Have you seen the new Weber Seasoning & Rubs? We've added a selection of 8 new flavour bombs to our store that'll help you take your flavour game to the next level. We've shared some recipes below with a selection of these seasonings to get you started! 

 

Roasted Cauliflower Bites with Harissa Yoghurt

Starting off with the All Purpose Seasoning; these tender, sweet bites of cauliflower are so moreish with the spicy harissa yoghurt. A great party starter, side dish or bulk up with herbs and toasted seeds to make a scrumptious main dish.
 

Ingredients:

• 350 grams cauliflower florets
• 1½ tablespoon extra-virgin olive oil
• 1¼ teaspoon Weber’s All Purpose Rub
• Fresh parsley leaves, roughly chopped, to garnish
  
  For the harissa yoghurt & drizzle
• 1 garlic clove, finely chopped
• 1 cup Greek yoghurt
• 3+1 teaspoons harissa paste
• 3 tablespoons lemon juice
• ½ teaspoon sea salt

• 3 teaspoons extra-virgin olive oil

Instructions:

1. Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).
2. In a bowl, add the cauliflower florets. Lightly coat with olive oil and season with Weber’s All Purpose Rub.
3. Roast the cauliflower over indirect medium heat, with the lid closed, for 30 to 40 minutes or until the cauliflower is tender and lightly golden.
4. While the cauliflower is roasting, make the harissa yoghurt. In a small bowl combine the garlic, yoghurt, 3 teaspoons of harissa paste, lemon juice and sea salt. Stir to combine. In a separate small bowl, combine the remaining 1 teaspoon of harissa paste and 3 teaspoons of olive oil. Pour the yoghurt into a small serving bowl, drizzle the harissa oil over the top and swirl with a spoon if desired. Garnish the cauliflower with chopped parsley and the harissa yoghurt dipping sauce.

 

Herb Roasted Side of Salmon

Roasting a whole side of salmon or ocean trout is simple, quick and can easily feed a crowd! A light sprinkle of our Weber Herb Seasoning over the flesh wonderfully compliments the fish with its mix of herbs and fresh pop of lemon.

 

 

Ingredients:

• 1 to 1.5kg side of salmon or ocean trout, deboned, skin left on
• 3 teaspoons extra-virgin olive oil
• 5 teaspoons Weber Herb Seasoning
• 1 lemon, thinly sliced (optional)
  
  

Instructions:

1. Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).
2. Cut a sheet of baking paper to the shape of the salmon/ocean trout with a small border of overhang (this will make it easier to manoeuvre the fish on and off the barbecue). Place the fish onto the sheet of the baking paper, skin side down. Lightly coat the fish with olive oil and season all over the flesh side with Weber’s Herb Seasoning. Lay slices of lemon over the fish (optional).
3. Once the barbecue has preheated, roast the salmon/ ocean trout over indirect medium heat, with the lid closed, for 25 to 30 minutes or until cooked to your liking.
4. Remove the side of salmon/ ocean trout from the barbecue and leave to rest for at least 5 minutes before serving

 

Rotisserie BBQ Chicken

There’s’ something special about a rotisserie chicken, as it spins and cooks it is self-basting, creating the most succulent meat. What makes this even more finger-licking good is the addition of our Weber Barbecue Seasoning- deliciously seasoned, savoury and a touch of warmth. Still need a rotisserie set up, have a look at the Weber Rotisseries.

