Best Darned BBQ Ever!
I love this grill!!!! It is light, compact and cooks incredible food. It acts as much as a smoker as a grill, and all the food I cook comes out moist and incredibly flavorful. That’s especially true of chicken. I have always had a problem with chicken breast coming out dry and bland. But that problem disappears with this grill. Unless I mess it up, I can count on delicious, moist chicken every time. Beyond that, cooking is super simple and clean-up afterwards is even easier. I just put the chicken in, turn it every 5-10 minutes, and 20 minutes later I have a wonderful meal. And clean-up is non-existent. I have never cleaned it in any way. It doesn’t get any easier than that.
My friend Steve who camps with me is a big fan of charcoal Bar-B-Que, but when he saw how great the Weber was, he, bought one and gave his old one away. He loves it just as much as I do, but he took it a step further. He started experimenting with foil cooking in the Weber. He would put the whole meal (meat, and vegetables) into aluminum foil and then wrap it up and cook it on the grill. Later I found the book “Cook it in Foil” which gives great recipes and cooking instructions on cooking in the BBQ. And not just dinners, it has recipes for breakfast, lunch and dinner, as well as deserts. He really loves cooking meals in foil in the Weber!
For this blog post Steve gave me some tips on foil cooking on a BBQ and some of his favorite recipes:
- Use Heavy Duty aluminum foil, or if using regular strength, use two sheets. First cut the foil large enough to hold your meal, then lay it down flat and start piling on the meal. Then fold it in half along the length of the meal and roll the two halves together. Then roll the ends up toward the middle. You want to make a pouch that is air tight and will hold in the moisture and heat.
- Pre-heat the Weber on high, then turn it down between low and medium for the cooking.
- If cooking vegetables like potatoes and carrots, dice them so they cook faster. Put them in their own foil pouch and put them on the BBQ for 15 minutes during the pre-heat. Then put the main meal in and turn the heat down to between low-medium, leaving the potatoes in to finish cooking.
- Steve loves onions, so for all his meat meals he lays down a bed of sliced onions, then the vegetables and meat over it. The onions are moist so they “steam” the whole meal as they cook.
- Steve also loves mushrooms, so in most meals he puts mushrooms on top of the onions and all the flavors merge together.
- He also loves butter, so he puts butter on top of the meal and it melts and drips to the bottom where it “caramelizes” with the onion.
- Spice the meal to taste by sprinkling salt, pepper, onion salt/powder, garlic salt/powder, etc. over the top. Then seal it and place in BBQ.
- Sprinkle your favorite sauce over the meal to taste. Steve like teriyaki sauce, so he uses it frequently. Then seal the pouch and place it in the BBQ.
- Be very careful when opening the foil pack. Hot steam can come out and burn you. To make the meal super easy to clean up after, Steve eats it right out of the foil.
- Optionally, he will often make some rice and pour it over the rice.
- All these recipes are for one person, adjust to how many people you will be serving and to your own tastes. The book has a lot more details and photos to help make all this clearer.
- Always cook with the lid on the Weber, so it becomes a simple “oven.”
Make a bed of sliced onions, then a layer of mushrooms. If you want, you can then put canned vegetables on top of that. On top of all that put 1/2 pound of crumbled hamburger. Cook 20-30 minutes with the heat set to between low and medium heat.
Make a bed of sliced onions, then a layer of mushrooms. If you want, you can then put canned vegetables on top of that. On top of all that put a park chip. Cook 20-30 minutes between low-medium heat.
Make a bed of sliced onions, then a layer of mushrooms and canned vegetables. If you want, you can then put canned vegetables on top of that. On top of all that put as much and the type of chicken you like. Cook 20-30 minutes between low-medium heat. Chicken may take longer depending on its thickness. Meat with bones also takes longer
Make a bed of sliced onions, then a layer of mushrooms. If you want, you can then put canned vegetables on top of that. On top of all that put as much shrimp as needed. Cook 20-30 minutes between low-medium heat. Cook 20-30 minutes on low-medium heat.
Steve has found that he likes to cook frozen pizzas on the BBQ. Look around and find rectangular pizzas so they fit better. Tony’s makes one Steve really likes and cooks often. You can buy cheese or already topped pizza and then add your own favorite toppings, like extra cheese, sauce, meat, or vegetables. Or you can make your own crust and then top it. But, you don’t want a thick crust, thin only! A thick crust will burn on the bottom before it cooks entirely.
Take the grill off the top off the Weber and cover it with heavy duty aluminum foil and put it back on. Next, cut a piece of foil long enough to extend out past the end of the lid. They will be the “handles” you use to lift the pizza out. Put the pizza on the foil and top to your taste. Don’t wrap the pizza in the foil! Just pick it up by the long ends and put it in the Weber with the ends hanging out. Cover with the lid and cook for 15 minutes. To check on it for done-ness periodically. When the cheese is melted in the middle, it’s ready to eat. You really need to give this a try, it turns out incredible!
As you can see, if you cook many meals on the Weber, you will burn a lot of propane. I highly recommend you get an adaptor hose so you can use a 20 pound refillable propane tank instead of the little green bottles. You will save a lot of money in the long run. Costco sells the 20 lb bottle for about $25, but they are only a few dollars more at Walmart.