Weber Charcoal & Go-Anywhere Grill None User manual

CHARCOAL & GooO-ANYWHERE® GRILL
OWNER’S GUIDE & RECIPES
Do not discard. This contains important product dangers, warnings, and cautions.
MANUEL DE L’UTILISATEUR ET DE
RECETTES POUR WEBER GO-ANYWHERE®
& GRILS DE CHARBONS
Ne pas jeter. Contient des informations importantes concernant ce produit ; dangers, mises en
gardes et précautions.
GUÍA DEL PROPIETARIO Y RECETAS
PARA LOS ASADORES DE CARBÓN Y
GO-ANYWHERE®
No lo deseche. Contiene información importante sobre los peligros, avisos y precauciones
respecto al producto.

General Safety . . . . . . . . . . . . . . . . . . . . . . 5-6
Helpful Hints........................7-8
Charcoal Grill
Cooking, Direct Method...............10
Charcoal Grill
Cooking, Indirect Method .............11
Grilling Guide .....................12-13
Recipes...........................14-18
Consignes de Sécurité Générales ....19-20
Conseils Utiles ...................21-22
Cuisson au Charbon de Bois,
Méthode Directe .....................24
Cuisson au Charbon de Bois,
Méthode Indirecte ....................25
Guide de Cuisson au Barbecue ....26-27
Recettes..........................28-32
Instrucciones Generales
de Seguridad......................33-34
Sugerencias Prácticas ............35-36
Cocinando en Asador de
Carbón, Método Directo...............38
Cocinando en Asador de
Carbón, Método Indirecto .............39
Guía para Asar .......................40
Guía para Cocinar en el Asador .......41
Recetas ..........................42-46
If you need replacement parts or have questions
about the assembly, use or maintenance of your grill,
please call Weber Customer Service.
For purchases made in the U.S.
1-800-446-1071
For purchases made in Canada
1-800-265-2150
For purchases made in Mexico
(33) 31 22 12 23
Si necesita partes de repuesto o tiene preguntas
acerca del ensamblaje, uso o mantenimiento del su
asador, por favor llame al Departamento de Soporte
y Servicio al Cliente de Weber.
Para compras hechas en los Estados Unidos:
1-800-446-1071
Para compras hechas en Canadá:
1-800-265-2150
Para compras hechas en México:
(33) 31 22 12 23
Si vous avez besoin de pièces de rechange ou si
vous avez des questions sur le montage, l’utilisation
ou l’entretien de votre grill, veuillez consulter le
Service Client de Weber.
Pour les achats effectués aux États-Unis:
1-800-446-1071
Pour les achats effectués au Canada:
1-800-265-2150
Pour les achats effectués au Mexique:
(33) 31 22 12 23
3
TABLE OF CONTENTS

m SAFETY SYMBOLS will
alert you to important SAFETY
information.
m Signal words DANGER,
WARNING, or CAUTION will
be used with the SAFETY
SYMBOL.
m DANGER will identify the most
serious hazard.
m Please carefully read all safety
information contained in this
Owner’s Guide.
mDANGER
• This grill is designed for outdoor use only.
If used indoors, toxic fumes will accumulate
and cause serious bodily injury or death.
• Do not add charcoal starter fluid or
charcoal impregnated with charcoal starter
fluid to hot or warm charcoal.
• Do not use gasoline, alcohol, or other highly
volatile fluids to ignite charcoal. If using
charcoal starter fluid, remove any fluid that
may have drained through the bottom vents
before lighting the charcoal.
• Do not leave infants, children, or pets
unattended near a hot grill.
• Do not attempt to move a hot grill.
• Do not use grill within five feet of any
combustible material. Combustible
materials include, but are not limited to
wood or treated wood decks, patios or
porches.
• Do not use grill unless all parts are in place.
Make sure the ash catcher is properly
attached to the legs underneath the bowl
of the grill.
• Do not remove ashes until all charcoal
is completely burned out and fully
extinguished.
• Do not wear clothing with loose flowing
sleeves while lighting or using the grill.
• Do not use grill in high winds.
5
GENERAL SAFETY US

