Coke Smoked Turkey

Coke Smoked Turkey



  • 1 x Free range Turkey
  • Lots of crushed garlic
  • Braai Spice
  • Sea Salt & Black Pepper


  • 1 x sweet apple (chopped)
  • 2 large Onions (chopped)
  • 500ml Coca Cola/Pepsi/Fritz Cola
  • 150g butter
  • Salt & Pepper


Braaiing Instructions

  • Make sure you plan the smoke as it takes roughly 10 hours to smoke the Turkey at these low temperatures. Preheat your smoker to 110 degrees Celsius. The low temperature keeps the turkey juicy and allows it to become soft and tender.
  • Remove the Turkey from its wrapping and wash properly with cold water, taking extra care to rinse the inside from all blood. Pat dry with paper towel and make sure all feathers have been properly removed.
  • Use your favourite braai spice and mix with enough crushed garlic to rub over the whole bird. Left over garlic and spice can be mixed with the stuffing.
  • Remove all the innards from the turkey, mix all the ingredients for the stuffing together and stuff the turkey.
  • Insert temperature probes in the breast and inner thigh and then place disposable tray below the turkey. Fill the pan with the remaining Coca Cola / Pepsi/ Fritz Kola, place the turkey indirectly on the heat and close the smoker.

 Pro Tip: The choice of wood to smoke is really important. I chose to use Applewood and it really complimented the turkey well. Hickory will also work well but be careful of stronger woods like mesquite. Also remember that you do not want to see thick billows of smoke coming from the smoker – too much smoke generally makes the meat bitter. Rather aim for a continuous flow of light smoke. And remember… If you’re lookin’, you ain’t cookin’!

  • Let the Turkey smoke for 2-3 hours and then check the moisture levels of the tray. At this point I place the Turkey on top of some veggies in the roasting tray and cover everything with tinfoil.

Pro-Tip: At this point the meat would have absorbed more than enough smoke and by covering with tinfoil you are locking in the moisture, instead of letting it escape in the heat.

  • Keep monitoring your temperature probes. You are looking for an internal temperature on the breast of 68 C and 70 C on the inner thigh. Once these temperatures are reached, then add more coal and heat the grill to 200 C. Remove the foil and the tray and place the turkey directly on the grid.

Pro Tip: Heating the smoker so high for the last 45 – 60 minutes of your cook crisps the skin. If you do not do this, the skin could turn out a bit rubbery.

  • While the turkey is finishing its smoke, you can make a quick gravy with the juices left in the tray. Scoop 2 cups of juices out of the tray and add it to a saucepan. Add 1 cup of red wine and 1 Tbsp of stock (I like to use Gefro). Bring to a rolling boil and cook for 5 minutes.

Pro Tip: For some added flavour, you can make the sauce and place the open saucepan in the smoker to absorb some more of the flavours.

  • Once the turkey breast reaches an internal temperature of 74 C and the inner thigh 80 C, you can remove the turkey from the smoker. Let it rest for 5 to 10 minutes.

Carve and enjoy!

This goes well with:

Bacon and Butter Brussels Sprouts
Bacon and Butter Brussels Sprouts Ingredients: 1kg Brussel Sprouts 2 Tbsp of good olive oil 250g Streaky bacon (Cut into strips) 80g Butter 200g Crème fraîche Salt & Pepper Large
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Bratkartoffeln on the Braai
Bratkartoffeln on the Braai Ingredients: 1kg Potatoes 2 Tbsp of good olive oil 4 Tbsp of Butter 2 finely chopped Onions 120g Bacon or bacon bits ¼ bunch of Parsley,
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Braai’ed Banana Dessert
Previous Next Braai’d Banana with Cointreau Liqueur, Chocolate Sauce and Pistachio Ice Cream Ingredients 1 Large Banana per person 25ml Cointreau Liquor per Banana Chocolate Sauce Pistachio Ice cream Cooking
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Chakalaka Tomahawk Steak

Chakalaka Tomahawk Steak

Chakalaka is a traditional, spicy South African Relish that can be found at most braais. It is very versatile and can be eaten with almost any meat, sausages or with mielepap. We do not traditionally have a Chakalaka spice, but it is becoming more and more popular, especially here in Germany. Unfortunately, most of them have nothing to do with Chakalaka and I have therefore made my own version that I believe mirrors the flavour profile of the traditional Relish. Let’s get braaiing!

