Make no bones about it, we love a good bone-in recipe. Here are 3 of our favorites!
1. Grilled Bone-Pork Chops
Weber's Time to Grill™
Whiskey–Mustard Pork Chops with Grilled Apples
12 to 16 min.
packed brown sugar
pure vanilla extract
bone-in pork loin chops, each about 225 grams and 2.5 centimetres thick, trimmed of excess fat
freshly ground black pepper
Granny Smith apples, cored and cut into 1 centimetre wedges
finely chopped fresh tarragon leaves
In a small bowl whisk the glaze ingredients until the brown sugar dissolves. Reserve 3 tablespoons of the glaze in a large bowl.
Lightly coat the pork chops on both sides with oil, season evenly with salt and pepper and brush with the whiskey glaze in the small bowl. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over medium heat (180°C to 230°C).
Lightly coat the apple slices on both sides with oil.
Grill the apples over direct medium heat, with the lid closed, until crisp-tender and lightly charred, 4 to 6 minutes, turning once or twice. Transfer the apple slices to the large bowl with the reserved whiskey glaze, add the tarragon and toss to coat.
Grill the chops over direct medium heat, with the lid closed, until still slightly pink in the centre, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve the chops warm with the grilled apples.
2. Charcoal Grilled Bone-In Prime Rib Roast
Prime rib is an impressive cut of meat to serve to your family and friends, but impressive doesn't have to mean complicated or difficult. Check out this video for easy, step-by-step instructions on how to grill the perfect Prime Rib.
3. Rotisserie Whole Chicken
Weber’s Time to Grill™
Rosemary-Brined Rotisserie Chicken
6 to 12 h
1:15 to 1:30 h
freshly ground black pepper
whole chicken, about 1.8 kilograms, giblets, wing tips and any excess fat removed
In a large pot whisk the brine ingredients well to dissolve the sugar and salt.
Submerge the chicken in the brine, breast-side down, and refrigerate for 6 to 12 hours.
Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
04Remove the chicken from the pot and discard the brine. Pat the chicken dry with paper towels. Truss the chicken with butcher’s twine.
Following the grill’s instructions, secure the chicken in the middle of a rotisserie spit, put the spit in place and turn on the motor. Place a large disposable foil pan underneath the chicken to catch the drippings. Cook the chicken over indirect medium heat, with the lid closed, for 1 hour.
06If your grill has an infrared burner at the back of the grill, after 1 hour of cooking, light that burner and set it to medium heat (leaving the regular outside burners on medium and the middle burners turned off). If your grill does not have an infrared burner, continue to cook the chicken as you were doing. Either way, cook the chicken until the surface is deep golden brown and the internal temperature reaches 74°C in the thickest part of the thigh (not touching the bone). This should take 10 to 20 minutes with the infrared burner and 20 to 30 minutes without the infrared burner. Watch carefully that the chicken skin does not burn.
07When the chicken is fully cooked, turn off the rotisserie motor and remove the spit from the grill. Tilt the chicken upright over the foil pan so that the liquid that has accumulated in the chicken’s cavity pours into the pan. Let rest for 10 to 15 minutes (the internal temperature will rise a few degrees during this time). Transfer the chicken from the spit to a cutting board. Cut into serving pieces. Serve warm.