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 · 2 photos
Clear filtersSeafood
Citrus, spice and a light hand
Fish is done sooner than you think. Score it, pack the cavity, and let the foil hold the moisture in.
MediumWhole fish in foil
25 minScored, stuffed with onion and spice, steamed in its own juices over coals.
MediumPeppered tilapia
20 minFinished with red and green peppers and onion straight off the heat.
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.