He lit his first fire at 5am on Thursday, 21 September 2023, and continued braaiing for the next 84 hours.
After this accomplishment, Basson will send a full report to the Guiness Book of Records administration as soon as possible to find out whether he qualified for the world record. The current record holder, Jan Greeff, who lived in the US, braaied for 80 hours non-stop in 2014.
“What started as a mere effort to gain publicity for our town and surrounding area developed into a true adventure. Calitzdorp is renowned for its outstanding port wine and includes several wine estates,” Basson told Farmer’s Weekly.
“Standing on one’s feet with only a five minute-break every hour is quite a challenge, and by Friday my legs and ankles were starting to give out. As I qualified for an extended rest period at that stage, I went home and rested for about 30 minutes with my legs and feet elevated as high as possible.
Upon my return, my team members had organised a foot spa with Epsom salts for me and from then onward I made ample use of it,” Basson added.
According to Guinness World Records rules, Basson was required to braai strictly on his own, with nobody else touching the wood, grill, meat or equipment. The meat needed to be braaied until palatable and not be undercooked or overcooked.
The menu consisted of chicken thighs, beef, pork chops, mutton chops and maize on the cob. He ordered 150 pieces of each of the cuts. The braaied meat was donated to the local security services, a soup kitchen and Vygieshof old aged home.
