OZpig Big Boar BB001-01 User manual

BIGBOAR
BIGBOAR
No.
OWNERS MANUAL
BY
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our next live exhibit and our full range of accessories.
As always, the Aussie Shepherd family
stands by the latest in their accessory range
and are proud of this tough new product.
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!”
BY
AUSTRALIAN OWNED
& DESIGNED

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.
Designed by Campers for Campers
BY
2

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.
IMPORTANT CARE INSTRUCTIONS
Congratulations on purchasing an
Ozpig Big Boar camp oven
Before you use your Big Boar for the first time:
34
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.
1
Apply a light coating of cooking
oil all over your camp oven
using paper towel or similar
3
Remove the protective wax
coating by using heat, or by
brisk scrubbing.
2
Place the camp oven over low
heat for one hour, or bake in a
moderate oven for one hour.
Please note:
For optimum results - repeat
steps 3 to 5, up to 3 times before
the first use to build a protec-
tive, 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.
4
Wipe off any excess burned oil.
Now your Big Boar is ready to
use.
5

•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.
What you’ll love about your Big Boar Camp Oven:
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Made from 4mm
black steel, the
heavy duty Big
Boar will with-
stand 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!
It’s more durable, it’s
super sized, and it’s
near indestructible!

Getting the most out of your Big Boar Camp Oven
37
Tips
1
Using your Big Boar
on your Ozpig
1Place 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!
2Place your meal inside the
camp oven and leave over the
open fire box from 10 to 30
minutes (depending on your
fire size).
3Place 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.
4At 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.
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
Always preheat your
camp oven before you
start cooking.
Using your Big Boar on
a campfire
1Pre-heat your camp oven on
the campfire
2Take 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!)
3Place the camp oven on the
coals and quickly add the food
and the lid to conserve heat.
4Place 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!
8

3109
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
www.ozpig.com.au, 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!
Getting the most out of your Big Boar Camp Oven
For the perfect
browning finish
to your food….
Tips
2
Remember camp oven
cooking is NOT about
rushing!

12
Camp oven roast
Cooking Time:
3 -4 hours
Ingredients:
• 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).
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 posi-
tion (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.
Camp oven roast
Tip:
Times can vary according
to the size of the roast &
how many times you lift
the lid on the camp oven.
Dial up the grunt
GREAT RECIPE IDEAS
11

Dial up the grunt
14
GREAT RECIPE IDEAS
Simple Bread and Butter PuddingPort Wine Casserole
Ingredients:
• 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 20 -
30 minutes or until dumplings
are cooked through to the
centre (test with a skewer).
9. Serve with hot rice.
Cooking Time:
50 mins
Ingredients:
• 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.
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
30 – 40 minutes
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.
13

16
Perfect Damper
Dial up the grunt
GREAT RECIPE IDEAS
Cooking Time: 3 hours
Ingredients:
• 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 20 -
30 minutes or until dumplings
are cooked through to the
centre (test with a skewer).
9. Serve with hot rice.
Ingredients:
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
Ingredients:
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 10-15
minutes.
Serve and enjoy!!
15
Slow Cooked Braised Lamb Shanks
Recipie supplied by the Cast Iron Boys
BBQ Spare Ribs
www.castironboys.com

3
BY
18
ADDITIONAL OZPIG ACCESSORIES
Ideal for “no fire”
days. Assists with
controlling cooking
time by bringing
the heat directly
under the cooking
surface.
Attaches to your Ozpig for
easy storage of cooking
implements along with the
diffuser, wok and frying pan.
Heat Bead Basket
This regulates the
heat under the top
plate. It is ideal when
cooking fish or chicken,
or when a gentle
simmer is required.
Allows for even greater
versatility of cooking, and fits
directly into the top of the stove.
Diffuser
This enables the
Ozpig to be
under an
awning whilst
the flue is up
and away from
the canvas.
Chimney Offset Kit
Wok
Tool Rack
Made from powder
coated steel and
simple to erect.
This is the perfect-
safety accessory
for parents or
when many friends
are gathered.
Pig Pen Enclosure
This closes
completely whilst
providing a balance
of ventilation to
maintain a good
fire base.
Custom made cover to
protect your Ozpig from
the elements whilst it is
assembled.
Vented Door
Get that perfect
camp roast meat
with the auto-
matic rotisserie
kit. (Chargrill
tray pictured is
not included).
Rotisserie
(set of 4)
Zinc Coated
steel screw
in extension
legs for
added height.
Ozpig Extension Legs
Custom Fit Ozpig Cover
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.
Char-Grill Plate & Drip Tray
Heavy duty, fully
zipped vinyl bag
with customised
compartments for
your Ozpig
accessories.
Carry Bag
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.
17