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30 Days of Weber: Day 1, The beginning

Saturday, July 11th, 2009

30 Days of Weber: Day 1, The beginning

Recently, I have picked up the hobby of grilling and smoking using my weber charcoal grill. I came up with this idea to cook for 30 days, a different recipe each time, using Weber.

Due to constraints with work and the fact that some things take hours to cook I decided this did not have to be 30 consecutive days. Although, that would be a fun challenge maybe for the future.

So, the first day ( last thursday july 9th) I decided to go with something kind of like a Toyota camry, simple, reliable.... but not inspiring.

Honey Mustard Marinaded Chicken:
I marinated the chicken in the following marinade overnight, 8 hours would suffice if you forgot to do it the night before.

1/2 C Brown Sugar
2/3 C Oil (I used vegetable but any would work)
1/4 C Vinegar
3 TBS. Dijon Mustard (Your choice... could be a honey dijon, or regular dijon)
1/4 C Lemon Juice
1 1/2 tsp. Salt

*This is probably enough marinade for about 3-4lbs. of meat. I doubled the recipe because I was cooking about 5 lbs. of chicken. You can also cut it in half if you only wanted to do a couple pieces.
*This marinade also works great with other meats. My parents do not cook steaks without marinading it first using this recipe. We have also cooked venison steak using this marinade with great success and I would imagine pork chops would be great as well. Very versatile marinade....It is a family favorite.

Grill Preparation:
I use charcoal baskets to start my charcoal. I fill the two baskets for this purpose and coat with lighter fluid and light. In about 30 min. the briquettes will be ready (notice the gray color). Most frequent grillers use a charcoal chimney to start charcoal so they do not have to use lighter fluid. However, I have never had food where I thought the lighter fluid affected the taste.

When the charcoal is ready, I pour the charcoal briquettes out of the baskets and spread the charcoal out uniformly. I scrape the grill using a wire brush and usually spray it with oil. Companies make applicators for this purpose. A folded up paper towel soaked in cooking oil works as well, then just use tongs to rub the oil on the grill grate.
Optional: I soak wood chips overnight (Overnight is necessary or the wood will flame up and burn the food. I actually forgot to soak them and only soaked them for an hour and they flamed up and charred a couple pieces of chicken.) I use cherry because its what I have, but hickory or mesquite would add a nice flavor as well. Place the wood chips directly on the charcoal.

Now its time to place the chicken on the grill. I leave both vents on the grill open and grill with the lid on for about 7 minutes then flip the chicken. After another 7 minutes I pull the lid. At this point the chicken should be cooked through thoroughly. I like them browned over a bit so I cooked the chicken breasts with the lid off for a couple minutes. There is a little leeway for personal taste. This is not an exact science. Just wing it!

Lastly, pull the chicken off the grill and ENJOY!!!

We fed 9 people and had all good reviews. We had a couple pieces left over, which I gladly took for lunch the next day. It's great reheated or even cold.

So, day 1 of the 30 days of weber was a success. Hopefully, I'll have 29 more! I hope you enjoy the recipes. Recipes and tips are welcome. I'm certainly no expert.

Looks like a good meal. Was that a chicken joke? Just "wing it"? :) Welcome to Humzoo. Looking forward to the next 29 days of grilling with Weber!
LGrant   Saturday, July 11, 2009
Great blog! Welcome to Humzoo. Looking forward to the next 29 sessions!
Denny Deaton   Saturday, July 11, 2009
Wow that looks tasty! I'm jealous and drooling.
Ames   Saturday, July 11, 2009
I'm going to grill some pork ribs tomorrow, hope it goes well. There will be an update soon following.
Chuckt   Saturday, July 11, 2009
I like the looks of the marinade, I think I'll try that one at my house this next weekend. Thanks for the post!
Lionheart   Monday, July 13, 2009
Looks like we know who will be cooking at our next get together Chef Chuck
Grandma & Grandpa   Sunday, July 19, 2009
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