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

Lightly coat the beef bones, onion, garlic bulb and carrot with olive oil and season with salt and pepper.

Once the barbecue has preheated, roast the beef bones, onion, garlic and carrot over indirect medium heat, with the lid closed, for 30 to 45 minutes or until the ingredients have turned golden on the edges.

In a large stock pot, add the 5L water, celery, bay leaves, 2 sprigs of rosemary, peppercorns, apple cider vinegar and the roasted beef bones, onion, garlic and carrot. On a barbecue side burner or stove top simmer for 2 ½ hours, skimming any impurities off the top as the stock simmers.

Once the stock has simmered and heavily reduced. Strain the stock, discard the solids and pour the liquid into a smaller saucepan. Simmer the stock for a further 30 minutes to reduce the liquid down to approximately 500mL.

In a small bowl mix together the cornflour and 4 tablespoons of water, mix to fully combine. Add the cornflour mixture and the remaining 2 stalks of rosemary to the gravy and simmer until thickened. Finally taste the gravy, slowly adding the soy sauce, tasting as you add the soy sauce, until the gravy is seasoned to your liking. Remove from the heat and serve.

Prepare the barbecue for direct cooking over medium heat (180°C-230°C) with a large Weber Ware frying pan or hotplate.

While the barbecue is preheating, grate the potatoes into a large bowl. To remove the excess liquid out of the potato, place handfuls of the grated potato into paper towel and squeeze, allowing the excess liquid to drip into a separate bowl or sink. Discard the liquid and keep the drained potato. Season the potato with the salt and pepper.

If you are using a large frying pan you will need to pre-cook the potato in two batches, so only use ½ the ghee along with ½ the grated potato. Add the ghee and potato to the pan/ hotplate. Pre-cook the grated potato over direct medium heat, with the lid closed, stirring every minute or two, for 5 to 10 minutes or until the potato has just started to turn translucent and has a cooked appearance. Remove the potato from the pan/ hotplate. Refresh the pan/hotplate with a spatula/ paper towel if needed.

Add a small amount of oil to the pan/ hotplate, shape the potato into 4 patties (roughly 1cm thickness) and add them to the pan/ hotplate (cooking in batches if need). You can increase the temperature of your barbecue if desired as the hash brown potato just needs to brown on the outside. Cook for 3 to 5 minutes on each side or until deep golden.

Once cooked, place the hash browns on a plate lined with paper towel. Season with a little extra salt (if desired) and enjoy.

Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).

Remove the skins from the sausages, slice along one side of the sausage with a sharp knife and discard the membrane. Shape each sausage into a burger patty shape, to the same size as the English muffins.

Brush the cooking grills clean with a wire brush. Grill the patties over direct medium-high heat, with the lid closed, for 4 minutes on each side or until cooked through. While the sausage patties are cooking preheat a Weber Ware frying pan.

Add a little oil into the frying pan and crack the eggs into the pan. Keep the lid of the barbecue closed as much as possible to naturally cook the top side of the eggs. During the last one minute of the cooking time for the sausage patties, add a slice of Swiss cheese on top of each patty to melt. Add your muffins, cut side down to the cooking grill to toast for one minute. Once your eggs are cooked to your liking remove them from the barbecue along with the sausage patties and muffins.

Assemble the muffins with the sausage, egg and barbecue sauce.

Prepare the barbecue for indirect cooking over very low heat (110°C-130°C).

Remove the membrane from the back of the ribs- see grill skill on how to remove membrane. Coat the pork ribs (all over) with the Weber Pork Low and Slow Rub.

Brush the cooking grills clean. Once the barbecue has preheated, add the pork ribs, and cook over indirect very low heat, with the lid closed, for 4 hours, or until the rub has set, the ribs have a red hue, and a crust has formed. Spritzing with the apple cider vinegar (in a spray bottle) every 30 minutes or so.

