Franks Burgers & Ribs

Grilling burgers and ribs properly requires managing heat differently depending on outdoor conditions — load shedding affecting kitchen timing, Johannesburg's dry air accelerating meat drying, and the unpredictability of Sandton's summer storms all shape how this kind of cooking actually works. Frank's approach involves understanding how to maintain consistent results whether you're cooking in winter cold or high summer heat, keeping meat tender through proper technique rather than just hoping for the best. The technique matters more than people realise: sourcing the right cuts locally, managing smoke and temperature without relying on precise electric controls, and knowing how long resting takes in different seasons. Sandton's casual dining scene needs places that treat meat cookery as a craft rather than a side task.