How To Do It
As always, ensure that you bring your meat down to room temperature. I know it is not always possible but if you can, try and not freeze your meat. I personally prefer meat that’s come straight from the butcher.
Rest your meat for an hour in Worcestershire Sauce. Once you are ready to braai, sprinkle your Dry rub and sugar onto the meat. The sugar is purely to create that flavour crust or bark. It will not alter or take away from that meaty flavour.
Sear for 3min a side as close to the coals as possible. Remove and rest for 8minutes.
For my open fire I used Kameeldoring Wood from Namibia.