ADVANCED WESTERN CLASSICS
KING SALMON ON CEDAR PLANK WITH ORIENTAL SAUCE
Preparation Time: 25 minutes
Grill method: Indirect
Grill Temperature: 220ºC
- Fresh New Zealand King Salmon Fillet
- Sauce:
- Extra Virgin Olive Oil 80 gm
- Garlic 100gm
- Green Chilli Padi 15 gm
- Gherkin 170 gm
- Cilantro 160 gm
- Plum Sauce 260 ml
- Maggie Seasoning Sauce 100 gm
- Chicken Seasoning 2 tsp
- Lime Juice 50 ml
- Thai Fish Gravy 1 tsp
- Weber Cedar Plank
- Weber Basting Brush
- Weber Instant-Read Thermometer
- Prepare the oriental sauce by chopping the cilantro, garlic, gherkin, and chili padi into a rough paste then transfer into a mixing bowl.
- Add extra virgin olive oil, plum sauce, chicken seasoning, lime juice, and Thai fish gravy into the paste. Mix well to combine.
- Remove King Salmon from its packaging.
- Use a paper towel to pat dry excess moisture.
- Place the King Salmon Fillet onto a clean tray.
- Ensure that your Weber grill has been preheated on medium heat to 240°C.
- Set up your grill for direct cooking or arranging your charcoals.
- Place the Weber cedar plank into the grill to allow it to smoulder.
- Once the plank begins to smoulder, place your salmon fillets onto the plank.
- Close the lid of the grill and cook for 5 minutes for medium rare doneness or 10 minutes for well done, check using a Weber Instant-Read Thermometer to ensure the internal temperature has reached your desired doneness.
- Serve warm directly on the plank.
TEXAS SMOKED WHOLE CHICKEN
Preparation Time: 15 minutes
Grill method: Indirect
Grill Temperature: 180ºC
- Whole Chicken (about 1.2kg)
- Salt & Pepper
- Olive Oil
- Weber Hickory Wood Chips
- Weber Poultry Roaster
- Weber Instant-Read Thermometer
- Weber Smoker Box
- Remove the chicken from its packaging.
- Remove the neck and feet of the chicken.
- Use a paper towel to pat dry excess moisture.
- Place the chicken onto a clean tray.
- Apply a layer of olive oil to the chicken.
- Sprinkle a generous amount of salt and pepper onto the chicken and let it marinade for 20 minutes or up to 1 hour for better flavour.
- Soak the wood chips in water for 15 minutes.
- Pre-heat your grill for indirect heat on medium-low heat to 180°C.
- Add woodchips to the charcoal or using a smoker box on gas/electric grills.
- Once smoke is present, place the chicken into the grill on the indirect zone and smoke for 45 minutes until the internal temperature reaches 75°C , check using a Weber Instant-Read Thermometer to ensure the internal temperature has reached your desired doneness. Adding woodchips as needed.
- Once cooked, remove from the grill and let the chicken rest for 5 minutes before cutting. Serve warm.
BLACK ANGUS BEEF SHORT RIB
Preparation Time: 15 minutes
Grill method: Indirect
Grill Temperature: 200ºC
- Fresh Grain-Fed Beef Short Ribs
- Olive Oil
- Spice Rub
- Salt (if required)
- Weber Mesquite Wood Chips
- Weber Basting Brush
- Weber Instant-Read Thermometer
- Weber Smoker Box
- Trim off excess fat from the beef rib.
- Use a paper towel to pat dry excess moisture on the beef rib.
- Place the beef rib onto a clean tray.
- Apply a layer of olive oil evenly to the beef rib using the Weber Basting Brush.
- Season generously with the spice rub, ensuring that the beef ribs are well coated with the dry rub.
- Ensure that your Weber grill has been pre-heated on medium heat to 200°C.
- Set up your grill for indirect cooking by turning off one burner or arranging your charcoals.
- Place ribs to the indirect zone, close the lid of the grill, and smoke for 20 minutes until the internal temperature reaches 65°C , check using a Weber Instant-Read Thermometer to ensure the internal temperature has reached your desired doneness.
- Wrap the ribs in butchers' paper or aluminum foil, and continue cooking for another 45 minutes.
- Once done, serve warm.
CHEESE TART
Preparation Time: 25 minutes
Grill method: Indirect
Grill Temperature: 150ºC
- Cheese Filling
- Cream Cheese 250 gm
- Sugar 75 gm
- Egg Yolk 2 no
- Flour 25 gm
- Unsalted Butter (Melted) 50 gm
- Lemon Zest 1 no
- Plain Yoghurt 1 tbsp
- Egg White 2 no
- Vanilla Essence 1 teasp
- Tart Shell:
- Unsalted Butter 170 gm
- Egg ½ no
- Icing Sugar 75 gm
- Plain Flour 300 gm
- Vanilla Essence 1 teasp
- Tart Mould 3 inches diameter
- Weber Roasting Rack & Shield
- Weber Premium Gloves
- In a bowl, or work on a tabletop. put in flour, icing sugar, and mix together.
- Add in butter, egg, and vanilla essence and roughly mix.
- Pour on the table and knead till it is well mixed.
- Portion dough into 30 gm ball size.
- Press evenly into the tart mould.
- Preheat grill to 150ºC Baked tart shell on roasting shield and rack for 20 minutes.
- Set aside to cool.
- Place cream cheese, yogurt, sugar, vanilla essence, egg yolk, lemon zest, and half the sugar in a food processor and blend till fine paste.
- Whisk up egg white and sugar to meringue in a mixer.
- Fold in meringue to the cheese paste and fold in flour followed by the melted butter.
- Pour filling into the tart shell.
- Preheat grill to 150ºC.
- Bake tart shell on roasting shield and rack for 15 minutes.