BIGBOAR. No. OWNERS MANUAL

Transcription

1 As always, the Aussie Shepherd family stands by the latest in their accessory range and are proud of this tough new product. BIGBOAR Message from the Shepherd family - the developers of Ozpig For many years we have been noticing the deterioration in the quality of products that are being released to the outdoor market. We believe that lovers of the outdoors want good quality gear. We also believe that they should be able to get their hands on it. So, now we re offering it! OWNERS MANUAL No. BY AUSTRALIAN OWNED & DESIGNED Find us on Facebook, or check out our website to see our next live exhibit and our full range of accessories. ozpig.com.au +61 (0) info@ozpig.com.au BY

2 Designed by Campers for Campers The Ozpig Story The versatile Ozpig cooker/heater was designed and developed by a husband and wife who have always loved camping and the spirit of adventure. It remains a family owned, Australian Company based in Queensland, Australia. Having an Ozpig means no more bending over hot coals or a hot fire, and no more carting a truck-load of timber wherever you go. The simplicity and versatility of the Ozpig makes traveling, camping and cooking an enjoyable experience for everyone. BY 2

3 IMPORTANT CARE INSTRUCTIONS Before you use your Big Boar for the first time: Congratulations on purchasing an Ozpig Big Boar camp oven This premium, 4mm black steel camp oven dials up the grunt on any camp oven cooking and if cared for properly, it will last you a lifetime. It is highly important to season your Big Boar before use, and by following our recommended care instructions, you will reduce the risk of rust and help to prevent food from sticking to the surfaces. 1 Wash thoroughly with hot soapy water, rinse well and then dry completely. PLEASE NOTE: It is advisable to ensure that the unit is thoroughly rinsed out to remove all soap residue, then dried over a heat source rather than using a cloth. 2 Remove the protective wax coating by using heat, or by brisk scrubbing. 3 Apply a light coating of cooking oil all over your camp oven using paper towel or similar 4 Place the camp oven over low heat for one hour, or bake in a moderate oven for one hour. 5 Wipe off any excess burned oil. Now your Big Boar is ready to use. Please note: For optimum results - repeat steps 3 to 5, up to 3 times before the first use to build a protective, seasoned layer which will appear black. The darker it is the better it is! Following each use: 1.Allow the Big Boar to cool down until just warm 2. Remove any excess food residue by adding a couple of cups of water and bring it to boiling point for 5-10 minutes. 3.Empty the water and wipe your camp oven surfaces with paper towel OR allow it to dry over heat. 4. While the camp oven is still warm, apply a light coating of cooking oil to all surfaces including the lid. 5. When storing place a cloth or newspaper in-between the pot and the lid to allow air to circulate. 3 4

4 What you ll love about your Big Boar Camp Oven: A greater capacity than most other camp ovens holding 7 litres Greater stability and safer handling with strong twin cross-over handles Far greater insulation qualities for better cooking efficiency It can really take a hard knock, unlike fragile cast iron camp ovens The specially machined lid lip provides a perfect seal for flavoursome cooking The included trivet is nice and high to allow for better heat circulation The deeper lid can hold way more coals or heat beads for that perfect damper or cake. It s more durable, it s super sized, and it s near indestructible! Made from 4mm black steel, the heavy duty Big Boar will withstand the knocks that going bush can deal out. No more babying your cast iron camp oven - we ve designed the Big Boar to be put into your truck and taken off-road! 5 3 6

