4 steaks, sirloin or rib-eye (about 175g /6oz each)
Filippo Berio Olive Oil
Salt and freshly ground black pepper
Italian Barbecue Sauce:
50ml /3 tbsp Filippo Berio Extra Virgin
Olive Oil
3 garlic cloves, finely chopped
Pinch of dried chilli flakes
1 tsp sugar
1 tbsp capers, rinsed and drained
1 (500ml) jar Passata
2 anchovy fillets, chopped
1⁄2 tsp dried oregano

Method

1. To make the sauce, gently warm the oil in a pan, add the garlic and cook for 1 minute. Add the remaining ingredients and simmer for 10 minutes, season with black pepper.
2. Bring steaks, to room temperature then brush both sides with olive oil. Place over a hot barbecue to sear for 1 minute on both sides then move to a medium heat on the barbecue and season with salt and pepper. Cook for a further 2–3 minutes for rare, 4–5 minutes for medium and 6–8 minutes for well done.
3. Transfer to plates and spoon over the Italian sauce.

2 kg / 4–5 lb whole chicken
2 tsp vegetable oil + 1 can beer
Rub ingredients:
1 tsp dry mustard
1 tsp granulated onion
1 tsp paprika
1 tsp salt
1/2 tsp granulated garlic
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper

Method

1. In a small bowl combine the rub ingredients.
2. Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly brush or spray all over with the vegetable oil and season, inside and out, with the rub.
3. Open the beer can and pour out half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity.
4. Transfer the bird to the grill, keeping the can upright. Carefully balance the chicken on its two legs and the can.
5. Barbeuce over indirect medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1 ¼ to 1 ½ hours. Keep the lid closed as often as possible during barbecuing.
6. Wearing barbecue mitts, carefully remove the chicken and the can
7. from the grill, being careful not to spill the beer – it will be hot. Let
8. the chicken rest for about 10 minutes before lifting it from the can. Discard the beer.
9. Cut the chicken into serving pieces and serve warm.

Marinade
6 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
1 tsp crushed garlic
½ tsp chopped fresh mint
½ tsp salt
¼ tsp freshly ground black pepper

1 red or yellow bell pepper, quartered, cored, and seeded
225g baby courgette, trimmed and halved lengthwise
450g asparagus

1 boneless leg of lamb, about 450g, trimmed of excess fat, cut into 1–1/2-inch cubes

Couscous
1 tbsp extra virgin olive oil
½ tsp crushed garlic
235g couscous
½ tsp salt
4 tbsp toasted pine nuts

Method

1. In a small bowl whisk the marinade ingredients.
2. Arrange the vegetables on a plate and brush all sides with some of the marinade. Cover with plastic wrap and refrigerate until ready to grill.
3. Place the lamb cubes in a large, resealable plastic bag and pour in the remaining marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 8 hours, turning occasionally.
4. In a medium saucepan over low heat, warm the oil and cook the garlic until it sizzles. Stir in the couscous. Cook, stirring over low heat, until the couscous begins to turn golden, about 5 minutes. Add 1–3/4 cups of water and the salt and heat to boiling. Stir once. Remove from the heat and let stand, covered, for 10 minutes or until all the liquid is absorbed. Sprinkle with the pine nuts.
5. Remove the lamb cubes from the bag and discard the marinade. Thread the cubes onto skewers. Grill the skewers and the vegetables over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until the meat is medium rare and the vegetables are cooked through, about 8 minutes, turning once. Serve the kebabs warm with the couscous and vegetables.

900g boneless leg of lamb, trimmed of fat
¼ tsp of salt
16 large outer leaves of iceberg lettuce, to serve
3 tbsp fresh mint, finely chopped, to serve

For the marinade:
2 tbsp peanut oil
3 garlic cloves, crushed
1 tsp red curry paste (or 1 tbsp hot curry powder)
2 tbsp soy sauce
225ml coconut milk
Salt and freshly ground black pepper

