For the rib meat to be tender, you need to remove the tough membrane first.
Slide a dull knife under the membrane and along a bone far enough that you can pry an edge of the membrane loose.
Then grab the loose edge and peel off the membrane in one big sheet or a few smaller pieces. You can use a paper towel if the membrane is hard to grip.
© 2009 Weber-Stephen Products Co. Tips from Weber’s Way to Grill. Used with permission.
You’ve made an investment in your Weber grill and we want to help you take good care of it to keep it working properly and looking shiny and new for as long as possible. Check out this handy guide from Weber to get your BBQ ready for grilling season!
Every time we grill, we are always trying to find the best way to improve the flavor of our food. One sure fire way to achieve this is to grill your pizza directly on the grates. This will turn you into a backyard Pizza Grill Master.
1. Preheat your grill for direct medium to medium-high heat for 10 to 15 minutes.
2. Brush the grates clean.
3. Role out your pizza dough on a sheet of parchment paper or foil. Lightly coat the top of the dough with oil.
4. Now you have to COMMIT. Flip the pizza onto the grill. Peel off the paper.
5. When the underside is crisp and toasted, about 3 minutes, transfer the crust to a work surface with the grilled side facing up.
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6. Arrange the toppings on the grilled side.
7. Transfer the pizza back to the grill.
8. Grill the pizza until the bottom of the crust is crisp and the cheese has melted, about 3 to 5 minutes.
9. Let it rest then cut and serve! Enjoy!
Happy grilling!
Nothing says summer bbqs like a classic cheeseburger. Over the years we have collected tips to making the best burger and here are 5 key tips.
Once you are ready to grill up a burger scroll down to check out our Ideal Cheeseburger, which is a fan favorite from our newest cookbook, Weber’s Greatest Hits. Preview more recipes from the cookbook here.
5 Burger Tips
What Makes Them Juicy
Fat makes burgers juicy. That’s a big reason why ground chuck (from the shoulder) is better for burgers than ground round (from the rump). Chuck is typically about 18 percent fat, whereas round is often about 12 percent fat. The reality is that most ground beef in supermarkets comes from all kinds of parts of the animal. Ask the person behind the counter to grind some chuck just for you, maybe mixing in some sirloin for extra flavor.
Seasoning Works
Ground beef alone makes a pretty dull-tasting hamburger, so make sure the meat is mixed throughout with at least salt and pepper. Other ingredients, like Worcestershire sauce, hot sauce, or grated onions, will improve not only the taste but also the juiciness of your hamburgers.
Shaping Up
The ideal thickness for a raw patty is 1 inch. If it’s any thinner, it’s likely to overcook and dry out before a nice crust develops on the outside. If it’s much thicker, the crust might turn black and unappetizing before the center reaches the safe internal doneness level of medium.
Level them Off
Burgers tend to puff up in the middle as they cook, making the tops rounded and awkward for piling on toppings. A good trick for avoiding this problem is pressing a little indentation into the top of each raw patty with your thumb or the back of a spoon. Then, when the center pushes up, the top of each burger will be relatively level.
Flip Only Once
You should flip each burger only once, and only when it’s ready to flip. You’ll know when it’s time by slipping the edge of a spatula underneath the edge of the burger and lifting up very gently. If the meat is sticking to the cooking grate, back off and try again a minute later. When you can lift the edge of the burger without sticking, it’s ready to flip.
Weber’s Ideal Cheeseburgers
by Jamie Purviance
For a cheeseburger to merit the word ideal in its title, the meat must ooze with beefy, seasoned juices, the cheese must melt into a smooth, rich blanket, the toppings must be fresh and crisp, and the whole ensemble must travel to your mouth on a toasted bun. Open wide. Here comes that ideal cheeseburger.
Serves: 4
Prep time: 15 minutes
Grilling time: 9 to 11 minutes
Ingredients:
Patties
1 1/2 pounds ground chuck (80% lean), preferably ground to order by your butcher
2 tablespoons minced white or yellow onion
1 tablespoon ketchup
1 1/2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Kosher salt and freshly ground black pepper
4 hamburger buns, split
2 tablespoons unsalted butter, softened
4 slices sharp cheddar cheese, each about 2 ounces
4 leaves butter lettuce Ketchup (optional)
Dill pickle chips
Instructions:
1. In a medium bowl mix together all the patty ingredients with your hands. Gently shape the mixture into four patties of equal size and about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty to prevent it from doming as it cooks. Refrigerate the patties until ready to grill.
