Top 3 Recipes for a Long Weekend

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Fire up your grill this long weekend with these fan favorites! Have fun with these recipes and please share your pics! We’d love to see what you grill! #StayInGrillOut

Top 3 Recipes

1. St. Louis Style Ribs

2. Mexican Style Corn on the Cob

Recipe from Weber’s Greatest Hits™ by Jamie Purviance

Mexican-Style Corn on the Cob

People
Serves 4
Grilling Time
10 to 15 min.
Prep Time
10 min.

the Ingredients

Spread

  • mayonnaise
  • sour cream
  • fresh lime juice

Topping

  • grated cotija or Parmigiano-Reggiano® cheese
  • prepared chili powder
  • chipotle chile powder
 
  • fresh corn ears, husked

Instructions

  • 01 Prepare the grill for direct cooking over medium heat (180�C to 230�C).    
  • 02 In a small bowl combine the spread ingredients and mix well. In a second small bowl combine the topping ingredients and mix well.
  • 03 Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed, until the kernels are browned in spots and tender, 10 to 15 minutes, turning occasionally. Remove from the grill.
  • 04 Smear the spread all over the corn and then season evenly with the topping. Serve right away.

3. Bacon Cheeseburgers with Blue Cheese Coleslaw

by Jamie Purviance

Bacon Cheeseburgers with Blue Cheese Coleslaw

People
Serves 4
Grilling Time
8 to 10 min.
Prep Time
20 min.

the Ingredients

Slaw

  • 55 grams crumbled blue cheese (about 60 grams)
  • mayonnaise
  • red wine vinegar
  • Freshly ground black pepper
  • 220 grams shredded coleslaw blend
  •  
  • thick-cut bacon slices
  • 680 grams ground chuck (80% lean)
  • kosher salt
  • thin slices of mild cheddar cheese
  • hamburger buns, split
  • very thin slices of red onion

Instructions

  • 01 In a medium bowl mix the blue cheese, mayonnaise, vinegar and ½ teaspoon of pepper to make a dressing. Add the coleslaw blend and toss in the dressing. Cover and refrigerate until ready to use.
  • 02 In a large skillet over medium heat, fry the bacon until crisp, about 10 minutes, turning occasionally. Drain the bacon on a plate lined with a paper towel.
  • 03 Prepare the grill for direct cooking over medium–high heat (200ºC to 260ºC).
  • 04 Mix the ground chuck, salt and ¾ teaspoon of pepper. Gently form four patties of equal size, each about 2 centimetres thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimetres wide in the centre of each patty to prevent them from doming as they cook. Refrigerate the patties until ready to grill.
  • 05 Brush the cooking grates clean. Grill the patties over direct medium–high heat, with the lid closed, until cooked to medium doneness, 9 to 11 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheddar cheese on each patty to melt and toast the buns, cut-side down, over direct heat. 
  • 06 Build each burger on a bun with a patty, a strip of bacon (torn in half), an onion slice and the coleslaw. Serve warm.