Food24’s braai school: our best tips and tricks

Braai is a part of South African life and we’ve picked up all sorts of tips and tricks over the years to ensure a braai that is flavour-packed, easy and fun.

Our head of food, Natalie Wilson, has a tip for the easiest braai side ever: “Make a foil parcel with some red and yellow baby tomatoes, a sprig of rosemary, some olive oil and some balsamic, plus crumble a round of feta in – close up nice and tightly in some heavy-duty foil and throw it directly on the braai grid from the start of the braai. Forget about it until the end, then open it up and dip some bread in – it makes this incredible dipping side and is also awesome spooned over potatoes.”

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Multimedia copy editor Lindsay September says her only braai hack is to always bring marshmallows!

Lauren Goldman, our commissioning editor, says something she picked up from her dad is to clean the braai grid with an onion. “You get all the gunk off and add some extra flavour for next time.”

Video editor Romy Wilson is passionate about braaiing and full of great ideas. For example, she says: “Butter too hard to spread on your braaibroodjie? Use mayo to coat the outside so it doesn’t burn. It’s much easier to spread and tastes good too!” Another tip: “Want to make sure you have that crispy bit of fat on the outside of your chops? Poke a skewer through all the chops and place them fat-side down on the grid to seal the fat. You can also use a wooden chopstick if you don’t have a skewer.”

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But perhaps her most important advice of all is this: “Don’t waste time with salads! The only acceptable salads at a braai are coleslaw and potato salad. Not a hack as such, but an important life lesson.”

Social media specialist Katy Rose says her number one hack is to always microwave potatoes and butternut a little before putting them on the braai. “That way the microwave does the cooking on the inside, and the braai gives it a nice flavour on the outside.” She also says: “I like to set up a drinks table with glasses, lemon, a cutting board, a cooler box and ice – away from the kitchen and closer to the fire. Kind of like a mini-bar. That way guests can sort out their own drinks away from where I’m trying to work in the kitchen!”