Cowboy Pit Beans with Baked Potatoes

Ingredients (serves 4)

• 100g smoked pancetta or pre-smoked pork belly lardons
• 250g ground beef or burgers
• 1 onion
• 4-5 teaspoons garlic puree
• 2 cans chopped tomatoes
• 3 cans of beans of your choice - kidney, pinto & cannellini beans all work well
• BBQ sauce to taste
• 1/2 as much mustard as BBQ sauce
• 4 baking potatoes

Method - cooked in a Weber dutch oven

1. Light 1/2 a chimney of briquettes, when ashy pour into your briquette baskets and set up your BBQ to cook on a direct heat
2. Pre-heat your barbecue and Weber dutch oven to 200°C
3. Add a splash of cold-pressed rapeseed oil to the dutch oven and caramelise the pancetta, beef and onion
4. Change your BBQ set-up to indirect and remove a couple of briquettes to bring the temperature down to 150°C, put the briquettes into a bucket of water to extinguish them
5. Add the garlic puree, then add the rest of the ingredients
6. Simmer the beans for about an hour, this it the time that you can add smoke - pile soaked wood chips onto the briquettes in intervals of 15 minutes
7. After an hour, put the lid on the dutch oven and simmer for a further 1-2 hours, add additional liquid if the sauce is getting too thick
8. During the last hour take your baking potatoes and rub them in oil, add salt and pepper and wrap them in foil, if you're worried about them bursting you can poke them a couple of times with a fork
9. Place the potatoes around the dutch oven over a direct heat for 45 minutes, turning them every 15 minutes

Pumpkin Cake with Salted Caramel

Ingredients

• 400g tin of pumpkin puree
• 125g unsalted butter, melted
• 210g plain flour
• 210g unrefined golden caster sugar
• 5 eggs
• 1 1/2 tsp baking powder
• 1 1/2 tsp bicarbonate of soda
• 1 1/2 tsp ground allspice
• For topping:
• Handful of pumpkin seeds (toasted)
• 1 jar salted caramel

Method

1. Stack two large Weber drip trays and line with parchment paper
2. In a large bowl combine all the ingredients until smooth
3. Pour the mixture into a foil tray and shake to distribute evenly
4. Sprinkle the pumpkin seeds on top of the cake
5. Cook on an indirect heat of 180°C for 25-35 minutes until a probe comes away clean
6. Empty the salted caramel into a ceramic dish and warm the caramel on the barbecue on an indirect heat
7. Top the pumpkin cake with the warmed salted caramel and enjoy!