10 Hilarious Braai Fails (and How to Avoid Them)

Nothing brings people together quite like a South African braai – smoky coals, the mouth-watering sizzle of boerewors, the crackling sound of chops on the grid. And while we may be living in Australia now (with a few Aussie mates peeking over the fence to see what’s cooking), our braai culture remains a point of pride. Yet even the most seasoned braai masters can slip up in comically disastrous ways. From singed eyebrows to boerewors rolling off the grid, here are 10 classic braai fails and how you can dodge them.

Fail #1: The Eyebrow Singe Special

The Fail: You’re all set to light the braai, channelling your inner “Braai Master” confidence. You lean in a bit too close for that dramatic ignition moment… FOOM! A mini fireball whooshes out, and next thing you know you’re checking if your eyebrows are still intact. Your mates are howling with laughter, and you’re left trying to hide the faint smell of burnt hair. 

How to Avoid It:  

• Skip the Hollywood explosions. Ditch excessive lighter fluid or petrol (yes, some people still try it). Instead, invest in proper firelighters or a charcoal chimney for a controlled start.  
• Keep your face and hair well clear when lighting up—it’s a braai, not Guy Fawkes night in Jo’burg.  
• If you’re using gas, open the lid first to prevent trapped gas build-up.  

Fail #2: Overcooked Boerewors

The Fail: It started off looking (and smelling) so good—beautiful spirals of boerewors on the grid. But you got carried away chatting about the rugby or telling stories of that epic Kruger trip. Next thing, you keep flipping and flipping till there is almost no juice left inside the wors. It will definitely not be the *lekker* feast you promised everyone.

How to Avoid It:  

• Watch the heat. If you’re using charcoal or wood, let the coals burn to that grey-ash stage before placing the wors on. High flames can scorch the outside lightning-fast.  
• Turn your boerewors regularly. Some folks say “don’t turn too often,” but with boerewors it’s best to avoid those dreaded hot spots.  
• A *pro tip from home: If the coals are too hot, move the wors to the side and let it cook slowly. Braai is an art, not a race.  
• Take your worst off 5 minutes before you think it is ready. It can continue to cook inside the casing for another 5 – 10 minutes while it rests.
• A FireChef knife is perfect for slicing a test piece to check if the inside is cooked before you serve. Plus, you’ll look like a pro instead of hacking at it with a blunt old knife.

Fail #3: The Raw Chicken Surprise

The Fail: On the outside, your chicken thighs look gorgeously browned, but your mate cuts in and sees a *shockingly pink centre*. Cue the dreaded raw chicken moment—nobody wants to serve undercooked poultry (and definitely no one wants to eat it!). 

How to Avoid It:  

• Low and slow. Chicken, especially thick pieces, benefits from more moderate heat or a lid-on approach so it cooks evenly.  
• Use a thermometer if you can—75°C is the sweet spot for fully cooked chicken.  
• If you don’t have a thermometer, slice the thickest part to check juices run clear (we don’t do “medium-rare chicken,” thanks).  
• Pre-cooking trick: Some braai die-hards pre-cook their chicken in the oven to ensure it’s safe, then finish it off on the braai for that smoky taste.  
• This is one place a FireChef knife can really shine—make a precise incision, check doneness, and keep everything hygienic.
• The one trick I know works, even after everyone thinks its ready, even if your 30 years experience tells you that it is ready, keep it on another 10 – 15 minutes. 

Fail #4: The Too-Many-Drinks Distraction

The Fail: You’re sipping on a cold one, telling your mates about that time you nearly bumped into a lion at the Kruger Park. You’re so engrossed in the story (and possibly the second or third drink “dop”) that you don’t notice the flames licking at your chops on the braai. Suddenly, smoke signals appear—your chops are ablaze, and the guests are not looking impressed.

