Just bought your first Weber BBQ? Woohoo—welcome to the club! Whether you’re firing up a Family Q or experimenting with charcoal, your Weber is so much more than just a sausage sizzler. With a little help from The Gas Girls at The Gas Showroom, you’ll be cooking like a backyard legend in no time.

Whether you’re just starting out or adding a BBQ to your outdoor kitchen, these beginner-friendly recipes are a great way to get the most from your Weber — especially when it’s clean and properly maintained.

Here are 5 beginner-friendly Weber recipes that pack in flavour, fun, and just enough finesse to make you feel like an expert.

1. Reverse-Seared Ribeye with Garlic Butter

A BBQ Showstopper Made Easy with The Gas Girls!

Why it’s special: Teaches you both indirect and direct heat zones—the Weber’s secret weapon.

There’s nothing quite like a juicy, flame-kissed ribeye steak – and this reverse-sear method gives you the best of both worlds: a gorgeous crust and a perfectly cooked centre. It’s easier than it sounds, and we’ll walk you through it step-by-step!

Need more information? Pop into The Gas Showroom and chat with Kylie and Jodie – The Gas Girls – for all the tools and tips to get your barbecue sizzling. Let’s get started!

You’ll Need:

• 2 – 4 ribeye steaks, about 3 – 4cm thick
• Olive oil
• Freshly ground black pepper
• Garlic butter (see tip below!)

Before You Begin:

Fire up your barbecue! You’ll need both a direct high heat zone (around 250°C to 290°C) and an indirect medium heat zone (around 190°C to 230°C). If you’re using a Weber Q, pop in a convection tray and trivet to create that indirect heat zone.

Let’s Cook!

1. Prep the steaks:

Lightly drizzle your ribeyes with olive oil and season generously with sea salt and cracked pepper on both sides. Don’t be shy – seasoning is key!

2. Sear over high heat:

Place the steaks directly over high heat. Close the lid and cook for 90 seconds. Then, open the lid, rotate each steak 90 degrees (this gives you those lovely grill marks!), press down gently with your tongs or spatula, and close the lid for another 90 seconds.

3. Flip and repeat:

Turn each steak over and repeat the same steps – 90 seconds, rotate, 90 seconds. Your steaks should now be beautifully seared on the outside.

4. Finish over indirect heat:

Move the steaks to your indirect heat zone. Roast with the lid down for around 10 minutes or until they’re cooked just the way you like them. Medium-rare? You’re aiming for about 54°C internal temp. You can measure the internal temperature with a Weber thermometer or iGrill device.

5. Rest and butter up:

Take the steaks off the heat and slather with garlic butter while they rest for 5 minutes. This step locks in those juices and adds a flavour bomb to finish. Yum!

Gas Girls’ Tip:

• Want to make your own garlic butter? Mix softened butter with minced garlic, a sprinkle of parsley, and a pinch of salt. Easy and absolutely delicious!

2. Smoky Chicken Burgers

Easy, Juicy & Full of Flavour – Straight Off the Barbie!

Looking for a crowd-pleasing twist on the classic burger? These smoky chicken burgers are a flavour bomb with just the right amount of char from your barbecue. They’re super simple to make – no eggs or breadcrumbs needed!

Come on in and see Kylie and Jodie – The Gas Girls – at The Gas Showroom for all the tools, tips, and barbecue gear you need to make burger night better than ever.

You’ll Need:

For the Patties:

• 500g chicken mince (preferably thigh for extra juiciness)
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tablespoon barbecue sauce
• 2 teaspoons smoked paprika
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper

For the Burgers:

• 1 tablespoon olive oil
• 4 cheese slices
• 4 burger buns, split

Optional Fillings (Get creative!):

• Mayonnaise
• Lettuce or coleslaw mix
• Sliced cucumber
• Smashed avocado
• Crispy cooked bacon

Let’s Cook!

1. Fire up the BBQ:

Preheat your barbecue for direct cooking over medium heat (180°C to 230°C). If you’re using a Weber Q, lid down is best for even heat.

2. Make the patties:

In a bowl, mix together all the patty ingredients. Divide the mix into four even portions and shape them into round patties, about 2cm thick. The mix will be a bit soft – that’s normal! Place each patty onto a square of baking paper to make them easier to handle.

3. Grill time:

Once your grill is hot, give the cooking surface a good brush. Lightly brush the tops of your patties with olive oil – this helps prevent sticking.

Place the patties oil-side down on the grill and carefully peel away the baking paper. Close the lid and cook for 5 minutes.

4. Flip & finish:

Flip the patties using a metal spatula and cook for another 4 to 5 minutes, or until they’re cooked through.

5. Add cheese & toast buns:

In the last minute of cooking, add a slice of cheese to each patty. Pop your burger buns, cut side down, on the grill to toast them for about a minute.

6. Build your burger:

Remove everything from the barbecue and stack up your burgers with your favourite fillings. Don’t forget the mayo!

Gas Girls’ Tips:

• Brushing the patties with oil keeps them from sticking – especially important with lean meats like chicken.
• Want extra juicy burgers? Ask your local butcher for freshly minced chicken thighs – they’re more flavourful than the pre-packed stuff.

These smoky chicken burgers are the perfect quick midweek dinner or weekend BBQ winner. Need a new barbecue or accessories to make burger magic happen? Come on in and see Kylie and Jodie – The Gas Girls – at The Gas Showroom!

3. Barbecued Salmon with Dill, Potatoes & Green Beans

A BBQ Dinner That’s Light, Fresh & Absolutely Fabulous!

If you’re looking for something a little lighter but still packed with BBQ flavour, this one’s for you! Think crispy-skinned salmon, golden spuds, crunchy greens, and a zingy lemon dressing – all straight from the barbie. It’s the perfect summer dinner!

Ready to try something a little fancy but still super simple? Come on in and see Kylie and Jodie – The Gas Girls – at The Gas Showroom and let’s make your BBQ skills shine!

You’ll Need:

• 1kg red-skinned potatoes
• 1 lemon, halved
• 1 bunch fresh dill (about 20g)
• 500g salmon fillet, skin on, scaled and pin-boned (sustainably sourced, of course)
• 320g green beans, topped
• 4 free-range eggs
• Extra virgin olive oil
• 1 tsp Dijon mustard
• 1 cucumber
• 8 black Kalamata olives (stone in)
• 4 anchovy fillets in oil (optional, but yum!)

Let’s Fire It Up!

1. Preheat your barbecue:

Turn burners to high and close the lid until your BBQ hits around 230°C.

2. Prep the potatoes and lemon:

Scrub your potatoes and slice them into ½–¾cm-thick rounds. Halve your lemon.
Place both cut-side down on the grill over direct heat. Close the lid and cook for 10 minutes, turning the potatoes halfway until they’ve got lovely grill marks.

3. Move things around:

Pop the grilled lemon halves aside. Shift the potatoes to the outer edge of the BBQ where there’s indirect heat, and cook for another 10–15 minutes, turning occasionally, until golden and tender.

4. Time for the salmon and beans:

Season your salmon fillet with sea salt, cracked black pepper, and most of your chopped dill. Place the salmon skin-side down in the centre of the grill.
Scatter the green beans around it, close the lid, and cook for 8 minutes, turning the beans occasionally until they’re tender and lightly charred. Remove the potatoes and beans to a serving dish as they’re ready.

5. Finish cooking the salmon:

Cook for another 7–12 minutes until the thickest part of the fish reaches 62°C – check with a thermometer. Transfer the salmon to a board to rest.

6. Crispy skin magic:

Carefully peel off the salmon skin and place it skin-side up on the grill for a minute or two until crisp and golden. Then remove it and set aside.

7. Boil the eggs:

Cook eggs in salted water for 6 minutes, cool in cold water, then peel and halve.

Whip Up That Zingy Dressing:

In your serving dish, mix together:

• 2 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• Juice from your grilled lemon
• Salt and pepper to taste

Then stir through

• Anchovy fillets (if using)
• Kalamata olives (squashed, stones removed, and roughly torn)

Add in your potatoes and beans, and toss to coat in all that beautiful dressing.

Final Assembly – The Fun Part!

• Halve and deseed your cucumber, then slice into half-moons and toss it through the salad.
• Flake the salmon over the top and crumble the crispy skin over it.
• Scatter over the remaining dill and place the egg halves around the dish.
• Season to perfection and serve it up with a smile!

Gas Girls’ Tip:

This dish looks super fancy but it’s all about letting the barbecue do the work. Cooking the whole meal outdoors keeps it simple and stress-free – especially with a trusty Weber by your side!

Ready to cook up this coastal crowd-pleaser but don’t know where to start? Come on in and see Kylie and Jodie – The Gas Girls – at The Gas Showroom! We’ll help you pick the perfect BBQ and accessories to make this salmon sensation come to life.

4. Classic Pork Ribs – Low & Slow BBQ Perfection

Juicy, Tender, Packed with Flavour – You’ll Be Licking Your Fingers!

Nothing says weekend BBQ like a rack (or two) of classic pork ribs, and this recipe is as easy as it is impressive. With that beautiful Weber Pork Low and Slow Rub and a splash of apple cider vinegar and maple syrup, you’re in for a rib feast that’s sticky, smoky, and oh-so-satisfying.

Don’t have everything you need? Come on in and see Kylie and Jodie – The Gas Girls – at The Gas Showroom for everything you need to turn your BBQ into a rib-smoking machine!

You’ll Need:

• 2 x 1kg racks of pork ribs
• 10 teaspoons Weber Pork Low and Slow Rub
• 250ml apple cider vinegar (in a spray bottle)
• 4 tablespoons maple syrup
• Heavy-duty aluminium foil

Step-by-Step Rib Heaven

1. Preheat your BBQ – Low & Slow style:

Set your barbecue up for indirect cooking over very low heat (110°C–130°C). This is key for tender ribs that fall off the bone

2. Prep the ribs:

Remove the thin membrane from the back of the ribs – this helps them cook evenly and absorb all those flavours. (Ask Kylie and Jodie for a demo if you’re unsure!)
Coat the ribs all over with Weber Pork Low and Slow Rub. Be generous – it’s where all the flavour starts!

