A potjiekos legend has been invited to taste their fiery creations, so the braaiers fill iron pots with food representing their origins for each of the teams.
Where there is smoke, there may be a sizzling sausage. The iconic braai trio of 'boerewors, pap and smoor' is celebrated. The meat grinder turns and the porridge is stirred, all under the watchful eye of an expert.
The braai site improves by adding an ash pit, ancient braai methods, and food in clay. A cultural expert of baking and potatoes under coals challenges, the braaiers to use their intuition, to produce a memorable dish..
A slab of steak provides the basis of a show of flaming flambé. Impressive cuts of meat bring back the nostalgia of the roadside steakhouse. Surprises are interspersed with shock announcements
Chicken, the stepchild of the barbecue, is once again king. In their battle for the Golden Rooster title, teams race against the clock to impress, with their own spice mixes and amazing chicken feet creations.
With Mr Green around, braaiers must rely on smoke, their senses and Malva pudding rather than meat skills. The result will determine who will advance to the semi-final.
With Ribs taking pride of place in the event, contestants must produce a traditional Sunday meal with a family braai, complete with something sweet for the road.
The finalists' road has come full circle back to the beginning. With unusual braai equipment, imposing meat cuts, a flaming pudding and a chance to grab the Golden Rooster, the sparks fly for the last time