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PostPosted: Mon Apr 29, 2019 7:29 am 
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Looks amazing!

I take it that you are no longer bored? :thumbup:


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PostPosted: Mon Apr 29, 2019 7:39 am 
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Chilli wrote:
Looks amazing!

I take it that you are no longer bored? :thumbup:


Had a lot of fun with veg and pastry this weekend...

Those dogs baked with pastry around them in the last pic were a great one for the kids...those balls next to them are bunny chows.....cooled down curry wrapped with dough...brilliant...although my pastry wrapping skills leave a lot to be desired.

The butternut was also outstanding and the Sweetcorn is always a favorite...


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PostPosted: Mon Apr 29, 2019 7:40 am 
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You’re gonna need to join a gym, you greedy pig


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PostPosted: Mon Apr 29, 2019 7:40 am 
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How did you do the butternut?


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PostPosted: Mon Apr 29, 2019 7:45 am 
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If my wife ever sees me taking pictures of my braai she'll think I'm running mad and/or drunk.


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PostPosted: Mon Apr 29, 2019 7:45 am 
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assfly wrote:
How did you do the butternut?


In the one pic of the inside of the oven you can see two foil wrapped butternuts on either side of the chicken dish ( top grid )
I let it cook off for about an hour and then removed the top foil and let it get some top heat and smokiness.....Knife slid in like a hot knife through butter...


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PostPosted: Mon Apr 29, 2019 7:46 am 
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Sandstorm wrote:
You’re gonna need to join a gym, you greedy pig



Guests Sandy...I eat very little these days...

although I smashed that loaf of bread......I had put feta and biltong inside.
Added butter and a good quality apricot jam that I got from a wine farm in Worcester area......that combination of biltong , feta , butter and the jam was just too much for me to resist a third slice......


Last edited by Sards on Mon Apr 29, 2019 7:49 am, edited 1 time in total.

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PostPosted: Mon Apr 29, 2019 7:48 am 
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Nice.


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PostPosted: Mon Apr 29, 2019 7:49 am 
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Ja Sandy, he doesn't need as much nutrition as the rest of us cause he got no hair.


Last edited by Average Joe on Mon Apr 29, 2019 7:49 am, edited 1 time in total.

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PostPosted: Mon Apr 29, 2019 7:49 am 
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Bread looks good. Don't feed your kids viennas. Rest looks meh, mushrooms and chicken an abomination. Worst is that you're claiming a braai in an oven.

3/10 WNB


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PostPosted: Mon Apr 29, 2019 7:54 am 
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sorCrer wrote:
Bread looks good. Don't feed your kids viennas. Rest looks meh, mushrooms and chicken an abomination. Worst is that you're claiming a braai in an oven.

3/10 WNB


fair comments.....have to say that the chicken, mushroom, onion and potato dish went down very well...first dish annihilated.
I hate those red viennas and next time will try with a Russian or Brockworst for more flavor...my kids normally never eat those red viennas but another parent brought them so I tried something different.

No matter what you think its a braai....charcoal is used as the heat source.....


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PostPosted: Mon Apr 29, 2019 7:56 am 
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It’s not a braai.


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PostPosted: Mon Apr 29, 2019 8:03 am 
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Sandstorm wrote:
It’s not a braai.


Agreed. A braai should be open to the heavens so god himself can look down on what you're cooking (or in PissBroeks case burnt offerings).


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PostPosted: Mon Apr 29, 2019 8:04 am 
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Sandstorm wrote:
It’s not a braai.

I've given up on this. He's ether attempting to troll with this and think it's very funny or he truly believes his ouma grootjie use to braai when she made the pap on the koolstoof.


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PostPosted: Mon Apr 29, 2019 8:09 am 
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Cool.....the point is not to show the machine but what you can do with a braai thats different....I understand.

Will keep these type of pics for an appropriate forum.

