australian cooking summit gas barbecues - change...

AUSTRALIAN COOKINGWITH WEBER® SUMMIT®

GAS BARBECUES

People fall in love with Weber®

For more great barbecue recipes, visit

www.weberbbq.com.au

THANK YOUThank you for choosing Weber® Summit Weknow you’ll quickly begin enjoying the mem-orable barbecued meals that have made ourgas barbecues famous. To help you get start-ed we’ve included this little cookbook whichincludes some of our favourite recipes.You’ll find the book quite educationalbecause each recipe includes the cookingmethod and the heat setting needed to getthe best results. In addition to the recipeswe have included a ‘barbecuing guide’ atthe end of the book. This provides an esti-mate of the cooking times for many of thedishes you may like to try.If you need advice or would like some helpyou can either call us on 1300 301 290 or e-mail us at [email protected]’ll find the people in our company will goout their way to try and help you.If you would like more information aboutany of our barbecues or accessories, visit ourwebsite at www.weberbbq.com.au.Thank you again, and happy barbecuing!

CONTENTSWeber Barbecuing Basics 2

Meats 4

Poultry 14

Seafood 20

Side Dishes 24

Barbecuing Guide 30

WEBER GAS BARBECUES ARE DIFFERENTThe difference is Weber’s unique gas barbecuing sys-tem. You’ll find that your new barbecue works differ-ently from any other barbecue you have ever used.You may have to throw out some of your old ideas,but once you understand and master the use ofWeber’s ‘direct’ and ‘indirect’ cooking methodsyou’ll find that the results are truly outstanding. Sowhat’s different?

YOU ALWAYS COOK WITH THE LID DOWNWHY?

Firstly, cooking with the lid down creates natural con-vection of air inside the barbecue. This means thatyou are able to use ‘indirect cooking’ (similar toroasting) as well as ‘direct cooking’ (barbecuing).Whether you are barbecuing or roasting, this naturalconvection results in more even cooking with morenatural juices retained.Secondly, you will achieve an outstanding barbecueflavour that you can’t get by cooking with the lidopen. The flavour is produced when the barbecuesmoke that is trapped under the lid circulates aroundthe meat during cooking.Thirdly, cooking times are greatly reduced (about halfof what you would expect on an open barbecue).Which means you can barbecue the same food inabout half the time.Lastly, less gas is required to cook foods so you don’tneed to fill the gas bottle nearly as often.So remember, only open the lid to turn or baste foodsas indicated in the recipes, resist the temptation tocontinually turn the food.

THERE ARE TWO BARBECUING METHODSAs previously mentioned, there are two barbecuingmethods. The ‘direct’ method where food is placeddirectly over the heat (like traditional barbecuing)and the ‘indirect’ method where there is no heatunder the food (more like roasting). It was this ‘indi-rect method’ that made the Weber kettle so famoushere in Australia.The most important thing to know about cooking withyour gas barbecue is which cooking method youshould use for each recipe.From our experience using the correct cookingmethod is essential if you want to achieve the bestpossible results.

1


‘DIRECT METHOD’ (HOW IT WORKS)The ‘direct method’ means the food is barbecueddirectly over the heat source. For even cooking, foodshould be turned once halfway through the cooking time.

WHEN TO USE THE ‘DIRECT METHOD’Use the ‘direct method’ for foods that take less than25 minutes to cook. For example; steaks, chops,kabobs, sausages, tomato halves and pineapple rings.Using the ‘direct method’ is also necessary to searmeats (browning the meat quickly over very highheat). Searing creates that wonderful crisp,caramelized texture when the food comes in contactwith the super-hot grill. It also adds great colour andflavour to the entire surface. Steaks, chops, chickenbreasts, and other larger cuts of meat all benefitfrom searing.To sear thicker cuts of meat, place them over DirectHigh heat for about 2 to 3 minutes per side. Smallerpieces require less searing time.Usually after searing you finish cooking the food at alower temperature. With foods that don’t take longto finish cooking you can use the ‘direct method’. Usethe ‘indirect method’ to finish cooking foods thattake longer to cook, for example a 30-50mm thicksteak.

‘INDIRECT METHOD’ (HOW IT WORKS)The Indirect Method is similar to roasting, but withthat barbecued texture, flavour, and appearance youcan’t get from an oven. When using your gas barbe-cue for Indirect cooking, burners are lit on either sideof the food but not directly beneath it. Heat rises,and reflects off the lid and inside surfaces of the bar-becue. It circulates to cook the food evenly on allsides, much like a convection oven, so there’s noneed to turn the food.

WHEN TO USE THE ‘INDIRECT METHOD’Use the ‘indirect method’ for roasting, (dealt withunder ‘HOW TO ROAST’ below) for barbecuing thickcuts of meat that have been seared and for foods thatare so delicate that direct exposure to high heatwould dry them out, scorch or blister them. Examplesinclude seared steaks that are 30-50mm thick, searedchicken quarters and delicate baked whole fish or fishfillets.When Indirect cooking you only cook on the grills (thehotplate can be removed from the barbecue).

GETTING YOUR GAS BARBECUE READYFOR BARBECUING

Open the lid. Check that all burner control knobs areturned to OFF and that your gas bottle has sufficientgas. Turn the gas supply on at the source. Light thebarbecue according to the directions in the owner’smanual. Close the lid and preheat the barbecue withall burners on HIGH for about 10 minutes. To cook,adjust burner controls as the recipe directs.

GETTING YOUR GAS BARBECUE READYFOR ROASTING

Open the lid. Check that all burner control knobs areturned to OFF and that your gas bottle has sufficientgas. Turn the gas supply on at the source. Light thebarbecue according to the directions in the owner’smanual. Close the lid and preheat the barbecue withthe outside burners on HIGH for about 10 minutes. (Toavoid any chance of scorching the bottom of the roastthe burners that will be directly below the roastwhen cooking should always be turned OFF when pre-heating.) Adjust the outside burner controls as therecipe directs.

