If you are using wooden skewers, soak in water for 30 minutes.
For the fennel and radish salad; Cut the fennel into wedges, add the fennel to a medium bowl and coat with olive oil, salt and pepper. Save the small fronds to add to the salad later.
Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
Slice the fish fillets into 3cm wide strips (approximately 2 strips per fillet). In a large bowl combine the garlic, mint, zest from a lemon, olive oil, salt and pepper. Add the fish fillets and toss to coat. Tightly roll up each piece of fish into a pinwheel shape and secure with two wooden skewers in a ‘X’ shape.
Brush the cooking grills clean with a wire brush. Grill the fennel wedges over direct medium-high heat, with the lid closed, until caramelised on both sides, approximately 3 minutes per side. Set aside once cooked.
Grill the fish pinwheels over direct medium-high heat, with the lid closed, for 2 to 3 minutes on each side, until deeply golden or cooked to your liking. Remove the fish from the barbecue and leave to rest for a couple of minutes. While the fish is cooking, place a halved lemon, cut side down onto the cooking grill to sear for 2 minutes.
Assemble the salad with the grilled fennel, sliced radish, chopped radish and capers, small fennel fronds. Drizzle the salad with ½ of the caramelised lemon. Remove the wooden skewers from the fish pinwheels. Serve the fish with the salad and the additional caramelised lemon half.
The final recommended doneness temperature for white fish is 54°C. Keep in mind the internal temperature will continue to rise 3°C to 6°C while it is resting.
In a bowl combine all the patty ingredients (see tip 1). Divide the mix into 4 portions
Roll each portion into a ball and then flatten with the palm of your hands, so they are about 2 cm thick. Using your thumb, make an indentation in the centre of the patty. This helps to keep the patties a consistent thickness when cooking
Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
Brush the cooking grills clean with a wire brush. Grill the patties over direct medium-high heat, with the lid closed, for 3 to 4 minutes per side, or until cooked to your liking. Once there is one minute left of the cook time, place a slice of cheese over each patty to melt. Toast the buns, for 1 minute per side.
Build the burgers buns with a patty, tomato, pickles, lettuce and sauce.
Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C) with a large Weber Ware frying pan.
Prepare your barbecue for direct cooking over medium-high heat (210°C-250°C) with a large Weber Ware frying pan. If you are using a Weber Pulse, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 290°C.
Lightly coat the fillets with olive oil, salt and pepper. Cut the lemon in half.
Once the barbecue and frying pan has preheated, add the whiting fillets to the pan, skin side down. Cook the fillets over direct medium-high heat, with the lid closed, for 2 minutes, until the skin is lightly coloured golden and the flesh is just cooked through, there is no need to flip the fillets. While the fish is cooking, grill the lemon halves, cut side down for 2 minutes, or until caramelised
Squeeze the caramelised lemon over the fillets and serve immediately.
Prepare the barbecue for direct cooking over high heat (250°C-290°C).
Lightly coat the steak with olive oil and season with salt and pepper all over.
Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place the steak onto the cooking grill, using the back of your tongs, gently press on the steak to ensure good contact with the hot grill. Grill the steak over direct high heat, with the lid closed, for 2 to 5 minutes per side (see tips for steak timing guide) or until done to your liking.
Once the steak has cooked, remove it from the barbecue and leave to rest for 5 minutes. Slice the steak across the grain and serve immediately.
Rare (49°C): 2 minutes per side
Medium Rare (54°C): 3 minutes per side
Medium (60°C): 4 minutes per side
Medium Well to Well done (66°C- 68°C): 5 minutes per side
Note: Always keep in mind that the internal temperature of the steak will continue to rise 3 to 6°C while it’s resting.
Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
Lightly coat the backstraps with 2 teaspoons of olive oil and 6 teaspoons of Weber Greek Seasoning. Assemble the onion ring skewers. Lightly coat the onion skewers with the remaining 4 teaspoons of olive oil and 2 ½ teaspoons of Weber Greek Seasoning.
Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the lamb backstraps over direct medium-high heat, with the lid closed, for 2 minutes per side. As lamb backstrap is best served medium rare to medium, cook until it reaches an internal temperature of 50C, then remove from the barbecue and leave it to rest for 5 minutes before slicing. While the lamb is cooking, grill the red onion skewers for 5 minutes per side, turning as needed.
While the lamb is resting, grill the flatbreads over direct medium-high heat, for 1 minute per side or until just toasted. Remove the red onion from the skewers, and roughly chop if desired.
Slice the lamb against the grain. Spread the beetroot dip inside the wrap, top with lettuce, sliced lamb, red onion and feta. Wrap up and enjoy.
Rare: 49°C
Medium Rare: 54°C
Medium: 60°C
Medium Well: 66°C
Well Done: 68°C
Prepare the barbecue for direct cooking over medium heat (180°C-230°C).
Lightly coat the chicken all over with the olive oil and Weber Seasoning.
Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place the chicken onto the cooking grill, cavity side down (see tip 2). Grill the chicken over direct medium heat, with the lid closed for 40 minutes.
