Braai Best Practice
DON’T BE A SHORT- ORDER COOK
Pick one kind and cut of meat and cook it on a fire that’s the right temperature. Don’t attempt to cook boerewors, sosaties and a butterflied chicken all at the same time.
AVOID BRAAI SPICE AND MARINADES
Buy excellent meat and treat it right: rub with oil, sea salt and freshly ground pepper and apply serious heat. When investing in the main ingredient, the flavour should be celebrated, not masked.
GO BIG OR GO HOME
It’s frustrating working on a fire that burns out too fast or isn’t hot enough. Rather land up with too much coal or the odd flaming log. It can always be pushed to one side of the braai. See ‘The Log Cabin’ (opposite).
PREPARE TO SWEAT
Get stuck in. Don’t turn meat too often or it won’t have chance to cook, but also know that cooking on fire happens by ‘feel’ and calls for being fully engaged in the process. Be vigilant and act fast.