5 7 Getting the most out of your Big Boar Camp Oven Using your Big Boar on your Ozpig 1 Place your Big Boar camp oven over the open firebox of the Ozpig to pre-heat for between 5 10 minutes, until very hot. NOTE: Don't forget to add your trivet when cooking a roast or damper! 2 Place your meal inside the camp oven and leave over the open fire box from 10 to 30 minutes (depending on your fire size). 3 Place the Ozpig diffuser between the camp oven and the open flames to reduce the intensity of the heat and allow for a moderate and even heat distribution to the base of the camp oven. 3 Tips 1 4 At this point, if you want to brown your food or get a crunchy top, take some coals out of the Ozpig belly (or use hot heat beads) and place them all over the lid, evenly spaced. Check your food again after 10 minutes. Remember to start with just a small amount of coals / heat beads, as you can always add more as you go - but once it's burnt, it's burnt! Quick Cook method By leaving the camp oven on top of the fire, you will get what we call a quick cook. If you find that the fire is too hot and is starting to burn your food; place the Ozpig bbq plate over the fire and under the camp oven. If this is still too hot; carefully remove your camp oven and place your Ozpig diffuser underneath the BBQ plate then replace the camp oven. This will give you maximum heat control. Slow Cook method If you prefer to slow cook your meal, place the camp oven on the side warming plate once you are ¾ of the way through the cooking process. This will leave the top of the Ozpig free for you to cook up mashed potatoes, pasta or rice ready to go with your meal. NOTE: When using the side warming plate, always make sure that the side of the camp oven is in contact with the side of the Ozpig. This will ensure that the radiant heat coming from the body of the pig will continue to cook your food. (Remember to rotate your camp oven either 90 or 180 degrees every ½ hour to ensure an even distribution of heat). Once your camp oven meal is cooked, leave a slight gap between the the Ozpig and the camp oven to keep the meal warm and ready to be served. Always preheat your camp oven before you start cooking. Using your Big Boar on a campfire 1 Pre-heat your camp oven on the campfire 2 Take a shovel of coals out of the fire and spread them in a section of ground a little bigger than the base of the camp oven. (Don t use too many, you can always add more later but it will be too late if you have too much heat too early!) 3 Place the camp oven on the coals and quickly add the food and the lid to conserve heat. 4 Place a shovel of coals on top of the camp oven lid - once again, making sure you don't use too many as you can always add more later. Also, keep a clear space around the handle so that you can you can still lift the lid to check your food. 5. Lift the lid from time to time if your food is not browning the way you would like, add more coals to the lid. Remember, camp oven cooking is NOT about rushing! Here is a simple way to gauge the temperature inside your camp oven. Place a piece of baking paper inside the hot oven and look at the colour as an indicator as follows: DARK BROWN TO BLACK VERY HOT 250 degrees Celsius LIGHT BROWN HOT 230 degrees Celsius YELLOW MODERATE 190 degrees Celsius 8

6 Getting the most out of your Big Boar Camp Oven Remember camp oven cooking is NOT about rushing! Tips 2 For the perfect browning finish to your food. Roasts, pork crackling and baked vegetables: Generously cover the whole area of the lid on your Big Boar with a double layer of coals for the last 15 to 20 minutes of cooking. Damper and Scones: For that lightly browned finish to scones and damper add just one layer of coals to the lid for the last 10 to 20 minutes of cooking. Cakes and Biscuits: For cooking biscuits you will need a moderate heat. Use ½ to 2/3 of the lid area for coals throughout the cooking cycle. For more information The camp oven method of cooking is so popular and versatile, that there are many websites specifically dedicated just to camp oven recipes. They are full of helpful hints and tasty tips to help you get the very best results from your camp oven. Check out our own Ozpig site and Recipes page at or our very active Facebook page which has a wonderful community of people who constantly post helpful information based on their own experiences often with photos to make your mouth water! With all this information, the Big Boar will help you get to the top of your cooking game where you won t look back!

