Braai Hacks

’Tis the season to get a fire going and put some meat on the coals. Try our tips to take the hassle out of braaiing

- Lindsay De Freitas

SUMMER is in full swing and the air is thick with the aroma of braaied meat. You may think you’re an expert when it comes to cooking boerewors, chicken and chops – and you probably are. Still, there are a few ways to make this favourite South African pastime a little easier. Read on.

Throw sprigs of fresh herbs such as sage, rosemary or thyme onto your fire. It will give your meat added flavour and make the air smell wonderful. 

Love braaiing but hate cleaning up? When the grid’s still hot, take a freshly halved onion, stick it on the braai fork and use the cut side to scrub grease and grime off it. The oils and acids in the onion will take care of most – if not all – of the grit without you working up a sweat. 

Having vegetarians over? Season a few veggies (such as mushrooms, baby marrow, mealies and sweet potatoes) with garlic, salt and pepper, wrap in foil and cook over the coals for 5-10 minutes.