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[Grillen mit Gas] #011 - Hamburger [Rezepte Gasgrill Q100] Burger grillen
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Hamburger Rezept für den Q-100 Gasgrill.
In dieser Folge zeige ich Euch wie Ihr frische selbsgemachte Hamburger zubereitet.
500 g frisches Rinder Hackfleisch
Salz - 1 Teelöffel
Pfeffer - 1 Teelöffel
Kreuzkümmel - 1 Teelöffel
Paprika (süß) - 1 Teelöffel
Ketchup, Majonese, Senf, Hamburger Soße
und wer es gerne fettig hat, Speck dazu (habe ich jetzt in diesem Video nicht gemacht - lohnt sich aber, es mal auszuprobieren!)
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Weber’s Classics: Die besten Originalrezepte der Grill-Pioniere (GU Weber Grillen) by Jamie Purviance
- Print Length: 336 Seiten
- Publisher: GRÄFE UND UNZER Verlag GmbH
- Publication Date: 6. Februar 2014
- Language: Deutsch
- ASIN: B00HVR09BK
- ISBN-10: 3833837780
- ISBN-13: 978-3833837784
- File Format: EPUB, PDF
Dieses Grillbuch (336 Seiten) ist sehr schön gegliedert und bietet zu Beginn eines jeden Abschnitts (z. Bsp. Rind und Lamm, Schwein, Geflügel usw.) einen Grillkompass.
Im Grillkompass werden die einzelnen (Fleisch-)Stücke, Arten, deren Gewicht/Größe und die passende Grillzeit aufgelistet.
In jedem Abschnitt befinden sich außerdem praktische Tipps (=Grillwissen) mit vielen Bildern.
Zu Beginn des Buches werden verschiedene Grillmöglichkeiten mit einem Wok, Pizzastein, Grillplatte, Drehspieß und Schmoren erklärt. Zu jedem einzelnen Bereich sind Verweise zu den Rezepten vorhanden.
Generell sind viele neue Rezepte im Vergleich zur Grillbibel vorhanden. Nur vereinzelt tauchen abgewandelte Rezepte auf, die z. Bsp. eine andere Holzchipsart oder andere Zutaten beinhalten.
Aus dem ersten von Weber veröffentlichten Grillbuch aus 1972 wurden viele Rezepte in Weber’s Classics übernommen und ein modernes Rezept als Abwandlung aufgeführt. Dies erkennt man an den Seiten: “Rezept-Klassiker: Damals und heute”. Meiner Meinung nach ein absolutes Highlight dieses Buches und eine sehr schöne Idee.
Die Rezepte werden von Jamie Purviance wieder Schritt für Schritt erklärt und es ist zu jedem Rezept ein Bild mit dem fertigen Gericht zu sehen.
Der Grill sollte einen Deckel (=Backofenfunktion) haben, da diese Gerichte hierfür ausgelegt sind. Idealerweise sollte dies ein Kugelgrill oder ein Gasgrill sein. Ein einfacher Grill dürfte zur Not auch genügen, wenn man als Deckel einen nicht verzinkten Blecheimer ohne Lackierung oder eine sehr große Metallschüssel verwenden würde. Für das Grillen mag es von Vorteil sein, wenn im Deckel ein Thermometer vorhanden ist, da sich der Grillvorgang wesentlich leichter überwachen lässt.
Fazit: Weber’s Classics ist ein ideales Grillbuch. Es beinhaltet sehr viele Bilder und interessante Rezepte. Als mein absolutes Highlight empfand ich die Rezeptklassiker von damals und einer kurzen Story hierzu sowie der jeweilige Remix.
Weber Grill Recipes
Great recipes for your Weber or any other grill for that matter.
Apple Butter Barbecue Sauce
Yield: 1 Servings
1 cn Tomato sauce; 8 ozs
1/2 c Apple butter
1 tb Pickapeppa sauce; or
For sauce, in a small saucepan combine all ingredients. Bring just to
boiling. Brush sauce onto burgers to last 10 mins of grilling. Heat any
remaining sauce just til bubbly; serve with burgers. Makes about 1 1/2 cups
sauce, enough for 1 to 2 lbs of meat.
Yield: 4 Servings
1/2 c Monterey jack w/peppers; shr
1/4 c Apple; finely chopped
1 tb Almonds; chopped
1 tb Cilantro; fresh & chopped
4 Pork loin or rib chops; cut
1/2 c Apple jelly
1 Jalapeno; seeded and chopped
2 tb Apple juice; or water
1 1/2 ts Cornstarch
For stuffing, in a small bowl toss together the shredded cheese, chopped
apple, almonds and cilantro. Set aside. Trim fat from meat. Make a pocket
in each chop by cutting horizontally into the chop from the fat side almost
to the bone. Spoon about 1/4 of the stuffing into each pocket. If
necessary, securely fasten the opening with toothpicks. For glaze, in a
small saucepan combine jelly and jalepeno pepper. Cook and stir over low
heat till jelly melts. Combine apple juice and cornstarch; stir into jelly
mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes
more. Preheat gas grill. Adjust heat for indirect cooking. Place chops on
grill rack over medium heat. Cover and grill for 40 to 50 minutes or till
juices run clear, turning once halfway through and brushing with glaze
after 25 minutes. 409 calories and 18 grams fat.
