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Get Grilling with Weber's Great Grub

Weber Header 0919

September 2019 Issue

By Lindsay Gifford
Recipes, Information and Photos provided by Weber

Fall has arrived, and along with it, football parties are in full swing with wonderful wafting scents of grilled meat and the sounds of friends and fellowship. And, who better to set fire to your grilling goals than the “King of the Grill”—Weber!

Made by grillers, for grillers, Weber is the world’s premiere manufacturer of charcoal, gas and electric grills and accessories, and they are top-rack when it comes to the best grilling recipes, techniques and maintenance tips. The man behind the signature kettle design was grill master and inventor George Stephen. Inspired by a buoy, he created the design in 1952 while working for Weber Brothers Metal Works in Chicago—all in the name of grilling the best steaks for his family. Along with his heritage and legacy, the passion for innovation and quality has lived on, as Weber continues to smoke the grill market, remaining a cut above.  

While you still may be feeling the heat outside, it’s time to fire up the grill for some great grub. There are so many opportunities to enjoy the grill; it’s not just for meat. You can bring out the best smokey flavors of veggies, or create delicious desserts all in one place.

Don’t let the grill intimidate you! It’s as simple as logging onto to learn how to master your skills by type of food. While you’re there, check out grilling inspiration, a recipe for the ultimate barbecue and hundreds of savory recipes.

Ready to light the fire? Local Pink advertiser, Grayco has a great selection of Weber grills and accessories. Also, stop in at Le Cookery for the “Great Scrape”, a customized wood paddle for cleaning your grill. Don’t forget to tell them Pink sent you!

Now that we’ve created a burning desire for mastering the grill, turn the page for the sensational, seasoned and smokey recipes we’ve chosen just for you. Whether your idea of grilling is handing the grill pan over to your guy, or you’re the master griller, we’ve got recipes for every skill level. Now, let’s get grillin’!

Thai Shrimp with Watermelon Salsa
Prep Time: 25 mins  |  Marinating Time: 30 mins  |  Grilling Time: 3 to 5 mins  |  Serves: 4
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2 Tbsps Shallot, minced         
2 Tbsps Jalapeño chile pepper, seeded, minced
2 tsps Rice vinegar        
2 cups (½ inch) Seedless watermelon, diced        
1 tsp Granulated sugar   
1 tsp Fresh mint leaves, minced
¼ tsp Kosher salt
1 section, about 3 inches, English (seedless) cucumber, halved lengthwise, seeded, and thinly sliced into half-moons


3 medium Garlic cloves    
¼ cup Fresh mint leaves, loosely packed
2 Tbsps Rice vinegar         
2 Tbsps Fresh ginger, coarsely chopped
2 Tbsps Vegetable oil         
2 tsps Granulated sugar
1 tsp Thai red curry paste     
¼ tsp Kosher salt
½ cup Fresh cilantro leaves and tender stems, loosely packed


1¼ lb. Extra-large shrimp (16/20 count), peeled and deveined, tails left on

In a large bowl mix the shallot, jalapeño, vinegar, and sugar. Add the watermelon, cucumber, mint, and salt and toss gently to combine. Let the salsa sit at room temperature for 30 minutes to 1 hour. If using bamboo skewers, soak them in water for at least 30 minutes.

In a food processor combine the marinade ingredients. Process to create a coarse purée, occasionally scrape sides. Prepare the grill for direct cooking over high heat (450° to 550°F).

Remove the shrimp from the bowl and discard marinade. Thread the shrimp onto skewers. Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed, until the shrimp are firm to the touch, lightly charred, and just turning opaque in the center, 3 to 5 minutes, turning once. Remove from the grill and serve the shrimp warm or at room temperature with the watermelon salsa.

