When Andrew and I were preparing for our two week road trip into the red centre, one thing that came to mind straight away was food nonetheless. We were extremely lucky to be able to work with Weber along the way and having a Baby Q bbq meant we had to get a bit creative with our food ideas. So many of you loved seeing some of the things we cooked along the way, 2,982km might I say. So I thought I’d pop them in a G Journal article to share with you all.

Tips for packing:

Buy your meat from your local butcher, firstly you’re supporting a small business and secondly because they will be able to divide and cry vac your food into their designated nights/meals. We found this really helpful working with limited storage space and keeping all your food fresher for longer. Because it sure does have to go the distance!
We took two Engel fridges with us, one that was used for stuff we needed access to everyday, a couple of times a day and the second one was used to store all our meats and hardier products.
When we cooked, we’d try and lay things over into the next day. If we cooked chicken one night, we’d cook enough for wraps or for dinner the next night which saved cooking time everyday and made for easy lunches.

The Famous BBQ Bread

When Weber threw us one of their Q ware frying pans I got so excited! This little accessory is literally a game changer when camping! We baked fresh bread, cooked eggs and made baked beans from scratch in this bad guy. Now back to the bread - there is literally nothing better then freshly cooked warm bread slathered in melted salty butter. I had so many of you asking about this recipe and thought I’d share it below! The best part, you had an entree with dinner or you had leftovers with fried eggs and bacon the next day. I’ve always been overwhelmed by the thought of making bread and thinking there’s two much involved. This recipe requires a minimum of 4 ingredients and barely any of your time.

Oh, plus trust me, it’s loved by every caravan park you’ll stop in too! Let’s get to it…

INGREDIENTS:

4 1/3 cups (520g) bread flour

1 Package (7g) active dry or rapid rise yeast

1/2 TBSP fine sea salt

2 cups warm water (not hot)

3 TBSP olive oil

Rosemary - optional

I’ve also linked the frying pan below for those interested:

Frying Pan - Weber

Method to the madness

In a large bowl mix together your flour, yeast and sea salt. You can add your rosemary here if you’d like some flavour to your bread.
Add the warm water, stirring together until well combined. The dough should resemble a thick batter, a wet consistency.
Sit in a warm sunny spot covered for half an hour.
Heat your bbq to 200 degrees.
Add a TBSP oil to your frying pan to grease the base. Do not put the frying pan in the bbq.
Now grab your dough, it will have risen and be quite a fluffy texture. Drizzle a TBSP of oil over the top and a TBSP into your hands. Gently separating the dough from the bowl and gently working it into the shape of a ball in your hands.
Place the dough into your frying pan working it into the base so it slowly spreads. Cover and sit for another 15/20 minutes in a warm sunny spot.
Grab the frying pan, sprinkle with salt and remaining rosemary and bake in the bbq for 20/25 minutes.
Tip - Use a trivet or roasting rack to sit your frying pan on in the bbq for even cooking. By raising the pan off the base of the bbq top you avoid the bottom of your bread burning and cooking too quickly.
Slice and slather in butter! Bon Appetit!

BBQ pizza

Sometimes sausages just don’t cut it whilst camping and can I tell you - Pizza in front of Kings Canyon in the middle of Australia felt like the littlest of luxuries!

We used the Weber pizza stone to cook bbq chicken pizzas, but really you can cook whatever topping combo you feel like! Sometimes you can’t go past Margherita or ham and pineapple.

I thought I’d share some little pizza cooking moments and hope they inspire you too.