Red Pill Dispenser

The feature that started a backyard revolution! When George Stephen designed the very first Weber grill back in 1952, one major feature that set his grill apart from virtually every other one sold at the time was the lid. Before George’s invention, if you bought a grill it would probably be what is known as an “open brazier”. Open brazier grills had no lid, and were hard to use if the conditions were anything less than perfect. Windy, rainy or snowy weather made grilling a challenge and George designed his grill to solve those very problems. His idea caught on and a backyard revolution had begun! Grilling on a Weber has always been about cooking with the lid closed. It’s a feature we’re proud of and one that’s always been one of the biggest draws of owning a Weber grill. For a flash from the past, check out this page from one of our 1960’s brochures and you’ll see the secret to grilling on a Weber has always been about the lid! Source...

You can bake outdoors as effectively as baking in a traditional oven. It just takes a little practice. Who knew? From Weber Nation : It’s time to take your baking skills to another level. You can make cookies on the grill? Absolutely ! This is one of my favorite desserts to make. Not only are chocolate chip cookies a classic, they are easy to grill. This gives me the chance to bring the cozy feeling of milk and cookies outside on a cool summer night.  Prepare your favorite cookie dough and then follow my tips below for taking it to the grill!   1. You are going to be cooking over indirect medium heat, so preheat your grill for 10-15 min then turn it down to 350 degrees. 2. Place your cookies on a cookie sheet.  3. Once your grill is back at 350 degrees, put your cookie sheet in the center of the grill, over indirect heat. 4. Close the lid and set your timer for about 12-15 minutes, depending on how crispy you like your cookies. Side note: even though the cookies are starting to

Excellent article on setting up a Weber Smokey Mountain Smoker from Amazing Ribs . There are a number of bullet-shaped charcoal smokers out there and they are pretty easy to use. The best is the Weber Smokey Mountain (WSM) which now comes in three sizes. Seasoning and calibrating your smoker with dry runs The first thing to do after you assemble your new grill or smoker is to season it and calibrate it by doing a few dry runs without food. This will burn off any manufacturer's grease, and give you a sense for how to set it up to hit the two important target temps that almost all my recipes use: 225°F and 325°F. Of course, in order to do this, you absolutely positively must have a good digital oven thermometer. I don't care how much you spent, the bi-metal dial thermometer that came with it is cheap and unreliable and likely to be off by as much as 50°F. Worse still, it is in the dome, and the temp down on the grate where the meat sits is much different. Like a musician,

The flavor in these Pork Burgers is really incredible and recipe comes together so easily. You can even use Sausage for the pork instead of ground pork. Just take the casings off. Serves: 8 Prep time: 20 minutes Grilling time: 12 to 15 minutes Patties 3 pounds ground pork 2/3 cup applesauce 3 teaspoons kosher salt 2 teaspoon hot pepper sauce, or to taste 1 teaspoon ground black pepper 8 hamburger buns Prepare the grill for direct cooking over medium heat. In a large bowl gently mix the patty ingredients. Gently shape into four patties of equal size and thickness, each about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. Brush the cooking grates clean. Grill the patties over direct medium heat, with the lid closed as much as possible, until cooked through, 12 to 15 minutes, turning once when the patties release easily from the cooking grate without sticking. During the last minute o

Sit in on a one-on-one conversation between top Grill Masters Jamie Purviance and Steven Raichlen as they compare notes on grilling techniques, what inspired these classically trained chefs to pursue the art of cooking with live fire, and what led to their biggest grilling mistakes. You might just pick up a few simple secrets to make you the Master of your own grill. Weber Grill Master Series (1 of 3): Inspiration Weber Grill Master Series (2 of 3): Cooking with Live Fire Weber Grill Master Series (3 of 3): Grilling Mistakes Jamie Purviance (pronounced Purr-VIE-ance) graduated from Stanford University and the Culinary Institute of America (with high honors) before launching his career as a food writer for major publications such as Bon Appétit, Better Homes & Gardens, Cooking Light, Fine Cooking, Town & Country, and the Los Angeles Times. He is the author of several best-selling cookbooks, including Weber’s Real Grilling™ (which has sold almost one million copies to date), Webe