Turkey on the Weber Grill

Turkey on the Weber Grill

Grilling a whole turkey or turkey parts on a Weber grill produces smoky, crispy-skinned, juicy meat that rivals oven-roasted versions. Using indirect heat, smoke infusion, and proper temperature control, the turkey remains tender while absorbing rich grill flavors. Perfect for holiday gatherings, backyard barbecues, or gourmet weeknight dinners.

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🧠 Key Principles

1. Indirect Heat Cooking:

   • Prevents burning while allowing even cooking.

   • Essential for large birds or thick breasts.

2. Smoke Infusion:

   • Wood chips (apple, cherry, hickory) add subtle aromatic depth.

3. Temperature Management:

   • Target internal temps: 165°F / 74°C for breast, 175°F / 79°C for thigh.

   • Use a meat thermometer for precision.

4. Flavor Layering:

   • Brining, dry rubs, marinades, and basting elevate taste and moisture.

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🦃 Ingredients (Whole Turkey, 10–12 lbs / 4.5–5.5 kg)

Ingredient	Quantity	Notes
Whole turkey	10–12 lbs	Thawed, neck & giblets removed
Olive oil or melted butter	½ cup	For coating skin
Salt	2–3 tbsp	Dry brine or sprinkle on skin
Black pepper	1–2 tsp	Freshly ground
Garlic	4–6 cloves	Minced or sliced
Fresh herbs	3–4 sprigs each	Rosemary, thyme, sage
Lemon	1	Halved, optional for cavity
Onion	1	Quartered, optional for cavity
Smoked paprika	1 tsp	Optional, adds smoky flavor
Optional: brine solution	4 cups water + ½ cup salt + ½ cup sugar	Brine 12–24 hrs

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🔥 Step-by-Step Weber Grill Method

1. Prepare the Turkey

• Pat turkey dry with paper towels.

• Optional: Brine 12–24 hours for moisture and flavor.

• Rub turkey with olive oil or butter, season with salt, pepper, garlic, paprika, and herbs.

• Stuff cavity with herbs, onion, and lemon (optional).

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2. Set Up the Weber Grill

• Indirect heat setup: Coals on either side of the grill, turkey in center.

• Temperature: Maintain 325–350°F / 160–175°C.

• Optional: Use wood chips for smoke flavor.

• Use drip pan under turkey to catch juices and prevent flare-ups.

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3. Grill the Turkey

• Place turkey breast-side up on grill grate above drip pan.

• Cover with lid, vent slightly open for airflow.

• Rotate or adjust position for even cooking if necessary.

• Cooking time: ~12–15 minutes per pound (whole turkey).

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4. Basting & Moisture

• Optional: Baste every 45–60 minutes with melted butter, pan juices, or marinade.

• Do not open lid too frequently—loses heat and smoke.

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5. Check Internal Temperature

• Use a meat thermometer:

  • Breast: 165°F / 74°C

  • Thigh: 175°F / 79°C

• Insert into thickest part, avoiding bone.

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6. Resting

• Remove turkey from grill and tent with foil.

• Rest 20–30 minutes to allow juices to redistribute.

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7. Carving & Serving

• Carve turkey into breast, thigh, drumsticks, wings.

• Serve with grilled vegetables, mashed potatoes, stuffing, or gravy.

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🧠 Chef’s Tips

1. Dry skin for crispiness: Pat turkey completely dry before oiling.

2. Butter under the skin: Adds flavor and moisture.

3. Indirect heat: Prevents burnt skin and overcooked breast.

4. Use a drip pan: Collects juices for gravy and avoids flare-ups.

5. Wood chips: Fruit woods like apple or cherry complement turkey without overpowering.

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🔥 Flavor Enhancements

• Herb compound butter: Mix butter, garlic, and herbs; rub under skin.

• Smoky rub: Paprika, cumin, brown sugar, garlic powder.

• Citrus glaze: Honey, orange juice, and mustard brushed during final 30 minutes.

• Wine or broth basting: Adds moisture and depth.