2

INDIRECT METHODDIRECT METHOD

WEBER BARBECUING BASICS

HEAT SETTINGS FOR USE WHEN ROASTING

Model Burners in use

Summit (4 burners) Burners 1 and 4 (high)2 and 3 (off)

Summit (6 burners) Burners 1 and 6 (high)2 and 5 (low) 3 and 4 (off)

ROASTING TIPGetting the timing right so that your roast is cookedto your liking can be difficult at times when cookingoutside. Wind, ambient temperature and the temper-ature of the meat when you started cooking all influ-ence the amount of time a roast needs to be cooked.One of the best ways to make sure you get your roastcooked just the way you like it is to use a meat ther-mometer. With a standard meat thermometer you canread the internal temperature of the meat, so youcan tell when it’s cooked to your liking. The latestmeat thermometers are digital/remote, they reallyare fool-proof. (How they work is explained on theinside back cover.)

HOW TO COOK CHOPS, SAUSAGES ANDOTHER MEATS WITH A HIGH FAT CONTENTThere are two ways you can do this.If you don’t mind trimming the excess fat from yourmeat you can barbecue the meat using the DirectMethod on page 2 of this cookbook.If you choose to cook meat with the fat left on, neveruse the direct method. Instead use the hotplate pro-vided with your barbecue. This will avoid the chanceof any unwanted flare-ups.

BURNER SETTINGS WHEN USINGA ROTISSERIE

For Summit 4 burner models with infrared.Pre-heat the barbecue with the lid down (cookinggrills and hotplate removed) for 10 minutes using thefollowing settings:-Set infrared burner to LOW, with burners 2 and 3 setto OFF. Set burners 1 and 4 to LOW. No further burn-er adjustments are required and your barbecue isnow ready for rotisserie cooking. Remember, alwayscook with the lid down.

For Summit 6 burner models with infrared.Pre-heat the barbecue with the lid down (cookinggrills and hotplate removed) for 10 minutes using thefollowing settings:-Set infrared burner to LOW, with burners 3 and 4 setto OFF. Set burners 1, 2, 5 and 6 to LOW. No furtherburner adjustments are required and your barbecueis now ready for rotisserie cooking. Remember,always cook with the lid down.

HOW TO USE THIS BOOKAt the top of each recipe, we indicate the appropri-ate cooking method (Direct or Indirect) and temper-ature (High, Medium, or Low). Note that a barbecueset-up for ‘indirect cooking’ can accommodate bothmethods (just move the food directly over a burnerthat is alight for Direct cooking). Where searing(browning quickly over a high heat) is particularlyimportant to the texture or flavour, we note that aswell (e.g., Sear: High, Cook: Indirect/Medium).Where a recipe requires you to roast use the burnersettings recommended in the ‘Heat settings for usewhen roasting’ on page 2.

3


THREE-PEPPER STEAK

THREE-PEPPER STEAKBarbecue: Direct/High

Steaks of your choice, about 25mm thick

Three-peppercorn mixture 2 teaspoons black peppercorns2 teaspoons white peppercorns2 teaspoons Szechwan peppercorns1/8 teaspoon ground allspiceCoarsely crush peppercorns and mix together withthe allspice

Trim excess fat from steaks and discard fat. Rub pep-percorn mixture onto both sides of steaks.Refrigerate steaks, covered, 1 to 2 hours. Cook steaksover Direct High heat for 4-6 minutes each side oruntil cooked to your liking.

SAVOURY HERBED STEAKBarbecue: Direct/High

Steaks of your choice, about 25mm thick

Savoury herb paste1½ teaspoons dried basil leaves1 teaspoon dried tarragon leaves1 teaspoon dried chives4 cloves garlic, mincedCombine the herbs and garlic; mash with fork toform a paste.

Trim excess fat from steaks and discard fat. Rub thepaste onto both sides of steaks. Refrigerate steaks,covered, 1 to 2 hours.Cook steaks over Direct High heat for 4-6 minuteseach side or until cooked to your liking.

MARINATED PORTERHOUSE STEAKBarbecue: Direct/Medium

Porterhouse steaks, about 15mm thick

For the marinade:½ cup olive oil1/3 cup soy sauce¼ cup red wine vinegar2 tablespoons lemon juice1 tablespoon Worcestershire sauce1 teaspoon dry mustard1 clove garlic, minced¼ teaspoon freshly ground black pepper

To make the marinade: Combine marinade ingredi-ents in a shallow, non-metal container. Trim excessfat from the steaks and discard fat. Place the steaksin marinade turning to coat completely. Marinate cov-ered in the refrigerator for at least 4 hours orovernight. Remove steak from marinade and discardthe marinade. Barbecue over Direct Medium heat for4-6 minutes each side or until cooked to your liking.

5


AUSSIE BEEF BURGERS

AUSSIE BEEF BURGERSHotplate: Direct/Medium

Patties500g lean minced beef1 tablespoon olive oil3 spring onions, chopped1 cup of fresh breadcrumbs1 teaspoon parsley, chopped1 teaspoon oregano, chopped1 egg beatensalt and pepper to taste1 tablespoon white wine or sherry

Vegetable oil for hotplate

Combine all of the ingredients and mix them well.Shape the mixture into patties and flatten them tothe desired thickness. Refrigerate the patties untilyou are ready to cook.Reduce the heat to Medium and smear a little oil overthe hotplate to prevent the patties from sticking.Cook the patties for 3-4 minutes each side or untilcooked.These burgers are delicious served in hamburger bunswith onion rings, salad, eggs and bacon, and yourchoice of relish or sauce.

