Tag Tips

Rest your cooked beef for roughly half its total cooking time to allow the internal juices to redistribute throughout the muscle.

Lightly coat the meat with oil rather than oiling the grid bars; this prevents unnecessary smoking and sticking.

Season steaks generously with coarse sea salt and black pepper right before they hit the flames.

Braaing raw beef ribs from scratch can lead to a charred exterior and tough interior. Par-cook them gently in a seasoned broth or slow-bake in foil first. Once tender, transfer them onto medium braai coals to develop a smoky char…

Brisket is exceptionally tough if rushed. Position it on the cooler side of a dual-zone braai using a dense hardwood like Kameeldoring for steady heat. Keep the internal temperature low and steady, mopping with a light apple cider vinegar spray…

For a whole beef fillet, sear quickly over roaring coals, then roast slowly under a dome or using indirect heat.

Beef fillet is incredibly lean and tender but lacks heavy flavour. Sear it rapidly over roaring hot coals to form a clean crust without letting the heat reach the core. Once pulled off to rest, immediately top it with a…

When making homemade burger patties for the braai, press a shallow indentation in the centre to prevent them from doming up.

When shaping homemade beef patties, press a shallow thumb indentation into the centre of each. This prevents the burger from doming up into a ball as the muscle fibres contract over hot coals. Braai over high heat for 3–4 minutes…

Ribeye is prized for its high intramuscular marbling. It requires intense heat to quickly melt and caramelise those internal pockets of fat. This high fat content will cause flare-ups, so keep a cooler safety zone on your grid to move…