Cooking with the Weber® Q™ for Australia and New Zealand
WARRANTY Weber-Stephen Products Co (Aust.) Pty Ltd care of R McDonald Co Pty Ltd of 104 South Terrace, Adelaide, SA 5000, Telephone: (08) 8221 6111, Facsimile: (08) 8221 6211 weber@weberbbq.com.au and Weber-Stephen Products New Zealand care of R McDonald Co. New Zealand Ltd of 6 Maurice Road, Penrose, Auckland, 1643, Telephone: 0800 493 237, webernz@xtra. co.
How to get the best from your Weber® Q™ Barbecuing Your QTM 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.
Regular cleaning is necessary Allowing lots of fat to build up inside the barbecue below the cooking grill can result in a fat fire. If excess fats are cleaned away every four or five times the barbecue is used this should never be a problem. If you ever do have a fat fire turn the gas off at the gas bottle and open the lid to let the heat escape. Remove the food. Do not throw water on the fire, just allow the fire to burn out with the lid up. It could burn for five or ten minutes.
SUNDAY BREAKFAST Barbecue on Hotplate Ingredients Eggs Bacon rashers Sausages (optional) Tomato halves Method You will need an oiled hotplate (accessory). If cooking sausages, place them on the preheated hotplate for 6 to 8 minutes with the lid down. Turn them only once or twice. Add the eggs, bacon and the tomato halves (flat side down) and continue cooking for 3 to 4 minutes, or until the cooked to your liking.
SALMON FILLET WITH CRISPY SKIN & THAI CUCUMBER SALAD Barbecue on Hotplate Ingredients Salmon fillet pieces with skin on, 200g to 250g each and about 50mm thick Olive oil Salt For the salad 2 continental cucumbers ½ cup chopped coriander 6 large shallots, sliced thinly 1 medium red chilli, seeded and finely diced 1 tablespoon brown sugar 1 tablespoon fish sauce 1 tablespoon fresh lime juice 2 tablespoons rice wine vinegar 2 tablespoons peanut oil Freshly ground black pepper Method Lightly brush the salmon f
MEAT LOVERS PIZZA Bake on Q Pizza Stone and Q Trivet with Convection Tray Ingredients Thin pizza base 3 tablespoons of pizza sauce 125g shredded ham 125g sliced pepperoni 100g sliced mild salami 200g of pizza cheese Method Prepare the pizza on your Weber Q Pizza Tray. Spread pizza sauce evenly over the pizza base. Place a small amount of cheese on top. Cover with a mix of smoked ham, salami and pepperoni, and finish with a handful of cheese over the top.
PORTERHOUSE STEAKS Barbecue Ingredients Porterhouse steaks, about 25mm thick (one per person) Extra virgin olive oil ½ teaspoon salt ½ teaspoon freshly ground black pepper Method Lightly brush the steaks with olive oil. Season evenly with the salt and pepper. To cook to medium, barbecue the steaks for about 4 minutes each side. If you like your steak rare, barbecue for 2 to 3 minutes each side. For well done, try 5 to 6 minutes each side.
PRAWN SATAY WITH PEANUT DIPPING SAUCE Barbecue Ingredients 20 large green prawns (about 450g), peeled and deveined 1 tablespoon vegetable oil ¼ teaspoon chilli powder ¼ teaspoon curry powder ¼ teaspoon freshly ground black pepper ¼ teaspoon salt For the sauce 1 tablespoon vegetable oil 1 tablespoon minced garlic 1 tablespoon minced ginger ¼ cup smooth peanut butter ½ cup water 1 tablespoon soy sauce ¼ teaspoon freshly ground black pepper ¼ teaspoon Tabasco sauce (or more, to taste) 1 tablespoon fresh lime
GREEK STYLE ROAST LEG OF LAMB Roast on Q Trivet and Convection Tray Ingredients 1 leg of lamb, approximately 2kg 2 or 3 cloves of garlic, peeled and cut into slivers Sprigs of rosemary ½ a lemon Salt Freshly ground black pepper Method Using a sharp knife, make around 8 to 10 incisions in the skin all over the leg of lamb. Place a sliver of garlic and a small sprig of rosemary into each one. Squeeze the lemon and smear the juice all over the skin. Season with salt and pepper.
