A warm and friendly, sweet-smokey spiced-salt mix for grilled meat and yellow vegetables.
SIDE BAR: Not all grinders in all areas have tassle decorations.
Ingredients: Sea salt, garlic (8%), sugar, mustard, coriander (4%), paprika, black pepper (3%), cumin (2%), white pepper, chilli, oregano, Hickory essence, thyme, paprika oil
There is a lot of myth and mystery around the perfect flame grilled steak, but frankly, the real secret lies in following a few simple rules, trusting your instincts and don't over-think the process.
Rule #1 - Choose your meat carefully - think what you want the finished steak to look like. Consider fat. Fat is flavour and succulence. If you want rare, you'll have to choose steak that is thick enough to grill brown on the outside and stay rare in the middle.
This is how - according to the Braai Master, you make the perfect grilled steak:
Start with Ribeye steaks ± 300g each (boneless); ± 400g (bone in); 20-25mm thick, a bit of Olive Oil and Ukuva Braai Salt Grinder.
Take the steaks out of the fridge, rub a little bit of olive oil all over it and grind Ukuva Braai Salt on both sides of the meat. Let it stand for 20 to 30 minutes (or as long as you fire takes to get ready) so that the steak is at room temperature before you put it on the grill.
TWO-ZONE GRILLING
Grilling on charcoal, briquettes or a gas grill - the same principle applies: you need two zones to grill in. The first zone should be the hottest part of your grill or direct heat where the meat is placed directly over the briquettes or gas burner to sear and the second zone is the low- or indirect heat.
Indirect cooking is when the food is placed to the side of coals instead of directly over the flame. This is easily done by keeping the charcoal to one side of your grill, or in the case of gas burners, keeping half on and turning half off.
Place the steaks on the hottest part of the grill for 2-2½ minutes before you flip it over onto the other side for another 2-2½ minutes. Resist the temptation to move it or turn it over more often. The outside of the steak will sear and caramelise while the inside will remain juicy and succulent.
Once your steaks are seared, move them to the cooler side of the grill (indirect heat zone) for another 2 minutes (rare) or 3 minutes (medium rare). This gives the marbled fat in your steaks a chance to properly render as the meat cooks through.
Remove your ribeye steaks from the grill, place onto a warm (not hot) plate, balancing them on their sides (fat side down). Loosely cover with aluminium foil (or a dome) and allow them to rest for 5-10 minutes.
The most 'diner-friendly' way to serve steak is to slice it - always against the grain; 5-7mm thick slices.
Ukuva's BBQ Braai is not just for meat...
It is also great flavour friends with butternut squash, sweet potatoes of every kind of roast root vegetables. We've recently used it very successfully on roast, semi-dried tomatoes...
There is a warm friendliness to this blend that make people come back for it again and again and again...
