Braai tips from Muaz Mahomed
Madal’s – With National Braai day coming up later next week, hope you don’t mind if we place a few tips/discussions here and there over the next few days …

1st tip : The braai stand: I Find the best braai stands are those which the top wire mesh (pref stainless steel) is adjustable for different heats. Coal should also be placed on a mesh for easier lighting and burning as opposed to the bottom of a braai.

Tip2: Use briquette type coal for longer burning braai’s. Hard wood also provides excellent taste but burns out faster. Briquettes takes about 40 minutes to light up before cooking and burns for around 45 minutes (times vary), so if you need to place excessive meat for a few rounds, then place additional coal into the flames around 25 minutes after lighting the first coal.

Tip 3: Steaks: Best done when the coal is hottest. The best cut (and most expensive) of steak is fillet steak. Cut into thick pieces of around 3cm to 4cm thick and tenderise well. Marinade and leave for 1 or 2 days. Place on hot braai and turn only once each side. Don’t overcook- eat hot before steak dries out.

Tip 4: Chops: the best cut for braai’s are rib chops or sometimes loin. I prefer an A grade thicker cut opposed to thinner cuts. Rubs (soaked for few days) are better than marinades as marinades burn the meat quicker, especially if the marinades have brown sugar or butter added to it. Braai over a hot fire turning once only but careful as chops burn quickly. Eat hot before chops dry out.

Tip5: Chicken: Marinate breast or leg/thigh portion, carefully cut few slits into the chicken to allow for better cooking. Apply over medium/hot coals, turning once only. Do not overcook chicken, it tastes much better when moist.

Tip6: Burgers: Use mild (not too hot or spicy) patties, I prefer leaner patties and those larger in size. Use a BBQ or other sauce to marinate the patty. Leave marinate for at least 2 days. Place over medium heat coals brushing the marinade regularly. Serve with fresh continental buns and garnishes (onion rings, crisp lettuce, cucumber, tomato and sauces).

Tip7: Something sweet – Take a couple of bananas and slit the peel along the inner curve. Fill with thin slices of Bar One chocolate or any other choc. Wrap the bananas tightly in tin foil and place on the braai until the peel is dark brown in colour. Unwrap the fruit carefully and serve with ice-cream.

Tip8: Cleaning up –simplify the process of cleaning your grill by rubbing half a raw onion or half a lemon on it while the grill is still hot. This helps to lift dirt from the grill while adding delicious flavour to the next batch of meat.

Ask Madala? I want to try this out sometime

tip9: Muaz Mahomed PIzza on a braai Use few coals (low to medium heat) in a weber type braai. Place pizza on a cadac pizza stone (or similar stone), and place lid to cook pizza till cheese melts. really great taste. Can also make tandoori naan in this way…

tip10:  I have not experimented much with fish. The best I had was in yemen. Some linefish prepared only with lemon(lime) juice. It was butterflied still with skin on. What I do know is fish needs to be low to medium heat and should not be turned too much as it breaks…

Aziza Hathurani Yip fish braai is tasty n da fish must b a thick skinned fish lyk Angel fish its has more of a skin n fyn scales very tasty for braaing n butterflied wid salt rubbed in n medium hot fire serve wid greek salad n lovely avocado sauce or tartar sauce n garlic bread made on da grill