_grilling Guide Poultry Recipes

_WEBER'S BIG BOOK OF GRILLING: INTRODUCTION

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• 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.

_A GRILLER'S STEAK GLOSSARY

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• 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.

_GRILLING GUIDE: POULTRY

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• Cut:Chicken breast, boneless, skinless Thickness and/or Weight: 6 ounces Approximate Grilling Time: 8 to 12 minutes Direct MediumChicken thigh, boneless, skinless Thickness and/or Weight: 4 ounces Approximate Grilling Time: 8 to 10 minutes Direct MediumChicken, half Thickness and/or Weight: 1 1/4 to 1 1/2 pounds Approximate Grilling Time: 1 to 1 1/4 hours Indirect MediumChicken pieces, bone-in breast/wing Thickness and/or Weight: N/A Approximate Grilling Time: 30 to 40 minutes Indirect MediumChicken pieces, bone-in leg/thigh Thickness and/or Weight: N/A Approximate Grilling Time: 40 to 50 minutes Indirect MediumChicken, whole Thickness and/or Weight: 3 1/2 to 5 pounds Approximate Grilling Time: 1 to 1 1/2 hours Indirect MediumCornish game hen Thickness and/or Weight: 1 1/2 to 2 pounds Approximate Grilling Time: 30 to 45 minutes Indirect MediumTurkey, whole, unstuffed Thickness and/or Weight: 10 to 11 pounds Approximate Grilling Time: 1 3/4 to 2 1/2 hours Indirect Medium Thickness and/or Weight: 12 to 14 pounds Approximate Grilling Time: 2 1/4 to 3 hours Indirect Medium Thickness and/or Weight: 15 to 17 pounds Approximate Grilling Time: 2 3/4 to 3 3/4 hours Indirect Medium Thickness and/or Weight: 18 to 22 pounds Approximate Grilling Time: 3 1/2 to 4 hours Indirect Medium Thickness and/or Weight: 23 to 24 pounds Approximate Grilling Time: 4 to 4 1/2 hours Indirect MediumTurkey drumstick Thickness and/or Weight: 1/2 to 1 1/2 pounds Approximate Grilling Time: 3/4 to 1 1/4 hours Indirect MediumTurkey breast, bone-in Thickness and/or Weight: 4 to 5 pounds Approximate Grilling Time: 1 to 1 1/2 hours Indirect MediumFrom Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.