Official Braai Thread

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Wilson's Toffee
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Re: Official Braai Thread

Post by Wilson's Toffee »

I was very chuffed yesterday. A neighbouring Indian lady borrowed a recipebook from me to get a recipe she saw from me. "Indian Delights" , a book I bought in the 1970s for R39.95.

Not too bad for a Vrystater...
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Sards
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Re: Official Braai Thread

Post by Sards »

Smoked Beef Rib....
I am not a huge fan of Wine Barrel Chips as they are very strong and thats all i have or have seen in the shops lately...so limited the smoking to 15 minutes of a 4 hour session at 105/110 ' C
Was all gobbled up by my family...The meat was lovely and tender...pull away from bone stuff..
The fat could have been rendered more...i hear that Beef can handle more heat so next time I am going to push the temperature to 120'C....was very pleased at my first effort...

Like I say...you pay a lot for your meat so treat it with respect...


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Sards
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Re: Official Braai Thread

Post by Sards »

Roast lamb...and corn and veg....


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Chilli
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Re: Official Braai Thread

Post by Chilli »

Both look amazing Sards.
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Sards
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Re: Official Braai Thread

Post by Sards »

Chilli wrote:Both look amazing Sards.
Cheers. We have done so much charcoal cooking that its great to have a break now and then. The other day my missus made an Asian dish with home made veg spring rolls which were so good dipped in a sweet chilli dip that my kids who hate veg ate them...
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Wilson's Toffee
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Re: Official Braai Thread

Post by Wilson's Toffee »

Today I had a quick lunch of fresh fresh very well made bread buns with a light salad, fiery mustard and well made cold meats.

With a large orange juice.
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Bokkom
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Re: Official Braai Thread

Post by Bokkom »

Chilli wrote:
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.
Thanks man, I ran out of time and had to make quick decisions on the go.
So I seasoned it with salt, pepper and lemon juice and popped it into the oven for about 45 minutes.
Then off to the grill with a honey and mustard glaze.
Ended up not too bad at all.
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sorCrer
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Re: Official Braai Thread

Post by sorCrer »

Sards wrote:
Chilli wrote:Both look amazing Sards.
Cheers. We have done so much charcoal cooking that its great to have a break now and then. The other day my missus made an Asian dish with home made veg spring rolls which were so good dipped in a sweet chilli dip that my kids who hate veg ate them...
Looks good. :thumbup:

Plating could do with some work though.
Bowens
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Re: Official Braai Thread

Post by Bowens »

Grilled burgers and kielbasa over charcoal yesterday. Chicken in a Carolina Gold sauce and shrimp today.
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Bokkom
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Re: Official Braai Thread

Post by Bokkom »

Bowens wrote:Grilled burgers and kielbasa over charcoal yesterday. Chicken in a Carolina Gold sauce and shrimp today.
Quickly googled that Carolina Gold sauce.
Will definitely give it a try sometime. :thumbup:
Homer
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Re: Official Braai Thread

Post by Homer »

Bokkom wrote:
Chilli wrote:
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.
Thanks man, I ran out of time and had to make quick decisions on the go.
So I seasoned it with salt, pepper and lemon juice and popped it into the oven for about 45 minutes.
Then off to the grill with a honey and mustard glaze.
Ended up not too bad at all.
I tend to prefer a dry rub (similar to what Chilli mentions), wrap in foil and stick in a low oven for a couple of hours (this renders down the fat and keep the meat moist). Then a blast over hot coals to finish.
Bowens
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Re: Official Braai Thread

Post by Bowens »

Bokkom wrote:Quickly googled that Carolina Gold sauce.
Will definitely give it a try sometime. :thumbup:
Yeah it’s good stuff.

