
1 tb Salad or olive oil
1 tb Chili sauce
1/4 ts Ground ginger
1 md Zucchini
1 md Straight-neck squash
1 md Red or green pepper
1/2 lb Medium mushrooms
1/2 lb Cherry tomatoes
3/4 c  Italian dressing

1. In a medium sized bowl, mix the first 7 ingredients. Cover mixture and
refrigerate at least 2 house, stirring occasionally.

2. About 1 hour before serving, prepare the grill for barbecuing.

3. Cut zucchini and yellow squash into 1 inch chunks. Cut pepper into 1
inch pieces. On long skewers, alternately thread zucchini, yellow squash,
peppers, tomatoes and mushrooms. (I usually  use only one tomato and 1

mushroom  per skewer to keep the weight down.)

On separate skewers, alternately thread beef and onions. Save the marinade
for later.

4. Place vegetable and meat skewers on grill over medium heat. If you have
a 2-level grill, place the meat skewers on the lower level and the
vegetable skewers on the top level.

Cook about 10 minutes, brushing the meat and onions with the reserved
marinade and the vegetables with the Italian dressing. Turn skewers several
times while brushing frequently.( A good way to tell that the vegetables
are done is when the tomatoes start to split.)
This is a great meal  served with curried (or regular) rice and a fresh
fruit salad.