RECIPE BY RUSSELL STEVENS Cooking delicious smoked salmon at home has never been easier! Impress everyone at the dinner table with this mouth-watering recipe and start grilling today! This recipe involves first soaking the salmon in a home made brine and then slow-smoking on a Z Grills pellet smoker. Watch the full video here. INGREDIENTS ½ cup salt ½ cup sugar (raw) 500ml apple juice 2 tbsp. honey 2 tbsp. maple syrup 2 tbsp. apple cider vinegar ½ cup bourbon (or your poison!) 4 or 5 bay leaves (crushed) Dill Ground peppercorn Fresh tarragon STEPS Mix and simmer all the ingredients over a low heat for 15 to 20 minutes. Set the pot aside and let it cool. To speed up the process, sit the pan in a sink of cold water. Next, add the mixture of ingredients to 2 litres of cold water and place in the salmon, making sure that the flesh part is fully submerged in the brine. Put a lid on the container and place in the fridge for: 12 hours for large pieces of salmon as shown 4-6 hours for smaller steaks of salmon Make sure not to leave your salmon in the brine for too long because it may become overly salty. After hours of brining… Remove the salmon from the brine and gently rinse it off in cold water. Carefully dry off the salmon and place them on BBQ mesh mats skin down. Using the mats makes it easy to place the salmon on the grill and it won’t stick to the grill racks. If laying the salmon on a wooden cutting board, place a layer of plastic over the board first to prevent the fish juices soaking into the wood (avoiding fishy smells and bacteria growth). Put the salmon in the fridge for 2-4 hours to create a pellicle layer (a tacky coating on the fish that absorbs the smokey flavour). Grilling time… Fire up your Z Grill and set to 107°C / 225°F Once up to temperature place in the salmon on the BBQ mats. Place a temperature probe into the thickest piece of salmon (or all pieces if possible). Close the lid and smoke for 2 ½ to 3 hours, until up to 63°C / 145°F internal temperature. The length of time will depend on the thickness of the fish and thinner pieces may be ready earlier than thicker ones. Enjoy while still hot or let it cool down and enjoy in so many different ways! Smoked salmon can be kept for several days by packing in vacuum sealed bags and storing in the fridge.

Recipe by: @the_meat_eater This easy and mouth-watering recipe was adapted from candied pork belly bites and can be directly interchanged with wings. Just a perfect menu for dinner parties or a lazy cooking day. INGREDIENTS 1 kg of chicken wings BBQ rub of choice (Meat Graffiti “The MVP” All-Purpose Rub was used for this recipe) 150 gm Butter 1 1/2 cups BBQ sauce of choice (salted caramel dessert sauce was used for this recipe) 1 cup brown sugar STEPS In a baking dish or disposable foil tray add half of the brown sugar, butter, and bbq sauce Add the chicken wings in a single layer Add the second half of the sugar butter and sauce Cover tightly with foil and cook for a further 1 hour and 30 minutes at 110°C Once that time is up remove foil and cook for 15 more minutes for the sauce/glaze to “set”. (If it doesn’t thicken up enough, reduce it in a small saucepan then add it back to the wings!) If you’re doing a pork belly, increase the temperature to 130°C

Recipe by: Claire Widdicombe Whoever thought that a sweet dessert such as a Cheesecake can be made using a smoker? You will surely surprise everyone at the dinner table with this Smoked Caramel Cheesecake! Enjoy! INGREDIENTS 1 packet of butternut biscuits 2 tbsp butter melted 1 tsp sugar 2 blocks of Philadelphia cream cheese 1 tub sour cream 1 tin of top n fill caramel 1 tub thickened cream 1/4 cup rum 1 tbs vanilla extract 2 bananas caramel powder STEPS Crush biscuits and combine with sugar and melted butter. Prepare the springform cake tin by wrapping it outside in multiple layers of foil to stop water from getting into your tin. Line inside of tin with baking paper. Press biscuit mix into springform cake tin. Place into smoker at a medium heat for about 10-15 minutes. While base is cooking, whisk together cream cheese, sour cream and caramel until well combined. Remove base from smoker Place cake tin into a larger tray and fill the surrounding area with water up to about half the height of the tin. Set smoker to high temp, return the cake to the smoker and cook for 10-15 mins. Drop smoker temp to 107 and cook until sides look set but the middle has a slight wobble. This usually takes about an hour. Switch off smoker, leaving cake inside to slowly cool. Alternatively, place cake in your oven but don’t turn it on. Once cake has cooled, remove tin from the water tray, cover with cling wrap and place in refrigerator over night. 2hrs before serving – Divide the cream between 2 bowls, add rum to one bowl and vanilla to the other. Whip until thickened and adequately whippy. Put aside in the fridge to allow the flavors to develop. 10 minutes before serving- Slice bananas and pan fry until caramelized. Place alternating dollops of rum cream and vanilla cream onto the top of the cheesecake. Scatter pieces of the caramelized bananas on top of the cream. Dust top of the cake with powdered caramel and serve.

