Weber Big Family QTM User Manual

Australian Cooking
with the
Weber

®

Big Family Q

™

Thank you for choosing one of the Weber®Big Family Q™ barbecues. We know

you will quickly begin to enjoy many memorable barbecued meals on your

Weber Big Family Q™. To help you get started we’ve included this Weber Big

Family Q™ 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 barbe-

cuing and roasting instructions. In addition to the recipes, you’ll find a ‘barbe-

cuing 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 [e-mail]. 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.

™

The shape of the Weber®Big Family Q™ is a trademark

of Weber-Stephen Products Co. Australia

1

Contents

How to get the best from your Weber®Big Family Q

™

2

Cooking on the Weber®Big Family Q

™

2

Helpful hints for the Weber®Big Family Q

™

3

Meatballs on a Stick 7

Glazed Racks of Lamb 9

Fillet Steaks with Lemon-Parsley Butter 11

Two-Step Pork Chops 13

Prawn Satay with Peanut Dipping Sauce 15

Salmon with Thai Cucumber Relish 17

Sunday Breakfast 19

Roast Chicken 19

Spanish Chicken Breasts Marinated in Citrus and Tarragon 21

Aussie Roast Lamb Greek-Style 23

Apples Barbecued in Parchment Paper 25

Barbecuing and Roasting Guide 26

Weber®Big Family Q™ Accessories 29

2

How to get the best from

your Weber®Big Family Q

™

Barbecuing

Your Big Family Q™ 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. When a recipe in this cooking

guide requires you to 'barbecue', it is recom-

mended that you turn the meat only once,

halfway through cooking.

When you are barbecuing meat on the grill or

on a hotplate, it is important that you pre-heat

the barbecue before cooking. The instructions

for pre-heating your Weber Big Family Q™ fol-

low.

Pre-heating and Barbecuing

To pre-heat your Weber Big Family Q™ for barbe-

cuing, open the lid and turn the large burner

control knob to START/HI (Photograph A). Press

the red ignition button to light the barbecue.

Once alight, you can turn the centre burner

knob on to ST AR T/HI (P hotograph B). Your barbe-

cue is now beginning to pre-heat. Close the lid

and allow the barbecue to heat up with the lid

down for at least 10 minutes, but no longer than

15 minutes. 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.

Y our Weber Big Family Q™ is now pre-heated and

ready for barbecuing. Leave both burners set on

START/HI throughout the barbecuing process

when using the grill (you may have to turn the

heat down when using a hotplate). Remember to

always cook with the lid down.

For the best results, and to avoid any possibility

of flare-ups, remove any excess fat from lamb or

pork chops before cooking over the grill bars.

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 large Weber

Photograph C

Photograph B

Photograph A

Photograph D

3

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, use a roasting trivet and

make sure the centre burner is left off

.

It’s best to cook a roast that is small enough to

fit in the cooler area between the gas flames

(see photograph above). You’ll get better

results that way and you can still fit a roast the

size of a nice leg of lamb. If you want to cook

the best roasts (a large turkey, leg of pork or

smoked ham) you should consider buying a

Weber One-Touch

™

charcoal kettle. They are

relatively inexpensive, the latest models are

really easy to use, and nothing can match

them for flavour. If you don’t have a Weber

kettle, try this technique. If your roast is so big

that part of it has to sit above the lit flame,

you will need a sheet of foil that is folded to

produce a 'heat-shield' of double thickness

between the flame and the roast. (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 edges of the roasting trivet (Photograph E).

When you are roasting meat you must also pre-

heat the barbecue. The instructions for pre-

heating the Weber Big Family Q™ for roasting-

follow.

Pre-heating and Roasting

To pre-heat your Weber Big Family Q™, open

the lid and turn the large burner control knob

to START/HI (Photograph A). Press the red igni-

tion button to light the barbecue. Once alight,

leave the centre burner off and turn the gas

down to LOW (Photograph C). Allow the gas to

heat for 10 minutes with the lid closed. Your

Weber Big Family Q™ is now pre-heated and

ready for roasting. Set the gas control knob to

a higher setting once you have placed your

roast inside. The setting (Photograph D) has

proven to be a pretty good guide. If your barbe-

cue is equipped with a lid thermometer you

should try to always cook roasts in the tempera-

ture range 200-225

0

C. Remember, there is no

need to turn the meat when roasting, so do not

open the lid unnecessarily.

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 temper-

ature 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 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.)

Cooler Area

for Roasting.

Centre Burner off.

