The Universal Flame: Why the Barbecue Isn’t Just a Meal, It’s a Movement

For us, the barbie isn’t just about grilling; it’s the undisputed centrepiece of our outdoor social lives. It’s the place where stories are told, big decisions are made, and community is forged over a shared moment. And when it comes to creating those moments, a recent survey confirmed what countless Aussies and Kiwis already know: Weber is the most trusted barbecue brand. It’s a trust built not just on the legendary durability and consistent performance of their iconic kettles, gas, and portable models, but on a shared history of perfect backyard moments.

From Pit to Patio: The Global History of the Barbecue

To truly appreciate the sizzle, you have to understand the centuries of history behind the grill. The origins of cooking over an open flame are as old as humanity, but the modern barbecue concept traces its roots back to the Taíno people of the Caribbean, who used a wooden frame called a barbacoa to slowly smoke and cook food over a fire pit. Spanish explorers brought this method back to the Old World, and the term slowly morphed into the “barbecue” we know today.

It’s a concept that has since been adopted, adapted, and fiercely loved across the globe. But just who is lighting up their grill the most? While Americans are famous for their Fourth of July cookouts and Southern smokehouses, and Argentina boasts a profound asado culture, a different region claims the title for the highest percentage of citizens firing up the grill: Australia, New Zealand, and South Africa consistently rank at the very top.

It makes perfect sense. With our enviable weather, vast outdoor spaces, and a deeply ingrained culture of casual socialising, the humble barbecue is the definitive democratic cooking tool. Everyone is invited, and everyone feels at home.

Why the Barbecue Never Goes Out of Style

There’s something enduring about cooking on the barbecue. It’s practical, unfussy and, somehow, always feels a little more special than cooking indoors. Whether it’s a quick midweek meal or a relaxed get-together, the barbecue has a way of turning everyday food into something worth lingering over.

With steady heat and endless flexibility, barbecuing opens the door to far more than the usual sausages and steaks. Fresh produce, lighter flavours, slow-roasted cuts and hearty vegetables all shine when cooked over consistent heat. It’s a style of cooking that adapts easily to whatever you’re in the mood for, making it just as suited to casual dinners as it is to comfort cooking.

To spark a little inspiration, here are a few simple, crowd-pleasing ideas to refresh your barbecue menu. With reliable temperature control from a Weber great results come easily — and there’s no shortage of recipes waiting to be discovered on the Weber Recipes page.

1. Thyme-crusted rack of lamb

Ingredients

• • ½ a bunch of fresh thyme (10g)
  • 1 tablespoon sea salt
  • 1 x 8-bone higher-welfare rack of lamb, French trimmed
  • olive oil

Panzanella

• • 1 red onion
  • 1 red capsicum
  • 1 yellow capsicum
  • 2 slices good-quality leftover sourdough
  • 500 grams large mixed-colour ripe tomatoes
  • red wine vinegar
  • extra virgin olive oil
  • 1 small clove of garlic
  • 2 teaspoons baby capers
  • ½ a bunch of fresh basil (15g)

Instructions

1. 1. 1. Remove the lamb from the fridge and bring to room temperature half an hour before cooking.
      2. Ignite the burner, set it to high, and leave with the lid closed to preheat for 10 to 15 minutes.
      3. Once the barbecue is at temperature, peel the onion, cut into 6 wedges and place on the grill along with the whole capsicums. Allow them to blister and blacken all over for 5 to 10 minutes, turning regularly. Add the bread and cook for the final 2 to 3 minutes, until lightly toasted, flipping halfway. Remove everything from the heat, placing the capsicums in a bowl. Cover and leave to steam for 20 minutes – this will make it easy to remove the skins.
      4. Grate 1 of the tomatoes onto a serving platter, add 1 tablespoon of red wine vinegar and 3 tablespoons of extra virgin olive oil. Peel and grate over the garlic and add the capers. Add the onion straight into the dressing, breaking the wedges apart. Season to perfection with sea salt and black pepper.
      5. Tear the toasted bread into rustic bite-sized pieces and add to the dressing. Use your hands to toss and mix everything together until the bread has soaked up all the lovely tomato dressing.
      6. Chop the remaining tomatoes into 2cm chunks and add to the party. Once the peppers have cooled, remove as much black skin as possible, as well as the stalk and seeds, then tear into rustic slices and add to the serving platter. Tear over the basil and toss it all together with your hands.
      7. Make sure the thyme is completely dry, then strip the leaves into a pestle and mortar, add a large pinch of the salt and a small pinch of black pepper and bash up to make a green paste. Slowly bash in the rest of the salt. We will only use some of the thyme salt today, but the rest will keep for a few months in an airtight jar.
      8. Turn the heat to medium-low (about 180°C). Drizzle the lamb with a little olive oil and season with a large pinch of the thyme salt, patting it all over the meat. Place on the grill, fat-side down, and cook with the lid up for 5 minutes, or until golden brown, turning halfway through.
      9. Turn the heat up to medium-high (about 200°C). Move the lamb to a trivet and convection tray, rib-side down, place on the grill and continue to cook for 30 to 35 minutes, or until a thermometer inserted into the thickest part registers 54°C, turning occasionally. Remove and leave to rest for 5 minutes.
      10. Slice the lamb into cutlets and transfer to a serving board. Sprinkle over a little more thyme salt and serve alongside the panzanella. Delicious!
2. Vegemite Sausage Rolls