Hoisin Glazed Baby Back Ribs
Prep Time: 20 mins | Grilling Time: 1:30-2 hours | Serves: 6 | Pictured on page 49
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1 cup Hoisin sauce         
¼ cup Honey
¼ cup Red wine vinegar
2 Tbsps Fresh ginger , peeled and finely grated
1 Tbsp Garlic, minced
1 Tbsp Toasted sesame oil
2 tsps Curry powder


Kosher salt            
3 racks Baby back ribs, each about 2 pounds
Freshly ground black pepper     
1 Tbsp Sesame seeds

In a small saucepan over medium heat on the stove, combine the glaze ingredients. Bring to a simmer, stirring occasionally, and cook over low heat for 2-3 minutes to blend the flavors. Remove from heat. For the ribs: using a dull dinner knife, slide the tip under the membrane covering the back of each rack. Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it off. Liberally season the racks with salt and pepper. Allow to stand at room temperature for 15 to 30 minutes before grilling.

Prepare the grill for indirect cooking over low heat (250° to 350°F). Brush the cooking grates clean. Grill the racks over indirect low heat, with the lid closed, until the meat is very tender and has shrunk back at least ¼ inch from the ends of the bones, 1½ to 2 hours. About 15 minutes before the racks are done, begin brushing them with the glaze on both sides occasionally. Transfer the racks to a sheet pan and tightly cover with aluminum foil. Let rest for 30 minutes. Cut into individual ribs. Sprinkle the ribs with the sesame seeds and serve.

Grilled Artichokes with Garlic Mayonnaise
Prep Time: 30 mins  |  Grilling Time: 4 to 6 mins  |  Serves: 4
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1 cup Mayonnaise       
2 medium Garlic cloves, minced
¼ tsp Kosher salt       
¼ cup Fresh orange juice
½ tsp Dried tarragon    
4 Artichokes, each about 10 oz.
¼ tsp Kosher salt        
1 Tbsp Extra-virgin olive oil

In a small bowl combine the mayonnaise ingredients and refrigerate until ready to use. Trim the stem of each artichoke, leaving about 1 in. attached. Snap off the dark outer leaves until you expose the light green, yellowish leaves underneath. Snip off any thorny leaf ends with scissors. Place a steaming rack in a large saucepan and add water up to the base of the rack. Bring to a boil and put in the artichokes, upside down. Cover the saucepan and steam until tender, 20-25 minutes (check occasionally, and add more water if necessary). To test for doneness, insert a knife into the artichoke base; it should slide in without resistance. As soon as the artichokes are done, transfer them to a large bowl of ice water. Drain well and place on a plate with the stem ends up and let cool completely. Prepare the grill for direct cooking over medium heat (350° to 450°F). Cut the artichokes in half lengthwise, through the stem. Using a teaspoon, scrape the purplish leaves and fuzzy choke out of each one. Brush the artichokes all over with the oil and season evenly with the tarragon and salt. Brush the cooking grates clean. Grill the artichokes over direct medium heat, with the lid closed, until warm and lightly charred, 4 to 6 minutes, turning once or twice. Remove from the grill and serve warm, at room temperature or chilled, with the garlic mayonnaise.

Grilled Flatbread with Three Toppings
Prep Time: 15 mins | Rising Time: 1-2 hrs | Grilling Time: 6 mins | Serves: 4
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1½ cup Warm water         
1 pkg (¼ oz.) Rapid-rise instant yeast
½ tsp Granulated sugar         
4½ cups Unbleached all-purpose flour
3 Tbsps Extra-virgin olive oil     
2 tsps Kosher salt

White Bean Puree with Roasted Garlic:
1 small head Garlic         
1 tsp Lemon zest, finely grated
2 Tbsps Fresh lemon juice    
2 small Sage leaves
1 tsp Kosher salt             
¼ tsp Freshly ground black pepper
2 Tbsps plus 1 tsp Extra-virgin olive oil, divided
1 can (15 oz.) Cannellini (white navy beans), drained and rinsed
¼ cup Fresh Italian parsley leaves, loosely packed  

