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Barbecuing
Your Q
TM
has been designed to cook magnificent
steaks. To get the best results with steak, cook on
the grill bars rather than on a hotplate. Only use
a hotplate when there is the potential for a lot of
fat to come away from the meat or when cooking
eggs, pancakes and the like. When a recipe in this
cooking guide requires you to ‘barbecue’, it is
recommended that you turn the meat only once,
halfway through cooking. Always barbecue with
the lid closed, these barbecues are not designed
to cook with the lid up. Even when cooking on a
hotplate always cook with the lid down.
Whether you are barbecuing meat on the grill
or on the breakfast plate, it is important that
you preheat the barbecue before cooking. The
instructions for pre-heating your Q follow.
Preheating and barbecuing
To preheat your Q, open the lid, unfold the
work surfaces and turn the burner control
knob to START/HI (photograph A). Immediately
press the ignition button to light the barbecue.
Once alight, close the lid and allow the barbecue
to heat up for 10 minutes. Your Q is now preheated
and ready for barbecuing. Leave the burner setting
on START/HI throughout the barbecuing process.
Remember to always cook with the lid down. If you
are cooking with a hotplate, allow 10 to 15 minutes
for it to heat up. Always preheat the plate with
the lid down and test it with a droplet of water
to make sure it’s hot enough to cook on. For more
information on barbecuing and using a hotplate on
your Q, have a look at the videos on our website at
www.weberbbq.com.au (Australia)
www.webernz.co.nz (New Zealand)
Roasting and baking
When a recipe in this book requires you to ‘roast’
or ‘bake’, it is recommended that you remove the
hotplate (if you have one), place both cooking
grills in the barbecue and use a Q convection
tray and Q trivet. The convection tray and trivet
will transform your Q from cooking in barbecue
mode to oven mode in seconds. The convection
tray is engineered with vents designed to circulate
the heat perfectly all around the food. The vents
allow the fat from the roast to drain away, falling
between the grill bars and into the drip pan below.
To set up your Q for roasting and baking, place a
convection tray on the grill so the four locating
tabs sit inside the covered area of your cooking
grill. The tray should now be positioned in the
middle of your Q cooking grill. Place the Q trivet
on the tray (photograph B). You are now set up to
roast or bake.
When roasting or baking you must preheat the
barbecue. The instructions for preheating the Q
for roasting and baking follow.
Preheating and roasting or baking
To preheat your Q, open the lid and place the
convection tray and trivet in position. Turn the
burner control knob to START/HI (Photograph A).
Immediately press the ignition button to light the
barbecue. Preheat the barbecue for 10 minutes with
the burner control knob on START/HI and the lid
closed. Once your Q
TM
is preheated, turn the burner
control knob to the medium setting (Photograph C).
Your Q is ready for roasting and baking. You
can now place your food inside the Q. Continue
cooking using these settings until the end of
the cooking time. Unlike an indoor oven, your Q
uses natural convection, allowing you to cook at
higher temperatures. This is how your Q is able to
produce such wonderful, flavoursome roasts and
A
2 3
B
C
that’s why it is essential to use a convection tray
and trivet when roasting with these settings. It is
normal for there to be a slight drop in temperature
when you open the lid and put your food in the
barbecue. Don’t worry; the temperature will rise
again over the cooking time. Remember, there
is no need to turn the meat when roasting, so
try not to open the lid unnecessarily. For more
information on roasting and baking on your
Q, have a look at the videos on our website at
www.weberbbq.com.au (Australia)
www.webernz.co.nz (New Zealand)
Roasting tip
Getting the timing right so that your roast
is cooked to your liking can be difficult at
times when cooking outside. Wind, ambient
temperature and the temperature of the meat
when you start cooking all influence the amount
of time a roast needs to be cooked.
One of the best ways to make sure you get
your roast cooked just the way you like it is
to use a meat thermometer. With a standard
meat thermometer you can read the internal
temperature of the meat, so you can tell when
it’s cooked to your liking. An internal meat
temperature cooking chart is included in the
‘Barbecuing and roasting guide’ at the end of this
booklet.
Helpful hints for the Weber Q
Always cook with the lid closed
No matter whether you are cooking a roast,
a barbecue or breakfast on a hotplate,
always cook with the lid closed. Why?
First, cooking with the lid closed creates natural
convection of the air inside the barbecue. This
results in more even cooking with more natural
juices retained.
Second, you will achieve outstanding barbecue
flavour that you can’t get by cooking with the
lid open. This is produced when barbecue smoke
is circulated all around the meat, imparting a
beautiful smokey flavour.
Third, cooking times are greatly reduced (about
half of what you might expect on an open
barbecue), which means you can barbecue the
same amount using a lot less gas. As less gas is
required to cook the food, you don’t need to fill
the gas bottle anywhere near as often (a 9kg gas
bottle will last for over 36 hours of cooking).
Use ‘natural convection’
to get the best results
Remember, these barbecues use natural convection
to cook food perfectly. To assist convection, try not
to cover more than two thirds of the cooking grill
at one time. Whilst they will cook with the whole
cooking surface covered, the results are far better if
you barbecue in two or three batches when feeding
a crowd.
When roasting, make sure the height of your food
fits inside with the lid closed. To allow the air to
circulate properly you should use a convection tray
and Q trivet and make sure you have clearance
between your food and the lid.
How often should you turn the meat?
Your Q™ will produce the most impressive food
when you let the ‘convection process’ do its work
with minimum interruption. For this reason, resist
the temptation to continually turn the food. Each
time you turn the food you have to raise the lid,
allowing the hot air to escape. When barbecuing
meat, outstanding results are achieved if you use
tongs to turn the meat (once only) halfway through
the cooking time. Roasts, on the other hand, should
never need turning.
Food sticking to the grill
When barbecuing food, the meat can sometimes
stick to the hot grill. If the meat is properly branded
(2½ to 3 minutes) before you turn it, it will not stick.
People trying to turn the meat too early often have
this ‘sticking’ problem. Don’t tear it, just leave the
meat where it is and it will come free once properly
branded.
Using sauces and glazes
Only apply sauces or glazes that have a high sugar
content during the last 10 to 15 minutes of cooking.
If applied too early they will spoil the food, because
the sugar in the glaze will caramelise and turn black.
How to get the best from your Weber® Q™
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