Method

1. To make the marinade: heat the oil in a pan over a medium heat. Add the garlic and stir with a wooden spoon for 3 minutes, or until softened. Add the curry paste and soy sauce and cook for 2 minutes. Pour in the coconut milk, stir, and season to taste. Bring to the boil. Reduce the heat and set aside to cool at room temperature.
2. Cut the lamb into 2.5cm cubes and lay them in a large shallow dish. Pour over the marinade and toss until the meat is fully coated. Cover with clingfilm and refrigerate overnight.
3. When ready to grill, drain the lamb cubes, discarding the marinade, and thread them on to 8 Weber skewers.
4. Grill over Indirect Medium heat (or Direct low heat on the Weber Q grill) until fully cooked, 6 to 8 minutes for medium rare to medium, turning once halfway through. Brush surfaces with butter two or three times while cooking.
5. To serve, remove the lamb from the skewers and place several chunks of meat in the lettuce leaves and fold to make a wrap.

From Weber’s Swizzle & Sizzle by Scott Givot

1 small onion, roughly chopped
6 garlic cloves, roughly chopped
4 plum tomatoes, roughly chopped
15g fresh rosemary sprigs
2 tbsp Dijon mustard
300ml red wine
1 tsp sea salt
½ tsp freshly ground black pepper
2 racks of lamb, about 675g in weight, French trimmed

White Bean Salad
250g dried cannelloni beans
900ml chicken stock
1 small onion, quartered
1 carrot, cut into four
1 celery stalk, cut into four
1½ tsp dried oregano
50ml extra virgin olive oil
1 tbsp red wine vinegar
2 tbsp fresh parsley, chopped
2 large tomatoes, diced
50 g black or green olives, sliced
Salt & freshly ground black pepper

Method

1. Put the onion, garlic, tomatoes, rosemary, parsley, mustard and red wine into a food processor, season and blend to a purée. Pour into a large non-metallic bowl. Trim excess fat from the lamb and add to the marinade; coat evenly, then cover and chill for 4–6 hours.
2. For the white bean salad, put the dried beans into a large saucepan and cover with at least twice their volume of water. Bring to the boil and simmer for 10 minutes; remove from the heat and soak for 1 hour. Drain and rinse. Return the beans to the saucepan with the stock, onion, carrot, celery and oregano. Bring to the boil, reduce heat and simmer for 1–1½ hours until tender. Discard the vegetables, drain the beans and transfer to a serving bowl. Add the olive oil, vinegar, parsley, tomatoes and olives; season well, and leave aside to cool.
3. Remove the lamb from the marinade. Cover the bones with foil to prevent them from burning. Barbecue the lamb over Direct Medium heat – 15 minutes for rare, 20 minutes for Medium rare and 25 minutes for well done – turning once. Let the lamb rest for 10–15 minutes, before slicing into cutlets and serving with the white bean salad.

From Weber’s Ultimate Barbecue Book by Matthew Drennan

50g butter, softened
30g Boursin flavoured with garlic & herbs
1 tbsp fresh, chopped parsley
Salt & freshly ground black pepper
4 prime fillet beef steaks, each weighing about 200g
1 to tbsp olive oil
250g bundle asparagus, trimmed, blanched & drained
16 cherry tomatoes on the vine

Method

1. Beat together the butter, Boursin, parsley and seasoning, and roll into a log using clingfilm. Chill until hard enough to cut into four slices.
2. Season the fillet steaks, brush lightly with olive oil and barbecue over Direct High heat for 3 to 5 minutes each side, turning once.
3. Remove the steaks from the barbecue, add a slice of Boursin butter, cover with foil and then leave to rest for 5 minutes. This allows the juices to settle (for a fuller flavour) and the butter to melt over the meat.
4. Toss the asparagus tips and cherry tomatoes in olive oil and place on the barbecue for a couple of minutes on each side. Season to taste and serve with the steaks.

