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Jump to recipes for:
This is not an exhaustive list of recipes, and the cooking examples shown here should not be interpreted as the only way or the best way to prepare a certain item on the Weber Bullet. Rather, they are examples of things I have cooked with success on the Weber Bullet and that you might enjoy trying for yourself.
Please enjoy browsing the items below...but don't blame me if you start getting hungry! |
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Beginner Recipes For New WSM Owners |
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Basic Barbecued Chicken Two whole chickens split into halves and seasoned with an all-purpose rub. Finished over direct heat for crispy skin.
Basic Marinated Chicken
Pulled Chicken Sandwiches |
Basic
Baby Back Ribs Three slabs of pork loin back ribs rubbed and smoked until tender, then finished with barbecue sauce.
Whole Turkey - Self-Basting |
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Pork |
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Ribs Baby Back Ribs - Best Ribs In The Universe Mike Scrutchfield's championship recipe makes some of the best ribs you've ever tasted. Commonly known as "BRITU". • Baby Back Ribs - Dry Ribs • Spareribs - Sugarless Texas Sprinkle • Spareribs - 3-2-1 Method • Pork Rib Selection • Pork Loin Back Rib Preparation  • Pork Sparerib Preparation |
Boston Butt Pork Butt - The Renowned Mr. Brown This is the famous recipe from "Smoke & Spice", mop and all. An all-time favorite, good and spicy. • Pork Butt - Slathered With Mustard & Rub • Pork Butt - Championship Injection • Pork Butt - Quick Cooked • Pork Butt Selection & Preparation |
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Ham • Whole Ham - Mustard & Whiskey Glazed • Spiral-Sliced Ham • Half Ham - Apricot & Mustard Glazed • Ham Selection & Preparation |
Loin • Pork Loin - Rib Roast |
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Bacon • Buckboard Bacon • Bacon - Pig Candy |
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Beef |
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Brisket Brisket - High Heat This method combines higher-than-usual cooking temperatures and aluminum foil for tender brisket in 4-5 hours! • Brisket - Smoked & Oven Finished • Brisket - Midnight Cook • Brisket - Wet Rub • Burnt Ends • Pastrami - Dry Cured • Quick Pastrami - Smoked Corned Beef • Brisket Selection & Preparation • Virtual Brisket |
Rib Roast Prime Rib - Herb Crusted USDA Prime beef coated with a garlicky herb paste, roasted to perfection at high temperature in the WSM. • Standing Rib Roast - Montreal Rub • Standing Rib Roast - Dry Aged • Standing Rib Roast - Salt & Pepper • Standing Rib Roast Selection & Preparation |
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Other Cuts • Tri-Tip • Chuck Roll • Pot Roast a la Stogie • Shredded Barbecued Beef • Beef Tenderloin - Salt & Pepper • Beef Back Ribs - Yum Yum Seasoning • Beef Back Ribs - Lone Star Long Ribs • Bone-In Beef Short Ribs • Boneless Beef Chuck Short Ribs |
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Poultry |
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Chicken Beer Can Chicken Barbecued vertically on a beer can, this unique method for cooking chicken will impress your family and friends. • Cornell Chicken • Perfect Chicken Skin • Boneless, Skinless Chicken Breasts • Buffalo Wings - Smoked & Deep Fried • Chicken Selection & Preparation • How To Butterfly A Chicken |
Turkey Whole Turkey - Basic Brine Create moist, flavorful turkey through the miracle of brining, followed by high-temperature roasting in the WSM. • Whole Turkey - Apple Brine • Whole Turkey - Honey Brine • Whole Turkey - Salted • Butterflied Turkey - Salted • Turkey Breast - Bone-in • Turkey Breast - Boneless & Skinless • Turkey Selection & Preparation |
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Fish |
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Salmon
- Brown Sugar Rub This moist, dinner-style salmon is given a thick layer of rub, rinsed and re-rubbed, then smoked over alder. • Salmon Selection & Preparation |
Salmon
- Brined Appetizer-Style A little drier and a little smokier, this ocean-caught King salmon is similar to a restaurant appetizer. |
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Other Meats |
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Meatloaf Try your Mom's meatloaf recipe in the WSM for a smoky twist on this classic comfort food. • Gourmet Sausages • Fatties, Hot Dogs, Luncheon Meats & More |
Leg Of Lamb - Honey, Mustard, Garlic & Rosemary Marinated Marinated overnight, smoked low & slow, then seared at the end for great flavor. • Boneless Leg Of Lamb - Roasted Garlic Jus |
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Appetizers, Sides,
Desserts, Beverages, And More |
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Bush's
Beans - Doctored With Brown Sugar & Molasses These sweet beans couldn't be easier to make, and they taste great, too. Even the kids will love 'em! |
Potatoes
- BBQ Seasoned & Roasted A quick and easy method for oven roasted potatoes that compliments any meal. All you need is red potatoes, olive oil and your favorite barbecue rub. |
| Corn
- Creole Seasoned Fresh-cut corn, seasoned with a Creole rub and sautéed in a little butter...a side dish doesn't get any better than this. • Potatoes - Iron Skillet Baked • Potatoes - Stuffed & Smashed • Carrot Salad • Barbecued Nachos • Barbecued Pizza • Smoked Cheese • Smoked Nuts • Chex Party Mix |
Cornbread Favorite recipes for moist, flavorful cornbread, including an Oklahoma State Fair first-prize winner! • Chipotles • Smoke-Dried Tomatoes • Baked Apples - Stuffed With Candy Bars • Pineapple - Sugar Grilled • Banana Pudding • BBQ Beverages |
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Guest Features Articles Submitted By Friends Of The Virtual Weber Bullet |
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Baking With The Weber Bullet Convert your WSM into a charwood-fired bread oven. Pizza, foccacia, and other savory items baked to perfection. From Dave Stamper. |
Octopus Japanese-style "tako" smoked over Hawaiian kiawe wood. From Geoff Hamamoto and Kevin Kawahara. |
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Dutch Oven Cookery In The Weber Bullet Braising a lean moosemeat roast and vegetables in a Dutch oven inside the WSM. From Dean Torges. |
Wine & Barbecue: Therein Lies The Rub A primer on pairing wine with barbecue based on type of meat, rub, sauce, and regional styles. From Jeff Davidson. |
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Reference Articles |
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Cooking
Log Learn about the importance of tracking the details of each cooking session. Download a copy of the cooking log I use. |
Cooking Times & Temperatures General guidelines for cooking times and internal temperatures for various meats barbecued in the the WSM. |
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About Brining A simple solution of salt, water, and other seasonings adds flavor and improves the moisture content of lean meats. • WSM Cooking Capacity • Food Grade Plastic Containers For Brining • Holding, Storing & Reheating Barbecued Meats • Shipping Barbecued Meats • Going Mobile With The Weber Bullet • Enhanced Meat • Meat Charts |
Letting
Meat Rest After Cooking A 10-30 minute rest can make all the difference between meat that's moist and tender versus dry and chewy. • All About Salt • All About Honey • Barbecuing With Friends • WSM Owner Photos • Computer-Generated WSM Renderings • WSM Infrared Photos • WSM Humor Photos • WSM Wallpapers |
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Videos: Cooking Topics On YouTube |
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Preparing Pork Loin Back Ribs • Preparing Pork Spareribs "St. Louis Style" • How To Carve A Tri-Tip Roast • How To Tie A Roast • Preparing A Whole Beef Tenderloin • How To Butterfly A Chicken • Turkey Carving Demo |
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© 1997-2013 Chris A. Allingham LLC The Virtual Weber Bullet is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC. |
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