Coat’em real good
Whether it’s ribs, steak, chicken or juicy chops, we all have our favourite meat for
the braai. This season, zhoosh them up with our ultimate guide to BBQ sauces,
marinades and rubs. Ditch the silverware and dig in… it’s going to get messy
PHOTOS: TOBY MURPHY RECIPES & STYLING: LIEZL VERMEULEN FOOD ASSISTANT: KRISTEN SCHEEPERS
MAKE IT ASIAN
Swap balsamic vinegar for soy sauce.
Add 3 Tbsp (45ml) sesame oil, 1 tsp (5ml) chilli
flakes, 3 deseeded chopped red chillies and juice
(60ml) and grated peel of 1 lemon or 2 limes.
MAKE IT HOT TROPICAL
Swap vinegar for ²/³ cups (160ml) fresh
pineapple juice. Add 2 tsp (10ml) each chilli
flakes and sugar and juice (60ml) of 1 lemon.
MAKE IT ZINGY
Omit vinegar and
herbs, and replace
with juice of 1 lemon
(60ml), 1 grapefruit
(125ml) and 1 orange
(80ml). Add 1 tsp (5ml)
wholegrain mustard
and 4 sprigs each fresh
rosemary and thyme.
Oil-based marinades
This marinade has just
enough acidity to lightly
tenderise the outside of
the meat, and the flavour
punch is a knockout.
Jazz up flavours by
making easy swaps and
loading up on herbs and
spices. It works well on
beef, pork or chicken.
52-Braai Feature COR 2.indd 52
BASIC MARINADE
½ cup (125ml) olive oil
1/ cup (80ml) balsamic
³
vinegar
2 cloves garlic, grated
Handful chopped fresh
parsley or coriander
½ tsp (3ml) milled black
pepper
Mix all ingredients
together and marinate
meat for 1-2 hours
(or up to 8 hours).
ALL MARINADES
MAKE 1 CUP
(enough to cover
500-800g meat)
MAKE IT MOROCCAN
Swap balsamic vinegar for white balsamic.
Add ½ punnet (10g) each dill and mint, chopped
finely. Toast 1 tsp (5ml) each cumin, coriander,
fennel and mustard seeds in a dry pan until
fragrant. Lightly crush seeds and add to marinade
along with 2 tsp (10ml) smoked paprika.
2021/08/20 14:03