- Your heat source is probably the most important. You've got to get the right temperature on your coals to ensure you don't sizzle the outside and leave the inside uncooked.
Always make sure your meat is properly seasoned. Besides the salt and pepper, try adding some of these favourites to the mix...
Beef: basil, peppercorns, rosemary, sage, thyme
Lamb: basil, cumin seed, sage, oregano, rosemary
Pork: Anise seed (crushed), basil, caraway seed, coriander, fennel, rosemary, sage, thyme- Put the meat that's going to cook for the longest on the heat first. And the the meats that are quicker to cook, last (that's your boerewors and steak).
- I would add a corn or very creamy side dish. The braai will give you lovely caramelised flavours so you'll want something rich, creamy and with texture to balance the meaty flavours.
The best meat for me is the Woolworths free range beef - the aged beef is fantastic! It doesn't matter how a much of a great cook you are, if you don't start with good ingredients then there's going to be no flavour, it'll be dry and might even be tough. So to me that range is the perfect product.
TRY PETE'S RUMP WITH MASALA BUTTER RECIPE