How do I bake a ‘Potbrood’ (pot bread) on the braai?
Place your bread dough into a greased heavy iron pot, seal with the lid, and place it deep inside a ring of light, mild coals, adding a few small coals on top of the lid.
Tag FAQ
Why is boerewors the ‘king’ of the braai?
Because of its unique, coriander-heavy spice profile and its ability to cook perfectly over open coals, it is the most iconic item on any South African menu.
Should boerewors be pricked with a fork before cooking?
No. Pricking the casing releases the trapped fats and juices, leaving the boerewors dry and crumbly. Cook it gently to prevent the casing from bursting naturally.
What is the difference between rump and sirloin on a braai?
Rump has a deeper, beefier flavour and a robust texture, while sirloin features a prominent top strip of fat that needs to be prioritised for crisping.
Why do people butter the outside of a braaibroodjie?
Butter applied thinly to the outside of the bread prevents it from sticking to the grid and guarantees a perfectly even, deep golden-brown crispness.
Can I braai a whole fillet of beef successfully?
Yes. Sear the outside over high heat, then move it to indirect heat or a cooler zone. Keep it turning frequently until the internal core hits roughly 52°C.
How do I cook the perfect thick-cut rump steak?
Braai it over very high heat for 3-4 minutes per side to sear and seal the exterior, then move it to a cooler part of the grid to reach medium-rare before resting.