Australian Cookingwith Weber® portablecharcoal barbecues.

Thank you for purchasing a Weber® portable charcoal barbecue.May we extend a warm welcome to the world of Weber barbecue owners. Wethink this little handbook will provide you with everything you need to knowto get started. Even though cooking on a Weber is easy, it's important that youget the cooking fire right. Therefore we stress the importance of readingabout direct cooking before you get started. Failure to read these pages maylead to unnecessary wasted time during the cooking process. Worse still, thefood may not be up to scratch by Weber standards.Our company is about manufacturing products to the highest possible stan-dards. It's also about providing service, back-up and advice for the peoplewho own our products.If for any reason you are having difficulty cooking with your Weber we wantyou to call us (customer service no. is 1300 301 290, cost of local call any-where in Australia).We will do our best to provide the friendly advice that will overcome anyproblem you may have.The fire-lighting sections and recipes in this handbook have been reproduced(with the permission of the publisher) from The Complete Australian Barbecuekettle Cookbook. ©2008 McDonald - Kirkwood Pty Ltd.

Weber® Smokey Joe® Silver Weber® Go-Anywhere®

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ContentsGETTING STARTED 2

USE THE RIGHT FUEL 2

QUANTITY OF BARBECUE FUEL NEEDED 2

COOKING USING THE DIRECT METHOD 2

CONTROLLING THE TEMPERATURE 2

PREPARING THE WEBER® PORTABLE CHARCOAL BARBECUE 2

LIGHTING THE DIRECT FIRE 2

TROUBLESHOOTING 4

USEFUL TIPS 5

GENERAL SAFETY & WARNINGS 6

MEATBALLS ON A STICK 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

SPANISH CHICKEN BREASTS MARINATED IN CITRUS AND TARRAGON 19

BARBECUING GUIDE 20

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USE THE RIGHT FUELIt is recommended that you use briquettesspecially designed for use with Weber® bar-becues. In Australia, Heat Beads® or HotShots® are the preferred brands of barbe-cue fuel. If you use them you should rarelyneed to add extra fuel during cooking.Commercially prepared fire-lighters areneeded to light the fuel. Heat Beads® fire-lighters are recommended for this purpose.

QUANTITY OF BARBECUE FUEL NEEDEDIn Australia there are two sizes of barbe-cue briquettes available to consumers.Originally all barbecue briquettes wereabout golf-ball size. More recently thecompany that makes Heat Bead® Barbecuefuel has introduced a larger barbecue bri-quette (about twice that size) to theAustralian market. To obtain the correcttemperatures in your Weber® portablecharcoal barbecue you should use enoughbriquettes to cover the bottom grill;approximately one and a half layers deep,as a guide.

Cooking Tip: When you've finished cook-ing, closing the vents prevents oxygenentering the barbecue. The fire will goout and you can then use the left overfuel next time. Remember to shake excessash off the fuel before re-lighting it.

DIRECT COOKINGThe coals which provide heat are placedon the bottom grill directly under thefood being cooked. In Weber® portablecharcoal barbecues, direct cooking is used

for grilling steaks, shish kebabs and hot-plate and wok cooking.Foods containing lots of fat, such as chopsand sausages, should never be cookedusing this method. Fats dripping from suchfoods cause excessive smoking and greasebuild-up inside the barbecue. They shouldbe cooked using a hotplate (accessory).

CONTROLLING THE TEMPERATURETemperature of a direct cooking fire isdetermined by the number of barbecuebriquettes used. Use enough briquettes tocover the bottom grill; approximately oneand a half layers deep, as a guide.

PREPARING THE WEBER® PORTABLECHARCOAL BARBECUE

Open the top and all the bottom vents onthe barbecue. Remove the barbecue lidand cooking grill. Your barbecue is nowready for lighting.

LIGHTING THE DIRECT FIRE1. Place 4 fire-lighters on your charcoalgrill. Add barbecue briquettes (not heat-ing briquettes).2. Light fire-lighters with match or taper,

and using a pairof tongs, coverthem with bar-becue briquettes(figure A). Makesure all fire-

lighters are burning well before leavingthe barbecue (sometimes a strong windcan blow them out if they are not burningwell).

figure A

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3. The barbecue may now be left until thecoals are ready to cook. It will take about40 minutes for the fire to establish itself.During this time, make sure that the lid isleft off the barbecue and all vents are leftopen. This allows more oxygen to reachthe coals, which helps establish the firefaster. On no account should you place thelid on the barbecue or close the ventswhile the fire is getting ready for cooking.

Your barbecue is not the same as an oven.Putting the lid on it in the early stages willquite often put a fire out due to lack ofoxygen. The fire will now progressthrough 4 stages.

