Contributed by: Chris WebAdmin
When you grow up with a griller who is willing to grill your meal in even the most torrential rainfall you probably know what great grilling tastes like. Oddly enough apparently that isn't even the extreme people will go to in order to use the Weber grills. Weber's Greatest Hits is the one collection of recipes you need to make that grilling experience excellent every time.
As it says in the title this is a collection of Weber's greatest recipes, their best advice and best inspiration for today's "backyard heroes". For a generation of people who want to cut to the chase, this is the book you need for your grilling expertise to reach its pinnacle. You get the top 10 tips for grilling greatness, how to get started with a grill, the top five tips for grilling like an expert, and America's top five favorites and how to grill them better.
Then comes the "meat" of the of the book itself. Recipes for starters, beef and lamb, pork, poultry, fish and shellfish, sides, desserts, pantry recipes, grilling guides, and even party menus, everything you need to make the best grilled food and to make your taste buds sing.
The recipes themselves are easy-to-follow, the pictures are huge and beautiful and just make your mouth water. But none of that is unusual, this is after all a recipe cookbook from a famous producer of excellent recipes. What really was fun about this book is that it also includes several little "Weber's Greatest Stories" from Mike Kemper who wrote the forward for the book and is an executive board member, brand godfather, as well as a former sales guru for Weber grills. His witty remembrances from back in the 70s are well worth the read, I especially enjoyed reading about why Weber once flew a pig first class.
After much internal debate I have chosen the Championship Spareribs with Apple Barbecue Sauce for the recipe because I know that this will become a family favourite. Hope you will enjoy it too:
Prep time 45 minutes +20 minutes for the sauce
Cooking time 4 3/4 to 6 hours
To achieve championship – level ribs with a nice dark crest, we use a true smoker, which can maintain low temperatures for hours without additional charcoal.
Prepare the smoker for indirect cooking with very low heat (225° to 250°F).
In a bowl combine the rub ingredients. Put a rack of ribs, meaty side up, on the cutting board. Following the line of fat that separates the meaty ribs from the tougher tips at the base of each rack, cut off the tips. Turn the rack over and cut off the flaps of meat attached in the center of the rack and that hang below the shorter end of the ribs. Slide the tip of the dinner knife under the membrane covering the back of the rack. Lift and loosen it, then grab a corner with a paper towel and pull it off. Repeat with the remaining three racks. Season the spareribs all over with the rub, putting more of it on the meaty side and pressing it into the meat.
In a small spray bottle combined the apple juice and cider vinegar.
Add two large handfuls hickory wood chunks to the charcoal. Brush the cooking grates clean. Smoke the rib racks, bone side down, over indirect very low heat, with the lid closed, until the meat has shrunk back from the bones at least 1/2 inch, 4 to 5 hours. After each hour, add another handful hickory chunks to the charcoal (until you have added five handfuls total), and spray the ribs on both sides with the apple juice mixture.
In a medium saucepan over medium heat on the stove, combine all the sauce ingredients and bring to a simmer. Reduce the heat to low and cook for 15 to 20 minutes, stirring occasionally. Remove the pan from the heat.
When the spareribs are ready, remove them from the smoker. Close the lid of the smoker to maintain the heat. Brush the racks on both sides with some of the sauce and wrap each rack in heavy – duty aluminum foil. Return the foil – wrapped racks to the smoker, stacking them on the top cooking grate. Continue to cook over indirect very low heat, with the lid closed, until the meat is tender enough to tear with your fingers, 45 minutes to one hour.
Remove the spareribs from the smoker, unwrap, and lightly brush the racks on both sides with sauce again. Cut the racks into individual ribs. Serve warm with the remaining sauce on the side.
Serving Size: Makes 8 to 10 Servings
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