Tomato Tapenade:

½ cup Kalamata olives, pitted     
3 Tbsps Extra-virgin olive oil
2 Tbsps capers, drained         
¼ cup Fresh basil leaves, loosely packed
2 tsps Balsamic vinegar         
¼ tsp Freshly ground black pepper
½ cup Oil-packed sun-dried tomato halves, drained
1 small Garlic clove or several small roasted garlic cloves

Blue Cheese-Walnut Spread:

¼ cup Shallot, minced       
4 oz. Crumbled blue cheese (1 cup)
1 Tbsp Fresh lemon juice        
¼ tsp Freshly ground black pepper
¼ cup (½ stick) Unsalted butter, softened
½ cup Walnuts, lightly toasted and coarsely chopped
Fresh Italian parsley leaves, finely chopped (optional)

For the Flatbread: In the bowl of an electric stand mixer, combine water, yeast and sugar. Stir briefly and let stand for 5 minutes or until the top has a frothy layer. Add the flour, oil, and salt. With the dough hook, mix on low speed for 1 minute or until the dough begins to come together. Increase the speed to medium. Mix until the dough is slightly sticky, smooth, and elastic, about 10 minutes. Form the dough into a ball and place in a lightly oiled bowl. Coat all sides and tightly cover the bowl with plastic wrap. Allow the dough to rise in a warm place until it has doubled, 1½ to 2 hours. Prepare the grill for direct cooking over medium heat (350° to 450°F). Turn the dough out onto a lightly oiled surface and cut into 12 portions. Using your fingers and palms (oil them, too), stretch the dough to 8” lengths. The first stretch will probably shrink back, but continue to pull and stretch using gentle pressure until you achieve the proper length. As needed, add more oil to the surface to keep the dough moist and pliable. If the dough springs back, cover it with plastic wrap, let rest for 5 minutes, and try again. Stack the pieces of dough between sheets of parchment paper. Brush the cooking grates clean. Lay the pieces of dough, a few at a time, over direct medium heat and close the lid. Within 1 to 2 minutes the undersides of the dough should crisp, darken, and harden, and the tops will puff slightly. Turn over and cook until both sides are dark brown, about 6 minutes total, turning every minute. Serve warm or at room temperature with the topping(s) of your choice.

For the White Bean Puree with Roasted Garlic: Prepare the grill for indirect cooking over medium heat (350° to 450°F). Remove the loose, papery outer skin from a head of garlic and cut off the top to expose the cloves; discard the top. Place it on a large square of aluminum foil and drizzle 1 tsp of oil over top. Fold sides to make a sealed packet, leaving a little room for expansion. Grill over indirect medium heat, with the lid closed, until the cloves are soft, 45 minutes to 1 hour. In a food processor, squeeze out the garlic cloves, being careful not to add any of the skin. Add the beans with remaining oil, lemon zest, lemon juice, salt and pepper. Process to make a smooth and fluffy purée. Add parsley and sage and pulse until the herbs are minced. If the purée is too chunky, add oil and process until smooth.

For the Tomato Tapenade: In the bowl of a food processor, pulse olives, tomatoes and garlic several times to coarsely chop them. Add remaining ingredients and process until the mixture is well combined. If the tapenade is too chunky, add another tablespoon of oil and pulse until spreadable.

For the Blue Cheese-Walnut Spread:
Using a fork or an electric stand mixer fitted with the paddle attachment on low speed, mix the blue cheese and butter to form a semi-smooth spread. It’s okay if there are some small chunks of blue cheese. Fold in the remaining ingredients.