How to Avoid It:  

• Designate a braai captain or tong master who’s only casually sipping (or rotate braai duties), so someone’s always watching the grid.  
• If you’re easily distracted, set a timer on your phone—every few minutes, it buzzes, and you check the meat.  
• Keep a spray bottle of water or marinade handy to tame small flare-ups (but watch out for sugary sauces—they can burn quickly).  
• It’s fine to enjoy a few drinks with the braai—just don’t lose track of the main event: your food.

Fail #5: The “No More Fire” Fiasco 

The Fail: You’ve got everyone gathered, the mood is high, you’ve tossed the steak and boerewors onto the grill… and the coals just… die. Or you suddenly realise the gas bottle is emptier than a Biltong bag on road trip day. Now you’ve got half-cooked meat and a crowd of hungry people, but no heat. 

How to Avoid It:  

• Check your supplies before the guests arrive—ensure your charcoal bag’s not on its last few lumps and your gas cylinder isn’t about to conk out.  
• Keep a spare bag of charcoal or an extra gas cylinder (if you’re using a gas braai).  

Fail #6: Marinade Mayhem 

The Fail: You went all out with your famous marinade—secret spices, maybe a dash of your favourite South African sauce (Monkeygland, Mrs. Balls, or peri-peri). But you slathered it on too early and too thick. Now your lovely chops and ribs are charred black on the outside from all that sugar, while the inside is borderline raw. Or worse, you used the leftover marinade from raw meat as a “finishing sauce” and ended up with an uncomfortable night for everyone. 

How to Avoid It:  

• Apply sweet or sugar-based sauces late in the game—caramelise them at the end so they don’t burn.  
• Separate marinade: Always keep some aside if you plan to baste. Don’t reuse the marinade that raw meat was sitting in unless you boil it first or if you are still going to cook it over hot coals.
• With marinade, a little can go a long way. Let the flavours soak in beforehand, then add more if needed just before removing from the grill.  
• Try some of the Awesome Spice blends for a quick dry-rub alternative—less chance of sticky, burnt edges.

Fail #7: Neglected Side Dishes (and the Bring-and-Braai Fumble)

The Fail: You’ve planned a big braai and the main event is boerewors, chops, maybe a juicy T-bone or two. But when guests arrive, there are barely any side dishes—or worse, you forgot to mention it’s a proper bring-and-braai. Now, everyone’s just standing around the fire with meat in hand and no pap, salad, or braaibroodjies in sight. Or perhaps you end up with five potato salads (all the same) and not a single coleslaw, pap tert, or garlic bread to balance things out. A braai without variety on the side table can be a bit dull, not to mention a missed opportunity for everyone to show off their best recipes.

How to Avoid It:

• Coordinate the bring-and-braai: If you’re hosting, clearly say “each guest brings a side dish (and their meat)” so no one rocks up empty-handed or with the same old salad.
• Offer a few classic staples: Think pap and sheba (tomato relish), braaibroodjies with Mrs. Balls, a green salad or coleslaw, and maybe a pap tert. These are easy crowd-pleasers that complement your meats.
• Suggest variety: Let friends know they can get creative—a chakalaka, garlic bread, roast veggie tray, or even a potjie (if someone’s keen) can elevate the spread.
• Prep the basics: Even if it’s a bring-and-braai, have backup sides ready (like bread rolls, sauces, or a simple side salad) in case the “I’ll-bring-something” mate forgets.
• Show off your new spices: A sprinkle of Awesome Spice in a potato or pasta salad can add a surprise kick, while a FireChef knife makes short work of any chopping you need.

By giving side dishes the same love as the main meats—and coordinating who brings what—you’ll avoid the dreaded scenario of a bare table or a million duplicates. A braai is about sharing flavours as much as sharing good times, so invite everyone to bring something unique and fill up that side table with delicious variety.

Fail #8: The No-Tools Travesty

The Fail: You invite everyone over for a Saturday braai, but when you finally light up, you realise you’re rummaging for braai tools like you’re on a scavenger hunt. Tongs? Missing in action. You end up flipping boerewors with a flimsy plastic spatula and pronging steaks with a fork that came from the camping cutlery tin. The result: wors rolls off the grid, plastic melts on the charcoal, and your entire braai vibe looks more *I’m-a-student-living-in-a-share-house* than *I’m-a-proud-Saffa-braai-master*. 

