BBQ's

Direct (Grilling) vs. Indirect (Roasting) Method
Weber charcoal grills and Weber gas barbecues give you great grilled results every time because they are designed to give you ultimate control of your grilling temperature and cooking method. Here we explain the secret to great grilling. (Remember, whether you’re cooking by the Direct or Indirect Method, always grill with the lid on.)

Direct (Grilling) Method
The Direct Method is similar to broiling. Food is cooked directly over the heat source. For even cooking, food should be turned once halfway through the grilling time. Use the Direct method for foods that take less than 25 minutes to cook: like steaks, chops, kabobs, sausages and vegetables. Direct cooking is also necessary to sear meats. Searing creates that wonderful crisp, caramelized texture where the food hits the grate. It also adds nice grill marks and flavor to the entire food surface. Steaks, chops, chicken pieces, and larger cuts of meat all benefit from searing.

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Recipe provided by Weber BBQ’s
INGREDIENTS
1 side of salmon (chef to cut in portion sizes)
A dash of olive oil
Salt & freshly ground black pepper

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Weber charcoal barbecue models have been upgraded with new features such as black ash catchers, 20cm wheels and convenient charcoal measuring cups. 2010 sees the birth of Weber’s first four-legged charcoal barbecue. The brand new Weber One-Touch Deluxe comes with thermoset side tables, a convenient Tuck-Away lid holder, and two Char-Basket fuel holders. What’s more, all Weber charcoal barbecues now come with a 10 year warranty.

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Charcoal Barbecue – Once cold, remove the grill rack and scrub off any residue with a wire brush, then wash with a soapy scouring pad and dry. Remove the cold ashes from the grate and brush it out. Remove cold ashes from the barbecue grate and brush it out as they may prevent airflow problems next time you grill.

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If you’re not sure what to do when barbecuing read some of our tips from our experienced BBQ-ers!

1. Preparation is key. Make sure everything is ready before cooking, so you can serve up straightaway.

2. Remove chilled meats from the fridge and allow them to reach room temperature.

3. Do not leave raw food out in the sun before cooking. Keep it covered and away from children and pets.

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