Tag Archives: Weber

Portuguese Chicken Burger

24 Aug

Man, we are getting a lot of use out of our little Weber Baby Q. Even in the winter we’ve been grilling a couple of times a week (even in the rain!) and now the weather has warmed up we’ll probably step it up.

Starting with these lovely Portuguese chicken burgers from Taste! They are easy and don’t require long marination (i.e. planning), and have enough spice to be noticeable but not challenging. I was worried it would be too spicy, because James kept getting overpowered by the chilli fumes while barbecuing. But it was fine – I think it could have done with a bit more of a kick actually.

The burger looks kind of undercooked in the photo but I think the pinkish tinge actually came from being marinated in the chilli (or possibly the lighting). But anyway, it wasn’t undercooked – it was perfectly moist and delicious!

The recipe makes a single burger and can easily be scaled up. I had one and James had two.


  • 2 tsp lemon juice
  • 1 tsp olive oil
  • 1/2 tsp dried hot chilli flakes
  • 1 small garlic clove, minced
  • 1 chicken thigh fillet (about 130g)


  1. Place the lemon juice, oil, chilli flakes and garlic in a medium bowl. Season with salt and whisk to combine. Add the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 10 minutes to marinate.
  2. Preheat a barbecue grill on medium high. Drain the chicken from the marinade. Cook on grill for 5 minutes each side or until chicken is just cooked through.

The recipe suggested serving it on a roll with garlic mayo, lettuce and tomato. If you want to be healthy you could just have it with a salad.

Very Rough Nutritional Guide:
Just the chicken: 199 calories, 46% fat, 54% protein, 1% carbs  

David Thompson’s Grilled Pork Skewers

4 Feb

A couple of years ago, Scott bought me David Thompson’s Thai Street Food for Christmas. I’ve been eyeing the grilled pork skewers for awhile, and decided to make them the other day when I had some leftover coriander roots.

It’s supposed to make enough for 4-5 people. Maybe it’s enough for 4-5 Thai people, but James and I polished it off between the two of us.

I normally find pork to be bland, but the marinade for this is awesome. It’s simple (and easy to throw together) but quite smoky and if I bought this in Thailand I would not be disappointed. I didn’t use a charcoal grill like the book recommended, but I thought the Weber did fine.

I served it on a bed of bok choy and grilled eggplant.


  • 300g pork loin or neck
  • 1 tsp cleaned and chopped coriander roots
  • pinch of salt
  • 1 tsp chopped garlic
  • 1/2 tsp ground white pepper
  • 2 TBSP shaved palm sugar
  • dash of dark soy sauce
  • 2 TBSP fish sauce
  • 2 TBSP vegetable oil


  1. Slice the pork into thinnish pieces about 2cm square.
  2. Using a pestle and mortar pound the coriander root, salt, garlic and pepper into a fine paste. Combine with the sugar, soy sauce, fish sauce and oil. Marinate the pork in this mixture for about 3 hours.
  3. David Thompson’s recipe has you grilling it over charcoal, but I just grilled for a couple of minutes each side over gas.


Very Rough Nutritional Guide:
1 serve: 389 calories, 47% fat, 36% protein, 17% carbs

Donna Hay’s Salsa Verde Lamb Skewers

1 Feb

Since we have a lovely barbecue (/pats Weber lovingly) it seemed a travesty to not grill something up for Australia Day. I wanted to try a new recipe though, so I hunted around until I found this Donna Hay recipe.

It was supposed to serve 4, but we only barbecued half of the meat, reserving the rest for another day.

Fresh off the barbecue. You can see the steam!

This recipe was tasty, but 1 cup of oil is pretty excessive (1929 calories!) so I don’t think it will make it to my regular rotation, though I am willing to experiment further with lamb backstrap. The smaller pieces were definitely more tender, so next time I barbecue lamb backstrap I’ll cut everything up smaller.

