Weber Summit E-620 Guia Del Propietario página 81

SAVORY HERBED STEAK
Sear: High, Cook: Indirect High
4 steaks, about 1-1/2" thick
Extra-virgin olive oil
1-1/2 teaspoons dried basil leaves
1 teaspoon dried tarragon leaves
1 teaspoon dried chives
4 cloves garlic, minced
Trim excess fat from steaks and discard fat.
Brush or spray steaks on both sides with oil.
Combine herbs and garlic; mash with fork
to form a paste. Rub herb mixture onto both
sides of steaks. Refrigerate steaks, covered,
1 to 2 hours. Allow the meat to stand at room
temperature for 20 to 30 minutes before
grilling. Sear steaks over
direct high
4 minutes, turning once. Continue grilling over
heat for 6 to 8 minutes for
indirect medium
medium-rare doneness. Remove from the grill
and let rest for 3 to 5 minutes. Serve warm.
Makes 4 servings.
BABY BACK RIBS WITH SPICED
APPLE-CIDER MOP
Indirect Low
from Weber's Big Book of Grilling™
For the mop:
2 cups apple cider
1/4 cup minced shallots
1 tablespoon minced jalapeño pepper,
seeds removed
1/4 cup ketchup
2 tablespoons white wine vinegar
2 tablespoons tomato paste
1 tablespoon dark brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
heat for
2 to 3 slabs baby back pork ribs,
about 4 pounds
Kosher salt
Freshly ground black pepper
In a small saucepan
To make the mop:
combine the apple cider, shallots, and
jalapeño. Bring to a boil and cook over
medium-high heat until about 1 cup of the
liquid remains, 15 to 20 minutes. Add the
remaining mop ingredients, bring to a boil, and
remove from the heat. (The mop may be made
ahead and refrigerated until ready to use.)
Allow the ribs to stand at room temperature
for 20 to 30 minutes before grilling. Season
with salt and pepper. Grill, rib side down,
over heat until the meat is very
indirect low
Baby Back Ribs with Spiced Apple-Cider Mop
tender and has pulled back from the ends of
the bones, 1-1/2 to 2 hours. Baste the ribs
frequently with the mop throughout grilling
time, but stop basting during the last 10
minutes. Remove from the grill and allow to
rest for 5 to 10 minutes before slicing into
individual ribs. Serve warm.
Makes 4 servings.
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