Smokalicious Lamb Rack
AS SEEN ON DIPPER’S BACKYARD BBQ WARS ON 7MATE
Ingredients:
- Greek Yogurt
- Goats Feta
- Red Wine Vinegar
- Red Onion
- Cherry Tomato’s
- Pepper
- Garlic Salt
- Mint Jelly
- Mixed Rocket
Method:
- Pre Heat Bbq To 150f
- Spray The Lamb – Rub With Jelly And Dry Ingredients & Rest
- Take The Lamb To 55 To 60f Hot Then Wrap To 68 To 72 For Med Rare Or Cook To Your Liking
For Salad:
Cut Onion, Toss Rocket, Goats Feta, Lightly Dress With Yogurt And Red Wine Vinegar.

Smokalicious Pork Belly
AS SEEN ON DIPPER’S BACKYARD BBQ WARS ON 7MATE
Ingredients:
- Pork Belly
- Coleslaw Mix
- Smokalicious Rub
- Salt
- Pepper
- Garlic Powder
- 100ml Honey
- 100g Brown Sugar
Spritz (Spray To Keep Meat Moist)
- Apple Cider Vinegar
- Equal Part Water
- Dash Grenenidne
Method:
- Rub The Pork Belly With Salt, Pepper, Garlic Powder Then With Smokalicious Rub Of Your Choosing And Killer Hogs Bbq Rub
- Heat Smoker To 250 F
- Put Pork Fat Side Down First And Spritz The Meat To Keep It Moist Every Hour
- When The Meat Hits 160f Take It Off The Smoker, Make A Foil Boat, Place Honey, Brown Sugar, Saturate The Meat With Spritz Wrap Tightly In The Foil Boat
- Place Back On The Heat, Until You Hit 205f Internal Temp
- Take Off The Heat, Cut In To 1 Inch By Inch Cubes Then Stand Fat Side Up In A Baking Tray Then Glaze With Your Favourite Bbq Sauce
- Return To The Heat For 10 Minutes To Set The Sauce
- Take Out And Plate
- Prepare Coleslaw Mix, Cut The Pork And Arrange On The Plate
Chilli Mud Crab
AS SEEN ON DIPPER’S BACKYARD BBQ WARS ON 7MATE
Ingredients:
- Garlic Oil
- Garlic Salt
- Lemon Grass Paste
- Ginger
- Chilli Ground
- Chilli Flakes
- Butter
- ½ Red Onion – Roughly Diced
- ½ White Onion
- 6 Cloves Of Garlic
- ½ Punnet Cheery Tomato’s
- 6 Spring Onion
- 350g Of Mushrooms – Sliced
- 1 Tin Coconut Cream
- 1 Lime
- 1 Tin Tomatoes
- ½ Bottle Sweet Chilli Sauce
- Oyster Sauce
- 1 Tinny Beer – Great Northern Heavy Or Equivalent (Drink Remaining Carton :))
- 1 Fresh Nq Mud Crab
- 8 Tiger Or Endeavour Prawns
Method:
Cook Time 20mins
Approx. 20mins Prep
Prawns:
Add Garlic Oil, Garlic Salt, Chilli Flakes, 1tbs Of Butter And Prawns, Wrap In Foil (Ready To Place Into Bbq)
Crab:
- Prep Crab By Removing Lungs Etc
- Remove Top Shell (Keep For Presentation & Serving)
- Lightly Tap Around Shell Below Nippers.
- Once Crab Is Prepped, In A Large Wok Add Garlic Infused Oil Fry Off Onions, Garlic, Mushroom, Spring Onions, Ginger & Slithered Chilli.
- Once Infused, Add Crab To Fry For 3mins Add Tin Of Beer, Sweet Chilli Sauce, Oyster Sauce And ½ Tin Coconut Cream.
- Let Simmer For 10mins, Add Cheery Tomato’s, Fresh Oregano & Lime Zest & Remaining Coconut Cream.
- Continue To Simmer For Remaining 10mins.
- Put Prawns Wrapped In Foil On For These Remaining 10mins To Cook.
- Serve On Coconut Rice With Fresh Basil & Chilli Slithers For Presentation

