Try these tasty recipes on your Z Grill

Chicken and Potato Gnocchi pellet smoker - Z Grills Australia

Chicken and Potato Gnocchi Tray Bake

Recipe by @kateirving Potatoes, chicken, and a mix of veggies all in one tray. This Chicken and Potato Gnocchi tray bake makes the perfect dish for any occasion! Get ready to be the star of the party with this recipe! INGREDIENTS 1 kg Brushed potato 1 egg yolk 1 tsp salt 1/3 cup flour 1 red onion half each of red, green, and yellow capsicum 100 gm cherry tomatoes 100 gm purple cauliflower STEPS Bake potatoes whole for 2 hours or until probe tender. Remove flesh from skin and grate directly onto bench to allow stem to escape. Mix through egg yolk. Sift flour over top them fold through to combine. Boil a large pot of salted water. Roll potato mix out into logs and cut out 2cm lengths to make gnocchi. Cook the gnocchi in simmering water until the rise to the top then toss in olive oil. Place on a tray whilst you finish batches. Chop vegetables and arrange on a lined tray with prepped gnocchi. Coat chicken in your favorite seasoning and arrange atop of the vegetables. Bake in 176°C Z-Grill and bake turning chicken and vegetables every 15 minutes until chicken reaches an internal temp of 74°C.

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Low and Slow Korean Pulled Beef pellet smoker - Z Grills Australia

Low and Slow Korean Pulled Beef

Recipe by @thegrillingwog What could be better than a recipe cooked low and slow? From the juicy and tender meat to the variety of flavors, this Korean pulled beef recipe would surely leave you wanting for more! INGREDIENTS 1 chuck roast (2kg) 2 onions (1 roughly chopped, 1 thinly sliced) 6 garlic cloves 1 pear (peeled and diced) 4 spring onions (roughly chopped) 6 tbsp brown sugar 1 pinch of black pepper 2 1/3 cup soy sauce 6 tbsp sesame oil 2 tbsp canola oil 4 cups of cooked rice to serve STEPS In a blender, place 1 onion, pear, garlic cloves, spring onion, brown sugar, soy sauce, sesame oil, canola oil and the black pepper and blend until all ingredients are broken down. Pour half the mixture into a bowl, Cover and place in the fridge. The other half is to marinate the meat, marinate for at least 6 hours (overnight if possible). Start up grill following procedures, and then set to 121°C/250°F. While the grill is preheating wash the excess marinade off the meat, at this point (I did use a Korean BBQ rub that I purchased, you can just use salt and pepper or come up with your own amazing creation! Place meat on grill and allow to smoke for around 4 hours, then place into a foil tray with the other half of the marinade and the thinly sliced onion, cover and let it cook until the meat probes really tender in at least 4 different spots. Let it rest for around 1 hour and then shred it up, serve with rice or your favorite side dish.

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Parmesan Crusted Wings pellet smoker - Z Grills Australia

Parmesan Crusted Wings

Recipe by @thegrillingwog This recipe is a combination of two of our all-time favorites – chicken and cheese. Indulge in this crispy, crunchy, and cheesy goodness with an additional hint of BBQ flavor. Sit back and enjoy! INGREDIENTS thinly grated parmesan (powdered store bought one will work) 1kg of chicken nibbles 2 eggs lightly beaten 2 tbsp of your favorite BBQ rub STEPS Grate parmesan and mix through BBQ rub (personally, I used Lanes garlic2) Beat two eggs in a bowl and set aside. Start up grill following normal procedures and then set to HIGH With one wing at a time dip in egg wash and then into the parmesan BBQ rub mix and set onto a raise oven/cooling rack Once they are done place them into the grill and let them cook, turning once after 15 minutes, once they reach an internal temp of 75°C they are done!

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Bacon Wrapped Moink Balls pellet smoker - Z Grills Australia

Bacon Wrapped Moink Balls

Recipe by @thegrillingwog We absolutely love bacon. I mean, who doesn’t right? This honey BBQ meatball wrapped in bacon will surely leave you drooling and wanting for more! Make sure to try this one out – we highly recommend it! INGREDIENTS 500g of 80/20 beef mince or pork and veal mix 1 packet of streaky bacon 1 small brown onion finely diced 1 tsp salt 1 tsp pepper 1 tsp onion powder 1 tsp paprika 1/2 cup of BBQ sauce 2 tbsp of honey squeeze of lemon juice STEPS In a bowl, combine mince, diced onion and spices, mix well. Form a golf ball size meat balls (around 2tbsp of mixture) Wrap each meat ball in a strip of bacon, depending on strip sizes some may do two meatballs. Place a toothpick through where the bacon overlaps through to the otherside. Place in the fridge on an oven/cooling rack for an hour for them to firm back up. Start up grill following normal procedures and set to HIGH. Place rack with prepared meatballs into the grill and cook for around 30 minutes or until they reach an internal temp of 60°C. While they are cooking, combine 1/2 cup of BBQ sauce and 2 tbsp of honey in a saucepan, bring to a simmer and let it reduce and thicken. Once meatballs are done, glaze each meatball with sauce and let them cook for another 10 minutes for the sauce to set. Enjoy as a snack while watching the footy!

