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PostPosted: Mon Jul 01, 2019 1:49 pm 
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assfly wrote:
Went for a dads & lads camping trip this weekend.

The recent rain has left a lot of the wood quite wet, and I shamefully struggled to get the fire going for dinner.

Over strides a Kenyan version of Crocodile Dundee, with a handful of zebra shit in one hand and a paraffin spray bottle in the other. He proceeds to give the zebra shit a healthy couple of sprays of parafin and then chucks it into the fire and WHOOSH it goes up.

What a guy :proud:

:lol:

I ran out of blitz a few weeks ago and my Mrs brought out a candle with newspaper and it work better then blitz and is healthier.


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PostPosted: Mon Jul 01, 2019 1:56 pm 
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My old man taught me how to light a fire with nothing but an old newspaper, matches and some wood shavings he would carve of with his knipmes. Now that I think of it he never used anything ells.


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PostPosted: Mon Jul 01, 2019 1:58 pm 
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I'm normally quite good in any conditions, but I met my match in wet acacia.

Didn't help that I was with two Irishmen and a Scotsmen who were no use at all :lol:


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PostPosted: Mon Jul 01, 2019 2:05 pm 
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assfly wrote:
I'm normally quite good in any conditions, but I met my match in wet acacia.

Didn't help that I was with two Irishmen and a Scotsmen who were no use at all :lol:

Wet RooiKrantz is also difficult to get going. The wax of the candle seem to work well.


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PostPosted: Mon Jul 01, 2019 2:44 pm 
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use old egg boxes filled with old oil man...I NEVER BUY FIRELIGHTERS

Cut into sections of 6


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PostPosted: Mon Jul 01, 2019 2:47 pm 
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Grown men who can't start fires without blitz, newspaper or candle wax???. x(


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PostPosted: Mon Jul 01, 2019 3:02 pm 
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sorCrer wrote:
Grown men who can't start fires without blitz, newspaper or candle wax???. x(

:lol: fyn hout.


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PostPosted: Mon Jul 01, 2019 3:48 pm 
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I just soak the wood/coals with thinners, then gooi a match on it.


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PostPosted: Mon Jul 01, 2019 5:07 pm 
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I have to admit that I am useless without Blitz, and lots of Blitz. :blush:


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PostPosted: Mon Jul 01, 2019 5:11 pm 
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Sandstorm wrote:
I just soak the wood/coals with thinners, then gooi a match on it.


You fvcking pommies are clueless when it comes to fires.


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PostPosted: Mon Jul 01, 2019 6:32 pm 
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Had a nice braai yesterday:
Marinated rump steaks
Marinated pork chops (that bright orange pineapple powder stuff)
Lamb kebabs
Salmon burgers
Bison burgers
Mealies

+ a huge pile of salad, coleslaw and potato salad.

Nom nom nom


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PostPosted: Mon Jul 01, 2019 10:41 pm 
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Bison burger?


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PostPosted: Mon Jul 01, 2019 10:53 pm 
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OomPB wrote:
Bison burger?


It’s a kind of cow


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PostPosted: Tue Jul 02, 2019 7:43 am 
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Sandstorm wrote:
I just soak the wood/coals with thinners, then gooi a match on it.

:lol:


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PostPosted: Tue Jul 02, 2019 7:35 pm 
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Going to braai chicken sosati's tonight when I get home.


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PostPosted: Wed Jul 03, 2019 9:33 am 
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Chilli wrote:
Going to braai chicken sosati's tonight when I get home.

Chicken sosaties and pork sosaties are the best imo. Beef sosaties always seem as if it's made from old meat.


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PostPosted: Wed Jul 03, 2019 9:39 am 
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handyman wrote:
Chilli wrote:
Going to braai chicken sosati's tonight when I get home.

Chicken sosaties and pork sosaties are the best imo. Beef sosaties always seem as if it's made from old meat.

Julle moet ophou groente braai.


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PostPosted: Wed Jul 03, 2019 9:51 am 
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OomPB wrote:
handyman wrote:
Chilli wrote:
Going to braai chicken sosati's tonight when I get home.

Chicken sosaties and pork sosaties are the best imo. Beef sosaties always seem as if it's made from old meat.

Julle moet ophou groente braai.

Oom moet maar eers hoe om n tjoppie ordentlik te braai, al Oom se braai pogings lyk kak


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PostPosted: Wed Jul 03, 2019 9:56 am 
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handyman wrote:
Chilli wrote:
Going to braai chicken sosati's tonight when I get home.

