Marina Braai Salt with Spices - 400g

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No one likes cleaning up – but you can simplify the process of cleaning your grill by rubbing half a raw onion or half a lemon on it while the grill is still hot. This helps to lift dirt from the grill while adding delicious flavour to the next batch of meat. Less elbow-grease, more enjoyment! Rooikrans, aka Red Garland: This wood burns quite fast and leaves you with excellent, lasting coals. Smoked paprika and meat work hand in hand.” So says Annelien Pienaar in her cookbook Meat, The Ultimate Guide(Human & Rousseau, R380), whose recipe this is. Coat with olive oil and then prepare your braai. Once it is ready, arrange the steaks on the grill.

Wingerd, aka vine wood: This wood is great for starting fires and adding aromas and flavors to the dishes. However, since it burns very fast, it won’t leave you with lasting coals. Heat your grill until it is very hot and before you place your steaks on the grill, ensure that they are at room temperature.Keeping the pitmaster company is good manners, and so is complimenting them for their marinade and grilling technique. You should also top up their drink and help them set and clear the table.

Decant your braai salts into glass jars with tight-fitting lids, or re-use refillable salt and pepper grinders, and store them in a dark cupboard. Steak goes well with many side dishes; the great thing about steak is that it can be dressed up or down as you like. Serve with mielie pap and gravy on a relaxed Saturday evening, or dress it up with Beetroot and butternut salad and avocado for a fancy Sunday lunch with friends. TIP: Try to build a fire on one side of the grill, and once the hot coals form, move them to where you’ll be cooking.

Then, place the steaks in a dish and add the spice mixture on them (ensure that the whole steaks are coated). Once you have everything you need to braai, the first thing you need to do is to ensure that your braai is well-heated so as to get a delicious crust. Then, you marinade your steaks in the refrigerator for a few hours and remove it afterwards. The next thing to do is to rub a frying pan with a little olive oil and allow it to heat up. Once you have sprinkled your seasoning on the steaks (now at room temperature), arrange them in the frying pan. But then, remember to flip each side of the steaks until you get the desired result before you serve 5. Cheesy biltong braai toasts with coriander salt Smoked paprika can add zing to the dullest of dishes, the secret is to use it sparingly. Now more freely available in SA look out for the Spanish variety which is the best. As you are marinading, boil the potatoes until they become tender. Afterwards, drain the water and allow the steaks to cool before you cut into slices.

Use a basting brush and spread the paste over the steak; allow to stand for five minutes so the garlic can soak into the meat. Not only has our braai salt got a flair for taste, it’s also all natural. There’s nothing fake or artificial inside, it’s free from fillers, MSG, irradiated herbs and spices and preservatives. Buy the best quality meat you can find, and ensure that it is aged before being braaied. Ripen beef in your fridge for one week prior to braaiing, and lamb for five days. Ageing your meat not only tenderises it, but also greatly enhances its flavour. Want perfectly succulent cuts? Don’t turn the meat too often whilst braaiing. Seal the meat, then allow one side to become golden brown in colour before flipping it over to brown the other side. Nevertheless, you can’t go using any type of wood you find lying about. Certain types of wood will make or break your braai, so you have to make sure you choose the right one.

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Lamb chops from the Karoo region are another favorite in braais. The lamb is marinated with garlic, thyme, and rosemary and then tossed on the grill until the meat gets an appetizing herb-like aroma. Ingredients: Slices of bread, pricot jam, grated Cheddar cheese, powdered biltong, chopped onion, fresh chopped parsley and coriander seeds.