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Brined Smoked Chicken Breast pellet smoker - Z Grills Australia

Brined Smoked Chicken Breast

Recipe by @manniscafe This Brined Smoked Chicken Breast recipe is absolutely tender, juicy, and irresistibly good! It can be eaten as if or partnered with mashed potatoes or some veggies on the side. All in all, this recipe is a good try if you want to take an occasional break from your usual way of cooking chicken. Enjoy! INGREDIENTS 4 chicken fillets 5 cups water kocher salt (to taste) favorite herbs and spices STEPS Place chicken in a large bowl add water salt and spices. Brine overnight. Rinse chicken and apply favorite chicken rub. Set smoker to 121°C. When chicken reaches an internal temperature of 60°C up the smoker to high. Remove chicken once internal reaches 74°C.

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Pumpkin-Buns-pellet-smoker-3-Z-Grills-Australia

Pumpkin Buns

Eating healthy has never been so delicious! Now, you can enjoy your favorite burger in a healthy and refreshing way. Introducing the vegetarian burger – a combination of coriander and chickpea pattie partnered with a pumpkin bun! INGREDIENTS 220 gm pumpkin puree, cooled 1.5 tsp active dry yeast 160 ml water 1 tbsp maple syrup 2 tsp favorite BBQ seasoning or 1 tsp of salt 450 gm plain flour STEPS Add the water, yeast and maple syrup to a large bowl and mix thoroughly. Leave for about 5 minutes while you measure out the rest of the ingredients. Add the pumpkin puree to the yeast mixture and stir to fully incorporate. Add the flour and salt/seasoning and stir until the mixture comes together. Turn out onto a floured surface and knead for 10 minutes until smooth. Alternatively, mix for 5 minutes in a stand mixer. Place the dough into a greased bowl and let rise for 90 minutes or until doubled in size. Once doubled, punch the excess air out of the dough and divide into 8 equal pieces. Roll each one into a ball and pinch the bottom together. Take a long piece of string and find the halfway point. Place the halfway point on top of the ball and flip the whole thing over. Pull the two pieces of string together and cross them over to create a cross on the bottom of the ball. Flip it over again and do the same thing until the ball is divided into 8 equal pieces. Tie the string at the top and cut off any excess. Cover the 8 rolls with cling film and let rise again for 30 minutes. The dough will puff out around the string and make pumpkin shapes. Fire up the Z-Grill to 176°C and bake the rolls for 15-20 minutes. Let them cool on a cooling rack before removing the string. To remove the string, cut it and pull through the bread roll where baked over to prevent tearing.

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Low and Slow Beef Short Ribs pellet smoker 3 - Z Grills Australia

Low and Slow Beef Short Ribs

Recipe by: Craig C. Today’s recipe is an all-time favorite – beef short ribs! This comfort food is cooked so well that it reaches the point wherein the meat can easily be separated from the bone (or what we like to call the fall-off-the-bone juiciness) Enjoy! INGREDIENTS Beef short ribs (1 per person) Mild english mustard rub Butchers Axe big bark rub Lanes BBQ ancho espresso 1 tbsp of butter per rib 1 tbsp brown sugar per rib Honey Heavy-duty foil STEPS Fire up the smoker on smoke setting. Trim fat from the top of the ribs and remove the membrane from the underside. Rub ribs in a light coating of mustard. Cover in equal parts of both rubs liberally so all meaty parts are covered. Put ribs in smoker, close lid and leave for 1 hr. Without opening lid increase the temperature of the smoker to 107º for 4 hrs or until you are happy with the way the bark has set. Tear off enough foil to wrap your ribs. Add butter, brown sugar, a drizzle of honey and ribs with the meaty side facing down. Increase the temperature of smoker to 121º and return wrapped ribs to the smoker and cook for another 2 hrs or until a probe is inserted with no resistance. Wrap ribs in a towel and place in an esky to rest for a minimum of 1hr. Enjoy with your favorite sides!

