National Braai Day

The best beef cuts for braaing are fillet, sirloin, rib-eye, prime rib, T-bone, porterhouse, rump and tenderised steak. Overcooking will make the meat dry and quite tough. Sirloin is a part of the loin and has a distinctive layer of fat on top that adds flavour to the piece of meat while cooking. Then there’s also lamb chops, chicken and fish, and do not forget the boerewors and sosaties (kebabs) which are based on a Malay dish. To make sosaties, thread cubed lamb or chicken pieces onto metal or wooden skewers with red pepper pieces and onion slices and marinate them for a few hours before cooking.

So, let’s start with the elephant in the room: gas or wood/ charcoal? Let’s stick to facts and not let the emotion of ‘How can you call it a braai if it’s on gas?’, get in the way, and mutterings of ‘There’s no ritual in gas braaing’ that can already be heard. Fact is, very little difference in taste can be detected between the two. Wood and charcoal burn hotter. A hotter fire is way better for red meats as it allows for a crisp outside and a red/pink inside without overcooking the meat. Both wood/ charcoal and gas will have a time aspect, and they both work in opposites. With braaing, the longer the better. It’s true, wood or charcoal braais have the cosiness of a real fire, while gas may appear to be more clinical, but both get the job equally well done. There is a minor difference in the flavour imparted by combustion gases, the volatile byproducts given off by the burning of the charcoal or the gas. When propane combusts, it makes more steam than charcoal, and some say that keeps the meat moist, giving gas an advantage. Others think the steam is a disadvantage, preventing chicken skin from getting crisp. If you’ve decided to go the gas braai route, bear the following in mind: do not be confused by the number of brands and variety of products available. Be clear about your requirements. Added features like rotisseries and side burners could be very convenient when moving all the cooking outside. Easy storage of your gas cylinder and a cover to protect your braai from the elements are a must as well.

Halve avocados and toss gently with cherry tomatoes, grilled sweetcorn, kidney beans, chopped chives and peppadews. Serve with a squeeze of lime juice and freshly ground black pepper.

2 large chopped onions; 125ml white vinegar; 375ml dry wine; 2 bay leaves; 15ml sugar; 5ml curry powder; 30ml coriander; 10ml salt; 2ml cinnamon; 2ml cumin Method: Heat all the ingredients in a pot, allow to cool. Pour over sosaties and leave to marinate for a minimum of 24 hrs. Braai over hot coals.

25ml paprika; 4 garlic cloves; 250ml of your favourite beer; 30ml Worcestershire sauce; 30ml Dijon mustard; 15ml dried thyme; 15ml lemon juice; 15ml brown sugar; 4 rump steaks METHOD: Combine all ingredients. Pour the sauce into a dish and add the steaks. Turn the steaks to coat well. Marinate for three hours at room temperature or overnight in the fridge. Remove from the marinade and braai over hot coals for 8 to 10 minutes, depending on the thickness of the steak.