If you can’t stand the cold, get into the kitchen.
Or hover around the barbecue, to be more precise.
Our friends, Weber, reveal five delicious winter recipes that are perfect for preparing on the hotplate.
Sweet or savoury, enjoy the following:
Prep time: 20min
BBQ time: 2-2.30hr
1 large butternut pumpkin, approx. 1.3kg
3 cloves garlic, peeled
2 long red chillies
2 brown onions
2 tbsp butter
175ml dry white wine
375ml chicken broth
175ml thickened cream
3 tbsp parsley, chopped
1 loaf ciabatta bread
1. Set up your Q for indirect cooking with the trivet and convection tray in place. Preheat on high for 10min.
2. Prepare the pumpkin by scooping out the seeds and surrounding fibres. Place the garlic cloves and chillies in the cavity. Drizzle the olive oil on the flesh side and season with salt and pepper.
3. Once the Q is preheated, turn to the roast setting. Put the pumpkin skin side down on the trivet and place the onions beside the pumpkin. Cook until the pumpkin flesh is very soft, 1½-2hr. Remove the pumpkin and onions from the Q and allow to cool.
4. Remove the trivet and convection tray from the Q using tongs and heatproof gloves/mittens. Place the casserole dish in the centre of the grill. Turn the heat setting to high (both burners in the Family Q) and preheat for 5min.
5. Remove the garlic and chilli from the pumpkin. Scoop out the flesh of the pumpkin, place in a bowl, and mash with a large spoon. Remove and discard the outside of the onions and place the soft inner flesh along with the garlic in a small bowl. Mash with the back of a fork. Remove and discard the stalk end of the chillies and finely chop.
6. Once the casserole dish has preheated, add the butter and allow it to melt. Then, add the onion, garlic, chilli, and white wine and stir through. Cook until much of the liquid is evaporated, 4-5min. Stir in the pumpkin and stock. Bring to a simmer and then turn the heat setting to low (inside off and outside low for the Family Q) and simmer for 15-20min, stirring occasionally. Stir in the cream, season with salt and pepper, turn the heat setting back to high, and bring to a simmer. Remove the casserole dish from the Q and set aside.
7. Keep the heat setting on high. Cut the loaf into slices and drizzle both sides of each slice with olive oil. Place the bread on the grill and cook for 1-1½ minutes per side.
8. Ladle the soup into bowls and top with chopped parsley. Serve with the crusty bread.
Prep time: 10min
BBQ time: 10min
2 scotch fillet steaks
4 tsp olive oil, divided
1 brown onion, finely chopped
1 tsp sea salt
½ tsp freshly ground black pepper
4 slices provolone cheese
4 soft hotdog or brioche hotdog rolls
2 tbsp Japanese mayonnaise (e.g., Kewpie), to serve
1. Using a sharp knife, slice the steaks into 2-3mm slices. It is easier to do this if you put the steaks into the freezer for 30min before slicing.
2. Prepare the BBQ for direct cooking over high heat (250-290°C) with a hotplate. Preheat the hotplate for 10min.
3. Add the brown onion to a small bowl. Add 2 tsp of olive oil.
4. Once the BBQ has preheated, add the onion to the hotplate and cook over direct high heat, for 2min, or until just caramelised. Using a metal spatula, remove the onion from the BBQ.
5. Lightly coat the slices of steak with the remaining olive oil, then season with the salt and pepper. Add the steak to the hotplate and cook for 3min over direct high heat until just browned. Keep the lid closed as much as possible.
6. Arrange the steak into four piles on the hotplate. Divide the onion between each mound. Add a slice of provolone cheese on top of each one. Close the lid for 1min, for the cheese to melt. Meanwhile, toast the buns cut side down on the cooking grill for 1min. Scoop a pile of meat and cheese into the toasted buns. Serve with Kewpie and your choice of additional toppings.
Prep time: 10min
BBQ time: 20-25min
1 cup marinara sauce or tomato and garlic pasta sauce
Freshly ground black pepper
¼ cup shaved Parmesan cheese
1 tbsp butter
2-4 bread slices
2 sprigs fresh basil
1. Set up your barbecue for direct cooking. Place a small Weber ware frying pan on the barbecue, close the lid, and preheat your barbecue for direct cooking. Please refer to your handbook for further instructions.
