Recipes from Weber’s New American Barbecue by Jamie Purviance

Grilled Artichoke and Spinach Dip with Pita Wedges

INGREDIENTS

• 2 cans (14 ounces each) artichoke hearts, drained
• ¼ cup extra-virgin olive oil, divided, plus more for brushing on the pita
• Kosher salt
• Freshly ground black pepper
• 3 garlic cloves, finely chopped
• 2 shallots, finely chopped
• 1 medium onion, roughly chopped
• 2 pounds frozen chopped spinach, drained well
• 1 pint heavy whipping cream
• 1 pint sour cre  am
• 1 cup plus 2 tablespoons grated Parmigiano-Reggiano® cheese, divided
• 8 pita rounds

INSTRUCTIONS

1. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
2. Thread the artichoke hearts onto skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning). Lightly brush the artichokes with some of the oil and then season with salt and pepper. Grill over direct medium heat, with the lid closed as much as possible, until golden brown, about 6 minutes, turning once.
3. In a large sauté pan, warm the remaining oil and then sauté the garlic, shallots, and onion. Rough chop the artichokes and add them to the pan. Add the spinach. Fold in the cream, sour cream, and 1 cup of the cheese. Season to taste with salt and pepper. Place in a fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of cheese. Grill over indirect medium heat, with the lid closed, for 20 to 25 minutes until the dip is heated through.
4. Brush pita rounds with the oil and season with salt and pepper. Grill briefly over direct heat to warm them, about 1 to 2 minutes. Cut into wedges.
5. Garnish the dip with sour cream and chopped fresh tomato, if desired. Serve with the pita wedges.

California Burgers with Guacamole Mayonnaise

INGREDIENTS

Mayonnaise

• 2 tablespoons grated white onion
• 1 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

Burgers

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

• 4 hamburger buns, split

INSTRUCTIONS

1. Rinse the onion in a fine mesh strainer 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 (450° to 550°F).
3. 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 ½-inch dice.
4. In a large bowl gently mix the ground chuck, chiles, salt, and pepper, and shape into four patties of equal size and thickness, about ¾ 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 ½ inch thick. This will help the patties cook evenly and prevent them from puffing on the grill.
5. 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.

Rosemary-Lemon Pork Chops with Ember-Smoked Butter

INGREDIENTS

Marinade

• ¼ cup extra-virgin olive oil
• Grated zest and juice of 1 lemon
• 2 tablespoons finely chopped fresh rosemary leaves
• 1 tablespoon country-style Dijon mustard
• 1 tablespoon minced garlic
• Kosher salt
• Freshly ground black pepper
• 4 boneless or bone-in pork chops, each about 8 ounces and 1 inch thick

Butter

• 6 tablespoons (¾ stick) unsalted butter, softened
• Grated zest of 1 lemon
• 2 teaspoons finely chopped fresh rosemary leaves
• 1 teaspoon country-style Dijon mustard
• 1 teaspoon minced garlic

INSTRUCTIONS

1. Mix the marinade ingredients, including 1¼ teaspoons salt and ½ teaspoon pepper. Coat the pork chops on all sides with the marinade, place in a bowl, cover, and refrigerate for 2 to 4 hours. Meanwhile, make the butter.
2. In a medium bowl mash the butter ingredients, including ½ teaspoon salt and ¼ teaspoon pepper, with the back of a fork. Form the mixture into a log, 3 to 4 inches long. Set the log in the bowl, cover, and refrigerate for at least 1 hour.
3. Prepare the charcoal grill with all-natural lump charcoal for direct cooking over medium-high heat (400° to 450°F).
4. Lift the pork chops from the bowl, allowing the excess marinade to drip off, and discard the marinade. Grill the chops over direct medium-high heat, with the lid closed, until still slightly pink in the center, 6 to 8 minutes, turning once. Transfer to a metal tray and let rest for 3 to 5 minutes. Cut the butter lengthwise into four long pieces and set each one on top of a pork chop. Using long-handled tongs, lift an ember, about the size of an orange, from the bed of charcoal and very carefully set the burning ember on top of each piece of butter for 1 to 2 seconds. The butter will smoke and melt. Return the burning ember to the grill. Serve the pork chops right away.

