Did you know Outdoor Living Direct Hoppers Crossing is a proud Weber Specialist Dealer? We stock the entire range of Weber including the latest in barbecues, technology and accessories. We’re your one stop shop for all your Weber needs and our friendly, trained staff are here to help you choose the right barbecue for you.
The world leader in the manufacturing of charcoal and gas grills, the Weber promise is simple – “quality and innovation lives on in everything we do – it’s our heritage, our legacy, and our future”
Whether it’s their charcoal or gas barbecues, the legendary flavour achieved by cooking on a Weber is at the heart and soul of everything they do and that is why we love being in partnership with them.
Visit us in store today to view the entire range and find out more – Shop 4, 283 Old Geelong Road Hoppers Crossing, 03 8742 2931. We’re open 7 days. Outdoor Living Direct Hoppers Crossing – A Proud Weber Specialist Dealer.
Whether it’s their charcoal or gas barbecues, the legendary flavour achieved by cooking on a Weber is at the heart and soul of everything they do and that is why Outdoor Living Direct Hoppers Crossing is proud to be a Weber Specialist Dealer. We stock the entire range of Weber including all barbecues and accessories. We’re your one stop shop for all your Weber needs and our friendly, trained staff are there to help you choose the right barbecue for you. As well as being a proud Weber Specialist Dealer we also love cooking on our Weber’s and sharing our favourite recipes. Below are a few of our favourite winter warmer recipes. All super tasty and guaranteed to satisfy your taste buds.
Lamb has a stronger flavour than beef or pork, which makes it a
good partner for bold marinades and sauces. Here, we take the meat in an
Indian direction, using spices that pack a lot of pizzazz. It’s easy to
modify the sauce to your liking and convenience. For example, if you
don’t have garam masala, a blend of roasted and ground spices, use a
little curry powder instead.
Step 1 In a small bowl, whisk together all the sauce ingredients. Cover and refrigerate until 30 minutes before serving. (The sauce can be made up to 8 hours in advance).
Step 2 In a separate small bowl, whisk together all the marinade ingredients. Place the lamb chops in a large glass baking dish, pour the marinade over them and turn the chops to coat evenly. Cover and refrigerate for at least 2 hours or up to 4 hours. Allow the chops to stand at room temperature for 15–30 minutes before barbecuing.
Step 3 Prepare the barbecue for direct cooking over medium heat (180 to 230°C).
Step 4 Brush the cooking grills clean. Remove the chops from the dish and discard the marinade. Grill over 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.
Step 5 Serve the chops warm, with the yoghurt sauce alongside.
There is so much to love about scallops paired with XO sauce. XO
sauce is a Hong Kong condiment containing dried shrimps, scallops,
chillies and spices. When you’re diving into this dish, make sure you
get a fork-full of scallop, ginger, spring onion and snow pea for the
full in-mouth flavour experience.
Step 2 Once the barbecue has preheated, add the peanut oil to the pan and place the lemon halves on the cooking grill over direct high heat. Add the scallops to the pan and sear over direct high heat, with the lid closed, for 1 ½ minutes. Using a spatula, flip the scallops over and continue to cook for a further minute. Place the scallops onto a plate and set aside until required, leaving the pan on the barbecue.
Step 3 Add the ginger, spring onion batons, snow peas, garlic, Shaoxing wine and 1 tablespoon of the XO sauce to the pan. Sautee over direct high heat for 3 to 5 minutes, keeping the barbecue lid closed as much as possible, until the spring onion and snow peas have cooked to your liking. Remove the lemon halves from the barbecue once caramelised.
Step 4 Add the scallops back to the pan and spoon a small amount of the remaining 1 tablespoon of XO sauce on top of each scallop.
Step 5 Remove the pan from the barbecue and place onto a heatproof surface. Finish with a drizzle of caramelised lemon juice and serve immediately.
Step 1 Soak the wood chips in water for at least 30 minutes. We recommend hickory wood chips for this recipe.
Step 2 Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber® Q®, set up your barbecue with a convection tray and a trivet. If using a gas barbecue, set up your barbecue with smoker box(es).
