If using wooden skewers, soak in water for at least 30 minutes. In a large bowl combine all the brine ingredients and the prepared prawns. Refrigerate for an hour to brine.

Prepare the barbecue for direct cooking over high heat (230°C to 290°C). Remove the prawns from the brine and thread three prawns onto each skewer. Combine all the baste ingredients and apply to the prawns with a basting brush just before grilling.

Grill the prawns over direct high heat, with the lid closed, for 4 minutes, flipping once halfway through the cooking time, or until the prawns have cooked through.

Serve the prawns immediately with the sweet and sour sauce.

Prepare the barbecue for direct cooking over high heat (230°C to 290°C) with a Weber Griddle Pan or Weber Ware Frying Pan.

Once the barbecue has preheated, add the peanut oil to the pan and place the lemon halves on the cooking grill over direct high heat. Add the scallops to the pan and sear over direct high heat, with the lid closed, for 1½ minutes. Using a spatula, flip the scallops over and continue to cook for a further minute. Place the scallops onto a plate and set aside until required, leaving the pan on the barbecue.

Add the ginger, spring onion batons, snow peas, garlic, Shaoxing wine, and 1 tablespoon of the XO sauce to the pan. Saute over direct high heat for 3 to 5 minutes, keeping the barbecue lid closed as much as possible, until the spring onion and snow peas have cooked to your liking. Remove the lemon halves from the barbecue once caramelised.

Add the scallops back to the pan and spoon a small amount of the remaining 1 tablespoon of XO sauce on top of each scallop.

Remove the pan from the barbecue and place on a heatproof surface. Finish with a drizzle of caramelised lemon juice and serve immediately.

Set up your Q for direct cooking. Place a Weber Ware Casserole Dish (without the lid) or deep frying pan in the centre of the Q and add the oil. Preheat on high for 10 minutes.

Once the Q is preheated, leave the heat setting on high. Place the half capsicum on the grill and cook for 6 to 8 minutes, turning once. While the capsicum is grilling, add the onion, garlic, salt, tomatoes, chopped capsicum, squid, and rice to the casserole dish. Cook for 5 minutes, stirring occasionally. Once the capsicum is grilled remove it from the Q and place in a bowl. Cover the bowl with cling wrap and set aside.

Add the stock, paprika, and saffron to the casserole and stir through. Cook for 12 to 15 minutes on high, with the lid down, until the stock is reduced and the rice grains are swollen (do not stir).

While the paella is cooking, peel the skin off the capsicum, tear the flesh into thin strips and set aside.

Push the prawns, mussels, pippies, and crabs partially into the rice and cook for 5 minutes. Scatter with the peas, strips of roasted capsicum, and parsley and cook for a further 5 minutes.

Set up your Q for indirect cooking with the trivet and convection tray in place. Preheat on high for 10 minutes.

Brush the casserole dish with the melted butter.

Combine the milk, pastry mix, butter and eggs in a bowl (or food processor) and mix well using an electric beater. Pour this mixture into the casserole dish. Add the meat and place the onions, mushrooms, tomato, zucchini and cheese on top.

Once the Q is preheated, turn to the roast setting. Place the casserole dish on the trivet and cook for 50 to 60 minutes, or until the top is golden. When cooked, allow to cool before serving.

Prepare the barbecue for direct cooking over high heat (230° to 290°C) and preheat a large Weber Ware Casserole Dish for 10 minutes.

Pour the chicken stock into the casserole dish, place the casserole lid on, with the steam vent closed. Close the barbecue lid and bring the stock to a boil over direct high heat, about 5 minutes. Once the stock has come to a boil, wearing heatproof gloves, remove the casserole lid. Gradually stir in the instant polenta with a silicon whisk or spoon. Continue to stir the polenta for 2 minutes. Once cooked, remove the casserole dish from the barbecue.

Stir in the garlic, Parmesan, and rosemary. Pour into a 30cm x 20cm slice tin lined with plastic wrap. Using the back of a spoon, smooth out the polenta in the dish. Refrigerate for at least 1 hour to set. Alternatively, if you are simmering the relish in a saucepan you can leave the polenta in the casserole dish. See notes.