I am just bored with pics of meat...only so many pics you can do of chops and steak etc...You may have noticed I didnt even post a pic of the Steak


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PostPosted: Mon Apr 29, 2019 9:12 am 
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Sards wrote:
fair comments.....have to say that the chicken, mushroom, onion and potato dish went down very well...first dish annihilated.


To improve that, cheaply, mix one packet of brown onion soup into 500ml (or double can't judge how big that pan is) cream and pour it over the top for the last 10-20 mins


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PostPosted: Mon Apr 29, 2019 9:15 am 
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Potato bake and cream is better than brown onion soup.
Even cream of mashroom would be better.
Fok brown onion x(


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PostPosted: Mon Apr 29, 2019 9:27 am 
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Average Joe wrote:
Potato bake and cream is better than brown onion soup.
Even cream of mashroom would be better.
Fok brown onion x(


Quite commonly used in potjie. You must eat your onions Joe laddie, else your knees will turn inside out.


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PostPosted: Mon Apr 29, 2019 9:42 am 
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It is an oven braai. :?

Who cares, as long as the meat tastes good.


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PostPosted: Mon Apr 29, 2019 9:44 am 
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Chilli wrote:
It is an oven braai. :?

Who cares, as long as the meat tastes good.


I agree. No need for braai-shaming. I admire Sard's methods, he knows more than I do about cooking, and the food looks good.


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PostPosted: Mon Apr 29, 2019 9:49 am 
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assfly wrote:
Chilli wrote:
It is an oven braai. :?

Who cares, as long as the meat tastes good.


I agree. No need for braai-shaming. I admire Sard's methods, he knows more than I do about cooking, and the food looks good.



its fine lads...It is a bit controversial and not the typical Saffer braai methods so I agree that it should not be on this thread...I have removed as much as I can from this thread and the thing is.....

Lets see your efforts lads.... :thumbup:


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PostPosted: Mon Apr 29, 2019 10:06 am 
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assfly wrote:
Chilli wrote:
It is an oven braai. :?

Who cares, as long as the meat tastes good.


I agree. No need for braai-shaming. I admire Sard's methods, he knows more than I do about cooking, and the food looks good.

I am yet to see any burnt offerings from Sards. Bought in Pick & Pay ready made pizza, but no burnt meat.


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PostPosted: Mon Apr 29, 2019 10:08 am 
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Sards wrote:
Lets see your efforts lads.... :thumbup:


Mine has rusted to pieces in the recent rains. 5 years old so served me well, so shopping for a new unit soon. Will look out for one that can smoke meat too.


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PostPosted: Mon Apr 29, 2019 10:19 am 
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I have a new Weber that I'll be firing up in a few days. Have my eye on a lamb shoulder to christian the bugger. :nod:


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PostPosted: Mon Apr 29, 2019 11:12 am 
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Sandstorm wrote:
I have a new Weber that I'll be firing up in a few days. Have my eye on a lamb shoulder to christian the bugger. :nod:


I'm not sure taking religion to meat is quite was is meant by spreading the word.


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PostPosted: Mon Apr 29, 2019 11:17 am 
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sorCrer wrote:
Sandstorm wrote:
I have a new Weber that I'll be firing up in a few days. Have my eye on a lamb shoulder to christian the bugger. :nod:


I'm not sure taking religion to meat is quite was is meant by spreading the word.

it is the sacrificial lamb


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PostPosted: Mon Apr 29, 2019 12:25 pm 
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How would the resident experts Braai a brisket?


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PostPosted: Tue Apr 30, 2019 11:55 am 
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Goint to try to smoke a snoek tomorrow. Any tips?


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PostPosted: Tue Apr 30, 2019 12:06 pm 
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Clogs wrote:
How would the resident experts Braai a brisket?

Low and slow. First grilled it for 10 minutes each side until you browned it and then wrap it in thick tin foil for two hours.


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PostPosted: Tue Apr 30, 2019 12:06 pm 
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Vra jou pa.


