This is the third post in our three-part countdown to mastering The Lamb Braai. It starts with method to give an overview of the aim and works back to sourcing the meat and, finally, building the fire.
Part three: the lamb braai method (here’s the link if you missed it)
Part two: selecting and preparing the lamb (here’s the link if you missed it)
Part one: building the braai fire (below)
Before getting to the build, here are Brandon’s thoughts on fire wood and braai units.
Lord of the braais
I love cooking on fire so much I’m willing to risk body parts. True story. We once hosted a comparative lamb braai luncheon for fifteen people, so I had to do the flame-fandango with forty-five thick-cut loin chops. And when a farmer has done his or her best to raise sheep with care, I feel it only right to respect the sacrifice by cooking it to perfect…
The construction
Lay two large logs parallel to each other and you, with a gap between them. Starting with only two logs at the base level leaves lots of space for airflow and placing them in this direction makes it easier to slide firelighters (if using) in from the side.
Pick a couple of split logs that look like they want to catch fire and lay them split-side down across the base logs. If you can get three side by side, that’s perfect, but make sure there’s a gap between them.
Keep building with three logs each way until it’s about four or five ‘storeys’ high. Make a ‘tight’ log cabin by putting the pieces on subsequent layers closer together so as not to ‘waste the flames’.
As you go, break off splinters and pieces of bark (the kindling), and drop them inside the log cabin – it’ll help get things going. If necessary, keep adding kindling. For example, if the wind is blowing the fire to one side and it’s burning stronger there, put some kindling on the other side to even it out.
Now light your favoured firestarter and push it through the gap at the bottom. You’ll know the fire’s born when you hear satisfying crackling sounds and you should be ready to braai within the hour.
The collapse
After around 30 to 40 minutes of burn time, the log cabin will collapse as the lower layers of the log cabin turn to coal. This is a good opportunity to rearrange the logs and start turning over pieces that have not burned quite as much, so the sides that look more like blackened wood (not yet grey ashy coals) have a better chance of burning and are in direct flame to help that transformation. Once again, leave enough space between the pieces for good airflow.
The fire will take around another 10 minutes to burn down. While there is still the last of the flame, put on the grid and, using a wire brush, brush it all over to clean. Alternatively, rub with a halved lemon (or onion) and allow the flame to burn off any residue.
The knockdown
After about 50 to 60 minutes of total burn time, break down any logs that have only just become coals using a steel rod – we have one that came with our braai. Still using the rod, turn and scrape together the coals to make a higher and tighter mound that will form the coal bed for cooking.
Note: This is a general guideline but naturally no fires are alike, depending on the wood, the weather, the build, the braai. With the fire we filmed, there was one very big piece of Kameeldoring top front and centre on the log cabin. It took a while to burn down so on the video you will see some knocking down, after the collapse but before the last flames have burned off, to get a sense of where the wood is at.