Remove the ribs from the barbecue and place on 3 layers of aluminium foil, bone side up. Pour approximately 2 tablespoon of apple cider vinegar (From spray bottle) and 2 tablespoons of maple syrup over each rack of ribs and tightly wrap with the foil. Return to the barbecue (bone side up) and continue to cook for 1 to 1 ½ hours, or until the meat is tender when pierced with a toothpick.

Gently unwrap from the foil and collect the drippings from the foil packets. Brush the ribs with the drippings and continue to cook for a final 30 minutes or until the deep red hue returns.

Remove the ribs from the barbecue, tightly wrap again in foil and leave to rest for 30 minutes before slicing and serving. Enjoy!

For the dipping sauce, combine all the ingredients together in a small bowl.

Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).

To create the skewers combine all of the prawn mixture ingredients. Work the mixture with a spoon or your hands, mixing for a couple of minutes to help thicken the mixture. If needed you can add extra cornflour to bring it together. Ideally the mixture will be soft but will just hold shape. Divide the mixture into 8 portions and shape around the skewers (if using). Spray the top side of the meat with olive oil cooking spray to help prevent them from sticking to the grill

Brush the cooking grills clean with a wire brush. Place the skewers, oiled side down first, onto the cooking grill over direct medium-high heat with the lid closed. Grill on each side for 5 minutes until caramelised sear marks are visible and skewers are cooked through.

Serve the skewers with the lettuce, cucumber, mint, coriander and nuoc cham dipping sauce. The idea is to use the lettuce as a wrap, wrapping the meat and herbs together, finishing with a drizzle of the dipping sauce.

Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C). Place a small, perforated Weber grill pan on the cooking grill to preheat.

Lightly coat the lamb and cherry tomatoes with olive oil, sprinkle the Weber Greek Seasoning over the lamb and cherry tomatoes.

Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the eggplants over direct medium-high heat, with the lid closed, for 16 minutes, or until the skin has blackened and the eggplant has softened (but not collapsed), turning occasionally.

Once the eggplants have charred, remove from the barbecue and set aside to cool slightly. Grill the lamb steaks and cherry tomatoes over direct medium-high heat for 4 minutes, flipping once halfway through the cooking time. Add the olives to the grill pan and grill for 4 minutes stirring once or twice; cook until the olives have a little caramelisation. Grill the lemons, cut side down for 2 minutes, or until caramelised.

While the lamb is cooking, cut the eggplants in half and scoop the inner flesh into a sieve, over a bowl. Using a spoon, mix the eggplant flesh around so that some liquid drains away. Place the eggplant into a blender with the rest of the Baba Ganoush ingredients. Juice the caramelised lemon to get 2 ½ tablespoons of juice and add to the blender. Save any left-over lemons to serve. Blitz until smooth. Spoon into a serving dish, drizzle with olive oil and top with a little sprinkle of the Greek Seasoning.

Remove the lamb, tomatoes, olives from the grill once cooked to your liking.

Grill the flatbreads for one minute per side. Keep the toasted flatbreads warm in aluminium foil until ready to serve. Slice the lamb.

Arrange the lamb, cherry tomatoes, grilled olives, spare caramelised lemon and flatbreads onto a serving platter. Garnish with fresh parsley. Serve with the Baba Ganoush.

If you are using wooden skewers, soak in water for 30 minutes.

For the fennel and radish salad; Cut the fennel into wedges, add the fennel to a medium bowl and coat with olive oil, salt and pepper. Save the small fronds to add to the salad later.

Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).

Slice the fish fillets into 3cm wide strips (approximately 2 strips per fillet). In a large bowl combine the garlic, mint, zest from a lemon, olive oil, salt and pepper. Add the fish fillets and toss to coat. Tightly roll up each piece of fish into a pinwheel shape and secure with two wooden skewers in a ‘X’ shape.

Brush the cooking grills clean with a wire brush. Grill the fennel wedges over direct medium-high heat, with the lid closed, until caramelised on both sides, approximately 3 minutes per side. Set aside once cooked.

