Planet Rugby Forum

assfly wrote:

saffer13 wrote: Sure they weren't blood sausages?

No, they were lovely and pink until they were launched onto the grill that had volcanic temperatures.

Lemoentjie wrote:Blood sausages are delicious. The English have a black one that is so flippen lekker.

Delicious. The best I ever had was at a French restaurant in London. But never tried them on a braai.

Neither have I. Weekend culinary experiment booked in.

(Fyi, we call it black pudding)

There's also white pudding which is basically the same, without the blood

When you cook your meat over an open flame or very high temperatures, the proteins can develop heterocyclic amines (HCAs) as well as polycyclic aromatic hydrocarbons (PAHs).

In short, these chemicals can change the DNA of a person and in the process, increases the risk of cancer development. If you have to use the BBQ, close the lid and use it as an oven. You’ll get the same smoky taste, minus all the bad stuff

Anyone want to comment on this?

Sards wrote:

When you cook your meat over an open flame or very high temperatures, the proteins can develop heterocyclic amines (HCAs) as well as polycyclic aromatic hydrocarbons (PAHs).

In short, these chemicals can change the DNA of a person and in the process, increases the risk of cancer development. If you have to use the BBQ, close the lid and use it as an oven. You’ll get the same smoky taste, minus all the bad stuff

Anyone want to comment on this?

No.

Sards wrote:

When you cook your meat over an open flame or very high temperatures, the proteins can develop heterocyclic amines (HCAs) as well as polycyclic aromatic hydrocarbons (PAHs).

In short, these chemicals can change the DNA of a person and in the process, increases the risk of cancer development. If you have to use the BBQ, close the lid and use it as an oven. You’ll get the same smoky taste, minus all the bad stuff

Anyone want to comment on this?

Is it the AIDS? No = no comment.

Is it the AIDS? Yes. Is it the bad kind? No = no comment.

Is it the AIDS? Yes. Is it the bad kind? Yes = fvck, might as well BBQ a lot.

Sards wrote:

When you cook your meat over an open flame or very high temperatures, the proteins can develop heterocyclic amines (HCAs) as well as polycyclic aromatic hydrocarbons (PAHs).

In short, these chemicals can change the DNA of a person and in the process, increases the risk of cancer development. If you have to use the BBQ, close the lid and use it as an oven. You’ll get the same smoky taste, minus all the bad stuff

Anyone want to comment on this?

Well then, I guess that doesn't apply to us?

I'll tell my mates in the UK to take necessary precautions. Mind you, they normally BBQ with a lid on to stop the rain from getting in .

assfly wrote:

Sards wrote:

When you cook your meat over an open flame or very high temperatures, the proteins can develop heterocyclic amines (HCAs) as well as polycyclic aromatic hydrocarbons (PAHs).

In short, these chemicals can change the DNA of a person and in the process, increases the risk of cancer development. If you have to use the BBQ, close the lid and use it as an oven. You’ll get the same smoky taste, minus all the bad stuff

Anyone want to comment on this?

Well then, I guess that doesn't apply to us?

I'll tell my mates in the UK to take necessary precautions. Mind you, they normally BBQ with a lid on to stop the rain from getting in .

That's probably why they have no color in their skin. And they drink tea ffs.

My doc is filling my mind with this stuff currently.

There's a study that claims that every time you breath you inhale a certain amount of toxins that causes lung cancer. You should stop breathing Sards then there will be more meat for us who don't give a fuck.

Bought one of these:



The build quality seems quite high, 25% discount. I like that I can raise and lower the coals, thus avoiding the above mentioned Irish sausage problem. Also can add and rearrange the coals without taking up the grill.

Any tips for keeping the smoke levels down? Oil / fat obviously a cause but wondered if there's anything else that can be done. It's on the roof and my neighbours are kopping some smoke in their houses.

Average Joe wrote:There's a study that claims that every time you breath you inhale a certain amount of toxins that causes lung cancer. You should stop breathing Sards then there will be more meat for us who don't give a fuck.

Friday night is steak night.
We went in the afternoon to get the steak for our dinner and the missus showed me the size steak I could eat. I said I would rather die happy

Leffe wrote:Bought one of these:



The build quality seems quite high, 25% discount. I like that I can raise and lower the coals, thus avoiding the above mentioned Irish sausage problem. Also can add and rearrange the coals without taking up the grill.

Any tips for keeping the smoke levels down? Oil / fat obviously a cause but wondered if there's anything else that can be done. It's on the roof and my neighbours are kopping some smoke in their houses.

Ummm...it's a smoker

Sandstorm wrote:

Leffe wrote:Bought one of these:



The build quality seems quite high, 25% discount. I like that I can raise and lower the coals, thus avoiding the above mentioned Irish sausage problem. Also can add and rearrange the coals without taking up the grill.

Any tips for keeping the smoke levels down? Oil / fat obviously a cause but wondered if there's anything else that can be done. It's on the roof and my neighbours are kopping some smoke in their houses.

