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You guys asked for it, so here it is… Braaibroodjies! You can’t have a proper braai without one of these as a side... they’re just too good. There are so many variations and combos out there, and today I tried a few different styles, including the classic original. All done on the braai, just how it should be. Check out the vid and let me know if you’ve got any secret braaibroodjie recipes of your own. Thanks for watching!
Braaibroodjies...The Must-Have Side for Any South African Braai!
Rugby season has kicked off, and in true South African style, I had to fire up a pre-game braai to back the Springboks. I was craving a real taste of home ...biltong, steak, and a braai. So I grilled a T-bone steak with rich biltong flavour, and it came out absolutely incredible. Check out the video, give it a go yourself, and let me know how it turns out!
Biltong-Flavoured T-Bone on the Braai...It Doesn’t Get More South African!
As a South African, boerewors is part of who I am. No matter where in the world I am, the moment it hits the braai, I’m instantly transported back home. In this video, I show you how I make my own boerewors from scratch... and how you can too. Watch until the end, where I cook it up and enjoy two incredible boerie rolls. Absolutely amazing! The ingredients I used in this video were: * 6 kg meat and fat in a 80/20 ratio. Roughly 1 kg pork, 2 kg lamb and 3kg beef. * 600ml water * 15g Ground Allspice * 15g Black Pepper * 10g Ground Cloves * 45g Salt * 60g Freshly roasted and ground (medium) Coriander * 25g Thyme (optional but I require it) * 45ml Red wine/cider Vinegar * 45ml Worchester Sauce If you want to spice the meat and leave it in the fridge overnight, you can. You can use any size casing, thin wors is made with a 22/24mm casing but I like a 28/32mm casing. Big fat and beefy!!! I am very proud of this video and I hope you try make some of your own!! #boerewors #sausage #braai
How to Make South African Boerewors (It’s Amazing!)
I love biltong – being South African, it’s in my blood! Today’s video is all about the spicy variants of biltong 🌶️ There are three absolute bombers of flavour in this one. I take you through how I make chilli sticks, some proper chilli biltong, and then my personal special… a chilli oil that goes over traditional biltong, which is all the rage in Durban at the moment. This biltong is made with ghost pepper (one of the hottest chillies in the world), and boy does it blow me away 😅🔥 But the flavour? Absolutely amazing!!!! If you love biltong and you like a bit of spice, check this one out. Taking traditional South African biltong to a whole new level.
This Spicy Biltong Recipe Will Blow Your Tastebuds Away!
This was a great cook and I learnt a lot. I feel like I am ready to upscale to a full rack, so watch this space!! Asado style is extremely simplistic in its nature and it delivers BIG time!! Meat, fire and salt- that's it. The fact that the meat is used pretty much as it comes- membranes and all- meant that the meat tastes different to more refined methods of cooking, and in a good way. I hope you enjoyed this video!!! #beefribs #asado #livefirecooking
Giant Beef Rib on the Asado Cross!
Everyone loves a good chimmi, but there are some varieties that you can try to mix things up a little. The yellow one is completely my invention and I think is strong enough to stand on its own!! For the traditional I used: 1 bunch of Parsley upwards of 1/2 cup chopped 1-2 red chillies (big ones for more colour, less burn.) 1/2 cup olive oil (plus to taste) 2 TBS red wine vinegar (plus to taste) 3 large garlic cloves 1 heaped TBS oregano 1 tsp crushed chillies 1/2 tsp salt and 1/2 tsp pepper (plus to taste) For the red chimichurri: 1/3 cup of chopped Parsley 3 roasted red peppers 3 - 4 chopped red chillies (big ones for more colour, less burn.) 3/4 cup olive oil (plus to taste) 3 TBS red wine vinegar (plus to taste) 4 large garlic cloves 1.5 heaped tsp oregano 1.5 tsp crushed chillies 1.5 tsp paprika cayenne powder to taste 1 tsp salt and 1 tsp pepper (plus to taste) For the yellow chimichurri: 3 TBS of chopped Parsley 3 roasted yellow peppers 1 TBS chopped red chilli (big ones for more colour, less burn.) 3/4 cup olive oil 3 TBS red wine vinegar 4 large garlic cloves 1.5 heaped tsp oregano 1 tsp crushed chillies 1.5 tsp tumeric zest of 1 lemon, juice of 1/2 1 tsp salt and 1 tsp pepper (plus to taste) #chimichurri #sauce #steak
3 Chimichurris! Traditional, red and yellow versions to boost your cooking game!
Today, I’m reverse searing a ribeye steak — my favourite method for cooking steak to perfection. In this video, I’ll guide you through the ideal temperatures, thickness, and steps for mastering the reverse sear technique. Reverse searing is perfect for thicker cuts of steak. It gives you a beautiful edge-to-edge doneness with an incredible crust and a juicy, tender centre. I’ll be using my Kamado Joe, which is ideal for reverse searing, but you can absolutely do this on a braai too — just make sure your coals are right up on the grill with some flames for that final sear. Give it a try and let me know how your steak turns out. Thanks for watching!
When and How to Reverse Sear a Steak – My Favourite Way to Cook Steak
This is a must try!! I love this stuff as does every South African, you can eat kilos of it and thus need to have nice large batches at hand! In this batch I used: 3kgs meat- a blend of beef and lamb- 80% meat 20% fat. 2g garlic powder 4.8g Ground allspice 2g black pepper 2g ground cloves 4g ground nutmeg 20g salt 4,8g ground coriander 36ml red wine vinegar 36ml Worcester sauce 18-22mm lamb casings If you are a bit concerned about the meat spoiling, add 4g of #1 cure pink salt, especially in really hot climes. Its always better to be at 21 degrees C and under for the first day to supposedly stop the fat from becoming rancid but this has not happened to me. I use a 6-8mm grind and prefer the 8mm to keep it a coarse grind sausage. Don't mess too much with the dry spices but if you want a more tangy sausage, up the vinegar. If you want a sweeter sausage up the Worcester sauce. You can go 100% beef but the spice balance might be a little out, as lamb has a strong flavour. Maybe go down to 25% lamb. The lamb fat in here is incredible. I really hope you try this!! #charcuterie #southafricanfood #snacks
Droewors- South Africa's iconic dried sausage snack!!
Well well, this is a contentious topic. I know that many won't agree with my take and, unfortunately some groups of South Africans will call me a heretic and also unqualified to have my opinions and statements, but to hell with those. Fire guys, wood fire, and a deep sense of culture is what makes a braai different to a barbeque. Everyone to their own and do what you dig, enjoy it and as long as you are cooking, all will be well!! I can just make a stand and say the a braai is not done on gas. I would have loved to make this a 3 hour video and include all versions and ingredients, but the wonderful part about this is that I can do separate deep dives into important sections that are not in this video. This summer I plan to step away from kamado cooking and go back to my roots with "live fire." The braai really means I have a lot to communicate on this topic and I am by no means an expert on all of the deep rooted cultural cooking that links itself to the term braai. I will never know all of the wonderful intricacies of the specialist permutations of South African Braai and its difference to the world's amazing styles of similar cooking, but I promise that I will post more content and learn more. Please if you have any take home from this video- cook on actual fire whenever possible in any wat you like!!! #braai #livefirecooking #barbecue
What's the difference between a Braai and a BBQ?
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