If you don’t know how to braai or want to blow some serious taste buds at your next braai, check out these tips and tricks
is officially here and there's nothing South Africans love more than a good old braaied chop and wors., for Mzansi this means one thing: the aroma of grilling meats wafting from backyards across the country, while friends and family gather for a good time.
Spice the meat more or less two hours before you get the fire going, it allows the flavours to soak into the meat and enhances the taste all around. There are lots of other tools that could work or should work, but if you have good tongs, good meat, and good company, you can pretty much wing it the rest of the way.
For a steak, the best is to put it on the fire and let it braai on one side, then flip it over after a few seconds and let it braai on the other, then turn it over a third time and wait for the juices to seep to the surface. This will allow the juices to soak into the meat making for deliciousness when you bite in. This particularly works well when braaing steaks.
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