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🥂 Suggested Pairings

Wine: Chardonnay, Pinot Noir, Riesling
Beer: Amber ale, wheat beer
Sides: Grilled vegetables, roasted new potatoes, cranberry sauce, stuffing, mashed sweet potatoes

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⭐ Why Weber-Grilled Turkey Works

• Indirect heat ensures even cooking and juicy meat

• Smoke infusion adds backyard-grilled aroma and flavor

• Crispy, golden skin from butter or oil coating

• Perfect for holidays, summer barbecues, and outdoor entertaining

OTHER RECIPES

Ingredients

• 1 oven ready turkey, defrosted
• 1 tablespoon olive oil or vegetable oil
• Salt and pepper

Directions

Remove neck and giblets; reserve for other uses. 

Remove and discard excess fat. 

Rinse the bird inside and out and pat dry. 

Season body cavity with salt and pepper. 

Tie legs together and twist wing tips under back. 

Brush turkey with oil and lightly sprinkle with salt and pepper. 

Arrange turkey breast side up, in center of cooking grate. 

Place lid on grill.

Cook 11 to 13 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear. 

Transfer turkey to a platter. Let stand for 15 minutes before carving.

Method for the Charcoal Kettle Grill:
 

Open all vents on the grill. Use charcoal dividers to hold the charcoal briquettes. 

Divide the briquettes evenly, place them in the dividers and place the dividers on either side of the charcoal grate, as close as possible to the outside edges. Ignite the briquettes and, keeping the lid off, let them burn until lightly covered with a gray ash, about 25 to 30 minutes. 

If necessary, use long-handled tongs to rearrange the briquettes so the coals will burn evenly on both sides. 

Place a foil drip pan on the charcoal grate between the baskets of coals. 

Put the cooking grate in place, positioning the hinged sides of the grate over the briquettes so that more charcoal can be added easily. 

Arrange the bird breast side up in the center of the cooking grate. 

Place lid on the grill, leaving all vents open, and grill as directed above. 

Add briquettes as indicated on the chart below at the end of each hour to maintain the heat.

Charcoal Briquette Guide for Kettle Grill:

For a 26 3/4-inch grill, use 30 briquettes on each side for the first hour of grilling and add 9 briquettes to each side every hour to maintain heat.

For a 22 1/2-inch grill, use 25 briquettes on each side for the first hour of grilling and add 8 briquettes to each side every hour to maintain heat.

For an 18 1/2-inch grill, use 20 briquettes on each side for the first hour of grilling and add 7 briquettes to each side every hour to maintain heat.

Method for the Gas Barbecue:

Ignite the grill and turn all burners to high. 

Close the lid and preheat 10 to 15 minutes to bring the grill to 500 to 550 degrees. 

Turn burners down to medium heat. 

Place turkey breast side up in a roast holder inside a foil drip pan. 

Position pan in the center of the cooking grate and place the lid on the grill. 

For three burner grills, set front and back burners to medium and turn off center burner. 

For two burner grills, turn the front and back burners to medium. Keep grill covered. Enjoy!

VIDEO:

GRILL-ROASTED NEW POTATOES

GRILL-ROASTED NEW POTATOES

Grill-roasted new potatoes are a simple yet gourmet side dish that combines the earthy sweetness of fresh potatoes with the smoky aroma of the grill. Using direct and indirect heat, along with herbs and aromatics, produces crispy exteriors and fluffy, tender interiors—perfect for pairing with grilled meats, fish, or vegetables.

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🧠 Key Principles

1. High Heat Searing:

   • Direct heat develops crispy, golden-brown skin.

2. Even Cooking:

   • Parboiling or partially cooking potatoes ensures uniform tenderness before grilling.

3. Flavor Layering:

   • Herbs, garlic, olive oil, and optional smoked spices enhance the natural potato flavor.

4. Smoke Infusion:

   • Wood chips or charcoal can add subtle smoky undertones.

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🥔 Ingredients (Serves 4)

Ingredient	Quantity	Notes
New potatoes	1.5 lbs (700 g)	Small, uniform size preferred
Olive oil	2–3 tbsp	For coating
Garlic	3 cloves	Minced or whole for roasting
Fresh rosemary	2 sprigs	Optional, or thyme
Salt & pepper	To taste	Generous seasoning
Smoked paprika	1 tsp	Optional, enhances smokiness
Lemon zest or juice	1 tsp	Optional, for brightness
Optional garnish	Fresh parsley or chives	Chopped, for serving

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🔥 Step-by-Step Grill-Roasted Method

1. Prep the Potatoes

• Wash and scrub new potatoes thoroughly.

