Weber CharQ 1000 Mode D'emploi page 5

SIMPLE STEAKS
Direct Medium
4 New York strip, tenderloin, steak sirloin, or rib-eye beef steaks, about 3/4 lb. (0.34
kg) each and 1 in. (2.5 cm) thick
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Season both sides of the steaks with salt and pepper, pressing the spices into the meat.
Allow to stand at room temperature for 20 to 30 minutes before barbecuing. Lightly
spray or brush both sides of the steaks with olive oil. Barbecue the steaks over Direct
Medium heat until the internal temperature reaches 145˚F/62˚C for medium rare, 8 to 10
minutes, turning once halfway through barbecuing time. Remove from the barbecue and
stand for 3 to 5 minutes. Serve warm.
Makes 4 servings.
CLASSIC BONE-IN CHICKEN BREASTS
Indirect Medium
4 chicken breast halves (with bone and skin), 10-12 oz. (285 - 340 g) each
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Rinse the chicken breasts under cold water and pat dry with paper towels. Season the
breasts with salt and pepper and lightly brush or spray both sides with olive oil. Barbe-
cue the chicken, skin side up, over Indirect Medium heat until the juices run clear and
the meat is no longer pink at the bone, 30 to 40 minutes. For crispier skin, barbecue the
breasts, skin side down, over Direct Medium heat during the last 5 minutes of barbecu-
ing time. Serve warm.
Makes 4 servings.
FABULOUS FISH FILLETS
Direct High
4 swordfi sh or halibut fi llets, 6-8 oz. (170 - 227 g) each and about 1 in. (2.5 cm) thick
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Lemon wedges (optional)
Season the fi sh fi llets with salt and pepper and lightly brush or spray both sides with
olive oil. Barbecue the fi llets over Direct High heat until opaque in the center, 8 to
10 minutes, turning once halfway through barbecuing time. Serve warm with lemon
wedges, if desired.
Makes 4 servings.
SALMON STEAK KYOTO
Direct Medium
4 salmon steaks, about 1 in. (2.5 cm) thick
Olive oil
For the marinade:
1⁄3 cup soy sauce
1⁄4 cup orange juice concentrate
2 tablespoons olive oil
2 tablespoons tomato sauce
1 teaspoon lemon juice
1⁄2 teaspoon prepared mustard
1 tablespoon spring onion and top, chopped
1 clove garlic, crushed
1⁄2 teaspoon ground ginger root
To make the marinade: In a small bowl whisk together the marinade ingredients; pour
mixture over salmon steaks in shallow glass baking dish. Refrigerate, covered, 30 to 60
minutes. Drain salmon and reserve marinade. Pour the reserved marinade into a small
saucepan. Bring to a boil over high heat and boil for 1 full minute. Lightly brush or spray
steaks with olive oil and place on the cooking grate. Barbecue over Direct Medium heat
until fi sh is tender and fl akes with a fork, 8 to 10 minutes, depending upon thickness of
fi sh. Turn salmon and brush with marinade once halfway through cooking time.
Makes 4 servings.
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RECIPES RECIPES
SHRIMP KEBABS WITH CURRY BUTTER
Direct High
16 to 20 jumbo shrimp, 1 1/2 - 2 lbs. (0.68 - 0.90 kg), peeled and deveined
Olive oil
Lime or lemon wedges
Fresh dill or parsley sprigs
For the curry butter:
1⁄4 cup butter
2 tablespoons fi nely chopped onion
1 teaspoon snipped fresh dill
1 to 1-1⁄2 teaspoons curry powder
Dash garlic powder
To make the curry butter: Melt the butter in a small pan over medium-high heat. Stir in
onion, dill, curry powder, and garlic powder; cook 5 minutes. Thread shrimp on skewers,
leaving space between pieces. Lightly brush or spray the shrimp with olive oil. Barbecue
over Direct High heat until the shrimp turn pink and are tender, 2 to 5 minutes, turning
and brushing with the curry butter once halfway through barbecuing time. Arrange
shrimp on serving plate. Garnish with lime wedges and dill.
Makes 4 servings.
GRILLED RED SWEET PEPPERS STUFFED WITH MOZZARELLA
CHEESE
Indirect Medium
1 small loaf crusty Italian bread
3 tablespoons olive oil
3 medium red sweet peppers
1 cup fresh mozzarella cheese, cut into small cubes
1-1⁄2 teaspoons dried basil
1 clove garlic, fi nely chopped
1 tablespoon olive oil
Salt
Freshly ground black pepper
Thinly slice bread, remove crusts and cut into enough 1/2 in. (1.25 cm) croutons to
make 1 cup. Warm the olive oil in a skillet, add the croutons, and sauté until golden;
drain on paper towels. Cut tops off peppers about 1⁄2" from top, and reserve tops. Care-
fully remove seeds and membranes. In a bowl combine croutons, mozzarella, basil,
garlic, and oil. Mix well, adding salt and pepper to taste. Stuff peppers with mixture,
replace tops and secure with toothpicks. Place peppers on the cooking grate, top sides
up, over Indirect Medium heat until peppers are soft but still hold their shape, 12 to 15
minutes. Remove tops and cut in half lengthwise.
Makes 6 servings.
PARADISE GRILLED
from Weber ® 's Big Book of Grilling™
Indirect Medium
4 slices fresh pineapple, about 1 in. (2.5 cm) thick each
1 teaspoon cracked dried green peppercorns or cracked black peppercorns
4 scoops vanilla ice cream
For the glaze:
3⁄4 cup fresh orange juice
1 tablespoon honey
1 tablespoon fresh lime juice
2 teaspoons cornstarch
To make the glaze: In a small saucepan combine the glaze ingredients and whisk until
smooth. Bring to a boil over medium-high heat and cook until thickened, 1 to 2 minutes.
Keep the glaze warm or reheat when ready to serve. Season both sides of the pineap-
ple slices with the peppercorns. Barbecue over Indirect Medium heat until well marked,
6 to 8 minutes, turning once halfway through barbecuing time. Serve each pineapple
slice with a scoop of ice cream and some of the glaze drizzled over the top.
Makes 4 servings.
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