Roasted Pumpkins Seeds On The Weber

From the Weber blog:

First, get your grill ready:

Gas Grills

Preheat your gas grill with all burners on high for about 15 minutes. Then moderate the heat by turning off one or two of the burners: if you have a two-burner grill, turn off one burner. If you have a three-burner grill, turn off the center burner. If you have a four-burner grill, turn off the two inside burners. Wait until the temperature reaches about 325°F.

Charcoal Grills

Arrange hot coals evenly on either side of the charcoal grate until the internal grill temperature reaches about 325°F. You can add or remove charcoal to help reach the correct temperature, but keep the number of briquettes fairly even on each side. Place the cooking grate over the coals.

Visit the Weber blog 

Cider-Brined Pork Chops

This recipe for Cider-brined Pork Chops With Maple-Bacon Chutney 

looks like it would be a natural to cook on the Weber. More here 

Servings:4 servings

Ingredients

4 bone-in pork chops, about 12 ounces each

For the cider brine

3 quarts cold water

1 quart apple cider

1/2 cup cider vinegar

1 1/4 cups kosher salt

3/4 cup sugar

For the maple black pepper bacon chutney

1 slab bacon (about a pound), cut into medium dice

1 small onion, diced

3 cloves garlic, minced

1 cup maple syrup

2 tablespoons black pepper, coarsely ground

1 tablespoon mustard powder

2 cups apple juice

1 bay leaf

salt, to taste

Directions: 

1. Combine all ingredients for the brine.
2. Add the pork chops to the brine and let sit for 12-18 hours.
3. In a medium pot, sweat the bacon until about half-cooked. Drain the rendered fat, add the onions, garlic and sweat until translucent.
4. Add remaining ingredients and simmer until thick and syrupy. Remove the bay leaf and adjust seasoning to taste.
5. Drain pork from the brine and pat dry before grilling.
6. Place pork on a medium high to high temperature grill, flipping and turning as required, about 5-7 minutes per side.
7. Cook to desired doneness and top with the warm bacon chutney.

Prime Rib On The Weber Grill Ketttle

Americans love their prime rib - well worth a try and a great cut for celebrating Christmas or other special event.

Weber Grill Master Series (3 of 3): Grilling Mistakes

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 find out what led to their biggest grilling mistakes in this three-part series. 

Weber Grill Master Series (2 of 3): Cooking with Live Fire

Weber Grill Master Series (1 of 3): Inspiration

Learn about grilling from the experts, with the Weber Master Grill Series.

Top Sirloin Steak With Balsamic Glaze

From the Weber website:  Top Sirloin With Balsamic Glaze and Swiss Chard.

Recipe byJamie Purviance

• Glaze
  • 3/4 cup good-quality balsamic vinegar
  • 2-1/2–3 teaspoons light brown sugar
  • 1/4 cup (1/2 stick) unsalted butter
    Kosher salt
    Freshly ground black pepper
•  
  • 2 top sirloin steaks, each about 1 pound and 3/4 to 1 inch thick
  • 2 bunches Swiss chard, about 1-1/2 pounds total
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 large red onion, halved and thinly sliced
  • 4 large garlic cloves, minced
  • 3/4 cup dried currants
  • 3/4 cup kalamata olives, each cut in half
  • 1/2 cup pine nuts, toasted

1. To make the glaze: In a small saucepan over high heat, bring the vinegar to a boil. Boil until reduced to 3 tablespoons, 3 to 4 minutes, stirring occasionally. Remove the saucepan from the heat and stir in 2-1/2 teaspoons of the brown sugar. Stir in the butter until melted. Season with a pinch of salt and pepper. (If a sweeter glaze is desired, stir in the remaining 1/2 teaspoon brown sugar.) 
2. Prepare the grill for direct cooking over high heat (450° to 550°F). 
3. Let the steaks stand at room temperature for 15 to 30 minutes before grilling. 
4. Remove and discard the thick center ribs from the chard. Cut the leaves in half lengthwise and then crosswise into 3/4- to 1-inch strips. 
5. In a large skillet over medium-high heat, warm 2 tablespoons of the oil. Add the onion and sauté until it begins to soften, 5 to 6 minutes. Add the garlic and cook for 30 seconds, stirring constantly. Stir in the chard by large handfuls and toss with tongs until wilted and almost tender but still bright green, 4 to 5 minutes. Stir in the currants and olives and sauté for 2 minutes more. Season with 1/4 teaspoon pepper and salt, if desired (the olives may provide enough salt). Stir in the pine nuts. Keep warm.
6. Brush the cooking grates clean. Pat the steaks dry with paper towels. Brush the steaks on both sides with the remaining 2 tablespoons of oil. Season evenly with 3/4 teaspoon salt and 3/4 teaspoon pepper. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
7. Cut the steaks across the grain into slices. Serve with the chard and the warm balsamic glaze (reheating it, if necessary) drizzled over the steak slices.