Prepare the Kettle for direct cooking over high heat (250°C to 290°C).

Once the barbecue has preheated. Place a Weber Ware Frying Pan over direct heat and preheat the pan for 2 minutes, with the lid closed. Add the butter and shallot to the pan, cook for 2 minutes over direct high heat, or until the onion has softened, stirring with a silicone spatula or wooden spoon as required. Add the garlic, mushrooms, soy sauce and thyme leaves, continue to cook for 4 minutes, stirring as required, keeping the lid of the Kettle closed as much as possible. Once the Mushrooms have cooked to your liking, add the whiskey and stir to combine. Remove the mushrooms from the barbecue. Season with salt and pepper.

While the mushrooms are cooking, grill the steaks. Place the steaks over direct high heat and grill for 3 minutes per side for a medium-rare doneness, or until cooked to your liking.

Remove the steaks from the barbecue and leave to rest for a couple of minutes. Serve the steaks with the mushrooms.

Combine all of the marinade ingredients in a shallow, non-metal container. Add the chicken to the marinade, turning to coat each side. Cover and refrigerate for 4 hours, turning occasionally.

Remove the chicken breasts from the marinade and discard the marinade. Prepare the grill for direct cooking over medium heat (180° to 230°C). Preheat a hotplate over direct medium heat.

Cook the onion slices, tomato slices, and capsicum quarters on the hotplate and the chicken breasts on the grill over direct medium heat. The chicken and onion will take 4 to 8 minutes each side and the tomato and capsicum will take 3 to 4 minutes each side. Wrap the tortillas in foil and heat for about 1 minute. Cut the capsicum into strips and slice the chicken. Place the chicken, onion, tomatoes, capsicum, and avocado in warm tortillas and roll up to eat. Serve with your favourite salsa.

Soak a handful of Weber Firespice™ Hickory Wood Chips in water for at least 30 minutes.

In a small bowl, combine all the rub ingredients. In a large bowl, toss together the chicken wings and the rub, ensuring that the wings are evenly coated.

Prepare the Kettle for indirect cooking over medium heat (190°C to 230°C). Once the barbecue has preheated, drain and add the wood chips to the charcoal.

When smoke appears, roast the chicken wings over indirect medium heat for 20 to 25 minutes, or until cooked through.

Using a basting brush, baste the chicken wings all over with the BBQ sauce and continue to cook for 5 minutes, or until the sauce has caramelised.

Serve immediately.

Prepare the grill for direct cooking over high heat.

Cook the capsicums over direct high heat until the skins are evenly charred on all sides, 10 to 12 minutes, turning every 3 to 4 minutes.

Remove them from the barbecue and place in a paper bag; close tightly. Let them stand for 10 to 15 minutes to steam off the skins. Remove the capsicums from the bag and peel away the charred skins. Cut off the tops and remove the seeds. Cut the capsicums into 5mm strips and set aside. In a medium bowl whisk together the remaining vinaigrette ingredients. Add the capsicum and set aside for up to 24 hours.

Lightly brush or spray the snapper fillets with olive oil and season them with salt and pepper. Cook the fillets over direct high heat until the flesh is opaque in the centre, 2½ to 3½ minutes each side.

Serve the snapper fillets with the roasted pepper vinaigrette spooned over the top.

Prepare the Kettle for direct cooking over medium heat (180°C to 230°C) or use medium heat on a stove top.

Place a small Weber Casserole Dish over direct medium heat. Add the oil and onion. Sauté for 3 minutes, or until the onion has softened. Add the garlic and continue to cook for a further 2 minutes, or until the onion and garlic are just starting to colour. Add the remaining ingredients. Bring to a simmer and cook for 10 to 15 minutes, stirring as necessary, until the sauce is starting to thicken and has reduced by half.

If desired, once the sauce has cooled, process in a blender until smooth.

If using wooden skewers, soak them in water for at least 30 minutes.

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

Brush both sides of the prawns with the chilli sauce, and then sprinkle all over with the chipotle chilli powder. Wrap a slice of prosciutto around each prawn. Thread onto skewers, 1 to 2 prawns per skewer.

