Bbq Cookbook: 38 Elevate Bbq Recipes From Around the World

There’s a certain magic to the first crackle of wood on the fire — the sharp scent of burning wood, the smoke rising in slow spirals against a wide African sky. It is the prelude to a ritual as old as the land itself: the South African braai.In my family, the braai has never been merely about cooking meat. It is a gathering point, a slow unspooling of the day’s chatter and laughter, an excuse for neighbours to wander over, glass in hand, drawn by the promise of something sizzling over the coals. Here, there are no strangers — only guests who haven’t yet had their second helping.Tradition runs deep. We season meat with a recipe whispered down generations, we char lamb chops until their fat crisps in perfect balance with tender flesh, we cradle the potjie pot like a treasure chest. The rhythm is unhurried; the fire decides the pace.Yet, as much as I honour the heritage of our braai, I’ve always believed that the grill is a place for exploration. Over the years, I’ve brushed peri-peri onto Portuguese chicken, basted American ribs in sticky bourbon glaze, laid miso-marinated aubergine across the coals, and served jerk-spiced duck alongside grilled pineapple. Each dish carried its own story, and the braai became not only a taste of home, but a passport to the flavours of the world.The beauty of cooking over open fire is that it transcends borders. Whether it’s the smoky heat of a township street braai or the refined glow of a fine dining terrace, the essence is the same: food cooked with patience, fire, and love, shared with the people who matter most.This book is my invitation for you to step into that circle — to taste the heritage of South Africa, and to let it mingle with the spices, marinades, and secrets of kitchens from every corner of the globe. Light the fire, pour a drink, and prepare to create not just a meal, but a moment.