The braai is integral to the South African experience. It cuts across ethnicity, culture and class, and brings friends and foes together. While everyone has their own way of doing things when it comes to prepping meat and grilling it over an open flame, we have a few tips that will make your next braai a breeze.
Prep meat beforehand
Purchase bulk cuts of meat and divide them into freezer bags along with your preferred marinade before freezing. This way, you’ll have pre-marinated braai packs readily available for defrosting whenever you feel like having a spontaneous braai.
Use an onion or lemon to clean your braai grid
You may have seen people wiping an onion or lemon half all over their braai grid. It sounds strange, but it’s a natural and non-toxic way of cleaning, as onion and lemon juices break down anything left behind from a previous braai. That, and letting it sizzle over an open flame, will ensure it’s grime-free.
How to check if the coals are ready
Hold your hand above the embers for 10 seconds. If you have to remove your hand before you reach 10, the coals are too hot. If you can hold your hand above them for longer than that, they’re too cool. You have two options: you can lower the grid, or add more wood or briquettes to create hotter coals.
Make your own firelighters (WARNING: PLEASE BE CAREFUL AS PARAFFIN IS FLAMABLE!)
Firelighters sure are handy, but they can work out to be expensive as you go through them quickly. You can make your own firelighters with dried-out teabags and paraffin. Put the tea bags in a bottle, fill half the bottle with paraffin and leave to soak for a couple of hours. Remember that paraffin is very flammable, so keep all flames very far away and handle the teabags with extra care!
Bring meat to room temperature before cooking for the juiciest meat
Take meat out of the fridge and let it sit for 20-30 minutes so it comes to room temperature. Doing this relaxes the muscle fibres in the meat, resulting in a more succulent cut.
Cook your meat in the right order
Different meat, different heat. Chicken pieces generally take the longest to braai as they contain bones, so if you are braaiing different meats and cuts, always start with chicken first, then chops or ribs, and finally sausage and steak as it usually cooks quite quickly.
Cook the best Greek-style chops
For an easy way to infuse your chops with Greek flavours, lay some sprigs of rosemary and slices of lemon on the grid. Add your lamb chops and then lay another layer of rosemary and lemon over them.
Impress your guests with garlicky braaiied potatoes
On a budget and not sure what side to make? To take roast ‘taters to the next level, make a cross in each one (skin-on). Then fill the cracks with butter and crushed garlic and wrap each one in foil. Arrange the foil parcels in and amongst the coals and leave for about 20 minutes until cooked through.
Help the kids make their own gourmet s’mores
Place a block of chocolate on a Marie or Tennis biscuit and leave on the grid to melt while you melt a marshmallow on a skewer. Sandwich the marshmallow into the chocolate using another biscuit. Yum!
