to
By the way, it's a red edition.
We're going to add some of this, these chili, chili paste.
The top.
Specialty shots.
And I'm also.
Not a marinade that you would want to leave your meat in for.
Period of time anyway.
The.
In the marinade the soy sauce, the sweet soy sauce, really any kind of.
The pork won't take.
Of course I quite like my 40s, now that's what one Lost Valley looks like in my wedding
Kings.
But, including, she notes, cabbage and
On an angel
The cooked pasta is shaped into a disc
The pork is turned to burn in grill
And checked for doneness
Before serving, the salad is heated
The salad is heated
The salad is heated
The sliced cucumbers are added after heating
The sliced cucumbers are added after heating
The salad contains
Red tomato and chopped cilantro
The salad is heated
The salad is heated
The topping is strips of fried wanton
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I'm David Gure.
This formidable double pork chop with sweet potatoes and
season blend of
well as
good
yes
just
It's a little bit of butter.
You can use oil.
If you.
Almost sort of like the.
And you simply make a little pouch and you can actually.
Grilling the chef.
Will be glazed with an.
Speech.
It's.
Off.
Base of this is actually.
Is actually.
It has.
A nice.
River to it and.
As you can.
Sometimes without the seed as well as in the old.
Sort of.
Is that.
Is he in a cage syrup.
And.
Tamarind is.
Sauce we're going to take.
Tamarind glaze.
It.
To allow.
That.
We'll take.
Tamarind glaze workshop.
Chef.
Is fresh tomato.
It on the grill.
You want to.
The onions and mushrooms together a little bit for.
At this point.
Right off.
Some little bit.
You like to and it's going to have.
Salt.
Normally do it put a little bourbon.
Garlic.
This little bit of that.
This is a little bit of balls.
But before.
And chopped it up.
Smashed up.
Roasted.
Knife.
Steel.
Probably wrap it with plastic or something but all you're going to do is very carefully
of course.
Knife and it as you can see I got a.
It's probably.
Too much before you do it because.
Roast.
Nice is a nice little extra surprise when you have something stuff.
Turn it.
Is it on the grill but you're going to have to be.
Nice because you'll have the indirect.
Once you've feared it.
Flare ups.
Incidentally the oysters.
I had some nice.
Okay.
They're looking pretty good here.
Still a little smoke.
Sauce.
Gorgon.
Boom.
S webinars.
Let's push it.
On top.
This is
potato love.
And for us, we're just going to.
These are little fried parsnip chips.
Direct heat.
Tuna with potato and I'm doing sausage.
You want to just.
A favorite.
My.
Of Creoles.
Peppers I use some black and.
The grill tuna will be.
In catch.
Lemon.
And I'm going to add them first.
One.
Okay.
And Dewey is also added.
Potato.
And if you can.
Find on Dewey.
For one.
Chopped it up.
I've taken the skin off.
And I actually rendered that earlier today.
And that's when we're going to start.
Then.
Okay, sure.
And I'm going to add a little bit of green onion.
That heat.
And then we're ready to start.
In.
Sprinkled with olive oil.
Grill and our tuna.
My tuna steak is actually about.
An inch thick.
Good engine.
I want to grow it up.
Maybe two to three minutes.
On each side to get.
The tuna steak.
The steak of the sea nice and pink.
Oh, look how beautiful.
The fun of grilling.
Smells delicious.
It's just sort of.
And the great thing.
And the heat gets.
We get the.
Blaze.
Tunis.
Drizzle a little that.
The full flavor.
Oh, great.
And rare.
Add my favorite.
Even.
You can cook anything you normally cook on your stove or in your oven.
But.
Where each dish will come out done to perfection every time.
The key is.
Cooking.
On a broiler and indirect cooking, which is much like.
Roast.
In oven.
Or preheating your gas barbecue.
Foods like steaks and burgers as a rule of thumb.
Any meat that's done unless.
Direct.
Though heat penetrates.
The underneath.
Uses that.
Are angled away from the flame and vaporized just long enough to give you that real.
Favor without.
Disposable catch pan blow so clean up the breeze.
Siri.
Or ceiling in juice.
Read your Weber gas barbecue by turning all burners.
And closing the lid.
One.
500 degrees place the meat on the cooking grill.
Close the lid and sear for two minutes.
Or the outer burners.
And complete the cooking with the lid down turning only once halfway.
Doesn't.
Or spatula.
Forks or any utensils.
