What Is Braai In South Africa?
As mentioned above, Braai is the South African equivalent of a barbeque. South Africans generally use wood and charcoal to cook their meat,
wood being the better method because it brings out the best flavors in the meat.
What do South Africans cook on a braai?
Lamb chops – Another popular braai item, the lamb chops are usually seasoned with garlic, rosemary, and thyme.
Steak – For a braai, you will often find a variety of beef steak cuts including ribeye, T-bone, filet mignon, sirloin, and rump. In South Africa, ostrich steaks are also a favorite.
What is the best meat for braai in South Africa?
The primal cuts are chuck, rib, loin, round, flank, short plate, brisket, shank. Each cut is then portioned into some of the popular names that we know
and love like rump, fillet, sirloin, porterhouse, T-bone, ribeye, brisket, short rib and many more!
What to consider when buying a braai?
The cooking system.
British thermal units or BTUs.
Solid construction.
Safety.
Cooking grates.
Assembly.
Service and maintenance.
Is charcoal or briquettes better for braai?
Charcoal burns out much faster than briquettes. So next time you go and buy fuel for your outside cooking, buy CHARCOAL to braai meat.
If you are going to roast something in a Weber, slow cook something in a potjie or bake bread in a flat-bottomed pot where you need slower controlled heat, then you buy BRIQUETTES.