Jewish Life Digital Edition November 2014 | Page 52

Braai Master

BECOME THE ULTIMATE

You may be making a few rookie error braai mistakes, so here are some
nifty hints and tips to guarantee the otherwise illusive “perfect steak”
Ensure that when you
cover items with
tin foil, the
shiny side
is facing
inwards.

Lightly rub the braai grid with
COOKING OIL before loading it to
prevent sticking.
Let your defrosted meat SIT AT
ROOM TEMPERATURE FOR
20-30 MINUTES before you throw

it on the braai. This allows the
fibres to warm up and relax a
little, and prevents the slight
drop in grill temperature that
occurs when cold meat is placed
on it, making for faster cooking
and juicier meat.
48 JEWISH LIFE

ISSUE 79

Place WET, FRESH HERBS like thyme, rosemary, bay leaves or basil
on firewood or coals to infuse aroma and flavour onto the meat.
KEEP A LID ON IT! Every time you lift the lid, heat escapes, which

means it’s going to take longer to cook your food. Keeping the lid on
also captures the smoky flavour and helps prevent flare-ups. So resist
the urge to continuously check your meat.