Lamb ribs carry an immense amount of rich fat. Set your braai grid to a high notch above medium coals to allow the fat to drip out slowly and render down over time. Keep a spray bottle or a handful…
Invest in a pair of heavy-duty leather braai gloves nearby to handle hot grids, potjie lids, and moving wood blocks safely.
Invest in a high-quality, long-handled stainless steel turn-grid to secure multiple chops and sandwiches at once.
Allow your cast-iron cookware to cool down naturally; washing a scorching hot pot with cold water can crack the iron.
Season your steel braai grids after cleaning by wiping them with a thin layer of cooking oil to protect against rust.
Etiquette dictates that the person holding the tongs is the absolute master of the fire; never interfere without permission.
Keep a clean spray bottle filled with water or beer nearby to quickly douse flare-ups caused by dripping fat.
Place your bread dough into a well-greased, heavy cast-iron flat-bottom pot. Secure the lid tightly and place the pot over a very mild ring of coals. Crucially, place 3 or 4 small, glowing embers directly onto the lid of the…
Bake a traditional potbrood (pot bread) by placing a greased iron pot over mild coals and placing a few hot embers on the lid.
For amazing braai garlic bread, slice a baguette, pack the cuts with garlic butter, wrap in foil, and turn frequently.