SPRING SUMMER AUTUMN WINTER

It's triple-taco trouble, as three Let us surprise you with steak Perfect pastrami, iced cinnamon 'Tis the season for entertaining, so
favourite fillings go head-to-head. straight from the coals, smoky rolls, and the best meat-free give your oven a rest and take the
Plus, your barbecue questions lemonade, and fresh and crunchy options will keep all your barbecue turkey outside, and enjoy a glass
answered. greens to make your mouth water. guests smiling. of mulled wine.

Grill On!
N°7
WEBER® Magazine
2021

1
IMPRINT

S p r i n g
Sum n m e r
Au t u m
W i n t e r
PUBLISHER CONCEPT, DESIGN & PRODUCTION Special Thanks: PICTURES
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2

We l c o m e!
FIRE UP YOUR BARBECUE AND DISCOVER WHAT'S POSSIBLE WITH WEBER THIS YEAR
Dear Barbecue Fans,
My personal history of grilling with Weber is a
long one and I strongly believe, a never-ending
journey. It does not matter if you are on your
first Weber barbecue, or your fifth. It does not
matter if you have owned your Weber for 5 days
or 20 years. Your Weber barbecue can be relied
upon to help you deliver perfectly barbecued
food and allows you to discover new favourites.
Like serving beer can chicken to your family on
a Thursday night, knowing that it will be per-
fect. Or smoking pulled pork for your friends
for the first time, safe in the knowledge that
Weber will help you succeed. That is how we
design our products at Weber, to give you the
reassurance that you can thrive in front of the
grill. Which is increasingly important, as we
find ourselves entertaining at home more often
than ever before.
My strong belief and experience is that Weber
means: “Discover what’s possible!” — yesterday,
today and in the future!
In this Grill On! Magazine we will inspire you
to barbecue with passion throughout all four
seasons. Dishes like the Caveman Flank Steak
will bring your steak skills to the next level.
EDITORIAL
Keeping true to our brand promise, with out- But for now, take your time and get inspired by
standing dishes like a Smoked Bloody Mary, you our Grill On! Magazine. I hope that you will get a
will discover what’s possible on your barbecue. sense of what the entire Weber Team is work-
We are also looking to the future and have ing and thinking about, day in, day out. We want
included articles on smart technology and our products, our inspirations and our courses
connected devices, like the Genesis EX or the to help develop your barbecuing skills and
Weber Connect Smart Grilling Hub. Both of let you, your family and your friends discover
these products will change your way of barbecu- what’s possible.
ing and support you in achieving perfect results,
even with dishes you have never tried before. Enjoy!
We also have new barbecues with a Sear Zone
that will give you those perfect sear marks on
your steak. We'll discuss the latest category of
pellet grills that offer you the chance to add
wood-fired flavour to your food and we have a
new range of accessories to help you discover
new possibilities on your barbecue.
We will help you with whatever your grilling
heart desires, whenever and wherever. With
the new Summit Kamado we are setting a
new standard in charcoal grilling, from cook-
ing low and slow, to high and hot. You char-
coal enthusiasts out there will love it. And if
you like to barbecue more than just at home,
such as on the beach, in the park or anywhere
else, please check out our latest addition: HANS-JÜRGEN HERR
the Weber Traveler. President (EMEA)
3
 Contents
SPRING SUMMER

Ready... Set... Taco!  08 Cook the Unexpected  16 The Barbecue Bucket List 20
Which filling will win over Bet you didn't know your barbecue Asado is your new favourite
your tastebuds? could do all this South American cooking style

RECIPE: Grilled Squash & Corn Tacos  10 RECIPE: Caveman-Style Flank Steak  21

RECIPE: Halibut Tacos  10 RECIPE: Rolled Pork Roast  21

RECIPE: Mexican Chicken Tacos  11

RECIPE: Smoked Bloody Mary  17

RECIPE: Grilled Lemonade  17

RECIPE: Tiramisu Cookies  18

RECIPE: Tarte Tatin  18

Burning Questions  12
Weber Grill Academy chefs explain it all RECIPE: Cedar Plank Salmon  19

4
BARBECUE CULTURE, SEASON-BY-SEASON: A YEAR OF GRILLING STORIES, RECIPES
AND TIPS FROM WEBER'S GRILL ON!

AUTUMN WINTER

Upgrade Your Summer Sides  22 A Perfect Substitute 28 Winter Wonderland with Weber Connect  38
Keep it fresh and light A meat free must-have for your Winter entertaining, made simple
with these crunchy additions next barbecue
Merry Grillmas 40
RECIPE: Gratinated Greens  23 RECIPE: Sensational Portobello Burger 29 Give your oven a rest and take
the turkey outside
RECIPE: Grilled Caesar Salad  23 Baking on the BBQ 30
Meet the next rising stars

RECIPE: Crusty Bread 32

RECIPE: Iced Cinnamon Rolls  33

Pastrami Party 34
The Jewish deli meat that takes
just three steps to prepare

RECIPE: Pastrami Sandwich  35

RECIPE: Christmas Turkey  41

& White Mulled Wine

Festive Finger Foods  42

Christmas canapés should be
anything but boring

RECIPE: Smoked Chicken Nachos 43

On The Go  24 Get Smart  44

All your favourite dishes on a fold-out Weber's new connected range
­barbecue offers high-tech performance

5
SPRING

Spr i n g
TIME FOR A NEW BEGINNING
There's a fresh feeling in the air. Why not channel that energy into trying something
new — a whole host of taco fillings, for example? And, for all your burning barbecue
questions, our Grill Academy chefs are here to help

6
7
SPRING
R e a d y . .
Set . . T a c o !
IT’S A BATTLE OF THE CLASSICS: WHICH DELICIOUS TORTILLA-FILLER WILL WIN
OVER YOUR TASTEBUDS?
Mexico has a plethora of cultural highlights, but
two of our favourites include the famous hand-
held dish of crunchy, vibrant tacos and Lucha
Libre wrestling, where lycra-clad Luchadores
wear colourful masks to fight freestyle. Lucki-
ly to organise your own battle of the tacos this
spring, you won’t need flashy costumes, just
these delicious chargrilled snacks straight
from the barbecue.
The origin of the taco is a mystery, but over
the decades they’ve become a huge modern
food trend across the globe. Each round tor-
tilla provides the perfect base to fill with an
exciting combination of flavours and textures.
With the Spirit Gas Barbecue, Mexican sta-
ples like charred salsas and marinated fish,
meat or veggies, are easier than ever to make
for snackable, springtime fun. What’s more,
tacos offer endless possibilities, providing
flexibility for everyone’s taste and diet.
8
Making your tortillas from scratch is surpris-
ingly easy and really brings out the wow-fac-
tor for your taco tournament. Points will be
deducted if it breaks, so we suggest double
layering your tacos to keep them firm. Once
the stage is set, choose your fighter. In the red
corner: Mexican-spiced chicken. In the blue:
grilled squash and corn, with a mouthwater-
ingly fresh fish option sitting on the sidelines,
ready to jump into the ring.
The salsa is where you can get really crea-
tive — consider it your Luchador mask: any
taco fight wouldn’t be complete without it!
This vibrant, tangy sauce can be made from
nearly anything, so try out any combination
of fruits, chillies, and herbs in your cupboard
for endlessly surprising possibilities. How
about mango, mint and habanero peppers? Or
pineapple, coriander, and chipotle? Anything
goes, but always add onion, garlic, lime and
salt to help define and bring out the flavours.
For a real knock-out, lightly char your fruit, veg,
and chillies on the barbecue before blending
with the rest of the salsa ingredients.
Finish off the tacos with some crunch: try
sliced cabbage, onions or radish. Next, a dollop
of creamy avocado, queso fresco or spicy ado-
bo sauce. Finally, a dash of colour with herbs
and sliced chillies, in case things haven’t been
heating up enough.
In an anything-goes fight, you never know what
will happen. One thing’s for sure: with so much
delicious variety, you’ll be hard-pressed to
choose a winner. Ding, ding, ding!
Making your tortillas from scratch is surprisingly easy - double
layer them to keep them firm

9
SUMMER

HALIBUT TACOS
WITH JALAPEÑO CREAM

SERVES: 6
PREP TIME: 30 minutes
BBQ TIME: 20 minutes

6 small jalapeño pods (around 125g)

