Here are our favourite braai tips:

  • Make sure you use quality wood, with quality coals, as you need a very hot fire, to ensure you seal the steak for a perfect medium rare.
  • Braai your meat when it’s at room temperature.
  • Skewer your lamb chops or rashers and stand fat side down first when braaing to crisp up the fat or rind. Once crispy remove the skewer and continue braaing as normal.
  • Par cook the chicken in the marinade and just brown it off on the braai. No eating dry chicken at midnight! 
  • When braaing, squeeze fresh lemon over your meat or fish to make them extra tender and enhance the natural flavour of the meat.
  • Par boil spare ribs in water with bay leaves and peppercorns. When done, drain and pour over marinade. Allow to rest.
  • Before you cook steaks, push all the coals into one spot so that it’s super hot.
  • For yummy rosemary and lemon lamb chops (works on chicken as well), layer a braai grid with fresh rosemary sticks and slices of lemon. Add a layer of meat (lamb or chicken) and salt to taste. Add another layer of rosemary and lemon. Braai until meat is cooked.
  • Marinate meat the night before and shake off excess before putting it on the grill so it doesn’t stick. Once you have cooked both sides you can baste with your sauces.
  • If you want the meat succulent avoid turning the meat too many times! This allows the meat to seal in all the juices.
  • To stop the braaied meat drying out, place it in an open container which has fried onions inside. The onions will add flavour and moisture to the meat.
  • Allow your steak to rest before eating.