Aussie Damper

  • Aussie Damper Recipe2 cups self-rising flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 3 tablespoons butter (melted)
  • 1 cup milk
  1. Mix all ingredients together in a bowl.
  2. Take out and kneed (you may need extra flour for kneeding stage).
  3. Form the round shape and cut slices across the top. Brush the top with milk.
  4. Place into Kamado on pizza stone (at around 200 deg) – will take about 30-40 mintues.
  5. It’s ready when browned and not too springy when you poke it.
  6. You can shut the kamado down after 25 / 30 mins or so – residual heat will cook it through.

Garlic Butter

  • Garlic butter125g Unsalted Butter (take out of fridge for 30 minutes to let butter soften)
  • 8-10 cloves of garlic crushed/very finely diced
  • 1/2 bunch of finely chopped Parsley
  • 1/4 tsp fine Salt
  • Black Pepper to taste (a good grind is best)
  • A dash of Tabasco Sauce

Mix all ingredients together in a bowl using a wooden spoon.

To use serve on Steak, a fresh French Stick or in Mash Potato. Leftover gralic butter can be stored in fridge (covered) and used for at least a couple of days.

Seasoned Grilled Corn

Seasoned Grilled Corn

  • 3 cobs fresh Corn
  • 40g Butter – softened (at room temp)
  • 2 TBLSP Olive Oil
  • 1 clove Garlic – crushed or finely chopped
  • 1 tsp dried Oregano
  • Salt (to taste)
  • Pepper (to taste)
  1. Set up BBQ for direct grilling and light BBQ to pre-heat.
  2. Remove husks from Corn cobs and cut Corn into 4-5cm lengths.
  3. Combine all ingredients in large bowl and mix well.
  4. Cook on pre-heated BBQ for 3-4 mins each side.
  5. Serve with grilled meat – Steak, Chops, etc.

Beef Ribs

  • Beef Ribs2 racks Beef Short Ribs (1.5-2kg each)
  • Dry Rub:
    – 2 tsp Garlic Powder
    – 1 tsp Onion Powder
    – 1/2 tsp Turmeric
    – 1 tsp Paprika
    – 1 tsp Cumin
    – 2 tsp dried Oregano flakes
    – 1/2 tsp Cayenne Pepper
    – 1/2 tsp fine Salt
  • 4-5 tbsp Olive Oil
  • 1 bottle of good BBQ/Rib Sauce

1) Light BBQ, setting it up to cook using indirect heat at a Low temperature (95-100 degrees Celsius).

2) Combine all dry rub ingredients mix well. Drizzle olive oil over both racks of ribs and rub in. Sprinkle dry rub all over both racks of ribs.

3) Place ribs into BBQ and place a couple of handfuls of woodchips onto charcoal (or place a foil bag of woodchips over the burnerĀ  if cooking on gas BBQ). Smoke for 2 hours, adding woodchips as required (roughly 30-40mins).

4) After 2 hours, remove the ribs from the BBQ and wrap them in 3 to 4 layers of alfoil ensuring that they are completely sealed in the foil pouch.

5) Adjust the BBQ for indirect cooking at a medium temperature (about 140-150 degrees celsius). Allow ribs to cook for 2-2.5 hours.

6) Remove ribs from BBQ and carefully unwrap foil pouch. Cut between the bones to create individual rib pieces in the bone.

7) Adjust the BBQ for indirect cooking at a high temperature (about 180-200 deg Celsius). Baste each rib on all sides with BBQ/rib sauce and return to BBQ.

8) Continue to cook for 1 hour, basting all sides of all ribs every 10-15 mins until all BBQ/rib sauce is used up.

Serve with coleslaw and cornbread for a true feast.