3. Smoke ’em low and slow:

Place the ribs on the grill, away from direct heat. Close the lid and let them cook for 4 hours. Every 30 minutes, spritz them with apple cider vinegar to keep them juicy and help develop a beautiful red crust.

4. Wrap with love:

After 4 hours, remove the ribs from the BBQ and place each rack bone-side up on a triple layer of foil.

Pour over:

• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
  Wrap tightly and return to the BBQ, still bone-side up, for another 1 to 1½ hours, until the ribs are super tender when pierced with a toothpick.
  

5. Unwrap and finish strong:

Carefully open the foil (save those tasty drippings!) and brush them over the ribs. Pop the ribs back onto the grill, uncovered, and cook for a final 30 minutes until that rich, red crust returns.

6. Rest & slice:

Remove from the BBQ, re-wrap in foil and let them rest for 30 minutes. This helps lock in all the juices. Then slice between the bones and serve!

Gas Girls’ Tips:

• No smoker? No worries! A Weber BBQ with a lid does the trick beautifully.
• Want extra bark? Add a light second coat of rub right before that final 30-minute cook.
• Pair with slaw, corn on the cob, or roasted sweet potatoes for the ultimate BBQ feast.

Whether you’re hosting a weekend cook-up or just treating yourself to something delicious, these ribs are guaranteed to impress. Need the perfect Weber, rubs, or BBQ accessories? Come on in and see Kylie and Jodie – The Gas Girls – at The Gas Showroom! We’ve got everything you need to master low and slow like a pro.

5. Vegemite Sausage Rolls

An Aussie Twist on a Classic Favourite – Straight from the BBQ!

Love sausage rolls? Love Vegemite? Then this recipe is a match made in barbecue heaven! These golden, flaky, bacon-loaded beauties bring bold flavour and a hint of that iconic Aussie tang – all cooked to perfection on your Weber.

Whether it’s a footy night snack, weekend party plate or just because – come on in and see Kylie and Jodie – The Gas Girls – at The Gas Showroom for everything you need to get rolling!

You’ll Need:

• 1 large brown onion, finely chopped
• 3 garlic cloves, crushed
• 800g pork sausage mince
• 10 rashers rindless smoked streaky bacon, finely diced
• 2 cups breadcrumbs
• ¼ cup tomato paste
• ¼ cup Vegemite (yep – the real deal!)
• 2 eggs (for the filling)
• 4 sheets ready-rolled puff pastry
• 1 egg, lightly beaten (for glazing)
• ¼ cup sesame seeds
• Tomato sauce, to serve (of course!)
• Weber Herb Seasoning

Let’s Get Rolling!

1. Fire up the barbie:

Preheat your barbecue for indirect medium heat (180°C to 230°C). If you’re using a Weber Q, pop in a convection tray and trivet to set up that perfect baking environment.

2. Mix it up:

In a large bowl, combine the onion, garlic, sausage mince, bacon, breadcrumbs, tomato paste, Vegemite, a dash of Weber Herb Seasoning and 2 eggs. Give it a good mix – hands work best here! 

3. Assemble the rolls:

Cut each pastry sheet in half. Shape the sausage mixture into a log and place down the centre of each half.

Brush the edges with beaten egg, then roll the pastry over the filling to seal. Cut each roll into six bite-sized pieces.

4. Prep for the grill:

Place your sausage rolls onto baking paper-lined trays. Brush the tops with more beaten egg, then sprinkle generously with sesame seeds. Repeat until all your filling and pastry is used.

5. Bake on the BBQ:

Pop the trays onto the barbecue (indirect heat zone only!) and close the lid. Cook for 30 to 40 minutes, or until the pastry is puffed and beautifully golden.

6. Serve and enjoy:

Serve warm with a generous dollop of tomato sauce. Perfect for sharing… or not!

Gas Girls’ Tips:

• Use good-quality puff pastry for the best golden crunch.
• Want a little spice? Add a dash of chilli flakes or smoked paprika to the mix.
• These freeze beautifully – cook, cool, then freeze for future snacking emergencies!

Whether you’re feeding a hungry crowd or looking for an Aussie BBQ twist, these Vegemite Sausage Rolls are sure to impress. Need the right barbecue gear or a fresh can of gas? Come on in and see Kylie and Jodie – The Gas Girls – at The Gas Showroom! We’ve got everything you need for BBQ brilliance, every time

As you grow in confidence, you can experiment with marinades, smoking, and more complex roasts. Master the magic of lid-down cooking. It’s what sets the Weber apart from a basic BBQ. You’ll lock in moisture, maintain steady heat, and cook more evenly every time.

Visit The Gas Showroom for More Recipes & Tips

At The Gas Showroom in Chatswood, we love helping new Weber owners get started. Pop in for personalised cooking advice, accessories, or just to chat BBQ with The Gas Girls.

Want more recipes and hands-on Weber advice? Visit our Chatswood showroom or check out our blogs for more beginner tips, cooking guides, and must-have accessories.