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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.
By Matt Jost, R&D Chef at the Weber Grill Restaurant, Guest Blogger
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.
By Michael P. Clive, Guest Blogger
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.
By Jennie Lussow, Guest Blogger
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.
By Kelsey Heidkamp, Guest Blogger
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.
By Kim Lefko
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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