You lot have no shame, discussing Sards young wife like this.

Wil julle braai of Naai?

New Username then

Eina?

Meat is meat and a man must eat.

Nice!. I am not sure how you would use those hooks but anyhow I see your are deep into the flames art, I recomend you to take a look or even more try to buy the book from Francis Mallmann FUEGOS in which he explains the thousand techniques of flame, grill, etc etc. cooking meats and vegs.

Because in my opinion you will be able to get more and more ideas for new cooking devices, he uses something similar to cooking with hooks.

Quit viagra then, it is not good at your age.

Ouboet and I are almost the same age and he is already senile

You can thank Nickedemus of this parish for my fascination with braai and biltong. When I started with biltong tho I found that everyone was doing the same thing and it wasn't very efficient like in being able to work to a recipe. So I remodelled all my cabinets and introduced intermediate sizes that I thought would be more efficient. Added insulation to make it more energy efficient ...remember biltong takes time. I then found that it was more efficient in producing it time wise with the same taste. So I introduced digital accessories to help it become more visual without opening the cabinet. Especially as I made the glass viewing door larger than everyone elses. I then introduced safety features to prevent a law suite. So....it costs a lot more than competition and I dont sell as many as my opposition but when my clients sell them to fussy customers they know they are covered...

So its been an interesting journey...

Braai was the same. Started competing against the LKs and realized there was far too much competition. And the margins are small because you have to produce huge volumes to stock all the shops on consignment and still wait 60 days after statement for your money. And if the stock doesn't sell you must remove it...

Saw an opportunity to go top end and sell less at bigger margins at 30 days and COD....

It was a no brainer

What happened to that useless poens?

I dont use that kak.

You on the udder hand have a young Mrs

Sards I like you a lot!!!

Thank you ouboet. we have traveled a long journey here from TSF days...you are old school. Nothing wrong with that...

viewtopic.php?f=3&t=90090

another joiner.

Adonis wants to troll there.

Rugby forum not a sweethearts message board.

Bought a Mincer/Sausage Maker last week and this is my first effort made from Blade steak from Aldi and includes Worcestershire sauce, Liquid Smoke (Hickory), Salt, lots of cracked pepper plus Chipotle in adobo sauce. Think i overcooked it a bit plus needed a bit more fat for flavour and stopping it drying out.

Needs more fat, more flame and less time.

Bravo, good work though.

Thanks for that. Yeah poorly seared and have no excuse except that day i had overslept and felt like i was badly hungover.

Weekend coming up, what are you boys going to braai?

Thinking of lamb chops Friday night. Couple of friends coming over on Saturday, plankie steak to snack before chicken. Going to my parents on Sunday, will braai again, not sure what.

Tips for preparing and braaiing of beef ribs are duly invited.

Tried a couple of weeks ago and failed horribly. Not helped by poor quality beef that is naturally very tough.

Not ideal for a braai, because they are tough. Maybe braise then in coke fro a few hours in the oven at about 120, then colour them them quickly on a hot fire.

Cheers, I'll try that.

If you have a weber you can do them at between 100 - 120c for about 5hrs - its great

If you're on FB, browse this page if you want some ideas and if you want to stay hungry.
https://www.facebook.com/groups/513452495449713/

Pfffft. 15 minutes in Sards new Diablo X. Just turn up to Nuclear Level 3

A wood fired microwave oven?

Dude
.
.
That's why I hate sharing things...like the most amazing veg I have been doing on the coals this entire week...yeah...on a special diet for high cholesterol. THERE IS LITERALLY NOTHING BETTER THAN VEG ON THE COALS....

Had my MIL around for dinner 2 nights ago and I did pork chops...had to endure 10 minutes of her telling me this process to get the rinds nice and crispy by salting...putting in the fridge..pressing and then some other process of baking and then turning etc..and how she hoped the chops wouldn't be dry....

SIGH.....

Put them in the Diablo ... literally 10 minutes and had to smile when she bit into the crackling and got that first crunch and then it just melted in her mouth...The meat was juicy and tender...her plate was spotlessly clean after....

Served with char grilled Baby squash and pumpkin ( which I thought was outstanding)...of course I ate no crackling

Just got home from work. Going to put a lamb rump on the Weber with sweet potato and a salad.

Lamb Rump? Vok me.

https://www.facebook.com/chefconsulting ... 140885454/


doesn't do it for me

Also known as boneless chump Oom.

Veggies looked raw.

Pat Lambie burger

I also thought so...?
Mine always have a bit of burn on them somewhere ......

https://www.youtube.com/watch?v=YRU80h2FM-A

My first slow cooked and smoked (Hickory) mini-Brisket, Central Texas style with just a simple salt and freshly cracked pepper rub.

I’d eat that.

Looks very yummy...

Amazing!

Fok, looking good.