Recipe by Shaun Still Cheese and chicken – two of our favorites in one creamy and juicy recipe! Enjoy the taste of the melted cheese combined with the juicy and tender BBQ chicken breasts. I only need one word to describe this recipe – perfection! INGREDIENTS 4 chicken breasts Bang Bang chilli Co – Mad Mexican rub *** You can use any rub of your choice, best to use something with a touch of heat) BBQ sauce grated cheese (50/50 Monterey Jack and Cheddar) spring onions diced bacon diced onions STEPS Trim the breasts and apply rub. Set Z-Grill to 165°C. In a pan on the stove, fry up the diced onions and bacon. Once smoker has heated up, place chicken in the smoker. Sit back and play video games with your mates until chicken reaches 60°C. Paint on the barbecue sauce. Allow sauce to set for 5-10 minutes, then top with the diced onion/bacon mix, and cheese mix. Continue to cook until 74°C internal. Garnish with spring onions. Remove from smoker and serve your cheesy chicken.

Recipe by Andrew. P from AmazingRib.com This recipe is a variation of another recipe that was inspired by Coopers bar and grill in America. This Mop Sauce serves as a dip and it is perfect with a piece of brisket. This sauce is quite spicy so all chili lovers out there will love this one! INGREDIENTS Servings: 5Preparation time: 10 minutes Cooking time: 25 minutes 1 tbsp paprika 2 tsp of black pepper 2 tsp chili powder 1 tsp cumin powder 1 tbsp butter 1 medium onion, finely chopped 4 cloves of garlic (1 tsp minced) 1 green capsicum chopped 1 beer (any kind) water or beef stock if you can’t have a beer 1/4 cup of ketchup/tomato sauce 3 tbsp Worcestershire sauce 3 tbsp steak sauce 2 tbsp brown sugar 2 tsp of Tabasco/hot sauce 2 cups beef, veal, or chicken stock STEPS Mix paprika, cumin, chili powder, and black pepper in a small bowl. In a saucepan melt the butter (or rendered brisket fat) and gently cook the onion over medium heat till translucent. Add the garlic, capsicum and the spice mix (very aromatic, make sure there is plenty of ventilation, it will take your breath away) stir and cook for 2 mins to extract flavors. Add stock and the rest of the ingredients. Drink the remaining beer. Stir until well blended and simmer for 15 mins uncovered. Taste and adjust as needed. If you really want to be adventurous you could use it as a mop the meat whilst cooking or save it and serve it hot for dipping your brisket pieces into ( or pour over your brisket/meat). I pre-prepared mine, let it cool, put it in a jar, and reheated in a pot when ready to serve. Spicey but finitely a hit. Can adjust any of the ingredients above to suit your needs.

Recipe by @BonfzBBQBitez You can cook these Lamb Shanks recipe using the low and slow technique to or by cranking that heat up to get some crispy potatoes! The best part of this is that nothing goes to waste – you can eat the vegetables that the Lamb Shanks was cooked with, and keep the sauce and use it to marinate the next recipe on the line! INGREDIENTS For Shanks 2 lamb shanks (or more) 2 carrots 2 celery sticks 1 large onion 700 gm passata 6 cloves garlic 3 sprigs of rosemary 4 bay leaves 1 tsp oregano 2 tbps salt 2 tbps pepper Duck Fat Potatoes 4 white potatoes 6 tbsp melted duck fat salt & pepper STEPS For best results complete steps 2-3 the previous day and let it sit in the fridge overnight. This will allow the shank to enter the Z-Grill at a cold temperature which will allow for a greater smoke flavour to absorb to the meat, but will also allow the meat to marinate. Fire up your Z-Grill to 121C / 250F Sear your lamb shanks on every side with a little olive oil and salt on the stove. Once shanks are seared, place them into an aluminum tray with chopped onions, carrot, celery (1cm or bigger pieces), peeled whole garlic cloves, passata, and herbs. It’s important at this point to ensure your shanks are mostly covered (at least 3/4 of the way), If there isn’t enough liquid (this will change depending on the size of the container you using and how thick the shanks are), add water until reached desired amount. Leave uncovered and place in Z-Grills. After approx 3 hours check the shanks and turn them over. Cover with foil and let them grill for another 3 hours. After a total cook time of approx 6.5 hours, the shanks should be falling off the bone. This will vary from time to time. It is important not to take the shanks off prior to them looking like they will ‘fall off the bone’ Turn the Z-Grills off and leave the shanks in a warm place while you prepare the potatoes. Par Boil your potatoes. While you are doing this turn your Z-Grills up to 190C/375F Slice them into 1cm slices and place them onto a baking tray. Paint your melted duck fat on each side of the potatoes, lightly season with salt and pepper, and get them onto the Z-Grills. Potatoes will be ready once they are a golden brown colour (about an hour). It’s now time to serve. Don’t forget to drizzle a little of that sauce straight over the top of the shanks! Optional Extra: You can also serve the carrots, celery and onions that cooked in the shanks for the 6+ hours. They dont look bright and colourful but taste awesome! Handy Extra Tip: Do not throw away all the sauce thats left at the end!. You can turn this into the most amazing homemade Smokey BBQ Sauce.

