How to host a perfect braai this summer

Summer is here and you can rest assured that there are going to be braai’s sparking all over your social feeds.

Those wisps of smoke lifting from the charcoal or wood coming from your neighbour’s backyard, makes it impossible not to give into the braai spirit.

Keep it simple and keep it classic. Boerewors, chops, chicken drums and thighs and the ever-so-trendy fish are braai staples,

Prep time will determine on the intensity of flavour of your meat. Twenty minutes of marinading is all good and well, but try an hour or three for locked in flavour.

Coals made with wood hit different. It gives it a different flavour.

Some clarity: Basting is what you do when your meat is on the braai grill. When you marinade, you season prior to cooking.

Accessorise: Silicone glove, lighter and tongs. They are an extension of your body. You will also need a fork and knife on standby to taste.

So, how do you know when the meat is ready to go on the grill? Hot, not scorching! A trick to note: Put your hand over the grill for ten seconds. If it burns before ten, that means the grill is perfectly fine.

No dry steaks, please! Five minutes per side for red meat and fish medallions. A lot of people get it wrong and by the time they are done braaing you are eating biltong.

Presentation is key

For a breathtaking display, create a platter with the available spread you have. Layout the products on a wooden board or an oven tray. To enhance aesthetics, simply cut and grill some veggies and add them to your layout. Voila! You’ll be ready to set and present your meal.

Premium tasting meat

The simplest way to get premium-tasting meat without paying the price is to buy beef chuck. For a quick braai, simply ask your butcher to cut it into thin slices and all that’s left is for you to quickly braai it. But if you have time, braai it whole, low and slow.

Braai is the juiciest meat on a budget

Getting the juiciest braai meat ever is simple. Here is a four-ingredient hack for the best braai meat – Add and mix tomato sauce, soy sauce, fruit chutney, and olive oil. Once mixed, add and massage onto your meat.

Don’t forget the side dish

A favourite for a braai is the potato salad as a side dish. Here’s a trick to make it even tastier: slice your par-cooked potatoes and toss them in a hot pan with olive oil. Add some salt and pepper, then lower your heat and add in your sliced onions. Allow your onions to caramelise slowly to infuse with the potatoes, and that will give it a delicious flavour.

Kiddie’s corner

Braais can be fun for both adults and children. Create a section for the kids where they can be entertained while you keep an eye on them. Offer them some toys, crayons, games, and you can even provide them with ingredients to make their own skewers and act as junior braai masters.

Wrap it up

We all know that great meals end with a delicious dessert. This trick will help you add that last punch to your guests’ braai experience. All you need is some fruit and your fire. Grill your fruits on the stand and once they are ready, serve them with either ice cream, cream, or custard.

The Fondue

Another method to cater to those with a sweet tooth is to make a so-called South African Fondue. All you need is a small pot that can be placed at a low heat section of the fire. Toss in a few chocolate pieces and melt them in some cream in the pot. Grab your fruit skewers or some marshmallows on a stick, gather your guests around the fire, dip, and enjoy! – Agencies


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