BBQ Tips

Barbecue Tips

The tradition in South Africa is cooking the boerewors (farmers sausage), ribs, steaks, & lamb chops on a barbecue called "braaivleis". More common than a propane grille is the traditional charcoal barbecue which enhances the flavors of the meats & gives it that rich grilled appearance. Here are a few of our barbecue cooking tips:

Boerewors

Boerewors is already flavored so it is not necessary to add any spices to it. While cooking boerewors, always keep a pitcher of water nearby, so if the fire flares from the juices dripping into the flames, you can douse the flames.

Steaks, Ribs and Chops
We recommend soaking steaks, ribs and chops in a marinade for 12 hours prior to cooking to really let the marinade absorb into the meat.

Here is our favorite marinade recipe:

• 2 huge onions, chopped
• 1 huge clove of garlic, crushed
• 15 ml oil
• 250 ml beef broth
• 125 ml wine vinegar (white for mutton, red for steak)
• 250 ml tomato ketchup
• 15 ml Worcestershire sauce
• 5 ml salt
• 2 ml Tabasco sauce
• 15 ml brown sugar
• 1 ml ground cloves
• 1 ml ground ginger
• 30 ml fruit chutney
• 30 ml dark brown sherry (optional)
• 125 ml milk

Mix all ingredients and use as marinade.

If used for sauce over hamburger patties, sauté the onions and garlic before adding them into the marinade. Heat up the sauce before serving it with the burgers.

If used as a marinade, allow meat to stand in marinade overnight. Remove just before barbecuing (braaing).

Cleaning the Barbecue - without chemicals

A good way to clean the grille before you begin cooking, is by cutting a fresh onion in half & rubbing the onion vigorously on the grill top.

Once you have tried any of our tips or would like to add some of your own, we would love to hear from you.