Australian Cooking with the Weber Big Family Q™ ®
™ The shape of the Weber® Big Family Q™ is a trademark of Weber-Stephen Products Co. Australia Thank you for choosing one of the Weber® Big Family Q™ barbecues. We know you will quickly begin to enjoy many memorable barbecued meals on your Weber Big Family Q™. To help you get started we’ve included this Weber Big Family Q™ cooking guide. It includes some of our favourite recipes. To get the best results, you need to use the correct heat settings as shown in the barbecuing and roasting instructions.
Contents How to get the best from your Weber® Big Family Q™ Cooking on the Weber® Big Family Q™ Helpful hints for the Weber® Big Family Q™ Meatballs on a Stick Glazed Racks of Lamb Fillet Steaks with Lemon-Parsley Butter Two-Step Pork Chops Prawn Satay with Peanut Dipping Sauce Salmon with Thai Cucumber Relish Sunday Breakfast Roast Chicken Spanish Chicken Breasts Marinated in Citrus and Tarragon Aussie Roast Lamb Greek-Style Apples Barbecued in Parchment Paper Barbecuing and Roasting Guide Weber® Big Famil
How to get the best from your Weber® Big Family Q™ Barbecuing Your Big Family Q™ has been designed to cook magnificent steaks. To get the best results with steak, cook on the grill-bars rather than on a hotplate. Only use a hotplate when there is the potential for a lot of fat to come away from the meat or when cooking eggs, pancakes and the like. When a recipe in this cooking guide requires you to 'barbecue', it is recommended that you turn the meat only once, halfway through cooking.
roasting trivet accessory. Using this accessory allows air to convect all around the roast for more even cooking. To ensure the bottom of the roast is not scorched by the hot grill bars, use a roasting trivet and make sure the centre burner is left off. Cooler Area for Roasting. Centre Burner off. It’s best to cook a roast that is small enough to fit in the cooler area between the gas flames (see photograph above).
Helpful hints for the Weber Big Family Q™ Always cook with the lid closed No matter whether you are cooking a roast, a barbecue or breakfast on a plate, always cook with the lid closed. Why? Firstly, cooking with the lid closed creates natural convection of the air inside the barbecue. This results in more even cooking with more natural juices retained. Secondly, you will achieve outstanding barbecue flavour that you can’t get by cooking with the lid open.
Solution. The barbecue needs to cool down a bit, so that the gas is not carried away from the igniter by heat rising. Turn off the gas and allow 5 minutes before relighting. Problem. Gas doesn’t travel all the way around the burner, therefore not producing even heating of the grill. Solution. Hole(s) in the burner tube are blocked by something that has fallen from above. Lift out the cooking grill, and use a paper clip or safety pin to clean out any residue from the burner holes. Problem.
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Meatballs on a Stick Barbecue Makes 25 to 30 small meatballs For the meatballs: 340g minced beef 230g minced pork 1/3 cup breadcrumbs 3 tablespoons milk 3 tablespoons finely chopped fresh Italian parsley 1 egg 2 teaspoons Dijon mustard ½ teaspoon finely chopped fresh thyme ½ teaspoon dried onion flakes ½ teaspoon salt ¼ teaspoon freshly ground black pepper ¼ teaspoon Tabasco sauce For the sauce: 1/3 cup tomato sauce 2 tablespoons mayonnaise ½ teaspoon red wine vinegar Salt to taste Extra-virgin olive oil I
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Glazed Racks of Lamb Roast on Roasting Trivet. Butcher-prepared lamb racks, 3-4 chops each Salt and pepper to taste For the glaze: ½ cup of marmalade 1 teaspoon dry English mustard Protect the ends of the bones with foil. Season the racks with salt and pepper to taste. Place them on the roasting trivet and barbecue over Low heat. Place the marmalade and mustard in a saucepan and heat, stirring until the marmalade becomes a thick liquid.
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Fillet Steaks with Lemon-Parsley Butter Barbecue Fillet steaks, about 25mm thick (one per person) Extra-virgin olive oil ½ teaspoon salt ½ teaspoon freshly ground black pepper For the butter: 4 tablespoons unsalted butter 1 tablespoon finely chopped fresh Italian parsley 1 teaspoon fresh lemon juice ¼ teaspoon grated lemon zest ¼ teaspoon salt ¼ teaspoon freshly ground black pepper Using the back of a fork, mash the butter ingredients together and stir until evenly mixed.
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Two-Step Pork Chops Barbecue Pork loin chops, about 15-20mm thick (trimmed of rind and excess fat) For the marinade: ¼ cup tomato sauce 2 tablespoons apple juice 2 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon Worcestershire sauce 2 teaspoons minced garlic 1 teaspoon Tabasco sauce 1 teaspoon chilli powder ½ teaspoon salt Place all marinade ingredients into a medium bowl and whisk. Place the pork chops in a large, resealable plastic bag and pour in the marinade.
