Whether you’re in the suburbs or the city, the tradition of braai’ing over New Year cuts across every divide. Summer is here and you can rest assured that there are going to be braais sparking all over your social feeds.
The lowdown…
- Keep it simple and classic. Boerewors, chops, chicken drumsticks and thighs, and the ever-so-trendy fish are braai staples.
- Prep time will determine the intensity of flavour of your meat. 20 minutes of marinading is all good and well, but try an hour or three for locked-in flavour.
- Coals made with wood gives the meat 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 (duh!) 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 10 seconds. If it burns before 10, 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 braai’ing, you are eating biltong!
The news provided to you in this link comes to you from the editorial staff of the Ladysmith Gazette, a sold newspaper distributed in the Ladysmith area.
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