BARBECUED RUMP ROASTSear/High, Roast

Rump Steak 5-6cm thickoil

Brush the rump steak roast with oil. Place it on thebarbecue and sear on High for 5 minutes each side.Then finish cooking by roasting for 20-30 minutes oruntil cooked. Slice the roast into individual steaksand serve.

7


GAUCHO GRILLWITH CHIMICHURRI SAUCE

GAUCHO GRILLWITH CHIMICHURRI SAUCEBarbecue: Indirect/Medium

For the chimichurri sauce:1 cup olive oil¼ cup malt vinegar1/3 cup minced parsley¼ cup minced onion4 cloves garlic, minced2 teaspoons dried oregano leaves2 bay leaves¼ teaspoon cayenne pepper½ teaspoon freshly ground black pepper

700g chicken pieces, bone-in700g smoked German sausages1 sirloin steak, about 700g and 20mm thick

For the chimichurri sauce:In a medium bowl combine the chimichurri sauceingredients. Let stand, covered, at room temperaturefor 8 hours or overnight.Reserve some of the sauce in a separate bowl to servewith the grilled meat.Drizzle the sauce over the meat and poultry and rubit into all surfaces. Cook the chicken over IndirectMedium heat until tender and juices run clear, 15 – 25minutes each side. Cook the sausages over IndirectMedium heat 12–15 minutes each side or until theyare browned all over. Cook the steak over DirectMedium heat until medium rare, about 6 minuteseach side. Serve the meat and poultry with thereserved chimichurri sauce. Serves 8.

BARBECUED BUTTERFLIED LEG OFLAMBSear/High, Roast

1 boned leg of lamb opened flat

For the baste:3 cloves of garlic, pressed2 tablespoons vegetable oil½ cup dry sherry1 teaspoon cumin1 tablespoon chopped fresh rosemaryjuice of ½ lemonsalt and pepper to taste

With a sharp knife, trim the lamb of excess fat andslice any thick parts so it can be opened out to makethe meat a more even thickness. Skewer rightthrough the meat lengthways with two or three metalskewers. This will help prevent the meat from curlingduring cooking.To make the baste:Combine all of the ingredients and mix them well.Coat the lamb liberally with the baste on both sides.Allow it to stand for at least 1 hour covered in therefrigerator.Sear the lamb on High for 3 minutes skin side up. Donot turn the lamb but finish cooking by roasting for35–45 minutes or until cooked to your liking. Basteonce or twice during the cooking time. Serves 4-6.

9


RACK OF LAMB

11

RACK OF LAMBSear: Medium, Cook: Indirect/Medium

1 cup fresh bread crumbs¼ cup snipped parsley½ teaspoon salt¼ teaspoon freshly ground black pepper2 racks of lamb, 450g to 680g each2 tablespoons Dijon mustard2 tablespoons melted butter1 clove garlic, crushed

In a small bowl combine the bread crumbs, parsley,salt, and pepper.Sear lamb racks, fat side down, over Direct Mediumheat for 5 minutes. Remove from grill. Spread 1tablespoon of the mustard over each lamb rack.Sprinkle the bread crumb mixture evenly over thelamb racks. Combine melted butter and garlic anddrizzle on top. Continue cooking over IndirectMedium about 20 minutes for rare and 40 minutes forwell done.

LEG OF LAMBIndirect/Medium

1 leg of lambOlive oilSalt and pepper to taste

Brush the roast with oil. Sprinkle with salt and pep-per to taste. Roast over Indirect Medium heat, about13/4-2¼ hours, or until cooked to your liking. Servewith gravy containing finely chopped rosemary


SPICY LAMB KABOBS

SPICY LAMB KABOBSDirect/Medium

For the marinade:½ cup olive oil¼cup red wine vinegar1 tablespoons lemon juice2 tablespoons grated orange rind1 spring onion, chopped¼ teaspoon ground cinnamon1/8 teaspoon ground cloves

Lamb fillet, trimmed and cut into 25mm cubes

To make the marinade: Combine the marinade ingre-dients in a shallow dish.Add the lamb. Refrigerate, covered, 4 to 6 hours.Drain the lamb; reserve marinade. Pour reservedmarinade into a small saucepan. Bring to the boil for1 minute.Arrange the lamb on skewers. Cook the lamb overDirect Medium heat, for about 5 minutes each side,basting with the reserved marinade once during cook-ing.

PECAN-STUFFED PORK CHOPSSear: High, Cook: Indirect/Medium

For the stuffing:½ cup coarsely chopped pecans¼ cup sliced spring onions¼ cup chopped green capsicum3 tablespoons butter¼ teaspoon dried rosemary leaves1/8 teaspoon white pepper2 cups cubed stale whole wheat bread (13mmcubes)1/3-½ cup chicken broth

Loin pork chops (specially cut, 1 per person)Vegetable oil

To make the stuffing: In a small frying pan, sautépecans, onions and green capsicum in butter untilonions are tender; stir in rosemary and pepper andsauté1 minute longer. Combine pecan mixture and breadcubes in medium bowl; toss with enough chickenbroth just to moisten.Pork chops: In advance ask your butcher to cut porkchops about 30mm thick. Have the butcher removethe bone, trim the chops of excess fat and cut pock-ets in each of them suitable for stuffing.Spoon the stuffing into the pockets and secure edgeswith poultry pins. Brush the chops with oil on bothsides and sear them over Direct High heat for 4 min-utes each side. Continue cooking over IndirectMedium heat until well cooked (about 8 to 10 min-utes). Remove the poultry pins before serving.