1 tsp olive oil
125g sour cream
2 tbsp chopped coriander leaves
4 tbsp mayonnaise
Coarse sea salt
500g white cabbage, stalk removed, leaves
GRILLED SQUASH AND CORN TACOS chopped into thin strips
1 tbsp apple cider vinegar
WITH SALSA ROJA Freshly ground black pepper
2 tsp cayenne pepper
SERVES: 6 1. Prepare the barbecue for medium direct 1 tsp ground cumin
PREP TIME: 40 minutes heat (175–230°C), then make the salsa. 1 tsp ground oregano
BBQ TIME: 30 minutes 4 halibut fillets (each around 175g and
2. Spread the halved tomatoes, sliced onion, 2–3cm thick)
SPECIAL EQUIPMENT: Ceramic Grill and whole garlic cloves onto a ceramic grill 1 tbsp olive oil
Pan pan. Drizzle with olive oil and season with salt, 12 corn or wheat tortillas
pepper, 3 tsp cumin and coriander stems. Cook 1 small mango (around 350g), flesh cut
on the barbecue for 10 minutes until the edges into thin wedges
6 corn or wheat tortillas are charred. 2 limes, cut into wedges
For the salsa
8 plum tomatoes, halved 3. Remove the tomato and onion mixture from
1 medium onion, sliced the Grill pan and let it cool before adding to the 1. Prepare the barbecue for direct, medium
3 garlic cloves blender along with the chipotle chilli paste. heat (175–230°C). Baste the jalapeños with 1
2 tbsp coriander stems Blend until smooth (you may need to work in tsp oil. Clean the grate with a brush. Place the
3 tsp cumin two batches). Once everything is puréed, pour jalapeños over a direct medium heat with the
2 tsp chipotle chilli paste the mixture back into the grill pan, adding a lit- lid closed, turning occasionally, until they are
2 tsp agave syrup tle water for thinning if needed. Add the agave, brown and soft, about 10 minutes.
1 lime, juice of one teaspoon at a time, and the lime juice then
Olive oil, salt and pepper season with salt and pepper, to taste. Cover
For the corn and cool until serving.
4 whole corn on the cob, husks removed
3 tbsp olive oil 4. In a small bowl, combine 3 tbsp oil, salt,
Salt and pepper, to taste pepper, garlic powder, 1 tsp cumin and chil-
For the squash li powder. Brush over the squash slices.
1 butternut squash, peeled and cut Grill the squash, covered, over medium heat for
lengthwise into 1cm slices 5 minutes on each side or until tender. Brush
3 tbsp oil the corn with 3 tbsp oil, and sprinkle with salt
1 tsp cumin and pepper. Place the corn on the hottest part
1 tsp chilli powder of the grill and cook, turning as needed, until
1 tsp garlic powder cooked through and charred, about 10 min-
Salt and pepper, to taste utes. Cut the corn kernels from the cob. Warm
Optional garnishes: coriander, sliced the tortillas over medium heat for 15 seconds
cabbage, black beans, crumbled cotija or on each side. Fill with corn and squash then
feta cheese, sour cream or plain yogurt add salsa to serve, along with any optional
garnishes.

10
2. In the meantime, mix the cabbage in a large
bowl with 2 tbsp of mayonnaise and the vin-
egar. Season with salt and pepper, then cov-
er and set aside at room temperature until
serving.
3. Once cooked, place the jalapeños on a cut-
ting board. Cut out the stems and then slice 4
of them into strips about 1cm wide. Put into a
small bowl to serve with the tacos later. For
the jalapeño cream, cut the other two peppers
into strips and start by adding about half into a
food processor with the sour cream, coriander,
2 tbsp mayonnaise and ¼ tsp salt. Purée these
until finely chopped — add more jalapeños to
taste, or put them in the bowl with the others.
Put this mixture in a serving bowl.
4. Mix the cayenne pepper with the cumin,
oregano and 1 tsp salt. Baste the fish fillets
with 1 tbsp oil and scatter the mix on top. Clean
the grate with a brush. Cook the fish over a di-
rect medium heat with a closed lid for about 10
minutes, until the inside is no longer translu-
cent but is still juicy. Turn once, as soon as they
come easily away from the grate. Remove from
the grill and cut each fillet into three pieces.
Warm the tortillas over direct medium heat for
15 seconds on each side. Fill with fish, cabbage
salad, mango and jalapeño cream. Serve with
lime wedges.
Tip: The heat of jalapeños varies greatly. You
can check how spicy they are by touching the
inside of the cut pepper and placing it on your
tongue. The spiciest part is the white capsai-
cin glands that hold the seeds. You can either
remove them or leave them in to get the right
spice level.
MEXICAN CHICKEN TACOS
WITH GUACAMOLE
SERVES: 4-6 2. Scoop the avocado out into a bowl, and add
PREP TIME: 20 minutes lime juice and ¼ tsp salt. Mash with a fork into
a guacamole texture. Cover the bowl with al-
(plus 2–4 hours marinating time)
uminium foil so that it doesn’t discolour. Keep
BBQ TIME: 10 minutes cold for an hour before serving. Prepare the
barbecue for direct high heat (230–290°C).
250ml dark Mexican beer
2 tbsp toasted sesame oil 3. Clean the grate with a brush. Take the chick-
1 tbsp garlic, finely chopped en out of the marinade and allow it to drain
1 tsp dried oregano off. Discard the rest of the marinade. Cook the
1¼ tsp coarse sea salt meat over a direct, high heat with the lid closed
½ tsp freshly ground black pepper for 10 minutes, turning once or twice, until it
¼ tsp cayenne pepper feels firm. In the last minute of grilling, warm
6 chicken thighs, around 120g each, skin the tortillas over direct heat, turning once.
removed Remove the meat and tortillas from the bar-
2 avocados becue. Leave the chicken thighs to sit for 3–5
1 tbsp freshly squeezed lime juice minutes and keep the tortillas warm.
6 wheat or corn tortillas
4 tbsp crumbled queso fresco (or feta) 4. Cut the chicken into strips, slicing across
4 tbsp coriander leaves the grain. Distribute between the tortillas, then
Lime wedges add guacamole, cheese and coriander to each.
Close the tortillas and serve immediately with
1. Mix the marinade ingredients thoroughly in a lime wedges.
small bowl: beer, sesame oil, garlic, oregano, 1
tsp salt, pepper and cayenne. Place the chicken
into a ziplock freezer bag, and pour in the mar-
VOTE NOW!
inade. Push the air out of the bag and zip shut.
Leave it for 2–4 hours in the fridge, turning a Why not try all of these taco fillings and
let us know which is your favourite over at
couple of times to spread the marinade fully weber.com/grillon ?
over the meat.
11
SPRING

n g Q u e s t i o n s
Bu rni WE SAT DOWN WITH THE CHEFS AT
WEBER GRILL ACADEMIES ACROSS
EUROPE TO GET THEIR PERSONAL TAKE
ON THE BIG ISSUES

We here at Weber know that barbecuing can sometimes seem intimidat-

ing — but we also believe that it doesn’t have to be that way. It’s normal
to have questions when you’re acquiring a new skill, and barbecuing is
no different. “What type of meat is ideal for beginner cooks? How do you
smoke a sausage?” To answer your burning queries, look no further than
the Weber Grill Academy.

Whether you’re a total novice or simply want to pick up a few new skills,
you can enrol at a local cookery school to learn from seasoned chefs
at the Grill Academy what makes barbecuing their cooking method of
choice. With locations throughout Europe, join like-minded cooks in invig-
orating sessions, covering topics like preparing the perfect steak, how to
grill for large parties, and unconventional techniques that will make you
the talk of your next gathering.

To give you an even better idea of what is possible to whip up on your

Weber barbecue, we caught up with several of our Grill Academy chefs
from across Europe for tips and insight on what makes them tick as master
grillers. Find your local Grill Academy at Weber.com.
A poultry roaster is a great tool for perfect, juicy chicken
12

JAKE PINN, THE ABINGER
COOKERY SCHOOL, UK
What is your philosophy as a chef?
JP: I enjoy engaging with people, showing them
what you can do with simple ingredients once
you have the basic knowledge. It’s interesting
to see so many people keen to do barbecue
courses. I want them to understand cooking
and also learn from their mistakes. I am al-
ways in the shadows supporting and guiding
them throughout the experience.
YVAN GILARDI,
FRANCE
What's the secret to grilling the
perfect steak?
YG: To cook the meat on a very hot grill on each
side for a very short period of time, then to rest
for the same amount of time, and finally to
reheat it for a few seconds to get a good grill
on the meat. That being said, the quality of the
meat is the most important factor!
KACPER SALZMAN,
POLAND
What type of dish would you consid-
er a good starting point for first-
time grillers?
KS: I am from Poland — we love sausage. You
can’t have a barbecue without it, although peo-
ple here usually just burn them black. For a
beginner, my advice would be to just grill the
sausage really well — caramelised and juicy,
using direct and indirect heat, and from there,
you can easily move on to steaks and pork chops!
SERGIO ORIA,
ITALY
What is the one thing that students
are surprised to learn at the Grill
Academy?
SO: Most of the people have no idea how
versatile a barbecue can be. They are all really
surprised when they learn about the quantity
and variety of food they can cook. It’s great to
help them realise that a barbecue is a com-
plete kitchen tool.
SUMMIT KAMADO E6
ALEX SUNYE,
SPAIN
What’s a surprising grilled dish that
you would recommend to ­W eber Grill
Academy students?
AS: On several occasions, I have grilled belu-
ga sturgeon caviar, as the taste and texture of
grilled caviar is truly amazing. I have grilled it Barbecuing will never be the same!
Whether searing a steak, roasting a
in several events and once, for a group of chefs whole chicken, or smoking a low-and-
who were pleasantly surprised by the result! slow brisket, this barbecue does it all..
Find more information here, in store or at weber.com
For videos of the Grill Academy chefs
answering your burning questions on
all aspects of grilling, visit weber.com
13
SUMMER

14
S u m m e r
BRIGHT AND BEAUTIFUL
The sun is out and it's time for surprising new barbecue recipes: smoky
lemonade, anyone? Also recommended: Asado-style flank steak, cooked
directly on the coals, with fresh, crispy greens. Whether you barbecue at
home or on the move with the Weber Traveler, we've got you covered

