Remove the excess layers of the membrane from the back of the ribs (leaving a single layer of membrane attached). Trim the excess fat/ silver skin off the top. In a small bowl, combine the salt and pepper. Gently massage the salt and pepper into the ribs.

Prepare the smoker for indirect cooking over very low heat (110°C to 130°C). Refer to your handbook for further instructions. Add two to three hickory or mesquite wood chunks to the charcoal.

After 10 minutes, smoke should be visible coming from the top vent. Place the ribs on the cooking grill and close the lid. Cook the ribs over indirect very low heat until the meat has reached an internal temperature of approximately 95°C, 8 to 10 hours.

Remove the ribs from the smoker and wrap the ribs in aluminium foil. Rest for 30 minutes before slicing and serving.

For longer cooking times like this, remember to check the temperature of the smoker every hour and ensure the water pan does not run dry.

To help provide extra moisture for the ribs, you can ‘spritz’ the ribs with beef stock in a spray bottle, spraying every hour or so.

MARINATING TIME15 MIN.

To prepare the squid tubes, cut each tube in half lengthways. Make scorings on the inside of the flesh on an angle. Cut into 3cm pieces. In a large glass or ceramic bowl, combine the squid, prawns, and snapper.

In a separate bowl combine the olive oil, lime juice, garlic, parsley, and oregano. Season the marinade with salt and pepper. Add the marinade to the seafood, toss to evenly coat and set aside for 15 minutes.

To make the aioli, place the egg yolks, salt flakes, and Dijon mustard into a bowl or food processor. Start whisking/ turn on food processor on low to blend together. While whisking/blending, add the oil in a slow, gentle stream until fully combined. The aioli should gradually thicken. Stir in the lemon juice and add the sugar to taste. Set aside until required.

Prepare the barbecue for direct cooking over medium-high heat (210°C to 250°C) with a hotplate or Weber Ware Frying Pan.

Lightly oil the hotplate or frying pan. Place the fish on the hotplate or frying pan and cook over direct medium-high heat, with the lid closed, for 3 to 4 minutes per side, or until just cooked through. If you wish to grill the lemon and limes, place the cut sides down on the cooking grill and cook for 3 to 4 minutes. Cook the squid and prawns directly on the cooking grill for 2 to 3 minutes, flipping halfway, or until the squid is cooked through and the prawns have changed colour.

Toast the flatbread on the cooking grill for 1 minute per side.

Arrange the seafood on a serving platter. Garnish with lemon and lime halves, oregano, parsley, and chilli slices. Serve with the aioli and toasted flatbread.

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

Lightly grease a large Weber Ware Frying Pan. Place the corn chips into the pan. Sprinkle the grated mozzarella cheese over the corn chips. Scatter the Mexican pulled beef on top and finish by sprinkling the grated tasty cheddar all over

Once the barbecue is preheated, make adjustments to the burner control(s) if required for the roasting setting. Place the nachos on the barbecue and cook until the cheese is golden, about 20 minutes.

While the nachos are cooking, make the guacamole and tomato salsa. For the guacamole, mash the avocados, and then add the lime juice and coriander. Mix together and season with salt and pepper to taste. To make the tomato salsa, combine the tomatoes, onion, chilli, and olive oil, and season with salt and pepper.

Remove the nachos from the barbecue. Serve with the guacamole, tomato salsa, sour cream, and jalapeño peppers.

Place 1 tablespoon of the olive oil in the Weber Ware Frying Pan. Preheat your Q for direct cooking with the frying pan inside for 10 minutes.

In a bowl mix the beef with the remaining 1 tablespoon oil, salt, and pepper.

Once the Q is preheated leave the burner on high. Add the onion, garlic, and bacon to the frying pan. Stir to combine and cook for 10 minutes, stirring occasionally.

Place the beef directly on the grill and cook for 3 minutes a side. Once the beef is cooked, remove from the grill and set aside.

Once the onion mixture is browned add the thyme, bay leaves, and flour. Stir well and cook for a couple of minutes. Then add the stock, stout, and grilled beef. Stir well.

Cook for a further 3 minutes or until just starting to bubble. Using the detachable handle, remove the frying pan from the Q. Add a convection tray and trivet using tongs or heatproof gloves.

Place the Q frying pan on the trivet. Fold a long piece of foil in half. Cover the top of the frying pan with the foil and press down to secure. Cook the pie filling until the beef is tender, about 1½ hours.

Once cooked remove from the Q and set aside to cool completely or leave in the fridge overnight.

Once the pie filling is cool, spray a 12-hole muffin tin with canola oil. Using a round 9cm cutter, cut 18 circles out of the short crust pastry. Press the first 12 pastry rounds into the muffin holes.

Fill each pastry with the pie filling, making sure the filling doesn’t come up further than pastry. Brush the edge of the pastry with the beaten egg. Using a 6cm round cutter, cut 18 circles out of the puff pastry. Press the first 12 puff pastry rounds onto the pies and press all around the edge to form a seal.

Brush with the beaten egg. Place the muffin tray on the trivet and set the Q to the roast setting.

Cook the pies until golden and the pastry is cooked through, about 20 minutes. Repeat with the remaining six pies.

Remove and discard the stems from the mushrooms.

For the bacon and chilli filling: Using a hotplate or frying pan, cook the bacon and brown the onion until caramelised. Once cooked, set aside to cool. In a bowl combine the chilli, sour cream, then season with salt and pepper. Add the bacon and onion. Stir to combine.

