PicOfTheWeek: The grill I won in @WeberGrills #365Grilling sweepstakes


I won, I won, I won! A major award!

Well, OK, it wasn’t an award – I won a Weber Grill twitter sweepstakes. Thousands of people retweeted; I was picked at random. I got a Weber Performer Platinum, cover, chimney starter, grill mitts, and set of tools.

I have an older version of this grill – still working fine, other than the gas starter, which I never really use. Now I need to find a new home for Old Blue…because I need space for New Copper.

I put it together yesterday, and tried it out last night on a rotisserie chicken (of course.) Oh, I love Weber grills…and I’m not just saying that because they gave me one for free.


  1. lucky you,it’s a beauty!!

  2. If I am using a food processor, do I still need to fry them?

  3. Yes, or they’re just pureed beans, not refried beans. (Not that there’s anything wrong with pureed beans, but they do taste better when they’re fried.)

  4. Deliafern /

    Made this recipe this morning; fantastic! Followed the recipe exactly. The last step took longer to cook down than 8 minutes — more like 16 minutes — and wondered if it was because my Kuhn Rikon may not lose as much liquid in the cooking process as other PCs. The quest fresco was a perfect topper. Can’t wait to serve it to friends.

  5. Thanks! I don’t think it’s the KR – I use it as one of my test Pressure cookers. Timing is one of those tricky things for recipes – especially with simmering away liquid. Too many variables – the stove, the pan…that’s why I try to explain what to look for before I mention a time.

  6. Thanks! I was looking for a shortcut, though I suppose it was a silly question in retrospect.

    Tried out this recipe, and it is the best I’ve tried out so far. Soooo good. I’m living in Africa at the moment, so Mexican joints are non-existent. This really sated the craving. Thanks again.

  7. You’re welcome – glad I could help!

  8. I tried this last night. I doctored it a bit (added onion powder, garlic powder, pepper, and a dash of cumin) and used these for nachos. DELISH! Thanks so much. For the record, I’m at about 3500 feet. I cooked the beans for 38 minutes with high pressure and I would actually do 2 minutes more for beans that fall apart.

  9. Man… I don’t think I can ever go back to refried beans from a can now that I’ve tried this. I used a habanero instead of a jalapeño, but wow, this is so delicious, and cheap, too! Thanks, man.

  10. You’re welcome. (And – habaerno? Good for you! I love the flavor, but the heat gets to me.)

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