Grilling Meat · From our own fires
Every cut.
Every fire.
Not stock photos. These are our grills, our chops, our late-night coals — sorted by cut, with the heat and timing that made each one work.
01
Two seconds
Hand 12 cm up, two seconds is high heat — steaks, burgers, prawns.
02
Five seconds
Medium — chicken pieces, chops and boerewors.
03
Eight seconds
Low — whole birds, ribs and anything with a lid on.
04
Always two zones
Build a hot side and a cool side so flare-ups have somewhere to go.
1 category · 5 photos
Clear filtersBeef
Steaks that earn their crust
Two-second heat, dry surface, one turn. Beef wants coarse salt, cracked pepper and the confidence to leave it alone.
PrepCuts on the board
30 min restRibeye and shoulder trimmed and brought to room temperature before seasoning.
HighT-bone, dressed
20 min aheadSteak & Chops rubbed in hard on both sides, then straight onto a screaming grate.
HighA grate full of T-bones
4 min a sideBones toward the cooler edge so the eye and the strip finish together.
Two-zoneSteaks and boerewors
12 minThe classic pairing — sausage takes the medium zone, steak takes the fire.
Off heatRested and sliced
5 min restCut against the grain after a third of the cook time in rest. Pink all the way.
Interactive · Meat timer
Pick your cut. We'll call the flip.
Grill-tested times from our own fires, with a halfway chime for the turn and a chime when it's ready to come off.
T-bone / Ribeye
8:00
4 min a side, then 5 min rest.
Your turn on the fire.
Pick the blend for your cut, then follow a recipe that's already been grill-tested.