Recipe by Shane Smith Why go for store-bought grilled chicken when you can make your own right at the comfort of your home? Check this recipe out and be prepared to do some grilling today! INGREDIENTS chicken legs and thighs bone-in Lanes magic dust rub STEPS Sprinkle Lane’s magic dust all over the chicken.Put them on a rack with a foil and leg holder.Smoking hardwood pellets. Set on smoke for light up then set on 107°F 1hr until internal hits around 130°F Then put on high to finish off for around 1 hour and get a nice crispy skin finish.

Recipe by @kateirving This Crunchie Tart is sweet, mouthwatering, and looks like it belongs to the front cover of a magazine. Impress everyone at the dinner table with this amazing recipe and indulge yourself in this sweet treat! INGREDIENTS Base 1 tbsp of Lane’s chocolate caramel sea salt seasoning 250g of chocolate ripple biscuits 100g of melted unsalted butter baked filling 80g cup water 115g cup butter 1 tsp instant coffee 170g dark chocolate (chopped) 60g sugar 1 tsp vanilla 2 tsps of Lane’s chocolate caramel sea salt seasoning 3 large eggs ganache layer 180g thickened cream 180g dark chocolate caramel sauce 115g of butter 1 cup of brown sugar 1/3 cup of thickened cream STEPS Crust Combine 1 tbsp of Lane’s chocolate caramel sea salt seasoning, 250g of chocolate ripple biscuits and 100g of melted unsalted butter in the processor and blend until it’s a fine crumb and mixed well. Press into a tin and refrigerate until filling is ready. Recipe Fire up the BBQ to 162c. Make the filling: in a medium saucepan, heat the pan over high heat. Combine the water and butter, and bring to a boil. Add the instant coffee and Lane’s chocolate caramel sea salt seasoning, then stir until dissolved. Add the chocolate, sugar, and vanilla to a medium bowl and pour the hot butter mixture over. Whisk until the chocolate is melted and the mixture is glossy. Add the eggs and whisk well to combine. Pour the filling into the chilled crust. Bake for 15-20 minutes, or until chocolate is mostly set but the center jiggles slightly. Chill then place in the fridge until completely chilled. Ganache Layer Place 180g of finely chopped dark chocolate in a heat proof bowl. Heat 180g of thickened cream until it just starts to boil.Pour of the chocolate and let sit for 5 minutes untouched. Whisk until smooth then pour over the cooked tart. Place into the fridge to set. Caramel Sauce Mix together 115g of butter, 1 cup of brown sugar and 1/3 cup of thickened cream in a pan and mix together. Place on medium heat and whisk constantly until it comes to a boil. Boil for 3 minutes then remove from heat to allow to cool. Honey comb Prepare a pan lined with baking paper for you to pour you honeycomb into and have all your ingredients and whisk ready. In a heavy based saucepan, mix together 100g of sugar and 4 tbsp of honey and simmer on medium heat until it reaches a nice rich maple syrup colour. Remove from the heat and whisk in 1 ½ tsp of baking soda. As soon as the baking soda is dissolved pour into you lined pan and set aside for it to cool and harden. Smash with a hammer to serve.

Recipe by @bundydanger This recipe is ridiculously convenient for people who love the last-minute meal. You can buy the meat from a supermarket at 11 am and have it on the Z Grill in half an hour. Then after half an hour, you’ll be eating a beautifully pulled lamb for dinner. INGREDIENTS 1-1.5 kg boneless lamb shoulder roast Jackalope Trading Co. “The Rub” (or your preferred lamb rub) Blue’s Hog “Tennessee Red” Sauce (or your preferred vinegar-based sauce) STEPS Impulse buy a Boneless Lamb Shoulder Roast from your local butcher or supermarket. Leave the roast tied up and rub with Jackalope Trading Co. “The Rub” or alternative. Fire up the Z-Grill then set to 121°C (250°F). Place the roast in the grill while it’s getting up to temp. (Optional) Once the bark is set to your liking, spritz as required with 50/50 water/apple cider vinegar. Once the roast probes smoothly (expect 4-4.5 hours) which should be an internal temperature of somewhere between 93-97°C (200-207°F) remove from the grill, wrap with foil and a towel then rest in an esky for at least an hour. Note: Temperatures and probe-ability may vary throughout due to the nature of a tied up roast. Shut down the grill, give it a clean and get to make whatever you need for some awesome tacos, burgers etc. Once rested: open the foil, save the juices, cut the string then shred/pull that beautiful lamb. Add the pan juices back to the meat with at least 2 tbsp of Tennessee Red or alternative (more to your liking) and mix it all together. Hook in!

Recipe by Matthew Brien This recipe is an awesome idea to make sure you make the most out of your leftover briskets. This is the perfect partner for any meal the day after you host an awesome party. Enjoy! INGREDIENTS 2 large cans of your favorite baked beans (drain them well) 250 gm rindless bacon 1 cup of cooked diced brisket 1 can of tomato supreme 1 tbsp brown sugar 1 small red onion (finely chopped) 1 tbsp of your favorite mustard 1 tbsp of worcestershire sauce 2 tbsp of your favorite BBQ sauce 1 tbsp of your favorite BBQ rub STEPS In a cast-iron skillet on a medium heat, add onion and bacon and cook until onion is translucent. Add brown sugar and mix in to caramelized onions and bacon. Add tomato supreme, baked beans, brisket, worcestershire sauce, mustard sauce, BBQ sauce and your favorite rub to the skillet and still. Put your skillet inside your Z-Grill next to anything you’re cooking, it doesn’t matter about the temperature as you’re only trying to get a little bit of that. Smoke and thickening up the sauce 1 hour at 250°F.