Step 3 Lightly coat the beef chuck steaks with 1 tablespoon of olive oil and season with salt and pepper.
Step 4 Drain
and add the wood chips to the charcoal or to the smoker box of a gas
barbecue, following the manufacturer’s instructions. When smoke appears,
roast the beef chuck steaks over indirect medium heat, with the lid closed, for 30 minutes*.
Step 5 Remove the steaks from the barbecue and set aside to rest.
Step 6 Prepare the barbecue for direct cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, remove the convection tray and a trivet. Place a large Weber Q Casserole dish (without lid) onto the barbecue, preheat the dish with the barbecue lid closed for 5 minutes.
Step 7 Add the remaining 1 tablespoon of olive oil, onion, chilli and garlic to the casserole dish, sauté over direct medium heat for 4 minutes, or until the onion is translucent.
Step 8 Add the celery and carrot, continue to sauté for 4 minutes. Meanwhile, cut the steaks into 1.5cm cubes.
Step 9 Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
Step 10 Return the casserole dish to the barbecue. Add the cubed beef and the remaining ingredients. Stir, to combine all of the ingredients. Place the casserole lid on (vent steam open), and cook over indirect medium heat for 2.5 to 3 hours, or until the beef is soft and tender.
Step 11 Season with salt and pepper, to taste, and serve with pappardelle pasta or polenta.
NOTE *If you do not have smoker boxes or wood chips, simply barbecue the steaks over direct high heat for 3 to 4 minutes on each side, until the steaks are seared.
Step 1 Combine all the marinade ingredients together in a bowl. Pour 3 tablespoons of the marinade into a small bowl for a serving sauce
Step 2 To secure the legs and wings in place, tie the duck with cooking string. This will create an even shape for cooking.
Step 3 Place the duck into a dish, coat with ¾ of the remaining marinade, reserve the ¼ remaining marinade to baste the duck. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 2 hours.
Step 4 Prepare the barbecue for indirect cooking over medium heat (180°C to 230°C) with a rotisserie. If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet. Follow your rotisserie user guide for specific set up instructions.
Step 5 Slide one rotisserie fork onto the rotisserie rod. Slide the duck onto the rotisserie rod and secure with the second fork. Centre the duck on the rotisserie rod and tighten the forks.
Step 6 Once the barbecue has preheated set the duck and rotisserie rod in place. Turn on the rotisserie motor to ensure it is smoothly rotating.
Step 7 Roast the duck over indirect medium heat, close the lid and roast for 1 to 1 hour 15 minutes or until cooked through. Baste the duck a couple times with the reserved marinade. The final internal temperature for duck is 74°C, keep in mind the temperature will continue to rise 3 to 6°C while resting. Using heatproof gloves, remove the duck from the barbecue and allow to rest for 10 minutes.
Step 8 Once the duck has rested, carve into thin slices. Assemble the steamed bao buns with the sliced duck, cucumber, coriander, bean shoots, chilli, spring onion, Sriracha and finish with a drizzle of the reserved sauce.
Step 1 In a non-metallic bowl, combine the pork, garlic, ginger, chilli, toasted and ground Szechuan pepper, brown sugar, light soy sauce, tomato sauce, 2 tablespoons of the hot chilli sauce and rice wine vinegar. Marinate for at least 2 hours or overnight.
Step 2 Set your barbecue up for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.
Step 3 Place the spare ribs the marinade into a large disposable drip pan. Tightly cover the drip pan with aluminium foil.
Step 4 Once the barbecue has preheated, make adjustments to the burner control(s) for the roasting setting. Place the dip pan on the barbecue and cook for 30 minutes. After 30 minutes, remove the alfoil. Turn the pork and cook for a further 40 minutes, turning the pork every 20 minutes.
Step 5 Remove the drip pan from the barbecue. If using a Q, remove the convection tray and trivet. Set the burner(s) to high. Remove the pork from the drip pan and baste with the remaining hot chilli sauce and cook the pork direct on high heat for 1 minute per side or until caramelised.
Step 6 Garnish the pork with sesame seeds and finely sliced spring onion.