13


RICOTTA CHICKEN

RICOTTA CHICKENIndirect/Medium

1 whole chicken about 2kg350g ricotta cheese1/3 cup grated Parmesan cheese1 egg1¼ teaspoon dried basil leaves, divided3/4 teaspoon dried tarragon leaves, divided2 tablespoons minced parsley1 large clove garlic, mincedOlive oil¼ teaspoon paprika

Rinse the chicken and pat it dry with paper towels.With poultry shears, cut along both sides of backbonethe entire length of the chicken. Remove the back-bone and tail. Secure the neck skin to back of thechicken with pins. A. Place the chicken, skin side up,on benchtop; press down on chicken with your palmsto “pop” the bones so that chicken will lie flat. B.Using a sharp paring knife and your fingers, loosenskin from the chicken and drumsticks starting atneck. Be careful not to tear or cut the skin. Mix thericotta, Parmesan cheese, egg, 1 teaspoon of thebasil, ½ teaspoon of the tarragon, parsley, and garlic.C. Carefully spoon this cheese mixture under the skinof chicken, pressing with your fingers to distributeevenly it over the chicken and drumsticks. Brush thechicken lightly with oil; sprinkle with the remainingbasil, tarragon and paprika.Cook the chicken, skin side up over Indirect Mediumheat until chicken legs move easily and skin is wellbrowned, 1¼ to 1½ hours. Serve the chicken cut intoquarters. Serves 4.Weber Tip

A. Press down on chicken with palms of hand to popbones so the chicken will lie flat.

B. Starting at neck, loosen skin over breast, thighs,and legs with your fingers. Be careful not to tear orcut the skin.

C. Carefully spoon stuffing under skin, pressing withfingers to distribute stuffing evenly over the legs,the thighs, and, lastly, the breast.

15


BARBECUED CHICKEN WITHMANDARIN RICE STUFFING

BARBECUED CHICKENIndirect/Medium

2 or 3 small whole ChickensOlive OilPaprika

Rinse Chickens and pat dry with paper towels. Brushchickens lightly with olive oil; sprinkle with paprikaand season to taste. Barbecue over Indirect Mediumheat until cooked and golden (about 1 hour). Serves6 to 8.

OPTIONAL MANDARIN RICESTUFFINGIndirect/Medium

¼ cup slivered almonds2 tablespoons chopped celery1 small spring onion, thinly sliced2 tablespoons butter1 can (300g) Mandarin orange segments, well-drained2 tablespoons orange juice concentrate2 cups cooked rice

To make the rice: Sauté almonds, celery and onion inbutter in small skillet until almonds are lightly toast-ed.Combine almond mixture, orange segments, orangejuice concentrate, and rice, tossing to mix.Rinse chickens and pat dry with paper towels. Stuffchickens with rice mixture and tie legs with string.Brush chickens lightly with oil; sprinkle with paprika.Barbecue over Indirect Medium heat until the stuff-ing reaches 74°C and the juices run clear, about 1hour 15 minutes.Remove chickens from the cooking grill and arrangeon serving platter. Serves 4.

TANDOORI CHICKENIndirect/Medium

For the marinade:2 cups plain yogurt1 tablespoon minced ginger2 cloves garlic, minced2 teaspoons paprika1½ teaspoons ground cinnamon1 teaspoon ground cumin1 teaspoon coriander seed, crushed¼ teaspoon ground cloves½ teaspoon salt½ teaspoon white pepper

1.5kg chicken pieces½ cup chopped chutney1 medium cucumber, sliced

To make the marinade: Combine all of the marinadeingredients in a shallow baking dish and mix well.Rinse the chicken pieces and pat dry with paper tow-els. Add the chicken pieces to the marinade, turningto coat each side. Refrigerate, covered for 6 hours orovernight. Remove the chicken pieces from marinadeand reserve the marinade. Pour the reserved mari-nade into a small saucepan and bring to the boil for 1minute.Cook the chicken pieces, skin side up, over IndirectMedium heat until the chicken is tender and juicesrun clear. (30 to 50 minutes, depending upon the sizeof the pieces.) Baste the chicken pieces with thereserved marinade during the last 20 minutes ofcooking.Serve the chicken with chutney and sliced cucumber.Serves 4.

17


CHICKEN FAJITAS

CHICKEN FAJITASDirect/Medium

For the marinade:¼ cup olive oil3 tablespoons fresh lime juice2 tablespoons red wine vinegar2 tablespoons finely chopped onion1 clove garlic, minced½ teaspoon sugar½ teaspoon dried oregano leaves¼ teaspoon salt¼ teaspoon freshly ground black pepper1/8 teaspoon ground cumin

6 boneless, skinless chicken breast halves, about170g each1 red onion, cut into 10mm slices4 plum tomatoes, cut into 10mm slices1 red or yellow capsicum, stem and seeds removedand cut into quarters6 large flour tortillas1 avocado, slicedSalsa

To make the marinade: In a shallow, non-metal, con-tainer combine the marinade ingredients. Rinse thechicken and pat dry with paper towels. Add the chick-en to the marinade, turning to coat each side. Coverand refrigerate for 4 hours, turning occasionally.Remove the chicken breasts from the marinade anddiscard the marinade. Cook the chicken breasts,onion slices, tomato slices, and capsicum quartersover Direct Medium heat until the chicken is cookedand the vegetables are tender. The chicken and onionwill take 4 to 6 minutes each side and the tomato andcapsicum will take 3 to 4 minutes each side. Wrap thetortillas in foil and heat for about 1 minute. Cut thecapsicum into strips and slice the chicken. Place thechicken, onion, tomatoes, capsicum and avocado inwarm tortillas and roll up to eat. Serve with salsa.Serves 6.