The Steak

You will need:

  • Tomahawk Steak(s)

Ingredients for the Chakalaka Spice:

  • 1 x Tsp Paprika
  • ½ x Tsp Curry Powder
  • ¼ x Tsp Cayenne Pepper (optional – adjust depending on how hot you like it)
  • 1/3 x Tsp Dried Chili
  • ¼ Tsp x Garlic Powder
  • 2/3 x Tsp Dried Origanum
  • ¼ x Tsp Onion Flakes
  • ½ x Tsp Sea Salt flakes
  • ¼ x Tsp Freshly ground Black Pepper

Braaiing Instructions

  1. We start by taking your steak out of the fridge and letting it come to room temperature and then getting all the ingredients ready for the Chakalaka Relish. Peel and dice your carrots finely (julienne-style), slice the onions into chunky rings and the tomatoes and peppers into small squares. Also peel and crush 2 cloves of Garlic and keep all ingredients in separate bowls, ready to add.
  2. Make a fire with high heat. Make sure you create both a direct and indirect heat zone. This is necessary if we are going to cook such a huge steak properly. While waiting for the coals, make the spice.
  3. Simply add the spices together and mix thoroughly. Empty into a shaker and keep handy to add the spice when you are braaiing.

Pro Tip: Do not spice your steak before braaiing. The high heat we are going to use to sear the steak with and create that beautiful crust will burn your spices and give them a bitter taste.

  1. Once your fire is scorching hot, place the steak directly on the heat and let it build a nice crust. Turn and do the same on all the sides before moving it onto the indirect heat zone.

Pro Tip: The steak WILL stick to the grid initially (if it doesn’t, your fire isn’t hot enough!). If the steak is “stuck” when you want to turn it over, then it means it hasn’t caramelized enough yet. Leave it alone and only turn it once it releases by itself. This is how you build that beautiful, caramelization on the outside.

  1. Once the steak is on the indirect heat, you can season it using the Chakalaka Spice. Leave the steak on the indirect zone, rotating, adding spice, and turning occasionally to ensure it gets even heat until it reaches an internal temp of 55C (depending on the size of the Tomahawk and the heat this can take up to 45 mins), then remove it from the heat and let it rest for 5 – 10 minutes before serving.

Pro Tip: The perfect internal temperature for a medium steak is 59 – 60C. We remove the steak from the heat at 55C because the internal temperature will continue to rise even after we take it off the heat before settling down at about 60C after 5 – 10 minutes. If you like your steak more Medium Well done, then you want to take it off the heat when the internal temp reaches 62C and for Medium Rare take it off at 52C.

  1. Immediately once you place the Tomahawk on the indirect zone, start with your Chakalaka Relish (ideally on a different heat source because you need to stir it and when you have the lid open on the indirect zone, then your meat is not getting any heat).


