Pepperoni & Pulled Pork PizzasRecipe from Weber’s Real Grilling™ by Jamie Purviance
Serves: Makes 4 small pizzas
Prep time: 30 minutes
Grilling time: 6 to 8 minutes
Ingredients
Dough (pre-made)
Extra virgin olive oil 1 teaspoon kosher salt
12 ounces mozzarella cheese, coarsely grated
8 ounces of seasoned pulled pork
8 ounces pepperoni, cut into ¼ -inch slices
1 cup thinly sliced roasted red pepper
1 cup good-quality tomato sauce
1 teaspoon dried oregano
Instructions
1. Transfer the dough to a lightly floured surface and cut into 4 equal pieces. Cut parchment paper into 9-inch squares and lightly oil each sheet of paper on one side.
2. Roll or press the dough flat on the oiled side of the paper into circles about 8 inches in diameter. COMMIT TO THE FLIP! Lay the dough on the grate, with the paper side facing up. Grab one corner of the paper with tongs and peel it off.
3. Grill over Direct Medium heat until they are marked on the underside, 2 to 3 minutes, rotating if necessary for even cooking. Transfer the crusts from the cooking grate to a clean cutting board, with the grilled sides facing up.
4. Arrange one quarter of the cheese on each crust, leaving a ½inch border around the edges. Arrange the pepperoni, pulled pork and red peppers over the cheese. Spoon the tomato sauce here and there; careful not to wet the dough with too much watery sauce. Sprinkle the oregano over the pizzas. Transfer the pizzas from the cutting board to the grate. Grill until the crusts are crisp and the cheese is melted, 4 to 5 minutes, rotating the crusts occasionally. Transfer to a cutting board. Cut into wedges. Serve warm.
Smoked Chicken Drumettes
with Orange-Honey Glaze
Recipe from Weber's Smoke™ by Jamie Purviance
Smoke Intensity: Strong
Serves: 6 to 8
Prep time: 15 minutes
Grilling time: 20 to 30 minutes
Tips Before you Start:
Cooking the drumettes over indirect heat breaks down some of the chewy characteristics of the meat.
Ingredients
20 chicken drumettes, about 3 pounds total
1 teaspoon kosher salt
½ teaspoon ground black pepper
Glaze
½ cup orange marmalade
¼ cup honey
1 teaspoon kosher salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon ground cayenne pepper
2 large handfuls hickory wood chips, soaked in water for at least 30 minutes
Instructions
1. Season the drumettes evenly with the salt and pepper.
2. Prepare a two-zone fire for medium heat (350° to 450°F)
3. In a small, heavy-bottomed saucepan over medium heat, combine the glaze ingredients and stir until the marmalade melts, 5 to 6 minutes. Remove from the heat and cover to keep warm.
Brush the cooking grate clean. Drain and add the wood chips to the charcoal and put the lid on the grill. When the wood begins to smoke, cook the drumettes over indirect medium heat, with the lid closed as much as possible, until the juices run clear and the meat is no longer pink at the bone, 20 to 30 minutes, turning and basting with the glaze two or three times during the final 10 to 12 minutes. Remove from the grill and serve warm.
Cheesy Nachos with Grilled Steak
Recipe from Weber’s Will It Grill by Chef Michael P. Clive
Special Equipment: 1 Large Weber Grill Stainless Steel Grill Basket
Ingredients
1 bag of tri colored tortilla chips
1 cup shredded marble cheese (or any melting cheese)
8oz flank steak grilled and thinly sliced
2 green onions thinly sliced
2 tablespoons hot pepper rings or pickled jalapeno rings (optional)
4 tablespoons sour cream
8 tablespoons salsa
4 tablespoons guacamole
Instructions
1. Prepare the grill for direct cooking over medium/high heat (as close to 450°F as possible).
2. Spread a layer of tortilla chips on the bottom of the Weber grill basket to cover the bottom. Sprinkle half the shredded cheese over top the layer of nachos in the basket. Spread half of the slices of grilled flank steak on top of the cheese. Spread 2 tablespoons of salsa over the nachos. Add a second layer of nachos. Spread the remaining cheese and flank steak over the second layer of nachos. Add 2 tablespoons of salsa around the top of the nachos
3. Reduce the grill to medium/low once the nachos are ready to be placed on the grill and place the Weber grill basket on to the grill and close the lid. Set a timer for 10 minutes.
4. After 10 minutes check to see if the cheese has melted to the desired point. If not, rotate the basket and set the timer for another 5 minutes.
5. Once done, remove from the grill and top the nachos with the thinly sliced green onion and the hot pepper or jalapeno rings (optional).
6. Serve this snack in the Weber grill basket accompanied with the sour cream, guacamole and remaining salsa. ENJOY!
