We continue with offering up our top 10 recipes for the Weber BBQ, with our final instalment. Read on and enjoy….

Prosciutto Wrapped Pork Tenderloin

Chermoula Chicken with Coriander Yoghurt

Prep Time: 20 minutes
Cook Time: 60 minutes
Difficulty: Easy
Servings: 4
Ideal for: Charcoal, Gas and Q

  • 1x 2 kg butterflied chicken
  • 2 preserved lemon quarters, flesh discarded, rind chopped
  • 1 cup fresh parsley leaves & 1 cup fresh coriander leaves
  • 2 long red chillies, stalk removed, 3 garlic cloves
  • 2 teaspoons cumin & 2 teaspoons paprika
  • 1/4 cup olive oil, 1 juiced lemon and rind
  • 2 teaspoons sea salt & 1 teaspoon freshly ground black pepper

Coriander Yoghurt

  • 3 tablespoons finely chopped fresh coriander
  • 200g plain yoghurt, ½ tablespoon lemon juice
  • ½ teaspoon salt & ½ teaspoon pepper

Step 1

To make the chermoula paste; blend together the preserved lemon rind, parsley, coriander, chillies, garlic, cumin, paprika, olive oil, fresh lemon juice and rind, sea salt and pepper.

Step 2

Stuff the chermoula paste under the skin of the chicken breasts and legs. Spread the remaining chermoula paste over the skin. Refrigerate while the barbecue is preheating.

Step 3

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

Step 4

If using a Weber kettle: As per the Weber Red Gum Charcoal instructions, build a pyramid charcoal (equivalent to 2 to 3 charcoal baskets) on your barbecues charcoal grate with 3 firelighters underneath. Light the firelighters and wait 10 to 15 minutes. Using tongs and heatproof gloves, spread the charcoal evenly across one half of the charcoal grate. Place the cooking grill on the barbecue.

Step 5

Place the chicken on the cooking grill, skin side up, in the indirect zone.

Step 6

Place the lid on and roast the chicken over indirect medium heat for 50 to 60 minutes or until the internal temperature has reached approximately 64°C.

Step 7

While the chicken is cooking, make the coriander yoghurt. In a bowl mix together the chopped coriander, yoghurt, lemon juice, salt and pepper.

Step 8

Once the chicken has reached an internal temperature of 64°C, flip the chicken skin side down onto the direct zone (above the charcoal). Using the back of your tongs, gently press down on the chicken to ensure good contact with the grill. Sear the chicken over direct medium heat for 5 to 10 minutes or until caramelised to your liking.

Step 9

Remove the chicken from the barbecue and allow to rest for 10 minutes. Carve and enjoy with the coriander yoghurt.

Prosciutto Wrapped Pork Tenderloin

Potato Bake

Prep Time: 20 minutes
Cook Time: 90 minutes
Difficulty: Easy
Servings: 6
Ideal for: Charcoal, Gas and Q

  • 6 medium potatoes, peeled and thinly sliced
  • 2 rashers of bacon, thinly sliced
  • 1 medium onion, finely chopped
  • 2 teaspoons Dijon mustard
  • 250ml thickened cream
  • 75ml milk
  • 100g pizza cheese
  • Salt and pepper to taste
  • Spray oil

Step 1

Set up your Q for indirect cooking and preheat for 10 minutes.

Step 2

Spray the pan lightly with oil. Arrange a layer of potato over the base of the pan, slightly overlapping. Top with one-third of the bacon and onion. Repeat this process twice so you have 3 layers in your pan.

Step 3

In a bowl combine the cream, milk and mustard and mix together. Pour over the potato mixture. Cover the pan with foil.

Step 4

When your Q is preheated, open the lid and place the pan with the potato bake on the trivet. Turn the burner control knob(s) to the roast/bake setting. Close the lid and bake for 30 minutes then remove the foil and bake for a further 30 minutes.

Step 5

Top with the cheese and continue baking for another 30 minutes or until the potato is tender.

Prosciutto Wrapped Pork Tenderloin

Naan Bread

Prep Time: 60 minutes
Cook Time: 20 minutes
Difficulty: Easy
Servings: 6
Ideal for: Charcoal, Gas and Q

  • 1 ½ cups bread flour
  • 1 teaspoon dry yeast
  • ½ teaspoon caster sugar
  • ½ teaspoon sea salt
  • 1/3 cup warm water
  • 3 tablespoons plain yoghurt
  • 1 tablespoon oil
  • 50g butter
  • 3 garlic cloves
  • 1 tablespoon finely chopped fresh sage
  • 2 tablespoons finely chopped fresh rosemary

Step 1

In a large bowl or in a bread mixer, combine the bread flour, yeast, sugar, salt, warm water, yoghurt and oil. Knead for 10 to 15 minutes and let rise for 40 minutes or until doubled in size.

Step 2

Divide the dough into 6 portions and roll into 20 cm by 10 cm oval shapes. Place on individual squares of baking paper.

Step 3

Set up and preheat your barbecue for direct cooking. Please refer to your handbook for further instructions.

Step 4

While the barbecue is preheating, make the herbed butter. In a saucepan, over a side burner or stovetop, melt together the butter and the garlic cloves. Cook for 3 minutes on a medium heat or until the garlic is golden. Add the herbs and cook for a further 2 minutes. Remove from the heat and season with salt and pepper. Set aside until required.

Step 5

Lightly spray cooking oil on both sides of the naan bread.

Step 6

Once the barbecue has preheated, adjust the burner(s) to medium.

Step 7

Place the naan bread straight on to the grill. Cook the Naan bread for 2 to 3 minutes and then flip over. Continue to cook for a further 2 to 3 minutes or until the bread has puffed and has lovely grill marks. Finish off by brushing both sides of the naan bread with the herbed butter.

TIPS

Ensure your grills are clean prior to cooking the naan bread. Cooking the bread on direct medium heat will allow the bread to cook through without burning the bread.

Prosciutto Wrapped Pork Tenderloin

Smoked Beef Ragu

Prep Time: 50 minutes (includes 30 minutes soaking time)
Cook Time: 3.5 to 4 hours
Difficulty: Medium
Servings: 4
Ideal for: Weber Q

  • 5kg beef chuck steaks
  • 2 tablespoons olive oil, divided
  • 1 brown onion, finely chopped
  • 1 red chilli, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 celery sticks, chopped
  • 1 carrot, chopped
  • 2 bay leaves
  • 6 sprigs of thyme
  • 2 cups beef stock
  • 1 tin cherry tomatoes
  • 3 tablespoons tomato paste
  • 1 cup red wine

Step 1

Soak the wood chips in water for at least 30 minutes. We recommend hickory wood chips for this recipe.

Step 2

Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber® Q®, set up your barbecue with a convection tray and a trivet. If using a gas barbecue, set up your barbecue with smoker box(es).

Step 3

Lightly coat the beef chuck steaks with 1 tablespoon of olive oil and season with salt and pepper.

Step 4

Drain and add the wood chips to the charcoal or to the smoker box of a gas barbecue, following the manufacturer’s instructions. When smoke appears, roast the beef chuck steaks over indirect medium heat, with the lid closed, for 30 minutes*.

Step 5

Remove the steaks from the barbecue and set aside to rest.

Step 6

Prepare the barbecue for direct cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, remove the convection tray and a trivet. Place a large Weber Q Casserole dish (without lid) onto the barbecue, preheat the dish with the barbecue lid closed for 5 minutes.

Step 7

Add the remaining 1 tablespoon of olive oil, onion, chilli and garlic to the casserole dish, sauté over direct medium heat for 4 minutes, or until the onion is translucent.

Step 8

Add the celery and carrot, continue to sauté for 4 minutes. Meanwhile, cut the steaks into 1.5cm cubes.

Step 9

Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

Step 10

Return the casserole dish to the barbecue. Add the cubed beef and the remaining ingredients. Stir, to combine all of the ingredients. Place the casserole lid on (vent steam open), and cook over indirect medium heat for 2.5 to 3 hours, or until the beef is soft and tender. Season with salt and pepper, to taste, and serve with pappardelle pasta or polenta

Prosciutto Wrapped Pork Tenderloin

Weber Q Easy Pulled Pork

Prep Time: 2 hours
Cook Time: 4.5 hours
Difficulty: Easy
Servings: 10
Ideal for: Weber Q

  • 1.5kg Pork Scotch (rind off)
  • 100ml Apple Cider Vinegar

Spice Rub

  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika & 1 teaspoon salt
  • 1 teaspoon garlic powder & 1 teaspoon onion powder
  • 1 teaspoon ground cumin & ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper

Barbecue Sauce (makes 300ml)

  • 50g butter, cubed
  • 1 brown onion, chopped finely
  • 200ml tomato sauce & 125ml Jack Daniel’s Tennessee Whiskey
  • 1/3 cup brown sugar
  • 80ml apple cider vinegar & 2 tablespoons honey
  • 1 teaspoon cayenne pepper & 1 teaspoon garlic powder

Step 1

This recipe is ideal for Weber Q’s and Weber Family Q’s. Set up your barbecue for indirect cooking with a Convection Tray and Trivet (please refer to your handbook for further instructions).

Step 2

Mix all of the spice rub ingredients together in a bowl. Coat and rub both sides of the pork with the spice mix. Cover and refrigerate for half an hour to marinate.

Step 3

Thirty minutes prior to cooking, take the pork out of the fridge and allow to stand at room temperature.

Step 4

Preheat the barbecue on the lowest setting: Weber Q: control burner on low, Family Q: small burner off, large burner control low.

Step 5

Once the barbecue is preheated, position the pork on top of the trivet in the barbecue. Cook for 3 hours.

Step 6

After 3 hours, place the pork into a large drip pan, pour apple cider vinegar on top and cover tightly with aluminium foil.

Step 7

Cook for a further 1.5 hours.

Step 8

Take the pork off the barbecue and leave to rest for 45 minutes, leaving it in the drip pan and covered with the aluminium foil.

Step 9

After 30 minutes of the resting period prepare the barbecue sauce.

Step 10

Place the butter in a saucepan and cook over a low heat. Once the butter has melted, add the onion and cook for a few minutes or until the onion has softened. Once the onion is cooked add all the remaining sauce ingredients. Cook for a further 10 minutes over a high heat or until thick and sticky, making sure to stir the sauce regularly. Set aside until the pork has rested.

Step 11

Using 2 forks, break the meat into small and medium sized pieces.  The meat should be falling apart tender, and break into a string like consistency easily.

Step 12

Mix 100 ml of the barbecue sauce through the pulled pork.

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