I served it with mushrooms on a bed of rocket salad. I find that as long as I stick to a lean(ish) protein plus a whole bunch of vegetables for meals, my everyday diet is pretty good without a lot of effort. I need to drop another 2kg before the Vics, so I should probably start optimising what I eat.

Salsa Verde Lamb Skewers

  • 1 cup mint leaves
  • 1/2 cup flat-leaf parsley leaves
  • 2 tablespoons chopped rosemary leaves
  • 4 anchovy fillets, chopped
  • 4 cloves garlic, crushed
  • 1 cup (250ml) olive oil
  • 1/2 cup (125ml) lemon juice
  • sea salt and cracked black pepper
  • 4 x 220g lamb backstraps (boneless loin), cut into 3cm pieces
  • Lebanese bread and lemon wedges, to serve
  1. Place the mint, parsley, rosemary, anchovy, garlic, oil, lemon juice, salt and pepper in the bowl of a food processor and process until roughly chopped.
  2. Place in a large bowl with the lamb and toss to coat. Place in the fridge to marinate for 23 hours.
  3. Preheat a char-grill pan or barbecue over medium heat.
  4. Thread the lamb onto skewers and char-grill or barbecue for 68 minutes, turning occasionally, for medium or until cooked to your liking. Serve lamb skewers with bread and lemon wedges.


Very Rough Nutritional Guide:
(rougher than normal since the calorie counter didn’t have lamb backstrap so I substituted another loin cut … and obviously a lot of the oil gets discarded so IMO the calories and fat content have been waaaaay overstated)
1 serve: 890 calories, 71% fat, 28% protein, 1% carbs

Rib-Eye Steak on the Weber

18 Nov

I’m not used to thinking of steak as a healthy meal, but maybe that’s because I normally associate it with fries. But steak is on a weekly (or at least fortnightly) rotation at our table because it’s such a healthy, filling meal with a great macro breakdown.

I used to use Alton Brown’s method of cooking steak (sear on both sides in a cast iron pan, then finish in the oven) but it’s definitely less hassle grilling it on the Weber.

I think the stovetop to oven method wins out a little in taste, but that’s probably because James and I are still getting the timing right for the barbecue. And the advantage to cooking on the Weber is that we can do asparagus at the same time. We had a spare red capsicum and grilled that as well for some extra colour, and served it all with a small side salad.

It’s hard to tell from that photo, but this was actually a pretty substantial 400g rib-eye. It’s just that the overflowing vegetables make it look small. Once upon a time I would have decided that the asparagus was enough of a vegetable accompaniment, but nowadays I try to make sure that vegetables are at least 50% of the plate.

I think I’ll have to start getting a bit more scientific about cooking times – next time I get steak I’ll measure the thickness – I’d say this one was roughly 2-2.5 inches thick. We cooked it for 2.5 minutes each side and it turned out on the rare side of medium rare. For the same size steak I would try for 30 seconds longer next time since it was a touch rarer than we prefer.


Very Rough Nutritional Guide:
400g rib-eye steak: 824 calories, 41% fat, 59% protein, 0% carbs

Roast Chicken on the Weber: The Disastrous Sequel

17 Nov

The experiment with roasting a chicken on the Weber was so successful the first time that we decided to do it again a week later. We were so confident that we didn’t look over the instructions again, and went with memories. Which was a bad idea because:

  1. We initially forgot to put the trivet on
  2. We forgot to put a layer of foil over the grate to diffuse the heat

Which resulted in this.

In that skinless patch you can see grill marks where I plonked the chicken down directly on the grate, only to realise that we’d forgotten the trivet. James rushed inside to grab it while I cradled the chicken in my arms, making soothing sounds.

Which was all for nothing, since it ended up a blackened carbony mess. Actually, aside from the layer of crispy burnination, the rest of the chicken was alright. It was less tender than the first chicken, even though it was cooked for less time (1 hour versus 1.5 hours). We started out intending to cook it for the whole time, but when we checked on it at the 1 hour mark it was significantly darker than it was the first time round, and I think that was the point I realised that we’d forgotten the foil.

