Even in winter, a clear day will have South Africans hauling out the braai tongs. A panel of experts share their tips on how to do the best braai.
Masterchef South Africa winner Deena Naidoo
For 2012 Masterchef South Africa winner Deena Naidoo, braaing is a traditional affair.
According to the Durban-born champion cook, he prefers to stick to basics when it comes to braaing.
“I like to use simple equipment when it comes to braaing. I find that complicated gadgets and all these things take away from the authenticity of the braaing experience,” said Naidoo.
Known for meals that are a mixture of flavours and a culinary style that infuses old and new, Naidoo admits to having a strong carnivorous streak.
“There are a lot of things that you can do with meat and I think that is why I love working and cooking with it,” he said.
Speaking about whether he prefers gas or charcoal, Naidoo said that although gas was convenient he did, however, more often than not use charcoal.
“I think it depends on the situation. But I prefer charcoal because it just has a good ability to retain the flavour. I do use the gas rarely, when I am in a rush or after a long day, but charcoal is much better for a relaxed braai,” said Naidoo.
Once the fire has reached the right stage with glowing coals and the meat has been spiced there is only one type of utensil Naidoo uses to turn the meat.
“I prefer tongs when I am on the braai,” he said. “But not just any tongs. For me it always works better if the tongs are stainless steel and not the silicone ones.
“I also like them to have a long reach and have leather strap handles so I can hang them on the side of the braai and also I won’t have to worry about getting burnt,” he said.
What is Naidoo’s top tip for anyone who wants to have a sizzling braai experience? Simple: find balance and drink plenty of liquids.
“I have noticed that people tend to put their braais in places that are not steady and level. Nothing will ruin a braai quicker than having meat and charcoal on the ground, so it’s important to put it in a well-balanced position,” said Naidoo.
“Braaing is also a very draining experience so it’s always good to have plenty of liquid on hand.”
Chef Shaun Munro
Shaun Munro, the executive chef of the Southern Sun Elangeni and Maharani hotel, the largest hotel in KwaZulu-Natal, said his tools for a great grilled or braai dish were Spray and Cook and special braai tongs.
“Spray and Cook stops meat, fish, chicken from sticking to the grill, allowing for easy turning and great visual grill marks.
“And, of course, my long-handled, stainless-steel braai tongs, which actually have a little torch tucked inside the handle which shines down the inside of the tongs so I can see what’s cooking,” said Munro.
He added that a gas flame for braaing or grilling was his preferred method of cooking.
“The gas flame heats the volcanic rock over it, so it is actually the heated rocks that cook the meat. This creates a great intense, constant heat source, allowing for great flavour,” said Munro.
He added that charcoal sometimes had a funny aroma and sometimes good wood was hard to find, so gas is his favoured method.
Max Mqadi, owner of Max’s Lifestyle
Gas, wood and even charcoal are all a big no-no for Max Mqadi, owner of Max’s Lifestyle, the famous restaurant and gathering place in Umlazi township, south-west of Durban. Instead, the secret to his culinary success, he says, is ordinary coal.
“People don’t want gas because it looks like you’re frying the meat,” said the self-made entrepreneur who started his business about 10 years ago with a small butchery on the side of the road in Umlazi.
Mqadi, who employs 56 people, described braaing as an art. “A shisanyama (braai) is about burning the meat, not frying it,” he said.
Mqadi, who caters for about 3 000 patrons every Saturday and Sunday, stopped using charcoal several years ago when his business picked up.
“I use the coal that is used for trains,” he said, adding that the coal is pleasing, doesn’t taint the meat and produces tasty, tender and quality meat. He orders it from Joburg and although a bit pricey compared with charcoal, Mqadi said it lasted longer. “It lasts me a day.
“You can use charcoal when you’re having a small braai with your friends or family but it doesn’t last long if you’re running a business,” he said.
His favourite braai utensil, Mqadi said, was a long fork.
“It’s more practical and has a great grip on the meat.”
Describing his restaurant, which serves both traditional and Western food, as one of the best braai places in the province, Mqadi said his employees are experts when it comes to shisanyama.
“I train them in how to braai different meat,” he said.
T-bone, rump steak and livers are some of his customers’ favourite orders.
l An Independent on Saturday sub-editor has pointed out that coal is toxic and not suitable for cooking. He said coal ash contains mercury, lead and arsenic, among other toxic elements. Mqadi, however, said he only braais his meat once the coal has completely burnt down and would not rule out using charcoal.
Chef Joop Mol
If your hands are as large as those of restaurant chef Joop Mol, it’s best you tweak your braai tongs.
“If they are too narrow, when you’re working on the braai for four to five hours your hands get tired,” says Joop, who owns popular eatery Joop’s Place in Morningside, Durban.
Every time he gets a new pair, he removes the pop rivet that holds them together and replaces it with a nut and a bolt.
That way, the tool adapts to the new shape he gives it.
Mol says he is is more of a fan of using gas rather than charcoal.
“First, gas is very easy to clean,” says Joop.
“Second, your environment is cleaner, and third, you don’t have to keep rushing to the supermarket to buy firelighters.
“Everything is on hand.
“Cooking with gas maybe compares with a PVR (decoder). You can pause it. If some good rugby is on the television you can just turn it off and it acts like a pause button on a PVR.”
Mol doesn’t follow the cookery books that say one should turn the meat a certain number of times.
“I say turn it as much as you want, and baste it as much as you want.”
His tip is: Have two gas fires, one very hot.
Seal the meat on the very hot fire and use the less hot fire for cooking.
Independent on Saturday