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Ozpig

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24.01.2022 A great photo posted by John Bee on our Lovers group of his Ozpig lineup. Only one thing better than an Ozpig and that’s multiple Ozpigs.

22.01.2022 One thing that’s sometimes a struggle is finding new and interesting side dishes to have with meals. Corn casserole or corn pudding as it’s also known. A perfect side dish for American bbq or other roast meat meal. This one was cooked inside the Big Pig belly in a cast iron frypan with the coals pushed to one side and rotated regularly. Ingredients. 2 cans creamed corn 1 can corn kernels... 4 eggs 1/2 cup milk 80g butter 5 tablespoons corn flour 2 tablespoons brown sugar 2 tablespoons chopped chives Whisk eggs in a large bowl. In a seperate bowl whisk corn flour and milk then add to the eggs. Slowly add melted butter and brown sugar while stirring. Add corn and chives. Pour mixture into a camp oven or dish. Bake for 1 hour or until set.

22.01.2022 Jazz up your nibble platter this weekend with some smoked baked cheese. It works great with Brie or Camembert. Drizzle with some good quality honey, add a few sprigs of rosemary and some slivers of garlic. Smoke in the Ozpig smoker at 120-130c until the sides of the cheese begin bulging and are soft and spongey when pressed. Remove and serve that cheesy gooey deliciousness immediately with crackers.

19.01.2022 Happy Father’s Day to all the dads out there we hope you get right spoilt today. Looking forward to seeing all the Ozpig BBQ cook ups today.

17.01.2022 The perfect camping trip is never complete without your Ozpig. This is an epic shot from our friend in Japan! @anna_shinz

16.01.2022 Slide into the weekend with this pit beans recipe. This can be done either in the smoker with some smoke rolling over it or in the camp oven on top of the pig or even inside the belly of the Big Pig. There’s no real rules just add what ever you like to suit your tastes. Start by frying off some chorizo, bacon, pork belly, speck or even start with some left over roast meat or a combination of some of the above. Add in some garlic and a diced onion and cook for a few minutes. T...hen throw in some diced carrot, a couple cans of Kidney or Cannellini beans or what ever your favourite bean is. Toss in a can of diced tomatoes, a squeeze of golden syrup or molasses, a few glugs of red wine vinegar, a couple spoons of brown sugar, a drizzle of port wine (optional), chilli paste (optional), tablespoon each of ground cumin and ground coriander and a good whack of pepper and salt. Mix it all up and let it simmer very gently for a few hours stirring regularly until it renders and thickens. Great with any smoke such as cherry or ironbark. Serve as a side dish or as a mains on toast or with crusty bread. See more

15.01.2022 Lightly smoked desserts are amazing....baked cheese cakes are amazing . Roll the two together and it’s heaven on a plate. A very subtle hint of fruit or nut wood is the best smoke for this using charcoal as the heat. Pecan or apple is perfect. Ingredients 250g Gingernut biscuits 100g butter... 500g cream cheese 300g sour cream 4 eggs 3/4 cup sugar 1 teaspoon vanilla 100g melted chocolate Blend the biscuits in a food processor until fine crumbs. Add butter, mix until well combined. Press the biscuit mix evenly into a greased springform pan then allow to cool in the fridge. Beat together cream cheese, sour cream and sugar, add vanilla and eggs 1 at a time beating between each egg. Reserve 1 cup of the mixture and pour the rest into the biscuit base. Add the reserved mixture to 100g melted chocolate. Dollop chocolate mixture on top and use a bread and butter knife to swirl. Cook in oven-smoker at 300-320f for 60-90 minutes or until just set in the middle.

14.01.2022 Maybe our Ozpig family has some good advice for Sal on their favourite camp oven. What’s your favourite oven?

13.01.2022 This looks like the perfect TV channel to be watching tonight. Who’s firing up their pigs today? Absolutely amazing weather for it.

13.01.2022 Today we remember and honour the sacrifices of all those brave men and women who have served their country to give us peace and freedom. Lest We Forget.

12.01.2022 Hey guy’s, Want to know more about the ozpig story, the family behind the brand and our story to-date. Here’s a great interview Anthony Shepherd the owner of Ozpig did with Ben Arnot of Smoking Hot Confessions.

11.01.2022 From everyone at Ozpig Happy Mother’s Day to all the wonderful caring mothers out there. We hope you have a great day and maybe even be treated to some baked, roasted, fried or smoked goodies hot off the Ozpig today.

11.01.2022 Another hump day almost behind us and it’s time to start thinking about what gastronomic delights will be pumping out of the Ozpigs this weekend. If you’re stuck for ideas or inspiration head on over to our website where we have a recipe for every occasion from breakfast to snacks, dinners and desserts. There’s recipes for the camp oven, rotisserie, wok, char grill and more..there’s also video recipes from Adrian Richardson and Ben Milbourne. Check out Bens Ozpig Chicken Toastie with aoli it’s pretty special. https://ozpig.com.au/recipes

10.01.2022 The members of our Ozpig Lovers group continue to pump out some amazingly drool worthy meals which these photos can attest to. Who’s been cooking up a feast lately? Show us what’s been gracing the top of your Ozpig or your Ozpig smokers...

09.01.2022 If you have one of those fish baskets laying around amongst your BBQ gear then it’s time to break it out because it’s the perfect tool to use on your Ozpig Bigpig. Anything from grilled vegetables to toasted sandwiches and of course ... fish. This was a Mangrove Jack which was gutted, cleaned then stuffed with some lemon slices, cherry tomatoes, sliced black olives, fresh thyme, diced garlic and a sprinkle of sea salt. Finally it was wrapped up in some good streaky bacon bef...ore being caged up and put over some nice hot ironbark coals with a small flame. The bacon does a great job keeping the fish moist and protecting it from any flare ups.... and of course bacon makes everything better. The bacon of course is optional but it doesn’t add a porky bacon flavour to the fish it just compliments the flavours with a nice saltiness that the fish flesh loves. Cook for 10-15 minutes each side or until the flesh flakes away easily with a fork. See more

07.01.2022 Here’s another Ozpig freshen up posted on our Ozpig Lovers group, this one by Rodney Bright. Rodney’s pig is 12 years old and is looking as good as the day he bought it. Goes to show if you look after your pig it’ll give you many many years of wonderful service. Who has an old Ozpig out there? How old is your Ozpig?

03.01.2022 Ozpig makes gourmet easy. We hope you have a gourmet Ozpig weekend.