From Weber’s Fun & Easy Grilling Guide by Lucy Knox

4 T-bone steaks, about 225-325g each in weight
Salt & freshly ground black pepper
8 Medium plum tomatoes, halved lengthwise
2 Tbsp olive oil
1 Large onion, finely choppped
1 Clove garlic, finley chopped
3 Tbsp fresh basil, shredded

Method

1. Season steaks well and arrange on the cooking grate directly over the heat. Brush the tomatoes lightly with a little of the oil and arrange, cut side up, around the steaks. Barbecue over Direct Medium heat for 6–8 minutes, turning once until tomatoes are softened. Remove tomatoes from the grill and set aside. Turn the steaks and continue grilling for another 6–8 minutes for medium, 8–11 minutes for well done.
2. Put remaining oil, onion and garlic in a small ovenproof frying pan. Set the frying pan on the side burner and cook for 6–8 minutes, stirring the onion mixture occasionally, until onions and garlic have softened and tinged with brown. If your barbecue does not have a side burner, you can place the saucepan directly on the cooking grate, being careful to keep the handle away from the heat.
3. Roughly chop the tomatoes and stir into the onion with the basil and season to taste. Remove steaks from the grill and allow to rest for 5 minutes then divide steaks between serving plates. Stir any residue meat juices into tomato relish and serve with steaks.

From Weber’s Ultimate Barbecue Book by Matthew Drennman

For the Marinade
235ml lime juice
235ml pineapple juice
235ml chilli oil
2½ tbsp ground cumin
2 tbsp fish sauce
1 tbsp hot chilli oil
1 tbsp crushed garlic
1 tbsp ginger, finely chopped
1 tsp salt
1 tsp granulated sugar
½ tsp freshly ground black pepper

2 pork tenderloins, about 450g each, trimmed of excess fat and silver skin

Method

1. In a small bowl combine the marinade ingredients.
2. Place the tenderloins in a large, re-sealable plastic bag set inside a shallow dish. Pour the marinade over the pork, press the air out of the bag and seal tightly. Refrigerate for 4 to 6 hours, turning the bag occasionally.
3. Let the tenderloins stand at room temperature for 20 to 30 minutes before grilling. Remove the tenderloins from the bag and discard the marinade. Grill over direct medium heat (350°F to 450°F) until the meat is barely pink in the centre and the internal temperature reaches 150ºF, 15 to 20 minutes, keeping the grill lid closed as much as possible. Remove from the grill and let rest for 3 to 5 minutes before carving crosswise into thick slices. Serve warm.

From Weber’s Ultimate Barbecue Book by Matthew Drennan

900g New potatoes, about 1–1/2 inches in diameter, washed and quartered
Extra virgin olive oil
8 Lamb chops, each about 1–1/4 inches thick, trimmed of excess fat

Seasoning ingredients
1 tbsp finely chopped garlic
1 tsp salt
1 tbsp finely chopped fresh rosemary
2 tsp finely chopped fresh thyme
¾tsp freshly ground black pepper

Method

1. Roughly chop the garlic, and then sprinkle the salt on top. Using both the sharp edge and the flat side of the knife blade, crush the garlic and salt together to create a paste. Add the remaining seasoning ingredients and chop them together.
2. Place the cut potatoes in a medium bowl. Drizzle 2 tablespoons of oil over the top and add about half of the seasoning mixture. Stir the potatoes to evenly coat them. Grill the potatoes over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until tender, 10 to 15 minutes, turning occasionally. Keep the potatoes warm while you grill the lamb.
3. Lightly brush or spray the chops on both sides with oil. Spread the remaining half of the seasoning mixture on both sides of the lamb chops. Grill the lamb chops over direct medium heat, with the lid closed as much as possible, until cooked to desired doneness, 9 to 11 minutes for medium rare, turning once. Serve warm with the potatoes.

From Weber’s Real Grilling™ by Jamie Purviance

Marinade
8 tbsp fresh lemon juice
3 tbsp soy sauce
1 tbsp extra virgin olive oil
½ tsp light brown sugar
¼ tsp chopped fresh rosemary
¼ tsp salt
¼ tsp freshly ground black pepper

4 pork rib chops, each about 1–1/4 inches thick

Method

1. In a medium bowl whisk the marinade ingredients.
2. Place the chops in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and allow to stand at room temperature for 20 to 30 minutes before grilling. Remove the chops from the bag and discard the marinade.
3. Sear the chops over direct high heat (450°F to 550°F), with the lid closed as much as possible, for 6 minutes, turning once. Then move the chops over indirect high heat and continue grilling, with the lid closed, until the juices run clear, 4 to 6 minutes. Season with salt and pepper. Serve warm.

From Weber’s Real Grilling by Jamie Purviance