Braai Hub

Master the braai, from the first flame to the last chop.

Practical, no-nonsense braai know-how from a family of butchers who've been feeding Johannesburg's fires since 1966.

Guides

Braai tips & tricks

Pick a guide — each one is short, practical and made to use at the fire.

Fire basics

Build a fire that lights first time and burns evenly — no lighter fluid needed.

Planning

A simple guide to fuel by number of guests — so you never run out mid-braai.

Heat control

The simple hand test every braai master uses to judge heat — and when to put the meat on.

Cooking times

How long to braai boerewors, steak, lamb chops, sosaties and chicken — with doneness temps.

Planning

Order the right amount for any group — with a simple per-person guide.

Safety

Keep everyone safe around the fire and the food — the essentials in one place.

Sauces

Basting sauce, monkey gland, chimichurri and a quick peri-peri — plus when to use each.