We are all experiencing the pain of the challenges our electricity supply is under here in SA. There are some very obvious negatives attached to this problem which have been widely publicised in the media, however we’re overlooking one of the greatest positives to come from load shedding and that is a chance to braai. And who doesn’t love a jolly good Braai with family or friends? It’s an energy efficient way to cook, it’s a healthy option for grilling meats and it’s a very social and fun way to enjoy your lunch or dinner. We’ve scoured the web for some amazing Braai tips to help you become your own Braai Master.

Tip 1: Wood is best.

Gas is ok but wood is still best. It’s cheap and it makes your meat taste better – don’t ask why. It just does. It’s proper South African….you know! Plus, it adds more vibe and atmosphere we think.

Tip 2: Braai your meat with the fat and skin on the meat.

The skin helps to keep in moisture when the meat is cooking so that it becomes quite tender. The fat is used to flavour the meat pure and simple. Don’t have a heart attack and think it’s a bad thing to braai with the fat on the meat – remember that the fat ultimately drips away during Braai time, so braaing is definitely a healthy way to grill meats (of course if you are being extra healthy, remove the fat before serving but after braaing).

Tip 3: You don’t need any electricity for a braai (obviously).

So you can save the extra bucks and use it on some craft beer or cocktails for your meal. In fact, you add a salad or two and some pap or rolls and you’ve pretty much become an electricity saving champion.

Tip 4: How do you know when your Braai is ready??

Good question. Justin Bonello gives us his guide. The generally accepted rule is to hold your hand about 10cm above the grid on your braai and then start counting slowly for the each of the foods listed below:

• 2-3 seconds for steaks and chops
• 3-4 seconds for chicken and fish
• 5-8 seconds for wors, breads and puddings

[Tip 5: Don’t kill your meat.

Tough meat is very hard to eat, let alone enjoy. Even if you don’t like to see any blood in your meat it  doesn’t mean you have to cremate it – remember that meat carries on cooking even after it has been taken off the braai. Just make sure you don’t overdo it before it leaves the grid. Chicken is generally cooked when the juices run clear. (or just cut a piece open to double check because you really don’t want to mess with raw chicken). Steak should be cooked to order (bleu, rare, medium rare, medium, medium well and well done) and fish should be cooked around 20 minutes or so on the Braai.

Tip 6: Season your meat well before you Braai.

Slap on some marinade for extra vooma. Don’t be shy….flavour is sooooo important. Lemon on chicken or lamb chops is great for tenderizing them as well as adding flavour. Hot spices, herbs or even just a dash of garlic can make all the difference to the taste. Here are some great marinade ideas.

Tip 7: Tongs baby…

Invest in a good set of tongs and save yourself a burned arm.

Tip 8: Make a Braai tunes playlist.

You can’t beat a good background vibe when the braai is on and some great tunes can make all the difference.

Tip 9: Rally the troops!

Get them to help make a couple of salads before you put the meat on the flames. Coleslaw, green salad or a beans salad are always popular. #NoCookingRequired

Tip 10: Remember that braais are not only for meat eaters or for braaing meat alone.

Here are a few other things you can braai:

• All types of breads – garlic, flat breads, focaccia’s stuffed with mozzarella…the list is endless
• Spuds – just wrap them up in foil (or you can pre-cook them in the microwave first if you prefer and baste them as is on the braai until cooked)
• Mielies – who doesn’t love a corn on the cob?
• Marshmallows – not just for kids….
• You can even braai fruits. (watermelon is popular…believe it or not)
• In fact, Jan Braai has made everything from curries to malva puddings and everything in between on his braais….so go for it.

And then to top it all off, why not make some pap over the coals in a potjie – here’s a super easy recipe that serves 6 and takes about an hour to make…just long enough throw the whole braai meal together and enjoy with friends.

Image Credits:

• Image credit 1: www.braai.com and http://www.goodhousekeeping.co.za/recipes/putu-pap-in-a-potjie/  
• Image credit 2: www.sapeople.com
• Image credit 3: www.bromygod.com
• Image credit 4: http://www.goodhousekeeping.co.za/recipes/putu-pap-in-a-potjie/