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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Spanish Surf n’ Turf

Serves 4

  • 1 pork tenderloin, about 12 ounces
  • 1/2 cup extra virgin olive oil, additional for garnish
  • 1/4 cup sherry
  • 10 cloves garlic
  • 4 teaspoons Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons sherry vinegar
  • 2 tablespoons smoked paprika
  • 16 each 21/25 shrimp, tails on, peeled and de-veined
  • Basil for garnish

Trim the tenderloin and remove the silver skin and discard. Thinly slice 1/4 cup of the garlic and combine with 1/4 cup of the olive oil, 1/4 sherry, 2 teaspoons salt and 1/2 teaspoon of the black pepper in a quart sized zip top bag. Add the tenderloin and marinate overnight.

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Grilled Salmon with Rapini and Sherry Vinegar Reduction

Serves 4 folks

  • Rapini/broccoli raab –  4 stalks – about 1/2 pound
  • Marcona almonds – 3 tablespoons
  • Wild king salmon filets – 4 (3 ounce) skinned and trimmed to an even thickness
  • Salt
  • Garlic Oil (see below) – 2 tablespoons
  • Sherry Vinegar Reduction (see below) – 2 tablespoons
  • Finishing oil – 2 tablespoons

Preheat the grill to medium.

Trim about 2 inches off the bottom of the rapini, just removing the very tough stalk. Fill a large bowl with ice and water to make an ice bath.  Bring a large pot of water to a rolling boil. Drop the rapini in the boiling water for 1 minute.  Using tongs, immediately transfer the rapini to the ice bath and swirl, to cool and stop the cooking, for about 45 seconds. Remove from the ice bath and gently pat dry with paper towels. Let the rapini drain, uncovered, on the paper towels.

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Grilled Flank Steak with Chimichurri

Enough for 4 people

  • Dried porcini mushrooms – 1/4 cup about 1/2 ounce
  • Carrots – 1, peeled and thinly sliced into rounds, to make 1/2 cup rounds
  • Celery – 1 stalk, thinly sliced into half moons, to make 1/2 cup
  • Vidalia onion – 1/2, thinly sliced into strips to make 1 cup
  • Garlic – 1 clove, thinly sliced
  • Black pepper – 1 tablespoon
  • Red wine – 1 cup (whatever you are drinking with dinner, I prefer Pinot Noir with this recipe)
  • Flank steak – about 2 pounds, trimmed
  • Grape seed oil
  • Salt
  • Chimichurri sauce – about 1 cup

Place the mushrooms, carrots, celery, onion, garlic, black pepper, red wine and steak in a large zip lock bag. Squeeze out all of the air before sealing the bag. Refrigerate 8 hours, or overnight.

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