How to Braai your Meat Perfectly Every Time
We all know that trademark smell of braai aromas wafting through the neighbourhood. There is one thing that all South Africans can agree on: there is nothing better than the smell of braai meat except its taste!
Whether you are a braai-novice or a braai-master, there is always something new to learn about braaiing. Not sure which piece of meat to braai first or how long the meat should stay on the grid?
Not to worry – this guide will help you to braai your meat perfectly every time.
Spicing it up
One of the most important factors that contribute to tasty braai meat is the quality of the meat. Try your best to stay away from poor quality meat, remember: the quality of the ingredients determines the quality of the meal.
For this exact reason, it is important to know how to spice or marinade your meat and which spices to use on different types of meats.
Chicken
Spicing your chicken is a must to prevent it from tasting flavourless and dry. Salt is a must but be sure to experiment with some chicken spice, coarse black pepper, rosemary and paprika.
Beef Steak
When it comes to braaiing steak, you can choose between marinating it overnight or preparing a rub before it goes on the grid. A simple rub that you can try is made with the following:
- Coarse salt
- Brown sugar
- Coriander seeds
- Black peppercorns
- Paprika
- Garlic powder
- Onion powder
- Dried thyme
Simply mix it all, spoon some of the mixtures on to your steak and give it a good rub. Repeat on the other side. You can place the steak in a container in the fridge until it is time for the braai to start. This allows the flavour to soak into the meat.
Pork
After braaiing pork, it is often left flavourless especially if it is left on the grid for too long. Add some flavour to your pork chops by rubbing a spice mixture of ginger, cumin, rosemary, and coriander onto each side before setting it on the braai grid. Be sure to let it rest for a while to absorb all that flavour!
Lamb
Lamb chops do not require as much spicing up as pork chops do. Lamb, similar to beef steak, retains a lot of natural flavours which will only be lost if overcooked. All your lamb chops need is a good rub of coarse salt and pepper and some rosemary before placing them on the braai grid.
On the braai grid
The secret to braaiing any meat correctly is to ensure that the coals are the right temperature. Put the meat on too early and the meat will either dry out or only cook on the outside depending on the type of meat and cut.
As a general rule of thumb, hold your arm above the coals and if you are not able to keep it there for at least 10 seconds, then the fire is still too hot.
Different types of meat prefer different cooking temperatures and times. Let’s have a look:
Chicken
When braaiing chicken, it is always better to have your chicken at room temperature before bringing it to the braai grid. The closer your chicken is to final temperature, the faster and more evenly it will cook.
Be sure not to place the chicken on the grid too early. If you do, the outside will burn before the inside is cooked through. The cooking times for chicken pieces vary depending on the size and thickness. Chicken pieces with bones inside will take longer to braai as bones are poor conductors of heat.
The same way that a rotisserie chicken works, rotate your chicken pieces continuously to ensure each part of the chicken becomes exposed to heat. One the skin is crispy, you can check with a sharp knife if the inside is ready.
Beef Steak
Steak is both easy and difficult to braai. Easy because steak can be eaten undercooked, as many people prefer. However, the difficult part comes in with people’s preferences. People are very picky about steak but you can learn how to satisfy everyone’s tastes.
Steak should never be placed on a cold fire, the coals should be hot. Always braai your steak at room temperature to ensure more even cooking. Here is a time guide to know how to make the perfect steak:
Rare – 5 to 6 minutes
Medium Rare – 7 to 8 minutes
Medium – 7 to 10 minutes
Medium Well – 10 to 11 minutes
Well done – not recommended
Pork:
Pork chops are best braaied on a medium-hot fire. Begin by searing your pork chops on the hottest part of the grate for approximately three minutes per side or until a brown crust develops. Do not keep chops inside the flames – if they flare up just move them to the side until the flames die down.
Once browned, move the chops to a cooler part of the fire and place the chop bone-side down. This way, the bone will act as a heat shield and prevent the meat from drying out. Braai for a few more minutes and then you are ready to eat!
Lamb:
When braaiing lamb chops, always start by braaiing them with the fat side a distance from the coals. This is to prevent the fat from burning before it begins to crisp.
Turn the lamb chops to the bone side for a while and then back to the fat side. Repeat this until the fat is crispy. Once you are satisfied with the fat, lower the grid and braai the lamb chops on their meat sides.
Lamb chops should still be nice and pink inside once cooked otherwise they will become too dry. Allow the meat to rest a few minutes before serving to draw in the flavour.
Boerewors:
There is nothing more loved than good old South African boerewors. Always braai your boerewors at room temperature. Start by placing your boerewors on the cooler part of the fire to allow it to cook through.
Once cooked, you can move it over to the hot side of the fire to sear it slightly but be careful not to overdo it! When boerewors is cooked, you should still be able to pick it up without it breaking. If it does break, it is time to take it off immediately before it dries out.
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Got any braai tips that you would like to share? We would love the hear some of your braai ideas in the comments on our Kerrygold Facebook, Twitter or Instagram pages.