Chicken sosaties and pork sosaties are the best imo. Beef sosaties always seem as if it's made from old meat.


You need to marinate the beef cubes overnight in the fridge (I use olive oil, soy sauce, garlic and chilli flakes), then they stay tender on the sosatie. :thumbup:


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PostPosted: Wed Jul 03, 2019 10:01 am 
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handyman wrote:
Chilli wrote:
Going to braai chicken sosati's tonight when I get home.

Chicken sosaties and pork sosaties are the best imo. Beef sosaties always seem as if it's made from old meat.

They use crap quality for beef sosaties normally.

A few pages back I posted a Beef Espatada recipe for Sards, try it.


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PostPosted: Wed Jul 03, 2019 10:06 am 
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Sandstorm wrote:
handyman wrote:
Chilli wrote:
Going to braai chicken sosati's tonight when I get home.

Chicken sosaties and pork sosaties are the best imo. Beef sosaties always seem as if it's made from old meat.


You need to marinate the beef cubes overnight in the fridge (I use olive oil, soy sauce, garlic and chilli flakes), then they stay tender on the sosatie. :thumbup:

:thumbup: Might be laziness on my side, but I've never made sosaties, I just buy them.


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PostPosted: Wed Jul 03, 2019 10:06 am 
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Obviusly they use the shitter cuts to make sosaties. Why would you cut a prime steak into little cubes?


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PostPosted: Wed Jul 03, 2019 10:06 am 
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Chilli wrote:
handyman wrote:
Chilli wrote:
Going to braai chicken sosati's tonight when I get home.

Chicken sosaties and pork sosaties are the best imo. Beef sosaties always seem as if it's made from old meat.

They use crap quality for beef sosaties normally.

A few pages back I posted a Beef Espatada recipe for Sards, try it.

I expected as much.

Thanks boet, I will have a look.


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PostPosted: Wed Jul 03, 2019 10:10 am 
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Average Joe wrote:
Obviusly they use the shitter cuts to make sosaties. Why would you cut a prime steak into little cubes?


I normally used aged rump.

And Sandyvag can fvck off putting soy sauce on sosaties.


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PostPosted: Wed Jul 03, 2019 10:28 am 
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It's like those pre-marinated steaks you get. You cant see the condition of the meat but you buy it because it's on special.

My wife once gave me a texan steak at a braai. I asked her why she bought it and what she tought I should do with it? She said it was cheap and she thought it would be easy to just braai the one steak and then we could cut it into portions. I told her to never save on meat and that she could cut it up and use it in a stew if she wanted too.

If you like marinated meat it's best to make your own.


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PostPosted: Wed Jul 03, 2019 11:10 am 
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Does anyone here have a Weber Smokey Mountain?


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PostPosted: Wed Jul 03, 2019 11:13 am 
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Burke's Boot wrote:
Does anyone here have a Weber Smokey Mountain?

I think Brazil has one - I have a Big Green Egg for low & slow


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PostPosted: Wed Jul 03, 2019 11:22 am 
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Big Nipper wrote:
Burke's Boot wrote:
Does anyone here have a Weber Smokey Mountain?

I think Brazil has one - I have a Big Green Egg for low & slow

I thought that the Big Green Egg was more for high heat cooking.......


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PostPosted: Wed Jul 03, 2019 11:27 am 
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Average Joe wrote:
It's like those pre-marinated steaks you get. You cant see the condition of the meat but you buy it because it's on special.

My wife once gave me a texan steak at a braai. I asked her why she bought it and what she tought I should do with it? She said it was cheap and she thought it would be easy to just braai the one steak and then we could cut it into portions. I told her to never save on meat and that she could cut it up and use it in a stew if she wanted too.

If you like marinated meat it's best to make your own.

Ja daai vleise is altyd af. Voor dit heeltemal groen is dan gooi hulle dit in daai souse vir reuk en kamoeflering.


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PostPosted: Wed Jul 03, 2019 11:30 am 
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sorCrer wrote:
Average Joe wrote:
Obviusly they use the shitter cuts to make sosaties. Why would you cut a prime steak into little cubes?


I normally used aged rump.

And Sandyvag can fvck off putting soy sauce on sosaties.


Korean style :nod:

Other flavours are available. You can use whiskey, you pisshead.


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PostPosted: Wed Jul 03, 2019 11:31 am 
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Chilli wrote:
Big Nipper wrote:
Burke's Boot wrote:
Does anyone here have a Weber Smokey Mountain?