Yield: 8 Servings
8 Pork steaks, cut 3/4 inch
1 c Apple juice
2 ts Rum extract
1 ts Prepared mustard
Remove excess fat from steaks.
Measure remaining six ingredients into deep bowl. Add chops. Marinate at
least two hours or overnight in refrigerator. Place chops on greased grill
over medium heat. Baste with sauce. Continue to baste and turn until done,
about 15 minutes total time.
NOTES : It is best if you marinate overnight.
Butt Kickin’ Beer Barbecue Sauce
Yield: 1 Servings
1/2 c Butter; 1 stick
1 Onion; finely chopped
1 Garlic Clove; finely chopped
1 c Chili Sauce; Heinz
2 tb Brown Sugar
2 tb Worcestershire Sauce
1 cn Beer; cooks choice
2 tb Tabasco Sauce
1 Chopped Habanero Pepper
In a large saucepan, saute onion and garlic in butter. When the onions
are transparent add the remainder of ingredients. Bring to a boil. Simmer
until your grill is ready, about 10 to 15 minutes or until you can’t stand
the wonderful smell of the sauce any longer.
(The habanero may be left out if you’re a wimp.)
August Goerg’s Grilled Steak (Spiessbraten August Goerg)
Yield: 6 Servings
1 Shallot or small onion cut
-into small pieces
Freshly ground black pepper
1 lg Steak (just over 1 lb), at
-least 1 1/4 inches
((Note: Per Horst Scharfenberg, this recipe originated in the town of
Idar-Oberstein in the 19 th century, when gemstone prospectors returning
from South America created their own version of gaucho-grilled steaks. The
dish was then further refined by Scharfenberg’s mentor August Goerg. K.B.))
Per person: thick, trimmed
Mix together the shallot or onion with the pepper and mace. Insert a few
shallot pieces into the steak using the point of a small knife. Coat the
steak with the shallot mixture, pressing it in so it will adhere.
Remove the loose shallot pieces and grill the steak (over a fire of oak
logs, says August Goerg, from which the bark has been removed).* Take the
steaks off the grill while they are still pink inside. Sprinkle them with
Yield: 1 Servings
1 lb Italian plum tomatoes —
20 ml Garlic — finely chopped
2 tb Onion — finely chopped
1 ts Chili flakes
2 tb Tomato paste
1 tb Worcestershire sauce
2 tb Red wine vinegar
2 1/2 tb Molasses
1 ts Mustard powder
1/2 ts Tabasco sauce
In a food processor, puree the tomatoes, and set aside. IN a 1 1/2 quart
saucepan, saute the garlic, onion, and chili flakes in oil for 2 minutes.
Add the pureed tomatoes and remaining ingredients, and simmer for 15
minutes, uncovered. YIELD: Makes 2 cups Each 1/4-cup serving: 32 cals,
0.7gm protein, 0.4gm total fat, 7.1gm carbo, 0mg chol, 0.9gm fiber, 95mg
sodium, 19mg calcium Exchanges: 1 1/4 vegetable
Barbecue Sauce Au Justin
Yield: 6 Servings
1 c Yellow Onion; finely chopped
1/4 c Red Wine Vinegar
2 tb Louisiana Hot Sauce
1 Garlic Clove; chopped
3/4 c Dry Red Wine
1/4 ts Celery Seeds
1/2 c Steak Sauce
3 ts Lemon Juice
1/4 c Fresh Parsley
Saut? onions in oil. Add rest of ingredients (except parsley). Bring to
boil and cook on low for at least two hours. Add parsley during last 15
minutes of cooking. Serve with barbecued pork. This is a dipping sauce and
not intended to be used as a baste.
NOTES : Grill the ribs basting occasionally with oil and serve this pungent
sauce on the side.
Barbecue-Baked Sage Potatoes
Yield: 4 Servings
4 Baking potatoes
1 Sweet red pepper
2 Cloves garlic, minced
1/2 ts Each salt and pepper
Scrub potatoes; slice almost through at 1/4 inch intervals. Cut red pepper
into quartered; slice crosswise into strips. Insert 1 red pepper strip into
each slit of potato. Insert sage leaf into every third slit.
Stir together oil, garlic, salt and pepper; brush over potatoes and red
pepper to coat evenly. Wrap each in foil, sealing well.
