Weber’s New Real Grilling by Jamie Purviance

Get ready to get inspired! Gather around the grill with Weber-the world’s leading authority in grilling-and New York Times best-selling author Jamie Purviance for an exploration of food and flavors with 200+ all-new recipes, retro grilling recipes, and how-tos on stir-frying, smoking, using a pizza stone, and more. Packed with plenty of tips, tricks, and insight to take your grilling skills to a new level, Weber’s New Real Grilling is sure to become your ultimate grill-side companion and ignite your fire all over again.

new real grilling coverIn 2005 when Jamie Purviance’s Weber’s Real Grilling: Over 200 Original Recipes was published it quickly became one of the most popular grilling books on the market.  Now eight years later it’s still a very popular book.  Thousands of great grilling/barbecue books have been published over the past eight years  and Real Grilling still ranks a respectable #42 on the Amazon Top 100 in its category. As a matter of fact Jamie has seven books in the Top 100.  It’s needless to say, this author knows a thing or two about grilling and more importantly he knows how to get the message across to his readers.

Knowing how popular the original Real Grilling was/is I knew when I heard about Weber’s New Real Grilling: The Ultimate Cookbook For Every Backyard Griller being released today I had to have a copy.  A lot has changed in grilling and grilling equipment since the first Real Grilling and I was anxious to see what Jamie had in store.

I was thrilled to get a little walk down memory lane in reading the introduction with a timeline of Weber’s products.  I would love to get my hands on some of those older Weber kettle products. There is something special about the early Weber kettle products. I know a Weber Wishing Well Grill or Barrel Bar-B-Q would be a great addition to my backyard grilling arsenal.  Thought: Building a recreation might make an interesting blog post series.

Jamie Purviance graduated from Stanford University and the Culinary Institute of America (with high honors) before earning a reputation as one of America’s top grilling experts. He is the author of several cookbooks, with millions of copies sold, and his articles have appeared in numerous publications, such as Bon Appétit, Better Homes and Gardens, Cooking Light, EatingWell, Town & Country, and the Los Angeles Times. One of his recent books, Weber’s Way to Grill, was a finalist for a James Beard Award, and two of his cookbooks have been New York Times best sellers.

Jamie-PurvianceOutdoor cooking in 2013 encompasses so much more than grilling did in 2005 and nothing proves that more than the opening chapter of New Real Grilling.  Starting off with tutorials on using a wok, pizza stone, griddle and how to braise,  the backyard griller receives an education on a few techniques that can lead to great tasting meals for friends and family.  As much as I love my Weber Kettles I never considered using my Weber Performer as the heat source for my cast iron wok.  I didn’t even know they made a grate with the center removable.  I now know what will be on my Father’s Day Gift list.

Cookbooks today are usually crammed with pages of techniques and how-tos,  New Real Grilling is no exception.  Jamie however does a better job, than most, of showing the novice backyard griller how to use new techniques that some may consider more advanced.  If you have trouble getting meals, other than burgers, cooked properly on your grill this book will teach you how to take your skills to another level.  How to truss meats for the rotisserie, how to use a sharpening steel or something as simple as starting your grill will give you extra knowledge and skills that should impress your friends and family.

In addition to the well photographed how-tos there are tips and tricks mixed in with the recipes.  It’s fun, okay fun for me, to just thumb through the book and read the tips, but then again, I am a grilling geek. Chef Purviance and Weber were kind enough to share one of the tips on how to spatchcock a chicken. This is my favorite way to grill a chicken so I’m happy to share it with you.


SpatchcockedChicken1

Spatchcocked Chicken

Spatchcocking, or butterflying, a chicken is a clever way of cooking it more evenly and more quickly.

  1.  Set the chicken, with the breast side facing down, on a work surface. Using sharp kitchen shears, cut from the tail end along both sides of the backbone.
  2. Remove the backbone and discard it. Flatten the chicken with both hands to crack the rib cage. Then use a sharp knife to cut a shallow slit at the top of the rib cage. Run your fingertips alongside both sides of the breastbone to expose it.
  3. Dig your fingertips down along the breastbone until it comes loose from the meat. Then pull it out and discard it.
  4. Cut a small hole in the loose skin on both sides at the leg end of the chicken. Pull the end of each drumstick through the hole on its side. This will hold the legs in place on the grill.

©2013 Weber-Stephen Products LLC. Recipe from Weber’s New Real Grilling™ by Jamie Purviance. Used with permission.


In addition to some fantastic tips, techniques and how-tos Jamie provides the reader with another collection of fantastic grilling recipes.  Every course of a meal is covered from appetizers to mains to sides to desserts.  It’s all covered in this book. One of the features of the cookbook I appreciated most was color coding the tops of the pages so I could quickly flip to the section I wanted.  Often times when I’m trying to plan a menu I only know the protein I want to grill.  With the color coding I can quickly get to the “Red Meat” or “Pork” Sections without worrying about the index or table of contents.

