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Everything you need to know about braaing like a seasoned South African
In a South Africa where braaing is now more of a religion than a mere pastime, firing up the perfect coals and grilling the most flavourful meat is not just an activity; it’s something of an art form (hence the rise of popular reality TV series like Pick n Pay’s “The Ultimate Braai Master”).
So, to help shed some light on just what goes into grilling like a god, we consulted the ultimate king of the fire, BraaiBoy (known more conventionally as Gareth Daniell). An avid barbecuer since he was a wee one, this proud South African took on a dare in April 2009 to braai every single day for a full year and simply never stopped. Today, the meat guru, who believes that braaing is in every SA citizen’s blood, has checked out of his day job to take up the position of tong master full-time (“I like to think I’m retired, but my wife says I’m unemployed,” he jokes).
Needless to say, as someone who now has his own boerewors (farmer’s sausage), charcoal and spice range, and gets grills going at events around the country, Gareth is certainly well positioned to give some solid advice about the art of braaing like a boss. What follows below then are his answers to a range of BBQ-related questions that cover everything from what fuel to use to when to turn your steak. So, if you’re looking to perfect this quintessentially South African skill, this one’s for you.
Q&A WITH BRAAIBOY: HOW TO BRAAI LIKE A BOSS
We’re guessing that purchasing meat is the first step in the braaing process. Can you tell us about a few classic braai meat options, and what to consider when buying each?
Good meat is one of the most important ingredients for a good braai, so the secret is to find yourself a butcher you can trust and go for quality over quantity – rather buy a smaller cut of A-grade meat and pay a bit more than opt for the biggest and cheapest. You can braai almost anything – chicken, prawns, crayfish, even apples – but if you’re just starting out, three foolproof options are boerewors, steak and lamb chops.
Note: If you’re a pescetarian, rather try out this tasty, proudly Capetonian snoek braai recipe.
What tools, accessories or equipment should a braai master have handy?
The number one thing is a good set of tongs – your tongs are almost like an extension of yourself. There are lots of other tools that could work or should work, but if you have good tongs, good meat and good company, you can pretty much wing it the rest of the way. As for the braai structure, whether you’re using a stand-alone or built-in braai, the critical things to have are a stainless steel, height-adjustable grid (so you can control the heat) and a tray at the bottom to catch the ash (so cleaning is easier). A kettle braai (like a Weber) is fantastic, but since the grid isn’t adjustable, you do need to get your timing (with regards to when you put your meat on) exactly right.
How and when should you prepare the meat with spices and marinades?
Firstly, don’t feel like you need to spice or marinate meat too much – often just plain salt and pepper does the trick. If you do use a marinade though, rather baste (paint it on) during cooking toward the end of the braai session to prevent sauces that are high in sugar or tomatoes from burning. And if you are going to spice, do so while you’re braaing on the second- or third-last turn, or rub it in at least an hour before you braai. The reason for this is that salt draws out moisture so you need to give the meat sufficient time to reabsorb it (so that it’s not dry and tough).
What are the different types of braai materials available, and in what situation would you use each?
The options are gas, wood, charcoal (carbonised wood) and briquettes (charcoal residue that’s been compressed into shapes). What you use depends on what you want to do.
What sort of materials can be used to start the fire, and what situation would each be best for?
There are many options for getting a fire going (below), but the secret is to find something that’s going to light easily and stay lit for a while.
Any tips for building a really brilliant wood, charcoal or briquette-based fire?
Remember, fire needs oxygen to keep going. So, for a charcoal or briquette braai, light the firelighter first and let it burn for a good 20 seconds before throwing some, not all, of the pieces on. If you don’t do this, you could smother the flames. For a wood fire, light the firelighters and build a square stack of wood around them (place two logs parallel to each other, then place another two perpendicular to these on top, and so on). You could also pack the wood in a tepee form, but the risk is, if one log burns through, the whole stack could collapse.
How can you determine when the fire is ready to put the meat on the braai?
There’s no hard and fast rule, and the best way to get a feel for this is just to braai more often. One way to do it though is to hold your open hand above the grid and feel the heat: if you can keep your hand there for 5 seconds before it gets too hot, then you’re about ready for steak; if you can keep your hand there for about 7 seconds, then you’re ready for boerewors; and if you can survive around 10 seconds, then you can put chicken on (chicken needs a colder fire). In terms of how the fire should look, if you’ve used wood, there must be no more flames, only embers; if you’ve used charcoal or briquettes, they must have turned completely grey (ie: you shouldn’t be able to see any black).
And what about turning the meat? How do you know when to flip it?
The key thing is obviously to turn the meat before it blackens. As a general rule though, less is more – flip it less to avoid losing the juices to evaporation (the exception is boerewors, which cooks more evenly if you turn it more). For a steak, the best is to put it on the fire and let it braai on one side, then flip it over after a few seconds and let it braai on the other, then turn it over a third time and wait for the juices to seep to the surface. This is an indication to turn it again, so flip it for a fourth time, wait for the juices to come through again and then take it off the fire.
How do you know when your meat is cooked to your liking and ready to come off the braai?
Again, there’s no set rule, and some of the rules of thumb out there are total myths – different cuts, different sizes and different thicknesses are going to feel and look different. For steak, you can slice it slightly and look at the colour inside; plus, remember, the squishier your meat, the more rare it is, and the firmer it is, the more well done. Chicken is generally ready when the juices run clear, and boerewors is done when you can snap it easily with the tongs. Also bear in mind that different meats have different cooking times, and you ideally want everything ready at the same time. To make sure all the items are done simultaneously, throw the chicken on first at the edge of the fire, then put the boerewors and chops on, and then throw the steak on last at the centre of the grid.
Once the meat has been taken off the braai, is there anything that must be done before eating or serving it?
Yes, steak should be left to rest for 5 to 10 minutes. This is to let it reabsorb some of its juices and continue cooking a little (because steak keeps cooking on the plate, sometimes it’s actually best to remove it from the fire a bit before it’s done to your liking). Otherwise, everything else can be eaten straight off the braai.
Right, so the meat is done. Now, what are a few classic braai side dishes that can be prepared to accompany it?
Even a few of the standard braai side dishes can be done on the fire. Some options include:
To round off, are there any important ‘braaing dos and don’ts’ to remember?
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Looking for a fine perch on which to fire up the coals now that you’ve honed your skills? Have a gander at our guide to top braai spots in Cape Town.
Still on the hunt for a good cut of meat? Check out this temple of steak, Primal Eatery.
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