South Africans take pride in their braai skills, but even the most confident slip up in ways they don’t realise.
Maybe you are convinced your coals are always perfect, or you swear that your secret marinade sorts out any cut of meat. But some of your habits aren’t doing your meat any favours.
Before you strike the next match, here are the braai mistakes worth fixing if you want better chops. And these tips are not aimed at the friend who burns everything except for the garlic bread.
Common braai mistakes and how to fix them
Before you light the fire, remember to check your braai technique. With meat prices soaring, mastering a few braai tips can mean better flavour, better texture and even more compliments. In no time, you can braai like a pro.
1. You’re flipping your steak too little
The old braai rule saying flip once and leave it alone has been debunked.
Food scientist J. Kenji López-Alt found that frequent flipping cooks steak faster, more evenly, and with less moisture loss. It also gives a better crust.
Braai tip: Flip your meat every 30 seconds or so.
2. You’re adding too much wood and over-smoking your meat
Planning to smoke your meat? There is a science to smoking, and more wood does not mean more flavour. Too much wood creates intense smoke, leaving a bitter taste. It coats the meat in a creosote-like layer nobody actually enjoys.
The fix: Use less wood for long cooks when smoking and find the best wood for the type of meat.
3. You braai meat straight from the packet
Fixing this braai error changes everything. Wet meat prevents proper browning because the meat will steam before it can sear. That weakens the Maillard reaction, the deep, savoury flavour every braai lover is chasing.
Braai tip: Pat meat dry and let it rest uncovered for 10–30 minutes before braaiing.
4. Your marinade is working against you
Sweet, sticky braai sauces burn fast, and bottled marinades don’t tenderise deeply. They mostly season the surface. Acids and enzymes only penetrate a few millimetres. Learn to understand marinade and how the ingredients affect the meat.
Braai tip: Use marinades for flavour, not tenderising. And add sugary sauces towards the end.
5. You’re salting too late
Salt needs time to work, and many make this common braai mistake. If you salt right before cooking, most of it clings to the outside. But if you salt 40 minutes to 24 hours before braaiing (known as dry brining), it enhances flavour and improves texture.
Braai tip: Salt early, especially for chicken, pork and steaks thicker than 2cm.
6. Your heat zones are wrong
A lot of South Africans build one big fire and hope for the best. One big mountain of coals is the fastest way to burn chops and undercook chicken. Without a hot zone and a cooler zone, you have zero control, so learning about the different heat zones will change your braai game.
Braai tip: Push coals to one side to create direct and indirect heat. Sear on the hot side, finish on the cooler side. Simple, but game-changing.
7. You’re oiling the meat, not the grid
There are mixed reactions and tips on preventing your meat from sticking to the grid. Oiling the meat directly could causeflare-ups, especially with fatty cuts. You should lightly oil the grid instead.
Braai tip: Brush a little oil on the grid to give better non-stick control and prevent burnt patches.
8. You only rest the steak, nothing else
Steak gets all the resting love, but chicken, chops, wors and pork also benefit, so if you are not resting all your meat, you too are making this braai error. Resting lets the juices settle so they don’t spill out the moment you cut.
Braai tip: Rest most braai meats for 5–10 minutes before serving.
Fixing these small braai mistakes and following some of these braai tips could be the difference between an average braai and doing the braai like a pro.
