Manual Weber q260 (page 5 of 72) (English, German, Dutch, Danish, French, Italian, Polish, Portuguese, Swedish, Spanish, Norwegian, Finnish)

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SIMPLE STEAKS

Direct Medium

4 New York strip, tenderloin, steak sirloin, or rib-eye beef steaks, about 3/4 lb. (0.34

kg) each and 1 in. (2.5 cm) thick

Kosher salt

Freshly ground black pepper

Extra-virgin olive oil

Season both sides of the steaks with salt and pepper, pressing the spices into the meat.

Allow to stand at room temperature for 20 to 30 minutes before barbecuing. Lightly spray

or brush both sides of the steaks with olive oil. Barbecue the steaks over Direct Medium

heat until the internal temperature reaches 145˚F/62˚C for medium rare, 8 to 10 minutes,

turning once halfway through barbecuing time. Remove from the barbecue and stand for

3 to 5 minutes. Serve warm.

Makes 4 servings.

CLASSIC BONE-IN CHICKEN BREASTS

Indirect Medium

4 chicken breast halves (with bone and skin), 10-12 oz. (285 - 340 g) each

Kosher salt

Freshly ground black pepper

Extra-virgin olive oil

Rinse the chicken breasts under cold water and pat dry with paper towels. Season

the breasts with salt and pepper and lightly brush or spray both sides with olive oil.

Barbecue the chicken, skin side up, over Indirect Medium heat until the juices run clear

and the meat is no longer pink at the bone, 30 to 40 minutes. For crispier skin, barbecue

the breasts, skin side down, over Direct Medium heat during the last 5 minutes of

barbecuing time. Serve warm.

Makes 4 servings.

FABULOUS FISH FILLETS

Direct High

4 swordfish or halibut fillets, 6-8 oz. (170 - 227 g) each and about 1 in. (2.5 cm) thick

Kosher salt

Freshly ground black pepper

Extra-virgin olive oil

Lemon wedges (optional)

Season the fish fillets with salt and pepper and lightly brush or spray both sides with

olive oil. Barbecue the fillets over Direct High heat until opaque in the center, 8 to

10 minutes, turning once halfway through barbecuing time. Serve warm with lemon

wedges, if desired.

Makes 4 servings.

SALMON STEAK KYOTO

Direct Medium

4 salmon steaks, about 1 in. (2.5 cm) thick

Olive oil

For the marinade:

1⁄3 cup soy sauce

1⁄4 cup orange juice concentrate

2 tablespoons olive oil

2 tablespoons tomato sauce

1 teaspoon lemon juice

1⁄2 teaspoon prepared mustard

1 tablespoon spring onion and top, chopped

1 clove garlic, crushed

1⁄2 teaspoon ground ginger root

To make the marinade: In a small bowl whisk together the marinade ingredients; pour

mixture over salmon steaks in shallow glass baking dish. Refrigerate, covered, 30 to 60

minutes. Drain salmon and reserve marinade. Pour the reserved marinade into a small

saucepan. Bring to a boil over high heat and boil for 1 full minute. Lightly brush or spray

steaks with olive oil and place on the cooking grate. Barbecue over Direct Medium heat

until fish is tender and flakes with a fork, 8 to 10 minutes, depending upon thickness of

fish. Turn salmon and brush with marinade once halfway through cooking time.

Makes 4 servings.

SHRIMP KEBABS WITH CURRY BUTTER

Direct High

16 to 20 jumbo shrimp, 1 1/2 - 2 lbs. (0.68 - 0.90 kg), peeled and deveined

Olive oil

Lime or lemon wedges

Fresh dill or parsley sprigs

For the curry butter:

1⁄4 cup butter

2 tablespoons finely chopped onion

1 teaspoon snipped fresh dill

1 to 1-1⁄2 teaspoons curry powder

Dash garlic powder

To make the curry butter: Melt the butter in a small pan over medium-high heat. Stir in

onion, dill, curry powder, and garlic powder; cook 5 minutes. Thread shrimp on skewers,

leaving space between pieces. Lightly brush or spray the shrimp with olive oil. Barbecue

over Direct High heat until the shrimp turn pink and are tender, 2 to 5 minutes, turning

and brushing with the curry butter once halfway through barbecuing time. Arrange

shrimp on serving plate. Garnish with lime wedges and dill.

Makes 4 servings.

GRILLED RED SWEET PEPPERS STUFFED WITH

MOZZARELLA CHEESE

Indirect Medium

1 small loaf crusty Italian bread

3 tablespoons olive oil

3 medium red sweet peppers

1 cup fresh mozzarella cheese, cut into small cubes

1-1⁄2 teaspoons dried basil

1 clove garlic, finely chopped

1 tablespoon olive oil

Salt

Freshly ground black pepper

Thinly slice bread, remove crusts and cut into enough 1/2 in. (1.25 cm) croutons to make

1 cup. Warm the olive oil in a skillet, add the croutons, and sauté until golden; drain

on paper towels. Cut tops off peppers about 1⁄2” from top, and reserve tops. Carefully

remove seeds and membranes. In a bowl combine croutons, mozzarella, basil, garlic,

and oil. Mix well, adding salt and pepper to taste. Stuff peppers with mixture, replace

tops and secure with toothpicks. Place peppers on the cooking grate, top sides up, over

Indirect Medium heat until peppers are soft but still hold their shape, 12 to 15 minutes.

Remove tops and cut in half lengthwise.

Makes 6 servings.

PARADISE GRILLED

from Weber

’s Big Book of Grilling™

Indirect Medium

4 slices fresh pineapple, about 1 in. (2.5 cm) thick each

1 teaspoon cracked dried green peppercorns or cracked black peppercorns

4 scoops vanilla ice cream

For the glaze:

3⁄4 cup fresh orange juice

1 tablespoon honey

1 tablespoon fresh lime juice

2 teaspoons cornstarch

To make the glaze: In a small saucepan combine the glaze ingredients and whisk

until smooth. Bring to a boil over medium-high heat and cook until thickened, 1 to 2

minutes. Keep the glaze warm or reheat when ready to serve. Season both sides of

the pineapple slices with the peppercorns. Barbecue over Indirect Medium heat until

well marked, 6 to 8 minutes, turning once halfway through barbecuing time. Serve each

pineapple slice with a scoop of ice cream and some of the glaze drizzled over the top.

Makes 4 servings.

RECIPES

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Weber q260 Manual

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