THE FIRE WILL PROGRESS THROUGH THEFOLLOWING STAGES:

1. Fire-lighters burn with a yellow flamefor about 10 mins. Do not cook at thistime.

The temperature will not be hot enough.2. After the fire-lighters cease burning,the fire will appear to go out. However,the coals are in fact burning below, andthe fire will continue to grow. Do not cookat this stage.3. 20-25 mins after lighting, some coalswill be glowing and coated with a brown-ish ash.4. After 35-40mins all the coalswill be ashedover and readyfor cooking.This completes fire preparation for directcooking (figure B).

GETTING READY TO COOKPlace the cooking grill on the barbecue.Place food on the cooking grill and placethe lid on the barbecue. Consult therecipes and barbecuing guide for recom-mended cooking times.

figure B

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PROBLEMFat dripping into ash catcher

Fatty food such as chops and sausages are being cooked by the direct method.

Fire-lighters burn but do notsuccessfully ignite briquettes- Fire-lighters may have lost their

potency due to the evaporation of theflammable ingredients.

Barbecue briquettes may be damp.

Food Tastes like Kerosene- Food has been placed on the barbecue

while the fire-lighters are still burningor before the barbecue briquettes havecompletely ashed over.

Food takes too long to cook- Insufficient fuel being used to create

adequate cooking temperature.

Fire not properly established.

REMEDYCarefully remove the meat and cookinggrill (use oven mittens for the grill).

Remove the food and trim off all the fat.Next time you cook this type of food, usethe hotplate.

Reset the fire with fresh fire-lighters. Becareful, some briquettes may be very hot.Use tongs to do this.

Remove the briquettes with tongs andreplace with dry briquettes.Allow damp briquettes to dry beforeattempting to re-use them.

Discard food. Next time you cook ensurethat the fire-lighters have completelyburnt away and that the coals are com-pletely ashed over before you commencecooking.

Use correct fuel quantities as detailed onpage 2. Add the additional fuel requiredand leave the lid off the barbecue untilall the coals are ashed over before recom-mencing cooking.

Remove the lid from the barbecue andallow all the coals to ash over beforerecommencing cooking.

TROUBLESHOOTING

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USEFUL TIPS1. Do not move the barbecue when hot.2. Make sure that the top and all the bot-tom vents are fully open before placing thelid on the barbecue to commence cooking.If this is not done, the fire will go out.3. Before lighting your barbecue, makesure that the vents at the bottom are notobstructed by ash or left-over briquettesfrom previous cooking.4. Heating briquettes available for slowcombustion stoves are not suitable forcooking in Weber® portable charcoal bar-becues. These briquettes contain quitelarge quantities of toxic volatiles.5. When lighting the fire there will initial-ly be fumes generated by the fire-lighters. Do not stand over the barbecueinhaling these fumes.6. Before cooking, it is necessary to waituntil all of the coals are coated with ash.

Any coals which are not burning properlywill reduce the temperature inside yourbarbecue.7. Wind cools the surface of the Weber®

kettle. On a windy day this will lengthenthe cooking time. Remember - never usethe barbecue indoors and make certainyou choose a sheltered area with ade-quate ventilation.8. Do not continually lift the lid to checkthe food while cooking. This will causeconsiderable heat loss and lengthen thecooking time.9. When you have finished cooking,remember to close the top and bottomvents to extinguish the fire. Any left-overfuel may be used as part of your cookingfire the next time your barbecue is used.Saving fuel will save you money and isbetter for the environment.

PROBLEMOne or more vents are not properly opened or are partially blocked by ash or briquettes.

Barbecue is cooking in windy conditionsresulting in lower cooking temperatures.

Wrong fuel being used. Wood, charcoal or poor quality briquettes may smoke, go out or not produce the required cooking temperatures.

REMEDYCheck ventilation. Carefully clear anyblockages and remove the barbecue liduntil the fire is burning freely and all thecoals are ashed over before recommenc-ing cooking.

Remember - never use the barbecueindoors and make certain you choose asheltered area with adequate ventilation.

Allow barbecue fire to completely extin-guish and cool. Then remove this fuel andreplace it with the recommended barbe-cue fuel.

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NOTE: Do not operate your barbecue untilyou have read this handbook. Please keepthe handbook that came with your barbe-cue in a safe place. The handbook con-tains important information on safety,troubleshooting and maintenance proce-dures.

