Tuesday, August 30, 2016
Friday, January 8, 2016
The feature that started a backyard revolution!
When George Stephen designed the very first Weber grill back in 1952, one major feature that set his grill apart from virtually every other one sold at the time was the lid.
Before George’s invention, if you bought a grill it would probably be what is known as an “open brazier”.
Open brazier grills had no lid, and were hard to use if the conditions were anything less than perfect.
Windy, rainy or snowy weather made grilling a challenge and George designed his grill to solve those very problems. His idea caught on and a backyard revolution had begun!
Grilling on a Weber has always been about cooking with the lid closed. It’s a feature we’re proud of and one that’s always been one of the biggest draws of owning a Weber grill.
For a flash from the past, check out this page from one of our 1960’s brochures and you’ll see the secret to grilling on a Weber has always been about the lid!
Monday, September 21, 2015
As promised, here is the final fact sheet showing at least some of the products made from pigs and where they come from. (This compliments the posts from the last two weeks on "Everything but the Baaa..." and "Everything but the Moo....") It is a great visual for students to start learning about just how much agriculture impacts their daily lives through more than just the food on their plates and illustrates how we really do use everything but the oink!
Saturday, September 19, 2015
- 1 or more medium (8 ounce) onions, about the size of your fist. Root and stem end trimmed but skin left on.
- 1/2 teaspoon kosher salt
- 1Skewer the onion through the root end; if you have an extra spit fork, use it to secure the onion to the spit. Then spit and secure the main course.
- 2Be sure to test that your food freely fits and spins on the rotisserie. It is crucial to test this out before you preheat the grill.
- 3Set the grill up for indirect high heat (450° to 550°F) with the drip pan in the middle of the grill.
- 4Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the main course. Close the lid and cook until the onion is blackened on the outside and tender all the way through, about 1 hour.
- 5Remove the onion from the rotisserie spit. Be careful - the spit and forks are blazing hot. Cut the blackened skin away from the onion and discard. Dice the cooked onion, sprinkle with salt, and serve.
Friday, September 18, 2015
Thursday, September 17, 2015
Wednesday, September 16, 2015
When comparing apples to apples, it’s important to know what to look for. Although many go to the grocery store and decide between red, green or yellow, there is more to picking apples than by the color. You may even favor one apple color over another, but do you really know the characteristics that make certain apples appealing? Are you picking the right apples when baking a dessert or making a salad? Here is a breakdown on some of the various types of apples.