Weber Genesis E-320 Gas Grill Recipes

It comes as no surprise to anyone who knows me that my favorite Weber Gas Grill is the:
Weber Genesis E-320 Gas Grill.

In 2007, Weber, the most famous name in grilling, introduced new models for the very popular Genesis line of grills. The heart and soul of this line is the Weber Genesis E-320 Grill.

This beauty comes in both propane and natural gas models, as well as a choice of colors. Now there's a grill that comes in colors to accent your patio furniture. You can get classic black, but how about dark blue or green to brighten up your deck or patio? The E-320 is a step up from the E-310 which doesn't have the 12,000 BTU side burner found on the new E-320. This feature can save on you're A/C bill when you don't have to fire up your stovetop burners on a hot summer evening.

If you are already familiar with the Weber Genesis line of grills, you will be delighted to know that the E-320 retains the famous porcelain-enameled "Flavorizer Bars" which help distribute the heat and vaporize food drippings for the great grilled flavor grillmasters search for with their favorite recipes. If you have little grillmasters in training, you will be glad to know that the burner controls have been moved beyond their reach on the right side shelf. It does narrow the shelf space on the right but the added peace of mind for the safety of the children more than makes up for that.

While most grilling products come in stainless steel or classic black, the Weber Genesis gives you alternatives to accent your deck or patio with dark blue,green or black. These colors are accented by stainless steel trim on the front, side panels and grill top.

Make this your #1 purchase for this summer. In the long run you will save money--stay home.

If you know that your Father really wants a new gas grill and would love to have the Weber Genesis E-320 model, then you are in luck. Even though Father's Day is less than 2 weeks away, June 21st, you still have time with Grills Direct.

When ordering the black, liquid propane model, the estimated shipping date to most areas will be June 16th to the 19th, in time for Dad's big day. And the flat shipping rate is currently a special price of just $10.00. Then if you order from the link below, Grills Direct has a $15.00 coupon on orders over $150.00.

This year Father's Day and the Summer Solstice, first day of summer, falls on the same day! That deserves a special treat, don't you think?

Weber's Way to Grill:
The Step-by-Step Guide to Expert Grilling
(Sunset Books)

With indispensable tips and insights for getting better every step of the way, Weber's Way to Grill is an all-in-one master class in every aspect of outdoor cooking. It not only explains in clear, confidence-building recipes, it also shows readers with hundreds of color photographs exactly how to get the best results every time.

Check Out a short Amazon Video with Jamie Purviance

CALIFORNIA BURGERS WITH GUACAMOLE MAYONNAISE

SERVES: 4
PREP TIME: 25 MINUTES
WAY TO GRILL: DIRECT HIGH HEAT (450° TO 550°F)
GRILLING TIME: 18 TO 20 MINUTES

MAYONNAISE
2 tablespoons grated white onion
1 ripe Haas avocado, pitted and peeled
2 tablespoons mayonnaise
2 plum tomatoes, cored, seeded, and chopped
1 tablespoon finely chopped fresh cilantro
2 teaspoons fresh lime juice
1 small garlic clove, grated
Kosher salt

2 poblano chile peppers
1-1/2 pounds ground chuck (80% lean)
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

4 hamburger buns

1. Using a sieve, rinse the grated onion under cold water and let the excess water
drain off. In a medium bowl mash the avocado and mayonnaise together with a fork.
Stir in the onion, tomatoes, cilantro, lime juice, and garlic. Season generously with
salt. Cover with plastic wrap, pressing the wrap directly onto the surface, and set
aside. (The mayonnaise can be prepared up to 8 hours ahead.)

2. Prepare the grill for direct cooking over high heat. Brush the cooking grates clean.
Grill the chiles over direct high heat, with the lid closed as much as possible, until
the skin is blackened on all sides, about 10 minutes, turning occasionally. Remove
from the grill and allow to cool completely. Peel off and discard the blackened skin,
and then remove and discard the stem, seeds, and ribs. Chop the chiles into 1/2-inch
dice.

3. In a large bowl gently mix the ground chuck, chiles, salt, and pepper, and shape
into 4 patties of equal size and thickness, about 3/4 inch thick. With your thumb or
the back of a spoon, make a shallow indentation about 1 inch wide in the center of
each patty so the centers are about 1/2 inch thick. This will help the patties cook
evenly and prevent them from puffing on the grill.

4. Grill the patties over direct high heat, with the lid closed as much as possible,
until cooked to medium, 8 to 10 minutes, turning once when the patties release
easily from the grate without sticking. During the last minute of cooking time, toast
the buns, cut sides down, over direct heat. Top the burgers with the mayonnaise and
serve warm.

