Keep your barbecue clean and grease-free with the Weber Drip Tray Pack, a practical and efficient solution to simplify cleaning and prolong the life of your grill. These disposable aluminium trays are designed to capture the grease residue and juices that are released during cooking, preventing excessive dirt build-up in the grease trap. They are simple to use: just place them in the grease collection compartment and replace them when necessary.
With this ten-pack, you’ll be sure to always have a spare available, reducing maintenance time and allowing you to focus on what really matters: enjoying a perfect barbecue with family and friends.
Effective Grease Trap Protection
The grease trap is one of the most difficult parts of a barbecue to clean, as the build-up of residue can generate bad smells, attract insects and, in some cases, cause flash fires. Weber drip pans are designed to be strategically placed on the barbecue to capture all this residue, preventing the grease from reaching other parts of the equipment and making it easy to remove.
In addition, thanks to their heavy-duty aluminium construction, these trays can withstand high temperatures without warping, allowing for safe and efficient use with every cook. Simply remove and discard the tray when full, ensuring quick and hassle-free maintenance.
Compatibility with Various Weber Models
This tray pack has been specifically designed to fit a wide range of Weber barbecues including:
- Weber® Q barbecues
- Pulse and Lumin electric barbecues
- Weber Traveler
- Spirit and Spirit II gas barbecues
- Genesis® and Genesis® II / Genesis® II LX 200 and 300 Gas Barbecues
If you have one of these models, you can be sure that these trays will fit perfectly into the grease collection compartment, ensuring optimum performance and no leaks.
If you are unsure about compatibility with your barbecue, you can check the product dimensions: 3.6cm high x 15cm wide x 22cm deep, which will allow you to compare them with the size of your grease trap.
Durable and Disposable Aluminium Design
Weber drip pans are made from high quality aluminium, ensuring exceptional resistance to high temperatures and hot grease. Their design allows for safe use without the risk of punctures or leaks, which could cause problems in the maintenance of the barbecue.
As they are disposable, the cleaning process is reduced to a minimum. You no longer have to scrub sticky residue or spend time cleaning the grease trap manually. Simply remove the used tray, dispose of it responsibly and replace it with a new one in seconds.
For those looking for a more sustainable alternative, one option is to rinse and reuse the trays several times before disposal, as long as there are no perforations or excessive grease build-up.
Pack of 10 for added convenience
Each pack contains ten trays, ensuring a sufficient supply for several barbecue sessions without the worry of constant replenishment.
This pack is ideal for both frequent barbecue users and those who only use the barbecue on special occasions. Having a stock of trays ready to use ensures that you will never run out of a quick cleaning solution for your equipment.
If you regularly host get-togethers or barbecues, this pack will allow you to enjoy the event more without worrying about the tedious task of cleaning up the accumulated grease afterwards.
Maintenance and Use
To ensure the best performance of your barbecue and prolong its useful life, follow these simple steps for maintaining the drip trays:
1. Before First Use
- Wash the tray with warm water and soap to remove any manufacturing residue.
- Dry it thoroughly before placing it in the barbecue to prevent moisture build-up.
2. Installing the Tray
- Locate the grease collector compartment in your barbecue.
- Place the tray in position, ensuring that it fits correctly.
- Check that the tray is not tilted to prevent grease spills during cooking.
3. During Cooking
- Cook with peace of mind while the tray collects grease and juices.
- If you use the barbecue for several hours at a time, check the tray occasionally to make sure it is not full.
- Avoid overfilling the tray, as excess grease could overflow and affect the cleanliness of the equipment.
4. Replacing the Tray
- Once the tray is full of grease, carefully remove it using gloves or utensils to avoid burns.
- Allow the grease to cool before disposing of the tray.
- If you wish to reduce waste, you can pour the grease into a sealed container for proper disposal before discarding the tray.
5. Cleaning and Replacement
- Clean the tray compartment if necessary, using a damp cloth or paper towel.
- Place a new tray in its place and ensure it is properly positioned for the next cooking cycle.
Barbecued Duck with Plum and Spice Sauce Recipe
Duck is a meat with an intense flavour and juicy texture that is perfect for barbecuing. The key is to achieve crispy skin while keeping the meat tender on the inside. Accompanied by a
sweet and sour spiced plum sauce, this dish combines the best of traditional cuisine with an innovative twist.
Ingredients (serves 2-3):
For the duck:
- 2 duck breasts (with skin) weighing approximately 300 g each
- 1 teaspoon coarse salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 tablespoon honey
For the plum sauce:
- 6 ripe red plums, pitted and cut into small pieces
- 1 tablespoon brown sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 1 sprig of fresh rosemary
- 1 tablespoon of butter or olive oil (to soften the sauce)
- ¼ teaspoon of cayenne pepper (optional, if you want a spicy touch)
Step by step:
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- Dry the meat thoroughly: Use paper towels to remove any excess moisture from the magrets.
- Make cuts in the skin: Using a sharp knife, make shallow cuts in a grid pattern on the duck skin, without cutting through the meat. This will allow the fat to melt evenly and achieve crispy skin.
- Season: Sprinkle salt, pepper, cinnamon and ginger on both sides of the duck breast. Leave to rest for 30 minutes at room temperature to absorb the flavours.
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- In a small saucepan, place the chopped plums together with the brown sugar, balsamic vinegar, soy sauce and sprig of rosemary.
- Cook over medium-low heat for 15 minutes, stirring occasionally, until the plums are tender and begin to break down.
- Remove the rosemary and blend the sauce with a hand blender if you want a smoother texture.
- Add the butter or a dash of olive oil to soften the texture and mix well.
- Season with salt and, if you like a touch of spice, add a pinch of cayenne pepper.
Cooking the duck on the barbecue
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- Preheat the barbecue to medium-high heat (approximately 200-220°C).
If using a charcoal barbecue, ensure the heat is not too intense to avoid burning the skin.
Place the magrets skin-side down on the grill. Cook for 6-8 minutes, allowing the fat to melt slowly and the skin to become golden and crispy.
- Flip the magrets and cook on the other side for another 4-5 minutes, depending on the desired doneness:
- Pink (optimum doneness): 54-56°C (use a meat thermometer for accuracy).
- Well done: 60-62°C.
- Remove the duck from the grill and let it rest for 5 minutes before slicing thinly. This allows the juices to redistribute and makes the meat more succulent.
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- Serve the sliced duck on a warm plate.
- Accompany with the plum sauce and a side dish of roasted vegetables or mashed potatoes.
- For an extra touch, sprinkle a little fresh thyme or orange zest on top.
Vegetarian Version of Roasted Aubergines with Plum and Spice Sauce
If you prefer a meat-free option,
barbecued aubergines can achieve a similar texture to duck thanks to their firm flesh and ability to absorb flavours.
Ingredients:
- 2 large aubergines
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- 1 tablespoon olive oil
Preparation:
- Cut the aubergines into thick slices and make light cuts on the surface.
- Sprinkle with salt, pepper, cinnamon and ginger.
- Leave to rest for 20 minutes to remove the bitterness.
- Brush with olive oil and grill on a barbecue over medium heat for 4-5 minutes on each side.
- Serve with the plum sauce and a sprinkling of fresh herbs.
