1 Cut of Pork Belly

Salt or salt flakes

Cooking Oil

Potatoes

Pumpkin

Zucchini.

Assorted Salad Leaves

Dry roasted Pine Nuts

Tomatoes
Gorgonzola or Blue Cheese

Balsamic glaze

Carefully slice some cuts into the rind of the pork belly. Boil a jug of water and pour over the rind (use the sink to avoid mess). Use a paper towel to dry the pork then coat with  oil. Cover the rind with salt or salt flakes and rub it in - both the rind and the cracks. Add another layer of salt then place on a baking tray lined with baking paper. Leave uncovered for 30mins to make sure the rind is dried out (put in the fridge in hotter climates).

Place the tray on the top shelf of your MAX RACK and bake on full for 20 mins to crisp up that crackling. Reduce the gas to ‘low’ and place a tray on the lower shelf to stop the bottom of the roast burning and distribute the heat evenly. Cut up some potatoes, pumpkin, zucchini or whatever veggies you want to roast and coat them with a little oil. After 20 minutes cooking time you can add the veggies onto that bottom tray, keeping the gas on low.

Turn the potatoes after 15mins but leave the pork in position. (depending on your BBQ, you may need to rotate the tray but no need to turn it over). Another 15-20 minutes and you're ready to serve you succulent roast pork belly with crispy crackling and roast veggies!

You can also serve with a delicious salad - try using assorted leaves, dry roasted pine nuts, tomatoes , gorgonzola or blue cheese chunks and some balsamic glaze - easy and awesome!

 

Butter

Chopped Onions

Chopped Garlic

Chopped Carrots

Chopped Capsicum

2 Chicken Marylands

Cherry Tomatoes Halved

Half cup of White Wine

Chop up some onions, garlic, carrots, capsicum & cherry tomatoes. Caramelise the onions, garlic and carrots in a generous amount of butter for about 5 mins directly over the burner in a baking tray (Bar-B-Max stainless steel trays are great for this). Brown the skin of the chicken a little on the hotplate for 2 mins then place them on top of the caramelised combo. Put the tray on the top shelf of your MAX RACK then pour over half a cup of white wine. Add the chopped cherry tomatoes & capsicum, season and close the lid. Maintain at 200C degrees for about 40 mins.

Change the tray position to the bottom shelf on low for 5 mins so you can heat up some crusty bread wrapped in foil on the top shelf. Serve the chicken on bowls with the broth poured over the top and use the bread to sop up that delicious flavour!

500g Lamb Mince

Chopped Onions

Chopped Garlic

Chopped Carrot

Chopped Rosemary

2 teaspoons beef or chicken stock

Half a cup of Red Wine

Half a cup of Plain Flour

2 Puff Pastry Sheets

1 Egg (beaten)

Salt and Pepper

Sesame or Chia seeds

Chop up an onion, some garlic, some rosemary and a carrot. Add some lamb mince and half a cup of flour. Season with salt and pepper and 2 teappons of beef or chicken stock and add some red wine. Mix it together then place in the fridge for at least an hour to marinate. Cut up 2 pastry sheet into quarters and spoon the mixture evenly onto the squares. Beat an egg and brush either side of the sheet to help seal the join.Roll 'em up and place on a baking tray, join side down. Brush with the left over egg then sprinkle some sesame or chia seeds, some herbs and bake on medium on the top shelf of your MAX RACK with a tray on the bottom shelf to shield the bottoms from burning (indirect cooking). Bake for at least 20 mins or until brown. Check the bottoms are cooked and if not, remove the shield tray and bake for another 5 mins. Delicious by themselves or with oven baked chips or a salad - don't forget the sauce!

Medium sized chicken

Peri peri sauce

Salt and pepper.

 

2 x 50mm cubes pumpkin

1 x medium carrot

2 x slices brown bread

A few lettuce leaves

Chilli Flakes

Italian Herbs

Salt and Pepper

20ml oil

Wash and dry a medium sized chicken then coat with prei peri sauce and sprinkle with salt and pepper. Blend the stuffing to a paste and shove it (you know where).

Pre-heat BBQ to about 180 Celcius then place a pizza stone or empty tray on bottom shelf of your MAX RACK to shield the base of your chook so it doesn't burn. Cook in a baking tray on the top shelf on low for around 1.5 hours, removing the stone or tray for the last 10 mins to evaporate the juices. mmmmm chicken!

Chicken thigh or breast fillets

Sesame or peanut oil

Wooden skewers

Satay sauce:

Peanut butter

Garlic

Lime

Fish sauce

Cocnut cream

Chilli flakes

2 teaspoons cornflour

(mixed with a little water)

At last - no more burnt sticks! Chop up your favourite chicken thighs or breast fillets into 2cm cubes and coat with sesame or peanut oil then thread them onto your wooden skewers. Make a satay sauce from peanut butter, garlic, lime, fish sauce cocnut cream and chilli flakes. Place the skewers across the bottom shelf of your MAX RACK and grill over a low flame, turning as you go. Brush the satay sauce lightly over the skewers as you turn them. Put the remaining satay sauce in a saucepan and gently heat through - you might like to add 2 teaspoons of cornflour mixed with a little water to thicken the sauce. Stir gently as it heats to prevent lumps then place in a jug, ready to pour over the chicken. Yummy!