The Chakalaka Relish

Ingredients for the Chakalaka Relish:

  • Red, Yellow and Green Pepper (1 each)
  • 1 x large Onion
  • 1 x Carrot (Julienne)
  • 1 x large Tomato (Diced)
  • Fresh Garlic (crushed)
  • 1 x Tsp Tomato Paste
  • 1/3 a head of Cabbage (sliced)
  • Baked Beans (can)
  • 1 x Tbsp Paprika
  • 2/3 x Tbsp Curry Powder
  • 1 x Tsp Cayenne Pepper (optional)
  • 1 x Fresh Chili (sliced)
  • Olive Oil
  • Salt and Pepper to taste

Cooking Instructions

  1. Heat a cast iron pan on medium heat and add some Olive Oil. Brown your onions for 3 -4 minutes and add the Garlic and Carrots.
  2. Cook for a further 3-4 minutes and add the Peppers. Stir while cooking until the Carrots are al dente (or in braai terms, they start to droop a bit).
  3. Add the Paprika, Curry powder and Cayenne Pepper and mix through. Once incorporated add the diced Tomatoes, Cabbage and Tomato Paste and again stir through thoroughly.
  4. Add the Baked Beans and the Chili and let it simmer slowly for 20 minutes on medium heat, stirring every so often to let the ingredients and flavours combine. Once its ready, keep it on low heat and serve with your Tomahawk.
  5. When the Tomahawk has rested, serve and enjoy!


This goes well with:

Braai’d Pumpkin with Goat’s Cheese Salad
Braai’d Pumpkin with Goat’s Cheese Salad Previous Next Salad 600g Pumpkin (I used Hokaido) Good Olive Oil 1 Tbsp Brown Sugar (optional) 1 Tsp Cumin 1 Tbsp roasted & ground
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Braai’d Asparagus with Hollandaise Sauce
Braai’d Asparagus with Hollandaise Sauce Spring brings many delights, best of which is white asparagus. With asparagus season in full swing, we want to show you how to add this
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Braai’ed Banana Dessert
Previous Next Braai’d Banana with Cointreau Liqueur, Chocolate Sauce and Pistachio Ice Cream Ingredients 1 Large Banana per person 25ml Cointreau Liquor per Banana Chocolate Sauce Pistachio Ice cream Cooking
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Surf and Turf – Prawns and Beef Fillet

Prawns & Beef Fillet

Surf & Turf

The Braai


  • 1 Whole Beef Fillet
  • 1,5 kg of Tiger Prawns
  • BraaiZeit “Boerewors in a Bag” Rub
  • BraaiZeit China Rub
  • Good Olive Oil
  • BraaiZeit Creamy Peri-peri Sauce
  • BraaiZeit Garlic & Rosemary Oil
  • Sea salt and Black Pepper

Braaiing Instructions

Clean your prawns by cutting them open along the back and removing the vein. Then split your prawns into 2 bowls and marinade liberally – one with the BZ Creamy Peri-peri sauce and the other with the BZ Garlic & Rosemary oil. Cover and put in the fridge.

  • Clean your fillet by removing the silver skin. I also like to make sure the fillet is clean and there are not any ragged pieces on the sides – remember, your guests eat with their eyes too!
  • Rub some olive oil all over the fillet and then add both the BZ “Boerewors in a Bag”- and the BZ China Rub.
  • Cover liberally and form a crust around the whole fillet.
  • Place in a container, close and refrigerate.

Pro Tip: Make sure you marinade both the meat and the prawns for at least 6 hours, but preferably overnight. Remember you are going to braai the fillet whole and you need the spices to draw into the meat to give that bland fillet some flavour!

  • Take your meat and prawns out of the fridge at least an hour before you plan on braaiing them.
  • Make a medium-hot fire and sear the fillet on the outside while the fire is nice and hot.

Pro Tip: Be careful not to burn the spices! You want the meat to caramelize and form a crispy, delicious barrier. However, burning the spices will ruin the meat and add a bitter taste. If necessary, forget the golden rule of not turning your meat too often. Rather turn it, than burn it…

  • Once the meat has caramelized, move it to medium heat and measure the internal temperature. Yes, the pros can do it by gauging the “bounce rate”, but a whole fillet is a different kettle of fish. Put your ego in your pocket and rather use a temperature probe before you ruin a great piece of meat. You are looking for 58C for Rare, 60-65C for medium rare. Remove from fire and let it rest while you braai the prawns.
  • Reheat your Green Peppercorn sauce on the fire about 10 minutes before you serve this feast.
  • Prepare and get your prawns ready in advance as they only take about 4 minutes to make (depending on how hot your fire is). Place the all the prawns on a medium hot fire. Leave for roughly 2 minutes and then turn for another 2 minutes.