BARBECUED CHICKEN PITASDirect/Medium

6 skinless chicken breasts

2 tablespoons fresh lime juice1/8 teaspoon salt1/8 teaspoon freshly ground black pepper1/8 teaspoon crushed red pepper3 tablespoons mayonnaise½ teaspoon dried herb mixture3 whole wheat pita breads, halved1½ cups leaf lettuce, washed, dried and shredded2 tomatoes, sliced

Rinse the chicken and pat dry with paper towels.Brush the chicken breasts with lime juice and sprin-kle with salt, pepper and crushed red pepper. Rubwell into the surface and allow to stand for 5 min-utes. Barbecue over Direct Medium heat until chick-en is cooked, 4 to 6 minutes each side. While thechicken is cooking, mix together the mayonnaise anddried herbs. Once cooked thinly slice the chickenbreasts. Slit pitas and spread the mayonnaise mixtureon the inside. Fill each half with equal amounts oflettuce, tomato and sliced chicken. Serves 6.Weber TipSafety tip.If a sauce is to be basted on meat during cooking,divide the sauce in two, use one part for basting andthe other for serving at the table.Warning, always boil marinades for at least 1 minuteif they have been used with raw meats, fish, or poul-try before using as a baste or sauce.

19


BARBECUED SNAPPER WITHROASTED PEPPER VINAIGRETTE

BARBECUED SNAPPER WITHROASTED PEPPER VINAIGRETTEDirect/Medium

For the vinaigrette:3 capsicums, preferably red, yellow and orange3 tablespoons extra-virgin olive oil2 tablespoons fresh orange juice2 tablespoons finely chopped Italian parsley1 tablespoon fresh lemon juice½ teaspoon minced garlic½ teaspoon ground cumin¼ teaspoon salt¼ teaspoon freshly ground black pepper¼ teaspoon Tabasco sauce

Snapper steaks, 1 per person, about 25mm thickExtra-virgin olive oilSaltFreshly ground black pepper

To make the vinaigrette: Well in advance cook thecapsicums over Direct High heat until the skins areevenly charred on all sides, 10 to 12 minutes, turningevery 3 to 4 minutes.Remove them from the barbecue and place in a paperbag; close tightly. Let them stand for 10 to 15 min-utes to steam off the skins. Remove the capsicumsfrom the bag and peel away the charred skins. Cut offthe tops and remove the seeds. Cut the capsicumsinto 5mm strips and set aside. In a medium bowl,whisk together the remaining vinaigrette ingredients.Add the capsicum and set aside for up to 24 hours.

Lightly brush or spray the snapper steaks with oliveoil. Season them with salt and pepper to taste. Cookthem over Direct High heat until the flesh is opaquein the centre, 2½ to 3½ minutes each side. Serve theSnapper steaks with the roasted pepper vinaigrettespooned over the top.

GRILLED FRESH TUNADirect/Medium

For the dressing:6 tablespoons olive oil2 tablespoons fresh lemon juiceSaltFreshly ground black pepper

Fresh tuna steaks, one per person, 25mm thickOlive oil1½ tablespoons snipped parsley

To make the dressing: In a small bowl combine thedressing ingredients with salt and pepper to taste.Set aside. Brush the tuna steaks with olive oil, thor-oughly coating all surfaces. Cook over Direct Mediumheat until opaque throughout and firm to the touch,about 4 to 5 minutes each side. Add the parsley to thedressing, mix well and drizzle a little over eachsteak.

21


SALMON STEAK KYOTO

SALMON STEAK KYOTODirect/Medium

For the marinade:1/3 cup soy sauce¼ cup orange juice concentrate2 tablespoons olive oil2 tablespoons tomato sauce1 teaspoon lemon juice½ teaspoon prepared mustard1 tablespoon spring onion, minced1 clove garlic, minced½ teaspoon minced ginger root

Salmon steaks, one per person, about 25mm thickOlive oil

To make the marinade: In a shallow, glass bakingdish, combine the marinade ingredients. Add thesalmon and turn to coat each side. Cover and refrig-erate for 30 to 60 minutes. Remove the salmon andreserve the marinade.Pour the reserved marinade into a small saucepan.Bring to the boil for 1 minute. Lightly brush or spraysalmon with oil. Cook the salmon over Direct Mediumheat until fish is tender and flakes with a fork, about3 to 5 minutes each side, depending upon thicknessof fish. Brush the salmon with the marinade oncehalfway through cooking. Serves 4.

PRAWN KABOBS WITHCURRY BUTTERDirect/High

For the curry butter:½ cup butter2 tablespoons finely chopped onion1 teaspoon snipped fresh dill1 to 1½ teaspoons curry powderDash garlic powder

16 to 20 large green prawns (700g to 1kg), peeledand de-veinedOlive oilLime or lemon wedgesFresh dill or parsley sprigs

To make the curry butter: Melt the butter in a smallsaucepan over medium-high heat. Stir in the onion,dill, curry powder, and garlic powder; cook for 5 min-utes.Thread the prawns on skewers, leaving space inbetween the pieces. Lightly brush the prawns witholive oil.Barbecue the prawns over Direct High heat until theprawns turn pink and are tender, 1 to 3 minutes eachside. Brush the prawns with the curry butter onceduring cooking.Garnish the prawns with lime wedges and dill andserve. Serves 4.

23


ROASTED TOMATOES STUFFEDWITH RATATOUILLE

ROASTED TOMATOES STUFFEDWITH RATATOUILLEDirect/Medium

4 large, ripe tomatoessalt

For the stuffing:1 medium red onion, cut crosswise into 9mm slices1 medium red capsicum, stem and seeds removed,cut into flat pieces1 medium zucchini, cut lengthwise in 9mm slicesExtra-virgin olive oilFreshly ground black pepper2/3 cup grated mozzarella cheese1 tablespoon finely chopped fresh basil1 teaspoon balsamic vinegar

Cut a 10mm slice off the top of each tomato. Discardthe tops. With a small knife cut around the inside ofthe fleshy part of the tomato (do not cut through thebottom of the tomato) to within 10mm of the skin.With a teaspoon, scoop out the tomato flesh, leavingabout 10mm of flesh attached to the skin. Discard thejuice and seeds to make room for the stuffing. Lightlysalt the inside of the tomatoes and place them, cutside down, on a plate lined with paper towels.

