Weber® Grills

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We are your Southeastern CT & Southwestern RI Authorized Dealer and Repair Center

We make house calls for your Weber grill. We can give your grill a tune-up any time of the year and we have an extensive assortment Weber accessories and repair parts.

We sell propane year-round. We can special order a specific model and color if we don't have the one you want in stock.

We have the exclusive Summit Grill Center with Social Area in stock - it's a must see.

Come see the 2018 grills and accessories, on display now.

Great Selection

Gas Models

Summit Series

  • Many in stock
  • 4 and 6 burner versions available
  • Made in USA

Genesis S Series

  • All stainless steel
  • Made in USA

Genesis EP Series

  • Many colors in stock
  • We carry the Premium models with stainless steel grates and flavor bars (only independent retailers carry these)
  • Made in USA

Spirit Series

  • 2 and 3 burner versions in stock
  • Premium SP models have stainless grates, doors, and lid

Q Series

  • Q-1000
  • Q-2000
  • We also have the Q electric grill

Charcoal Models


  • Light with propane, cook with charcoal

One Touch Kettle

  • 4 color options
  • Available Sizes:
    • 181/2"
    • 221/2"
    • 263/4"


Smokey Mountain Cooker

  • 4 color options
  • Available Sizes:
    • 141/2"
    • 181/2"
    • 221/2"


There are too many to list. Our selection includes:

  • Covers to fit all models
  • Rib Racks and Poultry Roasters
  • Baskets, Griddles, and Thermometers
  • Tongs and Spatulas
  • Gourmet BBQ Systems
  • Fire Spice wood chunks and chips
  • Lights, Carts, and Cleaners
  • Rotisseries
  • Gloves and Aprons
  • Many Weber books
Weber Grills

Grilling Recipes

Weber Recipe Cooking Series

Get recipes featuring herbs we sell here at Holdridge's that you can grow yourself, as well as food and wine pairing tips at each session.

Enhance your home dining experience by adding some of the many varieties of plants from our greenhouse, or visit our Floral Department for a custom handmade arrangement.

Make your next picnic, trip to the beach or tailgating event more delicious with Weber Q ideas that are neat and easy.

Appetizers on the Genesis Gas Grill
Grilled Peppers - Mini peppers filled with cheese and a hint of spice, grilled to perfection.
  • Mini sweet peppers
  • Cream cheese
  • Banana peppers and juice
  • Cheddar cheese
  • Cilantro

Halve mini peppers lengthwise, removing seeds and ribs. Place on tray cut side up. In a bowl, place 6oz. softened cream cheese. Add 1 cup shredded cheddar cheese. Finely chop some jarred banana peppers and add these to the bowl. Stir to combine - mixture will be a little stiff. Pour 1 tbsp. juice from jarred peppers, stir again. Grill for 6-8 minutes until cheese is melting and the bottom of the peppers have grill marks. While the peppers are grilling, chop some fresh cilantro. Move peppers to a platter and sprinkle with chopped cilantro. Serve after a few minutes of cooling.

Grilled Stuffed Mushroom Caps - Crimini mushroom caps filled with crab cake stuffing.
  • Crimini mushrooms
  • Italian seasoned breadcrumbs
  • Lemon
  • Tarragon
  • Olive oil
  • Crab meat
  • Butter
  • Yellow onion
  • Salt & Pepper

Separate mushroom stems from caps. Put stems aside for now. Place caps in a bowl and lightly season with olive oil and salt & pepper. Finely chop a small yellow onion and put it in an oven safe dish with 3 tbsp. of butter. Place caps and oven safe dish with butter and onion on the grill for 4-5 minutes. Set a timer for 2 minutes, butter is flammable. Remove onion and butter mixture when butter is melted. Finely chop the stems and place in a medium bowl. Zest in some lemon peel and add 1/3 cup Italian breadcrumbs. Snip in 1 tbsp. fresh tarragon. Open and drain a 5oz. can of crab meat. Stir to combine. Fill mushroom caps. Place on grill on a Weber® griddle pan or a sheet of foil and grill for 15 minutes, or until bubbly and warmed through. Remove to platter and serve with a squeeze of lemon when slightly cooled.

