George Stephan Sr., just wasn't happy with his open flame brazier. He was looking for something that he could cook with that would give him more control, even temperatures, and a sealed environment to keep out wind and water.Luckily for George, and everyone who has owned a Weber Kettle since, he worked at Weber Brothers Metal Works. George built a new backyard grill out of the metal parts meant for a lake buoy, fashioned some legs for it, and the backyard barbecue was never the same!

Stephan started selling the grill locally in 1951, and when word got around that people were loving his invention, he started selling the Weber Kettle commercially the next year. Over the years, the Weber Kettle has gone through some changes, but the overall design remains. A simple round bottom with a dome top that seals around the edge to keep your grill safe from wind and the elements.

When it was officially launched in 1952, the Weber Kettle almost singlehandedly launched the backyard grilling industry in America. It has since become an iconic product, not only of the post-war era, but of America as a whole. A distinction not given to many products. As 60 years have passed, the Weber Kettle still endures as the ultimate symbol of backyard cookouts, and to this day, it is still made in the United States, by Weber-Stephen Products LLC in Palatine, IL.

As the years have passed, Weber has introduced a full line of gas grills, starting with the Genesis line in 1985. They have even released small travel electric grills like the Weber Q 240, more accessories than you can shake a stick at!

Whether someone is looking for a first time grill, or a classic backyard workhorse, the Weber Kettle is here to meet your demands.

This is one of the most addictive salmon recipes we have ever cooked in our teaching kitchen. The mango and jalapeño create a sweet and spicy flavor that enhances any meal.

Mango-Jalapeño Cedar Planked Salmon

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Ingredients

• grapeseed or peanut oil


• 2 jalapenos cut into rings


• 1 small Vidalia onion


• 3 tablespoons minced garlic


• ½ cup Riesling wine


• 3 tablespoons whole-grain mustard


• 1 cup mango (or guava) preserves/compote


• 4 Salmon filets, boned (6-oz filets)


• 4 alder or cedar planks


• 2 teaspoons sea salt


• 1 teaspoon freshly ground black pepper


• 4 (3-inch) fresh rosemary sprigs


• Plowboy's Fin & Feather

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Instructions

Place a sauté pan over medium heat and heat the oil. Add jalapeños and onion, sauté until caramelized. Add garlic, once it is soft, deglaze with the Riesling. Next, add the mustard and mango preserves and bring to a simmer, simmering over low heat for 20 minutes and refrigerate until completely cool.

Soak GrillPro Smoking Planks in water for 3hrs and preheat your Yoder Smokers YS640 Pellet Grill to 450-degrees. Place the salmon, skin side down on the planks, and season with Plowboy's Fin & Feather. Place a rosemary sprig on each fillet, and coat the salmon with the mango mixture.

Place the plank on the grill, over direct heat. When the plank has begun to smoke, move the plank to indirect heat to finish. Cook the salmon to an internal temperature of 140° F (use the Maverick PT-75 thermometer for fast and accurate temperature readings); remove from grill and let sit for 2 to 3 minutes before serving.

This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.

Over the weekend we hosted three of our famous All Things Barbecue cooking classes in our brand new teaching kitchen. Every one of these classes was sold out, which just proves how many people want to learn from pit master Andy Groneman of Smoke on Wheels Competition BBQ! This class setting promotes interaction between the attendees so you meet new outdoor cooking enthusiasts, eat great food prepared by an award winning chef and learn the secrets of preparing all of the dishes that were served.

Friday night's Master the Grill class featured a New England inspired “Blueberry Slump Cake” for the baked element, and you could’ve heard a pin drop when it was served. Along with this wonderful slump cake, over the entire weekend, we featured Andy's award winning ribs, filet mignon, pork carnitas, grilled sea bass, Andy's Blue Ribbon Brisket, and much more!

This class weekend we welcomed Al Brendel from Riverside, California and Dave Trent from Carrol, Iowa; both do their outdoor cooking on a Yoder YS640 pellet grill. Good times, great fun and outstanding food, that’s what best describes cooking classes at All Things Barbecue. For more information about the classes, click here, and don't forget to sign up for our mailing list so you can stay in the loop for all upcoming classes at All Things Barbecue.

Marinated chicken with pepperoni, sausage and jalapenos makes this BBQ pizza a treat from your grill or smoker. Makes enough for about two 14 inch pizzas. This is a great first pizza that will be your favorite.

Firebug Grilled BBQ Pizza Recipe

Ingredients

• 1/3 cup Tomato sauce


• 1/3 cup Firebug Grilling Sauce Hot BBQ Sauce


• 2 cup Chicken breast or thighs (marinated 4-6 hours w/ 1/8 cup Firebug) grill or bake until carmelized


• 2 Balls of Pizza dough for 14 inch rounds or 2 flatbreads of similar size


• 1/8 cup Pepperoni (diced or thin strips)


• 1/8 cup Italian sausage


• 1/2 cup red bell pepper (seeded and finely chopped)


• 1/2 cup red onion (sliced thin)


• 2 Tablespoon jalapeno rings (finely minced)


• 3 Tablespoon Dill pickle slices (chopped)


• 1 1/2 cup shredded monterey jack cheese


• 1/2 cup shredded mozzarella cheese


• 1/4 cup grated parmesan

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Instructions

Preheat your Yoder Smokers YS640 Pellet Cooker* to 425 °F, place pizza crust on your grill, cook for 3 - 4 minutes, flip the crust.

Mix together tomato sauce and Firebug Grilling Sauce Hot BBQ Sauce.

Spread over pizza dough. Spread chicken, pepperoni and sausage, then top with peppers, onions, and pickles. Spread the cheeses evenly over the top and drizzle lightly with more Firebug Grilling Sauce Hot BBQ Sauce.

Cook until crust is golden and crispy! *You can use a pizza oven, ceramic grill, charcoal grill, or gas grill as well.

Thanks to Shannon Kimball of Firebug BBQ Sauce for the recipe!