Weber has published thousands of recipes over the years.  Some of the recipes are classics that are cooked every summer.  But some of them need need a little  updating and that just what Jamie did in New Real Grilling.  Scattered throughout each section are classic Weber recipes in their original form, including pictures.  On the opposite page is a “remix” of  retro recipe.  Reading both recipes is a great way to see how cooking has changed over the last 40 years or so.  For me, this was the highlight of the book.

I don’t know if Jamie Purviance is the best grilling guru out there, but his work on Weber’s New Real Grilling, proves there isn’t anyone better at demonstrating how to create great outdoor cooked meals.  This is another your outdoor cooking cookbook collection.  A job well done.

NewYorkStripSteaksWit#72B97

New York Strip Steaks with Parmesan-Basil Crust and Garlic Butter
Author: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
 
©2013 Weber-Stephen Products LLC. Recipe from Weber’s New Real Grilling™ by Jamie Purviance. Used with permission.
Ingredients
  • 4 New York strip steaks, each 10–12 ounces and about 1 inch thick, trimmed of excess fat
  • 1 tablespoon extra-virgin olive oil
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup freshly grated Parmigiano-Reggiano® cheese
  • 2 tablespoons finely chopped fresh basil leaves
  • ¼ cup (½ stick) unsalted butter
  • 2 medium garlic cloves, minced or pushed through a press
Instructions
  1. Lightly brush the steaks on both sides with the oil and season evenly with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  2. Prepare the grill for direct cooking over high heat (450° to 550°F).
  3. Combine the cheese and the basil.
  4. Sear the steaks over direct high heat, with the lid closed, for 3 to 4 minutes. Turn the steaks over and generously coat the top of each steak with the cheese and basil mixture. Close the lid and continue grilling until the cheese is melted and the steaks are cooked to your desired doneness, 3 to 4 minutes more for medium rare. Remove from the grill and let rest for
  5. to 5 minutes.
  6. Meanwhile, in a saucepan over medium heat, combine the butter and the garlic and heat until the butter is melted and the garlic is sizzling, about 3 minutes. Remove from the heat. Spoon the garlic butter over the steaks and serve right away.

JerkSpicedBabyBackRib#72B8E
Jerk-Spiced Baby Back Ribs with Dark Rum-Pinapple Salsa
Author: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
 
©2013 Weber-Stephen Products LLC. Recipe from Weber’s New Real Grilling™ by Jamie Purviance. Used with permission.
Ingredients
Paste
  • ½ cup roughly chopped white onion
  • 1–2 serrano chile peppers, seeded
  • 3 scallions, ends trimmed, roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons granulated sugar
  • 6 garlic cloves, chopped
  • 1 tablespoon ground allspice
  • 1 teaspoon dried thyme
  • ¾ teaspoon freshly ground black pepper
  • Kosher salt
  • 2 racks baby back ribs, each 1¾–2¼ pounds, membrane removed
Salsa
  • 2 cups finely diced fresh pineapple (about 12 ounces)
  • ¼ cup finely diced red bell pepper
  • ¼ cup finely diced white onion
  • 2 tablespoons roughly chopped fresh cilantro leaves
  • ½ teaspoon hot pepper sauce, or to taste
  • 1 tablespoon fresh lime juice
  • 1 tablespoon dark or spiced rum
Instructions
  1. In a food processor combine the paste ingredients, including 1½ teaspoons salt, and process until fairly smooth. Spread the paste all over the racks. Cover and refrigerate for 3 to 4 hours, turning occasionally. Allow the ribs to stand at room temperature for 45 minutes before grilling.
  2. Prepare the grill for indirect cooking over low heat (250° to 350°F).
  3. In a nonreactive bowl combine the salsa ingredients, including 1 teaspoon salt. Cover and refrigerate until just before serving.
  4. Season the racks evenly with salt. Grill, bone side down first, over indirect low heat, with the lid closed, for 2½ to 3 hours, turning the racks over, rotating them, and switching their positions about every 40 minutes so that both sides of each rack spend the same amount of time closest to the heat. Also, baste them occasionally with water to keep the surface moist. The ribs are done when the meat has shrunk back from the ends of most of the bones by ¼ inch or more. Lift a rack by picking up one end with tongs. It should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue to cook until it does, up to 1 hour more. Transfer to a platter and let rest for 5 to 10 minutes. Stir the lime juice and rum into the salsa. Cut each rack into individual ribs and serve with the salsa.

 
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