Handy Braai Tips

Tips for a good braai.
Defrost your meat properly before braaing - 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 braaing

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

Braai steaks as quickly as possible without scorching the meat. Borewors and sosaties on the other hand, can be braaied slower.

Braai steaks on one side until brown and loose on grid, turn and finish braaing.

Do not use a fork or sharp object to turn the meat since it causes loss of meat juices.  Rather use braai tongs.

Cook meat in the correct order, for example steaks should be cooked last, since they toughen if not served immediately.

Always, I repeat always season generously with Marina Braai Salt