As a South African, I feel every man should know how to get a great Braai going, from starting the fire to creating great African meals.

As we all know a great braai comes from how you pack your coals, we all have a personal preference, Charcoal, Briquettes, or Wood.
I am not a follower of gas braai’s the meat is just not the same, so I am a briquettes man, I always try and create 2 or so great pyramids and light the fire lighter at the bottom which works for me giving me a great roaring fire. Details

barbecue butterfly lamb

This is a great lamb recipe that can be done on the braai or in the oven and is a really nice change from the usual garlic and herb flavored lamb. Do it for your next braai, you won’t regret it and serve it with the potato bake. This is enough for 4-6 people.
What you need

1 1/2 kg deboned leg of lamb

3 tablespoons honey Details

• Steaks aren’t just a summertime meal idea.  Try marinating a round sirloin or blade steak and pop on the grill or in the broiler or frying pan for a tender and tasty meal.  For portion control slice before placing on platter on the table.

• Making stews is a great way to manage time effectively by cooking more than one meal at a time and freezing extra for a later dinner.   Just add your vegetables when you reheat and then you can vary the types of vegetables to offer your family more choices.

• Try marinating in a re-sealable plastic bag with ingredients as simple as a bottle of beer.   Or get creative with the beer and add balsamic vinegar, brown sugar, cornstarch, Dijon mustard, chilli powder, ketchup and garlic. Details

FIREWOOD AND COALS

Charcoal is very popular but any wood that produces long-lasting coals is suitable.

Rooikrans, Camelthorn, Umbrella-thorn, Sickle-bush, even vine stumps are ideal.

Use fire lighters, but never petrol to light a fire.

HINTS WHEN BRAAING

Beef must be thawed before it is grilled.  Remove the meat from the freezer at least a day before use and leave it to thaw in the refrigerator in its wrapping.

Meat should be taken from the fridge at least 30 minutes before grilling.

If preferred, brush either the meat or the grill with a little cooking oil to prevent the meat from sticking to the grill.

Beef cut 2 cm thick should be placed about 10 cm from the coals.

Grill steaks as quickly as possible without scorching the meat.  Sausages, kebabs and sosaties on the other hand, have to be grilled slowly. Details

Apprentice Braai-Master Corey’s Chocolate Covered Bananas (in the words of GRS intern, Corey Moffat)

1. The secret recipe of the South African chocolate banana is one the most highly prized possessions of the South African Braai Masters’ guild. It is passed down from master to apprentice only after the apprentice has proven his worth through rigorous challenges to prove his Braai skillz. Once these have been adequately shown, the Braai Master then bestows the glory that is the chocolate banana on the wide-eyed apprentice.

2. The process begins with the splitting of the banana. A highly ritualistic process, the banana is split longways down the middle with the bottom peel left unruptured. Details