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 · 4 photos
Clear filtersLamb & Chops
Patience over the coals
Chops carry fat that needs time to render. Medium coals, frequent turns, and move anything that flares.
PrepTen chops, one board
1 hr aheadLoin chops laid out and salted an hour before they see fire.
MediumCoils and chops together
18 minTwo coils on the outside, chops in the middle where the heat is steadiest.
- Medium-low
Ribs and chops, edge to edge
35 minA full rectangular grill loaded for a crowd — turn in rows, not at random.
MediumChops and a spice pack
16 minOne blend, one fire, a weeknight dinner that looks like a weekend.
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.