JP and Ruan are Bro’s Braai Founders, St.George Queensland Reds Props and identical twins. They are also quite the BBQ connoisseurs and have a knack for keeping even the hungriest of Reds players tummy’s happy.
The boys were recently entrusted with their Grandma’s secret Braai recipe and the two have cooked up their very own family business with it.
The venture kicked off when the boys collaborated with their local Sunshine Coast butcher, The Original Forest Glen Butchery, and now when they’re not packing into a scrum, Ruan and JP are packing sausages to deliver to Sunshine Coast and Brisbane homes.
Tell us about Bro’s Braai.
Ruan: Our Grandma’s Boerewors are a family favourite so we asked if we could use her recipe as the basis for our Bro’s Braai sausages and she willingly gave us the recipe – old-school style of course, wrote the recipe down with pencil on paper. We’re now teamed up with De Beers Meat Company who help us bring Bro’s Braai to life. Bro’s Braai produces Boerewors that are made with 100% quality meats, no off cuts, no binding agents, no preservatives, no hormones. They’re a combination of Beef and pork – but what created the flavour is 10 secret ingredients.
What inspired you to start Bro’s Braai?
JP: Cooking is a big part of South African culture and has always been a passion of ours – the kitchen has been a gathering place for our family and Ruan and I are always keen to cook up a feast! So, naturally we were eager to turn our hobby into business.
Tell us about your career and background.
JP: Our family originally emigrated from Cape Town to Toowoomba in 2006, where I spent a year studying at Darling Downs Rugby nursery at Toowoomba Grammar School. Following school I returned to South Africa to play for Western Province, before coming back to Australia to play for GPS in Brisbane and chase a Super Rugby contract – I did a two-year stint with the Brumbies from 2014- 2015 and the Stormers in 2016. Then I spent the 2017 season weighing up my options and honing my coaching skills with the USC Barbarians on the Sunshine Coast, before taking up a six-month opportunity with the Jake White-coached Toyota Verblitz in Japan’s Top League. In 2018 I made my St.George Queensland Reds debut in Round 1 against the Rebels.
Ruan: I went to Darling Downs Rugby nursery Toowoomba Grammar School with my brother, then played Queensland Premier Rugby for Brisbane club GPS before making my debut for the Western Force in 2012. Then I played for the Brumbies. In 2018 I made my debut for the St.George Queensland Reds which was an exciting time for myself, my brother and my family – they are massive Reds fans.
Describe a typical work/rugby day for you.
JP: Ruan and I wake up early and then typically one of us drives from the Sunshine Coast to Brisbane for training while the other checks the social media pages and emails. We tend to get to training early so we’re not rushed through our meetings and gym sessions. We have a small break over lunch then get straight back into the afternoon meetings and the biggest ‘team field’ session. Once training wraps up, we take some time to recover before jumping straight back into the car to head back to the Sunshine Coast. We always use the time in the car on the way home to catch up on the day’s emails to make sure we are up to date with all Bro’s Braai happenings.
What advice do you have for those wanting to start a business?
JP: Go after what you are passionate about and don’t leave it till it’s too late! Don’t be scared if it doesn’t work out or you make mistakes.
Ruan: Be passionate about your product/business and make sure it is better than what your competition is offering. Also, make sure people understand what product is about.
What’s next for you, and Bro’s Braai?
Ruan: Continuing to grow Bro’s Braai at a comfortable pace is our aim right now. Eventually we would like to launch our own wine/craft beer to compliment the Boerewors but understand we have a few things to learn before then. The ultimate goal is to have Bro’s Braai food trucks and create a franchise.