Pro Tip: The prawns are ready the moment the shell turns a bright pink, and the meat is not semi-translucent anymore. Do NOT overcook the prawns. If they are bright pink and difficult to remove from the shell, then you overcooked them.

  • Place the meat and the prawns in separate serving dishes and serve with veggies of your choice


The Sauce


  • Madagascan Green Peppercorn Sauce
  • 5 Tbsp Green Peppercorns
  • 1 Tbsp Butter
  • 50 ml Brandy or Cognac
  • 400ml Cream
  • 2 Tbsp Dijon Mustard
  • 2 Tbsp Lime juice
  • Salt & Pepper to taste

Cooking Instructions

  • Make a medium fire and place your cast iron saucepan on the fire to heat up while you prepare the ingredients.
  • Crush 3Tbsp of the Green Peppercorns using a Pestle & Mortar & keep 2 Tbsp whole.
  • Melt the butter in the saucepan and then sauté both the crushed and uncrushed Green Peppercorns in the butter for about 3 minutes.
  • Add the Brandy or Cognac and cook for another minute.

Pro Tip: If you don’t want any alcohol in your sauce, or you want to impress your guests with a fire show, flambé your sauce now.

  • Now add all the other ingredients and keep stirring until the sauce starts cooking. The moment it starts boiling, the sauce is ready.
  • Remove from the heat. You can do this before and just reheat before you serve.

Pro Tip: Do not let the sauce boil for too long as this will cause the cream to split.

  • Serve with medium-rare beef and enjoy!

This goes well with:

Braai’d Pumpkin with Goat’s Cheese Salad
Braai’d Pumpkin with Goat’s Cheese Salad Previous Next Salad 600g Pumpkin (I used Hokaido) Good Olive Oil 1 Tbsp Brown Sugar (optional) 1 Tsp Cumin 1 Tbsp roasted & ground
Click for Full Recipe
Braai’d Asparagus with Hollandaise Sauce
Braai’d Asparagus with Hollandaise Sauce Spring brings many delights, best of which is white asparagus. With asparagus season in full swing, we want to show you how to add this
Click for Full Recipe
Braai’ed Banana Dessert
Previous Next Braai’d Banana with Cointreau Liqueur, Chocolate Sauce and Pistachio Ice Cream Ingredients 1 Large Banana per person 25ml Cointreau Liquor per Banana Chocolate Sauce Pistachio Ice cream Cooking
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Traditional Braai’d Lamb Rib & Boerewors

Celebrating Easter
the Braaizeit way

Here at Braaizeit we like to put our own spin on traditions. For Easter we have decided to give you our version of a traditional lamb meal, but making it all on the braai.

We paired this with a lovely Beetroot Carpaccio side dish, enjoy!

Braaizeit Lamb Ribs and Boerewors 007 Braaizeit Recipe Side Dish Beetroot Carpaccio 01

Traditional Braai’d Lamb Rib & Boerewors


  • 1 Lamb Rib (serves 4 with boerewors or 2 without)
  • Boerewors (100 -150g per person)
  • 1 Lemon
  • Sea Salt flakes

Basting Sauce

  • 2-3 fresh stalks of Rosemary
  • ½ Ripe Lemon
  • 75 ml Worcestershire Sauce
  • ½ tsp Crushed Coriander Seeds
  • 1 clove of crushed Garlic
  • Black Pepper
  • Sea Salt

Cooking Instructions

  • 30 Minutes before you start your fire, prepare the ribs. If there is a lot of fat, score the fat and then squeeze the ripe lemon over the rib, making sure it is covered enough to help the salt stick to it.
  • Rub the sea salt liberally over the ribs, paying special attention top get it into the cuts you made into the fat.
  • Make a small fire with medium to low heat.