ROAST CHICKEN Roast on Q Trivet and Convection Tray Ingredients Whole chicken, 1.8kg to 2.0kg Oil Salt Freshly ground black pepper Method Wash the chicken thoroughly and pat it dry. Tuck the wings behind the back. Brush the chicken with oil and season with salt and pepper. Place the chicken on the Q trivet inside the barbecue and cook, with the lid down, for approximately 1 hour. The chicken will be juicy and golden brown with crispy skin. Serve it with your favourite gravy and vegetables.
BAKED SNAPPER Roast on Q Trivet and Convection Tray Ingredients Whole baby snapper, cleaned and scaled, around 2kgs Fresh oregano Fresh thyme 1 lemon, sliced Splash of white wine Salt Freshly ground black pepper Method Lay the snapper on a double layer of good quality aluminium foil. Make sure there is enough foil all around the edges to fold to create a parcel later. Stuff the cavity with the lemon slices, and bunch of oregano and thyme.
TRADITIONAL BREAD AND BUTTER PUDDING Bake on Q Trivet and Convection Tray Ingredients 4 eggs 1 tablespoon sugar 1 teaspoon vanilla essence 600ml milk 1 tablespoon sultanas 1 tablespoon chopped walnuts 3 slices bread, buttered with crusts removed 1 teaspoon sugar, extra 1 teaspoon ground cinnamon Method Beat the eggs with the sugar, vanilla and milk. Strain this into a lightly buttered aluminium drip tray. Add the sultanas and walnuts.
CHRISTMAS TURKEY Roast on Q Trivet and Convection Tray Ingredients 3kg turkey Oil Salt Freshly ground black pepper Method Ensure that the turkey is full thawed to refrigerated temperature (no ice left deep inside the cavity). Rub the skin with vegetable oil to coat it evenly, then season with salt and pepper to taste. Roast the turkey, allowing 20 minutes and an additional 20 minutes per kilo (e.g. for a 3 kilo turkey allow 20 minutes plus 3 x 20 minutes or a total of 80 minutes).
Barbecuing and Roasting Guide The following chart gives a guide to how well done your meat will be, based on the internal temperature of the meat. The internal temperature of the meat should be measured with a meat thermometer. You can estimate when your food will be ready, but the meat thermometer confirms it for you. The thermometer should be inserted into the thickest part of the meat, avoiding any bone.
Barbecuing and Roasting Guide Fruit Apple thick rounds Banana halved lengthwise Peach, pip removed halved lengthwise Pear halved lengthwise Pineapple rings Note: Barbecuing times for fruit will vary with ripeness.
Weber®Q Accessories Weber® QTM Half Hotplate Made to fit all of the Weber Q barbecues, this porcelain coated surface gives great cooking results and is rust resistant. Instant Read Thermometer An instant read digital thermometer will accurately read the internal temperature of your food in a matter of seconds. ® Mobile Trolley In the upright position it’s just the right height for cooking; in the folded position it creates a mobile trolley; and in the collapsed position it’s easy to transport or store.
Weber®Q Accessories Replacement Drip Trays High quality heavy gauge pans designed for barbecue use. Can be cleaned and reused. Weber Q Handle Light Three LED lights illuminate the cooking surface of your Weber Q making cooking even easier. 3 Sided Grill Brushes These grill brushes make it easy to get between grill bars and other difficult places. Available in long or short handle.
Weber-Stephen Products Co. (Aust) Pty. Ltd. Australian Representative R. McDonald Co. Pty. Ltd. A.C.N. 007 905 384. 104 South Terrace, Adelaide, South Australia, 5000. Consumer information phone 1300 301 290. To learn more or to register your Weber® barbecue online, visit www.weberbbq.com.au New Zealand Representative R. McDonald Co. New Zealand Ltd. 6 Maurice Road, Penrose, Auckland, 1643. Consumer information phone 0800 493 237. To learn more or to register your Weber® barbecue online, visit www.webernz.