2. Remove the rind from the speck and chop into 1cm cubes.
3. Once the barbecue is preheated, adjust the burner control(s) to medium. Fry the speck in the pan, with the lid closed, for 5min, stirring occasionally. Remove the pan from the grill and set aside to cool slightly.
4. Set up your Q for indirect cooking, with a convection tray and trivet. Adjust the burner control(s) for roasting. Please refer to your handbook for further instructions.
5. Pour the marinara sauce into the pan, on top of the fried speck. Crack 4 eggs on top of the marinara. Season the eggs with salt and pepper. Sprinkle the top with shaved Parmesan cheese. Return the pan to the barbecue and cook on the indirect roasting setting, with the lid closed, until the eggs are cooked to your liking, 15-20min. Butter both sides of the bread and toast directly on the grill for 1min on each side.
6. Roughly chop the basil and sprinkle over the baked eggs. Serve the baked eggs warm with the toast.
Prep time: 15min
BBQ time: 1.30-1.45hr
2 tbsp olive oil
1½ kg (approx. 12) chicken drumsticks
2 brown onions, chopped
3 garlic cloves, chopped
600g (1½ cans) whole peeled tomatoes
375ml chicken stock
200g pitted kalamata olives
3 tbsp fresh continental parsley, chopped
3 tbsp fresh oregano, chopped
1. Set up your barbecue for direct cooking. Place a casserole dish (without lid) in the centre of the grill and add 2 tbsp oil. Preheat on high for 10min.
2. Oil the drumsticks and season them with salt and pepper.
3. Once the barbecue is preheated, leave the heat setting on high. Add the onions and garlic to the casserole dish and cook for 2-3min, stirring occasionally. At the same time, add the chicken to the grill and cook for 2-3min per side. Once you have turned the chicken, remove the casserole dish from the barbecue.
4. Add the undrained tomatoes and stock to the casserole and stir through.
5. Turn your barbecue to the roast setting (add a convection tray and trivet if using a Q) using tongs and/or heatproof gloves. Place the lid on the casserole dish and place on the barbecue. Cook for 1hr.
6. Remove the casserole dish lid and cook until the chicken is tender and the sauce has reduced and thickened slightly, a further 25-30min.
7. Add the olives, parsley, and oregano and cook until heated through, a further 5-10min.
Prep time: 10min
BBQ time: 10min
6 glazed donuts (or cinnamon sugar donuts)
1 punnet strawberries, hulled and sliced
Chocolate Dipping Sauce
¾ cup cocoa powder
1 cup lightly packed brown sugar
1 cup thickened cream
Pinch of salt
1. Prepare the barbecue for direct cooking over low heat (close to 150°C).
2. Once the barbecue has preheated, add the chocolate dipping sauce ingredients to a large Q ware frying pan or small Weber round frying pan. Place the pan onto the cooking grill and cook the sauce over direct low heat, with the lid closed, for 5min, or until just bubbling. You will need to stir the sauce every minute or so with a silicone whisk. Remove from the heat, pour the sauce into a serving dish.
3. Using a breadknife, slice the donuts in half. Grill the donut halves on the cooking grill, cut side down, over direct low heat, with the lid closed, for 1min, or until golden grill marks appear. Rotate (don’t flip) the donuts 90° and cook for another 1min. Flip the donut halves, place 3-4 marshmallows on top of a half of the toasted donuts, then cook for 1min. Finally, rotate the donuts 90° and cook for a final 1min or until the donut is golden all over and the marshmallow has started to melt.
4. To assemble, place slices of strawberry on a toasted donut half without the marshmallow, flip the other half (with marshmallow) onto the strawberries to create a sandwich. Repeat with the remaining donuts.
5. Serve the donuts with the chocolate dipping sauce, and enjoy!
Note: This is a decadent twist on the camping favourite. Grilling the donuts creates a delicate, brûléed effect with the glaze. The chocolate dipping sauce is the perfect accompaniment.