Woolworths Food Ambassador David Grier picks up his tongs and gives us his top 10 braai tips.
1. A hard wood produces the best coals.
2. Whether you’re using charcoal or wood, always have a little fire on the side for spare coals.
3. Take meat out of the fridge and allow it to get to room temperature before grilling.
4. Use tongs, not a fork, to turn the meat – a fork will puncture the meat causing the delicious juices to escape.
5. Lightly rub the braai grid with cooking oil before loading it to prevent sticking.
6. When cooking marinated meat, raise the grid higher off the coals to avoid burning the marinade before the meat is cooked.
7. For optimal succulence and to prevent sticking, cook fish skin-side down on a piece of foil.
8. Toss an onion or sprigs of fresh rosemary into the coals when cooking lamb – the flavour will carry through to the meat.
9. With large cuts, such as deboned leg of lamb or beef fillet, allow the cooked meat to rest for five minutes before carving.
10. Resist the urge to give advice if you’re a guest at a braai – it’s considered bad braai etiquette!
Looking for ideas of what to put on the coals? We have some super braai ideas here, and if you're going to make a day of it, follow Justin Bonello's step by step how to do a lamb spitbraai.
While we're on the topic of outdoor cooking, do take your chance to win one of 5 Cobb Premier outdoor cooking systems!
WATCH OUR BEHIND-THE-SCENES VIDEO OF DAVID'S NO-SWEAT MEAL STRAIGHT OFF THE COALS
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