Which Weber Grill Parts Are Better For Different Cooking?

Most people know the basics of grilling and can cook their hot dogs, hamburgers, steaks and BBQ chicken to perfection. But many people are pleasantly surprised when they begin to learn about all of the different types of foods that can be made using various Weber grill parts. From start to finish, each meal can be made in its entirety right on the grill. Here are some of the recipes suggested on the Weber web site at www.weber.com that use Weber grill parts other than the main cooking area:

Appetizer (Uses the following Weber grill parts: main grilling area and side burner, as well as side table for preparation.)

As family and friends gather for any occasion, it is nice to have a few appetizers ready to feed your hungry guests. Here are a few suggestions that require simple preparation.

Grilled Artichoke and Spinach Dip with Pita Wedges 2 cans (14 ounces each) artichoke hearts, drained 1/4 cup extra virgin olive oil, divided, plus more for brushing on the pita Kosher salt Freshly ground black pepper 3 cloves garlic, finely chopped 2 shallots, finely chopped 1 medium onion, roughly chopped 2 pounds frozen chopped spinach, drained well 1 pint heavy cream 1 pint sour cream 1 cup plus 2 tablespoons grated Parmesan cheese, divided

8 pita rounds

1. Thread the artichoke hearts onto skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning). Lightly brush the artichokes with some of the oil and then season with salt and pepper. Grill over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until golden brown, about 6 minutes, turning once.

2. In a large sauté pan (on the side burner), warm the remaining oil and then sauté the garlic, shallots, and onion. Rough chop the artichokes and add them to the pan. Add the spinach. Fold in the cream, sour cream, and 1 cup of the cheese. Season to taste with salt and pepper. Place in a fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of cheese. Grill over indirect medium heat, with the lid closed, for 20 to 25 minutes until the dip is heated through.

3. Brush pita rounds with the oil and season with salt and pepper. Grill briefly over direct heat to warm them, about 1 to 2 minutes. Cut into wedges.

4. Garnish the dip with sour cream and chopped fresh tomato, if desired. Serve with the pita wedges.

Makes 12 servings

Main Course (Uses the following Weber grill parts: main cooking area with rotisserie, as well as side table for preparation.)

It would probably be safe to assume that most of your guests have never had turkey that was prepared on a grill. Surprise your family and friends with this delicious main course that is great any time of year.

Sage, Orange, and Clove Rotisserie Turkey Rub 2 tablespoons dried granulated orange peel 1 tablespoon dried sage 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon vegetable oil

1 turkey, 12 to 14 pounds 2 small oranges, washed and dried 12 whole cloves 6 medium garlic cloves, crushed 1 bunch fresh sage, tied with cotton string

1. In a small bowl thoroughly mix the rub ingredients.

2. Remove and discard the neck, giblets, pop-up timer, and any excess fat from the turkey. Rinse the turkey, inside and out, under cold water and pat dry with paper towels.

3. Pierce each orange several times with a knife. Insert 6 whole cloves into each orange. Put the clove-studded oranges, garlic, and sage into the turkey cavity. Truss the turkey with cotton string, tying the wings close to the body and securing the legs. Pin the skin flap to the body with 2 or 3 small trussing needles. Skewer the turkey lengthwise through the oranges and center on the spit. Rub the entire exterior of the turkey with the rub mixture, pressing it into the skin.

4. Set the spit on the rotisserie and let the turkey rotate over indirect medium heat (350°F to 450°F) until the internal temperature reaches 170ºF in the breast and 180ºF in the thickest part of the thigh, 2-1/4 to 2-1/2 hours. Keep the lid closed as often as possible during grilling. Note: If you do not have a rotisserie, grill the turkey over indirect medium heat for 2-1/4 to 2-1/2 hours.

5. When the turkey is fully cooked, turn off the rotisserie and carefully remove the spit from the rotisserie and place it on a cutting board. Loosely cover the turkey with aluminum foil and allow to rest for at least 20 minutes. Remove the spit and discard the oranges, garlic, and sage. Carve the turkey into serving pieces. Serve warm.

Makes 12 to 14 servings

Dessert (Uses the following Weber grill parts: main cooking area, side burner, wire rack, and side table for preparation.)

Your guests will be amazed as you pull this mouth-watering creation from your grill. The recipe calls for blueberries, but have fun trying it with other fruits as well. Skillet Blueberry Cobbler 2 tablespoons unsalted butter, softened 4 cups fresh or thawed frozen blueberries, divided 1/2 cup granulated sugar, divided 1 tablespoon all-purpose flour 1 teaspoon lemon zest 1 tablespoon lemon juice 1/4 teaspoon grated nutmeg

1-1/4 cups all-purpose flour 1/2 cup granulated sugar 1-1/2 teaspoons baking powder 1/4 teaspoon kosher salt 1/2 teaspoon cinnamon 4 tablespoons unsalted butter, melted 1/2 cup whole milk 1 teaspoon vanilla extract 1 cup heavy cream, whipped (optional)

1. In a nonstick, oven-proof 10-inch skillet over medium heat (on the side burner), melt the butter. Add 2 cups of the blueberries with 1/4 cup of the sugar, stirring frequently until the mixture has the consistency of jam, about 10 minutes. Remove from the heat. Add the remaining 2 cups of blueberries, the remaining 1/4 cup sugar, the flour, lemon zest, lemon juice, and nutmeg to the cooked berries and stir to combine. Make sure all of the whole berries are evenly coated.

2. In a large mixing bowl, sift the flour, sugar, baking powder, salt, and cinnamon. Combine the melted butter, milk, and vanilla and add to the dry ingredients. Continue to mix until well combined, scraping down the sides once. There may still be some lumps. Drop the batter over the fruit in large spoonfuls starting in the middle and working out to the sides, leaving a 1-inch border of exposed fruit around the outside edge. It will seem like there is a shortage of batter, but it will expand while baking.

3. Cook over indirect medium heat (about 350°F), with the lid closed, for 20 minutes. For even cooking, carefully rotate the pan 90 degrees, being careful because the fruit mixture will be bubbling up. Continue to bake until a skewer inserted into the center of the crust comes out clean, 25 to 30 minutes more. Keep the lid closed as often as possible during grilling. Place the skillet on a wire rack and let stand for 10 minutes. Serve while still warm or at room temperature and top with vanilla ice cream or whipped cream, if desired.

Makes 6 to 8 servings

These suggestions are just a few ideas to get your summer grilling parties off to a great start. Pretty much anything you can cook in your oven or on your stove can be modified to be grilled to perfection. Everything from Maine lobsters to Texas toast and even Washington apples can become typical outdoor cooking creations when you use various Weber grill parts.

So at one of your next barbecues fill up a nice pitcher of ice water and plan on spending the day outside next to the grill trying out some of the new recipes you have discovered. Who knows...You may even break in some of the Weber grill parts you have never even used before.

 

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