15
 k t h e
SUMMER

o
YOUR BARBECUE IS THE KEY TO

C o
OPENING UP A WHOLE NEW WORLD OF
RECIPES, LIKE SWEET BAKED TREATS
AND SMOKY, FRUITY DRINKS

Une x p e c t e d

Whether you're a cocktail aficionado or prefer yours

virgin, a smoky flavour adds great depth

16
When hosting your own summer barbe-
cue, variety is the key. Of course, you want to
showcase the classics — burgers, sausag-
es, and the like–but there are tons of mouth-
watering and eye-opening recipes that will
kick your barbecue game to a whole new level.
The best part is, you don’t have to be an ex-
pert to ace these unexpected dishes. Whether
you’re a seasoned veteran or a total novice,
barbecuing outside the box is a simple way to
wow your friends and family.
For example, did you know you can produce
drinks straight from the barbecue? You heard
that right! While grandma’s tried-and-tested
SMOKED BLOODY MARY
SERVES: 10
PREP TIME: 15 minutes
BBQ TIME: 45 minutes
SPECIAL EQUIPMENT: Deluxe Grill
Pan, Apple Wood Chunks
450g cherry tomatoes
2 garlic cloves
1 jalapeño
1 red bell pepper
1 ½ tbsp celery salt
100ml tomato juice
½ tbsp shredded horseradish
½ tbsp Worcestershire sauce
½ tbsp Tabasco
½ lemon, (juice of)
1 large handful fresh basil
200ml vodka
Ice
Optional garnish: grilled celery stalks,
peppers, lemon wedge etc.
1. Cut the cherry tomatoes in half and place
them in a bowl.
2. Peel the garlic cloves, chop them roughly
and transfer them to the bowl.
3. Clean the pepper and jalapeno, cut them in
half and remove the seeds and membrane.
Slice, then put into the bowl.
lemonade is a bona fide family heirloom, for
something new, try dousing lemon halves in sug-
ar and sizzling them on the barbecue. It’s light
and refreshing, and the slow sugar caramelisa-
tion unlocks a surprising depth of citrus flavour.
If your summer thirst quencher requires a bit
more of a kick, try a Smoked Bloody Mary. Cherry
tomatoes, jalapeños, and roasted red peppers
take their time mingling together with the
sweet and mild smoke of applewood and voila!
Your gathering has a new signature cocktail.
But let’s not neglect your sweet tooth. While
barbecues have often been the domain of
4. Sprinkle the veggies with celery salt and
mix, transfer the veggies to a deluxe grill
pan lined with baking paper.
5. Prepare your barbecue for indirect heat.
If you are using a charcoal grill, you should
use ⅓ chimney starter of lit briquettes. Let
it preheat for 15 minutes.
6. Place the two apple wood chunks onto
the lit briquettes, and wait for smoke to
flourish.
7. Place the deluxe grill pan on the barbe-
cue, close the lid and smoke the veggies
until tender, about 45 minutes.
8. In a blender, blend the smoked veggies,
tomato juice, horseradish, Worcestershire
sauce, Tabasco, lemon juice and fresh basil.
Blend the mixture until you have a smooth
Bloody Mary mixture.
9. Blend 600ml of the Bloody Mary mix and
200ml of vodka together with a glass of ice
cubes in a blender. Strain into a tall glass
filled with ice and top the drink with your
favourite garnish.
savoury entrées, there’s nothing to say you
can’t turn out restaurant quality desserts from
your back garden. Decadent tiramisu cookies
and a creamy tarte tatin (secret ingredient?
Sichuan pepper!) will have your guests clam-
ouring for more well into the evening.
If there’s one rule to barbecuing, it’s that there
are no rules. You want your loved ones to
expect the unexpected, because that’s the fun
of moving the cooking out of the kitchen to
begin with! If these recipes spark inspiration,
you don’t need to stop here. Nothing is off the
menu — the only limit to your delicious barbe-
cue concoctions is your own imagination.
GRILLED LEMONADE
SERVES: 6-8
PREP TIME: 10 minutes
BBQ TIME: 20 minutes
SPECIAL EQUIPMENT: Weber GBS
Griddle
16 lemons (around 2kg)
4 limes
150ml honey
200g sugar
250ml still water
3 litres water or sparkling water
Fresh mint
Ice cubes
1. Preheat the barbecue, direct heat, to around
180°C. Scatter the sugar into the griddle. Halve
the lemons and the limes and place, cut side
down, into the sugar.
2. Put the sugared citrus fruit directly onto the
cooking grate. Cook for 10 minutes, with the lid
down, until the sugar is caramelised and brown.
3. Take the fruit off the barbecue and squeeze
out the juice into a jug. Meanwhile, place the
griddle with the remaining sugar onto the grill
and add 150ml honey and 250ml water, stir-
ring occasionally until dissolved.
4. Add the syrup to the citrus juice and add either
sparkling or still water — around 3 litres, so that
you have 4 litres of lemonade. Leave to cool in
the fridge for 3–4 hours. Serve with mint and ice.
17
SUMMER

TIRAMISU 2. Separate the eggs so you have egg whites in

one bowl, and yolks in another.

COOKIES 3. Add 50g sugar into the yolks and beat them
with an electric whisk until they are pale and
creamy, about 3 minutes.
SERVES: 8
PREP TIME: 20–25 minutes 4. Add the flour and salt and mix for 20 sec-
BBQ TIME: 14 minutes onds or until evenly combined.
SPECIAL EQUIPMENT: Pizza Stone,
Deluxe Grill Pan 5. In another bowl add the rest of the sugar to
the egg whites and beat them for 5 minutes
until stiff.
3 eggs
100g sugar 6. Fold the two mixtures together, adding a
1 tsp water third of the egg whites into the batter at a time,
1 tbsp instant coffee or espresso granules to keep it airy. Once the batter has an even con-
30g plain flour sistency, put it in a piping bag.
¼ tsp salt
100g mascarpone cheese 7. Line the deluxe grill pan with baking paper
15g icing sugar and pipe out about 32 round cookies, about half Add the mascarpone cheese, then whisk in the
1 tbsp vanilla sugar the size of a ping-pong ball. icing sugar, vanilla sugar and amaretto, until
1 tbsp amaretto fully combined. Keep cool in the fridge until
75g dark chocolate, melted 8. Put the pizza stone on indirect heat and put needed.
the grill pan with the unbaked cookies on top.
Bake for 12–14 minutes until the surface looks 10. Once the cookies are baked, let them cool.
1. Preheat the barbecue for indirect heat at a baked. Then brush the melted chocolate onto the flat
low temperature (160°C) — at least 10 minutes side of the cookie. When the chocolate has
before baking. If you’re using a charcoal grill, 9. Meanwhile, make the filling. Whisk the wa- dried, add ½ a tsp of the mascarpone mixture
use ⅓ of a chimney starter of lit briquettes. ter and the coffee granules together in a bowl. to each.

TARTE TATIN 1. Preheat the barbecue to 180–210°C indirect

heat.
WITH GOURMET CRÈME
2. Peel and cut the apples into quarters then
place them in the GBS griddle.
SERVES: 4
PREP TIME: 15 minutes 3. Sprinkle with brown sugar, then add the
BBQ TIME: 40 minutes cubed butter and a pinch of Sichuan pepper
SPECIAL EQUIPMENT: GBS Griddle and salt.

4. Cook for about 10 minutes on the barbecue

6 apples
with medium (210°C) direct heat.
100g brown sugar
85g butter, cubed
5. Cover the apples with the puff pastry and
Sichuan pepper (optional)
continue cooking with indirect heat for about
Pinch of salt
20 to 30 minutes, until the dough is golden.
1 roll puff pastry
4 tbsp crème fraîche
6. Meanwhile—make the gourmet crème, by
2 tsp icing sugar
mixing the crème fraîche with the icing sugar
2 drops orange flower water (alternatively:
and orange flower water (or a pinch of cinna-
a pinch of cinnamon)
mon). Keep cool until ready to serve.

18
CEDAR PLANK SALMON
SERVES: 8–10
PREP TIME: 15 minutes
(plus 12 hours marinating time)
BBQ TIME: 25 minutes
SPECIAL EQUIPMENT: 2 Cedar Planks,
Wood Chips for smoking

2 salmon fillets (about 700g)

2 litres water
110g salt
25g sugar
2 tbsp juniper berries
2 tbsp black peppercorns
2 tbsp mustard seeds
2 tbsp coarse sea salt
2 limes, zest of
Non-stick cooking spray

1. Mix the water together with the salt and sug-

ar until they’re completely dissolved. Lay the
salmon fillets into the brine and weigh the cedar
planks on top. Leave in the fridge for 12 hours
to marinate.

2. Take the salmon and cedar planks out of the

brine. Rinse the salmon under running water
and pat dry.

3. Place the salmon onto the cedar plank and cut
portion sizes into the skin. Mix together all the
seasonings and sprinkle on top.
4. Spray the fish basket with non-stick spray and
place the fish, on top of the cedar plank, inside.
and then the briquettes.
6. Put the char baskets in the middle of the bar-
becue, then stand the fish baskets either side,
leaning against each other to create an inverted
'V' shape. (See image opposite).

These baskets place the fish directly above the coals from
the Master-Touch charcoal grill, for a complex, smoky
flavour. We recommend to always place the barbecue on
a solid, flat surface and monitor carefully.
5. Light a chimney starter ⅔ full with briquettes, 7. As you go along, place dry wood chips into the
top up with lumpwood charcoal and leave to embers so that you get some flames. Repeat this
smoulder for a further 5 minutes. Then transfer process for around 25 minutes until the fish is
into 2 char baskets, moving first the charcoal cooked.

