Tip 1: Buy the best quality meat you can find and ensure that it is aged before being braaied. Ripen beef in your fridge for one week prior to braaiing, and lamb for five days. Ageing your meat not only tenderises it, but also greatly enhances its flavour.
Tip 2: For the tastiest, most tender fare, marinate your meat overnight. This will allow the meat to become infused with the rich flavour of the marinade. If you’re unable to marinate overnight, allow the meat to soak in the mixture for as long as possible prior to braaiing. Always store meat (marinated or not) in the fridge until you are ready to cook it.
Tip 3: If you’re braaiing with wood or coal, use fuel that produces long-lasting coals. Begin braaiing your meat only once the flames have died down and the embers are white-hot in colour. The grid, preferably non-stick or coated in non-stick spray, must be hot before the meat is placed onto it, and should be positioned roughly 10 centimetres above the coals.
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