Marina Braai Salt with Spices - 400g

Product Information

And of course, to get the fire started in the first place, you’ll need some matches and firelighters. You can also make do with a gas torch but use it carefully.

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. There are many things you can cook on your slab, from seafood and vegetables to meats and eggs. The key is to cook something that does not require a long cooking time. See one of our favourites below! Then, grease a baking sheet and place the sandwiches on top, and then toast them until the colour turns brown. Pinewood: If pinewood is easily available where you’re from, then you can use it for starting your braai fire. However, pinewood can’t be the main firewood of your braai, so look for another wood to go with it. 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.

Steak braai ideas

Combine all the ingredients together. Decant into a glass container with a tightfitting lid and store in a dark cupboard. Rooikrans, aka Red Garland: This wood burns quite fast and leaves you with excellent, lasting coals. 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.

Once you have those set, mix all the ingredients and place them on some of the slices of the bread. 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. Obviously, you should never complain about the music or bring extra people without informing your host first.Use as little water as possible when cleaning. In fact, some say not to use water at all. The less water the longer the slab will last. Also, salt has natural antimicrobial properties, so there is no need for any cleaning solutions. If you want to clean with water use a little and scrub with a soft scouring brush to remove any food matter. Dry immediately with a paper towel or a dry, clean dishcloth. There’s an Afrikaans saying that goes: “Jy krap nie aan ‘n ander man se vuur nie”. This translates into “Don’t mess around with another man’s fire.” Then, place the steaks in a dish and add the spice mixture on them (ensure that the whole steaks are coated). 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. 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.

Every braai master worth their tongs should have a good homemade braai salt in their kitchen arsenal. Birthdays, graduations, engagements, and national holidays serve as perfect occasions to host a braai with your family and friends. There’s even a specific day of the year in South Africa that’s designated for braaing. It’s officially called Heritage Day, but everyone refers to it as Braai Day. If you don’t have smoked paprika use ordinary paprika and to bring in the smokiness you could use smoked salt flakes. Maldon Salt produces a good one. Something savoury, something sweet – once you’ve cooked the meat, treat your guests to a sweet, indulgent delight! Take a couple of bananas and slit the peel along the inner curve. Fill with thin slices of Bar One chocolate and, if you like, a dash of liqueur. Wrap the bananas tightly in tin foil and place on the braai until the peel is dark brown in colour. Unwrap the fruit carefully and serve with ice-cream. Lekker!

Final Words

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. Mopani: If you want to get scorching hot coals that’ll last for a long time, then Mopani should be your go-to. While this wood can be hard to get burning, once it gets going, it’ll produce intensely-hot coals in no time at all. Place the soft cooked garlic in a bowl, add the fresh Oregano and mix into a paste. You can add a dash of butter if you prefer a richer taste.

Ingredients: Slices of bread, pricot jam, grated Cheddar cheese, powdered biltong, chopped onion, fresh chopped parsley and coriander seeds. Finally, you should prepare your grill and firewood. Make sure you have tinder, kindling, and large logs to last you through the whole event. And needless to say, you have the essential role of starting and maintaining the fire. Never add salt to meat prior to cooking as it results in toughness. Rather, sprinkle braai salt over your meat after it has been cooked, or just before it is done.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. 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! While it is marinating, prepare your grill. Once done, remove the steak and warm it up a little until it is at room temperature. You can also find other side dishes in braais like mashed potatoes, crayfish tails, pap (maize porridge), chips’ n dips, and good ol’ Braaibroodjie, which is basically a grilled sandwich with tomatoes and cheddar cheese. FAQs