Pete Goffe-Wood

September 20, 2017

Braai Tips

Post by Pete

  • Know your heat source – think about what you are about to cook and how much heat it might need.
  • When cooking multiple types of meatalways put what takes longest on first.
  • Season your meat before you cook it, just before you put it on the
    grill, it helps the juices
  • form and nice tasty crust on the outside of your meat or fish.
  • Add salt after you have cooked it just leaves you with
    salty meat.
  • Always use a clean and spotless grill, any charred build up will mean that it doesn’t get quite hot enough and fish in particular will stick.  And make sure your grill is heated well in advance to get that maximum grilled effect – there is nothing worse than a flabby grey piece of meat that has been cooked on a grill that is not hot enough.
  • Brush your meat etc with a little oil before cooking; it will help the
    seasoning stick to the meat as well as stop meat sticking to the grill.
  • Try to turn your ingredients only once.
  • Try to keep to meat etc in contact with the grill for the longest possible time, continual turning means that your meat is not always over the heat.
  • Avoid marinades with high sugar and starch content, as they tend to burn easily, rather brush some of the marinade on the meat just before you remove it from the grill.
  • Invest in a decent pair of tongs.
  • Most importantly always rest your meat before your carve or serve – the meat contracts as it cooks and all of the juices are squeezed from the cells if you cut into a piece of meat the moment it comes off the fire all of the juices will be expelled and end up on the carving board. By resting the meat you allow the meat to relax and by doing so all of the juice is retained within the meat making it juicy and far tastier.
  • Use indirect coals for larger cuts of meat or whole birds, this way you can cook the meat for longer without the risk of burning the outside.
  • When cooking with indirect heat place a drip pan beneath the meat and put some new potatoes and onions in a let them roast and collect all of the fat & juice from the meat or bird
  • Always use a meat thermometer when cooking large cuts as cooking times can vary from cut to cut based on size or thickness rather than weight.
    Rare 50ºC
    Medium rare 55ºC
    Medium 60ºC
    Well done 70ºC
  • Well done meat doesn’t have to be cooked to oblivion and dry. If you follow the cooking temperatures above and rest the meat after cooking you will find that while there is no blood or “pinkness” the should still be lovely moist clear juices.