At Masseys, we do a lot of training with Weber barbecues. We are constantly told that the UK is a relatively small market, even when comparing to our friends in Europe. One of the main reasons for this is that as nation, we still only tend to use our barbecues during the summer months. What we would like to stress is that it a versatile piece of kit that can be used 365 days a year.
Apple-brined, hickory-smoked turkey
- 1 turkey, 16–7 kg, thawed if frozen
- 2 litres unsweetened apple juice
- 500 g light brown sugar
- 250 g sea salt
- 3 litres water
- 3 oranges, quartered
- 125 g fresh ginger, thinly sliced
- 15 whole cloves 6 bay leaves
- 6 large garlic cloves, crushed
- Vegetable oil
In the kitchen:
- 01 In a saucepan over a high heat, combine the juice, sugar and salt, and bring to the boil, stirring to dissolve the sugar and salt. Cook for 1 minute, remove from the heat and skim off the foam. Leave to cool to room temperature.
- 02 In a 20-litre food-grade plastic bucket or other large container, combine the water, oranges, ginger, cloves, bay leaves and garlic. Add the apple juice mixture and stir well. Remove the neck and giblets from the cavity of the turkey and reserve for another use, then remove and discard any fat from the cavity. Submerge the turkey in the brine, topping it with a heavy weight if needed to keep it completely immersed. Refrigerate for 24 hours.
At the barbecue:
- 01 Soak 4 large handfuls hickory chips in water for at least 30 minutes. Prepare the barbecue for indirect cooking over medium–low heat (180°C).
- 02 Set a roasting rack in a large, heavy-gauge disposable roasting tray. Remove the turkey from the brine and discard the brine. Pat the turkey dry with kitchen paper. Tie the legs together with kitchen string. Brush the turkey all over with oil and place it on the roasting rack.
- 03 Brush the cooking grates clean. Drain 2 handfuls of the wood chips, add to the charcoal or the smoker box of a gas barbecue, and close the lid. When smoke appears, place the tray with the turkey on the cooking grates and cook over roasting/indirect medium–low heat, with the lid closed. When the wings are golden brown, after about 40 minutes, wrap them with foil to prevent them from burning. Brush the rest of the turkey with more oil. If using a charcoal barbecue, replenish the charcoal as needed to maintain a steady temperature of 180°C. When the turkey breasts are golden brown, after about 1 hour, cover the turkey with foil to prevent the skin from overbrowning. Drain the remaining wood chips, add to the charcoal or the smoker box and close the lid.
- 04 Cook the turkey for 12–14 minutes per 500 g until the internal temperature of the thickest part of the thighs away from bone is about 74°C.
- 05 Transfer the turkey to a carving board, cover loosely with foil and leave to rest for 20 minutes before carving. Use the dripping to make gravy.
- Why not try this on a barbecue like the Weber Spirit E-310 or a Weber Genesis E-310?
Salmon with brown sugar and mustard glazed
- 1 skin-on whole salmon fillet, about 1.2 kg and 1.5–2.5 cm thick, pin bones removed
- 1 tablespoon light brown sugar
- 10 g unsalted butter
- 1 teaspoon honey
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons peeled, grated fresh ginger
In the kitchen:
- 01 In a sauté pan, combine the sugar, butter and honey, and warm over a medium heat on the stove until melted. Remove from the heat and whisk in the mustard, soy sauce, oil and ginger. Leave to cool to room temperature.
At the barbecue:
- 01 Prepare the barbecue for indirect cooking over medium heat (180–230°C).
- 02 Place the salmon, skin-side down, on a large sheet of foil. Trim the foil to leave a border of 5 mm–1 cm around the edge of the salmon. Brush the top of the salmon with the brown sugar mixture.
- 03 Brush the cooking grates clean. Place the salmon on the foil over roasting/indirect medium heat for 25–30 minutes, close the lid, and cook until the edges begin to brown and the inside is opaque. Transfer the salmon with the foil to a chopping board.
- 04 Cut crossways into six to eight pieces but do not cut through the skin. Slip a spatula between the skin and the flesh, transfer the pieces to individual plates and serve right away.
- Why not try this on a Weber Master Touch E-5750 or a Weber Compact 57 cm.
There are loads more recipes to view on the Weber BBQ website.