For the Tuscan filling: In a bowl combine the sour cream, garlic powder, rosemary, parsley, season with salt and pepper.

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

Using a spoon fill the centre of each mushroom with the fillings.

Top the stuffed mushrooms with a sprinkle of grated cheese.

Roast the mushrooms over indirect medium heat for 10 to 15 minutes, with the lid closed, or until the cheese turns golden brown.

In a large bowl combine the spice rub ingredients. Put the roast in the bowl and massage the spice rub all over. Cover with plastic wrap.

Set up and light your Smokey Mountain Cooker as per the instructions in your handbook. Once the smoker has reached the desired temperature, add three chunks of Weber Firespice mesquite wood through the front door. Close the door. After 10 minutes, smoke should be visible coming from the top vent.

Place the roast on the cooking grill and close the lid. Cook the roast until the internal temperature reaches 95°C, 8 to 10 hours. Note: For longer cooking times like this, remember to check the temperature of the smoker every hour and ensure the water pan does not run dry.

Towards the end of the cooking time, make the sauce. Place the vegetable oil in a saucepan over medium heat on a side burner or stove top. Add the onion and garlic and cook for a few minutes until softened. Add the remaining sauce ingredients. Cook over medium to high heat until the sauce has thickened, about 10 minutes, stirring regularly. Remove the sauce from the heat and set aside.

Once the roast has cooked, remove from the smoker and wrap in foil. Let the roast rest for at least 30 minutes. Using two forks, shred the beef, and then mix with the sauce.

Preheat your barbecue for 10 minutes for indirect cooking. For a Weber Q, ensure you use a convection tray and trivet.

Sift the flour into a large bowl. Make a well in the centre and add the cream, lemonade, and ham. Using a large spoon, stir until the mixture is just coming together.

Turn out onto a floured surface and knead until just smooth. Cut the mixture in half. Roll each ball of dough flat and about 1cm thick.

Place the Vegemite and butter in a small microwave-safe bowl. Microwave until just melted. Stir until well combined.

Using a pastry brush, brush the surface of one of the rolled out scone doughs with the Vegemite mixture, making sure the whole surface is well covered. Place the other rolled out dough on top and gently press down. Using a scone cutter, cut rounds out of the scone dough. Place the scones on a baking tray lined with baking paper. Have the scones close enough to each other so they are just touching. Brush the scones with the beaten egg. Sprinkle the Parmesan on top.

Set the control knobs of your barbecue to the roast setting (refer to your supplied handbook for this setting). Bake the scones until golden and cooked through, 12 to 15 minutes.

In a small bowl or jug combine the sugar, yeast, warm milk, and 100ml of warm water. Set aside for approximately 5 minutes or until the mixture is foamy. Whisk the egg into the mixture.

In a large bowl mix together the flour and mixed spice. Using your fingertips, rub the butter into the flour mixture until it resembles bread crumbs. Add the fruit and stir. Make a well in the centre of the flour mixture and pour the yeast mixture in. Stir to create the dough. Turn the mixture out onto a lightly floured surface and knead for 10 minutes or until smooth.

RISING TIME1:30 H

Place the dough in a lightly greased bowl. Cover the bowl with plastic wrap and place in a warm draught-free place for 1 hour or until the dough doubles in size.

Grease a large Weber Ware Frying Pan with butter. Remove the dough from the bowl and turn onto a lightly floured surface. Knead again until the dough returns to the original size. Divide the dough into 12 portions and roll into balls. Place side by side in the pan. Cover with lightly greased plastic wrap and set aside in a warm, draught-free place for 30 minutes or until the dough has doubled in size.

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 trivet.

To make the flour paste, combine ¼ cup (60ml) cold water, flour, and sugar in a bowl. Spoon the mixture into a snap-lock bag and snip off one corner. Pipe crosses onto the buns.

Bake the hot cross buns over indirect medium-low heat, with the lid closed, until cooked through and the buns are golden, 20 to 25 minutes.

While the buns are cooking, make the glaze. Combine the sugar, gelatin, and 1 tablespoon of boiling water in a bowl, stirring until the sugar and gelatin have dissolved.

Once the buns are cooked, turn out onto a wire rack. Using a pastry brush, brush the buns with the glaze.

Best enjoyed warm and served with butter.

Prepare the barbecue for direct cooking over high heat (230°C to 290°C).

In a small jug combine the tomato sauce, Worcestershire sauce, and hot pepper sauce.

Barbecue the bacon over direct high heat, with the lid closed, for 1 to 2 minutes per side. Remove from the barbecue and cut into thin slices.

Spoon the sauce mixture onto the oysters. Top the oysters with the cooked bacon. Arrange the oysters on the grill and cook over direct high heat, with the lid closed, for 2 to 3 minutes.

Remove the right-hand cooking grill and replace with a cast-iron half hotplate. Preheat the barbecue with burners on high for 10 min.

Place the flour, milk, and eggs in a large bowl and whisk until combined. Stir in the corn, zucchini, and cheese. Season with salt and pepper and mix well.

Once the barbecue is preheated, turn the burners to medium.

Oil the hotplate, and then spoon on heaped tablespoons of the mixture. Make sure a gap is left between each fritter so they do not touch. Half the mixture will make 12 fritters that fit on the hotplate all at once.

Cook the fritters for 2 minutes on each side or until they have puffed up and are golden. Remove from the hotplate when they are done and cook the next batch. Serve the fritters with smoked salmon and poached eggs, topped with sour cream, rocket, and red onion.