You can do the ratios to your tastes but it’s basically: yellow mustard, apple cider vinegar, brown sugar, onion power, garlic powder, black pepper, paprika, hot sauce. Some people make it pretty sweet but I use more mustard.
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Sards
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Re: Official Braai Thread

Post by Sards »

danny_fitz wrote: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.
Been pushing out pizzas the last day. Fired up my charcoal oven in the morning had 200'C heat for about 5 hours. My youngest birthday so feeding all that came to visit....
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Azlan Roar
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Re: Official Braai Thread

Post by Azlan Roar »

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One of these bad boys arriving tomorrow.

Anyone here have one, or a BGE perhaps?
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Sards
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Re: Official Braai Thread

Post by Sards »

Nothing happening
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Average Joe
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Re: Official Braai Thread

Post by Average Joe »

Sards wrote:Nothing happening
I ran out of hol seenings so I caught some bat's instead. Threw them on the fire as is, hopefully the heat killed all the corona.
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Chilli
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Re: Official Braai Thread

Post by Chilli »

Oxtail potjie on Saturday night. Was pretty damn good.
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handyman
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Re: Official Braai Thread

Post by handyman »

Oxtail potjie Saturday.
Ribs and eland steak Sunday.

Another horrible weekend in sunny South Africa :thumbup:
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handyman
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Re: Official Braai Thread

Post by handyman »

Had a few days off.

Saturday : Pork neck chops
Sunday : Lamb chops
Monday : Steak
Tuesday : Chicken thighs and drums
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kiwinoz
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Re: Official Braai Thread

Post by kiwinoz »

handyman wrote:Oxtail potjie Saturday.
Ribs and eland steak Sunday.

Another horrible weekend in sunny South Africa :thumbup:
But was there any water for the ice?
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Average Joe
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Re: Official Braai Thread

Post by Average Joe »

kiwinoz wrote:
handyman wrote:Oxtail potjie Saturday.
Ribs and eland steak Sunday.

Another horrible weekend in sunny South Africa :thumbup:
But was there any water for the ice?
No need, there was ice falling from the skies.
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Chilli
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Re: Official Braai Thread

Post by Chilli »

Rump steak, mielies and baked potato on the braai yesterday. Made a garlic sauce and a greek salad. Heineken and a Nederburg Baronne.
It was a very nice Youth Day indeed.
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handyman
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Re: Official Braai Thread

Post by handyman »

kiwinoz wrote:
handyman wrote:Oxtail potjie Saturday.
Ribs and eland steak Sunday.

Another horrible weekend in sunny South Africa :thumbup:
But was there any water for the ice?
Plenty boet :thumbup:
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Sards
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Re: Official Braai Thread

Post by Sards »

Chilli wrote:Rump steak, mielies and baked potato on the braai yesterday. Made a garlic sauce and a greek salad. Heineken and a Nederburg Baronne.
It was a very nice Youth Day indeed.
Haven't had rump for ages....fillet is the same price. You also cut your pieces to better sizes so you don't moer a whole slab on the braai as with rump
. Just the pieces for whoever. We are getting more meals per fillet than per slab of rump. I cut ours around 300 grams. And it's so flipping tender...

For the moment its win win....
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Average Joe
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Re: Official Braai Thread

Post by Average Joe »

Fillet is a bit to lean for me. Rump has a better fat to meat ratio.
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Sards
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Re: Official Braai Thread

Post by Sards »

Average Joe wrote:Fillet is a bit to lean for me. Rump has a better fat to meat ratio.
I cut every bit of fat and sinew off. Just leave the meat. The rest I cook up for the dogs
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Pat the Ex Mat
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Re: Official Braai Thread

Post by Pat the Ex Mat »

Average Joe wrote:Fillet is a bit to lean for me. Rump has a better fat to meat ratio.
Rump is much more flavoursome than Fillet.
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handyman
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Re: Official Braai Thread

Post by handyman »

