Prepare the barbecue for direct cooking over medium heat (180°C to 230°C) with a hotplate or Weber Ware Frying Pan.

Melt the butter on the hotplate. Place the mushrooms, tomatoes and bacon on the hotplate. Season the mushrooms and tomatoes. Cook over direct medium heat, with the lid closed, for 5 minutes.

Turn the mushrooms, tomatoes and bacon. Melt a little more butter on the hotplate and crack the eggs on to it. Season with salt and pepper. Close the lid and continue to cook until the eggs are cooked to your liking

With the lid closed, cook for a further five minutes.

The tomatoes and bacon can also be cooked on the cooking grill. Lightly coat the tomatoes with olive oil, salt and pepper before placing onto the cooking grill.

Zest the three oranges and set aside the zest. Thinly slice two of the three oranges for decoration. To slice the oranges, with a sharp knife, slice the ends off the orange to expose the flesh. Stand the orange on one end, and vertically slice from the top working downwards to remove the peel and white pith. Work your way around the orange to remove all of the peel and any pith. Stand the orange on its side and slice rounds of orange as thinly as possible. Repeat with a second orange, set the slices aside. Cut the third orange in half and juice, set the juice aside.

Prepare the barbecue for indirect cooking over medium-low heat (as close to 180°C as possible). If using a Weber Q® barbecue, set up your barbecue with a convection tray and a trivet.

In a large bowl of a stand mixer or using handheld beaters, beat together the butter, sugar and vanilla until pale and creamy. Add the eggs, almond meal, polenta, baking powder, orange juice and zest from step one. Beat the mixture for a further 30 seconds to combine.

Grease a large Weber frying pan, large Weber casserole dish or a 23cm by 30cm cake tin with cooking oil spray. Line with a sheet of baking paper. Lay the slices of orange in the pan, in a single layer. Pour the cake batter into the pan.

Bake the cake over indirect medium-low heat, with the lid closed, until the edges have turned golden and started to shrink away from the pan, about 40 to 50 minutes. The cake will still seem very soft and not quite set, as it cools it will firm up. Remove the cake from the barbecue. Cool for 5 minutes, before turning out onto a cooling rack to cool completely.

To make the passionfruit drizzle: In a small bowl, combine the pulp from three passionfruit, the juice and zest from one orange and the icing mixture

Serve the cake with the passionfruit drizzle and crème fraiche.

Prepare the barbecue for indirect cooking over medium- high heat (220°C to 250°C).

Place the chicken wings in a plastic bag with the rice flour, salt, and pepper. Shake until well coated.

Shake the excess flour off the chicken wings and place them onto the barbecue (over the indirect zone), ensuring a small gap is left between each piece so the heat can circulate evenly around them.

Roast the chicken wings over indirect medium-high heat, with the lid closed, for 30 to 35 minutes or until they are cooked through. While the wings are cooking, mix all the blue cheese sauce ingredients together in a small bowl. Microwave briefly until just warmed through.

Five minutes before the wings are cooked, combine the hot sauce ingredients in a small saucepan. Heat the hot sauce on the side burner (or stove top) over low heat. Cook until the butter is completely melted and the sauce is just starting to bubble gently. Once the wings are cooked, coat in the hot sauce and serve immediately with the blue cheese sauce and celery sticks.

Mix all of the spice rub ingredients together in a large bowl. Remove the membrane from the back of the ribs (otherwise ask your butcher to do so) and coat both sides of the ribs with the spice mix, rubbing the spices into the meat. Cover and refrigerate for about 1 hour.

Prepare the barbecue for indirect cooking over very low heat (95° to 130°C, low and slow).

Lay the racks bone side down, or in a rib rack, on the cooking grills over indirect very low heat, close the lid, and cook for 3 to 4 hours or until the meat has shrunk back from most of the bones by 5mm or more. Meanwhile, make the sauce.

In a saucepan over low heat on the stove top, melt the butter. Add the onion and cook for 3 minutes or until the onion has softened. Add the remaining sauce ingredients. Increase the heat, and cook for a further 10 minutes over high heat or until the sauce is thick and sticky, stirring regularly.

After the ribs have been cooking for 3 to 4 hours, brush the racks with the sauce and continue to cook for a further 45 minutes to 1 hour, basting every 20 minutes.

The ribs are done when you lift a rack at one end with tongs, bone side up, and the rack bends so much in the middle that the meat tears. If the meat does not tear easily, continue to cook until it does.

