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Give the Gift of
Weber Grill Restaurant!
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Beginning October 1st, every time you purchase $100 in gift cards you will receive a $25 bonus card for yourself. Gift cards can be redeemed for goods and services at Weber Grill Restaurants. Act now— this offer ends December 31, 2006.
CHICAGO (312) 467-9696
LOMBARD (630) 953-8880
SCHAUMBURG (847) 413-0800
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New menus to try in October!
Starting the weekend of October 14, try our new All-American Whisky Stone Sour, White Russian Espresso Martini and Weber’s Irish Coffee. Or try a brew from our new Bold Barbecue Beer section. Among the new offerings is Fat Tire Amber Ale. These beers are more full-bodied and have more hops. They match well with spicy or smokey food. If you prefer wine with dinner, there are some new labels on our wine list including Joseph Phelps, Cakebread and Pine Ridge. Enjoy!
Learn to Grill From the Experts
As we wind down the year, we have three more cooking classes planned:
October 28—Big Game (learn to grill venison)
November 11—Thanksgiving Dinner
December 9—Holiday Feast
Classes take place at our Schaumburg location on Saturday mornings, starting at 9am. After watching the Weber chefs prepare a full meal, you will be served the food and you will be given the recipes to take home and try for yourself. The cost is $75 and the enrollment fee includes the instruction, food, beverage and gratuity. Space is limited, so call 847-413-1277 to sign up.
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| BBQ Meatloaf |
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2 pounds ground beef
(80% lean is preferred)
1 tablespoon vegetable oil
1 Spanish Onion (peeled and chopped)
1/2 cup dry bread crumbs
1/3 cup Weber’s Original™ Barbecue Sauce
(or your favorite BBQ sauce) |
2 large eggs
3 tablespoons ketchup
2 teaspoons salt
2 tablespoons Weber’s Smokey Joe™
Hickory Barbecue Sauce (or your
favorite BBQ sauce) |
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| Preheat oven to 325°F. In a large bowl add meat, onions, bread crumbs, Weber’s Original™ Barbecue Sauce, eggs, ketchup and salt. Mix ingredients until thoroughly blended. Pack into an 8” x 4” loaf pan and smooth top. Coat top with a thin layer of Weber’s Smokey Joe™ Hickory Barbecue Sauce, reserving the majority of the sauce for basting on the grill.
Place loaf on a cookie sheet to catch any overflow, cook in 325°F oven until thoroughly cooked (center reaches 155°F), about 40 minutes. Remove from heat and let cool. Refrigerate at least two hours or overnight.
Preheat grill to use the Indirect Medium method of cooking. (About a 350°F grill with charcoal on each side for a Weber® kettle or the middle burner(s) off for a Weber® gas grill).
Remove chilled meatloaf from pan and slice crosswise into 1 inch thick slices.
Grill slices directly over heat source for one minute per side. Move slices to the center of grill, indirect heat source, and continue to grill for 2-3 minutes and glazing with Weber’s Smokey Joe™ Hickory Barbecue Sauce.
Makes 6 servings.
© 2005 Weber Grill Restaurant.
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| Fire-Roasted Tomato and Bread Soup |
| Healthful, soothing, and oh so easy to make. The perfect bowl of comfort! |
4 cups chicken broth
2 slices day-old Italian bread, 1/2-inch thick
1/2 small red bell pepper, cored, seeded
25 plum tomatoes, halved, cored, and seeded
1 medium onion, peeled, cut in 1/2-inch slices
Olive oil |
1/4 cup basil leaves
1 stalk of celery, chopped
1 clove of garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper |
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In a large stockpot, add the chicken broth and bread, and set aside for 1 hour.
Meanwhile, prepare the vegetables: Flatten the pepper half with the palm of your hand. Brush the pepper half, tomato halves, and onion slices with oil. Grill the vegetables over Direct High heat until lightly charred, 6 to 8 minutes, turning once halfway through grilling time. Remove from grill. When tomatoes and pepper are cool enough to handle, remove their skins. Rough chop all the grilled vegetables.
Add the grilled vegetables and the rest of the ingredients to the pot and simmer over low heat for 45 minutes, stirring occasionally. Serve with crusty Italian bread or baguette.
Makes 6 to 8 servings
© 2000 Weber-Stephen Products Co. Recipe from www.weber.com®. Used with permission.
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| Grilled Pizza with Pears, Goat Cheese, Almonds, and Cranberries |
At first, you might not expect these ingredients on a pizza, but on second thought, they are really just fruit, cheese, and nuts served with bread.
Sounds like a nice cheese course for an imaginative dinner party! |
1 envelope active dry yeast
1/2 teaspoon granulated sugar
2/3 cup warm water (105°F to 115°F)
2 cups all-purpose flour,
plus more for rolling dough
1 teaspoon kosher salt
Extra-virgin olive oil |
For the toppings:
1/2 cup goat cheese
1/2 cup cream cheese
1/2 teaspoon chopped fresh thyme
1/2 cup slivered almonds
1 teaspoon granulated sugar
1/2 teaspoon ground cinnamon
2 large pears, quartered and cored
2 tablespoons butter, melted
1/2 cup dried cranberries |
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| To prepare the dough: In a medium bowl combine the yeast, sugar, and water. Stir once and let stand until foamy, 5 to 10 minutes. Add 2 cups of the flour, the salt, and 2 tablespoons of olive oil. Stir until the dough holds together. Transfer to a lightly floured work surface and knead until smooth, 3 to 5 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with plastic wrap and set aside in a warm place until the dough doubles in size, 1 to 1-1/2 hours.
To prepare the toppings: In a medium bowl, thoroughly blend the goat cheese, cream cheese, and thyme. In a medium sauté pan over medium heat, toast the almonds until golden brown, about 5 minutes, stirring occasionally. In a small bowl, mix the sugar and cinnamon. Lightly brush the pear quarters with melted butter, sprinkle with the sugar and cinnamon, and grill over Direct Medium heat until tender, 8 to 10 minutes, turning twice during grilling time. Remove from the grill and let cool. Cut the pears lengthwise into 1/4-inch slices.
Punch down the dough in the bowl. Transfer to a lightly floured surface and cut into 4 equal pieces. Roll out each piece into a round about 8 inches in diameter and 1/8 inch thick. Lightly brush both sides of each round with olive oil and place on the back of two baking sheets. Gently slide the crusts from the baking sheets and grill over Direct Medium heat until the crusts are marked on the underside, 1 to 3 minutes, rotating the crusts occasionally for even cooking. Don’t worry if the crusts bubble; they will deflate when turned over. Transfer the crusts from the cooking grate to the back of the baking sheets, with the grilled sides facing up.
Spread 1/4 cup of the cheese mixture over each pizza crust, leaving a 1/2-inch border around the edges. Arrange the sliced pears on top. Sprinkle the chopped almonds and cranberries over the pears. Transfer the pizzas from the baking sheets to the cooking grate. Grill until the crusts are crisp, 2 to 4 minutes, rotating the crusts occasionally for even cooking. Transfer to a cutting board. Cut into wedges. Serve warm or at room temperature.
Makes 4 small pizzas
© 2002 Weber-Stephen Products Co. Recipe from www.weber.com®. Used with permission.
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