Weber rotisserie grilling is a roasting technique and this method of cooking yields lot of mouth-watering recipes. Once you start trying the simple, yet tasty Weber rotisserie recipes, you never want to use the old barbequing technique again. As the Weber grill uses a spit that runs down the center of the meat, it can be cooked evenly. This makes the dishes tastier and you can even keep the Weber grill indoors.

Basic rotisserie chicken can be prepared in Weber grill effortlessly. Rinse chicken and drain the excessive water. Apply some salt in the cavity and fasten the neck skin to back with skewers. Insert spit rod through center of the chicken so that it can be cooked evenly. Place the spit on rotisserie. If you want, you can grease the chicken with melted butter and special barbecue sauce. Grill the chicken for about one to one and a half hours or until the chicken becomes soft. This simple Weber rotisserie recipe yields grand feast to your taste buds.

Five spice chicken is another scrumptious Weber rotisserie recipe and is perfect for get-togethers. Take cup of soy sauce, juice concentrate, finely chopped fresh cilantro, fresh lemon juice each, one tablespoon of minced garlic and Asian sesame oil and one teaspoon Chinese five spice powder and half a teaspoon ground black pepper. Take one whole chicken and remove giblets, wing tips and neck. Rinse it thoroughly. Mix all the ingredients. Place the chicken in a resealable plastic bag and pour the mixed marinade ingredients. Seal the bag tightly after pressing out the air. Refrigerate it for six to eight hours. Remove the chicken from the bag. Discard the marinade and place the chicken lengthwise on the spit. Cook the chicken until it becomes brown. Take out the chicken carefully, cut it into pieces and serve.

You would love the lip-smacking salmon marinade Weber rotisserie recipe. Take salmon steaks, 2 tablespoon brown sugar, 2 minced garlic, cup of Japanese style mild soy sauce, olive oil and rye each. Mix all the ingredients except salmon. Then pour the mixture over salmon and refrigerate for 2 to 4 hours. Place the salmon on the Weber grill on medium or low heat. If you want, you can brush the salmon with extra marinade. Serve it with rice.

Grilled chicken breast with chimichurri is an excellent Argentinean recipe that can be prepared on the Weber grill. Take six chicken breast halves, boned and flattened. Prepare sauce separately by mixing 10 garlic cloves, cup olive oil, cup white wine vinegar, one bunch flat leaf parsley, cup chicken broth, teaspoon of dried basil and oregano each and salt and pepper in a food processor. In a separate bowl, mix two tablespoons of olive oil and three tablespoon Chimchurri sauce for marinade. Put chicken in zip lock bag and pour the sauce mixtures. Refrigerate for about four hours. Grill the chicken for ten minutes. Remove it and pour the remaining sauce. Serve this yummy Weber rotisserie recipe with rice and mashed potatoes.

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Psychic: Weber Rotisserie Recipes

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Twice the protein, half the hassle. Try grilling some salmon, steak, chicken, tuna, or lamb.Even your weekendgrilling can serve you well, come Monday. Just buy twice as much of whatever meat or fish you’re grilling, and wrap up the extra after you’ve cooked it. This is power food that will remind you of the wonderful weekend and give you the muscle-repairing protein you need.

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Want Twice The Protein Per Meal? Try Grilling Salmon, Steak …

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Grilled Salmon With Lemon-Hazelnut Sauce

This Grilled Salmon recipes offers a fabulous Lemon-Hazelnut Sauce using a fine Frangelico hazelnut liqueur to really jazz things up.

Ingredients:

3/4 cup hazelnuts
4 to 6 (four-ounce) salmon steaks, 1 1/2-inches thick
Grated zest of 1 lemon
Juice of 1 large lemon
1/3 cup olive oil
1/3 cup Frangelico (hazelnut liqueur)
1/4 cup shallots or sweet onion
2/3 cup white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

To roast hazelnuts: Spread shelled nuts in a shallow pan and roast in a 275 degree F. oven for approximately 20 to 30 minutes or until skins crack. Remove from heat. Remove skins by rubbing warm hazelnuts in a towel. Coarsely chop hazelnuts (do not put in food processor); set aside.

