Compiled by Kayla Cloete
In the aftermath of Braai Day, there are two principal complaints. We can’t help the babelaas victims, but we can offer some advice to those forgetful types who end up with burnt fingers: the quick swaai-and-eina types who know that sizzling marinade and wors juice fountains are hotter than a string of oaths.
There is a better way. But even then, choosing the wrong braai tongs can end with your chops in the coals or your steak marinating in the sand.
So, all you aspirant braai masters, save yourself the frustration of useless braai utensils. And, for all you well-seasoned manne out there, see if you share our opinion about the various devices you might have tried over the years…
It won’t matter how much of a braai-master you claim to be if you’re stuck with feeble tongs. There is nothing worse than having a flimsy pair of tongs that allows your meat to slip through its clutches or buckles under the weight of your 500g steak. Go for thicker, stronger, metal bodies to avoid this problem.
Scissor-style tongs are generally more difficult to operate. Different amounts of force need to be applied to prevent slippage, depending on where the pivot point is located. The closer the pivot to the head of the tongs, the less force needs to be applied, but you’ll need to open the tongs much more widely before the mouth opens far enough to grip your meat.
Working out how wide to open your tongs, and how much pressure you need to exert to grip your meat, can feel like more mental effort than necessary for something a caveman could do with a sharpened stick.