Whilst the polenta is chilling, make the relish. Adjust the temperature of the barbecue to direct medium heat (180° to 230°C). Brush the onion disks with olive oil. Add the onion disks, tomatoes, and chilli to the cooking grill. Close the lid and grill for 8 minutes over direct medium heat, turning as needed, or until the red chilli is blackened and blistered, the tomatoes are caramelised and the onion is cooked through and caramelised.

Finely chop the chilli, onion, and tomatoes. Add to a clean casserole dish (or saucepan if using a stove top) along with the remaining relish ingredients, including salt and pepper to taste. Bring to a simmer over direct medium heat for 10 minutes or until the relish has thickened (keep the casserole lid off). Remove from the heat and set aside at room temperature until required, or refrigerate if not serving within two hours. Turn the barbecue off.

After one hour of refrigeration, turn the polenta out onto a chopping board. Remove the plastic wrap (if applicable) and slice into 1.5cm x 15cm batons.

Prepare the barbecue for direct cooking over medium heat (180° to 230°C) and preheat a large Weber Ware Casserole Dish or Weber Ware Frying Pan for 10 minutes. See notes.

Add ½ tablespoon olive oil and the polenta batons to the pan, cooking over direct medium heat for 12 minutes, turning once halfway through the cooking time, until golden and crispy. You will need to cook the polenta chips in batches, ensuring the pan isn’t overcrowded. Add olive oil as needed. Once cooked, season the polenta chips with sea salt and serve with the smoky tomato relish.

Instant polenta can be found at gourmet grocers or specialty supermarkets. If you don’t have instant polenta, follow the packet instructions for cooking times and instructions for normal (non-instant) polenta.

The polenta batons can be brushed with olive oil and grilled on the cooking grill or hotplate, but for ease of cooking and to prevent the polenta from sticking, use a non-stick Weber Ware Casserole Dish or Weber Ware Frying Pan.

Set up your Q for direct cooking. Place the Weber Ware Casserole Dish (without the lid) at the back centre of the Q and add the oil. Preheat on high for 10 minutes.

Lightly oil the pork and season with salt and pepper.

Once the Q is preheated, leave the heat setting on high. Add the onions to the casserole dish, season with salt and pepper, and cook, stirring occasionally, for 5 to 6 minutes. At the same time, add the pork to the grill around the casserole dish. Cook for 2½ to 3 minutes per side, 5 to 6 minutes in total. Just before the pork is ready, add the garlic and chillies to the onions and cook for 1 minute. Then add the pork to the casserole along with the paprika and 100ml of the water. Stir well. Move the casserole dish to the centre of the Q and cook for a further 8 to 10 minutes. By this stage, the liquid should have reduced by half.

Remove the casserole dish from the Q. Add the tomato paste, capsicums, fennel seeds, vinegar, salt to taste, and the remaining 500ml of water.

Turn the Q to the roast setting and add a convection tray and trivet using tongs and/or wearing heatproof gloves. Place the lid on the casserole dish (turn the vent control to steam) and place on the trivet. Cook for 1½ to 1¾ hours.

In a bowl combine the sour cream, parsley, and lemon zest.

Remove the casserole dish from the Q. Serve the pork with the sour cream mixture and thick slices of grilled crusty bread, if desired.

Set up your barbecue for direct cooking. Place a Weber Ware Casserole Dish (without lid) in the centre of the barbecue and add the oil. Preheat on high for 10 minutes.

Combine all of the meatball ingredients together in a bowl. Roll into 3cm balls (makes about 25 to 30 meatballs).

Once the barbecue is preheated, leave the heat setting on high. To the casserole dish, add the garlic, onion, chillies, and a seasoning of salt and pepper; fry for 2 to 3 minutes. At the same time, add the meatballs to the grill and cook for 2 to 3 minutes per side. Once you have turned the meatballs, remove the casserole dish from the barbecue wearing heatproof gloves.

Add the passata sauce and beef stock to the casserole and stir in. When the meatballs are cooked, transfer them to the casserole dish.