mWARNING
• Keep the grill in a level position at all times.
• Remove the lid from the grill while lighting
and getting the charcoal started.
• Always put charcoal on top of the charcoal
grate and not directly into the bottom of
the bowl.
• Never touch the cooking or charcoal grate
or the grill to see if they are hot.
• Use barbecue mitts or hot pads to protect
hands while cooking or adjusting the vents.
• Use proper barbecuing tools with long,
heat-resistant handles.
• Use the hook on the inside of the lid to
hang the lid on the side of the bowl of
the grill. Avoid placing a hot lid on carpet
or grass. Do not hang the lid on the bowl
handle.
• To extinguish the coals, place the lid on the
bowl and close all of the vents (dampers).
Make sure that the vents/dampers on the
lid and the bowl are completely closed. Do
not use water because it will damage the
porcelain finish.
• To control flare-ups, place the lid on the
grill. Do not use water.
• Handle and store hot electric starters
carefully.
• Keep electrical cords away from the hot
surfaces of the grill.
mCAUTION
• Lining the bowl with aluminum foil will
obstruct the air flow. Instead, use a drip pan
to catch drippings from meat when cooking
by the Indirect Method.
• Using sharp objects to clean the cooking
grate or remove ashes will damage the
finish.
• Using abrasive cleaners on the cooking
grate or the grill itself will damage the
finish.
FAILURE TO HEED THESE
DANGER, WARNING, AND
CAUTION STATEMENTS
MAY CAUSE SERIOUS
BODILY INJURY OR DEATH,
OR A FIRE OR EXPLOSION
RESULTING IN DAMAGE TO
PROPERTY.
6
GENERAL SAFETY US

TO START A CHARCOAL GRILL
• Remove the lid and open all air vents
before building the fire. NOTE: For proper
airflow, remove accumulated ashes from
the bottom of the grill if present (only after
the coals are fully extinguished). Charcoal
requires oxygen to burn, so be sure nothing
clogs the vents.
• Mound the briquets into a pyramid-shaped
pile or pile the charcoal into a Weber®
RapidFire® chimney starter.
• Place either Weber® FireStartersTM lighter
cubes (they are non-toxic, odorless and
tasteless) or crumpled newspaper under
the pile of briquets and light. NOTE: We
purposely left out instructions for using
lighter fluid. That’s because we think the
choices previously outlined are superior.
Lighter fluid is messy and can impart a
chemical taste to your food unless it is
thoroughly burned off. If you choose to
use lighter fluid, follow the manufacturer’s
instructions and NEVER add lighter fluid to
a burning fire.
• When coals are covered with a light grey
ash (usually 25 to 30 minutes), arrange the
coals with long-handled tongs according to
the cooking method you are going to use.
• For additional smoke flavor, consider adding
hardwood chips or chunks (soaked in water
for at least 30 minutes and drained) or
moistened fresh herbs such as rosemary,
thyme, or bay leaves. Place the wet wood or
herbs directly on the coals just before you
begin cooking.
• When removing the grill lid during cooking,
lift to the side, rather than straight up.
Lifting straight up may create suction,
drawing ashes up onto your food.
EASY STEPS TO GRILLING
GREATNESS
Follow these tips and you won’t go wrong. And
neither will your dinner.
• Direct, Indirect, or a little of both? Read
the recipe and look for the instructions for
setting up your grill. There are two methods
of cooking in a Weber® grill—Direct and
Indirect. See the following pages for
specific instructions.
• Don’t try to save time by placing food on a
grill that’s not quite ready. Let charcoal burn
until it has a light grey ash coating (keep
the vents open so the fire does not go out).
• Use a spatula and tongs but leave the fork.
You’ve probably seen people poking their
meat with one, but it causes juices and
flavor to escape and that can dry out your
food.
• Make sure the food fits on the grill with
the lid down. At least 1 inch clearance
between the food and the lid is ideal.
7
HELPFUL HINTS US

