Tag Tips

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.

Keep your boerewors in its traditional coiled shape to make it easier to turn and to retain internal moisture. Never pierce the casing with a fork; letting the trapped juices and spiced fats escape turns the sausage dry, crumbly, and…

A touch of mustard powder or brown sugar in your beef rub helps create a deeply caramelised crust.

Look for beef with good intramuscular marbling; white flecks of fat mean incredible flavor and tenderness.

Use a digital meat thermometer to track core temperature: 52°C for rare, 57°C for medium-rare, and 63°C for medium.

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.