Fire up your flame with our guide to braai meats
Category General News
South Africans have many traditions, but the beloved braai is perhaps the fondest. Nothing brings families, friends, and communities together like the crackling of wood or coals, wafting smoke, and the flashing of tongs. What makes a braai truly unforgettable? The answer lies in the choice and preparation of the meat - the undeniable star of the show. Whether you're a novice fire-tender or seasoned grill master, we've rounded up some tried-and-tested tips to make sure your braai meat puts smiles on faces with every bite.
Buy quality meat: Starting off with braai-friendly meat will make a world of difference; ask your butcher for options that are the perfect thickness, have little bones and fat, and are blessed with the right colour.
Love me tender: It's best to do your shopping at least a week in advance so you can ripen your meat; ideally a week for beef and five days for lamb. This makes sure it's tender and flavourful for maximum eating pleasure.
Spice it up: You don't need to get fancy. Salt and pepper are perfectly fine while premixes will save you time. However, you can't go wrong with rosemary or lemon pepper for chicken, thyme for steaks, and ginger or cumin for pork. If you're using a spice with chilli, do create some without for those who can't handle the heat. When seasoning, pat meat dry with a paper towel so it holds your spices and dust from above to get an even distribution.
Lay on the marinade: Marinating adds flavour and depth; those made from an acid base like vinegar or lemon juice will also help soften braai meat. It's best to leave your meat to marinade overnight or at least 30 minutes before you braai. While braaiing, baste your meat with excess marinade to help keep it from drying out. Pro tip: for pork, use an oil-based marinade for early basting rather than sugary or honey-based marinade as this tends to burn black.
Store and thaw: Your braai meat should be at room temperature before you get it sizzling on the fire. If it was in a fridge, take it out in advance and leave it to thaw in the shade or inside to help ensure your meat cooks evenly. Cover it with a cloth or foil to protect it from flies and be sure to shake off excess marinade before you start braaiing.
Choose your fuel: The debate will rage on until the last piece of meat is gobbled but the truth is every fuel choice has its advantages. Gas braais provide temperature control and constant heat for even cooking, wood imparts a delicious flavour, and charcoal is easily available. Pick what works for you and can help you get the most out of your meat's flavour profile.
Start with a clean grill: Caked-on grid grease is a no-no for your health and braai meat flavours. You can rub it down with salt and lemon, use a baking soda paste solution, or simply wash it with hot water and soap and toss it into the dishwasher for a sparkling-clean slate.
Follow the right order: Different meats cook at different rates, so keep this in mind before you pile on your stand. Chicken should be done first as it takes the longest while steaks should go on last. Between these, you can do boerewors, chops, pork, and fish. And while there isn't a set rule to test if meat is done, you can use your meat thermometer or monitor the signs. Ready steaks can be cut for a colour check, ready chicken has clear juices, and ready boerewors can be snapped with tongs.
Turn up the heat: To test if your braai is ready for your meat, hold your hand above the grid. If you can keep it there before it gets too hot, it's time. The time test is about five seconds for steak (better cooked at high temperatures) to about 10 seconds for chicken (better cooked at low temperatures). Use a meat thermometer to get your meat cooking at the ideal heat.
Nip that flip (if you can): Unless you're cooking boerewors (which cooks evenly from regular flipping), avoid turning your meat if you can help it. This ensures you don't risk losing the delicious juice and flavouring added to your meat. Without those juices, your meat can also become too tough.
Wait before you eat: While hungry children (and even grownups) might be clambering for a taste, it's a good idea to let your meat stand for at least five minutes. This lets it cool off safely and allows juices to settle back into the meat before you serve.
Happy braaiing on Heritage Day
Kellaprince Properties celebrates the time of the year that recognises our shared heritage and practices. For our fellow braaiers, we wish that your grills be hot, your meats be succulent, and your company be joyous.
And as we gather to keep this tradition alive, remember that a backdrop for these memories is always within reach. Don't hesitate to reach out to our team of local property professionals to find your perfect space.
Author: Kellaprince Properties