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.

Lay the pork out flat, flesh side up. Sprinkle Weber Greek Seasoning on the flesh side of the pork belly. To prepare the porchetta, view our grill skill on how to prepare, score and truss a porchetta.

Ensure your barbecue is clean and free from any grease or debris. Prepare the barbecue for indirect cooking over high heat (220°C-260°C).

Lightly coat the outside of the porchetta with olive oil and season all over the outside with sea salt.

Once the barbecue has preheated, roast the pork over indirect high heat, with the lid closed, for 25 to 30 minutes or until the skin is crackled (avoid lifting the lid too much).

Once the skin has crackled, reduce the temperature of the barbecue down to indirect medium heat (roast setting-190° to 230°C). Continue to roast the pork at indirect medium heat for the remaining cooking time, or until the internal temperature reaches 60°C for a medium result (approximately 60 to 90 minutes longer). The internal temperature will continue to rise 3°C to 6°C while it’s resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).

Once the pork has cooked, leave to rest for 15 minutes before carving.

Tips for Buying: It is best to buy a piece of skin-on pork loin with the belly attached from the butcher. Avoid buying vacuum sealed pork, which has been packed in plastic, as it is much harder to crackle.

Scoring a pre-rolled (trussed) roast: If the butcher hasn’t already scored the skin; Score the skin at 1cm intervals around the roast, being careful not to cut the twine.

Scoring a piece of pork loin and belly (not yet rolled/trussed): If the butcher hasn’t already scored the skin; score the skin at 1cm intervals along the length of the roast. If needed, remove a section of the rind from above the loin meat. This is done because if you roll the belly around the loin and there is rind wrapped up inside the roast, this will be rubbery when you serve it.

Trussing: tightly roll the roast, and truss with butcher’s twine.

If the pork has cooked but the rind hasn’t crackled, remove the rind and return the rind to the barbecue and roast over indirect medium heat (190°C to 230°C) for 15 minutes to crackle whilst the pork roast is resting.

Prepare the barbecue for indirect cooking over medium heat (roast setting-200°C-230°C).

Spray a 25cm diameter springform cake tin with a little cooking oil spray or melted butter. Line the tin with baking paper, ensure that the height of the paper is not greater than 1cm over the top of the tin. Use a food processor or place the biscuits into a large zip lock bag and crush the biscuits into crumbs. Pour the biscuit crumbs into a bowl, add the zest from a lemon and the melted butter. Mix until well combined. Pour into the lined cake tin and press to compact the base.

In the bowl of a stand mixer or using electric beaters, beat the cream cheese and caster sugar for 4 minutes on medium speed, or until light and fluffy. Gradually add the Biscoff spread and keep mixing to combine. Slowly pour the lightly beaten eggs into the cream cheese mix, ensuring that it is well incorporated before continuing to add more egg. Once just combined, avoid beating the mixture much more. Slowly add the cream and finally the salt. Once the ingredients are smooth and combined stop beating and pour the mix into the cake pan.

Once the barbecue has preheated, bake the cheesecake over indirect medium heat, with the lid closed, for 30 to 45 minutes, or until the mix is just set and the top has coloured. Once finished cooking (if possible) turn the barbecue off and leave the cheesecake to cool in the barbecue for 30 minutes (to prevent cracking from temperature shock).

Leave the cheesecake to cool completely before serving. Once cooled, refrigerate to store the cheesecake. Best to bring to room temperature when you are ready to serve.

Have your cream cheese, eggs and thickened cream at room temperature, it will result in a silky cheesecake mix with no lumps.
Once the egg has been added to the cheesecake mix, avoid beating much further. If you overbeat the eggs in the mixture, it can cause the cheesecake to split.
If you are making the cheesecake for the following day, add 1 tablespoon of sifted plain flour to the cheesecake mix to avoid weeping when refrigerated.

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.

Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).

