Braai season is officially here and there's nothing South Africans love more than a good old braaied chop and wors.
With September being Heritage Month, for Mzansi this means one thing: the aroma of grilling meats wafting from backyards across the country, while friends and family gather for a good time.
You have probably seen pictures of people cooking over an open flame in their backyard braai area. But have you ever wondered how they do it? Here are some of the top tips for making a braai easy, convenient, and fun.
Keep the menu simple
As a beginner, try not to experiment with complicated new grilling recipes. Keep the menu simple with grilling staples like steak, chops, ribs, burgers, fillets, kebabs, etc.
Prepare the meat and be bold
Just because you should cook with simple cuts of meat does not mean you should skimp on flavour. Season your steaks, chicken, and chops with big, bold flavours.
Spice the meat more or less two hours before you get the fire going, it allows the flavours to soak into the meat and enhances the taste all around.
Set up area
It is important to make sure that you have everything you need for a successful braai. This includes:
The braai grill and charcoal
This is the heart of the operation. If you do not own one, consider borrowing or renting a wood or charcoal-fired braai. Gas braais are convenient but lack the traditional smoky flavour and are usually frowned upon for traditional South African braais.
Charcoal is one of the best options as it lights quickly and provides consistent heat.
The perfect tools
Long tongs for turning meat, a braai fork for heavier cuts, and a grid-cleaning brush are essential. Fireproof gloves for the braai master are a bonus. Your tongs are almost like an extension of yourself.
There are lots of other tools that could work or should work, but if you have good tongs, good meat, and good company, you can pretty much wing it the rest of the way.
Embrace onion and herbs
Do you want to add a little flavour to the food you are braaing? Cut a big onion in half then rub the inside of the onion on the grate of the braai.
This will clean the grill and add flavour to your food. Another way to step up the flavour, is to throw fresh rosemary on the hot coals.
Be mindful when cooking the meat
The key thing is obviously to turn the meat before it blackens. As a general rule though, less is more. Braai experts always note that you have to flip the meat less to avoid losing the juices to evaporation (the exception is boerewors, which cooks more evenly if you turn it more).
For a steak, the best is to put it on the fire and let it braai on one side, then flip it over after a few seconds and let it braai on the other, then turn it over a third time and wait for the juices to seep to the surface.
This is an indication to turn it again, so flip it for a fourth time, wait for the juices to come through again, and then take it off the fire.
Also, be mindful of the chicken
Chicken is a very tricky meat to cook. You would think it has cooked through until you slice inside it. A good trick is to marinate the whole chicken and wrap it in tin foil before placing it on the braai, when the coals are at a medium to low temperature.
This will ensure that the chicken cooks evenly.
Rest your perfectly braaied meat
Many people seem to skip this step in the process. With it being essential to how tasty the meats will be, once taking the meat off the grill – allow it to sit for about five minutes.
This will allow the juices to soak into the meat making for deliciousness when you bite in. This particularly works well when braaing steaks.
Presentation is key
For a breathtaking display, create a platter with the available spread you have. Lay out the products on a wooden board or an oven tray.
To enhance aesthetics, simply cut and braai some veggies and add them to your layout. You will be ready to set and present your meal.
Pair your meat
A braai is incomplete without its partner in crime – the side dishes. From pap and chakalaka to braai-baked potatoes stuffed with cheese and bacon and side salads, there are a plethora of side dishes to create.
But with whatever side dish you opt for, it is best to ensure they are ready to eat alongside your braai, so we suggest you prepare these in advance.