Recipe by @capalabafrreshmeatandpoultry This recipe is inspired by teaching an apprentice how to smoke and cook meat and the result is grilling awesome! Enjoy this seasoned and smoked meat on a sandwich or with some baked veggies on the side. INGREDIENTS brined/corned eye of silverside pastrami rub STEPS Rinse corned eye silverside under water. Rub pastrami rub on corned silverside eye. Smoke for 2-3 hours Wrap in foil. Chamber temp 107°C. Cook till internal 85°C. Unwrap put back in smoker for 30 min to dry out crust. Take out of smoker to cool then refrigerate.

This mussel entree recipe is prepared in such a way that the combination of different flavors brings out one huge bang – a melt in your mouth goodness that you can never get enough of! INGREDIENTS 10 mussels 1 tbsp oyster sauce 1 tbsp teriyaki sauce 1 tbsp worcestershire sauce ½ tbsp fish sauce tabasco to taste STEPS Clean 10 mussels and debeard, leave mussels in half-shells, arrange on ovenproof pan/dish. Mix the following as a topping sauce 1 tbsp oyster sauce 1 tbsp teriyaki sauce 1 tbsp worcestershire sauce ½ tbsp fish sauce tabasco to taste Top each mussel with about one tbsp of sauce, and one tsp garlic butter, finishing with a small cube of mild cheese on top. Cooking in the Z – temperature 176°C for about 40 minutes, until cheese is melted and forms a golden crust. Garlic butter 1 tub butter (softened) crush/mince 1 whole head garlic ½ cup approximately finely chopped parsley 4 tbsp parmesan cheese salt and pepper to taste Mix into butter thoroughly and store in fridge until needed. Next – ENJOY with crusty bread, to mop up those juices.

Recipe by @thegrillingwog For anyone who says you can’t get crackling in a pellet grill, show them this mouthwatering Roast Pork with Amazing Crackling! Enjoy the crispiness, juiciness, and tenderness of this delicious recipe! INGREDIENTS 1 roast pork of your choice (preferably loin) 1 tbsp of vinegar salt STEPS Remove pork from packaging and pat skin dry, place it in the fridge on an oven/cooling rack for at least 24 hours to allow the skin to dry out. Fire up your grill and set the temp to high and preheat for at least 10 minutes. While that’s happening, boil a kettle full of water and pour over the skin of the pork so the score marks open up, pat dry again. Brush over vinegar on the skin and give it a nice coating in salt, place it in the Z-Grill and allow to cook for at least 45 minutes on high to give the skin time to start its browning process. Then drop back it back to 165°C and let the pork cook until its 70°C internal. As a side note, use a cooling rack to get the bottom of the roast off the grill grate will save you from burning the bottom.

Recipe by @kateirving From the irresistible citrusy flavor to the perfectly crafted crust, this dessert is refreshing and will surely leave you with a tangy feeling. Enjoy! INGREDIENTS Crust 250 gm packet of crushed shredded wheat biscuits 80 gm melted butter 1 tsp granulated honey Lemon Tart layer 5 eggs, 140 gm caster sugar 100 ml lemon juice 150 ml cream 2 tbsp lemon zest Lime Curd layer 1/2 cup fresh lime juice 2 tsps finely grated fresh lime zest 1/2 cup caster sugar 3 large eggs 6 tbsp unsalted butter STEPS Crust Mix together the crust ingredients and press into a springform pan. Place in the fridge whilst you prepare you filling. Lemon tart layer Beat 5 eggs, 140 gm caster sugar, 100ml lemon juice, and 150 ml cream together. Sieve the mixture, then stir in 2tbs lemon zest. Pour into tart shell. Bake at 162 °C in the Z Grill for about 30 minutes or until set. Let it cool. Lime Curd layer Combine 1/2 cup fresh lime juice, 2 tsps finely grated fresh lime zest, 1/2 cup sugar, 3 large eggs and 6 tbsp unsalted butter, cut into bits, in a saucepan off the heat. Place on low heat and whisk until butter melts and it thickens. This took about ten minutes. Pour onto lemon tart. Cool in the fridge for at least 2 hours then decorate.

Recipe by @kateirving Your favorite snack now comes with a twist! Find out how you can add more flavor to your pumpkin seeds by following this recipe. Enjoy! INGREDIENTS pumpkin seeds olive oil favourite seasoning STEPS Remove as much fibre from seeds as you can and rinse clean in a colander. Boil for 10 minutes then drain. Pat dry and place in a bowl. Toss with enough olive oil to coat the seeds and spread on a lined baking tray. Sprinkle generously with your favorite seasoning. Roast in the Z-Grill at 135°C for 50 minutes, tossing every 10 minutes to get the even cook. Serve warm with your favorite beverage.