Salt plus fire plus meat equals bliss at the braai side.
My salt rock spends much of its life forgotten in a corner of the braai, neglected and morose. But it’s madly easy to clean it up and make it as good as new. Just fill a sink with lukewarm water, and use a soft scourer to scrub it in water, until all collected grime and dust are gone. Your salt rock will be gleaming pink once more, and ready to cook on.
I use the salt block on the braai grid with masses of very hot coals below. You need to allow time for the salt block to heat through, before putting your steak on top. Then you need a little patience as it cooks slowly. This recipe is for one of those massive T-bones widely available at the supermarkets that specialise in quality meat and good cuts. I bought mine at my local SuperSpar. It weighed a hefty 800 g and was 4 cm thick at the bone end.2 cloves of garlic, finely choppedBest start in the morning. Chop the garlic and stir it into the olive oil. Smear it on both sides of the steak. Leave it to stand uncovered on a plate in the fridge all day, and remove it an hour or more before cooking it.
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