Looking to cook up a mighty meal for that father figure in your life?
Our friends, Weber, have the perfect inspo.
Whether it’s breakfast, lunch, or dinner, these tasty creations are sure to make Dad’s day.
Note: These recipes will be created at Weber stores in the lead-up to Father’s Day (where last-minute gift ideas can be found!).
Serves: 8
Prep time: 10min
BBQ time: 30min
Note: This will come in handy for the next recipe.
Ingredients
10 rashers smoked middle bacon, chopped
4 shallots, chopped
⅔ cup water
⅔ cup bourbon
⅔ cup brown sugar
¼ cup balsamic vinegar
2 tsp chilli flakes
2 tsp tabasco sauce
2 tsp smoked paprika
Instructions
1. Set up your barbecue for direct cooking with a Weber Q Ware small casserole dish. Please refer to your handbook for further instructions. Place your casserole dish on the barbecue (without lid) and preheat your barbecue for barbecuing.
2. Once the barbecue has preheated, adjust the burner control(s) to medium. Place the bacon and the shallots in the casserole dish and cook for 10min, or until the shallots are cooked, stirring as required.
3. Add the remaining ingredients into the casserole dish. Cook over a low heat for 25-30min, or until the liquid has thickened. Remove from the heat and allow to cool completely. If desired, place in a food processor and blend into a chunky paste. Store in an air-tight container. Keep refrigerated for up to four days.
Serves: 4
Prep time: 10min
BBQ time: 15min
Ingredients
8 rashers smoked streaky bacon
Olive oil
4 eggs
Sea salt, to taste
Freshly ground black pepper, to taste
4 brioche rolls, cut in half
4 slices smoked cheddar cheese
4 tbsp bacon jam (see recipe above)
Instructions
1. Set up your barbecue for direct cooking with a half hotplate or Weber Q Ware frying pan on the barbecue. Please refer to your handbook for further instructions. Preheat your barbecue.
2. Once the barbecue has preheated, adjust the burner control(s) to medium. Fry the bacon on the grill until crispy, about 3min per side. Once cooked, remove and place on paper towels.
3. Add a little olive oil to the hotplate or frying pan. Crack the eggs onto the hotplate and season with salt and pepper. Place the brioche rolls, cut side down, on the grill and cook for 2min. Remove the brioche rolls and the eggs once they are cooked to your liking.
4. Assemble the breakfast burgers with cheese, bacon, and an egg, and finish with bacon jam.
Serves: 6
Prep time: 10min
Marinating time: 2hr
BBQ time: 1hr
Ingredients
3 chicken Maryland
250ml honey bourbon BBQ sauce, warmed – see Weber recipe
Olive oil spray
Buttermilk Marinade
2 garlic cloves, finely chopped
1½ cup buttermilk
1 tsp sea salt
½ tsp freshly ground black pepper
Panko Crumb
1 cup panko breadcrumbs
2 tbsp plain flour
1½ tsp garlic powder
1 tsp onion powder
½ tsp dried oregano
½ tsp dried thyme
3 tsp smoked paprika
½ tsp cayenne pepper
1 tsp sea salt
½ tsp freshly ground black pepper
Instructions
A 2hr marinate in buttermilk makes this chicken super juicy; tossed in a savoury panko crumb mix then roasted on the barbecue until golden and gnarly. Serve this with Weber’s homemade honey bourbon BBQ sauce recipe crafted to match this dish.
1. To marinate the chicken; add all the marinade ingredients into a large zip-lock bag. Using a sharp knife, separate the thigh from the drumsticks. To avoid any damage to your knife, slice into the joint until you can see the bones, using both hands ‘pop’ the joint and slice in between the bones. Add the chicken pieces to the zip-lock bag, marinate in the refrigerator for 2hr.
2. Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).
3. In a medium-sized dish, combine all the crumb ingredients. Remove the chicken from the marinade, allowing the excess buttermilk to drip off. Place the chicken into the crumb, coating all sides, one piece at a time and then onto a plate. Spray the chicken all over with the olive oil spray: this will help the crumbs to crispen and turn golden.
4. Place the chicken pieces onto the barbecue and roast chicken over indirect medium heat, with the lid closed, for 1hr, or until deep golden.
5. Once cooked, remove the chicken from the barbecue, leave to rest for 5min before serving. Serve with the warmed honey bourbon BBQ sauce.
Note: The safe ‘final doneness’ temperature for chicken is 74°C. In this recipe, you will need to cook past this temperature for the crumb to become golden (around 85°C). Because Maryland chicken has lots of connective tissue and fat, the meat will not dry out.
Serves: 2
Prep time: 30min
Refrigeration time: 30min
BBQ time: 10min
Ingredients
2 T-bone steaks (each about 300g), 2.5-3cm thick
Olive oil
Sea salt
Freshly ground black pepper
Compound Butter
100g butter, softened
1 tbsp fresh flat-leaf parsley, finely chopped
1 garlic clove, finely chopped
1 shallot, finely chopped
1 tbsp capers, finely chopped
4 anchovy fillets, finely chopped
3 tsp Worcestershire sauce
1 tbsp tomato paste
½ tsp cayenne pepper
1 tsp smoked paprika
Instructions
1. To make the compound butter, combine all the compound butter ingredients in a bowl. Spoon the butter onto a sheet of plastic wrap. Roll the butter into a log shape, using the plastic wrap to assist with rolling. Refrigerate for 30min to set.
2. Prepare the barbecue for direct cooking over high heat (250°C-290°C).
3. Lightly coat the steaks with olive oil and season with salt and pepper. Remove the butter from the fridge and slice into eight portions. Set two portions aside for the steaks; the remaining butter portions can be refrigerated in an air-tight container for four days or in the freezer for up to three months. Bring to room temperature before using.
4. Once your barbecue has preheated, brush your cooking grills clean. Grill the T-bone steaks over direct high heat for 3-4min per side for medium doneness or until cooked to your liking. For great grill marks, press on the steaks with the back of your tongs to ensure the surface of the steaks makes full contact with the hot cooking grill. During the last 1min of cooking time, place one portion of the butter on each steak.
5. Remove the steaks from the barbecue and leave to rest for 5min before serving.
Want more? Explore a stack of Weber recipes as well as barbecues, accessories, and more right here.