Place on grill over medium heat; cover and cook, turning occasionally, for
1 hour or until tender. Makes 4 servings.
Barbecued Chicken Breast with Warm Potato and Bacon Salad
Yield: 4 Servings
4 Boneless chicken breasts;
675 g New potatoes
2 tb Tarragon vinegar
4 Shallots; finely chopped
6 Rashers smoked streaky
-bacon, cut into thin strips
1 ts Chopped fresh tarragon
Coarse sea salt
Freshly ground black pepper
Mixed salad leaves; to serve
1. Heat a barbecue, grill or griddle. Season the chicken with salt and
pepper, then rub in one tablespoon of olive oil. Barbecue, grill or griddle
the chicken, skin-side down, for 8-10 minutes, then turn and cook for
another 8-10 minutes.
2. Meanwhile, boil the potatoes for about 20 minutes. Drain, then peel and
halve or quarter, depending on size. Mix the remaining oil with the vinegar
and shallots, season, then pour over the potatoes. Fry the bacon until
crispy, then stir it into the potato salad with the tarragon.
3. To serve, arrange mixed salad leaves on four plates, spoon over the warm
potato and bacon salad, and top with the chicken breasts.
NOTES : Barbecuing is such a great way to cook chicken because the slight
burnt tinge works so well with the natural sweetness of the meat. These
chicken breasts have just been seasoned, rubbed with oil and then
barbecued. Chicken with bacon or tarragon – or both – is a classic
combination, and the warm potatoes in olive oil dressing bring all the
tastes together, so this dish is a real treat. If you don’t have a
barbecue, simply grill or griddle the chicken instead. Push a knob of
butter under the skin of the chicken before cooking to give it a tastier,
more succulent finish; and why not squeeze some lemon juice after cooking
to lift the flavours. For a creamier potato and bacon salad, stir in two to
three tablespoons of mayonnaise.
Yield: 4 Servings
1 c Unsweetened pineapple juice
1/4 c Plus 1 T firmly packed
2 tb Lemon juice
1 ts Onion salt
2 1/2-inch thick smoked ham
1 8 1/4 oz can sliced pine-
Combine first 6 ingredients in a medium saucepan, stirring well; bring to a
boil. Reduce heat, and simmer, uncovered, 5 minutes; stir frequently.
Remove sauce from heat, and set aside.
Trim excess fat from ham slices. Grill over medium coals 20 to 25 minutes
or until desired degree of doneness. Turn ham slices and baste every 5
minutes with reserved sauce.
Grill pineapple slices over medium coals 1 minute on each side. Garnish ham
with pineapple, and serve with remaining sauce.
Yield: 1 Servings
3 lb Large shrimp, raw*; unpeeled
1 tb Garlic salt
1 ts Celery salt
1/3 c Worcestershire sauce
1 ts Beef extract
2 Sticks butter
Mix ingredients and pour over shrimp in casserole dish. Marinade at least
one hour in refrigerator (preferably overnight). Bring back to room
temperature and bake at 350 for about 20 minutes for 3 pounds of shrimp or
a little longer for 5 pounds.
Basil-Marinated Flank Steak
Yield: 6 Servings
1/3 c Vegetable oil
3 tb Red wine vinegar
1 Clove garlic, minced
1 ts Dried basil
1 ts Dijon mustard
1/4 ts Each pepper and granulated
1 Flank steak (about 1 1/2 lb)
In large shallow glass dish, whisk together oil, vinegar, garlic, basil,
mustard, pepper and sugar; add steak, turning to coat. Cover and marinate
in refrigerator for at least 8 hours or up to 24 hours, turning
occasionally. Let stand at room temperature for 30 minutes.
Reserving marinade, place steak on greased grill over medium-high heat;
grill, brushing occasionally with marinade, for 5 to 7 minutes per side for
medium-rare or to be desired doneness. Transfer to cutting board; tent with
foil and let stand for 5 minutes. Season with salt to taste. To serve,
slice diagonally across the grain into thin slices. Makes 6 servings.
Beef and Vegetable Kabobs
Yield: 8 -10 skewer
1 lb Top round steak; cut into
1 md Spanish or vidalia onions;
-quartered and separated
1 tb Dry sherry
1 tb Salad or olive oil
1 tb Chili sauce
1/4 ts Ground ginger
1 md Straight-neck squash
1 md Red or green pepper
1/2 lb Medium mushrooms
1/2 lb Cherry tomatoes
3/4 c Italian dressing
1. In a medium sized bowl, mix the first 7 ingredients. Cover mixture and
refrigerate at least 2 house, stirring occasionally.
