bbq: I have made damper in a normal oven before but need to know how to cook it on/in an outdoor woodfired BBQ.|||Ingredients 4 cups self-raising flour 3/4 - 1 teaspoon salt 2 teaspoons sugar 2 tablespoons butter at room temperature 1 cup milk 1/2 cup water Method Sift the flour and salt into a bowl and mix in the sugar. Rub in the butter with your (clean) hands until a fine breadcrumb texture is achieved. For a well in the top of the flour, pour in the milk and water, and mix well with a knife until the dough come clean from the sides of the bowl. Turn out onto a floured board and knead until smooth and silky, like a baby's bottom. Shape into a mounded loaf, (some people cut a deep cross in the top) and bake in a preheated oven, 200 c / 400 F, for 25 minutes. Then lower the temperature to 180 c / 375 f and cook a further 10 - 15 minutes until done. The loaf should be a light golden brown colour and sound hollow when tapped. If you are "game" try cooking it on a camp fire; nothing beats that extra smoky flavour, especially using Australian Eucalyptus wood to give it that special something. If you are cooking in an oven at home, try putting a few Gum Leaves in the over to smoke as your are cooking the bread If you are cooking on an open fire you could try wrapping the dough in aluminium foil before you place it in the coals, or even try wrapping the dough around a stick and cooking suspended over the flames. Have a happy Australia day!! im sure i will!! JM|||Here you go right from the IDOS website and a personal friend who lives in Australia. Below are links for both websites. Aussie Damper Derek Bullock INGREDIENTS 2 cups self raising flour 2 teaspoons baking powder Good pinch of salt Milk METHOD Mix all the dry ingredients thoroughly. Then mix in the milk with a wooden spoon until a soft moist dough (not to dry) is achieved. Into an 8” Dutch oven for around 30 minutes 6 charcoal briquettes under and 11 briquettes on the lid