GARLIC SRIRACHA DIP MAKES 1 CUP 1 cup sour cream 1 tablespoon Weber Garlic Sriracha Seasoning 1 teaspoon parsley 2 to 3 dashes Worcestershire sauce Combine all ingredients in a small bowl. Refrigerate at least 15 minutes to allow flavors to blend.
GARLIC SRIRACHA FRY SAUCE MAKES 2-1/2 CUPS 2 cups mayonnaise 1/2 cup ketchup 1/4 cup Weber Garlic Sriracha Seasoning 2 teaspoons freshly grated lime peel 1-1/2 tablespoons fresh lime juice Combine and mix until well blended. Refrigerate until ready to serve.
GARLIC SRIRACHA ROASTED POTATOES MAKES 6 SERVINGS 2 tablespoons olive oil 1-1/2 pounds new red potatoes, quartered 1-1/2 tablespoons Weber Garlic Sriracha Seasoning Preheat oven to 400º F. Line a shallow rimmed baking pan with aluminum foil or spray with cooking spray. Combine potatoes, oil and seasoning in a large bowl and toss to coat. Spread in an even layer in prepared pan. Bake for 30 to 40 minutes, or until potatoes are tender and lightly browned. Stir occasionally.
GARLIC SRIRACHA RUB GLAZED WINGS MAKES 8 TO 10 APPETIZER SERVINGS 2 pounds/1 kg chicken wingettes 3 to 4 tablespoons Weber Garlic Sriracha Seasoning 1/2 cup honey 1/2 cup frozen apple juice concentrate 1/2 cup frozen lemonade concentrate 1 to 2 teaspoons Weber Garlic Sriracha Seasoning Place chicken wings in a large bowl; rub 3 to 4 tablespoons seasoning into wings. Refrigerate, uncovered, for 30 minutes prior to grilling. Heat honey, apple juice, lemonade and 1 to 2 teaspoons seasoning in a medium saucepan over medium-high heat. Bring to a boil, reduce heat and simmer 5 to 7 minutes or until slightly thickened. Set aside. Preheat grill to medium-high heat. Generously spray grill OR a grill pan with grilling spray. Grill chicken over Direct Medium Heat (350 to 450 F) for 5 minutes. Turn and drizzle each piece with small amount of glaze. Repeat process every 3 to 5 minutes for 12 to 15 minutes or until wings are cooked through.
SMOKY BROWN SUGAR SEASONED WINGS MAKES 5 POUNDS Deep Fryer oil 5 pounds Chicken wing drummettes, thawed 1/3 cup Weber Smoky Brown Sugar Rub Pat wings dry. Deep fry wings at 350 F, 10 to 15 minutes, until wings are cooked through. Drain well. Toss with rub to coat. Serve immediately.
GOURMET CHEESE QUESADILLAS MAKES 8-10 SERVINGS 8 (8-inch) flour tortillas 2 cups shredded Co-Jack cheese 1 teaspoon Weber Gourmet Burger Seasoning PICO DE GALLO 2 large fresh tomatoes, chopped 1 cup chopped tomatillos 1/4 cup onion, minced 3 tablespoon minced fresh cilantro 2 tablespoons lime juice 1 can ( 2 ounces) chopped green chilies, drained 1 tablespoon parsley 2 teaspoons chili powder 1 teaspoon garlic salt 1/8 teaspoon pepper, cayenne 1/8 teaspoon pepper, black medium grind For quesadillas: spray COLD grill with non-stick cooking spray. Place flour tortilla on cold grill. Divide cheese and Gourmet Burger Seasoning evenly between the tortillas. Top with remaining tortillas. Heat grill to medium heat. Grill tortillas until cheese is melted and tortillas are crispy and lightly brown; approximately 5 to 7 minutes, turning half way through grilling. Serve with fresh pico de gallo. For Pico de Gallo: combine all ingredients; mix. Cover and chill a minimum of 30 minutes to blend flavors. Can store in refrigerator for up to 2 weeks. Recipe note: try adding cooked, diced chicken, bell peppers and green onions.
