Instructions

Crispy bacon & sizzling sausages:

• Prepare the barbecue for graduated cooking (see tip). Line up 4 sausages. Peel and quarter 1 small red onion, break apart into petals, and poke the petals in between the sausages with the leaves from 2 sprigs of sage. Carefully poke two long metal skewers through all the sausages, meaning you can cook and turn them as one. Take 8 rashers of thick-cut smoked streaky bacon and thread the end of each rasher on to another long metal skewer so it dangles like a flag. Cook it all on the hot zone for 2 minutes, or until nicely coloured, moving the sausage skewers to the cool zone to cook through for 20 minutes, turning halfway, and laying the bacon on top to prevent it getting too crispy.
• Go veggie: Simply ditch the bacon, and swap in your favourite veggie sausages, spritzing regularly with olive oil as they cook.

Dotty coddled egg peppers

• Prepare the barbecue for graduated cooking (see tip). Halve and deseed 2 peppers, leaving the stalks attached for easier handling. Grill cut side down on the hot zone with the lid on, vents open, for 15 minutes, or until starting to soften, adding 100g of ripe cherry tomatoes on the vine to cook alongside for the last 5 minutes. Flip the peppers, then season with a little sea salt and black pepper. Take 4 eggs and crack one into each pepper half, divide the tomatoes between them, then spritz with olive oil. Cook on the hot zone with the lid on, vents open, for 10 to 15 minutes, or until the peppers are soft and the eggs are cooked to your liking, carefully moving to the medium zone if they’re colouring too quickly.

Tomato bread

• Prepare the barbecue for graduated cooking (see tip). Place 200g of ripe cherry tomatoes on the vine on the medium zone to cook with the lid on, vents open, for 5 minutes, or until softened and charred. Grill 2 thick slices of sourdough bread on the cool zone until lightly toasted on each side, then remove. Halve 1 clove of garlic and rub each hot toast once with the cut side, then drizzle with extra virgin olive oil. Use tongs or a fork to smush and rub the soft tomatoes on to both sides of the bread, discarding the vines. Return to the grill (or cast-iron pan, if using for other things) on the hot zone until wonderfully gnarly on each side, moving to the cooler zone if colouring too quickly. Slice, and serve.

Bubbling baked beans

• Prepare the barbecue for graduated cooking (see tip). Simply open 2 x 400g tins of baked beans and sit them on the cool zone. Let them bubble away while the rest of your brekkie cooks, carefully stirring occasionally, until hot through and bubbling. Carefully remove the hot tins from the grill and season to perfection with dashes of Worcestershire and Tabasco sauce.

Stuffed mushrooms

• Prepare the barbecue for graduated cooking (see tip) and preheat a cast-iron pan on the cool zone. Trim 4 portobello mushrooms, then grill on the hot zone, cup side down, with the lid on, vents open, for 10 minutes, or until softened. Very finely slice, then roughly chop 100g of halloumi cheese. Finely grate over the zest of ½ a lemon, tear over the leaves from 2 sprigs of basil, drizzle with 1 teaspoon of olive oil, season with black pepper and scrunch together. Flip the mushrooms, season, transfer them to the hot skillet, then divide the halloumi mixture between them. Carefully move the pan to the hot zone and cook with the lid on, vents open, for 10 to 15 minutes, or until melty and delicious, carefully moving the skillet to the medium zone if they’re colouring too quickly.
• HOW TO SET UP YOUR BARBECUE: Have your coals starting high at one side, creating a fierce hot zone, and gradually sloping down to a single layer of a few coals at the other, creating medium and cool zones along the way. This allows you to have maximum control over your grilling, moving food between the zones to speed up or slow down cooking as you need to.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.