Smoking Gun Braai Chops

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When it comes to making the perfect braai, everyone is a braaimaster and has their own unique methods of preparing the ultimate braai chops. However you prefer to prepare your chops for the braai, take a quick look at this recipe and prepare to have your taste buds absolutely tantalized. Stay strong when your mother in-law starts shouting orders and criticisms about your methods, even she will be super impressed when they’re done.

What you need:

Braai chops (back, loin or leg chops)
Black Pepper and Sea Salt crushed mixed
Worcester sauce
Fresh Lemon
6 Gun meat spice

So the first step is to get some well matured sheep chops, or if you prefer softer meat, get a pack of lamb chops instead. Lay them in a pan and sprinkle Worcester sauce, and coriander to taste over the meat. When your fire is nice and hot but without flames, you can set them onto the grid to start cooking. If you’re super hungry and need to get them done in a hurry, lower the grid for more heat. Otherwise raise the grid, sit back, and watch the sun set as your Gun-smoke chops slowly sizzle away. This will also ensure they are more evenly cooked and retain more of the moisture.

The next step is to mix the sea salt and black pepper in a crusher. Simply, grind each ingredient into their respective lids and then mix them together. Once this is done, you can season the chops as you like them.

The next magic ingredient is a few twists of fresh lemon, squeezed to taste. It gives the chops a superb zing and adds a delicious contrasting flavour to the meat.

Depending on how you like your chops on a braai and the temperature of the fire, it should take between 10 and 20 minutes to cook them perfectly. The last step before taking them off is to add a sprinkle of 6 Gun spice for extra flavour. Let them settle for a few minutes on each side and allow them to gently simmer before finally taking off your perfectly cooked chops.

Allow the meat to rest for about 5 minutes in a casserole dish while leaving the lid slightly open to let the heat escape. Following this method, you’ll be enjoying the perfect braai chops in no time – crispy on the outside, nice and moist on the inside.

We’d love you to share your thoughts and recipes for the rest of our fellow SA Men to try out and enjoy.

Next time we’ll be looking into the stand-up rib braai, this is definitely not one to be missed.

Till next time. Let’s braai!