Weber spicing up your tailgate with new game day recipes

CHICAGO - Weber is bringing the heat to your tailgate parties this season with delicious, easy-to-make recipes that will elevate your grilling game. 

On Orange Friday, Weber took to the spotlight to share some fresh and exciting ideas that are perfect for game day.

Whether you're grilling up something savory, sweet, or both, Weber has got you covered with creative recipes that are sure to impress your guests. These new ideas aim to bring flavor and fun to your tailgates, turning them into memorable celebrations.

Here are your Weber recipes for the week:

Infrared Reverse Seared Rotisserie Prime Rib

Ingredients

Herb Paste:

• 1 pkg (0.75 oz.) fresh basil leaves
• ½ pkg (0.75 oz.) fresh oregano leaves
• ½ cup fresh parsley leaves
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons fresh thyme leaves
• 2 garlic cloves, peeled
• ¼ cup olive oil
• 2 tablespoons Dijon mustard
• ½ teaspoon dry mustard powder
• 1 tablespoon kosher salt
• 1½ teaspoon black pepper

Roast:

• 1 prime rib roast, bone-in (8–10 lbs./4 bones)

Special Equipment:

• Rotisserie
• Butcher’s twine

Instructions

Make the Herb Paste:
In a food processor, combine all the ingredients for the herb paste and process into a fine paste. If you don’t have time to marinate the roast overnight, reduce the kosher salt to 2 teaspoons for a more balanced flavor.

Prepare the Roast:
If not done by your butcher, peel and trim off any outer fat layers, including excess fat at the bone end of the roast. Tie the roast into a cylindrical shape using butcher’s twine.

Apply the Herb Paste:
Generously rub the herb paste over the meat surface, avoiding the bone side. If time allows, cover the roast and refrigerate overnight to allow the flavors to marinate.

Prepare the Grill:
Set up the grill for indirect cooking over low heat, maintaining a temperature of 275°–325°F. Center the roast on the rotisserie spit and secure it with spit forks, ensuring the roast is positioned directly above the infrared broiler.

Cook the Roast:
Insert the rotisserie spit into the motor and start it. Close the lid and cook the roast until the internal temperature reaches 100°–105°F for medium-rare, approximately 2 to 2 ½ hours.

Finish the Roast:
Turn off the main burners, open the lid, and turn the infrared broiler to high. With the motor still running, broil the roast until the paste is charred and the internal temperature reaches 120°F, about 10–15 minutes.

Rest the Roast:
Remove the roast from the spit and transfer it to a cutting board. Let it rest for 30 minutes to 1 hour before removing the twine and carving.

For more, click here. 

Brussels Sprouts with Pomegranate Vinaigrette

Ingredients

Vinaigrette:

• ⅓ cup pomegranate juice
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 1 tablespoon chopped parsley
• 2 teaspoons Dijon mustard
• ¼ teaspoon kosher salt
• ½ cup olive oil

Brussels Sprouts:

• 2 pounds Brussels sprouts, halved or quartered
• 2 tablespoons olive oil, plus more for cooking
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 ounces crumbled goat cheese

Special Equipment:

• Griddle

Instructions

Make the Vinaigrette:
In a small bowl, whisk together pomegranate juice, white wine vinegar, honey, parsley, Dijon mustard, and kosher salt. Gradually add olive oil, whisking until the dressing is well combined. Set aside.

Prepare the Brussels Sprouts:
Trim and cut the Brussels sprouts into halves or quarters. Heat 2 tablespoons of olive oil on a griddle over medium-high heat. Add the Brussels sprouts, seasoning them with kosher salt and black pepper. Cook, stirring occasionally, until the sprouts are golden and crispy, about 10–12 minutes.

Finish the Dish:
Once the Brussels sprouts are cooked, transfer them to a serving dish. Drizzle the pomegranate vinaigrette over the sprouts and sprinkle with crumbled goat cheese.

Serve warm.

For more information, click here.

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