12 September 2016

Routine antibiotics do not belong on your braai. These do.

Lamb loin chop or pork rashers? Everyone has an opinion on the best meat cuts to braai. Here’s how to make the best choice.


It all starts with quality meat – think free-range meat raised without routine antibiotics. Next, think about which cuts will fare best on flames and high heat. And finally, which cuts will let that smoky braai flavour really shine. Then take it to the next level with the right marinade. Try these:

Lamb ribbetjies: A high fat-to-meat ratio makes these supremely tasty and all that marbling means extra crispy bits. Make sure you cook them properly as no one likes a chewy piece of undercooked gristle. Lamb’s flavour match? A green herb marinade with coriander and garlic.

Skinless chicken thighs: These are your best choice for home-made skewers as they are more succulent and won’t dry out on the heat. For best results, grill these slowly away from direct heat. If you’re cooking from scratch, debone them (or buy the skinless boneless packs) and marinade in yoghurt spiked with tandoori spices.

Sirloin steak: It’s a no-brainer. A perfectly braaied steak with a mustard-peppercorn crust is one of life’s greatest pleasures. Braai sirloin fat-side down for a few minutes to make sure it crisps up.

Green herb marinade
fresh chives, 5g chopped
fresh basil, 10g chopped
fresh parsley, 10g chopped
coriander seeds, 1 t
pink Himalayan salt, 1/2 t
olive oil, 4 T 

Spiced yoghurt marinade
double-thick Greek yoghurt, 1 cup
Woolworths medium curry powder, 1 T
half a charred lemon, juiced
smoked sea salt, 1/2 t
red onion, 1/2 finely diced
olive oil, 2 T

Mustard and black peppercorn crust
Dijon mustard, 3T
freshly ground black pepper, 2T
fresh flat leaf Italian parsley, 5g
olive oil, to drizzle

For more marinade recipes visit and to shop the free-range braai range, click here. 




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