In a large bowl mix the spice rub ingredients together. Add the lamb backstraps and rub the spice mixture into the flesh until the lamb is evenly coated. Set aside until needed.

Prepare your barbecue for direct cooking over medium-high heat (200°C to 260°C).

While the barbecue is heating, start on the couscous salad. Place the couscous, hot water, salt and butter in a medium sized bowl. Using a fork mix until evenly combined. Cover the bowl with cling wrap and set aside for 5 minutes.

Place all the dressing ingredients into jug and whisk with a fork until well combined. Set aside until needed.

Grill the peaches flesh side down over direct medium-high heat, with the lid closed, for 4 minutes or until caramelised. Remove from the grill and slice into quarters.

Grill the lamb backstraps over direct medium-high heat, with the lid closed, for 4 minutes or until caramelised. Remove from the grill and slice into quarters., with the lid closed, for 2-3 minutes a side, or until done to your liking.

Remove the lamb from the grill and set aside to rest for a couple of minutes.

Assemble the salad by fluffing the couscous with a fork. Add the dressing and stir gently. Add the grilled peaches, red onion, pistachios and coriander.

Using the back of a wooden spoon hit the pomegranates over the salad bowl so the seeds fall out. Gently stir to combine the salad ingredients.

Thinly slice the lamb and serve it with the couscous salad and Greek yoghurt.

Remove one of the grills supplied with your barbecue and replace it with a hotplate. Preheat your barbecue for direct cooking for 10 minutes

Place the rice flour and turmeric in a large bowl. Make a well in the centre and add the coconut cream, water, and egg. Whisk all together until smooth.

To make the dipping sauce, place all the ingredients in a bowl. Stir until the sugar dissolves. Set aside until needed.

Once the barbecue is preheated turn the burners to medium. Add a little canola oil to the hotplate to grease.

Ladle ¼ cup of batter onto the hotplate. Cook the pancake for roughly 2 minutes or until the top has set. You do not need to flip the pancake.

Repeat until all the batter has been used. Set the pancakes aside.

Serve the pancakes alongside the filling ingredients. Let your guests build their own wrap by placing their desired ingredients in a pancake and rolling it up. Then dip it in the dipping sauce.

MARINATING TIME18 H

Place all the sauce ingredients into a microwave safe bowl. Heat the sauce until warmed through. Mix thoroughly and set aside to cool.

Set half the sauce aside. Place the remaining sauce in a large bowl and add the pork. Massage the sauce into the pork. Cover with cling film and return to the fridge. Leave the pork to marinate overnight.

Preheat your barbecue for 10 minutes for indirect cooking (refer to your included handbook for directions). Once the barbecue is preheated, leave on the high indirect cooking setting.

Cook the pork over indirect high heat, with the lid closed, for 8 minutes. Baste both sides of the pork with the remaining sauce and continue to cook for a further 8 minutes. Then baste the pork with the honey on both sides. Continue to cook the pork for another 2 minutes. Once the BBQ pork is cooked, remove from the barbecue. Leave to rest for a couple of minutes.

Thinly slice the pork and place in sliced bread rolls. Top with the cucumber, spring onions, chilli, coriander, Sriracha, and Kewpie.

Set up and light your Smokey Mountain Cooker smoker as per the instructions in your handbook.

Once the smoker has reached the desired temperature, add four Weber Firespice Hickory wood chunks through the front door.

To prepare the Smokey Nuts: In a large bowl combine the nuts and the olive oil. In a small bowl mix together the remaining ingredients. Sprinkle on the nut mixture, and toss to evenly coat the nuts. Pour the nuts into a small drip pan.

To prepare the Sweet, Salty and Spicy Nuts: In a large bowl pour in the mixed nuts. In a microwave-safe bowl, melt the butter and maple syrup together. In a small bowl mix together the brown sugar, cinnamon, chilli powder, and sea salt. Pour the melted butter and maple syrup mixture over the nuts, toss to evenly coat. Sprinkle half of the sugar and spice mix over the nuts, toss, then pour the remaining sugar and spice mix on top, again tossing to evenly coat. Pour the mixture into two small drip pans, ensuring any leftover sugar and spice mix is added (this will create delicious clusters).

After 10 minutes, smoke should be visible coming from the top vent. Place the drip pans on the cooking grill and close the lid. Smoke the nuts for 3 hours, mixing the nuts every hour.

Once the nuts have smoked for three hours remove from the smoker and allow to cool completely.

MARINATING TIME1 H

Place all the dressing ingredients in a jar and shake until the sugar is dissolved.

Place the steaks in a bowl and coat with half of the dressing (the remaining dressing will be used for the salad). Marinate the steaks in the refrigerator for 1 hour. Turn the steaks once while marinating.

Preheat your Weber barbecue for direct cooking.

Remove the steaks from the fridge to start coming to room temperature.

While your barbecue is preheating place all the salad ingredients into a large bowl. Gently stir to combine the salad. Set aside.

Once your barbecue is preheated, leave the burners on high. Cook the steaks over direct high heat, with the lid closed, for 3 to 4 minutes per side. Remove from the grill and set aside to rest for a few minutes.

