We’re fast hurtling towards Braai Day in celebration of our African heritage. Make a real meal out of it using some of these unconventional braai tools.
Woolworths Braai Plank
Soak the plank, which comes in oak and maple flavour, in water overnight (or splash it with wine for extra flavour) and shake dry before placing on the grill the next day.
Place anything from mushrooms to chicken on top of it and smell the delicious smoke that slowly flavours food as it cooks.
It takes practice to get the coals right: too hot and the plank catches fire, not hot enough and the plank won’t smoke. The plank is small and only fits about three pieces of chicken, but the results are delicious.
Costs R42,99
Woolworths
Cadac Pizza Stone
To really impress your braai audience, use the ceramic plate in conjunction with a Cadac Charcoal Pro (a Weber or similar, but you need a lid) to braai your very own pizza.
Buy ready-made bread dough, roll it out, add some cheese and toppings, then leave it to cook for about 20 minutes.
The only pain is washing up; because the porous stone can’t be washed, you need to patiently scrape off the leftovers.
Costs R139
Cadac
Fireside Marshmallow Sticks
Toasting marshmallows over the dying coals is a braai tradition and these extra-long sticks mean you won’t get burnt making these post-dinner treats.
It’s something of a novelty product (many outdoor braai spots are littered with discarded sticks) but they’re fun and will keep the kids happy.
Costs R19,95 and a small packet of marshies are about R8,99.
Outdoor Warehouse
Vacu Vin Quick Skewer Maker
This neat little gadget helps you prepare sosaties without getting covered in marinade.
Line up kebab pieces in the red holder, close the lid and push a skewer through the middle.
The device allows only for small chunks, which is a bit irritating, but otherwise it works well and makes a quirky gift for the braaier who has everything.
Costs R79
Yuppie Chef.
We’ve rounded up some of our favourite braai recipes from top chefs and cooking celebrities around the country, including Jan Braai, Justin Bonello, Jane Anne Hobbs Rainer, Ryk Neethling, Bryan Habana (sort of), the Cape Wine Braai Masters, Sarah Duff, Kati Auld and even our very own Getaway magazine editor, Cameron Ewart-Smith.
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