Want to add flare to your flank
steak? Need the scoop on grilled veggies? Fishing for an alternative
to burgers? Read on for pointers to make all your meals more tasty,
tender, and juicy.
Q. When do you cook with the lid open? Or closed?A. Covered cooking is a Weber tradition and here's why:
With the lid in place, charring flare-ups are prevented, yet airflow
through the vents is sufficient for both coals and gas burners. (To
extinguish charcoal after cooking, put the lid on the grill and simply
close the vents.) Leaving the lid on for the entire grilling time greatly
reduces your cooking time and seals in the natural flavor and juices
of all kinds of foods.
Q How do I know when food is done?A. Visual clues
are your best bet: check the timer, read a meat thermometer and, for
poultry, make sure that juices run clear. Use our
Grilling
Guides and an instant-read meat thermometer to ensure proper cooking. Q. All I've cooked on the grill is hamburgers—what else
should I try to cook?A. Everything! Visit the Weber
Cookbook
to get some new ideas. All our recipes are rated Easy, Moderate, or
Advanced so you can expand your grilling repertoire at a suitable pace.
For a quick start, check out our Sauces, Rubs, and Marinades. They are
usually very easy to prepare and can add a delicious boost to your standard
fare with minimal effort.
Q. How do I cook vegetables on the grill? Do I need to parboil them
before placing them on the grill?A. Not unless you want
to boil away the flavor! Grilled veggies can be prepared two ways: in
foil packets or directly on the grill.
Use the foil method for small and irregularly shaped veggies. Cube
or slice vegetables and place on heavy-duty foil. Lift foil edges
enough to hold a tablespoon of water, a pat of butter or margarine,
and salt and pepper to taste. Close securely with a double fold on
top and ends, leaving a little space for steam expansion. Grill according
to our
Fresh
Vegetable Grilling Guide, turning the packet once halfway through
grilling time. Open carefully to avoid steam burns.
Large vegetables can be grilled directly on the cooking grate. Brush
with oil and season with salt and pepper before placing them on the
grill. Halve large tomatoes horizontally; slice zucchini, squash,
and eggplant lengthwise. Turn halfway through grilling time.
Q. Any secrets to excellent grilled corn on the cob?A.
Our favorite comes courtesy of Weber founder George Stephen and
his family. Since the best corn is fresh corn, the quicker you get it
to the grill from the stalk, the better. Cut the excess silk off the
ends of the ears, but don't remove the husks. Put the corn in a
clean bucket and fill with cold water. If desired, sprinkle sugar on
top (one cup will sweeten a dozen ears). Let soak one hour, give each
ear a good shake, and place it on the hot grill. Cook for about 25 minutes,
turning three times. Wear gloves to protect your hands while removing
the steaming husks and silk. Enjoy with butter and salt. (If you don't
want to have to turn the ears, place them in
Weber
Vegetable Holders.)
Q. Even if I cook my food until it turns black on the outside it's
still raw on the inside. What's wrong?A. Perhaps
you're using the
Direct
Method when you should be using the
Indirect
Method. Maybe you are using too much charcoal or a heat setting
that's too high. For Indirect cooking in an 18-1/2" charcoal grill,
use 16 briquets on each side of the grill; for a 22-1/2" charcoal grill,
use 25 briquets per side. For Direct cooking, one layer of briquets
is sufficient. Be sure to keep the lid of your grill closed the entire
time you are cooking to eliminate charring flare-ups. Are you applying
barbecue sauce too early? Most barbecue sauces contain sugar, which
burns quickly, so you should only brush sauces on during the last 10
to 20 minutes of cooking time. That's plenty of time to let the flavor
do its magic.
Q. How should I cook boneless, skinless chicken breasts?A. Boneless, skinless chicken breast halves are one of the easiest,
most versatile items you can grill. For convenience, we recommend you
keep a supply in the freezer. Check our
Boneless,
Skinless Chicken Breasts recipe for complete cooking directions
and some creative variations.
Q. I need directions for cooking a 3-pound sirloin tip roast on a
gas grill. Can you help me? And how should I cook 1-1/2" thick pork
chops on a charcoal grill?A. Exact directions for grilling
pork, beef, and more—on either gas or charcoal—can be found
in our indispensable
Grilling
Guides.
Q. What kinds of seasonings and marinades go well with fish?A. Soy sauce and lemon juice are popular ingredients in fish
marinades. Fresh ginger is a great match for tuna and garlic goes
with just about anything. Tarragon is great on trout and dill is perfect
for salmon. Common ingredients for stuffing include bread crumbs,
baby clams, and bay shrimp.