To make the stuffing: Lightly brush or spray theonion, pepper, and zucchini with olive oil. Seasonwith salt and pepper to taste. Cook over DirectMedium heat until tender, about 4 to 5 minutes eachside for the onions and about 3 to 4 minutes each sidefor the peppers and zucchini. Transfer the cookedvegetables to a cutting board and chop them into10mm pieces. In a bowl, combine the cooked vegeta-bles with the cheese, basil, and vinegar to create thevegetable stuffing.Spoon the vegetable stuffing into the tomatoes.Barbecue the tomatoes over Indirect Medium heatuntil the cheese is melted and the vegetables arewarm, 8 to 12 minutes.Serve immediately.

GRILLED RED CAPSICUM STUFFEDWITH MOZZARELLAIndirect/Medium

1 small loaf crusty Italian bread3 tablespoons olive oil3 medium sweet red capsicums1 cup fresh mozzarella cheese, cut into small cubes1½ teaspoons dried basil1 clove garlic, finely chopped1 tablespoon olive oilSaltFreshly ground black pepper

Thinly slice bread, remove crusts and cut into enough10mm croutons to make 1 cup. Warm the olive oil ina frypan, add the croutons, and sauté until golden;drain on paper towels. Cut tops off capsicums about10mm from top, and reserve tops. Carefully removeseeds and membranes. In a bowl combine croutons,mozzarella, basil, garlic and oil. Mix well, adding saltand pepper to taste. Stuff capsicums with mixture,replace tops and secure with toothpicks. Place cap-sicums on the cooking grill, top sides up, and cookover Indirect Medium heat until capsicums are soft,but still hold their shape, 12 to 15 minutes. Removetops and cut in half lengthwise. Serves 6.

25


SWEET CORN IN HUSKS

SWEET CORN IN HUSKSDirect/Medium

Trim excess silk off end of the corn with kitchenscissors.Place the corn in a deep container; cover the cornwith cold water and soak at least 1 hour. Whenready to cook, remove the corn from water; shaketo remove excess water.Cook the corn over Direct Medium heat for about 25minutes, turning 3 times. Use gloves to removehusks and silk before serving.

GRILLED STUFFED POTATOESIndirect/Medium

3 extra large washed potatoes3 tablespoons softened butter or margarine2 egg yolks½ cup sour cream1 tablespoon snipped chives3/4 teaspoon salt2 tablespoons grated sharp cheddar cheese¼ cup broccoli flowerets

Wash and dry the potatoes. Prick the potatoes withfork. Cook over Indirect Medium heat until done,about 1¼ hour.Allow potatoes to partially cool. Halve the potatoeslengthwise. Carefully scoop out pulp, reserving 6shells. Mash potatoes with butter while still hot.Blend egg yolks and sour cream; mix with potatoes,chives and salt. Mound mixture into reserved shells.Heat stuffed shells over Indirect Medium heat untilpotatoes are hot, about 10 minutes. Top each potatowith cheese and continue to cook until cheese hasmelted. Garnish top with cooked broccoli floweretsbefore serving. Serves 6.

ZUCCHINI AND CAPSICUMDirect/Medium

For the marinade:2/3 cup olive oil¼ cup white wine vinegar1 tablespoon water2 teaspoons Dijon-style mustard1 teaspoon minced chives½ teaspoon sugar½ teaspoon dried basil leaves¼ teaspoon garlic powder¼ teaspoon pepper

1 zucchini, cut into 15mm slices1 yellow zucchini, cut into 15mm slices4 small patty pan squash, halved1 green capsicum, cut into 15mm strips1 red capsicum, cut into 15mm strips1 yellow capsicum, cut into 15mm strips

To make the marinade: In a shallow, glass bakingdish whisk the marinade ingredients together.Place the vegetables in the marinade and turn to coatevenly. Let stand 15 minutes. Drain vegetables andreserve the marinade. Arrange the vegetables onskewers.Cook over Direct Medium heat until the vegetablesare crisp and tender, 3 to 4 minutes each side, bast-ing once with the reserved marinade.

27


PARADISE GRILLED

PARADISE GRILLEDIndirect/Medium

For the glaze:3/4 cup fresh orange juice1 tablespoon honey1 tablespoon fresh lime juice2 teaspoons corn meal

6 slices fresh pineapple, about 15mm thick each1 teaspoon cracked dried green peppercorns orcracked black peppercorns

Vanilla ice cream

To make the glaze: In a small saucepan combine theglaze ingredients and whisk until smooth. Slowlybring to the boil and cook until thickened, 1 to 2 min-utes. Keep the glaze warm or reheat when ready toserve.Season both sides of the pineapple slices with thepeppercorns. Barbecue over Indirect Medium heat, 3to 4 minutes each side. Serve each pineapple slicewith ice cream and some of the glaze drizzled overthe top. Serves 6.

29


30

The following cuts, thicknesses, weights, and barbecuing times are meant to be guidelines rather than hard andfast rules. Cooking times are affected by such factors as altitude, wind, outside temperature, and how well doneyou like your meat. Two rules of thumb: Cook steaks, fish fillets, boneless chicken pieces, and vegetables usingthe Direct Method for the time given on the chart, turning once halfway through cooking. Cook roasts, wholepoultry, bone-in poultry pieces, whole fish, and other thicker cuts using the Indirect Method.Cooking times for beef and lamb are for MEDIUM unless otherwise noted. Let roasts and larger cuts of meat restfor 5 to 10 minutes before carving.

