My better half adores a superior barbeque. He says there's practically nothing quite as good as the flavour of steak that's been cooked out in the open and I have to admit that I concur with him on this point. But what I like most about cooking on a braai is a) there are no cooking pots to clean afterwards and b) I can unwind and chill out while my husband does all the work. A barbeque is the one meal he will not let me prepare, saying I overcook the food whilst he has learned how to get it just right. I am not offended whatsoever as I would rather wash a pile of pots than lay a fire, not to mention, barbequing is sweaty work because you can get really warm standing over a fire on a midsummer's day. Occasionally, we like to have a braai for Sunday lunch and my man has been talking of changing to a gas braai as it cooks the food quicker.
Oh course, being a guy, he's all about the steak yet there are many other kinds of meat which can be grilled on a barbeque such as chicken, fish, seafood, pork and lamb, basically, almost anything. Fish and seafood are fragile and caution should be used not to over or undercook these products. Prawns can be skewered and put directly onto the bbq grill but fish, naturally, must be bundled in foil as it will fall apart if put directly on the grill. You can also bake bread, and cook veggies on a barbeque either directly on the barbeque grill or covered with foil with a marinade. Timing is very important when braaing food so you need to know at what stage you should put a particular item onto the barbeque grill after the fire has been ignited. Hubby is extremely good at judging at what time the coals are ready for cooking a particular type of food. If you put the steak on the bbq when the fire is too scorching, it will burn the exterior of the steak without cooking it on the inside. An additional suggestion would be to wipe the bbq grill with 1 / 2 an onion prior to placing the various meats on the grill as it helps clean off any deposits on the bbq that had not removed with cleansing and gives the meat a little extra flavour
An important factor to bear in mind about chicken, though, is that it should be pre-cooked in your oven first. It's very difficult to cook poultry throughout on a barbeque without charring the surface. Should you find a way to achieve this then the flesh will in all probability be dried up. Undercooked chicken carries the potential risk of salmonella accumulation and pregnant ladies must avoid it no matter what. Rather marinade the chicken in a lemon and herb marinade, for instance, and cover it in aluminum foil and then oven bake in a baking pan or dish for almost as long as you might ordinarily cook it in the oven for. However, do not open the foil towards the end of cooking to brown the fowl like you normally would. Carry it out to the braai instead and finish it off on top of the grill. The advantage of precooking poultry in aluminum foil in the stove is that the poultry maintains its juices while still getting adequately cooked.
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