Braai fidelity

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We know. You have your own particular way of seasoning your favourite braai loot before it goes onto the coals. But sometimes (just sometimes) introducing a couple of new contenders into the fireside fray will give you a pleasant surprise.

What’s better than those big brown mushrooms brushed with garlic butter on the braai, you ask? Ones topped with blue cheese sauce*, duh. serve as snacks before the meaty main event or sandwiched between sesame seed buns with lettuce and pickles for the best veggie burger at the party.
If you like that, try this: Beef burger with blue cheese sauce

The best thing about chakalaka? There are no set-in-stone recipes; rather riffs on the spicy tomato-onion-green pepper original. Additions may include baked beans, carrots, butternut, mielies, you name it. And as much chilli as your little heart desires. The second best thing about it? It makes everything taste better.
If you like that, try this: T-bone steak with buttermilk sauce and chakalaka

If you’re one of those ouens who braais at least once a week, then investing in a few different spice rubs is a great way to keep your palate interested. Take a Moroccan spice rub*, for instance. The addition of sesame seeds, mint, ginger, rose petals and cinnamon sets it apart from the usual suspects and, when rubbed onto lamb-and-apricot sosaties, it’ll blow your mind. If you like that, try this: Roast lamb with crisp onion and tahini

The braai feast is a balancing game: all that smoky, savoury, fatty goodness needs a counterpoint to prevent your guests from reaching for the antacids. Enter pickles. Any kind of pickle, really – although we’re currently quite fond of Bertus Basson’s cucumber version with braaied wors. Their acidity helps cut through the richness and the crunch adds textural interest. It’s a win-win.
If you like that, try this: Easy cucumber pickle

Ja-nee. There are two schools of thought when it comes to marinades. One believes you can’t braai without it, the other maintains it’s unnecessary. We’re pretty partial to basting chargrilled patties with a Smoky BBQ marinade* during the last few minutes of cooking (this way the sugar in it doesn’t burn) to keep them juicy and gives them a sweet, spicy finish. Because who likes a dry patty? No-one.
If you like that, try this: Texan-style BBQ sauce

For the traditionalist, Braai seasoning* is non-negotiable. We kind of agree. The classic blend of ground coriander, mustard powder, turmeric, dried garlic, cayenne pepper, salt and sugar is a match made in heaven with a simple skaaptjoppie. sprinkled over everything else, including the potato salad and braaibroodjies, not so much. If you like that, try this: Brie and caramelised onion braai sarmies

Discover some our best braai recipes here.

*Available at selected Woolies stores.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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