Set the mood with these two amazing recipes with thanks to Weber. Sweet or savory, which are you? Maybe both!
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Salted Choc Brownie Cookies
INSTRUCTIONS
Gooey, fudgy, salted chocolate brownie cookies are an indulgent treat for any occasion. Choose your own favourite toppings- let your sweet tooth run wild.
- Prepare the barbecue for indirect cooking over medium-low heat (170°C-190°C).
- Line two baking trays (ensure the trays fit in the indirect zone on your barbecue) with baking paper. In a bowl or barbecue-safe dish, gently melt the butter and dark chocolate in a medium-powered microwave or over indirect heat on your barbecue. Set aside once melted to cool slightly.
- In a separate bowl, whisk together the eggs, both sugars and vanilla until light and fluffy. Pour in the cooled chocolate mix, whisking as you go. In a large bowl combine the dry ingredients, flour, baking powder, salt and cocoa powder. Finally add the dry ingredients to the wet ingredients and incorporate together. Scoop tablespoon sized balls of the batter/dough onto your lined trays, leaving space in-between to allow for spreading. Top the balls with your desired toppings.
- Bake each tray of cookies over indirect medium-low heat, with the lid closed, for 8 to 10 minutes, or until a shiny, crackled-brownie like surface has formed on the cookies. Remove from the barbecue and leave the cookies to cool.
- The cookies are delicious whilst still warm but leave to cool completely if you are storing. Keep in an air-tight container for up to 3 days.
THE INGREDIENTS:
1 cup plain flour
1 teaspoon baking powder
⅛ teaspoon sea salt
3 tablespoons cocoa powder
2 eggs (room temperature
¾ cup caster sugar
½ cup brown sugar
1 teaspoon vanilla extract
150 grams unsalted butter
200 grams good quality dark chocolate
DESIRED TOPPINGS:
Jersey Caramels
Pecans
Chocolate chips
Candy Canes
Sea Salt Flakes
Pulled Beef in Bourbon Whiskey Cola Sauce
INSTRUCTIONS
Onion, garlic and tomato create the base in this dish to carry the flavours, but the sweetness, acidity and the kick from the bourbon and cola allow the beef to shine - it is so deliciously beefy, rich and moreish. Add this fall-apart, braised, saucy beef to your favourite meals such as tacos, nachos, pie fillings or even enjoy it by itself in soft buns.
- Prepare the barbecue for direct cooking over high heat (250°C-290°C) with a large Weber Ware casserole dish.
- While the barbecue is preheating, lightly coat the beef chuck steaks with 1 tablespoon of olive oil and season with 1 teaspoon of the salt and 1 teaspoon of pepper. Add the remaining 2 tablespoons of olive oil, sliced onion, chopped garlic and finely chopped chillies to the preheated casserole dish.
- Brush the cooking grills clean with a wire brush. Grill the steak over direct high heat, with the lid closed, for 2 minutes per side, just long enough for the steak to have caramelised grill marks. While the steak is cooking, add the remaining 2 tablespoons of olive oil, brown onion, garlic and chillies to the casserole dish. Sautee for 4 minutes, stirring as needed with a silicone spatula.
- Remove the steak from the cooking grills and place onto a chopping board. Cut the steak into approximately 3cm chunks.
- Prepare the barbecue for indirect cooking over medium heat (190°C-230°C). Move your casserole dish to an indirect zone of the barbecue, you may need to turn a burner off, refer to your barbecue’s handbook for setting information. Add the beef stock, tin tomatoes, 2 cans of cola & bourbon whiskey, remaining salt and pepper to the casserole dish. Place the lid onto the dish and cook over indirect medium heat for 2 hours.
- After 2 hours, remove the lid from the casserole dish, give it a stir and continue to cook for a further 2 hours (without the casserole dish lid) or until the beef is tender and the liquid has reduced to a gravy consistency.
- Pour the entire contents of the casserole dish into a serving dish. Shred the meat with two forks. Garnish with sliced red chilli, serve immediately and enjoy.
THE INGREDIENTS
1.2 kilogram beef chuck steaks, approximately 2.5cm thick
3 tablespoons olive oil, divided
2½ teaspoons sea salt, divided
2 teaspoons freshly ground black pepper, divided
1 brown onion, sliced
2 cloves garlic, chopped
2 long red chillies, finely chopped, plus extra to garnish
500 millilitres beef stock
1 x 400g can finely chopped tomatoes
2 x 375mL cans Wild Turkey 101 Premium Blend Bourbon Whiskey & Cola (or an alternate Cola & Bourbon premix)
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