_burgers On The Grill Memories Of An Old Flame Recipes

_STEAK ON THE GRILL: SIZZLING SENSATIONS

Steps:

• Buy The Best. No, we don't mean filet mignon every night. Just follow your appetite (sirloin tonight?), then scrutinize the cuts before you. You can't go wrong with prime, but chances are you're going to be choosing between Choice and Select at the average grocery store. Go for Choice. (If the steak grades aren't on the packages, ask the folks behind the counter.) Look for bright red meat and hunt down the ones with the finest flecks/streaks of fat. But don't assume that cheaper or leaner cuts can't deliver on flavor. Flank and skirt steaks, once considered culinary stepchildren, are now very popular--just take that extra tenderizing step and you've got a fine meal.Tidy Up And Dress Up. Trimming steaks is easy because the fat is usually around the outer edge. Leave about 1/4 inch of fat for flavor--more will just invite flare-ups. If you're not using a recipe, a light coating of the best extra-virgin olive oil you can afford and a generous sprinkle of kosher salt and freshly ground black pepper is all the seasoning you need for a tasty beef experience.Get Hot, Not Bothered. Get that cooking grate searing hot! Charcoal grillers, be sure to place the cooking grate on the grill and close the lid for several minutes before you place the steaks on it. You want those steaks to sizzle when they hit the metal. Sear steaks over Direct High heat for a few minutes on each side to get great grill marks (for tips on how to make perfect grill marks, see the sidebar on page 107). Depending on your preferred doneness, you can finish your steak over Direct High or Medium heat (Medium is better for marinade-coated steaks). Know When To Turn Them. If you're used to the old "cut and peek" method of checking doneness (we can't think of a surer way to mar a lovely steak), here's a great trick. When meat heats up on the grill, the juices inside rise to the surface. You can tell a steak's doneness by the color of the juices on top of it. For rare steaks, turn while the juices are red. For medium steaks, turn when they're pink. And for well done, wait until they are clear. Note the time they've been cooking. After you turn them, wait the same number of minutes to pull them off the grill. Voilà. You are a steak-grilling genius! If you're grilling steaks to different doneness levels, keep the finished ones warm under foil on individual plates. Be sure to drizzle any escaped juices back over the respective steaks when you serve them.And Finally, A Word About Steak Sauce. We used to be against this stuff. Somehow, pouring bottled anything onto your grilled masterpiece just seemed wrong. So we started experimenting in the kitchen and guess what? Making your own just adds to the pleasure, not to mention the flavor! While virgin grilled beef will always be near and dear to us, we have experienced some breathless moments with the artful drizzle. Check out our recipes--crafted to match the marinades and rubs we've developed--and see if they don't heighten the flavor.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

_WEBER'S BIG BOOK OF GRILLING: INTRODUCTION

Steps:

• A funny thing happens when you tell people you're writing a grilling cookbook. Suddenly the conversation picks up an obvious enthusiasm. Everyone within earshot jumps in with their own grilling story--something like how they mastered a recipe "so unbelievably good" that their guests beg for the recipe, or how they happily trudged through snowdrifts in January to cook on their beloved grill.We understand. For us, grilling is much more than a cooking method. It's a sport, a hobby, a passion--dare we say, a way of life. And sharing it with fellow grillers is half the fun. We know what the first cave dwellers knew: The flame is a bonding thing. Putting this book together, we let the universal hunger for great grilling lead us. Whatever choices we made, from recipe development to writing, our first question was: Does it help the reader succeed? We wanted to create a world of grilling where the novice develops confidence and grows, the occasional griller is enlightened, the expert is challenged, and-most importantly-everyone leaves the table satisfied. To make this book work for you, start by searching out the recipes that suit your taste and comfort level. We've loaded you up with ideas from every corner of the world--including all the great standards. Along the way, we explore American grilling culture so you can learn where all the fun began and see how it has evolved (maybe you'll even find a niche where you can leave your mark--go for it!). As you work your way through the recipes, remember that attitude is as important to the experience as technique. This is not like platform diving, where the slightest error can make a terrible splash. It's more like surfing or skiing, where you definitely need a certain amount of technique but there's still a lot of room for individuality. The cooking times and temperatures are fully tested for reliability, but as you gain experience, trust your own sense of when something looks ready to turn or when the fire needs some more coals. And please, don't feel confined. If you find a certain sauce or marinade that you like, play with it. Make it your own. Owning a great recipe is almost as much fun as eating it.To help you navigate the road to great grilling, we've put up a few signposts. Special features will walk you through what you need to know to master the basic burger, prime rib roast, grilled vegetables, and much more. We pride ourselves on showing you techniques that take recipes from mediocre to magnificent. We dispel a few myths along the way, too, so check it out. And let us know about your grilling successes. Weber always enjoys a little chat over the backyard fence with fellow grillers.We've seasoned the book with a few sidebars on some of our favorite ingredients, too, for a little food history, culture, and inspiration. Forgive us if we wax poetic about fundamentals such as grilled garlic, but some of the humblest things in life deserve hero status. Once you've cooked from this book, we think you'll be a hero in your own right, too. A backyard hero. The person who can turn an ordinary day into a fun culinary romp through the Flavor Zone. So grab the tongs and apron, and let's go!Jamie Perviance, Chef/WriterSandra S. McRae, WriterFrom Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

