Healthy living is all about enjoying life’s simple pleasures; laughing, getting fresh air, eating a steady supply of delicious and healthy food… refreshments… music…as it turns out, all the ingredients for a brilliant barbecue!
There’s more to barbecuing than serving up a few charred sausages. Barbecuing is not just good for the spirits, it can help look after the body too. Meat is less fatty, seafood is off the scale, veggies take on a delicious smoked flavour and fruit becomes sweet and golden, it makes eating healthily feel like a real treat!
WEBER’S TOP 3 TIPS TO BARBECUE BETTER
To really master barbecuing you can follow these three steps to create delicious meals cooked to perfection.
1: GET YOUR LID ON
We always recommend cooking with the lid down. Meats grill juicier and are infused with that great barbecue taste. And it puts you in control of the temperature.
2: CHOOSE THE RIGHT COOKING METHOD
Choose the right cooking method to achieve perfect results every time. Indirect Cooking is ideal for dishes that cook low and slow such as roasts, keeping the heat either side of the food so it doesn’t cook too quickly. Direct Cooking is for dishes that don’t take long to cook, like meat or veggie skewers or thinner cuts of meat – things that come into their own with some focused heat. And for when a little bit of both is needed such as chicken thighs or wings, we use the 50/50 Cooking method – so it’s cooked on the inside as well as the outside.
3: MASTER THE THERMOMETER
The only way to know for certain that it’s time to take something off the grill is with a meat thermometer. This prevents you from over cooking or under cooking your food and it gives you the confidence to impress your guests with some delicious meats.
THE PERFECT STEAK IS NO LONGER RARE
If you really want to take things to another level, perhaps with an 8-hour brisket never to be forgotten, or with every ribeye cooked perfectly to order, then you need the Weber Connect Smart Grilling Hub. It’s a step-by-step barbecuing assistant that sends notifications directly to your smart phone. All it takes is a glance at your phone to know that everything is on track and cooking to perfection. Shop all smart grilling products at Weber.com
Can’t wait to pick up your tongs and fire up the barbecue? Here’s a couple of our favourite healthy recipes to get you started! For more recipe inspiration sign up to our newsletter at Weber.com
LAMB LOIN CHOPS WITH LEMON-MINT SALSA VERDE
PREP TIME: 20 mins • COOKING TIME: 8-10 mins
- 8 lamb loin chops
- 50g fresh mint
- 50g fresh parsley
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tbsp chopped shallot
- 1 tbsp drained capers
- 1 garlic clove
- 1/2 tsp sea salt
- 1/4 tsp chilli flakes
- 4 tbsp olive oil
IN THE KITCHEN:
In a food processor or blender, combine the mint, parsley, lemon zest and juice, shallot, capers, garlic, salt and chilli flakes, and pulse to chop roughly. Slowly add the olive oil and process until a chunky salsa forms.
Transfer to a bowl, cover with cling film, pressing it directly onto the surface to prevent discolouration, set aside at room temperature (the salsa can be made up to 4 hours in advance, keep in the fridge then bring to room temperature and stir before serving).
Lightly brush the lamb with olive oil on both sides and season with salt and pepper. Stand the chops at room temperature for 15-30 minutes before barbecuing.
AT THE BARBECUE:
Prepare the barbecue for direct cooking over medium heat (180-230°C). Cook the chops over grilling/direct medium heat, with the lid closed, until cooked to your desired doneness (8-10 minutes for medium rare), turning once.
Remove from the barbecue and leave to rest for 3-5 minutes. Serve the chops warm with salsa on top.
AUBERGINE BURGER WITH TZATZIKI
PREP TIME: 40 mins • COOKING TIME: 6-8 mins
- 2 aubergines
- 1-2 little gem lettuces
- 1 small pot of fresh coriander
- 1 red onion
- 4 burger buns
- Olive oil
- Curry marinade:
- 75ml vegetable oil
- 1 tsp curry powder
- Juice of 1/2 lime
- 2 cloves of garlic
- Salt & pepper
Tzatziki: 250ml of 10% Greek yoghurt, 1 cucumber, coarsely grated, 1/2 clove of garlic
IN THE KITCHEN:
Cut the aubergines into 1cm slices. For the curry marinade, combine the olive oil, curry powder, lime juice and crushed garlic. Brush the slices of aubergine with a generous coating of marinade on both
sides, season with salt and pepper. For the tzatziki, squeeze out the excess liquid from the grated cucumber and combine in a bowl with yoghurt, crushed garlic, salt and pepper.
AT THE BARBECUE:
Prepare the barbecue for direct heat, approx. 220°C. If using a charcoal barbecue, you will need just under half a chimney starter of lit briquettes. Cook the aubergine over direct heat for 3-4 minutes each side until they have nice grill marks.
Split the burger buns and drizzle a little olive oil on the cut side. Toast them lightly over direct heat until they have nice grill marks too.
Assemble the burgers: lettuce on the bottom, then tzatziki, two slices of barbecued aubergine, onion rings and fresh coriander.