Prepare the barbecue for direct cooking over medium-high heat (200°C to 260°C) with a wok. Preheat the wok for 10 minutes. While the barbecue is preheating, in a medium bowl, combine all of the prawn ingredients. Thread the prawns onto metal skewers and set aside.

Add ½ a tablespoon of peanut oil to the wok and add the eggs. Close the barbecue lid and fry the eggs over direct medium-high heat, with the lid closed, for 2 minutes, or until cooked. Remove from the wok and roughly chop.

Add the remaining 1 tablespoon of peanut oil to the wok and add the onion. Sautee over direct medium-high heat for 3 minutes, stirring as required and keeping the barbecue lid closed as much as possible throughout the cook.

Add the garlic, ginger and sausage (or bacon) and continue cooking for 6 minutes, stirring as required.

Add the cooked rice, peas, soy sauce, Shaoxing wine and continue to cook for a further 6 minutes, stirring as required. Place the prawns onto the cooking grill and grill over direct medium-high heat for 2 to 4 minutes, or until cooked through, turning halfway through the cooking time. Remove the prawns from the barbecue once cooked.

Immediately serve the fried rice with the grilled prawns.

Prepare the barbecue for indirect cooking over low heat (100°C to 130°C). If using a Weber Family Q barbecue, set up your barbecue with a convection tray and a trivet. If using a Weber Pulse, set up your barbecue with a trivet.

Trim the lamb of any hard lumps of fat. In a small bowl, combine the garlic, olive oil, rosemary, salt and pepper. Spread the herb mixture all over the lamb. With cooking string, truss the lamb into an even shaped roast.

Place the lamb onto the barbecue and roast over indirect low heat, with the lid closed, for 5 ½ hours.

Once the lamb has been roasting for about 5 ½ hours, or has reached an internal temperature of 90°C, brush the lamb with the balsamic glaze and continue roasting the lamb for a further 30 minutes. Once the lamb has cooked, remove from the barbecue and cover with aluminium foil. Leave the lamb to rest for at least 15 to 30 minutes.

Remove and discard the string from the lamb. Using two forks, pull the lamb into bite-sized pieces and serve immediately.

RESTING TIME3 TO 5 MIN.

Prepare the barbecue for direct cooking over medium–high heat (about 260°C). Brush the cooking grills clean. Place a perforated grill pan over direct heat, close the lid, and preheat for 10 minutes. Toast the fennel seeds in a frying pan over medium heat on the stove until fragrant, about 1 minute, stirring often.

Transfer the fennel seeds to a cutting board, drizzle with ½ tablespoon of the oil, and chop finely. Transfer the fennel seeds to a small bowl, add all the remain­ing paste ingredients including the remaining 3½ tablespoons oil, and mix to form a paste.

Coat both sides of each chop with the paste. Let the chops stand while you grill the capsicums and onions.

Lightly coat the onion slices and capsicums with oil and season with the salt and pepper.

Spread the onions and capsicums on the preheated grill pan and grill over direct medium–high heat, with the lid closed, until the onions are tender and the capsicums are charred in spots and slightly deflated, 10 to 12 minutes, turning occasionally. Remove each piece as it is done. Keep warm while grilling the chops

Grill the pork chops on the cooking grills over direct medium–high heat, with the lid closed, until well grill-marked on both sides but still juicy inside, 3 to 5 minutes, turning once. Transfer the chops to a platter and let rest for 3 to 5 minutes. Spoon the capsicums and onions and any juices around the chops and serve warm.

Prepare the barbecue for direct cooking over high heat (230° to 290°C). Using a damp paper towel, wipe the outside of each mushroom cap to clean. Using a small knife, cut out the stems.

Holding 1 mushroom in your palm and using a small spoon, gently scrape out all the black gills, being careful not to tear the delicate cap. (It’s important to remove the gills, as they will discolour the filling during cooking.) Repeat with the remaining mushrooms.

Brush a large perforated grill pan with oil. Rinse the silverbeet under cold running water. Stack the wet leaves in the prepared pan.

Grill the silverbeet over direct high heat, with the lid closed, until the greens begin to wilt, 5 to 6 minutes, turning once or twice with tongs. Remove from the grill.

Cut off the stem at the base of each leaf and discard. Fold the leaves in half lengthways and twist to wring out the excess moisture. Using a large, heavy knife, coarsely chop the greens. You should have a generous 1 cup.

In a medium bowl mix together the chopped greens, feta, mozzarella, ¼ cup parmesan, the mayonnaise, spring onions, garlic and nutmeg.

In a small bowl mix together the panko, the remaining ¹/³ cup parmesan and the remaining 1 tablespoon oil. Stir 1 tablespoon of the panko mixture into the greens filling. Season the filling to taste with pepper (about ¼ teaspoon).

Divide the greens filling evenly among the mushrooms, then pat gently with your hand to fill to the edges.

Sprinkle the remaining panko mixture evenly over the filling.

Place the mushrooms on the same grill pan. Grill over direct high heat, with the lid closed, until the cheese melts and the topping is deep brown, 8 to 12 minutes. Using a metal spatula and tongs, transfer the mushrooms to plates and serve.

Combine all the glaze ingredients in a saucepan and place over high heat on the stove top or side burner; bring to a boil. Reduce the heat to a simmer and continue cooking until the liquid has reduced, about 15 minutes. Take off the heat and leave to cool slightly. Blitz the glaze in a food processor until smooth.

Refrigerate until required. It will keep in the fridge for up to 5 days.

RESTING TIME2 TO 4 H

Using a very sharp knife, round off the corners of the brisket. Make sure the brisket has no 90 degree angles. This will help the heat to move aerodynamically across the meat. Trim the fat on the fatty side of the brisket to about 8 mm thick but no less.

On the meatier side, remove the web-like membrane covering the meat so the coarsely grained meat underneath is visible.

Remove any hard clumps of fat on either side of the brisket. Note the section shaped like a wedge between the point and flat. Be sure to cut away most of that fat. If you don’t, that fat will never melt (render).

In a small bowl stir together the pepper and salt. Season the bottom of the brisket first and the fatty side last, making sure you apply the rub evenly on all sides. Refrigerate the brisket until ready to smoke (you can do this up to 12 hours in advance).

Fill a chimney starter with the required quantity of lit barbecue briquettes and light it. Set up the smoker with the required amount of wood chunks and unlit barbecue briquettes.

Pour the lit briquettes in the centre of the unlit briquettes. Fill the water pan three-quarters full with water and assemble the smoker. Wait until the temperature of the smoker reaches about 130°C, 20 to 30 minutes. At this point, you will se some light coloured smoke coming out of the vents. Brush the cooking grills clean.

Place the brisket, fat side up, on the top cooking grill and close the lid. Cook over indirect very low heat, with the lid closed as much as possible.

Cook 4 to 5 hours. Achieving surface colour indicates a good “bark” has been created and the brisket will no longer absorb much smoke. The temperature in the thickest part of the brisket will be around 65° to 71°C, but colour is the primary indication of a good bark.

Arrange two sheets of 90 cm long pink butcher’s paper side by side and overlapping. Fill a spray bottle with the vinegar and water and spray the brisket all over. Transfer the brisket, fatty side up, to the centre of the paper. Fold one long side of the paper over the brisket, bring each side in and over, then roll it up until wrapped and sealed (like a burrito).

Place the wrapped brisket, fat side down, on the top cooking grill over indirect very low heat. Adjust the heat of the smoker as needed to maintain the temperature between 130° and 140°C.

Cook, with the lid closed, until the meat is so tender that when you press it with your fingers through the paper it feels like a giant marshmallow or sponge. This will probably take 5 to 7 hours more.

At that point, the internal temperature should be 94° to 96°C in the flat and 98° to 99°C in the point, though tenderness is a more important indicator of doneness. The amount of time depends on the breed of cattle and other characteristics of the meat. A common mistake is taking the brisket off too early.

Transfer the brisket, still wrapped in the butcher’s paper, to a dry, insulated cooler or turned-off oven. Close the cooler or oven and let the meat rest for 2 to 4 hours. Don’t skip this step. It helps loosen the muscles and absorb moisture back into the brisket. The ideal serving temperature of the brisket is 60° to 63°C.

Unwrap the brisket and set it on a cutting board, being careful to keep the precious meat juices in the butcher’s paper. Starting with the flat, cut the brisket across the grain into thin slices.

The grain runs differently in the point section, so once you get to that portion of the brisket, you’ll need to turn your knife. First, cut the point in half, then slice each portion across the grain. Serve the brisket warm on buns or bread with barbecue sauce, if using.

A properly cooked brisket is tender but not delicate. If a pencil thick slice falls apart as you are slicing it, that’s overcooked. If, on the other hand, that slice comes apart easily when you tug on it from opposite ends, that’s sheer brisket perfection.

You may hear BBQ aficionados talking about wrapping their meat in butcher’s paper. No, not the white sheets used for school projects. This is a pink—or peach—coloured paper that is used to help protect the meat from drying out once it has developed its beautiful dark bark/crust.