KETTLE BRAAI TECHNIQUES
There are two methods of cooking in a kettle braai. Choose the right one for the type of food you’re planning to cook.
The coals are directly under the food.
Use for smaller food portions that cook quickly, such as chicken pieces, burgers, steaks, chops, fish, shellfish and cut vegetables.
The coals are packed to one side of the braai or on both sides with a gap in the middle. The drip tray can then be placed in the gap. The food isn’t directly over the coals but over the drip tray. Sometimes meat is sealed over direct heat before you continue cooking with indirect heat.
Use for larger cuts of meat that require longer cooking times such as whole chickens, ribs, legs, shoulders and whole uncut steaks.
TIP Pour a little water in the drip tray if the food will cook for a long time. It catches the liquid that drips off the meat and prevents the coals from smoking. Spoon most of the fat out of the drip tray and use the remaining juices as the base for a tasty gravy.