 

 

Ingredients:

• 2 kilograms whole chicken

• 2 teaspoons extra-virgin olive oil

• 4 teaspoons Weber Barbecue Seasoning

 

Instructions:

1. Prepare the barbecue for indirect cooking over medium heat (190°C-230°C) with a rotisserie. Follow your rotisserie’s user guide for specific set up instructions.
2. Truss the chicken with cooking string, ready for the rotisserie rod.
3. Lightly coat the chicken with olive oil and season all over with the Weber Barbecue Seasoning.
4. Slide one rotisserie fork onto the rotisserie rod, with the tines facing inwards. Slide the chicken onto the rotisserie rod, as close to the centre of the rod as possible and gently push the chicken onto the fork tines until they are deep inside. Add the other fork onto the rod, with the tines facing inward, push the fork firmly into the chicken. Centre the chicken on the rod and tighten the forks.
5. Once the barbecue has preheated, set the rotisserie rod in place. Turn on the rotisserie motor and ensure it is smoothly rotating. Roast the chicken over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the breast (not touching bone) registers 71°C, approximately 1 ½ hours.
6. Wearing heatproof gloves, carefully remove the spit from the barbecue. Loosen the forks and slide the chicken off the spit and onto a board. Leave the chicken to rest for 15 minutes before carving to allow the temperature to reach 74°C and for the juices to redistribute, resulting in a juicier chicken.
7. Carve and enjoy.

Tips:

• For best results, use a meat thermometer to know when your chicken is ready. Insert the probe deep into the breast, but not touching the cavity. You can remove the chicken from the barbecue once is reaches 71C and leave to rest for 10 to 15 minutes before carving, the temperature will continue to rise 3 to 6 degrees to the final safe cooking temperature of 74°C for poultry.

 

 

Easy Porchetta

A delicious porchetta made simple with our Weber Greek seasoning for that moreish herb flavour infused throughout the meat. The secret to the crackling is starting with a good piece of pork and setting your barbecue up correctly to roast at high temperatures in order to crackle the skin.

Ingredients:

• 30 cm long pork loin with belly attached, skin on
• 6 teaspoons Weber Greek Seasoning
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon sea salt (salt flakes are best)
• Butcher’s twine
  
  

Instructions:

1. Lay the pork out flat, flesh side up. Sprinkle Weber Greek Seasoning on the flesh side of the pork belly. To prepare the porchetta, view our grill skill on how to prepare, score and truss a porchetta.
2. Ensure your barbecue is clean and free from any grease or debris. Prepare the barbecue for indirect cooking over high heat (220°C-260°C).
3. RELATED GRILL SKILLS
4. INDIRECT HEAT ON A PREMIUM GAS BARBECUE
5. Lightly coat the outside of the porchetta with olive oil and season all over the outside with sea salt.
6. Once the barbecue has preheated, roast the pork over indirect high heat, with the lid closed, for 25 to 30 minutes or until the skin is crackled (avoid lifting the lid too much).
7. Once the skin has crackled, reduce the temperature of the barbecue down to indirect medium heat (roast setting-190° to 230°C). Continue to roast the pork at indirect medium heat for the remaining cooking time, or until the internal temperature reaches 60°C for a medium result (approximately 60 to 90 minutes longer). The internal temperature will continue to rise 3°C to 6°C while it’s resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).
8. Once the pork has cooked, leave to rest for 15 minutes before carving.
   
   

Tips:

• Tips for Buying: It is best to buy a piece of skin-on pork loin with the belly attached from the butcher. Avoid buying vacuum sealed pork, which has been packed in plastic, as it is much harder to crackle.
• Scoring a pre-rolled (trussed) roast: If the butcher hasn’t already scored the skin; Score the skin at 1cm intervals around the roast, being careful not to cut the twine.
• Scoring a piece of pork loin and belly (not yet rolled/trussed): If the butcher hasn’t already scored the skin; score the skin at 1cm intervals along the length of the roast. If needed, remove a section of the rind from above the loin meat. This is done because if you roll the belly around the loin and there is rind wrapped up inside the roast, this will be rubbery when you serve it.
• Trussing: tightly roll the roast, and truss with butcher’s twine.
• If the pork has cooked but the rind hasn’t crackled, remove the rind and return the rind to the barbecue and roast over indirect medium heat (190°C to 230°C) for 15 minutes to crackle whilst the pork roast is resting.