Planet Rugby Forum

Nice.

Ja Sandy, he doesn't need as much nutrition as the rest of us cause he got no hair.

Bread looks good. Don't feed your kids viennas. Rest looks meh, mushrooms and chicken an abomination. Worst is that you're claiming a braai in an oven.

3/10 WNB

sorCrer wrote:Bread looks good. Don't feed your kids viennas. Rest looks meh, mushrooms and chicken an abomination. Worst is that you're claiming a braai in an oven.

3/10 WNB

fair comments.....have to say that the chicken, mushroom, onion and potato dish went down very well...first dish annihilated.
I hate those red viennas and next time will try with a Russian or Brockworst for more flavor...my kids normally never eat those red viennas but another parent brought them so I tried something different.

No matter what you think its a braai....charcoal is used as the heat source.....

It’s not a braai.

Sandstorm wrote:It’s not a braai.

Agreed. A braai should be open to the heavens so god himself can look down on what you're cooking (or in PissBroeks case burnt offerings).

Sandstorm wrote:It’s not a braai.

I've given up on this. He's ether attempting to troll with this and think it's very funny or he truly believes his ouma grootjie use to braai when she made the pap on the koolstoof.

Cool.....the point is not to show the machine but what you can do with a braai thats different....I understand.

Will keep these type of pics for an appropriate forum.

I am just bored with pics of meat...only so many pics you can do of chops and steak etc...You may have noticed I didnt even post a pic of the Steak

Sards wrote:fair comments.....have to say that the chicken, mushroom, onion and potato dish went down very well...first dish annihilated.

To improve that, cheaply, mix one packet of brown onion soup into 500ml (or double can't judge how big that pan is) cream and pour it over the top for the last 10-20 mins

Potato bake and cream is better than brown onion soup.
Even cream of mashroom would be better.
Fok brown onion

Average Joe wrote:Potato bake and cream is better than brown onion soup.
Even cream of mashroom would be better.
Fok brown onion

Quite commonly used in potjie. You must eat your onions Joe laddie, else your knees will turn inside out.

It is an oven braai.

Who cares, as long as the meat tastes good.

Chilli wrote:It is an oven braai.

Who cares, as long as the meat tastes good.

I agree. No need for braai-shaming. I admire Sard's methods, he knows more than I do about cooking, and the food looks good.

assfly wrote:

Chilli wrote:It is an oven braai.

Who cares, as long as the meat tastes good.

I agree. No need for braai-shaming. I admire Sard's methods, he knows more than I do about cooking, and the food looks good.

its fine lads...It is a bit controversial and not the typical Saffer braai methods so I agree that it should not be on this thread...I have removed as much as I can from this thread and the thing is.....

Lets see your efforts lads....

assfly wrote:

Chilli wrote:It is an oven braai.

Who cares, as long as the meat tastes good.

I agree. No need for braai-shaming. I admire Sard's methods, he knows more than I do about cooking, and the food looks good.

I am yet to see any burnt offerings from Sards. Bought in Pick & Pay ready made pizza, but no burnt meat.

Sards wrote:Lets see your efforts lads....

Mine has rusted to pieces in the recent rains. 5 years old so served me well, so shopping for a new unit soon. Will look out for one that can smoke meat too.

I have a new Weber that I'll be firing up in a few days. Have my eye on a lamb shoulder to christian the bugger.

Sandstorm wrote:I have a new Weber that I'll be firing up in a few days. Have my eye on a lamb shoulder to christian the bugger.

I'm not sure taking religion to meat is quite was is meant by spreading the word.

sorCrer wrote:

Sandstorm wrote:I have a new Weber that I'll be firing up in a few days. Have my eye on a lamb shoulder to christian the bugger.

I'm not sure taking religion to meat is quite was is meant by spreading the word.

it is the sacrificial lamb

How would the resident experts Braai a brisket?

Goint to try to smoke a snoek tomorrow. Any tips?

Clogs wrote:How would the resident experts Braai a brisket?

Low and slow. First grilled it for 10 minutes each side until you browned it and then wrap it in thick tin foil for two hours.

Vra jou pa.

handyman wrote:Goint to try to smoke a snoek tomorrow. Any tips?

Get it very dry and fine then take a piece of news paper and roll it in a joint. Maybe mix some papegaaitwak in.

Fok ouens, as jy nie snaaks kan doen nie, los dit eerder helemaal uit.

handyman wrote:Fok ouens, as jy nie snaaks kan doen nie, los dit eerder helemaal uit.

Het jou ma jou van kleins af dit geleer?

julian wrote:

Clogs wrote:How would the resident experts Braai a brisket?

Low and slow. First grilled it for 10 minutes each side until you browned it and then wrap it in thick tin foil for two hours.

I prefre brisket done low & slow in the oven. Much easier to control the temperature and keep the juices in the tray for dipping later.

Sandstorm wrote:

julian wrote:

Clogs wrote:How would the resident experts Braai a brisket?

Low and slow. First grilled it for 10 minutes each side until you browned it and then wrap it in thick tin foil for two hours.

