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How to braai the perfect steak

How to braai the perfect steak.

The one thing that you really should be able to comfortably braai perfectly at your own house is a steak. If you stick to a few basic guidelines and pay attention to what you are doing, this is a skill that you will master in no time. Once you can comfortably braai a steak perfectly at home, the knowledge, skill and experience can also serve as the foundation for doing it anywhere else, in whatever strange braai conditions life might throw at you. Braaing the perfect steak assumes that the actual steak that you are braaing is of a certain quality. However good you braai it, a bad piece of meat is never going to turn out great.

1) The steak should be at room temperature by the time it goes onto the fire.

  • If is was/is in a fridge, take it out well in advance, and leave it in the shade or indoors. (When you make the effort to buy great steaks, you are probably not going to freeze them, but should the steaks that you want to braai be frozen, transfer them from the freezer to the fridge at least a day in advance to allow them to thaw at a gentle pace).
  • Its already 100% protein, so cover it with a cloth to keep the flies and bugs away. If there are dogs, place it well outside their reach.

2) You need copious amounts of extremely hot coals.

  • If, and this is preferable, you are making a real fire with real wood, make a big fire from the outset. Do not make a medium sized fire and add more wood later. By the time the second batch of wood has burned out, the coals of the first batch will be half dead. Once the meat goes onto the fire, the process will be over quickly, so if you want to stand around the fire and discuss life with your guests for a few hours before you eat, make a medium sized fire by all means. But when you intent to braai, add lots of wood, wait till its burned out, and braai.
  • If there was only wet wood available at the petrol station and you are using charcoal, light quite a lot of it. For a small braai, consider half a bag. Its not uncommon for me to use a whole bag of charcoal when braaing steaks for a dinner party.
  • If you are wondering whether you have enough heat, then the answer is probably no. For these easy steps to a perfect steak to work, you need peace of mind that your coals are extremely hot. This is important.

    To braai the perfect steak you need lots of really hot coals.

3) The exact height of your grid is not important. Anything between 5 and 15 centimetres is fine.

  • The important thing is that you when you braai steaks at your own house, you always braai them on the same height, and that you know exactly what that height is.
  • When you are braaing at a new location, you should compare the height of the grid to the height of the grid when braaing steaks at home, and adjust braaing time accordingly.

4) Steaks should be done medium rare.

  • If you really prefer your steaks rare and aren’t just saying it to try and sound rougher than everybody else ordering medium rare, then you should not be ordering rare steaks anyhow. There are two great dishes for you to try. Steak Tartar, and Beef Carpaccio.
  • If you prefer your steaks medium, then start buying better quality steaks, learn how to braai them better, and acquire the acquired taste of enjoying them medium rare.
  • If you prefer your steaks medium well or well done, then why exactly are you reading this? You are surely quite capable of messing up meat all by yourself.
  • If one of your guests wants their steak medium, and you prepared enough extremely hot coals to start with, then there will be quite enough heat to get her steak medium by the time everybody else has been seated and served.
  • If one of your guests wants their steak medium well or well done, refuse.

5) Take the time when the steaks go onto the grid and take them off after about 7 minutes.

  • Steaks cut to a thickness of 2,5cm to 3cm, braaied on extremely hot coals and a 10cm grid height take about 7 minutes in total to become medium rare.
  • After 2 minutes turn the steaks. After another 2 minutes, turn them again; now turn after 1:30 more minutes, and then a final 1:30. They are now ready.
  • It’s perfectly acceptable to ask someone else to keep the time.

6) Use braai tongs, not a fork, to turn the meat. A fork will make holes in the meat, and you might lose some juice.

7) After the first turn of the meat, you may start salting, spicing or basting the meat.

  • Adding salt before this might cause the salt to draw out some of the moisture in the meat. This is a high school science concept known as osmoses.
  • Rubbing salt or spice into the meat shortly before the braai will not draw out any significant amount of moisture and is thus fine. There is a risk that some ingredients in the spice will burn on the extremely hot coals though.
  • Adding salt before the braai does not make the meat tough. Buying bad quality meat makes the meat tough.

