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

Once your barbecue is preheated, leave the heat setting on high. To make the béchamel sauce, add the butter to the casserole dish, stirring until just melted. Add the flour and whisk until smooth. Cook for 1 minute, then slowly add the milk and chicken stock. Whisk continuously until thickened. Add the nutmeg and Parmesan and whisk until the cheese is melted. Season with salt and white pepper. Remove the casserole dish from the barbecue wearing heatproof/oven gloves. Pour the béchamel sauce into a jug and wash out the casserole dish.

Place the casserole dish directly on the barbecue grill. Add 2 tablespoons of the oil and preheat for 5 minutes.

Place the onion and garlic in the casserole dish and cook until the onion is tender, about 3 minutes, stirring once. Add the lamb mince, Italian herbs, and cinnamon, and season with salt and pepper. Using a spatula, break the mince into smaller pieces. Cook for 12 to15 minutes or until cooked through, stirring occasionally. Add the wine and cook for another minute. Remove the casserole dish from the barbecue.

In a large bowl mix the eggplant with the remaining 3 tablespoons of oil, and season with salt and pepper. Grill the eggplant for 3 minutes a side. Remove from the grill and set aside until needed.

Turn your barbecue to the roast setting (add a convection tray and trivet if using a Q). Add the passata sauce and lemon zest to the casserole and stir through. Place the casserole dish (without lid) on the trivet, and close the grill lid. Simmer until the sauce has thickened, 30 to 45 minutes.

In a bowl mix the topping ingredients together and set aside until needed.

Remove the casserole dish from the barbecue and pour the mince mixture into a bowl. Spoon about 1½ cups of the mince mixture back into the casserole dish and spread evenly over the base. Place a layer of the grilled eggplant over the mince. Then spoon 2 cups of the remaining mince mixture on top of the eggplant. Repeat this process one more time and then pour the béchamel sauce on top. Finish the moussaka by sprinkling the top with the bread crumb mixture.

Return the casserole dish (without lid) to the barbecue. Close the grill lid and cook until the top is golden and bubbling, about 45 minutes.

Flour the veal or chicken pieces and season with salt and pepper. Dip them into the beaten egg and finally press them into the bread crumbs. Ensure the schnitzels are coated evenly. Refrigerate for a minimum of 20 minutes.

Place the pan on the Q grill and preheat for 10 minutes.

Add the oil to the pan and heat for 1 to 2 minutes. Using tongs, place the schnitzels in the heated oil. Close the lid and cook for 3 to 4 minutes per side.

Serve with your favorite sauce and a green salad.

Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C- roasting setting). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

Spray a Weber Ware Frying Pan lightly with oil. Arrange a layer of potatoes over the base of the pan, slightly overlapping. Top with one-third of the bacon and onion. Repeat this process twice so you have three layers in your pan.

In a bowl combine the cream, milk, and mustard and mix together. Pour over the potato mixture. Cover the pan with foil.

Bake the potato bake over indirect medium heat, with the lid closed, for 30 minutes, then remove the foil and bake for a further 30 minutes.

Top with the cheese and continue baking until the potatoes are tender, another 30 minutes. Remove from the grill and season with salt and pepper.

Prepare the apples by peeling, coring, and chopping into chunky pieces, then place in a grill-proof pan. Sprinkle the caster sugar and cinnamon sugar (if using) over the apples.

In a bowl combine the flour, brown sugar, butter, and oats. Using your fingers, rub the butter through the mixture until you have a very coarse texture. Stir in the walnuts. Sprinkle the crumble topping evenly over the apples in the pan.

Set up your Q for indirect cooking and preheat for 10 minutes.

Place the pan with the apple crumble on the trivet and turn the burner control knob(s) to the roast/bake setting. Close the lid and cook until golden, 30 to 40 minutes.

Spoon the apple crumble into serving bowls. Serve with ice cream or cream.

