The Ul­ti­mate Grill Guide: Make the Great out­doors Greater

Condé Nast House & Garden - - MANIFESTO -

We may have been cook­ing over open fire since the Stone Age but that doesn’t give you li­cense to en­ter­tain like a cave­man. Up­grade your braai, get the must-have ac­ces­sories, fol­low our easy grilling hacks and there’ll be no doubt who champs the hunger games.

1 GRILL FAC­TOR

The braais to own, from a small, mid-week meal for two to an al fresco crowd-feed­ing ma­chine.

2 KOBUS BOTHA, Au­thor of Le Braai

Best cut of meat to grill Pi­canha. It’s a Brazil­ian rump cut. You grill the whole thing on the fat side un­til crispy, then slice it and grill on a su­per hot fire. Char­coal or gas I cook mainly with wood. I love to work with fire and it tastes bet­ter. Also, it’s ro­man­tic and manly. Gas is great when you don’t have a lot of time. Tip for ama­teurs Braai as of­ten as you can. No quick fixes here, it’s an an­cient skill. Go-to mari­nade I don’t mari­nade. Good meat, tech­nique, salt and pep­per. Best non-red-meat item to grill Fresh fish. Mis­take ama­teurs make Not hav­ing a suf­fi­ciently deep bed of coals. It’s easy to ad­just the grid level; mak­ing more coals takes time. In­spi­ra­tion be­hind Le Braai Most braai books are not by pro­fes­sion­als. It was time. Most un­ex­pected thing in Le Braai Jan­hen­drik’s [van der Westhuizen, the Miche­lin-star chef] pho­tog­ra­phy. He has magic hands and a magic eye. The pic­tures are gor­geous.

3 A LIT­TLE on THE SIDE

You’ll look like a pro with these fire-side ac­ces­sories (and they’re ac­tu­ally use­ful).

BIG GREEN EGG CE­RAMIC COOKER, R16 590 (LARGE), pa­tio ware­house WE­BER MASTERTOUCH CHAR­COAL GRILL, R5 139, Yup­piechef CHARGRILLER ‘OUT­LAW’ BRAAI GRILL BBQ, R4 890, braaishop BAR­BE­CUE PLAT­TER IN PALM, R640, le creuset SAL­TER ‘HE­STON BLU­MEN­THAL’ DIG­I­TAL THER­MOME­TER, R516, banks TER­RAZZO NAP­KIN, R90 (FOR TWO), su­per­bal­ist; LK’S ENAMEL JAFFLE IRON, R299, Yup­piechef

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