Barbecued Ham with Sticky Orange Glaze

Serves: 10 to 12
Prep time: 15 minutes

Way to grill: indirect low heat (300° to 350°F)
Grilling time: 1¼ to 2 hours

1 bone-in, smoked ham (with no added water), 8 to 10 pounds
2 large handfuls pecan or apple wood chips, soaked in water for at least 30 minutes

Glaze
3/4 cup fresh orange juice
1/2 cup Heinz® chili sauce
1/3 cup cider vinegar
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1/2 teaspoon freshly ground black pepper

1. Let the ham sit at room temperature for about 1 hour before cooking.

2. If you are using a gas grill, preheat the grill on high until the temperature reaches 500°F. Then turn the burners down to indirect low heat (300° to 350°F).

Drain the wood chips and add them to the charcoal or put the chips in the smoker box of a gas grill, following the manufacturer's instructions.

3. Place the ham, flat side down, in a 13x9-inch, heavy-duty foil pan. Place the pan on the cooking grate and pour about 1 cup of water in the pan. Close the lid and cook the ham over indirect low heat for 1 hour.

4. In a small saucepan combine the glaze ingredients and simmer until about 1 cup remains, 5 to 10 minutes, stirring occasionally.

5. After 1 hour, begin brushing the top surface of the ham (not the flat side) with the glaze. If the pan is nearly dry, add about 1/2 cup of water and continue to cook over indirect low heat.

6. Continue to cook and glaze the ham until the internal temperature reaches 135°F. (You may not need all of the glaze.) The total cooking time will be 1-1/4 to 2 hours (roughly 10 minutes per pound).

7. Carefully remove the ham from the foil pan and transfer it to a cutting board. Tent the ham with foil and let rest for 15 to 20 minutes before carving. Carve the ham and serve warm or at room temperature.

If your cook-out guest drinks coffee, likes pepper and loves a good grilled steak; then this is going to be right up their alley. It is one of my favorites and what I will probably be grilling for my guests for our cookout menu.

COFFEE-AND-PEPPER-CRUSTED New York Steaks

In this unusual recipe, the piquancy of peppercorns meets the mellowness of coffee beans with stellar results. Direct/High Heat. Makes 4 servings.

2 Tbsp whole coffee beans
2 Tbsp whole black peppercorns
4 New York (strip) steaks, each about 3/4 lb. and
1-inch thick
Kosher salt

Coarsely grind the coffee beans and peppercorns in a food processor or coffee grinder. Press the mixture evenly on both sides of the steaks.

Lightly brush the cooking grate with vegetable oil. Grill the steaks directly over high heat, turning once, for about 8 to 10 minutes, or until cooked to desired doneness.

Remove the steaks from the grill. Season both sides with salt. Allow to rest for 2 to 3 minutes before serving.

Recipe from: Weber's Art of the Grill Deck

Glorious French fries are only minutes away with a hot grill and some basic pantry ingredients. No one needs to worry about all the fat and calories present in deep-fried versions. Direct/Medium Heat. Makes 4 servings.

1/4 cup ketchup
1/2 tsp. chili sauce
1/2 tsp. balsamic vinegar
2 russet potatoes, about 8 oz. each
1 tbsp. olive oil
1 tbsp. minced garlic
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper

In a small bowl, mix together the ketchup, chili sauce and balsamic vinegar. Set aside.

Scrub the potatoes under cold running water and dry thoroughly, but do not peel. Cut lengthwise into 1/2-inch slices, then cut the slices into 1/4-inch-
thick wedges. Place the wedges in a medium bowl. Toss with the olive oil, garlic, salt and pepper.

Place the wedges on the grill, being careful not to let them drop through the openings. Cook directly over medium heat until golden brown, turning once, about 10 minutes. For extra-crispy fries, open the grill and cook for an additional 1 to 2 minutes, turning once. Serve warm with the ketchup.

Recipe from: Weber's Art of the Grill Deck

Here's how a few vegetable and fruit favorites can be done on the Weber Genesis E-320 Gas Grill.

#1 Asparagus is perfect for this when tossed with some lime, garlic butter and spread out on the grate. Grilling gives it a really different flavor from streaming or even doing it on a George Forman. Great with flavored oils as well.

#2 Fried Green Tomatoes need to be put in a grilling basket or on foil with holes but they have a lot less fat than fried and the char flavor is great.

#3 Eggplant is a favorite whether sliced thin and crisped up or cut thick and done like a veggie steak. This is also true for a sweet onion like the Vidalia. Just brush with EVOO and then drizzle a little Balsamic vinegar on top before turning over.

#4 Leeks and baby bok choy are done the same way. Sliced length-wise and oiled with balsamic, Worcestershire, or soy sauce and placed sliced side down, these are flavor filled.

#5 Corn on the Cob off the grill is a totally different flavor. Pull back the husk to use like a handle, oil up the corn, and put on the grill rotating often.

#6 Grilled Romaine Lettuce or Endive is sliced lengthwise and sprayed with olive or canola oil and placed flat side down. For a Caesar salad with popping flavor, use the chopped grilled Romaine.

#7 Pineapples are a grill favorite. Use fresh cut rings spritzed with cooking oil and go for the grill marks!

