WEBER GRILL RECIPES: 2026

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.

🧠 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.

🥩 Ingredients (Serves 6–8)

IngredientQuantityNotes
Ground beef, pork, or turkey1.5 lbs (680 g)80/20 beef recommended for juiciness
Chorizo or smoked sausage8 oz (225 g)Optional, adds smoky depth
Onion1 largeQuartered for grilling
Bell peppers2 (red & yellow)Grilled for sweetness
Jalapeño or chipotle1–2Adjust heat level
Garlic4 clovesGrilled or minced
Canned diced tomatoes28 oz (800 g)Base for chili
Tomato paste2 tbspDeepens flavor
Kidney beans15 oz (425 g)Drained and rinsed
Black beans15 oz (425 g)Optional
Olive oil2 tbspFor vegetables and meat
Chili powder2 tspSmoked chili powder enhances flavor
Paprika1 tspSweet or smoked
Cumin1 tspGround
Oregano1 tspDried
Salt & pepperTo tasteSeason generously
Beef or chicken stock1 cupAdjust consistency
Optional garnishCheddar, sour cream, cilantro, limeFor serving

🔥 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

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

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

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

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

6. Serve

🧠 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.

🔥 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

🥂 Suggested Pairings

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

⭐ 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

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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.

🧠 Key Principles for a Perfect Bacon Cheeseburger

  1. High-Heat Searing:

  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.

🥩 Ingredients (Serves 4)

IngredientQuantityNotes
Ground beef1 lb (450 g)80/20 ratio for juiciness
Bacon strips8 slicesThick-cut for crispness
Cheese slices4Cheddar, American, or your favorite
Hamburger buns4Brioche or potato buns recommended
Lettuce4 leavesCrisp, iceberg or romaine
Tomato1 largeSliced ¼ inch thick
Onion1 smallRed or white, sliced thin
PicklesOptionalSliced
Salt & pepperTo tasteSeason generously
Olive oil or melted butterFor brushing bunsOptional for toasting
Optional saucesKetchup, mustard, mayoCustomize to taste

🔥 Step-by-Step Weber Grill Method

1. Preheat the Grill

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

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

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

5. Toast the Buns

  • Brush cut sides with olive oil or melted butter

  • Toast 30–60 seconds on the grill until golden

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

🧠 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.

🔥 Flavor Enhancements

🥂 Pairing Suggestions

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

⭐ 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.

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Buffalo Steaks with Grilled Mushroom and Garlic Gravy



Buffalo Steaks with Grilled Mushroom and Garlic Gravy

Buffalo (bison) steaks are leaner, richer, and slightly sweeter than traditional beef, making them ideal for high-heat grilling. Pairing with grilled mushrooms and a garlic-infused gravy elevates the dish into a sophisticated, yet hearty meal. Cooking buffalo requires attention because of its low-fat content, ensuring it stays tender and juicy.

🧠 Key Principles

  1. Lean Meat Management

    • Buffalo cooks faster than beef due to low fat.

    • Aim for medium-rare to medium (125–135°F / 52–57°C) to retain moisture.

  2. Flavor Layering

    • Grilling adds smoky depth, complementing earthy mushrooms.

    • Garlic and aromatics in the gravy enhance richness without overpowering the natural meat flavor.

  3. Balance of Texture

    • Juicy, tender steak

    • Caramelized, slightly crispy mushrooms

    • Silky, garlicky gravy

🥩 Ingredients (Serves 2–4)

IngredientQuantityNotes
Buffalo steaks2 x 8–10 oz (225–280 g each)Ribeye, striploin, or sirloin
Olive oil2 tbspFor brushing steaks & mushrooms
Salt & black pepperTo tasteGenerous seasoning
Garlic4–5 clovesMinced for gravy, whole for roasting optional
Mushrooms8 oz (225 g)Cremini or portobello, sliced or halved
Shallots2 mediumMinced
Butter2 tbspFor gravy and mushrooms
Beef or buffalo stock1 cupLow-sodium
Fresh thyme2 sprigsOptional, flavor infusion
Worcestershire sauce1 tspOptional, deepens flavor
Cornstarch slurry1 tsp cornstarch + 1 tsp waterTo thicken gravy if needed
Fresh parsley1 tbspChopped, for garnish

🔥 Step-by-Step Cooking Method

1. Prepare the Buffalo Steaks

2. Preheat the Grill

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

  • For charcoal: allow coals to become white-hot.

  • Optional: Soak wood chips for smoky flavor.

3. Grill the Mushrooms

  • Toss mushrooms with olive oil, salt, and pepper.

