6 Ways Barbecuing Is Better With Weber

Reason #1 Instant Fire-Up

Quick, the guests are here! A push-button igniter gets the Weber Q 2600N+ LP Flame Red fired up right away, so you can get grilling sooner. 

Reason #2 Even Cooking, Every Time

Like all Weber BBQs, the Weber Q 2600N+ LP Flame Red features a cast-iron grill, which ensures optimum heat retention and even heat distribution. It’s also porcelain-enamelled, so you can crank up the heat and flip patties with ease on the durable, non-stick surface.

Reason #3 Big-Time Roasting

Whether you fancy cooking a whole chook, pork belly or racks of ribs, the high-domed lid on the Weber Q 2600N+ LP Flame Red lets you rule the roast. This food-first design offers plenty of room for all your favourites, plus great heat circulation to capture and redistribute moisture for juicier meat. 

Reason #4 More Cooking Control

Top chefs know that heat control is crucial when cooking to perfection – be that a medium-rare steak or succulent rib of beef. Weber’s + burner – featured in the Weber Q 2600N+ LP Flame Red – lets you sear on high heat or cook low and slow. A wide temperature range also gives you the pro-quality capabilities to cook more foods in more ways.

Reason #5 Space For Everything

Feeding the family? The Weber Q 2600N+ LP Flame Red offers a generous cooking zone that can accommodate up to 12 burgers at once, yet is compact enough to pack in the car for camping trips. 

Let your steaks rest on the two removable side tables, then fold it all up for a barbecue that’s just over a metre in length.

Reason #6 Easy Cleaning

Wondering how to clean a Weber Q, or any Weber for that matter? An easily accessible and front-facing grease tray makes cleaning a quick job, so you can get back to enjoying your meal. Simply slide out the disposable tray and empty or replace it with a new one. 

For best cooking results, it’s also worth cleaning the grill with a stainless steel brush – in between grill sessions – and refreshing the cookbox with a scraper every two to four months. 

There’s A Weber For Everyone

Weber was born to barbecue, and this iconic brand has been roasting, grilling and sizzling its way into Aussie hearts since 1978. “Barbecues from Weber Australia have a reputation for quality and attention to detail, and the best part is there’s a Weber style and size to suit any household,” says Scott Bazley. 

• For big families
  The Weber Family Q 3100N+ LP Midnight Black can handle up to 15 burger patties at once, and comes with a functional cart that can store your gas bottle and barbecue tools.  
• For alfresco eats anywhere
  For a Weber BBQ you can use whenever and wherever for outdoor cooking, the Weber Baby Q1000N LP Flame Red is your go-to. It’s compact, portable and made to pack away, take to the beach or set up on a cosy apartment balcony. 
• For home and away
  The Weber Q 2000N LP Midnight Black offers plenty of grilling space – it fits up to 12 burger patties at once – in a compact, 14.5kg design, so you can still cart it to the park. 
• For master grillers
  Serious about your steaks and slow-cooked classics? With an advanced + burner, the Weber Q 2600N+ LP Flame Red offers precise heat control for cooking at high heat or a low simmer, for perfect results.

Weber Roast Beef Recipe

Fire up the Weber BBQ and try this recipe for Thyme and Horseradish Crusted Beef Roast with Red Wine Jus. A tasty flavour combo, it will be a steaming-hot success at your next gathering. 

Prep time: 10 mins
Barbecue time: 90 mins
Serves: 8

Ingredients

• 2kg beef roast
• 2 tbsp horseradish cream
• 5g thyme sprigs, leaves only, finely chopped
• 2 1/2 tsp Weber Beef Rub OR 1 tsp of salt, 1 tsp of freshly ground black pepper, combined
• 1 tbsp olive oil

For the Shallot Jus:

• 1 tbsp olive oil
• 2 golden shallots, peeled and thinly sliced
• 2 garlic cloves, peeled and finely chopped
• 2 cups salt-reduced beef stock
• 1 cup red wine
• 3 tbsp balsamic vinegar
• 2 tsp brown sugar
• 6 sprigs thyme
• 50g unsalted butter
• Salt and pepper, to taste

Method

1. Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).
2. In a small bowl, combine the horseradish, thyme leaves, beef rub and olive oil. Spread the paste all over the beef roast. If you are cooking a roast with exposed bones, cover the bones with aluminium foil. 
3. To calculate the cooking time, measure the thickness of the beef and calculate 1 minute per millimetre. For example: if the roast is 70mm thick, cook it for 70 minutes for medium doneness
4. Once the barbecue has preheated, roast the beef over indirect medium heat, with the lid closed, for the desired cooking time.
5. When roast nears the end of the cooking time, start the shallot jus. On a side burner or stove top, in a saucepan, sauté the olive oil, shallot and garlic for 3 minutes or until softened. Add the beef stock, red wine, balsamic, brown sugar and thyme, then bring to a simmer for 15 minutes or until liquid has reduced to a third.
6. Once the roast has cooked through to your liking, remove it from the barbecue and leave to rest for 15 minutes. To finish the jus, add the butter to the resting juices. Strain jus and season with salt and pepper.
7. Carve the roast and serve with the jus.

Time to get grilling! Between the high-heating burner and its portable design, the Weber Q 2600N+ LP Flame Red is a grill master’s best friend. To explore even more Weber barbecues and sort your summer cooking, visit The Good Guys in-store or online.