Fire up your grill this Memorial Day weekend with these fan favorites that are sure to please any crowd! Share your grilling results with us by using #weber365.
Memorial Day Menu Ideas
1. Pulled Pork Barbecue
Weber's Big Book of Grilling™
Jamie Purviance and Sandra S. McRae
Pulled Pork Barbecue with Hot Pepper Vinegar Sauce
3 to 4 h
packed light brown sugar
pure ground ancho chile
coarsely ground black pepper
ground cayenne pepper
boneless pork shoulder roast (Boston butt), 1.8 to 2.3 kilograms, rolled and tied
hot pepper sauce
crushed red pepper flakes
Freshly ground black pepper
hamburger buns, split
In a small bowl combine the rub ingredients, including 1 teaspoon salt. Coat the roast evenly with the rub. Allow the roast to stand at room temperature for 30 minutes before grilling.
Prepare the grill for indirect cooking over medium heat (180° to 230°C).
Brush the cooking grates clean. Grill the roast, fat side up, over indirect medium heat, with the lid closed, until the internal temperature registers at least 88°C, 3 to 4 hours. The meat should be so tender it pulls apart easily when prodded with a fork. Remove from the grill, loosely cover with foil, and let rest for about 20 minutes. Meanwhile make the sauce.
In a medium saucepan combine the sauce ingredients, including salt and pepper to taste, and bring to a boil on the stove. Reduce the heat to low and simmer for 10 minutes. Keep warm.
Thinly slice, chop, or pull the meat into shreds with your fingers or two forks. Discard any large bits of fat. Moisten the meat with some of the sauce and mix well in a bowl. Toast the cut side of the buns over direct heat for about 30 seconds. Serve the pulled pork warm on the buns with the remaining sauce on the side.
2. Chicken Breasts with Green Herb Salsa
Weber's Ultimate Grilling
Chicken Breasts with Green Herb Salsa
30 min. to 24 h
8 to 12 min.
packed fresh Italian parsley leaves and tender stems
packed fresh cilantro sprigs
packed fresh mint leaves
large garlic cloves
small jalapeño or serrano chile pepper, stemmed and quartered
red wine vinegar
finely grated lemon zest
fresh lemon juice
extra-virgin olive oil
boneless, skinless chicken breast halves, tenders removed, each 6 to 8 ounces
Lemon wedges, for serving (optional)
In a food processor combine all the salsa ingredients except the oil. Pulse to chop coarsely.
With the motor running, add the oil through the feed tube in a steady stream, processing until a pesto-like consistency forms (the herbs will be finely chopped).
Transfer ⅓ cup of the herb mixture to a shallow medium bowl and reserve the remaining salsa for serving. (The flavors of the salsa will develop as it stands while you marinate the chicken.)
Lightly score the chicken breasts on the diagonal, on the smooth (skin) side, making three or four evenly spaced slashes, each about ¼ inch deep.
Put the chicken in the bowl with the herb mixture and turn the chicken to coat evenly with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 24 hours, turning the chicken occasionally.
Prepare the grill for direct cooking over medium heat (about 400°F). Brush the cooking grates clean. Remove the chicken from the marinade, allowing any excess marinade to drip back into the bowl to avoid flare-ups. Place the chicken, smooth (skin) side down, on an angle to the grate bars over direct medium heat. (Discard the marinade.)
Grill on the first side, with the lid closed, until the chicken breasts are well grill-marked and release easily from the grates, 4 to 6 minutes. Flip the chicken and repeat on the other side, until firm to the touch and opaque all the way to the center, 4 to 6 minutes longer.
Remove from the grill and let rest for a few minutes. Serve with the reserved salsa and the lemon wedges, if using.
3. Combat Steaks
Winning recipe from the book Command of the Grill, this Ooh-Rah Combat Steak, courtesy of Colonel Stewart Navarre from Camp Pendleton in California, is one of our favorites!