3’N 1 Smoked Recipes: Meat Pie VS. Bacon & Egg Pie + Curried Sausage Recipes

New Zealand Smoked Meat Pie VS. Smoked Bacon & Egg Pie + Australian Smoked Curried Sausage Recipes.

In January, Barbecues Galore kicked off our Grilling for Gold culinary journey across the Tasman Sea, drawing inspiration from the bold, comforting flavours of Australia and New Zealand. This month’s recipes celebrated tradition, creativity, and smoke, with nearly everything prepared low and slow on the Yoder YS1500s, reinforcing the versatility and consistency of world-class pit equipment.

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Leading the recipe lineup was a New Zealand Smoked Meat Pie, a tribute to a national classic. Ground lamb was slowly smoked and layered with vegetables, rich gravy, BBQ seasonings, and a subtle hit of Vegemite for unmistakable Kiwi depth. The result was a savoury, smoky twist on a comfort-food staple.

Next came Australian Smoked Curried Sausages, another traditional favourite elevated on the pit. Locally made Calgary beef sausages were smoked and finished in a rich curry sauce, seasoned with Big Beef Rub and Rita & Fajita seasoning to add warmth, spice, and a bold BBQ edge while respecting the dish’s roots.

Rounding out the savoury selections was a New Zealand Smoked Bacon and Egg Pie. Smoked bacon, infused with Cherry Cola seasoning, delivered a sweet-savoury balance that paired perfectly with eggs and pastry, showcasing how subtle smoke can transform a simple classic.

Finally, no Australian-inspired menu would be complete without Fairy Bread—a nostalgic reminder that not everything needs a grill. Buttered bread and colourful sprinkles proved that sometimes tradition speaks for itself.

Together, these recipes set a strong, flavour-packed tone for the good year ahead.

NEW ZEALAND SMOKED MEAT PIE

INGREDIENTs:

• 1 Tbsp Extra Virgin Olive Oil
• 1 Sweet Onion (medium, finely chopped)
• 1 lb Lean Ground Lamb
• 1 Tbsp Cornstarch
• ¾ Cup Beef Broth
• 2 tsp Cattleman’s Grill – Ranchero Rub
• 2 tsp Dark Side of the Grill – Mel-Toro
• 2 Tbsp Tomato Paste
• 1 Tbsp Worcestershire Sauce
• 1 tsp Vegemite (or…… 1 vegetable bouillon cube)
• 2 Deep Shell Pie Crusts (Frozen)
• 1 Egg

DIRECTIONS – Filling:

1. Pre-heat smoker to 375°F
2. Smoke Lamb as a whole until internal temperature 160°F
3. Remove and let sit in a bowl/dish (to collect juices)
4. Heat oil in a skillet over medium-high heat.
5. Increase smoker temperature to 425°F
6. Add chopped onion and cook for 3 to 4 minutes or until soft and translucent.
7. Add ground lamb and break up
8. In a small bowl, whisk together cornstarch and 1 tablespoon of the beef stock and set aside.
9. Add remaining beef stock, tomato paste, Worcestershire sauce, and Vegemite to lamb mixture in skillet. Stir well to combine.
10. Add reserved cornstarch-water mixture and stir. Bring to a boil, reduce heat to low and simmer, uncovered, for 10 minutes or until thick.
11. Remove from heat and cool.

DIRECTIONS: 

1. Remove pie crusts and let come to room temperature
2. Fill with cooled meat mixture. Brush rims with water.
3. Place 2^nd pie top over meat. Use a fork to press edges to seal. Trim the edges if necessary.
4. Brush tops with beaten egg.
5. Place pie on a baking tray to catch any drips and smoke for 25 minutes or until golden.
6. Let sit for 5 minutes, and then slice and serve! 

NEW ZEALAND SMOKED BACON AND EGG PIE

INGREDIENTs:

• 2 Sheets Puff Pastry
• 8 – 10 Slices Cooked Bacon
• 10 Eggs (reserve one egg yolk)
• 4 tsp Milk
• ½ Sweet Onion (finely diced)
• 1 Tbsp Fire and Smoke Society Cherry Cola BBQ Rub
• ½ Tbsp Kreiser Barbecue SPG+

DIRECTIONS: 

1. Leave the pastry out for 20 minutes at least to stop it from tearing when using.
2. Preheat your smoker to 400°F
3. Place bacon on BBQ rack and cook on smoker until just starting to crisp
4. Remove and let cool. (Chop to your liking once cooled)
5. Chop Onion (finely diced)
6. Add onion to small frying pan and cook until just turning brown
7. Whisk eggs putting one yolk to the side, add in Cherry Cola and SPG+ seasonings
8. Whisk in the milk or cream.
9. Lay one sheet of pastry in a pie dish and make sure it comes just over the sides of the dish.
10. Pierce base with a fork.
11. Sprinkle the onion all over the base.
12. Mix the bacon in with the egg mixture.
13. Pour into the dish.
14. Cover with other sheet of pastry and crimp together and cut of any excess pastry.
15. Cook for 25 minutes and check it’s not burning. If so, place some tin foil over and place back in the oven for another 5-10 minutes until cooked

AUSTRALIAN SMOKED CURRIED SAUSAGES

INGREDIENTs:

• 4-6 Beef Sausages
• ½ Sweet Onion (Medium, finely diced)
• 1 Tbsp Extra Virgin Olive Oil
• 1 Small Carrot (peeled, sliced diagonally)
• ½ Cup Peas (Frozen)
• 1 Small Apple (Honey Crisp, Grated)
• 1 Banana (diced into cubes)
• 1 Tbsp Curry Powder
• 3 Tbsp All-purpose Flour
• ¼ Cup Shredded Coconut
• 2 ½ Cups Chicken Broth
• 2 tsp Killer Bunny BBQ – Papi’s Big Beef Rub
• 3 tsp Blues Hog Rita & Fajita’s Seasoning
• Salt and Pepper to taste

DIRECTIONS: 

1. Preheat your smoker to 375°F
2. Smoke the sausages until internal temperature as reached 165°F
3. Add oil to large skillet and add in the onion, cook over medium heat until onions are translucent
4. Add Big Beef, Rita & Fajita seasoning, and curry powder. Stir until onions are well coated
5. Add flour and stir for 2 minutes
6. Add coconut and stir to combine (until starting to toast)
7. Pour chicken broth into pad and heat for 1 minute
8. Add carrots, peas, apples, bananas and simmer for 5 minutes
9. When your sausages are done cooking, set aside and let rest
10. Slice sausages diagonally and add into sauce for about 10 minutes (or until thickened)
11. Add salt and pepper to taste.
12. Serve with rice and additional vegetables if desired

BONUS RECIPE: AUSTRALIA’S FAVOURITE KID PARTY FOOD – FAIRY BREAD 

INGREDIENTs: 

• 4 Slices White bread
• 2 Tbsp Butter (has to be butter, grass fed (Australian if you can find it))
• ¼ Sprinkles (tiny round ball ones, rainbow colour)

DIRECTIONS: 

1. Take your butter from the fridge and allow to sit for about 15 minutes. (This will ensure it's soft enough to spread without ripping the bread).
2. Spread butter on each slice of bread, ensuring it's spread evenly and close to the edges but not reaching the edges.
3. Sprinkle plenty of sprinkles over each slice
4. Tip the bread from side to side to ensure the sprinkles stick to the butter and tip on side over a tray or the sink to remove any excess.
5. Cut each slice twice, diagonally, to create 4 triangles.
6. Pile them on a plate or line up in rows on a platter and serve immediately.
7. Enjoy!