14 October 2013
Posted by: Chef Ray
Good day foodies,
Wood – check. Matches – check. Friends – check. Ice – check. Beers – check. Come rain or sunshine we will braai.
There’s magic in the air when you are around the fire with friends and family and the flames in our eyes.
Braaiing is possibly South Africa’s oldest and most practised traditions celebrated by every race, gender, culture and age. The possibilities are endless when friends meet around the bonfire. I’m pretty sure my mates and I have saved the world from World War III while we were singing and laughing. Our country has come a long way to be where we are now. Cultures are mingling; friends and families are being made. We should celebrate around a braai with love in our heart, steaks on the “braai” and salads on the tables. Share and learn from each others’ cultures and while you’re doing this I hope you sip on some pinotage or chardonnay… a beer can’t hurt either.
Here ARE some braai tips:
1. Nothing beats a real wood fire.
2. ‘Gas’ is Afrikaans for a guest at your braai, not something you braai with.
3. Quality over Quantity: Don’t be afraid of spending a little more at a quality butcher. Cheap booze can do the trick when you can’t find the good stuff, but the same can’t be said for meat.
4. Don’t rest your beer on the side extensions of a portable braai. These tend to get hot and warm beer just sucks.
5. When braaiing, squeeze fresh lemon over your lamb chops to make them extra tender and enhance the natural flavour of the meat.
6. Before cutting your meat let it rest for a few minutes; this will help with keeping your steak moist and your plate juice free.
“We stand united at the bonfire
We raise our glasses to the clear, blue sky
Tell me your story and I’ll tell you mine
Things will be better and I’m feeling fine”
Food is love