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

In a small Q ware pan, add 2 tablespoons of olive oil and the garlic. Lightly coat the cherry tomatoes with olive oil, salt and pepper.

Once the barbecue has preheated, add the frying pan and the cherry tomatoes to the barbecue and cook over direct medium heat for 5 minutes or until the garlic has turned golden. Once golden, add the tin of crushed tomatoes to the pan. Flip the cherry tomatoes, and cook the cherry tomatoes and sauce for a further 5 minutes.

Add the cherry tomatoes to the frying pan (removing any stalks if needed), stir and continue to cook for a further 15 to 20 minutes, stirring as needed, or until the sauce has reduced.

Season the sauce with salt and pepper. Add the fresh basil or oregano leaves and stir. Dollop the ricotta onto the sauce. Using a spoon, make 4 divots into the sauce. Crack an egg into each divot. Sprinkle the grated parmesan all over. Close the barbecue lid and cook for a further 10 minutes, or until the eggs are slightly underdone to your liking. While the eggs are baking, toast the bread. Brush olive oil onto the bread. Brush the cooking grill clean with a wire brush. Grill the bread over direct medium heat for approximately 1 to 2 minutes on each side.

Remove the frying pan from the barbecue and leave to sit for a couple of minutes (your eggs will continue to cook). Garnish with fresh basil or oregano and serve with the crusty bread.

Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).

In a large Weber frying pan, add the pork belly, Wild Turkey Bourbon & Cola, garlic, Kecap Manis, fish sauce, star anise and chilli flakes. With a silicone spoon, incorporate the ingredients and ensure the pork belly is submerged.

Place the frying pan onto the barbecue and cook over indirect medium heat, for 2 hours, or until the pork belly has started to become tender.

Once the pork belly has cooked for 2 hours, remove the pork from the frying pan, leaving the juices behind. Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C). Simmer the sauce in the frying pan over direct medium-high heat for 15 minutes or until thickened. Lightly coat the pork belly slices with olive oil and grill over direct medium-high heat for 2 minutes each side, or until nice grill marks appear.

Garnish the pork belly with spring onion and finish with the reduced braising liquid.

Prepare your barbecue for direct cooking over medium heat (180°C to 230°C) with a hotplate (or use a Weber Ware Frying Pan- instructions for pan in step 3 onwards).

In a dish, whisk together the eggs, vanilla, milk and cinnamon.

Once the barbecue has preheated. Place a Weber Ware Frying Pan onto the barbecue and add the flaked almonds and maple syrup. Cook over direct medium heat, stirring as needed with a silicone spoon, for approximately 8 minutes, or until the maple syrup is deep golden. For the maple to set hard it needs to be deep golden (but not burnt). Pour out onto a sheet of baking paper and leave to cool completely. Clean the frying pan if you are using it to cook the French toast.

Dip the slices of bread into the egg mixture, let the excess drip off and place onto a plate in a single layer ready to cook.

If using a Weber Ware pan, add it to the barbecue and leave to preheat for 5 minutes. If using a hotplate, it is a good idea to test the temperature first (see note).

Melt a little the butter in the pan or the hotplate and add the bread. Cook for 4 minutes on each side over direct medium heat, or until golden. Remove from the barbecue once cooked.

Break up and crush candied maple almonds with your hands. Serve the French toast immediately with the maple almonds, extra maple syrup and strawberries.

If using a hotplate, before adding French toast, place a piece of plain bread onto the hotplate, it should turn golden in 2 minutes. If it cooked too quickly or burnt, you will need to turn down the heat and wait for the temperature to reduce.

Add the American Honey Bourbon Whiskey to a saucepan. Combine 1 tablespoon of the water with the cornflour to dissolve the cornflour. Add the cornflour mixture, remaining water, and the rest of the ingredients to the saucepan. Simmer on a stove top over medium heat for 15 minutes or until thickened.

