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Grill Rezepte

. und habt Ihr schon ein " Winter-Grill-Re zept"?

Hier hätte ich was leckeres !

Grill Rezepte

Steak mit Bohneneintopf

Grill Rezepte

35% sparen 35% sparen 35% sparen 35% sparen 35% sparen 35% sparen

Weber GENESIS E 310 inkl. Drehspieß für nur 999€

Grill Rezepte

Tom Kha Gai mit gerösteten Brotscheiben und Chiliöl

für 20 Personen

2 kg Putenbrust, in dünne Streifen geschnitten

1,5 L Kokosmilch

1,5 L Hühnerbrühe

5 EL rote Currypaste

6 Zitronengras (plattiert)

1,5 kg Wokgemüse

2 Bund Frühlingszwiebe ln, in 3 cm breite Streifen geschnitten…

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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Grill Restoration Guides

Weber Grill History

This site rocks the Pearsonified Skin for Thesis.

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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