Braai Master – Three tips to take you to the top




Being a braai master can be tough! These three tips are easy to follow and trust us, knowing these will take you from a mediocre braaier to a braai master that everyone raves about!


Preheat the braai

Make sure the grid is clean and heated up for at least 15 minutes before placing the meat on it. If the grate is really hot, the meat won’t stick and will be nicely seared with perfectly defined grill marks.


Use the heat zones

With a wood fire braai you have clear distribution of heat. The centre circle will be very hot. This area offers direct heat best for beef, lamb, burgers, firm tofu and thick slices of aubergine or whole mushrooms.

The outer circle has less direct heat, and that’s better for cooking chicken, fish and softer veggies like asparagus and spring onions. These need to cook slowly, but for longer.

Remember not to overcook; you can always put the meat or veggies back on the heat.


Rest the meat!

Don’t cut straight into your meat, rather let it rest for at least 10 minutes. This will enable the juices to be reabsorbed into the meat fibres and results in more flavour.