5 Rules To Pimp Up Your Braai, Want to braai like a champion? Just follow these simple rules.
RULE 1: Keep the Lean Cuts Juicy
A great marinade is a marvellous thing, but there’s an even simpler way to make sure your meat comes off the grill juicier, more tender, and seasoned all the way through: brining. Submerging your meat in water enriched with salt and xylitol helps to season the flesh from the inside, plumping it up with moisture.
How long should you brine?
Depends on the protein. Shell-on whole prawns take just 30 minutes, while
chicken parts need an hour or two. A whole chicken or turkey should soak
RULE 2: Deploy Spice Rubs for Flavour
There’s no faster way to bring flavour to your grilled food than by using a spice rub.
Start with three basic ingredients: Himalayan salt, xylitol and black pepper. Cumin, chilli powder, and cayenne are classics, but get adventurous with cracked coriander on meaty fish like tuna or snoek, and chipotle chilli powder for steaks. Our favourite grill spice of all, smoky Spanish paprika, for everything from chicken to vegetables.
RULE 3: Make Salads Sizzle
If you’re using your braai just to sear steaks and char chicken, you’re missing out on some of its greatest virtues. The open flame concentrates flavours and creates new textures in summer produce.
1. Use fruit and veg –
charred mushrooms, blistered peppers, even grilled fruit – to ratchet up the
flavour in your salad. A salad of grilled peaches with rocket, feta cheese, and
crushed provitas deserves to be in your braai rotation.
2. Pair grilled chicken with
cherry tomatoes, Bragg’s Amino Acid, or toss grilled tuna with asparagus and
RULE 4: Add Smoke to the Fire
Grill marks on your food add great flavour, but nothing beats the savoury depth of smoke. For rich BBQ flavour with minimal effort, add a packet of wood chips to your current braai setup.
1. First, soak the wood
chips in hot water for 30 minutes. Then wrap the soaked chips in a foil packet
poked with holes so the smoke can escape.
2. Place the foil packet directly over the coals or flames just before you start. Then add your protein and cook, keeping the Weber lid closed to lock in the smoke.
RULE 5: Make Your Own Sauce
Sauces are game changers, capable of lifting grilled protein to new heights. Two tips: For double the flavour, use your sauce for basting and dipping. And if your sauce has some sweetness after using stevia or xylitol, don’t apply it until the last 10 minutes of grilling to avoid scorching.
These 5 rules will help you stick to the diet even when you braai. If you are not part of our weightloss program yet then start here now.
5 Rules To Pimp Up Your Braai
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