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
