Weber Big Family QTM manuel d'utilisation

Austr alian Cooking with the W eber ® Big F amily Q ™[...]

Thank you for choosing one of the W eber ® Big Family Q™ barbecues. W e know you will quickly begin to enjoy many memorable barbecued meals on your W eber Big Family Q™. T o help you get started we’ve included this W eber Big Family Q™ cooking guide. It includes some of our favourite recipes. T o get the best results, you need to use the c[...]

1 Contents How to get the best from your W eber ® Big Family Q ™ 2 Cooking on the W eber ® Big Family Q ™ 2 Helpful hints for the W eber ® Big Family Q ™ 3 Meatballs on a Stick 7 Glazed Racks of Lamb 9 Fillet Steaks with Lemon-P arsley Butter 11 T wo-Step P ork Chops 13 P rawn Satay with P eanut Dipping Sauce 15 Salmon with Thai Cucumber R[...]

2 How to get the best from your W eber ® Big F amily Q ™ Barbecuing Y our Big Family Q™ has been designed to cook magnificent steaks. T o 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 a[...]

3 roasting trivet accessory . Using this accessory allows air to convect all around the roast for more even cooking. T o 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[...]

4 Helpful hints for the W eber Big F amily 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 jui[...]

5 Solution. The barbecue needs to cool down a bit, so that the gas is not carried away from the igniter by heat rising. T urn 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 somethin[...]

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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 gro[...]

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9 Glazed Racks of Lamb R oast on Roasting T rivet. 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 P rotect 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 ma[...]

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11 Fillet Steaks with Lemon-P arsley 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 s[...]

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13 T wo-Step P ork Chops Barbecue P ork 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 W orcestershire sauce 2 teaspoons minced garlic 1 teaspoon T abasco sauce 1 teaspoon chilli powder ?[...]

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15 Pr awn Satay with P eanut 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 [...]

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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 co[...]

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Sunday Breakfast Barbecue on Breakfast Plate Eggs Bacon rashers Sausages (optional) T omato halves Y ou 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. T urn them only once or twice. Cook the bacon with the tomato halves (flat-side down). Add the egg[...]

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21 Spanish Chicken Breasts Marinated in Citrus and T arr agon 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 [...]

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23 Aussie Roast Lamb Greek-Style R oast on Roasting T rivet. 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. T urn the sk[...]

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25 Apples Barbecued in P archment P aper R oast (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. R emove and discard the core, then cut each quarter [...]

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 me[...]

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[...]

28 Stainless Steel T ools Dishwasher proof tongs and spatula are for use with the Big Family Q. Premium T rolley Cover for Big F amily 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[...]

29 P ortable 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 [...]

Austr alian Representative R. McDonald Co. Pty . Ltd. A.C.N. 007 905 384. 104 South T err ace, Adelaide, South Australia, 5000. For consumer information, wholesale inquiries and orders, phone 1300 301 290. T o learn more or to register your W eber ® barbecue online, visit www .weberbbq.com.au P atents, trademarks and copyright. W eber ® , the ket[...]