The problem with the Weber, or any of those kettle barbecues, is that they are too small for a proper braai….. the type where you have a few good friends over. I like to time it all so that everything comes off at the same time. The Kettle Braai is just too small for that…

I don’t know, if I cook strips I can do four good sized ones at once, with room for shrimp skewers once they move to indirect heat. But most of the time it’s just me and the wife, so the grill is more than big enough.

Has anybody got any unusual barbecue recipe’s like “wot SOC sed”?

Not unusual, but here’s how I make steak. Start with a porterhouse around an inch and a half thick. Cook it for two minutes on each side over direct heat, then cook it for six minutes per side over indirect heat. It’ll come out done medium, you can mess with the six minutes per side bit a little to get it more towards either rare or well done if you like. I use dry seasoning applied right before cooking, I’m not a big fan of the marinades. A lot of the time I use a simple Montreal steak seasoning, but more often I’ve been messing about with my own ideas. One that was pretty good was garlic powder, sea salt, black pepper, and seasoned salt. There’s also this Hungarian stuff I find around here that works well when combined with one or two other things as well. Also, the Montreal steak seasoning, when combined in a skillet with butter, makes for cooking up some great mushrooms to go with your steak.