BRAAIBOSS CHALLENGE COMPETITION

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 Karoo Kitchen deli and butchery.

• 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

• Sugar

• Milk

• 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)

• Shisa Boss Sauces & Dressings:

 

Braai Basting​

Takatala

Lemon Herb

Garlic Lemon

MayoZing

Portuguese Peri Peri

Braai Fire

1000 Island Dressing

Salad Dressing

Per Peri Hot 

Peri Peri Mild

Shisa Inferno

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• 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

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BraaiBoss Preliminery Challenge Timeline 

(Approved for prelim 1 and 2)

 

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

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08:30 – Light fires. Coffee may be started once ready.

08:45 – Begin bread preparation

09:15 – Coffee Challenge judging (Fire only – no electrical equipment allowed) → Breakfast prep may begin once coffee is presented

09:45 – 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 from Karoo Kitchen deli and butchery.

• 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 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 or food other than from Karoo Kitchen deli and butchery.

 

Judging Criteria

• Time management

• Cleanliness

• Taste

• Gees (spirit & vibe)

• Creativity & uniqueness

 

Judges for Prelims.

• Craig Mitchell

• Branden Meintjies

• Guest Judge

Judges for Semi Final.

• Craig Mitchell

• 3 Guest Judges (TBC)

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Judges for Final.

• Craig Mitchell

• 3 Guest Judges (TBC)

 

What is supplied for each contestant?

• Small braai/fire pit 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).

• Blaze Charcoal, briquettes & wood.

• Rich-Wins Fire starter packs.

• R800 food voucher from Karoo Kitchen deli and butchery.

• Stocked pantry.

• Gazebo (if required).

• Waste bin (shared).

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What must contestants bring?

• Tongs, knives, chopping boards

• Pots & pans.

• Coffee grinder (if not using ground coffee)

• Coolerbox and ice.

• Presentation boards (rustic style).

• Serving cutlery.

• Rotisseries. (optional)

• Grid clamps. (optional)

• Aprons, cleaning cloths etc

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Prizes

• 1st Prize: TBC + Trophy 

• 2nd Prize: TBC

 

Notes

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

• Ensure you understand rules beforehand.