2. About 1 hour before serving, prepare the grill for barbecuing.
3. Cut zucchini and yellow squash into 1 inch chunks. Cut pepper into 1
inch pieces. On long skewers, alternately thread zucchini, yellow squash,
peppers, tomatoes and mushrooms. (I usually use only one tomato and 1
mushroom per skewer to keep the weight down.)
On separate skewers, alternately thread beef and onions. Save the marinade
4. Place vegetable and meat skewers on grill over medium heat. If you have
a 2-level grill, place the meat skewers on the lower level and the
vegetable skewers on the top level.
Cook about 10 minutes, brushing the meat and onions with the reserved
marinade and the vegetables with the Italian dressing. Turn skewers several
times while brushing frequently.( A good way to tell that the vegetables
are done is when the tomatoes start to split.)
This is a great meal served with curried (or regular) rice and a fresh
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Rezepte weber grill
The Ultimate Rotisserie Guide!
A collection of Weber rotisserie recipes for you to enjoy!
All of these recipes can be used with your Weber gas or charcoal grills.
There are a couple rotisserie chicken recipes in here but there are also lots of recipes for pork loins, shoulders, butts and ribs.
These Weber rotisserie recipes are all very easy to follow. Just think of using a rotisserie as another way of doing indirect grilling.
Don’t freak out about getting the counter balance set correctly; I don’t even use one anymore. You will want to take the time to truss most meats before grilling. It helps them cook evenly and improves the appearance.
Having Fun with a Rotisserie Basket
Using a rotisserie basket is fun and makes some grilling sessions much, much easier.
The rotisserie basket I am using cost less than $20 and is EASY to clean in the dishwasher. It is much more affordable than the Rib-O-Lator but doesn’t have the same capacity. There is a link at the bottom of this post to the exact rotisserie basket I use.
I started by seasoning a dozen wings with salt and pepper. Initially there wasn’t enough room in the basket for all of the wings but after I cut the wing tips off they all fit in great.
The rotisserie basket attaches to the rotisserie spit with two simple thumb screws. It takes about 15 seconds to install and secure the basket.
The wings are held in place on the other side by a simple adjustable latching grid. I secured the grid at the tightest setting to make sure those wings wouldn’t move.
Next up on the rotisserie basket was a two pound pork belly! Super, super simple and extremely delicious.
It took about an hour for the belly to reach an internal temperature of 180F. Here is a series of photos showing how this lovely piece of pork transformed on the grill.
I really cannot describe how incredible this smelled while it was roasting. It was glorious. Do you know what else was glorious? I roasted a faty pork belly on my Weber gasser and never had to deal with a single flare-up!
Here is what the belly looked like after it was cooled and sliced. Delicious!!
I know that a lot of times folks break out the rotisserie as a “gimmick” to have a little extra fun with their grills. There is nothing wrong with that; I am all in favor of more grilling entertainment! However, there are other times when busting out the rotisserie is simply the best option and makes life simpler. Anytime I can combine fun and simple it makes me very happy!
If you are interested here is a link to the rotisserie basket I use.
If you would like to see what else you can do with a rotisserie then check out these other Weber rotisserie recipes .
Thanks for stopping by!!
Rotisserie Roast Beef
The last time I put an eye of round roast on the rotisserie it turned out pretty good but there were quite a few things I wanted to do differently. This time I did things up right and the results were fantastic!
Here is a much improved version of rotisserie roast beef grilled on a Weber Genesis!
I started by trimming the fat from a four pound eye of round roast and injecting it with the following:
- 1 Tbls Beef Base (instant bouillon)
- 1 Tbls Worcestershire sauce
- 1 Tbls vegetable oil
- 1 cup water
The next day I painted the roast with a little yellow mustard and coated with a standard beef rub; equal parts black pepper, seasoned salt, granulated garlic, granulated onion.
Slide the roast onto the rotisserie spit, insert the forks the best you can and truss it with four pieces of butchers twine. This will really help the roast keep its shape and cook evenly. Here is what mine looked like when it was ready for the grill.
The back burner was set to High and the front two burners were off. I let the beef roast spin for two hours until it hit an internal temperature of 141F.
The best way to get tender roast beef from an eye of round is to slice it super thin. It is much easier to thinly slice the beef when it is cool so I actually let this guy chill in the refrigerator for a few hours before slicing.
It took a while to make this rotisserie roast beef but the end result was absolutely worth the effort! You can serve this up on some toasted buns with a little horseradish cream sauce and folks will love it!
Crispy Rotisserie Chicken
There are hundreds of different ways of roasting a rotisserie chicken. I am not bold enough to say that I have the best rotisserie chicken recipe at this point but I do have a nice starting point for you!
