Australian Cooking with the Weber Family Q.TM

Australian
Cooking with
the Weber
Family Q.
®
TM
®
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. In addition to the recipes, you’ll find
a ‘barbecuing and roasting guide’ on the last few pages. This provides an estimate of the
cooking times for many of the dishes you may like to try.
If you need advice or would like some help, you can either call us on 1300 301 290 or
e-mail us at custserv@weberbbq.com.au. You’ll find that the people in our company will go
out of their way to try and help you. If you would like more information about any of our
barbecues or accessories, visit our website at www.weberbbq.com.au.
Thank you again, and happy Weber-Q-ing.
Contents
How to get the best from your Weber® Family QTM2
Helpful hints for the Weber® Family QTM3
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. Always barbecue with the lid
closed, these barbecues are not designed to
cook with the lid up. Even when cooking on
a hotplate always cook with the lid down.
Whether you are barbecuing meat on the
grill or on the breakfast plate, it is important that you pre-heat the barbecue before
cooking. The instructions for pre-heating
your Family QTM follow.
Pre-heating and Barbecuing
To pre-heat your Family QTM, open the lid
and turn the small burner control knob to
START/HI (Photograph A). Press the red ignition button to light the barbecue. Once
alight, turn the large burner control knob to
START/HI (Photograph B). Close the lid and
allow the barbecue to heat up for at least
10 minutes, but no longer than 15 minutes.
Your Family QTM is now pre-heated and
Photograph A
Photograph B
2
ready for barbecuing. Leave both burners
set on START/HI throughout the barbecuing
process when using the grill. Remember to
always cook with the lid down. If you are
cooking with a hotplate or breakfast plate
remember to allow plenty of time for it to
heat up. Always pre-heat the plate with the
lid down and test it with a droplet of water
to make sure it’s hot enough to cook on.
Roasting
Unless otherwise specified, when a recipe in
this cooking guide requires you to ‘roast’, it
is recommended that you remove your hotplate (if you have one) and use the Family
QTM roasting trivet accessory. Using this accessory allows air to convect all around the
roast for more even cooking. To ensure the
bottom of the roast is not scorched by the
hot grill bars, make sure the centre burner
is left off.
You will need a sheet of foil that is folded
to produce a ‘heat-shield’ of double thickness between the grill and the base of the
trivet (double thickness creates an air gap
between the two layers of foil which assists
insulation). This foil lies on the cooking grill
directly below the roasting trivet (Photographs C & D). With the foil in position create slits in the foil so that the fat from the
roast can drain away. When doing this we
Photograph C
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. Once
alight, turn the large burner control knob
to START/HI. Turn the centre burner off. Allow the gas to run for 10 minutes with the
lid closed. Now that your Family QTM is preheated, turn the large burner control knob
to the medium setting (Photograph F). Your
Family QTM is ready for roasting.
You can now place your meat inside the
Family Q. Remember, there is no need to
turn the meat when roasting, so do not
open the lid unnecessarily.
Photograph D
Roasting Tip
Getting the timing right so that your roast
is cooked to your liking can be difficult at
times when cooking outside. Wind, ambient
temperature and the temperature of the
meat when you started cooking all influence the amount of time a roast needs to
be cooked.
One of the best ways to make sure you get
your roast cooked just the way you like it is
Photograph E
Photograph F
to use a meat thermometer. With a standard meat thermometer you can read the internal temperature of the meat, so you can
tell when it’s cooked to your liking. The latest meat thermometers are digital/remote.
They really are fool-proof (how they work is
explained on the inside back cover).
Helpful hints for the Weber® Family QTM
Always cook with the lid closed
No matter whether you are cooking a roast,
a barbecue or breakfast on a plate, always
cook with the lid closed. Why?
First, cooking with the lid closed creates
natural convection of the air inside the barbecue. This results in more even cooking
with more natural juices retained.
Second, you will achieve outstanding barbecue flavour that you can’t get by cooking
with the lid open. This is produced when
flavour-giving barbecue smoke is convected
all around the meat.
Third, cooking times are greatly reduced
(about half of what you might expect on an
open barbecue), which means you can barbecue the same amount using a lot less gas.
Because less gas is required to cook foods,
you don’t need to fill the gas bottle anywhere
near as often (a 9kg gas bottle will last for
over 20 hours of cooking).
3
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. To
allow the air to convect properly you should
use an accessory roasting trivet and make
sure you have clearance between your food
and the lid.
How often should you turn the meat?
Your Family QTM will produce the most impressive food when you let the ‘convection
process’ do its work with minimum interruption. For this reason, resist the temptation to continually turn the food. Each time
you turn the food you have to raise the
lid, allowing the hot air to escape. When
barbecuing meat, outstanding results are
achieved if you use tongs to turn the meat
(once only) half-way through the cooking
time. Roasts, on the other hand, should
never need turning.
Food sticking to the grill
When barbecuing steaks or chops the meat
can sometimes stick to the hot grill. If the
meat is properly branded (2½ to 3 minutes)
before you turn it, it will not stick. People
trying to turn the meat too early often have
this ‘sticking’ problem. Don’t tear it, just
leave the meat where it is and it will come
free once properly branded.
Using sauces and glazes
Only apply sauces or glazes that have a high
sugar content during the last 10–15 minutes of cooking. If applied too early they
will spoil the food, because the sugar in the
glaze will caramelise and turn black.
4
Regular cleaning is necessary
Some people never clean their Family QTM.
Allowing lots of fat to build up inside the
barbecue below the cooking grill can result in a fat fire. If excess fats are cleaned
away every four or five times the barbecue
is used this should never be a problem. If
you ever do have a fat fire turn the gas off
at the gas bottle and open the lid to let
the heat escape. Remove the food. Do not
throw water on the fire, just allow the fire
to burn out with the lid up. It could burn for
five or ten minutes.
Cleaning your Weber® Family QTM grill
Your Family QTM grill is easy to clean. For
day to day cleaning the best method is to
use a Weber® grill brush. Immediately after
removing your food, while the grill is still
very hot, dip the grill brush in cold water
and brush along the grill bars where food
residue remains.
Troubleshooting
Problem. Meat tastes stewed and lacks
expected barbecue flavour.
Solution. Temperature is not hot enough.
Make sure that you pre-heat your barbecue
as directed under ‘barbecuing’ on page 2.
Always cook all food with the lid closed.
Problem. Food does not cook in the estimated cooking time.
Solution. Temperature is not hot enough.
Make sure that you pre-heat your barbecue
as directed under ‘barbecuing’ on page 2.
Always cook all food with the lid closed.
Problem. Strong wind blows gas flame out.
Solution. Turn off gas and allow 5 minutes
before relighting. If possible move your
barbecue to a position that is protected
from the wind. If this is not possible, face
the back of your barbecue into the wind,
so that the wind cannot blow into the barbecue through the air-vents on either side.
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. Lift out the cooking grill and use a
paper clip or safety pin to clean out any
residue from the burner holes.
Problem. Black residue from the cooking
grill sticks to the meat.
Solution. Ensure that the cooking surface is
clean before you start barbecuing. A quality
grill brush dipped in cold water and rubbed
over the grill bars, when they are very hot,
will remove the stubborn residue.
Problem. Black smoke is coming from the
barbecue.
Solution. Black smoke is a sure sign that
there is a fire inside your barbecue (see
regular cleaning is necessary, page 4). Grey
smoke is fine, this grey smoke imparts flavour to your food.
Practise Family QTM safety
• Follow the instructions in your Weber®
Family QTM owner’s manual for safe lighting
and operating your barbecue.
• Keep your barbecue at least 60cm from
any combustible materials, including your
house, garage, deck railing, etc.
• Never use a barbecue indoors – that includes a garage or enclosed patio.
• Keep sleeves and garments at a safe distance from the heat.
• If for some reason you ever have a fat
fire, turn off the gas at the bottle and open
the lid, then stand away. Never pour water
on a fat fire.
• Never use the barbecue on a boat. Bottled
gas is denser than air and can accumulate in
the bottom of the boat.
• Keep children and pets a safe distance
away from the barbecue when it is hot.
• When you’ve finished cooking, turn off
the barbecue at the burner control and at
the gas bottle.
• Before you start cooking check and empty
any accumulated fat from the aluminium
tray located below the barbecue.
Food safety
• Wash your hands thoroughly with soap and
hot water before starting any meal preparation and after handling fresh meat, fish
or poultry.
• Thoroughly defrost foods in the refrigerator, not on the bench top.
• Use a clean spatula or tongs to remove
food from the barbecue.
• Never place cooked food on the platter
that was used to carry the uncooked food
to the barbecue.
• Always cook minced meats until they are
at least medium (71°C internal temperature) and poultry until well done (74°C).
Cooking times
In this cooking guide each recipe has the
estimated cooking time included. In addition, pages 26 to 28 are a general guide to
help you with cooking times for other cuts
and thicknesses of meat.
Barbecuing and roasting times listed in this
guide are approximate. You may have to allow more time or use more heat on cold or
windy days.
Try using a timer; you’ll find it really handy.
It’ll give you a reminder when your barbecue is pre-heated, when your meat needs
turning and when the meat is likely to be
cooked.
5
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.
7
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.
After preheating, place the prepared pork on the roasting trivet and close the lid. If the
bones are to high for the lid you may have to lie the loin down to make it fit and allow the
lid to close properly.
Continue cooking the pork with both burners on high for the next 25 to 35 minutes. Do
not lift the lid to see how things are going until 25 minutes have elapsed. Check at the 25
minute mark.
Once this initial “crackling” has been achieved you can turn the centre burner off and set
the outer burner to the normal roasting position. The pork should take 1½ to 2 hours to
cook to an internal temperature of 710C.
Pork Crackling Tips:
1. Try to use pork that hasn’t been vaccuum packed, fresh pork is much easier to crackle.
2. Small pieces of pork crackle more easily, the loin for example is much better than a leg.
3. High temperatures are needed to crackle pork (see above). Be careful, if they are maintained for too long the pork will begin to blacken and burn.
9
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.
Cook the lamb for 30 to 40 minutes and then thickly brush it with the glaze. Cook for a
further 10 minutes or until cooked to your liking and serve.
11
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.
Lightly brush or spray both sides of the steak with oil. Season evenly with the salt and
pepper. Barbecue the steaks for 4 to 5 minutes each side or until they are cooked as
desired. Transfer each steak to a serving plate and place a tablespoon of the butter on
top to melt.
13
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 oil over medium-high heat. Add
the garlic and ginger and cook until fragrant, about 1 minute, stirring occasionally. Add ½
cup of water, followed by the peanut butter, soy sauce, pepper and Tabasco sauce. Whisk
until smooth. When the sauce comes to a simmer, remove it from the heat. Just before
serving, reheat the sauce over medium heat and add the lime juice and 2 to 3 tablespoons
of water, whisking vigorously to achieve a smooth consistency.
Lightly brush or spray the prawns with oil. Season with the chilli powder, curry
powder, pepper and salt. Thread the prawns onto skewers, either one per skewer for hors
d’oeuvres or four per skewer for a main course. Barbecue for 1 to 3 minutes each side, or
until opaque. Serve with the peanut dipping sauce.
15
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.
Add the cucumber, stir well and allow to stand at room temperature for at
least 15 minutes.
Lightly brush or spray the salmon all over with oil. Season with pepper to taste.
Barbecue the salmon for 4 to 5 minutes each side or until opaque throughout. Serve with
the relish spooned over the top.
17
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.
19
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.
Rinse the chicken breasts under cold water, place them in a large, resealable plastic bag
and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several
times to distribute the marinade, place the bag in a bowl and refrigerate for 3 to 4 hours.
Remove the chicken breasts from the marinade and reserve the marinade. Pour the
marinade into a small saucepan and boil for a minute. Barbecue the breasts, skin side
down first, for 5 to 6 minutes each side or until the meat is firm and the juices run clear.
Baste with the boiled marinade once, halfway through cooking.
21
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. Squeeze lemon and
smear the juice all over the skin. Sprinkle with salt and pepper to taste. Roast the lamb,
skin side up, for 55-65 minutes.
To carve, remove the skewers and cut across the skin into thin slices. Decorate with sliced
lemon, rosemary and Greek olives.
23
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.
Turkey Tip:Turkeys cooked without stuffing are less likely to dry out. This is because juices in the
cavity steam up through the breast while cooking. If you like stuffing cook it in a foil pan
beside the turkey.
25
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.
Beef
Steak: rump, porterhouse, fillet, T-bone, or sirloin (medium)
12mm thick
barbecue 2½ to 3 minutes per side
20mm thick
barbecue 3 to 4 minutes per side
25mm thick
barbecue 4 to 5 minutes per side
25mm to 40mm thick
14 to 16 minutes (total) barbecue 5 minutes per side
and roast 2-3 minutes per side
Roast fillet of beef
70mm to 80mm thick
Rib Roast
90mm to 100mm thick
Veal loin chop
25mm thick
Kabob
25mm to 30mm thick cubes
Minced beef patty
20mm thick
Sausages
thin
thick
Game
Quail, whole
150g
Duck, whole
1.6kg - 2kg
Duck breast, boneless
200g to 230g
Pork
Loin chops
12mm to 15mm thick
Spare ribs
12mm to 15mm thick
Rolled loin roast
1.5kg to 2.5kg
26
roast 70 to 80 minutes on roasting trivet
roast 1½ to 1¾ hours on roasting trivet (cook bone side down)
barbecue 5 to 6 minutes per side
barbecue 5 to 6 minutes per side
barbecue 4 to 5 minutes per side
barbecue 3 to 4 minutes per side
barbecue 4 to 5 minutes per side
roast 15 to 20 minutes on roasting trivet
roast 1½ to 2 hours on roasting trivet
roast 10 to 15 minutes on roasting trivet
barbecue 4 to 6 minutes each side
barbecue 4 to 6 minutes each side
roast 1¼ to 1¾ hours on roasting trivet
(first 25-35 minutes on higher setting)
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 1.2kg
Prawns
Scallop
Mussel
Oyster in shell
barbecue 4 to 6 minutes each side
roast 1½ to 2 hours on roasting trivet
roast 30 to 40 minutes on roasting trivet
barbecue 5 to 6 minutes each side
roast 30 to 40 minutes on roasting trivet
roast approx 1¼ to 1½ hours on roasting trivet
roast 30 to 40 minutes on roasting trivet
roast 1¼ to 1¾ hours on roasting trivet
barbecue 3 to 5 minutes
barbecue 3 to 5 minutes each side
barbecue 5 to 6 minutes each side
roast 15 to 20 minutes on roasting trivet
roast 30 to 40 minutes on roasting trivet
barbecue 1 to 3 minutes each side
barbecue 3 to 6 minutes
barbecue 5 to 6 minutes (discard any that don’t open)
barbecue 3 to 5 minutes
Fruit
Apple thick rounds
Banana halved lengthwise
Peach, pip removed halved lengthwise
Pear halved lengthwise
Pineapple rings
Note: Barbecuing times for fruit will vary with ripeness.
Vegetables
Artichoke:
whole barbecue 4 to 6
barbecue 6 to 8
barbecue 8 to 10
barbecue 10 to 12
barbecue 5 to 10
minutes
minutes
minutes
minutes
minutes
steam 20 to 25 minutes; cut in half and barbecue 8 to 10 minutes
27
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 25 to 30 minutes
barbecue 8 to 10 minutes
barbecue 12 to 15 minutes
roast 45 to 60 minutes
barbecue 14 to 16 minutes
barbecue 8 to 12 minutes
barbecue 8 to 12 minutes
roast 45 to 60 minutes
barbecue 14 to 16 minutes
barbecue 20 to 25 minutes
roast 50 to 60 minutes
barbecue 20 to 30 minutes
roast 50 to 60 minutes
barbecue 8 to 10 minutes
barbecue 2 to 4 minutes
barbecue 6 to 8 minutes
barbecue 6 to 8 minutes
barbecue 8 to 10 minutes
barbecue 6 to 8 minutes
barbecue 6 to 10 minutes
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.
29
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.
31
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
$32.95) by going to the store where
cookbook is the sort of
you purchased your Weber® QTM. If this is
book that would make the perfect gift for
inconvenient, you can purchase a copy by
someone who ‘loves’ their Weber Q .
calling 1300 301 290 with your credit card
In it they show you how to use each of the
details.
their work. The Q
TM
®
32
TM
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. As long as
on your belt or leave it somewhere handy.
the receiver is within 30 metres of the
Weber’s digital/remote thermometers can
barbecue (if you walk out of range the port-
be purchased at Specialist dealers.
able digital receiver will beep) it will dis-
How it works.
play the internal temperature in the cen-
Suppose you’re cooking a roast of tender
tre of the meat. When the meat is nearly
veal and you like to cook it to medium.
cooked the receiver will beep four times.
Step 1. Select veal from the various meat
It’s now time for you to make the gravy and
choices on your digital receiver.
to get the salads ready. A short time later,
Step 2. Select medium from the cooking
the receiver will give a continuous beep
options offered.
which indicates that your veal is perfectly
cooked to medium.
Portable digital receiver. The portable digital receiver
displays the type of roast (step 1), the cooking options
(step 2), the target temperature and the current
temperature in the centre of the meat.
Digital transmitter. The digital
transmitter is connected to the
probe by the insulated cable
so that it can be located
outside the barbecue.
Meat probe.
The tip of the probe
is inserted into the centre
of the meat (step 3).
33
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. Weber® QTM, Weber® baby QTM and Weber® Family QTM are trademarks of © Weber-Stephen Products LLC,
200 East Daniels Road, Palatine, Illinois 60067. The shape of the Weber® QTM is a registered
trademark.
The Q design is covered by the following Australian patents: Patent No. 2007202420 – Weber Q grill and support frame assembly, Patent No. 2005274149 – Weber Q fuel support
apparatus, Patent No. 2004220587 – Gas burner with flame stabilization structure for Weber Q, Patent No. 2003300872 – Barbecue grill and support frame assembly for Weber Q,
Patent No. 2003297113 – Heat distributing cooking grate with grease control structure for
Weber Q and Patent No. 2003241363 – Curvilinear burner tube for Weber Q and the following pending Australian applications: Patent Application No. 2007286136 – Bayonet connection for Weber Q burner tube. An application to register the ‘Q’ logo has been filed and
approved for publication. This booklet incorporates material which is copyright 2011 and
owned by © Weber-Stephen Products LLC, © R. McDonald Co. Pty. Ltd. and © McDonaldKirkwood Pty. Ltd.