Category Beef

To add a distinct, zesty finish to rested steaks, top them with a slice of compound garlic-and-herb butter.

If a steak is sticking to the grid, leave it for another 30 seconds; it will naturally release once the crust forms.

Sirloin is slightly leaner than rump but highly tender. Bring it to room temperature for 30 minutes before cooking, coat lightly with oil, and sear quickly over hot coals. Avoid overcooking sirloin past medium-rare (57°C internal core) to preserve its…

Skilpadjies (traditionally liver wrapped in netvet/caul fat) must be braaied over mild, gentle coals. If the fire is too hot, the caul fat will flare up violently, burning the outside while leaving the interior raw. Turn them frequently to achieve…

Ensure your beef cubes, dried fruit, and onions are sliced to the exact same thickness on the skewer to guarantee uniform contact with the grid. Because traditional sosatie marinades are rich in sugars and dried fruit, braai them over medium…

A T-Bone contains both a sirloin side and a tender fillet side, separated by a bone. Because the fillet cooks faster than the sirloin, position the steak on the grid so the delicate fillet side faces away from the absolute…

Keep boerewors in its traditional coiled shape to make it easier to turn and to retain internal moisture.

Never prick boerewors with a fork; letting the seasoned fats escape turns the sausage dry, crumbly, and flavourless.

Braai boerewors over medium, steady coals; rushing it over high heat bursts the casing and burns the exterior.