Join us as we dig into the roots of The Braai Guy aka Derik Du Plessis.
We dig into the texture of his days: teaching jiu-jitsu for free, running a nationwide frozen-meat operation, and adjusting South African flavors for Taiwanese palates. Derik breaks down biltong vs. jerky in plain language—why vinegar and coriander seed matter, how humidity rewrites the process, and the difference between curing and cold smoking. He walks through safe techniques for low-temperature smoke, why pastrami takes 21 days of brining plus smoke and steam, and a tenderizing trick you’ll want to try tonight: vacuum-sealing steaks with mango slices for a week to unlock butter-soft meat.
Bon appétit
Here's the full website for The Braai Guy:
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