In all fairness to James, he did sense that something was awry. At the start he noticed that smoke was billowing out from the barbecue, but we thought maybe the heat was too high. Actually that was something else we forgot – the first time we had the heat a few notches from the highest setting and this time we remembered about 10 minutes later when James commented on the extra smoke. In hindsight, the only step we remembered correctly was that it involved a chicken.

Roast Chicken on the Weber

6 Nov

Today we roasted our first chicken in the Weber. Very easy and tasty!

As instructed by the Weber cookbook I put a layer of foil under the roasting trivet to diffuse the heat from the grate, and cut some slits in the foil for fat to drain. I preheated the barbecue on high for 10 minutes, then dialed the heat down a couple of notches once I put the chicken in.

The chicken was prepared pretty simply – rubbed down with olive oil and then a generous sprinkling of flaked salt. It was 1.4kg and roasted for 1.5 hours.

James just looked at the photo and was like “that looks like someone throwing up”, and now I can’t unsee it. The chicken totally looks like a dude throwing up in the gutter.

Also he has warts on his back.

It’s like the time I took a photo of a bird butt hanging over the edge of a pole (I can’t remember why I took it – I think I was having lunch with Margs and Kim and the butt was hanging over Kim’s head, and we all thought that was funny that she might get pooped on). But when I later showed the bird butt photo to Cat, she was like “is that a rabbit standing on a chimney?”

Anyway, the barbecue did an admirable job. The chicken was fall-off-the-bone tender and the skin was crispy and salty. Looking at the scorched foil, I’m glad it was there to catch the juice/fat that dripped from the chicken. I’m sure it would have been a bitch to clean. I’ve been checking out the gunk that accumulates in the barbecue’s drip tray – it’s perversely satisfying, much like looking at those Biore nose strips or pressing on a bruise.

Also I am conscious that vomit, warts, bird poo, pore strips and bruises are less-than-appetizing images to associate with the roast chicken, which was lovely and deserves better than that, so moving on …

While the chicken rested I made a quick salad, and James and I each had about 1/4 of the chicken for lunch. I’m pretty sure you could roast 2 chickens side by side in the barbecue, with plenty of room for air to circulate. I just sent an email to Liz to ask for the recipe for a garlic and parsley marinade that she used on some barbecued quails. It was insanely tasty, and if the recipe is unfussy I think it would be a great barbecue staple.

Weber Baby Q

18 Oct

Even though James and I aren’t really big barbecuers, I’ve wanted a Weber Q for ages. But recently I’ve noticed myself using the cast iron griddle a lot more, and with Summer approaching, I want a cooking method that doesn’t involve heating up the whole apartment with the stove, oven or slow cooker. So after our shopping expedition to Mediterranean Wholesalers we jumped back in the car and headed to Barbecues Plus in Ascot Vale.

Originally I was the only one gung-ho about the barbecue. James only bought it because “I don’t like saying no to you”. Aww! Though now that I’m aware I have this superpower, I must be more careful about the things I cavalierly ask for (like a horse). But I think once I start to cook burgers and steak on it, James will be won over. I have a backlog of barbecue recipes that I bookmarked ages ago, because I knew this day would come!

That’s the Weber on my dirt-clumped balcony. For its maiden voyage James grilled some chicken breasts, which I then used to make a chicken, mango and chilli salad with palm sugar dressing.

I’d originally wanted the Q220, which is the medium size, but the Q120 was a lot bigger than I had thought, and 99% of the time it will just be me and James. The actual barbecue was cheap ($349) but the side tables, tools, gas bottle, cart, roasting trivet and hot plate pretty much doubled the price. But I have to say that I’m pretty impressed so far; everything was easy to assemble, and the chicken cooked perfectly – 4 minutes each side with the lid down. I’m looking forward to experimenting more – the Vic Market has started getting asparagus, and I’m having visions of a medium rare Angus rib-eye with grilled asparagus and mushrooms. But that will have to come after the burgers I’m planning for this Wednesday!