Recently some of our sales team, were invited to a top secret location just outside of Bicester in Oxfordshire. To indulge in a spot of product training to introduce them to the 2019 Weber Barbecue range of products. A scaled down and slight more sales focused version of what the general public would encounter of one of Weber’s Grill Academy Workshops. The day allowed us to get some down and dirty, hands on experience with some of the Weber range.
Our morning started with a spot of grilling on the Weber Charcoal Barbecues. With a charcoal, you aren’t going to get any cooking done until you have lit your coals. Luckily, with Weber Chimney Starter Set on hand it meant that the barbecue was lit and the coals were roaring hot within just fifteen minutes. This was just enough time for us to prepare our Surf and Turf. Before throwing it on the Weber Mastertouch BBQ that we had been assigned to cook on. Using a direct method of cooking, the steak was grilled for about three to five minutes on either side. Once cooked, using the instant read Weber Thermometer we were able to check the steak had reached our desired 54 degrees internal temperature. Giving us a perfect medium rare piece of Steak. We also used the GBS Sear Grate during this session, this gave us the prefect char grilled lines that you see in barbecued food.
After a brief break for tea and coffee. We headed into the second session of the morning. A more classroom based session, we were brought up to speed on what Weber have to offer in the gas department for 2019. The main focus was on the Spirit II series of gas barbecues which has brought the classic Spirit range into line with the Genesis range. The Spirit II E210 and Spirit II E310 barbecues now feature Weber’s GS4 System and are iGrill ready.
The class also allowed us to take a better look at the Weber iGrill 2 and Weber iGrill 3. The Blutooth enabled thermometers, link to the Weber iGrill app. You can use the app and iGrill to monitor your food and let you know when it is ready. The iGrill App has presets for the perfect Steak, Chicken, Pork Ribs and Seafood. It allows the used to be more social and present with guests when barbecuing.
It was then onto a lunch, prepared by Weber’s Barbecue Masters. A banquet, including ribs, smoked sausages and pulled pork with a side of home made Mac ‘n’ Cheese. Finished off with a dessert of grill Pineapple and Salted Caramel Meringue.
After lunch, we were headed onto our second interactive cooking session of the day. Focusing on Weber’s Gas range, we were assigned a Genesis II E310 to cook on. The menu for the afternoon was Salmon and Chorizo skewers, which we would be cooking on Weber’s Cedar Wood Planks. Followed by Tacos which were to be filled with some Beer Can Chicken that had been cooking for about an hour, ready for us to eat. The chicken, which had been cooked using the GBS Poultry Roaster. Cover in a basic rub and steamed internally with beer, the chicken was left cooking on its own. This way of cooking ensures that your chicken cooks fully, with a crisp skin whilst staying moist on the inside.
The final session of the day, was focused around Weber Barbecues charcoal range. With the new Master Touch Premium 57cm, Weber hopes to introduce the Low ‘n’ Slow style of cooking to British BBQs. The Master Touch Premium features a deflector shield and char-ring. Allowing you to cook classic American dishes such as Ribs and Pulled Pork over a longer period of time. The barbecue joins Weber’s core range of charcoal kettle grills and smokers. Our team even won the competition for assembling the Master Touch Premium’s hinged lid the quickest.
That was our day over, off on our way home with a Weber goody bag and a head full of ideas of what to cook for dinner.