8) If you are using a closed grid (toeklaprooster) then all the steaks will obviously be turned at the same time. If you are turning the steaks one by one then turn them in the order that they went onto the grill and also remove them from the grid in that order.

9) Meat needs to “rest” a bit after the braai, before you eat it.

  • This gives the juices in the meat the opportunity to settle down, and not all run out when you cut the meat.
  • What you need to watch out for when resting meat is that it does not end up cold by the time you eat it. There are two easy ways to counter this problem. Heat the bowl that you are placing the meat into when taking them from the fire; and heat the plates you will be eating the steaks from.
  • By the time that everybody have been seated and served, the meat has rested enough.
  • Do not put the steaks in an aluminium braai bowl with lots of other meat and into an oven where they will steam cook for another hour whilst some fool is braaing his frozen chicken. Your steaks will be ruined by the time you eat them.

After having followed the above steps you need to make an honest assenement of whether the steaks were perfect. If they were not, you need to repeat the above steps, making slight adjustments until you have fine tuned your technique to perfection. The most obvious mistakes to make:

  • If the steaks are burnt black on the outside, there is a very good chance that its not the meat, but the marinade or spices that are burnt. The easiest way to get rid of this problem is by using a different, or even better, no marinade in future.
  • If the steaks are done medium or well, then they were probably cut to thin. Use steaks that are thicker in future, or, braai the same steaks but for a shorter time.
  • If the steaks look great when you slice it and look at it from the side, but are quite tough to chew, then they probably come form a badly raised animal, or they were not aged properly, or both. Buy your steaks at a different place in future.
  • If the steaks are underdone, then your fire was not warm enough. Repeat the process, and really go all out with that fire next time. You will be surprised how much heat a piece of un-marinated meat can withstand for 7 minutes without getting burned.

Once you can perfectly braai steaks at your own house, it’s easy to do it anywhere else as well. If there are less than ideal coals, try to set the grid very low. If the steaks are cut exceptionally thick, braai them longer and vice versa when they are cut especially thin. If the grid only has one setting and that is very high, allow a little extra braaing time.

The Rotherhamburger

My friend Seth Rotherham is many things including editor of, DJ on 2Ocensvibe Radio, owner of 2Oceansvibe media and GQ’s best dressed man in 2010. Then there is also the Butlers pizza named after him (The Rotherham). But none of this really makes him a real man as defined by people living in Bellville, De Aar, Bloemfontein or Pretoria. That changes today, with the official launch of the Rotherhamburger. Seth hosted me for a braai at the 2Oceansvibe Radio studios this morning for what was my final braai in Cape Town before leaving to the next stop of the Braai4Heritage tour, the wine capital Stellenbosch. At the braai this morning I launched “The Rotherhamburger, inspired by Seth Rotherham”. The Rotherhamburger is a decadent chicken burger topped with feta, bacon, mozerella and salami.


The Rotherhamburger by Jan Braai, inspired by Seth Rotherham, as pictured at its launch in Cape Town by Jan & Seth.

Ingredients (makes 4)

  • 4 chicken breasts
  • 4 hamburger rolls
  • 8 slices salami
  • 8 slices bacon
  • 8 slices mozzarella cheese
  • crumbled feta feta cheese


  1. Light the fire.
  2. Spice the chicken breasts with your favourite chicken spice.
  3. When the coals are ready braai the chicken breasts until medium (about 10 minutes) and fry the bacon in a pan on the fire or in a pan on a stove.
  4. Assemble the burger as follows: Salami, feta, chicken breast, mozzarella, bacon. (The chicken and bacon will melt the mozzarella, thus logic dictates that you can also assemble it: bacon, mozzarella, chicken, feta, salami).


  • If you use good quality salami and bacon it will make the burger taste even better.
  • Chicken breasts dry out easily when overcooked.

Leg of lamb potjie

I was recently (at the time of writing a few minutes ago) asked for a leg of lamb (skaapboud) potjie recipe on Twitter. That medium allowing only 140 characters, I thought it better to answer the question here. I’ve done a few leg of lamb potjies in my life, but never from a recipe. Leg of lamb is such a great meat to start with that you need to stick to the basics of potjie making and the result will be awesome.

This potjie might or might not have contained a leg of lamb at the time of taking the photo.