2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
3. Brush the cooking grates clean. Lightly season the patties on both sides with salt and pepper. Spread the cut side of the buns with the butter. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 9 to 11 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a cheese slice on each patty to melt and toast the buns, cut side down, over direct heat. Remove from the grill.
4. Build a burger on each bun with a lettuce leaf, a patty, ketchup (if using), and 4 pickle chips. Serve warm.
©2017 Weber-Stephen Products LLC. Recipe from Weber’s Greatest Hits™ by Jamie Purviance. Used with permission. Reblogged from https://www.weber.com/US/en/blog/webers-ideal-cheeseburgers-with-5-burger-tips
Much like a cast iron frying pan, well-maintained cast iron grids can provide years of trouble-free use and prevent food from sticking to your grids. To keep your cast iron grids in top-notch condition, heat your grill to about 400°, turn your burners to low and coat your cooking grids with oil using a towel, basting brush or oil sprayer. Frequent reseasoning of your cast iron grids is always recommended.
Smoking is another seasoning to add to grilled favourites. Like spices, different woods impart very different flavours – from the intense, spicy notes of mesquite and hickory, to the sweet and fragrant notes of apple and cherry.
| Type | Flavour | Ideal Meats |
|---|---|---|
| Mesquite | Pungent, Smoky, Spicy | Beef, Pork |
| Hickory | Pungent, Smoky | Beef, Lamb, Pork |
| Whiskey | Spicy, Smoky | Pork, Poultry, Beef |
| Maple | Sweet, Smoky | Pork, Poultry |
| Pecan | Rich, Flavourful | Pork, Poultry, Lamb |
| Cherry | Sweet, Smoky | Pork, Poultry |
| Apple | Sweet, Smoky | Pork, Poultry, Seafood, Cheeses |
| Alder | Mild, Smoky | Lamb, Pork |
| Cedar | Bright, Spicy, Smoky | Seafood, Cheeses |
If you’ve never done any smoking before, don’t overdo it – start with a small amount of wood chips (1/2 cup or so), and soak them in liquid for at least 1/2 hour. Drain the wood chips, and then scatter them directly on top of the smoldering coals.
Nothing is more disappointing than trying to grill that perfect steak when your barbecue just won’t heat up and cook the way it used to.
To avoid this, the grilling experts at Broil King offer some helpful tips to get your gas barbecue ready for the season ahead. Here is their advice:
Give your grill a good cleaning
Begin by removing the cooking grids, grates and burners from your grill. Brush the inside of the oven with a sturdy bristle brush to remove the build-up of grease. Using a grill cleaner, scrub the inside and outside of the oven and then rinse with water. Never use oven cleaner on your grill since it is corrosive and can damage the other components.
Check for leaks
Inspect the gas hose to make sure there aren’t any cracks or leaks. This can easily be done by preparing a soapy solution and applying it to the connections at the tank and valve. Turn the tank on slowly and watch for bubbles to form, which indicates that there is a leak. Try tightening the connections and re-test. If persistent leaking or blistering is detected, stop using your grill and replace the gas assembly.
Inspect your burners
Carefully inspect your burners making sure there are no damaged ports or holes rusted through. If there are, it’s time for a replacement. Check all igniter connections to ensure they’re not loose and remove any debris from the components.
Beware of spiders
It’s very important to keep the burner tubes clean. Spiders love to make a nest in these tubes, creating blockages that can cause serious damage. Clean the tubes using a venturi brush, or bottle brush.
Season your grids
Check the cooking grids to make sure no welds are broken and brush off any stuck on residue. If you have cast iron cooking grids, season them with oil to keep food from sticking and to help prevent rust.
Maintain the little things
Finally, check the condition of your control knobs, thermometer, and handles. Replacing small items like this can refresh your gas barbecue and make it look new again.
Taking a bit of time each season to clean and inspect the gas barbecue will prolong its life and will ensure it is reliable for another great barbecue season.
Read more about grilling and get some tasty recipes ideas at broilkingbbq.com.
