Upping the Braai Game.

Summer is here soon and that means the braais are prepped and ready. Thought I would add some inspiration for those of you looking to do something a little different this year round.

Let’s start with steaks. PLEASE STOP BUYING MINUTE STEAKS FOR THE BRAAI! Many South Africans are guilty of this. Its horrible. Chat to your butcher, I often find myself chatting with the guys and girls down at GREEFFS BUTCHERY , they can help you get a good, thick cut on a budget. You don’t want something like fillet for a Braai rather a cut with some good fat content. A favorite of mine is Ribeye but a good Sirloin steak will be great. Aim for a steak around 1.2cm thick. Trust me, the reward is so worth it. Why not ditch that bottle of preservative filled basting sauce for a personal mix of flavours. Play around with garlic and rosemary rubs, chilli and clove oils, thyme and lemongrass. Swap olive oil for the tub of rama or proper butter if you have it. The basting sauce is used by many to disguise the meats dryness, well, stop cooking the damn steak well-done. Aim for a good med rare to medium with a three and a half minute rest period ( if you can rest the meat at about 45-50 degrees Celsius, just an addition all tip…)

Sticking to the meat theme, game anyone? Kudu is tough you say? Springbok tastes weird? Its all to expensive! Well, let’s tackle a few of the arguments here. First thing you need to know is if you can manage beef, you can manage game. Its not rocket science. Get some kudu or springbok loin and a little tub of plain yogurt. Spread the yogurt all over the loin and cover overnight. Next day wash the yogurt off and its like magic. You will feel while you’re taking the yogurt off the difference in texture. It really works to tenderise the meat. I use this method often in my kitchens. Once done and ready, treat it as any other steak.

What about crocodile? The guys at THE VENISON COMPANY have often organised me croc tail and I was amazed. So were my guests. The trick here is to not treat it like meat. I prepare it with lemon and butter, some thyme and garlic, much the same way I would with fish. Again, kill it on the grill and it will be tough. The aim here is med well with a good rest. This is a pricier option but not far off from current fillet prices.

What about sides? Look I think us South Africans have the sides thing down pretty decently. But there is always room to mix it up a little. Portobello mushrooms, filled with cheddar, pepper and peppadews then covered in rooster koek dough.? Come on… salads with radish, celery or grilled aubergine instead of the same old lettuce tomato, onion etc etc. Get on the rocket thing. The stuff is great in salads. When you at the fruit and veg section, don’t just grab the usual suspects. Mix it up.

I hope this has given some of you some fun ideas. Nowadays most people are enjoying a lighter, fresher more educated approach to food. Why should this not filter through to our awesome national past time.

Cheers.