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Berry-Pastries-pellet-smoker-2-Z-Grills-Australia

Berry Pastries

Recipe by @kateirving Who doesn’t love a freshly made pastry for morning tea? Now you can enjoy these mixed berry pastries even if it’s not Halloween! Make sure to indulge yourself in this sweet and crispy combination! INGREDIENTS halloween morning tea berry pastries blueberry jam small batch 1/2 cup of fresh blueberries 1 tbs of sugar 1 tbs Lane’s blueberry seasoning 1 tsp lemon juice puff pastry strawberries STEPS Mix together blueberries, sugar, seasoning and lemon juice. Cook over medium heat stirring for 30 minutes until thickened. Cut puff pastry into desired shapes and add some fresh strawberry slices and top with a spoon full of blueberry jam. Add a top to the pastry. Place on a lined baking tray and cook in your Z-Grill at 190°C for about 20 minutes or until browned.

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Stuffed Lamb Flap Roll pellet smoker 3 - Z Grills Australia

Stuffed Lamb Flap Roll

Recipe by Dwayne Still Who would’ve thought that even a lump of scrap meat can be turned into a golden recipe? Introducing the Stuffed Lamb Flap Roll! Enjoy it as it is or make it into a sandwich – it’s all up to you! INGREDIENTS 2 lamb flaps deboned 1 cup of stuffing butcher twine lamb rub oil STEPS Preheat smoker to 180⁰C. Prepare stuffing according to packet directions. Lay stuffing on deboned flaps. Roll flaps and secure with butcher twine. Oil outside of the roll and coat with your choice of rub. Place in smoker and wait until cooked Eat hot, or cool and refrigerate then slice thinly for sandwiches.

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Coconut-and-Chocolate-Tart-pellet-smoker-Z-Grills-Australia

Coconut and Chocolate Tart

Recipe by: @kateirving Pause your diet and indulge in this dreamy, creamy, and chocolatey coconut tart for dessert! This recipe is one you can surely do even if it is not Valentine’s Day. Enjoy! INGREDIENTS 1 cup (90g) desiccated coconut 1 egg white, beaten lightly ¼ cup (55g) caster sugar 300 ml thickened cream 300 gm dark eating chocolate, chopped finely 4 egg yolks 2 tsp of Lane’s chocolate sea-salt caramel seasoning STEPS Fire up Z-Grill to 148⁰C. Line a 20cm non-stick, smooth-based springform pan with base clipped in upside down. Combine the coconut, eggwhite and caster sugar. Press the mixture evenly over base and 4cm up side of prepared pan. Bake, uncovered, for about 40 minutes or until golden. Let it cool. Heat the cream until almost boiling and pour over the chocolate, stir until smooth, cool slightly. Whisk egg yolks and Lane’s chocolate sea-salt caramel seasoning into chocolate, strain. Pour chocolate mixture into coconut shell. Refrigerate for 6 hours or until set. Serve with toasted coconut and cut into thin wedges to serve.

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Pulled Pork Sliders pellet smoker - Z Grills Australia

