Weber Q Black (Q2000) NG

53017024
TV has been making the Weber Q 53017024 famous all over Australia. Big enough for your everyday barbecue, yet compact enough for you to still take it with you when you go away, the Weber Q2000 is a truly unique, hybrid BBQ option when compared to other models on the market. With a quick heating time, youll be ready to cook in as ...more
$489.00

Temporarily out of stock.

Weber
  • BBQ

    Type
  • Black

    Colour

In Real Life

Technical Specs +

Type:
BBQ
Family:
Q
Finish:
Stainless Steel Q Burner
Colour:
Black
Dimensions (mm):
Height (with lid open): 64 cm, Height (with lid closed): 37 cm, Width (with side tables in): 80 cm, Width (with side tables out): 131 cm, Depth (with lid open): 62 cm
Additional Features:
Available in LP Gas (LP) and Natural Gas (NG)
Manufacturer's Warranty:
Weber 5 year limited warranty

Buying Guide +

Recipe: Roast Pork with Crispy Crackling on the Weber

Roast Pork with Crispy Crackling

Ingredients

2kg pork with fat scored

Extra virgin olive oil

Salt

6 apples, cut in half

2 bunches of Dutch carrots

1 bunch fresh sage

6-8 sprigs of thyme

60g macadamia nuts, crushed

30ml maple syrup

Method

  1. Preheat the Weber Q with both burners on high heat for 20 minutes.
  2. Place the convection tray and trivet on the pot plates.
  3. To prepare the pork, pat it dry with paper towel, rub about 2 teaspoons of oil over the fat and coat with a generous amount of salt.
  4. In a suitable tray, add the apples, carrots fresh herbs and macadamias. Drizzle with olive oil and maple syrup.
  5. Set the pork in the middle of the dish on top of the bed of carrots and apples.
  6. Place the roasting dish on the trivet on the Weber and close the lid. Turn the middle burner off and roast for 20-30 minutes or until the crackling has started to pop (you'll hear it!).
  7. Then, turn the outside burner down to medium and roast for another hour.
  8. If the crackling has not gone completely crunchy, place the pork in a hot oven for 10 minutes. Alternatively, you can remove the fat from the pork and place it under the griller to make super crunchy crackling (that method never fails!).

Recipe by Emily Pereira, Accredited Practising Dietitian and runner-up in the 2017 Kitchen Star competition. Emily’s mission is to help people nurture a positive relationship with both their bodies and the foods they love.