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iGrill 2 Special Offer

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Ingredients

  • circleServes: 6
  • circle1 h
  • 2kg Pork belly
  • Pork Rub
  • 2 tbsp. Salt
  • 2 tbsp. Paprika
  • 4 tsp. Garlic powder
  • 2 tsp. Mustard powder
  • 2 tsp. Black pepper
  •  
  • Special Equipment

Instructions

  • In the kitchen

  • 1. Score the fat of the pork belly with a sharp knife in a diamond pattern, keeping the cuts quite close together.

  • 2. Place the pork belly, skin side down, on a cutting board and distribute the pork rub onto the meat, leaving the skin free from the rub.

  • 3. Turn the pork belly and rub the skin with a generous amount of salt, this will help form a good crackling.

  • At the barbecue

  • 1. Prepare the barbecue for indirect heat, approx. 250°C. If using a 57cm charcoal barbecue, you will need ½-chimney starter of lit Weber briquettes.

  • 2. Place the pork roast over indirect heat and let it roast for approx. 30 minutes.

  • 3. Turn down the temperature to approx. 180°C and continue to roast the meat for another 30 minutes, or until the core temperature reaches 68- 70°C.

  • 4. Take the pork belly off the barbecue and let it rest for 10 minutes before cutting it.

Ingredients

  • circleServes: 6
  • circle10 min.
  • 400g Cranberries
  • 1 Orange, zest and juice of
  • ½ tbsp. Ground allspice
  • 100g Sugar (add more if needed)
  • 100ml Bourbon (optional)
  •  
  • Special Equipment
  • GBS - Wok

Instructions

  • At the barbecue:

  • 1. Prepare the barbecue for direct heat, approx. 180°C. If using a 57cm charcoal barbecue, you will need ½-chimney starter of lit Weber briquettes.

  • 2. Place the GBS- Wok in the GBS- grate and let it heat up for approx. 5 minutes.

  • 3. Put the cranberries, orange zest, juice and sugar in the GBS- Wok and bring to simmer. Add the ground allspice and genteelly simmer until all the cranberries have popped.

  • 4. If using bourbon this is the time to add it.

  • 5. Once the bourbon is added taste the sauce. If it’s still quite sharp add a spoon of sugar at a time until the sharpness is gone but not too sweet. It should balance in flavor.

  • 6. Transfer to a serving dish and hold at room temperature.

Ingredients

  • circleServes: 4
  • circle10 min.
  • 200g Almonds
  • 175g Sugar
  • ½ tsp. Vanilla sugar
  • 1 tsp. Cayenne pepper
  • 1 tsp. Cinnamon
  • 750ml. Water
  • 1/2 Orange, juice of
  •  
  • Special Equipment
  • GBS Wok

Instructions

  • In the kitchen

  • 1. Mix the almonds, sugar, vanilla sugar, cayenne pepper and cinnamon in a bowl.

  • At the barbecue

  • 1. Prepare the barbecue for direct heat, approx. 170°C. If using a 57cm charcoal barbecue, you will need ½- chimney starter of lit Weber briquettes.

  • 2. Remove the centre of the GBS cooking grate and place the GBS Wok into the grate. Allow it to heat up for approx. 5-8 minutes.

  • 3. Pour the water and orange juice in the wok, add the almond mix, and stir.

  • 4. Keep stirring and after approx. 5-7 minutes the sugar will start to thicken, be ready to remove the wok from the barbecue when it starts caramelising, then take the almonds out of the wok.

  • 5. Place the almonds on a sheet of baking paper and let them cool down.

  • Tips

  • 1. You can sprinkle a pinch of salt over the almonds before serving for a sweet and savoury taste.

Ingredients

  • circleServes: 6
  • circle40 min.
  • 500g Potatoes
  • 500g Carrots
  • 500g Beetroot
  • 4 Parsnips
  • 6 Garlic cloves
  • 1 Red onion
  • 2 tbsp. Olive oil
  • 2 Stalks of fresh thyme
  • Salt
  • Pepper
  •  
  • Special Equipment
  • Deluxe Grill Basket

Instructions

  • In the kitchen

  • 1. Peel and cut the potatoes, carrots, beetroot, parsnips and red onion into large chunks, approx. 3x3 cm.

  • 2. Place the vegetables on the grilling basket.

  • 3. Peel the garlic cloves and crush them with your knife blade, place them in different parts of the vegetable mix.

  • 4. Season with salt and pepper, place the thyme stalks on top off the mix, and drizzle over with olive oil.

  • At the barbecue

  • 1. Prepare the barbecue for indirect heat, approx. 200°C. If using a 57cm charcoal barbecue, you will need 2/3 chimney starter of lit Weber briquettes.

  • 2. When the barbecue is ready, place the grilling basket over indirect heat and close the lid.

  • 3. Let the vegetables cook for approx. 40 min or until they are tender.

  • Tips

  • 1. You can add any kind of root vegetable you like in this mix, just make sure they cook at the same time. You can also drizzle honey over the vegetables before putting them on the barbecue, to get a honey glazed.

Ingredients

  • circleServes: 4
  • circle15 min.
  • 1.5 kg Trout fillet
  • ½ Lemon, juice of
  • 4 tbsp. Finely chopped dill
  • Salt
  • Pepper
  •  
  • Special Equipment
  • Weber seafood smoking chips

Instructions

  • In the kitchen

  • 1. Soak the wood chips in water for at least 30 minutes.

  • 2. Finely chop the dill and cut the lemon in half.

  • 3. Squeeze the juice from one-half of a lemon then season with salt, pepper and the chopped dill.

  • At the barbecue

  • 1. Prepare the barbecue for indirect heat, approx. 170 °C. If using a 57cm charcoal barbecue, you will need 1/2 chimney starter of lit Weber briquettes.

  • 2. Drain the wood chips then place them directly on the lit briquettes. If using a gas barbecue you can putt the wood chips in a smoke box.

  • 3. When you see smoke start to come out of the barbecue vents you can place the fish on the barbecue, over indirect heat.

  • 4. Close the lid and let it smoke for approx. 15 minutes or until the core temperature reaches 55°C.

  • 5. When the fish is ready remove from the barbecue and let it rest for 5 minutes.

  • Tips

  • 1. You can also use pines or herbs for smoking to get a different smoke flavour.

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