roasting trivet accessory. Using this accessory allows air to convect all around the roast for more even cooking.

To ensure the bottom of the roast is not scorched by the hot grill bars, use a roasting trivet and make sure the centre burner is left off.

Cooler Area for Roasting.

Centre Burner off.

It’s best to cook a roast that is small enough to fit in the cooler area between the gas flames (see photograph above). You’ll get better results that way and you can still fit a roast the size of a nice leg of lamb. If you want to cook the best roasts (a large turkey, leg of pork or smoked ham) you should consider buying a Weber One-Touch™charcoal kettle. They are relatively inexpensive, the latest models are really easy to use, and nothing can match them for flavour. If you don’t have a Weber kettle, try this technique. If your roast is so big that part of it has to sit above the lit flame, you will need a sheet of foil that is folded to produce a 'heat-shield' of double thickness between the flame and the roast. (Double thickness creates an air gap between the two

Photograph E

layers of foil which assists insulation).

This foil lies on the cooking grill directly below the edges of the roasting trivet (Photograph E). When you are roasting meat you must also preheat the barbecue. The instructions for preheating the Weber Big Family Q™ for roasting- follow.

Pre-heating and Roasting

To pre-heat your Weber Big Family Q™, open the lid and turn the large burner control knob to START/HI (Photograph A). Press the red ignition button to light the barbecue. Once alight, leave the centre burner off and turn the gas down to LOW (Photograph C). Allow the gas to heat for 10 minutes with the lid closed. Your Weber Big Family Q™ is now pre-heated and ready for roasting. Set the gas control knob to a higher setting once you have placed your roast inside. The setting (Photograph D) has proven to be a pretty good guide. If your barbecue is equipped with a lid thermometer you should try to always cook roasts in the temperature range 200-2250C. Remember, there is no need to turn the meat when roasting, so do not open the lid unnecessarily.

Roasting Tip

Getting the timing right so that your roast is cooked to your liking can be difficult at times when cooking outside. Wind, ambient temperature and the temperature of the meat when you started cooking, all influence the amount of time a roast needs to be cooked.

One of the best ways to make sure you get your roast cooked just the way you like it is to use a meat thermometer. With a standard meat thermometer you can read the internal temperature of the meat, so you can tell when it’s cooked to your liking. The latest meat thermometers are digital/remote. They really are fool-proof. (How they work is explained on the inside back cover.)

The foil is double folded so it is wide enough to cover the burner that is under the food. The legs of the roasting trivet hold the foil in place.

3