A perfect rotisserie chicken is going to be moist and flavorful on the inside with beautiful crispy skin on the outside. I do not bother with marinades or fancy paste rubs as they never really penetrate through the meat. To make my rotisserie chicken juicy I simply cheat by injecting it with a little under a cup of liquid the night before grilling. My favorite injection at the moment is Fat Free Creole Butter by Cajun Injections. Seriously great stuff that works wonders on pork loins as well. You can inject the breast in a couple places, the thighs, legs and even the wings. This bird had no choice other than to be exploding with flavor.
The next trick is figuring how how to set the burners on your Weber Genesis. I have tried many different configurations and what works best for me is to have the front and back burner set to Medium with the middle burner off.
Once you are set up, simply close the lid and let the bird spin for an hour and a half. I pull the chicken when it reaches an internal temperature of 170F in the breast.
If you want another rotisserie chicken recipe here is a great one written by the fine folks over at Weber!
Roasting a Pork Loin on a Genesis Rotisserie
Pork loins roasted on your Weber Genesis rotisserie are delicious and easy. Rotisserie chicken gets all the attention but roasted pork loins are so much better and easier!
You can approach a rotisserie pork loin almost any way you want and it will turn out great. The one thing you have to watch out for is that you don’t let the loin dry out. By the way, we are talking about a pork loin, a 3-5 pound piece of meat, not the 1 pound pork tenderloins.
There are three approaches to keeping the pork moist and they all work great; you can use all three in combination and get pork that is literally squirting moisture when sliced.
- Do not cook the pork loin past 155F. Sometimes I am not paying attention, it gets up around 160F and still turns out fine. Do not even think about taking a pork loin to 170F.
- Start with an “enhanced” pork loin. Much of the pork in stores that looks like a plain old piece of pork has already been pumped with an extra 12 wt% of a saline/phosphate solution. There are obvious cons to using such a processed piece of meat but one thing you can’t deny is that it keeps the loin juicy. If you want to have some control over the additives then buy a plain pork loin and brine it for two days.
- Inject the loin with a marinade. Don’t bother soaking the pork loin in a marinade; the stuff just doesn’t penetrate. If you take your time you can easily inject 10 ounces of marinade into a 5 pound loin. Let the loin rest for a few hours after injection if possible to let the marinade distribute a little.
In this cook I was with playing around with the Stubb’s product line. I was using a four pound loin that was “enhanced” with the 12% solution of whatever they use to pump these things.
I injected the loin with the Stubb’s Texas Butter until it was squirting all over. I left the fat cap intact, and rubbed the pork with the Stubb’s rub. I fired up my Weber Genesis rotisserie with the back two burners off and the front burner on High. After two hours I brushed the loin with Stubb’s Original barbeque sauce and turned the back burner to High to help the sauce set.
After another 30 minutes the loin was perfect.
You don’t really need to truss a pork loin but it doesn’t hurt either.
I used a drip pan with during this cook; I might skip it next time.
If two and a half hours is too long for you to wait there is no reason you couldn’t have both the front and back burners on High. This would probably shorten the cook down to about an hour. I like to go slow as it gives me more time to play with my grills. It is also an excuse so I use so I don’t have to run errands around town on the weekend.
If you wanted a sweeter flavor profile on your pork loin then you could try this peach glazed rotisserie pork loin recipe.
Pulled Pork on a Genesis Rotisserie
This was my first attempt at cooking a pork butt on my Genesis rotisserie. It was incredibly easy and turned out great but there are a few things I will do different next time. If you are considering making pulled pork using the rotisserie on your Weber Genesis all I can say is, “Go for it!”
In the morning I ran the rotisserie spit through the butt and inserted the forks as deeply as I could. I panicked a little when I realized there was a big old bone in this thing but it was pretty easy getting the rotisserie spit around the thing.
I turned the front burner to High until the pecan started smoking then cranked it down to low. The middle and back burners were off. I let this guy spin on the rotisserie for seven and a half hours. Every now and then I opened the grill, replenished the water in the drip pan and took some pictures. Here is what it looked like after five hours.
I let the pork rest on the rotisserie spit for about an hour before I disassembled the set-up and pulled the pork.
Here is a little video of that butt spinning around!
Picnic Shoulder on the Weber Rotisserie
How about spinning a pork picnic shoulder on your Weber kettle rotisserie? It is a great way to spend an afternoon and the end product is incredible!
I found a nine pound pork picnic shoulder for $0.99 a pound and immediately knew that it would be spinning on the Weber kettle the next day. I injected the pork with a commercial Creole Garlic and Herb mix. I injected almost the entire jar of marinade then rubbed the meat side of the pork with a heavy coat of McCormick’s Montreal Chicken rub. No special reason for this rub; I had it on hand and just wanted to see how it turned out on pork.
Running the spit through the pork was pretty tricky. This cut has quite a few large bones going in all sorts of directions and getting the spit past them takes a little dedication. Don’t worry, running the spit is very doable, it just takes some effort. I inserted the forks, trussed the pork to the spit and pork a bunch of holes into the skin side of the shoulder to help the underlying fat render.