Once the steaks have finished resting, slice them into fine strips. Add the steak strips and the remaining dressing to the salad. Gently toss together and serve immediately.

Place the Weber Ware Frying Pan in the Q and preheat on high for 10 minutes.

Add the macadamia nuts to the frying pan and toast until golden, 3 to 5 minutes, being careful not to burn them. Remove the frying pan from the Q using the detachable handle. Set the nuts aside to cool.

Add a convection tray and trivet to the Q using tongs or wearing heatproof gloves. Set your barbecue to the roast setting.

Finely chop the nuts or blend in a processor until crushed.

Spray a 12-hole friand tin with the canola oil.

Place the egg whites in a large mixing bowl. Using electric beaters whisk until firm peaks form. Add the nuts, icing sugar, flour, almond meal, butter, essence, and pineapple to the egg whites. Gently fold the mixture until just combined. Spoon the mixture into the prepared tin, making sure to only fill the holes three-fourths of the way to allow the friands to rise.

Bake the friands in the Q until golden brown and when a skewer is inserted comes out clean, 20 to 23 minutes. Remove the friands from the tin and let cool on a cooling rack. Cook the remaining batter.

Just before serving, dust the friands with icing sugar.

In a small saucepan over medium heat on the stove top or side burner, warm the olive oil. Once the oil is hot, add the onion and season with salt and pepper. Cook the onion until tender, about 5 minutes. Stir in the corn flour, cranberry juice, orange zest, orange juice, mustard, thyme leaves, port, and cranberries. Stir the sauce well and bring to the boil. Once the sauce is boiling, reduce the heat to low and simmer until thickened, about 10 minutes. Remove from the heat and set aside to cool.

For the tangy barbecue sauce: Heat the oil in a small saucepan over low heat. Add the onion, garlic, and jalapeño and cook until softened, about 5 minutes. Stir in the remaining sauce ingredients. Bring to a boil, and then reduce the heat to low and let the sauce simmer, uncovered, until thickened, about 10 minutes. Stir often to prevent the bottom from sticking or burning. Remove the sauce from the heat and set aside to cool for 10 minutes. Once the sauce has cooled, process the sauce in a blender until smooth.

Set up the smoker for indirect cooking over very low heat (100° to 130°C).

Place the beans in a small aluminum drip pan. Add the cooked, chopped bacon to the beans.

Pour 1 cup of the tangy barbecue sauce and ¼ cup of water over the beans and bacon and mix well. Once the smoker has reached the desired temperature, add two Weber Firespice apple or hickory wood chunks (or a combination of both) to the charcoal.

Once the barbecue has started smoking, place the drip pan with the beans on the cooking grill, close the lid, and cook over indirect very low heat for 3 hours. Stir the beans every hour.

MARINATING TIME3 H

Place the marinade ingredients in a large bowl. Mix until well combined.

Add the whole chicken to the bowl. Rub the marinade all over the chicken and into the cavity.

Cover the bowl with cling film and place in the fridge overnight or for at least 3 hours to allow the chicken to marinate.

Remove the chicken from the fridge and dry the skin with paper towel. Sprinkle some extra paprika on the skin of the chicken and massage in.

Open the beer and pour half of the beer into a glass. Push the beer can into the chicken’s cavity.

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

Carefully place the chicken onto the barbecue and roast over indirect medium heat for 1-1 ¼ hours.

Once the chicken has cooked through or reached an internal temperature of 71°C, remove your chicken from the barbecue and allow to rest for 10 minutes before carving (the temperature will continue to rise 3 to 6°C while it’s resting).

In a food processor blend all of the Harissa paste ingredients. Pour the paste over the lamb and mix to evenly coat. Thread the lamb, red onion, capsicum, and cherry tomatoes alternately onto metal skewers. Marinate in the refrigerator for 1 hour. While the kebabs are marinating, prepare the flatbread.

For the flatbreads, sift the flour, baking powder, and sea salt into a large bowl. Make a well in the centre and add the natural yoghurt; combine the mixture into a dough. Turn out onto a lightly floured surface and knead for a couple of minutes. Divide the dough into five portions and roll each portion out to a 3mm thickness. Tear off five squares of baking paper, large enough for each flatbread to sit on. Brush a square of baking paper with olive oil, lay a flatbread on top, and finish with brushing olive oil on the flatbread. Repeat with the remaining flatbreads.

Prepare the barbecue for direct cooking over medium-high heat (200°C to 240°).

Grill the kebabs over direct medium-high heat, with the lid closed, for 8 minutes, rotating every two minutes. Once cooked to your liking, remove from the grill.

Place the flatbreads onto the cooking grill, removing the baking paper once the flatbread is on the barbecue. Cook the flatbreads over direct medium-high heat, with the lid closed, for 1 to 2 minutes on the first side, flip over and cook for a further 6 minutes, turning every minute (or as required), until cooked through.

Serve the kebabs and flatbreads warm with the tzatziki.

If using wooden skewers, simply soak in water for 30 minutes before using.