• Parboil in salted water for 8–10 minutes until slightly tender but not fully cooked.

• Drain and allow to dry slightly.

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2. Preheat the Grill

• Direct heat: Medium-high (~400–450°F / 200–230°C)

• For charcoal: coals should be evenly hot with a few embers for indirect zones

• Optional: Add soaked wood chips for smoky flavor

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3. Season the Potatoes

• Toss parboiled potatoes with olive oil, garlic, rosemary, salt, pepper, and optional smoked paprika.

• Ensure even coating for maximum flavor and crisping.

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4. Grill the Potatoes

• Direct heat: Place potatoes on grill grates or in a grill-safe pan.

• Turn frequently for 10–12 minutes to develop golden, crispy skin.

• Indirect heat: Move to cooler zone if potatoes start to char too quickly, cooking until fully tender (~5–10 more minutes).

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5. Finish and Serve

• Optional: Sprinkle with lemon zest, parsley, or chives for brightness and color.

• Serve hot as a side with grilled meats, fish, or vegetables.

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🧠 Chef’s Tips

1. Uniform Size: Small potatoes cook evenly; larger ones can be halved.

2. Parboiling Shortcut: Steaming works too, preserves more flavor.

3. Oil Choice: Olive oil for Mediterranean flavor; clarified butter for richness.

4. Crisping Technique: Turn frequently over direct heat to avoid burning.

5. Flavor Boosters: Add smoked paprika, chili flakes, or grated Parmesan for extra depth.

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🔥 Optional Variations

• Garlic-Parmesan: Toss with grated Parmesan in the last 2 minutes of grilling.

• Herb Medley: Mix rosemary, thyme, and oregano for aromatic complexity.

• Spicy Kick: Add smoked cayenne or chipotle powder.

• Citrus Brightness: Finish with lemon or lime juice for a fresh contrast.

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🥂 Suggested Pairings

• Grilled Meats: Steak, chicken, pork chops, lamb

• Seafood: Grilled salmon, shrimp, or fish fillets

• Vegetables: Asparagus, bell peppers, zucchini

• Sauces: Garlic aioli, herb butter, chimichurri

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⭐ Why Grill-Roasted New Potatoes Work

• Crispy skin + fluffy interior = perfect texture contrast

• Smoky, charred flavor enhances natural potato sweetness

• Highly versatile and customizable with herbs, spices, or cheese

• Easy to scale for weeknight dinners or large gatherings

OTHER RECIPES

INGREDIENTS

• 900g new potatoes, each 1-1/2 to 2 inches in diameter, scrubbed and quartered
• 2 tablespoons extra virgin olive oil
• 2 teaspoons minced fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

METHOD

In a medium bowl combine all the ingredients and stir to evenly coat the potatoes. 

Grill over direct medium heat (180°C to 230°C) until tender and browned on all sides, 15 to 20 minutes, scooping and turning with a wide spatula every 5 minutes or so. 

Keep the lid closed as often as possible during grilling. Serve warm. Enjoy!

VIDEO:

Weber Grill Recipe-Beef Satay

Weber Grill Recipe-Beef Satay

Grilling chili on a Weber grill transforms a classic comfort food into a smoky, rich, and deeply flavored dish. By combining direct and indirect heat techniques, grilled aromatics, and optional wood smoke, you can create a chili with enhanced depth, complexity, and backyard-grill charm.

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🧠 Key Principles

1. Smoke Infusion

   • Grilled vegetables and smoked spices add earthy, smoky umami.

2. Meat Browning (Maillard Reaction)

   • Searing meat directly on the grill develops a caramelized, savory crust.

3. Low & Slow Simmering

   • Indirect heat allows chili to simmer and meld flavors without burning.

4. Layered Aromatics

   • Grilled peppers, onions, garlic, and optional smoked chilis create complex flavor profiles.