Onions

Garlic

Butter

Carrot

Zucchini

Capsicum

Cherry Tomatoes

Cheese

6 Eggs

Half Cup of Milk

Spray Oil

1 Puff Pastry Sheet

Salt

Pepper

Chop up an onion, some garlic and caramelise with the butter in a pan or small tray over a high heat for 5 mins. Spray the oil inside a non-stick, metal quiche tray (ceramics or glass should not be used in a BBQ). Line the tray with the pastry sheet then pour in the caramelised mixture. Add the rest of the veggies in layers with the cherry tomatoes on the top. Add the cheese.

Beat the eggs and milk and pour into the quiche, seasoning with the salt and pepper. Place the quiche tray on the top shelf of your MAX RACK and shield the bottom with a spare tray. Maintain the temperature around 200°C for around 30 mins. Remove and allow to cool a little before serving.

Lamb shoulder roast

Cooking oil

Garlic sliced

Rosemary sprigs

Salt and pepper

 

Potatoes

Pumpkin

Carrots

Zucchini

Broccoli

Parsnips

Simply coat your shoulder roast with cooking oil, poke in some garlic and rosemary sprigs, season with salt and pepper and place it in a lined baking tray on the top shelf of your MAX RACK. Chop up your vegies and place in another lined tray and coat in oil then place on the bottom shelf. The lamb will take about an hour so you might hold the vegies for a half hour before you put them on with the hood down.

Chicken pieces

Frozen supermarket wedges

Leafy greans

Chopped tomato or cherry tomatoes

Chunks of blue cheese

Balsamic glaze

Cook your oiled Chicken pieces on the grill , turning to cook evenly. After about 20 mins, heat up your frozen supermarket wedges on a tray lined with baking paper on the top shelf of the MAX RACK. Another 20 mins with the hood down should do it. Serve it up with a healthy, delicious salad.

Croissants

Avocado

Prosciutto

Tomato chunks

Sliced mushrooms

Cheedar cheese.

 

Mild salami

Capsicum

Capers

Rocket

Blue cheese

Camambert

Cut the croissants in half (longways) and butter with smashed avocado. Top with prosciutto, tomato chunks, sliced mushrooms and cheese. Place on a baking tray on the top shelf of your MAX RACK and bake on low for about 10 mins until cheese is melted.You could get adventurous with this and try mild salami, capsicum, capers, rocket, blue cheese, camambert - the possibilities are endless!

Barramundi Fillets

Spray oil

Dried herbs (taragon or oregano

Pepper

Oven bake chips and sweet potato wedges Fresh or frozen vegeies

Lemon wedges

 

Leafy greens

Mango
Avocado
Oil and vinegar dressing

You can't go wrong with Barra! Place it in a lined baking tray with a spray of oil and sprinkle with some dried herbs (taragon or oregano or whatever) and some pepper. Place it on the top shelf of your MAX RACK. Do the same with your chips and sweet potato wedges and place on the bottom shelf. You can use fresh vegeies or frozen from the shop. Add a salad to the plate and some wedges of lemon and you're eating in style!

Salmon pieces

2 tbs Butter

Chopped Garlic

1 tbs Honey

1 tbs Dijon Mustard

 

Chopped fresh Mango

Chopped fresh Avocado

Prawns cooked and peeled

Lettuce or Rocket

 

1 bunch of Coriander

Zest of 1 Lime

Juice of 2 Limes

2 Birdseye Chillis (de-seeded)

Olive Oil

Melt the butter and caramelise the garlic in a pan. Blend in the Dijon and honey and coat the top of the fish. Place on a lined baking tray on the top shelf of your MAXRACK at around 200 degrees Celsius for about 7 mins to crisp up the skin. Pl (hood down). Place another baking tray on the lower shelf to shield the bottom of the fish from burning and cook for another 8 mins (hood down).

 

Place the washed salad greens on the plates

Add the chopped mango and avocado then top with the prawns.

 

Blitz all ingredients in a blender or blitzer then pour over the salad.

Chicken thigh or breast fillets

Wooden or metal skewers

Chopped onion

Chopped capsicum

Chopped pineapple

Rice bran oil or olive oil

 

Wedges or chips

 

Summer salad
Baby spinach leaves

Dry roasted pine nuts

Strawberries

Balsamic vinegar

Chop chicken into 2cm cubes and thread them onto wooden or metal skewers with chopped onion, capsicum and pineapple . Spray with rice bran oil or olive oil and place the kebabs across the bottom shelf of your MAX RACK and grill over a low flame, turning as you go. Add some wedges or chips on the top shelf in a lined tray then serve with a delicious summer salad - try using baby spinach leaves, dry roasted pine nuts, strawberries and some balsamic vinegar - wow!

Mince

Onion

Garlic

Birdseye Chillis (de-seeded)

Rosemary

Mint

Melted butter

Cornflour

Coleslaw

Pineapple slices

Burger Buns

Sweet potato oven chips

Your BBQ is so versatile with a MAX RACK!

Saute the onion, garlic and chilli in the butter on the hotplate then allow to cool.

Mix in the chopped rosemary, mint and cornflour and shape into burger patties. Put into the fridge for 10 mins.

Place the sweet potato chips on a lined baking tray on the top shelf of your MAX RACK and cook on medium for 15 mins.

Spray oil on the grill and cook the burger patties on low for about 5min each side (longer if the patties are thick). Grill the pineapple slices.

Place your max shield on the bottom shelf and lightly toast your buns,

When all elements are done, build your burgers - coleslaw first, then pattie & pineapple. Add some sauce or mustard but not too much - you don't want to smother the delicious flavours of the pattie. Serve with the sweet potato chips. mmmmmmm