Photograph E

The foil is double folded so it is wide enough to cover the burner that

is under the food. The legs of the roasting trivet hold the foil in place.

4

Helpful hints for the Weber

Big Family Q

™

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? Firstly, 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.

Secondly, you will achieve outstanding barbe-

cue 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.

Thirdly, cooking times are greatly reduced

(about half of what you might expect on an

open barbecue), which means you can barbe-

cue the same amount of food in half the time.

Lastly, it’s far more convenient and economi-

cal. 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).

Use ‘natural convection’ to get the best results.

Remember, these barbecues rely on 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 bar-

becue 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 at least a 25mm clearance between your

food and the lid. As a guide, a number 16 or 17

chicken, a leg of lamb or a good sized fillet of

beef are all okay.

How often should you turn the meat?

Your Weber Big Family Q™ will produce the

most impressive food when you let the ‘con-

vection process’ do its work with minimum

interruption. For this reason, resist the temp-

tation to continually turn the food. Each time

you turn the food you have to raise the lid,

allowing the hot air to escape. When barbecu-

ing 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.

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.

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 1. 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 1. Always cook all

food with the lid closed.

Problem. Strong wind blows gas out.
Solution. Turn off gas and allow 5 minutes

before relighting. If possible move your barbe-

cue to a position that is protected from the

wind. If this is not possible, face the front 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.

5

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. Gas doesn’t travel all the way

around the burner, therefore not producing

even heating of the grill.

Solution. Hole(s) in the burner tube are

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 will remove the stubborn residue,

while hot water and detergent will remove the

barbecue grease.

Practise Weber Big Family Q™ safety

• Follow the instructions in your Weber Big

Family Q™ 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.

• Never use a barbecue on a table or stand

that wobbles, leans, or is in any way unstable.

• 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 close the lid,

then stand away. Never pour water on a fat

fire.

• 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 prepara-

tion 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 (77°C).

Cooking times

In this cooking guide each recipe has the esti-

mated cooking time included. In addition, the

last six pages are a general guide to help you

with cooking times for other cuts and thick-

nesses 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 cooked.

6

7

Meatballs on a Stick

Barbecue

Makes 25 to 30 small meatballs

For the meatballs:

340g minced beef

230g minced pork

1

/3 cup breadcrumbs

3 tablespoons milk

3 tablespoons finely chopped fresh Italian parsley

1 egg

2 teaspoons Dijon mustard

½ teaspoon finely chopped fresh thyme

½ teaspoon dried onion flakes

½ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ teaspoon Tabasco sauce

For the sauce:

1

/3 cup tomato sauce

2 tablespoons mayonnaise

½ teaspoon red wine vinegar

Salt to taste

Extra-virgin olive oil

In a medium bowl, combine all of the meatball ingredients. Using your hand, gently mix

until the ingredients are evenly distributed. Wet your hands with cold water and shape

the meat into balls, each about 25mm in diameter. Be careful not to overwork the

meat. Cover with plastic wrap and refrigerate for about 45 minutes, or until very cold.

In a small bowl whisk together the sauce ingredients.

Lightly brush or spray the meatballs with oil. Barbecue until the meat is thoroughly

cooked but not dry; 3 to 4 minutes each side. Arrange the meatballs on a serving plat-

ter with toothpicks. Serve warm with the sauce.

8

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 of 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

barbecue over Low heat.

Place the marmalade and mustard in a saucepan and heat, stirring until the marmalade

becomes a thick liquid. Cook the lamb for 35 to 45 minutes and then thickly brush it

with the glaze. Cook for a further 10 minutes or until cooked to your liking, and serve.

10

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.

12

13

Two-Step Pork Chops

Barbecue

Pork loin chops, about 15-20mm thick (trimmed of rind and excess fat)

For the marinade:

¼ cup tomato sauce

2 tablespoons apple juice

2 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon Worcestershire sauce

2 teaspoons minced garlic

1 teaspoon Tabasco sauce

1 teaspoon chilli powder

½ teaspoon salt

Place all marinade ingredients into a medium bowl and whisk.

Place the pork chops in a large, resealable plastic bag and pour in the marinade.

Press the air out of the bag and seal it tightly. Turn the bag several times to distribute

the marinade, and refrigerate for 2 to 4 hours.

Remove the chops from the bag and discard the marinade. Barbecue the chops for 5 to

7 minutes each side, or until no longer pink in the centre.

14

15

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

1

/8 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

In a small saucepan, 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, fol-

lowed 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.

16

17

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 min-

utes.

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.

