Planet Rugby Forum

Which of the following have you found to make better braais?

The 44 gallon drum - great and very common but sometimes so big that the coals are too spread out and cool too quickly.

The Large Gas bottle - Nice and narrow preventing the coals from spreading too much but long enough to add some space if needed

Old beer keg...?

Thoughts?

I like this design especially because if the swiveling potjie handle as well.

Where is oom?!

Haven't used the keg but I would like the big one, and just use some bricks to stop the coals from speeding for smaller braais, haven't tried it but seems legit.

saffer13 wrote:I like this design especially because if the swiveling potjie handle as well.

Exactly what I mean. Lekker, my dad had one without that cool handle.

BokStorm wrote:Where is oom?!

Haven't used the keg but I would like the big one, and just use some bricks to stop the coals from speeding for smaller braais, haven't tried it but seems legit.

I used them growing up and they are pretty deep unless you get a smaller grate to sit on the brick on the inside. My big grate will have to rest on top so would need a deep bed of coals...

Knowing the brick option I was more referring to the depth.

BokStorm wrote:

saffer13 wrote:I like this design especially because if the swiveling potjie handle as well.

Exactly what I mean. Lekker, my dad had one without that cool handle.

Now to find a welder, a half drum and some metal.

BokStorm wrote:Where is oom?!

Haven't used the keg but I would like the big one, and just use some bricks to stop the coals from speeding for smaller braais, haven't tried it but seems legit.

Saffa13, braai and bricks. Do not use those three words in the same sentence. EVER.

saffer13 wrote:

BokStorm wrote:Where is oom?!

Haven't used the keg but I would like the big one, and just use some bricks to stop the coals from speeding for smaller braais, haven't tried it but seems legit.

I used them growing up and they are pretty deep unless you get a smaller grate to sit on the brick on the inside. My big grate will have to rest on top so would need a deep bed of coals...

Knowing the brick option I was more referring to the depth.

Well then do you need to make a really big braai ever? If not, the gas / intermediate size then may be better and is a lower braai level.

How about one of these:

http://moblog.net/view/140176/

Tommy Brown wrote:How about one of these:

http://moblog.net/view/140176/

Actually used the top of one as a grid on braai day at a friends place - did the trick!

The steel used in those drums is too thin to make a proper braai, won't last long.

Calculus wrote:The steel used in those drums is too thin to make a proper braai, won't last long.

I was thinking that as I scrolled through, and if you hadn't brought it up, I would have. One or two years before it is rusted out.

gas bottle........
don't go too big.

Truck or car rim braai



Plowshare

saffer13 wrote:The Large Gas bottle - Nice and narrow preventing the coals from spreading too much but long enough to add some space if needed

Thats my option. Gas bottle is stronger and is the exact wide for the cheapest close grill you buy it any outlet and long enough to give you braai and fire option. Just need to give it wheels to move it around. Been using one since 2000 and is now starting to break. Thats nearly 14 years after hard labour of at least two braais per week. Plus the bottle costed me R30 back then. Also deep enough not to use all your braai wood at once.

Calculus wrote:The steel used in those drums is too thin to make a proper braai, won't last long.

Line it out with sand and fire bricks - it will lat for two life times, then. And the coal height will be better.

Jensrsa wrote:Truck or car rim braai



Plowshare

These work well. An even better, more hardy fire container is the brake drum of a 8-ton truck. It will last forever.

OomPB wrote:

saffer13 wrote:The Large Gas bottle - Nice and narrow preventing the coals from spreading too much but long enough to add some space if needed

Thats my option. Gas bottle is stronger and is the exact wide for the cheapest close grill you buy it any outlet and long enough to give you braai and fire option. Just need to give it wheels to move it around. Been using one since 2000 and is now starting to break. Thats nearly 14 years after hard labour of at least two braais per week. Plus the bottle costed me R30 back then. Also deep enough not to use all your braai wood at once.

Just never use Jimmy's sauce.

Chilli wrote:Just never use Jimmy's sauce.

Chilli what braai sauce do you use? I dont want hot sauce, just a basting sauce.

Chilli wrote:Just never use Jimmy's sauce.

Wilson's Toffee wrote:

Chilli wrote:Just never use Jimmy's sauce.

