Weber Char Q Owner Manual - Page 4

Barbecuing Guide, Recipes - parts

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4 POULTRY Chicken breast, boneless, skinless Chicken thigh, boneless, skinless Chicken pieces, bone-in breast/wing Chicken pieces, bone-in leg/thigh FISH Fish, fillet or steak Fish, whole VEGETABLES Asparagus Corn maize, husked in husk Mushroom, shiitake or button Portabello Onion Potato Courgette/Zucchini BARBECUING GUIDE THICKNESS OR WEIGHT 6 oz (170 g) 4 oz (113 g) THICKNESS OR WEIGHT 1/4 in. to 1/2 in. (0.6 to 1.25 cm) 1/2 in. to 1 in. (1.25 to 2.5 cm) 1 in. to 1 1/2 in. (2.5 to 4 cm) 16 oz (0.45 kg) THICKNESS OR WEIGHT 1/2 in. (1.25 cm) slices 1/2 in. (1.25 cm) slices Halved 1/2 in. (1.25 cm) slices APPROXIMATE BARBECUING TIME 8-12 min. Direct Medium 8-10 min. Direct Medium 30-40 min. Indirect Medium 40-50 min. Indirect Medium APPROXIMATE BARBECUING TIME 3-5 min. Direct High 5-10 min. Direct High 10-12 min. Direct High 15-20 min. Indirect Medium APPROXIMATE BARBECUING TIME 6-8 min. Direct Medium 10-15 min. Direct Medium 25-30 min. Direct Medium 8-10 min. Direct Medium 12-15 min. Direct Medium 8-12 min. Direct Medium 14-16 min. Direct Medium 6-8 min. Direct Medium 4-6 min. Direct Medium RECIPES WHOLE ROAST CHICKEN Indirect Medium 1 whole chicken, 4-5 lbs. (1.8 - 2.25 kg) Cooking oil Salt and freshly ground pepper Rinse chicken and pat dry with paper towels. Twist wing tips under back and tie legs together with string. Brush entire outer surface of chicken with oil and lightly season with salt and pepper. Place chicken, breast side up, on the cooking grate and barbecue until the internal temperature reaches 180°F/82°C in the thickest part of the thigh and 170°F/77°C in the breast, 1-1⁄4 to 1-1⁄2 hours. Transfer chicken to serving platter; let stand 10 minutes before carving. Makes 4 to 6 servings. SPICY LAMB KEBABS Direct Medium For the marinade: 1⁄2 cup olive oil 1⁄4 cup red wine vinegar 1 tablespoon lemon juice 2 tablespoons grated orange rind 1 green onion and top, chopped 1⁄4 teaspoon ground cinnamon 1⁄8 teaspoon ground cloves 2 lbs. (0.9 kg) lean lamb, cut into 1 1/2 in. (3.8 cm) cubes To make the marinade: Combine the marinade ingredients in a shallow, glass baking dish or plastic bag. Refrigerate, covered, 4 to 6 hours. Drain lamb; reserve marinade. Pour reserved marinade into a small sauce pan. Bring to a boil over high heat and boil for 1 full minute. Arrange lamb on 4 to 6 skewers. Barbecue lamb over Direct Medium heat to medium doneness, about 10 minutes, turning and basting with the reserved marinade once halfway through barbecuing time. Makes 4 to 6 servings. WWW.WEBER.COM®

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4
WWW.WEBER.COM
®
WHOLE ROAST CHICKEN
Indirect Medium
1 whole chicken, 4-5 lbs. (1.8 - 2.25 kg)
Cooking oil
Salt and freshly ground pepper
Rinse chicken and pat dry with paper towels. Twist wing tips under back and tie legs
together with string. Brush entire outer surface of chicken with oil and lightly season
with salt and pepper. Place chicken, breast side up, on the cooking grate and barbecue
until the internal temperature reaches 180°F/82°C in the thickest part of the thigh and
170°F/77°C in the breast, 1-1⁄4 to 1-1⁄2 hours. Transfer chicken to serving platter; let stand
10 minutes before carving.
Makes 4 to 6 servings.
POULTRY
THICKNESS OR WEIGHT
APPROXIMATE BARBECUING TIME
Chicken breast, boneless, skinless
6 oz (170 g)
8-12 min. Direct Medium
Chicken thigh, boneless, skinless
4 oz (113 g)
8-10 min. Direct Medium
Chicken pieces, bone-in breast/wing
30-40 min. Indirect Medium
Chicken pieces, bone-in leg/thigh
40-50 min. Indirect Medium
FISH
THICKNESS OR WEIGHT
APPROXIMATE BARBECUING TIME
Fish, fillet or steak
1/4 in. to 1/2 in. (0.6 to 1.25 cm)
3-5 min. Direct High
1/2 in. to 1 in. (1.25 to 2.5 cm)
5-10 min. Direct High
1 in. to 1 1/2 in. (2.5 to 4 cm)
10-12 min. Direct High
Fish, whole
16 oz (0.45 kg)
15-20 min. Indirect Medium
VEGETABLES
THICKNESS OR WEIGHT
APPROXIMATE BARBECUING TIME
Asparagus
6-8 min. Direct Medium
Corn maize, husked
10-15 min. Direct Medium
in husk
25-30 min. Direct Medium
Mushroom, shiitake or button
8-10 min. Direct Medium
Portabello
12-15 min. Direct Medium
Onion
1/2 in. (1.25 cm) slices
8-12 min. Direct Medium
Potato
1/2 in. (1.25 cm) slices
14-16 min. Direct Medium
Courgette/Zucchini
Halved
6-8 min. Direct Medium
1/2 in. (1.25 cm) slices
4-6 min. Direct Medium
SPICY LAMB KEBABS
Direct Medium
For the marinade:
1⁄2 cup olive oil
1⁄4 cup red wine vinegar
1
tablespoon lemon juice
2
tablespoons grated orange rind
1
green onion and top, chopped
1⁄4
teaspoon ground cinnamon
1⁄8
teaspoon ground cloves
2 lbs. (0.9 kg) lean lamb, cut into 1 1/2 in. (3.8 cm) cubes
To make the marinade: Combine the marinade ingredients in a shallow, glass baking dish
or plastic bag. Refrigerate, covered, 4 to 6 hours. Drain lamb; reserve marinade. Pour
reserved marinade into a small sauce pan. Bring to a boil over high heat and boil for 1
full minute. Arrange lamb on 4 to 6 skewers. Barbecue lamb over Direct Medium heat to
medium doneness, about 10 minutes, turning and basting with the reserved marinade
once halfway through barbecuing time.
Makes 4 to 6 servings.
BARBECUING GUIDE
BARBECUING GUIDE
RECIPES
RECIPES