BRAAI WITH BERTUS

1 Be heat-savvy

If there is one thing braai enthusiasts can debate for hours, it is how hot the coals should be to yield the best braai results. One of the most common ways of roughly estimating the temperature is to use the palm of your hand. Hold it about 12 cm above the coals and count how long it takes before you feel you are burning:

2-3 seconds is very hot (230-340°C)

4-5 seconds is medium tot high (190-230°C)

6-7 seconds is medium (160-190°C)

8-10 seconds is medium to low (120-160°C)

11-15 seconds is low (107-120°C)

2 Best practice for braaiing steak

Remove the steak from the fridge before lighting your fire. That way, the meat is at room temperature by the time your coals are ready – it should take about 30-40 minutes for a 500 g steak. Why room temperature? It helps to ensure that the meat cooks evenly. A cold steak can easily turn out tough if you braai it.

3 Season with flair

Talking about steak: Good old salt and pepper remains an exceptional flavour base for red meat. Don’t be shy with the salt; choose Maldon salt or an equivalent. Use your hands to rub the salt and pepper into the steak. Experiment by pre-mixing finely chopped thyme, rosemary or sage with the salt for mouth-watering flavour variations.

Award-winning celeb chef and restaurateur Bertus Basson – also one of the judges on kykNET’s new reality food show, Kokkedoor Vuur & Vlam – shares his top braai tips

4 Start early and take it easy with the tipple

Fire and hard tack or wine are only good friends if you drink in moderation. Get your fire going in time and make sure you have enough coals before the big braai kicks off. It is never a bad idea to start a second fire so that you can replenish your coals if necessary.

5 Experiment with smoke in your BBQ or kettle braai

Ever since Weber manufactured the first kettle braai in 1951, it has become a global household name. Although many braai masters still prefer an open fire and coals, a kettle braai can yield astonishing results. As soon as the kettle reaches the desired temperature, you cover it with the lid. Turn your food in the kettle 2-3 times at the most.

6 Cooking with gas: quick, convenient and easy

The great advantage of a gas braai is that it allows you to regulate the heat easily. Burgers, for instance, require high heat and a short time on the braai, whereas chicken should be cooked at a lower temperature to prevent it from drying out. It is also better to use indirect heat when braaiing chicken – turn off the gas burners under the chicken, place the lid on the gas braai, and relax with your guests.

7 Crispy lamb shoulder chops are tops

This cut is naturally more flavoursome. Therefore you don’t have to go to much trouble – simply brush lightly with olive oil and season with salt and pepper.

8 Put lemon juice to work against fat

The humble lemon is a clever hack when braaiing fatty cuts: it breaks down the fat in meat as well as the oiliness of fish. Furthermore, it adds a fresh taste to any meat dish and is an essential component in marinades.

Watch Kokkedoor Vuur & Vlam on kykNET (channel 144 on DStv) on Thursdays at 20:00.