Celebrating BBQ’s – Festivals across Australia in 2019

BBQ festivals in Australia

So you’ve caught the BBQ bug and all you can think about is what you are going to cook on the grill next!

Take heart, you are not the only grill fanatic. There are whole venues and weekends dedicated to just such a fetish. Over the next 12 months there are no fewer than 30 events to take grilling to a whole new level. There are prize winning comps, music, food vans, celebrity chefs, as well as BBQ accessories and all forms of BBQ’s to buy and demonstrations. Teams travel from all over the world to ply their wares.

BBQ festivals are really relaxing, family style events. They generally start at midday festivals are a feast for all the senses. They are very reasonably priced and are a nod to the old days of good clean fun. It is also the natural habitat of the hipster.

Here are just some of the upcoming events:

Good Winter recipes to cook on the BBQ

Good Winter BBQ recipes are different from often used Summer recipes. Winter recipes include comfort food like stews, risottos, roasts, soups, etc. The great thing about winter cooking on the BBQ is the dishes are often set and forget as opposed to foods that need to be watched.

This recipe requires a Weber casserole dish. If you do not have one it is advisable to purchase on as there are so many recipes that can be cooked in this dish. A quick example is risotto, stews, classic BBQ sauce, croissant pudding, lamb pie with polenta mash, Ferrero Rocher brownies and many a stew

Smoked Beef Ragu

Preparation: 50 mins (this includes 30 mins soak)
Cooking time: 3.5 – 4 hrs
Difficulty: Medium

Servings: 6

Cook with: Weber Original Kettle

Ingredients

• 1.5kg beef chuck steaks
• 2 tablespoons olive oil, divided
• Sea salt
• Freshly ground black pepper
• 1 brown onion, finely chopped
• 1 red chilli, finely chopped
• 2 garlic cloves, finely chopped
• 2 celery sticks, chopped
• 1 carrot, chopped
• 2 bay leaves
• 6 sprigs of thyme
• 2 cups beef stock
• 1 tin cherry tomatoes
• 3 tablespoons tomato paste
• 1 cup red wine
• Pappardelle pasta, cooked, to serve (optional)

Method

Step 1
Soak the wood chips in water for at least 30 minutes. We recommend hickory wood chips for this recipe.

Step 2
Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber® Q®, set up your barbecue with a convection tray and a trivet. If using a gas barbecue, set up your barbecue with smoker box(es).

Step 3
Lightly coat the beef chuck steaks with 1 tablespoon of olive oil and season with salt and pepper.

Step 4
Drain and add the wood chips to the charcoal or to the smoker box of a gas barbecue, following the manufacturer’s instructions. When smoke appears, roast the beef chuck steaks over indirect medium heat, with the lid closed, for 30 minutes*.

Step 5
Remove the steaks from the barbecue and set aside to rest.

Step 6
Prepare the barbecue for direct cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, remove the convection tray and a trivet. Place a large Weber Q Casserole dish (without lid) onto the barbecue, preheat the dish with the barbecue lid closed for 5 minutes.

Step 7
Add the remaining 1 tablespoon of olive oil, onion, chilli and garlic to the casserole dish, sauté over direct medium heat for 4 minutes, or until the onion is translucent.

Step 8
Add the celery and carrot, continue to sauté for 4 minutes. Meanwhile, cut the steaks into 1.5cm cubes.

Step 9
Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

Step 10
Return the casserole dish to the barbecue. Add the cubed beef and the remaining ingredients. Stir, to combine all of the ingredients. Place the casserole lid on (vent steam open), and cook over indirect medium heat for 2.5 to 3 hours, or until the beef is soft and tender.

Step 11
Season with salt and pepper, to taste, and serve with pappardelle pasta or polenta.

NOTE *If you do not have smoker boxes or wood chips, simply barbecue the steaks over direct high heat for 3 to 4 minute

Source: Weber BBQ Recipes

Cooking Vegetarian on the BBQ

When we think BBQ we automatically think meat. This doesn’t have to be the case. The amount of vegetables  and vegetarian dishes we can cook on the grill are endless. We can infuse that beautiful smokey flavour into our vegetarian dishes as well.

Portabella Bruschetta

Prep Time: 10 mins
Cook Time: 20 mins
Difficulty: Easy
Servings: 4

Cook with: Weber Summit Charcoal

Ingredients

• 1 punnet cherry tomatoes
• Olive oil
• Sea salt
• Freshly ground black pepper
• 2 slices of white bread, roughly chopped
• 2 garlic cloves
• 1/3 cup grated parmesan
• 10 fresh basil leaves, plus extra to garnish
• 4 Portabella mushrooms, stems removed
• 200g buffalo mozzarella
• 1 tablespoon balsamic glaze, to serve

Method

Step 1
Prepare the barbecue for direct and indirect cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
Lightly coat the cherry tomatoes with olive oil, then season with salt and pepper. In a food processor blitz together the bread, garlic, parmesan and basil leaves until the mixture has turned into fine crumbs.

Step 2
Using a basting brush, brush the mushrooms all over with olive oil. Season with salt and pepper.

Step 3
Grill the cherry tomatoes over direct medium heat (190°C to 230°C) for 4 minutes, with the lid closed, turning once halfway through the cooking time. Cook until the tomatoes have just started to blister. Once cooked, remove from the barbecue.

Step 4
Assemble the mushrooms by placing the cherry tomatoes into the mushroom cavities. Tear the buffalo mozzarella into small chunks and add to the mushrooms. Top with the blitzed breadcrumb mixture.

Step 5
Roast the portabella mushrooms over indirect medium heat (190°C to 230°C) for 15 to 20 minutes, with the lid closed. If you are using a Weber Q, place the mushrooms onto the trivet. Roast the mushrooms until the crumbs are golden and the mushroom has cooked to your liking.

Step 6
Finish the mushrooms with a drizzle of balsamic glaze and garnish with fresh basil leaves.

Source: Weber BBQ Recipes