Hi I’m Jamie Purviance, I’m the author of Weber’s Way To Grill. I’m here today to give you a sneak peak into this new cook book full of amazing techniques. Here’s the idea, with the few new techniques you can go from weekend grill warrior to grill master. To make it easier the book has more than 1,100 color photographs, guiding you through the steps that will give you the best results possible. Tackle a few at a time and soon you will be growing with a little of more confidence and a lot more success.
So here are a couple of examples. The first one that has to do with grilling really juicy shrimp, now you probably know that the challenge was some shrimp particularly the small and the medium size shrimp is that they tend to over cook very quickly. So what I’ve done is to develop a technique that allows you to grill shrimp as if as they were much bigger than they really are. And so they’re going to be juicier for longer.
First’ nestle the shrimp together on skewers so there’s no empty spaces between them. Skewer one shrimp through both the head and the tail end. Skewer the next shrimp through the head only with the tail end going on the opposite direction, like this. And every shrimp after that is just like the second one, skewer it through the head end and then wrap around. Here’s the finished skewer, I’ve now prevented the heat of the grill from getting in between the shrimp and cooking them quickly. Another really important thing about juicy shrimp is using the right heat. General rule is the smaller and thinner the food the higher the heat should be. Because you want to develop some good char on the outside before the inside is fully cooked.
I’ve preheated the grill to 550 degrees and I’m grilling the shrimp over direct high heat because I want to get that, a little bit of char on the outside. And now because I’ve nestled the shrimp together, they’ll stay nice and juicy. So take a look, after 3minutes here on my gorgeous shrimp, the perfectly juicy and great with this grill roasted Chilean avocado sauce.
I want to show you another cool technique. This is for the way to grill chicken involtini, now involtini just means rolled and stuffed in Italian. So I’ve got here a chicken breast which I pounded out between sheets of plastics wrap with a heavy skillet and I’m going to fill it now with fresh basil and some provolone cheese and some thinly sliced prosuitto and these ingredients are so wonderful. They're so flavorful that they going to elevate the dish and let’s face it the chicken breast by itself doesn’t have a lot of character, this is going to make it special.
Once you’ve laid those things on the chicken breast, you just want to roll it up like so and then you used twine short pieces of kitchen twine to secure each roll. So here’s one that’s ready to go, again the temperature of the grill is important here too. If it is too low the meat will tend to stick and if it is too high it will burn on the outside before the cheese has a chance to melt on the middle. Close the lid again, you want to trap the smokiness that’s developed inside of the grill and in the end after about 12 minutes you get this, this beautifully caramelized chicken breast with the prosiutto and the provolone cheese all on a nice tomato sauce.
Let me get you some more examples, some of the great recipes and techniques you’ll find in Weber’s Way To Grill. Here, I’ve got a little beautiful New York stripped stake, with red eyed barbeque sauce. In the book I’ll teach why it is so important to let the steaks stand at room temperature before you grill it. And I’ll teach you the three best ways to know when the steaks is done just the way you like it. For this steak in gorgonzola piadini, I’ll teach you how to make the dough and I’ll teach you how to grill it. So it has the perfect flavor and the perfect crispiness for authentic Italian piadini. For these green beans with lemon oil, I’m going to teach you how to grill them in a perforated grill pan so they don’t fall through the grate so when they come to the table that this beautiful bright green color. A little hint for you right now involves Vitamin C. And finally a pineapple upside down cake, I’m going to teach you how the grill the pineapples slices in a nice sweet buttery glaze and bake them on the grill right in to the cake, that’s right on the grill. If you know what you’re doing, the grill becomes like an outdoor oven. There’s so many great techniques to learn, that’s the point of Weber’s Way To Grill. Learning the how’s and the why’s of certain techniques so that you can have more confidence and more success at the grill. If you really interested more check Way To Grill dot com or better yet, pick up the book.
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