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PostPosted: Tue Apr 30, 2019 12:22 pm 
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handyman wrote:
Goint to try to smoke a snoek tomorrow. Any tips?

Get it very dry and fine then take a piece of news paper and roll it in a joint. Maybe mix some papegaaitwak in.


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PostPosted: Tue Apr 30, 2019 12:24 pm 
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Fok ouens, as jy nie snaaks kan doen nie, los dit eerder helemaal uit.


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PostPosted: Tue Apr 30, 2019 1:01 pm 
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handyman wrote:
Fok ouens, as jy nie snaaks kan doen nie, los dit eerder helemaal uit.

Het jou ma jou van kleins af dit geleer?


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PostPosted: Tue Apr 30, 2019 1:07 pm 
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julian wrote:
Clogs wrote:
How would the resident experts Braai a brisket?

Low and slow. First grilled it for 10 minutes each side until you browned it and then wrap it in thick tin foil for two hours.


I prefre brisket done low & slow in the oven. Much easier to control the temperature and keep the juices in the tray for dipping later.


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PostPosted: Tue Apr 30, 2019 1:09 pm 
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Sandstorm wrote:
julian wrote:
Clogs wrote:
How would the resident experts Braai a brisket?

Low and slow. First grilled it for 10 minutes each side until you browned it and then wrap it in thick tin foil for two hours.


I prefre brisket done low & slow in the oven. Much easier to control the temperature and keep the juices in the tray for dipping later.



Agreed with the oven, you will get the same result, but it is imperative that you browned it first. You have to seal the juices in, then wrap it and put it in the oven for several hours.


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PostPosted: Tue Apr 30, 2019 1:13 pm 
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julian wrote:
Sandstorm wrote:
julian wrote:
Clogs wrote:
How would the resident experts Braai a brisket?

Low and slow. First grilled it for 10 minutes each side until you browned it and then wrap it in thick tin foil for two hours.


I prefre brisket done low & slow in the oven. Much easier to control the temperature and keep the juices in the tray for dipping later.



Agreed with the oven, you will get the same result, but it is imperative that you browned it first. You have to seal the juices in, then wrap it and put it in the oven for several hours.


Amen Jules :thumbup:


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PostPosted: Tue Apr 30, 2019 3:21 pm 
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Heard Brisket is lovely by cooking for literally days at low temp via Sous Vide then several hours of smoking creating some nice rings.


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PostPosted: Thu May 02, 2019 7:17 am 
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Did pork chops last night...same old recipe. Remove the rind and slit along the length so it can crisp better. Braai-ed first and added the chop last so that it cooked as little as possible to keep it tender and the faintest hint of pink inside.

Have to say that they were the tastiest pork chops I have ever had. The crackling was crisp to the bite but dissolved in the mouth just leaving me awash with that salty fat taste. No chewy bits at all. The chops were juicy and tender and alive with the wood smoked flavour smothered in a creamy rich mushroom sauce. Of course with sweet corn , that long green cucumber like veg and baby carrots.


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PostPosted: Thu May 02, 2019 7:39 am 
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Sards wrote:
Did pork chops last night...same old recipe. Remove the rind and slit along the length so it can crisp better. Braai-ed first and added the chop last so that it cooked as little as possible to keep it tender and the faintest hint of pink inside.

Have to say that they were the tastiest pork chops I have ever had. The crackling was crisp to the bite but dissolved in the mouth just leaving me awash with that salty fat taste. No chewy bits at all. The chops were juicy and tender and alive with the wood smoked flavour smothered in a creamy rich mushroom sauce. Of course with sweet corn , that long green cucumber like veg and baby carrots.

Baby Marrow?


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PostPosted: Thu May 02, 2019 7:53 am 
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Burke's Boot wrote:
Heard Brisket is lovely by cooking for literally days at low temp via Sous Vide then several hours of smoking creating some nice rings.




Ok the piece I have is a bit thin, so will look to sous vide then smoke after. Maybe a quick reverse sear to give it some bark.


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