And cause juices to escape and meat to turn dry.
Or the perfect tools pick up a Weber traditional tool set safe and durable.
There are must have for even the most.
Cure.
Turning the center burner off and the outer burners to media.
I'll be gone cooking by.
Use the indirect method to complete grilling of meats after searing and grilling larger cuts of meat like roast or turkeys.
Don't require.
Like vegetables breads and desserts.
With the indirect method instead of.
Over the flame.
Off metal bars and circulates evenly inside the grill to cook food all around.
Remember be sure to lift the lid only when necessary or.
Adding more time to grilling.
To grill your.
Action.
Roast holder is the perfect.
Gravy and preventing a mess.
It even has handle.
From grill top to cutting board.
Resistable woods smoked flavor to whatever you're grilling the Weber steaming chip smoker.
Perfect gas barbecue at.
Start cooking.
Fire spice cooking woods and water in the smoker.
When you're done a masterpiece that may make it difficult.
No matter what you're grilling or which method you're using Weber has the perfect gas bar.
Come out perfect.
The perfect barbecue.
All it takes is knowing the right method of cooking owning the right.
And of course the right gas barbecue.
Service for.
The burners and the precise angle of the steel bars to eliminate flare ups we test every gas valve.
Accuracy and even.
Some utility the Weber gas barbecue of all the tests.
That goes into it.
The protest is what comes out of it.
If it's Weber it's great outdoors.
At the G.A.
Quarter the titular centerpiece is a large grill and rotisserie often loaded with succulent whole chickens.
Chef Mike.
Cold.
Lusty seasoning reveals his Italian heritage and although he uses the direct method here indirect cooking will also work beautifully.
This is a corn fed young chicken is a little bit different from the grocery store.
It doesn't have a lot of the different things that are fed into it and we're going to go ahead and dress our bird.
Use a little garlic.
Just going to just roughly chop it because we're going to kind of rub it inside and out.
Trimming off right now.
And.
And just rub the bird with garlic in and outside the cavity.
Pepper.
We like.
Because it has a nice flavor and kind of.
A little bit more.
Your ground pepper and then we're going to.
Kind of just lightly just pick it on the top.
Leverly.
Doesn't matter really if you have a lot of big stems in them a lot of it falls off during the roasting period anyway.
Then we'll just kind of cut the stem in half.
And then we have a little low sodium.
So here this helps with the brown part of the chicken and gives it a really nice golden color.
Those rainy day bar.
They have to show everybody what you need to do.
But it also helps with the flavor of the chicken.
And then we just go open a pit.
Pit is at 400 degrees right now.
About 30 to 40 minutes until it's done.
We've made up a green mixture of organic arugula, frise, a little bit of leek and radicchio to kind of complement the dish because it is very, very light.
And it's basically our salad that's going to be coming in with some just.
That we're going to be working in with the chicken.
You can cook them ahead of time.
They don't have to be hot.
All the way.
Different consistency and flavor.
Sauce is very simple type of vinaigrette.
It's.
Also make vinegar and it's very, very simple and very, very tasty.
We're going to take garlic again.
We're just going to slice it.
Saves on fingertips and it gives a nice presentation at the end of the meal.
Brown the garlic in olive oil.
This point you want to add just to go ahead and add a little bit of pepper.
A little bit of salt.
And some coarse ground black pepper.
This can be done on your kitchen range.
And add just a little bit of balsamic vinegar to this dish.
A little bit of chicken stock, which you can use either chicken broth at home, but watch your salt content.
And we're just going to go ahead and let it kind of cook down.
We've got our sauce down and we're just letting it reduce lightly.
It's going to be like a light vinaigrette.
We're going to finish it off with a little bit of small diced tomatoes.
Again, it's a very nice light summer dish.
And a little bit of fresh mint.
OK.
I don't really don't even mix that mint in.
I kind of less like the flavor to be on the outside.
Take our chicken, just kind of just come right on top of it.
There you have it.
Jamie Shannon is one of several chefs, including Paul Prudholm and Emeril Lagasse,
who have led the kitchen at the venerable Commandos Palace in uptown New Orleans.
The landmark restaurant is run by one family and revels in dishes featuring Louisiana seafood.
Here's an example of a charcoal grill, red snapper with grilled vegetables.
The vegetables include red, green, and yellow bell peppers, a halved garlic, and lemon halves,
dressed in olive oil, salt, and pepper, placed on the grill perimeter.
You always want to close the lid.