Turn your barbecue to the roast setting (add a convection tray and trivet if using a Q). Place the lid on the casserole dish and place on the trivet. Cook for 45 minutes.

Remove the casserole lid and continue cooking for another 15 minutes, stirring occasionally. Just before serving, stir in the chopped basil and sprinkle with the grated Parmesan cheese.

Set up your barbecue for direct cooking. Place a casserole dish (without lid) in the centre of the grill and add 2 tablespoons oil. Preheat on high for 10 minutes.

Oil the drumsticks and season them with salt and pepper.

Once the barbecue is preheated, leave the heat setting on high. Add the onions and garlic to the casserole dish and cook for 2 to 3 minutes, stirring occasionally. At the same time, add the chicken to the grill and cook for 2 to 3 minutes per side. Once you have turned the chicken, remove the casserole dish from the barbecue.

Add the undrained tomatoes and stock to the casserole and stir through.

Turn your barbecue to the roast setting (add a convection tray and trivet if using a Q) using tongs and/or heatproof gloves. Place the lid on the casserole dish and place on the barbecue. Cook for 1 hour.

Remove the casserole dish lid and cook until the chicken is tender and the sauce has reduced and thickened slightly, a further 25 to 30 minutes.

Add the olives, parsley, and oregano and cook until heated through, a further 5 to 10 minutes.

Set up your Q for direct cooking. Place the casserole dish (without lid) at the back centre of the Q and preheat on high for 10 minutes.

Lightly oil the beef and season with salt and pepper.

Once the Q is preheated, leave the heat setting on high. Add the peanuts to the casserole dish and roast for 3 to 4 minutes. At the same time, add the beef to the grill and cook for 3 to 4 minutes a side, 6 to 8 minutes in total. When you are turning the beef, remove the casserole dish from the Q and pour the peanuts into a small bowl. Return the casserole dish to the Q and add the coconut cream and the massaman paste. Fry for 2 minutes, then add the beef from the grill to the casserole and stir thoroughly to coat the beef.

Remove the casserole dish from the Q. Turn the Q to the roast setting and add a convection tray and trivet using tongs and/or heatproof gloves. Place the casserole dish on the trivet, add half the peanuts, the remaining coconut cream, potatoes, water, onion, lime leaves, cinnamon, tamarind paste, sugar, and fish sauce and mix through. Place the lid on the casserole dish (turning the vent control to steam). Cook for 1 hour.

Remove the lid from the casserole dish and continue to cook until the beef is tender, about 1 hour more, stirring occasionally.

When fully cooked remove the casserole dish from the Q, sprinkle the remaining peanuts over the top and serve.

Set up your barbecue for direct cooking over high heat (250°C to 290°C). Place the Weber Ware Casserole Dish (without lid) onto the cooking grill and add 2 tablespoons olive oil. Preheat for 10 minutes. Weber Q Specific Instructions:Preheat the Q with the burner(s) on high. Place the Weber Ware Casserole Dish (without lid) at the back centre of the Q and add 2 tablespoons olive oil. Preheat on high for 10 minutes. Once the Q is preheated, leave the heat setting on high.

Lightly oil the lamb shanks and season with salt and pepper.

Add the onions, carrots, and celery to the casserole dish and cook over direct high heat for 5 to 6 minutes. At the same time, add the lamb shanks to the grill around the casserole. Grill the shanks over direct high heat, with the lid closed, for 5 to 6 minutes, turning once. Remove the casserole dish from the barbecue. Set aside the lamb shanks.

While the casserole dish is off the barbecue, add the flour to the casserole dish, stir into the mixture, then add the stock and tomatoes and stir well. Place the lamb shanks in the casserole dish. Finally, add the thyme and rosemary sprigs.

Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). Weber Q Specific Instructions: Add a convection tray and trivet to the barbecue and adjust the burner(s) to the roasting setting. See your barbecue’s handbook for further instructions.

Place the lid on the casserole (turning the vent control to steam) and place the barbecue. Cook the casserole over indirect medium heat, with the barbecue lid closed, for 2 to 2½ hours.

Remove the casserole lid and continue cooking until the lamb shanks are very tender, another 30 minutes, stirring occasionally.