Weber Applepie 0919
Prep Time: 30 mins | Grilling Time: 35-40 mins  |  Serves: 6-8

1¼ cup All-purpose flour
1¼ tsp Baking powder
½ cup Granulated sugar
½ tsp Kosher salt
¼ tsp Ground cinnamon
⅛ tsp Ground cloves
½ cup Whole milk
1 large Granny Smith apple
¼ tsp Ground cinnamon
½ tsp pure Vanilla extract
2 large Eggs, at room temperature
2 Tbsps Brown sugar, preferably dark brown
1 cup Heavy whipping cream, whipped (optional)
5 Tbsps Unsalted butter, cold, plus softened butter for greasing the pie pan

Prepare the grill for indirect cooking over medium heat (350° to 400°F). Generously grease a 10-inch metal pie pan with softened butter. Sift the flour and baking powder into a large bowl. Add the granulated sugar, salt, cinnamon, and cloves and whisk well. Cut the 5 Tbsps of cold butter into 1/2-inch pieces and add to the bowl, mixing with your fingertips until you have a coarse meal. Whisk the milk, eggs, and vanilla and add to the bowl. Mix until well combined but with a few lumps. Pour the batter evenly into the pie pan and smooth the top. Core and then slice the apple lengthwise into ⅛-inch-thick slices. Arrange the slices on top of the batter around the outer edge of the pie pan, like petals of a flower, overlapping them slightly. In a small bowl mix the brown sugar and cinnamon. Sprinkle evenly over the top of the apples and batter.

Grill over indirect medium heat, with the lid closed, for 20 minutes. Rotate the pan 90 degrees. Continue grilling, with the lid closed, until a wooden toothpick inserted in the center comes out clean, 15 to 20 minutes more. Cool on a wire rack for 15 minutes. Cut into wedges and serve at room temperature with whipped cream, if desired.

Grilled Pizzas
with Brie, caramelized Onions and Capers
Prep Time: 30 mins  |  Grilling Time: 11-13 mins  |  Serves: 4-6
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1 ball (about 1 pound) store-bought pizza dough
Extra-virgin olive oil
8 oz. Brie cheese, rind removed, cut into ½-in. chunks
1 large white or yellow onion, halved and thinly sliced
½ tsp kosher salt
1½ tsp minced fresh rosemary leaves
Freshly ground black pepper
All-purpose flour
4 tsps Capers, drained
1½ cup Baby arugula, loosely packed

Remove the dough from the refrigerator about 1 hour before grilling so it will be easier to shape. To easily cut the rind from the Brie and cut the cheese into chunks, place it in the freezer for 30-45 minutes until semi-firm before cutting. In a large skillet over medium heat on the stove, warm 2 Tbsps oil. Add the onion and 1 Tbsp water. Cook for 5 minutes, stirring often. Reduce the heat to medium-low and continue cooking until the onion is softened and golden brown, about 20 minutes, stirring frequently and occasionally adding more water, a Tbsp at a time, to prevent scorching. Stir in the rosemary, remove from the heat, and let cool.

Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a pizza stone, following manufacturer’s instructions. In a small bowl whisk 2 Tbsps oil with the salt and ¼ tsp pepper. Divide the dough into two equal balls. On a lightly floured surface, gently press, stretch, and pull each dough ball into an oval or rectangle about 12 inches at its longest point, about 6 inches at its widest point, and about ⅓ inch thick. (If the dough retracts, cover it with a kitchen towel, let it rest for 5 minutes, and then continue.) Transfer your first piece of dough onto a pizza peel (or a rimless baking sheet) lightly dusted with flour. Brush the dough with half of the seasoned oil, and then distribute half the onions, Brie and capers, leaving a ½-inch border. Slide the first pizza onto the preheated pizza stone and cook over direct medium heat, with the lid closed, until the cheese is melted and the crust is golden brown, 11 to 13 minutes, occasionally rotating. Remove the pizza from the stone and immediately top with half of the arugula. Drizzle lightly with oil and season with pepper, if desired. Cut crosswise into slices and serve immediately. Repeat with remaining ingredients.