18

Sunday Breakfast

Barbecue on Breakfast Plate

Eggs

Bacon rashers

Sausages (optional)

Tomato halves

You will need an oiled breakfast plate (accessory). If cooking sausages place them on

the pre-heated breakfast plate for 6-8 minutes with the lid down. Turn them only

once or twice. Cook the bacon with the tomato halves (flat-side down). Add the eggs

and continue cooking for 3-4minutes, or until the eggs are cooked to your liking.

Roast Chicken

Roast on Roasting Trivet.

Number 13 or 14 chicken

Oil

Salt and pepper to taste

Wash the chicken thoroughly and pat it

dry. T uck 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 1 to 1½ hours (smaller chickens

require less cooking time). The chicken

will be juicy and golden brown with crispy

skin. Serve it with your favourite gravy

and vegetables.

192021

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 ingedients 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.

22

23

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 as this will help pre-

vent the meat from curling during cook-

ing.

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 sliv-

er of garlic into each incision. Squeeze

lemon juice and smear 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.

24

25

Apples Barbecued in Parchment Paper

Roast (use roasting temperature on page 2 without trivet or foil)

2 Granny Smith apples

1

/3 cup sultanas

¼ cup pure maple syrup

2 teaspoons light brown sugar

½ teaspoon ground cinnamon

2 tablespoons unsalted butter

Quarter the apples through the core. Remove and discard the core, then cut each

quarter into thin slices. Place the slices into a bowl. Add the sultanas, maple syrup,

sugar, and cinnamon. Stir to combine.

Cut four pieces of baking paper, about 30cm by 38cm each. Spoon one-quarter of the

apple mixture into the centre of each piece of paper and dot with one-quarter of the

butter.

Bring the two long ends of each paper together and fold them over several times to

seal the top of the packet. Twist the other two ends of the papers in opposite direc-

tions to close the packets.

Cook the packets directly on the grill for about 10 minutes. Serve in packets or pour

the apple mixture from each packet into a separate bowl. Serve with ice cream, if

desired.

26

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 (70 to 80mm thick)

Roast roast 40 to 60 minutes on roasting trivet

Veal loin chop

25mm thick barbecue 5 to 6 minutes per side

Kabob

25mm to 30mm cubes barbecue 5 to 6 minutes per side

Minced beef patty

20mm thick barbecue 4 to 5 minutes per side

Sausages

20mm thick barbecue 4 to 5 minutes per side

Game

Quail, whole

150g roast 15 to 20 minutes on roasting trivet

Duck breast, boneless

200g to 230g roast 10 to 15 minutes on roasting trivet

Pork

Chops: loin

12mm to 15mm thick barbecue 4 to 6 minutes each side

Spare ribs

12mm to 15mm thick barbecue 4 to 6 minutes each side

Rolled loin roast

1.5kg to 2.5kg roast 1¼ to 1¾ hours on roasting trivet
(first 20 minutes on higher setting)

Lamb

Chops: loin or chump

12mm to 15mm thick barbecue 4 to 6 minutes each side

Leg of lamb

1.5kg to 2kg roast 1½ to 2 hours on roasting trivet

Rack of lamb

450g to 650g roast 35 to 45 minutes on roasting trivet

Poultry

Chicken breast barbecue 5 to 6 minutes each side
Chicken thigh roast 50 to 60 minutes on roasting trivet
Chicken, whole

1.3kg to 1.4kg roast 1 to 1½ hours on roasting trivet

Chicken, half

570g to 650g roast 50 to 60 minutes on roasting trivet

Rolled turkey breast

1.5kg to 1.8kg roast 1¼ to 1¾ hours on roasting trivet

Barbecuing and Roasting Guide

Fish and Seafood

Fish: fillet or steak

6mm to 13mm thick barbecue 3 to 5 minutes
13mm to 25mm thick barbecue 3 to 5 minutes each side
25mm to 32mm thick barbecue 5 to 6 minutes each side

Fish, whole

450g roast 15 to 20 minutes on roasting trivet
900g to 1.2kg roast 20 to 30 minutes on roasting trivet

Prawns barbecue 1 to 3 minutes each side
Scallop barbecue 3 to 6 minutes
Mussel barbecue 5 to 6 minutes (discard any that don’t open)
Oyster in shell barbecue 3 to 5 minutes

Fruit Note: Barbecuing times for fruit will vary with ripeness.

