2026 Champion Of The Coals

BASIC INFORMATION (Subject to change or improvement)

 

Entry Requirements

• Entrants must full in the form above. Submit a short video of themselves braaing. Whatsapp Paul (McKhaki) Smith. 064 511 7586

• Purpose: assess personality including braaing ability, passion, and personal setup.

• Eligibility:

  • No professional chefs

  • Not employed in food/cooking industry

  • Competitors can represent their companies for branding purposes.

 

Competition Progression

• Prelims: 1 winner per round advances to Semi-Final.

• Semi-Final: 4 prelim winners compete.

• Finals: Top 2 from Semi-Final advance to Final.

 

Competition Format (Prelims)

Each round will differ slightly for variety.

• Contestants receive a R800 Voucher of ingredients by KZN Meats. 

• Contestants may bring certain items from home or purchase them from another store. However, 100% of all meat, poultry, and other protein products used in the competition must be purchased from KZN Meats. 

• Access to a shared pantry.

• Must complete multiple braai challenges.

• No pre-preparation allowed.

• Each challenge must be completed before moving on to next challenge per timeline below.

 

Pantry (Shared)

• Flour (white and brown)

• Maize

• Sugar

• Milk (Full cream long life milk)

• Yeast (2 packets of yeast)

• Eggs (4 per contestant)

• Wine for pairing

• Cooking oil

• Wet GLOAT water (2 cans still and 2 cans sparkling per contestant)

• Lion River Brewing Company beers (4 beers per contestant)

• ROX Coffee (Ground and Beans)

• Thring Sting Hot Sauces:

​

Green chilli - Not Pesto (Green chillies, garlic, lemon juice, oil, vinegar, salt & pepper.)

Red Chilli - Bluff Bliksem (Red chillies, garlic, lemon juice, oil, vinegar, salt & pepper.)

Habanero sauce - I Lost a Bet (Habanero chillies, yellow peppers, garlic, curry powder, oil, vinegar, salt and pepper.)

​

• Shisa Boss Sauces & Dressings:

​

Takatala

Garlic Lemon

Southern Barbeque

Portuguese Peri Peri

Greek Salad Dressing

Per Peri Hot 

Dynamite

​

• Shisa Boss Spices:

 

Rosemary​

Thyme

Parsley

Bay Leaves

Garlic Powder

Paprika

Coriander (  Also known as dhania, which is commonly used in South Africa, India, and other regions influenced by Indian cuisine ).

Black Pepper

Salt

Country Spice

Chicken Spice

Peri Peri Mild Spice

Rice Spice

​​

BraaiBoss Preliminery Challenge Timeline 

(Approved for prelim 3 and 4)

 

(Each contestant must present one plate per challenge for judging)

​

08:30 – Light fires. Start bread and Coffee (10am show gates open)

9:15 – Coffee Challenge judging (Fire only – no electrical equipment allowed) → Breakfast prep may begin once coffee is presented

9:45 – Bread Challenge judging (Any style, no garnish or butter, to be judged plain) bread to be incorporated into other challenges

10:00 – Breakfast Challenge presentation → Braai Snack Challenge begins

10:30 – Braai Snack Challenge presentation → Shisanyama/Roast, blow our minds braai meal Challenge begins

11:00 – Shisanyama/Roast, blow our minds braai meal Challenge presentation → Chicken Challenge begins

12:00 – Chicken Challenge presentation → Steak Challenge begins (Judges to specify preferred doneness)

12:30 – Steak Challenge presentation (Prepared to judges’ preferences)

13:00 – Braai Broodjie / Creative Wrap Challenge (Using leftovers)

13:30 – Final scoring & awards ceremony​
 

Semi-Finals & Finals Format

• Each contestant receives R800 voucher to be confirmed.

• Access to a shared pantry.

• 3 hours total cooking time

• Must prepare a high end 3 course meal (Starter, Main and desert) each presented on 4 platers/plates for 4 judges

• Focus: best overall braai experience and taste.

 

Rules

• No pre-preparation of anything before event.

• No assistance from family, friends or spectators with cooking, prep or clean up.

• No Gas.

• No professional cooks/chefs.

• Only Shisa Boss sauces/spices allowed from the pantry.

• No sabotage (penalties apply).

• Event runs, come rain or shine.

• No outside meat other than from KZN Meats.

 

Judging Criteria

• Time management. You will be deducted points for delay.

• Cleanliness (you will loose points if your stand is untidy)

• Taste

• Gees (spirit & vibe)

• Creativity & uniqueness

 

Judges for Prelims.​

• Paul (McKhaki) Smith

• Guest Judge (TBC)

​

Judges for Semi Final.

• Paul (McKhaki) Smith

• Guest Judges (TBC)

​

Judges for Final.

• Paul (McKhaki) Smith

• Guest Judges (TBC)

 

What is supplied for each contestant?

• Small braai/fire pit with grid by Pretzel Designs to be used on floor or on table.

• Table 1200mm x 600mm.

• Central fire pit 1500mm x 1500mm (4 stations to be shared) with height and position adjustable grid and a hanging point for portjie pots etc.

• Blaze Charcoal, briquettes & wood.

• Rich-Wins Fire starter packs.

• R800 food voucher from KZN Meats.

• Pantry per list provided.

• Gazebo (if required).

• Waste bin (shared).

• Wash trough.

​​

What must contestants bring?

• Tongs, knives, chopping boards

• Pots & pans.

• Their own fresh produce ie. onions, tomatoes, mushrooms, potatoes etc.

• Coffee grinder (if not using ground coffee)

• Coolerbox and ice.

• Presentation boards (rustic style)....(No paper plates.)

• Serving cutlery.

• Rotisseries. (optional)

• Grid clamps. (optional)

• Aprons, cleaning cloths etc

• Rope or chain to hang pots etc. from braai hanging point.

​

Prizes

• 1st Prize: TBC + Trophy 

• 2nd Prize: TBC

 

Notes

• 1 EXPO entry ticket per contestant (If applicable venue pending)

• Ensure you understand rules beforehand.