MEALS, SNACKS & NIBBLES
Tips for the perfect braai:
Whether your fire starts in kettle braai, a half barrel, a made-to-order number, or a flea market find- it’s all about the flame. Follow these tips to make your braai fire a lekker one.
- Position the braai correctly, you don’t want to end up with your guests in the smoke. Make sure the wind direction is taken into account, as well as the opening and closing of doors that may cause guests to get a face of smoke every time someone gets up to refresh their drink. (If you can in door braai- good for you! You don’t have to worry about this point.)
- Choose wood or charcoal as your fire method.
If you are using wood:
The best wood burns fast, but keep coals hot for a long time, making sure your food cooks in the best manner. A popular choice is Kameeldoring- a bit pricey, but makes all the difference.
Build a high pile of wood. This will ensure consistent heat through the coals. They will also retain heat longer.
If you are using charcoal:
Ttry to build a pyramid shape before lighting.
- The fire is ready for cooking when the coals turn a glowing orange and red colour, and you can hold your hand over the coals for about 2-3 seconds without burning your hand.
- Braais get vey smokey if lots of sugary marinade drips onto the coals- so rather marinate for longer before, than go overboard when the meat is on the grill.
TASTY TIP: When braaing lamb- some rosemary branches in the coals will create a lovely aroma and get taste buds ready to eat!