- Use Fresh and not frozen meat as this ensures that your meat remains juicy
- Always marinate your meat at least 8 hours before your braai or overnight
- Seal the marinated meat by vacuum, air tight container or plastic seal bags as this helps to tenderize the meat
- Pack and stack meat tightly and flat as to allow for the least amount of air between cuts/chops
- Place marinated meat in a fridge not freezer
- Don't braai over very hot coals and ensure that your grill is at least 10 cm away from the coals
- Periodically turn your meat so that your meat gets done evenly without it getting burnt
- Ensure that you have water to spray on any fire that may start from dripping fat
- Spray water lightly without killing the coals
- Try yo use little or no tomato sauce in your marinade as the sugar content in the sauce tends to caramelize and will add some burnt spots on your meat
- Chicken should be grilled last when the coals has lost most of its redness and should be basted as it dries.