7 GREAT RECIPE IDEAS Dial up the grunt Camp oven roast Camp oven roast Cooking Time: 3-4 hours Beef, pork, lamb, chicken, venison etc. roast portion. Potatoes, sweet potatoes, other vegies to you preference. Garlic Oil - optional. Preparation: 1. Prepare your beef, lamb, pork, chicken etc. by making small incisions into the meat & placing sliced cloves of garlic into these cuts. 2. Peel & cut potatoes in half, & slice sweet potato portions to about the same size as the half potatoes. 3. Position your camp oven (with a cake rack or trivet inside) over the open firebox of the Ozpig to pre-heat for 5 to 10 minutes, or until very hot. 4. Place your meat into the camp oven dry (no oil or water required) and leave over the open fire box for about 10 to 15 minutes. 5. Spray or coat the potatoes and sweet potato in a light amount of oil, then add them into the camp oven (this is optional). Tip: Times can vary according to the size of the roast & how many times you lift the lid on the camp oven. QUICK ROAST: 6. Leave the camp oven over the open fire box for a further 10 to 15 minutes, then put the DIFFUSER between the camp oven and the open flames. 7. Cook with the camp oven in this position until the meat is to your liking. SLOW ROAST: 6. Leave the camp oven over the open fire box for 10 minutes, then put the DIFFUSER between the camp oven and the open flames. Let the roast remain in this position (with the diffuser) for a further 30 to 40 minutes. 7. Transfer the camp oven to the lower side warming plate ensuring that the camp oven body is in contact with the Ozpig body (this allows enough heat transfer for the roast to continue slow cooking). 8. Cook for a further 3 to 4 hours in this position, remembering to rotate the camp oven 180 degrees every 30 minutes. Serving suggestions: Set up chairs around the Ozpig & carve your roast straight from the camp oven while enjoying a nice bottle of red or a beer

8 GREAT RECIPE IDEAS Dial up the grunt Port Wine Casserole Simple Bread and Butter Pudding 13 1kg cubed beef (stewing or chuck steak is fine as cooking on the Ozpig makes all cuts of meat tender) 2 diced onions 2 sliced carrots 1 packet frozen peas and corn 1 cup beef stock 2 cups Port wine 2 tablespoons tomato paste Couple glugs worcestershire sauce 1/2 cup flour salt and pepper 2 cloves garlic 2 diced potatoes skin left on Sliced button mushrooms ( optional) 2 tablespoons olive oil Dumplings: 1 1/2 cups S/R flour 3 tablespoons butter 1/2 cup milk chopped parsley Preparation: 1. Place camp oven on hot Ozpig fire with olive oil and add beef and cook until browned. 2. When browned remove meat from pan and set aside on Ozpig warming plate. 3. Fry diced onion and garlic in camp oven until onion is clear. 4. Add port wine and simmer for a couple of minutes with camp oven lid off. 5. Return meat to camp oven along with carrots, frozen veggies, beef stock, tomato paste, worcestershire sauce and mushrooms. 6. Make your dumplings check occasionally and add more stock if needed. 7. (do not work dough too much or dumplings will lose it's light texture). Then gently drop dumplings into casserole so they sit half submerged. 8. Place lid back on camp oven and simmer for a further minutes or until dumplings are cooked through to the centre (test with a skewer). 9. Serve with hot rice. Cooking Time: 50 mins Aluminium foil 4 to 5 eggs beaten 2 cups full cream milk 3 tbsp. of sugar 1 tsp. vanilla essence Buttered stale bread or left over raisin bread Tip: Left over croissants or plain donuts can also be perfect for this recipe. For a different flavour; spread bread or croissants with jam, or sprinkle with chopped dried fruit. Maybe add a little Nutmeg to the milk! Preparation: 1. Remove the crust from the bread and add your chosen spread to one side. 2. Place 2 layers of bread into your buttered pudding dish or tin. Combine the eggs, milk, vanilla essence and sugar and pour over the prepared bread lining. Finishing Tip: To brown the top: remove the foil and place hot heat beads or coal on the lid for the last 5 to 10 minutes. 3. It is important to allow the bread to soak for at least 5 to 10 minutes before baking 4. Cover with foil and place on the trivet, then fill the camp oven with enough hot water to reach at least ¼ of the height of the pudding dish, then place the lid on top. 5. Place your camp oven directly over the fire until you see the water boil. 6. Remove camp oven and place it on the side warming plate while ensuring the side of the camp oven is in contact with the Ozpig. 7. Cook on low heat and rotate the camp oven from time to time to evenly distribute the heat for between minutes 14

