South African love their rugby, beer and, of course, to braai.
Here are some tips to help you enjoy a perfect braai this Heritage Day:
* Have everything on hand before you start to braai, including meat, sauces, seasoning, fuel, firelighters and equipment. Have the side dishes ready and waiting.
* When your food is on the grid, do not leave it and walk away even for a short time.
* In order to seal your meat and make a good crust and grill marks, make sure the temperature of your coals is correct. Hold your hand about 150mm above the coals for three to four seconds. It should be so hot that you whip your hand away quickly.
* Keep your grid clean. Burn it off after cooking. While it is still hot, rub with half a lemon and brush clean with a brass wire brush. Heat again just before putting on the food.
* Do not turn the meat too frequently while barbecuing. Seal it first, then allow to become golden brown before turning to cook the other side. Do not stab or prick the meat as juices and moisture drain away.
* Have enough wood or charcoal to make ample coals. The bed of coals should be the width of a flat hand wider than your grid.
* Avoid bastes that contain sugar or tomato as these tend to burn, which spoils the flavour of the food. Rather brush with good quality olive oil.
* When doing a whole chicken, flat chicken or large joints of meat, build a fire on one side of the food and cover the food with a large baking dish to form an “oven”.
* Oil the grid just before putting the food on. When braai’ing fish, oil the grid and the fish.
* Allow the meat to rest a few minutes before serving. This will redistribute the juices and tenderise the meat.
