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AMERICAN CLASSICS


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GOURMET SAUSAGES

Preparation Time: 5 minutes
Grill method: Direct
Grill Temperature: 200ºC

  • Gourmet Sausage
  • Weber Instant-Read Thermometer
  • Weber Basting Brush
  • Remove the sausages from its packaging.
  • Use a paper towel to pat dry excess moisture.
  • Place the sausages onto a clean tray.
  • Apply a layer of olive oil evenly to the sausages using the Weber Basting Brush.
  • Ensure that your Weber grill has been preheated on medium heat to 200°C.
  • Set up your grill for direct cooking by keeping all burners turned on or arranging your charcoals.
  • Place the sausages directly onto the cooking grates.
  • Close the lid of the grill and cook for 3 minutes per side. Use the Weber Instant-Read Thermometer to ensure the internal temperature has reached your desired doneness.
  • Serve warm.
  • (TIP: A well-grilled sausage should have a well-caramelized color; juicy meat and the casing has not ruptured.)

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SMOKED BABY BACK RIBS

Preparation Time: 10 minutes
Grill method: Indirect
Grill Temperature: 180ºC

  • Baby Back Pork Ribs
  • Spice Rub
  • Olive Oil
  • Barbecue Sauce
  • Weber Hickory Wood Chips
  • Weber Basting Brush
  • Weber Instant-Read Thermometer
  • Weber Smoker Box
  • Remove the pork rib from its packaging.Use a paper towel to pat dry excess moisture.
  • Place the pork rib onto a clean tray.
  • Apply a layer of olive oil using the Weber Basting Brush(TIP: always apply a layer of oil before using dry rubs, as it helps the rub stick to the meat).
  • Generously season the pork rib with the spice rub on all surface area.
  • Let the meat marinade in the dry rub for 20 minutes or up to 1 hour for better flavor.
  • Prepare your barbecue sauce for basting.
  • 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 pork ribs into the grill on the indirect zone and smoke for 30 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. Adding woodchips as needed.
  • Once the temperature reaches the target, wrap the ribs in foil.
  • Brush on as much sauce as you like before returning to the grill for a further 20 minutes on indirect heat or until the meat becomes tender.
  • Once cooked, remove from the grill and let the pork ribs rest for 5 minutes before cutting. Serve warm.

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GRILLED WAGYU CHEESEBURGERS

Preparation Time: 15 minutes
Grill method: Direct
Grill Temperature: 250ºC

  • Wagyu Burger Patty
  • Burger Bun
  • Sliced Emmental Cheese
  • Romain Lettuce
  • Red/Yellow Onion
  • Tomato
  • Mayonnaise
  • Ketchup
  • Soften Butter
  • Weber Instant-Read Thermometer
  • Weber Spatula
  • Remove the Wagyu Patty from its packaging.
  • Use a paper towel to pat dry excess moisture.
  • Place the Wagyu Patty onto a clean tray.
  • Apply a layer of olive oil evenly to the patty using the Weber Basting Brush.
  • Season with Salt and Pepper to taste.
  • Slice the burger bun in half and spread the butter on both sides of the bun.
  • Prepare the vegetables by slicing them and putting it on a 2nd tray.
  • Ensure that your Weber grill has been pre-heated on high heat to 250°C.
  • Set up your grill for direct cooking by turning on all burners or arranging your charcoals.
  • Over direct heat, place the patty directly on the cooking grates.
  • Close the lid of the grill and cook for 3 minutes then flip the patty using the Weber Spatula and add the sliced cheese then close the lid. For medium rare doneness cook for a total of 6 minutes or 10 minutes for well done, check using a Weber Instant-Read Thermometer to ensure the internal temperature has reached your desired doneness.
  • Once cooked, remove from the grill and set aside.
  • Toast the burger buns. Then assemble your burger add your sauces and serve.

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CAESAR SALAD

Preparation Time: 15 minutes
Grill method: Direct
Grill Temperature: 240ºC / 250ºC

  • Baby Romaine – Spin-dried and chilled
  • Parmesan Cheese – for topping
  • Bacon Bits – for garnish
  • Croutons – for garnish
  • Dressing:
  • Egg Yolk 3 no
  • Garlic Minced 5 no
  • Anchovies 1 tin
  • Dijon Mustard 3 teasp
  • L& P Sauce 1 teasp
  • Tabasco ½ teasp
  • Extra Virgin Olive Oil 150 ml
  • Parmesan Cheese 1 tbsp
  • Bacon Bits (optional) 2 tbsp
  • Croutons (optional) 2 tbsp
  • Black Pepper Several Grinds
  • Put all ingredients in a food processor and blend till they become emulsified.
  • Set aside.
  • Put dressing in a large whisking bowl, mix well with a whisk.
  • Add in lettuce and toss evenly.
  • Transfer to a serving bowl and garnish with bacon bits croutons and sprinkle with parmesan cheese.
  • Serve Chilled.