Nobody is too old or too experienced to learn!
My favourite braai recipe for example, The Braai Pie, was first shared with me by a friend at a random braai many many moons ago… Since then other friends have taken inspiration and decided to turn it into a dessert, I’ve seen random people doing seafood pies, and I’ve myself put everything in there from popcorn to smoked Blouwildebees (fwiw: the popcorn was not a success)… but I digress.
The point is I’m keen to keep on learning, and I’m hoping that you are equally keen to teach me.
How Do I Win?
Using the link below, you’ll have a chance to submit your favourite braai recipe. This recipe can be anything… a main dish, a side dish, starter or dessert. Hell… it could even be your favourite sauce or marinade. The only requirement is that it be done on a braai.
Then every other Thursday (assuming I’m in the country), I’ll pick one of the recipes submitted since the last winner was picked and then recreate it on Friday. That person will something cool as well as receive credit here on BraaiBoy.co.za when I publish the recipe. Also, If you’re on twitter or Instagram, you’ll get tagged in a shout-out there as well.
What Do I Win?
The next coolest recipe wins a BraaiBoy Zippo.
CLICK HERE TO SUBMIT YOUR RECIPE
Do you have a cool product that you’d like to show off to a group of braai lovers? Then drop me a message and offer it up as a prize in the weekly recipe competition.
. I kg lamb chops
. Add a teaspoon of ginger & garlic
• 2 table spoons of mixed masala
• Half tsp chilli powder
• 2 tsp plain yoghurt1 tsp lemon juice
Mix all spices into yoghurt and lemon juice, spices & smear over chops. Keep in fridge overnight or a few hours. First place on foil for 5 minutes each side.
Then place on the meat directly on the braai grid
Braai each side for a medium chops or can be place for a few more minutes for well done chops. Serve with Garlic naan & source / fresh salads
Braai using chicken
• 250 ml (1 c) plain yogurt
• 60 ml (¼ c) tikka masala paste
• Juice of 1 lemon
• 4 chicken quarters, drumstick and thigh
• Little butter
• 3 cloves of garlic, crushed
• 2 cm fresh ginger, finely grated
• 5 ml (1 t) garam masala
• 1 ml (¼ t) turmeric
• 5 ml (1 t) paprika
• 1 ml (¼ t) chilli powder
• Salt and freshly ground black pepper
Mix all spice & rub into all chicken pieces. Keep in fridge for overnite or about 3 hours.
Place on medium hot fire using a braai grid. Low heat. Keep on turning gently every 5 minutes until it turns golden brown. Cut up and again place for few minutes – then ready to serve —-
Serve with roti / chilli source / salads / and some pickles.
Divine it will surely be
Sagie Govender 0847092526