• Resist the urge to open the lid to check on
your dinner every couple of minutes. Every
time you lift the lid heat escapes, which
means it will take longer to get dinner on
the table.
• Unless the recipe calls for it, turn your food
over only once.
• You will control flare-ups, reduce cooking
time, and get altogether better results if you
grill with the lid down.
• Resist the urge to use a spatula to press
down on foods such as burgers. You’ll
squeeze out all that wonderful flavor.
• A light coating of oil will help brown your
food evenly and keep it from sticking to the
cooking grate. Always brush or spray oil on
your food, not the cooking grate.
FOOD SAFETY TIPS
• Wash your hands thoroughly with
hot, soapy water before starting any
mealpreparation and after handling fresh
meat, fish, and poultry.
• Do not defrost meat, fish, or poultry at room
temperature. Defrost in the refrigerator.
• Never place cooked food on the same
plate the raw food was on.
• Wash all plates and cooking utensils which
have come into contact with raw meats or
fish with hot, soapy water and rinse.
USE OF WEBER RECIPES
• All recipes in this book have been
developed on the basis of 70˚F/21˚C
weather and little or no wind. Therefore,
if you are cooking on a cold and/or
windy day or at high altitudes, it may be
necessary to allow more time.
• The cooking times in this book should
be used as guidelines, not exact cooking
times, as much depends upon the size and
thickness of the food.
8
HELPFUL HINTS US

EASY GRILL CARE
Add years to the life of your Weber® grill by
giving it a thorough cleaning once a year.
IT’S EASY TO DO:
• Make sure the grill is cool and coals are
totally extinguished.
• Remove the cooking and charcoal grates.
• Remove ashes.
• Wash your grill with a mild detergent and
water. Rinse well with clear water and wipe
dry.
• It is not necessary to wash the cooking
grate after each use. Simply loosen residue
with a brass bristle grill brush or crumpled
aluminium foil, then wipe off with paper
towels.
9
USHELPFUL HINTS

DIRECT METHOD
The Direct Method means that the food is
cooked directly over prepared coals. For
even cooking, food should be turned once,
halfway through the grilling time. Use the
Direct Method for foods that take less than
25 minutes to cook: steaks, chops, kabobs,
vegetables, and the like.
1. Open all vents.
2. Heap the recommended amount of
charcoal briquets in the center of the
charcoal grate (refer to the chart below).
3. Ignite the charcoal briquets. Leave the lid
off until the briquets have a light coating of
grey ash, about 25 to 30 minutes.
4. Spread prepared briquets evenly across the
charcoal grate.
5. Position the cooking grate over the coals.
6. Place food on the cooking grate.
7. Place the lid on the grill. Consult your
recipe for recommended cooking times.
Grill Diameter Briquets Needed
14.5" (37 cm) 30
18.5" (47 cm) 40
22.5" (57 cm) 50
26.75" (67 cm) 80
37.5" (95 cm) 150
Charcoal Briquet Guide for the Direct Method of Cooking
10
CHARCOAL GRILL COOKING US

INDIRECT METHOD
Use the Indirect Method for foods that require
25 minutes or more of grilling time or for
foods so delicate that direct exposure to the
heat source would dry them out or scorch
them. Examples include roasts, bone-in poultry
pieces, and whole fish as well as delicate fish
fillets. To set up for Indirect cooking, prepared
charcoal briquets are set on either side of the
food. Heat rises, reflects off the lid and inside
surfaces of the grill, and circulates to slowly
cook the food evenly on all sides. There’s no
need to turn the food over.
NOTE: For meats that require more than one
hour to cook, additional briquets must be
added to each side as indicated in the chart
below.
1. Open all vents.
2. Place the recommended amount of char-
coal briquets on each side of the charcoal
grate (refer to the chart below). Leave
enough room for a drip pan between the
coals.
3. Ignite the charcoal briquets. Leave the lid
off until the coals have a light coating of
grey ash, about 25 to 30 minutes.
4. Place a drip pan between the coals in the
center of the charcoal grate.
5. Position the cooking grate over the coals.
6. Place food on the cooking grate directly
above the drip pan.
7. Place the lid on the grill. Consult your reci-
pe for recommended cooking times.
Grill Standard Briquets Standard Briquets to add
Diameter for first hour for each additional hour
14.5" (37 cm) 9 per side 6 per side
18.5" (47 cm) 20 per side 7 per side
22.5" (57 cm) 25 per side 8 per side
26.75" (67 cm) 40 per side 9 per side
37.5" (95 cm) 75 per side 22 per side
Charcoal Briquet Guide for the Indirect Method of Cooking
11
USCHARCOAL GRILL COOKING