Recipe by @ash_challman Hola! Enjoy this Beef Cheek Tacos and indulge in its meaty and beefy goodness! After you’ve tasted one, I’m sure you’ll be wanting more! INGREDIENTS 4 beef cheeks your favourite beef rub 1 bottle of Bundaberg ginger beer 2 tbsp brown sugar Salsa coriander pack of small tomatoes 1 tsp minced garlic 1 red onion half tsp cumin seeds 1/2 tsp salt 1/2 tsp coarse black pepper dash of lime and lemon juice sprinkle of white sugar STEPS Prep Trim cheeks by removing thick fat and silver skin. Season cheeks with the rub. Set your smoker/bbq to 135-160c (whichever wood you would prefer). Cooking Place the cheeks in your bbq/smoker. Smoke until happy with bark/colour. Place the cheeks in a tray with approx 10mm ginger beer and sprinkle with brown sugar. Cook cheeks for another hour/ hour and a half then flip. Wrap tray in foil. Cook until they fall apart and are like jelly. Salsa Finely dice tomatoes and add to bowl. Coarsly chop corriander and add to bowl. Combine spices and lime juice and add to bowl and stir. Serving Rest cheeks for a half-hour before pulling apart. Warm tortillas, place beef cheek on tortillas, top with salsa and some cheek sauce.

Recipe by @alexlennon89 Whether as an appetizer or for dessert, who doesn’t love a good Apple Pie? This recipe will surely stand out on the dinner table and be the new family favorite! Enjoy! INGREDIENTS 1 1/2 cups of self-raising flour 3/4 cup of sugar 125 gms of butter melted 1 tsp of vanilla extract 1 egg 400 gm tin of pie apples sugar & cinnamon for dusting STEPS Fire up the smoker to 176ºC. Combine the Self-raising flour, sugar, melted butter, vanilla, and egg in a large bowl and combine well until a golden dough texture is formed. Spread half the mixture in a pie dish and press the bottoms and up the sides of the dish. Pour pie apple tin into the pie and spread out evenly. Sprinkle the remaining mixture over the top of the apple evenly and place in the Z Grill smoker. Leave in the smoker for 45 mins or until the golden crust forms on the top. Dust with cinnamon and a little sugar if desired. Serve warm with custard, ice cream, or both.

Recipe by: Allan S. Everyone loves a plate of some good ol’ Buffalo Wings. This recipe is the perfect combination of crispy, tender, spicy, and juicy! You can eat the wings as it is or dip it in some cheesy sauce or ranch. This would be the perfect finger food for your next celebration! INGREDIENTS Rub 40 grams salt 40 grams brown sugar 30 grams smoked paprika 15 grams garlic powder 10 grams onion powder 15 grams black pepper 15 grams turmeric 15 grams cinnamon Buffalo Sauce 1 bottle of hot sauce (148ml, I use Franks) Butter (to taste) 1 splash apple cider vinegar Chicken The large type chicken wings. STEPS Rub Place all ingredients in a jar/bag/something sealable and Shake shake shake to combine. Buffalo Sauce This you make to your own taste. I cut off a chunk of butter, melt it in the microwave, mix in the hot sauce and some apple cider vinegar. Adjust to taste. If it’s too hot, add more butter. If not hot enough, add more hot sauce. If you want it more acidic, add more vinegar. The Wings Fire up the Z Grill on Smoke. Liberally coat each wing in the rub. Once the smoker is ready, add the wings and leave it on smoke for 1hr. After 1 hr, raise the temperature to 148c and leave them for 1hr (that is including the time it takes to heat up from smoke) Place the wings in the foil tray, and coat in the hot sauce, trying to get good coverage. Place the wings back in the Z-Grills for 20 minutes to “set” the sauce. Put your done wings into a bowl, drizzle the sauce over the top again and enjoy.

