Getting out in the world with your Weber

Getting out in the world with your Weber.

How many times have you been driving and thought ‘I could go a snag right now’?

The answer’s probably ‘what? Where is this article going?’ Fair – but the fact is, nothing says ‘relax, you’re on a break’ like the sound and smell of something sizzling on the barbecue.

That’s why, when the Weber Traveler Portable Gas Barbecue first came in, we got a bit excited. Compact and easy to shift, it really is the perfect barbecue for a casual cook-up at home, an on-site snack, or packing up to take on the road.

So, we’ve pulled together a 3-step guide to your own ‘BBQ Break’, with a seriously mouth-watering Greek lamb and baba ganoush recipe, plus a few tasty destinations.

The Weber Traveller is made for anyone who prefers packing light, but still wants to enjoy amazing barbecued food away from home.

Its sturdy and compact build makes it easy to store, carry and set up, whether you’re camping, surfing, exploring or picnicking – and the built-in stand makes things even simpler.

Plus, it’s optimised for the best gas usage so you’re not hunting for refills as often, and the large surface area means everything’s ready to plate up at once. No fuss necessary.

Oh, the places you’ll go with your Weber in tow. Here are a few incredible spots for showing your new barbecue the wonders of the great outdoors – just make sure you’re in an area that allows them.

Jervis Bay & Hyams Beach, NSW

The whitest sands and bluest waters you’ll ever see. Just under three hours’ drive out of Sydney, you’ll find lots of room to relax, and plenty of wildlife – you’re almost guaranteed a visit from one or two beach-loving kangaroos.

Kangaroo Valley, NSW

Equal parts adventure and relaxation, this often-underrated destination won’t let you down. Once you’re set up at the campground there’s canoeing, cycling and hiking – or settle in at the pub for a laid-back afternoon.

Bribie Island, QLD

50 minutes north of Brisbane, you’ll find plenty of barbecue areas and stunning fishing spots. Or you can just sit back on the sand and watch the clouds roll by, then jump in for a swim, then sand, then swim, and repeat.

You Yangs Regional Park, VIC

The You Yangs have everything from views and hikes to horseback and mountain bike rides. Perfect for a more adventurous family trip, or just for a barbecue picnic in this ancient, animal-filled landscape.

Whiteman Park, Swan Valley, WA

Under half an hour outside Perth, the Swan Valley is known for wines, but has plenty to offer for scenery. Whiteman Park has everything from wildlife to a children’s forest, picnic spaces, pedal-karts – even a vintage train!

Now you’ve picked a destination, there’s one more thing to do – get everyone fed, with this incredible Greek Lamb share plate.

This recipe serves two and takes 25 minutes – if you’re serving more people, simply adjust your amounts.

You’ll need…

For the share plate…

• 600g Lamb Rump Steaks
• 4tsp Weber Greek Seasoning
•  ¾ cup mixed olives
• 1 punnet vine-ripened cherry tomatoes
• 3 pita breads
• 3 lemons, cut in half
• Fresh parsley leaves, to garnish

For the baba ganoush…

• 2 eggplants
• 1 garlic clove, peeled
•  2 ½ Tbsp lemon juice (from caramelising lemons)
• 2 ½ Tbsp tahini
• ½ tsp cumin
• 1 tsp sea salt

Gear…

• Your Weber Traveller
• Sieve
• Bowl
• Wooden spoon
• A way to blend
• Wire brush
• Perforated Weber grill pan

One:     

Prepare your barbecue for direct cooking over medium-high heat (about 210℃-250℃). Place a small, perforated Weber grill pan on the cooking grill to preheat.

Two:     

Lightly coat the lamb and cherry tomatoes with olive oil, then sprinkle the Weber Greek Seasoning over each.

Three:  

Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the eggplants over direct medium-high heat, with the lid closed, for 16 minutes, or until the skin has blackened and the eggplant has softened (but not collapsed), turning occasionally.

Four:    

Once the eggplant have charred, remove from the barbecue and set aside to cool slightly. Grill the lamb steaks and cherry tomatoes over direct medium-high heat for 4 minutes, flipping once half-way through the cooking time. Add the olives to the grill pan and grill for 4 minutes, stirring once or twice; cook until the olives have a little caramelisation. Grill the lemons, cut side down, for 2 minutes or until caramelised.

Five:     

While the lamb cooks, cut the eggplants in half and scoop the inner flesh into a sieve over a bowl. Using a spoon, mix the eggplant flesh around so some liquid drains away. Place the eggplant into a blender with the rest of the Baba Ganoush ingredients. Juice the caramelised lemon to get 2 ½ Tbsp of juice, and add this too. Save any left-over lemons to serve. Blitz until smooth, then spoon into a serving dish, drizzle with olive oil and top with a sprinkle of Greek Seasoning.

Six:       

Remove the lamb, tomatoes and olives from the grill once cooked to your liking – then, enjoy!