android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
menu-arrow-down gift-certificate-icon

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.

    Grill Academy Logo

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.

    Grill Academy Logo

Ingredients

      Instructions

          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.

          Grill Academy Logo