OK time we get this one starting up again, one day away from rugby and nothing beat a braai after a good game of rugby!
I'll start up with the easy braaier, steaks.
Now I hate steak thats been braaied in a pan or on the solid iron stuff. Steak love the flames, the hotter the coals the better. The secret of steak is to get quality meat. You cant expect to get them from a old cow, younger the better. One of the first friends you make after moving in a new place is the butcher. I usually look for the one that make the best boerewors because a butcher must know a thing about meat if he can make a good boerewors. Never buy steak from the big shops, they always throw specials with thin skin types. If you want to braai steak, the T Bone is made for the fireand it have to be cut thick, 5 cm minimum and try to get the ones with the biggest fillet. Always try to get the ripe ones also and if its a little bit smelly, just throw a bit of lemon juice or vinegar before braaiing. I love using a basting sauce when braaiing , so I'll marinate not longer then 2 hours before braaing. You want your steak to taste like real meat. Oh and T Bones you need to cut at the sirloin sidejust through the fatty part.
Right so the steak is ready and the fire also. I braai my steak with hot heat, a few flames just about right. I'll place the grill and wait till its very hot before start braaiing. The first two turns you have to leave it to seal proper. I love a rear/med steak , the kids well done (geoffer). On the side your basting sauce was heated on the side of the grill, so you need to dip the steak init just before done, the last two turns. Never put salt or spice on a steak before or during braai. The basting sauce do the job. Steak isnt a meat you can put in the low oven or on the side of the fire , nope you have to eat it as soon as it was braaied. My Mrs always make a nice mushroom sauce with mush rooms, fresh cream, mushroom soup thickener and milk. Only one thing go with steak, call chips and off couse a very good red wine.
