Weber Big Family QTM Owner's Manual
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Weber Big Family QTM Owner's Manual

Weber Big Family QTM Owner's Manual

Weber big family qtm owner's manual
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Australian Cooking
with the
Weber
Big Family Q
™
®

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Summary of Contents for Weber Big Family QTM

  • Page 1 Australian Cooking with the Weber Big Family Q ™ ®...
  • Page 2 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.

  • Page 3: Table Of Contents

    ® Big Family Q Accessories ® ™ Contents Big Family Q ® Big Family Q ™ Big Family Q ® ™ ™...

  • Page 4: How To Get The Best From Your Weber

    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.
  • Page 5 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,...

  • Page 6: Helpful Hints For The Weber

    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.
  • Page 7 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.

  • Page 9: Meatballs On A Stick

    Meatballs on a Stick Barbecue Makes 25 to 30 small meatballs For the meatballs: 340g minced beef 230g minced pork 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...

  • Page 11: Glazed Racks Of Lamb

    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.

  • Page 13: Fillet Steaks With Lemon-Parsley Butter

    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...

  • Page 15: Two-Step Pork Chops

    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...

  • Page 17: Prawn Satay With Peanut Dipping Sauce

    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 teaspoon salt For the sauce: 1 tablespoon vegetable oil 1 tablespoon minced garlic 1 tablespoon minced ginger ¼...

  • Page 19: Salmon With Thai Cucumber Relish

    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...

  • Page 21: Sunday Breakfast

    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.

  • Page 23: Spanish Chicken Breasts Marinated In Citrus And Tarragon

    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...

  • Page 25: Aussie Roast Lamb Greek-Style

    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.

  • Page 27: Apples Barbecued In Parchment Paper

    Apples Barbecued in Parchment Paper Roast (use roasting temperature on page 2 without trivet or foil) 2 Granny Smith apples 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.
  • Page 28 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.
  • Page 29 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 Fruit Note: Barbecuing times for fruit will vary with ripeness. Apple thick rounds Banana halved lengthwise Peach, pit removed halved lengthwise...
  • Page 30 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. Weber®Big Family Q™Accessories Roasting Trivet Enjoy juicier, more succulent roasts. The W handle.
  • Page 31 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 purchased Specialist dealers. How it works Suppose you’re cooking a...
  • Page 32 ® ® Q™ 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 patents pending on various aspects of the barbecue’s technology.

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