Anything that includes a chop on the flames and a dop in your hand is satisfying, but a perfectly seasoned steak is even better. A successful braai depends on the seasoning, whether you are throwing some sosaties on the coals or braaing boerewors.

In the following blog we are going to share spicy tips on how to enrich your braaivleis this weekend.

 Before the braai:

Marinating meat, especially cheaper meat cuts, doesn’t only add flavour, it also tenderises the meat wonderfully, because of its acidity.  If possible, consider marinating your meat the evening before braining it. Try to marinate your meat for no longer than 24hours, because it might become to salty, especially if the marinade your using has a strong flavour. You can also buy meat in bulk and freeze it in marinated portions – This comes in handy when you are having an unplanned braai in the middle of the week.

A lot of people wonder if different cuts of meats requires different marinade recipes. Not at all! Once you find the perfect marinade you can use it on a variety of meat cuts. Marinade is supposed to enhance every bite you take of your meat, and at the end of the day it all comes down to personal preference. Once you have found the perfect marinade, feel free to stick with it, there is nothing wrong with only using one marinade.

Here is one of our favourite marinade recipes, and it works best with beef, chicken, fish and pork.

Coconut milk marinade

Makes about 180 ml(¾c)

  • 2 garlic cloves, crushed
  • 5 ml (1 t) fresh ginger, grated
  • 10 ml (2 t) lemongrass, chopped
  • 15 ml (1 T) fresh coriander, chopped
  • 15 ml (1 T) castor sugar
  • 15 ml (1 T) lime juice
  • 45 ml (3 T) fish sauce
  • 15 ml (1 T) rice wine vinegar
  • 125 ml (½ c) coconut milk

Mix all the ingredients, apply to meat or store in the fridge for later use.

It is essential to shake off excess marinade before braaing your meat to avoid the possibility of burning your meat. Someone once said that too much of a good thing is also bad, and the same goes for marinated meat. The sticky sauce will burn quickly on the open fire, ruining your meat totally.

The end result of your braai depends on the meat you buy at the butchery or grocery store. Purchase good quality meat for your braai allows you to braai it to perfection. No one, no matter how talented they are, will ever be able to transform bad chops into something finger-licking good.

Here is our spicy opinion on which seasoning works best with certain meats:

  • Chicken: Salt! Salt! Salt! Try some chicken spice, rosemary and paprika as well.
  • Beefsteak: Traditional braai mixes works the best.
  • Pork: Something sweet like ginger works well with salty pork meat.

We want to end off by reminding you about hygiene rules. When you are working with food, remember to wash your hands and work with the meat on a clean surface. Clean your braai grid, people! No one likes tasting last weekend’s fattiness on freshly braaied steak. Keep your meat spicy, not funky.