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Best Grill Recipes

The choices of food that can be grilled on your gas grill are endless. You can choose to cook beef, fish and shellfish, lamb, pork, poultry, vegetables, sauces, marinades, desserts, appetizers and even side dishes. Here are two unique recipes you can try lifted from the Weber’s Cookbook.

Beef Grilling Tips

When grilling beef, you should try to get the choice cuts or better yet, the prime grade. Grill marks are obtained by lightly brushing or spraying with extra virgin oil just before cooking. Marinate less tender cuts to shorten cooking time.

Beef Ribs with Cabernet Sauce

This recipe shows the tenderizing power of grape and why beef and wine are natural partners.

For the rub: 2 teaspoons dried marjoram
2 teaspoons paprika
1 teaspoon granulated sugar
1 teaspoon light brown sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 beef rib racks, about 5 pounds

For the sauce: 1 ½ cups of barbecue sauce
1 cup Cabernet Sauvignon
Kosher salt
Freshly ground pepper

Combine the rub ingredients in a small bowl. Press the rub into the meat which has been trimmed of any excess fat. Cover with plastic wrap and refrigerate for 8 -12 hours. Allow the ribs to stand at room temperature for 20 -30 minutes before grilling. Sear over direct medium heat until evenly browned for about 10 minutes, turning once halfway through the searing time. Transfer to a heavy gauge aluminum pan large enough to hold the ribs in one layer. Cut the ribs into smaller sections if necessary.

Whisk together the sauce ingredients in a medium saucepan. Bring to a boil over high heat. Pour the sauce over the ribs and tightly cover with aluminum foil. Grill the ribs over indirect medium heat until very tender for 1 ½ to 2 hours, turning once halfway through the grilling time. Remove the ribs from the pan and cut into one or two rib pieces. Skim off any fat from the sauce and season with salt and pepper. Serve the ribs hot with sauce on the side. Makes about 4 servings.

Vegetable Grilling Tips

Most vegetables cook fast on the grill so keep an eye on them before it becomes overdone.

Acorn Squash with Apple-Cornbread Stuffing

This festive side dish captures the reassuring flavors of winter comfort food featuring caramelized apples and seasoned cornbread in a bowl of grill-roasted squash.

Ingredients: 2 acorn squashes, halved lengthwise, seeds
discarded
2 cups cranberry juice

For the stuffing: 1 Granny Smith apple, halved and cored
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
½ cup chopped onion
2 cups cornbread crumbled
¼ cup dried Cranberries
¼ cup pecan, toasted and chopped
1 teaspoon chopped fresh thyme
½ teaspoon sage
Kosher salt
Freshly ground black pepper

Grill the squash halves, cut side down over indirect medium heat for 40 minutes, turning once halfway through the grilling time. Remove from the grill and let stand at room temperature. Meanwhile, in a small saucepan over medium heat, cook the cranberry juice until reduced to ¼ cup for about 20 minutes.

For the stuffing, grill the apple, cut-side down over direct medium heat for 8 -10 minutes, turning once halfway through the grilling time. Allow to cool slightly; chop and set aside. In a large sauce pan over medium heat, warm the oil. Add the garlic and onion and sauté until the onion is translucent for about 4 minutes. Remove from the heat and add the chopped apple along with the rest of the stuffing ingredients including salt and pepper to taste. Put 1 tablespoon of the reduced cranberry juice on the cavity of each squash half and then spoon in about ½ cup of the stuffing. Grill over direct medium heat until squash is tender and stuffing is golden for about 5 minutes. Serve immediately. Makes about 4 servings.

Happy Grilling!