When the belly’s growling after a night with the crew, nothing hits harder than a proper feed. Simple, hearty tucker that keeps you full and smiling. And there’s no better way to knock it out than on your Ozpig cast iron. 

We’ve rounded up 10 ripper cast-iron recipes you can throw on the pig. Backyard session, camping in the scrub, or parked up by the river, these recipes will keep everyone happy. From tasty snags done just right to whatever else you chuck in the pan, your Ozpig’s got it covered. 

The Ultimate Steak 

Tell your mates they can skip the pub or fancy restaurants. All you need is your Ozpig Cast Iron Skillet and a good cut of meat.  

Instructions: 

1. First, get your 30 cm Cast Iron Skillet smoking hot over the fire. It will give you that golden, pub-quality crust in just a few minutes. 
2. Season your favourite cut of steak, like a scotch fillet, generously with salt and pepper. 
3. Place it in the hot pan and press it down to ensure full contact.  
4. Cook it for 2 to 3 minutes on each side for a medium-rare, then let it rest for a few minutes before slicing. 

Golden-Crusted Chicken 

Serve up a roast that’ll have the crew grinning, all made easy with the Ozpig Cast Iron Combo Cooker. 

Instructions: 

1. Pre-heat your Ozpig oven with the Combo Cooker inside. 
2. Rub a whole chicken with olive oil, salt, pepper, and your favourite herbs. 
3. Place it on a bed of chopped onion and carrots, place the lid on top, and roast it in the Ozpig for about 1 hour and 15 minutes.  

Crank the heat on the pig and you’ll get that golden-brown crust that’s bloody hard to beat. 

Beef Casserole 

When the nights turn chilly, a beef casserole over the fire warms you right through. It’s comfort food at its best, and somehow it always tastes better bubbling away on the pig. 

The Cast Iron Combo Cooker 3.2 Quart is made for this recipe. You can use it to brown your beef chunks over the fire, and its deep pot is ideal for a long, slow simmer.  

Instructions: 

1. Start by browning beef chunks well in the cooker with some oil. 
2. Add chopped onions, garlic, and a couple of tablespoons of tomato paste.  
3. Stir until the paste caramelises, then pour in beef stock and a dash of Worcestershire sauce. Throw in carrots and other vegetables you have on hand. 
4. Add herbs like thyme and a bay leaf, then put the lid on and let it simmer for a couple of hours. The longer it cooks, the more tender the beef and the better it tastes.  

Serve it with rice or some crusty bread. 

Cheesy Skillet Tamale Pie 

This isn’t some run-of-the-mill pie, it’s a full-blown feast. A golden, cheesy cornbread lid sitting on top of a rich, meaty filling. It’s the kind of comfort tucker that warms you right up on a cold night by the fire with the boys. 

The Ozpig Cast Iron Combo Cooker handles the lot, with the heavy base holding the meaty mix and the lid baking the cornbread topping just right. 

Instructions: 

1. Brown ground beef or pork in your cooker and stir in canned tomatoes, corn, and taco seasoning.
2. Top the mixture with a layer of prepared cornbread mix.  
3. Bake it in the combo cooker until the cornbread is cooked through and golden. 

Bush Brekkie Skillet with Eggs 

This is how you do a lazy camp morning the right way: serve a one-pan breakfast that can feed the whole crew. 

The Ozpig 30 cm Cast Iron Skillet is the ultimate tool for a big camp breakfast. It is large enough to fit all the ingredients and holds heat to cook everything evenly and keep it warm.  

Instructions: 

1. Cook bacon and sausages in your skillet. 
2. Add mushrooms and tomatoes and cook until tender.  
3. Create wells in the mixture and crack your eggs into them.  
4. Place the skillet on a low heat and cover until the eggs are set.  
5. Serve it straight from the pan with some crusty bread for dipping. 

Crispy Camp Potato Bake 

The Crispy Camp Potato Bake goes hand in hand with a steak or a roast chook, but don’t be shocked if it steals the show. 

Instructions: 

1. Thinly slice potatoes and toss them with olive oil, salt, pepper, and rosemary. 
2. Arrange them in a single layer in the oiled skillet.  
3. Cook it over medium-high heat on your Chargrill Plate for about 10 minutes, then move it to a lower heat or into the Ozpig oven to finish cooking until the potatoes are tender and golden-brown on top. 

Campfire Apple Crumble 

After a big feed, there’s still space for something sweet. Fire up the pig and dish out a Campfire Apple Crumble that’ll keep the sweet tooths happy. The cast iron pan locks in the heat, giving you a bubbling fruit base with a crunchy, golden top. 

Instructions: 

1. Sauté sliced apples in a skillet with butter, brown sugar, and cinnamon until slightly tender. 
2. In a separate bowl, mix flour, rolled oats, more brown sugar, and cold butter for the crumble topping.  
3. Sprinkle the topping over the apples and bake it in your oven until the topping is golden and the fruit is bubbling.  

Serve it with a dollop of vanilla ice cream. 

Garlic Prawns with Crusty Bread 

Keen to plate up something a touch fancy without making it hard work? These prawns never miss. And that garlic-soaked oil left in the pan is too good to waste — grab some crusty bread and mop it clean. 

Instructions: 

1. With the Ozpig 30 cm Cast Iron Skillet, heat olive oil in the skillet and add minced garlic, along with a pinch of red pepper flakes. 
2. Cook it for about a minute until fragrant. 
3. Add the prawns and cook them until they turn pink.  
4. Squeeze some lemon juice over them and sprinkle with fresh parsley.
5. Serve it immediately with plenty of crusty bread to soak up all that delicious garlic oil. 

Creamy Chicken and Mushroom 

Creamy Chicken and Mushroom always goes down a treat, even with the fussy eaters. The beauty of it is you can dish it up with rice, pasta, or a hunk of crusty bread to soak up every last bit. 

Instructions: 

1. Season chicken thighs and sear them until they are golden-brown and cooked through. 
2. Remove the chicken.  
3. Add mushrooms and garlic to the pan and cook them until they are soft.  
4. Stir in chicken stock and cream, scraping the bottom of the pan to get all the flavour. 
5. Return the chicken to the pan and let it simmer for a few minutes to let the flavours meld. 
6. Serve it with rice or pasta. 

Skillet Scones 

Want to show the crew your Ozpig’s good for more than just burning through snags? Knock out a batch of scones and watch their jaws drop. 

Baking them in a 30 cm Cast Iron Skillet gives them a golden crust and a tender crumb.  

Instructions:

1. Mix self-raising flour with a pinch of salt and rub in cold butter until it resembles breadcrumbs.
2. Add milk and mix it until a soft dough forms. 
3. Shape it into scones and arrange them snugly in the skillet.  
4. Place the skillet over coals or in the Ozpig oven until they are puffed and golden. 
5. Serve them with jam and cream.