On my latest trip to Chicago I was fortunate enough to be invited by Weber Grills to a factory tour and to do some cooking at their Academy with their resident Grill Master Kevin Kolman. What a fantastic experience, they have quite the kitchen set up at the Academy. Like any commercial kitchen there’s lots of prep tables, a giant refrigerator and a stocked pantry. There are no stoves or ovens in this kitchen however, just a big hood where they have several grills underneath. The thought I was left with was anything you can cook in your kitchen, you can cook on your Weber.
We cooked chicken several ways that day, whole roast chicken were chopped up and used on BBQ chicken pizzas, we made BBQ wings and a great chicken chili cooked in the wok available with their Gourmet BBQ System. This was a ‘Midwest’ chili for sure with meat, tomatoes, beans, etc. Here in the Southwest the chile is a little different (yes, it’s even spelled differently) and I set out to make Chile Colorado on my Weber Performer.
First, we need to make a red chile sauce:
Six dried New Mexico chile pods, seeded and stemmed
2 c stock/broth
Three pressed garlic cloves
1 t dried oregano
1/2 t ground cumin
Combine all ingredients in a pot and bring to a boil. Let simmer for thirty minutes then strain the sauce, you really want this to reduce by quite a bit I ended up with half a cup of sauce.
For the meat I bought a 3 lb. chuck roast and simply seasoned it with salt, pepper and garlic then off to the grill to get a nice sear. A great way to go here is to use the charcoal baskets together at first to get direct fire, then separate them to get an indirect fire.
I used a half size foil pan and sliced a large onion and a couple jalapenos on the bottom, again seasoning with salt, pepper and garlic. Put your nicely grilled chuck roast on top of the onion and peppers, then pour the chile sauce over the roast. Tightly cover the pan with foil, seperate your charcoal baskets and cook the roast indirect for approximately two hours or until the meat is tender. Remove pan from grill and let rest for at least 30 minutes, then remove the foil and shred or chop the meat. I like to serve with corn tortillas, onion, cilantro and hot sauce. A frosty beverage is a good idea too