_burgers On The Grill Memories Of An Old Flame Recipes

_WEBER'S BIG BOOK OF GRILLING: FORWARD

Steps:

• I feel really manly. It's about 25ºF outside and snowing, and I just came in from the cold with a platter of grilled meat in my hand. Anybody can grill when it's sunny and 80ºF in the shade, but it takes a real man to brave the elements to heed the yearning for my favorite steak prepared on my Weber® kettle grill. Rib-eye. Two inches thick. Crunchy on the outside, tender and pink on the inside. When the muse beckons, I must heed her call. I must grill. I grill on a regular basis, but when the entire Roker family began showing up to partake of my grilling skills, I suddenly needed two kettles. After a few family cookouts, I discovered I needed even more cooking surface--I wanted to do pork shoulders and authentic slow-cooked ribs. What to do? The answer came to me at the Memphis In May barbecue championship, at the Weber booth. There it was...calling my name with its sweet siren song...THE RANCH™ KETTLE! It's 3 feet in diameter--finally, a grill to match my grilling ambition! Even though I'm a crossover griller (I own both charcoal and gas grills), I have to admit that I particularly love the ritual of charcoal grilling and barbecuing. I imagine my ancestors cooking not much differently than this: over an open flame, without a lot of fuss, using the freshest ingredients, and not flipping the meat over and over until it's overcooked and dry. Although my ancestors probably used more primitive fuel, I love the challenge of seeing how fast you can start the fire with just a couple of pieces of newspaper wadded up beneath your chimney starter, a pile of charcoal, and a match. I like playing with different types of wood chunks to impart various flavors, too.But then I appreciate the oh-so-easy gas grill approach, too. I also own a Weber Summit® built-in gas grill, with 75,000 BTUs, and it is a beauty. I have three Weber charcoal grills at our country weekend home, but I decided to put a Summit grill in our weekday Manhattan home, a recently renovated brownstone. Why irritate the neighbors with all that charcoal smoke? But I'm keeping my chimney starter around for old times' sake. There's something about the charcoal smudges on your shirt and pieces of charcoal in your shoes that gives you certain bragging rights. After all, life isn't about easy. (Hey, I'm a weatherman, I know about life not being easy. Try predicting sunshine for a big weekend festival and then having 2 inches of "sunny" rain out the event.)But whether it's gas or charcoal, grilling and barbecuing are great family activities. That's what I love most. Family and food go hand in hand. In fact, the only way to get rid of my family is to run out of food! And while not everybody is as manic as I am about grilling in all kinds of weather (no grilling during thunderstorms, though, unless Weber comes out with a rubber grill), we all associate a backyard barbecue with sunshine, cold drinks, and good times. But you don't have to be a fair-weather griller. Follow my lead and grill come rain, sleet, snow, or shine. But mostly, have yourself a grand ole grilling time! Enjoy!From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

_PORK RIBS ON THE GRILL: SMOKE 'EM IF YOU GOT 'EM

Steps:

• Remove The Membrane. Before you even season the meat, remove the membrane from the back of the slab of ribs (see REFERENCE & APPENDIX, _Removing The Membrane From Pork Ribs). Never Parboil Ribs. We know some folks will dispute this, but we'll go tongs to tongs with them over this one. The Truth is, when you boil ribs, you cook out the flavor along with the fat. Then those too-lean ribs turn dry and chewy over the flame. Leave the poor things alone. If you remove the membrane and cook them properly, the fat will still exit, but slowly, leaving flavor and tenderness in its wake. Choose Your Cooking Style. If you like your ribs so tender they fall off the bone, cook 'em slow and low (purists insist this is the only way a meat earns the esteemed title of "barbecue"). Steady, low heat--250º to 275ºF--and patience are key. But because patience is not the natural twin of today's busy lifestyle, the recipes in this book use Indirect Medium heat. Keep the lid on and hang in there--another trip to the kitchen for appetizers might help you wait it out. The ribs are done when the meat is very tender and has pulled away from the ends of the bone. Worth the wait? We think so. Know Your Sauce. Sugar burns quickly, so if your sauce contains any (that includes maple syrup, honey, ketchup, and the like), don't brush it on until the last 10 to 20 minutes of grilling time. Mops, on the other hand, can be brushed on throughout the grilling time because they're high in acids (vinegar is the most common basic ingredient). But because bacteria can be passed from the uncooked meat to your bowl of mop, we recommend you finish "mopping" a full 10 minutes before you pull the meat from the grill and discard any remaining mop. A Word Or Two About Smoke. Some folks wouldn't dream of making ribs without adding cooking woods to the fire. We think smoke flavor is fabulous, but it doesn't work with every recipe or for every palate. Asian-style ribs, for example, feature distinct flavors such as hoisin sauce and chili paste--ingredients that aren't compatible with hickory or other wood flavors. More traditional American rib recipes, however, cry out for wood smoke. When you do want to use cooking woods, follow our smoking guidelines on pages 30 to 31. Be sure to use a water pan, and remember, smoked meats often have a pink or reddish hue, even when they are fully cooked.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

