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Hello Jim -- It's good hear from you. We eat a lot of chicken at my house and the one recipe that my wife and kids ask for again again is Beer-Marinated Chicken Tacos. I like it because it's so easy. You just need a few hours to marinated some boneless chicken thighs. They soak up the flavors...

Hey, that would be great. :)

Hi Scott -- Those are really good questions. With some ingredients, the names vary from region to region or food manufacturer to food manufacturer. And some ingredients are just hard to find anywhere. I try to avoid those as much as possible. Scotch bonnet peppers are considered so essential...

I will always love my Performer. It is the grill that made me a better griller. I wrote "Weber's Charcoal" based on that experience. Some of those recipes turned out so well that they are now in "Weber's Greatest Hits."

Holy smokes!! That's amazing. I think I just saw my life flash before my eyes in neat little rows and columns. I'm going to have to spend some more time with that index, Jim. I can't thank you enough for compiling it. Let me know if you need help completing the index this summer. Blown away, Jamie

Chis, The styling and photographing of the recipes are some of my favorite parts of making the books. Yes, I am there at nearly every photo shoot. There is almost always a professional food stylist there to supply the ingredients, prep them, and present them for the camera, but I often have a...

PhilP -- I've been working with Weber for nearly 20 years, so I've had nearly every grill and smoker that Weber has ever made in my backyard at some point. Today it looks like this: a brand new Genesis II, a Summit Charcoal Grill, a Summit Grill Center (gas), a Performer, a 22" kettle, both...

That's hilarious, Dustin. I love the side of sausage for a burger. Let me suggest a couple items from Weber's Greatest Hits that are just almost as as easy as grilling sausages. I have recipe for Corn on the Cob with Basil-Parmesan Butter. You lightly char the ears of husked over direct heat and...

Well, of course this is a big departure from the old-school barbecue method, but there is a recipe in Weber's Time to Grill for Foil-Wrapped Spareribs that would work on a Q1200. Essentially what happens is you double wrap each seasoned rack in heavy duty foil and cook them over direct medium...

That's great to know, Dwain. Thanks. I'll try to keep it that way!

I hear you, Rich. Stay safe and stay solvent. So one reason charcoal is so popular (and fervently defended) is the smokiness -- the fragrant aromas of wood. If I want them in my gas grill, I just use a smoker box. The high-end grills have them built into the burner system. With other grills you...

Robert, It's great to know you have enjoyed that Pork Loin recipe. Me too! If I understand you correctly, you like big hunks of smoky meat with a sauce, right? Well, in the beef category, I've got some amazing choices in Weber's Greatest Hits. One is a Beef Tenderloin Roast with White...

Hi Jim -- It's good to hear from you, although when I first saw you message I thought we might be talking about molding meat. Thank goodness the topic is herby sauces. Chimichurri sauce comes out of Argentine cooking, which is of course famous for grilled meats. Grillers down there like to spoon...

Far be it from this fool to get in the way of you and reverse searing. I like it too. I tend to use it most often for big cuts of meat, like 2-inch t-bones and whole beef tenderloins. For me the big advantage is a wide swath of even doneness from edge to edge. As you know, the reverse sear...

You are right. Either way will work to get some pleasantly seasoned liquid into the food. I find that brining works faster. By dissolving the salt in water first, it's easier/faster for the salty water to penetrate the flesh. If you just put salt on the meat, you have wait until the salt draws...

Yes, and I should mention that every recipe comes with a brand new full-page photo. Personally, I think the book has some of the most spectacular food photography I've have ever seen. Ray Kachatorian did some awesome work. You might have seen his work before in books by Giada de Laurentis and by...

Yes, Weber conducted a survey among thousands of Weber fans and experts known to own the books. The recipes in Weber's Greatest Hits come from the books, not from Weber.com.

Thanks, Bob -- You bring up a really good question. You can get an unpleasant taste for almost amy kind of wood-based fuel. If the briquettes or chunks or even logs are damp, or if they not getting enough airflow, they will burn at temperatures that are too low. That's one reason people taste...

Hi Rich -- You probably already know that either method works. That's part of the appeal of grilling and smoking. There is no one correct way that precedes all other ways. Having said that, I use chips soaked in water for grilling small items like the ones you listed. I get a good ten minutes...

Good question, Chris. I can relate. I own quite a few Weber books, too. Oh wait, I wrote all those Weber books. So why would someone with access to all those recipes want a collection of the best. Well, at some point you are probably going to want to cook something you haven't tried before...