  • 1 Leg of lamb (on the bone, I assume, but off the bone also fine and will be ready sooner).
  • 2 chopped or sliced onions
  • 3 cloves of chopped garlic
  • 1 stick of chopped celery
  • 1 kg of chopped tomatoes
  • about 5 peeled & cut potatoes
  • about 5 peeled & cut carrots
  • Whichever other interesting vegetables are on hand. This could be green beans, baby marrow, mushrooms, peppers, sweet potato, etc. Anything really.
  • Dried fruit
  • Olive oil or butter
  • Salt & pepper


  1. Place the pot on the fire and heat the olive oil or butter.
  2. Add the onions, garlic & celery and fry for 2 minutes.
  3. Add the leg of lamb, and brown on all sides. If the pot is too warm and the meat is burning, add a few tots of wine. (At the time of writing it was 28 December, I assume there is some leftover wine in your fridge).
  4. Grind salt & pepper onto all sides of the meat.
  5. When the meat is brown, add all the tomatoes.
  6. Put the lid onto the pot, and gently simmer for 1 hour.
  7. Open the lid, smell the pot, pat yourself on the back.
  8. The piece of meat should lie roughly in the middle of the pot.
  9. Pack all the potato pieces and then all the carrot pieces around the meat.
  10. Now all other vegetables that have to be eaten cooked (for e.g. sweet potato & pumpkin) as well as the dried fruit. Grind salt & pepper onto the top layer of what you see.
  11. Do not stir the pot, but gently ensure there is enough liquid in the bottom, and that it’s not burning. If unsure, add a bit more wine.
  12. Replace lid and simmer for another hour or 2.
  13. Now add all the vegetables that one can eat uncooked (e.g. mushrooms, baby marrows, peppers).
  14. Replace lid and simmer for another half hour.
  15. Remove pot from fire and prepare to serve with rice or, and I prefer this, fresh bread.
  16. You will still need to slice the meat. Either in the pot, or on a cutting board on the side.

Other comments

  • Do not stir the pot at any time. This will break the vegetables and make you look like an amateur.
  • At the end of the process, just before serving, you should have minimal free flowing liquid in the pot and a nice thick sauce surrounding the bottom vegetables. We are not making soup. Using chopped tomatoes instead of water at the start will greatly aid you in this goal at the end.

Kassler parcels


  • 6 kassler steaks
  • mustard
  • butter
  • 6 cloves
  • 6 pineapple rings (from a tin)


  1. Lubricate 6 pieces of tinfoil, big enough for a kassler steak each, with Olive Oil, Butter or Spray&Cook.
  2. Smear both sides of the steaks with a little mustard and place on tinfoil.
  3. Top with a pineapple ring with a clove stuck into it.
  4. Place a dollop of butter in the middel of each ring.
  5. Fold the sides of the pieces of foil upwards to make parcels and put on the fire for 20 – 30 minutes until done.
  6. Enjoy

Thanks Tanya

The Braai Turtles

This will not really work on a braai, but next time you fire up your man oven* to roast a chicken, perhaps braai a few turtles for the kids.

Who will they love more? Mother that makes them bath or father that gives them this?

  • Handmade beef mince patties.
  • Topped with cheddar cheese.
  • Wrapped in a bacon weave.
  • Add cut viennas as the heads, legs and tail.
  • Bake in Man Oven* for 20 – 30 minutes.

* If you dont know what a Man Oven is, take this link.

Thank you Tobias

Sweet Chilli Lamb Chops

This was submitted by avid braaier from Durban, Amith Gosai. If you have a special recipe worthy of being on this website, please submit it at the bottom of the recipes page. But follow the example set by Amith, and type clearly and coherently, so that the recipe can be understood and executed by other people. We are not necessarily looking for poetry, but for clear instructions. If you have additional advice, give it. If you have a camera that takes decent photos, take a picture of the dish, and email it to me.

Sweet Chilli Lambs Chops, photo courtesy of Amith Gosai.


