Take your braai to the next level with Fred’s dry rub
With National Braai Day on 24 September, Review ask a reader to come up with the ultimate dry rub.
POLOKWANE –Â Â Every grill master knows a braai is nothing without the right spices, so Fred du Plessis shared his special recipe with us.
“This is the only dry rub recipe you will ever need. It works great for wild meat, chicken, beef, lamb and pork.”
Fred uses 1 tsp ground coriander, 1tsp cloves, 2/3 tbsp beef stock granules, 2/3 tbsp BBQ S, 2/3 tbsp chicken seasoning, 2/3 tbsp all purpose fosho spice, 2/3 tbsp Winchester Grill, 2/3 tbsp Six Gun Grill spice and 2/3 tbsp biltong spice.
Fred will sometimes add extra pepper (white or black) and salt directly to the meat (according to a guest’s taste), and when braaing pork he will add his own special mix with a bit of lemon juice and with steak a mixture of pepper, brown sugar and soya sauce.
“It is always best to experiment with the various spices to get the taste you want, but in the meantime try out my dry rub mix. Enjoy.”
