Ingredients
1 cup Tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons Soft Brown sugar
1 teaspoon Paprika
1 teaspoon Chilli Powder
1 cloves Crushed Garlic
Mix all ingredients together well and marinade overnight.

Ingredients
2 tablespoons Lemon Juice
2 teaspoons Grated Lemon Rind
3 cloves Crushed Garlic
1 cup white wine
1 cup Olive Oil
2 tablespoons Soft Brown sugar
1 table spoon Chopped rosemary
1 tablespoon Lemon Thyme

Mix all ingredients together well.

Ingredients
½ cup Plain yoghurt
2 teaspoons Mint (finely chopped)
1 teaspoon Fresh dill (finely chopped)

Mix all ingredients in a bowl.

Ingredients
10 Medium sized tomatoes diced into cubes
½ cup diced onions
1 clove chopped garlic
2 medium green peppers diced
¼ tablespoon Cilantro (coriander )Finley chopped
1 teaspoon olive oil
1 teaspoon lime juice
¼ teaspoon salt

One can add finely chopped chilies to give extra tang

Preparation
In a medium bowl, stir together tomatoes, onion, green peppers, cilantro (coriander), garlic, salt, lime juice and olive oil. Chill for one hour in the refrigerator before serving.

Ingredients

4 Large Pork Loin Chops on the Bone
Light Brush of Extra Light Olive Oil
16 x Rashers of Bacon
Cheddar Cheese
Lightly brush the loins chops with Extra Light Olive oil
Lay 4 rashers of bacon under each chop
Sprinkle each chop with cheddar cheese
Carefully wrap the bacon around the chops allowing the bacon to seal in the cheddar cheese.

Preparation
Using 8 Briquettes (350 grm) light the coals. When they are fully lit (grey in colour), place the Griddle on the SAfire close to the dome and allow the cooker to warm up for +- 3-4 minutes.
Use the griddle (ribbed side) up. It is preferable to use the Roasting grid if you have this accessory.
Place the loin chops flat side down on the griddle.
Close the lid and allow to cook.
Allow 15 minutes before turning the loin chops and allow another 15 minutes for the other side.
Remove lid and ensure loin chops are cooked through.
Serve with baby baked potatoes and salsa.

Ingredients

1 kg chuck steak
½ cup soy sauce
1-2 tablespoons fresh grated ginger
1/3 cup sake or dry sherry or any dry wine
1 tablespoon brown or white sugar (brown gives a richer flavour)
2-3 cloves smashed garlic
green, red and yellow peppers, onions and mushrooms cut into cubes


Prepare the Kebabs

1. Trim steak and cut into suitable portion size or cubes for kebabs.
2. Marinate in mixture of soy sauce, ginger, wine, sugar and garlic for at least one hour.
Note: This mixture makes chuck steak as wonderfully tender as the most expensive cuts.
Skewer chunks of red, yellow and green peppers with mushrooms and onions between the chunks of meat.
Enjoy served with variety of BBQ veggies and salad greens, rice
and/or potato.


Preparation
Using 8 Briquettes (350 grm) light the coals. When they are fully lit (grey in colour), place the Griddle on the SAfire close to the dome and allow the cooker to warm up for +- 3-4 minutes.
Note to achieve a higher temperature it is better to use lump wood charcoal in place of briquettes.

Cook on the griddle until the steak is done according to your preference: rear medium or well done.

Ingredients

1.5 kg / 3.3 lb whole chicken
2 tsp vegetable oil

For The Rub
1 tsp mustard powder
1 tsp paprika
1 tsp salt
1/2 tsp dried garlic, you can use crushed garlic
1 tsp granulated onion
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper


Prepare The Chicken

1. Combine the rub ingredients in a bowl
2. Rinse the chicken inside and out under water and remove and discard the neck, giblets and any excess fat. Pat the chicken dry with a paper towel.
3. Lightly brush all over with the vegetable oil and season, inside and
out, with the rub.


Preparation
Using 8 Briquettes (350 grm) light the coals. When they are fully lit (grey in colour), place the Griddle with the roasting rack on the SAfire, Close the dome and allow the cooker to warm up for +- 2-3 minutes. Place the chicken in the cooker.

With the roasting rack it is only necessary to turn the chicken once. If you are cooking directly on the griddle, however, it is necessary to turn the chicken every 15 – 20 minutes to prevent burning.

Once cooked allow the chicken to stand for about 10 minutes prior to carving.
Enjoy your chicken with your favourite salad.