19
SUMMER

Those who are familiar with asado know that

it isn't just a grilling technique — it's a whole
experience. To find out more, we asked three
Austrian Weber Grill Academy chefs to take a
deep dive into this style of cooking to find out
what makes it so special.

Leo Gradl, a grilling champion who teaches in

upper Austria, explained the tradition:
“Asado is definitely the oldest method of
cooking meat. It's all about the radiant heat
that comes from the embers." Originally
hailing from South America, Argentina and
Uruguay in particular, and traced back to the
gauchos (roaming cattlemen on horseback),
the meal is characterised by a low-and-slow
approach. Cuts of meat like short ribs, flank
steaks, and sirloin are roasted over hot char-
coal, often for several hours. You'll want to
skip your gas barbecue for this one, since
charcoal smoke is vital for maximum flavour.
Because asados tend to be long, drawn-out
affairs, they're perfect for large gatherings
where family and friends can bond over wine,

e
meat and good company.

e B a r b e c u For a true "caveman-style" steak, place the meat

h
directly into the embers

T L i s t
Bu c k e t
THREE GRILL PROS ON WHY YOU SHOULD MAKE
SOUTH AMERICAN ASADO

20
 MASTER-TOUCH GBS E-5750
Step things up with this legendary
charcoal barbecue that has a robust
stainless steel GBS cooking grate that
opens up endless possibilities.
Find more information here, in store or at weber.com
For champion asador Adi Bittermann, who runs
the Weber Grill Academy in Göttlesbrunn, the
South American tradition is a wonderful way to
enjoy your guests' company while also ensur-
ing that your food doesn't burn. "Sitting by the
fire, chatting together—that kind of distraction
has often caused the sausages to get burned.
This made me curious: How do the South
Americans do this? How do you properly cook
meat over an open fire without burning it?"
Bittermann discovered that relying on the in- ROLLED PORK
direct heat that radiated from the hot embers
ensured a juicy, tender result that any aspiring
asador can achieve.
ROAST
WITH GRILLED POTATOES
Why not try Gradl's Caveman-Style Flank
Steak, where the cut of meat is simply sea-
SERVES: 6
soned with salt, placed directly over the hot
embers, and then finished on a smoking plank
PREP TIME: 20 minutes
with aromatic herbs such as thyme, rosemary, BBQ TIME: 2 hours
and sage? If you want to go really old school, SPECIAL EQUIPMENT: Rotisserie Spit
the traditional way of cooking involves skew-
ering large meats on a cross-like metal frame 1½–2 kg pork belly (deboned)
and roasting it beside a fire pit. Since not Salt
everyone has a fire pit in their garden, you can Pepper
get the feel of the classic version by investing 12 bacon slices
in Weber's GBS Sear Grate and a rotisserie spit 150g mixed herbs (according to taste and
to try your hand at modern asado interpreta- preference)
tions like Rolled Pork Roast with herbs and 1kg small firm potatoes
grilled potatoes. For asador instructor Jürgen
Kernegger, "using the best quality meat is a
prerequisite", but above all, "asado is a life atti- 1. Preheat the barbecue for indirect heat at 230°C.
tude. It's about taking time and escaping back
into an elemental state." 2. Cut the pork belly along the length in the
middle. Fold back and add plenty of salt, pep-
per and herbs to the inside, then lay the bacon
slices inside. Roll closely together, so that the
CAVEMAN-STYLE rind gets to the outside. Season the outside
with salt and pepper and secure with string.
FLANK STEAK 3. Push the pork belly onto a rotisserie spit, and
place in the grill. Turn the spit on, and place two
SERVES: 4–6 aluminium trays into the barbecue to catch the
PREP TIME: 5 minutes dripping fat. After 1 hour, you can add the washed
BBQ TIME: 20 minutes with resting potatoes into these tins so that they are grilled at
the same time. The potatoes will get a fuller fla-
SPECIAL EQUIPMENT: Smoking Plank
vour, while being protected from the mess of the
grill. After the pork belly has cooked for 2 hours,
1 flank steak remove from the barbecue, rest and serve.
2 handfuls coarse sea salt
Lime juice, to taste
2 tbsp olive oil
Mixed herbs, such as thyme, rosemary and
sage
1. Prepare the the barbecue for direct grilling
at maximum heat. Place the flank steak directly
into the embers and brown it fully on both sides.
2. Remove from the coals and place the meat
onto the smoking plank with the herbs and salt.
Leave it to rest until it has reached the core tem-
perature of 55°C. Once the meat has reached
this temperature, brush off the excess salt. Then
cut into portions and either eat as is, or with
some olive oil and lime juice sprinkled on top.
21
 g
SUMMER

p r a d e e r
U Summ
yo u r
S i d e s

GET THE BEST OF THE SEASON WITH THE IMPLE BARBECUE ADD-ONS

22
Take your barbecue to the next level with easy sides that will bring
out the natural flavours of your meat. It’s a cinch to whip up accom-
paniments that perfectly complement your main course. According
GRILLED CAESAR SALAD
to award-winning chef Jimmy Øien of Rest, a sustainable fine-dining
SERVES: 2
restaurant in Oslo, all you need are seasonal veggies, zesty herbs and PREP TIME: 5 minutes
a little prep. BBQ TIME: 13 minutes

The key is to keep your sides light so your main can take centre stage. 1 spring cabbage
"I like to focus my meals around the fat of the meat," says Jimmy, who 1 leek
helped us make the two recipes. 1 bundle of radishes
1 lemon
Fried veggie sticks are a modern twist on traditional fries, and are 1 egg
ideal with barbecued ribs or burgers. A time-saving grilled Caesar 1 tsp mustard
salad can be easily prepared in advance, then simply add the creamy 1 tbsp white wine vinegar
dressing when serving. "It’s important when preparing ahead to 50g grated parmesan
wait until the end to dress the salad, so it’s still fresh when served,” 1 clove of garlic
Jimmy says. 300g sunflower oil or other neutral oil
Ground black pepper
Alternatively, try mixing classic flavours. Jimmy suggests “a nice piece
of grilled meat with a fresh salad that has a twist”. Tangy herbs are 1. Preheat the barbecue for direct heat at 180°C. To make the Cae-
perfect for this, and a handful of mint, basil or coriander can transform sar dressing, mix egg, mustard, white wine vinegar, a pinch of fresh-
even a basic vinaigrette or dip. ly ground black pepper, parmesan and a clove of crushed garlic in a
blender. Slowly pour in the sunflower oil until it thickens. If necessary,
By choosing sides that can be prepared in advance, you’ll be able to add some water to get the desired consistency.
focus on barbecuing, “and get as much time as possible with your
friends and family —
­ the ones who really matter,” says Jimmy. 2. Cut the spring cabbage into six equal large parts, lengthwise.

3. Peel the outer layer of the leek and cut the leek lengthwise
in half. Fan the leek open and place under running water to
rinse out any dirt. Wash the radishes and remove the stems.
Season the vegetables with oil, salt and pepper. Cut the lem-
GRATINATED GREENS Jimmy Øien
on in half.

4. Grill the cabbage, leeks, and radishes for 5–8 minutes or until
SERVES: 2
lightly charred. Grill the lemon on the cut surface until golden, approx-
PREP TIME: 5 minutes imately 5 minutes.
BBQ TIME: 15 minutes
SPECIAL EQUIPMENT: Grilling Basket or Ceramic Grill Pan 5. Mix the salad and squeeze the lemon on top. Use as much Caesar
dressing as desired.
1 head of broccoli
A bundle of fresh asparagus (about 400g)
150g parmesan
½ lemon
Olive oil
Salt and pepper

1. Preheat the barbecue to 180°C, indirect heat. Wash and cut the broc-
coli into 4 or 5 pieces. Wash and break off the ends of asparagus, and
grate the parmesan.

2. Grill the broccoli for a few minutes, until it gets sear marks. Grill
the asparagus until browned and put both onto a grilling basket or ce-
ramic grill pan. Cover the greens with grated parmesan, olive oil and
cook over indirect heat for a few minutes, until the cheese is golden.
Squeeze half a lemon over the gratinated greens, and season with salt
and pepper to taste.

