Five tips to turn you into a braai master
National Braai Day is just days away and we want you to be ready to step up to the challenge and become a braai master.
Friends, family, colleagues, and even strangers look forward to hot flames, tender meat, and the festivities that follow.
We're only days away from celebrating Heritage Day/National Braai Day, and we figured we would share some handy tips that will turn you into everyone's favourite Braai Master:
1. Nobody likes dried meat. To stop the braaied meat drying out, place it in an open container which has fried onions inside. The onions will add flavour and moisture to the meat.
2. Before braai-ing you want an even hot spot to place the meat. Before you cook the steaks, push all the coals into one spot so that it’s super hot. That way you’ll always get a great steak
3. To keep the meat tender and succulent, squeeze fresh lemon over the meat, this will also enhance te natural flaovour of the meat.
4. Braai-ing chicken and ribs can be rather tricky. It's essential to first parboil the white meat before putting on an open flame. This way you avoid burning the marinade and drying out the meat.
5. If you're struggling with wet shop bought wood, just sprinkle plain white sugar over your stack and light with Blitz. Sugar
burns at a high temp so you increase the internal temp of the stack.