Grill the fish pinwheels over direct medium-high heat, with the lid closed, for 2 to 3 minutes on each side, until deeply golden or cooked to your liking. Remove the fish from the barbecue and leave to rest for a couple of minutes. While the fish is cooking, place a halved lemon, cut side down onto the cooking grill to sear for 2 minutes.

Assemble the salad with the grilled fennel, sliced radish, chopped radish and capers, small fennel fronds. Drizzle the salad with ½ of the caramelised lemon. Remove the wooden skewers from the fish pinwheels. Serve the fish with the salad and the additional caramelised lemon half.

Prepare the barbecue for direct cooking over high heat (250°C-290°C).

Lightly coat your steaks with olive oil and season with Weber’s Steak Seasoning (approximately ¾ teaspoon per 200g steak).

Brush the cooking grills clean with a wire brush. Grill the steaks over direct high heat, with the lid closed, for 3 to 5 minutes per side or until cooked to your liking. Refer to tips for timing guide.

Remove the steaks from the barbecue and allow them to rest for about 5 minutes. While the steaks are resting, in a small bowl combine the mustard whip ingredients with a fork or small whisk.

Slice the steaks and serve with the mustard whip.

In a large bowl combine the pizza dough, plain flour and beer. Using your hands, bring the mix together into a firm dough. You may need to add a little more flour if the dough is sticky. Knead the dough for 5 minutes. Place the dough into a lightly oiled bowl and leave to prove for 30 minutes or until doubled in size.

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

Remove the dough from the bowl and knead for a couple of minutes. Divide the dough into 6 portions and shape into a pretzel. Alternatively shape into a long rope and cut into bite-sized pieces. Place the pretzels onto lined baking trays.

In a medium bowl (big enough to dip the pretzel into) combine the water and bicarbonate soda, stirring to dissolve. Using two forks (or your hands, with food safe gloves on if the water isn’t too hot), individually submerge the pretzel into the water solution. Place the pretzel back onto the baking tray. Repeat with the remaining pretzels. Using a basting brush, brush with egg. Sprinkle the pretzels with the sea salt flakes.

Bake the pretzels over indirect medium heat, with the lid closed, for 15 minutes or until golden all over. Once cooked place the pretzels onto a cooling rack.

Generously brush the pretzels all over with melted butter.

For the cheese sauce: combine all the sauce ingredients into a saucepan or Weber small frying pan. Simmer over medium heat, without a lid, for 5 minutes. Remove from the heat, leave to cool for 5 minutes then season with salt to taste. Pour into a serving bowl

Serve the pretzels immediately with the cheese dipping sauce. Enjoy with an ice cold VB and mates.

Prepare the barbecue for direct cooking over low heat (close to 150°C)

Once the barbecue has preheated, add the chocolate dipping sauce ingredients to a large Q ware frying pan or small Weber round frying pan. Place the pan onto the cooking grill and cook the sauce over direct low heat, with the lid closed, for 5 minutes, or until just bubbling. You will need to stir the sauce every minute or so with a silicone whisk. Remove from the heat, pour the sauce into a serving dish.

Using a breadknife, slice the donuts in half. Grill the donut halves on the cooking grill, cut side down, over direct Low heat, with the lid closed, for 60 seconds, or until golden grill marks appear. Rotate (don’t flip) the donuts 90° and cook for another 60 seconds. Flip the donut halves, place 3 to 4 marshmallows on top of a half of the toasted donuts, then cook for 60 seconds. Finally rotate the donuts 90° and cook for final 60 seconds or until the donut is golden all over and the marshmallow has started to melt.

To assemble, place slices of strawberry on a toasted donut half without the marshmallow, flip the other half (with marshmallow) onto the strawberries to create a sandwich. Repeat with the remaining donuts.

Serve the donuts with the chocolate dipping sauce and enjoy!