  • Any cut Lamb chops (4)
  • 3 green chillis
  • 1 clove garlic
  • fresh ginger
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp brown sugar
  • 1 tsp turmeric powder
  • 1tsp lemon juice
  • 1tsp Worcester Sauce
  • 2 tbsp olive oil
  • 2 tbsp bbq sauce (any variety)


  1. Mince the chilli’s, garlic & ginger then mix together in a big mixing bowl.
  2. Add the salt, turmeric powder, brown sugar & black pepper.
  3. Mix well and add the oil to form a paste.
  4. Add the bbq sauce, lemon juice & Worcester Sauce.
  5. When you have your marinade, rub it onto each chop making sure you coat them well. Allow to marinate in the fridge for an hour after which its ready to go on the hot braai.

Additional Advice

If you find it dry, you can make a quick basting sauce for it while on the grill. melt butter, peri peri sauce & honey. mix well & pour over the chops as they’re getting braaied.

How to make putu pap

Now that you can blow a Vuvuzela, the next step is learning how to properly make Putu pap. Putu pap, also known as “Putu Porridge” and “Krummelpap” looks good and tastes great, but is sometimes difficult to make if you did not grow up in the Freestate. Here is the answer to the critical question: How do you make Putu Pap?

Swartpotjie (Cast Iron Pot), Fork & Wood. All the equipment that you need.


  • 2 cups of water
  • 3 cups of maize meal
  • 1 teaspoon of salt
  • some more water


  1. Bring the 2 cups of water to boil in a cast iron pot.
  2. Add the salt to the water.
  3. Throw the 3 cups of maize meal in the water, aiming for the middle. You should now see a tower of maize meal resembling a mine dump, its base in the water and top protruding. Do not touch it.
  4. Put the lid on the pot, and remove from the fire. Leave the pot with the gentle heat of some coals for 20 minutes, until all the water was absorbed into, or steamed into, the maize meal tower.
  5. Remove the lid. Take a big fork, the one you use for holing a leg of lamb whilst carving it, and stir the porridge, until it looks like Putu pap.
  6. Add some more water (about half a cup, depending on how much heat you had in the first 20 minutes, and how moist you want the end product). All water added should be instantly absorbed by the porridge. Stir again.
  7. Replace the lid, and let steam for another 20 minutes on the gentle heat of coals. Resist the temptation to open the lid all the time, but opening once or twice to stir it again and see that its not burning is acceptable.

Other comments

  • If the bottom of the porridge burns a crust in the pot, don’t stress, this is quite normal and does not influence the taste negatively. The crust can easily be removed afterwards.
  • This recipe is foolproof and works as well almost as well on a stove.
  • A nr.1 or nr.2 pot works best for this amount or maize meal, but a bigger pot will also suffice.
  • If you want more porridge, the recipe can be scaled, keeping the same ratios.

How to braai a Mackerel

In the past, my fish eating has basically been limited to braaied snoek and the occasional Sushi in Seapoint. A few weeks ago I taught myself how to braai Salmon during a trip to Norway, and that now forms part of a short list of “fish meals that I eat”. That list grew to three, when I learned how to braai a mackerel. I am pretty sure that there is not a better way to braai a mackerel, and at the time of eating, I said that it was the “best braaied fish that I have ever eaten”.

Mackerel, en route to the braai.

Ingredients (per person)

  • 1 small mackerel
  • 5 cloves of garlic
  • few sprigs of thyme
  • few sprigs of parsley
  • half a lemon
  • olive oil
  • salt & pepper


  1. Wash the inside and outside of the Mackerel with water, and tap dry with a paper towel.
  2. Grind Salt & Pepper on inside & outside.
  3. Make 4 or 5 incisions on each side of the fish with a sharp knife.
  4. Place half a garlic clove and some parsley and thyme in each incision.
  5. Put the rest of the Parsley & Thyme inside the fish, and squeeze lemon juice into inside and onto outside of the fish.
  6. Brush outside of fish with olive oil (for taste, and for not sticking to the grid).
  7. Place inside a fish grill (if you have one, otherwise a normal grill) and braai for 15 minutes on medium coals.

Peri Peri sauce recipe for a braai

There might be better places than Mozambique to get quality Peri-Peri sauce, but them I am not aware of them. Mozambique is of course pretty far when you happen to be touring Europe and want a braaied Prego Steak Roll. This is what I did:

Everything you need for Peri Peri sauce. (Not all the garlic, just two cloves).