Ummm...it's a smoker

I am planning to smoke chicken breast today. A nice spicy rub and oak barrel smoke chips....I know....would prefer a different wood chip but that was all that is available.....Got the rub ingredients. Just need to smoke it for an hour and a quarter at 100'C....

Plan is for some smoked chicken breast on Low GI wholewheat bread with salad from the garden for sammies this week coming.

Regards the pic above...where is the exhaust vent to make it a smoker

Sandstorm wrote:

Leffe wrote:Bought one of these:



The build quality seems quite high, 25% discount. I like that I can raise and lower the coals, thus avoiding the above mentioned Irish sausage problem. Also can add and rearrange the coals without taking up the grill.

Any tips for keeping the smoke levels down? Oil / fat obviously a cause but wondered if there's anything else that can be done. It's on the roof and my neighbours are kopping some smoke in their houses.

Ummm...it's a smoker

No, you cook over coals.

Sards wrote:

Sandstorm wrote:

Leffe wrote:Bought one of these:



The build quality seems quite high, 25% discount. I like that I can raise and lower the coals, thus avoiding the above mentioned Irish sausage problem. Also can add and rearrange the coals without taking up the grill.

Any tips for keeping the smoke levels down? Oil / fat obviously a cause but wondered if there's anything else that can be done. It's on the roof and my neighbours are kopping some smoke in their houses.

Ummm...it's a smoker

I am planning to smoke chicken breast today. A nice spicy rub and oak barrel smoke chips....I know....would prefer a different wood chip but that was all that is available.....Got the rub ingredients. Just need to smoke it for an hour and a quarter at 100'C....

Plan is for some smoked chicken breast on Low GI wholewheat bread with salad from the garden for sammies this week coming.

Regards the pic above...where is the exhaust vent to make it a smoker

It's a BBQ, not a smoker.

Oops. In that case you should use the microwave instead. Wood and coals give off smoke when you set fire to them.

Best option is to knock on the neighbours door and suggest they take in their washing and close their windows.
Then invite them over to sample some wares. They won't ever moan again.

Sandstorm wrote: Oops. In that case you should use the microwave instead. Wood and coals give off smoke when you set fire to them.

Best option is to knock on the neighbours door and suggest they take in their washing and close their windows.
Then invite them over to sample some wares. They won't ever moan again.

I have an arrangement to let them know, but this is a very tight area, especially for them. Once the smoke is in, it stays.

Well that was painless. A bit too spicy for the missus but perfect for me.

Leffe wrote:

Sandstorm wrote: Oops. In that case you should use the microwave instead. Wood and coals give off smoke when you set fire to them.

Best option is to knock on the neighbours door and suggest they take in their washing and close their windows.
Then invite them over to sample some wares. They won't ever moan again.

I have an arrangement to let them know, but this is a very tight area, especially for them. Once the smoke is in, it stays.

Take your BBQ out into the street and cook on the footpath like a normal Dutch person

sewa wrote:

Leffe wrote:

Sandstorm wrote: Oops. In that case you should use the microwave instead. Wood and coals give off smoke when you set fire to them.

Best option is to knock on the neighbours door and suggest they take in their washing and close their windows.
Then invite them over to sample some wares. They won't ever moan again.

I have an arrangement to let them know, but this is a very tight area, especially for them. Once the smoke is in, it stays.

Take your BBQ out into the street and cook on the footpath like a normal Dutch person

Ive got a small one out there, works well but th missus wants to make the terrce nice and stuff. Plus it's only when you sit out hefront through the summer, that you realise how mny nutters are walking around....

Leffe wrote:

sewa wrote:
Take your BBQ out into the street and cook on the footpath like a normal Dutch person

Ive got a small one out there, works well but th missus wants to make the terrce nice and stuff. Plus it's only when you sit out hefront through the summer, that you realise how mny nutters are walking around....

I've the same right to use that street as you have

Sards wrote:

Well that was painless. A bit too spicy for the missus but perfect for me.

Damn that chicken was tasty....going to do this a lot more

Sards wrote:

Sards wrote:

Well that was painless. A bit too spicy for the missus but perfect for me.

Damn that chicken was tasty....going to do this a lot more

Looks like a stormers kinda meal. 2/10 WNB

sorCrer wrote:

Sards wrote:
Damn that chicken was tasty....going to do this a lot more

Looks like a stormers kinda meal. 2/10 WNB

Tastes one hell of a lot better than plain chicken...no culture dude...whats the point in settling for less when with the minimum amount of effort you can tantalise your taste buds...at my age I eat less but prefer to eat a little bit of something enjoyable.

Had to braai my own roasts for fathers day

Long weekend, so had to do my bit.

Steaks Saturday evening, Lamb Shank potjie on Sunday and Curry Pork Chops Monday evening.

handyman wrote:Long weekend, so had to do my bit.

Steaks Saturday evening, Lamb Shank potjie on Sunday and Curry Pork Chops Monday evening.

I did rump, chicken and prawn skewers served with a pear & goat's cheese salad.

