Have you been thinking that you would like to get friends and family together for something fun but casual? Why not go back to the basics and throw a grilling get-together! If you live in warm weather, this can be an excellent way to get outside and enjoy the sunshine! If not, you can still brave the cold for a fun, winter wonderland grilling session. It’s a great way to invite friends over for an indoor/outdoor cookout, especially if you have a small house! Here are a few of my best tips on how to get the most of out your Weber Genesis II grill!
HOW TO MAKE THE MOST OF YOUR GRILL:
TO START, CHOOSE A GREAT GRILL LIKE THE WEBER GENESIS II GRILL
We chose to go with the Weber Genesis II grill from Home Depot, and we love it! They are the four key components that make up the grilling system of the Genesis II grill. This includes the infinity ignition, the high-performance burners, flavorizer bars, and a fabulous grease management system. This isn’t your regular run of the mill grill. It even is compatible with an iGrill 3 Bluetooth Thermometer that can be installed right into the side table of the Genesis II, making it easy to monitor cooking time and temperatures. The thermometer sends alerts straight to your phone, so you can enjoy hanging with friends without having to be attached to the grill! It can even let you know how much fuel there is in your tank! The Genesis II 4-burner model comes in 4 color options: Black, Copper, Smoke, and Crimson.
LEARN ABOUT WEBER GENESIS II GRILL UPKEEP AND HOW TO CLEAN IT IN BETWEEN MEALS
These cleaning tips come straight from the source at www.weber.com! Whatever grill you choose, do your research and get familiar with how to clean your grill. Most manufacturers also offer great tips and tricks on how to keep your grill in excellent condition from season to season.
1. When the grill is cool, brush or scrape off built-up carbon on the underside of the lid.
2. Brush the cooking and charcoal grates to remove the leftover debris from your last grilling session.
3. Use a scraper to chip away any hard-to-remove debris on the inside of the bowl.
4. Make sure to empty the ash catcher – ashes left sitting in the ash catcher can promote corrosion.
5. Use their exterior grill cleaner to clean the outside lid and side tables of your grill.
1. When the grill is cool, brush or scrape off built-up carbon on the underside of the lid. Then, brush the cooking grates to remove leftover debris from your last grilling session.
2. Brush or scrape the Flavorizer Bars and Heat Deflectors (if equipped) until they are free of debris.
3. Using a clean brush, clear the burner tube ports of rust and debris by brushing across them, not down the length of the burner. If ports are extruded, use care when brushing around the ignition electrode to avoid damage.
4. Use a scraper to chip away any built-up debris along the sides and bottom of the cook box. Push all the debris into the slide-out grease tray.
5. Scrape any debris in the slide-out grease tray into the drip pan. Replace the drip pan after wiping out the catch pan.
6. Be sure to inspect all hoses for cracks or abrasions, and leak check all gas connections, including LP tanks, using a soapy water solution. To leak check, dab a mixture of dish soap and water on all connections. With the control knobs off, turn on the gas. If bubbles form, there is a leak.
7. Use our exterior grill cleaner to clean the outside lid and side tables of your grill.
Must-Have Tools for your Weber Genesis II Grill:
1. Grill Brush
Replace yours every season or more often as needed. Always check for loose bristles before using
2. Cleaning Kit
Weber makes a cleaning kit for each type of grill!
3. Drip Pans
Make sure you replace these frequently and be sure to check it to make sure it is not overflowing!
According to a 2018 report from the National Fire Protection Association, 9,600 home fires are started by grills each year, on average. Close to 16,000 people per year go to the ER with injuries related to grills. So, to fully enjoy your grill and to make sure that everyone around stays safe while you’re cooking, become familiar with a few safety precautions.
- Grill outside and make sure you’re a safe distance away from any structures.
- Make sure your grill is stable and that it won’t topple over if it’s bumped.
- Keep your grill clean!
- Check for propane leaks on your gas grill
- Take care around the grill (don’t leave rags or towels and make sure kids or pets stay a safe distance away)
- Wear the right clothing. Clothing can easily catch fire, so be sure your shirt tails, sleeves or apron strings don’t dangle over the grill.
ARM YOURSELF WITH SOME AMAZING RECIPES TO WOW YOUR GUESTS!
For the MarinadeDry Rub
Place all marinade ingredients in a large gallon sized bag. Mix.