MUSHROOM SWISS BURGER WITH A TWIST MAKES 6 SERVINGS 2 pounds ground pork 1 cup finely minced fresh mushrooms 4 teaspoons Weber Gourmet Burger Seasoning 6 Kaiser rolls Leaf lettuce and sliced red onons, as desired 6 tablespoons spreadable Swiss cheese spread Combine pork, mushrooms and seasoning. Divide into 6 patties. Grill until desired doneness. Place grilled patty on Kaiser roll. Top with lettuce and red onion. Spread 1 tablespoon of the Swiss cheese spread onto top roll and place on sandwich.
PORK BURGERS WITH CARAMELIZED ONIONS MAKES 8 BURGERS 2 tablespoons Butter or margarine 1 pound Sliced sweet onions 1 teaspoon Weber Smoky Brown Sugar Rub 2 tablespoons Apple juice, hard apple cider O R apple brandy 1/2 cup Mayonnaise 1/4 cup Favorite BBQ sauce 8 Pork burgers 2 tablespoons Weber Smoky Brown Sugar Rub 8 slices Cheddar cheese 8 Hamburger buns Melt butter in large skillet over medium heat. Add onions and 1 teaspoon seasoning. Cook, stirring occasionally, for 15 to 20 minutes until onions are caramelized and browned. Add apple juice and cook for 1 minute until mostly evaporated. Onions can be made ahead. Combine mayonnaise and BBQ sauce. Sprinkle both sides of pork burgers with 2 tablespoons seasoning. Grill for 10 to 12 minutes or until interior of burger is at least 160 F. Top burgers with cheese for 1 minute. Toast buns if desired. Top buns with burgers, caramelized onions and BBQ mayo.
SPICY BACON AND EGG MUFFIN SANDWICHES MAKES 6 SANDWICHES 4 ounces spreadable cream cheese 1 cup shredded cheddar cheese 2 teaspoons Weber Kick N Chicken Seasoning 1 large red bell pepper, thinly sliced 6 English muffins, toasted 6 slices (3-inch) Canadian bacon 6 eggs 1 to 2 teaspoons Weber Kick N Chicken Seasoning Combine cream cheese, cheddar cheese and 2 teaspoons seasoning in a small bowl. Spread cut sides of English muffins with approximately 1 tablespoon cheese mixture. Place bell pepper strips on English muffin tops; set aside. Heat medium skillet over medium-high heat. Spray with cooking spray and add Canadian bacon slices. Cook bacon for 3 minutes; flip egg, sprinkle with additional seasoning and cook until desired doneness. Top each bacon slice with cooked egg and English muffin top. Repeat with remaining eggs and muffins. Let rest two minutes before serving.
GRILLED BREAKFAST SANDWICHES MAKES 6 SANDWICHES 4 ounces spreadable cream cheese 1 cup shredded cheddar cheese 1 teaspoon Weber Savory Herbs w/ R oasted Garlic Seasoning 6 English muffins, split 2 tablespoons butter or margarine 1 teaspoon roasted garlic & herb 6 eggs 6 slices (3-inch) Canadian bacon OR precooked sausage patties Preheat grill to medium. Place cast iron skillet or other grill-safe skillet on one side of the grill to preheat. Combine cream cheese, cheddar cheese and 1 teaspoon seasoning in a small bowl. Can be made ahead and chilled. Place English muffins cut-side down on grill over medium direct heat. Grill muffins 2 to 3 minutes until lightly browned. Remove to serving tray. Spread bottom halves with cheese spread and return to grill. Grill until bottoms are lightly toasted, about 2 minutes. Remove to serving tray. Add butter to skillet and heat until melted while toasting muffins. Add 1 teaspoon seasoning. Break eggs into skillet; cook 4 to 8 minutes, flipping when egg white is mostly set. Grill Canadian bacon for 3 to 4 minutes, turning once. Place Canadian bacon on top of cheese spread. Top with egg and finish with top half of the English muffin. Serve immediately. Note: Cook time on eggs will vary depending upon each grill.
SPICY CHICKEN CAESAR SANDWICH MAKES 4 SERVINGS 4 boneless, skinless chicken breasts (6 ounces each) 2 tablespoons Weber Kick N Chicken Seasoning 4 slices provolone OR smoked provolone cheese 4 hamburger buns 4 pieces romaine lettuce 4 slices tomatoes 1/3 cup Caesar dressing Sprinkle seasoning over both sides of chicken. Grill chicken over direct high heat, for 8 to 12 minutes turning once until center of each breast is at least 165 F. Add cheese last minute of cooking. Toast buns over Direct High heat for 1 minute, until lightly toasted and browned. Place chicken on bun and top each sandwich with romaine lettuce and tomato. Finish with 1-1/2 tablespoons of Caesar dressing. Serve immediately.
