But not just the fact that it’s a burning accelerant, said master butcher Dorothy Labuschagne. Labuschagne is a certified master butcher and one of the few women in South Africa to have achieved this title. “The most common mistake people make at a braai is with the temperature of the fire,” said Labuschagne. “I then reduce the heat of the fire and braai the meat till medium rare, letting it rest for 10 minutes before cutting. Whether it be about the best cuts, cooking methods for the braai, potjies or roasting and even about the side dishes.”