The following cuts, thicknesses, weights,
and grilling times are meant to be guidelines
rather than hard and fast rules. Cooking
times are affected by such factors as
altitude, wind, outside temperature, and
desired doneness. Two rules of thumb: Grill
steaks, fish fillets, boneless chicken pieces,
and vegetables using the Direct Method for
the time given on the chart or to the desired
doneness, turning once halfway through
grilling time. Grill roasts, whole poultry, bone-
in poultry pieces, whole fish, and thicker
cuts using the Indirect Method for the time
given on the chart or until an instant-read
thermometer reaches the desired internal
temperature. Cooking times for beef and
lamb are for the USDA’s definition of
medium doneness unless otherwise noted.
Let roasts, larger cuts of meat, and thick
chops and steaks rest for 5 to 10 minutes
before carving. The internal temperature of
the meat will rise by 5 to 10 degrees during
this time.
Beef Thickness/Weight Approximate Grilling Time
Steak: New York, porterhouse, rib-eye,
T-bone, or tenderloin 1 inch thick 5 to 8 minutes: sear 4 to 6 minutes direct high heat,
grill 1 to 2 minutes indirect high heat
1½ inches thick 10 to 14 minutes: sear 6 to 8 minutes direct high heat,
grill 4 to 6 minutes indirect high heat
2 inches thick 14 to 18 minutes: sear 6 to 8 minutes direct high heat,
grill 8 to 10 minutes indirect high heat
Flank Steak 1½ to 2 pounds, ¾ inch thick 8 to 10 minutes direct high heat
Ground beef patty ¾ inch thick 8 to 10 minutes direct high heat
Pork Thickness/Weight Approximate Grilling Time
Chop, boneless or bone in ¾ inch thick 6 to 8 minutes direct high heat
1 inch thick 8 to 10 minutes direct medium
Ribs, baby back 1½ to 2 pounds 3 to 4 hours indirect low
Ribs, spareribs 2½ to 3½ pounds 3 to 4 hours indirect low
Ribs, country-style, bone-in 3 to 4 pounds 1½ to 2 hours indirect medium
12
USGRILLING GUIDE

Poultry Thickness/Weight Approximate Grilling Time
chicken breast, boneless, skinless 6 to 8 ounces 8 to 12 minutes direct medium
chicken thigh, boneless, skinless 4 ounces 8 to 10 minutes direct medium
chicken breast, bone-in 10 to 12 ounces 30 to 40 minutes indirect medium
chicken pieces, bone-in leg/thigh 30 to 40 minutes indirect medium
chicken wing 2 to 3 ounces 18 to 20 minutes direct medium
chicken, whole 3½ to 4½ pounds 1 to 1½ hours indirect medium
cornish game hen 1½ to 2 pounds 50 to 60 minutes indirect high
turkey, whole, unstuffed 10 to 12 pounds 2½ to 3½ hours indirect medium
13 to 15 pounds 3½ to 4½ hours indirect medium
Fish & Seafood Thickness/Weight Approximate Grilling Time
fish, fillet or steak ¼ to ½ inch thick 3 to 5 minutes direct high
1 to 1¼ inches thick 10 to 12 minutes direct high
fish, whole 1 pound 15 to 20 minutes indirect medium
3 pounds 30 to 45 minutes indirect medium
Note: General rule for grilling fish: 4 to 5 minutes per ½ inch thickness; 8 to 10 minutes per 1 inch thickness.
Vegetables Approximate Grilling Time
asparagus 4 to 6 minutes direct medium
corn: in husk/husked 25 to 30 minutes direct medium, in husk / 10 to 15 minutes direct medium, husked
mushroom: shiitake or button / portabello 8 to 10 minutes direct medium, shiitake or button / 10 to 15 minutes direct medium, portabello
onion: halved / ½-inch slices 35 to 40 minutes indirect medium / 8 to 12 minutes direct medium
potato: whole / ½-inch slices 45 to 60 minutes indirect medium / 14 to 16 minutes direct medium
13
GRILLING GUIDE US

