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3 Smokin' Good Recipes

We are excited to showcase 3 brand new recipe from our newest cookbook- Weber's Ultimate Grilling. 

Recipe from Weber's Ultimate Grilling by Jamie Purviance

Reverse-Seared Rib Eye Steaks

People
Serves 4 to 6
Prep Time
10 mins
Grilling Time
25 mins

the Ingredients

  • 4 rib eye steaks, each about 1 pound and 1½ inches thick
  • 1½ tablespoon extra-virgin olive oil, plus more for drizzling (optional)
  • 2 teaspoons kosher salt
  • 1½ teaspoon freshly ground black pepper

Instructions

  • 01 Prepare the grill for indirect cooking over low heat (about 300°F). To help prevent flare-ups, trim the fat along the edge of each steak to no more than ¼ inch. Rub the oil into both sides of the steaks and then season evenly with the salt and pepper. Set aside at room temperature while the grill heats.
  • 02 Brush the cooking grates clean. Grill the steaks over indirect low heat, with the lid closed, until an instant-read thermometer inserted into the center of a steak registers 100°F, about 20 minutes. Transfer the steaks to a platter.
  • 03 Raise the heat of the grill for direct cooking over high heat (450° to 550°F). Return the steaks to the grill and cook over direct high heat, with the lid closed, until the thermometer inserted into the center of a steak registers 125° to 130°F for medium rare, 4 to 5 minutes, turning once.
  • 04 Remove the steaks from the grill and let rest for 3 to 5 minutes; during that time, the internal temperature will rise a few degrees. Serve whole or cut across the grain into ½-inch-thick slices. Drizzle any accumulated juices over the top, then, if desired, drizzle with a little oil.

Recipe from Weber's Ultimate Grilling by Jamie Purviance

Tequila-Smoked Salmon with Radish Salsa

People
Serves 8 to 12
Prep Time
35 mins
Refrigeration Time
8 to 9 h
Grilling Time
55 mins to 1:15 h

the Ingredients

  • ½ cup packed light brown sugar
  • ¼ cup kosher salt
  • ¼ cup plus 1 tablespoon tequila, divided
  • ¼ cup chopped fresh cilantro leaves and tender stems
  • 1 jalapeño chile pepper, finely chopped (about 1 tablespoon)
  • 1 tablespoon finely grated lime zest
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon ancho chile powder
  • 1 center-cut salmon fillet (with skin), 2 to 2¼ pounds and 1¼ to 1½ inches thick, pin bones removed
  • 1 tablespoon olive oil

Salsa

  • 1 bunch radishes (12 to 16), trimmed and cut into very fine matchstick strips
  • ½ cucumber, peeled, seeded, and cut into ⅛-inch dice (about ½ cup)
  • ¼ cup finely chopped red onion
  • 2 tablespoons chopped fresh cilantro leaves
  • 5 teaspoons fresh lime juice
  • 5 teaspoons granulated sugar
  • ½ to 1 jalapeño chile pepper, seeded and finely chopped (2 to 3 teaspoons)
  • ¼ teaspoon kosher salt
  • Tortilla chips

Instructions

  • 01 In a small bowl mix together the brown sugar, salt, ¼ cup tequila, cilantro, jalapeño, lime zest, lemon zest, and chile powder. Place the salmon, skin side down, in a glass or ceramic baking dish just large enough to hold it.
  • 02 Remove any pin bones using a small piece of paper towel to help you grasp one end of the bone while you pull it out. Spread the sugar mixture over the salmon, covering it entirely. Cover with plastic wrap and refrigerate for 7 to 8 hours.
  • 03 Rinse the salmon well under cold running water to remove the sugar mixture. Pat it dry with paper towels, then place, flesh side up, on a baking sheet. Brush the flesh with the oil and the remaining 1 tablespoon tequila. Refrigerate, uncovered, until the salmon looks lightly glazed, about 45 minutes.
  • 04 Soak the wood chips in water for at least 30 minutes.
  • 05 Prepare the grill for indirect cooking over very low heat (200° to 250°F).
  • 06 Brush the cooking grates clean. Drain and add half of the wood chips to the grill, following manufacturer's instructions, and close the lid. When smoke appears, grill the salmon over indirect very low heat, with the lid closed, until it is firm to the touch and has a golden patina, 55 minutes to 1¼ hours. After about 30 minutes of cooking time, drain and add the remaining wood chips. Remove the salmon from the grill and let rest for 20 minutes.
  • 07 In a medium bowl combine all of the salsa ingredients and mix well. Slice or flake the cooled salmon into bite-sized pieces. Serve on tortilla chips topped with the salsa.

