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Spooky Good Recipes
Make no bones about it, we love a good bone-in recipe. Here are 3 of our favorites!
1. Grilled Bone-Pork Chops
Recipe from Weber's Time to Grill™ by Jamie Purviance
Whiskey-Mustard Pork Chops with Grilled Apples
- People
- Serves 4
- Prep Time
- 15 mins
- Grilling Time
- 12 to 16 mins
the Ingredients
Glaze
- ¼ cup bourbon whiskey
- ¼ cup packed brown sugar
- 2 tablespoons whole-grain mustard
- 1 teaspoon pure vanilla extract
- 4 bone-in pork loin chops, each about and 1 inch thick, trimmed of excess fat
- Vegetable oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 Granny Smith apples, cored and cut into ½-inch wedges
- 1 tablespoon finely chopped fresh tarragon leaves
Instructions
- 01 In a small bowl whisk the glaze ingredients until the brown sugar dissolves. Reserve 3 tablespoons of the glaze in a large bowl.
- 02 Lightly coat the pork chops on both sides with oil, season evenly with salt and pepper, and brush with the whiskey glaze in the small bowl. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
- 03 Prepare the grill for direct cooking over medium heat (350° to 450°F).
- 04 Lightly coat the apple slices on both sides with oil.
- 05 Grill the apples over direct medium heat, with the lid closed, until crisp-tender and lightly charred, 4 to 6 minutes, turning once or twice. Transfer the apple slices to the large bowl with the reserved whiskey glaze, add the tarragon, and toss to coat.
- 06 Grill the chops over direct medium heat, with the lid closed, until still slightly pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve the chops warm with the grilled apples.
2. Charcoal Grilled Bone-In Prime Rib Roast
Prime rib is an impressive cut of meat to serve to your family and friends, but impressive doesn't have to mean complicated or difficult. Check out this video for easy, step-by-step instructions on how to grill the perfect Prime Rib.
3. Rotisserie Whole Chicken
Recipe from Weber's Time to Grill™ by Jamie Purviance
Rosemary-Brined Rotisserie Chicken
- People
- Serves 4
- Brining Time
- 6 to 12 h
- Grilling Time
- 1:15 to 1:30 h
- Prep Time
- 20 mins
the Ingredients
Brine
- 1 gallon water
- ¾ cup kosher salt
- ½ cup granulated sugar
- 2 tablespoons dried rosemary
- 1 tablespoon caraway seed
- 1 tablespoon granulated garlic
- 2 teaspoons freshly ground black pepper
- 1 whole chicken, about 4 pounds, giblets, wing tips, and any excess fat removed
Instructions
- 01 In a large pot whisk the brine ingredients well to dissolve the sugar and salt.
- 02 Submerge the chicken in the brine, breast side down, and refrigerate for 6 to 12 hours.
- 03 Prepare the grill for indirect cooking over medium heat (350° to 450°F).
- 04Remove the chicken from the pot and discard the brine. Pat the chicken dry with paper towels. Truss the chicken with butcher’s twine.
- 05 Following the grill’s instructions, secure the chicken in the middle of a rotisserie spit, put the spit in place, and turn on the motor. Place a large disposable foil pan underneath the chicken to catch the drippings. Cook the chicken over indirect medium heat, with the lid closed, for 1 hour 20-30 minutes.
- 06If your grill has an infrared burner at the back of the grill, after 1 hour of cooking, light that burner and set it to medium heat (leaving the regular outside burners on medium and the middle burners turned off). If your grill does not have an infrared burner, continue to cook the chicken as you were doing. Either way, cook the chicken until the surface is deep golden brown and the internal temperature reaches 165°F in the thickest part of the thigh (not touching the bone). This should take 10 to 20 minutes with the infrared burner and 20 to 30 minutes without the infrared burner. Watch carefully that the chicken skin does not burn.
- 07When the chicken is fully cooked, turn off the rotisserie motor and remove the spit from the grill. Tilt the chicken upright over the foil pan so that the liquid that has accumulated in the chicken’s cavity pours into the pan. Let rest for 10 to 15 minutes (the internal temperature will rise a few degrees during this time). Transfer the chicken from the spit to a cutting board. Cut into serving pieces. Serve warm.
