Christmas BBQ Ideas

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Crackling Pork Roast

What’s a Christmas lunch, without a Christmas roast? And what’s a Christmas roast without crackling! For the crispiest, crunchiest, juiciest pork, look no further than the humble Weber. That’s right, these little barbies can act just like an oven, so get out of the kitchen and into the great outdoors with this classic Weber BBQ Christmas recipe.

Ingredients - Serves 4

• 1 to 1.5kg rack of pork
• Olive oil
• Salt

Recipe

1. Prepare the BBQ for indirect cooking over high heat (230°C to 260°C). If using a Weber Q set up your BBQ with a convection tray and a trivet.
2. Dry the skin of the pork and score the skin if the butcher hasn’t done so already. Score through the rind and just into the fat, about 3mm deep and score at approximately 1cm intervals.
3. Rub a little olive oil all over the pork. Season and rub salt all over, giving the rind a good coating.
4. Roast the pork over indirect high heat with the lid closed for 20-to-30 minutes to crackle the skin; avoid lifting the lid during this time. Adjust the BBQ temperature to indirect medium heat (190°C to 230°C – ‘roast setting’), continue to cook for the remaining cooking time.
5. Once the pork has cooked, remove from the BBQ and allow to rest for at least 5 to 10 minutes before carving.

Recipe supplied by Weber.

TIP: If the pork has cooked but the rind hasn’t crackled, remove the rind and return the rind to the BBQ and roast over indirect medium heat (190°C to 230°C) for 15 minutes to crackle whilst the pork roast is resting.

Prawn Skewers

Unlike our friends in the northern hemisphere, Australians get to celebrate Christmas in summer, which can leave some of those traditional Christmas recipes looking a little out of place – we’re looking at you Eggnog. Fortunately for us, we have more than enough Christmas BBQ recipes to ensure we never have to resort to a bottle of milk and egg yolks! But one thing that every Aussie Christmas has to have is Christmas seafood and you can’t go wrong with a few of Beefeater’s prawn skewers on the barbie. These deliciously zesty morsels of spectacular seafood are sizzling with flavour, but if you want to cook enough to feed all the entire family, you’ll need a barbie with room to spare. Why not check-out the Enamel 5 Burner BBQ & Trolley? This BBQ has room for more prawns than you could shake a skewer at, and with a built-in warming rack, you won’t have to worry about anything going cold this Christmas.

Ingredients - Serves 4

• 12 medium prawns peeled with tails
• 1 teaspoon chopped thyme
• 1 chopped garlic clove
• Smoked paprika to taste
• 2 tablespoons of ghee
• Olive oil and lemon juice
• Salt, freshly ground pepper

Recipe

1. To create the marinade, roughly chop the thyme and garlic, and combine with ghee and smoked paprika. If you’re making enough to feed a crowd of hungry guests, save time by mixing with a blender.
2. Once the marinade is ready, apply equally to all your prawns, then leave them in the fridge until you’re ready to cook.
3. Next, soak all your skewers in water for 10 minutes. This will prevent them from burning in the BBQ, which you’ll need to pre-heat at around 230°C to 260°C.
4. Thread the prawns onto the skewers, taking special care to thread through the top and the bottom of the prawn.
5. Once all your skewers are prepared place them on the BBQ and cook for 1-2 minutes on each side.
6. Once they look ready, remove from the BBQ, sprinkle with olive oil and lemon juice and sprinkle with salt and pepper to serve.

Recipe supplied by BeefEater.

Tim Tam Pavlova

You might think you’ve seen everything when it comes to crazy Christmas BBQ lunch ideas and recipes, but we guarantee you haven’t seen this: a Tim Tam Pavlova, cooked on the weber! Somehow weber has managed to take the Australian classic and make it even more Aussie, by chucking it on the barbie and if that isn’t enough, they’ve sprinkled Tim Tams on top! Forget about BBQ Christmas turkeys or roast leg of ham, this is how to barbeque this Christmas! But before you get too excited, make sure you can set up your BBQ for indirect heat, otherwise you’ll end up with a very burnt pav! BBQs like the Weber Baby Q can be purchased with accessories like the Weber Baby Q Convection Trays N Series - 10 Pack, turning it into an outdoor oven in seconds.

Ingredients - Serves 10

• 6 egg whites
• 1 ½ cups caster sugar
• 1 tsp white vinegar
• 2 tsp vanilla extract
• 500ml thickened cream
• 2 tbsp icing sugar
• 1 x 200g packet Tim Tams Original, roughly chopped
• 1 x punnet strawberries, hulled and halved
• 100g cherries

Recipe

1. Using an electric mixer beat the egg whites over medium speed for 3 minutes or until soft peaks form. With a 6.7 litre capacity, you could make enough pav to feed Santa Clause himself.
2. While still beating, gradually add the caster sugar, a tablespoon at a time. Once all the sugar has been added, beat until it has dissolved. To test if the sugar has dissolved, rub a little of the mixture between two fingers and once you can no longer feel the sugar granules it is ready for the final ingredients.
3. Next, soak all your skewers in water for 10 minutes. This will prevent them from burning in the BBQ, which you’ll need to pre-heat at around 230°C to 260°C.
4. Prepare the BBQ for indirect cooking over indirect very low heat (110°C to 130°C).
5. Line a baking tray or pizza serving tray with baking paper. Spoon the meringue mixture onto the tray and shape into a mound approximately 25cm in diameter.
6. Bake the pavlova over indirect very low heat for 1 hour 30 minutes, or until the pavlova is dry to touch. Turn the BBQ off and leave to sit in the BBQ for at least 15 minutes.
7. While the pavlova is baking, make the whipped cream. Beat the thickened cream and icing sugar until firm peaks form. Cover and refrigerate until required.
8. Once the pavlova has completely cooled, top with the whipped cream, Tim Tam pieces, strawberries and cherries.

Recipe supplied by Weber.

Visit The Good Guys Christmas Gifts Ideas Hub and find the perfect gift for friends and family and maybe a little treat for yourself too!