Re: Saffas - Braai question
Posted: Wed Jun 13, 2018 12:59 pm
Lunch - avocado with salt, black pepper and habanero sauce.... nice !
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Black pepper === racist!!!Wilson's Toffee wrote:Lunch - avocado with salt, black pepper and habanero sauce.... nice !
Welkom terug Oom Toffee, ons het jou gemis!!Wilson's Toffee wrote:Lunch - avocado with salt, black pepper and habanero sauce.... nice !
I always use flames. Chilli is it important to rest steak a few minutes before serving?Chilli wrote:It is difficult to get even heat, therefore even cooking with flames. If you can get it then kudos to you !Bokkom wrote:I braai steak in the flames, not coals.
I think that is the one Chilli was referring to. It is common in Brazil and you get it in all Brazilian churrascarias - barbecue restaurants. A really tasty cut. Do they have churrascarias in SA yet?Wilson's Toffee wrote:Another good steak - "picanha". Sirloin with a difference.
https://www.youtube.com/watch?v=5kLSy6bPWnk
Jy gaan nie weer loop oor kinderkak nie. Ek gooi hier n moerse klomp politiek aas uit , sonder n byt , om eers later uit te vind jy het gepack up en pull out!Wilson's Toffee wrote:handyman wrote:My donner, hy leef! Wat het van jou geword WT?Wilson's Toffee wrote:Chilli.
Enough to get me out of my hibernation. For a short while.
Try coconut oil for flame grilling a steak - had some dramatic effects with it. Lowish combustion temperature. Canola oil is much higher.
"Hibernate" so bietjie. Mors te veel tyd hier, het eergister begin kyk of jul nog leef na Rassie se eerse twee toetse.
Sal BAIE minder tyd hier moet deurbring - besigheid roep.
Aged or Fresh?OomPB wrote:I always use flames. Chilli is it important to rest steak a few minutes before serving?Chilli wrote:It is difficult to get even heat, therefore even cooking with flames. If you can get it then kudos to you !Bokkom wrote:I braai steak in the flames, not coals.
Aged.sorCrer wrote:Aged or Fresh?OomPB wrote:I always use flames. Chilli is it important to rest steak a few minutes before serving?Chilli wrote:It is difficult to get even heat, therefore even cooking with flames. If you can get it then kudos to you !Bokkom wrote:I braai steak in the flames, not coals.
It's extremely important. Rest for about a third of the time (minimum) it took you to braai it.OomPB wrote:I always use flames. Chilli is it important to rest steak a few minutes before serving?Chilli wrote:It is difficult to get even heat, therefore even cooking with flames. If you can get it then kudos to you !Bokkom wrote:I braai steak in the flames, not coals.
The first braai building response since my questionhandyman wrote:Busy with a braai project as well. Massive braai (2 meter opening), with working tops left and right (1.2 meter each).
Floor is paving at the moment, want to get a concrete floor with big, rough edge outside tiles.
Getting a roof as well.
First quote was R 180 000!
Agree. Often use it at home now on the braai and on the spit. Fantastic stuff.Fangle wrote:I think that is the one Chilli was referring to. It is common in Brazil and you get it in all Brazilian churrascarias - barbecue restaurants. A really tasty cut. Do they have churrascarias in SA yet?Wilson's Toffee wrote:Another good steak - "picanha". Sirloin with a difference.
https://www.youtube.com/watch?v=5kLSy6bPWnk
Fangle wrote:I think that is the one Chilli was referring to. It is common in Brazil and you get it in all Brazilian churrascarias - barbecue restaurants. A really tasty cut. Do they have churrascarias in SA yet?Wilson's Toffee wrote:Another good steak - "picanha". Sirloin with a difference.
https://www.youtube.com/watch?v=5kLSy6bPWnk
Indeed. I miss all your tongue in cheek comments which drive someone, who likes to report pisters, completely nuts.OomPB wrote:Welkom terug Oom Toffee, ons het jou gemis!!Wilson's Toffee wrote:Lunch - avocado with salt, black pepper and habanero sauce.... nice !
OomPB wrote:Jy gaan nie weer loop oor kinderkak nie. Ek gooi hier n moerse klomp politiek aas uit , sonder n byt , om eers later uit te vind jy het gepack up en pull out!Wilson's Toffee wrote:handyman wrote:My donner, hy leef! Wat het van jou geword WT?Wilson's Toffee wrote:Chilli.
Enough to get me out of my hibernation. For a short while.
Try coconut oil for flame grilling a steak - had some dramatic effects with it. Lowish combustion temperature. Canola oil is much higher.
"Hibernate" so bietjie. Mors te veel tyd hier, het eergister begin kyk of jul nog leef na Rassie se eerse twee toetse.
Sal BAIE minder tyd hier moet deurbring - besigheid roep.
Fangle wrote:Indeed. I miss all your tongue in cheek comments which drive someone, who likes to report pisters, completely nuts.OomPB wrote:Welkom terug Oom Toffee, ons het jou gemis!!Wilson's Toffee wrote:Lunch - avocado with salt, black pepper and habanero sauce.... nice !
Fairymuff. An old doos like you is hardly likely to get fresh.OomPB wrote:Aged.sorCrer wrote:Aged or Fresh?OomPB wrote:I always use flames. Chilli is it important to rest steak a few minutes before serving?Chilli wrote:It is difficult to get even heat, therefore even cooking with flames. If you can get it then kudos to you !Bokkom wrote:I braai steak in the flames, not coals.
Ghandi wept.Sandstorm wrote:add a pizza oven beside the braai, they're all the rage at present.
Believe it or not, the the current state of those two in the photos, the second one would be cheaper...if I don't do the paving on the ground. Plan is to have pebble rock on the ground with the concrete seating a little further away allowing space for a few beach type chairs for seating closer in.Sandstorm wrote:The second option is the one that'll add value to your house, however it will hit your wallet early on too.
I reckon you should add a pizza oven beside the braai, they're all the rage at present.
Good place to hide your biltong from the women/kids while you braai.sorCrer wrote:Ghandi wept.Sandstorm wrote:add a pizza oven beside the braai, they're all the rage at present.
But now you have me thinking sandy....both is what I'll probably do.saffer13 wrote:Believe it or not, the the current state of those two in the photos, the second one would be cheaper...if I don't do the paving on the ground. Plan is to have pebble rock on the ground with the concrete seating a little further away allowing space for a few beach type chairs for seating closer in.Sandstorm wrote:The second option is the one that'll add value to your house, however it will hit your wallet early on too.
I reckon you should add a pizza oven beside the braai, they're all the rage at present.
I'll actually avoid building the seating completely and have a nice big ring with pebble rock with the fire pit in the middle and nice chairs around it. Something like this:Sandstorm wrote:Boer maak a plan.
Just make sure you design the circular seating properly. Nothing worse than a bench where the seat is too narrow (like the one in your pic) and the backrest is vertical. Get a 30 degree slope going to be more comfy.
Walking on pebble stones and maintaining it......no thankssaffer13 wrote:I'll actually avoid building the seating completely and have a nice big ring with pebble rock with the fire pit in the middle and nice chairs around it. Something like this:Sandstorm wrote:Boer maak a plan.
Just make sure you design the circular seating properly. Nothing worse than a bench where the seat is too narrow (like the one in your pic) and the backrest is vertical. Get a 30 degree slope going to be more comfy.
Picanha is the rump flap.Wilson's Toffee wrote:Another good steak - "picanha". Sirloin with a difference.
https://www.youtube.com/watch?v=5kLSy6bPWnk
Yes. Rule of thumb is to rest it for half the time that you cooked it for.OomPB wrote:I always use flames. Chilli is it important to rest steak a few minutes before serving?Chilli wrote:It is difficult to get even heat, therefore even cooking with flames. If you can get it then kudos to you !Bokkom wrote:I braai steak in the flames, not coals.
Only repeating what these guys say. I breed and raise the stuff, strictly amateur slaughter - you are the cook/chef...Chilli wrote:Picanha is the rump flap.Wilson's Toffee wrote:Another good steak - "picanha". Sirloin with a difference.
https://www.youtube.com/watch?v=5kLSy6bPWnk
Exactly like the one I have now. I use it for a regular fire pit or when I use the spit.Sandstorm wrote:That looks wicked
You can build a circular fire-pit about 3 feet high without even using mortar. Some tan coloured concrete blocks would be easy to stack.
I believe you said the same thing last time when I posted a pic of my current setup in front of my braai now and fangle had to set you straight then as well. The rocks we're talking about here are very smooth and don't hurt at all, in fact...feels bloody good under foot.Sards wrote:Walking on pebble stones and maintaining it......no thanks