South African Mixed Grill Braai Plate

Instructions:
step 1 Preheat grill to medium-high heat. Rub all meats with olive oil, barbecue seasoning, paprika, garlic powder, salt, and pepper.
step 2 Grill boerewors for 10-12 minutes, turning often until evenly browned and cooked through.
step 3 Grill chicken drumsticks for 25-30 minutes, turning occasionally until cooked through and slightly charred.
step 4 Grill lamb chops and steaks for 4-5 minutes per side (or to preferred doneness). Let rest before serving.
step 5 For chakalaka: Heat oil in a pan, sauté onion and bell pepper for 3-4 minutes. Add tomato and carrots, cook 5 minutes more. Stir in baked beans and curry powder, season, and simmer for 5 minutes.
step 6 For coleslaw: Combine cabbage, carrot, mayo, vinegar, sugar, salt, and pepper. Mix well and refrigerate until serving.
step 7 Plate grilled meats with generous servings of chakalaka and coleslaw on the side. Serve hot.

Storage and Reheating Tips:
Store leftover meats in the refrigerator for up to 3 days. Reheat in the oven or on the grill. Chakalaka can be reheated on the stove, and coleslaw should be kept chilled and consumed within 2 days.