Ensure your barbecue is clean and free from any grease or debris. Prepare the barbecue for indirect cooking over very low heat (110°C-130°C).

Dry the skin of the pork and score the skin if the butcher hasn’t done so already. Score through the rind and just into the fat, about 3mm deep and at 1cm intervals. Rub a little olive oil all over the pork. Season and rub salt all over, especially giving the rind a good coating of salt.

Roast the pork belly over indirect very low heat, with the lid closed, for 4 hours allowing the meat to become tender, or until the internal temperature of the pork reaches around 80°C to 85°C.

While the pork belly is cooking, make the Apple Cider Reduction. In a saucepan on a stove top or on a side burner of a barbecue, boil the apple cider, apple cider vinegar and brown sugar together for 45 minutes, or until it has reduced to a syrup, stirring as needed. Best served warm.

Once the pork belly has cooked for 4 hours or has reached 80°C to 85°C, remove it from the barbecue and set it inside while you increase the temperature of the barbecue. Increase the temperature of the barbecue for indirect cooking over high heat (240°C-260°C).

Return the pork belly to the barbecue and roast it over indirect high heat, keeping the lid of the barbecue closed as much as possible, for 20 to 30 minutes, until the skin has crackled. Remove the pork from the barbecue and leave to rest for 15 minutes before slicing.

Slice the pork belly and serve with the Apple Cider Reduction.

Leftover Idea: Add soy sauce to the Apple Cider Reduction, to make a salty, sweet braising liquid. Add the leftover pork to a small disposable foil drip pan, crackle side up. Fill the dish with the liquid, ideally the meat will be submerged, but the crackle will be exposed. Reheat in an oven or barbecue set up for indirect heat at 200°C for 30 minutes to warm through and harden the crackle. Serve with steamed rice and grilled greens.

In a small bowl, combine the garlic and herb oil ingredients. Trim the dry stalk ends off the asparagus. Wrap each asparagus spear with a slice of prosciutto. Using a basting brush, brush the slices of bread, zucchini slices, red capsicum strips and cherry tomatoes with the garlic and herb oil.

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

Brush the cooking grill clean. Add the zucchini, capsicum, cherry tomatoes, chorizo slices and asparagus to the barbecue. Close the lid and grill over direct medium-high heat for 2 to 3 minutes or until caramelised. Flip all ingredients and continue cooking for a further 2 to 3 minutes or until cooked to your liking. Once cooked, remove from the barbecue and set aside

Brush the cooking grill clean and toast the slices of bread over direct medium-high heat for 2 minutes on each side or until the bread has nice grill marks. Remove from the barbecue and cut into individual portions.

Arrange all the grilled ingredients on a platter with the burrata, drizzle the balsamic glaze over the chorizo and garnish with fresh basil.

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.

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 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 high heat (250°C-290°C). Preheat the barbecue with a large Weber casserole dish (without the lid).

Brush the cooking grills clean with a wire brush. Add the olive oil, brown onion and chopped chorizo to the pan and cook over direct high heat, with the lid closed, for 2 minutes or until the onion has softened, stirring occasionally.

Add the garlic and Risoni to the casserole dish, continue to cook for a further 2 minutes over direct high heat. Add the wine, tin tomatoes, salt and pepper to the casserole dish. Stir and cover with the casserole dish lid. Cook over direct high heat for 10 minutes, with the lid closed, or until the Risoni has cooked through. While the Risoni is cooking, spread the mussels out onto the cooking grill, and grill over direct high heat for 6 to 8 minutes, or until the shells have opened and the flesh has turned orange. Once the mussels are mostly cooked, add them to the casserole dish and carefully stir to combine the mussels and Risoni. Remove the casserole dish from the barbecue. Place the lemon, cut side down onto the cooking grill and grill for 2 minutes until caramelised.

Garnish the dish with parsley, drizzle the caramelised lemon all over and serve with the toasted Turkish bread.

