Article: Louisa Holst from Ideas
Image: Woman's Value

Grilling methods

Braai Gives a delicious smoky flavour to food, but it's difficult to keep a constant temperature throughout the cooking time.

Gas or electric grill Quick and easy and keeps a steady temperature, especially if you are cooking for a large number of people. Unfortunately, it won't give the smoky braai flavour though.

Oven grill Ingredients can be placed on a baking tray and cooked under the grill in the oven until done. This method is especially good for giving dishes a golden brown finish and cooking softer ingredients like fruit that will fall apart if handled too much.

Griddle pan The pan is heated on the stove and gives attractive sear marks as well as a charred, smoky flavour if you use a cast-iron pan.

How to grill

The secret to well-grilled food is to sear it over a high heat to brown it and seal in the juices and flavour. The heat can then be reduced to make sure that the food is cooked through without getting burnt. Starting over a high heat also prevents the food from sticking to the grid.

Don't start turning the food as soon as you put it on or under the grill. Frequent flipping lowers the temperature of the food and prevents it from searing properly. Start by wiping the grill with oil, get it very hot, place the food on the grill, leave it, and just flip it once halfway through.

Hot enough?

The ideal heat depends on the type of food that you are cooking. A high heat is necessary for searing the exterior of most grilled items. However, thicker ingredients, like chicken on the bone, will have a burnt skin and raw centre if cooked over too high a heat.

Thicker ingredients should be started at a high temperature, then moved to a cooler part of the braai or cooked over a lower heat for the remainder of the cooking time. Delicate ingredients like prawns, soft vegetables and fruit should also be cooked over a lower heat.

To test the heat on a braai, hold your hand about 15cm above the grid. You should be able to keep your hand there for seven seconds for a low heat, five to six seconds for a medium heat and two to three seconds for a high heat.

Wet marinades or dry rubs?

A marinade is a combination of liquids and herbs or spices, while a dry rub is a mixture of dry ingredients. Use marinades for tougher cuts of meat, as they will help tenderise the meat. You can also use marinades or dry rubs on more tender ingredients.

Steaks and chicken taste best if marinated overnight, but fish should not be marinated for more than an hour. If you are using a dry rub, coat the food with oil, apply the rub and leave to stand for five to 10 minutes before cooking.

Barbeque sauce

Brush barbeque or basting sauces on the food towards the end of the cooking time. These sauces are usually high in sugar, so they burn easily. If you want to marinate the food in the barbeque sauce beforehand, remove all the excess sauce before grilling. Brush it on again towards the end of the cooking time.

Image: Anél van der Merwe