I think Brazil has one - I have a Big Green Egg for low & slow

I thought that the Big Green Egg was more for high heat cooking.......

I did tomahawk steaks on the BGE this weekend

First had the temp at 140c with the conveggtor on and did the steaks at that heat indirect for 25min until it was 40c internal temp, then took them out, loosely wrapped in foil to stop the cooking, and took the conveggtor out. Then opened all the vents and ramped the temp up to 350c in no time. Put the steaks in at that temp, direct heat for 3min each side.

The steak was perfectly medium rare throughout, and juicy AF - only seasoned with salt and pepper, and put on some rosemary butter during the 1st process of the cook

Best steak I have ever done - I believe the process is known as reverse sear


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PostPosted: Wed Jul 03, 2019 11:36 am 
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Big Nipper wrote:
Chilli wrote:
Big Nipper wrote:
Burke's Boot wrote:
Does anyone here have a Weber Smokey Mountain?

I think Brazil has one - I have a Big Green Egg for low & slow

I thought that the Big Green Egg was more for high heat cooking.......

I did tomahawk steaks on the BGE this weekend

First had the temp at 140c with the conveggtor on and did the steaks at that heat indirect for 25min until it was 40c internal temp, then took them out, loosely wrapped in foil to stop the cooking, and took the conveggtor out. Then opened all the vents and ramped the temp up to 350c in no time. Put the steaks in at that temp, direct heat for 3min each side.

The steak was perfectly medium rare throughout, and juicy AF - only seasoned with salt and pepper, and put on some rosemary butter during the 1st process of the cook

Best steak I have ever done - I believe the process is known as reverse sear


I have never tried it, always seal the meat then onto a cooler heat to cook through...........................will have to try it on the Weber. The rosemary butter sounds brilliant.


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PostPosted: Wed Jul 03, 2019 11:41 am 
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Big Nipper wrote:
Chilli wrote:
Big Nipper wrote:
Burke's Boot wrote:
Does anyone here have a Weber Smokey Mountain?

I think Brazil has one - I have a Big Green Egg for low & slow

I thought that the Big Green Egg was more for high heat cooking.......

I did tomahawk steaks on the BGE this weekend

First had the temp at 140c with the conveggtor on and did the steaks at that heat indirect for 25min until it was 40c internal temp, then took them out, loosely wrapped in foil to stop the cooking, and took the conveggtor out. Then opened all the vents and ramped the temp up to 350c in no time. Put the steaks in at that temp, direct heat for 3min each side.

The steak was perfectly medium rare throughout, and juicy AF - only seasoned with salt and pepper, and put on some rosemary butter during the 1st process of the cook

Best steak I have ever done - I believe the process is known as reverse sear


F'me. You're all over the shop Nips. 25 minutes, 40c internal, loosely wrapping in foil, 350c, 3 mins. :lol: :lol: :lol:


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PostPosted: Wed Jul 03, 2019 11:42 am 
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Yeah, i just chopped up some rosemary I grew in my garden, and got the butter to room temp and mixed it together with a bit of salt.

Added great flavour


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PostPosted: Wed Jul 03, 2019 11:45 am 
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sorCrer wrote:
Big Nipper wrote:
Chilli wrote:
Big Nipper wrote:
Burke's Boot wrote:
Does anyone here have a Weber Smokey Mountain?

I think Brazil has one - I have a Big Green Egg for low & slow

I thought that the Big Green Egg was more for high heat cooking.......

I did tomahawk steaks on the BGE this weekend

First had the temp at 140c with the conveggtor on and did the steaks at that heat indirect for 25min until it was 40c internal temp, then took them out, loosely wrapped in foil to stop the cooking, and took the conveggtor out. Then opened all the vents and ramped the temp up to 350c in no time. Put the steaks in at that temp, direct heat for 3min each side.

The steak was perfectly medium rare throughout, and juicy AF - only seasoned with salt and pepper, and put on some rosemary butter during the 1st process of the cook

Best steak I have ever done - I believe the process is known as reverse sear


F'me. You're all over the shop Nips. 25 minutes, 40c internal, loosely wrapping in foil, 350c, 3 mins. :lol: :lol: :lol:

Steps
1) Get the temp in the BGE to 140c
2) Put the steaks in for about 25min until the temp in the steak is 40c (internal meat temp)
3) put steak in foil to prevent further cooking until you get the temp in the BGE to 350c (takes about 7min if you open all the vents)
4) put the steaks in (lid closed) for 3min a side

Does that clear it up?


