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Australian Cooking
with the
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™
Weber Big Family Q
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™ ® 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 barbe- cuing and roasting instru
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Contents ® ™ How to get the best from your Weber Big Family Q 2 ® ™ Cooking on the Weber Big Family Q 2 ® ™ Helpful hints for the Weber Big Family Q 3 Meatballs on a Stick 7 Glazed Racks of Lamb 9 Fillet Steaks with Lemon-Parsley Butter 11 Two-Step Pork Chops 13 Prawn Satay with Peanut Dipping Sauce 15 Salmon with Thai Cucumber Relish 17 Sunday Breakfast 19 Roast Chicken 19 Spanish Chicken Breasts Marinated in Citrus and Tarragon 21 Aussie Roast Lamb Greek-Style 23 Apples Barbecued in Parchment
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knob on to START/HI (Photograph B). Your barbe- How to get the best from cue is now beginning to pre-heat. Close the lid ® ™ your Weber Big Family Q and allow the barbecue to heat up with the lid down for at least 10 minutes, but no longer than Barbecuing 15 minutes. If you are cooking with a hotplate Your Big Family Q™ has been designed to cook or breakfast plate remember to allow plenty of magnificent steaks. To get the best results time for it to heat up. Always pre-heat the with steak, cook
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roasting trivet accessory. Using this accessory layers of foil which assists insulation). allows air to convect all around the roast for This foil lies on the cooking grill directly below more even cooking. the edges of the roasting trivet (Photograph E). To ensure the bottom of the roast is not scorched When you are roasting meat you must also pre- by the hot grill bars, use a roasting trivet and heat the barbecue. The instructions for pre- make sure the centre burner is left off. heating the
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How often should you turn the meat? Helpful hints for the Weber Your Weber Big Family Q™ will produce the ™ Big Family Q most impressive food when you let the ‘con- vection process’ do its work with minimum Always cook with the lid closed interruption. For this reason, resist the temp- No matter whether you are cooking a roast, a tation to continually turn the food. Each time barbecue or breakfast on a plate, always cook you turn the food you have to raise the lid, with the lid closed. Why? Firs
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Solution. The barbecue needs to cool down a • When you’ve finished cooking, turn off the bit, so that the gas is not carried away from barbecue at the burner control and at the gas the igniter by heat rising. Turn off the gas and bottle. allow 5 minutes before relighting. • Before you start cooking check and empty Problem. Gas doesn’t travel all the way any accumulated fat from the aluminium tray around the burner, therefore not producing located below the barbecue. even heating of the grill. So
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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-virgi
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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. Cook the lamb for 35 to 45 minutes and then thickly brush i
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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. Cover and refrigerate t
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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. P
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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
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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 r
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