These two books work well together because they deal with braaiing, with one focusing on beef recipes and one on chicken. The remainder of each book is identical in that there is an introduction on the fundamentals of braaiing, whether using charcoal or gas and the tools required to turn a braai into a gourmet meal.
A chapter explains the various cuts of beef with a picture of each cut. Here I should point out that because these books were originally produced for the US market, some of the names of the cuts of beef are different to the ones we use. The name porterhouse is used for a variation of what we call T-bone, while what we call porterhouse is labelled sirloin. The American flatiron is what we call blade, while tri-tip is what we call picanha.
Apart from that, the recipes, all accompanied by pictures of mouthwatering steak dishes, are universally applicable and the table giving cooking times for various cuts will be useful to many.
If your concept of a braai has always been to throw steaks and chicken portions on to a grill and serve them with a potato salad and mixed green salad, these books will revolutionise your thoughts. You’ll be surprised as to how many different ways there are of serving a succulent steak.
The steak book has recipes for a variety of rubs, marinades and sauces, mild and spicy. I was intrigued by the Espresso-Chilli Rub. The marinades – which include North Indian, Terriyaki, Cuban, Mediterranean, Sweet Soy, Greek and Tequila-Orange – cater for all tastebuds. There are also recipes for seven tasty sauces.
The chicken book had me drooling, with pictures of scrumptious-looking chicken prepared with a selection of rubs, marinades and sauces.
The sauces vary from barbecue and Balinese peanut, to Romanesco, Chimichurri and Red Pepper and Walnut. Once again there is a comprehensive guide of cooking times for each chicken portion as well as step-by-step instructions, with pictures, on how to cut up a whole chicken.
The side dishes in both books will impress your guests at your next braai. Recipes include melted onions, braaied carrots, glazed sweet potatoes, couscous salad, Cajun corn on the cob with Louisiana butter (softened butter mixed with paprika, thyme, origanum and cayenne pepper).
Although the recipes in both books have been developed for a Weber braai, they can be used on any braai and the chicken recipes in particular would work well in a conventional oven, leaving you spoilt for choice when deciding what to make for supper or lunch.
If you don’t manage to get your hands on these books in time for Heritage Day this year, make sure you aren’t without next year because they can make a difference between just a braai and a memorable one.
Weber Steak and Weber Chicken by Jamie Purviance is published by Struik