To marinate the chicken; add all the marinade ingredients into a large zip lock bag. Using a sharp knife, separate the thigh from the drumsticks. To avoid any damage to your knife, slice into the joint until you can see the bones, using both hands ‘pop’ the joint and slice in between the bones. Add the chicken pieces to the zip lock bag, marinate in the refrigerator for 2 hours.

Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).

In a medium sized dish combine all the crumb ingredients. Remove the chicken from the marinade, allowing the excess buttermilk to drip off. Place the chicken into the crumb, coating all sides, one piece at a time and then onto a plate. Spray the chicken all over with the olive oil spray, this will help for the crumbs to crispen up and turn golden.

Place the chicken pieces onto the barbecue and roast chicken over indirect medium heat, with the lid closed, for 1 hour, or until deep golden.

Once cooked, remove the chicken from the barbecue, leave to rest for 5 minutes before serving. Serve with the warmed Honey Bourbon BBQ Sauce.

The safe final doneness temperature for chicken is 74°C. In this recipe, you will need to cook past this temperature for the crumb to become golden (around 85°C). Because marylands have lots of connective tissue and fat the meat will not dry out.

Prepare the barbecue for direct cooking over medium heat (200-230°C) with a Q Ware Frying Pan or Hotplate.

While the barbecue is preheating, make the butter for the mushrooms. In a small bowl, mix together the butter, garlic and parsley. If needed, trim the stem of the mushrooms, so they sit flat, cup-side down. Using a basting brush, brush the mushrooms with olive oil and season. Drizzle olive oil over the cherry tomatoes and season.

Once the barbecue has preheated, add the cherry tomatoes and mushrooms (cup-side down, this is important) to the cooking grill. Add the bacon to the pan or hotplate. Cook over direct medium heat for 4 minutes or until the cherry tomatoes, mushrooms and bacon are golden, flip all ingredients. Spoon the butter into the cups of the mushrooms. Cook for a further 4 minutes or until cooked to your liking.

When there is approximately 2 minutes left of the cooking time, add the eggs to the pan or hotplate (see note), using the bacon fat as the cooking oil. Add your bread to the cooking grill and toast for 1 to 2 minutes on each side. Keep the lid of the barbecue closed as much as possible for the eggs to evenly cook.

Remove all items from the barbecue and serve immediately

For the perfect eggs: For easy manoeuvring, pre-crack the eggs into small bowls. If desired you can also use non-stick egg rings, sprayed with cooking oil.

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

In a bowl combine all the patty ingredients. Divide the mixture into four and shape into 2cm thick patties. As the mixture will be quite soft, shape the patties and place them onto individual squares of baking paper (cut to the same size as patties), this will help with manoeuvring the patties onto the barbecue.

Once the barbecue has preheated, brush the cooking grills with a wire brush. Brush the tops of the patties with olive oil (see note), and place the patties, oil side down, onto the cooking grill and remove the baking paper. Close the lid and cook the patties for 5 minutes over direct medium heat.

Using a metal spatula, flip the patties over and continue to cook for a further 4 to 5 minutes or until they are cooked through. In the last minute of the cooking time, add a slice of cheese on top of each patty and place the buns onto the cooking grill, cut side down and toast for one minute.

Remove the buns and patties from the barbecue and assemble with your desired fillings.

• As chicken is lean, brushing with oil will help prevent the patties from sticking to the cooking grill.

• You can use store-brought chicken mince, however minced chicken thighs from your butcher will provide a juicer and more flavoursome result.

Prepare the barbecue for direct cooking over high heat (250°C-290°C) with a large Weber Ware casserole dish.

While the barbecue is preheating, lightly coat the beef chuck steaks with 1 tablespoon of olive oil and season with 1 teaspoon of the salt and 1 teaspoon of pepper. Add the remaining 2 tablespoons of olive oil, sliced onion, chopped garlic and finely chopped chillies to the preheated casserole dish.