9 GREAT RECIPE IDEAS Dial up the grunt Slow Cooked Braised Lamb Shanks Perfect Damper BBQ Spare Ribs Cooking Time: 3 hours 4 Lamb Shanks 1 large Eggplant 2 cans Diced Tomatoes 1 small diced onion 1 Carrot diced 1 large capsicum diced 3 cloves minced garlic 2 tablespoons ground Sumac Salt Pepper ½ cup finely chopped parsley 4 sprigs rosemary 3 tablespoons fresh sage Olive oil 1 cup red wine Preparation: 1. Place camp oven on hot Ozpig fire with olive oil and add beef and cook until browned. 2. When browned remove meat from pan and set aside on Ozpig warming plate. 3. Fry diced onion and garlic in camp oven until onion is clear. 4. Add port wine and simmer for a couple of minutes with camp oven lid off. 5. Return meat to camp oven along with carrots, frozen veggies, beef stock, tomato paste, worcestershire sauce and mushrooms. 6. Check occasionally and add more stock if needed. 7. (do not work dough too much or dumplings will lose it's light texture). Then gently drop dumplings into casserole so they sit halfway submerged. 8. Place lid back on camp oven and simmer for a further minutes or until dumplings are cooked through to the centre (test with a skewer). 9. Serve with hot rice. 2 cups self raising flour Pinch of salt Water Preparation: Place the flour and salt into a bowl, stir and with a wooden spoon then make a well in the center of the flour. Slowly add enough water to and combine well to form a dough. This is the most important step as you don't actually want to knead it, you just want to leave it as it is. Using your hands, cup the dough and work it slowly until you get you a nice round damper shape. Place onto a trivet covered with foil and sprinkle some flour over the top of. This gives the final damper a nice crusty top. Cook for about 20 minutes or until the damper sounds hollow when tapped. Serve with your favourite spreads. Cola and Smokey BBQ Spare Ribs 1 kilogram of ribs 1 bottle of smokey BBQ marinade 2 litres of cola Method: Cut the ribs into individual pieces. Pour cola into the camp oven, add the ribs and bring to the boil. Let boil for half an hour. Remove ribs and drain cola. Brush marinade over ribs and place back in the camp oven. Bake for one hour, whilst re-basting the ribs with more marinade every minutes. Serve and enjoy!! Recipie supplied by the Cast Iron Boys

10 ADDITIONAL OZPIG ACCESSORIES Our extensive range of accessories has been especially developed to suit the Ozpig and to make life easy for you! The range incorporates valuable tools to help you cook up amazing meals, and handy add-ons with storage and safety in mind. Please refer to ozpig.com.au to see updates to our range. Heat Bead Basket Ideal for no fire days. Assists with controlling cooking time by bringing the heat directly under the cooking surface. Tool Rack Attaches to your Ozpig for easy storage of cooking implements along with the diffuser, wok and frying pan. Pig Pen Enclosure Made from powder coated steel and simple to erect. This is the perfectsafety accessory for parents or when many friends are gathered. Diffuser This regulates the heat under the top plate. It is ideal when cooking fish or chicken, or when a gentle simmer is required. Wok Allows for even greater versatility of cooking, and fits directly into the top of the stove. Chimney Offset Kit This enables the Ozpig to be under an awning whilst the flue is up and away from the canvas. BY Vented Door This closes completely whilst providing a balance of ventilation to maintain a good fire base. Custom Fit Ozpig Cover Custom made cover to protect your Ozpig from the elements whilst it is assembled. Char-Grill Plate & Drip Tray Get authentic wood fired flavours for steak and other meats. The enamel coated cast iron is easy to clean and the drip tray prevents any fats dripping onto the surface of your Ozpig. Carry Bag Heavy duty, fully zipped vinyl bag with customised compartments for your Ozpig accessories. Rotisserie Get that perfect camp roast meat with the automatic rotisserie kit. (Chargrill tray pictured is not included). Ozpig Extension Legs (set of 4) Zinc Coated steel screw in extension legs for added height