Weber Q100 Series Installations- und Betriebshandbuch

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Q’ology 101: Crib Notes

Stating the Obvious. You must preheat the grill before you cook on it. First, open the lid,

unfold the work surfaces (if applicable), and turn the burner control knob to START/HI.

Press the igniter button to light the grill. Shut the lid, let it go for 10 minutes, and you’re

good to grill.

Down, Boy. While some grilling gurus may tell you to grill with the lid up, we suggest

you grill with the lid down. Why? Grilling with the lid down will reduce the chances of

flare-ups, and cook your food faster and more evenly. And while grilling, resist the urge

to open the lid to check on your dinner every couple of minutes. Every time you lift the

lid, heat escapes causing your food to take longer to cook. So keep a lid on it; in the

end you’ll shave a couple of minutes off your hunger.

Don’t Flip Out. You’re practicing the art of grilling, not a circus act. Unless the recipe

calls for it, flip your food just once.

Easy on the Squeeze. Resist the urge

to use your spatula to press down on foods

such as burgers. You’ll only succeed in squeezing

out all of the flavor, not making it cook faster.

Moisturize. A light coating of oil will help brown your food

evenly and keep it from sticking to the cooking grate. Always brush or spray oil on your

food, not the cooking grate.

Forego the Fork. You’ve probably seen people poking their meat with a barbecue

fork–maybe you’ve done it, too. If so, stop immediately! It causes juices and flavor to

escape and dries out your food. Relegate the fork to the job of lifting food from the grill

and nothing more.

Cut It Out. Trim excess fat from steaks, chops, and roasts leaving no more than a scant

1/4 inch-thick layer. Less fat guards against unwanted flare-ups and unsightly love

handles.

Adjust to Your Environment. Grilling times listed in the recipes are approximate. Allow

more time on cold or windy days or at higher altitudes.

Procrastinate. When using a marinade, sauce, or glaze with a high sugar content or

other ingredients that burn easily, brush on food only during the last 10 to 15 minutes

of grilling.

Size. Make sure the height of your food fits in your grill with the lid down. You should

have at least 1" clearance between your food and the lid.

Is Dinner Ready Yet? A kitchen timer and an instant-read thermometer are your best

defenses against overcooked foods. Use the thermometer to check on doneness in

roasts, chickens, or thick cuts of meat.

Clean Up Your Act. Don’t forget to regularly brush off your cooking grate and clean out

the drip pan under the grill.

Practice Safe Sizzle

• Follow the instructions in your Weber® QTM owner’s manual on safely lighting and

operating your grill. We know, owner’s manuals generally aren’t spellbinding, but

they do have information you need to know and you shouldn’t skim over.

• Keep your grill at least 2 feet from any combustible materials, including but not

limited to your house, garage, deck railing, etc.

• Never use a grill indoors–that includes a garage, breezeway, covered patio, or an

unprotected roof or overhang.

• Never use a grill that wobbles, leans, or is in any way unstable.

• Use barbecue mitts at all times.

• Keep sleeves and garments out of the line of fire–literally. Roll up your sleeves and

keep the loose, billowy outfits for après grilling.

• Never pour water on a grease fire. Instead, turn the burner control knob OFF and

close the lid.

• Keep children and pets a safe distance away from the hot grill.

• When you’re finished, turn off the grill.

Food Safety

• Wash your hands thoroughly with soap and warm water before starting any meal

preparation and after handling fresh meat, fish, or poultry.

• Thoroughly defrost foods in the refrigerator, not on the countertop.

• Use a clean spatula or tongs to remove food from the grill.

• Never place cooked food on the platter used to

carry the uncooked food to the grill.

• Always grill ground meats to at least

160° (170° for poultry).

Now light up and have fun!

Basic Training

Over the years, we’ve found that the most

common questions we receive are those

about the most basic foods to grill–a

plain chicken breast, pork chops, steaks,

and burgers. It seems there is still a bit

of mystery in how to do the simple stuff.

Here we clear the smoke with these

instructions for the basics. Once you’ve

got these down, you’ll be ready to move

on to more advanced recipes.

Burgers

Grill Direct/Medium

Serves 4

1 pound ground chuck (80% lean)

Kosher salt

Freshly ground black pepper

4 Hamburger buns

Ketchup (optional)

Mustard (optional)

Shape the ground chuck into 4 burgers

of equal size and thickness (about 3/4

inch thick), and season with the salt

and pepper. Grill the burgers over Direct

Medium heat until the burgers reach

an internal temperature of 160°F for

medium, 8 to 10 minutes, turning once

halfway through grilling time.

During the last 30 seconds, grill the

buns over Direct Medium heat until

lightly toasted. Serve the burgers hot on

the buns with ketchup and mustard, if

desired.

