Whether you’ve just welcomed a shiny new Weber Q series BBQ into your backyard or you’re contemplating the idea, get ready for a culinary adventure!
There’s an undeniable allure to barbecue dishes – the rich smokiness, the tantalizing char, and those irresistible crispy edges.
So, with summer approaching soon, prepare to savour the flavours of the season with our delectable Weber BBQ ideas.
Maximize your Weber Q series experience by diving into our top five barbecue dishes – simple yet utterly delicious.
1. BBQ Chilli Chicken Wings
Succulent chicken wings infused with a tantalizing blend of fragrant spices promise a burst of flavour with every bite. Prepare to perfection on the Weber Q series, achieving a crispiness that will leave your taste buds craving for more.
Ingredients:
- 30 chicken wings, tips removed and jointed
- 4 tsp ground cumin
- 4 tsp paprika
- 4 tsp cayenne pepper
- 2 tsp fine sea salt
- ¼ tsp freshly crushed black peppercorns
- A generous handful of freshly chopped oregano
For the yogurt sauce:
- 300g natural yogurt
- 6 cloves of garlic, crushed
- 3 tbsp lemon juice
Method:
- Prepare the Weber Q series BBQ for indirect cooking, creating zones for both hot and cooler sides.
- Start the yogurt sauce by combining crushed garlic with lemon juice in a bowl and set aside.
- In a separate bowl, mix the spices, salt, and pepper. Toss the chicken wings with 3 tbsp of this mixture.
- Close the lid and cook the wings on the cooler side of the BBQ for about 30 minutes. Turn them halfway through.
- Transfer the wings to direct heat over the coals and cook for an additional 5 minutes, ensuring even crisping by turning and moving them around.
- Alternatively, preheat the oven to 180C/fan 160C/gas 6, roast the wings on two trays for 45 minutes until cooked through, then finish under a high grill for 15-20 minutes until charred and crispy.
- Complete the yogurt sauce by straining the lemon and garlic mixture through a sieve into the yogurt, adding a pinch of salt, and mixing well.
- Toss the cooked wings in the remaining spice mixture, then arrange on a platter.
- Drizzle some of the yogurt sauce over the wings and serve the rest on the side for dipping.
- Garnish with freshly chopped oregano. Your delicious barbecue dish is ready for serving.
2. Barbecue Hot-Smoked Salmon
This Weber BBQ idea involves a homemade spice blend that adds depth to both a dry brine and a tangy pineapple-based mop sauce.
Ingredients:
- 1 (3-pound) skin-on side of salmon (about 1 1/2 inches thick)
- 1 (6-ounce) can pineapple juice
- ½ cup packed light brown sugar
- ½ cup kosher salt
- 1 tablespoon ancho chile powder
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons cayenne pepper
- 1 teaspoon black pepper
- Cooking spray
Method:
- Start this barbecue dish by combining brown sugar, salt, chile powder, garlic powder, oregano, cumin, cayenne, and black pepper in a bowl. Reserve ¼ cup of the mixture for the mop sauce.
- Whisk the reserved spice mixture with pineapple juice in a separate bowl. Refrigerate until needed.
- Line a baking dish with plastic wrap, leaving an overhang on 2 sides. Spread the remaining spice mixture onto the plastic wrap.
- Place the salmon, skin side up, onto the spice mixture. Wrap tightly with plastic wrap and refrigerate for 10 to 12 hours until firm.
- Unwrap the salmon, rinse off excess spice mixture, and pat dry. Prepare a grill pan with cooking spray and place the salmon, skin side down.
- Brush the salmon with 2 tablespoons of the pineapple juice mixture and refrigerate for 4 hours until a pellicle forms.
- Soak wood chips (preferably hickory or applewood) in water for an hour. Prepare a smoker with lump charcoal and wood chips according to the manufacturer’s instructions. We recommend using the Weber Q series.
- Maintain a temperature of 150°F to 170°F. Smoke the salmon for about 2 hours, brushing with pineapple juice mixture every 30 minutes.
- Remove the salmon from the smoker and let cool for an hour. Wrap tightly in plastic wrap and refrigerate for 2 hours or overnight.
- Serve by slicing the salmon or flaking it into large pieces. Enjoy with a medium-bodied, earthy Pinot Noir for a perfect complement to the smoky flavours.
3. Barbecue Beef Burgers
Elevate your barbecue experience with one of the timeless barbecue dishes: the beef burger. Take it up a notch by adding a surprise element – blue cheese nestled in the centre of each patty.
