BBQ/Grilling Cookbooks
- Thread starter Joan
- Start date
Ohhh, ask her to look at page 328. It sounds soo good. Hope you are growing tomatoes and zucchini. It's called "Summer Vegetables with Romesco Sauce".
PS - Be prepared, I just looked at the rest of the vegetable recipes. You might have to plant more gardens. lol
PS - Be prepared, I just looked at the rest of the vegetable recipes. You might have to plant more gardens. lol
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I couldn't resist. As much as I love the Weber cookbooks, I also love Steven Raichlen's books. Have had "Project Smoke" for a few years now. So, as much as I say I am not going to buy any more cookbooks, I broke down and ordered Raichlen's "Project Fire". Received it the other day. The first almost 50 pages are devoted to "The Seven Steps to Grilling Nirvana". Then the one I am going to really check out is Chapter 2 "Breakfast on the Grill". You know if I find anything really tasty looking, I will share it here. lol
Haven't been using my cookbooks for quite a while now. Want to get back to that. While browsing through some old posts here, I came across the question and answer forum. Chris asked Jamie Purviance about Weber's contribution to the Weber cookbooks he authors. In case you missed it, here is what Jamie said.
"Weber is heavily involved in the creation of each book. They work with the publisher(s) on the concept. I write a recipe list and ask for their feedback. For Weber's Ultimate Grilling, my list was a little too gourmet. They asked me dial it back to more approachable backyard fare. From there they oversee everything -- the design, the photos, the text, etc. These books are a big deal for Weber. They are sold more than a dozen countries around the world. So they keep me honest and make sure the books are top notch. We've been working together for more than 20 years, so there is a lot trust at work here. They know I'll keep working and reworking recipes until they worthy of the Weber name."
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"Weber is heavily involved in the creation of each book. They work with the publisher(s) on the concept. I write a recipe list and ask for their feedback. For Weber's Ultimate Grilling, my list was a little too gourmet. They asked me dial it back to more approachable backyard fare. From there they oversee everything -- the design, the photos, the text, etc. These books are a big deal for Weber. They are sold more than a dozen countries around the world. So they keep me honest and make sure the books are top notch. We've been working together for more than 20 years, so there is a lot trust at work here. They know I'll keep working and reworking recipes until they worthy of the Weber name."
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Since I missed "National Taco Day" yesterday, this is for you DH.
This recipe is just one of four ideas Jamie gives us for using "Prime Rib Leftovers". If we don't have that, I guess we can use another beef leftover.
Beef Chili Tacos
Make a simple guacamole by mashing the flesh of 2 large ripe Hass avocados with 2 tsp. fresh lime juice, 1/4 tsp. kosher salt and 1/8 tsp. ground black pepper. Set aside. Thinly slice 4 to 6 oz. leftover beef, cutting away any large clumps of fat. Cut the beef slices into 1/4" chunks (about 1 1/2 cups).
In a medium saucepan heat 2 TB. olive oil over high heat. Add the beef and fry until brown and crispy, 2 to 3 minutes, stirring occasionally. Reduce the heat to medium, add 1 can (15 oz.) chili with beans, and cook until the chili is thickened and warmed through.
Meanwhile, warm 6 to 8 small flour or corn tortillas. Fill the tortillas with the beef mixture and guacamole. Garnish with chopped fresh cilantro. Serve warm.
Source: Weber's Ultimate Grilling - Jamie Purviance - pub. 2019
This recipe is just one of four ideas Jamie gives us for using "Prime Rib Leftovers". If we don't have that, I guess we can use another beef leftover.
Beef Chili Tacos
Make a simple guacamole by mashing the flesh of 2 large ripe Hass avocados with 2 tsp. fresh lime juice, 1/4 tsp. kosher salt and 1/8 tsp. ground black pepper. Set aside. Thinly slice 4 to 6 oz. leftover beef, cutting away any large clumps of fat. Cut the beef slices into 1/4" chunks (about 1 1/2 cups).
In a medium saucepan heat 2 TB. olive oil over high heat. Add the beef and fry until brown and crispy, 2 to 3 minutes, stirring occasionally. Reduce the heat to medium, add 1 can (15 oz.) chili with beans, and cook until the chili is thickened and warmed through.
Meanwhile, warm 6 to 8 small flour or corn tortillas. Fill the tortillas with the beef mixture and guacamole. Garnish with chopped fresh cilantro. Serve warm.
Source: Weber's Ultimate Grilling - Jamie Purviance - pub. 2019
Beef Satay
Marinade
1 scallion, finely chopped
1/3 cup ketchup
1/4 cup low-sodium soy sauce
3 TB. packed dark brown sugar
3 TB. fresh lemon juice
1 TB. peanut oil
1 tsp. grated fresh ginger
1 tsp. minced garlic
1/4 tsp. crushed red pepper flakes
1 1/2 lb. top round or beef tenderloin
1/4 cup creamy peanut butter
1. In a small bowl whisk the marinade ingredients with 1/4 cup water.
2. Cut the beef into 3/4" cubes. Place the cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 1 to 2 hours.
3. If using bamboo skewers, soak in water for at least 30 minutes.
4. Remove the meat from the bag, reserving the marinade. Thread the meat on to skewers, leaving space between the cubes. Allow the meat to stand at room temperature for 15 to 30 minutes before grilling.
5. Prepare the grill for direct cooking over high heat (450 to 550F).
6. Grill the skewers over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 3 to 5 minutes for medium rare, turning once.
7. Pour the reserved marinade into a small saucepan, bring to a boil over high heat, and boil for 1 full minute. Add the peanut butter, return to boil, and whisk until the sauce thickens. Serve warm with the beef skewers.