Place all the marinade ingredients into a medium bowl and whisk to combine.

Place the chicken breasts in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl, and refrigerate for 3 to 4 hours.

Remove the chicken breasts from the marinade and reserve the marinade. Pour the marinade into a small saucepan and boil for 1 full minute.

Prepare the barbecue for direct cooking over medium heat (180° to 230°C).

Barbecue the chicken, skin side down first, over direct medium heat, with the lid closed, until the meat is firm and the juices run clear, 4 to 6 minutes on each side. Baste with the boiled marinade once halfway through cooking.

Place your pan on the Q barbecue and preheat for 10 minutes.

Add the oil, onion, garlic, and chorizo sausage, close the lid, and cook for 6 to 7 minutes, stirring once or twice. Add the sugar, paprika, chilli, and baked beans. Stir in well, close the lid, and cook for 4 to 5 minutes.

With the back of a spoon, make four indentations in the top of the mixture and crack an egg into each. Sprinkle the cheese over the top of the mixture and season with salt and pepper to taste. Close the lid and cook for a further 6 to 8 minutes.

Remove the pan from the barbecue and sprinkle the chopped parsley over the top.

Place the pan on the Q grill and preheat for 10 minutes.

Add the oil, onion, and garlic to the pan, close the lid, and cook until softened, 4 to 5 minutes, stirring occasionally. Add the cumin, paprika, and chili flakes and stir into the onion.

Add the beef mince to the pan, breaking it up with a spoon or spatula. Close the lid and cook until the beef is browned, 6 to 8 minutes.

Add the crushed tomatoes and season with salt and pepper. Close the lid and continue to cook until the sauce has thickened, 6 to 8 minutes, stirring occasionally.

In the last minute add the taco shells to the grill and heat for 30 seconds on each side.

Spoon the beef mixture into the taco shells and top with lettuce, chopped tomato, and cheese. For added flavors, you can also use avocado, sour cream, and salsa.

Prepare the barbecue for indirect cooking over medium-low heat (170°C to 190°C).] If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.

Beat the eggs with 1 tablespoon of the sugar, the vanilla, and milk. Strain the mixture into a lightly buttered aluminium drip pan. Add the sultanas and walnuts.

Butter the slices of bread. Cut the buttered bread into triangles and float them on top of the egg and milk mixture. Sprinkle the pudding with the remaining 1 teaspoon sugar and the cinnamon.

Bake the pudding over indirect medium-low heat, with the lid closed, for 30 to 40 minutes, or until the custard is set.

Serve warm with whipped cream or ice cream.

Whisk all of the marinade ingredients in a medium bowl. Place the pork chops in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to distribute the marinade, and refrigerate for 2 to 4 hours.

Prepare the barbecue for direct cooking over medium heat (180° to 230°C).

Remove the chops from the bag and discard the marinade. Barbecue the chops over direct medium heat, with the lid closed, for 4 to 5 minutes on each side, or until no longer pink in the centre.

Prepare the barbecue for indirect cooking over medium-high heat (220°C to 260°C) with a Weber Pizza Stone. If you are using a Weber Q barbecue, set up your barbecue with a convection tray, trivet and the pizza stone. Preheat the pizza stone for 20 minutes, or as directed by your pizza stone instructions.

To prepare the ingredients; shred the cooked chicken, slice the cherry tomatoes, and thinly slice the red onion.

Prepare your pizzas on Weber Easy-Serve Pizza Trays. Spread the pesto dip evenly over the pizza bases. Place a small amount of mozzarella cheese on top. Cover with a mix of shredded cooked chicken, cherry tomatoes, red onion and prosciutto. Finish with the remaining mozzarella and using the microplane, finely grate the pecorino over the top.

Place the pizza tray (with pizza) onto the stone and roast over indirect medium-high heat for 15 minutes each, or until the cheese has turned golden and the base is crispy.

Finish the pizzas with fresh basil, slice and serve.