  • 1 Red Bell Pepper (Some recipes call for paprika powder. Paprika is another name for what we call Red Pepper, so I used a fresh one).
  • 2 Chilies (read “other comments” below)
  • 2 Large cloves of garlic
  • 1 Lemon
  • Olive Oil


  1. Chop the pepper, chillies and garlic into a bowl and squeeze the juice of the lemon onto it.
  2. Use a food processor or hand held blender and puree the above.
  3. Add oil and mix with a spoon.

Other Comments

  • Take care when visiting the bathroom after chopping chilies.
  • “Two chillies” is a relative concept. After you put the hand held blender to the mixture, and all the pips are chopped and blended into the sauce, it gives the burn you are looking for. If it’s not enough, add another chili.
  • When squeezing out the juice of the lemon, make sure the pips don’t join the party.
  • You can add as much oil as you wish. Sunflower oil will also work.
  • This sauce will also go very well with braaied Chicken, and with braaied white Fish.
  • Marinade the steaks in some of the sauce. Heat the rest of the sauce before adding it to your braaied steak and roll.
  • The sauce is even better the next day.

Braaied Chicken, Feta & Sundried Tomato Burger

All burgers are not created equal. There will be no long introduction story for the braaied Chicken, Feta and Sundried Tomato burger patty. The recipe speaks for itself. This is a development of a recipe published by journalist Lise Beyers a while ago.

The deluxe version of a chicken burger. You get the picture.

Ingredients (for four patties)

  • 4 Chiken Breasts
  • 2 Feta Wheels
  • 1 pack (200g-250g) Sundried Tomatoes
  • Olive Oil
  • Salt & Pepper
  • If you like herbs, herbs.


  1. Cut Chicken breasts, Feta and Sundied Tomatoes into pieces.
  2. Mix the above and Olive Oil, Salt, Pepper, Herbs in a bowl.
  3. Divide mixture into four, and make four patties.
  4. Place foil in a grid, and wet the foil on four places with olive oil. Place the patties on these four spots, and start to braai. Risk of burning is minimal due to the foil, so heat is not your enemy.
  5. Place another sheet of foil on top, close the grid, and turn. Continue braaing until the patties are set, and then remove the foil from both sides, when each respective sheet is on top.
  6. Braai until the chicken is done, and serve on buttered prego rolls.

Hamburger on the braai

I recently went to Hamburg, and did some research on the origin of Hamburgers. To read about that (the origin, not the visit) click here. After all of that, I was obviously in the mood to braai a Hamburger, so this is what I did: Store bought Hamburger patties. You can obviously make them yourself but this really is a “Monday of Tuesday night after-work braai recipe”. The packet I bought had four patties, and I was surprised by the quality (see this close-up photo of a patty). According the packaging you can defrost it first, or braai it frozen. So I defrosted two, and left the other two in the fridge. The ones that went onto the braai frozen braaied easier, as their sides sealed before they could stick to the grid. All four tasted the same in the end.

Yes, this is exactly what it looks like. A patty, on the braai, with some cheese melting on top of it.


  • 4 Hamburger patties
  • 4 Hamburger rolls
  • 4 Thick slices of cheese
  • 1 Big, 2 Medium or 4 Small Tomatoes
  • 4 Lettuce leaves
  • Hamburger sauce (I bought this at the store to try it out, was pretty good, but a mix of Mayonaise and Chutney will be even better).
  • Dried Onion chips (If you cannot find this, fry two real onions).


  1. Braai the patties until medium turning 3 – 5 times in total. Just before the patties are ready, after the last turn, place a slice of cheese on top of each so that the cheese can slightly melt.
  2. Put a patty with cheese on the bottom half of each bun, and add all the other ingredients.
  3. The order really does not matter, so go for something that will look good on photos.
  4. Eat. In my opinion eating French Fries at home is really stupid and the time spent making them could be spent standing around the braai. If you want to eat more, braai and make more hamburgers.

