Yesterday was a good day generally to braai, 25 km winds is a breeze this part of the world. Had not planned on it being just the wife and me, but we did the thing. Got the bush baby kettle going early for my first attempt at smoking eisbein - pork hock. Smoked at 285F with mesquite for about 4 hours until IT of 165F. For the live fire had a bunch of Lamb riblets marinated overnight in my own home made dark soy marinade. Store bought chicken sosaties in honey and mustard marinade, boerewors and 2 pork chops that I basted while grilling with Columbia gold BBQ sauce. "Roosterkoek" translated "Grill Cakes" and potatoes in foil directly placed on the coals. The sweet corn and Greek salad were the only things that did not meet the heat.
John "JR"
Minnesota/ United States of America
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I use shop bought bread dough, divide into pieces and grill on the grate turning frequently. It's a popular braai accompaniment that is also know as Roosterbrood.
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