By Helen A. Lee A


Weber Grill Restaurant Fall Grilling with Style


lthough the name of the Weber Grill Restaurant sounds quite corporate and the ambiance inside evokes a well-ordered coziness, you might be surprised to hear that this local restaurant company is actually a family- owned enterprise that takes advantage of local produce, gets creative with seasonal recipes, and holds sacred a special


method of grilling. We’re the only restaurant that will tell you how to cook our food at your house,” says Corporate Executive Chef Larry Donahue said. “My philosophy is, I like to share the cooking experience – and when you come into the restaurant, we hope that you feel that same thing. This is your backyard. You come and we’re cooking for you, so you can relax.” With that in mind, enjoy this popular recipe. Weber Grill Restaurant, which just celebrated its 25th anniversary and is still owned by the family of the founder, was built upon its creator’s love of food. George Stephen Sr. invented the Weber Grill in 1952 while working on marine buoys at Weber Brothers Metalworks. Legend has it that he cut one of the buoys in half, put a lid on it, and invented the Weber Grill. In 1989, he opened the first restaurant in Wheeling, Ill. using stainless steel ranch kettles and a captive-air system designed to allow for safe grilling indoors.


Glaze


6 tbsp apple jelly 2 tbsp unsalted butter 2 tbsp apple brandy


1 ½ tsp dried thyme ½ tsp whole black peppercorns


4 Granny Smith apples, each cut into 6 wedges and cores removed


The eatery has evolved quite a bit in the last quarter-century. Chef Donahue tells us that originally, the menu included mostly steaks on the grill and salads. Today, the restaurant is a destination for people especially on cold and rainy days when it’s better to stay inside than slave over an outdoor grill. And steaks have taken a back seat to barbecue, a type of food that’s harder to reproduce well at home. Weber Grill focuses on making quality barbecue, with brisket cooked for 12 hours overnight. It also tries to provide grilled foods you wouldn’t necessarily think of, from fruits and pizza to fish and kabobs. “We also have fun with burgers,” Donahue said. “Most places, when you get a burger, it’s about the toppings. We


Cider-Brined Pork Chops with Grilled Apples


Serves: 4 Prep time: 15 minutes Brining Time: 1 to 1 ½ hours Direct Medium Heat (350-450 degrees) Grilling Time: about 12 minutes


4 center-cut pork loin chops, each about 12 ounces and 1 ½ inches thick, trimmed of excess fat


Extra Virgin Olive Oil Brine


1 ½ cups hard apple cider


½ cup kosher salt 1 tbsp dried rosemary


1 tbsp dried sage 1 ½ tsp dried thyme ½ tsp whole black peppercorns


1.


In a large bowl mix the brine ingredients. Put the chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Place the bag in a rimmed dish and refrigerate for 1 to 1 ½ hours, turning the bag every 30 minutes.


2. Remove the chops from the bag and discard the brine. Rinse the chops under cold water and pat dry with paper towels. Lightly brush or spray the chops with oil and let stand at room temperature for 20-30 minutes before grilling. Prepare the grill for direct cooking over medium heat.


3. In a small saucepan over medium low heat, warm the jelly and butter, stirring until the jelly melts. Remove from the heat and stir in the brandy. If the glaze cools, reheat gently until fluid. Set aside half of the glaze to serve as a sauce with the grilled pork. Brush the remaining glaze all over the apple slices and then the chops.


4. Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed, until they are slightly pink in the center, about 10 minutes, turning once. Remove the chops from the grill and let rest for 3-5 minutes. While they rest, grill the apples over di- rect medium heat until crisp tender, about 2 minutes, turning once. Serve the chops and apples warm with the reserved glaze.


This covered, indirect cooking method developed in the ‘50s allows for a very controlled process resulting in big flavor, caramelized crusts, and a tangible difference in texture. Donahue, who admitted to grilling wrong for years before he latched onto Weber two and a half years ago, now uses this as a catchphrase: “If you’re looking, you’re not cooking. “ If you take a class at Weber Grill Restaurant, you might hear him say it. Once-a-month grilling classes are not the only events you can experience


like to look at it on another level, and say we’re going to do something special with the actual burger meat. So we use some different meat blends.” This includes ‘The Farm’ Burger, with a mix of beef and browned lamb, topped with bacon and goat cheese. The menu at Weber Grill changes during the year; the fall/winter menu goes into effect on October 9. The chain’s chefs look at food trends and use local produce; the results of this often appear on the menu as features that change every two weeks. “We try to showcase seasonal ingredients,” Donahue told us from Indiana, where the company purchases corn from a local farmer. “So now, I’m all about heartier food.” Like smoked turkeys he’s preparing for November. But one thing that has stayed true since the beginning of the Weber story is the Weber grilling method.


at Weber Grill Restaurant.


Get Information on fall harvest-themed dinners and other upcoming excitement at www.webergrillrestaurant.com. There, you can also get more


information on Weber Grill Restaurant, with locations in Chicago, Schaumburg, Lombard and Indiana.


Schaumburg at 1010 N. Meacham, 847-413-0800


Lombard at 2331 Fountain Square, 630-953-8880


Chicago at 539 N. State, 312-467-9696


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