*BEEF

Steps:

• Most food cravings live short but intense lives. If the real thing isn't available, you can usually be placated with a reasonable facsimile or a close-enough relative. But when you're struck by the deep, maddening yearning for juicy grilled beef, you just gotta have the real thing. Nothing else will do.If beef is your passion, these moments can border on crisis. Details such as texture, the degree of doneness, and seasonings are sacrosanct. This desired beef serving must not merely be. It must be just so. No wonder so many beef lovers turn to the grill for true satisfaction. Whether you're preparing steaks, filets, burgers, or a roast, the grill is the best--some would say only--way to sear the outside quickly, giving it a wonderfully caramelized surface that yields to the tenderness within. But that's only half the story. Without a doubt, beef reaches its fullest flavor when steeped in the smoke that rises up when fat and juices drip onto the flames below. This is the stuff that cowboy dreams are made of. Then, of course, there is beef's appeal to the chef: versatility. Bovine topography is vast and varied, with a range of textures and flavors that's impossible to replicate. From the tender valleys of the short loin to the massive peaks of the chuck, there's a lot of territory to work with here. This affords the chef the luxury of choosing not only the cut, but the preparation method as well. Let's say you're craving a rich, tender helping. How about a filet mignon, a tenderloin roast, or a sizzling rib-eye? Easy, fast, delicious. Or let's say it's Saturday and you want to treat yourself after a busy day of errands and chores. Just slip a flank or skirt steak into a tenderizing marinade when you wake up and dine on thin slices of beef dripping with seasoned flavor that evening. And who doesn't appreciate the simplicity of the burger, which you can dress up or down depending on your mood. Fine-tuned to your craving-of-the-moment, the burger can be bliss. Got more time on your hands? Spend some of it rubbing or stuffing a roast or marinating some beef ribs. You won't regret a minute invested. And wouldn't a savory sauce--say, a velvety blend of red wine, mushrooms, and butter--be worth the effort to create? We think so! There are even choices today about the quality of beef you start with. We're not talking about the grade and cut, but rather the purity of the cattle's feed and water, whether or not the cattle ever receive growth hormones, how they're treated for illness, and how they're handled over the course of their entire lives. Marketed under the label of "natural" beef, there is a variety of products to choose from. Each producer has specific standards and definitions, however, so read the labels carefully or ask your butcher about them. These products usually cost more, but you may very well find a line of beef products that you'll want at your dinner table every time. Whatever you decide to season, slice, and devour, look for cuts with the most generous marbling. Trim off the excess outer fat. And ditch the guilt trip. We promise to put the fun back into a menu choice that has been met with a raised eyebrow in the past several years. Beef is about enjoyment. If you've ever wondered how to get there, we've got the inside scoop on how to shop for the good stuff, how to trim it up, and how to grill it to meet your expectations. From the homestead of the classic mouth-watering T-bone to the Elysian fields of garlic- and herb-crusted prime rib, there's something here for every beef lover. But don't take our word for it. Indulge!From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

_A GRILLER'S STEAK GLOSSARY

Steps:

• Porterhouse: This hulky cut, taken from the large end of the short loin, can weigh up to 2 1?2 pounds. Be prepared to shell out some bucks for this one. Fortunately, you can feed more than one person with it--if you can convince folks to share. T-Bone: A smaller version of the porterhouse, cut from the narrow end of the short loin. Prized for its tastiness, which many believe comes in part from the bone. Strip Steak: Favored by many steak lovers, strip steaks are cut from the center of the top loin and sometimes have a long slice of bone along one side (actually the long bone of the T-bone). These steaks are known by different names in different regions. Aliases include: New York strip, Kansas City strip, shell, Delmonico, Ambassador, hotel cut, sirloin club, and top loin. Delicious by any name! Rib-Eye: Exceedingly tender and richly flavored, rib-eye is cut from the muscle behind the ribs. If it has a bone attached it's called rib steak. Give it a good sear and maybe a splash of homemade steak sauce. Don't forget the ranch-style pinto beans on the side. Filet Mignon: Pure, trimmed tenderloin, filets mignons (add an "s" to each word to make the plural) are meaty cylindrical pieces cut up to 2 inches thick. Grilling over High heat is the best way to prepare these fork-tender beauties. London Broil: Usually a flank steak but also a catchall name for any cut of meat that is broiled or grilled over Direct heat and then sliced across the grain. Sirloin: The term "sirloin steak" covers a lot of turf. The sirloin (which is also cut into roasts) is the section between the tender short loin and the tougher round. Steaks can be cut from the top or bottom portions of this section. Top sirloin steaks are more tender than bottom sirloin steaks, but a good marinating session for the latter can even out the difference. Go for top sirloin when you can afford it. Tri-Tip: This lesser-known gem is a thick, lean, triangular cut from the bottom sirloin. Some call it a roast. If you can find it, treasure it. Tri-tip is terrific grilled medium rare and sliced thin like a London broil--an outstanding choice for steak salads and sandwiches. Aliases include tip roast and sirloin bottom butt also found cut into tip steaks. Flank Steak: Cut from the lean flank and with virtually no marbling, the relatively inexpensive flank steak is best when pounded or tenderized by a high-acid marinade. Lime juice and red wine are popular ingredients. For some reason, this rather pedestrian cut often gets jazzed up in pinwheel-like beef rolls, perhaps evidence that cooks on a budget can still be pretty creative. Skirt Steak: Also cut from the flank, the thin and flat skirt steak is what makes beef fajitas so good. Grill it quickly over High heat to tenderize it and coax out its flavor. A marinade is good for it, too. Treat it right and this lean, inexpensive cut will reward you handsomely.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

FLAME BROILED BURGER

Steps:

• 1. Make your patties as thin as possible without them falling apart, I use a piece of foil, lay my patty on it and flatten it with my fingers or a rolling pin or the bottom of a pan.
• 2. Use a med-high flame on your grill, let the grill get good and hot with the lid closed. Put your patties on, close the lid, after about 7ish minutes, flip your patty, cook another 7ish minutes. The fat from the chuck drips onto the fire making it flame up and cook. That's where all the flavor comes from. I never even season my patties anymore, just put them on plain. My family as well as myself are asthonished everytime I make these, taste just like BK.

GARLIC AND ONION BURGERS

Steps:

• In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours.
• Preheat grill for high heat.
• Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.

_WEBER'S BIG BOOK OF GRILLING: INTRODUCTION

Steps:

• A funny thing happens when you tell people you're writing a grilling cookbook. Suddenly the conversation picks up an obvious enthusiasm. Everyone within earshot jumps in with their own grilling story--something like how they mastered a recipe "so unbelievably good" that their guests beg for the recipe, or how they happily trudged through snowdrifts in January to cook on their beloved grill.We understand. For us, grilling is much more than a cooking method. It's a sport, a hobby, a passion--dare we say, a way of life. And sharing it with fellow grillers is half the fun. We know what the first cave dwellers knew: The flame is a bonding thing. Putting this book together, we let the universal hunger for great grilling lead us. Whatever choices we made, from recipe development to writing, our first question was: Does it help the reader succeed? We wanted to create a world of grilling where the novice develops confidence and grows, the occasional griller is enlightened, the expert is challenged, and-most importantly-everyone leaves the table satisfied. To make this book work for you, start by searching out the recipes that suit your taste and comfort level. We've loaded you up with ideas from every corner of the world--including all the great standards. Along the way, we explore American grilling culture so you can learn where all the fun began and see how it has evolved (maybe you'll even find a niche where you can leave your mark--go for it!). As you work your way through the recipes, remember that attitude is as important to the experience as technique. This is not like platform diving, where the slightest error can make a terrible splash. It's more like surfing or skiing, where you definitely need a certain amount of technique but there's still a lot of room for individuality. The cooking times and temperatures are fully tested for reliability, but as you gain experience, trust your own sense of when something looks ready to turn or when the fire needs some more coals. And please, don't feel confined. If you find a certain sauce or marinade that you like, play with it. Make it your own. Owning a great recipe is almost as much fun as eating it.To help you navigate the road to great grilling, we've put up a few signposts. Special features will walk you through what you need to know to master the basic burger, prime rib roast, grilled vegetables, and much more. We pride ourselves on showing you techniques that take recipes from mediocre to magnificent. We dispel a few myths along the way, too, so check it out. And let us know about your grilling successes. Weber always enjoys a little chat over the backyard fence with fellow grillers.We've seasoned the book with a few sidebars on some of our favorite ingredients, too, for a little food history, culture, and inspiration. Forgive us if we wax poetic about fundamentals such as grilled garlic, but some of the humblest things in life deserve hero status. Once you've cooked from this book, we think you'll be a hero in your own right, too. A backyard hero. The person who can turn an ordinary day into a fun culinary romp through the Flavor Zone. So grab the tongs and apron, and let's go!Jamie Perviance, Chef/WriterSandra S. McRae, WriterFrom Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