Diablo Shrimp - Jumbo shrimp with a fiery kick.
  • Jumbo shrimp (deveined, not peeled, raw/completely thawed)
  • Butter
  • Cayenne pepper
  • White wine
  • Garlic
  • Parsley

In an oven safe pan, place 6 tbsp. butter. Grate 2 cloves of garlic over top of the butter. Add 1/2 - 1 tsp. of cayenne pepper depending on your tolerance. Melt butter on grill over indirect heat for 3-5 minutes. Set a timer for 3 minutes - if butter is melted, remove from heat. Add 1/2 cup white wine and return to grill for 3-5 minutes. Once again set the timer. While butter is melting, finely chop the parsley. Place 16-20 shrimp in medium bowl. Sprinkle parsley over the shrimp and then pour over butter mixture. Toss to coat thoroughly. Grill shrimp over direct heat for 3-4 minutes total, turn shrimp after 2 minutes. Remove from grill and serve with plenty of napkins. This will be even more enjoyable with a chilled Sauvignon Blanc or a crisp Rosé.

Pizza on the Genesis Gas Grill
Classic Margherita Pizza
  • 16 oz. bread dough or pizza dough
  • 8 oz. mozzarella
  • Pint cherry tomatoes
  • Fresh basil
  • Olive oil
  • Fresh garlic
  • Fresh oregano
  • Salt & Pepper

Remove dough from refrigerator and set in a bowl for an hour or two prior to making pizza.

Drizzle surface of the dough with olive oil and set the bowl in a warm spot. Allow dough to rest. Preheat the grill and clean the surface of the cooking grates. Begin prepping the toppings for the pizza. Slice the tomatoes and de-stem the oregano until you have about 1 tsp. of leaves. Grate 1 clove of garlic into a small bowl and add some olive oil.

On a flat surface such as a large cutting board or sheet tray press out the bread dough into a rectangle or into individual rounds using plenty of olive oil. This will take a few minutes as the dough will want to pull back. Once the dough is the size you desire, carry it to the grill. Carefully place the dough onto the grill, brush the top surface with a little additional olive oil and then close the lid. The temperature of the grill should be about 400°. You now have approximately 5 minutes to finish the prep of the toppings. Set the timer, grate the mozzarella, and pluck the basil leaves off the basil plant. You can roll a few leaves up and make ribbons of basil or just use the leaves whole.

Return to the grill with all the toppings and lift the lid. Using long handled tongs or a long handled spatula, flip the dough. Brush on some of the garlic olive oil. Quickly place the sliced tomatoes and basil on the grilled surface. Sprinkle with the grated mozzarella and the oregano leaves. Close the grill and set the timer for 5 minuies. Check the pizza when the timer rings. With the tongs or spatula, check the bottom of the pizza to ensure the crust is grilling nicely. The pizza could take 3-5 more minutes. Move the pizza to the cutting board, cool briefly, then cut and serve.

Grilled White Pizza with fig, prosciutto, and cheese
  • 16 oz. bread or pizza dough
  • 1 package of figs (fresh or dried)
  • 1 package of prosciutto
  • 4 oz. goat cheese
  • Olive oil
  • 1/4 cup pistachios (roughly chopped)
  • 4 oz. ricotta cheese

Remove dough from refrigerator and set in a bowl for an hour or two prior to making pizza.

Drizzle surface of the dough with olive oil and set the bowl in a warm spot. Allow dough to rest. Preheat the grill and clean the surface of the cooking grates. Begin prepping the toppings for the pizza. Slice fresh figs in quarters (dried figs in half). Chop the pistachios and return to a bowl. Grill should be at 400°.

Prepare dough on a cutting board or sheet tray. Press dough using plenty of olive oil into desired shape and size. Carry to grill and place dough on the cooking surface. Lightly brush with olive oil and close the lid. Set timer for 4-5 minutes.

When timer rings, return to the grill with toppings. Open the grill and flip the dough. Quickly spread the ricotta over the grilled dough followed by figs, prosciutto, and goat cheese. Drizzle a little olive oil, close the lid, and set your timer for 5 minutes. When timer sounds, check the bottom of the pizza crust to ensure it is grilling nicely. Pizza could need another 3-5 minutes. When ready, remove pizza from grill with long handled tongs and/or spatula and place on cutting board. Sprinkle the pizza with chopped pistachios, cool briefly, then cut and serve. This pairs with a chilled Prosecco, Italy's answer to champagne.

Vegetables on the Weber Charcoal Grill
Garlic and Oregano Beer Can Chicken
  • 4 small garlic cloves
  • 2 teaspoons oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 1/2 a fresh lime
  • 1 whole chicken 3-4 pounds
  • 6 oz. beer

Combine grated garlic, red pepper flakes, salt, lime juice, and olive oil in a bowl. Coat the rinsed whole chicken and set in refrigerator to marinate up to 4 hours. Remove from fridge 1 hour before grilling.