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🥩 Ingredients (Serves 6–8)

Ingredient	Quantity	Notes
Ground beef or pork	1.5 lbs (680 g)	80/20 beef recommended for juiciness
Chorizo or smoked sausage	8 oz (225 g)	Optional, adds smoky depth
Onion	1 large	Quartered for grilling
Bell peppers	2 (red & yellow)	Grilled for sweetness
Jalapeño or chipotle	1–2	Adjust heat level
Garlic	4 cloves	Grilled or minced
Canned diced tomatoes	28 oz (800 g)	Base for chili
Tomato paste	2 tbsp	Deepens flavor
Kidney beans	15 oz (425 g)	Drained and rinsed
Black beans	15 oz (425 g)	Optional
Olive oil	2 tbsp	For vegetables and meat
Chili powder	2 tsp	Smoked chili powder adds depth
Paprika	1 tsp	Sweet or smoked
Cumin	1 tsp	Ground
Oregano	1 tsp	Dried
Salt & pepper	To taste	Season generously
Beef or chicken stock	1 cup	Adjust consistency
Optional garnishes	Cheddar, sour cream, cilantro, lime	For serving

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🔥 Step-by-Step Grill Method

1. Preheat the Grill

• Direct heat: High (~450–500°F / 230–260°C) for searing

• Indirect heat: Low (~275–300°F / 135–150°C) for simmering

• Optional: Add soaked wood chips for smoky flavor

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2. Grill Vegetables

• Toss onions, peppers, and garlic with olive oil

• Grill over direct heat until charred and softened (~8–10 min)

• Peel if desired and roughly chop

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3. Sear Meat

• Place ground meat in a grill-safe skillet or cast iron pan

• Sear over direct heat, breaking into chunks until browned (~5–7 min)

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4. Combine Ingredients

1. Add grilled vegetables to the seared meat

2. Stir in tomato paste, diced tomatoes, beans, stock

3. Add spices: chili powder, paprika, cumin, oregano

4. Mix well

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5. Simmer on Indirect Heat

• Move pan to indirect heat zone

• Cover with lid or foil

• Simmer 30–45 minutes, stirring occasionally

• Adjust salt, pepper, and heat

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6. Serve

• Spoon chili into bowls

• Top with optional garnishes: shredded cheese, sour cream, cilantro, lime

• Pair with cornbread, tortilla chips, or crusty bread

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🧠 Pro Tips

1. Meat Mix: Use beef and pork for richer flavor.

2. Charred Aromatics: Grilled onions, peppers, and garlic add natural sweetness.

3. Wood Smoke: Soaked chips or charcoal smoke deepens flavor.

4. Low & Slow: Indirect heat prevents burning and allows flavors to meld.

5. Layer Spices: Toast spices briefly in skillet for stronger aroma.

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🔥 Optional Flavor Boosters

• Add dark chocolate or cocoa powder for depth

• Stir in beer or stout for maltiness

• Include chipotle peppers in adobo for smoky heat

• Add grilled corn or roasted poblano for texture contrast

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🥂 Suggested Pairings

Beer: Amber ale, stout, lager, IPA
Wine: Zinfandel, Shiraz, Malbec
Sides: Cornbread, garlic bread, grilled vegetables, coleslaw

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⭐ Why Weber Chili on the Grill Works

• Direct heat sears meat, building savory complexity

• Grilled vegetables provide caramelized sweetness and smoke

• Indirect heat simmers chili, blending all flavors perfectly

• Ideal for outdoor entertaining, offering layered textures, bold flavors, and smoky aromas

OTHER RECIPES

A great weber grill recipe to try !
WEBER GRILL INGREDIENTS
Marinade:

• 1 green onion, finely chopped
• 1/3 cup ketchup
• 1/4 cup light soy sauce
• 3 tablespoons dark brown sugar
• 3 tablespoons fresh lime juice
• 1 tablespoon peanut oil
• 1 teaspoon grated fresh ginger
• 1 teaspoon minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 1-1/2 pounds top round or beef tenderloin
• 1/4 cup creamy peanut butter

WEBER GRILL INSTRUCTIONS

1. First of all in a small bowl whisk the marinade ingredients with 1/4 cup water.

2. And then cut the beef into 3/4-inch cubes. Place the cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 to 2 hours.

3. Next is to remove the meat from the bag, reserving the marinade. Thread the meat onto metal skewers, leaving space between the cubes. Allow to stand at room temperature for 20 to 30 minutes before grilling.

