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 filtersThe Table
Where the fire ends up
The grilling is the easy part. This is what it's actually for.
Live coalsHands on the fire
All afternoonA homemade charcoal grill and a fork — no gadgets required.
MediumA full grill
30 minNo gaps, no waiting — the whole family fed in one round.
ServedCarved wooden platter
NowWors, chicken and steak carried in on one board.
ServedPlatter with red onion
NowRows of sausage, steak and chicken, dressed with raw onion for bite.
ServedRibs over potatoes
NowRoasted ribs resting on sliced potato and onion that caught all the drippings.
ServedThe full spread
NowPap, rice, greens and a mountain of grilled meat. This is the point.
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.