Pulled Pork Sliders

Feel free to test and adjust this recipe. Pork shoulder is an incredibly forgiving cut. Add whatever you personally enjoy to your sliders and tweak what rub you prefer. Have fun and enjoy it! It’s one of the first things I learned to cook low and slow when starting out. It always impresses a crowd, is easy to master and feeds a lot! Recipe by David Heseltine Pork shoulder is an incredibly forgiving cut! You can add whatever you personally enjoy to your sliders and tweak what rub you prefer. Just remember: cook low and slow when starting out. It always impresses a crowd, it’s easy to master, and it feeds a lot! INGREDIENTS pork shoulder/butt or picnic roast olive oil or mustard dry rub of choice apple juice and apple cider vinegar for spritzing slider/burger buns Optional cheese slices BBQ sauce of choice For Tangy Coleslaw Ingredients 1 cup mayonnaise 2 tbsp Dijon mustard 2 tbsp apple cider vinegar 3 tbsp sugar 3/4 tsp salt 1 tsp onion powder or 1 tbsp finely grated onion 2 tsp celery seeds bag of coleslaw cabbage mix STEPS This recipe is based on a 4-5 kg pork shoulder. You can do one of any size though, with the same temps and process applications. The cooking time on average is 60-90 min per 500g of pork. A 4 kg pork shoulder will take somewhere around 8hrs to cook. However they can take shorter or longer, it’s not an exact thing. Suggest starting earlier if cooking to a schedule and resting for longer at the end. Trim pork shoulder of any excess hard fat and ensure only a thin layer of fat covering. There is enough intermuscular fat to ensure it gets tender and we want the rub and smoke to get into the meat as much as possible. Fire up Z-Grill to 121°C (250°F) or go slightly cooler if you want to get a bit more smoke flavor in your pork. It will just take longer. Optional Step Make approximately 250 ml mixture (for a 4 kg pork shoulder) of apple cider vinegar, apple juice and a dash of your dry rub. Inject this mixture using a meat injection syringe just underneath the surface of the pork. Spacing each point of injection about 2.5cm apart until you’ve covered the entire piece of meat. Pat outside of pork shoulder dry. Lightly rub olive oil or mustard over your pork shoulder. This will be our binder for the rub. Apply dry rub of choice liberally over the entire pork shoulder. For pork I recommend a rub with some sweetness to it, a little bit of heat and salt. Once you pull the meat there is a lot of surface area. So don’t be afraid to go harder than you usually would with a rub. We also want to ensure a nice bark forms on our pork. Let rub absorb into meat for at least 15 min. Place rubbed pork shoulder on Z-Grill. Insert meat probe to monitor internal temp. Place in middle of pork shoulder, ensuring it is in meat and not fat or bone. This ensures we will get an accurate temp reading. Mix some apple cider vinegar with some apple juice in a spray bottle. After pork shoulder has been on for 1hr, open the lid and give the pork shoulder a quick spritz all over. This will ensure we keep it nice and moist. Only spritz at this point if the bark (outside rub that should be darkening and hardening) is on its way to set. We don’t want to moisten it yet if it’s still quite moist already. We will then spritz every hour until we wrap. Ensure you don’t take too long spritzing as we don’t want to lose too much temp in the z grill. Once the internal temp of the pork shoulder reaches around 71-73°C (160-165°F) we are going to wrap it to speed the cooking process up and to ensure it’s extra juicy. You can choose not to wrap if you want the cook to take longer and prefer a dryer bark and not so soft pulled pork. Place 2 sheets of overlapping kitchen foil on a surface, large enough to completely wrap the pork shoulder tightly. Remove pork shoulder from z grill and place on top of foil. Slightly bend the edges of the foil up so no liquid runs off. Give the pork shoulder a good final spritz and pour a little of the spritz mix in next to the shoulder. You can also add a little BBQ sauce, butter or honey at this stage for extra flavor. Wrap the shoulder tightly with the foil so no liquid can escape. Place pork shoulder back on Z-Grill. Insert temp probe through the foil and continue cooking. For Tangy Coleslaw In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds. Add the shredded cabbage mix and toss until well coated. Refrigerate for at least an hour and up to 2 days. Toss again right before serving. Once the internal temp of the pork shoulder has reached approximately 93°C (200°F) we will begin to probe it. Use either an instant-read thermometer or some sort of skewer. We want to push the skewer through the foil into the meat and look to see how it feels. The pork shoulder will be done when it starts to easily go into the meat, as if it is pushing into soft butter. This will occur somewhere between 93-96°C (200-205°F). If it doesn’t feel quite soft enough yet, close the lid and try again in 10min or so. Once probing like butter, remove pork shoulder from Z-Grill and place inside an esky. Still in the foil. Then cover with a towel, close the esky lid and allow to rest. If you don’t have an esky you can just rest on a bench in the foil, but resting in an esky is the best method to

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Everything Bagels pellet smoker - Z Grills Australia

Everything Bagels

Recipe by Jordan Anderson Whether for breakfast, lunch, or those snacks in between, you can never go wrong with Bagels! You can eat it as it is or partner it with your favorite choco-almond or cream cheese spread. It’s best to partner it with a cup of coffee too! Enjoy! INGREDIENTS Bagel 1 cup warm water 1 ½ t active dry yeast (or ½ packet) 1 tbsp sugar 1/2 tbsp salt 1 tsp onion powder 2 1/2 cups flour ¼ cup baking soda water for boiling 1-2 tsp dried minced onion Topping 1 tbsp dried minced onions 1 tbsp garlic flakes 2 tsp poppy seeds 2 tsp sesame seeds STEPS Combine the warm water, yeast and sugar and let stand for 5 mins. or until foamy. Combine remaining ingredients except the minced onion, then add to the water mixture. Mix and adjust flour or water if needed to make a dough that is just slightly sticky. Knead the dough until it “pushes back”, 5-10 minutes. Put the dough in a bowl at least double its size and top with a wet cloth. Let the dough rise for about an hour until it has doubled in size. About an hour, punch down the dough and divide it into 6 pieces. Form each into a ball and poke your thumb through the center to make a bagel shape. Set the bagels in a warm place to rise for about 15 minutes. Line a baking sheet with parchment or spray with non-stick spray. Add the baking soda and enough water to a tall frying pan or saucepan that is deep enough to float the bagels. Bring to a boil. Set the bagels in the boiling water, 2-3 at a time and boil for 1-2 minutes on each side. Remove the bagels with a slotted spoon, drain them on a towel, and place them on the prepared baking sheet. Sprinkle with topping. Bake oh high for 15-20 minutes until golden and cooked through. Allow to cool at least 5 minutes before serving.

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