Starting the fire
“If you’re using wood, make sure it’s well seasoned and dry.” – Lynda Ingham-Brown, chief copy editor
“Namibian hardwood, mopane or sekelbos only for the coals. Sekelbos is great – it’s similar to acacia hardwoods from Namibia but it’s an invasive species.” – Jacqui Burgess, contributor
“The hand-over-coals endurance test: 2–4 seconds and the heat is high, 5–7 and the heat is medium, and 8–10 seconds means the heat is low.” – Michelle Coburn, senior content editor
Braaing meat to perfection
“No direct heat after searing the meat. Keep it low and slow. And always keep a smaller fire going on the side for extra smoke and more coals if needed later on.” – Jacqui Burgess, contributor
“Resist the urge to keep turning the meat – it will lose its juices. Let red meat such as steak, lamb and pork rest for at least 10 minutes after it comes off the heat.” – Hannah Lewry, contributing food editor
“My fave is slashed chicken pieces marinated in roast chicken seasoning, Worcestershire sauce and crushed fresh garlic and ginger.” – Keletso Motau, contributing food stylist
“We like the South American braai technique, asado, for lots of people. We only use wood, and had a stand made for lamb ribs and beef. Or we cook air-dried steaks slathered in duck fat on a cast-iron slab that’s heated up in the fire. We use the indirect method.” – Abigail Donnelly, food director
Having a fish braai?
“Fish on a salt slab smokes really well without breaking up the flesh. Or wrap in foil and cook on one side of the grid. Yellowtail is the best for flavour and texture.” – Jacqui Burgess, contributor
“Snoek or yellowtail with garlic bread or bread baked in a potjie. Baste fish in a mixture of melted butter, apricot jam and lemon juice.” – Alistair Fester, group art director
Sensational sides
“I always do a green sauce with red meat – chimichurri with lamb, or a hot salsa verde with rare steak.” – Kate Wilson, editor-in-chief
“Your mielies need bacon butter. Fry 200 g chopped streaky bacon until crisp, then add three thinly sliced garlic cloves and fry until crisp. Throw in 2 t smoked chilli flakes and 30 g chopped fresh coriander, then stir all this into 250 g softened butter. Refrigerate until ready to use.” – Khanya Mzongwana, contributing food editor
“Kara orange sweet potatoes with sea salt and olive oil, cooked in the coals. Top with a dollop of plain yoghurt and atchar.” – Yvette Samaai, business manager
“I love a good s’more after a braai. A Marie biscuit on the grid, a block of chocolate to melt, a braaied marshmallow and another Marie biscuit makes an amazing dessert.” – Rugshaana Abrahams, multimedia designer
Spotify your braai
These are our team’s top tunes to play at a braai:
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