Using the Weber® chicken roasting pan, fill the well with half a beer (6 oz.). Place cover over the well. Position chicken over well, place lid in opening at the top of the chicken. Grill over medium, indirect heat with the lid closed as continuously as possible. The chicken should roast 1-11/2 hours until internal temperature reaches 180° in the thickest part of the thigh, not touching the bone. To maintain proper cooking temperature you may need to add 5-6 charcoal briquettes to your pile of charcoal every 30 minutes. When chicken is done, carefully remove from the grill. The liquid is extremely hot! Allow chicken to rest. Lift chicken from roasting pan and carve.

Grilled Cauliflower
  • Head of Cauliflower
  • Olive oil
  • Sea salt and Ground pepper

Cut head of cauliflower into planks. Drizzle with olive oil and sprinkle with sea salt and pepper. Place directly on grill grates or on sheet of foil for ease of removal. Grill until desired doneness approximately 12-15 mins.

Cast iron Skillet Cornbread
  • 2 ears of corn
  • 2 cups yellow cornmeal
  • 11/2 cups plus 2 tablespoons flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 3 eggs
  • 1 cup milk
  • 1 roasted red pepper
  • 1 jalapeno optional
  • 1/2 cup butter

Grill corn over indirect, medium heat to mark kernels. Remove from grill when done and cool. Cut kernels from cob and place in a small bowl. When you remove the corn from the grill, place a 10" cast-iron skillet containing 1 stick of butter onto the grill surface so butter melts.

In a large bowl combine cornmeal, flour, sugar, baking powder and baking soda, and salt. Mix well, breaking up lumps. In another bowl, whisk the eggs with milk. To this add the peppers and corn kernels, and then combine in the large bowl with the dry ingredients. Retrieve the cast iron skillet from the grill. Pour melted butter over the cornbread mixture and blend together. Immediately pour cornbread back into skillet. Cook corn bread 25-30 minutes rotating pan after 13 minutes. Cool and serve from skillet.

Salmon & Vegetables on the Genesis Gas and Charcoal Grills
Cedar-planked Salmon
  • 1 cedar plank soaked in water for an hour
  • 21/2-3 lb. salmon fillet
  • Juice from a lime
  • 2 tablespoons dijon mustard
  • 2 tablespoons honey
  • 1 whole scallion, chopped
  • Salt
  • Pepper
  • 1/3 cup olive oil

Make the marinade by squeezing all the juice from a lime into a medium sized bowl. Whisk in the mustard and the honey. While still whisking, add the olive oil slowly. Now add the scallions. Place salmon on a rimmed platter and salt/pepper the flesh. Pour half the marinade over the fish and brush to cover evenly. While you are doing this, check the fish for pin bones - remove any you see with needle nose pliers.

Place soaked cedar plank over direct heat for 3-5 minutes keeping watch so it doesn't actually flame. After the edges start to char, move plank to indirect heat and place salmon directly on top. Close the grill and cook for 20-25 minutes. Serve with remaining marinade.

Horseradish crusted Salmon
  • 1 salmon fillet 21/2-3 lb.
  • Olive oil
  • Salt
  • Pepper
  • 1/2 cup sour cream
  • 1/2 prepared horseradish
  • 1/2-3/4 cup seasoned panko breadcrumbs

Place salmon on sheet of foil long enough to fold edges up to make a rim. Drizzle olive oil over salmon and season with salt and pepper. Combine sour cream and horseradish in a small bowl and blend. Pour this mixture over salmon. Sprinkle seasoned panko breadcrumbs over sour cream and horseradish covered salmon. Place foil on grill over indirect heat for 20-30 minutes.

Grilled Garlic and Rosemary Potatoes
  • 1 lb. baby red potatoes
  • 1 clove garlic
  • Rosemary branches to use as skewers
  • 1/4-1/2 cup olive oil
  • Salt
  • Pepper

Cut potatoes in half and place in medium bowl. Sprinkle with salt & pepper and grate garlic over potatoes. Remove the rosemary needles from most of the stem. Finely chop about 1 tbsp. of the rosemary needles and put them in the bowl with the potatoes. Discard or save the remaining needles for another use. Now pour olive oil into the bowl and toss the potatoes to coat them evenly with the seasonings. Take potato pieces and skewer them onto a stem of rosemary. When all the potatoes are skewered, place the skewers directly on the grill over medium heat for 25-30 minutes turning a few times.

Salads on the Genesis Gas Grill
Panzanella: Tuscan Grilled Bread Salad
  • 1/2 pint cherry tomatoes
  • 1 cucumber
  • 1/2 cup pitted olives
  • Salt & pepper
  • 1/2 cup basil
  • 1/4 cup balsamic vinegar
  • Olive oil
  • 1 yellow pepper
  • 1 orange pepper
  • 2 zucchini
  • 1 red onion
  • 4 slices ciabatta

Slice cherry tomatoes in half in a large bowl. Cut the cucumber into 1/4 inch chunks and add to the tomatoes. Chop olives and add to bowl. Tear or slice the basil and stir into bowl. Season with salt and pepper then pour in the balsamic vinegar and 1 cup of olive oil - toss gently and set aside to marinate.

