Weber Q 100 Portable Gas Grill

• 189 square inch total cooking area
• 8,500 BTU-per-hour input
• Stainless steel burner
• Infinite control burner valve
• Removable catch pan
• Porcelain-enameled cast-iron cooking grate conducts heat evenly across the entire surface.
• Push button ignition
• Weber Q recipe booklet
• Limited warranty
• Uses disposable 14.1- or 16.4 oz. LP cylinders (not included)
• An optional 20-lb. LP tank adapter hose is available as an accessory.

• Cast-aluminum lid and body with drip ducts
• Glass-reinforced nylon frame

• With the lid open:
  • Height > 23.5 inches
  • Width R-L >27 inches
  • Depth > 15.9 inches

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• Marinade >
  • 1/4    cup extra virgin olive oil
  • 1/4    cup soy sauce
  • 1/4    cup Dijon mustard
  • 3       tablespoons prepared horseradish
  • 2       tablespoons light brown sugar
  • 1       teaspoon rice vinegar
• Meat  >
  • 6   salmon fillets (with skin), each about 6 ounces and 1 inch thick

1. In a medium bowl whisk the marinade ingredients until smooth.
2. Place the salmon fillets in a large, resealable plastic bag and pour in all but 1/3 cup of the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 15 to 30 minutes.
3. Remove the fillets from the bag and discard the marinade. Grill the fillets, skin side down, over indirect high heat (450°F to 550°F), with the lid closed, until opaque throughout, 10 to 12 minutes. During the last 2 minutes of grilling time, brush the fillets with the 1/3 cup reserved marinade. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm.

• 6

• Rub >
  • 2 teaspoons dried marjoram
  • 2 teaspoons paprika
  • 1 teaspoon granulated garlic
  • 1 teaspoon light brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 beef rib racks, about 5 pounds
• Sauce >
  • 1-1/2 cups barbecue sauce
  • 1 cup Cabernet Sauvignon
  • Kosher salt
  • Freshly ground pepper

1. In a small bowl combine the rub ingredients.
2. Trim the ribs of any excess fat. Press the rub into the meat, cover with plastic wrap, and refrigerate for 8 to 12 hours.
3. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Sear them over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until evenly browned, about 10 minutes, turning once. Transfer to a heavy-gauge aluminum pan, large enough to hold the ribs in one layer. If necessary, cut the ribs into smaller sections.
4. In a medium saucepan whisk the sauce ingredients. Bring to a boil over high heat. Pour the sauce over the ribs and tightly cover with aluminum foil.
5. Grill the ribs over indirect medium heat, with the lid closed, until very tender, 1-1/2 to 2 hours, turning once.
6. Remove the ribs from the pan and cut into one- or two-rib pieces. Skim off any fat from the sauce and season with salt and pepper. Serve the ribs hot with the sauce on the side.

• 4