How to Avoid It:  

• Invest in quality braai gear—a good set of stainless-steel tongs, a proper spatula, and a decent basting brush can transform chaos into competence.  
• Keep them together in one spot so you’re not searching drawers when the meat’s on.  
• And for carving or slicing, you’ll look 100% pro using a FireChef knife (hand-forged and a conversation starter—“Check out this knife, bru, forged by artisans!”).  

Fail #9: The Gas Braai Letdown

The Fail: You decided to “take the easy route” and use a gas braai, thinking it’d be less hassle and quicker to get going. But when your guests rock up, expecting that smoky charcoal aroma of a proper braai, they’re met with the hiss of a gas burner instead. Cue the disappointed faces and mumbled grumbles of, “This isn’t a real braai,” or “Where’s that (lekker vuur) fire smell?” Instead of the rustic crackle of wood or charcoal, everyone’s subjected to the clinical whoosh of gas. By the time the boerewors is done, half the guests are still joking about how your “barbie” lacks that authentic braai spirit.

How to Avoid It:

• Offer the classic experience: If time allows, fire up charcoal or wood to get that genuine braai flavour. This is what braai purists crave—smoky coals, sizzling wors, and the magic that comes from lighting a real fire.
• Manage expectations: Let everyone know upfront if you’re using gas, especially if you’ve got serious braai enthusiasts coming. Give them the opportunity to cancel so that you are not left disappointed if they do not show up.
• Spice it up: Even if you’re stuck with gas, amp up flavour with lekker marinades, Awesome Spice rubs, and your secret basting sauce.  Just because you’re using gas doesn’t mean you can’t produce a top-notch feast.

Gas is practical—especially on busy weeknights—but a true braai is about fire, smoke, and that special communal vibe of gathering around the coals. If your friends are braai purists, be ready for some good-natured teasing. Or give them half the cooking to do on the “real” fire while you keep the gas on standby. In the end, a braai is about sharing good food and good company—even if you did press an ignition button instead of striking a match.

Fail #10: The Dirty Braai Gaffe

The Fail: Last weekend’s marinade is still crusted on the grid. There’s ancient charcoal ash in the bottom, and you spot a stray piece of boerewors from who knows when. You’re too hungry to bother cleaning, so you just toss the new meat on. Now everything tastes like old soot, with flakes of mystery char falling onto your tjops. Your guests look dubious as you try to explain away the unusual flavour. 

How to Avoid It:  

• Clean your braai regularly—once the coals have cooled, but the grill is still warm, scrape off the residue with a steel brush.  
• Empty the ash so you can get proper airflow next time.  
• Cleaning your stainless steel grids with a scourer after each use will keep the grids in good condition.
• A quick wipe or oiling of cast-iron grids will prevent rust and keep things in top shape.  
• It’s easier to do a small clean each time than wait till it’s a full-blown archeological dig.
• If you get the Mini Braai, Camp Braai or Travel Braai from OZ Braai, they all fit in the dishwasher. 

Wrapping It Up

Despite these *braai fails* popping up now and then, remember that part of the fun is the stories and the laughter shared. Braaing (just like the Aussie “barbie”) is all about good times, good food, and good friends. A bit of planning, a watchful eye, and the right tools go a long way to preventing disasters that will have the *laaities* (kids) and mates teasing you for months.

So, light those coals, whip out the boerewors, and show your Aussie neighbours how a proper *Saffa braai* is done. Keep these tips in mind, and you’ll turn those potential fails into triumphant feasts where the only thing burning is your passion for a great meal.

Lekker braai, everyone – and don’t forget to share your braai mishaps and victories in the comments below. After all, half the fun is swapping stories of those times we almost burnt the eyebrows off a mate (or ourselves)!  

Cheers (or should we say, “Awe!”) and happy braaiing!