1 tablespoon extra-virgin olive oil ½ brown onion, finely chopped 1 chorizo, chopped 2 cloves of garlic, finely chopped ½ cup risoni 1x 400g tin finely chopped tomatoes 1 cup white wine 1 teaspoon sea salt ½ teaspoon freshly ground black pepper 700g mussels ½ lemon Flat leaf parsley, chopped, to serve Toasted Turkish bread, to serve

In a bowl combine all the marinade ingredients. Add the pork to the dish and toss to coat the pork in the marinade.

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

While the barbecue is preheating, make the chipotle mayo by combining the chipotle chillies in adobo sauce and mayonnaise in a small bowl.

Brush the cooking grills clean with a wire brush. Grill the pork and pineapple over direct medium-high heat, with the lid closed, for 6 to 8 minutes, turning once halfway through the cooking time, until they have caramelised grill marks and the pork is cooked through. Add the lime halves, cut side down to the cooking grill and grill over direct medium-high heat for 2 minutes. Grill the tortillas over direct heat for 1 minute to warm through.

Leave the pork to rest for 5 minutes before slicing. Slice across the grain into 1cm strips. Roughly chop the grilled pineapple.

Assemble the tacos by topping the tortillas with red cabbage, red onion, coriander, pork and pineapple. Top with a drizzle of caramelised lime and the chipotle mayonnaise.

Various brands of chipotle chillies in adobo sauce are either finely chopped chillies or whole chillies. If the chipotle chillies are whole, finely chop them and combine with the adobo sauce.

prepare the squid, slice the hoods in half lengthways. Score the inside of the hoods and slice crossways into 1.5cm strips. Add the squid to a dish along with the garlic, chopped chilli, chopped basil, fish sauce, black pepper and 2 teaspoons of olive oil. Set aside for 15 minutes to marinate. For best results cover and refrigerate for up to 2 hours.

Prepare the barbecue for direct cooking over high heat (250°C-290°C). Add 3 tablespoons of vegetable oil to a small Q Ware Frying Pan. Place the pan onto the barbecue for 10 minutes while it is preheating.

Add the ½ cup fresh whole Thai basil leaves to the hot oil. Fry the leaves for 2 minutes, or until golden and crispy. Remove the fried basil leaves from the pan with a slotted spoon and leave to drain on a plate lined with paper towel. Remove the frying pan from the grill and leave to cool on a heat proof surface. Place the squid onto the cooking grill in a singular layer, grill over direct high heat, with the lid closed, for 2 minutes, until just slightly golden. Flip the squid and cook for a further 2 minutes, remove from the barbecue. It is best to take the squid off the barbecue slightly early rather than over cooking. Grill the lime, cut side down for 2 minutes to caramelise.

Dish the squid onto a serving platter, top with fresh basil leaves, garnish with chilli and finish with a squeeze of caramelised lime.

The Thai basil can be replaced with sweet basil.

Prepare your pizza bases as per Weber Homemade Pizza Dough Recipe. In a small bowl, add the oyster mushrooms. Lightly coat the mushrooms with olive oil and season with salt and pepper.

Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C) with a large Weber Ware frying pan.

Once the barbecue has preheated add the sausage, garlic and thyme leaves to the pan. Sautee over direct medium-high heat, with the lid closed, for 10 minutes, or until the sausage has cooked, stirring occasionally to break up the sausage. Remove the pan from the barbecue once cooked. While the sausages are cooking, grill the mushrooms on the cooking grill over direct medium-high heat for 4 minutes, turning once halfway through the cooking time. Remove the mushrooms from the barbecue once cooked.

Prepare the barbecue for indirect cooking over medium-high heat (200°C-260°C) with a Weber Pizza Stone. Using heatproof gloves, place the pizza stone into the centre of the barbecue and preheat the stone for 20 minutes, or as directed by your pizza stone instructions.

Roughly chop the mushrooms. Top the pizza bases with grated parmesan, the sausage mixture, chopped mushrooms and bocconcini.

Once your stone has preheated, place the pizza directly onto the pizza stone and cook over indirect medium-high heat, with the lid closed, for 15 to 18 minutes, or until golden on top and the cheese is bubbling. Repeat with the remaining pizza(s).

Top the pizzas with fresh rocket, chilli flakes, thyme leaves, a drizzle of olive oil and season with salt and pepper to taste.