1 cup apricot preserves
¼ cup Worcestershire sauce
¼ cup brown sugar
2 tablespoons soy sauce
2 tablespoons Dijon mustard
2 tablespoons kosher salt
4 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon red pepper
½ teaspoon ground ginger
14 whole chicken wings cut into wings and drumettes (28 pieces total)
Mix the marinade ingredients in a small bowl and whisk until well blended. Place the chicken in a shallow dish or resealable plastic bag and pour the marinade over the wings, turning to coat. Cover or seal, and marinate the wings in the refrigerator for 4 hours.
Fire-up your gas grill for indirect cooking, with a hot side and a cool side. When the grill temperature reaches 450˚F, remove the wings from the marinade (do not shake off the excess marinade) and place them on the cool side of the grill. Close the lid and cook indirect for approximately 30 to 35 minutes, flipping each wing piece once.
According to the National Cattlemen’s Beef Association, people in the United States consumed 25.6 billion pounds of beef in 2013. And I would guess that a lot of this beef was consumed in the form of hamburgers!
It’s hard to beat a good burger cooked at home on the grill, just the way you like it. Here are some tips for making the perfect burger this summer.
Use ground chuck that’s 80% lean, 20% fat. If you can find a butcher that grinds fresh chuck, even better. Don’t use ground round, which can have a livery taste.
Use a kitchen scale to weigh 1/3 lb or 1/2 lb portions of ground beef, then form them into a consistent size and thickness so all the burgers cook the same way on the grill.
Press a dimple into the top of each burger with your thumb. This prevents thick burgers from puffing up like a ball during grilling.
Cook burgers on a clean, hot grill, perhaps 8-10 minutes total for medium doneness. If concerned about the safety of commercial ground beef, consider cooking to an internal temp of 160°F measured with an instant-read thermometer. See Burger Temperature Guide for more details.
Let thick burgers rest, tented under foil, for 3-5 minutes before serving so juices can redistribute and reabsorb into the meat.
Serve burgers on a good quality potato bun or sesame seed bun.
TVWBB member KellyMc from Austin, Texas picked up this 1998 Weber Genesis 1100 redhead on Craigslist for just $45.
“I spent about $160 on paint, wood and finishes, warming basket and shelf, catch pan and holder, cover and a propane tank,” says Kelly. “I’ve used it half a dozen times already and it works great. I like it so much better than something new that would have cost twice as much or would have been half as well-made.”
What really stands out about Kelly’s restoration is the woodwork. “I used cedar from Home Depot — 1x2s for the side shelf and just plain fence pickets for the bottom shelf. The handle is the original wood, which seems like very cheap pine, with the gray paint sanded off.
“I sanded everything thoroughly and did 3 or 4 coats of teak oil. Then I sanded again and topped with spray-on spar varnish. I think I did 2 or 3 coats, sanding between each. It looks quite nice and seems plenty water-resistant. I keep it completely covered between uses, so I’m hoping it stays looking great for a long time.”
Tony and Maribel are grilling fanatics. They live in Southern California where the sunshine allows for outdoor grilling almost every day of the year, and they do just that using their collection of Weber grills. When not grilling, Tony makes low & slow barbecue on his Weber Smokey Mountain Cooker or uses a taco cart with a flat-top griddle to make amazing Mexican fare.
Don’t think that Tony is the only one grilling in this household! Maribel knows her way around a Weber kettle and proves it in the photos they post on Instagram. Make sure to follow them to see what’s on the grill tonight…their photos will make your mouth water, I guarantee!
It’s fair to say from the photo above that Tony prefers cooking over charcoal, but some time ago he picked up a Weber Genesis gas grill that he calls “Jennifer” and uses it to make a variety of things, including the carne asada shown here.
Tony starts with two pounds of flap meat and cuts it into pieces that can be easily managed on the grill. The meat goes into a bowl and gets sprinkled generously with Lawry’s Seasoned Salt.
While the meat sweats, Tony prepares the marinade ingredients:
1/4 bunch of cilantro, chopped
1/2 white onion, cut into rings
Juice of 4 limes
Juice of 3 oranges
5 Tablespoons vegetable oil
1 Tablespoon cumin
1 Tablespoon black pepper
1 Tablespoon garlic powder
1 Tablespoon onion powder
3 jalapeño peppers, sliced in half
1 lime, cut into thin slices
Combine all the marinade ingredients and add to the meat. Allow the meat to marinate for two hours. “As with tradition, I added green onions that get grilled and eaten on the side,” says Tony.
Preheat the grill to MEDIUM HIGH heat. Place the meat, onions and jalapeños on the grill and cook the meat to medium well doneness, about 8 minutes per side. Turn the veg once or twice to cook evenly. You’ll notice that Tony snuck two hot links onto the grill for good measure.
Tony and Maribel serve carne asada with red rice and refried beans and salsa roja on the side…and always an ice-cold cerveza! You’ll find the recipes for the rice and beans on The Virtual Weber Bulletin Board: