17 Sizzling Weber Griddle Recipes for Outdoor Cooking

Kickstart your outdoor cooking adventure with these 17 sizzling Weber griddle recipes that promise to turn your backyard into the ultimate dining hotspot. Whether you’re craving quick weeknight dinners, seasonal BBQ favorites, or hearty comfort food, we’ve got your grill game covered. Get ready to fire up your griddle and impress your family and friends with dishes that are as fun to make as they are to eat!

Classic Weber Griddle Pancakes

Zenith moments in the morning often call for something warm, comforting, and effortlessly delightful. Classic Weber Griddle Pancakes, with their golden edges and fluffy centers, are just the ticket to start the day on a soft note.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup buttermilk
  • 1 large egg
  • 2 tbsp melted butter
• For cooking:
  • 1 tbsp vegetable oil

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. In another bowl, beat the buttermilk, egg, and melted butter together until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay. Tip: Overmixing can lead to tough pancakes.
4. Preheat your Weber griddle to 375°F and lightly brush with vegetable oil.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly.
7. Serve immediately. Tip: For extra fluffiness, let the batter rest for 5 minutes before cooking.

Heavenly in their simplicity, these pancakes boast a tender crumb and a buttery richness that pairs wonderfully with maple syrup or fresh berries. Try stacking them high with a dollop of whipped cream for an indulgent twist.

Weber Griddle Smashed Burgers

Wandering through the flavors of summer, there’s something deeply satisfying about the simplicity of a smashed burger, especially when it’s cooked on a Weber griddle. The sizzle of the beef, the crisp edges, and the melty cheese create a symphony of textures and tastes that feel like home.

Ingredients

• For the burgers:
  • 1 lb ground beef (80/20 blend)
  • 4 slices American cheese
  • 4 brioche buns
  • 1 tbsp vegetable oil
• For the sauce:
  • 1/4 cup mayonnaise
  • 1 tbsp ketchup
  • 1 tsp mustard
  • 1/2 tsp garlic powder

Instructions

1. Preheat your Weber griddle over medium-high heat until it reaches 375°F, about 5 minutes.
2. While the griddle heats, mix mayonnaise, ketchup, mustard, and garlic powder in a small bowl to make the sauce. Set aside.
3. Divide the ground beef into 4 equal portions. Do not form patties; leave them as loose balls.
4. Lightly oil the griddle. Place each beef ball on the griddle and immediately smash them flat with a spatula to about 1/4 inch thickness. Tip: Use a piece of parchment paper between the spatula and beef to prevent sticking.
5. Cook for 2 minutes without moving, until the edges are crispy and brown.
6. Flip the burgers and immediately place a slice of cheese on each. Cook for another 2 minutes.
7. Toast the brioche buns on the griddle for about 30 seconds, until lightly golden.
8. Assemble the burgers by spreading the sauce on the bottom bun, adding the cheeseburger, and topping with the other half of the bun. Tip: For an extra crunch, add pickles or lettuce.

Juxtaposing the crispy exterior with the juicy interior, these Weber Griddle Smashed Burgers offer a delightful contrast. Serve them with a side of sweet potato fries or a crisp salad to round out the meal.

Grilled Weber Griddle Cheese Sandwich

Moments like these call for simplicity, a return to the basics with a twist that turns the ordinary into something memorable. The Grilled Weber Griddle Cheese Sandwich is just that—a humble dish elevated by the smoky charm of a Weber griddle, perfect for those quiet evenings when the world seems to pause.

Ingredients

• For the sandwich:
  • 2 slices of sourdough bread
  • 2 tbsp unsalted butter, softened
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup mozzarella cheese, shredded
• For the griddle:
  • 1 tbsp olive oil

Instructions

1. Preheat your Weber griddle to medium heat (350°F) for about 5 minutes, ensuring it’s evenly heated.
2. While the griddle heats, butter one side of each sourdough bread slice evenly with the softened butter.
3. In a bowl, mix the sharp cheddar and mozzarella cheeses together for a balanced flavor and melt.
4. Place one bread slice, buttered side down, on the griddle. Sprinkle the cheese mixture evenly over the bread.
5. Top with the second bread slice, buttered side up, pressing down gently to ensure the sandwich holds together.
6. Cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted completely, using a spatula to flip carefully.
7. Remove from the griddle and let it sit for a minute before cutting to allow the cheese to set slightly.

Unassuming yet utterly satisfying, this sandwich boasts a crispy exterior with a gooey, flavorful center. Try serving it with a side of tomato soup for dipping, or add a slice of tomato inside for a fresh contrast.

Weber Griddle Vegetable Stir Fry

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where fresh vegetables await their transformation. Today, we’re embracing the simplicity and vibrancy of a Weber Griddle Vegetable Stir Fry, a dish that sings with the colors and flavors of the season.

Ingredients

• For the stir fry:
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup snap peas
  • 2 tbsp olive oil
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp grated ginger
  • 1 garlic clove, minced

Instructions

1. Preheat your Weber griddle to medium-high heat, about 375°F, ensuring it’s evenly heated for optimal cooking.
2. In a small bowl, whisk together the soy sauce, honey, ginger, and garlic to create the sauce. Set aside for flavors to meld.
3. Toss the broccoli, bell peppers, and snap peas with olive oil in a large bowl, ensuring each piece is lightly coated.
4. Spread the vegetables in a single layer on the griddle. Cook for 5 minutes without stirring to allow a slight char, then stir and cook for another 3 minutes.
5. Pour the sauce over the vegetables, stirring gently to coat evenly. Cook for an additional 2 minutes until the sauce thickens slightly and clings to the vegetables.
6. Remove from heat and let sit for a minute before serving to allow the flavors to deepen.

Bright and crisp, this stir fry offers a delightful contrast of textures, from the tender-crisp vegetables to the glossy, savory-sweet sauce. Serve it over a bed of fluffy quinoa or alongside grilled chicken for a meal that’s as nourishing as it is colorful.

Sizzling Weber Griddle Steak

Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where the ingredients for today’s comfort meal lie waiting. There’s something deeply satisfying about the sizzle of steak on a griddle, a sound that promises richness and warmth.

Ingredients

• For the steak:
  • 1 lb ribeye steak, 1 inch thick
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
• For the griddle:
  • 1 tbsp unsalted butter

Instructions

1. Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
2. Preheat your Weber griddle over medium-high heat until it reaches 400°F, about 5 minutes.
3. While the griddle heats, pat the steak dry with paper towels to remove excess moisture, which helps achieve a better sear.
4. Rub the steak evenly with olive oil, then season both sides with salt and pepper.
5. Place the steak on the griddle and cook for 4 minutes without moving it to develop a crust.
6. Flip the steak and add the butter to the griddle, tilting it slightly to pool the butter. Spoon the melted butter over the steak for 1 minute.
7. Continue cooking the steak for another 3 minutes for medium-rare, or until it reaches an internal temperature of 135°F.
8. Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain.

Perfectly seared on the outside with a buttery, juicy interior, this steak pairs wonderfully with a crisp salad or roasted vegetables. For an extra touch, drizzle with the leftover griddle butter just before serving.

Weber Griddle Garlic Butter Shrimp

Zestfully, let’s embark on a culinary journey that brings the ocean’s bounty to your backyard with a dish that’s as simple as it is sublime. The Weber Griddle Garlic Butter Shrimp is a testament to the beauty of minimal ingredients yielding maximum flavor, a dish that whispers of summer evenings and the joy of cooking under the open sky.

Ingredients

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • Salt, to taste
• For the garlic butter:
  • 4 tbsp unsalted butter, melted
  • 3 garlic cloves, minced
  • 1 tbsp lemon juice
  • 1/4 tsp red pepper flakes

Instructions

1. Preheat your Weber griddle to medium-high heat, about 375°F, ensuring it’s hot enough to sear the shrimp properly.
2. In a small bowl, combine the melted butter, minced garlic, lemon juice, and red pepper flakes to create the garlic butter sauce. Set aside.
3. Toss the shrimp with olive oil and a pinch of salt, ensuring each piece is lightly coated for even cooking.
4. Place the shrimp on the preheated griddle in a single layer, avoiding overcrowding to allow for a good sear. Cook for 2 minutes.
5. Flip each shrimp carefully and cook for an additional 2 minutes, or until they turn pink and opaque.
6. Drizzle the garlic butter sauce over the shrimp during the last minute of cooking, allowing the flavors to meld together beautifully.
7. Remove the shrimp from the griddle and serve immediately, garnishing with additional lemon wedges if desired.

Yieldingly tender with a slight char, these shrimp are a dance of flavors—garlicky, buttery, with a hint of spice. Serve them over a bed of creamy polenta or alongside a crisp salad for a meal that feels both indulgent and refreshingly simple.

Grilled Weber Griddle Corn on the Cob

Breathing in the quiet of the morning, the thought of summer’s bounty comes to mind, especially the simple joy of corn on the cob, transformed by the smoky kiss of the grill. It’s a dish that speaks of lazy afternoons and the warmth of the sun, a reminder of the earth’s generosity.

Ingredients

• For the corn:
  • 4 ears of fresh corn, husks removed
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For serving:
  • 1 tbsp chopped fresh parsley
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your Weber griddle over medium-high heat until it reaches 375°F, about 5 minutes.
2. Brush each ear of corn with melted butter, ensuring even coverage for a golden finish.
3. Sprinkle the buttered corn with salt and black pepper, turning to coat all sides.
4. Place the corn on the preheated griddle, turning every 3 minutes for even charring, about 12 minutes total.
5. Remove the corn from the griddle and let it rest for 2 minutes to allow the flavors to meld.
6. Sprinkle with chopped parsley and grated Parmesan cheese before serving.

Delightfully, the corn emerges with a perfect balance of smokiness and sweetness, the Parmesan adding a savory depth that complements the natural flavors. Serve it alongside a crisp salad or as the star of your next barbecue, where its simplicity will shine.

Weber Griddle Breakfast Hash

T
here’s something deeply comforting about the sizzle of a breakfast hash on a quiet morning, the kind that fills the kitchen with warmth and anticipation. This Weber Griddle Breakfast Hash is a hearty, flavorful dish that brings together crispy potatoes, savory sausage, and sweet bell peppers, all cooked to perfection on a griddle for that irresistible char.

Ingredients

– For the hash:
– 2 cups diced potatoes (1/2 inch cubes)
– 1/2 lb breakfast sausage, casings removed
– 1/2 cup diced red bell pepper
– 1/2 cup diced yellow onion
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– For serving:
– 4 large eggs
– 1/4 cup chopped fresh parsley

Instructions

1. Preheat your Weber griddle to medium heat (350°F) for about 10 minutes.
2. In a large bowl, toss the diced potatoes with olive oil, salt, and black pepper until evenly coated.
3. Spread the potatoes in a single layer on the griddle. Cook for 10 minutes, stirring occasionally, until they start to brown.
4. Add the breakfast sausage to the griddle, breaking it apart with a spatula. Cook for 5 minutes, until no longer pink.
5. Stir in the diced red bell pepper and yellow onion. Cook for another 5 minutes, until the vegetables are soft and the potatoes are crispy.
6. Make four wells in the hash and crack an egg into each. Cover the griddle and cook for 3-4 minutes, until the eggs are set to your liking.
7. Sprinkle with chopped fresh parsley before serving.
R
ich in flavors and textures, this breakfast hash offers a delightful contrast between the crispy potatoes and the runny egg yolks. Serve it straight from the griddle for a rustic, family-style meal that’s sure to gather everyone around the table.

Sizzling Weber Griddle Fajitas

Under the quiet hum of the morning, the sizzle of fajitas on a Weber griddle brings a comforting promise of flavor and warmth, a simple joy that turns any day into a celebration of taste.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lime juice
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt
• For the fajitas:
  • 1.5 lbs skirt steak, sliced into strips
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow onion, sliced
  • 2 tbsp vegetable oil
• For serving:
  • 8 flour tortillas
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • 1/2 cup shredded cheddar cheese

Instructions

1. In a large bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, and salt to create the marinade.
2. Add the skirt steak strips to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Preheat your Weber griddle to medium-high heat (about 375°F) for 10 minutes before cooking.
4. Heat vegetable oil on the griddle, then add the marinated steak strips. Cook for 3-4 minutes per side, or until the steak reaches your desired level of doneness.
5. Remove the steak from the griddle and set aside. In the same griddle, add the sliced bell peppers and onion. Cook for 5-6 minutes, stirring occasionally, until they are soft and slightly charred.
6. Warm the flour tortillas on the griddle for about 30 seconds per side.
7. Serve the steak and vegetables on the warm tortillas, topped with sour cream, salsa, and shredded cheddar cheese.

Perfectly charred edges on the steak and vegetables offer a smoky depth, while the creamy toppings balance the heat. Try serving these fajitas with a side of grilled corn for a complete summer feast.

Weber Griddle Chocolate Chip Cookies

Sometimes, the simplest pleasures come from the most unexpected places, like the smoky sweetness of chocolate chip cookies made on a Weber griddle. This recipe transforms the classic cookie into a rustic, outdoor treat, perfect for those warm summer evenings when the kitchen feels too far away.

Ingredients

• For the dough:
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups semisweet chocolate chips

Instructions

1. Preheat your Weber griddle to 375°F over medium heat, ensuring it’s evenly heated for consistent cooking.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until incorporated.
5. Fold in the chocolate chips evenly throughout the dough.
6. Drop tablespoon-sized balls of dough onto the preheated griddle, spacing them about 2 inches apart to allow for spreading.
7. Close the griddle lid and bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Remove the cookies from the griddle and let them cool on a wire rack for 5 minutes before serving.

These cookies emerge with a delightful contrast of crispy edges and chewy centers, infused with a hint of smokiness from the griddle. Try serving them warm with a scoop of vanilla ice cream for an unforgettable summer dessert.

Grilled Weber Griddle Pizza

Dusk settles softly, and the gentle hum of the grill invites a moment of culinary creativity. Today, we’re embracing the simplicity and charm of making a Grilled Weber Griddle Pizza, a dish that marries the rustic allure of grilled flavors with the comforting familiarity of pizza.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp active dry yeast
  • 1/2 cup warm water (110°F)
  • 1 tbsp olive oil
• For the sauce:
  • 1/2 cup tomato sauce
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
• For the toppings:
  • 1 cup shredded mozzarella cheese
  • 1/4 cup sliced pepperoni
  • 1/4 cup sliced bell peppers

Instructions

1. In a large bowl, combine flour, salt, and yeast. Gradually add warm water and olive oil, stirring until a dough forms.
2. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour.
3. Preheat your Weber grill to medium heat (350°F) and place a griddle on the grate to heat up.
4. Roll out the dough on a floured surface to a 12-inch circle. Carefully transfer to the preheated griddle.
5. Cook the crust for 3 minutes, then flip. Spread tomato sauce evenly over the crust, sprinkle with oregano and garlic powder.
6. Add mozzarella cheese, pepperoni, and bell peppers. Close the grill lid and cook for 5 minutes, or until the cheese is bubbly and the crust is golden.
7. Remove from the grill and let sit for 2 minutes before slicing.

How the edges crisp up under the grill’s embrace, offering a smoky contrast to the gooey, melted cheese and vibrant toppings. Serve it straight from the griddle, perhaps with a drizzle of chili oil for those who dare.

Weber Griddle BBQ Chicken

Beneath the golden hues of summer evenings, there’s something deeply comforting about the sizzle of chicken on a Weber griddle, its aroma mingling with the smoky whispers of BBQ. This recipe, a humble homage to those moments, invites you to slow down and savor the process as much as the meal.

Ingredients

• For the marinade:
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tbsp vegetable oil
• For serving:
  • Fresh cilantro, chopped
  • Lime wedges

Instructions

1. In a large bowl, whisk together soy sauce, honey, olive oil, minced garlic, and smoked paprika to create the marinade.
2. Add the chicken breasts to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your Weber griddle to medium-high heat (about 375°F) and lightly coat with vegetable oil to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and place on the griddle. Discard the remaining marinade.
5. Cook the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F, ensuring a safe and juicy result.
6. Let the chicken rest for 5 minutes before slicing, allowing the juices to redistribute for maximum tenderness.
7. Garnish with chopped cilantro and serve with lime wedges on the side for a bright, fresh contrast to the smoky flavors.