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Prawn Satay with Peanut Dipping Sauce Barbecue 20 large green prawns (about 450g), peeled and de-veined 1 tablespoon vegetable oil ¼ teaspoon chilli powder ¼ teaspoon curry powder ¼ teaspoon freshly ground black pepper 1/8 teaspoon salt For the sauce: 1 tablespoon vegetable oil 1 tablespoon minced garlic 1 tablespoon minced ginger ¼ cup smooth peanut butter 1 tablespoon soy sauce ¼ teaspoon freshly ground black pepper ¼ teaspoon Tabasco sauce (or more, to taste) 1 tablespoon fresh lime juice In a small sau
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Salmon with Thai Cucumber Relish Barbecue Salmon steaks, 150g to 200g each and 20mm thick 3 tablespoons Asian (toasted) sesame oil Freshly ground black pepper For the relish: 2 tablespoons fresh lime juice 1 tablespoon fish sauce 1 tablespoon soy sauce 1 tablespoon sugar 1 tablespoon finely chopped fresh mint 1 tablespoon finely chopped fresh coriander 1 teaspoon minced fresh chilli ½ teaspoon minced garlic 1 cup finely chopped or thinly sliced cucumber In a medium bowl, whisk together all the relish ingre
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Sunday Breakfast Barbecue on Breakfast Plate Eggs Bacon rashers Sausages (optional) Tomato halves You will need an oiled breakfast plate (accessory). If cooking sausages place them on the pre-heated breakfast plate for 6-8 minutes with the lid down. Turn them only once or twice. Cook the bacon with the tomato halves (flat-side down). Add the eggs and continue cooking for 3-4minutes, or until the eggs are cooked to your liking. Roast Chicken Roast on Roasting Trivet.
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Spanish Chicken Breasts Marinated in Citrus and Tarragon Barbecue Boneless chicken breasts (with skin) For the marinade: ¼ cup extra-virgin olive oil ¼ cup roughly chopped fresh tarragon 2 tablespoons white-wine vinegar Zest and juice of 1 orange Zest and juice of 1 lemon 2 teaspoons salt 1 teaspoon minced garlic 1 teaspoon grated ginger ½ teaspoon chilli powder ½ teaspoon freshly ground black pepper Place all marinade ingedients into a medium bowl and whisk.
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Aussie Roast Lamb Greek-Style Roast on Roasting Trivet. 1 Leg of Lamb (approx 1.8kg), boned and opened out flat 2 cloves of garlic, peeled and cut into slivers Sprigs of rosemary ½ lemon Salt and pepper Skewer right through the lamb lengthways with 2 or 3 skewers as this will help prevent the meat from curling during cooking. Turn the skewered lamb over so that the skin side is facing up. Make incisions all over the surface of the meat on the skinside.
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Apples Barbecued in Parchment Paper Roast (use roasting temperature on page 2 without trivet or foil) 2 Granny Smith apples 1/3 cup sultanas ¼ cup pure maple syrup 2 teaspoons light brown sugar ½ teaspoon ground cinnamon 2 tablespoons unsalted butter Quarter the apples through the core. Remove and discard the core, then cut each quarter into thin slices. Place the slices into a bowl. Add the sultanas, maple syrup, sugar, and cinnamon. Stir to combine.
Barbecuing and Roasting Guide The following cuts, thicknesses, weights, and barbecuing times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, wind, outside temperature, and how well done you like your meat. Cooking times for beef and lamb are for medium unless otherwise noted. Let roasts and larger cuts of meat rest for 5 to 10 minutes before carving.
Fish and Seafood Fish: fillet or steak 6mm to 13mm thick 13mm to 25mm thick 25mm to 32mm thick Fish, whole 450g 900g to 1.
Stainless Steel Tools Dishwasher proof tongs and spatula are for use with the Big Family Q. Roasting Trivet Enjoy juicier, more succulent roasts. The W Premium Trolley Cover for Big Family Q These full-lenghth covers are made from heavy-duty vinyl and designed to withstand the harsh Australian climate. 3 Sided Grill Brushes These grill brushes feature a round head full of brass bristles making it easy to get between grill bars and other difficult places. Available in long or short handle.
Digital/Remote Meat Thermometer. How it works. The very latest in meat thermometers is the digital/remote version. It beeps to let you know when your roast is cooked to your liking. (There’s even a model that talks to you!) It doesn’t even need to be near the barbecue; you can carry it around on your belt or leave it somewhere handy. Weber’s digital/remote thermometers can be purchased at Specialist dealers. How it works Suppose you’re cooking a roast of tender veal and you like to cook it to medium.
Australian Representative R. McDonald Co. Pty. Ltd. A.C.N. 007 905 384. 104 South Terrace, Adelaide, South Australia, 5000. For consumer information, wholesale inquiries and orders, phone 1300 301 290. To learn more or to register your Weber® barbecue online, visit www.weberbbq.com.au Patents, trademarks and copyright. Weber®, the kettle shape and the kettle silhouette are registered trademarks of WeberStephen Products Co., 200 East Daniels Road, Palatine, Illinois 60067.
