It was a Thursday, and the fire was hot. It had been a few days in the making and there was no stopping it. The braai was happening. Start with a few ears of sweet corn, while you listen to the crackle of the fire, prepare your tastebuds and stomach for the delicacies that are coming. Chicken thighs and lamb leg steaks. mmmm…..
The sweet corn almost always comes out perfect. The best method is to put the cobs on the fire when the grill is searing hot, turn them often, and most importantly…don’t let them burn. A little charred is acceptable.
The most important step comes next. Once you’re happy with the charr on the corn, put them into a hot-pot and then butter them up. Close the lid and let them steam up for a bit. Make sure you butter them like there is no tomorrow.
Ahh…these are the chicken thighs. When you’re doing a braai, the most important thing to remember is that chicken takes the longest to get done. Low and slow is the key. Turn often to avoid burning, and remove from the heat when there is too much.
pièce de résistance
So this is the final part of the braai – the lamb steaks. I would definitely recommend refreshing your coal before this step. High heat and quick on the grill. Depending on the thickness of your lamb steaks, I would recommend 2-3 minutes per side. Remember a good way to judge the doneness of your meat, is by the pull away from the bone. Soft lamb, gets done really quickly, so watch it closely.
For marination options, check out my other posts.