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Impress your guests with a spot of winter cheer, with some barbecue cocktail recipes to get you through the cold and dark of the winter while you grill.

Picture this:

it’s freezing outside, snow is falling, and all you and your family can think about is a big, juicy steak. A true barbecue fan knows that the pleasures of barbecuing can be enjoyed during any season: all it takes is a little creativity and the right equipment. You’re going to need your coat, hat, scarf and your Weber Premium Gloves, which protect your hands from burning while also keeping them warm. 

There is nothing like that fresh, chargrilled flavour that you get from your Weber Master Touch Premium grill – designed to withstand any type of weather. Once you bring the food inside, you will know that it’s all worth it. 

So grab your grilling gloves, fire up the barbecue, and turn dinner into something really special. It doesn’t just have to be steaks! Why not try keeping it seasonal with spiced pumpkin cakes, roast beef or a superfood stew? And while it may be a bit frosty for a beer, a hot white Russian, mulled cider or a virgin hot toddy might be just the thing to keep everyone warm and merry.

Ingredients

  • circleServes: 4
  • circle45 min.
  • Hot White Russian
  • 600ml freshly brewed coffee
  • 120ml heavy cream
  • 120ml Kahlua, or other coffee-flavoured liqueur
  • 60ml vodka, to taste Whipped heavy cream to top, if desired
  • Spiced Pumpkin Cakes
  • 150g pumpkin, grated
  • 50g unsalted butter, melted
  • 85g plain flour
  • 85g brown sugar
  • 2 eggs
  •  
  • Special Equipment
  • Ramekins

Instructions

  • 1. In a large bowl, combine the flour, baking powder, bicarbonate of soda, brown sugar and mulled wine spice.

  • 2. Add eggs, melted butter and spiced rum and mix until smooth, then fold in the grated pumpkin.

  • 3. Butter and flour the ramekins and divide the mix.

  • 4. Prepare the barbecue for indirect heat, approx. 180°C. If using a charcoal barbecue, you will need 1/2 Weber® Rapidfire Chimney Starter of lit briquettes.

  • 5. Place the ramekins over indirect heat and bake with the lid on for about 20-25 minutes.

  • 6. Take the cakes off and let them cool down a bit. Remove the ramekins before serving.

  • 7. In a saucepan stir together the coffee, the cream, the Kahlua, and the vodka and heat the mixture over moderate heat until it is hot.

  • 8. Divide the mixture among heated mugs and garnish each drink with some of the whipped cream.

  • 9. Tip: To add some extra flavour, place a cinnamon stick on your charcoal or in a smoke box and smoke your cakes.

  • All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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Ingredients

  • circleServes: 8
  • circle1:30 - 2 h
  • Mulled Cider
  • 1½ l dry cider
  • 7 tbsp Calvados
  • 400ml apple juice
  • 75g dark brown sugar
  • Zest 1 orange
  • 4 whole cloves
  • 2 cinnamon sticks, broken in half
  • 1 tbsp allspice berries
  • Winter beef roast
  • 5 sprigs fresh thyme
  • 5 sprigs fresh rosemary
  • 2 cloves garlic
  • 2 shallots
  • 80 ml oil
  • 3 kg rib-roast, bone-in
  •  
  • Special Equipment

Instructions

  • 1. Pick thyme and rosemary leaves and add to a mortar.

  • 2. Peel and roughly chop garlic and shallots and add to the mortar.

  • 3. Grind everything to a paste using a pestle, then add the olive oil and season with salt and pepper.

  • 4. Cut away the rib bones from the meat, rub the meat with the herb rub, and then reattach the bones with butcher string.

  • 5. Place the Roast in the Cooking Grate over indirect heat.

  • 6. Insert an I Grill Probe into the meat, close the lid and cook for about 90-120 minutes, or until the core temperature reaches 55 °C

  • 7. Take the roast off the grill and rest on a warm place for about 20 minutes before serving.

  • 8. While the beef is resting, pour the cider, Calvados, apple juice and sugar into a large saucepan, and gently heat to mull.

  • 9. Add the orange zest and spices, bring to a simmer, then turn down and keep on a low heat for 15 mins or until the beef is ready. Ladle into glass mugs to serve.

  • All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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Ingredients

  • circleServes: 4
  • Virgin Hot Toddy
  • 2 cup of organic cloudy apple juice
  • 4 cup of water
  • 8 cinnamon sticks
  • 24 cloves
  • 4 TSP of grated ginger
  • A squeeze of lemon or lime
  • Pinch ground turmeric (*optional)
  • A pinch of cayenne pepper (*optional)
  • Winter Superfood Stew
  • 1 kg beef (eg chuck steak)
  • 6 tbsp vegetable oil
  • 3 cloves garlic
  • 2 onions
  • 1 thumb-sized piece of ginger
  • 2 carrots, peeled and sliced
  • Half a butternut squash, seeded, peeled and diced
  • 200g kale
  • 200g baby potatoes
  • 2 tbsp tomato paste
  • 1 litre beef broth
  • 200 ml sieved tomatoes
  • 2 tbsp flour
  • 1 tsp herbs de Provence
  • 1 bay leaf
  • Handful of parsley to garnish
  •  
  • Special Equipment
  • Dutch Oven

Instructions

  • 1. Cut the beef into cubes (2,5 x 2,5cm) and combine with 3 tablespoons of vegetable oil in a large mixing bowl.

  • 2. Peel and roughly chop garlic onions and ginger.

  • 3. Peel carrots and butternut squash, slice the carrots (1,5cm), de-see, and dice the butternut squash (2x2cm).

  • 4. Wash the kale and baby potatoes.

  • 5. Place the GBS Dutch Oven into the GBS Cooking Grate end preheat for about 10 minutes.

  • 6. Place the oiled beef chunks into the Dutch Oven, season with salt and pepper and cook for about 3-5 minutes, turning from time to time, until browned.

  • 7. Remove the meat from the Dutch Oven and set aside.

  • 8. Add 3 tablespoons of oil to the Dutch Oven, followed by onions and garlic.

  • 9. As soon as the onions and garlic are soft, add the beef cubes and tomato paste and dust everything with flour.

  • 10. Cook for 2-4 minutes, then deglaze with on third of the beef stock and cook until almost all liquid is gone.

  • 11. Add the remaining stock, sieved tomatoes, herbs the Provence and bay leaf butternut squash and baby potatoes and change to indirect eat.

  • 12. Season the stew with salt and pepper and cook covered for about 2- 2 ½ hours.

  • 13. While this is cooking, begin making hot toddy: put the liquids into a pan, cover with a lid and bring to a simmer over a medium heat.

  • 14. Add the grated ginger, cloves and cinnamon and simmer with the lid on for another 5 minutes.

  • 15. Remove from the heat and let it infuse, with the lid on, for 5 minutes.

  • 16. Strain and add a squeeze of lemon into each mug.

  • 17. Add a pinch of turmeric and cayenne for a little kick, if you'd like.

  • 18. Sprinkle the stew with some chopped parsley before serving, and serve together.

  • All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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