Apple thick rounds barbecue 4 to 6 minutes
Banana halved lengthwise barbecue 6 to 8 minutes
Peach, pit removed halved lengthwise barbecue 8 to 10 minutes
Pear halved lengthwise barbecue 10 to 12 minutes
Pineapple rings barbecue 5 to 10 minutes

Vegetables

Artichoke:

whole Steam 20 to 25 minutes; cut in half and barbecue 8 to 10 minutes

Asparagus barbecue 6 to 8 minutes
Capsicum:

whole barbecue 10 to 12 minutes
halved or quartered barbecue 6 to 8 minutes

Chilli barbecue 7 to 9 minutes
Corn:

husked barbecue 10 to 12 minutes
in husk barbecue 25 to 30 minutes

Eggplant:

sliced barbecue 8 to 10 minutes
halved barbecue 12 to 15 minutes

Garlic

whole roast 45 to 60 minutes

Green bean

whole barbecue 8 to 10 minutes

Leek barbecue 14 to 16 minutes
Mushrooms barbecue 8 to 12 minutes
Onion

thickly sliced barbecue 8 to 12 minutes

Potato:

whole (small) roast 45 to 60 minutes
thickly sliced barbecue 14 to 16 minutes

Potato: new

halved barbecue 20 to 25 minutes

Pumpkin

half small butternut roast 50 to 60 minutes
small pieces barbecue 45 to 60 minutes

Sweet potato:

whole roast 50 to 60 minutes
thickly sliced barbecue 8 to 10 minutes

Tomato: garden

thickly sliced barbecue 2 to 4 minutes
halved barbecue 6 to 8 minutes

Tomato: roma

halved barbecue 6 to 8 minutes
whole barbecue 8 to 10 minutes

Zucchini:

thickly sliced barbecue 6 to 8 minutes
halved barbecue 6 to 10 minutes

27

28

Stainless Steel Tools

Dishwasher proof tongs and

spatula are for use with the

Big Family Q.

Premium Trolley Cover for Big

Family Q

These full-lenghth covers are

made from heavy-duty vinyl and

designed to withstand the harsh

Australian climate.

3 Sided Grill Brushes

These grill brushes feature a

round head full of brass bristles

making it easy to get between

grill bars and other difficult

places. Available in long or short

handle.

Roasting Trivet

Enjoy juicier, more succulent

roasts. The W

29

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.

Insulated cable

Meat probe

The tip of the probe is

inserted into the centre of

the meat (step 3).

Digital transmitter

The Digital transmitter is connected to the probe by the insulated

cable so that it can be located outside the barbecue.

Digital/Remote

Meat Thermometer.

How it works.

The very latest in meat

thermometers is the digi-

tal/remote version. It

beeps to let you know

when your roast is cooked

to your liking. (There’s

even a model that talks to

you!) It doesn’t even need

to be near the barbecue;

you can carry it around on

your belt or leave it some-

where handy. Weber’s dig-

ital/remote thermometers

can be purchased at

Specialist dealers.

How it works

Suppose you’re cooking a

roast of tender veal and you

like to cook it to medium.

Step 1. Select veal from

the various meat choices

on your digital receiver.

Step 2. Select medium

from the cooking options

offered.

Step 3. Insert the meat

probe into the meat inside

your barbecue. Attached

to the probe is an insulat-

ed cable that leads to a

digital transmitter. This is

located outside your bar-

becue. The transmitter

sends signals to the digital

receiver. As long as the

receiver is within 30

metres of the barbecue (if

you walk out of range the

portable digital receiver

will beep) it will display

the internal temperature

in the centre of the meat.

When the meat is nearly

cooked the receiver will

beep four times. It’s now

time for you to make the

gravy and to get the salads

ready. A short time later,

the receiver will give a

continuous beep which

indicates that your veal is

perfectly cooked to medium.

Australian Representative R. McDonald Co. Pty. Ltd. A.C.N. 007 905 384.

104 South Terrace, Adelaide, South Australia, 5000.

For consumer information, wholesale inquiries and orders, phone [phone]. 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 Weber-

Stephen Products Co., 200 East Daniels R oad, Palatine, Illinois 60067. W eber

®

Q™, Weber®Baby

Q™ and the shape of the Q™ and the baby Q™ are trademarks of Weber-Stephen P roducts Co.,

200 East Daniels Road, Palatine, Illinois 60067.

The Q™ design is covered by a number of design patents and has many other patents

pending on various aspects of the barbecue’s technology. An application to register the

‘Q’ logo has been filed and approved for publication.

This booklet incorporates material which is copyright 2007 and owned by © Weber-

Stephen Products Co., © R. McDonald Co. Pty Ltd and © McDonald-Kirkwood Pty Ltd.

10,000, 2007, GPG.