I threw what I thought to be a nice steak on the coals, but it was horrifically tough and my teeth still hurt

So sick of shit beef here.

Even a Spur steak would taste like heaven.

Looks like I'll have to stick to chicken, pork and goat.

sorCrer wrote:

handyman wrote:Long weekend, so had to do my bit.

Steaks Saturday evening, Lamb Shank potjie on Sunday and Curry Pork Chops Monday evening.

I did rump, chicken and prawn skewers served with a pear & goat's cheese salad.

Never understood chicken & prawn skewers, by the time the chicken is cooked the prawns are cooked to death.

Chilli wrote:

sorCrer wrote:

handyman wrote:Long weekend, so had to do my bit.

Steaks Saturday evening, Lamb Shank potjie on Sunday and Curry Pork Chops Monday evening.

I did rump, chicken and prawn skewers served with a pear & goat's cheese salad.

Never understood chicken & prawn skewers, by the time the chicken is cooked the prawns are cooked to death.

I don't think Saucer is too big on cooking his meat properly

Chilli wrote:

sorCrer wrote:

handyman wrote:Long weekend, so had to do my bit.

Steaks Saturday evening, Lamb Shank potjie on Sunday and Curry Pork Chops Monday evening.

I did rump, chicken and prawn skewers served with a pear & goat's cheese salad.

Never understood chicken & prawn skewers, by the time the chicken is cooked the prawns are cooked to death.

Not together. Chicken skewers, rump skewers and prawn skewers.

Big Nipper wrote:

Chilli wrote:

sorCrer wrote:

handyman wrote:Long weekend, so had to do my bit.

Steaks Saturday evening, Lamb Shank potjie on Sunday and Curry Pork Chops Monday evening.

I did rump, chicken and prawn skewers served with a pear & goat's cheese salad.

Never understood chicken & prawn skewers, by the time the chicken is cooked the prawns are cooked to death.

I don't think Saucer is too big on cooking his meat properly

Well medium rare leaning towards rare if that's what you mean. Certainly not anything over that.

Chilli wrote:

sorCrer wrote:

handyman wrote:Long weekend, so had to do my bit.

Steaks Saturday evening, Lamb Shank potjie on Sunday and Curry Pork Chops Monday evening.

I did rump, chicken and prawn skewers served with a pear & goat's cheese salad.

Never understood chicken & prawn skewers, by the time the chicken is cooked the prawns are cooked to death.

I just couldn't bring myself to comment...I mean...wtf


edit
But I see Sauce explained

sorCrer wrote:

Chilli wrote:

sorCrer wrote:

handyman wrote:Long weekend, so had to do my bit.

Steaks Saturday evening, Lamb Shank potjie on Sunday and Curry Pork Chops Monday evening.

I did rump, chicken and prawn skewers served with a pear & goat's cheese salad.

Never understood chicken & prawn skewers, by the time the chicken is cooked the prawns are cooked to death.

Not together. Chicken skewers, rump skewers and prawn skewers.

sorCrer wrote:

Chilli wrote:

sorCrer wrote:

handyman wrote:Long weekend, so had to do my bit.

Steaks Saturday evening, Lamb Shank potjie on Sunday and Curry Pork Chops Monday evening.

I did rump, chicken and prawn skewers served with a pear & goat's cheese salad.

Never understood chicken & prawn skewers, by the time the chicken is cooked the prawns are cooked to death.

Not together. Chicken skewers, rump skewers and prawn skewers.

It was clear, or should have been to most, that you meant not together.

saffer13 wrote:

sorCrer wrote:

Chilli wrote:

sorCrer wrote:

handyman wrote:Long weekend, so had to do my bit.

Steaks Saturday evening, Lamb Shank potjie on Sunday and Curry Pork Chops Monday evening.

I did rump, chicken and prawn skewers served with a pear & goat's cheese salad.

Never understood chicken & prawn skewers, by the time the chicken is cooked the prawns are cooked to death.

Not together. Chicken skewers, rump skewers and prawn skewers.

It was clear, or should have been to most, that you meant not together.

Look at Yank trying to make friends.

Ooh bitchy.

Sandstorm wrote:Ooh bitchy.

He has friends as you can see

My wife wattsaped me the short ribs she slow smoked over 4 hours...for dinner tonight.

I think she made it too hot and got involved in fb...

I told her she needs to move on and give it another try this weekend....

Her response...." Never "

Sards wrote:

My wife wattsaped me the short ribs she slow smoked over 4 hours...for dinner tonight.

I think she made it too hot and got involved in fb...

I told her she needs to move on and give it another try this weekend....

Her response...." Never "

Before and after pics?

Yup......First one was what was happening for dinner tonight...second one came with...." its spagetti and mince then...."

sorCrer wrote:

Sards wrote:

My wife wattsaped me the short ribs she slow smoked over 4 hours...for dinner tonight.

I think she made it too hot and got involved in fb...

I told her she needs to move on and give it another try this weekend....

Her response...." Never "

Before and after pics?

My preference would be a whole piece of rib, not little slivers of meat.