WHOLE ROAST CHICKEN
Indirect/Medium
1 whole chicken, 4 - 5 lbs.
Olive oil
Kosher salt
Freshly ground black pepper
Rinse chicken and pat dry with paper towels. Twist
wing tips under back and tie legs together with
string. Brush entire outer surface of chicken with oil
and lightly season with salt and pepper.
Grill chicken, breast side up, over indirect medium
heat until the internal temperature reaches
180°F/82°C in the thickest part of the thigh
and 170°F/77°C in the breast, 1¼ to 1½ hours.
Transfer chicken to serving platter; let stand
10 minutes before carving.
Makes 4 to 6 servings.
TURKEY
Indirect/Medium
1 turkey, 10 to 12 pounds
Olive oil
Kosher salt
Freshly ground black pepper
Remove neck and giblets. Rinse turkey thoroughly
and pat dry with paper towels.
Brush outer surface of turkey with oil and season
with salt and pepper inside and out. Pull turkey
skin over neck and fasten behind back with a
skewer. Twist wings under back and tie legs and tail
together securely, or tuck legs under band of skin.
Grill turkey, breast side up, over indirect medium
heat until turkey is tender; 11 to 13 minutes per
pound or to an internal temperature of 180°F/82°C
in the thickest part of the thigh and 170°F/77°C in
the breast. When turkey is about two-thirds done,
cut the band of skin or string holding the legs
together.
Remove turkey from cooking grate and let stand
10 minutes before carving.
Makes 10 to 12 servings.
SPICY LAMB KABOBS
Direct/Medium
For the marinade:
½ cup olive oil
¼ cup red wine vinegar
2 tablespoons grated orange rind
1 tablespoon lemon juice
1 green onion and top, chopped
¼ teaspoon ground cinnamon
¹⁄8 teaspoon ground cloves
2 pounds lean lamb, cut into 1½" cubes
To make the marinade: Combine the marinade
ingredients in a shallow, glass baking dish or plastic
bag. Add the lamb. Refrigerate, covered, 4 to 6
hours. Drain lamb; reserve marinade. Pour reserved
marinade into a small sauce pan. Bring to a boil
over high heat and boil for 1 full minute.
Arrange lamb on 4 to 6 skewers. Grill lamb over
Direct Medium heat to medium doneness, about
10 minutes, turning and basting with the reserved
marinade once halfway through grilling time.
Makes 4 to 6 servings.
14
USRECIPES

BASIC BURGERS
Direct/Medium
1½ lbs. ground beef (80% lean)
Kosher salt
Freshly ground black pepper
4 hamburger buns
Ketchup (optional)
Mustard (optional)
Gently shape the ground beef into four burgers of
equal size and thickness (about ¾” thick). Season
with salt and pepper. Grill the burgers over direct
medium heat until the internal temperature reaches
160˚F/73˚C for medium, 8 to 10 minutes, turning
once halfway through grilling time. During the last
30 seconds, grill the buns over direct medium heat
until lightly toasted.
Serve the burgers hot on the buns with ketchup
and mustard, if desired.
Makes 4 servings.
SIMPLE STEAKS
Direct/High
4 New York strip, tenderloin, sirloin, or
rib-eye beef steaks, about ¾ lb. each
and 1" 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 grilling. Lightly spray or brush both sides of
the steaks with olive oil. Grill the steaks over direct
high heat until the internal temperature reaches
145˚F/62˚C for medium rare, 6 to 8 minutes,
turning once halfway through grilling time.
Remove from the grill and stand for 3 to 5 minutes.
Serve warm.
Makes 4 servings.
CLASSIC BONELESS
PORK CHOPS
Direct/Medium
4 boneless pork loin chops,
about 1" thick
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Season the pork chops with salt and pepper and
lightly brush or spray both sides with olive oil. Allow
to stand at room temperature for about 20 minutes
before grilling.
Grill the chops over direct medium heat until the
juices run clear, 10 to 12 minutes, turning once
halfway through grilling time. Serve warm.
Makes 4 servings.
15
RECIPES US