Place the prawns on the barbecue over direct high heat, close the lid, and barbecue for 2 minutes on each side. Serve the firecracker prawns with aioli.

In a food processor blend together all of the marinade ingredients. Pour the marinade into a large bowl and add the chicken pieces. Marinate for at least two hours or overnight.

Set up your barbecue for direct cooking. Please refer to your handbook for further instructions. Preheat your barbecue for barbecuing. Once the barbecue is preheated, adjust the burner control(s) to medium.

Brush both sides of the pineapple with olive oil and place the pineapple slices directly on the cooking grill. Barbecue for 5 minutes per side. Once cooked, remove from the barbecue to cool. Brush the cooking grills clean.

Increase the burner temperature to medium-high heat. Remove the chicken from the marinade and place the thighs, skin side down first, and the drumsticks directly on the cooking grill. Cook until the internal temperature reaches 74°C, about 16 minutes, turning the chicken pieces as required.

While the chicken is cooking, finish the pineapple salsa. Roughly chop the barbecued pineapple. Toss the pineapple together with the spring onions, lime juice, 1 teaspoon olive oil, and season with salt.

Serve the chicken with the salsa.

Marinate the chicken for at least two hours or overnight. Brush the pineapple with a little olive oil to prevent sticking to the grill. Ensure the grills are super clean for the chicken, this will help prevent the chicken sticking to the grill. Cook chicken at a medium to high temperature, to ensure the chicken is cooked through but the lovely charred marks are achieved. Use an instant read thermometer to check when the chicken is ready (74°C),

Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet. Rub the olive oil and wholegrain mustard all over the beef. Then evenly coat with the salt and pepper

Roast the beef over indirect medium heat, with the lid closed, for about 1 hour 15 minutes to 1 hour 30 minutes, or until cooked to your liking. To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre for medium. For example, if the roast is 90mm thick, cook for 90 minutes.

Finely chop the parsley and garlic. Add to a medium bowl and add the lemon zest, juice and olive oil. Stir together to combine and season with salt.

Once the beef has cooked to your liking. Remove from the barbecue and leave to rest for 10 to 15 minutes, before slicing. Serve with the gremolata.

Set up your barbecue for direct cooking. Place a Large Weber Casserole Dish (without lid) on the barbecue and preheat on high. Please refer to your handbook for further instructions.

Once the barbecue is preheated, pour the hazelnuts into the casserole dish and toast for about 2 minutes, or until the skins blacken.

Remove the casserole dish from the barbecue with the detachable handles. Pour the toasted hazelnuts on a clean tea towel and rub to remove the skins. Roughly chop the hazelnuts.

Set up your barbecue for indirect cooking. Preheat your barbecue for baking.

Make the brownie mix as per the packet instructions. Roughly chop the Ferrero Rocher® chocolates. Add approximately 10 of the chopped chocolates and the roughly chopped hazelnuts to the brownie mixture and stir through.

Pour the brownie mix into a large Weber Ware Casserole Dish. Dollop the Caramel Top N Fill over the brownie mixture. Using a butter knife, drag the caramel through the brownie mixture, being careful not to touch the casserole dish with the knife. Sprinkle the remaining chocolates on top of the brownie.

Once the barbecue is preheated, make adjustments to the burner control(s) for the baking setting. Place lid on the casserole dish (vent closed) and cook for 45 to 50 minutes.

Once the brownies are cooked, remove from the barbecue and leave to cool for 10 minutes without the lid on. Turn the brownies out onto a cooling rack and leave to cool completely before slicing.

Finish with a dusting of icing sugar.

Trim the excess silk off the end of the corn with kitchen scissors.

Place the corn in a deep container. Cover the corn with cold water and soak for at least 1 hour. When ready to cook, remove the corn from the water and shake to remove the excess water.

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

Cook the corn over direct medium heat, with the lid closed, for about 25 minutes, turning 3 times. Use gloves to remove the husks and silk before serving. Serve the corn with butter, herb butter, or tomato sauce.