As South Africa Braai is in our blood. It is the one thing that unifies us in the country a lekker braai. Heritage day 24th September is officially South African Braai day. Weber takes braai to the next level. We all have webers but I don’t think we ever use it as effectively as it was designed to be used. Reading this book you realise that there is actually a skill to braai and it is not rocket science. Something that can’t be learnt. . Jamie has tried to perfect the art of outdoor cooking. We braai usually chops, sausages or boerewors. My husband is the braai master and this book takes his braaing definitely to the next level.

Going through this recipe book, I was amazed to see the wealth of recipes in it that could be done on a weber. Not only I we shown step by step in picture and written form how to make these dishes we are also taught how to braai them. Top it has amount of people it serves, prep, chill and bbq time. A very nice step by step way to show us how it is all made.

Then there is a Braai science section giving us different braaing tips

There are starters like different types of chicken wings, prawn skewers. The main course all types of burgers with patties made from scratch, fatijas sirloin steaks. There are sections fo chicken and fish. He even teaches us how to fillet a fish before braaiing it. Other than mielies I doubt we have ever attempted braaing veggies but there is an entire section on asparagus, brinjal bbq. This was a great surprise for to see the decadent desserts that you could use the weber. Banana Splits, blueberry cobbler.

If you are truly an outdoor cooking person this is a must book to have. It shows you how to cook anything using a weber braai stand.

It is amazing that there many different things to braai and there is an entire timetable for all types of meats, fish, veg, fruit and approximate cooking time according to weight and type of meat.

Really impressed with this book at how meticulous it is and step by step .

Check out my own braai attempts before reading this book

Pizza Braai
How to Chisa Nyama?

About the book: 

Ook in Afrikaans beskikbaar as  Weber se Beste Braaiboek

Weber has done it again! This latest offering is exactly what you’d expect from the world’s foremost barbecue company. Innovative recipes, imaginative ingredients, fabulous photography, and a wealth of sound advice for both novice cooks and experienced braai-masters. When it comes to mastery of the cooking fire, the Weber chefs really know their stuff. So light up the braai and allow Jamie Purviance, Weber’s award-winning culinary consultant, to tantalize your tastebuds with everything from chicken and steak to seafood, vegetables and desserts, all prepared on a Weber charcoal or gas braai. For new braaiers, the Introduction offers sound advice on how to handle the four T’s: temperature, time, technique and tools, and explains the mysteries of direct and indirect heat, and how to use a smoker. Pizzas done to perfection, burgers with attitude, succulent ribs, Texas-style brisket, spatchcocked chicken and even roast turkey are all within your grasp, thanks to the detailed step-by-step instructions and photographs.

Download some of our favourite recipes from Weber’s Ultimate Braai Book : 

• Braaied Peach Salad with Goat’s Cheese
• Classic Tomato, Mozzarella and Basil Pizza
• Smashed Burgers with Special Sauce
• Smoked Chicken Wings with Hoisin Glaze
• Spiced Skirt Steak Fajitas
  

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ABOUT THE AUTHOR

Jamie Purviance, a graduate of the Culinary Institute of America, is an accomplished chef. The author of a number of best-selling cookbooks for the Weber company, he has helped millions of people all over the world learn to barbecue like professionals.

Tags: Weber Ultimate Braai Book -Jamie Purviance