Old Man Emu
AS SEEN ON DIPPER’S BACKYARD BBQ WARS ON 7MATE
Ingredients:
- 4 Emu Steaks
- 1tb Ginger Minced
- 2tb Jonny Walker Scotch
- 2tb Honey
- 1tsgarlic Salt
- 250ml Chivers Regal
- 1 Tb Oyster Sauce
- 100gm Butter
Method:
- Mix All Ingredients Add Emu To A Snap Lock Bag With All Other Mixed Ingredients.
- Let Marinate
- Heat High Oil In Pan Until It Smokes
- Sear Emu 15-20sec Each Side Flip Twice
- Drag Down To Low Heat Add Butter & Cook For Approx. 15mins Or 55deg
Smokalicious Garlic Steak With Ginger Chips
AS SEEN ON DIPPER’S BACKYARD BBQ WARS ON 7MATE
Ingredients:
- 2 X Tomahawk Steak
- Salt
- Pepper
- 1 Tb Grated Ginger
- 1 Ts Garlic Salt
- Dried Garlic
- Dried Chilli
- Potatoes
Method:
- Sprinkle Salt, Pepper, Garlic Salt, Chili Flakes On To The Steak
- Pre Heat Bbq To 250f Put Steaks On The Rack For 25mins
- Take Off Heat For 10 Minutes Get Bbq Temp To 450f Put Back On For 3 Minutes A Side
- Cut Potatoes Into Chips
- Coat Chips Salt And Grated Ginger
- Place In A Silver Foil Tray Over Bbq For The Entire Cook Or Until Golden Brown
- Plate Steak With The Chips And Enjoy!
Fingerlickin Chicken Burger
AS SEEN ON DIPPER’S BACKYARD BBQ WARS ON 7MATE
Ingredients:
- Field Mushroom
- Pineapple
- Sriracha Mayo
- Bacon
- Button Mushrooms
- Cream
- Gravy Powder
- Bbq Sauce
- Haloumi
- Rocket & Spinach
- Chicken Mince 500g
Method:
- Mix Chicken Mince Into 4 Balls
- Make A Round Davit In The Middle
- Put On To A Tray Lined In Baking Paper Until Golden 73deg
- Use The Field Mushroom Stuffing You Make To Fill Patties (Below)
- Grill Haloumi, Bacon & Pineapple
- Bun Assembly
- Place Pineapple Cheese, Rocket, Spinach Then Stuffed Patty, Field Mushroom, Grilled Bacon, Cheese (Melted) Top Bun.
- Add Sriracha Mayo To Bun
Field Mushroom Stuffing:
- Button Mushrooms Diced, Cream, Gravy Powder, Bbq Sauce And ½ Cup Of Water
Chicken In A Can (Smokealicious Style)
AS SEEN ON DIPPER’S BACKYARD BBQ WARS ON 7MATE
Ingredients:
- 22 Oz Full Chicken
- ¼ Cup Of Smokey Q Bacon Rub
- ¼ Cup Of Smokey Q Chicken Rub
- 1 Ts Of Porgies Seasoning
- Spray Oil & Garlic Infused Oil
- Pepper
- Chill
- Garlic Salt
- 1 X Bunch Baby Kale
- 1 X Beer Of Choice
Method:
- Pat Dry Chicken With Paper Towel
- Mix Smokey Q Chicken & Bacon Rub, With Porgies Seasoning Together
- Spray Chicken With Spray Oil (Helps The Spice/Rub Stick)
- Run Smoker At 150 Degrees
- Half Crack Beer Can And Place In The Middle Of The Chicken, So Its Standing
- After 3 Hrs It Should Reach 75 Degree Internal Temp (Cooked)
- Rinse Baby Kale, Pat Dry With Paper Towel
- Place In Mixing Bowl Coat 3-4 Tb Of Garlic Infused Oil, Add Pepper & Chilli Garlic Salt
- Place On Baking Paper Cook For 7 Mins At 150 Or Until Crunchy

Smokalicious Brisket
AS SEEN ON DIPPER’S BACKYARD BBQ WARS ON 7MATE
Ingredients:
- ½ Cup Pineapple Juice
- ¼ Cup Apple Cider Vinegar
- 2 Tbs Oyster Sauce
- Charcoal Rub
- Potatoes
- Button Mushrooms
- Red Wine
- Brown Sugar
- Infused Garlic Olive Oil
- Shallots
Method:
- Trim Brisket And Pump It With Mixed Wet Ingredients.
- Rub In Charcoal Rub. Run Smoker To 140 Degrees.
- Place Brisket On A Small Piece Of Timber So Brisket Domes Over The Top.
- Continue To Spritz With Beef Stock Until 70 Degrees.
- Remove Brisket And Wrap In Towel.
- Rest For Two And A Half Hours.
- Cut Half A Pineapple And Smoke To Serve.
Topping For Potatoes:
- Cut A “V” Shape Into Potato, Cook On Smoker.
- In Skillet Sauté Mushrooms, Brown Sugar, Red Wine And Shallots Scoop Into V Of Potato To Serve.
Smoked Beef Short Rib
Prep time: 40 minutes
Cook time: 8 to 9 hours
Serves: 4

Ingredients
Method
- Pre-heat your smoker to 150C with Redheads natural wood Charcoal and your preferred solid smoking wood.
- Prepare spice rub, add in herbs if you wish and set aside.
- Prepare Ribs by removing the membrane and rubbing generously with mix.
- Add to your smoker and smoke for 5 to 6 hours.
Check the fire, temperature and smoke as you go. - Whilst the smoking is underway, begin reducing bourbon in a thick bottom pan.
Burn off the alcohol until it becomes a syrup, add porter and reduce to a glaze, add Smokey BBQ sauce and mix.
Set aside. - After 5 to 6 hours, remove ribs from BBQ but wrap securely in foil and grease proof paper. Baste with 50-100g butter and a good splash of beer.
Add back to the smoker and finish cooking for about 3 hours or until tender to the touch.
Ideally the rib holds well together but you could remove the bone if needed to make it tender. - For the last 15 minutes open the foil wrap to expose the rib to re-bark (re-texture/crisp) then add to your plate.
Generously coat in sauce and enjoy!
Mojo Steak Rub
Kick start your BBQ mojo with this perfect steak rub

Ingredients
Method
- Blend all ingredients together.
- Rub ingredient mixture liberally onto both sides of the steak, just prior to cooking.