Recipe by @BonfzBBQBitez The base of this sauce is from a Lamb Shanks recipe and it is absolutely amazing! This BBQ sauce is actually made from an excess tomato-based sauce. If you need a sauce to throw over the top of some pork ribs, this one would be the perfect mix! INGREDIENTS Leftover sauce (strained through a fine sieve) from my Lamb Shanks & Duck Fat Potatoes recipe. But alternatively, if you don’t have this then 600g Passsata will be perfect for the base! 1/2 cup apple cider vinegar 4 tbsp Worcestershire Sauce 1/3 cup brown sugar 1/4 cup molasses 1 tbsp salt 1 tbsp pepper Optional extra cayenne pepper STEPS Fire up Z-Grill to 135ºC / 275ºF Combine all ingredients into a saucepan and let simmer for 1 hour or until the sauce gets thick. Place sauce in a sterile container/jar and refrigerate. Adjust seasoning to taste. Important Note: If you have used a lamb shank recipe then you should not keep the sauce for longer than 4 days.

Recipe by @BonfzBBQBitez This Black Bean Chili recipe is very easy to do and is perfect if you are having a busy night! Indulge in this food that is delicious, comforting, and it is the perfect companion for a “chilly” night. INGREDIENTS Black Bean Chilli 2 cans black beans (drained) 2 cans crushed tomatoes 1/2 cup brown rice (pre-boiled) 1 diced celery stick 2 diced carrots 1 diced brown onion 1 diced red pepper 6 cloves diced garlic 3 cm diced ginger 2 birds eye chilis 2 tbsp paprika 1 tbsp Cumin 6 chopped coriander stalks (leaves can be used for presentation) 3 tbsp olive oil salt and pepper Optional: cayenne pepper or chilli powder for spicier taste Lettuce Cup Condiments iceberg lettuce pickled cabbage red onion greek yogurt fresh lemon Juice fresh avocado STEPS Fire up Z-Grill to 135C / 275F Boil your rice (strain and set aside once cooked) On a stove top toast the Paprika & Cumin then set aside. Pre heat oil in a pan (please note this pan will eventually be placed in the Z-Grill, so no plastic handles!) and then add onion, ginger, chili, coriander stalks, carrots, celery, capsicum and lightly fry until they soften. Once softened add the garlic, paprika & cumin Add your black beans and cook for 2 minutes. Add your tinned tomatoes and then place the pan onto the Z-Grills. Allow to simmer on the Z-Grills for an hour (while this is happening you may choose to pickle your cabbage) Add your pre-boiled rice. Mix thoroughly and you’re ready to serve. Add salt & pepper to taste. Serve with a range of condiments.

Recipe by: Aaron L. This is one simple way on how to make your own Sourdough Focaccia using just a few ingredients and your Z Grill pellet smoker. You can enjoy it when having a coffee break or pair it with your favorite pasta. This recipe is absolutely amazing and will surely leave you wanting for more! Enjoy! INGREDIENTS 390 gm water 100 gm sourdough starter 8 gm salt 14 gm olive oil 550 gm flour STEPS Mix the water and starter. Add the olive oil and salt. Add the flour and mix well. Move to oiled bowl/container. 4-hour fermentation with 4 x 30 min folds and 2 hr rest. Fridge for 8 hrs. Then, take it out and bring up to temp for 2 hrs. Line tray with oiled parchment, carefully turn in the dough, don’t handle roughly, and let it rest for 30 minutes. Cover the dough in olive oil and put in dimples pushing fingers all the way to the bottom. Put on the choice of toppings (lightly prodding some into the surface) and sprinkle of sea salt. Bake at 232ºC for about 30minutes (but check for colour). If your dough has proved overnight and is big but you’re not ready to bake, give it a single stretch and fold then leave it for a few hours covered to allow it to grow a bit again.

