Johannesburg – In the heart of South Africa, where vibrant cultures and diverse cuisines converge, one culinary tradition stands as the most beloved, the braai. Braais are more than just a method of cooking or preparing food for all of us. It is a celebration that embodies the essence of South African hospitality and community.
Though no two braais or braai masters are the same, one thing we can all agree on is the undeniable magic which unfolds in and around the open flames of a braai stand.
To enhance our culinary and braai skills, Najeeb Fazli of Forsmay Muslim Butchery shares some critical insights into already-known procedures to make the experience and the braai meat even more memorable.
What Makes for a Better Braai Coal or Gas?
“Both of them have their advantages and disadvantages. With a coal braai, a traditional braai, you get a different flavour out of it. Also, it’s a different experience, making the fire and waiting for it to come right, all of that adds to it. A gas braai is the easiest route and the simplest route for most people. However, personally, I feel like a coal braai gives the meat a different flavour that you won’t get from a gas braai.”
What About Wood Fires?
“You do get the different types of woods, and they add a different flavour to the meat. It’s not necessarily a flavour that everyone wants … Personally, I prefer coal. It’s not that I don’t like wood, but the wood fire braai adds a whole different flavour that I’m generally not very fond of.”
What is the Perfect Temperature?
“If you are going with a coal or wood fire, temperature is the most important thing. When the coal is too hot or when the coal is too cold, then obviously, it’s not going to come out right. The perfect way to know is if you can hold your hand over the braai for 10 seconds. Generally, that is your perfect time to start.”
What Are the Don’ts of Applying Marinade to Meat?
“If you take a steak, chops or anything and you want to have a braai right now, and you take that marinade, you baste it on your meat, and you braai it right after it’s almost going to taste like there’s no flavour. Like that marinade has no flavour. The reason why is because it’s put on immediately. The marinade has to set.”
How Long Should the Meat Soak in the Marinade?
“The trick is, if you are going to braai, try and keep your meat in the marinade overnight or a few days. So to allow the marinade flavour to soak into the meat so when you do braai it, you’ll get great results.”
What Else Can Be Used as Marinade Apart from the Norm?
“You can marinate meat in literally anything. It’s not necessarily a specific thing that you have to use for meat. I know people who use anything. They take tomato sauce and leave it to soak in tomato sauce, and then they braai their meat. Add maybe salt and pepper. It sounds weird, but it works as well as anything.”
When Should the Meat Be Prepared to Make for the Best Outcome?
“Most people don’t know that the time to take out your meat is important. If you’re freezing it, then you have to let it defrost for a long time. But generally, the best and the most important thing to do is if you’re keeping your meat in the fridge and you braai the next day. It’s very important to take out any meat half an hour beforehand. Let it come to room temperature and then start braaing. It’s very important, and it makes a massive difference to the actual tenderness of the meat as well.”
