The Ultimate Braai Master Live at Emperor’s Palace is almost upon us, and to celebrate, we chatted with comedian, chef, and Celebrity Master Chef Winner, Chris Forrest, who will be one of the experts offering advice at panels and demonstrations all weekend.
What is your earliest memory of braaiing?
At my parent’s house in Parkview, almost every Sunday. My Grandparents would come over and my mom would make this marinade in a big Tupperware dish and put all the meat in. Whether it was chicken, chops or wors, it all went in that same marinade, even later on when we could afford steak, in it went.
We had a small, nasty cream-coloured braai that my dad would command as Braaimaster. We didn’t use fire lighters, so he would get us to crumple up newspaper and then break up tomato boxes, or if those weren’t available we had to search the garden for twigs, and that was how we got the fire going.
I loved everything about it, the ritual, the food the social aspect, everything, and even though now I detest that marinade, I still love a braai as one of my favourite things
How often do you braai? Is it a regular thing, or for special occasions only?
As often as possible, I generally only do it when we have visitors though, but what a great reason to invite someone over. Sometimes it’s just a random guy off the street, but we still have a braai.
What is your favourite thing to braai and why?
Anything and everything. I like to try different things all the time to take me out of my comfort zone. I even sometimes have vegetarians over (I know – yuk) just so I can be creative with things like mushrooms and aubergine. If you put a gun against my head, I’d be very concerned because that’s a bit extreme to get answers to braai questions, but I’d say a perfectly done ribeye steak.
What is your favourite wine to pair with a braai?
It’s a toss-up between that golden brown chardonnay that most people call “beer” or a Boksburg cocktail aka Spiced Gold and Coke Zero (I’m watching my figure)
Do you have any tips for our readers on how to make your favourite thing? What should they consider?
The first thing is that most meat is delicious already, the only time it needs to be marinaded is to tenderise it. Rather use rubs and seasoning to enhance the flavour of whatever you’re cooking, and then add your sauces etc afterwards if you want.
The Ultimate Braai Master Live takes place from the 1st to the 3rd of September at the Red Roman Shed at Emperor’s Palace. It includes interactive entertainment (cook-offs, and challenges), the latest braai products & accessories, delicious food and drinks (Food Trucks, Beer Garden, Craft Beer, Wine Tastings) as well as music & children’s entertainment. In addition to Chris Forrest, other chefs in attendance include Benny Masekwameng, Pete Goffe-Wood, Chef Vaatjie, Stuart McClarty, Moses Maloi, Kevin the Meat Ranger and Borries Bornman.
Tickets cost just R130 or R300 for the VIPs and can be bought here.