Brush the cooking grills clean with a wire brush. Grill the steak over direct high heat, with the lid closed, for 2 minutes per side, just long enough for the steak to have caramelised grill marks. While the steak is cooking, add the remaining 2 tablespoons of olive oil, brown onion, garlic and chillies to the casserole dish. Sautee for 4 minutes, stirring as needed with a silicone spatula.

Remove the steak from the cooking grills and place onto a chopping board. Cut the steak into approximately 3cm chunks.

Prepare the barbecue for indirect cooking over medium heat (190°C-230°C). Move your casserole dish to an indirect zone of the barbecue, you may need to turn a burner off, refer to your barbecue’s handbook for setting information. Add the beef stock, tin tomatoes, 2 cans of cola & bourbon whiskey, remaining salt and pepper to the casserole dish. Place the lid onto the dish and cook over indirect medium heat for 2 hours.

After 2 hours, remove the lid from the casserole dish, give it a stir and continue to cook for a further 2 hours (without the casserole dish lid) or until the beef is tender and the liquid has reduced to a gravy consistency.

Pour the entire contents of the casserole dish into a serving dish. Shred the meat with two forks. Garnish with sliced red chilli, serve immediately and enjoy.

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

In a large bowl, grate the zucchini, halloumi and garlic clove. Add the egg, flour and pepper, then mix all together. Lightly oil and season the cherry tomatoes.

Once the barbecue has preheated. Add approximately 2 teaspoons of olive oil to the pan or hotplate. Add heaped spoonful’s of mixture to the pan, pressing them lightly into rounds and leaving a 2cm space in-between each fritter. Add the cherry tomatoes directly onto the cooking grill. Close the lid and cook for 3 to 5 minutes over direct medium heat, or until the fritters are golden. After 3 minutes, flip the cherry tomatoes using a silicone spatula and cook for a further 3 minutes. Once the underside of the fritters are golden, flip the fritters, cook for a further 3 to 5 minutes or until the fritters are cooked through. Remove the cherry tomatoes from the barbecue and continue cooking the remaining fritters.

Serve the fritters immediately with the cherry tomatoes.

Set up your barbecue for indirect cooking over very low heat (100°C to 130°C) with Hickory smoking wood chunks.

Trim the pork shoulder of excess fat (see tip 1). In a small bowl combine the rub ingredients. Lightly coat the pork with the American mustard, rubbing it all over. Generously sprinkle the rub over the pork shoulder. Add the apple cider vinegar to a spray bottle.

Once the barbecue has preheated, and is smoking, add your pork shoulder to the barbecue. Cook over indirect very low heat for 6 to 7 hours, or until a dark crust (aka bark) has formed, spritzing the pork with apple cider vinegar (in the spray bottle) every hour after the first three hours (see tip 2).

After 6 to 7 hours the dark crust should have formed and the internal temperature will approximately be 77°C; wrap the pork shoulder tightly in aluminium foil. Lay two large strips of heavy-duty foil on a bench, overlapping in the centre. Place the pork at one end in the centre of the overlapping section, give it a generous spritz of the apple cider vinegar. Fold the short end of foil over and continue to tightly roll and tuck the foil in as needed, it needs to be airtight.

Return the pork to the barbecue and continue to cook it in the foil over indirect very low heat for a further 2 to 3 hours or until the internal temperature reaches between 93°C and 95°C.

Remove the pork from the barbecue and leave to rest in the foil, in an insulated cooler or warm place for 1 to 2 hours.

Shred the pork with two forks and serve with the warmed Carolina Mustard BBQ Sauce.

1. For instructions on how to trim pork shoulder, visit: Grill Skills>Mastering Pork> Roasts> Trimming Bone-In Pork Shoulder

2. Spritzing your pork shoulder with apple cider vinegar will help prevent the edges from drying out. It will also add to the overall tenderness and flavour of the pork.