23
On t h
SUMMER

e G o

Always check local restrictions on where you can take your barbecue

24
WITH WEBER TRAVELER, TAKE YOUR BARBECUING
GAME ANYWHERE YOU GO
Barbecuing, whether in the sun or under the
stars, is as much about the way you do it as it
is about the food you eat. This classic summer-
time experience, with all the perks of a full gas
barbecue, was once only possible in a garden
or on a balcony, confining serious grill masters
to their homes. But now, with the new Weber
Traveler, you can take that feeling anywhere.
Launching in 2021, this gas barbecue is easy to
carry and transport, packing up to roughly the
size of a suitcase. The Weber Traveler can fit
in a car and can even be taken on a train. Once
unpacked, the barbecue’s cart allows it to be
moved around smoothly on wheels.
What makes the Weber Traveler different from
other outdoor barbecues, such as disposable
NEW: WEBER TRAVELER
aluminium barbecues, is that it promises con-
venience without compromising on food qual-
ity or on your own physical comfort. With a Designed for one-handed setup and fold, and com-
large cooking area, the Weber Traveler allows pact enough to fit in the boot of a car, the WEBER
TRAVELER'S low-to-high temp range
you to cook almost anything that you would grills everything from pancakes to
on a stationary gas barbecue, and to a similar seared steak.
Find more information here, in store or at weber.com
standard. The barbecue’s unique design also
eliminates all that crouching and squatting re-
quired of tending a typical portable barbecue.
This is cooking the Weber way, wherever you
may be.
Even back at home, the Weber Traveler’s fold-
able and compact design comes in handy yet
NEW: WEBER CUT & CATCH BOARD
again, allowing you to store your portable bar- Designed for all side tables, the
Weber Cut & Catch Board includes
becue in your shed or cupboard, until it’s time a removable catch bin.
for your next sunny adventure. Find more information here, in store or at weber.com
25
AUTUMN

A u t u m n
FALL INTO THE SEASON
Did you know that making pastrami from scratch only takes three steps?
As the temperature drops, we'll be giving it a go as well as exploring the
latest meat substitutes and delicious dough recipes from the baking pros

26
27
AUTUMN
WHETHER YOU’RE GOING VEGGIE OR JUST CUTTING DOWN, MEAT-FREE OPTIONS
HAVE NEVER TASTED SO GOOD
AP e r f e c t
S u b s t i t u t e
Not long ago, the idea of a 100% vegetarian
beef substitute was the stuff of science fic-
tion. However, thanks to the surge in sustaina-
bly-minded shoppers, it’s never been easier to
find delicious meat-free alternatives. Now, the
race is on to develop the most convincing, deli-
cious and affordable imitation meat.
These days, we’re more conscious than ever of
the environmental impact of eating meat. Many
of us are choosing to cut back, and in the last
five years, a whopping 40% of us are eating
more plant-based sources of protein.
But if you think that means relying solely on
tofu and chickpeas, guess again. High quality,
sustainable meat alternatives are everywhere,
making it easy to try sustainable swaps to
reduce how much meat you eat. Whether
you’re giving flexitarianism a whirl or simply
want to make your barbecue more eco-friend-
ly, you can now still enjoy a juicy burger (with-
out the carbon footprint).
These meat alternative products aren’t just
better for the environment, they’re also in-
credibly delicious, as well as high in protein.
28
So, how do companies manage to create
these meat alternatives? Well, while each
brand has its own tried-and-tested meth-
ods for replicating the flavours and textures
of real meat, for most it comes down to the
humble soyabean.
After extracting the soyabean’s proteins, scien-
tists expose it to a series of processes to help
it develop a meat-like consistency while retain-
ing important protein nutrients.
This can involve hot, cold and pressure treat-
ments to help it develop a fibrous texture, cre-
ating an end product that’s juicy and tempting.
And it doesn’t stop there: some companies
have even found fungi-based mycoproteins are
the secret to a satisfying fake hot dog.
These new products are just an example of the
way we’re seeing supermarket shelves react
to the appetites of increasingly eco-conscious
shoppers. The number of farms working to
decrease their environmental impact has seen
a marked increase – whether that’s creating
sustainability pledges, prioritising animal wel-
fare, changing animal feed to cut methane, or
ensuring there’s greater transparency of in-
formation on their farms.
As for the future of alternative meat, right now
the most exciting developments are happening
in labs where protein is being synthesised
from animal cells. This is being used to literally
‘grow’ cultured meat, which is identical to real
meat in every way. However, the process is so
prohibitively expensive – costing around £36 to
make just one chicken nugget – that it’ll likely
be some time before we see this kind of prod-
uct on the market.
Perhaps one day, a kilo of lab-grown cultured
beef will cost the same as beef from your local
organic farm. But until then, there are plenty
of alternative options for burgers, sausages,
chicken and more, that are high in flavour, low
in carbon, and loaded with that all-important
meaty texture.
Want to see if you can be tempted by an meat-
free burger or hot dog? Try out this delicious
recipe, using our favourite alternative meats
from Garden Gourmet, at your next barbecue.
SENSATIONAL PORTOBELLO BURGER
SERVES: 2 2. Cut the roasted peppers into strips and pat once, for about 5 minutes.
PREP TIME: 30 minutes dry. Peel and slice the avocado flesh and sprin-
BBQ TIME: 20 minutes kle with lime juice. Finely grate the cucumber, 7. Put the pepper strips and avocado on two
squeeze out the moisture and mix with the yo- portobello bases. Add spinach leaves, alfalfa
2 Garden Gourmet Sensational Burgers gurt and chopped mint. Set all the burger top- and the burger patties on top. Spoon the
100g baby spinach pings aside. yogurt mixture on the burgers and garnish with
1 large carrot a handful of fried carrot. Place the portobello
4 large portobello mushrooms 3. Prepare the barbecue for indirect heat, ‘lid’ on top and sprinkle with sesame seeds.
1 avocado approximately 220°C.
1 lime, juiced
4 tbsp vegan (soy) yogurt 4. Grill the burgers over direct high heat with PULSE 2000
2 slices of vegan cheese the lid closed for 8–10 minutes until they are
½ cucumber halfway cooked (medium). Turn once as soon
2 sprigs of mint, chopped as they can be loosened without sticking to the
Handful of alfalfa sprouts grate.
2 roasted peppers (bought ready made)
Sesame seeds (optional) 5. Place the burgers over indirect heat and melt
Salt and pepper to taste 1 slice of cheese on each one.
Equipped with iGrill smart technology
and high-performance grill system,
1. Peel and thinly slice the carrot and fry it in a pan 6. Remove the stalks and scrape the gills (on you're guaranteed perfectly cooked
food every time.
with lots of oil (or in a deep fryer at 170ºC) until it the underside) from the portobellos. Place Find more information here, in store or at weber.com
becomes golden brown. Drain on kitchen paper. them on indirect medium heat, turning over

29
AUTUMN

B a k i n g
on t h e
B B Q
30
 Patrick Bayer, World BBQ Championship title holder, and Jenny Gruber, herbologist and farmer, teach a course on
barbecue baking together at the Weber Original Store Wien Süd

FROM SOURDOUGH BREAD TO DELICIOUS CAKES, MEET THE RISING STARS OF YOUR
NEXT BARBECUE

If you’re not quite ready to say goodbye to
your barbecue at the end of summer, why not
reinvent it instead? The cooler months are the
perfect time for you to rekindle your passion
for barbecuing by trying something new — and
baking is the perfect place to start.
It might sound counter-intuitive, but the barbe-
cue is a great way to prepare breads, buns and
focaccia, so that you can spend your autumn
making delicious meals outdoors. Jenny Gru-
ber, trained herbologist and farmer, and grill
master Patrick Bayer, who teach a course in
baking together at Weber Original Store Wien
Süd, know all about the joys and challenges
of working with unconventional recipes on the
barbecue.
“There’s nothing you can’t grill,” says Bayer,
who is a World BBQ Championship title hold-
er. “Anything you can make on a stovetop or in
the oven, you can also make on a barbecue.”
Recipes that use dough, in particular, can open
new possibilities, says Gruber: “Baking in the
open air inspires me to be creative, make new
connections, and experiment.”
While the possibilities are endless, the right
tools certainly help. “There are many differ-
ent ways to prepare bread on the barbecue: a
dutch oven, a pizza stone, a rack,” says Bayer.
Choose the one that best suits the recipe you’re
making. For an effortless bread that will come
out perfectly risen every time, Gruber rec-
ommends heating your barbecue thoroughly
before baking, and using a dutch oven to
guarantee a beautiful brown crust.
Following Bayer’s and Gruber’s advice, you
can start yourself off on the path to outdoor
baking success with Weber's Dutch Oven Duo.
With this 2-in-1 product — and two recipes that
combine savoury and sweet — you’ll soon be
churning out tasty bakes that can feed a family,
please a crowd, and convince you that your
best barbecuing months are still ahead of you.
Discover more about Jenny and her recipes at
www.natürlich-jenny.at

31
AUTUMN

CRUSTY BREAD
IN THE DUTCH OVEN

PREP TIME: 45 minutes

BBQ TIME: 60 minutes
SPECIAL EQUIPMENT: Dutch Oven,
Weber Connect Smart Grilling Hub

300g rye flour (Type 960), plus extra for

sprinkling
200g wheat flour (Type 700)
½ cube fresh yeast or ½ pack of dry yeast
(21g)
15g salt
Around 100g sourdough starter
1 tbsp honey
1–2 tbsp bread spice or spices like
coriander, fennel, caraway, aniseed and
nutmeg
250ml water
1 potato, cooked, crushed and cooled

1. Knead all the ingredients into a smooth

dough, and leave to rest for 15 minutes. Then
fold the dough and place in a baking basket,
and leave to rest for another 20 minutes.

2. In the meantime, preheat the barbecue to

230°C, indirect heat, and preheat the dutch
oven for 5 minutes. Then place the dough into
the dutch oven, with the lid on.

3. Bake for around 45–60 minutes then stick a

temperature probe into the dough — leave in
until it reaches 90°C. For the final few minutes,
take off the lid of the dutch oven so that the steam
can escape and the crust can become crunchy.