  • Place on grill-safe pan or foil tray over indirect heat.

  • Grill 6–8 minutes, turning occasionally until tender and caramelized.

  • Optional: Add whole garlic cloves to grill alongside for roasting.

4. Grill the Buffalo Steaks

5. Make the Garlic Gravy

  1. In a skillet, melt butter over medium heat.

  2. Sauté minced shallots and garlic until fragrant and translucent.

  3. Add grilled mushroom juices and stock.

  4. Simmer 5–7 minutes until slightly reduced.

  5. Add cornstarch slurry if thicker consistency is desired.

  6. Finish with Worcestershire sauce and fresh thyme.

  7. Adjust seasoning with salt and pepper.

6. Combine & Serve

  • Slice buffalo steaks against the grain.

  • Plate with grilled mushrooms.

  • Pour garlic gravy over steaks and mushrooms.

  • Garnish with fresh parsley.

🧠 Chef’s Tips

  1. Do not overcook buffalo: The low-fat content means it becomes dry if overdone.

  2. Use indirect heat for thicker cuts: Avoid burning while ensuring the inside cooks evenly.

  3. Rest meat: Resting 5–10 minutes allows juices to redistribute.

  4. Enhance umami: Grilled mushrooms absorb smoke and intensify sauce flavor.

  5. Optional finishing: A knob of butter or splash of cream in the gravy enriches the sauce.

🔥 Flavor Enhancements

🥂 Suggested Pairings

Wine: Malbec, Syrah/Shiraz, Zinfandel
Beer: Robust porter or amber ale
Sides: Roasted vegetables, garlic mashed potatoes, polenta, grilled asparagus

⭐ Why Buffalo Steaks with Grilled Mushrooms & Garlic Gravy Works

  • Combines lean, flavorful meat with smoky grill notes.

  • Mushrooms provide earthy umami, enhancing steak richness.

  • Garlic gravy ties the dish together, delivering comfort and elegance.

  • Perfect for gourmet outdoor grilling or special occasions.

OTHER RECIPES




WEBER GRILL RECIPE INGREDIENTS
Paste
Gravy
  • 2 portabello mushrooms, about 3 ounces each
  • 4 tablespoons extra virgin olive oil, divided
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon salt, divided
  • 2 tablespoons minced onion
  • 6 garlic cloves, minced
  • 1/2 cup red wine
  • 1-1/2 cups brown gravy
  • 1/8 teaspoon freshly ground pepper

WEBER GRILL RECIPE INSTRUCTIONS

1. In a small bowl combine the paste ingredients. Rub on both sides of the steaks, cover, and refrigerate for 2 to 4 hours.

2. Rub the mushrooms with 2 tablespoons of the olive oil, the lemon-pepper seasoning, and 1/4 teaspoon salt. Grill the mushrooms over direct medium heat (350°F to 450°F), with the lid closed as much as possible, for 8 to 10 minutes, turning as needed. Remove from the grill, cut into small dice, and set aside.

3. Sauté the onion and garlic in the remaining 2 tablespoons of oil for 1 to 2 minutes; add the wine and reduce until wine is gone. Add the brown gravy and reserved mushrooms. Stir to blend; simmer for 15 minutes, stirring occasionally. Taste and season the gravy with the remaining 1/4 teaspoon salt and the pepper.

4. Grill the steaks over direct high heat (450°F to 550°F), with the lid closed as much as possible, for 8 to 12 minutes, turning once....enjoy the weber grill recipe of bufalo steak !
Weber grill recipes: grilled-shrimp-with-mexican-salsa

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Beef Stroganoff on the Weber Grill



Beef Stroganoff on the Weber Grill

Grilling Beef Stroganoff on a Weber grill is a clever twist on the classic Russian dish. By using the grill to sear beef and infuse smoky flavor, you elevate the dish while keeping the creamy mushroom sauce signature to stroganoff. This approach combines outdoor grilling techniques with traditional stovetop finishing.

🔥 Key Principles for Grilled Beef Stroganoff

  1. High-Heat Searing:

  2. Indirect Cooking:

    • Prevents overcooking and allows even heat distribution for larger cuts.

  3. Creamy Sauce Finishing:

    • After grilling, combine beef with mushrooms, onions, stock, and sour cream off the direct heat to preserve creaminess.

  4. Smoke Infusion:

    • Using wood chips or charcoal adds a subtle smoky depth, enhancing flavor.

