Well it was time to take a weekend away and Swellendam was one of those places we had not really explored.
The day was drawing close to its end so Mark decided to put the meat onto the Botany Ultimate Convector grill.
He was doing bacon wrapped sausages, boerewors and camembert cheese filled mushrooms, chops and chicken wrapped in bacon
The Convector Grill was set up in indirect cooking mode, with the fire baskets set on the outside of the braai.
22 briquettes in each basket.
The mushrooms were popped into the centre so that they did not burn. The meat dishes were on the outside and a close eye made sure they were cooked to perfection....under the watchful eye of our very own Chef Mark.
Well the end result below speaks for itself...don't you think
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