When I finally had the spit through the meat it was very obvious that it was extremely unbalanced. This picture gives a good idea of how uneven the weight was distributed on the rotisserie spit.
Since the meat was so unbalanced I added the rotisserie counter-balance to give the motor a helping hand. To install the counter-balance simply insert the spit onto the kettle ring and let the spit naturally rotate; the heavy side will end up facing down. Install the counter-balance on the handle side of the spit with the weighted portion pointing straight up.
I wanted to do a slow cook with this pork so I set up the kettle with a single charcoal basket. I was using Kingsford charcoal and placed about 5 lit coals on top of a pile of unlit briquettes. I also added a split of maple for a little sweet smoke.
The cook itself was incredible simple. The dome temperature was fluctuating between 450 and 275 as the coals burned down. Every 90 minutes I filled the charcoal basket back up with unlit charcoal on top of the remaining lit coals. I honestly made no attempt whatsoever to control the temperature with the air vents. My only temperature control was having a small charcoal fire.
I kept this routine up for six hours and was drooling the entire time; the smell of slow roasting pork is painfully spectacular. Here is a picture of the pork at four hours into the cook. The color was amazing.
I also shot a little video so you could see the pork spinning. This really is so much freaking fun! By the way..you can see in the video that I lost the counter-balance (long story). The motor was able to handle the imbalanced load just fine but I am still bummed about the counter-balance.
After six hours the internal temp of the pork was 180F and I pulled it off the kettle. Check out the bark on this guy!
This was a great temperature for chopped pork. If you are going for pulled pork you would probably need to go another two hours to get an internal of a little over 200F. I let the pork cool, removed the skin, bone and fat pockets then chopped the remaining meat. I mixed some Sweet Baby Ray’s and apple juice (1:1) and added this to the chopped pork.
The end product was delicious and this was a heck of a nice way to spend the day. You really ought to give this a try on your Weber rotisserie sometime!
Weber Rotisserie Eye of Round Roast
Here is another big hunk of meat you can roast on your Weber kettle rotisserie, a beef eye of round roast.
(Update 12/31/13..this post was my first attempt at rotisserie roast beef and it was okay but not great. Here is a much better technique! )
I started with an eye of round roast that weighed in at a little over 4 pounds. I coated the beef with a little it of yellow mustard to help the rub adhere and then coated liberally with Montreal Steak Seasoning. The beef warmed on the counter for 40 minutes while I puttered around the house and got the grill ready.
I ran the rotisserie spit through the beef, tightened up the forks and didn’t bother trussing. I get lazy like that sometimes.
I had planned on cooking this slowly like I did with the bone in pork roast . However in the middle of getting stuff ready I was informed that we were having an impromptu party and dinner need to be ready a lost faster than what I was thinking. Instead of having a single bank of charcoal I used a charcoal basket of Kingsford on either side of the rotisserie and added a few chunks of hickory.
I let the roast spin for a little over an hour and wished I had taken the time to truss it. The beef had contracted from the hot and fast cook with the middle of the roast swelling up a little. The two ends of the beef were reading 137F and 152F while the middle was reading 110F. If I had taken the time to truss and had the time to cook it slowly (single charcoal basket, two hours) it would have cooked much more evenly.
All said it turned out great. I took the beef off the kettle and let it rest on the rotisserie spit for 20 minutes. I sliced the roast up real thin (round roasts don’t ever get tender) and created two plates of beef, Medium Rare and Medium Well. Given the mix of folks that showed up that worked out perfect.
Here are some other ideas for cooking a round roast on a rotisserie.
Beer Can Holder Weber Rotisserie Chicken
My buddy Kinger over at BBQFOOD4U runs a great YouTube channel and I encourage you to subscribe. Jason makes great videos about all sorts of barbecue projects and has recently started putting his Weber kettle rotisserie to work. Check out this awesome bird he roasted on his rotisserie!
There are countless recipes for rotisserie chicken out there but the technique is all pretty much the same. Kinger came up with a new technique that I thought was pretty fun and needed to be shared. Basically Kinger supported the bird on a Beer Can Chicken holder and then added it to the rotisserie spit.
One of the things I noticed about this technique is it looks like it shortened up the cooking time. He only needed 45 minutes to finish this bird whereas I always need at least an hour. I’ll let you watch the whole video below so you can see what he’s doing. After you watch please give it a Thumbs Up and subscribe to his channel!
Here is the link to the Simon and Garfunkel rub that Kinger used. If you know of anybody else who doing fun stuff with their Weber rotisserie please drop me a line, I would love to check them out!
Pork Roast on a Weber Kettle Rotisserie
I found a 4.5 pound bone-in pork rib roast and had an uncontrollable urge to skewer this big hunk of meat and spin it on my Weber kettle rotisserie.