Recipe from Weber's Ultimate Grilling by Jamie Purviance

St. Louis Ribs with Smoked Onion BBQ Sauce

People
Serves 6
Prep Time
30 mins
Grilling Time
3 to 4:30 h

the Ingredients

Rub

  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons granulated garlic
  • 3 racks St. Louis–style spareribs, each 2½ to 3 pounds

Apple Cider Mop

  • ⅔ cup apple juice
  • ¼ cup cider vinegar
  • 3 tablespoons packed dark brown sugar
  • 1 tablespoon hot sauce, such as Frank’s RedHot®

Smoked Onion BBQ Sauce

  • 1 medium Vidalia or other sweet onion, 10 to 12 ounces, unpeeled, halved lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 2 large garlic cloves, minced
  • 1¼ cup ketchup
  • ¼ cup cider vinegar
  • ¼ cup packed dark brown sugar
  • 1 tablespoon Worcestershire sauce
  • 2½ teaspoons prepared chili powder
  • 2 teaspoons smoked paprika

Instructions

  • 01 If using wood chips, soak them in water for at least 30 minutes (no need to soak wood chunks).
  • 02 Prepare the grill for indirect cooking over very low heat (225° to 275°F).
  • 03 In a small bowl stir together all the rub ingredients.
  • 04 Place the racks, bone side up, on a cutting board. If the racks still have the membrane attached, remove it: Using a dull knife, slide the tip under the membrane covering the back of each rack. Lift and loosen the membrane until you can pry it up, then grab a corner of it with a paper towel and pull it off.
  • 05 Season the racks on both sides with the rub, rubbing more of the mixture into the meaty side of each rack. In a medium bowl whisk together all the mop ingredients until the sugar dissolves.
  • 06 Add four wood chunks or drain and add four handfuls of wood chips to the grill, following manufacturer's instructions, and close the lid. When the wood begins to smoke, cook the onion halves and the sparerib racks, meaty side up, over indirect very low heat, with the lid closed, for 1½ hours.
  • 07 Using long tongs, transfer the onion halves to a cutting board. Check the racks at this point and, if the surface is starting to look dry, transfer them to a baking sheet to brush with the apple cider mop.
  • 08 After brushing both sides of each rack with the mop, add the remaining two wood chunks or drain and add the remaining wood chips to the grill. Cook the racks for 1½ to 3 hours longer. After each hour, brush each rack quickly with the mop, then rotate the position of each rack so they cook evenly. Keep the temperature of the grill between 225° to 275°F.
  • 09 While the ribs are cooking, peel and mince the smoked onion. Heat the oil in a medium saucepan over medium heat on the stove. Add the onion and cook, stirring occasionally, until very soft and golden brown, 5 to 10 minutes. Add the garlic and cook for 30 seconds, stirring frequently.
  • 10 Stir in the ketchup, vinegar, sugar, Worcestershire sauce, chili powder, and paprika. Reduce the heat to low and simmer, stirring frequently, until the sauce is thickened and reduced to about 2 cups, about 5 minutes.
  • 11 The ribs are done when the meat has shrunk back from the bones by at least ½ inch and you can easily slide a skewer through the meat between the bones. Another good test is to lift a rack by picking up one end with tongs. If the rack bends in the middle and the meat tears easily, the ribs are ready. Discard any remaining mop.
  • 12 When the ribs are ready, brush both sides of each rack generously with the onion sauce. Close the lid and continue to cook over indirect very low heat for 10 to 20 minutes.
  • 13 Transfer the racks to a cutting board. Let rest for 5 to 10 minutes. Cut between the bones into individual ribs. Serve warm with the remaining sauce on the side.