Recipes - Weber GO-ANYWHERE Serie Guia Del Propietario

recIPeS

GeNerAL SAFeTY
wHo L e r oAST cHI c K e N
Indirect/Medium
1 whole chicken, 4 - 5 lbs.
Olive oil
Kosher salt
Freshly ground black pepper
Rinse chicken and pat dry with paper towels.
Twist wing tips under back and tie legs together
with string. Brush entire outer surface of chicken
with oil and lightly season with salt and pepper.
Grill chicken, breast side up, over Indirect Medium
heat until the internal temperature reaches
180°F/82°C in the thickest part of
the thigh and 170°F/77°C in the breast,
1-1⁄4 to 1-1⁄2 hours. Transfer chicken to serving
platter; let stand 10 minutes before carving.
Makes 4 to 6 servings.
T UrK eY
Indirect/Medium
1 turkey, 10 to 12 pounds
Olive oil
Kosher salt
Freshly ground black pepper
Remove neck and giblets. Rinse turkey
thoroughly and pat dry with paper towels.
Brush outer surface of turkey with oil and season
with salt and pepper inside and out. Pull turkey
skin over neck and fasten behind back with a
skewer. Twist wings under back and tie legs and
tail together securely, or tuck legs under band
of skin. Grill turkey, breast side up, over Indirect
Medium heat until turkey is tender; 11 to 13 min-
utes per pound or to an internal temperature of
180°F/82°C in the thickest part of the thigh and
170°F/77°C in the breast. When turkey is about
two-thirds done, cut the band of skin or string
holding the legs together.
Remove turkey from cooking grate and let stand
10 minutes before carving.
Makes 10 to 12 servings.
SPI cY LAm b KAbob S
Direct/Medium
For the marinade:
1⁄ 2 cup olive oil
1⁄4 cup red wine vinegar
2 tablespoons grated orange rind
1 tablespoon lemon juice
1 green onion and top, chopped
1⁄4 teaspoon ground cinnamon
1⁄8 teaspoon ground cloves
2 pounds lean lamb, cut into
1-1⁄ 2" cubes
To make the marinade: Combine the
marinade ingredients in a shallow, glass baking
dish or plastic bag. Add the lamb. Refrigerate,
covered, 4 to 6 hours. Drain lamb; reserve
marinade. Pour reserved marinade into a small
sauce pan. Bring to a boil over high heat and boil
for 1 full minute.
Arrange lamb on 4 to 6 skewers. Grill lamb over
Direct Medium heat to medium doneness, about
10 minutes, turning and basting with the reserved
marinade once halfway through grilling time.
Makes 4 to 6 servings.
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