Add the steak to the marinade. Mix again. Seal tight, and place in a large bowl and place in the refrigerator for a minimum of 2 hours, we cap at 6 hours to maintain the beef flavor.
Heat grill nice and hot, and prepare for direct cooking.
Remove the steak from the bag and pat dry (don’t worry about removing pieces of the onion or garlic). Discard any extra marinade.
Liberally season your steak on both sides with your dry rub.
Place on grill for direct cooking. Grill approximately 3-4 minutes per side (this will depend on the size of your steak). It’s always best to check your temperature with a digital thermometer. We like 125 for rare, and also 135 for medium rare. *see notes
Remove from heat.
Let rest for 5-10 minutes and then slice against the grain, and serve as a filling for tacos or burritos.
via Gimme Me Some Oven
- One batch sauce/marinade (see below)
- 2 pounds flank steak or sirloin, cut into bite-sized pieces
- metal or wooden* skewers
- Three large bell peppers, cored and cut into bite-sized pieces (I used red and yellow peppers)
- One large red onion, peeled and sliced into bite-sized pieces
- salt and freshly-cracked black pepper
- toasted sesame seeds
- 1/2 cup soy sauce
- 1/4 cup rice wine vinegar
- Three tablespoons honey
- One tablespoon toasted sesame oil
- Four cloves garlic, peeled and minced (or pressed)
- Combine the steak with (half of) the sauce in a large ziplock bag or bowl, and toss until the steak is evenly coated. Seal or cover, then refrigerate for at least 30 minutes, or up to 8 hours.
- Once you’re ready to cook the skewers, heat grill to medium-high heat.
- Thread the skewers alternately with the marinated steak, peppers and onions. Brush each skewer liberally with the remaining marinade, and season each with a pinch of salt and pepper. Grill the skewers for 2-3 minutes per side, turning once, or until the steak is cooked to your desired level of doneness. Remove skewers from grill and let rest for 5 minutes. Brush each kabob evenly with the remaining sauce (the half that was not used for the marinade).
- Serve immediately.
TO MAKE THE SAUCE:
- Whisk all ingredients together until combined. Set aside half of the sauce to be used as a dipping sauce, and half to be used as a marinade.
*If using wooden skewers, be sure to soak them in a bowl of water (so that they’re completely submerged) for at least 30 minutes before cooking.
**Prep time does not include the time needed to marinate the steak, which can vary (your choice!) from 30 minutes up to 8 hours.
- Four pieces of heavy-duty foil, approximately 22 inches long
- One package of 4 pre-cooked sausages, any variety (I used spinach and feta chicken sausage)
- 4 cups assorted vegetables, chopped in bite-sized pieces
- 1/4 cup each, red, yellow, green, and orange bell peppers, cut in bite-sized chunks
- One yellow ear corn, cut in 1-inch wheels
- 1/2 red onion, peeled and cut in 1-inch chunks
- Four large white mushrooms, quartered
- 4 Brussels sprouts, trimmed and halved
- One small zucchini, sliced
- One small summer squash, sliced
- Two stalks asparagus, sliced in 2-inch pieces
- One watermelon radish, sliced in half moons
- Eight cherry tomatoes
- Four small heads garlic (optional)
- 2 Tbsp Italian seasoning (or your favorite seasoning blend)
- salt and fresh cracked black pepper
- 1/4 cup olive oil, plus more for drizzling
- Slice the sausages into bite-sized pieces, on the bias.
- Put the vegetables (except garlic) in a large mixing bowl and toss with enough olive oil to moisten everything, about 1/4 cup or so. Add your seasoning mix, and salt and pepper to taste. Toss well.
- Put about a cup of vegetables and one of the sliced sausages on each piece of foil. Drizzle with more olive oil if you like. Don’t mound them up too much.
- Bring up the long ends and fold over, like a lunch bag. Roll up the sides so that no juice can escape. Note that you want your packets to be relatively flat, so the food makes contact with the high heat of the grill or broiler and roasts, rather than steams.
- Place the packets right on a hot grill, cover, and cook for about 20-30 minutes. You can also broil the packets, on high, on the rack nearest the flame (place a baking sheet or large piece of foil below to catch any stray drips.) Note: if your packets are cold from the refrigerator they may take extra time.
- Be careful when opening the packets; the steam will be very hot.