GENERAL SAFETY

DANGER- This barbecue is designed for outdooruse only. If used indoors, toxic fumes willaccumulate and cause serious bodilyinjury or death.- Do not add charcoal starter fluid or char-coal impregnated with charcoal lighterfluid to hot or warm coals. Cap starterfluid after use, and place a safe distanceaway from the barbecue.- Do not use gasoline, alcohol, or otherhighly volatile fluids to ignite charcoal.If using charcoal starter fluid, remove anyfluid that may have drained through thebottom vents, before lighting the char-coal.- Do not leave infants, children, or petsunattended near a hot barbecue.- Do not attempt to move a hot barbecue.- Do not use this barbecue within five feetof any combustible material.- Do not use the barbecue unless all parts

are in place. Make sure the ash catcher isproperly attached to the legs underneaththe bowl of the barbecue.- Do not remove ashes until all coals arecompletely burned out and are fully extin-guished.- Do not wear clothing with loose flowingsleeves while lighting or using the barbe-cue.- Do not use barbecue in high winds.

GENERAL SAFETY WARNING- Keep the barbecue in a level position atall times.- Remove the lid from the barbecue whilelighting and getting the coals started.- Always put charcoal on top of the char-coal grate and not directly into the bot-tom of the bowl.- Never touch the cooking or charcoalgrate, or the barbecue to see if they arehot.- Barbecue mitts or hot pads shouldalways be used to protect hands whilebarbecuing or adjusting the vents.- Use proper barbecue tools with long,heat-resistant handles.- Use the hook on the inside of the lid tohang the lid on the side of the bowl of thebarbecue. Avoid placing a hot lid on car-pet or grass, or hanging on the bowl han-dle.

- To extinguish the coals, place lid on thebowl and close all vents. Do not usewater, because it will damage the porce-lain finish.- To control flare-ups, place the lid on thekettle. Do not use water.- Handle and store hot electric starterscarefully.- Keep electrical cords away from the hotsurfaces of the barbecue.- Never dump hot coals where someonemay step on them or where they mightstart a fire.- Heating briquettes available for slowcombustion stoves are not suitable forcooking in Weber® barbecue kettles.These briquettes contain quite largequantities of toxic volatiles.

CAUTION- Using sharp objects to clean the cookinggrate or remove ashes will damage thefinish.- Using abrasive cleaners on the cookinggrill or the barbecue itself will damagethe finish.

FAILURE TO FOLLOW THESE WARNIGS MAYCAUSE SERIOUS BODILY INJURY OR DEATH,OR A FIRE OR EXPLOSION RESULTING INDAMAGE TO PROPERTY.

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Meatballs on a StickBarbecue

Makes 25 to 30 small meatballs

For the meatballs:340g minced beef230g minced pork1/3 cup breadcrumbs3 tablespoons milk3 tablespoons finely chopped fresh Italian parsley1 egg2 teaspoons Dijon mustard½ teaspoon finely chopped fresh thyme½ teaspoon dried onion flakes½ teaspoon salt¼ teaspoon freshly ground black pepper¼ teaspoon Tabasco sauce

For the sauce:1/3 cup tomato sauce2 tablespoons mayonnaise½ teaspoon red wine vinegarSalt to tasteExtra-virgin olive oil

In a medium bowl, combine all of the meatball ingredients. Using your hand, gently mixuntil the ingredients are evenly distributed. Wet your hands with cold water and shapethe meat into balls, each about 25mm in diameter. Be careful not to overwork themeat. 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 thoroughlycooked but not dry; 3 to 4 minutes each side. Arrange the meatballs on a serving plat-ter with toothpicks. Serve warm with the sauce.

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Fillet Steaks with Lemon-Parsley ButterBarbecue

Fillet steaks, about 25mm thick (one per person)Extra-virgin olive oil½ teaspoon salt½ teaspoon freshly ground black pepper

For the butter:4 tablespoons unsalted butter1 tablespoon finely chopped fresh Italian parsley1 teaspoon fresh lemon juice¼ teaspoon grated lemon zest¼ teaspoon salt¼ teaspoon freshly ground black pepper

Lightly brush or spray both sides 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 tomelt.

Using the back of a fork, mash the butter ingredients together and stir until evenlymixed. Cover and refrigerate the butter mixture until ready to serve.

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Two-Step Pork ChopsBarbecue

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

For the marinade:¼ cup tomato sauce2 tablespoons apple juice2 tablespoons extra-virgin olive oil2 tablespoons red wine vinegar1 tablespoon Worcestershire sauce2 teaspoons minced garlic1 teaspoon Tabasco sauce1 teaspoon chilli powder½ 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 distributethe marinade, and refrigerate for 2 to 4 hours.Remove the chops from the bag and discard the marinade. Barbecue the chops for 5 to7 minutes each side, or until no longer pink in the centre.

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Prawn Satay with Peanut Dipping SauceBarbecue

20 large green prawns (about 450g), peeled and de-veined1 tablespoon vegetable oil¼ teaspoon chilli powder¼ teaspoon curry powder¼ teaspoon freshly ground black pepper1/8 teaspoon salt

For the sauce:1 tablespoon vegetable oil1 tablespoon minced garlic1 tablespoon minced ginger¼ cup smooth peanut butter1 tablespoon soy sauce¼ teaspoon freshly ground black pepper¼ 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 gingerand 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. Justbefore serving, reheat the sauce over medium heat and add the lime juice, and 2 to 3tablespoons 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 horsd’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.