Once the chicken has cooked for 40 minutes, using a spatula and tongs, flip the chicken over, and continue to cook, skin side down for a further 15 minutes or until the chicken is cooked through. To check doneness, insert an instant read thermometer into the thickest part of the breast (not touching bone), ensure that it registers 71°C. Remove the chicken from the barbecue and let rest for 10 to 15 minutes, where the temperature of the chicken will continue to rise to 74°C (the safe doneness temperature for poultry).
Once the chicken has rested and reached the safe doneness temperature you can carve the chicken and serve.
A quick and efficient method to cooking a whole chicken is to butterfly it. Firstly, remove any excess fat, typically just inside the cavity. Turn the chicken over so it is breast side down. Face the chicken with the tail end closest to you. Using sharp kitchen scissors or poultry sheers, cut along both sides of the back-bone, remove and discard it. Turn the chicken back over, skin side up, and press down on the breastbone to flatten. If not already done, tuck the wing tips behind, under the chicken.
It is important to cook the chicken with the cavity flat on the cooking grill as the bones will protect the meat when cooking over direct heat for the long period.
Prepare the barbecue for indirect cooking over medium heat (roasting setting- 190°C-230°C).
Lightly coat the beef bones, onion, garlic bulb and carrot with olive oil and season with salt and pepper.
Once the barbecue has preheated, roast the beef bones, onion, garlic and carrot over indirect medium heat, with the lid closed, for 30 to 45 minutes or until the ingredients have turned golden on the edges.
In a large stock pot, add the 5L water, celery, bay leaves, 2 sprigs of rosemary, peppercorns, apple cider vinegar and the roasted beef bones, onion, garlic and carrot. On a barbecue side burner or stove top simmer for 2 ½ hours, skimming any impurities off the top as the stock simmers.
Once the stock has simmered and heavily reduced. Strain the stock, discard the solids and pour the liquid into a smaller saucepan. Simmer the stock for a further 30 minutes to reduce the liquid down to approximately 500mL.
In a small bowl mix together the cornflour and 4 tablespoons of water, mix to fully combine. Add the cornflour mixture and the remaining 2 stalks of rosemary to the gravy and simmer until thickened. Finally taste the gravy, slowly adding the soy sauce, tasting as you add the soy sauce, until the gravy is seasoned to your liking. Remove from the heat and serve.
Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C). Place a small, perforated Weber grill pan on the cooking grill to preheat.
Lightly coat the lamb and cherry tomatoes with olive oil, sprinkle the Weber Greek Seasoning over the lamb and cherry tomatoes.
Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the eggplants over direct medium-high heat, with the lid closed, for 16 minutes, or until the skin has blackened and the eggplant has softened (but not collapsed), turning occasionally.
Once the eggplants have charred, remove from the barbecue and set aside to cool slightly. Grill the lamb steaks and cherry tomatoes over direct medium-high heat for 4 minutes, flipping once halfway through the cooking time. Add the olives to the grill pan and grill for 4 minutes stirring once or twice; cook until the olives have a little caramelisation. Grill the lemons, cut side down for 2 minutes, or until caramelised.
While the lamb is cooking, cut the eggplants in half and scoop the inner flesh into a sieve, over a bowl. Using a spoon, mix the eggplant flesh around so that some liquid drains away. Place the eggplant into a blender with the rest of the Baba Ganoush ingredients. Juice the caramelised lemon to get 2 ½ tablespoons of juice and add to the blender. Save any left-over lemons to serve. Blitz until smooth. Spoon into a serving dish, drizzle with olive oil and top with a little sprinkle of the Greek Seasoning.
Remove the lamb, tomatoes, olives from the grill once cooked to your liking.
Grill the flatbreads for one minute per side. Keep the toasted flatbreads warm in aluminium foil until ready to serve. Slice the lamb.
Arrange the lamb, cherry tomatoes, grilled olives, spare caramelised lemon and flatbreads onto a serving platter. Garnish with fresh parsley. Serve with the Baba Ganoush.
Prepare the barbecue for direct cooking over high heat (250°C-290°C).
Lightly coat your steaks with olive oil and season with Weber’s Steak Seasoning (approximately ¾ teaspoon per 200g steak).
Brush the cooking grills clean with a wire brush. Grill the steaks over direct high heat, with the lid closed, for 3 to 5 minutes per side or until cooked to your liking. Refer to tips for timing guide.
Remove the steaks from the barbecue and allow them to rest for about 5 minutes. While the steaks are resting, in a small bowl combine the mustard whip ingredients with a fork or small whisk.
Slice the steaks and serve with the mustard whip.
Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).
In a bowl, add the cauliflower florets. Lightly coat with olive oil and season with Weber’s All Purpose Rub.
Roast the cauliflower over indirect medium heat, with the lid closed, for 30 to 40 minutes or until the cauliflower is tender and lightly golden.
While the cauliflower is roasting, make the harissa yoghurt. In a small bowl combine the garlic, yoghurt, 3 teaspoons of harissa paste, lemon juice and sea salt. Stir to combine. In a separate small bowl, combine the remaining 1 teaspoon of harissa paste and 3 teaspoons of olive oil. Pour the yoghurt into a small serving bowl, drizzle the harissa oil over the top and swirl with a spoon if desired. Garnish the cauliflower with chopped parsley and the harissa yoghurt dipping sauce.