NEW: DUTCH OVEN DUO

Made of cast iron​, with this 2-in-1

Dutch Oven Duo with flat lid you can
cook tasty dishes such as stews, chilli
con carne and even soups.
Find more information here, in store or at weber.com

32
ICED CINNAMON ROLLS
SERVES: 12 5 minutes, until the surface has bubbles. Add
PREP TIME: 40 minutes, plus 2½ the rest of the warmed milk, 4 tbsp of sugar, 1
hours resting time (or overnight) tsp salt and eggs and mix for 1 minute on a low
setting. Put the dough hook attachment on the
BBQ TIME: 1 hour
food processor. Sprinkle in 730g of flour and
SPECIAL EQUIPMENT: Griddle Pan then knead into a fairly smooth dough, first by
(25cm diameter) or a barbecue using a low setting, then a medium setting, for
baking tray, food processor 3 minutes. Reduce the speed from medium to
a low speed and add the butter and the rest of
300ml full-fat milk, warmed to 40°C the flour. Knead the dough by hand on a light-
1 small packet of dry yeast (7g) ly floured surface for another 2 minutes, until
5 tbsp sugar the dough is smooth, consistent and no longer
1 tsp coarse sea salt sticky. Form the dough into a ball and place into
3 large eggs, room temperature a lightly oiled bowl. Cover the bowl and leave
800g flour (Type 55), plus extra for in a warm, unventilated place for around 1½
kneading hours to allow it to double in volume.
240g butter, softened
260g cane sugar 2. For the filling, mix together the cane sugar
4 tsp cinnamon and cinnamon. Then press the risen dough
120g cream cheese firmly together in the bowl, then knead it on a
3 tbsp full fat milk lightly floured surface two or three times. Roll
250g icing sugar out the dough into a 60x30 cm rectangle. Cover
1 tsp vanilla extract the whole dough surface with 6 tbsp softened
Large pinch of coarse sea salt butter and sprinkle the cinnamon sugar filling
on top. With the longest side facing you, roll
the dough over itself into a tube and press the
1. To make the dough, mix the warmed milk whole length down firmly. Cut the dough roll
with 1 tbsp sugar and the yeast with a whisk into 12 pieces, each 5cm wide. Use the rest of
in the food processor. Leave to sit for around the butter to grease the griddle pan or baking
tray and place each cinnamon roll into the pan
with the cut side facing up. Cover with foil and
leave to rest in the fridge for at least 1 hour or
overnight (if you leave overnight in the fridge,
you’ll need to bring it back to room tempera-
ture before baking.)
3. Preheat the barbecue for indirect medium
heat, 190°C.
4. Place the foil-covered pan onto the indirect
medium heat, close the barbecue lid, and bake
the cinnamon rolls for 25 minutes. Turn the
pan (with heatproof gloves) 180°, then close
the lid again and cook for another 10 minutes.
Remove the foil, close the barbecue lid and
bake the rolls for another 20–30 minutes until
the surface is a light brown. Place the pan or
tray onto a heatproof surface and leave them to
cool for 10 minutes. Meanwhile, make the icing.
5. Mix together the cream cheese and milk in
a large bowl. Sieve the icing sugar in and mix.
Add the vanilla extract and salt until smooth.
Once cooled, drizzle on top of the rolls and
leave for 10 minutes. Cut the rolls apart with
a thin knife blade and serve warm or at room
temperature.
33
AUTUMN

i P a r t y
P a s rt am
Pastrami is a food that stirs emotion. Not only
are there few things better than the taste of a
delicious pastrami sandwich, but the smoked
meat is also a symbol of family and tradition.
The brined meat dish originates in another
staple of classic Jewish cuisine - it’s a way to
keep the brisket that is carefully prepared for
Hanukkah, Passover and on the Sabbath from
going to waste. For many decades, however,
pastrami has been an event in and of itself: a
staple of New York delis and a go-to comfort
food for any season or occasion.

THIS CLASSIC JEWISH DELICACY TAKES THREE SIMPLE Alongside the history that surrounds this dish

STEPS TO PREPARE is the three-part ritual of making it. First, brine

your meat, then, smoke it on the barbecue.
And finally, when the table is set and the family
is gathered, the final step is warming it up on the
grill over indirect heat. While all three of these
steps are important in making a beautifully
tender slice, the cornerstone of deli-worthy meat
is the smoking. This is where a good pastrami
can become a great one. The SmokeFire Pellet
Grill makes this step simple and stress-free,
so that anyone can discover the amazing fla-
vour that it brings. So why not try it yourself,
and follow in the steps of great pastrami
makers before you? Stay patient and diligent,
and enjoy the pay-off of a meal like no other.

34
PASTRAMI SANDWICH
SERVES: 4 7. Prepare the barbecue for direct heat, approx.
PREP TIME: 40 minutes, up to 2 180°C with the GBS grill pan. If using a char-
weeks’ marinating time coal barbecue, you will need ½ chimney start-
er of lit briquettes.
BBQ TIME: 3–4 hours
SPECIAL EQUIPMENT: Vacuum sealer, 8. Slice the onions into rings and coat with sug-
Weber GBS Grill Pan, Roasting Rack ar and salt. Heat a bit of oil in the pan and grill
and Heat Shield the rings until crispy.

8 slices of ciabatta bread (1.5 cm thick) 9. Place the open ciabatta slices on the roasting
400g brisket or silverside rump cut rack with the heat shield placed in the grill and
15g curing salt melt the cheese.
25g ground coriander
1 tbsp ground black pepper 10. Top the finished ciabatta slices with the
1 tbsp smoked paprika pastrami, pickles and onions and cover with
For the coleslaw the remaining slices of bread. If desired, you
200g white cabbage, thinly sliced can grill the sandwiches again from both sides.
5 tbsp mayonnaise
1 tsp horseradish, finely grated
1 tsp mustard
1 apple SMOKEFIRE EX6 GBS WOOD FIRED
1 small bunch of chives PELLET GRILL 2ND GENERATION
1. Clean beef and trim of tendons and fat. Rub
White wine vinegar
the beef brisket with salt and seasoning. (Ap-
Salt, pepper
proximately 30g of salt per kg of meat.) Vacuum
For the Russian dressing
seal and let marinate in the refrigerator for up
5 tbsp mayonnaise
to two weeks to flavour and tenderise the meat.
2 tbsp ketchup
Turn the vacuum-sealed meat once a day.
2 tbsp gourmet BBQ sauce
Tabasco
Worcestershire sauce 2. At the end of the marinade process, smoke
Sunflower or vegetable oil, for the pan the pastrami on the barbecue over indirect
2 tsp salt heat at 110°C until a core temperature of 86°C The SmokeFire EX6 GBS is a versatile grill that
2 tsp sugar is reached, approximately 3–4 hours. Let the can be used to sear steaks, smoke
briskets or cook low-and-slow, and
2 onions, thinly sliced pastrami cool down or enjoy it fresh from the with Weber Connect it has never
150g cheddar, grated grill. Tip for an even better result: after cooking, been easier.
2 large pickles, sliced lengthways vacuum seal the pastrami again and let mari- Find more information here, in store or at weber.com

nate in the refrigerator for up to 10 days.

3. Slice the cabbage into strips and mix with

mayonnaise, horseradish and mustard. Season
to taste with salt, pepper and white wine vine-
gar. Peel the apple and cut it into fine strips, cut
the chives into fine rolls, and combine both to
the coleslaw. Season to taste again.

4. For the Russian dressing, mix together may-

onnaise, ketchup and BBQ sauce. Add Tabasco
and Worcestershire sauce, to taste.

5. Slice pickles lengthwise and set aside.

6. Brush 4 slices of ciabatta with the Russian

dressing. Spread the coleslaw on top and
sprinkle with cheddar.

35
WINTER

36
W i n t e r
IT’S A WINTER WONDERLAND!
How to cook your way through one of the busiest seasons of the year —
from Christmas to New Year’s Eve

37
WINTER
Wi d n t e r
Wo n d e r l a n
with ct
Web e r C o n n e
WEBER CONNECT MAKES ENTERTAINING A BREEZE
Just because the shops have filled their win-
dows with Christmas decorations, it doesn’t
mean you have to deprive yourself of barbecue
delights. Even though it’s usually considered a
summer activity, there are still plenty of ways
your barbecue can be a fantastic, no-stress ad-
dition to your dinner routine during the winter
season.
Sure, the weather might be freezing, but you
don’t need to stand outside in the cold in order
to check on your dinner every couple of min-
utes. Thankfully, Weber Connect Smart Grilling
Hub is here to save the day.
38
WEBER CONNECT SMART
GRILLING HUB
This handy gadget is the secret to easy bar-
becuing all year round: It’s a smart grilling as-
sistant that sends notifications directly to your
smartphone on everything from a food read-
iness countdown, to when it’s time to flip and
serve. That way, you can stay inside and enjoy
the company of your family and friends until
your food is ready, however you like it. No more
unnecessary trips into the cold to check wheth-
er that pork chop is done. The Weber Connect app is your secret
ingredient to perfectly grilled food,
paired with your Weber Connect Smart
Now it’s time to sit back, relax and enjoy the Grilling Hub.
festivities. Find more information here, in store or at weber.com
39
WINTER

