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…
Always bring steaks to room temperature for 30 minutes before placing them onto a blazing hot grid.
Rump features a thick, distinct outer cap of fat. Use tongs to stand the steaks upright on their fat caps first to render it down until crunchy. Follow with a high-heat sear for 3–4 minutes per side to seal in…