The Sailor's 'Braai' Rules

There's nothing quite like the smell of a BBQ... or as it's known in South Africa, a 'braai'. 

 

The first time I ever spent the day with the Sailor, we were on a beach in Sierra Leone, West Africa with another South African family. Somehow, they had acquired lamb chops, and a small grill, and we spent the day swimming, getting tanned, digging holes in the sand and acting like kids, and of course we ate. Lots. I still remember licking my fingers clean of those amazing chops. 

I felt sorry for the vegetarian who was with us that day. Seriously, I ached because she didn't taste how yummy those lamb chops were. 

Since then, the Sailor and I have lost count of the number of places we have had a braai. No matter where we are though, the Sailor has a set of rules to abide by when grilling. 

1. Use wood and charcoal. Gas grilling may be quicker, but the Sailor swears by the taste of wood and charcoal. It takes longer... but that's kind of the point of a braai. You get to hang out with your friends and family while the fire cooks. 

2. Make sure the grill is clean -- just scrub it with a wire brush beforehand.
 
3. Meat tenderizer is acceptable to use before you grill, however do not salt the meat until it’s on the braai. The Sailor says it sometimes makes the meat tough if you salt it too early.

4. Braai at least three types of meat (burgers and hot dogs not allowed... get creative!)

5. Always leave a little piece at the end for the eldest dog -- in this case, Rex.

And before you say it's too cold to braai... even the Sailor has grilled in sub-zero temps, in the snow. Just think of it as an early summertime treat.