4. Grill the beef cubes over direct high heat (450°F to 550°F), with the lid closed as much as possible, until cooked to desired doneness, 3 to 5 minutes for medium rare, turning once.

5. Pour the reserved marinade into a small saucepan, bring to a boil over high heat, and boil for one full minute. Add the peanut butter, return to a boil, and whisk until the sauce thickens. Serve warm with the beef skewers. The weber grill recipe of satay is ready...enjoy it !

VIDEO:

webergrillrecipes-sage-orange-and-clove-rotisserie-turkey

Weber Chili on the Grill

Weber Chili on the Grill

Grilling chili on a Weber grill adds smoky depth and caramelized flavor that stovetop chili can’t match. By using direct and indirect heat, wood smoke, and grilled aromatics, you can create a rich, bold chili perfect for backyard gatherings, game day, or cozy nights.

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🧠 Key Principles

1. Grill Smoke Infusion

   • Charred vegetables and smoked spices enhance umami.

2. Meat Searing

   • Direct heat browns the meat, adding Maillard flavor, which builds chili complexity.

3. Slow Cooking

   • Indirect heat allows the chili to simmer and meld flavors, developing depth without burning.

4. Layered Flavoring

   • Grilled peppers, onions, garlic, and optional smoked chilis create smoky, sweet, and spicy layers.

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🥩 Ingredients (Serves 6–8)

Ingredient	Quantity	Notes
Ground beef, pork, or turkey	1.5 lbs (680 g)	80/20 beef recommended for juiciness
Chorizo or smoked sausage	8 oz (225 g)	Optional, adds smoky depth
Onion	1 large	Quartered for grilling
Bell peppers	2 (red & yellow)	Grilled for sweetness
Jalapeño or chipotle	1–2	Adjust heat level
Garlic	4 cloves	Grilled or minced
Canned diced tomatoes	28 oz (800 g)	Base for chili
Tomato paste	2 tbsp	Deepens flavor
Kidney beans	15 oz (425 g)	Drained and rinsed
Black beans	15 oz (425 g)	Optional
Olive oil	2 tbsp	For vegetables and meat
Chili powder	2 tsp	Smoked chili powder enhances flavor
Paprika	1 tsp	Sweet or smoked
Cumin	1 tsp	Ground
Oregano	1 tsp	Dried
Salt & pepper	To taste	Season generously
Beef or chicken stock	1 cup	Adjust consistency
Optional garnish	Cheddar, sour cream, cilantro, lime	For serving

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🔥 Step-by-Step Weber Grill Method

1. Preheat the Grill

• Direct heat: High (450–500°F / 230–260°C) for searing

• Indirect heat: Low (~275–300°F / 135–150°C) for simmering

• Optional: Add wood chips for smoke infusion

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2. Grill the Vegetables

• Brush onions, peppers, and garlic with olive oil

• Grill over direct heat until charred and softened (~8–10 min)

• Remove, peel if desired, and roughly chop

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3. Sear the Meat

• Toss ground beef or pork with a pinch of salt and pepper

• Place in a grill-safe skillet or cast-iron pan over direct heat

• Sear until browned (~5–7 min), breaking up chunks with a spatula

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4. Assemble the Chili

1. Add grilled vegetables to the seared meat

2. Stir in tomato paste, diced tomatoes, beans, and stock

3. Add spices: chili powder, paprika, cumin, oregano

4. Mix well

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5. Simmer on the Grill

• Move pan to indirect heat

• Cover with lid or foil

• Simmer 30–45 minutes, stirring occasionally, until flavors meld

• Adjust salt, pepper, and chili heat

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6. Serve

• Spoon chili into bowls

• Top with optional garnishes: shredded cheese, sour cream, cilantro, lime wedges

• Serve with cornbread, tortilla chips, or crusty bread

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🧠 Pro Tips for Maximum Flavor

1. Use a mix of meats: Beef and pork create richer chili.

2. Char veggies: Grilling peppers, onions, and garlic adds smoky sweetness.

3. Smoke it: Soak wood chips in water and add for subtle smoky aroma.

4. Cook low and slow: Indirect heat simmers chili evenly without scorching.

5. Layer spices gradually: Toasting spices briefly in the skillet deepens flavor.

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🔥 Optional Enhancements

• Add dark chocolate or cocoa powder for complexity

• Stir in beer or stout for deep malty flavor

• Add chipotle peppers in adobo for smoky heat

• Top with grilled corn or roasted poblano for texture contrast

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🥂 Suggested Pairings

Beer: Amber ale, stout, lager, or IPA
Wine: Zinfandel, Shiraz, Malbec
Sides: Cornbread, garlic bread, grilled vegetables, coleslaw

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⭐ Why Weber Chili on the Grill Works

• Direct heat searing builds deep, savory meat flavor

• Grilled vegetables add caramelized sweetness and smokiness

• Low indirect heat simmers chili to meld flavors without burning

• Perfect for outdoor entertaining, creating a dish with layered textures, bold flavors, and aromatic appeal

OTHER RECIPES

Weber Grill Recipe INGREDIENTS

• 3 pounds plum tomatoes, cores removed
• 3 stalks celery
• 2 medium yellow onions, cut crosswise into 1/2-inch slices
• Extra virgin olive oil
• 1 medium jalapeño pepper, stem removed
• 2 tablespoons pure chile powder, divided
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 pound top sirloin steak, about 3/4 inch thick
• 3 boneless pork loin chops, each about 5 ounces and 3/4 inch thick
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons minced garlic
• 1/4 teaspoon ground cayenne pepper
• 1 bottle (12 ounces) ale
• 1 cup beef broth
• 1 can (14 ounces) pinto beans
• 1 cup grated sharp Cheddar cheese
• 1 cup sour cream

WEBER GRILL RECIPE INSTRUCTIONS

1. First of all grill the tomatoes over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until the skins are lightly charred on all sides, 8 to 10 minutes, turning as needed. And then transfer the tomatoes to a food processor and purée (in batches, if necessary), then pour into a large saucepan.

2. Brush or spray the celery and onion slices with olive oil. Grill the celery, onions, and jalapeño over direct medium heat, with the lid closed as much as possible, until well marked, 8 to 10 minutes, turning once. Transfer the vegetables to a cutting board. Chop the celery and onions into 1/4-inch pieces. Mince the jalapeño. Add the vegetables to the tomato purée.

3. Next In a small bowl combine 1 tablespoon of the chile powder, 1 teaspoon of the salt, and the pepper. Brush or spray the meat with oil and season both sides of the steak and the chops with the spices. Grill over direct medium heat, with the lid closed as much as possible, for about 8 minutes, turning once. Remove from the grill and cut into 3/4-inch cubes, then add to the tomato mixture.

4. And then add the remaining 1 tablespoon chile powder, the remaining 1 teaspoon salt, cumin, oregano, garlic, cayenne, ale, and broth to the meat mixture. Bring to a boil over high heat.

5. Reduce the heat and simmer, stirring occasionally, until the meat cubes are very tender, 1 to 1-1/2 hours. Add the pinto beans and simmer for 15 minutes more.

6. Serve warm in individual bowls and top with the cheese and sour cream. Enjoy the chili on the grill.
Weber grill recipes: classic-bacon-cheeseburger

VIDEO:

Classic Bacon Cheeseburger

Weber Classic Bacon Cheeseburger

A classic bacon cheeseburger on a Weber grill combines smoky, caramelized bacon, juicy beef patties, melty cheese, and fresh toppings—delivering restaurant-quality flavor at home. Using a Weber grill enhances the burger with authentic grilled aroma and crust, making it a backyard favorite.

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🧠 Key Principles for a Perfect Bacon Cheeseburger

1. High-Heat Searing:

   • Essential for forming a Maillard crust, locking in juices.

2. Bacon Integration:

   • Crisp and smoky bacon adds texture and savory depth.

3. Cheese Melt Timing:

   • Cheese should melt on hot patties just before removing from the grill.

4. Burger Build:

   • Balance flavors: salty, smoky, creamy, fresh, and acidic.