*BEEF

Steps:

• Most food cravings live short but intense lives. If the real thing isn't available, you can usually be placated with a reasonable facsimile or a close-enough relative. But when you're struck by the deep, maddening yearning for juicy grilled beef, you just gotta have the real thing. Nothing else will do.If beef is your passion, these moments can border on crisis. Details such as texture, the degree of doneness, and seasonings are sacrosanct. This desired beef serving must not merely be. It must be just so. No wonder so many beef lovers turn to the grill for true satisfaction. Whether you're preparing steaks, filets, burgers, or a roast, the grill is the best--some would say only--way to sear the outside quickly, giving it a wonderfully caramelized surface that yields to the tenderness within. But that's only half the story. Without a doubt, beef reaches its fullest flavor when steeped in the smoke that rises up when fat and juices drip onto the flames below. This is the stuff that cowboy dreams are made of. Then, of course, there is beef's appeal to the chef: versatility. Bovine topography is vast and varied, with a range of textures and flavors that's impossible to replicate. From the tender valleys of the short loin to the massive peaks of the chuck, there's a lot of territory to work with here. This affords the chef the luxury of choosing not only the cut, but the preparation method as well. Let's say you're craving a rich, tender helping. How about a filet mignon, a tenderloin roast, or a sizzling rib-eye? Easy, fast, delicious. Or let's say it's Saturday and you want to treat yourself after a busy day of errands and chores. Just slip a flank or skirt steak into a tenderizing marinade when you wake up and dine on thin slices of beef dripping with seasoned flavor that evening. And who doesn't appreciate the simplicity of the burger, which you can dress up or down depending on your mood. Fine-tuned to your craving-of-the-moment, the burger can be bliss. Got more time on your hands? Spend some of it rubbing or stuffing a roast or marinating some beef ribs. You won't regret a minute invested. And wouldn't a savory sauce--say, a velvety blend of red wine, mushrooms, and butter--be worth the effort to create? We think so! There are even choices today about the quality of beef you start with. We're not talking about the grade and cut, but rather the purity of the cattle's feed and water, whether or not the cattle ever receive growth hormones, how they're treated for illness, and how they're handled over the course of their entire lives. Marketed under the label of "natural" beef, there is a variety of products to choose from. Each producer has specific standards and definitions, however, so read the labels carefully or ask your butcher about them. These products usually cost more, but you may very well find a line of beef products that you'll want at your dinner table every time. Whatever you decide to season, slice, and devour, look for cuts with the most generous marbling. Trim off the excess outer fat. And ditch the guilt trip. We promise to put the fun back into a menu choice that has been met with a raised eyebrow in the past several years. Beef is about enjoyment. If you've ever wondered how to get there, we've got the inside scoop on how to shop for the good stuff, how to trim it up, and how to grill it to meet your expectations. From the homestead of the classic mouth-watering T-bone to the Elysian fields of garlic- and herb-crusted prime rib, there's something here for every beef lover. But don't take our word for it. Indulge!From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

_WEBER'S BIG BOOK OF GRILLING: FORWARD

Steps:

• I feel really manly. It's about 25ºF outside and snowing, and I just came in from the cold with a platter of grilled meat in my hand. Anybody can grill when it's sunny and 80ºF in the shade, but it takes a real man to brave the elements to heed the yearning for my favorite steak prepared on my Weber® kettle grill. Rib-eye. Two inches thick. Crunchy on the outside, tender and pink on the inside. When the muse beckons, I must heed her call. I must grill. I grill on a regular basis, but when the entire Roker family began showing up to partake of my grilling skills, I suddenly needed two kettles. After a few family cookouts, I discovered I needed even more cooking surface--I wanted to do pork shoulders and authentic slow-cooked ribs. What to do? The answer came to me at the Memphis In May barbecue championship, at the Weber booth. There it was...calling my name with its sweet siren song...THE RANCH™ KETTLE! It's 3 feet in diameter--finally, a grill to match my grilling ambition! Even though I'm a crossover griller (I own both charcoal and gas grills), I have to admit that I particularly love the ritual of charcoal grilling and barbecuing. I imagine my ancestors cooking not much differently than this: over an open flame, without a lot of fuss, using the freshest ingredients, and not flipping the meat over and over until it's overcooked and dry. Although my ancestors probably used more primitive fuel, I love the challenge of seeing how fast you can start the fire with just a couple of pieces of newspaper wadded up beneath your chimney starter, a pile of charcoal, and a match. I like playing with different types of wood chunks to impart various flavors, too.But then I appreciate the oh-so-easy gas grill approach, too. I also own a Weber Summit® built-in gas grill, with 75,000 BTUs, and it is a beauty. I have three Weber charcoal grills at our country weekend home, but I decided to put a Summit grill in our weekday Manhattan home, a recently renovated brownstone. Why irritate the neighbors with all that charcoal smoke? But I'm keeping my chimney starter around for old times' sake. There's something about the charcoal smudges on your shirt and pieces of charcoal in your shoes that gives you certain bragging rights. After all, life isn't about easy. (Hey, I'm a weatherman, I know about life not being easy. Try predicting sunshine for a big weekend festival and then having 2 inches of "sunny" rain out the event.)But whether it's gas or charcoal, grilling and barbecuing are great family activities. That's what I love most. Family and food go hand in hand. In fact, the only way to get rid of my family is to run out of food! And while not everybody is as manic as I am about grilling in all kinds of weather (no grilling during thunderstorms, though, unless Weber comes out with a rubber grill), we all associate a backyard barbecue with sunshine, cold drinks, and good times. But you don't have to be a fair-weather griller. Follow my lead and grill come rain, sleet, snow, or shine. But mostly, have yourself a grand ole grilling time! Enjoy!From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