Steaks

Grill Direct/Medium

Serves 4

4 New York strip, tenderloin, T-Bone,

sirloin, or rib-eye beef steaks, about

3/4 pound each and 1 inch thick

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

Allow the steaks to stand at room temper-

ature for 20 to 30 minutes before grilling.

Lightly spray or brush both sides of the

steaks with the olive oil and then season

with the salt and pepper. Grill over Direct

Medium heat until the internal tempera-

ture reaches 145°F for medium rare, 8 to

12 minutes, turning once halfway through

grilling time. Remove the steaks from the

grill and allow to rest for 3 to 5 minutes.

Serve the steaks warm.

Pork Chops

Grill Direct/Medium

Serves 4

4 boneless pork loin chops, about

1 inch thick, trimmed of excess fat

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

Allow the pork chops to stand at room

temperature for about 20 minutes before

grilling. Lightly spray or brush both sides

of the chops with the olive oil and then

season with the salt and pepper. Grill

over Direct Medium heat until the juices

run clear, about 10 to 12 minutes, turn-

ing once halfway through grilling time.

Serve warm.

Boneless Chicken Breasts

Grill Direct/Medium

Serves 4

4 boneless, skinless chicken breast

halves, about 6 ounces each

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

Rinse the chicken breasts under cold

water and pat dry with paper towels.

Lightly brush or spray both sides of the

chicken breasts with the olive oil and

then season with the salt and pepper.

Grill over Direct Medium heat until the

juices run clear and the meat is no longer

pink in the center, 8 to 10 minutes, turn-

ing once halfway through grilling time.

Serve warm.

Type-A Rub

Makes 2 tablespoons

This rub is the overachiever of the family:

It’s good on virtually everything. Multiply

the recipe, store it in a tightly sealed jar,

and massage it into whatever needs a

quick pick-me-up before it hits the grill.

1 teaspoon dry mustard

1 teaspoon granulated onion

1 teaspoon paprika

1 teaspoon kosher salt

1/2 teaspoon granulated garlic

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon freshly ground

black pepper

Combine the ingredients in a small bowl.

Press the rub into all sides of the meat or

fish. To intensify the flavors, refrigerate for

1 hour prior to grilling.

Chicken Wings with Orange-Mustard “Q” Sauce

For the sauce:

2/3 cup cider vinegar

1/3 cup Dijon mustard

1/3 cup orange marmalade

1 teaspoon chili powder

1 teaspoon granulated garlic

1 teaspoon kosher salt

1 teaspoon sesame oil

1/2 teaspoon curry powder

1/2 teaspoon freshly ground

black pepper

1/4 teaspoon ground ginger

12 chicken wings, tips removed

Grill Direct/Low

Serves 4 to 6

The Sauce

In a medium saucepan whisk together the sauce ingredients. Bring the sauce to a boil,

then lower the heat and simmer for 10 to 15 minutes, stirring occasionally. Allow to

cool to room temperature.

The Chicken

Rinse the chicken wings under cold water and place them in a large, resealable plastic

bag. Pour half of the sauce into the bag; reserve the other half. Press the air out of

the bag and seal tightly. Turn the bag to coat the chicken wings, place in a bowl, and

refrigerate for 1 to 2 hours, turning the bag occasionally.

Remove the wings from the bag and discard the sauce left in the bag. Grill the wings

over Direct Low heat until the meat is no longer pink at the bone (cut one open to

check), 30 to 40 minutes, brushing with the reserved sauce and turning occasionally.

Thin-Crusted Pizzas with Yesterday’s

Grilled Chicken and Vegetables

1 four-inch ball ready-made

pizza dough

Extra-virgin olive oil

2 cups good-quality tomato sauce

4 grilled chicken breasts,

thinly sliced

2 cups thinly sliced grilled bell peppers

1/2 cup sliced black olives

1/2 cup tightly packed fresh basil leaves,

torn into small pieces

The Dough

Cut the dough into 4 equal pieces. Roll each piece into a round about 1/4 inch thick.

Lightly brush both sides of each round with olive oil. Grill each round over Direct

Medium heat until well marked on one side, 1 to 3 minutes.

The Sauce and Toppings

Remove the rounds from the grill and place on a work surface, grilled side up. Spread

about 1/2 cup of the sauce over each round, leaving a 1/2-inch border around the

edges. Arrange the chicken, peppers, olives, and basil over the sauce. With two large

spatulas, move the pizzas to the grill.

Grill until the crusts are crisp, 2 to 4 minutes. Move the pizzas to a cutting board. Cut

into wedges. Serve warm.

Grill Direct/Medium

Makes 4 small pizzas

For more recipes, visit www.weber.com®.

