Most people think a great braai comes down to the cut of meat. They're wrong.

It's the spice. And more importantly — it's knowing WHEN to season.

Here's what I've learned after years of cooking for families, expats, and food lovers who miss that authentic flame-grilled taste:

The 3-stage seasoning method:

• Stage 1 (2 hours before): A dry rub with coarse salt, smoked paprika, and a touch of brown sugar. This draws moisture out, then reabsorbs it — creating a flavour base that penetrates deep.

• Stage 2 (30 min before the grill): My signature spice blend goes on. I can't share the exact recipe (that's what you pay me for 😉), but think coriander, cumin, garlic, and a secret heat element.

• Stage 3 (last 5 minutes): A light brush of herb butter while the meat rests on indirect heat. This is where the magic happens — the fat carries every spice note straight to your taste buds.

Most home cooks dump everything on at once and wonder why it tastes flat. Timing is everything.

If you're an expat missing real braai culture, or a foodie who wants a chef-quality outdoor feast without the work — I come to your home, bring my own spices, and handle the entire cook.

You just bring the good vibes.