AARON BORST

Founder/Pitmaster at Krewe Du Que BBQ

“For me, Braai is about family, friendship and community. Many of my greatest memories and friendships have been formed around a Braai.”

Braai Master Tip:

“On "Smoke Quality": When smoking meat, the typical advice is to look for a translucent "blue smoke" to know you've achieved good smoke quality. That's a great visual tip, but for me, I like to smell the smoke too. If it smells like something I want to eat, then that's good smoke! If the smoke wrinkles my nose a bit, then it means the smoke is still too "heavy" and the fire needs an adjustment to burn more efficiently.”

RECIPE:

TIAAN JORDAAN 

Owner of Kwaaibraai

“Braai is our way of life, we do anything and everything on the open fire, better than any kitchen can produce. My passion is people and making awesome food on the fire for them. We build friendships through food and fire.”

Braai Master Tip:

“No such thing as a fire that's too big or started too soon.”

Recipe:

JIRI KREJCIR

Restaurateur & Custom Butcher

“I have always loved food from growing, collecting to creating and eating. My journey has gone through about a dozen restaurants plus tree that I owned and operated. The first great memory I have of open flame cooking was  being six years old and going with my grandfather to the butcher shop to get some of the local thick slightly smoked sausages that were hanging from the ceiling (they would cut off as many as you wanted and wrapped them in newspaper). We made a little fire and cut some twigs that we impaled the sausages on and cooked them over the fire with the skin bursting and streams of burning fat shot out. That feeling of fun, comfort and closeness is something I value to this day when grilling with friends and family over an open fire with a nice glass of wine in hand.”

Braai Master Tip:

“When marinating meat, always pat it dry before putting it on the grill to avoid flare ups which will make the food taste like kerosine and also the steam from wet food will not give you a proper sear. After brushing the hot grill grates off to clean, have a small bowl with a paste of salt and water that you dip an old cloth in and wipe the grates with it - your food will not stick to the grates.”

Chuck Matto

Owner of FlavorTrain   

“Braai has a unique ability to simultaneously bring people together, fill their stomachs and warm their hearts.”

braai Master Tip:

“Every time you braai it is different. Learn how to manage your fire, trust that the meat will let you know when it is ready and enjoy the process.”

Recipes:

Derek Richards

Owner of Ugly Rich's Smokehouse

“Cooking is undoubtedly a social event, but I don’t think anything brings people together quite like barbecuing. I love inviting friend or family over right before I throw some ribs on the smoker and knowing that I’m guaranteed at least four hours of uninterrupted time to drink, laugh, and relax with the people in my life who are the most important to me. Smoking and BBQ require patience and while the reward is always worth it, it’s somehow always a little better when enjoying it with my friends.”

Braai Master Tip:

“Embrace the journey as well as the errors. BBQ is a marathon not a sprint so invite yours friends over, open a bottle of wine, crack open some beer, enjoy the process, and don't take it so seriously.”

Recipe:

Scott Young

The Braai Master

“Cooking with fire is a unique experience and connects me with nature, my heritage and my love for food. It’s a spiritual experience, that takes me on a special journey each time. Harnessing the natural beauty, finesse and power of fire to produce exceptional food and flavours is not only a skill, but it's an art and deep rooted cultural tradition.”

Braai Master Tip:

“Sourcing the best ingredients is key! I believe that searching for the best quality meats and side ingredients is what ultimately sets you apart from the competition.”

Recipe: