Prepare your barbecue for indirect cooking over medium heat (190°C to 230°C)

In a large bowl sift together the flour and salt. Make a well in the centre and add the lemonade and cream. Use a flat-blade knife to mix together the ingredients until just combined.

Turn the mixture out onto a lightly floured surface and knead until just smooth. This will take only a couple minutes, so do not over knead or the scones will become tough. Using your hands, flatten the dough to a 2cm thickness.

Dip a 5cm-diameter scone cutter in flour. Using the round cutter, cut out the scones. Combine the leftover dough into a ball, flatten to a 2cm thickness, and cut out the remaining scones.

Place the scones onto a lined baking tray or large Weber Ware Frying Pan, 1 cm apart. Using a pastry brush, brush the scones with the milk.

Place the scones onto the barbecue and bake over indirect medium heat, with the lid closed, for 10 to 12 minutes or until risen and the tops are golden. Remove from the barbecue and allow to cool slightly. Serve with jam and thickened cream.

Set up your barbecue for indirect cooking with a convection tray and trivet (refer to your handbook for further instructions).

Preheat your barbecue on HIGH for 10 minutes (refer to your handbook for further instructions).

In a bowl mix together the eggs, cream, onions, and Gruyère cheese. Grease a Weber Q Ware Frying Pan.

Place half of the pumpkin in a single layer in the base of the frying pan, then a layer using half of the baby spinach, followed by a layer using half the shredded ham. Pour 1 cup of the egg mixture evenly into the pan. Repeat the process with the remaining pumpkin, spinach, ham, and egg mixture.

Once the barbecue has preheated turn the control knob(s) to the roasting setting (refer to your handbook for further instructions).

Place the frittata onto the convection tray and trivet and cook for 25 minutes. After 25 minutes, sprinkle the top of the frittata with the Parmesan cheese. Continue cooking until the mixture is set and the Parmesan cheese is golden, 5 to 10 minutes more.

MARINATING TIME30 MIN.

This recipe is ideal for Weber Qs and Weber Family Qs. Set up your barbecue for indirect cooking with a convection tray and trivet (please refer to your handbook for further instructions).

Mix all of the rub ingredients together in a bowl. Coat and rub both sides of the pork with the spices. Cover and refrigerate the pork for 30 minutes.

Thirty minutes prior to cooking, take the pork out of the fridge and allow to stand at room temperature.

Preheat the barbecue on the lowest setting. If using a Weber Q, turn the control burner on low. If using a Family Q, turn the large burner off and the small burner on low.

Once the barbecue is preheated, position the pork on top of the trivet in the barbecue. Cook for 3 hours.

After 3 hours, place the pork in a large drip pan, pour the apple cider vinegar on top, and cover tightly with aluminium foil. Cook for a further 1½ hours.

Take the pork off the barbecue and leave to rest for 45 minutes, leaving it in the drip pan and covered with the aluminium foil.

After 30 minutes of the resting period, prepare the barbecue sauce.

Place the butter in a saucepan and cook over low heat on the stove top. Once the butter is melted, add the onion and cook for a few minutes or until the onion has softened. Once the onion is cooked, add all the remaining sauce ingredients. Cook for a further 10 minutes over high heat or until thick and sticky, making sure to stir the sauce regularly. Set aside until the pork has rested.

Using two forks, break the meat into small- and medium-sized pieces. The meat should be falling apart tender, and break into a string-like consistency easily.

Mix 100ml of the barbecue sauce through the pulled pork.

In a large bowl using an electric mixer, beat the butter, vanilla, and sugars until light and fluffy. Add the egg and beat until well combined.

Using a spoon, mix in the flour and chocolate chips, stirring until the mixture just comes together.

Place the cookie dough in a large Weber Ware Frying Pan and press down to evenly spread. Cover and refrigerate until firm, about 1 hour.

Preheat the barbecue for indirect cooking. If using a Weber Q, use a convection tray and trivet.

Once the barbecue is preheated, set the control knobs to the roast setting. Place the pan in the center of the grill, ensuring the handle is removed. Bake the cookie until golden, 12 to 14 minutes. Remove from the barbecue using the detachable handle. Allow to cool for at least 5 minutes on a cooling rack. Serve with vanilla ice cream.

In a bowl mix together the filling ingredients. Cut four 12cm diameter rounds from each sheet of the pastry. Lightly brush the edges with the beaten egg. Spoon 1 tablespoon of the filling onto the centre of each pastry round. Fold the pastry over to create a semicircle. Press down on the edges to create a seal. If desired, crimp the edges.

Set up your barbecue for indirect cooking (refer to your handbook for further instructions). Preheat your barbecue for roasting.

Place the pasties onto two lined baking trays, and pierce two holes in each pasty with a knife. Brush the pasties with the egg.

Once the barbecue has preheated, make adjustments to the burner control(s) if required. Cook the pasties until golden brown and crisp, 20 to 25 minutes for each tray.

Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.

Grate the potato, squeeze out any excess juice. Place into a bowl with the pancetta and Parmesan. Season with salt and pepper.

Generously spray 9 holes in a 12-hole muffin tin with cooking oil spray. Press 3 to 4 tablespoons of the potato mixture into the cases, leaving an indent in the centre for the eggs. Spray the edges of the potato mixture with cooking oil spray.

Once the barbecue is preheated, make adjustments to the burner control(s) if required. Place the potato cups on and cook until the potato is golden brown and cooked through, 15 to 20 minutes. Remove from the barbecue and allow to cool for 5 minutes. Leave the barbecue on the roasting setting.

Crack an egg into each hash brown cup and season with salt and pepper. Return to the barbecue and cook until the eggs are cooked to your liking, a further 15 minutes.

In a saucepan on the side burner or stove top over low heat, melt the butter. Add the onion and fry for a few minutes until golden and just beginning to soften. Remove the saucepan from the heat, and set aside to cool.

Prepare the barbecue for indirect cooking over medium heat (180°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

Once the onion is cooled, mix with the remaining ingredients. Using heaped tablespoons worth of mixture, roll into balls.

Put the stuffing balls into a drip pan that has been lightly greased with butter. Roast the stuffing balls over indirect medium heat, with the lid closed, for 10 to 15 minutes, or until cooked through.

Quick Dukkah and Herb Roasted Chicken

In a small bowl mix together the butter, rosemary, thyme, oregano, salt, and pepper.

Carefully push your fingers between the breast skin and flesh to create pockets. Repeat on the thigh areas. Work the butter mixture under the skin of the breast and thigh areas. Lightly oil the outside of the chicken and sprinkle the dukkah all over the skin.

Once the barbecue is preheated, make adjustments to the burner control(s) for the roasting setting. (please refer to your handbook for further instructions). Place the chicken on and cook for approximately 45 minutes or until the chicken is cooked and the dukkah is golden.

Note:
A quick and efficient method to cooking a whole chicken is to butterfly it. Firstly, remove any excess fat, typically just inside the cavity. Turn the chicken over so it is breast side down. Face the chicken with the neck end closest to you. Using sharp kitchen scissors cut along both sides of the back-bone, remove and discard it. Turn the chicken back over, skin side up, and press down on the breastbone to flatten. If not already done, tuck the wing tips under the chicken.

Set up your barbecue for direct cooking. Place a small Weber Ware Frying Pan on the barbecue, close the lid, and preheat your barbecue for direct cooking. Please refer to your handbook for further instructions.

Remove the rind from the speck and chop into 1cm cubes.

Once the barbecue is preheated, adjust the burner control(s) to medium. Fry the speck in the pan, with the lid closed, for 5 minutes, stirring occasionally. Remove the pan from the grill and set aside to cool slightly.

Set up your Q for indirect cooking, with a convection tray and trivet. Make adjustments to the burner control(s) for roasting. Please refer to your handbook for further instructions.

Pour the marinara sauce into the pan, on top of the fried speck. Crack 4 eggs on top of the marinara. Season the eggs with salt and pepper. Sprinkle the top with shaved Parmesan cheese. Return the pan to the barbecue and cook on the indirect roasting setting, with the lid closed, until the eggs are cooked to your liking, 15 to 20 minutes. Butter both sides of the bread and toast directly on the grill for 1 minute on each side.

Roughly chop the basil and sprinkle over the baked eggs. Serve the baked eggs warm with the toast.

Set up your barbecue for indirect cooking (for the Q Range, use a convection tray and trivet. Please refer to your handbook for further instructions). Preheat your barbecue on HIGH for 10 minutes (please refer to your handbook for further instructions).

Place the vegetable oil in a small Weber Ware Frying Pan. Place the chocolate chips in the pan and layer with the chocolate bars. Top with a layer of the marshmallows.

Once the barbecue is preheated, turn the control knob(s) to the roast setting (please refer to your handbook for further instructions). If using a Family Q, turn the small burner OFF and leave the larger burner on HIGH.

Position the frying pan on the convection tray and trivet and cook until the marshmallows are golden, 15 to 20 minutes. Serve with your favourite biscuits and fresh strawberries.