Have to say he has switched me right off it.
Homade basting and marinades are best.

OomPB wrote:

Chilli wrote:Just never use Jimmy's sauce.

Chilli what braai sauce do you use? I dont want hot sauce, just a basting sauce.

Salt, pepper, tomato sauce, chutney, soy, honey, mustard etc.

Or better yet, oil, salt pepper, rosemary.

Chilli wrote:

OomPB wrote:

Chilli wrote:Just never use Jimmy's sauce.

Chilli what braai sauce do you use? I dont want hot sauce, just a basting sauce.

Salt, pepper, tomato sauce, chutney, soy, honey, mustard etc.

Or better yet, oil, salt pepper, rosemary.

I dont trust soy Boet.

OomPB wrote:

Chilli wrote:

OomPB wrote:

Chilli wrote:Just never use Jimmy's sauce.

Chilli what braai sauce do you use? I dont want hot sauce, just a basting sauce.

Salt, pepper, tomato sauce, chutney, soy, honey, mustard etc.

Or better yet, oil, salt pepper, rosemary.

I dont trust soy Boet.

Soy sauce, not the powdered plastic mince, PB. Soy sauce is good. Black and salty.

Wilson's Toffee wrote:

OomPB wrote:

Chilli wrote:

OomPB wrote:

Chilli wrote:Just never use Jimmy's sauce.

Chilli what braai sauce do you use? I dont want hot sauce, just a basting sauce.

Salt, pepper, tomato sauce, chutney, soy, honey, mustard etc.

Or better yet, oil, salt pepper, rosemary.

I dont trust soy Boet.

Soy sauce, not the powdered plastic mince, PB. Soy sauce is good. Black and salty.

Not soya.

Wilson's Toffee wrote:

OomPB wrote:

Chilli wrote:

OomPB wrote:

Chilli wrote:Just never use Jimmy's sauce.

Chilli what braai sauce do you use? I dont want hot sauce, just a basting sauce.

Salt, pepper, tomato sauce, chutney, soy, honey, mustard etc.

Or better yet, oil, salt pepper, rosemary.

I dont trust soy Boet.

Soy sauce, not the powdered plastic mince, PB. Soy sauce is good. Black and salty.

Not soya.

This is all you need.



And maybe some of this:

Mustard is underrated. I find since chatting here with Chilli that it adds flavour to red meat. Whether in an emulsion or freshly ground and rubbed into your meat. Although as an emulsion it seems to go better with venison. Not really your Rump. Terrinaki I find more flavour full and not as salty as soy. Although I enjoy soy in a marinade. This way you don't have to worry about salt and focus on your spices that contribute salt.

Sards wrote:Mustard is underrated. I find since chatting here with Chilli that it adds flavour to red meat. Whether in an emulsion or freshly ground and rubbed into your meat. Although as an emulsion it seems to go better with venison. Not really your Rump. Terrinaki I find more flavour full and not as salty as soy. Although I enjoy soy in a marinade. This way you don't have to worry about salt and focus on your spices that contribute salt.

Agreed with mustard - I want to experiment with it and a braai. Had a really good mustar-based sauce at the bunker?! Whatever the place is that used to be Le Med in camps bay recently on a business dinner.

Apparently I have overlooked a great sauce for years...

BokStorm wrote:

Sards wrote:Mustard is underrated. I find since chatting here with Chilli that it adds flavour to red meat. Whether in an emulsion or freshly ground and rubbed into your meat. Although as an emulsion it seems to go better with venison. Not really your Rump. Terrinaki I find more flavour full and not as salty as soy. Although I enjoy soy in a marinade. This way you don't have to worry about salt and focus on your spices that contribute salt.

Agreed with mustard - I want to experiment with it and a braai. Had a really good mustar-based sauce at the bunker?! Whatever the place is that used to be Le Med in camps bay recently on a business dinner.

Apparently I have overlooked a great sauce for years...

You need to join us for a braai. If you are involved or married bring your partner. We are simple folk . I'll somehow get Chilli around to spread his knowledge. Chilli is an excellent chef. I often get his advice when entertaining. He has never let me down. And Nick is a braai master. He has an incredible feel for heat and meat.

