Australian Cooking with the Weber Family Q.
® Weber® Family QTM (Q 305AU) The shape of the Weber® QTM is a registered trademark. Thank you for choosing one of the Weber® Family QTM barbecues. We know you will quickly begin to enjoy many memorable barbecued meals on your Weber® Family QTM. To help you get started we’ve included this Weber Family QTM 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® Family QTM 2 Helpful hints for the Weber Family Q 3 ® TM Sunday Breakfast Crackling Pork 7 9 Glazed Racks of Lamb 11 Fillet Steaks with Lemon-Parsley Butter 13 Prawn Satay with Peanut Dipping Sauce 15 Salmon with Thai Cucumber Relish 17 Roast Chicken 19 Spanish Chicken Breasts Marinated in Citrus and Tarragon 21 Aussie Roast Lamb Greek-Style 23 Christmas Turkey 25 Barbecuing and Roasting Guide 26 Weber Family Q Accessories 29 ® TM
How to get the best from your Weber® Family Barbecuing Your Family 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. Where a recipe in this cooking guide requires you to ‘barbecue’, it is recommended that you turn the meat only once, halfway through cooking.
QTM are trying to make sure that the fat doesn’t fall onto the grill bars but drops between them. When you are roasting you must also pre-heat the barbecue. The instructions for pre-heating the Family QTM for roasting follow. Pre-heating and Roasting To pre-heat your Family QTM, open the lid and place the foil and roasting trivet in position. Turn the small burner control knob to START/HI (Photograph E). Press the red ignition button to light the barbecue.
Use ‘natural convection’ to get the best results Remember, these barbecues use natural convection to cook food perfectly. To assist convection, try not to cover more than two thirds of the cooking grill at one time. Whilst they will cook with the whole cooking surface covered, the results are far better if you barbecue in two or three batches when feeding a crowd. When roasting, make sure the height of your food fits inside with the lid closed.
Problem. The gas will not relight after you’ve been cooking. 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. Flame doesn’t travel all the way around the burner, therefore not producing even heating of the grill. Solution. Hole(s) in the burner tube may be blocked by something that has fallen from above.
Sunday Breakfast
Barbecue on Breakfast Plate Eggs Bacon rashers Sausages (optional) Tomato halves You will need an oiled hotplate or breakfast plate (accessory). If cooking sausages, place them on the pre-heated plate for 6-8 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 3-4 minutes, or until the eggs are cooked to your liking.
Crackling Pork
Roast on Roasting Trivet Butcher-prepared rack of pork on the bone (6-8 chops) Vegetable oil Salt Have the pork skin scored right though the rind but not all the way through the fat. Rub the skin with vegetable oil to coat it evenly, then rub salt over the skin and into the score marks. Position a roasting trivet and foil (see page 2 of this guide) on the barbecue. Light the barbecue and preheat for 15 minutes with the lid down and with both burners set to HIGH.
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 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 cook using the roast setting. To make the glaze, place the marmalade and mustard in a saucepan and heat, stirring until the marmalade becomes a thick liquid.
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 the butter mixture until ready to serve.
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 ½8 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 To make the sauce take a small saucepan and warm the o
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 ingredients except the cucumber.
Roast Chicken
Roast on Roasting Trivet Number 22 to 24 chicken Oil Salt and pepper to taste 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 roasting trivet inside the barbecue and cook with the lid down for approx 1¼ to 1½ hours. The chicken will be juicy and golden brown with crispy skin. Serve it with your favourite gravy and vegetables.
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 ingredients into a medium bowl and whisk.
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; 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 skin-side. Insert one sprig of rosemary and one sliver of garlic into each incision.
Christmas Turkey
Roast on Roasting Trivet 1 Turkey Vegetable oil Salt and pepper Ensure that the turkey is fully 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 then an additional 20 minutes per kilo (eg. for a 5 kilo turkey allow 120 minutes in total). Allow the cooked bird to stand for ten minutes before commencing carving.
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.
Lamb Loin or chump chops 12mm to 15mm thick Leg of lamb 1.5kg to 2kg Rack of lamb 450g to 650g Poultry Chicken breast Chicken Maryland Chicken, whole 2.2kg to 2.4kg Chicken, half 570g to 650g Rolled turkey breast 1.5kg to 1.8kg 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.
Barbecuing and Roasting Guide Capsicum: whole halved or quartered Chilli Corn: husked in husk Eggplant: sliced halved Garlic: whole Leek Mushrooms Onion, thickly sliced Potato: whole (small) thickly sliced Potato: new halved Pumpkin: half small butternut small pieces Sweet potato: whole thickly sliced Tomato: garden thickly sliced halved Tomato: roma halved whole Zucchini: thickly sliced halved 28 barbecue 10 to 12 minutes barbecue 6 to 8 minutes barbecue 7 to 9 minutes barbecue 10 to 12 minutes barbecue
Weber® Family Q™ Accessories Roasting Trivet (above) Breakfast Plate (below) Enjoy juicier, more succulent roasts. The Perfect for bacon, eggs, sausages and pan- Weber® roasting trivet creates natural cakes. Great for camping or a champagne convection, allowing super-heated air to breakfast. circulate all around the meat.
Weber® Family Q™ Accessories Weber® Q™ Pizza Stone Weber® Q™ pizza stone with easy-serve pizza tray. Turn your Weber® Family Q™ into a pizza oven and enjoy fantastic gourmet pizzas in your own backyard. 30 Stainless Steel Tools Replacement Drip Trays Dishwasher proof tongs and spatula are for High quality heavy-gauge pans designed for use with the Family Q™. barbecue use. Can be cleaned and re-used.
Premium Cover for Family Q™ This full-length cover is made from heavyduty vinyl and designed to withstand the harsh Australian climate. 3 Sided Grill Brushes These grill brushes make it easy to get The Weber® Q™ Stainless Steel Grill Pan between grill bars and other difficult Ideal for flame grilling small or delicate places. Available in long or short handle. foods like fries, fish or vegetables.
Weber® Family Q™ Accessories AUSTRALIA’S OWN WEBER® QTM COOKBOOK Weber® QTM models, so that you can enjoy This is the second barbecue book that Ross mouth-watering breakfasts, lunches, din- McDonald and Margaret Kirkwood have put ners and desserts for years and years to together. Those of you who own a copy of come. The book is not available in book ‘The Complete Australian Barbecue Kettle shops. You can purchase this book (rrp Cookbook’ will know the superb quality of $32.
Digital/Remote Meat Thermometer Step 3. Insert the meat probe into the The very latest in meat thermometers is thickest part of the meat. Attached to the digital/remote version. It beeps to the probe is an insulated cable that leads let you know when your roast is cooked to the digital transmitter. This is located to your liking. It doesn’t even need to be outside your barbecue. The transmitter sends near the barbecue; you can carry it around signals to the digital receiver.
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 Patents, trademarks and copyright. Weber®, the kettle shape and the kettle silhouette are registered trademarks of WeberStephen Products LLC, 200 East Daniels Road, Palatine, Illinois 60067.
