SANParks.org Forums

KNP without a braai

Wood or charcoal
Matches
Blitz (fire lighters)

When you get firelighters rather buy outside KNP coz they mainly have those sachets with the liquid in and with the holes in the braais it just drips out so rather buy the Blitz at a spar or pick and pay,works much better anyway.

The place 1 or 2 pieces of blitz in the center of the braai.Then light the blitz.Then if you going to use charcoal just pack them around and onto the blitz.But dont kill the flame it needs to breath.Then leave it for around 1 hour and when the flames are gone you are left with nice coals.

When you braai with wood ideally you need to chop the wood in smaller pieces.Or just a few to get the flames going and then put bigger and bigger pieces on.Again depends on how much coals you need will depend how much wood charcoal to put on.

Its better to show than to explain.But I am sure if you ask your neighbours they will help you.

what a great topic!! ...being of a somewhat older generation I've had experience with charcoal (barbecuing) as that was all there was. Then came propane grills, and life was a dream!
However while in SA I had no idea for wood cooking, as we've mostly done just wood fires for hot dogs on sticks or marshmallows etc....not so much for a whole meal. I loved the design of the Braais' with swivel rack or skottle, which we thought looked a lot like a Wok Meal time ...if started too late with wood, meant eating late...and sometimes drinking more
But the smell of African wood....was the treat for us...so different form anything I can remember here in Canada...and we've had lots of fires!!
So all you Saffies out there!!! Don't take the simple things for granted

Wow, now this is a topic that I'm really passionate about, and could go on at length.

As per B5S's advice, buy solid firelighters. Blitz and Charka are good, well known brands but just about any will do. I usually use and prefer the 'white block' type but the 'brown cardboard-y' type will work fine.

I prefer compressed charcoal, either briquettes or triquettes. If you can get only uncompressed its not a train smash, it just doesn't burn as long so its harder to manage.

I start by arranging a floor of charcoal for my block or two of firelighter to rest on. I then build a 'tower' of charcoal around the firelighter, trying to stay as vertical as possible. Don't pack it too tightly as B5S mentioned, it needs to breathe. Charcoal needs to be in contact with the flame to 'catch', so the more charcoal (surface area) in contact with the firelighter flame, the better. Flames go upward, that's why I build a tower.

The charcoal should have caught within 15-30 minutes. I usually leave the tower for a while, til the coals have started to catch over most of their surfaces. If you want to speed up the process, fan the coals with a magazine/piece of cardboard/piece of styrofoam from your meat/hair dryer (works best).

The amount of coal you need depends on what you're cooking (chicken takes a lot longer) and how much meat there is. You will get better at estimating the amount and adding if necessary as you braai more. If you do need to add more coal, try add it earlier rather than later and let it catch properly as per the instructions below.

A lot of people will put the braai grid on top of the coals while there are still flames. This is to clean the grid. You can do this even after the flames have subsided, there should be enough heat.

Don't start cooking until each coal is coated in a thin layer of grey ash. The heat at this point will be the best. Proper compressed charcoal will last you for at least 2-3 hours, so you don't have to hurry.

Depending on your braai type, and what you're cooking, you may want to arrange your coals differently. For example with Weber kettle braais, they recommend that for chicken you don't cook directly over the coals. For read meat, and if you're using a 'normal Sanparks braai', just place the meat directly over the coals.

Knowing when and how often to turn the meat is a bit of an art in my opinion. Just don't turn it too often, and don't let it burn .

If you're using wood, the process can change a little. Start off with smaller pieces, let them catch but remain flaming before you add bigger pieces. Continue adding progressively bigger pieces, waiting for it all to catch before you add more, until you have added one or two of your biggest pieces.

Usually when I braai with wood, it is off a big campfire/bonfire, which means I have a nice feeder fire from which to get coals. This makes it a lot easier (thats why I use charcoal if no feeder fire). Wait until the coals drop off the block of wood before you cook on them.

I've left out gas braais, since I personally don't consider using gas a proper braai

I should take a photo series to illustrate these steps! (a good excuse for a braai)

Any more questions, just ask.

B5S! Indeed, don't 'smother' the Blitz. Air vents are essential. Else you will have a whole lot of smoke and nothing more.


Lockie! So true.


Hubby is a braai specialist... We find that some wood makes beautiful flames, but not great coals. So we always add both - wood and charcoal - for beautiful flames and sustained coals.


Giraffe, I agree with B5S - most neighbours will gladly assist. On the other hand, you can always co-op my services... I make great fires.

Good! I will need all the advice I can get here for our KTP trip

JL! Our posts crossed in cyber space. Seems you have it down to a fine art!

