Trade Prices on Application

FIREWOOD AND COALS

Charcoal is very popular but any clean burning hardwood that produces long-lasting coals is suitable. Fruit Trees, Black Wattle, Alder, Sickle-bush, even vine stumps are ideal. Use fire lighters, but never petrol to light a fire.

HINTS WHEN BARBEQUEING

Beef must be thawed before it is grilled. Remove the meat from the freezer at least a day before use and leave it to thaw in the refrigerator in its wrapping. (An alternative, fresh meat can be marinated and then placed in the fridge in a sealed container).
Meat should be taken from the fridge at least 30 minutes before grilling to maintain a room temperature.
If preferred, brush either the meat or the grill with a little cooking oil to prevent the meat from sticking to the grill.
Beef cut 2 cm thick should be placed about 10 cm from the coals.
Grill steaks as quickly as possible without scorching the meat. Sausages, kebabs and sosaties on the other hand, have to be grilled slowly.
Grill steaks on one side until brown and loose on grid, turn and finish grilling.
Do not use a fork or sharp object to turn the meat since it causes loss of meat juices. Rather use meat tongs.
Cook meat in the correct order, for example steaks should be cooked last, since they toughen if not served immediately.
Sausages can be kept warm successfully and can be cooked first. Remember to reduce the cooking time of meat that is to be kept warm.
Spices and herbs should be used sparingly so as not to overwhelm the flavour.
Sprinkle with salt just before serving – if salted too early it draws out the juices, resulting in dry and tough meat. Serve immediately otherwise it becomes tough.
The correct temperature for cooking can be checked by holding your hand approx 200 mm / 8 " above the grid for +- 10 seconds, shorter than that , the fire is too hot, longer then its too cold.
Keep your BBQ grid clean by rubbing it down with half a raw onion or half a raw lemon when the grid gets up to heat. You will look like a pro in front of your friends and add a nice flavour to the meat while you’re at it.