BBQ Ideas: Top 5 Recipes from Weber BBQ 2018

BBQ Ideas: Top 5 Recipes from Weber BBQ 2018

1. Moroccan Spiced Rotisserie Chicken



2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1½ teaspoons ground cinnamon

1 teaspoon paprika

1 teaspoon ground ginger

1 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon kosher salt

¾ teaspoon ground cardamom

½ teaspoon ground cumin

½ teaspoon freshly ground black pepper

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

1 whole chicken, about 2 kg

1 lemon, cut into 4 wedges

4 large mint sprigs


  • In a small bowl combine the paste ingredients. Smear 1 tablespoon of the paste inside the cavity of the chicken, and then stuff with the lemon and mint. Using your fingertips, and working from the neck end of the chicken, gently separate the skin from the flesh of the breasts and thighs. Spread some of the paste under the skin and onto the flesh of the chicken. Coat the outside of the chicken with the remaining paste. Truss the chicken with butcher’s twine.
  • Prepare the grill for direct cooking over medium-high heat (230-260°C).
  • Following the grill’s instructions, secure the chicken in the middle of the rotisserie spit, put the spit into place, and turn on the motor. Grill the chicken over direct high heat, with the lid closed, until the internal temperature reaches 75°C in the thickest part of the thigh (not touching the bone), 1 to 1½ hours.
  • When the chicken is fully cooked, turn off the rotisserie motor and, wearing insulated mitts, carefully remove the spit from the grill. Tilt the chicken upright over the disposable foil pan so that the liquid that has accumulated in the chicken’s cavity pours into the pan. Slide the chicken from the spit onto a cutting board. Let it rest for about 10 minutes before serving.

2. Pizza with Smoked Salmon and Creamed Spinach


Pizza dough (2 bases)

15 g fresh yeast (approx. 5 g dry yeast)

200 ml cold water

1 tsp salt

100 ml olive oil

50 g durum flour for rolling out pizza bases

360 g plain flour

300 g spinach leaves

2 cloves of garlic

1 tbsp vegetable oil

250 g ricotta

100 g mozzarella


10 slices of cold-smoked salmon

10 leaves


In the kitchen:

  • Dissolve the yeast in the water.
  • Add salt and olive oil.
  • Stir some of the durum flour into the yeast mixture until it is smooth and does not contain any lumps.
  • Stir the plain flour in a little at a time until the dough no longer sticks to the bowl. The dough should feel a little sticky.
  • Divide the dough in two.
  • Roll out the pizza dough on remaining durum flour and place on the baking tray.
  • Wash the spinach and crush the garlic.
  • Grate the mozzarella and mix with spinach, garlic and ricotta. Add oil to smooth texture.
  • Spread creamed spinach on the bases before putting them on the barbecue.

At the barbecue:

Fill the chimney starter with Weber briquettes and prepare the barbecue for indirect heat - approx. 280-290°C.

Put the pizza stone on the grate and preheat well for approx. 10 min.

Put the baking tray with the pizza dough on the stone and bake the pizza bases for approx. 6 min until the bottom is crisp and golden.

Tip: If necessary, add more briquettes (approx. a third of a chimney starter) when putting the pizza stone on in order to turn the heat right up. Remember to keep an eye on the pizza by lifting it and checking the base occasionally. The cooking time can vary slightly, depending on the temperature outdoors.

3. Smoked Trout with Lemon, Herbs and Vegetable Parcels


  • 1 500-700g Trout
  • Salt
  • Pepper
  • 2 Sprigs of dill or thyme
  • 1 Organic lemon
  • 1 Onion
  • 1/2 a Garlic clove
  • 1 Fennel
  • 3 Celery sticks
  • 2 Red peppers
  • 4 Green asparagus
  • 1 Lemon
  • Dill


In the kitchen:

  • Clean the fish. Rub inside and out with salt and pepper.
  • Wash the herbs and place inside the fish.
  • Wash the lemon and slice it. Place the lemon slices on each side of the fish in the fish basket. Close the basket. If you want the fish to have grill marks, only place lemon slices on one side of the fish.
  • Cut the onion in half, leaving the peel on.
  • Wash the remaining vegetables and dill and cut them into smaller pieces. Season with salt and pepper.
  • Cut the lemon in half.

At the barbecue:

  • Prepare the barbecue for direct heat – approx. 160-180 ºC. Grill the onion and the half clove of garlic until tender.
  • Place the garlic with the cut side facing downwards. Grill the lemon for the vegetable parcels on the cut side so that it gets grill marks.
  • Remove the onion and garlic from the grate, remove the peel and cut the onion into smaller pieces.
  • Crush the garlic. Combine the garlic, onion, dill and the rest of the vegetables and divide evenly on 4 small pieces of baking paper. Drizzle with lemon juice before closing the small parcels with either string or just twisting the paper like on a wrapped toffee.
  • Prepare the barbecue for indirect heat – approx. 150-170 ºC. Grill the parcels for 15 minutes.
  • Remove the vegetables packages, and place the fish on indirect heat on the barbecue instead. Add woodchips to the grate, close the lid and smoke the fish for 15-20 minutes.

Serve immediately.

Tip: You can substitute any of the vegetables depending on the season.

4. Grilled Wraps


  • 1 apple
  • 1 carrot
  • Basil leaves
  • 100g watercress
  • 100g semi-hard cheese
  • 100g sour cream or crème fraîche
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Salt and pepper
  • 2 wraps
  • 100g smoked salmon, cooked prawns or cooked chicken
  • 50g shelled walnuts


In the kitchen:

  • Wash the apples, peel the carrot and then grate both. Wash the watercress, basil leaves and grate the cheese.
  • In a bowl mix the sour cream or crème fraîche, oil, balsamic vinegar, salt and pepper. Spread the mixture on the wraps and arrange the salmon, prawns or chicken on top.
  • Sprinkle with grated apple, carrot, basil leaves, watercress, cheese and walnuts. Roll up the wraps.

At the barbecue:

Prepare the barbecue for direct heat, approx. 200°C.

Add the griddle and let it preheat. Grill the wraps on both sides for a few minutes - then change to indirect heat and let the wraps cook for a further 8-10 minutes until cooked through.

Wrap them in baking paper and cut in angled slices to serve.

5. Barbecue Chicken with Tomato Salsa


  • 1 whole chicken
  • 3 sprigs of thyme
  • 4 cloves of garlic
  • 1 chilli pepper
  • 1/2 dark beer, preferably porter
  • Salt and pepper
  • Tomato salsa
  • 10 tomatoes
  • handful of fresh basil
  • 250g feta, cubed


In the kitchen:

  • Coarsely chop the garlic, chilli pepper and thyme and combine with the dark beer.
  • Season the chicken inside and out with plenty of salt and pepper.
  • Fill the Poultry Roaster cup with the beer mixture and position the chicken on top.
  • Cut the tomatoes into quarters and coarsely chop the basil.
  • Combine the tomatoes and basil with the feta, salt and pepper.

At the barbecue:

  • Prepare the grill for indirect high heat. Place the Poultry Roaster on the GBS cooking grate and roast the chicken for approx 30 min.
  • Add the tomato mixture to the Poultry Roaster and roast for an additional 15 min. or so.
  • Remove the Poultry Roaster from the grill, carve the chicken and serve with the tomato salsa.
  • Need a high quality BBQ to create this fantastic food? Haldane Fisher offer a great selection of Weber Charcoal BBQ's and Gas BBQ's and accessories across our branches for you to choose from. Visit your local branch to see what BBQ best suits you!

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