Source: Weber's Big Book of Grilling - Jamie Purviance
Marinade
1 scallion, finely chopped
1/3 cup ketchup
1/4 cup low-sodium soy sauce
3 TB. packed dark brown sugar
3 TB. fresh lemon juice
1 TB. peanut oil
1 tsp. grated fresh ginger
1 tsp. minced garlic
1/4 tsp. crushed red pepper flakes
1 1/2 lb. top round or beef tenderloin
1/4 cup creamy peanut butter
1. In a small bowl whisk the marinade ingredients with 1/4 cup water.
2. Cut the beef into 3/4" cubes. Place the cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 1 to 2 hours.
3. If using bamboo skewers, soak in water for at least 30 minutes.
4. Remove the meat from the bag, reserving the marinade. Thread the meat on to skewers, leaving space between the cubes. Allow the meat to stand at room temperature for 15 to 30 minutes before grilling.
5. Prepare the grill for direct cooking over high heat (450 to 550F).
6. Grill the skewers over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 3 to 5 minutes for medium rare, turning once.
7. Pour the reserved marinade into a small saucepan, bring to a boil over high heat, and boil for 1 full minute. Add the peanut butter, return to boil, and whisk until the sauce thickens. Serve warm with the beef skewers.
Source: Weber's Big Book of Grilling - Jamie Purviance
Hi Bill, just wondering if you or your wife have had the chance to use your new cookbook? How are your gardens doing? Has it snowed up there yet?
DH helped me pick at random, the next BBQ book to use. It is "The Big Book of Outdoor Cooking & Entertaining" by Cheryl & Bill Jamison - pub. 2006. While looking through the book, I came across this. "Crunchy Natchez Catfish and Hushpuppy Fry" recipes. Part of the recipe introduction says something I thought was amusing. "It's the best mingling of cat's and dog's you've ever seen in your backyard.". lol
On to find something really good to make (hopefully).
On to find something really good to make (hopefully).
This was dinner tonight. As always, very good. Remember I said to save those empty tubs from butter. They do come in handy. lol
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Ron De Hoogh
TVWBB Pro
Great idea to butter your corn!
Ron De Hoogh
TVWBB Pro
My new favorite cookbook is Master of the grill by Americas test kitchen, it walks you thru each recipe including how to set up your grill whether you are using a gas or charcoal grill.
Troy S
TVWBB Fan
Nice! Next one I'll check out. Sounds interesting from the reviews I just quickly perused on Amazon.
Ron De Hoogh
TVWBB Pro
It also includes tips and hints on how to slice different cuts of meat, how to apply seasoning or rubs and a whole lot more.
Well, I haven't checked ALL of this book, but for now, I am going to put it aside till another time.
I have selected (ok, I asked DH to give me a number between 1 and 100, he picked 32 lol) and it came up "Gather Round the Grill" by George Hirsch -pub. 1995. You know it is an old book when on the cover they refer to him as "Public Television's hottest NEW star. lol The cover also says it is a year of celebrations. They list the chapters as such; Spring - Summer - Fall - Winter - Holidays (Easter, Mother's Day, Father's Day. Thanksgiving, New Year's Day, Patriotic Holidays) and 4 pages of Basic's. Wish me luck!!!!
I think DH is planning on making this sometime this week. He asked me to put pepperoni on the shopping list. lol
Brussels Sprouts and Pepperoni
George says, "This may seem like an unusual combination, but the saltiness of the pepperoni and the cabbage flavor of the
Brussels sprouts come together very well."
1/2 lb. pepperoni stick, thickly sliced on an angle
1 TB olive oil
1 pint Brussels sprouts, washed and trimmed
1 TB. honey
1/2 small onion, thickly sliced, brushed with oil, grilled 3-4 minutes and diced
1/2 tsp. dried oregano
Freshly ground black pepper
Prepare the grill, high heat.
Grill the pepperoni slices slightly charred. Heat the oil in a saute pan on the grill, toss in the Brussels sprouts and honey and quickly stir-fry. Add the onion and oregano. Add the pepperoni to the pan and toss well. Sprinkle with black pepper and serve immediately. Makes 4 servings
Source: "Gather Round the Grill" - George Hirsch - pub. 1995
Brussels Sprouts and Pepperoni
George says, "This may seem like an unusual combination, but the saltiness of the pepperoni and the cabbage flavor of the
Brussels sprouts come together very well."
1/2 lb. pepperoni stick, thickly sliced on an angle
1 TB olive oil
1 pint Brussels sprouts, washed and trimmed
1 TB. honey
1/2 small onion, thickly sliced, brushed with oil, grilled 3-4 minutes and diced
1/2 tsp. dried oregano
Freshly ground black pepper
Prepare the grill, high heat.
Grill the pepperoni slices slightly charred. Heat the oil in a saute pan on the grill, toss in the Brussels sprouts and honey and quickly stir-fry. Add the onion and oregano. Add the pepperoni to the pan and toss well. Sprinkle with black pepper and serve immediately. Makes 4 servings
Source: "Gather Round the Grill" - George Hirsch - pub. 1995
Dave Ontario
New member
I've been really enjoying the collection of books on Scribd.com for BBQ, smoking meats etc. They've lots of Weber books with recipes and plenty of other top rated and best selling BBQ books. I'll have to put together a list for anyone interested.
Ron De Hoogh
TVWBB Pro
I got this one when I bought a Kettle from a very nice Gentleman over at the wkc site, I just came across it again as I was going through some other books.
Brad Olson
TVWBB Diamond Member
Ron, what's the copyright date? Does it contain hilarious photos of people in period-specific clothing?