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Come on over, the grill is hot.
The crispy grilled corn tortillas layered with refried beans, cheese, salsa and eggs served in a cast iron skillet makes for a crowd pleaser wherever I go.
By Michael P. Clive, Guest Blogger
The grill brings out so much flavor in this salad.
Using the cedar plank and a lightly breaded sweet onion, you too can achieve a fresh approach to a carnival classic.
Here are just a few of my favorite meat and veggie pairings.
By Mark Holzkopf, Guest Blogger
Watermelon will always be my go-to summer fruit.
By Kelsey Heidkamp, Guest Blogger
This jalapeño popper gets the party poppin’ every time what with the zing of the jalapeño combined with the creamy cheese & horseradish filling then capped and wrapped with BOTH sausage and bacon.
Brunch for Mother's Day is always a treat for mom, and an even better treat is one cooked on a Weber Grill.
By Matt Jost, R&D Chef at the Weber Grill Restaurant, Guest Blogger
Keeping a tradition and the stories alive with this family recipe.
By Kim Lefko
Learn how to grill this accordion style potato!
By Jeff Swearingen, Guest Blogger
This recipe uses many “bright” flavors – curry, lemon, mint and shallots, to enhance the already great lamb flavors.
Awesome flavors in this mason jar salad!
By Marie's Dressing, Guest Blogger
Let’s unpack the smoker and get grilling this Spring with a fresh, bone-in ham, smoked on a Weber Smokey Mountain Cooker Smoker!
This week’s recipe inspiration shows how you can grill up eggplant to create a mouthwatering mason jar salad.
Here is a great recipe for grilled chicken salad in a fun mason jar!
Grilled steak salad, perfect for a fresh grab n' go option!
At the Weber Grill Restaurant we wanted to celebrate the holiday with our own take on a traditional favorite, the corned beef and cabbage platter.
Steak fajita quesadillas are a quick, easy way to use leftovers to make a second but equally delicious weeknight meal.
By Jennie Lussow, Guest Blogger
It's early in the grilling season, but that doesn't mean we can't start having some fun on the Weber Smokey Mountain!
Taking meatloaf to the next level by double grilling it!
By Larry Donahue, Corporate Chef of Weber Grill Restaurants, Guest Blogger
Loaded with smoky cheese and garlic sausage and grilled over a live fire, nobody can resist these tasty appetizers.
If there’s one thing I count on football games for, it’s great food!
By Dina Howard, Guest Blogger
I think we can all agree that grilled onions are one of the most delicious foods ever, and adding them to your soup will give it a flavor that takes it to another level.
Here is one of my favorite and “feel good” dishes to grill at this time of year.
When cooking this simple recipe, the raw ingredients need to shine.
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.
My favorite part of every meal is dessert, and this is doubly true at the holidays!
The grill isn’t just for dinner: New Year’s Eve small bite appetizers
By Mike Lang
You, and your Weber grill as your Sous Chef, can create some dynamite, restaurant quality meals at home.
By Mark Fenne, Guest Blogger
New Year’s Eve calls for something out of the ordinary, something special.
There are many creative things you can do with your leftovers to make another delicious meal. One of my favorites is the leftover grilled panini.
Win a chance to take home a Lobel’s prime rib roast for this holiday season.
By Kevin Kolman
Weber and the holidays have a lot in common… both inspire celebrations, and both bring people together.
A twist on a traditional turkey.
This recipe is sure to impress even the most timid of grillers.
If you haven’t done so already, you must try grilling your turkey this year.
Fall is in the air and I’ve had a serious taste for chili so over the weekend I made my favorite, lightened-up version using my Weber GBS wok.
Check out my tips below on taking this awesome dessert pizza to another level by making it a grilled dessert pizza.
Here are 5 mouth watering burger recipes for you to try!
By Heather Herriges
Reimagine fresh-dipped caramel apples on a stick done on the grill at home.
When I started working at Weber, I learned I could make ribs in about half the time by wrapping them in foil. I was skeptical at first, but once I tried it I became a convert.
Make this dip before the big game and just heat it up or just make it at your next tailgate.
Great tasting dips are one way I can keep everyone happy and full. My inspiration for these dips is rooted in the backyard. No matter what the food is, I want it cooked on my grills.
Mediterranean-style pizza done the Weber way!
Busy day? Busy week? Plan the one meal that keeps on giving: A whole grilled chicken.
The proof is in the first bite. “Pigs in a Blanket” are better on the grill.
Here is my go to recipe for Korean bbq.
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.
Summer fruits and vegetables are better when they spend a few minutes on a hot grill.
Eggplant is great when grilled on it’s own. It’s even better nestled between the layers of a caprese salad.
If the word “meatloaf” brings back painful childhood memories of a dry, bland lump of meat with questionable texture, then you must try this recipe for barbecued meatloaf.
Happy Mother’s Day! There’s no better way to celebrate this special day than to get outside, share a tasty meal and RELAX.
Try out the banana boat recipe seen in our new commercial!!
When it comes to "fine dining" grilling (which, yes, does exist), nothing tops a rack of lamb. While I like leg of lamb, lamb chops, and even ground lamb, nothing tops a rack.
He’s done it again! Chef Jamie Purviance has delivered another mouth-watering, juice dripping down your hands, saucy classic in our newest cookbook Weber’s Big Book of Burgers.
By Brooke Jones
I find some people get freaked out by grilling fish for a number of reasons, but most often because of issues with the flesh sticking to the grill grates.
It’s not every night I’m armed with two pounds of center cut tenderloin filets, but when I am, I want it to count.
One of my favorite cuts of meat to grill is a flank steak. As far as steak goes, it’s relatively inexpensive and it’s one of the leaner cuts of red meat. It’s also great for feeding a crowd and it doe
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