GREAT BRAAI DEBATES

onions or no onions? If you do like onion on your but don’t enjoy it raw, slice it thinly and microwave in water for a minute or two to remove the sharpness.

Salting helps meat retain its own natural juices and is best for meat that is relatively juicy or well-marbled. When salt is applied to raw meat, the juices inside are drawn to the surface, the salt then dissolves in the liquid, forming a brine that is eventually reabsorbed by the meat.

Depends on the meat. A potato bake is a natural fit with lamb, whereas flame-grilled chicken with a bit of a peri-peri kick demands a creamy mayo accomplice.

Truly a polarising debate, but devotees swear by it. You’re not using a whole can, and it adds creaminess and just a touch of sweetness. Try it if you haven’t and you may just become a convert.