Filet Mignon Crostini
with Balsamic Onion Jam
Prep Time: 20 mins  |  Grilling Time: 12 to 15 mins  |  Serves: 10-12
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2 Tbsps Extra-virgin olive oil
2 Tbsps Unsalted butter
2 large Sweet yellow onions, thinly sliced     
½ tsp Kosher salt     
½ cup Balsamic vinegar (not aged)  
½ cup Light brown sugar, packed
¼ cup Dried currants or raisins

1 Tbsp Extra-virgin olive oil
1½ tsp Kosher salt
3 Filet mignon steaks, each about 8 oz.
¾ tsp Freshly ground black pepper
and 1½ in. thick, trimmed of excess fat


Extra-virgin olive oil
2 Garlic cloves, peeled
1 Baguette, cut into 25 slices, each about ½ inch thick


⅓ cup Sour cream            
3 Tbsps Prepared horseradish
¼ tsp Kosher salt            
½ tsp Freshly ground black pepper
1 bunch Fresh chives (optional)

In a large skillet over medium-high heat, warm the butter and olive oil. Add the onions and salt. Cook until they become tender and have reduced by half, about 10 minutes, stirring frequently to prevent burning. Stir in the vinegar, sugar and currants. Reduce the heat to medium-low and cook until the onions become jam-like and most of the liquid has evaporated, about 35 minutes. Remove from heat and let cool to room temperature. The jam will thicken as it cools. (The jam may be made up to 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

Prepare the grill for direct cooking over medium heat (350° to 450°F). Lightly brush the steaks on both sides with the oil and season with salt and pepper. Allow steaks to stand at room temperature for 15-30 minutes before grilling. Brush the cooking grates clean. Lightly brush one side of the baguette slices with oil and grill over direct medium heat until toasted, 1-2 minutes (grill one side only). Allow to cool. Rub the grilled sides lightly with the garlic.

In a small bowl combine the cream ingredients. Cover and refrigerate until ready to use. Grill the steaks over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 11-13 minutes for medium-rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3-5 minutes. Cut the steaks into ¼-inch slices. Spread a layer of jam on each piece of toasted baguette (crostini). Place a slice of meat on the jam and top with a small dollop of the horseradish cream. Sprinkle with chopped fresh chives, if desired.

Racks of Lamb
with Mustard-Caper Board Dressing
Prep Time: 20 mins | Marinating Time: 3-4 hours | Grilling Time: 16-20 mins  |  Serves: 4
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Extra-virgin olive oil         
Kosher salt
Freshly ground black pepper     
¾ tsp Dried thyme, crumbled
2 Lamb racks, each about
1½ lbs, bones frenched
Board Dressing:            
1 tsp Freshly ground black pepper
2 Tbsps Dijon mustard       
¼ cup Capers, drained and finely chopped
1 Tbsp minced Garlic, minced  
¼ cup Fresh Italian parsley leaves, finely chopped
2 tsps Red wine vinegar        
2 Tbsps plus 2 tsps brandy (optional)
1 tsp Kosher salt             
2 Tbsps plus 2 tsps extra-virgin olive oil

Soak wood chips for at least 30 minutes. Trim off most of the fat from the meaty side of the lamb racks, exposing meat in a few places. Lightly coat both sides of the racks with oil and season generously with salt, pepper and thyme. If possible, refrigerate the racks, uncovered, for 3-4 hours. Allow to stand at room temperature for 15-30 minutes before grilling. Prepare the grill for direct cooking over medium-high heat (400° to 450°F). If you’re using a charcoal grill, keep a small part of the grate clear as a safety zone of indirect heat. Mound the dressing ingredients in the center of a large cutting board, preferably with a well. Place it near the grill.