Pro Tip: Normally with red meat we want a very hot fire to caramelize the meat, but here the opposite applies: we want low and slow… The rib should braai for a minimum of an hour, but preferably 90 minutes. This ensures the fat is rendered properly and that you get that crispy, caramelized texture in the end.

  • Prepare the basting sauce while waiting for your coals to be ready. Simply squeeze the lemon and mix the juice with the Worcestershire sauce, coriander seeds and garlic and then season to taste with your salt and pepper.

Pro Tip: I like to make a basting brush with fresh Rosemary stalks. I simply use the Rosemary to baste the sauce while the lamb is cooking. You can tie the back ends of the Rosemary together with a small piece of twine or a rubber band. It adds great flavour and as a bonus, impresses your guests too!

  • Gently place on the fire and roast slowly, turning and basting often to avoid it burning.
  • Once the fat has rendered (after about 60 minutes), add some additional coals, and increase the heat to make a medium fire.
  • Place the Boerewors and the Lamb ribs back on the fire and braai until the Boerewors is done and the Lamb is crispy.

Pro Tip: The lamb is done when you can easily tear the ribs apart with your hands. The Boerewors is done when it is golden brown on both sides and snaps easily when you bend it.

  • Take it off the braai and serve hot.

This goes well with:

Beetroot Carpaccio
Beetroot Carpaccio Ingredients 500g uncooked Beetroot 500g Fresh Parmesan Rocket Olive Oil Sea Salt flakes Freshly ground Black Pepper Cooking Instructions Make a fire with medium heat. While waiting for
Click for Full Recipe

Fire Roasted Salmon

Fire Roasted Salmon with Smoked Potato Salad

We decided to do flame grilled salmon this week, a little bit of indulgence. We paired this with a potato salad – a staple in Germany. The recipes may differ regionally, but as we want to bring you the best of German and South African cuisine, we chose a typically South African potato salad to enjoy with our salmon.

We recommend a Pinot Gris to go with the salmon and potato salad – from the winery Krebs in the Pfalz. They describe their 2020 Pinto Gris as “slightly smoky nose, subtle fruit, almond blossoms; white peach and pear on the palate; harmonious acidity with a melting finish and good length; great food companion.” You will not be disappointed.

Flammlachs / Fire Roasted Salmon


  • 2 x 750g whole, filleted Salmon
  • 2 x Wooden boards
  • Olive oil
  • Your favourite fish spice
  • Sea Salt & freshly ground black Pepper
  • 1 tsp Crushed Garlic

Cooking Instructions

  • Lay the wooden boards in water at least 24hrs before you want to braai the Salmon. The boards need enough time to soak in the water to ensure that they do not catch fire themselves and ruin the meal.

  • Lay the Salmon on the wooden boards, skinside down. Rub Olive Oil over the fish and then rub the spices and garlic into the Salmon.

  • Screw down the fish as per the attached pictures. I got these boards as a gift, but am very happy with them so far.

  • Make a medium fire and then attach the boards to the sides of the braai, making sure the thickest part of the fish is at the top and leaning over the fire to catch the heat.

  • Braai the Salmon until done to taste.

  • Pro Tipp: The lower the heat the longer it will take. However, if you make the fire too hot, then you will still burn your wooden boards

This goes well with:

Braai’ed Banana Dessert
Previous Next Braai’d Banana with Cointreau Liqueur, Chocolate Sauce and Pistachio Ice Cream Ingredients 1 Large Banana per person 25ml Cointreau Liquor per Banana Chocolate Sauce Pistachio Ice cream Cooking
Click for Full Recipe
Smoked Potato Salad
Smoked Potato Salad Ingredients 900g Potatoes 10 Red Onion, (finely sliced) 4 hardboiled eggs (quartered) 100g Bacon bits Mayonnaise to taste ½ tsp Dijon mustard Salt and Pepper to taste
Click for Full Recipe
Crêpes on the Braai
Crêpes on the Braai With the crêpes – a beautiful bottle of bubbles because all fine celebrations should include some bubbles and we always love the Pinot Rosé Brut from
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Zwiebelkuchen und Junger Wein