Grilling Guide

The following cuts, thicknesses, weights, and grilling times are meant to be guidelines

rather than hard and fast rules. Cooking times are affected by such factors as altitude,

wind, outside temperature, and desired doneness. Grill using the Direct Method for

the time given on the chart or to the desired doneness, turning once halfway through

grilling time. Cooking times for beef and lamb are for USDA’s definition of medium

doneness unless otherwise noted. Let roasts, larger cuts of meat, and thick chops and

steaks rest for 5 to 10 minutes before carving. The internal temperature of the meat will

rise by 5 to 10 degrees during this time.

Beef

Steak: New York, porterhouse, rib-eye, T-bone, or tenderloin

3/4 inch thick 6 to 8 minutes High

1 inch thick 8 to 10 minutes High

1 to 1-1/2 inches thick 14 to 16 minutes; sear 10 minutes High,

grill 4 to 6 minutes Low

Flank steak

1-1/2 to 2 pounds, 3/4 inch thick 12 to 15 minutes Medium

Kabob

1 to 1-1/2 inch cubes 10 to 12 minutes Medium

Tenderloin, whole

3-1/2 to 4 pounds 45 to 50 minutes (medium rare);

sear 12 minutes High (turning 4 times),

grill 33 to 38 minutes Low

Ground beef patty

3/4 inch thick 8 to 10 minutes Medium

Rib roast

7 to 7-1/2 pounds 2-1/4 hours Low (grill bone side down)

Game

Duck breast, boneless

7 to 8 ounces 10 to 15 minutes Low

= Cuts that can only be grilled on the Weber®QTM, Weber®QTM 200 series and Weber®QTM 300 series gas grills

Pork

Chop: rib, loin, or shoulder

3/4 to 1 inch thick 10 to 15 minutes; sear 6 minutes High,

grill 4 to 8 minutes Low

1-1/4 to 1-1/2 inches thick 14 to 18 minutes; sear 8 minutes High,

grill 6 to 10 minutes Low

Loin chop, boneless

3/4 to 1 inch thick 10 to 12 minutes; sear 6 minutes High,

grill 4 to 6 minutes Low

Loin roast: blade, sirloin, or center rib

3 to 5 pounds 1-1/4 to 1-3/4 hours Low (on roasting rack)

Ribs: baby back or spareribs

3 to 4 pounds 1-1/4 to 1-1/2 hours Low (on rib rack)

3 to 4 pounds (Weber® Baby Q™, 1 to 1-1/4 hours Low; 30 minutes bone side

Weber® Q™ 100, Weber® Q™ 120) down, then turn every 10 to 15 minutes

Tenderloin, whole

3/4 to 1 pound 25 to 30 minutes; sear 10 minutes High

(turn 3 times), grill 15 to 20 minutes Low

Lamb

Chop: loin, rib, shoulder, or sirloin

3/4 to 1-1/4 inches thick 8 to 12 minutes Medium

Rack of lamb

1 to 1-1/2 pounds 25 to 35 minutes Medium

Poultry

Chicken breast, boneless, skinless

6 ounces 8 to 12 minutes Medium

Chicken, whole

3-1/2 to 5 pounds 1 to 1-1/2 hours Low (on roasting rack)

Chicken pieces, bone-in

breast/wing 30 to 40 minutes Low

leg/thigh 40 to 50 minutes Low

= Cuts that can only be grilled on the Weber®QTM, Weber®QTM 200 series and Weber®QTM 300 series gas grills

Cornish game hen

1-1/2 to 2 pounds 30 to 35 minutes Low

Turkey breast, bone-in

4 to 5 pounds 1 to 1-1/2 hours Low

Fish and Seafood

Fish, fillet or steak

1/4 to 1/2 inch thick 3 to 5 minutes High

1/2 to 1 inch thick 5 to 10 minutes High

1 to 1-1/4 inches thick 10 to 12 minutes High

Shrimp 2 to 5 minutes High

Scallop 3 to 6 minutes High

Fruit

Banana, halved lengthwise 6 to 8 minutes Medium

Peach, pit removed, halved lengthwise 8 to 10 minutes Medium

Pineapple, peeled and cored

1/2 inch rings or 1 inch wedges 5 to 10 minutes Medium

Note: Grilling times for fruit will depend on ripeness.

Vegetables

Artichoke, whole Steam 20 to 25 minutes; cut in half

and grill 8 to 10 minutes Medium

Asparagus 6 to 8 minutes Medium

Beet 1 to 1-1/2 hours Low

Bell pepper

whole 10 to 12 minutes Medium

halved or quartered 6 to 8 minutes Medium

Chile 7 to 9 minutes Medium

Corn

husked 10 to 12 minutes Medium

in husk 25 to 30 minutes Medium

Dieses Handbuch passt für folgende Modelle

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