As you are marinading, boil the potatoes until they become tender. Afterwards, drain the water and allow the steaks to cool before you cut into slices. Decant your braai salts into glass jars with tight-fitting lids, or re-use refillable salt and pepper grinders, and store them in a dark cupboard. Use as little water as possible when cleaning. In fact, some say not to use water at all. The less water the longer the slab will last. Also, salt has natural antimicrobial properties, so there is no need for any cleaning solutions. If you want to clean with water use a little and scrub with a soft scouring brush to remove any food matter. Dry immediately with a paper towel or a dry, clean dishcloth. Peel and cut the garlic bulbs in half, drizzle olive oil over the garlic and wrap in the aluminium foil.

Heat your grill until it is very hot and before you place your steaks on the grill, ensure that they are at room temperature. Never add salt to meat prior to cooking as it results in toughness. Rather, sprinkle braai salt over your meat after it has been cooked, or just before it is done. Remove the steak from the fridge and bring it to room temperature, approximately 15 minutes before the braai.

When you are doing this, instead of the popular red meat, you may get a whole snoek and cook it over the coals. While that is ongoing, you can melt some butter (depending on your preference), and add some Apricot jam together with 2 cloves of garlic that have been crushed. Once everything is smeared, cover it with heavy duty foil and place it on the grid. On the other hand, in a “Bring ‘n Braai,” the host will only provide you with a fire and gathering place. All the other things have to be brought by the guests. Buy the best quality meat you can find, and ensure that it is aged before being braaied. Ripen beef in your fridge for one week prior to braaiing, and lamb for five days. Ageing your meat not only tenderises it, but also greatly enhances its flavour. Wingerd, aka vine wood: This wood is great for starting fires and adding aromas and flavors to the dishes. However, since it burns very fast, it won’t leave you with lasting coals.

Birthdays, graduations, engagements, and national holidays serve as perfect occasions to host a braai with your family and friends. There’s even a specific day of the year in South Africa that’s designated for braaing. It’s officially called Heritage Day, but everyone refers to it as Braai Day. Not only has our braai salt got a flair for taste, it’s also all natural. There’s nothing fake or artificial inside, it’s free from fillers, MSG, irradiated herbs and spices and preservatives. Ingredients: Slices of bread, pricot jam, grated Cheddar cheese, powdered biltong, chopped onion, fresh chopped parsley and coriander seeds. Arrange the steaks on the grill and cook for some minutes. Once you ensure that it is turning brown, flip to the other side and cook also over medium-low heat. Then, grease a baking sheet and place the sandwiches on top, and then toast them until the colour turns brown.Rooikrans, aka Red Garland: This wood burns quite fast and leaves you with excellent, lasting coals. While it is marinating, prepare your grill. Once done, remove the steak and warm it up a little until it is at room temperature.

Use a basting brush and spread the paste over the steak; allow to stand for five minutes so the garlic can soak into the meat.

Rub the peri-peri spice into the parts of the meat that are exposed and sprinkle the remaining on the skin (if you still have some left). Obviously, you should never complain about the music or bring extra people without informing your host first. Once you have everything you need to braai, the first thing you need to do is to ensure that your braai is well-heated so as to get a delicious crust. Then, you marinade your steaks in the refrigerator for a few hours and remove it afterwards. The next thing to do is to rub a frying pan with a little olive oil and allow it to heat up. Once you have sprinkled your seasoning on the steaks (now at room temperature), arrange them in the frying pan. But then, remember to flip each side of the steaks until you get the desired result before you serve 5. Cheesy biltong braai toasts with coriander salt Lamb chops from the Karoo region are another favorite in braais. The lamb is marinated with garlic, thyme, and rosemary and then tossed on the grill until the meat gets an appetizing herb-like aroma.