SPICY CHICKEN CLUB SANDWICH MAKES 4 SERVINGS 4 boneless, skinless chicken breasts 1 tablespoon Weber Kick N Chicken Seasoning 1/4 cup mayonnaise 1/2 teaspoon parsley 1/4 teaspoon Weber Kick N Chicken Seasoning 4 hamburger buns OR 8 slices sourdough bread 4 slices Monterey Jack OR Co-Jack cheese 8 slices cooked bacon 4 slices tomato 1 avocado, peeled and sliced into 8 slices Sprinkle 1 tablespoon seasoning over both sides of chicken breasts. Grill chicken over Direct High heat with the lid closed as much as possible, for 6 to 8 minutes until browned. Turn and grill an additional 6 to 8 minutes until chicken is cooked through and internal temperature is at least 170 F. Remove from grill and let rest 5 minutes. While chicken is cooking, combine mayonnaise, parsley and 1/4 teaspoon seasoning in a small bowl; set aside. Toast buns over Direct High heat for 1 minute, until lightly toasted and browned. Place chicken on bun and top with a slice of cheese. Spread flavored mayonnaise on top bun half. Add 2 slices bacon, a slice of tomato and 2 slices avocado to each sandwich. Serve immediately.
GYRO STYLE STEAK SANDWICHES MAKES 6 SERVINGS SOUR CREAM DRESSING 1/2 cup sour cream 1/2 cup chopped cucumber (peeled and seeded) 1/4 cup crumbled feta cheese 1 teaspoon oregano, leaf 1/2 teaspoon steak n chop 1/4 teaspoon garlic powder STEAK SANDWICH 1-1/2 to 2 pounds flank steak, about 3/4-inch thick Extra virgin olive oil, as needed 2 tablespoons Weber Steak N Chop Seasoning 1 loaf ciabatta bread, cut in half lengthwise 1 small red onion, thinly sliced into half-moons 2 tomatoes, thinly sliced Combine dressing ingredients in a small bowl. Mix well and refrigerate until ready to serve. Lightly brush steak on both sides with oil and then season evenly with 2 tablespoons of the steak and chop seasoning. Allow steak to stand at room temperature for 15 to 30 minutes before grilling. Prepare grill for direct cooking over medium heat (350 to 450 F). Brush cooking grates clean. Grill steak over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice (if flare-ups occur, move steak temporarily over indirect heat.) Remove steak from grill and let rest for 3 to 5 minutes. While the steak rests, grill the bread over direct medium heat, cut side down, until lightly browned, 30 seconds to 1 minute. Thinly slice the steak. Build the sandwiches with sour cream dressing, tomatoes, steak slices and onion. Place the remaining half of the bread on top and cut into individual sandwiches. Serve right away.
SMOKY BROWN SUGAR PORK MACARONI AND CHEESE MAKES 12 SERVINGS Approximately 4-1/2 pounds Prepared macaroni and cheese 10 ounces Pulled pork that has been cooked with Weber Smoky Brown Sugar Rub 8 ounces Shredded smoked cheddar cheese 1/2 cup BBQ sauce Garnish with Fresh cilantro, green onions and Weber Smoky Brown Sugar Rub Top macaroni and cheese with pulled pork. Sprinkle with cheese and drizzle with BBQ sauce. Cover loosely. Bake at 350 F for 30 minutes or until center temperature is at least 165 F. Garnish with cilantro and green onions.
GARLIC SRIRACHA HONEY GLAZED CHICKEN MAKES 4 SERVINGS 4 boneless, skinless chicken breasts 1 to 2 tablespoons Weber Garlic Sriracha Seasoning 1 tablespoon butter OR margarine, melted 2 tablespoons honey 1 teaspoon Weber Garlic Sriracha Seasoning Preheat oven to 350 F. Generously rub 1 to 2 tablespoons seasoning over chicken. Place chicken in a shallow rimmed baking dish (line with foil for easier cleanup). Bake for 20 minutes. Combine butter, honey and 1 teaspoon seasoning in a small bowl. Brush over chicken and bake an additional 15 to 20 minutes until chicken is well browned and internal temperature is at least 170 F.