Recipe from Weber Canada’s Grill Academy

Serves: 4 | Prep time: 15 minutes | Grilling time: 28 to 38 minutes

Ingredients 

Compound Butter:

• 1/4 cup (1/2 stick) unsalted butter, softened
• 1 tablespoon finely chopped fresh thyme leaves
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped shallots

• 4 Beef striploin steaks, each 6 to 8 ounces and about 1-inch thick, excess fat and any gristle removed
• Extra-virgin olive oil  

• Kosher salt
• Freshly ground black pepper

Instructions

1.     In a small bowl combine the butter ingredients. Scoop the mixture out of the bowl onto a sheet of parchment or waxed paper. Loosely shape the mixture into a log about 1 inch in diameter. Roll the log in the paper and twist the ends in opposite directions to form an even cylinder. Refrigerate for at least 1 hour, or until the butter is chilled.

2.     Lightly oil the steaks on both sides and season evenly with salt and pepper. Allow the steaks to stand at room temperature for 45-60 minutes before grilling.

3.     Prepare the grill for direct grilling at a medium-high heat of 475-500F. Allow the grill to preheat for at least 15 minutes.

4.     Once preheated, brush the cooking grates clean. Grill the steaks over direct heat, for 2.5 minutes with the lid closed. Lift the lid and flip the steak to a new part on the grates and continue to grill over direct heat until desired internal doneness is reached.

5.     Remove from the grill and top with compound butter. Rest the steak beneath tented tin foil for at least 5 minutes before serving.

Serves: 4 | Prep time: 15 minutes | Grilling time:  75 mins

Ingredients

• 4 large potatoes, Russet
• 1 Cup Goat cheese, crumbled
• 1 Cup Sour cream
• 1 tbsp Chipotle chili powder
• 4 strips, Bacon, chopped
• 1 tbsp Fresh dill, finely chopped
• 1 tbsp Chives, finely chopped
• 1 tbsp Olive oil
• 1 cup grated cheese (cheddar or parmesan)

Instructions

1. Prepare the grill for indirect cooking over medium high heat (400° F).
2. Poke the potatoes 3-4 times with a fork. Roll the potatoes in salt water. Place potatoes onto the indirect zone of the grill. Close lid and let roast until fork tender approximately 50-60 minutes.
3. Remove potatoes from the grill and let rest for 10 minutes to cool slightly. Using a sharp knife gently score the potato skins lengthwise and then pinch the sides of the potato to fluff up the inside. Carefully scoop out the fluffy potato from inside leaving just enough to create a wall.
4. In a bowl, mix the potato, goat cheese, sour cream, chili powder, bacon, herbs, and season with salt & pepper. Scoop 2-3 tbsp of the mixture back into the potatoes. Cover with grated cheese. Brush the skins of the potato with the olive oil. Place back onto the grill indirect to warm through.
5. Garnish with additional sour cream and herbs.

Serves: 4 | Prep Time: 20 minutes | Soaking Time: for wild mussels 30 minutes to 1 hour | Grilling Time: 18 to 32 minutes | Special Equipment: 12-inch cast-iron skillet or Wok

Ingredients 

Marinade

• ¼ cup (½ stick) of unsalted butter, softened  
• ½ cup chopped shallots 
• 4 garlic cloves, minced  
• 6 large sprigs of fresh thyme 
• ¼ cup minced fresh Italian parsley leaves 
• ¼ teaspoon kosher salt 
• ¼ teaspoon ground pepper 
• ¾ cup dry white wine 
• 4 pounds live mussels scrubbed and beards removed 

Instructions

1. Soak the woodchips in water for at least 30 minutes. 
2. Prepare the grill for direct and indirect cooking over medium heat (350° to 450° F). 
3. In a 12-inch cast-iron skillet or wok combine the butter, shallots, garlic, salt and pepper. Add one handful of the wood chips to the charcoal or to the smoke box of the gas grill, and close the lid. When smoke appears, place the pan with the butter mixture over indirect heat. Close the lid, and cook until the butter is melted and shallots are tender, 8 to 10 minutes, stirring occasionally. Add the wine and thyme and cook until the mixture is steaming, 5 to 7 minutes.  
4. Drain and add the remaining wood chips to the charcoal or the smoker box. Move the skillet/wok over direct heat, and then add mussels. Cook the mussels, uncovered, over direct medium-low heat, with the grill lid closed, until the mussels open, 5 to 15 minutes, stirring occasionally. As each mussel opens, use tongs to transfer it to a wait for the remaining mussels to open. Discard any unopened mussels and the thyme sprigs. 
5. Season the cooking liquid with the salt and pepper. Divide the mussels among four deep soup bowls and garnish with parsley.

Serves: 4 | Prep time: 15 minutes | Grilling time: 8 to 10 minutes

Ingredients

• 4 Field tomatoes, halved
• 1 Garlic clove, minced
• 1 Cup, Fresh basil leaves, tightly packed
• ¼ Cup Parmesan cheese, finely grated
• 1 ½ Cups Panko flakes
• ¼ Cup Pine nuts, toasted
• 6 Tbsp Olive oil
• ½ Tsp Salt & pepper

Instructions

1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. In a food processor combine the garlic clove, fresh basil and a pinch of salt; process until the basil is finely chopped. With the processor running, gradually add 6 tablespoons oil, stopping to scrape the inside of the bowl once or twice. Pulse in the cheese. Add the panko and pulse until thoroughly combined. Add the pine nuts and pulse a few times to combine and chop the nuts coarsely; season with salt. Lightly season the tomato cavities with salt and pepper, and then spoon in the bread crumb mixture, packing it down to fit in as much as possible and mounding additional crumbs on top (you will not need all of it).
3. Grill the tomatoes over direct medium heat until softened and the topping is slightly browned, 6 to 8 minutes. Remove from the grill and serve immediately.

Serves: 4 | Prep Time: 20 minutes | Grilling Time: 40 minutes

Ingredients 

• 1 Cup 2% Milk
• 1 Cup 35% Cream
• 4 large Eggs
• 1 Cup Granulated Sugar
• 1 Tablespoons Vanilla Extract
• 1/4 Teaspoon Salt
• 1 Teaspoon Cinnamon
• 4 Croissants (day old preferred) cut into 1” cubes

 Butterscotch sauce

• 1.5 Cups Brown sugar, packed
• 1.5 sticks Unsalted butter, 
• 2 tsp Sea salt or to taste
• 1.5 Cups 35% cream
• 1 Tbsp Vanilla extract
• 1 Tbsp Scotch, Rye or Bourbon

Instructions 

1. Preheat the grill to 400° using indirect heat and spray a 9x13 baking dish with cooking spray.
2. In a large bowl whisk together the milk, 35% cream, eggs, sugar, vanilla extract, salt, and cinnamon. Add the croissant cubes and mix until the croissants are fully coated in the cream mixture. Let it sit for 10 minutes.
3. Once the croissants have soaked pour the mixture into the prepared pan. Bake for 30-35 minutes indirect, until the custard, is set and the croissants are starting to brown. While the bread pudding is baking prepare the butterscotch sauce.
4. In a medium saucepan combine the butter, brown sugar, salt, Scotch and cream. Whisk constantly over medium heat until the sauce thickens and coats the back of a spoon. Remove from the heat and stir in the vanilla.
5. Allow the bread pudding to sit for at least 20 minutes before serving. Drizzle with the butterscotch sauce.