Braai Day with Bluff Meat Supply

 

Flame-Kissed Lamb Chops

 

Ingredients:

• (Bluff Meat Supply) BMS Lamb Loin Chops
• salt and pepper to taste
• chopped parsley for garnish 
• marinade of your choice  

 Method: 

1. Get your fire ready. Use charcoal or briquettes (both available at BMS) to get the fire going, and once it gets hot enough, adjust coals for direct heat.  
2. Season the chops with spices, salt, pepper, garlic, rosemary and thyme to add great flavour and for that mouth-watering aroma! Then, coat with your marinade of choice and leave to sit for 10-15 minutes before placing them on the braai (check out Bluff Meat Supply for great options!). 
3. Braai the lamb chops for 3-4 minutes per side (longer for well-done).
4. Grab your dish and let the chops rest in there for five minutes wrapped in foil. This helps keep them juicy. Grab a piece with a side of your choice! 

Side

Rainbow coleslaw 

• Grab a bag of your favourite coleslaw combination
• Add a few spoonfuls of mayonnaise, and you can add in yoghurt for a healthier dressing, (in ratio to how much slaw you have) and squeeze in lemon juice for zest 
• Mix all together and serve with your mains

A Smokin’ Rump Steak

Ingredients: 

• BMS Rump steak (your choice of grams)
• salt and pepper to taste 
• butter 
• braai spices

Method: 

1. Use a dry spice rub to add to the flavour of your steak. You can apply the spices and leave for 30 mins to two hours (or up to overnight) for a deeper flavour, but even 20 minutes helps. 
2. Before braaiing, let the steaks sit out of the fridge for 20-30 minutes. This ensures even cooking and a perfect sear. 
3. Make sure your coals are hot and glowing, but not flaming. You should be able to hold your hand above the grid for 5-6 seconds before it feels too hot. Have two heat zones:

high heat for searing and medium heat for finishing off.

1. Braai rump steak for 3-4 minutes per side for medium-rare, sear over hot coals for a crust, then rest under foil for 5-7 minutes. In between, baste with melted butter to taste. 
2. Cut up and enjoy! 

Side

Sweet Corn 

• Preboil the sweet corn until it is soft, and add salt to taste to the pot
• Chargrill the corn on indirect heat 
• Top with butter and some chopped parsley 

 

Sizzling Spare Ribs

 

Ingredients:

• BMS Pork Ribs
• marinade of your choice 
• salt and pepper to taste
• dipping sauce of your choice

 

Method: 

1. Marinate the pork ribs and season with salt and pepper ahead of time, and set aside or refrigerate them. 
2. Prepare medium coals for your braai. Use indirect heat for the ribs to avoid burning the marinade.
3. Braai ribs bone-side down for 20-30 minutes, turning occasionally. Baste during the last 10 minutes for a caramelised finish.
4. Let the ribs rest for five minutes, then slice and serve with dipping sauce. Also available at your nearest BMS store!

Special Thanks

A big thanks to Bluff Meat Supply Ballito for the top-quality ingredients in this Heritage Day Braai recipe feature!