#8 Pears and apples are super on the grill, especially when sprinkled with a spice like cinnamon. Brushing them with a little lime juice will keep them from getting brown before you are ready to put them on the grill.

#9 Apricots, peaches, and other soft tree fruits can also be grilled with an eagle eye on the process. Simply remove their pit and grill the halves. Just fantastic with pork.

#10 Bananas can even be grilled. Yes, that's a Banana on the grill. Use a firm not very ripe fruit that has been hand rubbed with butter. Lightly grill until golden with some grill marks and remove. Slice the banana lengthwise and place the halves flat side down on enough foil to make a packet. Then chop up your favorite dark chocolate candy bar (Snickers and Mounds, YUM) and sprinkle chunks over the banana. Then pull up the foil and seal the packet. Return to the grill two to three minutes until the chocolate is melty.

When cooking meat along with vegetarian items, you should know that many vegetarians would prefer not to have any meat remnants touch their food. For this reason, its a good idea to throughly clean and scrape your grill after cooking any meat and before placing vegetarian items on the grill.

Another alternative is to designate a separate section of the grill for vegetarian items, and make sure that this section is well cleaned before firing up the grill.

If possible, many vegetarians would prefer to have their food cooked on a separate grill. Check in with your vegetarian guests before the day of your big barbeque and see which option they would prefer.

In Greek tavernas, a cucumber-yogurt sauce, tsatziki, is commonly served. It's clean, bright flavors superbly complement the intensity of grilled lamb chops. Direct/Medium Heat. Makes 4 servings

3-inch piece seedless cucumber, peeled, cut into
1/4 inch dice
4 scallions, white parts only, minced
1 Tbsp fresh lemon juice
1 Cup plain yogurt
4 Tbsp extra-virgin olive oil
1 Tbsp finely chopped fresh dill
1/8 tsp paprika
Kosher salt
Freshly group pepper
2tsp finely chopped fresh oregano
2 tsp minced garlic
8 double-cut rib lamb chops, trimmed of nearly
all fat

In a medium bowl, combine the cucumber, scallions, 1 Tbsp olive oil, dill and paprika. Mix well. Season with salt and pepper to taste.

In a small bowl, whisk together the remaining lemon juice, remaining olive oil, oregano, garlic, 1/2 tsp salt and and 1/4 tsp pepper. Brush the lamb chops with this mixture and allow to marinate at room temperature for 10-15 minutes.

Grill the lamb chops directly over medium heat, turning once. The chops will take about 10 minutes to reach medium-rare.

Serve warm with the sauce.

Recipe from: Weber's Art of the Grill Deck

Skewers fashioned from sturdy rosemary branches add a subtle flavor to this simple dish and make a notable presentation. Direct/Medium Heat. Makes 4-6 servings.

1 lb new potatoes
1/2 Cup extra-virgin olive oil, divided
1 Tbsp minced garlic
Kosher salt
Freshly ground pepper
6 sturdy rosemary branches
1/3 Cup balsamic vinegar

Cut potatoes in half, and place in a medium bowl. Add 2 Tbls of olive oil and garlic. Season with salt and pepper to taste.

Strip almost all of the leaves from the rosemary branches to form skewers, leaving some branches near the slightly thinner end. Finely chop enough leaves to measure 2 Tbls and add them to the potatoes. Toss potatoes to coat thoroughly with the oil and seasonings. Using the thicker end of each skewer directly over medium heat until the skins begin to brown and crisp, 25 to 30 minutes.

Pour balsamic vinegar into a small saute pan over high heat and boil until reduced to about 2 Tbls
(the vinegar will be syrupy). Pour enough of the remaining olive oil onto a serving platter to form a thin layer. Sprinkle the oil with salt and pepper to taste. Drizzle warm vinegar over the oil. Place the skewers on the platter, turn the potatoes in the oil and vinegar and serve immediately.

Recipe from: Weber's Art of the Grill Deck

Grilling Suggestions for Safe Grilling
Safety Tips from The Grilling Coach

* Keep the lid of the grill closed~ every time the lid is left open, you loose 15 minutes of cooking time.
* You can use a piece of wadded up tin foil to clean a dirty grill, make sure you use tongs to hold the foil.
* Don't use a fork to turn the meat, use tongs, the fork pierces the meat and flavor is lost.
* Wait until the last 10-15 minutes to add sauces or the sugar will burn and make an unwanted black crust on the food.
* Use a meat thermometer on all your food to be safe.
* Always wash utensils, cutting boards, and surfaces well to prevent salmonella.
* Boil left over marinades for 12 minutes before reusing if they have been soaking meat.
* Let steak rest for 3-4 minutes before cutting to allow juices to settle to the center of the meat.
* Barbeque vegetables on top of the grill to prevent them from falling in.
* Before turning on your grill, rub some olive oil on a paper towel and apply. This will prevent food from sticking.
* Rubs work better if they are patted onto the meat.