If your summer travel plans take you to Indianapolis, you can visit
our newest location at 10 N. Illinois Street in the City Centre Mall.
It will be the first Weber Grill Restaurant to open outside the state
of Illinois.
5th Annual FireFighter Grilling Competition
Nearly two-dozen Chicagoland firefighter teams wielded their tongs in an attempt to out-grill their fellow firemen at Weber Grill Restaurant’s 5th annual Firehouse Cook-off on Saturday, May 19. One team from each of the three Weber Grill Restaurant locations – downtown Chicago, Lombard and Schaumburg – took the top award for showcasing their grilling expertise, winning the coveted Weber Grill Restaurant Firefighter Grilling Award for their baby back ribs, flank steak and chicken recipes all grilled on (what else?) a Weber® kettle. Judges, including local media personalities, chose the following winners:
Chicago competition winner – Engine 92 Fire Department
Lombard competition winner – Villa Park Fire Department
Schaumburg competition winner – Lakewood Fire Department
Pictured are the winning Villa Park team with Fox News anchor Dave Novarro. Engine 92’s Matthew Obuchowski (center in the second photo) has contributed his winning Root Beer Ribs recipe along with a side of coleslaw for your grilling pleasure. In Schaumburg, the rookie team from Lakewood took top honors (final photo).
Matthew Obuchowski, Chicago Fire Department Truck 45
4 Racks of Pork Baby Back Ribs (1 1/2 lbs. each)
1 Recipe BBQ Spice (see notes)
4 Cloves of Garlic – crushed
2 Cans of Root Beer
Using a butter knife, peel back the membrane on the bone side of the ribs and remove.
Season the ribs well on both sides (see spice mix recipe).
Lay each rack on a large sheet of heavy duty foil. Fold over the sides and roll down to seal tight. Crimp 1 end tightly. Add 4 oz. root beer and
seal the other end. Seals should be tight so that the steam doesn’t escape.
Using indirect heat, (fire on one side, food on the other), cook for 2 hrs, turning the foil packs every 30 min. Resist the urge to peak, every time you open the grill add 10 mins. to your cooking time. Add 10-12 briquets every time you turn the ribs.
After 1 3/4 hrs. carefully open 1 end of a pack and test the ribs for tenderness. Stick with a knife, the knife should go into meat easily, and the meat should slide off the knife.
Take the ribs off the grill, open packs and let rest for 10-15 mins. Save some juice for the BBQ sauce.
When ready to serve, place ribs on grill for 4-5 minutes per side.
Mop ribs with Root Beer BBQ Sauce. Turn each side to heat for 1-2 minutes.
Serve as 4 rib sections with more Root Beer BBQ Sauce on the side.
Makes 2–3 servings
Spice Mix
1/2 cup Paprika
1/4 cup Chili Powder
2 tablespoons Dry Mustard
2 tablespoons Brown Sugar
2 tablespoons Kosher Salt
2 tablespoons Black Pepper
2 tablespoons Garlic Powder
1 tablespoon Dried Thyme
2 tablespoons Cumin
1 tablespoon Chipotle Chili Powder
Mix together, place in shaker jar or Ziploc bag, store in a cool dry place.
1 cup Ketchup
3 tablespoons pan drippings
1/2 cup Brown Sugar
1 tablespoon Worcestershire Sauce
1 Can of Root Beer
Salt and Pepper to taste
Homemade Coleslaw
1/2 cup Mayonnaise
1 tablespoon Cider Vinegar
2 tablespoons Sugar
1 teaspoon Black Pepper
3 teaspoons Celery Salt
1/2 Head of Cabbage, shredded
1 Carrot Shredded
1/2 Head Red Cabbage, shredded
3 Green Onions, thinly sliced.
In a large bowl, combine the first 5 ingredients. Mix completely…taste and adjust salt if needed.
Add vegetables and toss to coat evenly.
Refrigerate for 1 hour or more.
Makes 2–3 servings
Caribbean Long Island Iced Tea
1/2 oz. Smirnoff Citrus Twist Vodka
1/2 oz. Bombay Sapphire Gin
1/2 oz. Captain Morgan Parrot Bay Coconut Rum
1/2 oz. Blue Curacao
6 oz. Sweet & Sour Mix
Splash Pineapple juice
Pour ingredients into shaker full of ice. Shake vigorously. Pour into glass.
Garnish with pineapple wedge.
