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 Post subject: Saffas - Braai question
PostPosted: Mon Oct 14, 2013 8:12 pm 
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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?


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PostPosted: Mon Oct 14, 2013 8:35 pm 
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I like this design especially because if the swiveling potjie handle as well.

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PostPosted: Mon Oct 14, 2013 8:35 pm 
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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.


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PostPosted: Mon Oct 14, 2013 8:37 pm 
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saffer13 wrote:
I like this design especially because if the swiveling potjie handle as well.

Image


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


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PostPosted: Mon Oct 14, 2013 8:38 pm 
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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.


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PostPosted: Mon Oct 14, 2013 8:38 pm 
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BokStorm wrote:
saffer13 wrote:
I like this design especially because if the swiveling potjie handle as well.

Image


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


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


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PostPosted: Mon Oct 14, 2013 8:38 pm 
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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.


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PostPosted: Mon Oct 14, 2013 8:41 pm 
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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.


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PostPosted: Mon Oct 14, 2013 8:47 pm 
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How about one of these:

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


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PostPosted: Mon Oct 14, 2013 8:49 pm 
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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! :thumbup:


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PostPosted: Mon Oct 14, 2013 8:58 pm 
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The steel used in those drums is too thin to make a proper braai, won't last long.


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PostPosted: Mon Oct 14, 2013 10:17 pm 
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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.


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PostPosted: Tue Oct 15, 2013 6:09 am 
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gas bottle........ :thumbup:
don't go too big.


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PostPosted: Tue Oct 15, 2013 6:23 am 
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Truck or car rim braai

Image

Plowshare

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PostPosted: Tue Oct 15, 2013 7:19 am 
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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.


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PostPosted: Tue Oct 15, 2013 8:33 am 
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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.


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PostPosted: Tue Oct 15, 2013 8:36 am 
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Jensrsa wrote:
Truck or car rim braai

Image

Plowshare

Image



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


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PostPosted: Tue Oct 15, 2013 6:48 pm 
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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.


:thumbup:


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PostPosted: Tue Oct 15, 2013 9:21 pm 
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Just never use Jimmy's sauce.


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PostPosted: Wed Oct 16, 2013 7:14 am 
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Chilli wrote:
Just never use Jimmy's sauce.

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


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PostPosted: Wed Oct 16, 2013 8:30 am 
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Chilli wrote:
Just never use Jimmy's sauce.



:lol:


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PostPosted: Wed Oct 16, 2013 8:34 am 
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Wilson's Toffee wrote:
Chilli wrote:
Just never use Jimmy's sauce.



:lol:

:lol:

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


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PostPosted: Wed Oct 16, 2013 9:08 am 
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OomPB wrote:
Chilli wrote:
Just never use Jimmy's sauce.

:P 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.


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PostPosted: Wed Oct 16, 2013 9:24 am 
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Chilli wrote:
OomPB wrote:
Chilli wrote:
Just never use Jimmy's sauce.

:P 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.


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PostPosted: Wed Oct 16, 2013 9:27 am 
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OomPB wrote:
Chilli wrote:
OomPB wrote:
Chilli wrote:
Just never use Jimmy's sauce.

:P 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.


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PostPosted: Wed Oct 16, 2013 4:54 pm 
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Wilson's Toffee wrote:
OomPB wrote:
Chilli wrote:
OomPB wrote:
Chilli wrote:
Just never use Jimmy's sauce.

:P 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.

:thumbup:
Not soya.


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PostPosted: Wed Oct 16, 2013 4:55 pm 
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Wilson's Toffee wrote:
OomPB wrote:
Chilli wrote:
OomPB wrote:
Chilli wrote:
Just never use Jimmy's sauce.

:P 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.

:thumbup:
Not soya.


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PostPosted: Wed Oct 16, 2013 4:58 pm 
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This is all you need.

Image

And maybe some of this:
Image


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PostPosted: Wed Oct 16, 2013 5:08 pm 
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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.


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PostPosted: Wed Oct 16, 2013 5:15 pm 
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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...


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PostPosted: Wed Oct 16, 2013 5:29 pm 
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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.


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PostPosted: Wed Oct 16, 2013 9:13 pm 
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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 :D 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.


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PostPosted: Wed Oct 16, 2013 9:45 pm 
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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:
Image

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


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PostPosted: Wed Oct 16, 2013 9:49 pm 
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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.

Image


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PostPosted: Thu Oct 17, 2013 3:49 am 
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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.

Image

:lol:

Not quite.


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PostPosted: Thu Oct 17, 2013 5:45 am 
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Humor us - time to build another epic Braai Saffer13 :thumbup:


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PostPosted: Thu Oct 17, 2013 6:58 am 
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Puma wrote:
Not South African, but if you're on a cold and/or windy area, this is your friend:
Image

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.


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PostPosted: Thu Oct 17, 2013 7:24 am 
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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.


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PostPosted: Thu Oct 17, 2013 1:27 pm 
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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:
Image

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


I like that design :thumbup:


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PostPosted: Thu Oct 17, 2013 2:20 pm 
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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:
Image

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


I like that design :thumbup:


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


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