The roast was brined for 24 hours with a solution of 1/2 cup salt, 1/2 cup maple syrup and 1/3 cup brown sugar dissolved in 2 quarts water. The brined pork was rinsed, dried and allowed to rest on the counter for about 45 minutes before roasting. The fat cap was lightly scored and the roast rubbed with fresh rosemary, garlic and black pepper. I ran the rotisserie spit through the roast and got it centered when I inserted the two forks.
The roast was very secure just by using the rotisserie spit and forks but I went ahead and trussed it anyways. I like the way a trussed roast looks and half the fun of using a rotisserie is the visual portion.
Here is the roast after one hour taking on a beautiful color. This smell of pork fat, rosemary and garlic was pretty incredible.
Here it is at two hours when it hit an internal temp of 146F. A digital thermometer is an absolute essential tool for grilling. If you don’t have a digital thermometer yet then please stop reading this post and go buy one. Here is the one from Weber that I use.
Below is a short “action clip” of the roast spinning. I shot this right around the one hour mark. I know these little clips are a bit goofy but dang it, I just love watching meat spin!
Pastrami on the Weber Kettle Rotisserie
This is a quick and easy way of making pastrami at home. I used a massive shortcut by purchasing a corned beef brisket. You can absolutely make this without a Weber rotisserie but if you have one this is another fun idea to try.
I started with a three pound corned beef brisket. It is absolutely essential that you rinse this thing off then soak in cold water in the refrigerator. I soaked this for seven hours and changed the water every two hours. An overnight soak with three water changes would have been better. The reason you have to soak the brisket is that it is LOADED with salt. If you put this directly on the grill without soaking the end product would be completely inedible.
After the corned beef had soaked I dried it off then coated it with a thin layer of mustard to help the seasoning rub adhere. The surface of the brisket was rubbed with equal parts coriander, garlic and black pepper. I slid the brisket onto the rotisserie spit, snugly inserted the forks and got it spinning on my Weber kettle. I had set the kettle up with the coals banked on the side and added a chunk of hickory for the smoke.
I had wanted this to smoke for at least two and a half hours but ran into one of the limitations of using the rotisserie ring sold by Weber. This ring is really loose fitting and I wasn’t able to get the temperature low enough for a “low and slow” type cook. The lid thermometer on my kettle was running about 425F which means the meat was seeing temps around 350F. No big deal, it still turned out great. It just cooked faster than I wanted and didn’t get as much smoke as planned. Here is the pastrami at 45 minutes.
And here it is after 90 minutes when it hit an internal temp of 170F and was pulled from the kettle. That fat cap looks amazing!
Let the pastrami rest at least 15 minutes before you remove the spit and slice. Isn’t this thing pretty?
You are going to want to slice this guy as thin as you can. Traditionally pastrami is first smoked and then steamed until tender. I am skipping the steaming part and getting to tender by slicing really thin.
Is this traditional pastrami that rivals a New York deli? Of course not! It was a fun way to use my Weber rotisserie though!
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Weber’s Classics: Die besten Originalrezepte der Grill-Pioniere (GU Weber Grillen) by Jamie Purviance
- Print Length: 336 Seiten
- Publisher: GRÄFE UND UNZER Verlag GmbH
- Publication Date: 6. Februar 2014
- Language: Deutsch
- ASIN: B00HVR09BK
- ISBN-10: 3833837780
- ISBN-13: 978-3833837784
- File Format: EPUB, PDF
Dieses Grillbuch (336 Seiten) ist sehr schön gegliedert und bietet zu Beginn eines jeden Abschnitts (z. Bsp. Rind und Lamm, Schwein, Geflügel usw.) einen Grillkompass.
Im Grillkompass werden die einzelnen (Fleisch-)Stücke, Arten, deren Gewicht/Größe und die passende Grillzeit aufgelistet.
In jedem Abschnitt befinden sich außerdem praktische Tipps (=Grillwissen) mit vielen Bildern.
Zu Beginn des Buches werden verschiedene Grillmöglichkeiten mit einem Wok, Pizzastein, Grillplatte, Drehspieß und Schmoren erklärt. Zu jedem einzelnen Bereich sind Verweise zu den Rezepten vorhanden.
Generell sind viele neue Rezepte im Vergleich zur Grillbibel vorhanden. Nur vereinzelt tauchen abgewandelte Rezepte auf, die z. Bsp. eine andere Holzchipsart oder andere Zutaten beinhalten.
Aus dem ersten von Weber veröffentlichten Grillbuch aus 1972 wurden viele Rezepte in Weber’s Classics übernommen und ein modernes Rezept als Abwandlung aufgeführt. Dies erkennt man an den Seiten: “Rezept-Klassiker: Damals und heute”. Meiner Meinung nach ein absolutes Highlight dieses Buches und eine sehr schöne Idee.
