Do you know the story behind KUDU? The Renasant Crafted video series recently highlighted our story on their Rated Red channel and helped tell the world just exactly who we are and why every backyard in America needs a KUDU Open Fire System.

KUDU continues to be a game-changer in the revolution toward more primitive ways of cooking – and connecting with others around us – and we’re proud to have our story featured.

We are here to change how the world grills,
one flame at a time.




We’ve all fallen victim to the check-out line impulse buy, that thing we didn’t know we needed until it was staring us in the face: Mounds bar, Us Weekly, mini eyeglass repair kit. As I was leaving the Charleston Wine + Food Festival, I spied chef Kevin Gillespie of Gunshow slinging hash over sizzling coals. He was dishing up thick slices of pork roll, but what stopped me in my tracks was the sharpest-looking grill I’ve ever laid eyes on. Sleek legs, three levels of powder-coated steel, and open fire: Gillespie’s own KUDU Safari Braai. Fifteen minutes later (and $700 dollars lighter), I was loading one into my car.

I won’t lie—a hint of buyer’s remorse hit as I cruised back home along I-95. But then I fired up the grill. Look, I’m no pitmaster, but I’ve read Steven Raichlen’s Barbecue Bible, manned the spit at Lambstock, ladled pozole out of a Cowboy Cauldron, shadowed American Grilled’David Guas, and logged flight time on a pair of Big Green Eggs. But nothing has made me stop, drop and coal like the KUDU.

Read the full article in Esquire >>



“I’ve been really excited to [grill] desserts and bread this summer! I’ve got a new open flame cooker (the KUDU grill) and it has all these fun accessories like a Dutch oven and a bread maker, so I’ve officially been giving summer grilling an overhaul. I took a Dutch oven last weekend, set it straight into the coals, placed coals all around and on top of it and, literally, baked a peach cobbler while grilling pork chops, peaches, and onions above it. I’ve been working on a shortcake to bake on the grill, that would then be topped with all sorts of grilled summer stone fruits and berries and whipped sour cream.”

Read full article in Vogue >> 


Every time someone in this town closes the lid on a grill and sets a timer, a hair stands up on the back of Kevin Gillespie’s neck. “That’s just a really bad principle for cooking in general,” says the chef, who—along with Macon-based entrepreneur Stebin Horne—created a South African–style open grill called the Kudu. (Thanks, Kickstarter!) “So much of your success as a cook relies on instinct, and you’ve got to be able to see and touch your food to tell when it’s done,” says Gillespie.

While there’s no lid on the Kudu, there are two arms, one on either side of the fire pit, with tray attachments that can be swung back and forth and up and down over the heat. That’s the most basic and efficient way to control temperature, after all—distance from the fire.

Could the Kudu take the place of the (heavily lidded) Big Green Egg in the hearts and minds of our city’s best chefs? Only time will tell, but Bizarre Foods host Andrew Zimmerman is a fan.

Read full article in Atlanta Magazine >>

 

 


 

What if I told you that only in the USA does the term “grilling season” exist?  If I asked a South African when was the best time to grill, the universal response would be “right now!!”  Rain, wind, sleet, hail, who cares, fire the braai up.

In America it is a little different.  As Spring approaches and warmer weather ensues, we Americans dust off the winter cobwebs and want to spend more time outdoors, oftentimes grilling for family and friends. This is also the time tax refunds hit the bank account and there is some spare change around for a new toy. Enter The KUDU.

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Kudu Safari Braai, a Macon, Georgia based manufacturer of open fire cooking systems has recently appointed USA eShop LLC, a U.S. multiple channel sales organization to distribute their product range in Europe.

Kudu has recently introduced its unique and innovative grills in the United States and by partnering with USA eShop it plans to offer its products to European consumers.

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KUDU Safari Braai had the pleasure of joining White Oak Pastures and The Savory Institute and 5 Atlanta Chefs at Ponce City Market for a Fall Farm to Table Event. The purpose of this event was to bring awareness to sustainable farm to table practices. By sourcing products grown humanely and organically communities can create healthy sustainable environments from which to get their produce.

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