Spicy Shrimp with Charred Poblano Sauce 

INGREDIENTS

Sauce

• 2 poblano chile peppers, about 8 ounces total
• ½ cup lightly packed fresh cilantro sprigs
• ¼ cup sliced almonds, toasted
• 1 small jalapeño chile pepper, seeded and chopped
• 1 tablespoon fresh lemon juice
• 1 medium garlic clove
• ¼ teaspoon freshly ground black pepper

Shrimp

• Extra-virgin olive oil
• Kosher salt
• 1 teaspoon smoked paprika
• 1 pound large shrimp (21/30 count), peeled and deveined, tails left on, patted dry

INSTRUCTIONS

1. Prepare the grill for direct cooking over high heat (450° to 550°F).
2. Grill the poblano chiles over direct high heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Place the peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Remove and discard the charred skin, stems, and seeds, and then coarsely chop the chiles. 
3. In the bowl of a food processor combine the poblanos and the remaining romesco ingredients, including ¼ cup oil and ½ teaspoon salt, and process until well blended but some texture still remains. Transfer the sauce to a serving bowl. 
4. In a medium bowl whisk 1 tablespoon oil, ½ teaspoon salt, and the paprika. Add the shrimp and turn to coat in the mixture. Grill the shrimp over direct high heat, with the lid closed, until firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. 
5. Serve the shrimp warm with the romesco sauce for dipping. 

Jerk Chicken Skewers with Honey-Lime Cream

INGREDIENTS

Paste

• 1 habanero or Scotch bonnet chile pepper
• 1 cup lightly packed fresh cilantro leaves and tender stems
• ½ cup extra-virgin olive oil
• 4 scallions (white and light green parts only), roughly chopped
• 6 medium garlic cloves
• 2 tablespoons finely chopped fresh ginger
• 2 tablespoons granulated sugar
• 1 tablespoon fresh lime juice
• 1 tablespoon ground allspice
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Sauce

• ½ cup sour cream
• ½ teaspoon finely grated lime zest
• 1 tablespoon fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons honey
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper

• 6 boneless, skinless chicken breast halves, each about 6 ounces

INSTRUCTIONS

1. To avoid burning your skin, wear rubber or plastic gloves when you handle the chile. After handling the chile, do not touch your face or any other part of your body, as that might cause a burning sensation. Remove and discard the stem of the chile, then cut away and discard the hot whitish veins and seeds. Put the rest of the chile in the bowl of a food processor. Add the remaining paste ingredients and process until smooth.
2. Trim the chicken of any fat and remove the tenders. Cut the chicken lengthwise into even strips, ½ to ¾ inch thick.
3. Place the chicken strips and tenders into a large, re-sealable plastic bag and spoon in the paste. Work the paste into the chicken, press out the air in the bag, and seal tightly. Place in the refrigerator and let marinate for 2 to 3 hours.
4. If using bamboo skewers, soak in water for at least 30 minutes.
5. In a small bowl whisk the sauce ingredients. Cover with plastic wrap and refrigerate. Let the sauce stand at room temperature for about 30 minutes before serving.
6. Prepare the grill for direct cooking over high heat (450° to 550°F).
7. Wearing rubber or plastic gloves, thread the chicken strips onto the skewers, being sure to keep each skewer well within the flesh of the chicken. If you don’t have rubber gloves, be sure to wash your hands thoroughly after this step.
8. Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed as much as possible, until the meat is firm and the juices run clear, 6 to 8 minutes, turning once or twice. Serve warm with the sauce.

Hot Wings with Blue Cheese Dressing

INGREDIENTS

Paste

• 4 teaspoons minced canned chipotle chiles in adobo
• 2 teaspoons kosher salt
• 1½ teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon freshly ground black pepper
• 16 chicken wings, about 2½ pounds total, each one cut in half at the joint, wing tips removed

Hot Sauce

• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, grated or minced
• 4 teaspoon cider vinegar
• 2½ teaspoons hot pepper sauce
• Kosher salt
• Freshly ground black pepper

Dressing

• ¼ cup crumbled blue cheese
• 2 tablespoons sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon buttermilk
• ½ teaspoon cider vinegar