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Salmon with Thai Cucumber RelishBarbecue

Salmon steaks, 150g to 200g each and 20mm thick3 tablespoons Asian (toasted) sesame oilFreshly ground black pepper

For the relish:2 tablespoons fresh lime juice1 tablespoon fish sauce1 tablespoon soy sauce1 tablespoon sugar1 tablespoon finely chopped fresh mint1 tablespoon finely chopped fresh coriander1 teaspoon minced fresh chilli½ teaspoon minced garlic1 cup finely chopped or thinly sliced cucumber

In a medium bowl, whisk together all the relish ingredients except the cucumber. Addthe 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. Servewith the relish spooned over the top.

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Spanish Chicken Breasts Marinatedin Citrus and TarragonBarbecue

Boneless chicken breasts (with skin)

For the marinade:¼ cup extra-virgin olive oil¼ cup roughly chopped fresh tarragon2 tablespoons white-wine vinegarZest and juice of 1 orangeZest and juice of 1 lemon2 teaspoons salt1 teaspoon minced garlic1 teaspoon grated ginger½ teaspoon chilli powder½ 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 plasticbag, 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, andrefrigerate for 3 to 4 hours.Remove the chicken breasts from the marinade and reserve the marinade. Pour themarinade 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 themeat is firm and the juices run clear. Baste with the boiled marinade once, halfwaythrough cooking.

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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 min-utes before carving.

BeefSteak: rump, porterhouse, fillet, T-bone, or sirloin (medium)12mm thick barbecue 2½ to 3 minutes per side20mm thick barbecue 3 to 4 minutes per side25mm thick barbecue 4 to 5 minutes per side

Veal loin chop25mm thick barbecue 5 to 6 minutes per sideKabob25mm to 30mm cubes barbecue 5 to 6 minutes per sideMinced beef patty20mm thick barbecue 4 to 5 minutes per sideSausages20mm thick barbecue 4 to 5 minutes per side

PorkChops: loin12mm to 15mm thick barbecue 4 to 6 minutes each side Spare ribs12mm to 15mm thick barbecue 4 to 6 minutes each side

LambChops: loin or chump12mm to 15mm thick barbecue 4 to 6 minutes each side

PoultryChicken breast barbecue 5 to 6 minutes each side

Fish and SeafoodFish: fillet or steak6mm to 13mm thick barbecue 3 to 5 minutes13mm to 25mm thick barbecue 3 to 5 minutes each side25mm to 32mm thick barbecue 5 to 6 minutes each sidePrawns barbecue 1 to 3 minutes each sideScallop 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 minutesBanana halved lengthwise barbecue 6 to 8 minutesPeach, pit removed halved lengthwise barbecue 8 to 10 minutesPear halved lengthwise barbecue 10 to 12 minutesPineapple rings barbecue 5 to 10 minutes

VegetablesArtichoke:whole steam 20 to 25 minutes; cut in half and barbecue 8 to 10 minutesAsparagus barbecue 6 to 8 minutesCapsicum:whole barbecue 10 to 12 minuteshalved or quartered barbecue 6 to 8 minutesChilli barbecue 7 to 9 minutesCorn:husked barbecue 10 to 12 minutesin husk barbecue 25 to 30 minutes

Barbecuing Guide

Eggplant:sliced barbecue 8 to 10 minuteshalved barbecue 12 to 15 minutesGreen beanwhole barbecue 8 to 10 minutesLeek barbecue 14 to 16 minutesMushrooms barbecue 8 to 12 minutesOnionthickly sliced barbecue 8 to 12 minutesPotato:thickly sliced barbecue 14 to 16 minutesPotato: newhalved barbecue 20 to 25 minutesSweet Potatothickly sliced barbecue 8 to 10 minutesTomato: gardenthickly sliced barbecue 2 to 4 minuteshalved barbecue 6 to 8 minutesTomato: romahalved barbecue 6 to 8 minuteswhole barbecue 8 to 10 minutesZucchini:thickly sliced barbecue 6 to 8 minuteshalved barbecue 6 to 10 minutes

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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 1300 301 290. To learn moreor 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 Road, Palatine, Illinois 60067. Weber® Q™, Weber® BabyQ™ and the shape of the Q™ and the baby Q™ are trademarks of Weber-Stephen Products Co.,200 East Daniels Road, Palatine, Illinois 60067.The Q™ design is covered by a number of design patents and has many other patentspending 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 2008 and owned by © Weber-Stephen Products Co., © R. McDonald Co. Pty Ltd and © McDonald-Kirkwood Pty Ltd.