Micetta! If there is space in your boot...

Actually, we had some bits on our grill in Satara from someone else and a piece of crumpled tinfoil cleaned it up great, once it had been heated up!
We also used charcoal/wood combination.

Besides the meat?
Fresh salad,
some potatos,
maybe smashed,
beans,
corn,

Even if you´re based in a two bed hut without any crockery/cutlery,
you will find that indigenous, basic Kruger-Braai-Facility: The three-pod-braai-center.
Additionally, you will only need 1 aluminium-pot, 2 plastic-bowls,
some aluminium-foil, your own outdoor-cutlery & plates, one barbecue-tong.
Spices at your own gusto, oil and vinegar.
And some sun-downer, like gin-tonic, coke&bourbon (famous grouse whiskey for me!!)
That´s it basically.

I prefer one bigger squarish plastic-bowl (transport of barbecue-tools, vegetables & for washing up) and a round one in the size of a salad-bowl.

A good choice of meat can be purchased in all Kruger-Shops.
Also fresh vegetables, potatos and tinned food.
(I believe, your´re aware of that)

Prepare your fire with wood - my opinion.
Don´t use charcoal. Acacia is my favour!
Can be purchased in almost every Camp-Shop.

It´s pretty easy to fix the time, you can start to put the meat on:
Let 5-10 minutes go, after the fire went down.
Before that - let the sundowners on stage!
Move the grid over the blaze as soon as possible - the grid will be sterilised in minutes.
(Don´t waste too much time in cleaning the grid before)
Now - If the grid needs a cleaning - use a clew of aluminium-foil and rub the dirt away.
If you like to have some potatos/corn with your meat,
start with cooking them on the grid in the aluminium-pot.
Check with knife or fork, if readily cooked.
Take the pot away and let the barbecue begin!
Now you will need the tong.
Don´t treat the meat with forks!

A good piece of beef/game will be done in 5 to 10 minutes each side.
I don´t like it well-done. 7-10 minutes for the whole piece is my gusto.
Sausages need more time - they must be well done.

Enjoy!

I also tried to bake a simple bread in the last glow of the ash.
It needs some flour, water and salt.
Try it - delicious!

Cheers,
freeclimb-64

@Elzet: I did say above I could go on at length

A lot of people also use half an onion to clean the grid.

Oh, and if anyone wants a personal course on how to braai, I'd be too pleased to oblige. All you have to do is provide me with lodging and transport to a Sanpark, and my time is all yours

Works very well !

Giraffe, on the topic of making the fire. I know that some people battle with this if they have never done it before or even if they have not done it for a long time. There is however a quick fix solution available in the park now. It's called a "Braai Boks", it works real well. It is a square box made out of wood with charcoal inside it wrapped in newspaper with one fire lighter sticking out one side and clearly marked. All you do is put the box where you want your fire and light the fuse. You then sit back enjoying a cold one while watching the flames destroy the box. Once the coals take the entire structure collapses onto itself and you have a perfect instant braai fire.

This does work well Sprocky, however I find that method quite wasteful. The amount of charcoal in those boxes is usually a lot more than I would use for a typical braai. (Yes I am miserly when it comes to charcoal and firelighters.)

@Giraffe: One thing I didn't mention earlier is the height of the grid. Its quite important that the height of the grid above the coals is correct. If it is too high, you'll be there for a long time and won't make good use of your coals. This is especially important with quicker-burning fuel like uncompressed charcoal and wood.

If the grid is too low, you'll either burn your meat or you'll have to turn it too often (interferes with beer drinking).

Another point: If during your braai some fat drips onto the coals and causes a flame, just pour a little water (or beer if no-one is watching and the tap is far away) onto the source of the flame. This will stop the flame without killing the fire. Don't pour too much liquid, or you will kill the fire.

Does anyone want my tips on roasting marshmallows? I've not had an unsatisfied customer yet!

I hope my friends don't read this, I may lose my coveted status as braai-master extraordinaire!

Would love some posts on the preperation of the meat. Some real experts here.

There I can't give you advice. I usually take my meat from the freezer and put it straight on the braai (yes I braai frozen meat, and it comes out great!). The only prep I might do is let the steaks age in the fridge for a couple of days (they're usually vacuum packed too).

What I do occasionally do is for steaks only: lightly score the steak on each side, rub each steak on both sides with your favourite marinade (I use a well-known brand of peri-peri) and let them sit for a day or so in the fridge.

Anything else is done by the butcher. Then again, I have quite a good butcher. Good marinaded chickens, good spiced ribs etc. (I wouldn't really recommend them to most people though, they're Kosher and a lot more expensive.)