Onion Cake and Young Wine

In the wine-producing regions in Germany, it is customary to celebrate a festival once the harvest season is over and the first wines are ready for drinking. These festivals are called “Besen-und-Straussenwirstchaften”.

The custom originates from the time of the Emperor Karl the Great, who in the 8th Century allowed the vineyards to keep some of the wine they produced for themselves. Along with the new wines, onion cake is traditionally served.

The recipes for onion cake vary from place to place. Which one is the “original” and who “invented” it is not known, however at Braaizeit the onion cake was made on the braai this weekend and what a success it was.



  • Pastry:
  • 150 g low-fat quark
  • 6 tbsp oil
  • 1 egg
  • 300 g flour
  • 1 sachet baking powder
  • 1 pinch salt
  • Separating spray


  • 1 kg onions, cut into strips
  • 150 bacon, diced
  • 200 g sour cream
  • 3 eggs
  • a little salt, pepper, nutmeg, ground cumin, marjoram and dried chili
  • 2 tbsp rapeseed oil


For the filling, preheat the grill for direct heat (185°C) with a Dutch Oven or a griddle or alternatively a pot (4L) on the cooker. Pour in the rapeseed oil and fry the bacon cubes. Add the onion slices and sauté until golden. Transfer the onion and bacon mixture to a colander and drain.

In the meantime, mix the flour with the baking powder and salt for the dough. Mix the low-fat quark, oil and egg and knead the two mixtures together well.
Spray the pan or Dutch oven with release spray. Roll out the dough and place in the pan, trim off any overhanging edges.

In a large bowl, whisk the sour cream and eggs and mix with the onion and bacon mixture.

Season with salt, pepper, nutmeg, cumin marjoram and dried chili.

Pour the mixture into the dish.

Switch the grill to indirect (on a charcoal grill, simply pull the charcoal baskets apart) and place the onion tart indirectly in the grill.

Bake for about 35 minutes until the cake is cooked. The dough should no longer be runny in the middle.

Junge Wein

In September and October, across continental Europe, the new wines or young wines are released. From region to region this alcoholic beverage has different names: Sauser, Neuer Süßer (new sweet), or Junger Wein (young wine)in Southwest Germany, Switzerland and south Tyrol; Sturm (storm, from the cloudy appearance) in Austria, Federweißer in Bavaria, Neuer Wein (new wine) in the Palatinate, Federweiser in Franconia.

Federweisser, which literally means ‘feather white’, is basically alcoholic grape juice, or very young wine. Having crushed the grapes, the winemaker then adds yeast to the grape juice. The sugar in the grape juice quickly starts to ferment in the presence of the yeast, creating a bubbly, alcoholic liquid. As soon as the Federweisser has an alcoholic content of four percent, winemakers can sell it – and sell it they do. From supermarkets to festivals, this refreshing drink is widely available and is very popular.

Because of rapid fermentation, Federweißer can not be stored for long and should be consumed within a few days of purchase. Due to the carbonation, Federweißer tastes quite refreshing, not unlike a light grape soda or a sweet sparkling wine.

The Dessert

Thomas suggested that we pair Zwiebelkuchen with a hearty warm dessert such as Malva Pudding. Malva pudding is a sweet pudding of South African origin. It contains apricot jam and has a spongy caramelized texture.

A cream sauce is often poured over it while it is hot, and it is usually served hot with custard and/or ice-cream. Thomas advised that we pair our Malva pudding for this week’s menu with some grilled pineapple.