The difference between an average braai and a great one is often the seasoning. Whether you are cooking steak, lamb chops, pork ribs or chicken, these simple rules will help you get big flavour every time.
1. Start with quality meat
Seasoning enhances good meat, it does not rescue poor meat. Take your meat out of the fridge about 30 minutes before cooking so it cooks evenly.
2. Pat it dry
Dry meat browns better. Pat the surface with paper towel before adding any spice so you get a proper crust instead of steaming.
3. Choose the right blend for the cut
- Beef, steak and chops: a bold pepper and garlic blend like Spykos Steak & Chops.
- Chicken: a herby, garlicky blend like Spykos Chicken Spice.
- Ribs, lamb and boerewors: a smoky blend like Spykos BBQ Spice or Braai Boss.
- Everything else: Spykos Mix works on meat, vegetables and more.
4. Use enough, and apply it evenly
Season both sides and the edges. As a guide, use about one to two teaspoons per 500g of meat. Press the spice in so it sticks, and go lighter on products that are already seasoned, like boerewors.
5. Give it time
Season at least 15 minutes before cooking. For thicker cuts and chicken, an hour or even overnight in the fridge lets the flavour go deeper.
6. Watch the heat
Spices with sugar or fine herbs can burn over roaring flames. Cook over medium-hot coals and turn the meat regularly for an even, flavourful crust.
7. Rest the meat
Let it rest for 5 to 10 minutes before serving so the juices stay in the meat.
Ready to try it? Browse all our braai spices and seasonings.