Salmon on the Braai

I spent the past weekend in Oslo. My knowledge of Norway is pretty limited and by far the most exiting part of the visit for me was the possible access to fresh Norwegian Salmon. I was not disappointed. Due to the bad weather, the first piece of fresh fish that I bought could not be braaied, so I cut it up in pieces and ate a man sized portion of Salmon Sashimi. The next day I had better luck with the weather, and managed the braai described below.

Braaied Salmon. One of the best meals you will ever eat.

Ingredients per single serving:

  • 250 gram Norwegian Salmon fillet
  • Dash of Soy Sauce
  • Quarter of a Lemon
  • Dash of Olive Oil
  • Black Pepper


  1. Drizzle the fish with Soy Sauce on both sides.
  2. Squeeze the juice of the lemon over both sides.
  3. Roll the fish around in the sauce, making sure all parts are covered, and then drizzle with Olive Oil.
  4. Grind a bit of black pepper over the fish.
  5. Leave for 10 – 20 minutes for the sauces to slightly enter the meat. Longer is not good, as the delicate meat of the fish will then be broken down to much by the marinade.
  6. Turn the meat around one final time, ensuring maximum exposure of all sides to the marinade.
  7. Braai for between 5 and 10 minutes on medium coals, turning only once.
  8. Eat immediately whilst still warm.

Taai Cokehoender

Posted by Lindi Marais


  • Hoenderstukke
  • Hoenderekstrak
  • 2 Koppies Coke
  • Sout & Peper


  • Plaas hoenderstukke met water en hoenderekstrak in ‘n braaipan en kook tot die vleis gaar is en water weggekook het.
  • Gooi 2 koppies coke by en kook/braai die hoender daarin tot dit lekker taai is.
  • Voeg sout en peper by.

Cream cabbage

Posted by Charlaine


  • 1 Whole cabbage
  • Tub of cream
  • Fresh mushrooms
  • Salt & Pepper
  • White onion soup

Mushrooms. Nobody wants to see a photo of Cabbage on a braai website.


  • Mix all the ingredients together and pour over the cabbage.
  • Cover the cabbage with tin foil
  • Put this then into your coals like you would do with potatoes ect.


Posted by Amanda Roux


  • 6 pork fillets
  • 12 garlic heads assorted herbs (own choice)
  • Soft butter
  • Dash of red wine Salt/pepper
  • Olive oil


  • Spread the fillets open on a working area.
  • Spice with salt pepper and olive oil.
  • Crush the inside parts of the garlic heads till fine and mushy.
  • Crush herbs fine and mix with the soft butter.
  • Add the herb and butter mixture to the garlic.
  • Place some of the mixture into each pork fillet and roll each one up and secure with a tooth pick.
  • Pour some selected red wine into a dish and place the meat in the dish for +- a half an hour.
  • Take out of the dish and braai over a mild fire till butter has melted and the meat is juicy and tender.
  • Enjoy with patatoe salad, green salad and breadrolls.
  • Mzanzi 4 sjo!!!!

Miff’s Stuffed Fillet

Posted by Miff Marais


  • 1.5kg Beef fillet, trimmed
  • Salt & black pepper
  • 2 TBSP melted butter (or olive oil)
  • 100g smoked oysters (canned) – optional OR chopped canned mushroom pieces & stems
  • 3 TBSP fresh breadcrumbs
  • 3 TBSP fresh parsley, chopped
  • TSP dried thyme
  • TSP rosemary
  • Salt & black pepper
  • 2 TBSP melted butter
  • 1 Finely chopped onion
  • 1 Crushed clove of garlic (optional)
  • 2 TBSP sherry
  • 3 TBSP sour cream


  • Make the stuffing first. Melt the butter, salt, onion and garlic.
  • Let it cool down for a few minutes
  • Then add the mixture of oysters (or mushrooms), breadcrumbs, parsley, thyme, rosemary, salt & pepper.
  • Add sour cream and sherry and mix well.
  • Cut the fillet down on one side of the fillet – leaving, the 2 ends closed. Stuff the fillet.
  • Tie with string to keep in shape. Season lightly and brush with melted butter.
  • Prepare fire and put a foil drip tray between the coals.
  • Place meat on grill and seal – braai all around.
  • Wrap the fillet in foil and place back on the braai – cook for 30-40 minutes.
  • Serve with a simple pasta (fettuccini or Fusilli) cooked al dente and mixed with a dash of Pesto and fresh cream (optional) .