Sards wrote:

BokStorm wrote:

Sards wrote:Mustard is underrated. I find since chatting here with Chilli that it adds flavour to red meat. Whether in an emulsion or freshly ground and rubbed into your meat. Although as an emulsion it seems to go better with venison. Not really your Rump. Terrinaki I find more flavour full and not as salty as soy. Although I enjoy soy in a marinade. This way you don't have to worry about salt and focus on your spices that contribute salt.

Agreed with mustard - I want to experiment with it and a braai. Had a really good mustar-based sauce at the bunker?! Whatever the place is that used to be Le Med in camps bay recently on a business dinner.

Apparently I have overlooked a great sauce for years...

You need to join us for a braai. If you are involved or married bring your partner. We are simple folk . I'll somehow get Chilli around to spread his knowledge. Chilli is an excellent chef. I often get his advice when entertaining. He has never let me down. And Nick is a braai master. He has an incredible feel for heat and meat.

Im a vol kak engles laatie Sounds lekker man, got lots to learn for my braai skills! Maybe coupled with a good rugby game.

I think remember seeing pics of nicks bacon chilli poppers when I joined the bored, good stuff.

saffer13 wrote:Which of the following have you found to make better braais?

The 44 gallon drum - great and very common but sometimes so big that the coals are too spread out and cool too quickly.

The Large Gas bottle - Nice and narrow preventing the coals from spreading too much but long enough to add some space if needed

Old beer keg...?

Thoughts?

Not South African, but if you're on a cold and/or windy area, this is your friend:


Worked wonders for me when I was living down south in Ushuaia.

Sards wrote:You need to join us for a braai. If you are involved or married bring your partner. We are simple folk . I'll somehow get Chilli around to spread his knowledge. Chilli is an excellent chef. I often get his advice when entertaining. He has never let me down. And Nick is a braai master.
He has an incredible feel for heat and meat.

rusted wrote:

Sards wrote:You need to join us for a braai. If you are involved or married bring your partner. We are simple folk . I'll somehow get Chilli around to spread his knowledge. Chilli is an excellent chef. I often get his advice when entertaining. He has never let me down. And Nick is a braai master.
He has an incredible feel for heat and meat.

Not quite.

Humor us - time to build another epic Braai Saffer13

Puma wrote:Not South African, but if you're on a cold and/or windy area, this is your friend:


Worked wonders for me when I was living down south in Ushuaia.

Our problem with this one is that we make to big fires. Myself prefer to have old ash on the bottom ipo bricks. The previous braais flavours heat again and mix with the new braai.

OomPB wrote:

Puma wrote:Not South African, but if you're on a cold and/or windy area, this is your friend:
Worked wonders for me when I was living down south in Ushuaia.

Our problem with this one is that we make to big fires. Myself prefer to have old ash on the bottom ipo bricks. The previous braais flavours heat again and mix with the new braai.

This is a beautiful machine - roundabout what I referred to, with added technology.

Firebricks helps a lot, lifts up the fire, gives hooter coals. It will also make this machine last almost indefinitely. the bottom cannot burn through. It needs cleaning, though, and attention.

You do not have to clean it each time you use it, though I prefer it that way - we use wood, mostly, lots of it, and garner a lot of flavour from that alone.

Puma wrote:

saffer13 wrote:Which of the following have you found to make better braais?

The 44 gallon drum - great and very common but sometimes so big that the coals are too spread out and cool too quickly.

The Large Gas bottle - Nice and narrow preventing the coals from spreading too much but long enough to add some space if needed

Old beer keg...?

Thoughts?

Not South African, but if you're on a cold and/or windy area, this is your friend:


Worked wonders for me when I was living down south in Ushuaia.

I like that design

saffer13 wrote:

Puma wrote:

saffer13 wrote:Which of the following have you found to make better braais?

The 44 gallon drum - great and very common but sometimes so big that the coals are too spread out and cool too quickly.

The Large Gas bottle - Nice and narrow preventing the coals from spreading too much but long enough to add some space if needed

Old beer keg...?

Thoughts?

Not South African, but if you're on a cold and/or windy area, this is your friend:


Worked wonders for me when I was living down south in Ushuaia.

I like that design

I've already bought myself an empty drum to start up my own