🥩 Ingredients (Serves 4–6)

IngredientQuantityNotes
Beef tenderloin or sirloin1 lb (450 g)Cut into thin strips
Mushrooms8 oz (225 g)Sliced, cremini or button
Onion1 mediumThinly sliced
Garlic2 clovesMinced
Beef broth1 cupLow-sodium
Sour cream½ cupAdds creaminess at end
Dijon mustard1 tspOptional, for tang
Paprika1 tspSweet or smoked
Olive oil2 tbspFor brushing beef
Butter1 tbspFor mushroom saute
Salt & pepperTo tasteSeason generously
Fresh parsley2 tbspChopped, for garnish
Optional: white wine¼ cupDeglaze pan if needed
Egg noodles or riceFor servingCook separately

🔥 Step-by-Step Cooking Method on the Weber Grill

1. Preheat the Grill

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

  • If using charcoal, let coals reach white-hot stage.

  • Optional: Soak wood chips in water (10–15 min) for smoke infusion.

2. Prepare the Beef

  • Slice beef into thin strips (~¼ inch) for fast grilling.

  • Toss with olive oil, paprika, salt, and pepper.

  • Let sit 10–15 minutes to absorb seasoning.

3. Sear Beef on Direct Heat

  • Place beef strips on grill grate directly above heat.

  • Sear 1–2 minutes per side, just enough to brown (don’t fully cook).

  • Remove beef and set aside.

4. Grill the Vegetables

  • Toss onions and mushrooms with olive oil or butter.

  • Grill in a grill-safe pan or foil tray over indirect heat for 5–7 minutes until softened and lightly charred.

5. Assemble the Sauce

  • Transfer grilled mushrooms and onions to cast iron skillet or sauce pan.

  • Deglaze with beef broth and optional white wine.

  • Stir in sour cream and Dijon mustard off the heat (to prevent curdling).

  • Adjust salt, pepper, and paprika to taste.

6. Combine Beef and Sauce

  • Add grilled beef to the sauce.

  • Heat gently over indirect heat for 2–3 minutes, just to warm through.

7. Serve

  • Spoon over egg noodles, mashed potatoes, or rice.

  • Garnish with fresh parsley.

  • Optional: Sprinkle with extra paprika for color.

🧠 Pro Tips for Grilling Beef Stroganoff

  1. Use tender cuts (tenderloin, sirloin, or ribeye) for quick grilling.

  2. Thin strips cook faster and stay tender.

  3. Sear first, finish in sauce to maintain creaminess and prevent overcooked beef.

  4. Control smoke—too much can overpower the sour cream sauce.

  5. Grill-safe pan or foil tray ensures vegetables don’t fall through the grate.

🔥 Flavor Enhancements

🥂 Suggested Pairings

Wine: Pinot Noir, Merlot, or Zinfandel
Beer: Brown ale, amber ale
Side Dishes: Grilled asparagus, garlic bread, roasted potatoes

⭐ Why Grilled Beef Stroganoff Works

Grilling introduces smoky depth and char flavor that stovetop stroganoff lacks. By carefully controlling heat and finishing with a creamy sauce, this technique combines outdoor grilling flavor with classic comfort food richness, making it ideal for Weber grills, backyard gatherings, or elevated weeknight dinners.

OTHER SOURCES


A nice weber grill recipe to try !

Weber Grill Recipe INGREDIENTS :
  • 1 large onion, cut into 1/2-inch slices
  • 2 pounds top sirloin steak
  • Extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
Sauce :
  • 1 teaspoon extra virgin olive oil
  • 2 garlic cloves
  • 1 pound mushrooms, quartered
  • 4 tablespoons butter
  • 1/2 cup flour
  • 3 cans (14-1/2 ounces each) beef broth
  • 1 cup red wine
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup sour cream
  • 1 pound egg noodles, cooked
Weber Grill Recipe INSTRUCTIONS

1. Lightly brush or spray the onion slices and steak with the olive oil and season with salt and pepper. Weber Grill over direct high heat (450°F to 550°F), with the lid closed as much as possible, for about 8 minutes, turning once. Remove from the Weber grill, cool slightly, then chop the onion and cut the steak into 1/8-inch slices. Set aside.

2. In a large sauté pan over medium heat, warm the olive oil. Add the garlic and sauté for 2 minutes. Add the mushrooms and sauté 3 minutes more.

3. In a large stockpot over medium heat, melt the butter. Whisk in the flour and cook for 5 minutes, whisking occasionally. 

Add the garlic and mushrooms along with the rest of the sauce ingredients and stir to combine. Reduce the heat, partially cover, and simmer for 1-1/2 hours, stirring occasionally. Blend in the sour cream and cook 15 minutes more. 

The weber grill recipe of beef stroganoff is ready to serve immediately over the cooked noodles; gently toss to combine...enjoy it !

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