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🥩 Ingredients (Serves 4)

Ingredient	Quantity	Notes
Ground beef	1 lb (450 g)	80/20 ratio for juiciness
Bacon strips	8 slices	Thick-cut for crispness
Cheese slices	4	Cheddar, American, or your favorite
Hamburger buns	4	Brioche or potato buns recommended
Lettuce	4 leaves	Crisp, iceberg or romaine
Tomato	1 large	Sliced ¼ inch thick
Onion	1 small	Red or white, sliced thin
Pickles	Optional	Sliced
Salt & pepper	To taste	Season generously
Olive oil or melted butter	For brushing buns	Optional for toasting
Optional sauces	Ketchup, mustard, mayo	Customize to taste

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🔥 Step-by-Step Weber Grill Method

1. Preheat the Grill

• Direct heat: High (~450–500°F / 230–260°C)

• For charcoal: wait until coals are white-hot

• Optional: Add wood chips for smoky flavor

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2. Prepare the Patties

• Divide beef into 4 equal portions (~4 oz each)

• Lightly form patties (¼–½ inch thick)

• Indent center slightly to prevent puffing

• Season both sides with salt and pepper

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3. Grill the Bacon

• Place bacon on grill rack or griddle pan over medium heat

• Cook 4–5 minutes per side until crispy but not burnt

• Remove and set aside on paper towel to drain

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4. Grill the Burger Patties

• Place patties directly over high heat

• Grill 3–4 minutes per side for medium-rare (~130–135°F / 54–57°C)

• Adjust time for preferred doneness

• During the last minute, top each patty with cheese and close the lid to melt

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5. Toast the Buns

• Brush cut sides with olive oil or melted butter

• Toast 30–60 seconds on the grill until golden

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6. Assemble the Bacon Cheeseburger

1. Bottom bun

2. Lettuce leaf

3. Tomato slice

4. Burger with melted cheese

5. Crispy bacon strips

6. Onion slices and pickles

7. Sauce (ketchup, mustard, mayo)

8. Top bun

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🧠 Pro Tips for the Perfect Grill

1. 80/20 beef ratio: Fat ensures juiciness on high-heat grills.

2. Avoid pressing patties: Keeps juices inside.

3. Cheese placement: Add cheese 1 minute before done to melt perfectly.

4. Indirect heat for thick patties: Prevents burning outside while undercooked inside.

5. Rest burgers briefly: 2–3 minutes to redistribute juices.

6. Use a spatula with care: Flip once for optimal crust.

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🔥 Flavor Enhancements

• Smoky twist: Use smoked paprika or chipotle powder in beef mix

• Caramelized onions: Grill alongside patties for sweet depth

• Special sauces: Garlic aioli, barbecue sauce, or spicy mayo

• Cheese variations: Swiss, pepper jack, or blue cheese for bold flavor

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🥂 Pairing Suggestions

Beer: Pale ale, lager, IPA
Wine: Zinfandel, Shiraz, or light red blends
Sides: Grilled corn, sweet potato fries, coleslaw, potato salad

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⭐ Why Weber Bacon Cheeseburger Works

• The high-heat sear locks in juices and adds crust

• Grilled bacon adds smoky texture

• Cheese melts evenly for creamy indulgence

• Outdoor grilling enhances flavor with subtle smoke

• Balanced toppings provide freshness and crunch

OTHER RECIPES

WEBER GRILL RECIPE INGREDIENTS

• 6 slices bacon
• 2 pounds ground chuck (80% lean)
• Kosher salt
• Freshly ground black pepper
• 6 thin slices extra-sharp Cheddar cheese
• 6 hamburger buns
• 6 crisp lettuce leaves
• 6 slices ripe tomato
• Ketchup, optional
• Mustard, optional

WEBER GRILL RECIPE INSTRUCTIONS

1. In a large sauté pan over medium heat, cook the bacon until crisp, 10 to 12 minutes, turning occasionally. Transfer the bacon onto paper towels to drain.

2. Gently shape the ground chuck into six burgers of equal size and thickness (about 3/4 inch thick). Season both sides of the burgers with salt and pepper.

3. Grill over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until the internal temperature reaches 160°F for medium, 8 to 10 minutes, turning once. Top each burger with a slice of cheese during the last minute or two of grilling time and allow the cheese to melt. During the last 30 seconds, grill the buns over direct medium heat until lightly toasted.

4. Serve the cheeseburgers hot on the toasted buns with a lettuce leaf and a slice of tomato, topped with a slice of the bacon. Serve with ketchup and mustard on the side, if desired.

VIDEO: