Recipes
Last Updated: 01/02/2012
Rosemary-Brined Rotisserie Chicken *NEW*
California Burgers
Rosemary-Brined Rotisserie Chicken
Recipe by Jamie Purviance
From: Weber's Time to Grill
Serves: 4
Prep Time: 20 Minutes
Brining Time: 6-12 Hours Grilling Time: 1 1/4 - 1-1/2 Hours
Brine
1 gallon water
3/4 cup kosher salt
1/2 cup granulated sugar
2 tablespoons dried rosemary
1 tablespoon caraway seed
1 tablespoon granulated garlic
2 teaspoons ground black pepper
1 whole chicken, about 4 pounds, giblets, wing tips, and any excess fat removed
In a large pot combine the brine ingredients. Stir well to dissolve the sugar and salt.
Submerge the chicken in the brine, breast side down, and refrigerate for 6 to 12 hours.
Prepare the grill for indirect cooking over medium heat (350° to 450°F).
Remove the chicken from the pot and discard the brine. Pat the chicken dry with paper towels. Truss the chicken with butcher’s twine.
Following the grill’s instructions, secure the chicken in the middle of a rotisserie spit, put the spit in place, and turn on the motor. Place a large disposable foil pan underneath the chicken to catch the drippings. Cook the chicken over indirect medium heat, with the lid closed, for 1 hour.
If your grill has an infrared burner at the back of the grill, after 1 hour of cooking, light that burner and set it to medium heat (leaving the regular outside burners on medium and the middle burners turned off). If your grill does not have an infrared burner, continue to cook the chicken as you were doing. Either way, cook the chicken until the surface is deep golden brown and the internal temperature reaches 160° to 165°F in the thickest part of the thigh (not touching the bone). This should take 10 to 20 minutes with the infrared burner and 20 to 30 minutes without the infrared burner. Watch carefully that the chicken skin does not burn.
When the chicken is fully cooked, turn off the rotisserie motor and remove the spit from the grill. Tilt the chicken upright over the foil pan so that the liquid that has accumulated in the chicken’s cavity pours into the pan. Let rest for 10 to 15 minutes (the internal temperature will rise 5 to 10 degrees during this time). Transfer the chicken from the spit to a cutting board. Cut into serving pieces. Serve warm.
California Burgers
Recipe by Jamie Purviance
From: Weber's Way to Grill - $27.50 - Available In-Store
Serves: 4
Prep Time: 25 Minutes
Grilling Time: 18-20 Minutes
Mayonnaise
2 tablespoons grated white onion
1 ripe Hass avocado, pitted and peeled
2 tablespoons mayonnaise
2 plum tomatoes, cored, seeded, and chopped
1 tablespoon finely chopped fresh cilantro leaves
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 ground black pepper
4 hamburger buns
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.)
Prepare the grill for direct cooking over high heat (450° to 550°F).
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. Transfer the chiles to a bowl and cover with plastic wrap to trap the skin. Let stand for about 10 minutes. Remove the chiles from the bowl and peel off and discard the blackened skin, stems, and seeds. Chop the chiles into 1/2-inch dice.
In a large bowl gently mix the ground chuck, chiles, salt, and pepper, and shape into four 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.
Grill the patties over direct high heat, with the lid closed as much as possible, until cooked to medium doneness, 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 side down, over direct heat. Top the burgers with the mayonnaise and serve warm.