e r r y
M illmas
G r

40
'TIS THE SEASON TO LET YOUR BBQ DO THE HARD WORK
The great thing about firing up the barbecue
during the holiday season is that you can take
Christmas meals to a whole new level. While
others might be making their ovens put in
overtime with roast turkeys, chickens, and
pot roasts, particularly during Christmastime,
a grill allows you to get a bit more creative
during this holiday period without sacrificing
flavour or the holiday spirit.
Mulled wine is a winter classic, but have you
ever thought about preparing it on the barbe-
cue? Aromatic spices like cloves, cinnamon
sticks, and star anise are simmered in juicy
CHRISTMAS TURKEY
SERVES: 10
PREP TIME: 40 minutes
BBQ TIME: 4 hours
SPECIAL EQUIPMENT: Deluxe
Barbecue Rack and Large Drip Pan
5kg turkey
200g sour cream
3 eggs
10 slices fruit loaf
1 tsp dried sage
1 tsp nutmeg
2 tbsp melted butter
100g chestnuts, peeled and chopped
Salt and pepper
Kitchen string
1 tsp ground black pepper
35g sea salt
25g brown sugar
15g sweet paprika
15g mixed herbs
1. Prepare the stuffing by cutting the fruit loaf
into approximately 1cm thick cubes. Beat the
eggs then add salt, pepper, nutmeg and sage.
Add the sour cream and mix. Stir in the fruit
loaf and chestnuts and let the mixture rest for
30 minutes.
red wine, bringing you the best of all those
holiday scents. All you need is a grill-proof
stainless steel pot to bring all the delicious
aromas together. And if you’re one of those
people who just can’t picture Christmas with-
out a turkey, why not try roasting yours on the
barbecue? Thanks to Weber’s roast rack, you
can easily roast it directly on the grill, creat-
ing a juicy and flavourful centrepiece for your
holiday meal. A delicious stuffing cooks right
inside the bird, prepped with a simple rub of
sweet pepper and brown sugar, and is roast-
ed to perfection while you sip that mulled
wine inside with your guests.
2. Mix the salt, pepper, paprika, sugar and
herbs to make the rub. Secure the wings to the
WHITE
body with the string and season the inside and
outside with the rub.
MULLED WINE
3. Stuff the turkey with the prepared filling and SERVES: 8
then securely tie with the string. PREP TIME: 10 minutes (plus 15
minutes steeping time)
4. Prepare the barbecue for indirect heat,
approximately 140°C to 160°C.
1 ½l dry white wine
5. Place the turkey on the barbecue rack and 250ml cranberry juice
sit in the large drip pan on the barbecue. Roast 170g sugar
the turkey over indirect heat with the lid closed 2 cinnamon sticks
for approximately 4 hours until a core temper- 6 thin strips (around 5cm) organic
ature of 75°C is reached. When the turkey is orange peel
done, let it rest for 10 minutes 4 green cardamom pods
3 cloves
80ml orange liqueur (e.g. Grand
GENESIS II EP-435 Marnier)
Organic orange slices to garnish
1. Mix the wine in a large saucepan with
cranberry juice, sugar, cinnamon sticks,
orange peel, cardamom and cloves. Bring
to a simmer on a medium heat, until the
sugar has dissolved. Take the saucepan off
the heat and leave to steep for 15 minutes.
With four burners, an immense cooking
area, GS4 High Performance grilling 2. Heat it up again for 3-4 minutes until hot.
system, and iGrill compatibility, this grill
serves a crowd.
Take from the heat and stir in the orange
Find more information here, in store or at weber.com liqueur. Serve in cups garnished with or-
ange slices.
41
WINTER
F i n g e r F o o d s
Fes tive
BITE-SIZE MORSELS ARE THE ULTIMATE DECADENCE FOR A BIG CELEBRATION
Why not make your New Year’s party extra-
special by turning it into an occasion to bar-
becue, with finger-foods and shared plates for
your guests? Just serve the snacks in individu-
al portions so your guests aren’t sharing from
the same dish.
We think these smoked chicken nachos, which
are grilled to perfection and served in individual
42
small bowls, are the perfect personalised
snacking experience. Tender chicken gets
prepped with a delicious spice rub and is
then smoked on the barbecue, thanks to We-
ber’s wood chips and the Master-Touch GBS
E-5750’s integrated smoke setting, which will
give your meat that distinct, smoky flavour
usually associated with summer barbecues.
So bring a little summer feeling to your winter
and add your smoked chicken to crispy tortilla
chips, cheese, avocados, and spicy jalapeños.
Finish the whole thing off with another round
on the barbecue before transferring to small
bowls and drizzling with chipotle cream, lime
juice, and fresh coriander. Serve before or af-
ter midnight ('Auld Lang Syne' optional). Either
way, you and your guests are sure to have a
toasty start to the new year.
SMOKED CHICKEN NACHOS WITH CHIPOTLE CREAM AND AVOCADO

SERVES: 6
PREP TIME: 20 minutes
BBQ TIME: 30–40 minutes
SPECIAL EQUIPMENT: 2 large 1. Soak the wood chips in water for at least 30 shred into pieces, discarding the skin.
handfuls of Mesquite or Hickory minutes.
Wood Chips, a large grill-proof pan or 7. Increase the barbecue temperature to indi-
disposable foil pan 2. Whisk together the sour cream, chipotle, rect heat, approx. 230–290°C.
lime juice, and ¼ tsp salt. Refrigerate.
8. Spread half of the tortilla chips in the large
240g sour cream
3. Prepare the barbecue for indirect heat, ap- grill-proof pan or disposable aluminum dish.
1 chipotle chilli pepper from can in adobo
proximately 175–230°C. Distribute half of the cheese, spring onions,
sauce, minced jalapeños and chicken over the chips. Repeat
1 tbsp fresh lime juice 4. Mix together 2 tsp salt, ground black pepper, with another layer.
2¼ tsp salt ground cumin, paprika, and ground cayenne
1 tsp ground black pepper pepper. Rub the chicken breasts all over and 9. Place the pan containing the nachos over
1 tsp ground cumin between the skin and meat with the seasoning. indirect high heat with the lid closed for 7–9
1 tsp paprika minutes, until the cheese has melted and the
½ tsp cayenne pepper 5. Drain and add wood chips to the charcoal or chips are a light golden brown. With insulating
4 chicken breasts (skin on), each about 230g smoker box on a gas barbecue and close the lid. grill gloves, carefully remove the pan from the
340g corn tortilla chips barbecue and transfer pan to a heat-resistant
400g Monterey Jack cheese, coarsely 6. As soon as smoke appears, cook the surface.
grated chicken breasts skin side down over indi-
4 spring onions, thinly sliced rect, medium heat, with the lid closed for 10. Distribute nachos onto guests’ plates. Place
2 tbsp jalapeños, finely chopped 25–30 minutes, until the juices run clear an avocado cube over every nacho along with a
when the meat is pierced. Turn once when dollop of chilli cream, canapé style. Serve with
1 large Hass avocado, cut into 1cm cubes
the skin releases easily from the cooking coriander, a wedge of lime, and a little salsa if
Coriander, roughly chopped
grates. Remove the chicken breasts from desired.
Salsa (optional)
the barbecue. When cool enough to handle,

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· Register your barbecues
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·M uch MORE to come! Sign up now and be ready for what comes up
in the next 12 months!

Your recipes Tips and Access all

Find more information here, in store or on weber.com tricks areas

43
WINTER

PERFORMANCE MEETS TECHNOLOGY WITH THE

LAUNCH OF WEBERS NEW CONNECTED RANGE

t S m a r t !
Ge
SEASON PREPARE GRILLING

In recent months, connectivity has become setting out to learn the basics, or a seasoned
more important than ever: as integral to our griller tackling a brand-new recipe — with
relationships with family and friends as it is to guidance from set-up to serving. Plus, with
our personal goals and pursuing our passions. its wireless connection, the Genesis II EX-335
New technology has the power to bring all our with Weber Connect also enables you to check
ambitions closer, even the ones that always the status of the barbecue from your phone,
seem to be out of reach. no matter where you are. That means you can
master your barbecuing technique, while also
Discover perfectly barbecued food every time taking the time to enjoy the game or spend
with the Weber Connect step-by-step grilling time with the people you’ve gathered around
assistant, making the perfect steak effortlessly you to share this perfectly prepared meal,
possible. The app is equipped with a whole straight from the barbecue.
range of wireless capabilities, so it’s easier
than ever to become a barbecue master.
NEW: GENESIS II EX-335
On top of this, there’s an exciting new launch
by Weber. This technology is now newly includ-
ed in the crowd-favourite Genesis II EX-335
gas barbecue. The integrated Weber Connect
technology transforms your barbecue into a
smart barbecue instantly, opening up endless
possibilities.

The integrated Weber Connect makes all your

wildest barbecuing ambitions achievable
through its remote Wi-Fi access, flip-and-serve
notifications and readiness countdowns, which
track your food’s progress based on cook-time Weber Connect Smart Grilling Hub, inte-
grated into the barbecue, will pair with
and the barbecue’s temperature. This step-by- the Weber Connect mobile app.
step barbecuing assistance is for all levels of Find more information here, in store or at weber.com

experience, whether you’re an amateur cook

44
 DONE

FLIP SERVE

Grill the perfect steak every time with Weber Connect

45
 WEBER CONNECT RANGE
WEBER CONNECT TECHNOLOGY IS NOW INTEGRATED IN
THE WEBER EX BARBECUE RANGE
Weber Connect gives you access to an ever-evolving
wealth of inspiration. From recipe ideas to connecting
to your barbecue via your smartphone, Weber Con-
nect serves up legendary Weber grilling know-how via
an app to help you cook your food to perfection every
time.

