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Weber Recipes

Succulent Steaks with Boursin Butter

Weber Recipe Ingredients
50g butter, softened
30g Boursin flavoured with garlic & herbs
1 tbsp fresh, chopped parsley
Salt & freshly ground black pepper
4 prime fillet beef steaks, each weighing about 200g
1 to tbsp olive oil
250g bundle asparagus, trimmed, blanched & drained
16 cherry tomatoes on the vine

1. Beat together the butter, Boursin, parsley and seasoning, and roll into a log using clingfilm.  Chill until hard enough to cut into four slices.

2. Season the fillet steaks, brush lightly with olive oil and barbecue over Direct High heat for 3 to 5 minutes each side, turning once.

3. Remove the steaks from the barbecue, add a slice of Boursin butter, cover with foil and then leave to rest for 5 minutes.  This allows the juices to settle (for a fuller flavour) and the butter to melt over the meat.

4. Toss the asparagus tips and cherry tomatoes in olive oil and place on the barbecue for a couple of minutes on each side.  Season to taste and serve with the steaks.

Preparation Time: 15mins
Grilling Time: 6-10 mins
Servings: Serves 4

Aussie Prawn and Scallop Skewers

Weber Recipes Ingredients
175g mango chutney
120ml orange juice
115g sweet and tangy barbecue sauce
8 baby onions or shallots
8 fresh pineapple chunks, about 2.5cm
12 large raw prawns, peeled and deveined
12 large scallops
8 cherry tomatoes
Salt & freshly ground black pepper

1. Soak four bamboo skewers ub cold water for 30 minutes.  Put the mango chutney, orange juice and barbecue sauce into a food processor or blender and blend until smooth.  Set aside.

2. Put the onions or shallots into a small saucepan and cover with water.  Bring to the boil and simmer for 1 minute then drain and refresh immediately under cold running water.  When cool enough to handle, peel and set aside.

3. Thread the pineapple, prawns, scallops, tomatoes and onion onto the skewers.  Season and brush liberally with the reserved sauce.  Barbecue over Indirect Medium heat for 6-8 minutes, or until the prawns and scallops are tender, turning once and brushing with sauce.  Serve with remaning sauce for dipping.

Preparation Time: 5 mins
Grilling Time: 6-8 mins
Servings: Serves 4

Beer Can Chicken

Beer Can Chicken recipe2 kg / 4-5 lb whole chicken
2 tsp vegetable oil 
1 can beer
Rub ingredients
1 tsp dry mustard
1 tsp granulated onion
1 tsp paprika
1 tsp salt
1/2 tsp granulated garlic
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper

1. In a small bowl combine the rub ingredients.

2. Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly brush or spray all over with the vegetable oil and season, inside and out, with the rub.

3. Open the beer can and pour out half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity.

4. Transfer the bird to the grill, keeping the can upright. Carefully balance the chicken on its two legs and the can.

5. Barbeuce over indirect medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1 ¼ to 1 ½ hours. Keep the lid closed as often as possible during barbecuing.

6. Wearing barbecue mitts, carefully remove the chicken and the can
from the grill, being careful not to spill the beer – it will be hot. Let
the chicken rest for about 10 minutes before lifting it from the can. Discard the beer.

7.Cut the chicken into serving pieces and serve warm.

Preparation Time: 20 mins
Grilling Time: 1 1/4 - 1 1/2 mins
Servings: Serves 4-6

Bruschetta with Tomatoes, Mozzarella and Wild Rocket

Bruschetta Weber Recipe Ingredients
3 tbsp olive oil, plus a little extra
Garlic oil
2 garlic cloves, crushed
Sea salt & freshly ground black pepper
4 plum tomatoes
4 slices ciabatta bread
150g mozzarella cheese (drained weight) sliced into 4
10g wild rocket, washed & drained

1. Mix together the 3 tablespoons of olive oil, garlic and seasoning.  Cut the tomatoes in half, brush with a little garlic oil and arrange in a foil container suitable for cooking on the barbecue (the Weber drip pan is ideal).  Barbecue cut-side up over Direct Medium heat for about 3 minutes, or until the tomatoes start to char.  Remove from the barbecue.

2. Brush one side of the ciabatta with the remaining oil and cook over Direct Medium heat for 2 minutes, turning once, or until toasted on both sides.  Remove the small drip pan from the barbecue with tongs or barbecue mitt.

3. Pop the toasted ciabatta in the drip pan, put a slice of mozzarella on top followed by two tomato halves and continue cooking for a further 2 to 3 minutes, or until the cheese is melted.  Remove the bruschetta from the barbecue, garnish with wild rocket and serve with a twist of black pepper and a drizzle of olive oil, if desired.

Preparation Time: 10 mins
Grilling Time: 7-8 mins
Servings: Serves 4