Die braaibroodjie lyk mos hemels! En saam met 'n First Light Golden Ale van Devil's Peak Brouery kan niks skeef loop nie!

Die braaibroodjie lyk mos hemels! En saam met 'n First Light Golden Ale van Devil's Peak Brouery kan niks skeef loop nie!

Beef trinchado potjie is one of Jan Braai's favourite Portuguese meals on the fire. Here's a recipe to make it perfectly.

Beef trinchado potjie recipe

Beef trinchado potjie is one of Jan Braai's favourite Portuguese meals on the fire. Here's a recipe to make it perfectly.

Rump steak with garlic butter from Jan Braai’s new cookbook, Fireworks.

Rump steak with garlic butter from Jan Braai’s new cookbook, Fireworks.


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Rump steak with garlic butter from Jan Braai’s new cookbook, Fireworks.

Rump steak with garlic butter from Jan Braai’s new cookbook, Fireworks.

malva pudding - south africa's gem and the world's best dessert :) I miss it!

malva pudding - south africa's gem and the world's best dessert :) I miss it!

Jan Braai chicken pie

Jan Braai chicken pie

Roosterkoek, that old South African favourite that's essential to any braai. http://www.victorianroom.co.za/index.php?option=com_zoo=item_id=31=81

Roosterkoek - a South African braai essential

Roosterkoek, that old South African favourite that's essential to any braai. http://www.victorianroom.co.za/index.php?option=com_zoo=item_id=31=81

Oor die kole met Jan Braai: Filet met sampioensous

Oor die kole met Jan Braai: Filet met sampioensous

Big brown mushrooms with basil pesto. Perfect for the vegetarians who still love to braai.

Big brown mushrooms with basil pesto. Perfect for the vegetarians who still love to braai.

Pork spare ribs by Jan Braai...This turned out good. I baked rib racks with garlic at 300 degrees for 2.5 hrs, drained fat, cut ribs apart. Then mixed up the sauce and poured over all, covered and baked at 350 for half hour, then uncovered and finished at 350 for about half hour. I think not so much the sauce recipe as the method, and that's not even in the recipe.

Pork spare ribs by Jan Braai...This turned out good. I baked rib racks with garlic at 300 degrees for 2.5 hrs, drained fat, cut ribs apart. Then mixed up the sauce and poured over all, covered and baked at 350 for half hour, then uncovered and finished at 350 for about half hour. I think not so much the sauce recipe as the method, and that's not even in the recipe.

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