Official Braai Thread

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handyman
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Re: Official Braai Thread

Post by handyman »

sorCrer wrote:
handyman wrote:This weekend : Burgers on Saturday, Snoek on Sunday. I will have a few brandies and Coke with the burgers and gin and tonic with the snoek.

Have a good one boets!

Brandy finished here. :(

I have Sky Vodka, Glenfiddich 12, Johnny Walker Black, Jim Beam and a Jamesons Special Reserve left for the weekend. The GF will be on braai duty.
I have more than enough brandy and gin, but I'm craving beer (when lighting the fire) and a crisp white wine (for Sunday lunch).
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DraadkarD
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Re: Official Braai Thread

Post by DraadkarD »

OomPB wrote:
DraadkarD wrote:Steak and Sosaties tommorow. Blesbok Blad on the weber Sunday. With:

Image
:lol: almal grawe nou in die kaste vir daai goeies wat gebere was. Ek het nog n bottel 12 jaar Koos Wye Voete in die kas.
Hy sal mooi afgaan met daai snoek ;)

Ek ook in die deepfreez inteklim. Eet lekker wild
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Chilli
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Re: Official Braai Thread

Post by Chilli »

sorCrer wrote:
handyman wrote:This weekend : Burgers on Saturday, Snoek on Sunday. I will have a few brandies and Coke with the burgers and gin and tonic with the snoek.

Have a good one boets!

Brandy finished here. :(

I have Sky Vodka, Glenfiddich 12, Johnny Walker Black, Jim Beam and a Jamesons Special Reserve left for the weekend. The GF will be on braai duty.
I like Jim Beam.
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Chilli
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Re: Official Braai Thread

Post by Chilli »

I have ordered 2.5cm thick cut lamb chops from the butcher. Rosemary, garlic and oilive oil. On medium coals 5 minutes a side and Bob's your Uncle.
I bought a 2kg rump flap from Spar for R99 per kg. Will roast it on Sunday for a proper Sunday lunch.
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Wilson's Toffee
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Re: Official Braai Thread

Post by Wilson's Toffee »

Chilli wrote:I have ordered 2.5cm thick cut lamb chops from the butcher. Rosemary, garlic and oilive oil. On medium coals 5 minutes a side and Bob's your Uncle.
I bought a 2kg rump flap from Spar for R99 per kg. Will roast it on Sunday for a proper Sunday lunch.
Fokken vleisvreter. Sounds very very nice....

:thumbup:
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Chilli
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Re: Official Braai Thread

Post by Chilli »

Wilson's Toffee wrote:
Chilli wrote:I have ordered 2.5cm thick cut lamb chops from the butcher. Rosemary, garlic and oilive oil. On medium coals 5 minutes a side and Bob's your Uncle.
I bought a 2kg rump flap from Spar for R99 per kg. Will roast it on Sunday for a proper Sunday lunch.
Fokken vleisvreter. Sounds very very nice....

:thumbup:
Only on weekends. During the week we eat chicken or veggie.
Burke's Boot
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Re: Official Braai Thread

Post by Burke's Boot »

Sards wrote:
Burke's Boot wrote:
Sards wrote:
Over coals...in the pan is so meh...absolutely no flavor.
Bareback on the coals....Caveman Steak?
I have thought about this before and wondered about how much we enjoy ( at least the majority of us) any food product on the coals....

It's our heritage...built into our DNA. ..the taste of smoke on our food...right from the time the first caveman learnt to cook his food over coals. Electricity and gas have just become a convenient means of cooking that makes no mess...its the lazy man's way of preparing food .
Lump or Briquettes? I would prefer the former for barebacking a steak.
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Average Joe
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Re: Official Braai Thread

Post by Average Joe »

Ek skep maar die pynappel en kou aan hol seenings.
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Sards
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Re: Official Braai Thread

Post by Sards »

Burke's Boot wrote:
Sards wrote:
Burke's Boot wrote:
Sards wrote:
Over coals...in the pan is so meh...absolutely no flavor.
Bareback on the coals....Caveman Steak?
I have thought about this before and wondered about how much we enjoy ( at least the majority of us) any food product on the coals....

It's our heritage...built into our DNA. ..the taste of smoke on our food...right from the time the first caveman learnt to cook his food over coals. Electricity and gas have just become a convenient means of cooking that makes no mess...its the lazy man's way of preparing food .
Lump or Briquettes? I would prefer the former for barebacking a steak.
Lump. I have an arrangement with a specific charcoal supplier. I recommended his charcoal which is amazing to everyone that buys my products and he keeps me in charcoal.
Besides that his charcoal lasts for 2 hours at least and when I need to get a flame off it its intense heat. I am an all in type. I want that outer layer torched. And quickly. You want to protect the integrity of the meat inside. And infuse it with flavor
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Re: Official Braai Thread

Post by backrow »

Hey lads, I’m putting a chicken and a small lamb joint in the Weber today - my question is for some jacket potatoes: wrap in foil and on the coals, or wrap in foil and on the grid with the meat ?
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Re: Official Braai Thread

Post by DraadkarD »

backrow wrote:Hey lads, I’m putting a chicken and a small lamb joint in the Weber today - my question is for some jacket potatoes: wrap in foil and on the coals, or wrap in foil and on the grid with the meat ?
Put in drip pan beneath the meat. Unwrapped.
backrow
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Re: Official Braai Thread

Post by backrow »

DraadkarD wrote:
backrow wrote:Hey lads, I’m putting a chicken and a small lamb joint in the Weber today - my question is for some jacket potatoes: wrap in foil and on the coals, or wrap in foil and on the grid with the meat ?
Put in drip pan beneath the meat. Unwrapped.
Hmm not sure that will work, don’t really have any space between the coals and the bottom of the meat grill. Can’t get lamb juice on the spuds as 2 of my family hate lamb
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Sards
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Re: Official Braai Thread

Post by Sards »

backrow wrote:
DraadkarD wrote:
backrow wrote:Hey lads, I’m putting a chicken and a small lamb joint in the Weber today - my question is for some jacket potatoes: wrap in foil and on the coals, or wrap in foil and on the grid with the meat ?
Put in drip pan beneath the meat. Unwrapped.
Hmm not sure that will work, don’t really have any space between the coals and the bottom of the meat grill. Can’t get lamb juice on the spuds as 2 of my family hate lamb
Put oil in tray...not too much but enough for the spuds not to stick and give you that crispy finish. It means watching them and turning regularly but the result is worth the effort. Especially that smoky flavor infused into the spuds.
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handyman
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Re: Official Braai Thread

Post by handyman »

backrow wrote:
DraadkarD wrote:
backrow wrote:Hey lads, I’m putting a chicken and a small lamb joint in the Weber today - my question is for some jacket potatoes: wrap in foil and on the coals, or wrap in foil and on the grid with the meat ?
Put in drip pan beneath the meat. Unwrapped.
Hmm not sure that will work, don’t really have any space between the coals and the bottom of the meat grill. Can’t get lamb juice on the spuds as 2 of my family hate lamb
Hate lamb? Tell them to fark of.
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Average Joe
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Re: Official Braai Thread

Post by Average Joe »

My one uncle was a sheep farmer and they never ate lamb. Although I reckon that was more my aunts doing. He always had to wait for her to go visit a friend or something before he could take a load to the abattoirs.
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Chilli
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Re: Official Braai Thread

Post by Chilli »

backrow wrote:
DraadkarD wrote:
backrow wrote:Hey lads, I’m putting a chicken and a small lamb joint in the Weber today - my question is for some jacket potatoes: wrap in foil and on the coals, or wrap in foil and on the grid with the meat ?
Put in drip pan beneath the meat. Unwrapped.
Hmm not sure that will work, don’t really have any space between the coals and the bottom of the meat grill. Can’t get lamb juice on the spuds as 2 of my family hate lamb
Oil, coarse salt, pepper, rosemary and thyme on the coals.
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Chilli
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Re: Official Braai Thread

Post by Chilli »

Going to braai pork chops and boerewors tonig at work.ht. Had a hard day
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sorCrer
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Re: Official Braai Thread

Post by sorCrer »

Chilli wrote:
backrow wrote:
DraadkarD wrote:
backrow wrote:Hey lads, I’m putting a chicken and a small lamb joint in the Weber today - my question is for some jacket potatoes: wrap in foil and on the coals, or wrap in foil and on the grid with the meat ?
Put in drip pan beneath the meat. Unwrapped.
Hmm not sure that will work, don’t really have any space between the coals and the bottom of the meat grill. Can’t get lamb juice on the spuds as 2 of my family hate lamb
Oil, coarse salt, pepper, rosemary and thyme on the coals.
I suspect yeeb is fully filling the Weber with charcoal not doing pannier fires.
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handyman
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Re: Official Braai Thread

Post by handyman »

Question - can you slice brisket in strips and braai it?
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DraadkarD
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Re: Official Braai Thread

Post by DraadkarD »

handyman wrote:Question - can you slice brisket in strips and braai it?
NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!

Do you have a Weber or any kind of kettle/oven braai?
backrow
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Re: Official Braai Thread

Post by backrow »

sorCrer wrote:
Chilli wrote:
backrow wrote:
DraadkarD wrote:
backrow wrote:Hey lads, I’m putting a chicken and a small lamb joint in the Weber today - my question is for some jacket potatoes: wrap in foil and on the coals, or wrap in foil and on the grid with the meat ?
Put in drip pan beneath the meat. Unwrapped.
Hmm not sure that will work, don’t really have any space between the coals and the bottom of the meat grill. Can’t get lamb juice on the spuds as 2 of my family hate lamb
Oil, coarse salt, pepper, rosemary and thyme on the coals.
I suspect yeeb is fully filling the Weber with charcoal not doing pannier fires.
Nope, just one chimney’s worth, same as saffas do. I think it’s not a full size Weber clone though , there’s only like 8cm or so between the cooking grid and the grid the coals go on.

Anyways, chicken and spuds were fine , lamb was a bit rarer than we normally have but also delicious - had a herb crust of ‘Provence herbs’ which do include pepper rosemary and thyme.
Think next time I do this combo I will put the lamb on 20 mins earlier than the chicken.

I have no idea what you mean about pannier fires tbf
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sorCrer
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Re: Official Braai Thread

Post by sorCrer »

backrow wrote:
sorCrer wrote:
Chilli wrote:
backrow wrote:
DraadkarD wrote:
Put in drip pan beneath the meat. Unwrapped.
Hmm not sure that will work, don’t really have any space between the coals and the bottom of the meat grill. Can’t get lamb juice on the spuds as 2 of my family hate lamb
Oil, coarse salt, pepper, rosemary and thyme on the coals.
I suspect yeeb is fully filling the Weber with charcoal not doing pannier fires.
Nope, just one chimney’s worth, same as saffas do. I think it’s not a full size Weber clone though , there’s only like 8cm or so between the cooking grid and the grid the coals go on.

Anyways, chicken and spuds were fine , lamb was a bit rarer than we normally have but also delicious - had a herb crust of ‘Provence herbs’ which do include pepper rosemary and thyme.
Think next time I do this combo I will put the lamb on 20 mins earlier than the chicken.

I have no idea what you mean about pannier fires tbf
Fires on either side of a central drip tray. You can but an addon for the Weber like this:

https://www.takealot.com/tp-drip-pan-fo ... lsrc=aw.ds

Or just use a foil one similar to this technique:
https://www.yuppiechef.com/spatula/webe ... -indirect/
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handyman
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Re: Official Braai Thread

Post by handyman »

DraadkarD wrote:
handyman wrote:Question - can you slice brisket in strips and braai it?
NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!

Do you have a Weber or any kind of kettle/oven braai?
I have made brisket in the Weber and it's very good, just wondering if one could braai it as well?
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DraadkarD
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Re: Official Braai Thread

Post by DraadkarD »

handyman wrote:
DraadkarD wrote:
handyman wrote:Question - can you slice brisket in strips and braai it?
NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!

Do you have a Weber or any kind of kettle/oven braai?
I have made brisket in the Weber and it's very good, just wondering if one could braai it as well?
Not sure. My understanding that it can be tough. Very tasty meat.
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Average Joe
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Re: Official Braai Thread

Post by Average Joe »

You can braai anything, the question is if you should.
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handyman
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Re: Official Braai Thread

Post by handyman »

DraadkarD wrote:
handyman wrote:
DraadkarD wrote:
handyman wrote:Question - can you slice brisket in strips and braai it?
NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!

Do you have a Weber or any kind of kettle/oven braai?
I have made brisket in the Weber and it's very good, just wondering if one could braai it as well?
Not sure. My understanding that it can be tough. Very tasty meat.
:thumbup:
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Sards
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Re: Official Braai Thread

Post by Sards »

Average Joe wrote:You can braai anything, the question is if you should.
Yes
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Bokkom
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Re: Official Braai Thread

Post by Bokkom »

Sards wrote:
Average Joe wrote:You can braai anything, the question is if you should.
Yes
During my student days a couple of us went diving for kreef en perlemoen for a weekend at Gansbaai. One evening, full of Tassies, we decided to braai perlemoen steaks. End result were things that had the taste and texture of smoked water boots.
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Sards
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Re: Official Braai Thread

Post by Sards »