Beef Thickness/Weight Approximate Cooking Time

Steak: Rump, porterhouse, 20mm thick 4 to 5 minutes each side Direct MediumFillet, T-bone, or Sirloin 25mm thick 4 to 6 minutes each side Direct Medium

32mm thick 14 to 16 minutes (total) sear 5 minutes each side Direct High, and 2 to 3 minutes each side Indirect Medium

Veal loin chop 25mm thick 4 to 6 minutes each side Direct Medium

Kabob 25mm cubes 4 to 6 minutes each side Direct Medium

Beef burger 15mm thick 3 to 4 minutes each side Direct Medium

Rolled Sirloin roast 1.6kg to 1.8kg 60 to 80 minutes Indirect Medium

Roast fillet of beef 70-80mm thick 40 to 60 minutes Indirect Medium

Rib roast 90-100mm thick 1¼ to 13/4 hours Indirect Medium

Lamb Thickness/Weight Approximate Cooking Time

Chops loin or chump(trimmed of fat) 12mm to 15mm thick 4 to 6 minutes each side Direct Medium

Chops loin or chump(untrimmed) 12mm to 15mm thick 6 to 8 minutes each side on hot plate

Leg of lamb 1.8kg to 2.3kg 1½ to 2hours Indirect Medium

Rib crown roast 1.4kg to 1.8kg 50 to 60 minutes Indirect Medium

Rack of lamb 450g to 680g 35 to 50 minutes Indirect Medium

Pork Thickness/Weight Approximate Cooking Time

Chop: rib, loin, or shoulder 20mm to 25mm thick 10 to 15 minutes Direct Medium32mm to 38mm thick 14 to 18 minutes; sear 8 minutes Direct

High, grill 6 to 8 minutes Indirect Medium

Loin chop, boneless 20mm to 25mm thick 10 to 12 minutes Direct Medium

Loin roast: blade, sirloin,or centre rib 1.4kg to 2.3kg 1¼ to 13/4 hours Indirect Medium

Ribs: country-style, baby backor spareribs 1.4kg to 1.8kg 1½ to 2 hours Indirect Medium

Tenderloin, whole 340g to 450g 25 to 30 minutes Indirect Medium

BARBECUING GUIDE

31

Poultry Thickness/Weight Approximate Cooking Time

Chicken breast 5 to 6 minutes each side Direct Medium

Chicken thigh 8 to 10 minutes Direct Medium

Chicken pieces, bone-in breast/wing 30 to 40 minutes Indirect Medium

Chicken pieces, bone-in leg/thigh 40 to 50 minutes Indirect Medium

Chicken, whole 1.6kg to 2.3kg 1 to 1½ hours Indirect Medium

Cornish game hen 680g to 900g 30 to 45 minutes Indirect Medium

Turkey, whole, un-stuffed 4.5kg to 5kg 13/4 to 2 hours Indirect Medium5.5kg to 6.4kg 2 to 2½ hours Indirect Medium6.8kg to 7.7kg 23/4 to 3 hours Indirect Medium8kg to 10kg 3½ to 4 hours Indirect Medium

Turkey breast, bone-in 1.8kg to 2.3kg 1 to 1½ hours Indirect Medium

Fish & Seafood Thickness/Weight Approximate Grilling Time

Fish, fillet or steak 6mm to 13mm thick 3 to 5 minutes Direct Medium13mm to 25mm thick 5 to 10 minutes Direct Medium25mm to 3mm thick 10 to 12 minutes Direct Medium

Fish, whole 450g 15 to 20 minutes Indirect Medium900g to 1.2kg 20 to 30 minutes Indirect Medium1.4kg 30 to 45 minutes Indirect Medium

Prawns 2 to 5 minutes Direct Medium

Scallop 3 to 6 minutes Direct Medium

Note: General rule for grilling fish: 4 to 5 minutes per 13mm thickness; 8 to 10 minutes per 25mm thickness.

Vegetables Thickness/Weight Approximate Grilling Time

Artichoke, whole Steam 20 to 25 minutes; cut in half and grill 8 to 10 minutes Direct Medium

