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Bold and Smokey Homemade Marinade
Ouma Irene's Recipe

Bold & Smokey Homemade Braai Marinade

Make it in advance, let your meat bathe in it overnight, and fire up the coals for flavour-packed results.
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Prep Time 5 minutes
Cook Time 19 minutes
Total Time 25 minutes
Course: Braai, Brunch
Cuisine: South African
Ingredients Method

Ingredients
  

  • 1 cup ketchup
  • ½ cup onion minced
  • ⅓ cup lemon juice
  • ¼ cup Worcestershire sauce
  • ¼ cup white wine vinegar
  • ¼ cup water
  • 6 cloves garlic minced
  • 1 shallot finely chopped
  • 4 large mushrooms chopped
  • 3 tbsp soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp liquid pectin optional-omit if marinating more than a day in advance
  • 1 tsp dry mustard
  • ¼ tsp onion powder
  • ¼ tsp ground cloves
  • ¼ tsp ground cinnamon

Method
 

  1. Blend all the ingredients together in a blender or food processor until smooth.
    Ingredients for Marinade
  2. Simmer the mixture in a saucepan over medium heat for 20 minutes, stirring occasionally.
  3. Cool completely before transferring to an airtight container.
  4. Store in the refrigerator for up to one week.
💡 Tips:
  1. Let meat marinate in the fridge for at least 24 hours before grilling.
  2. Bring marinated meat to room temperature before placing it on the braai.
  3. Taste and adjust seasoning at the end—many ingredients already contribute saltiness.
    Different grilling methods
Here are some different grilling methods that would work well with your marinated meat or vegetables using the sauce you prepared:
    Direct Grilling
    1. Method: Cook food directly over high heat (e.g., 400–500°F or 204–260°C) on a preheated grill. Place meat or veggies directly over the flames or hot coals.
    2. Best For: Thin cuts like steaks, burgers, chicken breasts, shrimp, or sliced vegetables (e.g., zucchini, bell peppers).
    3. Tips: Turn frequently (every 2–3 minutes) to avoid burning. Total cooking time is typically 5–15 minutes depending on thickness.
    4. Method: Set up a two-zone fire—hot coals or burners on one side, none on the other. Place food over the cooler side, away from direct heat, and close the lid.
    5. Best For: Larger cuts like whole chickens, pork ribs, or roasts, or marinated tofu. Cooking time is longer, 30–60+ minutes.
    6. Tips: Use a meat thermometer to check doneness (e.g., 165°F/74°C for chicken). Add wood chips for smoky flavour if desired.
    Braai South African Style
    1. Method: Cook over an open wood or charcoal fire, often with a grid adjusted for height. Start with high heat to sear, then lower the grid for slower cooking.
    2. Best For: Meats like boerewors, lamb chops, or beef ribs, and grilled corn or mushrooms.
    3. Tips: A midday braai is perfect. Let the fire burn down to glowing coals for even heat. Baste with your sauce during cooking.
    Plank Grilling
    1. Method: Soak a wooden plank (e.g., cedar) in water for 1–2 hours, then place marinated food on it and grill indirectly over medium heat (about 300–350°F or 149–177°C) with the lid closed.
    2. Best For: Fish, chicken breasts, or vegetables like sweet potatoes.
    3. Tips: Adds a subtle smoky, woody flavour. Cook for 15–30 minutes, checking for doneness.
    Rostering Grilling
    1. Method: Use a rotisserie attachment to slowly rotate meat over the grill, ensuring even cooking with indirect heat.
    2. Best For: Whole chickens, pork roasts, or leg of lamb.
    3. Tips: Tie meat securely and cook for 1–2 hours depending on size, maintaining 325–350°F (163–177°C).
    General Tips
    1. Apply your sauce during the last 5–10 minutes of grilling to prevent burning due to sugar content.
    2. Use tongs to turn food and a brush for basting.
    3. Let meat rest for 5–10 minutes after grilling for juicier results.