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Common Questions About Braais
What is a South African Braai?
A South African braai is a traditional outdoor cooking method that involves grilling meat, fish, or vegetables over hot coals or wood. It's more than just cooking though, it's a social gathering cantered around good food, friends and family.
What's the Difference Between a Braai and a BBQ?
While often used interchangeably, a braai is specifically South African and traditionally uses wood. A BBQ is a broader term encompassing various grilling methods, including charcoal or gas.
What Type of Wood is Best for Braaing?
Hardwoods namibian kameeldoring, rooikrans, oak are popular for braaiing as they burn hotter and longer, imparting a distinct flavour. They are also available in the UK too! Avoid softwoods like pine, as they can produce excessive smoke and resin and also leave no coals for continued cooking.
Can I Use Charcoal in a Braai?
Absolutely! While traditionally wood is preferred, many people use charcoal for convenience. Opt for high-quality lump charcoal for better flavour and less ash.
What Cuts of Meat are Best for Braaiing?
Meats such as steaks, lamb chops, and boerewors (South African sausage) are ideal for braaiing. Tougher meats are ideal for potjie cooking, the longer cooking time helps to tenderize the meat.
How Do I Achieve the Perfect Braai Fire?
Build a pyramid of charcoal or wood, leaving space for airflow. Light the bottom layer and let it burn down before adding more fuel. For a smoky flavour, add wood chips or soaked vine twigs.