A little bit more heat, and we're going to let it go for a little bit.
Make sure the valves are open.
If you want to add some more charcoal, the Weber quick, easy load flap here.
You can add charcoal if you want to pull the whole grill up.
It also has a convenient spot to hold your charcoal,
and has a quick gas igniter to light your grill so you don't have to use matches in newspapers.
Wild mushrooms are all cornucopias.
These are shiitake, and these are puffballs.
These are really neat. These are actually all grown in Louisiana.
These are really pan-A really well. They actually have like a tofu consistency. They're delicious.
They take a lot of time to cook.
Some shiitake, some puffball mushrooms, my eggplant.
The vegetables were coated with olive oil, salt, and pepper.
Then my tomatoes. I want to just add a little bit and warm them up.
The chef now prepares the fish.
What we have here is a red snapper. It's actually a lane snapper. It's an indigenous sort of gulf.
Here in New Orleans, what we do is we like to cut the fish and cook it with the skin side down.
We're going to season it, and actually the scales will keep it moist.
It will get all the direct heat, and it will sear into flavors on the bottom, while it will steam the fish on the top.
It's quite a unique way of cooking fish. Make sure your fish is seasoned.
Salt.
Put some garlic.
The grill is opened, and the chef rearranges the vegetables.
Sometimes when some vegetables are cooking on the grill, some are cooked faster than the other ones.
Keep them warm by stacking them on top of each other.
You can stop the cooking process, but keep them warm.
Okay, we're going to add our fish to the grill, which is the center there.
We're going to add a little bit of olive oil.
Put that lid down. The top will cook.
Sprinkle the vegetables with olive oil. The goal is to finish the fish and vegetables more or less simultaneously.
Alright, let's check our fish. It takes about 15 minutes.
Nice fire.
It's done.
The skin comes right off.
Alright, you want to get a garg, just a little bit of capers.
Chef Michael Udo's second dish also employs direct heat over charcoal.
It's grilled lamb chops with wild mushrooms and leek.
These are our grilled lamb rack chops. These are quite small. These come from New Zealand, but if you get them at your butcher, America has great lamb.
You just make sure that as much fat has been trimmed off as possible. A lot of people have an aversion to fat these days.
We've put a little coarse ground black pepper on these.
We're going to rub them in a little bit of olive oil.
Some garlic.
Which would just kind of cover each one. Again, this stuff is going to fall off, but sometimes it will stick on there and it helps out. A little bit of fresh rosemary.
Dried rosemary is fine.
And just a tiny bit of salt. We don't salt it too much.
Then we'll go ahead and put it on the grill.
I like to reshape the meat right before I put it on the grill to make sure that it's completely even, especially with lamb chops. They cook very quickly.
You want to make sure that you've got all that together.
In preparation of our mushroom salad, we've got three mushrooms varieties here. We have the shiitake, which is pretty common.
Oyster mushroom, which is also very common, can be found in specialty stores.
And then a portobello, which has a nice woody flavor, almost kind of like beef flavor. You can tell the freshness of the portobello by the ridges, or the gills, that they call them, in between the mushroom.
Basically, we're just going to go ahead and take it and just kind of slice it, just like a piece of meat.
The mushrooms are joined with julienned leeks.
You might want to cut this bigger, adding a little bit of seafood seasoning and a little bit of oil.
And have a little soft butter here, just to kind of work into the bowl itself.
More soft butter, a little parsley.
We'll go ahead and place these on our grill for just a couple of minutes.
We're going to put our mushroom salad on there.
You can see you're generating quite a lot of heat now.
Again, you're working your lamb chops.
And your mushrooms are cooking along just fine. You might want to, you know, you flip them occasionally, but try not to work them too much, because then they'll fall in and kind of keep them into a little bit of a pile.
The grill is covered for another three minutes.
After a total of six minutes, the vegetables are removed.
This is a nice warm salad.
Adjust our lamb chops here a little bit.
We're going to mix the mushroom salad with a little bit of fresh arugula.
Some yellow peppers.
Some red peppers.
And green onion. Now remember, you don't have to season this because you've already seasoned the mushrooms.
You're going to go ahead and just go ahead and toss that.
In preparation for our potato dish that's going to accompany the lamb and the mushroom salad, again, we're going to go back to picking some fresh rosemary.
We've got some roasted potatoes that we've roasted in the oven for about 35 minutes with very little oil.
And they're nice and kind of crispy.
