Handbooks (PDF) - Weber

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THREE-PEPPER STEAK
THREE-PEPPER STEAK Barbecue: Direct/High Steaks of your choice, about 25mm thick Three-peppercorn mixture 2 teaspoons black peppercorns 2 teaspoons white peppercorns 2 teaspoons Szechwan peppercorns 1 /8 teaspoon ground allspice Coarsely crush peppercorns and mix together with the allspice. Trim excess fat from steaks and discard. Rub peppercorn mixture onto both sides of steaks. Refrigerate steaks, covered, 1 to 2 hours. Cook steaks over Direct High heat for 4-6 minutes each side or until cooked to your liking. SAVOURY HERBED STEAK Barbecue: Direct/High Steaks of your choice, about 25mm thick Savoury herb paste 1½ teaspoons dried basil leaves 1 teaspoon dried tarragon leaves 1 teaspoon dried chives 4 cloves garlic, minced Combine the herbs and garlic; mash with fork to form a paste. Trim excess fat from steaks and discard. Rub the paste onto both sides of steaks. Refrigerate steaks, covered, 1 to 2 hours. Cook steaks over Direct High heat for 4-6 minutes each side or until cooked to your liking. MARINATED PORTERHOUSE STEAK Barbecue: Direct/Medium Porterhouse steaks, about 15mm thick People fall in love with <strong>Weber</strong> ® For the marinade: ½ cup olive oil 1 /3 cup soy sauce ¼ cup red wine vinegar 2 tablespoons lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon dry mustard 1 clove garlic, minced ¼ teaspoon freshly ground black pepper Combine marinade ingredients in a shallow, nonmetal container. Trim excess fat from the steaks and discard. Place the steaks in marinade turning to coat completely. Marinate covered in the refrigerator for at least 4 hours or overnight. Remove steak from marinade and discard the marinade. Cook over Direct Medium heat for 4-6 minutes each side or until cooked to your liking. 5
Page 1 and 2: AUSTRALIAN COOKING WITH WEBER ® GA
Page 3 and 4: THANK YOU Thank you for choosing We
Page 5: ROASTING INDIRECT METHOD USING A RO
Page 9 and 10: AUSSIE BEEF BURGERS Hotplate: Direc
Page 11 and 12: GAUCHO GRILL WITH CHIMICHURRI SAUCE
Page 13 and 14: SPICY LAMB KABOBS Barbecue: Direct/
Page 15 and 16: BARBECUED CHICKENS Roast 2 or 3 sma
Page 17 and 18: CHICKEN FAJITAS Barbecue: Direct/Me
Page 19 and 20: BARBECUED SNAPPER WITH ROASTED PEPP
Page 21 and 22: SALMON STEAK KYOTO Barbecue: Direct
Page 23 and 24: ROASTED TOMATOES STUFFED WITH RATAT
Page 25 and 26: SWEET CORN IN HUSKS Barbecue: Direc
Page 27 and 28: PARADISE GRILLED Barbecue: Indirect
Page 29 and 30: Poultry Thickness/Weight Approximat
Page 31 and 32: BARBECUE AND FOOD SAFETY People fal

Handbooks (PDF) - Weber

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