Asparagus 6 to 8 minutes Direct Medium

Capsicum, whole 10 to 12 minutes Direct Medium

Capsicum, halved or quartered 6 to 8 minutes Direct Medium

Chilli 7 to 9 minutes Direct Medium

Corn, husked 10 to 12 minutes Direct Medium

Corn, in husk 25 to 30 minutes Direct Medium

Eggplant, 13mm slices 8 to 10 minutes Direct Medium

Eggplant, halved 12 to 15 minutes Direct Medium

Fennel, 6mm slices 10 to 12 minutes Direct Medium


32

Vegetables Thickness/Weight Approximate Grilling Time

Garlic, whole 45 to 60 minutes Indirect Medium

Spring onion, whole 3 to 4 minutes Direct Medium

Leek 14 to 16 minutes Direct Medium

Mushroom: shiitake or button 8 to 10 minutes Direct Medium

Mushroom: portabello 12 to 15 minutes Direct Medium

Onion, halved 35 to 40 minutes Indirect Medium

Onion, 13mm slices 8 to 12 minutes Direct Medium

Potato, whole 45 to 60 minutes Indirect Medium

Potato, 13mm slices 14 to 16 minutes Direct Medium

Potato: new, halved 20 to 25 minutes Direct Medium

Pumpkin 1.4kg 1½ to 2 hours Indirect Medium

Pumpkin butternut halved 45 minutes to 1 hour

Squash: acorn 450g 40 to 45 minutes Indirect Medium

Squash: buttercup or butternut 900g 50 to 55 minutes Indirect Medium

Squash: yellow, 13mm slices 6 to 8 minutes Direct Medium

Squash: yellow, halved 6 to 10 minutes Direct Medium

Sweet potato, whole 50 to 60 minutes Indirect Medium

Sweet potato, 6mm slices 8 to 10 minutes Direct Medium

Tomato: garden, 13mm slices 2 to 4 minutes Direct Medium

Tomato: garden, halved 6 to 8 minutes Direct Medium

Tomato: roma, halved 6 to 8 minutes Direct Medium

Tomato: roma, whole 8 to 10 minutes Direct Medium

Zucchini, 13mm slices 6 to 8 minutes Direct Medium

Zucchini, halved 6 to 10 minutes Direct Medium

BARBECUING GUIDE

BARBECUE AND FOOD SAFETY• Trim excess fat from steaks, chops and roasts, leaving no more than 5mm of fat around the edge. Less fat is a virtual guarantee againstunwanted flare-ups.• If an unwanted flare-up should occur, turn all burners to OFF and move food to another area of the cooking grill. Any flames will quicklysubside. After flames subside, relight the barbecue and continue cooking. NEVER USE WATER TO EXTINGUISH FLAMES ON A GAS BARBECUE.• Do not line the funnel-shaped bottom tray with foil. This could prevent barbecue fat from flowing into the aluminium drip tray below.• Make sure the funnel shaped bottom tray and the drip tray are always clean and free from debris.• Barbecues radiate a lot of heat, so always keep the barbecue at least 1 metre away from any combustible materials, including the house,garage, deck rails, etc. Never use a barbecue indoors or under an enclosed patio.• When you’ve finished cooking, turn off all the burners and the tap on the gas bottle or source.• Wash hands thoroughly with hot, soapy water before starting any meal preparation and after handling raw meat, fish or poultry.• Remember, thaw meat, fish, and poultry in the refrigerator, never at room temperature.• Never spray or brush oil on a hot cooking grill. Oil the food instead.• Never place cooked food on the same platter that the raw food was placed on.• Vigorously boil marinades that were used for raw meats, fish, or poultry for 1 minute before using as a baste or sauce.


Portable digital receiverThe portable digital receiver displays the type of roast(step 1), the cooking options (step 2), the target tem-perature and the current temperature in the centre ofthe meat.

Insulated cable

Meat probeThe tip of the probe is

inserted into the centre ofthe veal (step 3).

Digital transmitterThe Digital Transmitter is connected to the probe by the insulatedcable so that it can be located outside the barbecue.

The very latest in meat thermometersis the digital/remote version. It beepsto let you know when your roast iscooked to your liking. It doesn’t evenneed to be near the barbecue; you cancarry it around on your belt or leave itsomewhere handy. This digital ther-mometer is marketed under the name‘Weber Barbecue Beeper’.

HOW IT WORKSSuppose you’re cooking a roast of ten-der veal and you like to cook it tomedium.Step 1. Select veal from the variousmeat choices on your digital receiver.Step 2. Select medium from the cook-ing options offered. Step 3. Insert the meat probe into themeat inside your barbecue. Attachedto the probe is an insulated cable thatleads to a digital transmitter. This islocated outside your barbecue. Thetransmitter sends signals to the digitalreceiver. As long as the receiver iswithin 30 metres of the barbecue (ifyou walk out of range the portable dig-ital receiver will beep) it will displaythe internal temperature in the centreof the meat. When the meat is nearlycooked the receiver will beep fourtimes. It’s now time for you to makethe gravy and to get the salads ready.A short time later, the receiver willgive a continuous beep which indicatesthat your veal is perfectly cooked tomedium.

DIGITAL/REMOTE MEAT THERMOMETER ... HOW IT WORKS.


Weber-Stephen Products Co. (Aust) Pty LtdAustralian 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 or visit www.weberbbq.com.au© 2007 Weber-Stephen Products Co. (Aust) P/L, trading as Weber® Barbecues, Weber® Barbeques, Weber® Shop and Weber® BBQs.WEBER®, WEBERN®, the Kettle Silhouette device®, the shape of the Weber Kettle®, GENESIS®, SUMMIT® and FLAVORIZER® are regis-tered Australian trade marks.

WEBER Q™, BABY Q™, the Q™ device and the shape of the Weber Q™ barbecue grill are trade marks; all of Weber-Stephen Products Co., 200East Daniels Road, Pallatine, Illinois, 60067 USA.

Smokey Joe™, Tuck-N-Carry™, Go-Anywhere™, Compact™, Bar-B-kettle™, One-Touch™, Master-Touch™, Platinum™, Performer™,Touch-N-Go™,Smokey Mountain Cooker™, Ranch™, Slide-aside™, Weber Wok™, Rapidfire™, Char-Basket™, Charbin™, Tuck-away™, Stopwatch Engineering™,Warm-Up Baskets™, Steam-N-Chips™, Gas Catcher™, Crossover® ,Spider Stopper™, FlameCheck™, Firespice™, FireStarters™, Weber Flame™,Grill-Out™ and Backyard Heroes® are trade marks; all of Weber-Stephen Products Co., 200 East Daniels Road, Pallatine, Illinois, 60067USA.

Weber-Stephen Products Co. is the owner of Australian patent numbers 598709, 609849, 641339, 694686 and 769944 relating to var-ious aspects of Weber’s products. There are Australian patents pending relating to, among other things, certain aspects of the WeberQ barbecue grill.

Weber-Stephen Products Co. is the owner of Australian Design Registration numbers 129224, 148993 and 300965.

All Weber® gas barbecues are covered by a limited lifetime warranty, except the Weber Q™’s which have a 5 year warranty. All Weber®

charcoal barbecues are covered by a limited 10 year warranty (Compact model 5 years). Details included in your barbecue Owner’sManual.

© R. McDonald Co. Pty. Ltd. 2007. This booklet incorporates material which is owned by Weber-Stephen Products Co., R. McDonaldCo. Pty Ltd and McDonald-Kirkwood Pty Ltd.

australian cooking summit gas barbecues - change...

Documents