_BURGERS ON THE GRILL: MEMORIES OF AN OLD FLAME

Steps:

• First Things First. We submit that a burger must meet three criteria to be considered worthy of eating: It must taste of the flame. It must be juicy. And it must be served hot. How To Get That Flame-Broiled Flavor: Are you still using lighter fluid? Say it ain't so. Lighter fluid can impart a chemical taste to foods. If you have a gas grill, you're fine. If you're grilling over charcoal, trust us, breaking the lighter fluid habit will carry you farther down the road to burger greatness than anything else. Try odorless, tasteless, nontoxic fuel cubes to start the fire. They're made out of paraffin so they are safe and won't leave an unpleasant taste on your food. Or try a charcoal chimney. With this cylindrical device you simply put fuel cubes or a few sheets of wadded-up newspaper on the bottom and the coals on top. You'll be grilling as soon as the coals ash over. Almost as easy as a gas grill. Next, make sure the grate is very hot before you place any burgers on it. Gas grillers, preheat with all burners on High until the grill reaches 500ºF, place the burgers on the grate, then reduce the heat to Direct Medium. Charcoal grillers, start with enough briquets for Direct Medium heat. Wait until the coals are lightly ashed over, then spread them evenly across the charcoal grate (leaving a small section without coals in case of flare-ups), place the cooking grate on the grill, close the lid, and wait 5 minutes more to heat the cooking grate. The burgers should sizzle when they hit the grate. After that, it's a matter of letting the grill do the work. Some folks worry about flare-ups, but in a well-designed grill they'll be short-lived at best. If they don't quickly subside, move the burgers over Indirect Medium heat for a moment, then continue grilling over Direct Medium heat. How To Make It Juicy: This is so easy you won't believe it. Start with 80% lean ground chuck. Yes, that means you're going to use beef that is 20% fat. If the numbers make you uncomfortable, hear us out first. The fact that you're grilling over an open cooking grate and not frying the burgers in a pan means they won't be stewing in their fat--which is as healthy as it sounds. Instead, a great deal of the fat will drip out onto the flames, leaving flavor in its wake and adding even more smoky flavor as it sizzles away on the fire. The intense heat of the grill is going to release all those beefy juices, too, in a way that a pan or griddle just can't. See, already we're making progress. Another key to juicy burgers is to not overwork the meat as you blend in seasonings and shape it into patties. Rinse your hands in very cold water before you begin and work quickly to gently shape the beef into 3/4-inch-thick patties. Place them on a plate or baking sheet and refrigerate them for at least 15 minutes before placing them on a hot grill. Once they're on the cooking grate, close the lid of the grill. Then, please don't play with your food. Turn the burgers only once, halfway through grilling time. If you flip and flop them, you might as well wring out all the juice. For safety, always grill burgers until the internal temperature reaches 160°F for medium doneness. This will take 8 to 10 minutes, depending on weather and other variables. And never press down on a burger with your spatula. It just squeezes out all that juicy flavor you're striving for. How To Serve It Hot: Don't fall for the trap of sliding your works of art onto a platter and letting everyone fend for themselves. Why let an errant breeze mar the perfection? Rather than leave burger-bliss to chance, serve directly from the grill to the hamburger bun. This may require you to holler like a drill sergeant to get everyone to fall in at the chow line at 18:08 hours, but hey, an Expert must have Standards.The Rest Is Just Gravy. Once you've mastered the patty, anything you add to it (grape jelly aside) can only enhance its regal stature. So layer on the toppings and create the perfect burger just the way you like it. After all, isn't that what makes us American?From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.