Bokkom wrote:
Sards wrote:
Average Joe wrote:You can braai anything, the question is if you should.
Yes
During my student days a couple of us went diving for kreef en perlemoen for a weekend at Gansbaai. One evening, full of Tassies, we decided to braai perlemoen steaks. End result were things that had the taste and texture of smoked water boots.
Now imagine if you were just sober enough to throw it into a cast iron pan or pot and add some curry spice......man I am drooling just thinking about it...my ex father in law would do perlemoen and kreef meat like this....oh no....I want it now
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Chilli
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Re: Official Braai Thread

Post by Chilli »

Sards wrote:
Bokkom wrote:
Sards wrote:
Average Joe wrote:You can braai anything, the question is if you should.
Yes
During my student days a couple of us went diving for kreef en perlemoen for a weekend at Gansbaai. One evening, full of Tassies, we decided to braai perlemoen steaks. End result were things that had the taste and texture of smoked water boots.
Now imagine if you were just sober enough to throw it into a cast iron pan or pot and add some curry spice......man I am drooling just thinking about it...my ex father in law would do perlemoen and kreef meat like this....oh no....I want it now
It doesn't really matter whst you do to it, Perlemoen is chewy. Tastey, but chewy.
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Bokkom
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Re: Official Braai Thread

Post by Bokkom »

Chilli wrote:
Sards wrote:
Bokkom wrote:
Sards wrote:
Average Joe wrote:You can braai anything, the question is if you should.
Yes
During my student days a couple of us went diving for kreef en perlemoen for a weekend at Gansbaai. One evening, full of Tassies, we decided to braai perlemoen steaks. End result were things that had the taste and texture of smoked water boots.
Now imagine if you were just sober enough to throw it into a cast iron pan or pot and add some curry spice......man I am drooling just thinking about it...my ex father in law would do perlemoen and kreef meat like this....oh no....I want it now
It doesn't really matter whst you do to it, Perlemoen is chewy. Tastey, but chewy.
Here I am going to disagree a bit. The very last time I went diving for perlemoen (before they closed it permanently for us recreationals) I remember getting home with my quota of three. After giving them some slaps with an empty Wellington bottle, I cut them up in cubes and cooked them with some sliced potatoes, milk, garlic and cream in a swartpot on the fire. After 20 minutes the perlemoen was softer than the potatoes.
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Re: Official Braai Thread

Post by OomStruisbaai »

Bokkom is right, fresh perlemoen steaks is from heaven braaied on a plate with lots of lemon. Once frozen you have to mince it. No way you can braai it.

I love perlomoen but is allergic to jodium.
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handyman
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Re: Official Braai Thread

Post by handyman »

OomPB wrote:Bokkom is right, fresh perlemoen steaks is from heaven braaied on a plate with lots of lemon. Once frozen you have to mince it. No way you can braai it.

I love perlomoen but is allergic to jodium.
Not crazy about it, also overpriced. Give me a Ocean Basket seafood platter any day of the week tho.
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Chilli
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Re: Official Braai Thread

Post by Chilli »

I have always thinly sliced it and then quickly grilled it with lemon juice, garlic and chilli. A bit like calamari.
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Wilson's Toffee
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Re: Official Braai Thread

Post by Wilson's Toffee »

Chilli's way. With a nicely chilled white wine.
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Chilli
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Re: Official Braai Thread

Post by Chilli »

Wilson's Toffee wrote:Chilli's way. With a nicely chilled white wine.
Hoe lus is ek nou!
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Chilli
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Re: Official Braai Thread

Post by Chilli »

Goi g to braai rump steak in the late afternoon.
Mushroom Sauce, salad and braaied sweet potato.
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Bokkom
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Re: Official Braai Thread

Post by Bokkom »

Chilli, I ordered baby back pork ribs online and received it yesterday. I want to braai it this evening. Any suggestions?
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Re: Official Braai Thread

Post by danny_fitz »

So I got my pizza stone, gave it a test drive last night with pleasing results. Fired up the gas bbq with a hickory smoke box so got a nice flavour. The BBQ can get up to 350 plus degrees so pizzas are ready in about 6-8 mins.
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Chilli
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Re: Official Braai Thread

Post by Chilli »

Bokkom wrote:Chilli, I ordered baby back pork ribs online and received it yesterday. I want to braai it this evening. Any suggestions?
I would suggest a ginger, soy, honey marinade. Cook slowly so that they sugar in the honey doesn't burn.

Or

Brown sugar, paprika, garlic and all spice rub.
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