Books and Travel Guides

Weber’s Time to Grill

Discover Low and Slow Barbecue the Quick and Easy Way In The Weber CookBook 

 

Jamie Purviance, author of the new Weber’s Time to Grill: Get In. Get Out. Get Grilling has a few tips to help grillers make the most of their time when grilling. "People are busier than ever-and some days are too hectic to prepare elaborate meals," Jamie said "And, then there are other days when we want to take a little more time to cook, and this book offers both options."

Weber’s Time to Grill: Get In. Get Out. Get Grilling feature's 200-plus recipes that are paired in two-page, mouthwatering spreads-photographed by James Beard Award winning photographer Tim Turner—using a common set of easy-to-find supermarket ingredients.

The easy recipes, such as Quick and Easy Pulled Pork Tenderloin, which uses pork tenderloin in place of pork shoulder, have prep times of about 15 minutes; the adventurous version in this case, Pulled Pork Barbecue Sandwiches that features instructions for barbecuing fall-off-the-bone pork shoulder, along with sauce and slaw recipes.

"This is the only grilling cookbook that offers distinct choices based on the kind of day you are having," says Purviance. "For example, do you have time for a full-blown version of barbecued ribs, or is today so busy that you need a great version that takes half the usual time? Now you have the choice."

Return to top of page to view more topics

Grilling Recipe

Preparing The Pulled Pork Tenderloin Recipe:

 

One of the delicious recipes is a Quick and Easy Pulled Pork Tenderloin that serves: 4−6, and only takes a prep time of 15 minutes with a grilling time of 15−20 minutes! To create the recipe for the sauce gather: 1 cup ketchup, ½ cup water, 2 tablespoons unsalted butter, 2 tablespoons cider vinegar, 1 tablespoon molasses, 1 tablespoon Worcestershire sauce, 1 teaspoon granulated garlic and a ½ teaspoon ground black pepper.

To create the Rub for the recipe gather: 1 teaspoon kosher salt, 1 teaspoon prepared chili powder, ¼ teaspoon granulated garlic, ½ teaspoon ground black pepper, 2 pork tenderloins, each ¾ to 1 pound, trimmed of excess fat and silver skin, and 2 tablespoons extra-virgin olive oil

Finally, gather your ingredients and: 1. In a small saucepan, whisk the sauce ingredients. Bring the sauce to a simmer over medium heat and simmer gently for about 5 minutes, whisking occasionally. Set aside to cool at room temperature.

2. In a small bowl, mix the rub ingredients.

3. Lightly coat all sides of the tenderloins with the oil and season evenly with the rub, pressing the spices into the meat. Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling.

4. Prepare the grill for direct cooking over medium heat (350° to 450°F).

5. Brush the cooking grates clean. Grill the tenderloins over direct medium heat, with the lid closed as much as possible, until the outsides are evenly seared and the internal temperature reaches 150° F, 15 to 20 minutes, turning about every 5 minutes. Remove from the grill and wrap with aluminum foil. Let rest for about 15 minutes or until cool enough to comfortably handle.

6. Cut the tenderloins crosswise into quarters. Pull the warm meat apart with your fingers or use two forks to shred the meat. In a large bowl, moisten the pork with as much of the sauce as you like. Serve on a bed of soft polenta, if desired.

Then, set the table and prepare for a tasty meal!

By Stacy Delray

Return to top of page to view more topics

Learn More

Learn more about Weber’s Time to Grill

For grilling information or to purchase a copy of "Weber’s Time to Grill," visit www.weber.com.

You can find the grocery list for this recipe on your mobile device by entering: timetogrill.mobi.  

About The Author

Learn more about Stacy Delray

Editorial Staff -  Stacy Delray, and our Editorial Staff share their travels to interesting destinations, and reviews on helpful products and more.