Cut a sheet of baking paper to the shape of the salmon/ocean trout with a small border of overhang (this will make it easier to manoeuvre the fish on and off the barbecue). Place the fish onto the sheet of the baking paper, skin side down. Lightly coat the fish with olive oil and season all over the flesh side with Weber’s Herb Seasoning. Lay slices of lemon over the fish (optional).

Once the barbecue has preheated, roast the salmon/ ocean trout over indirect medium heat, with the lid closed, for 25 to 30 minutes or until cooked to your liking.

Remove the side of salmon/ ocean trout from the barbecue and leave to rest for at least 5 minutes before serving.

Prepare the barbecue for indirect cooking over medium heat (190°C-230°C) with a rotisserie. Follow your rotisserie’s user guide for specific set up instructions.

Truss the chicken with cooking string, ready for the rotisserie rod.

Lightly coat the chicken with olive oil and season all over with the Weber Barbecue Seasoning.

Slide one rotisserie fork onto the rotisserie rod, with the tines facing inwards. Slide the chicken onto the rotisserie rod, as close to the centre of the rod as possible and gently push the chicken onto the fork tines until they are deep inside. Add the other fork onto the rod, with the tines facing inward, push the fork firmly into the chicken. Centre the chicken on the rod and tighten the forks.

Once the barbecue has preheated, set the rotisserie rod in place. Turn on the rotisserie motor and ensure it is smoothly rotating. Roast the chicken over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the breast (not touching bone) registers 71°C, approximately 1 ½ hours.

Wearing heatproof gloves, carefully remove the spit from the barbecue. Loosen the forks and slide the chicken off the spit and onto a board. Leave the chicken to rest for 15 minutes before carving to allow the temperature to reach 74°C and for the juices to redistribute, resulting in a juicier chicken.

Carve and enjoy.

For best results, use a meat thermometer to know when your chicken is ready. Insert the probe deep into the breast, but not touching the cavity. You can remove the chicken from the barbecue once is reaches 71C and leave to rest for 10 to 15 minutes before carving, the temperature will continue to rise 3 to 6 degrees to the final safe cooking temperature of 74°C for poultry.

Prepare the barbecue for direct cooking over medium heat (180°C-230°C).

Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place a small Weber Casserole Dish or barbecue-safe saucepan onto the barbecue to preheat for 1 to 2 minutes. Add the cinnamon stick, star anise pods and cloves to the pan and toast over direct medium heat, with the lid closed for 3 to 4 minutes or until fragrant. Remove the pan from the barbecue.

Peel the rind off one orange and one lemon (trim away any white pith from the rind segments as it will make the wine bitter). Cut all the oranges and lemon in half. Grill the orange and lemon halves, cut side down for 2 minutes over direct medium heat. Flip the citrus over and cook for a further 2 minutes. Squeeze some of the juice out of the citrus into a bowl and place the citrus (cut side up) back onto the barbecue to grill for a further 2 minutes to release all the juice. Once nicely grilled, squeeze the remaining juice out of the citrus into the bowl.

For the orange garnish. Dip the slices of orange into sugar and grill over direct medium heat for 2 minutes, or until caramelised grill marks appear on one side. Set aside until required.

Adjust the barbecue to low heat. Add the squeezed citrus juice, reserved peels, caster sugar and toasted spices to the pan. Cook for 4 minutes, over direct low heat, or until the syrup is gently simmering.Adjust the barbecue to low heat. Add the squeezed citrus juice, reserved peels, caster sugar and toasted spices to the pan. Cook for 4 minutes, over direct low heat, or until the syrup is gently simmering.

Add the wine and brandy, gently warm over direct low heat for 4 minutes just until it starts to simmer (don’t boil). Turn the barbecue off. Serve into glasses with a slice of caramelised orange into each glass. Place the lid on the casserole dish, to keep the wine warm while you enjoy.

Use whole spices: Don’t be tempted to use ground spices, as it will create an undesired texture in the wine. Toasting the whole spices brings out extra flavour.