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 · 6 photos
Clear filtersWors & Burgers
The crowd pleasers
Never prick the wors. Never press the patty. Both rules exist because someone learned the hard way.
MediumBoerewors coil
15 minTurning deep mahogany over an even bed of coals — one flip, that's it.
MediumNight braai
20 minThree coils and a row of chops glowing after dark.
HighPatties over open flame
8 minHand-pressed, seasoned on the outside only, flipped once.
HighA grate of burgers
8 minSpace them out — crowding steams the crust you're trying to build.
Two-zonePatties and skewers
12 minSkewers on the cooler half so they finish as the burgers come off.
Medium-highPortable grill, full flavour
14 minSteaks and green chillies on a travel grill — the blend travels too.
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.