Preparation:

Wash salmon steaks and pat dry. Place skin down in a large glass dish or re-sealable plastic bag.

In a bowl mix together the lemon zest, lemon juice, olive oil, Frangelico, shallots, white wine, salt, and pepper. Pour marinade over salmon steaks. Cover and refrigerate for 30 minutes, turning occasionally.

Preheat barbecue grill. Remove salmon steaks from marinade and place onto a large piece of aluminum foil; place onto hot grill. Cover barbecue with lid, open any vents, and cook 8 to 12 minutes, basting with marinade occasionally, or until a meat thermometer registers an internal temperature of 140 degrees F (salmon will be slightly opaque in thickest part). NOTE: During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the grill) and the juices redistribute. Carefully remove salmon from grill and transfer onto individual serving plates. Sprinkle with roasted hazelnuts and serve.

Approximately cooking times for salmon:

1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes

Makes 4 to 6 servings.

Using the latest technology, this digital thermometer offers a remote system for checking the temperature of your food so you can stay clear of the heat. Simply place the meat probe into the food and select the doneness setting you prefer. Weber Style 6438 Professional-Grade Barbecue Beeper Digital Thermometer

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Salmon Recipes Blog Archive Grilled Salmon With Lemon-hazelnut …

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Source: www.sizzleonthegrill.com

Seattle skyline with Mt. Tahoma (aka Rainier). Photo by NOAA

Seattle weather is pretty mild. Blessed with a maritime climate, the city is flanked by a deep salt water fjord to the west (Puget Sound) and a large snow fed fresh water lake (Washington) to the east. Its usually not too hot in the summer nor too cold in the winter. Usually. This summer we are sweltering with no rain since May and more-than-a week of 90-degree-plus weather. Just yesterday was the hottest day on record, 102F degrees. Today is sposed to be hotter! So, with most homes lacking air-conditioninghow to stay cool?

Salmon plated and ready to serve at water’s edge.

Long-time readers know that I lived in a floating home for a number of years, only moving because my collection of grills and smokers out grew the limited space afforded by the small deck surrounding the 750sq.ft. 100 year-old fishing cabin. Fortunately I have friends who either live on boats or have access to the water. My best friend Norman is a former neighbor in the floating home community. With a simple phone call we invited our way to his place the other evening, for dinner, practicing the time-tested formula of having the good manners to bring the food!

Norman recently took delivery of a Char-Broil Heatwave infrared grill he purchased online from Char-Broil. He knows about infrared because hed owned one of the original TEC infrared grills for a dozen years or more before it finally pooped out. A business associate gifted him with a top-of-the-line Weber grill (retail more than $1,500) and Norman used it last year. He complained to me about the lack of truly high heat on the grill, a grilling necessity he was used to when grilling over the natural infrared of his former grill. He asked me about my three-burner Char-Broil RED infrared gas grill, sampled food cooked on it several times and was convinced. Turned out he preferred the darker cabinet and work surface colors of the Heatwave over the color of RED so he purchased two Heatwave grills, one for his son and the other for himself. (For those of you keeping score, thats 2 new infrared grills for less than the price of the expensive conventional gas grill.)

Grilled avocados sprinkled with mild curry powder, grilled lemon wedges (to mellow the flavors) and grilled wild caught Alaska sockeye salmon with dungeness crab.

While the evening breeze lowered the temperature to a reasonable 85F degrees, I grilled the salmon, avocados and lemon quarters on the Heatwave at the grate temperature of nearly 700F degrees and couldnt have been more pleased with the results. I spritzed the fish with canola oil and seared the salmon on the skin side first, then easily flipped it to quick-sear the flesh. Removing the sockeye fillet from the grill with a large spatula, I let it rest, lightly covered with foil, on the platter while the avocado and lemon slices grilled. I served the salmon with a heap of freshly shelled chilled dungeness crab, the grilled avocado and lemons and garnished the plate with sprigs of sorrel and tarragon.

Of course, we had something cold and bubbly to quench our thirst!

So tell us! Whats on YOUR grill this week?

Happy Grilling!

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