Ingredients

• • 1 large brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 800 grams pork sausage mince
  • 10 rashers rindless smoked streaky bacon, finely diced
  • 2 cups bread crumbs
  • ¼ cup tomato paste
  • ¼ cup vegemite
  • 2 eggs
  • 4 sheets ready rolled puff pastry
  • 1 egg, lightly beaten, to glaze
  • ¼ cup sesame seeds
  • Tomato sauce

Instructions

1. 1. In a large bowl combine the onion, garlic, sausage mince, bacon, bread crumbs, tomato paste, vegemite, and 2 eggs.
   2. Prepare the barbecue for indirect cooking over medium heat (180° to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
   3. Cut a sheet of pastry in half. Shape the mixture into sausages and place in the middle of each half of pastry. Using a pastry brush, brush the edges with egg. Roll up the pastry to enclose the mixture. Cut each roll into six equal portions.
   4. Place the sausage rolls onto lined baking trays. Using a pastry brush, brush the lightly beaten egg on the sausage rolls and finish with a sprinkle of sesame seeds. Repeat with remaining pastry and mince mixture.
   5. Cook the sausage rolls over indirect medium heat, with the lid closed, for 30 to 40 minutes, or until the pastry is deep golden.
   6. Serve the sausage rolls with tomato sauce.

3. Barbecue Chicken and Bacon Skewers

Ingredients

• • 800 grams Skinless and Boneless Chicken Thigh Fillets, cut into 2cm cubes (can use chicken breast or other proteins: beef, lamb or pork)
  • 200 grams bacon, cut into 2cm lengths (streaky will be best)
  • 1 tablespoon olive oil
  • 4 tablespoons of your favourite barbecue sauce
  • 1½ teaspoon sea salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon chilli powder (optional)

Instructions

1. 1. If using wooden skewers, soak in water for 30 minutes.
   2. Preheat your barbecue for direct cooking over medium heat (180-230°C).
   3. Combine all the seasoning ingredients. Lightly coat the chicken with olive oil. Evenly sprinkle the chicken with the seasoning.
   4. Thread the chicken and the bacon onto skewers, alternating.
   5. Grill the chicken skewers for 10 minutes over direct medium heat, turning once, halfway through.
   6. Brush the skewers all over with barbecue sauce and continue to cook for a further 4 minutes, flipping after 2 minutes.
   7. Once cooked through (Chicken must reach an internal temp of 74°C) remove the skewers from the barbecue and enjoy.

A Clean Grill Is a Happy Grill: Giving Your Barbecue a Fresh Start

Your barbecue is a trusted companion, and like anything that works hard, it performs best with a little care. Keeping your grill clean isn’t just about looks — it helps your Weber heat more efficiently, reduces sticking, and lets the true flavours of your food shine through.

Here are the essential steps to prepare your Weber for its busiest season:

• The Burn-Off Revival: The first step is always to let the heat do the work. Fire up your Weber and let it run on high for 10-15 minutes with the lid closed. This effectively carbonises any residual grease and debris.
• The Scrape: While the grill are still warm (protect those hands!), use a Weber grill brush to thoroughly scrape off the charred build-up. For an even deeper clean, remove the grill and wash them with warm, soapy water.
• The Inner Check: Don’t forget the firebox and the grease management system. Empty and new drip pan for easier clean-ups throughout the season.

With your barbecue in top shape, outdoor cooking becomes effortless and enjoyable. When you’re backed by the trusted performance of Weber — voted number one in both Australia and New Zealand — you can focus on what really matters: great food, good company and the simple pleasure of cooking together.

Ready to fire up your next meal? Discover the full range of reliable Weber grills and explore new recipe ideas at the official Weber Australia & New Zealand website.