Braai Best Prac­tice

Getaway (South Africa) - - FOOD -

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.

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