Pat the Ex Mat wrote:
Average Joe wrote:Fillet is a bit to lean for me. Rump has a better fat to meat ratio.
Rump is much more flavoursome than Fillet.
True, but sometimes it's lovely to braai a fillet and it's so soft it melts in your mouth. Good with a mushroom sauce.
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Chilli
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Re: Official Braai Thread

Post by Chilli »

Pat the Ex Mat wrote:
Average Joe wrote:Fillet is a bit to lean for me. Rump has a better fat to meat ratio.
Rump is much more flavoursome than Fillet.
Rump, Sirloin, T-Bone, Ribeye etc just season and braai.
Fillet might be the king of meat, but tends to need a sauce.
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Sards
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Re: Official Braai Thread

Post by Sards »

Chilli wrote:
Pat the Ex Mat wrote:
Average Joe wrote:Fillet is a bit to lean for me. Rump has a better fat to meat ratio.
Rump is much more flavoursome than Fillet.
Rump, Sirloin, T-Bone, Ribeye etc just season and braai.
Fillet might be the king of meat, but tends to need a sauce.
Definitely chef....problem for me is that the kids now love fillet...I don't know how long these prices will hold.
Ribeye too at R 119.00 per kilo...
I had to buy some and that will be done on friday...

Ribeye is my absolute favorite.
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sorCrer
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Re: Official Braai Thread

Post by sorCrer »

Rump for me. Fillet to the dogs.
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Chilli
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Re: Official Braai Thread

Post by Chilli »

Sards wrote:
Chilli wrote:
Pat the Ex Mat wrote:
Average Joe wrote:Fillet is a bit to lean for me. Rump has a better fat to meat ratio.
Rump is much more flavoursome than Fillet.
Rump, Sirloin, T-Bone, Ribeye etc just season and braai.
Fillet might be the king of meat, but tends to need a sauce.
Definitely chef....problem for me is that the kids now love fillet...I don't know how long these prices will hold.
Ribeye too at R 119.00 per kilo...
I had to buy some and that will be done on friday...

Ribeye is my absolute favorite.
I love proper Ribeye, with the fat in the middle of the meat.

PnP has rump and Sirloin at R109 per kg which is pretty good.
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Re: Official Braai Thread

Post by Average Joe »

It's the fat content that gives meat flavour. Fillet is just to lean that's why you put sauce on it just to get it to taste like something. A fokon piece of cardboard could be palatable if you drench it in enough mushroom sauce. Fok you could probably enjoy eating a dried out dog turd if you put enough fokon good sauce on it. I eat meat because it tastes like meat. If I want something that tastes like mushrooms I would eat fokon mushrooms.

People who cut the fat of meat because it's healthy only to drench it in sauce made with a ton of butter and cream is fokon stupid.
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Chilli
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Re: Official Braai Thread

Post by Chilli »

Average Joe wrote:It's the fat content that gives meat flavour. Fillet is just to lean that's why you put sauce on it just to get it to taste like something. A fokon piece of cardboard could be palatable if you drench it in enough mushroom sauce. Fok you could probably enjoy eating a dried out dog turd if you put enough fokon good sauce on it. I eat meat because it tastes like meat. If I want something that tastes like mushrooms I would eat fokon mushrooms.

People who cut the fat of meat because it's healthy only to drench it in sauce made with a ton of butter and cream is a fokon Sharks supporter.
Fixed.
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Sards
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Re: Official Braai Thread

Post by Sards »

Chilli wrote:
Average Joe wrote:It's the fat content that gives meat flavour. Fillet is just to lean that's why you put sauce on it just to get it to taste like something. A fokon piece of cardboard could be palatable if you drench it in enough mushroom sauce. Fok you could probably enjoy eating a dried out dog turd if you put enough fokon good sauce on it. I eat meat because it tastes like meat. If I want something that tastes like mushrooms I would eat fokon mushrooms.

