INGREDIENTS
For the Curry:
600g thinly sliced wagyu rump cap
3 tbps vege oil
1x tin Paneang curry paste (Coles/Asians stores all have them!)
½ can (200ml) coconut milk (use the good quality stuff!)
1 tbsp fish sauce
1 tbsp palm sugar
3 tbsp tamarind paste
8 kaffir lime leaves (2 thinly sliced for garnish)
1 long red chilli finely diced (leave a bit just sliced for garnish)
For the Relish:
100ml rice vinegar
100ml warm water
110g caster sugar
1 long red chilli (finely diced)
1 tsp fish sauce
100g roasted and chopped unsalted peanuts
1 lebanese cucumber (finely diced)
Method:
For the Relish:
- Combine vinegar, sugar, water and fish sauce into a pot and stir until sugar dissolved.
- Add chilli, peanuts and cucumber to bowl.
- Stir and leave in fridge overnight to pickle.
For the Curry:
- Fire up the BigPig to get a roaring fire going and heat Wok on top.
- Add vege oil and curry paste – stir until fragrant (3-4mins)
- Add beef and combine with curry paste.
- Cook beef until medium (5mins)
- Add coconut milk, fish sauce, palm sugar and tamarind paste – stir until well combined
- Continue cooking for 5mins. 7. Paneang should generally be served as a dry curry but we love it a bit saucy.
- Serve rice freshly steamed jasmine rice and cucumber relish.
- Handy Hint: Curries taste better the next day, so this is a dish served great fresh and also reheated the following day. Goes down a treat with a Singha beer or white wine!
Product Specification Table
Specification | Traveller | Series 2 | Big Pig |
---|---|---|---|
Height (ground to top of chimney) |
160cm | 154.5cm | 193cm |
Height (ground to cooking surface) |
63.5cm | 70.5cm | 75.5cm |
Width (side to side) |
50cm | 55cm | 120cm |
Cooking Surface | 35cm x 25cm BBQ Plate |
26cm diameter round plate & 34cm x 24cm large plate |
49cm x 21cm Removable stove top |
Weight | 16kg | 18kg | 39kg |
Door Opening | 26cm Diameter | 26cm Diameter | 41cm x 16cm |
Chimney Length | 3 x 350mm pieces | 3 x 300mm pieces | 3 x 450mm pieces |
Chimney Diameter | 58mm | 58mm | 75mm |
THERE'S AN OZPIG FOR EVERYONE!
Choosing your Ozpig is just the beginning...
TIPS AND TRICKS
GET TO KNOW YOUR OZPIG
Ozpig stoves are tailor made for the outdoors. We created the Ozpig with a passion for the outdoors and a love for outdoor cooking and heating. With our unique open door, open top design, we have created outdoor stoves that give you flexibility in cooking while maximizing heat for your outdoor space.
OZPIG OVEN SMOKER BEGINNERS GUIDE
We're excited you're joining us on this journey and we want to provide you with expert guidance, tips and tricks. Here at the Ozpig Oven Smoker Beginners Guide, you'll find everything from temperature and time charts, to understanding different types of fuel and how they work. We're glad you're here, simply click the tiles below to get started!
3 YEAR WARRANTY
BUILT TOUGH TO WITHSTAND AUSSIE CONDITIONSThe Ozpig is born and bred in Australia and we know just how tough the conditions can be. With this knowledge behind us we’ve developed a 3 year limited structural warranty to give you piece of mind when it comes to buying your Ozpig. Unlike other cheaper products on the market only offering a 1 year warranty, we stand behind our product and know with the right care, your Ozpig will last as long you. Buy with Ozpig knowing you’re covered.
An Aussie Story
The Ozpig is a clever Aussie invention created by a family with a love of the great outdoors. Hearty appetites and a passion for travel inspired the Shepherd family to develop a unique, multipurpose cooker that offers convenience and endless cooking options.