​​​       Sweet & Spicy Bacon Onion Jam​

    Ingredients

• 250 g thick-cut bacon, chopped

• 1 large yellow onion, thinly sliced

• 2 cloves garlic, minced

• 1/4 cup brown sugar (dark brown preferred)

• 2 tbsp maple syrup (or honey)

• 1 tbsp balsamic vinegar (not glaze)

• 1 tsp Dijon mustard

• 1/2 tsp chili powder

• 1/4 tsp smoked paprika

• Freshly cracked black pepper, to taste

• Pinch of salt (only if needed)

• 2–3 tbsp water or coffee (for depth)

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   Instructions

1. Render the bacon properly
   Start bacon in a cold skillet over medium heat. Cook slowly until deeply golden and crisp.
   Remove with a slotted spoon and drain on paper towels. Leave about 1–2 tbsp of bacon fat in the pan (discard excess).

2. Caramelize the onions (don’t rush this step)
   Add onions to the bacon fat with a small pinch of salt. Cook on medium-low for 12–15 minutes, stirring occasionally, until soft, golden, and lightly caramelized.
   Add garlic and cook 30 seconds more.

3. Build the flavor
   Stir in chili powder, smoked paprika, and black pepper.
   Add brown sugar, maple syrup, balsamic vinegar, Dijon mustard, and 2–3 tbsp water or coffee.

4. Simmer to jam consistency
   Return bacon to the pan.
   Reduce heat to low and simmer 8–12 minutes, stirring often, until thick, glossy, and sticky.
   It should coat the spoon but still spread easily.

5. Cool slightly
   It thickens more as it cools. Adjust seasoning at the end — bacon is salty, so taste before adding more salt.

A richer, smokier braai-style glaze with deeper caramel flavour, balanced sweetness, and a proper fire-grilled finish. This version works especially well on pork ribs, brisket burnt ends, chicken thighs, pork belly, lamb ribs, and grilled snoek.

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Ingredients

• ½ cup pure maple syrup

• ¼ cup bourbon whiskey

• 2 tbsp unsalted butter

• 1 tbsp Dijon mustard

• 1 tbsp apple cider vinegar

• 1 tbsp brown sugar

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp cracked black pepper

• ¼ tsp cayenne pepper (optional for heat)

• 1 tsp Worcestershire sauce

• 1 pinch sea salt

• 1 tsp fresh lemon juice

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Directions

1. In a small cast-iron pot or saucepan, combine:
   maple syrup, bourbon, butter, Dijon mustard, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, cayenne, and salt.

2. Place over medium heat and bring to a gentle simmer.

3. Let simmer for 10–12 minutes, stirring occasionally, until glossy and slightly thickened.
   The glaze should coat the back of a spoon without becoming sticky like candy.

4. Remove from heat and stir in the lemon juice for brightness.

5. Let cool for 5 minutes before brushing onto meat.

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Braai Tips for Best Results

Brush onto meat during the last 5–8 minutes over medium coals to avoid burning the maple sugars.

Apply in 2–3 thin layers for a lacquered finish.

For extra smoke flavour, add a small chunk of applewood or hickory to the coals.

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Best Pairings

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Pork Ribs

Add an extra teaspoon of bourbon and a pinch more cayenne.

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Chicken

Add 1 tsp honey for a stickier glaze and finish with fresh thyme.

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Brisket Burnt Ends

Add ½ tsp espresso powder for deeper smokehouse flavour.

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Snoek or Salmon

Reduce the brown sugar slightly and add extra lemon juice.

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Lamb Chops

Add ½ tsp rosemary and a touch more black pepper.

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Charkii Pitmaster Upgrade

For a premium braai-shop flavour:

• Stir in 1 tsp peach chutney or apricot jam.

• Finish with flaky salt after grilling.

• Serve warm as both a glaze and dipping sauce.

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This version keeps the creamy ranch-style base but layers in smoky braai flavour, better balance, and a cleaner finish for chicken burgers, wings, skewers, and loaded braai rolls.

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Ingredients

• 300g Cross & Blackwell mayonnaise

• 50g Kewpie mayo

• 90g yellow mustard

• 70g finely chopped gherkins

• 40g finely grated onion

• 12g fresh garlic, crushed

• 2 tbsp apple cider vinegar

• 1 tbsp lemon juice

• 1 tbsp tomato sauce

• 1 tbsp basil pesto

• 2 tbsp maple syrup

• 1 tbsp brown sugar

• 1 tsp smoked paprika

• 1 tsp sweet paprika

• ½ tsp onion powder

• ½ tsp dried parsley

• ¼ tsp cayenne pepper

• ½ tsp cracked black pepper

• 1 tsp sea salt

• 1 tsp Worcestershire sauce

• 60–80ml cold water (adjust for consistency)

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Optional Charkii Braai Boost

For a more flame-grilled signature finish, add:

• ½ tsp liquid smoke OR

• 1 tsp finely crushed braai charcoal salt

• ½ tsp chipotle powder

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Directions

1. Finely chop the gherkins and grate the onion so the sauce stays smooth and creamy.

2. In a large mixing bowl, combine the mayonnaise, Kewpie mayo, mustard, pesto, maple syrup, tomato sauce, vinegar, lemon juice, and Worcestershire sauce.

