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Of course "mashed potatoes” and “grill” don’t exactly go together, but make them twice baked, add in a cedar plank, and you have the makings for the ultimate side dish.
By Mike Lang
My favorite “night out” is not at a restaurant, but rather outside at home manning the grills.
I like to incorporate the grill in all aspects of the meal, especially appetizers. These planked portobellos are just the thing to get dinner started.
Using the cedar plank and a lightly breaded sweet onion, you too can achieve a fresh approach to a carnival classic.
By Michael P. Clive, Guest Blogger
We do not appreciate the cold, but we do relish the grilling. Winter grilling with only three trips.
When cooking this simple recipe, the raw ingredients need to shine.
By Matt Jost, R&D Chef at the Weber Grill Restaurant, Guest Blogger
One way to keep the calories low but still have lots of flavor is through the use of herbs, citrus and even light wood smoke flavors.
Some of the best flavors can be showcased on the grill by combining a few great tasting ingredients.
In its simplest form, a fresh tomato, heavily salted, and quickly grilled, is divine. For something equally good, but extra special, light your grill and grab a cedar plank.
For anyone just starting to think about grilling seafood, look no further than planked salmon. The magic of the grill coupled with the ease of cooking on a cedar plank makes for a fantastic meal.
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