My name is Andy Webber ( A.K.A Ski) I have been grilling with Webber grill for about eight years now but in the last year or so it has got a little out of hand. Example I started out in my new house in August of 04 with a webber genesis gold b then about three weeks later at a pig roast we thew for family friends and our new neighbors I was presented with a performer from all the boys. Now in 05 I have recently built an outdoor kitchen equiped with a Summit gold-d baby. Over kill? maybe I think no.

I have set up this Hub to get the word out about how impressive these Webber Grills really are. Yes they cost a lot more than a normal grill, but once you grill on a webber you never go back. I will put some of my favourite receipes that i use with my webber grill.

If you have a Webber Grill then please leave me a comment i would love to hear from you!

This lamb dish works perfectly with any type of Webber grill and was in fact the first dish that we made with our brand new webber.


Grilling time: 30 minutes on your Webber Grill Main Ingredient: 1 butterflied boneless leg of lamb, 3 to 4 lbs, trimmed of nearly all fat, cut into 3 or 4 sections



For the marinade:
1/4 cup(s) extra virgin olive oil
1 teaspoon(s) Finely chopped fresh rosemary
1 tablespoon(s) Minced garlic
1 teaspoon(s) kosher salt
1/2 teaspoon(s) coarsely ground black pepper
1 butterflied boneless leg of lamb, 3 to 4 lbs, trimmed of nearly all fat, cut into 3 or 4 sections

For the salad:
3/4 pound(s) small zucchini, trimmed and halved lengthwise
1 small red onion, cut into 1/2 in. slices

extra virgin olive oil
1/2 pound(s) ripe cherry tomatoes, halved vertically
2 tablespoon(s) pitted, coarsely chopped Kalamata olives
2 tablespoon(s) Finely chopped sun-dried tomatoes (oil-packed), drained
2 tablespoon(s) Finely chopped fresh mint

For the dressing:
6 tablespoon(s) extra virgin olive oil
2 tablespoon(s) fresh lemon juice
2 tablespoon(s) Finely chopped fresh Italian parsley
1/2 teaspoon(s) kosher salt
1/4 teaspoon(s) Freshly ground black pepper

1. To make the marinade: In a small bowl whisk together the marinade ingredients.
   
2. Place the lamb in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 12 hours, turning occasionally.
   
3. To make the salad: Lightly brush or spray the zucchini and onion with the olive oil and grill over direct medium heat until barely tender, 5 to 7 minutes, turning once. When cool enough to handle, cut the zucchini on the bias into 1/2-inch slices and chop the onion. In a medium bowl combine the zucchini and onion with the cherry tomatoes, olives, sun-dried tomatoes, and mint.
   
4. To make the dressing: In a medium bowl whisk the dressing ingredients with 2 tablespoons cold water. Taste and adjust the seasoning, if necessary. Spoon 3 tablespoons of the dressing over the salad. Toss to coat evenly. Grill the lamb pieces over direct medium heat until the desired doneness, turning once. Pieces more than 2 inches thick will take 20 to 30 minutes to reach medium rare at 145°F; 1- to 2-inch-thick pieces will take 15 to 20 minutes. Allow the lamb to rest for about 5 minutes before carving - just leave it on the side of the webber or take it inside. Cut the lamb across the grain into thin diagonal slices. Spoon the reserved dressing onto the meat. Serve hot with the salad. Makes 6 to 8 servings
   

Enjoy!

My Webber story:

Is he really cheating?

I am convinced that my husband is having an affair with his webber grill which I now refer to as his GRILLFRIEND. Every weekend he is on the patio polishing it, cleaning it and caressing it. Our weekend conversations center around what he want to do with this GRILLFRIEND. He plans his weeks around the time he can spend with his GRILLFRIEND. Come winter or summer, he loves his red domed webber grill. I suppose it could be worse - having a GRILLFRIEND isn't so bad - it keeps him out of my hair and I always know where he is.

Recipes are the heart and soul of every grilling fan.



4 slice(s) bacon cut into 1/2 in. pieces
1 cup(s) Finely chopped yellow onion

For the batter:
1 cup(s) yellow cornmeal
1/2 cup(s) all-purpose flour
1-1/2 tablespoon(s) baking powder
1 tablespoon(s) granulated sugar
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) kosher salt
1-1/2 cup(s) buttermilk
2 large eggs
1/4 teaspoon(s) Tabasco sauce

1. In a 9- or 10-inch iron skillet over medium heat, fry the bacon, stirring occasionally, until the fat is rendered and the bacon is crisp, 10 to 12 minutes. With a slotted spoon transfer the bacon bits to a small bowl. Add the onion to the bacon fat and cook over low heat, stirring occasionally, until browned, about 10 minutes. With a slotted spoon, transfer the onion to the bowl with the bacon. Tilt the skillet to coat the bottom and sides evenly with any remaining bacon fat. Keep the skillet warm over very low heat.
   
2. To make the batter: In a large bowl whisk the cornmeal, flour, baking powder, sugar, baking soda, and salt. In a separate medium bowl whisk the buttermilk, eggs, and Tabasco sauce until thoroughly blended. Pour the buttermilk mixture over the cornmeal mixture and stir just until blended. Add the bacon-and-onion mixture and stir once or twice to blend. Pour the batter into the warm skillet.
   
3. Grill the cornbread over Indirect Medium heat, keeping the webber grill’s temperature near 350ºF, until the top is golden brown around the edges and a toothpick inserted in the center comes out clean, 20 to 30 minutes. Invert the cornbread onto a plate or cutting board, cut into wedges, and serve immediately. Makes 8 servings