What is it about the familiar smoky air that wafts around
the neighbourhood on weekends?
It holds the strong smell of juicy boerie and the memories
of togetherness, laughter and lots of beer in the sun.
It brings with it the smiles of children chatting happily on their
tummies on the hot tiles around the pool and the relaxed grunting of parents
around the fire, discussing the merits of the flame.
Good times people.
With all the Heritage Day braai talk I’ve noticed the very
contentious issue of gas vs. fire. I have to say there’s not a nipple hairs chance
in hell that I’ll cook on gas, I’m a
woody all the way, but really, some people do prefer it.
Oh my garlic, a gas braai would be like shaving my head in
winter or running out of Maldon salt, it’s just wrong.
The whole thing about wood is that earthy smell and the
wonderful hour-long discussions of when the fire will be just right.
Gas virtually kills all of that, it’s instant, makes your
food smell faintly ‘gassy’ and doesn’t give you the license to drink for hours
whilst doing vitally important things – like turning meat. Sacrilege.
I’d love to hear what you
think about it.
Now let’s talk about the food.
An important part of the preparation of meat is the
marinade, you can bathe your meat of choice in countless gorgeous brews. Try
these groovy eastern spare ribs or chicken wings in jerk marinade,
or this French Provencal chicken or Dijon and thyme lamb marinade.
If you feel like a potjie, try this shank and potato or
perhaps this apricot chicken pot of joy. If it’s kebabs you’re after, try these
garlic chicken kebabs, beef and brinjal babies or tikka fish delightful bites
on a stick.
Hey, it’s not just about the meat, I take my accompaniments
very seriously. A great salad is not to be forgotten, there’s this beautiful
strawberry salad, a fresh spring salad and how about a salad with everything? Ya
So get your tongs out people, it’s braai time.