One of the nice things about this dish, this particular potato dish, is that it uses radicchio.
And radicchio is used wonderfully. It can be grilled. It can be used salads raw. It can be sauteed. And it's an Italian chicory.
Sliced garlic is also used.
The vegetables are warmed in olive oil. This can be done on the kitchen stove.
Our garlic and rosemary mixture.
And this time we're not going to let the garlic brown. We're just going to go ahead and let it saute just a few minutes and add our radicchio.
Just so the flavor kind of comes out.
We're going to go ahead and flip this a bit.
Put our potatoes in.
And flip it up.
A little parsley.
Of course, ground pepper.
Just a little bit of salt.
We have a little sauce here, which is just a natural reduction of veal stock and roasted garlic.
And a little bit of Worcestershire.
Put that at the bottom of the plate.
This is optional, or you can spike a little beef gravy with garlic and Worcestershire.
Come on with our potatoes.
And then we'll put our lamb chops on there.
And a shuffle of just a little bit more pepper. We like it spicy here in New Orleans.
Finally, duck is the focus of a salad prepared by Jamie Shannon.
He uses both direct and indirect cooking over charcoal.
Watch his inventive vinaigrette dressing.
We're going to do the indirect method with the grilled duck salad, some wild greens and grilled vegetables.
The duck I have here I have trussed it a little bit, and I let it sit in the refrigerator with it out of the package
so the air can circulate around so it can dry the skin out a little bit.
And this will create the duck to be much crispier than if you took it out of the package wet and put it right on the grill.
So I always advise a day or two earlier, take the duck out and just let it dry a little bit.
Put it on a rack and let the air circulate around it in the refrigerator.
This way it will get a little bit much more crisper.
I'm going to grab a fork, grab the duck and jacquard the duck underneath the legs especially.
This is going to allow some of the fats to run out and will also make your duck crispier.
Season inside and out with salt, pepper, and chopped garlic.
Okay, here we have our grill lit. This is the indirect method.
We have the charcoal holders, we have a pan to catch the juices, and we want to make sure that the grill is hot,
the charcoals are all white, and then we're going to put the duck in
and make sure that the air valves are open and let it sit and cook.
You don't want to go in and out of the grill as much as possible because you're going to let the heat out.
So we're just going to let it go.
This 2.5 pound duck, 40 to 45 minutes.
Halfway through cooking, shallots, radicchio, leeks, and Belgian endive are added to the grill.
They are seasoned with salt, pepper, and olive oil.
Add a little bit of vinegar. I'm using some rice wine vinegar.
Alright.
The duck.
Put them off into the side a little bit.
Put the vegetables right underneath the duck so they get a little bit of the drip and flavor.
The lettuces and the leeks.
See, they'll sit in the pan and start roasting for flavor,
and we'll put the shallots off to the side of the grill.
Andouille sausage is also put directly on the grill.
Add some of our andouille, which is smoked sausage.
Alright. Let that go.
A number of factors, including air temperature, can influence the cooking time.
The duck is finished when the juices run clear.
He splits the duck in half and removes the backbone.
He then separates the leg and thigh before boning the breast.
You want to run alongside the chest cavity.
I'm going to slice the breast down.
Put it on a plate.
Add a little bit of my grilled belles de Mendeuve
for garnish, some grilled leeks,
a small wedge of radicchio,
some andouille, and substitute some smoked pork sausage for that.
The duck breast.
Ever been to one of those cookouts where everything just seemed to turn out perfectly?
Chances are it was more than the chef's special recipe that did it.
The real secret starts with knowing the two different methods of cooking.
Direct cooking, which simulates cooking on a broiler,
and indirect cooking, which is much like roasting in a convection oven.
Once you know them and use the right accessories,
you can put them in your Weber Charcoal Grill you cook on your stove or in your oven.
For steaks and burgers, or most things that take less than 25 minutes to cook,
use the direct cooking method.
Here, coals are spread evenly across the bottom grate
so the heat source is directly under the food.
To start the perfect direct fire, first be sure all vents on your grill,
both top and bottom, are completely open.
Next, place Weber Firestarters into the lower grate.
Weber Firestarters replace fluid starters, and they're the safest way to light a fire.
If your grate doesn't have cradles, you may want to replace it with a Weber Rapid Fire Charcoal grate.
Igniting the firestarters and briquettes will be even easier.
Next, form a pyramid of charcoal briquettes,
just enough to spread into a single layer across the bottom grate after briquettes are lit and asht over.