Instructions

1. In a large bowl combine the paste ingredients. Add the wings and stir to coat them all over with the paste. Cover and refrigerate for 1 hour.
2. In a heavy, small saucepan over medium heat, warm the oil. Add the garlic and stir until aromatic, about 1 minute. Add the vinegar and hot sauce and simmer for 1 minute. Season with salt and pepper. Transfer to large glass or stainless steel bowl.
3. In a medium bowl combine the dressing ingredients. Cover and refrigerate until ready to serve.
4. Prepare the grill for direct and indirect cooking over medium-high heat (about 450°F).
5. Remove the wings from the bowl and wipe off most of the paste. Grill the wings over direct medium-high heat until grill marks appear, about 4 minutes, turning once. Move the wings over indirect medium-high heat and continue grilling until the meat is no longer pink at the bone and the skin is crisp, about 15 minutes, turning occasionally. Keep the lid closed as much as possible during grilling. Transfer the wings to the bowl with the hot sauce; turn to coat. Return the wings to the grill and cook over direct medium-high heat for an additional 3 to 5 minutes, turning once or twice. Remove from the grill and serve with the blue cheese dressing.

Corn on the Cob Three Different Ways

CORN WITH CHIPOTLE-LIME BUTTER

• Butter
• 6 tablespoons (¾ stick) unsalted butter, softened
• 3 tablespoons finely chopped fresh cilantro leaves
• 2 teaspoons finely grated lime zest
• 2 teaspoons honey
• 1-½ teaspoons minced canned chipotle chiles in adobo sauce
• ½ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• 4 ears fresh corn, husked
• 4 lime wedges

CORN WITH SMOKED PAPRIKA, PIMIENTO, AND CHIVE BUTTER

• Butter
• 6 tablespoons (¾ stick) unsalted butter, softened
• 2 tablespoons chopped fresh chives
• 2 tablespoons well-drained minced pimientos or minced red bell pepper (from a jar)
• 2 teaspoons smoked paprika, preferably mild
• ½ garlic clove, pushed through a press
• ½ teaspoons kosher salt
• ⅛ teaspoon freshly ground black pepper
• 4 ears fresh corn, husked

CORN WITH MIXED HERB, PARMESAN, AND LEMON BUTTER

• Butter
• 6 tablespoons (¾ stick) unsalted butter, softened
• 3 tablespoons finely grated Parmigiano-Reggiano® cheese
• 1-½ tablespoons finely chopped fresh tarragon leaves
• 1-½ tablespoons finely chopped fresh basil leaves
• 1-½ tablespoons finely chopped fresh chives
• 1 teaspoon finely grated lemon zest
• ½ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• 4 ears fresh corn, husked

INSTRUCTIONS

1. Corn with Chipotle-Lime Butter

• Prepare the grill for direct cooking over medium heat (350° to 450°F).
• In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasonings evenly. If a spicier butter is desired, add more chipotle chiles, ¼ teaspoon at a time.  
• Spread each ear of corn very lightly with 1 to 2 teaspoons of the butter mixture. 
• Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 12 to 15 minutes, turning occasionally. Transfer the corn to plates and serve warm with lime wedges, spreading the remaining butter on top.

2. Corn with Smoked Paprika, Pimiento, and Chive Butter 

• Prepare the grill for direct cooking over medium heat (350° to 450°F).
• In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasonings evenly 
• Spread each ear of corn with very lightly with 1 to 2 teaspoons of the butter mixture.
• Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 12 to 15 minutes, turning occasionally. Transfer the corn to plates and serve warm, spreading the remaining butter on top.

3. Corn with Mixed Herb, Parmesan, and Lemon Butter 

• Prepare the grill for direct cooking over medium heat (350° to 450°F).
• In a small bowl using the back of a fork, mash the butter ingredients and stir to distribute the seasonings evenly.
• Spread each ear of corn with very lightly with 1 to 2 teaspoons of the butter mixture.
• Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 12 to 15 minutes, turning occasionally. Transfer the corn to plates and serve warm, spreading the remaining butter on top.

Note: All three butter mixtures can be made a day ahead and refrigerated. Just bring them to room temperature before using them so that they become soft enough to spread.