The Weber EX models come integrated with Weber

• Weber Connect technology built-in
Connect Smart Grilling Hub that will pair with the We-
• Recipe database via app
• 2 Ports for external probes ber Connect app and allow consumers to experience
• Digital Temperature Display smart grilling on their Weber gas barbecue.

Weber Connect is for grilling, for smoking, experi-

menting and creating. It’s for taking your love of bar-
becuing to the next level, or to give you that extra con-
fidence to try something different.

NEW: GENESIS II EX-335

• High Heat Sear Zone
LED handle light​
• Side burner
• Backlit control knobs
• LED handle light Red knob to control the High Heat Sear Zone
• Porcelain-enamelled cast iron GBS grates
• Stainless steel Flavorizer Bars
• Electronic ignition
• Black painted steel tubular frame
• 2 wheels 2 casters
• Free app available
• Digital Temperature Display
Find more information here, in store or at weber.com

Backlit control knobs​

NEW: GENESIS II EX-315

• Backlit control knobs
• LED handle light
• Porcelain-enamelled cast iron GBS grates
• Stainless steel Flavorizer Bars
• Electronic ignition
• Black painted steel tubular frame
• Enclosed steel cabinet with painted steel doors
• 2 wheels 2 casters
• Free app available
• Digital Temperature Display
Find more information here, in store or at weber.com

46
CONNECT For further product information, ask in store or visit weber.com
WEBER CONNECT SMART GRILLING HUB NEW: WEBER CONNECT SMART NEW: WEBER CONNECT SMART SMOKEFIRE EX6 GBS WOOD FIRED
GRILLING HUB CASE GRILLING HUB BRACKET PELLET GRILL 2ND GENERATION
• Flip-and-serve notifications​
•S elect doneness (medium-rare steak) • Storage solution for: • 6 Piece Mounting Kit​ • Dual grilling space
and receive alerts when ready​ Weber Connect Smart Grilling Hub • Fits a variety of grills​ • Porcelain-enamelled lid
•F ood readiness countdown and 4 probes​ • Individual fitting​ •L arge stainless steel side table with tool
estimated cook time​ USB cable​ • Storage bag for components​ hooks
•S tep-by-step assistance from setup to • Stain resistant exterior​ •W eber Connect Smart Grilling Hub
when it’s time to eat • Dust & shockproof​ integration
• Wi-fi remote • Free app available
• Free app available • Digital Temperature Display
•R emote control to adjust temperature,
start smokeboost
and close down
•S maller version:
SmokeFire EX4 GBS

NEW: SPIRIT EPX-325S • Weber Connect Technology built-in

Red knob to control the High Heat Polished metal handle and
• Polished metal handle and control knobs Sear Zone control knobs​ • Recipe database via app
• Cast iron GBS cooking grate • 2 Ports for external probes
• High Heat Sear Zone • Digital Temperature Display
• Stainless steel Flavorizer Bars
• Chrome tool hooks
• Electronic crossover ignition system
• Black painted frame
• 4 swivel casters
• Free app available
• Digital Temperature Display
Find more information here, in store or at weber.com

NEW: SPIRIT EPX-315

• Polished metal handle and control knobs​
• Porcelain-enamelled cast iron GBS cooking grate​
• Stainless steel Flavorizer Bars​
• Chrome tool hooks ​
• Electronic crossover ignition system​
• Enclosed steel cabinet with painted steel door​
• Black painted frame​
• 4 swivel casters
• Free app available
• Digital Temperature Display
Find more information here, in store or at weber.com

For further product information, ask in store or visit weber.com CONNECT 47

 GAS GRILLS
You come rushing home from work. Your family is hungry and there is little time, but you don’t want to feed them just anything. With the
press of a button the gas barbecue is lit, and a delicious meal is soon ready — with all the atmosphere and great taste that goes with bar-
becuing. It is that easy with Weber’s gas barbecues.

NEW: WEBER TRAVELER

•P ortable gas barbecue with a fully
collapsible cart​
• Compact fold for minimal storage space
• Large grilling area
• Designed to optimise gas usage
•L ow-to-high temp range grills everything from
pancakes to seared steak
•L arge side table with tool hooks
• Automatic lid lock NEW: WEBER TRAVELER NEW: WEBER TRAVELER
REVERSIBLE PREP & CARGO PROTECTOR
SERVE BOARD
Find more information here, in store or at weber.com Find more information here, in store or at weber.com Find more information here, in store or at weber.com

Red knob to control the High Heat Sear Zone

Enclosed steel cabinet with painted 2 chrome tool hooks

Polished metal handle and steel door​
control knobs​

NEW: SPIRIT E-325S

• Large primary cooking area
• Warming rack area
•P orcelain-enamelled cast iron GBS cooking grates​
• Stainless steel Flavorizer Bars​
• Electronic crossover ignition system​
• Black painted frame​
• 4 swivel casters​

NEW: SPIRIT E-315

48
GAS For further product information, ask in store or visit weber.com
 PELLET GRILLS
Designed to deliver the best wood fired flavour, no matter what you have a taste for. SmokeFire specialises in everything, from perfectly
seared steaks to low-and-slow BBQ ribs. Smoke, sear and everything in-between with a grill that’ll do it all. SmokeFire is an all-in-one, wood
fired grill that sears steak as well as it smokes brisket and bakes pies. Its wide temperature range and precise temperature control shows
no limits when it comes to taste, time and pushing your grilling limits.

HARDWOOD PELLETS

GRILL ACADEMY BLEND HICKORY APPLE

All-Natural Hardwood All-Natural Hardwood All-Natural Hardwood
Pellets,9 kg Pellets, 9 kg Pellets, 9 kg

SMOKEFIRE EX4 GBS WOOD FIRED PELLET GRILL
2ND GENERATION
The SmokeFire EX4 GBS offers many possibilities from smoking to grilling,
and Weber Connect Smart Grilling Hub supports it as well. This SmokeFire
pre-heats within 15 minutes which makes it easy to use it for
weekday grilling — and it sears steaks just like a gas barbecue.
Find more information here, in store or at weber.com
SMOKEFIRE EX6 GBS WOOD FIRED PELLET GRILL
2ND GENERATION
There’s a lot of capacity on this grill to fulfill every customer's BBQ dreams!
Thanks to the built-in Weber Connect Smart Grilling Hub, everybody can achieve
outstanding results every time by knowing the food temperature, when
to flip, and when the meal will be done. It delivers everything that the
SmokeFire EX4 does just with more grill space — enough to
barbecue for a large group of family and friends!
Find more information here, in store or at weber.com

NEW: WEBER FUEL STORAGE BAG NEW: WEBER CUTTING BOARD NEW: WEBER WET SMOKE KIT

NEW: SMOKEFIRE FOLDING SIDE TABLE NEW: WEBER SMOKEFIRE EX6 NEW: WEBER SMOKEFIRE EX4 FOLDING
FOLDING FRONT TABLES FRONT TABLE

For further product information, ask in store or visit weber.com PELLETS 49

 CHARCOAL GRILLS
Barbecuing with charcoal is the most authentic and sensory way of grilling. It is like going back to one’s roots: set up a fire, smell the
smoke, hear the crackling of the briquettes, be one with nature. In a world that is getting faster and more technological every day, many
people are seeking real and authentic experiences. Enjoy the original barbecue feeling.

FUEL

Lid handle with heat shield

WEBER PREMIUM LUMPWOOD WEBER BRIQUETTES

CHARCOAL 8KG
5KG

MASTER-TOUCH GBS E-5750

• Porcelain-enamelled lid and bowl
• Gourmet BBQ System hinged cooking grate
• Tuck-away lid holder
• Stainless steel One-Touch cleaning system
• Removable, high-capacity, aluminium ash catcher
Find more information here, in store or at weber.com

Built-in lid thermometer

NEW: SUMMIT KAMADO E6

Find more information here, in store or at weber.com
• Porcelain-enamelled steel lid and bowl​
• Easy open hinged lid with gasket​
•S tainless steel hinged Gourmet BBQ System
cooking grate
• One-Touch stainless steel cleaning system​
• Air-insulated dual-walled lid and bowl​
• Bottom rack for added storage

50
CHARCOAL For further product information, ask in store or visit weber.com
 ELECTRIC GRILLS
Weber e-Power stands for all our electricity fuelled barbecues and everything that comes with them: hassle free cooking without compro-
mising on taste. These barbecues offer a high consistent heat that sets them apart form a typical electric grill. And with iGrill technology,
either integrated into the Pulse or as an add-on for the Weber Q range, our electric range will give you perfectly cooked food every time.

PULSE 2000 ELECTRIC GRILL WITH CART

Get extra working space with the
•P orcelain-enamelled, cast iron cooking grates are designed to removable side table
prevent food from sticking and retain heat perfectly
• Dual zone grilling
• Digital Temperature Display
• Practical stand that ensures good working height and mobility
• Grease management system

The integrated app-connected iGrill

thermometer helps you monitor the
temperature of the food

Keep utensils within arms reach with the

convenient tool hooks

WEBER Q1400 WEBER Q1400 WITH STAND

Compact and fast — the perfect choice where you can choose between All the benefits of Q1400 with a stand so you can barbecue at
briquettes, gas or electric. The electric burner element can even barbecue waist height.
in locations where naked flames are not permitted, and you don’t have to
worry about running out of fuel.

For further product information, ask in store or visit weber.com ELECTRIC 51