I prefre brisket done low & slow in the oven. Much easier to control the temperature and keep the juices in the tray for dipping later.

Agreed with the oven, you will get the same result, but it is imperative that you browned it first. You have to seal the juices in, then wrap it and put it in the oven for several hours.

julian wrote:

Sandstorm wrote:

julian wrote:

Clogs wrote:How would the resident experts Braai a brisket?

Low and slow. First grilled it for 10 minutes each side until you browned it and then wrap it in thick tin foil for two hours.

I prefre brisket done low & slow in the oven. Much easier to control the temperature and keep the juices in the tray for dipping later.

Agreed with the oven, you will get the same result, but it is imperative that you browned it first. You have to seal the juices in, then wrap it and put it in the oven for several hours.

Amen Jules

Heard Brisket is lovely by cooking for literally days at low temp via Sous Vide then several hours of smoking creating some nice rings.

Did pork chops last night...same old recipe. Remove the rind and slit along the length so it can crisp better. Braai-ed first and added the chop last so that it cooked as little as possible to keep it tender and the faintest hint of pink inside.

Have to say that they were the tastiest pork chops I have ever had. The crackling was crisp to the bite but dissolved in the mouth just leaving me awash with that salty fat taste. No chewy bits at all. The chops were juicy and tender and alive with the wood smoked flavour smothered in a creamy rich mushroom sauce. Of course with sweet corn , that long green cucumber like veg and baby carrots.

Sards wrote:Did pork chops last night...same old recipe. Remove the rind and slit along the length so it can crisp better. Braai-ed first and added the chop last so that it cooked as little as possible to keep it tender and the faintest hint of pink inside.

Have to say that they were the tastiest pork chops I have ever had. The crackling was crisp to the bite but dissolved in the mouth just leaving me awash with that salty fat taste. No chewy bits at all. The chops were juicy and tender and alive with the wood smoked flavour smothered in a creamy rich mushroom sauce. Of course with sweet corn , that long green cucumber like veg and baby carrots.

Baby Marrow?

Burke's Boot wrote:Heard Brisket is lovely by cooking for literally days at low temp via Sous Vide then several hours of smoking creating some nice rings.

Ok the piece I have is a bit thin, so will look to sous vide then smoke after. Maybe a quick reverse sear to give it some bark.

Chilli wrote:

Sards wrote:Did pork chops last night...same old recipe. Remove the rind and slit along the length so it can crisp better. Braai-ed first and added the chop last so that it cooked as little as possible to keep it tender and the faintest hint of pink inside.

Have to say that they were the tastiest pork chops I have ever had. The crackling was crisp to the bite but dissolved in the mouth just leaving me awash with that salty fat taste. No chewy bits at all. The chops were juicy and tender and alive with the wood smoked flavour smothered in a creamy rich mushroom sauce. Of course with sweet corn , that long green cucumber like veg and baby carrots.

Baby Marrow?

Courgette

Sandstorm wrote:

Chilli wrote:

Sards wrote:Did pork chops last night...same old recipe. Remove the rind and slit along the length so it can crisp better. Braai-ed first and added the chop last so that it cooked as little as possible to keep it tender and the faintest hint of pink inside.

Have to say that they were the tastiest pork chops I have ever had. The crackling was crisp to the bite but dissolved in the mouth just leaving me awash with that salty fat taste. No chewy bits at all. The chops were juicy and tender and alive with the wood smoked flavour smothered in a creamy rich mushroom sauce. Of course with sweet corn , that long green cucumber like veg and baby carrots.

Baby Marrow?

Courgette

Zucchini

Smoking snoek on the Weber was a great success. Might use a tiny bit more chips/shavings next time tho.

Average Joe wrote:

Sandstorm wrote:

Chilli wrote:

Sards wrote:Did pork chops last night...same old recipe. Remove the rind and slit along the length so it can crisp better. Braai-ed first and added the chop last so that it cooked as little as possible to keep it tender and the faintest hint of pink inside.

Have to say that they were the tastiest pork chops I have ever had. The crackling was crisp to the bite but dissolved in the mouth just leaving me awash with that salty fat taste. No chewy bits at all. The chops were juicy and tender and alive with the wood smoked flavour smothered in a creamy rich mushroom sauce. Of course with sweet corn , that long green cucumber like veg and baby carrots.

Baby Marrow?

Courgette

Zucchini

3 names and I couldn't think of 1............

Had some family over yesterday and did an oxtail potjie, turned out great. Having some leftovers for lunch today.

Average Joe wrote:Had some family over yesterday and did an oxtail potjie, turned out great. Having some leftovers for lunch today.

My speciality is a pot and I regularly do Oxtail

Chicken & Cream is very good but Seafood and Lemon Dumplings is literally unbeatable and takes about an hour.

I've been wanting to do a clams and cream pot for ever now. Getting good quality clams up here is like looking for a needle in a haystack. Forget about fresh and frozen can get expensive when you have to chuck more than half a bag because they wont open.