Weber 41093 Charcoal Grill User Manual


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WHOLE ROAST CHICKEN
Indirect Medium
1 whole chicken, 4-5 lbs. (1.8 - 2.25 kg)
Cooking oil
Salt and freshly ground 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. Place chicken, breast side up, on the cooking grate and barbecue
until the internal temperature reaches 180°F/82°C in the thickest part of the thigh and
170°F/77°C in the breast, 1-1⁄4 to 1-1⁄2 hours. Transfer chicken to serving platter; let stand
10 minutes before carving.
Makes 4 to 6 servings.
POULTRY THICKNESS OR WEIGHT APPROXIMATE BARBECUING TIME
Chicken breast, boneless, skinless 6 oz (170 g) 8-12 min. Direct Medium
Chicken thigh, boneless, skinless 4 oz (113 g) 8-10 min. Direct Medium
Chicken pieces, bone-in breast/wing 30-40 min. Indirect Medium
Chicken pieces, bone-in leg/thigh 40-50 min. Indirect Medium
FISH THICKNESS OR WEIGHT APPROXIMATE BARBECUING TIME
Fish, fillet or steak 1/4 in. to 1/2 in. (0.6 to 1.25 cm) 3-5 min. Direct High
1/2 in. to 1 in. (1.25 to 2.5 cm) 5-10 min. Direct High
1 in. to 1 1/2 in. (2.5 to 4 cm) 10-12 min. Direct High
Fish, whole 16 oz (0.45 kg) 15-20 min. Indirect Medium
VEGETABLES THICKNESS OR WEIGHT APPROXIMATE BARBECUING TIME
Asparagus 6-8 min. Direct Medium
Corn maize, husked 10-15 min. Direct Medium
in husk 25-30 min. Direct Medium
Mushroom, shiitake or button 8-10 min. Direct Medium
Portabello 12-15 min. Direct Medium
Onion 1/2 in. (1.25 cm) slices 8-12 min. Direct Medium
Potato 1/2 in. (1.25 cm) slices 14-16 min. Direct Medium
Courgette/Zucchini Halved 6-8 min. Direct Medium
1/2 in. (1.25 cm) slices 4-6 min. Direct Medium
SPICY LAMB KEBABS
Direct Medium
For the marinade:
1⁄2 cup olive oil
1⁄4 cup red wine vinegar
1 tablespoon lemon juice
2 tablespoons grated orange rind
1 green onion and top, chopped
1⁄4 teaspoon ground cinnamon
1⁄8 teaspoon ground cloves
2 lbs. (0.9 kg) lean lamb, cut into 1 1/2 in. (3.8 cm) cubes
To make the marinade: Combine the marinade ingredients in a shallow, glass baking dish
or plastic bag. 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. Barbecue lamb over Direct Medium heat to
medium doneness, about 10 minutes, turning and basting with the reserved marinade
once halfway through barbecuing time.
Makes 4 to 6 servings.
BARBECUING GUIDE
BARBECUING GUIDE
RECIPES
RECIPES
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