Oftentimes, the simplest dishes carry the most profound flavors, and this BBQ chicken is no exception. The caramelized edges give way to succulent, flavorful meat, perfect alongside a crisp salad or nestled in a warm tortilla. However you choose to enjoy it, let it be a reminder of the joy found in slow cooking and shared meals.

Sizzling Weber Griddle Lobster Tails

Calmly, as the morning light filters through the kitchen window, the thought of transforming simple lobster tails into a sizzling masterpiece on the Weber griddle brings a quiet excitement. This recipe, a blend of simplicity and elegance, promises to turn an ordinary meal into a memorable feast.

Ingredients

• For the lobster tails: 4 lobster tails (6-8 oz each), 2 tbsp unsalted butter (melted), 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
• For the garlic butter sauce: 1/4 cup unsalted butter, 2 cloves garlic (minced), 1 tbsp lemon juice, 1/4 tsp salt, 1/4 tsp black pepper

Instructions

1. Preheat the Weber griddle to medium-high heat (375°F) for about 10 minutes to ensure even cooking.
2. While the griddle heats, prepare the lobster tails by carefully cutting the top shell with kitchen shears, stopping at the tail fin, and gently loosening the meat from the shell without detaching it.
3. Brush the lobster meat with olive oil and season with salt and black pepper.
4. Place the lobster tails meat-side down on the griddle and cook for 5-6 minutes until the meat is opaque and lightly charred.
5. Flip the lobster tails and brush the meat with melted butter. Cook for another 4-5 minutes until fully opaque.
6. For the garlic butter sauce, melt butter in a small saucepan over low heat. Add minced garlic and cook for 1-2 minutes until fragrant. Stir in lemon juice, salt, and black pepper.
7. Remove the lobster tails from the griddle and drizzle with the garlic butter sauce before serving.

Once off the griddle, the lobster tails boast a perfect contrast of textures—crispy edges giving way to tender, buttery meat. Serve them atop a bed of fresh greens or alongside grilled vegetables for a dish that’s as visually stunning as it is delicious.

Weber Griddle Philly Cheesesteak

Wandering through the flavors of a classic American sandwich, the Weber Griddle Philly Cheesesteak brings a smoky depth to the familiar comfort of melted cheese and tender beef. It’s a dish that whispers of summer evenings and the simple joy of cooking outdoors.

Ingredients

• For the beef:
  • 1 lb ribeye steak, thinly sliced
  • 1 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the vegetables:
  • 1 medium onion, thinly sliced
  • 1 green bell pepper, thinly sliced
• For the cheese:
  • 4 slices provolone cheese
• For serving:
  • 4 hoagie rolls, split

Instructions

1. Preheat your Weber griddle to medium-high heat (about 375°F).
2. Toss the thinly sliced ribeye with vegetable oil, salt, and pepper.
3. Place the beef on the griddle in a single layer. Cook for 2 minutes without stirring to allow a sear.
4. Flip the beef and cook for another 2 minutes until just done. Remove from the griddle and set aside.
5. In the same griddle, add the sliced onion and bell pepper. Cook for 4 minutes, stirring occasionally, until softened.
6. Return the beef to the griddle, mixing it with the vegetables. Lay the provolone cheese slices over the top.
7. Cover the griddle with a lid or aluminum foil for 1 minute to melt the cheese.
8. Divide the mixture among the hoagie rolls, using a spatula to scoop everything together.

Delightfully messy and irresistibly cheesy, this sandwich offers a perfect balance of smoky beef and sweet peppers. Serve it with a side of pickles or a cold beer to cut through the richness.

Grilled Weber Griddle Apple Crisp

Sometimes, the simplest moments in the kitchen lead to the most memorable dishes. Today, I found myself drawn to the warmth of the grill and the sweet, comforting aroma of apples, deciding to create something that bridges the gap between summer grilling and the cozy flavors of fall.