3. Add the gherkins, onion, garlic, spices, sugar, salt, and pepper.

4. Mix thoroughly until smooth and evenly combined.

5. Slowly whisk in cold water until the sauce reaches a pourable burger-sauce consistency.

6. Cover and refrigerate for at least 1 hour before serving so the flavours can develop.

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Why This Version Works Better

• Kewpie + regular mayo gives richer texture and better cling on grilled chicken

• Smoked paprika + chipotle adds authentic charcoal-braai depth

• Lemon juice + vinegar brighten the heavy mayo base

• Reduced sugar keeps it savoury instead of overly sweet

• Worcestershire adds umami and grilled flavour complexity

• Grated onion instead of chunky onion creates a smoother premium sauce texture

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Best Pairings

• Sticky braai chicken burgers

• Flame-grilled chicken skewers

• Braai wings

• Loaded fries

• Bacon & chicken wraps

• Pulled chicken rolls

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Pro Braai Tip

• Brush chicken skewers lightly with this sauce during the final 2 minutes over the coals, then serve extra sauce cold on the side. The sugars caramelise slightly and create a smoky, tangy glaze.

A rich, creamy steakhouse-style pepper sauce with a smoky braai character — perfect for ribeye, rump, sirloin, lamb chops, or beef fillet cooked over Charkii charcoal.

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Ingredients

• 2 tbsp butter

• 1 tbsp olive oil

• 1 small shallot, finely minced

• 2 garlic cloves, finely minced

• 2 tbsp whole black peppercorns, lightly crushed

• 1 tsp green peppercorns (optional, for extra depth)

• 60 ml cognac

• 1 tsp Worcestershire sauce

• 1 tsp Dijon mustard

• 250 ml fresh cream

• 125 ml beef stock

• ½ tsp smoked paprika

• 1 tsp brown sugar

• Salt to taste

• Fresh parsley, chopped (optional)

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Method

1. Build the flavour base

Place a cast-iron pan directly on the Charkii braai over medium heat.

Add:

• butter

• olive oil

• shallots

• Cook until soft and lightly golden.

• Add garlic and crushed peppercorns and fry for 30–45 seconds until fragrant.

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2. Deglaze with cognac

• Carefully pour in the cognac.

• Let it simmer hard for 1–2 minutes so the alcohol cooks off and the sauce develops that deep traditional flavour.

• For a true steakhouse finish, you can carefully flambé it if cooking safely over open flame.

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3. Add richness

Stir in:

• Worcestershire sauce

• Dijon mustard

• smoked paprika

• brown sugar

Then pour in:

• beef stock

• fresh cream

• Simmer gently for 5–8 minutes until thick and silky.

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4. Final seasoning

Taste and season with salt if needed.

If the sauce gets too thick:

add a splash of stock or cream

If too thin:

• simmer longer over the coals

• Finish with chopped parsley.

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Charkii Braai Tips

• Use coarse cracked pepper — not fine ground pepper.

• Let steaks rest before pouring sauce over.

• Add 1 tsp beef drippings from the grill for extra smoky braai flavour.

• Best served hot from the cast-iron pan beside the fire.

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Best Pairings

• Ribeye steak

• Sirloin

• Beef fillet

• Lamb chops

• Braaied mushrooms

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Optional Charkii Upgrade

For a deeper South African-style braai flavour, add:

• ½ tsp mesquite powder or a small splash of bourbon with the cognac

• This gives the sauce a smoky wood-fired finish that works exceptionally well over charcoal.

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A rich, smoky, garlicky butter sauce that works perfectly melted over steak, lamb chops, chicken, boerewors, prawns, or grilled mielies straight off the Charkii braai.