String the cherry tomatoes on a "Firewire" or soaked bamboo skewers and put onto a tray large enough to hold the other items to be grilled. Slice the zucchini in half lengthwise and place them with the tomatoes. Quarter the peppers and place them next to the zucchini. Slice the red onion into 8 wedges and add to tray. Drizzle olive oil over the vegetables and season with salt and pepper. Brush both sides of the bread with olive oil. Place the vegetables over direct heat on the grill for 5-7 minutes or until crisp and tender - turn to mark both sides. Grill bread 1-2 minutes per side.

Remove all items from the grill. Slide cherry tomatoes off wire or skewer into the bowl with the marinated vegetables. Chop all remaining items into 3/4 inch chunks and combine with the marinated mixture in the large bowl. Serve warm or at room temperature.

  • 2 medium size eggplants
  • 1 yellow onion
  • 1 tomato
  • 1/4 cup olives
  • 1 tbsp. capers
  • 2 tbsp. parsley
  • 1 tbsp. balsamic vinegar
  • 4 oz. crumbled feta

Slice the eggplant into 1/2 inch thick circles. Slice the onion the same way. Brush both sides of the vegetables with olive oil. Grill over direct heat for 10-12 minutes. Remove from the grill and allow to cool. Set aside half of the eggplant circles on a serving platter. Seed and chop the tomato and put in a large bowl. Finely chop the olives and the parsley and add to the tomato. Drain the capers and toss into the bowl over the other vegetables. Next add the balsamic vinegar and toss to combine. Coarsely chop the cooled onions and eggplant and mix them into the vegetables. Lastly add the crumbled feta and then spoon on top of the grilled eggplant slices on serving platter.

Grilled Chicken Caesar Salad (Food processor required)
  • 1/2 cup grated parmesan
  • 1 whole lemon
  • 1 garlic clove
  • Fresh cracked black pepper
  • 1 tbsp. Dijon mustard
  • 2 anchovies
  • Olive oil
  • 1 lb. chicken tender strips
  • Salt & pepper
  • 3 heads romaine hearts

Grate the garlic clove and scrape into the bowl of the food processor. Juice the lemon and add that to the bowl as well. Next add the anchovies, mustard, pepper, and parmesan. Turn on the processor and run while drizzling with 1/4-1/2 cup olive oil. Run the processor until it becomes a dressing.

Place chicken in a bowl then sprinkle with salt and pepper. Juice the lemon and pour over the chicken followed by 1/4 cup olive oil. Mix to coat. Grill chicken over direct heat 3-4 minutes then flip and grill an additional 3-4 minutes until fully cooked. Remove to a cutting board. When slightly cooled, slice each tender into 3 pieces.

Slice romaine hearts lengthwise. Drizzle with olive oil and season with salt and pepper. Place directly on the grill for about 2 minutes to mark lettuce. Flip and mark the other side. Remove from the grill to cutting board. Slice into strips. Put lettuce and chicken in a large bowl and pour dressing over all. Toss to combine. Garnish with extra parmesan if desired.

Desserts on the Q and Genesis Gas Grills
Grilled Carrot Cake with Cream Cheese Frosting
  • Carrot Cake:
  • 1 tbsp. butter
  • 11/2 cup all-purpose flour
  • 11/2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. salt
  • 1 cup firmly packed grated carrots
  • 1 tsp. vanilla extract
  • 1/2 cup brown sugar
  • 1/3 cup honey
  • 2 eggs
  • 3/4 cup canola oil
  • 1/2 cup raisins
  • Frosting:
  • 8 oz. cream cheese
  • 11/4 cup confectioner's sugar
  • 3 tbsp. butter
  • 1 tsp. vanilla extract

In a 10" cast iron skillet, melt the butter. In a medium bowl sift all but 1 tbsp. of the flour with the baking powder, cinnamon, ginger, and salt.

In a large bowl whisk the eggs with the sugar and honey until smooth. Add the oil and vanilla. Shake the raisins with the 1 tbsp. of flour. Add the dry ingredients to the wet and stir until combined. Fold the raisins into the batter. Now add the carrots. Pour batter into the cast iron skillet and bake over medium indirect heat for 20 minutes. Rotate pan 90 degrees and continue cooking another 15-20 minutes. Cool cake in pan for 15 minutes then run a knife along the edge of the cake. Carefully tip the cake out of the pan and continue to let it cool.

Prepare frosting by beating all ingredients together until smooth and fluffy. Frost cake when cooled.