CLASSIC BONELESS
CHICKEN BREASTS
Direct/Medium
4 boneless, skinless chicken breast
halves, about 6 oz. each
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Rinse the chicken breasts under cold water, pat
dry with paper towels, and season with salt and
pepper. Lightly brush or spray both sides with olive
oil. Grill the chicken over direct medium heat until
the juices run clear and the meat is no longer pink
in the center, 8 to 10 minutes, turning once halfway
through grilling time. Serve warm.
Makes 4 servings.
CLASSIC BONE-IN
CHICKEN BREASTS
Indirect/Medium
4 chicken breast halves (with bone and skin),
10-12 oz. each
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Rinse the chicken breasts under cold water, pat dry
with paper towels, and season with salt and pepper.
Lightly brush or spray both sides with olive oil. Grill
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, grill the breasts, skin side down, over direct
medium heat during the last 5 minutes of grilling
time. Serve warm.
Makes 4 servings.
FABULOUS FISH FILLETS
Direct/High
4 swordfish or halibut fillets, 6 to 8 oz. each
and about 1" thick
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Lemon wedges (optional)
Lightly brush or spray both sides of the fillets with
olive oil and season with salt and pepper. Grill over
direct high heat until opaque in the center, 8 to 10
minutes, turning once halfway through grilling time.
Serve warm with lemon wedges, if desired.
Makes 4 servings.
16
RECIPES US

SALMON STEAK KYOTO
Direct/Medium
For the marinade:
¹⁄3 cup soy sauce
¼ cup orange juice concentrate
2 tablespoons olive oil
2 tablespoons tomato sauce
1 tablespoon spring onion and top, minced
1 teaspoon lemon juice
½ teaspoon prepared mustard
½ teaspoon minced ginger root
1 clove garlic, minced
4 salmon steaks, about 1" thick
Olive oil
To make the marinade: in a shallow, glass
baking dish, combine the marinade ingredients. Add
the salmon and turn to coat each side. Cover and
refrigerate 30 to 60 minutes. Remove the salmon
and reserve the 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 salmon with oil. Grill over
direct medium heat until fish is tender and flakes
with a fork, 5 to 10 minutes, depending upon
thickness of fish. Turn salmon and brush with
marinade once halfway through grilling time.
Makes 4 servings.
SHRIMP KABOBS WITH
CURRY BUTTER
Direct/High
For the curry butter:
½ cup butter
2 tablespoons finely chopped onion
1 teaspoon snipped fresh dill
1 to 1½ teaspoons curry powder
Dash garlic powder
16 to 20 jumbo shrimp (1½ to 2 pounds),
peeled and deveined
Olive oil
Lime or lemon wedges
Fresh dill or parsley sprigs
To make the curry butter: in a small pan, melt
the butter over medium-high heat. Stir in the 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. Grill 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
grilling time. Arrange shrimp on serving plate
Garnish with lime wedges and dill.
Makes 4 servings.
SWEET CORN IN HUSKS
Direct/Medium
Trim excess silk off end of corn with kitchen
shears. Place corn in a deep container; cover corn
with cold water and soak at least 1 hour. When
ready to grill, remove corn from water; shake to
remove excess water.
Grill over direct medium heat for about 25 minutes,
turning 3 times. Use gloves to remove husks and
silk before serving.
17
RECIPES US

GRILLED RED PEPPERS
STUFFED WITH MOZZARELLA
Indirect/Medium
1 small loaf crusty Italian bread
3 tablespoons olive oil
3 medium sweet red bell peppers
1 cup fresh mozzarella cheese, cut into small
cubes
1½ teaspoons dried basil
1 clove garlic, finely chopped
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
Thinly slice bread, remove crusts and cut into
enough ½" croutons to make 1 cup.
In a skillet, warm the olive oil, add the croutons, and
sauté until golden; drain on paper towels. Cut tops
off peppers about ½” from top, and reserve tops.
Carefully 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. Grill peppers, 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
For the glaze:
¾ cup fresh orange juice
1 tablespoon honey
1 tablespoon fresh lime juice
2 teaspoons cornstarch
4 slices fresh pineapple, about ½ inch
thick each
1 teaspoon cracked dried green peppercorns
or cracked black peppercorns
4 scoops vanilla ice cream
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 pineapple slices with the
peppercorns. Grill over indirect medium heat until
well marked, 6 to 8 minutes, turning once halfway
through grilling time. Serve each pineapple slice
with a scoop of ice cream and some of the glaze
drizzled over the top.
Makes 4 servings.
18
USRECIPES

© 2008 Weber-Stephen Products Co. Weber, the kettle silhouette, and the kettle conguration are registered trademarks of
Weber-Stephen Products Co., 200 East Daniels Road, Palatine, Illinois 60067 USA. 62620 09/08
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