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Ingredients

• 250 g unsalted butter, softened

• 4 garlic cloves, finely minced

• 1 tbsp Dijon mustard

• 1 tbsp fresh lemon juice

• 1 tsp lemon zest

• 1 tbsp fresh parsley, finely chopped

• 1 tsp fresh thyme leaves

• 1 tsp fresh chives, chopped

• 1 tsp smoked paprika

• ½ tsp cayenne pepper

• ½ tsp chilli flakes

• 1 tsp coarse black pepper

• 1 tsp sea salt

• 1 tsp Worcestershire sauce

• ½ tsp onion powder

• ½ tsp ground cumin

• 1 tsp finely chopped fresh rosemary​

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Optional Braai Upgrade

• For extra Charkii-style smoke and depth:

• 1 tsp rendered beef dripping or smoked tallow

• ½ tsp mesquite seasoning

• 1 tsp finely chopped pickled jalapeño

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Method

1. In a mixing bowl, combine the softened butter with garlic, mustard, lemon juice, and Worcestershire sauce.

2. Add all herbs and spices, then mix thoroughly until fully combined.

3. Taste and adjust:

   • More lemon for brightness

   • More cayenne for heat

   • More smoked paprika for deeper braai flavour

4. Spoon onto cling wrap or baking paper and roll into a log.

5. Refrigerate for at least 1 hour until firm.

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How to Use on the Braai

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For Steak & Brisket

Slice thick rounds and place directly onto hot meat while resting.

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For Lamb Chops

Melt over chops with a squeeze of fresh lemon.

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For Chicken

Brush melted cowboy butter onto chicken during the final few minutes over the coals.

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For Snoek or Prawns

Add extra lemon and parsley, then baste while grilling.

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For Braai Bread

Spread onto roosterkoek or garlic bread and toast over medium coals.

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Charkii Tip

• Place the butter log into the smoker section of the braai for 5–10 minutes before serving. The butter lightly absorbs charcoal smoke and gives a proper fire-cooked flavour.

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Back to Sauce Recipes

Back to Recipes

A rich, smoky, slightly spicy Louisiana-style cream sauce that works perfectly with flame-grilled steak, chicken, prawns, snoek, pork chops, or braai wors.

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Ingredients

• 2 tbsp butter

• 1 tbsp olive oil

• 1 small onion, finely diced

• 1 green capsicum, finely diced

• 2 celery stalks, finely diced

• 4 garlic cloves, minced

• 1 tbsp tomato paste

• 1 tsp Worcestershire sauce

• 1 tsp Dijon mustard

• 1½ cups fresh cream

• ½ cup chicken stock

• ½ cup crushed tomatoes

• ½ cup grated parmesan

• 1 tsp smoked paprika

• 1 tsp Cajun spice

• ½ tsp cayenne pepper

• ½ tsp dried thyme

• ½ tsp dried oregano

• 1 tsp brown sugar

• Salt and cracked black pepper to taste

• Juice of ½ lemon

• 2 tbsp chopped fresh parsley

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Optional: 1 tsp hot sauce for extra heat

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Charkii Creole Braai Spice Blend

Mix together:

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp white pepper

• ½ tsp cayenne

• ½ tsp dried thyme

• Add this directly into the sauce while cooking for a proper smoky braai flavour.

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Method

1. Build the Creole Base

Place a cast-iron pan on the Charkii braai over medium heat.

Add butter and olive oil, then sauté:

• onion

• capsicum

• celery

• Cook for 6–8 minutes until soft and slightly charred from the fire.

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2. Add Garlic & Spices

Stir in:

• garlic

• tomato paste

• smoked paprika

• Cajun spice

• cayenne

• thyme

• oregano

• brown sugar

• Cook for 1–2 minutes until fragrant.

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3. Deglaze & Simmer

Add:

• crushed tomatoes

• chicken stock

• Worcestershire sauce

• Dijon mustard

• Simmer for 5 minutes over low heat until slightly reduced.

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4. Make it Creamy

Lower the heat and stir in:

• fresh cream

• parmesan

• Simmer gently until smooth and thickened.

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Finish with:

• lemon juice

• parsley

• black pepper

• optional hot sauce

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Best Braai Pairings

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Steak

Perfect over rump, ribeye, brisket slices, or sirloin.

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Chicken

Excellent with flame-grilled chicken thighs or smoked wings.

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Seafood

Outstanding with prawns, snoek, crayfish, or grilled calamari.

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Pork

Great with pork belly, chops, or smoked ribs.

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Charkii Braai Upgrade Tips

• Add a splash of bourbon for deeper smoke sweetness.

• Stir in roasted corn for a Southern-style texture.

• Add chopped grilled chorizo for extra richness.

• For a thicker steakhouse version, reduce the sauce longer over the coals.

• For seafood, add extra lemon and fresh parsley at the end.

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Braai Serving Idea

Serve hot in a small cast-iron pot beside the fire with:

• sliced flame-grilled steak

• roasted potatoes

• braaied mielies

• toasted garlic roosterkoek

• ​

• The smoke from the charcoal gives the creamy Creole sauce a deep, authentic Charkii finish.