Marina Braai Salt with Spices - 400g

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Once you have those set, mix all the ingredients and place them on some of the slices of the bread.

Every braai master worth their tongs should have a good homemade braai salt in their kitchen arsenal. Also, spread the jam on each slice of the remaining bread, and then braai the sandwiches over low heat until they turn golden brownish. Not only is making your own braai salts easy, but it allows you to be adventurous and add your own twist with your favourite herbs and spices. They make great gifts too. As you are marinading, boil the potatoes until they become tender. Afterwards, drain the water and allow the steaks to cool before you cut into slices. Want perfectly succulent cuts? Don’t turn the meat too often whilst braaiing. Seal the meat, then allow one side to become golden brown in colour before flipping it over to brown the other side.Not only has our braai salt got a flair for taste, it’s also all natural. There’s nothing fake or artificial inside, it’s free from fillers, MSG, irradiated herbs and spices and preservatives. Nevertheless, you can’t go using any type of wood you find lying about. Certain types of wood will make or break your braai, so you have to make sure you choose the right one. If you don’t have smoked paprika use ordinary paprika and to bring in the smokiness you could use smoked salt flakes. Maldon Salt produces a good one. TIP: Try to build a fire on one side of the grill, and once the hot coals form, move them to where you’ll be cooking. Wingerd, aka vine wood: This wood is great for starting fires and adding aromas and flavors to the dishes. However, since it burns very fast, it won’t leave you with lasting coals.

Sekelbos: Similar to Mopani, Sekelbos is dry and hardy wood. Accordingly, it’ll burn for a long time with intense heat. And since it has natural oils within it, it’ll give you braai meat an amazing smoking flavor and aroma that’s to die for. There’s an Afrikaans saying that goes: “Jy krap nie aan ‘n ander man se vuur nie”. This translates into “Don’t mess around with another man’s fire.” easy scones recipes in South Africa: how to make them soft and fluffy? Image: youtube.com, @RANDBURG MIDAS

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Birthdays, graduations, engagements, and national holidays serve as perfect occasions to host a braai with your family and friends. There’s even a specific day of the year in South Africa that’s designated for braaing. It’s officially called Heritage Day, but everyone refers to it as Braai Day.

Smoked paprika and meat work hand in hand.” So says Annelien Pienaar in her cookbook Meat, The Ultimate Guide(Human & Rousseau, R380), whose recipe this is.Mopani: If you want to get scorching hot coals that’ll last for a long time, then Mopani should be your go-to. While this wood can be hard to get burning, once it gets going, it’ll produce intensely-hot coals in no time at all. Combine all the ingredients together. Decant into a glass container with a tightfitting lid and store in a dark cupboard. Obviously, you should never complain about the music or bring extra people without informing your host first. Pinewood: If pinewood is easily available where you’re from, then you can use it for starting your braai fire. However, pinewood can’t be the main firewood of your braai, so look for another wood to go with it.