Braai Like A Master
Braai season is officially here and there’s nothing more that says holiday season than a good old braaied chop and wors going up in flames. Every braai has a Braai Master and this is the person who manages and controls the braai agenda to ensure the perfect meal ends up on your plate. If we are being honest, even the best Braai Masters need one or two tips to stay on top of their game and we have a few suggestions for separating you from ordinary Braai Master wannabes and staying ahead of the Braai Master pack.
Regular cleaning
The easiest thing you can start doing is cleaning your braai regularly to make it as hassle-free as possible. Keep a wire T-brush, braai cleaner and sponge near your braai for quick, easy and regular clean-ups. Keep your braai grid clean by rubbing it down with half a raw onion or half a raw lemon when the braai grid gets up to heat. You will look like a pro in front of your friends and add a nice flavour to the meat while you’re at it.
Prep your meat
Now that you can finally get down to the fun part and start braaing, you need to ensure your meat is properly prepped. Trim excess fat from steaks and chops, leaving only a scant ¼ inch of fat which is sufficient to flavour the meat. Less fat is a virtual guarantee against flare-ups and makes the clean-up easier. Braai meat should have a specific order of appearance. Chicken takes the longest to cook, steak takes the shortest so always put the chicken on the braai first and steak on last. Between the two, you can throw on the wors, chops, kebabs and whatever else you’re braaing.
A tip for defrosting your meat? Don’t!
A true Braai Master always chooses fresh meat over meat that has been sitting in the freezer. Wors is known to burst open on the braai, resulting in the wors losing its tasty juices and drying out. To prevent this, dip the wors in water right before cooking it. This will make the skin more elastic and prevent it from bursting open during the braai.
Prep the meat
Spice the meat or chicken for more or less two hours before you get the fire going. It allows the flavours to soak into the meat and enhances the taste all around. Spice vs Marinade? Keep it traditional, some salt, pepper, garlic, paprika and fresh herbs are all it takes and the taste will be something to remember. Quality meat really needs no marinade or spice, salt and pepper will do the trick and the taste is out of this world.
Use the proper braai utensils
Use the right utensils! Long-handled tools and long barbecue mitts will protect you from the heat. Use forks only to lift fully cooked foods from the grill and tongs or turners to turn them. Forks pierce food and flavorful juices are lost. When braaing your meat, always have braai tongs in one hand and a good drink in the other. All true Braai Masters need only one hand to flip the meat. Once you have cooked some of your meat and need to get the next batch on the braai, rest the cooked meat on a bed of fried, sautéed onions. This will ensure that your meat doesn’t dry out and adds some great flavour to the meat as well.
The braai area
Open fire braais trump gas braais hands down, it adds to the meat’s depth and flavour and enhances the taste. Next get the fire going. Make sure that the whisky is on ice and throw in a cold beer or two to build the gees. If you enjoy the large flames and ambiance of a wood fire before cooking, place the charcoal first as a base then build your Braai Master friend-impressing pyramid of wood above the charcoal. This way you get to enjoy the wood fire and by the time the flames have died down your coals will be ready for braaing.
Use kettle braai lid
Just as important is ensuring that you use the kettle braai lid. Keeping the lid on allows the heat to circulate, cooking food evenly and without flare-ups. Every time you lift or open the lid, you add 15 minutes of extra cooking time that you can’t get back.
Check out your fuel source
Your braai is set up correctly, however your fuel source and choice are just as important. To make a charcoal fire clean and easy, use a chimney starter. Wait until the coals are completely covered with a white ash layer before you put it on your braai. If the coals are still grey, the fire will not be hot enough and you will still have smoke. Briquettes are the ideal fuel choice for your braai as they burn hotter for longer and guarantee at least three hours of cooking time, helping you get the best result each time you use them.
Check the temperature
Take the guesswork out of grilling! Use a thermometer and a timer that lets you know when it’s time to take the food off the grill. Checking meat for internal temperatures is the best way to determine if the food is properly cooked.