_BURGERS ON THE GRILL: MEMORIES OF AN OLD FLAME

Steps:

• First Things First. We submit that a burger must meet three criteria to be considered worthy of eating: It must taste of the flame. It must be juicy. And it must be served hot. How To Get That Flame-Broiled Flavor: Are you still using lighter fluid? Say it ain't so. Lighter fluid can impart a chemical taste to foods. If you have a gas grill, you're fine. If you're grilling over charcoal, trust us, breaking the lighter fluid habit will carry you farther down the road to burger greatness than anything else. Try odorless, tasteless, nontoxic fuel cubes to start the fire. They're made out of paraffin so they are safe and won't leave an unpleasant taste on your food. Or try a charcoal chimney. With this cylindrical device you simply put fuel cubes or a few sheets of wadded-up newspaper on the bottom and the coals on top. You'll be grilling as soon as the coals ash over. Almost as easy as a gas grill. Next, make sure the grate is very hot before you place any burgers on it. Gas grillers, preheat with all burners on High until the grill reaches 500ºF, place the burgers on the grate, then reduce the heat to Direct Medium. Charcoal grillers, start with enough briquets for Direct Medium heat. Wait until the coals are lightly ashed over, then spread them evenly across the charcoal grate (leaving a small section without coals in case of flare-ups), place the cooking grate on the grill, close the lid, and wait 5 minutes more to heat the cooking grate. The burgers should sizzle when they hit the grate. After that, it's a matter of letting the grill do the work. Some folks worry about flare-ups, but in a well-designed grill they'll be short-lived at best. If they don't quickly subside, move the burgers over Indirect Medium heat for a moment, then continue grilling over Direct Medium heat. How To Make It Juicy: This is so easy you won't believe it. Start with 80% lean ground chuck. Yes, that means you're going to use beef that is 20% fat. If the numbers make you uncomfortable, hear us out first. The fact that you're grilling over an open cooking grate and not frying the burgers in a pan means they won't be stewing in their fat--which is as healthy as it sounds. Instead, a great deal of the fat will drip out onto the flames, leaving flavor in its wake and adding even more smoky flavor as it sizzles away on the fire. The intense heat of the grill is going to release all those beefy juices, too, in a way that a pan or griddle just can't. See, already we're making progress. Another key to juicy burgers is to not overwork the meat as you blend in seasonings and shape it into patties. Rinse your hands in very cold water before you begin and work quickly to gently shape the beef into 3/4-inch-thick patties. Place them on a plate or baking sheet and refrigerate them for at least 15 minutes before placing them on a hot grill. Once they're on the cooking grate, close the lid of the grill. Then, please don't play with your food. Turn the burgers only once, halfway through grilling time. If you flip and flop them, you might as well wring out all the juice. For safety, always grill burgers until the internal temperature reaches 160°F for medium doneness. This will take 8 to 10 minutes, depending on weather and other variables. And never press down on a burger with your spatula. It just squeezes out all that juicy flavor you're striving for. How To Serve It Hot: Don't fall for the trap of sliding your works of art onto a platter and letting everyone fend for themselves. Why let an errant breeze mar the perfection? Rather than leave burger-bliss to chance, serve directly from the grill to the hamburger bun. This may require you to holler like a drill sergeant to get everyone to fall in at the chow line at 18:08 hours, but hey, an Expert must have Standards.The Rest Is Just Gravy. Once you've mastered the patty, anything you add to it (grape jelly aside) can only enhance its regal stature. So layer on the toppings and create the perfect burger just the way you like it. After all, isn't that what makes us American?From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.