For the perfect number every time, light your coals in the Weber Rapid Fire Chimney Starter
by igniting firestarters or crumpled newspaper from underneath.
Made of durable, aluminized steel, this chimney starter's unique cone-shaped grate
allows more briquette edges to be exposed to the flame for faster ignition.
Once coals are asht, usually in about 25 minutes,
with both handles, carefully pour the hot briquettes into a single layer,
or evenly spread out your pyramid across the bottom grate using long-handled tongs.
For a safe bet, always use a barbecue mitt, one that also protects your forearm from heat and fire, like this one.
Now that your coals are spread, just replace the top cooking grate, and you're ready to go.
Always cook your food with the lid closed so heat won't escape.
Your food only needs to be turned once, halfway through the grilling time.
For cooking kebabs, use Weber's two-prong skewer.
The two-prong design assures that delicate vegetables and meats turn only when you turn the skewer.
When turning steaks, always use a spatula or tongs.
A fork will pierce the meat, causing juices to escape and meat to become dry.
Safe and durable, Weber's traditional tool set has all the basic utensils you need.
What beats a home-cooked meal straight from the oven?
One straight from the grill.
With the indirect cooking method, you can turn your Weber charcoal grill into a convection oven.
Use it for cooking larger cuts of meat like roasts and turkeys, anything that takes more than 25 minutes.
Through the indirect method, moist air enters the grill, is heated, then circulates inside the grill, cooking food all around.
It all begins with starting the perfect indirect fire.
Once all vents are open and fire starters are placed, fill both Weber charbasket fuel holders with coals.
Once fire starters are lit, slide the baskets directly over the flame using long-handled tongs.
Made of durable aluminized steel, Weber charbasket fuel holders are perfect for containing coals while cooking over indirect heat,
and can also be used to hold wood chunks for added flavor.
Once your coals are asht over, use long-handled tongs to slide the charbasket fuel holders to the outer sides
and place a large Weber drip pan between them.
This will prevent flare-ups and catch juices during cooking, so clean up's a breeze.
Coals can also be lit by placing an equal number of briquettes, uncontained, on either side of the box.
This 22-1⁄2-inch grill takes 25 briquettes on either side for the perfect roasting temperature.
Consult your cookbook for the number that's right for your size grill.
After the drip pan is in place, simply replace the cooking grate with handles positioned directly over the charbasket fuel holders so briquettes can be added.
With a Weber hinged cooking grate, you'll be able to easily add briquettes while grilling.
Add 6 to 8 briquettes per hour to maintain consistent heat.
Weber hardwood charcoal briquettes are best for reaching and maintaining the perfect grilling temperature.
Made with 100% hickory, they burn hotter and longer so overall fewer briquettes can be used.
With indirect cooking, you don't need to tend or turn your food.
It's important to lift the lid only when necessary, or heat will escape.
So be sure to let foods grill the minimum time given in a recipe before checking doneness.
When checking for doneness, use a meat thermometer. It'll help you know when the meat's right to serve.
You can also get the best of both worlds of cooking.
For added flavor, cook meat over direct heat for a few minutes, then complete the grilling with the indirect method for perfect tenderness.
From fire starters to cooking grates, everything you need to start the perfect indirect or direct fire can be found in the Weber Indirect Cooking System Kit.
Also available in individual pieces, these accessories will make starting your fire a cinch.
And no matter what you're grilling, Weber has the perfect grilling accessory to help it come out perfectly.
Expand your grill's cooking area with the Weber Kettle Warming Rack, perfect for cooking veggies and warming breads.
Or the durable Premium Rib Rack that's also ideal for chicken and extra-thick chops.
Need your space? Hook on a Weber Sidekick Worktable that can be removed to serve as a cutting board.
And for carrying big cuts from the grill top to cutting board, Weber's Premium Roast Holder has durable handles to help.
There's a Weber Kettle Accessory designed to make your grilling job even easier, no matter what it entails.
You could say it's because it's the only charcoal grill that starts with the push of a button.
Or because its stainless steel work surface opens to a charcoal storage bin.
That the flip-up cooking grate gives easier access to the charbaskets below.
Or that the simple stroke of a lever clears the ashes in a single sweep.
The Weber Performer Grill. Of all the great features that have been put into it, perhaps the best feature is what you get out of it.
If it's Weber, it's great outdoors.
Weber's Premium Roast Holder