How to season meat for the braai
Season meat for the braai by patting it dry, sprinkling braai spice evenly before cooking, and adding a little more as it comes off the fire. Start light: you can always add more at the table.
Last updated 24 October 2026 · by the Die Bees® team
Part of our guide to traditional South African spices.
Step by step
- Take the meat out of the fridge a little before cooking so it is not stone cold in the middle.
- Pat it dry. Dry surfaces brown better than wet ones.
- Sprinkle evenly from a little height, turn the meat and do the other side. Aim for a light, even coat.
- Cook over steady coals. Turn when the first side is browned.
- Finish at the table. A last pinch over the cooked meat adds flavour without a second round on the fire.
Dry rub or marinade?
A dry rub is the simplest: sprinkle, rest, cook. For a marinade, mix the blend with oil or a sauce and leave the meat to sit in the fridge. Some Die Bees blends, such as Braaivleis Speserye braai seasoning, are described for use in marinades and rubs.
How much?
The pack gives guidance. Beyond that, start with less than you think you need, taste a piece, and adjust the next batch.
Sweet blends and the fire
Blends with honey or fruit can darken fast over hot coals. Use a gentler heat or season later. Our Heuning & Pynappel honey and pineapple seasoning is a good example.
Which blend for which meat?
- Chicken: braai chicken seasoning
- Steak and chops: braai steak seasoning
- Pork: braai pork seasoning
Always follow the directions and ingredient list on the pack. Allergen information is printed on the label.
Used in this guide
Questions people ask
Should I season meat before or after braaiing?
Both work. Sprinkle before cooking for flavour in the crust, and add a little after for a fresh finish.
How do I stop seasoning burning?
Use steady coals rather than flames, and season sweet blends later in the cook.