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PostPosted: Wed Jul 03, 2019 12:07 pm 
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Big Nipper wrote:
sorCrer wrote:
Big Nipper wrote:
Chilli wrote:
Big Nipper wrote:
I think Brazil has one - I have a Big Green Egg for low & slow

I thought that the Big Green Egg was more for high heat cooking.......

I did tomahawk steaks on the BGE this weekend

First had the temp at 140c with the conveggtor on and did the steaks at that heat indirect for 25min until it was 40c internal temp, then took them out, loosely wrapped in foil to stop the cooking, and took the conveggtor out. Then opened all the vents and ramped the temp up to 350c in no time. Put the steaks in at that temp, direct heat for 3min each side.

The steak was perfectly medium rare throughout, and juicy AF - only seasoned with salt and pepper, and put on some rosemary butter during the 1st process of the cook

Best steak I have ever done - I believe the process is known as reverse sear


F'me. You're all over the shop Nips. 25 minutes, 40c internal, loosely wrapping in foil, 350c, 3 mins. :lol: :lol: :lol:

Steps
1) Get the temp in the BGE to 140c
2) Put the steaks in for about 25min until the temp in the steak is 40c (internal meat temp)
3) put steak in foil to prevent further cooking until you get the temp in the BGE to 350c (takes about 7min if you open all the vents)
4) put the steaks in (lid closed) for 3min a side

Does that clear it up?


Hopefully not at a a braai. There'd be a fight before the first bottle of richie was klaar. Pull out a meat thermometer and you'd probably get stabbed with it.


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PostPosted: Wed Jul 03, 2019 12:13 pm 
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It always amuses me that some people are so resistant to change

It was a braai with 2 mates, listening to some music and generally super chilled.

A meat themometer on a 800gr piece of steak really helps


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PostPosted: Wed Jul 03, 2019 12:14 pm 
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Big Nipper wrote:
Chilli wrote:
Big Nipper wrote:
Burke's Boot wrote:
Does anyone here have a Weber Smokey Mountain?

I think Brazil has one - I have a Big Green Egg for low & slow

I thought that the Big Green Egg was more for high heat cooking.......

I did tomahawk steaks on the BGE this weekend

First had the temp at 140c with the conveggtor on and did the steaks at that heat indirect for 25min until it was 40c internal temp, then took them out, loosely wrapped in foil to stop the cooking, and took the conveggtor out. Then opened all the vents and ramped the temp up to 350c in no time. Put the steaks in at that temp, direct heat for 3min each side.

The steak was perfectly medium rare throughout, and juicy AF - only seasoned with salt and pepper, and put on some rosemary butter during the 1st process of the cook

Best steak I have ever done - I believe the process is known as reverse sear

Do you know steak?


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PostPosted: Wed Jul 03, 2019 12:26 pm 
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OomPB wrote:
Big Nipper wrote:
Chilli wrote:
Big Nipper wrote:
Burke's Boot wrote:
Does anyone here have a Weber Smokey Mountain?

I think Brazil has one - I have a Big Green Egg for low & slow

I thought that the Big Green Egg was more for high heat cooking.......

I did tomahawk steaks on the BGE this weekend

First had the temp at 140c with the conveggtor on and did the steaks at that heat indirect for 25min until it was 40c internal temp, then took them out, loosely wrapped in foil to stop the cooking, and took the conveggtor out. Then opened all the vents and ramped the temp up to 350c in no time. Put the steaks in at that temp, direct heat for 3min each side.

The steak was perfectly medium rare throughout, and juicy AF - only seasoned with salt and pepper, and put on some rosemary butter during the 1st process of the cook

Best steak I have ever done - I believe the process is known as reverse sear

Do you know steak?

Please elaborate


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PostPosted: Wed Jul 03, 2019 12:32 pm 
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Different strokes for different folks. In my book what you did was not BRAAI but you call it whatever you like Nipper. Call it a low-slow-high-speedy-poes-leke-bake-off for all I care.

Meat for the braai is a bit tricky for me. I "grow" my own and usually keep one carcass of my own animals for myself. But it always goes into the freezer. I don’t like braaiing meat that was frozen so always have to buy "fresh" whenever I have a braai which is a bit annoying when you have to fork out for a prime cut when there's whole bloody A grade carcass in the freezer.


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