The braai basics you have to know
What does it take to make a great braai master? We know this is a hotly contested topic that many believe depends on everything from fire building technique, to marinade vs. dry rub and of course the quality of the meat. When it comes to braai we’re equal opportunity eaters, so we won’t take sides. But there are a few basics we believe everyone should know.
The perfect fire is perhaps the biggest stumbling block on the way to the coveted “Braai Master” title. How do you light the ultimate braai fire?
MARINADES & RUBS
Now that you’ve mastered the art of the perfect braai fire, it’s time to season the meat. Marinades, rubs and barbecue sauces form the flavour foundation on which your meal is built.
ON THE SIDE
Parmesan dusted mielies
Tangy coleslaw with a yoghurt dressing
A classic pap tart
Potato salad with bacon
NO TIME TO DIY? SHOP OUR READY-MADE BRAAI SIDES >
AND OF COURSE THE MEAT
The meat is a deal breaker; it can make or break the final product. Choosing the right cut can seem daunting, but it doesn’t have to be. Here are a few basic tips to guide you:
More fat means more flavour
Fresher is better, free range is best
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