Ingredients

• For the apple filling:
  • 4 large Granny Smith apples, peeled and thinly sliced
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
• For the crisp topping:
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup old-fashioned oats
  • 1/2 cup unsalted butter, cold and cubed

Instructions

1. Preheat your Weber griddle to medium heat, about 350°F, ensuring it’s evenly heated for consistent cooking.
2. In a large bowl, combine the sliced apples, granulated sugar, lemon juice, and cinnamon, tossing gently to coat the apples evenly.
3. Transfer the apple mixture to a cast iron skillet, spreading it out into an even layer for uniform cooking.
4. In another bowl, mix the flour, brown sugar, and oats. Add the cubed butter, using your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
5. Sprinkle the crisp topping evenly over the apples in the skillet, covering them completely.
6. Place the skillet on the preheated griddle, closing the lid to allow the crisp to cook for about 25 minutes, or until the topping is golden brown and the apples are bubbling.
7. Check the crisp halfway through cooking, rotating the skillet if necessary to ensure even browning.
8. Once done, carefully remove the skillet from the griddle and let it sit for 5 minutes before serving to allow the filling to set slightly.

Zesty and warm, this Grilled Weber Griddle Apple Crisp offers a delightful contrast between the tender, cinnamon-spiced apples and the crunchy, buttery topping. Serve it straight from the skillet with a scoop of vanilla ice cream for a truly indulgent experience.

Weber Griddle Mongolian Beef

Remembering the first time I tried Mongolian beef, the rich flavors and tender texture instantly transported me to a bustling street in Ulaanbaatar. Today, I’m sharing a version that brings those memories to my backyard, using a Weber griddle for that perfect char.

Ingredients

• For the marinade:
  • 1 lb flank steak, thinly sliced against the grain
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp cornstarch
  • 1 tbsp water
• For the sauce:
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
• For cooking:
  • 2 tbsp vegetable oil
  • 2 green onions, sliced

Instructions

1. In a bowl, combine the flank steak with soy sauce, brown sugar, cornstarch, and water. Let it marinate for at least 30 minutes in the refrigerator.
2. While the steak marinates, prepare the sauce by mixing soy sauce, brown sugar, water, garlic, and ginger in a small saucepan. Simmer over low heat for 5 minutes until slightly thickened, then set aside.
3. Heat the Weber griddle to medium-high heat (about 375°F) and add vegetable oil.
4. Add the marinated steak to the griddle in a single layer, cooking for 2-3 minutes on each side until browned and slightly crispy.
5. Pour the prepared sauce over the steak, stirring to coat evenly. Cook for an additional 1-2 minutes until the sauce thickens and clings to the meat.
6. Garnish with sliced green onions before serving.

Off the griddle, the beef is irresistibly glossy, with a perfect balance of sweet and savory. Serve it over a bed of steamed rice or wrap it in lettuce leaves for a refreshing crunch.

Sizzling Weber Griddle Portobello Mushrooms

Mushrooms have a way of grounding us, their earthy aroma and meaty texture a reminder of nature’s simplicity. Today, let’s embrace the quiet joy of cooking with these sizzling Portobello mushrooms on a Weber griddle, a dish that promises both comfort and a touch of elegance.

Ingredients

• For the mushrooms:
  • 4 large Portobello mushrooms, stems removed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the marinade:
  • 1/4 cup balsamic vinegar
  • 2 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tbsp honey

Instructions

1. Preheat your Weber griddle to medium-high heat, aiming for a surface temperature of 375°F.
2. In a small bowl, whisk together the balsamic vinegar, soy sauce, minced garlic, and honey to create the marinade.
3. Brush both sides of the Portobello mushrooms with olive oil, then season with salt and black pepper.
4. Place the mushrooms on the griddle, gill side down first, and cook for 5 minutes to achieve a nice sear.
5. Flip the mushrooms and generously brush the gill side with the marinade. Cook for another 5 minutes, applying the marinade once more halfway through.
6. Remove the mushrooms from the griddle and let them rest for 2 minutes before serving to allow the juices to redistribute.

Lush and juicy, these Portobello mushrooms carry a perfect balance of tangy and sweet, with a smoky char that only a griddle can impart. Serve them atop a bed of arugula for a light meal or slice them for a hearty sandwich filler.

Conclusion

Nothing beats the joy of outdoor cooking, and our roundup of 17 sizzling Weber griddle recipes is your ticket to delicious adventures. Whether you’re a seasoned grill master or a curious newbie, there’s something here to spark your culinary creativity. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy grilling!