Braai Tips from South Africa

1.)Always buy the best quality meat and ensure it is aged before braaing. rnYou can ripen beef in your fridge for one week before the braai date, and lamb should definitely be left for 5 days. 2.)Before grilling, meat should be taken from the fridge at least 30 minutes prior. 3.)Sausages can be kept warm successfully and can be cooked first. Remember to reduce the cooking time of meat that needs to be kept warm. 4.)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. This helps to remove soot from the previous braai, as well as adds flavour to the meat. 5.)Braai meat should be done in order. Chicken takes the longer to cook than steak, so always put chicken on the braai first, and steak on last. Kebabs, wors and chops can be done in between. rn6.)Never mess with another mans braai! All guys have their own way of braaiing, so when you’re not the one cooking the meat, it’s best to stand back and drink your beer. 7.)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! rn8.)Never leave your braai unattended, not even to fetch a drink. Rather get someone to fetch a drink for you, or place a large cooler box next to the braai. 9.)Wors is known to burst open on the braai, resulting in the wors 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 cooking. 10.)Nothing beats a real wood fire. 11.)Gas is an Afrikaans word for a guest at your braai, not something you braai with. rn12.)Never braai with indigenous wood. Alien vegetation like Rooikrantz and Blackwattle drink lots of ground water and burns well. 13.)Have enough ice at your braai. To put in Brandy & Coke, to keep beer cold, and to treat burn wounds with.