Recipe by @chloesque A spaghetti overload that makes it creatively special by turning your ordinary meatballs into “mice” balls. It is absolutely perfect for a Halloween party! INGREDIENTS Rissoles 1 small brown onion 1/2 cup panko breadcrumbs 250 gm beef mince 250 gm pork mince 1 small carrot 1 egg 2 tsp Lane’s Magic Dust 1 tbs Lane’s Pineapple Chipotle 12 half-cooked lengths of spaghetti 24 almonds Tomato Sauce 800 g can diced tomatoes 1 diced onion 4 diced garlic cloves 1 tbs Lane’s garlic 1/4 cup Lane’s Kinda Sweet 250 ml chicken stock 1 tbs fresh oregano STEPS Grate the onion into a large bowl and add panko, mix briefly to coat in the onion juices. Grate carrot into the bowl. Add remaining Rissoles ingredients. Mix well. Scoop up about 1/4 cup of mixture, form a small teardrop shape. Indent the larger and insert some of the spaghetti leaving a tail. Add two almonds to the narrow end to represent the ears. Place on a lined tray. Repeat with a remaining mixture – you should make 10 – 12. Preheat your BBQ to 190c whilst you prepare your sauce. In a saucepan heat, 1 tbs of olive oil and cook diced onion and garlic over medium heat until translucent. Add 800g of canned diced tomatoes, 250ml chicken stock, 1tbs fresh oregano, Lane’s Kinda Sweet, and 1 tbs Lane’s Garlic2. Leave to simmer and reduce whilst your mice cook. BBQ your mice for 20 minutes. Transfer your reduced tomato sauce to a baking tray. Add your mice to the tray of your reduced sauce and simmer in Z Grill for 15 minutes whilst you cook your pasta. Serve your mice on a bed of pasta with some grated parmesan cheese.

Recipe by @the_meat_eater This smoked spicy beef jerky is the perfect snack and everyone is loving it! Create yours too and impress your friends with your very own jerky using this easy to follow recipe! INGREDIENTS Meat 1.5 kgs topside beef sliced half a cm thick For the Marinate 2 cups little Brixton rum and BBQ sauce of choice   2.5 tbsp sesame oil 1/4 cup light soy 1/4 cup dark soy 3 tbsp Worcestershire sauce 1/2 cup large garlic granules 2 tsp onion powder 2 tsp garlic powder 1/2 cup franks red hot extra hot sauce 1 tbsp of chili powder and chili flakes STEPS Mix all of the marinade ingredients in a large bowl. Add sliced beef mix thoroughly. Keep in a vacuum-sealed bag or airtight container for 48 hours. Fire up Z Grill on smoke mode leaving the lid open for the first 20minutes to prevent getting too hot (should sit on 70c all day long). Add beef jerky to grills in one layer making sure to not overlap. You can use grill mats to cook for 6-8 hours depending on how dehydrated you want it!

These restaurant-quality low and slow lamb shanks are super easy to whip together and will make you think twice before ordering shanks on your next night out. Ingredients 6 Lamb shanks 2 onions 1 bottle of cheap red wine 1 litre of vegetable stock salt and pepper Steps Fire up your Z Grill pellet smoker and preheat to 190°C. Season shanks well and sear in a heavy and oven-safe pot. A Dutch oven or cast iron pot will be perfect for this. You can do this in your Z Grill at high but it will be much easier to perform this step on your kitchen stove. Once your Z Grill is up to temperature and you have a lovely brown colour on the surface of the shanks, add the wine and stock into your pot and place it in your Z Grill with the lid on. After 2 hours remove the lid and continue to cook on the Z Grill for another 2 hours. For bigger shanks it may need another 20-30 minutes. You want the meat to almost be falling off the bone. Remove shanks and reduce leftover liquid on a stove. You can optionally add some flour to thicken the gravy at this step. Shanks are best served with a bed of mash and some greens on the side.