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 filtersChicken
Colour without carbon
Sugar in the rub browns fast. Start skin-up over medium, finish over the hotter side for the last two minutes.
PrepDressed and resting
20 min aheadThighs and drums rubbed down, soaking up the blend before the fire.
MediumSignature BBQ chicken
25 minLacquered, charred at the edges, pulling clean off the bone.
LowWhole bird over coals
60 minSlow-turned with the lid down until the skin crackles.
Medium-highWings over red coals
20 minDozens at a time after dark — the fire does the work, you do the turning.
IndirectKettle wings and sausage
30 minLid down, vents half open — juicy inside, crisp on top.
HighSuya skewers, up close
6 minCoated heavy in yaji so the spice toasts instead of steaming.
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.