It's in the fire – braaier

KEY: HIGH-HEAT ZONE FOR SEARING AND LOWER TEMPERATURE FOR FINISHING

- Hein Kaiser

Fire is the most important ingredient in any braai. But not just the fact that it's a burning accelerant, said master butcher Dorothy Labuschagne. It's about the zones you create beneath the grill that ultimately deliver the perfect braai.

She would know, as meat is her life. Labuschagne is a certified master butcher and one of the few women in South Africa who have achieved this title.

The most common mistake people make at a braai is with the temperature of the fire, said Labuschagne.

"A perfect steak needs to have both a high-heat zone for searing the fat and a lower, indirect heat zone for finishing. If the fire is just too hot, the steak will burn instantly and not be cooked on the inside."

Before hitting the coals, it's the preparation that matters.

"Any meat must be at room temperature before you braai, cook or roast it."

She keeps her seasoning minimal. "I prefer only salt and pepper, because with the good quality meat you want the natural taste of the meat to own its place in the flavour palette.

"There are a few times though, depending on the cut I have, that I will add a homemade marinade."