Marinades:
Add flavour and tenderise the surface of the cuts like shortribs and pork shoulder. Dairy-based marinades – with buttermilk or yoghurt – work well with chicken. The bigger the cut of meat, the longer the marinating time. Marinate thin slices of beef for around 10 minutes, steaks for two hours or so and large cuts like deboned lamb, pork shoulder and ribs for up to eight hours (or overnight).
Dry rubs:
Have a stronger flavour and stick to the meat better than wet rubs. They also draw juices to the surface, which helps to create the quintessential braai crust, so they are perfect for big cuts such as steak, whole fillets and butterflied lamb.
Whether wet or dry and whatever protein you choose, slightly charred citrus and fresh herbs will brighten the flavour.
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