Drain and add the wood chips to the charcoal or smoker box, and close the lid. When smoke appears, grill the racks, meaty side down first, over direct medium-high heat, with the lid closed, for 8 minutes, moving them around if flare-ups occur. Turn the racks over, bone side down, and then place a rectangle of foil underneath the bones to prevent burning. Continue grilling until the internal temperature reaches about 135°F and the meat is springy to the touch, 8-12 minutes more. To crisp the “eye” of the meat at either end, use tongs to hold the racks with the ends directly on the cooking grate for a few seconds.

Using a fork, blend the dressing ingredients and gather into an oval shape. Transfer the racks directly to the cutting board, meaty side down, right on top of the dressing. Let the meat rest for 3 minutes, and then cut into individual chops. Drag both sides of the chops through the board dressing. Serve warm.

Mesquite Grilled Cheeseburgers
with Warm Chipotle Salsa

Prep Time: 20 mins  |  Grilling Time: 20 to 22 mins  |  Serves: 4 Weber Cheeseburgers 0919

2 tsps Ground cumin        
1½ lb. Ground chuck (80% lean)  
Kosher salt             
1 tsp Freshly ground black pepper
1 Garlic clove, minced         
2 Tbsps Extra-virgin olive oil, divided
1 small Red onion, finely chopped     
4 Plum tomatoes, cut lengthwise in half
1 Tbsp Fresh lime juice        
4 Hamburger buns, split
3 Tbsps Fresh cilantro leaves, finely chopped
1 canned Chipotle chile pepper in adobo sauce, minced
4 slices Smoked cheddar or smoked Gouda cheese

Soak wood chips in water for at least 30 minutes. In a large bowl combine the ground chuck, cumin, pepper, and 1½ tsps salt. Shape into four patties, each about ¾-inch-thick. With your thumb or the back of a spoon, make a shallow indentation about 1-inch-wide in the center of the patties to prevent them from forming a dome as they cook. Cover and refrigerate until ready to grill. Prepare a two-zone fire for high heat (450° to 550°F).

In a medium skillet over medium heat on the stove, warm 1 Tbsp of oil. Add onion and garlic and cook until the onion is tender, about 3 minutes, stirring occasionally. Transfer to a medium bowl. Brush the tomatoes with the remaining 1 Tbsp of oil. Brush the cooking grate clean. Drain and add half of the wood chips to the charcoal and close the grill lid. When smoke appears, place the tomato halves, cut side up, over indirect heat. Close the lid and cook until the tomato juices are bubbling and the skins split, about 12 minutes. Remove from the grill. Remove and discard the tomato skins and roughly chop tomatoes. Add tomatoes, cilantro, chile, and lime juice to the onion mixture. Season with salt. Set aside.

Drain and add the remaining wood chips to the charcoal and put the lid on the grill. When smoke appears, cook the patties over direct high heat, with the lid closed, until medium doneness (160°F), 8-10 minutes, turning once. During the last minute of cooking, place a slice of cheese on each patty to melt and toast the rolls, cut side down. Remove from the grill. Build each burger on a bun with a patty and the salsa. Serve warm.

Paradise GrillWeber ParadiseGrilled 0919
Prep Time: 10 mins
Grilling Time: 6 - 8 mins  |  Serves: 4

¾ cup Fresh orange juice     
1 Tbsp Honey
1 Tbsp Fresh lime juice         
2 tsps Cornstarch
4 rings Fresh pineapple, cored, each about ½ inch thick
1 tsp Cracked dried green or black peppercorns 4 scoops vanilla ice cream

In a small saucepan whisk the orange juice, honey, lime juice and cornstarch until the cornstarch dissolves. Bring to a boil over medium-high heat on the stove and cook until thickened, about 1 minute, whisking often. Keep the sauce warm or reheat when ready to serve. Prepare the grill for indirect cooking over medium heat (350° to 450°F). Brush the cooking grates clean. Season both sides of the pineapple with peppercorns. Grill over indirect medium heat, with the lid closed, until well marked, 6-8 minutes, turning once. Remove from the grill and serve each ring with a scoop of ice cream and sauce drizzled on top.

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