AMERICAN CLASSICS
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.)
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.
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.
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.