Die Rezepte werden von Jamie Purviance wieder Schritt für Schritt erklärt und es ist zu jedem Rezept ein Bild mit dem fertigen Gericht zu sehen.
Der Grill sollte einen Deckel (=Backofenfunktion) haben, da diese Gerichte hierfür ausgelegt sind. Idealerweise sollte dies ein Kugelgrill oder ein Gasgrill sein. Ein einfacher Grill dürfte zur Not auch genügen, wenn man als Deckel einen nicht verzinkten Blecheimer ohne Lackierung oder eine sehr große Metallschüssel verwenden würde. Für das Grillen mag es von Vorteil sein, wenn im Deckel ein Thermometer vorhanden ist, da sich der Grillvorgang wesentlich leichter überwachen lässt.
Fazit: Weber’s Classics ist ein ideales Grillbuch. Es beinhaltet sehr viele Bilder und interessante Rezepte. Als mein absolutes Highlight empfand ich die Rezeptklassiker von damals und einer kurzen Story hierzu sowie der jeweilige Remix.
Cookbooks Online Library, eBooks Collection
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Weber’s Grillen: Rezepte für jeden Tag (GU Weber Grillen) by Jamie Purviance
- Print Length: 304 Seiten
- Publisher: GRÄFE UND UNZER Verlag GmbH
- Publication Date: 10. Februar 2014
- Language: Deutsch
- ASIN: B00HVR0906
- ISBN-10: 3833826371
- ISBN-13: 978-3833826375
- File Format: EPUB, PDF
Weber GO Anywhere History
This history article was researched and put together by Weber Kettle Club forum member Neil_VT00:: Weber’s current lineup of portable rectangular grills are named the Go-Anywhere Series. These rectangular grills are offered in both charcoal and gas versions, feature a 10”x16” cooking grate and include flip-up legs which secure the lid for transportation. Weber’s Go-Anywhere [. ]
1956 Weber Brothers Metal Works – ON EBAY
There’s a piece of Americana on ebay right now! This 1956 Weber Bros Metal Works kettle is a very rare specimen. This grill is from the first year the Weber kettle took the shape it’s in today. Kettles prior to this year would have a flat top lid (and ONLY be black) This old Weber has [. ]
Weber Kettle Off-Road Mod
WKC member FedEx is the mastermind behind this beast. Perfect for days at the beach, cabin, or on the trails. FedEx used parts from Home Depot and Harbor Freight to convert his Blue Weber Mastertouch into an off-road grilling machine. Bob even added an expanded metal support cage around the triangle for improved holding and [. ]
Filipino BBQ Chicken Thighs with grilled pineapple
This is one of my most requested recipes and cooks. It is ALWAYS a big hit. https://www.youtube.com/watch?v=EFF2MWR4phw
Burger E-Cook for the Month of May
While it can be debated, many consider the hamburger the king of sandwiches. Burgers can be prepared and dressed in so many different ways that they can satisfy even the most fussy of eaters. May is National Burger Month and May 28th is National Burger Day. We at the Weber Kettle Club are celebrating this [. ]
Vintage Avocado Weber Kettle Auction to benefit WKC
The Weber Kettle Club has had a kettle donated to the club to fund special projects for 2017. The kettle is a Pat Pending Avocado The kettle is in good shape considering that it is 48 years old. Please review pics, it is in good condition but a little more RRR would really make this [. ]
Weber Performer Table Restoration
Anyone have a Weber with the fiberglass/resin table? You know the grey plastic ones. They came standard on One Touch Platinum’s, gassers, Gen #2 Performers and Weber side tables. If left exposed to the sun, they had a tendency to fade, become real light in color and the finish would become rough. They also are [. ]
1969 Weber Catalog
Vintage Weber Grill Image Gallery
Weber Q – History and Model Comparison
In 2003 Weber introduced a line of grills called simply the Q. Weber has been long known for its charcoal kettle grills as well is the Spirit, Genesis and Summit line of gas grills but the Q series is a bit of an anomaly. The smallest of the line know as the baby Q (100/1000 [. ]
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Weber Grill History
This site rocks the Pearsonified Skin for Thesis.
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Brand New Sealed Box Weber.
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Esge zauberstab rezepte pdf
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Cookbooks Online Library, eBooks Collection
Fast & Direct Download
Weber’s Grillen: Rezepte für jeden Tag (GU Weber Grillen) by Jamie Purviance
- Print Length: 304 Seiten
- Publisher: GRÄFE UND UNZER Verlag GmbH
- Publication Date: 10. Februar 2014
- Language: Deutsch
- ASIN: B00HVR0906
- ISBN-10: 3833826371
- ISBN-13: 978-3833826375
- File Format: EPUB, PDF
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