ADVANCED WESTERN CLASSICS Course

Preparation Time: 25 minutes
Grill method: Indirect
Grill Temperature: 220ºC

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.

Preparation Time: 15 minutes
Grill method: Indirect
Grill Temperature: 180ºC

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.

Preparation Time: 15 minutes
Grill method: Indirect
Grill Temperature: 200ºC

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.

Preparation Time: 25 minutes
Grill method: Indirect
Grill Temperature: 150ºC

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.

ADVANCED WESTERN CLASSICS