There is nothing we love more than getting out the barbecue in the sunny weather, however, Weber wants you to be able to make delicious barbecued food all year round. They offer both gas barbecues and charcoal barbecues.
The gas barbecue is a convenient alternative to the tradition charcoal barbecue. It is easier to light, easier to clean, and has controllable temperature like a standard oven: this means you can cook food with minimal effort, just like you would indoors. Unique flavourizer bars ensure the food maintains the delicious barbecue taste by directing grease and drippings away from the burner tubes.
Spirit II Series - Available in compact sizes for smaller balconies and patios. You’ll never have to sacrifice amazing food for space.
Spirit Series - Ideal for entertaining a small crowd or a perfect solution to any family meal.
Q Series - Stylishly designed and perfect for camping, or bringing barbecue to your city balcony.
If you prefer the more traditional barbecue, that of crackling coals and the nostalgic smoky smell, Weber have the perfect option for you. Their charcoal barbecue is perfect for the kings of barbecuing, offering the satisfying glow of hot coals alongside perfect heat control to promise the best cooking of your food.
Master Touch Series - The Master of culinary adventure. The Gourmet BBQ System (GBS) cooking grate allows you to cook breakfast, simmer chilli or soups, and prepare a perfectly crispy pizza on your barbecue.
Compact Kettle Series – Compact to fit on a small city Balcony, with a generous grilling area so that you’re not craving more.
Original Kettle Series – The barbecue made for everyone – invented by Weber’s founder and loved around the world
Smokey Joe Series – Take great charcoal taste outside with a compact and durable Smokey Joe
So while you decide on which barbecue option is the best for you, here are 2 of our favourite recipes from the Weber website that we think you’ll really love and will suit everyone in your family.
Grilled Steak with Goats Cheese
- 4 fillet or ribeye steaks, 200g each - they should be approx. 2cm thick
- 400g cherry tomatoes
- 12 sprigs of thyme
- 4 slices of goats cheese
- Salt and pepper
In the Kitchen:
1 - Season the steaks on both sides with salt and pepper.
2 - Wash the cherry tomatoes, toss in a little oil, and season with salt and pepper.
3 - Clean the thyme and pick the leaves off. Chop the leaves roughly.
At the Barbecue:
1 - Prepare the barbecue for direct heat, approx. 225ºC. If using a charcoal barbecue, you will need just under half a chimney starter of lit Weber briquettes.
2 - Barbecue the steaks over direct heat. Turn after 3 minutes and place a slice of goat’s cheese on each steak. Then sprinkle with thyme and cook for another 3 minutes. The steaks are ready when the core temperature reaches 58ºC (medium rare).
3 - One minute before taking the steaks off the barbecue, put the cherry tomatoes on the grate. Cook for a couple of minutes until just warmed through.
4 - Remove the steaks and tomatoes, and allow the meat to rest for approximately 5 minutes before serving.
5 - EXTRA TIP: Serve the steak with a delicious potato salad.
- Extra-virgin olive oil
- Large red onion, (1, finely chopped)
- Small red peppers, (2, finely chopped)
- Garlic cloves, (2, finely chopped or crushed)
- Black beans (2 cans, each 475g)
- Salted Tortilla Chips (75g, crushed)
- 1 large egg
- 1 canned chipotle chilli pepper in adobo sauce, finely chopped with 1 teaspoon of the adobo sauce
- Freshly chopped coriander (3 tablespoons)
- Tomato Puree (1 tbsp)
- Ground cumin (1 tsp)
- Sea salt (½ tsp)
- Soured Cream (125ml)
- Adobo Sauce (2 tsp from the canned chipotle chilli)
- Finely grated zest of ½ a lime
- Fresh lime juice (1 tsp)
- 4 hamburger buns, split
- 1 large avocado, mashed
- 4 lettuce leaves
- 8 slices tomato
(This recipe will also require a Weber Burger Press)
In the Kitchen:
1 - Warm 1 tablespoon oil in a nonstick frying pan over a medium heat. Add the onion, peppers and garlic and cook for 3–5 minutes until tender, stirring occasionally. Add the black beans and cook for about 2 minutes just until any excess moisture from the beans is evaporated, stirring occasionally. Remove from the heat and let cool for 10 minutes. Transfer the bean mixture to a food processor. Add the remaining ingredients and pulse 10–12 times until the beans are coarsely puréed. Let stand for 5 minutes.
2 - Next, gently form four burgers using ¼ lb setting on the Weber Burger Press, shaping your patties. Place on a greaseproof paper-lined roasting tray and cover with clingfilm. Refrigerate for at least 2 hours or up to 24 hours (if not, they will be too soft to turn on the grill).
3 - Mix the chipotle cream ingredients. Cover and refrigerate.
At the Barbecue:
1 - Prepare the grill for grilling/direct cooking over medium heat (180-230ºC)
2 - Brush the burgers on both sides with oil. Grill over grilling/direct medium heat for 8-10 minutes, with the lid closed, until heated through, turning once.
3 - During the last minute of grilling, toast the buns, cut side down, over grilling/direct heat. Spread the top bun halves with avocado. Top the bottom bun halves with lettuce, tomato, a burger and chipotle cream. Serve warm.