Spicy Chicken Yogurt Marinade

Posted by Tweens


This makes the chicken super soft when cooked. Lekker!

  • Plain yogurt
  • Chicken Tikka Paste
  • Lemon Juice
  • Mrs Balls Chutney
  • Salt to taste


  • Mix all toghether – let chicken marinade and cook in it

Basted Mushrooms

Posted by toni


  • 4 Mushroom steaks (or large brown mushrooms) While braaing,
  • baste with a mixture of the juice of 3 large lemons,
  • 1/2 cup fresh rosemary (3 Tbs dried rosemary)
  • 1/4 cup of olive oil
  • and about 6 cloves minced garlic.

Jan Braai, eating a braaied Mushroom.

      Tip: brush some of this over the inside of the mushroom and braai gills side down first, then baste top well and turn over and cook top, keeping the mushroom top down ensure all the juices that gather aren’t lost. Baste the gills.


    Tip: brush some of this over the inside of the mushroom and braai gills side down first, then baste top well and turn over and cook top, keeping the mushroom top down ensure all the juices that gather aren’t lost. Baste the gills.

    Ina Paarman’s Smoke-Braaied Pork Chops (as seen on Top Billing)

    Posted by Ina Paarman


    • 6 bone-in loin of pork chops ± 2 cm thick trimmed of excess fat
    • Ina Paarman’s Braai & Grill Seasoning
    • olive oil
    • Ina Paarman’s Sticky Marinade
    • a very big bunch of fresh rosemary and/or sage
    • Ina Paarman’s Ready to Serve Mustard Sauce


    Imagine juicy glazed pork chops infused with deep smoky flavour. All within easy reach with this unique method.


    1. Cut 2 slits 3 cm apart through the fat layer to prevent curl-up when cooking. Season both sides of the chops with braai & grill seasoning and drizzle with olive oil. Pat the seasoning and oil into the meat. Leave chops at room temperature for 30 minutes while preparing medium hot coals. Clean the grid.

    2. Lift the grid and place a small pan in the middle of the braai, directly on the coals, to create a coal free zone. (I prefer to do this rather than raking the coals to the sides) Stand the chops fat side up in a special little smoke rack or in doggy bone shaped cookie cutters. The bones below will buffer the meat from excessive heat. Place the rack on the grid.

    3. Smoke the chops for 7-9 minutes. Open the lid. Remove the smoke rack. Lift the grid and remove the pan from the coals. Replace the grid and lay the chops down flat on the grid. Baste the chops with Sticky Marinade. Turn and baste regularly until done. Finally give it a generous glaze of marinade before serving. Serve with mustard sauce, garlic bread and a well dressed Greek salad. (serves 6)

    Blou Bul Biltongpotjie

    Posted by Kobus Jan Tromp


    • Olyfolie
    • Gegeurde sout
    • Ketel kookwater
    • 3 Uie, gesny
    • 1 Pakkie sampioene, gesny
    • 1 Pakkie gesnipperde spek
    • 1 Pakkie frankfurter worsies, gesny
    • 1 Pakkie cheesegriller worsies, gesny
    • 1 kg biltong chunks, gesny in 1cm chunks
    • Halwe pak geskroefde noedels
    • 1 Blik pitmielies
    • 3 Gesnyde soetrissies
    • 250g gerasperde kaas
    • 2 Houertjies vars room


    • Braai uie en sampioene in olyfolie met gegeurde sout
    • Gooi spek by en braai vir 2 minute
    • Voeg dan die worsies by en braai vir 5 minute
    • Gooi skroefnoedels by met 1 ketel kookwater
    • Maak pot toe en kook vir 20 minute
    • Gooi biltong, mielies en soetrissies in
    • Maak deksel toe en stoom vir 5 minute
    • Maak oop en roer deur
    • Kyk net dat dit nie droog kook nie
    • Gooi kaas en room oor en laat staan vir 5 minute
    • Skep op en bedien met mengelslaai en waatlemoen.

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