After reading some of our recent posts regarding grilling here in the ‘States, one awesome reader named Freddie took the time to write in and tell us a bit about how BBQ works in his home of South Africa. They call it “Braai” (as in br-eye), and while the recipes differ a bit from what we’re used to, one thing is exactly the same: the comeraderie of burning some meat with friends.
We wrote back to ask a few questions, and Freddie sent us a set of recipes, descriptions, and even photos the be kindly agreed to allow us to share with you. So here you go: Freddie’s personal “Guide To A Good Braai.”
(Pictured: “A pretty traditional braai with a porkrib, some “boerewors” (the sausage) and a “potjie” (the pot).”
Freddie’s Three Rules Of A Good Braai
- Rule #1: Cilantro leaves suck. In any cooking. Always. If you like cilantro leaves, you suck too.
- Rule #2: The person with the tongs is in charge.
- Rule #3: After a long day of drinking, pouring beer on all the meat is OK.
- (Exeption #1: Do not apply rule #3 to your wife’s meat.)
(Picture: “All you need is a rum and coke, a fire, and a grill.”)
Make sure you have enough coals. In daylight they should be covered in white ash and at night they should glow a bright red. Try to use a hard wood — peach is good — or charcoal briquettes. Charcoal is a waste of money and soft woods burn up all too quickly. There is nothing that screws up a great evening like a fire that dies while your meat is still raw.
(Picture: “This is a typically sized grill. We did four of those to feed one family…”)
Keep a cup of water handy to dribble on the flames that appear when the fat lands in the fire. Use your fingers to shoot some water onto trouble spots. But don’t use too much water or the fire will die.
(Picture: “No really: four for one family.”)
Read on to page two for “the meat.”