People who cut the fat of meat because it's healthy only to drench it in sauce made with a ton of butter and cream is a fokon Sharks supporter.
Fixed.
:lol:
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sorCrer
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Re: Official Braai Thread

Post by sorCrer »

Average Joe wrote:It's the fat content that gives meat flavour. Fillet is just to lean that's why you put sauce on it just to get it to taste like something. A fokon piece of cardboard could be palatable if you drench it in enough mushroom sauce. Fok you could probably enjoy eating a dried out dog turd if you put enough fokon good sauce on it. I eat meat because it tastes like meat. If I want something that tastes like mushrooms I would eat fokon mushrooms.

People who cut the fat of meat because it's healthy only to drench it in sauce made with a ton of butter and cream is fokon stupid.

Nou fokken praat jy. Probably has his steak fokken well done too. x(
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Sards
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Re: Official Braai Thread

Post by Sards »

sorCrer wrote:
Average Joe wrote:It's the fat content that gives meat flavour. Fillet is just to lean that's why you put sauce on it just to get it to taste like something. A fokon piece of cardboard could be palatable if you drench it in enough mushroom sauce. Fok you could probably enjoy eating a dried out dog turd if you put enough fokon good sauce on it. I eat meat because it tastes like meat. If I want something that tastes like mushrooms I would eat fokon mushrooms.

People who cut the fat of meat because it's healthy only to drench it in sauce made with a ton of butter and cream is fokon stupid.

Nou fokken praat jy. Probably has his steak fokken well done too. x(

wtf......you cnuts have absolutely nothing good to say about me.....well vok jou...i am not a philistine...and neither are my family. Lekker rou pienk in the middle of the middle with a charred outer skin and thats the only way I do it.....
backrow
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Re: Official Braai Thread

Post by backrow »

Sards wrote:
sorCrer wrote:
Average Joe wrote:It's the fat content that gives meat flavour. Fillet is just to lean that's why you put sauce on it just to get it to taste like something. A fokon piece of cardboard could be palatable if you drench it in enough mushroom sauce. Fok you could probably enjoy eating a dried out dog turd if you put enough fokon good sauce on it. I eat meat because it tastes like meat. If I want something that tastes like mushrooms I would eat fokon mushrooms.

People who cut the fat of meat because it's healthy only to drench it in sauce made with a ton of butter and cream is fokon stupid.

Nou fokken praat jy. Probably has his steak fokken well done too. x(

wtf......you cnuts have absolutely nothing good to say about me.....well vok jou...i am not a philistine...and neither are my family. Lekker rou pienk in the middle of the middle with a charred outer skin and thats the only way I do it.....
Have something good to say about you - you have provided lots of ammo for us to take the piss out of you :thumbup:
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Sards
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Re: Official Braai Thread

Post by Sards »

backrow wrote:
Sards wrote:
sorCrer wrote:
Average Joe wrote:It's the fat content that gives meat flavour. Fillet is just to lean that's why you put sauce on it just to get it to taste like something. A fokon piece of cardboard could be palatable if you drench it in enough mushroom sauce. Fok you could probably enjoy eating a dried out dog turd if you put enough fokon good sauce on it. I eat meat because it tastes like meat. If I want something that tastes like mushrooms I would eat fokon mushrooms.

People who cut the fat of meat because it's healthy only to drench it in sauce made with a ton of butter and cream is fokon stupid.

Nou fokken praat jy. Probably has his steak fokken well done too. x(

wtf......you cnuts have absolutely nothing good to say about me.....well vok jou...i am not a philistine...and neither are my family. Lekker rou pienk in the middle of the middle with a charred outer skin and thats the only way I do it.....
Have something good to say about you - you have provided lots of ammo for us to take the piss out of you :thumbup:
:thumbup: ....I love all the attention dude.....although you do take it to a very dark place...which is reflective of the phsycho in you....
backrow
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Re: Official Braai Thread

Post by backrow »

The only reflective things here are those scribbles on your limbs because that blind 3 year old got hold of the Glitter Sharpie pens by accident
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