Ingredients:
- 400g beef mince
- 1 finely chopped banana shallot
- 1 tablespoon of robust horseradish sauce
- 1 teaspoon of dried mixed herbs
- 1 large garlic clove, finely grated
- 40g blue cheese (optional)
- 2 teaspoons of vegetable oil
- 4 burger buns, split
- Fresh iceberg lettuce leaves, juicy tomato slices, and tangy relish to serve
Method:
- In a mixing bowl, combine the beef mince, shallot, horseradish sauce, herbs, and garlic. Season generously with salt and pepper. Use your hands to thoroughly mix the ingredients, ensuring they bind together well.
- Divide the mixture into four portions and shape each into a thick patty. For an extra burst of flavour, press a small piece of blue cheese into the centre of each patty and encase it with the meat.
- Chill the burgers for at least 30 minutes or overnight to allow the flavours to meld.
- When you’re ready to cook, fire up the Weber Q series BBQ until the coals turn ashen, or preheat a gas barbecue to medium heat.
- Lightly oil the burger patties and grill for about 5 minutes on each side, or until they develop a tempting char. Adjust cooking time according to your desired doneness.
- Once cooked to perfection, transfer the burgers to a board and let them rest for a few minutes before serving.
- Assemble your burgers by placing them in the buns and top with crisp lettuce, ripe tomato slices, and a dollop of relish. Serve this classic barbecue dish with your favourite accompaniments.
4. Glazed Pork Chops
Prepare a mouthwatering glaze using a combination of brown sugar, ketchup, and fragrant rosemary to enhance the flavour of this barbecue dish.
Ingredients:
- 8 bone-in pork loin chops (¾ inch thick and 7 ounces each)
- ½ cup ketchup
- ¼ cup packed brown sugar
- ¼ cup white vinegar
- ¼ cup orange juice
- ¼ cup Worcestershire sauce
- 2 garlic cloves, minced
- ½ teaspoon dried rosemary, crushed
Method:
- In a small bowl, combine the first seven ingredients to create the marinade.
- Pour ¾ cup of the marinade into a large bowl and add the pork chops, ensuring they are fully coated. Cover and cool for 8 hours or overnight. Refrigerate the remaining marinade for later use.
- Before grilling on the Weber Q series BBQ, drain the pork chops and discard the marinade from the bowl.
- Lightly grease the grill rack to prevent sticking.
- Grill the pork chops over medium heat or broil them, positioned 4 inches from the heat source, until a thermometer inserted into the thickest part reads 145°F. This typically takes 4-6 minutes on each side.
- During the last 3 minutes of grilling, generously brush the pork chops with the reserved marinade.
- Allow the grilled pork chops to rest for 5 minutes before serving to lock in their succulent juices.
5. Barbecue Eggplants
Last but not least on our list of Weber BBQ ideas is a delicious barbecue veggie side dish. It’s perfect for complementing any meal: tangy, sweet, and smoky eggplant and pepper muhammara.
Ingredients:
- 3 eggplants
- 4 red peppers
- 50g fresh breadcrumbs
- 75g walnuts, toasted
- 2 tsp smoked paprika
- 1 tsp dried chilli flakes
- 2 tbsp pomegranate molasses, plus more for drizzling
- Juice of 1 lemon
- A drizzle of olive oil, plus extra for serving
- A few leaves of flat-leaf parsley
Method:
- Heat a barbecue to medium-high.
- Toss the whole eggplants and peppers with a little oil and seasoning.
- Place them on your Weber Q series BBQ, not directly over the coals, and grill for 15-20 minutes, turning regularly, until peppers are charred and eggplants are beginning to collapse.
- Alternatively, for indoor cooking, heat the grill to high and cook eggplants and peppers directly underneath for 20 minutes, turning regularly until charred and softened.
- Transfer grilled veggies to a bowl, cover, and let steam for 5 minutes.
- Peel eggplants and peppers, removing pepper stalks and seeds.
- Chop peeled eggplants and peppers and transfer to a food processor along with the remaining ingredients. Pulse to roughly combine, maintaining some texture.
- Add seasoning for taste, adjusting with more lemon juice if needed.
- Transfer this mixture onto a serving platter, smoothing with a spoon. Add some more olive oil and pomegranate molasses.
- Scatter parsley leaves over the top. Serve as a side or starter with flatbreads for scooping.
It’s time to discover the secrets to barbecue mastery with these five tantalizing Weber BBQ ideas. Whether you’re a grilling expert or just starting out, these barbecue dishes are bound to dazzle your palate and leave your guests asking for more. Ignite your Weber Q series unit today and embark on a mouthwatering adventure like no other!
