Re: Official Braai Thread
Posted: Thu May 16, 2019 2:44 pm
julian wrote:Quit viagra then, it is not good at your age.
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julian wrote:Quit viagra then, it is not good at your age.
OomPB wrote:julian wrote:Quit viagra then, it is not good at your age.
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...julian wrote:
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.
What happened to that useless poens?Sards wrote: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...julian wrote:
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.
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
I dont use that kak.Sards wrote:OomPB wrote:julian wrote:Quit viagra then, it is not good at your age.
Ouboet and I are almost the same age and he is already senile
Thank you ouboet. we have traveled a long journey here from TSF days...you are old school. Nothing wrong with that...OomPB wrote:I dont use that kak.Sards wrote:OomPB wrote:julian wrote:Quit viagra then, it is not good at your age.
Ouboet and I are almost the same age and he is already senile
You on the udder hand have a young Mrs
Sards I like you a lot!!!
http://forum.planetrugby.com/viewtopic.php?f=3&t=90090Sards wrote:Thank you ouboet. we have traveled a long journey here from TSF days...you are old school. Nothing wrong with that...
Rugby forum not a sweethearts message board.OomPB wrote:I dont use that kak.Sards wrote:OomPB wrote:julian wrote:Quit viagra then, it is not good at your age.
Ouboet and I are almost the same age and he is already senile
You on the udder hand have a young Mrs
Sards I like you a lot!!!
Thanks for that. Yeah poorly seared and have no excuse except that day i had overslept and felt like i was badly hungover.Chilli wrote:Needs more fat, more flame and less time.
Bravo, good work though.
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.assfly wrote: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.
If you have a weber you can do them at between 100 - 120c for about 5hrs - its greatassfly wrote:Cheers, I'll try that.
If you're on FB, browse this page if you want some ideas and if you want to stay hungry.assfly wrote:Cheers, I'll try that.
Big Nipper wrote:If you have a weber you can do them at between 100 - 120c for about 5hrs - its greatassfly wrote:Cheers, I'll try that.
A wood fired microwave oven?sorCrer wrote:Big Nipper wrote:If you have a weber you can do them at between 100 - 120c for about 5hrs - its greatassfly wrote:Cheers, I'll try that.
Pfffft. 15 minutes in Sards new Diablo X. Just turn up to Nuclear Level 3
DudesorCrer wrote:Big Nipper wrote:If you have a weber you can do them at between 100 - 120c for about 5hrs - its greatassfly wrote:Cheers, I'll try that.
Pfffft. 15 minutes in Sards new Diablo X. Just turn up to Nuclear Level 3
Lamb Rump? Vok me.Chilli wrote:Just got home from work. Going to put a lamb rump on the Weber with sweet potato and a salad.
Also known as boneless chump Oom.OomPB wrote:Lamb Rump? Vok me.Chilli wrote:Just got home from work. Going to put a lamb rump on the Weber with sweet potato and a salad.
Veggies looked raw.
Pat Lambie burgerChilli wrote:Also known as boneless chump Oom.OomPB wrote:Lamb Rump? Vok me.Chilli wrote:Just got home from work. Going to put a lamb rump on the Weber with sweet potato and a salad.
I also thought so...?Chilli wrote:Veggies looked raw.
Looks very yummy...Burke's Boot wrote:My first slow cooked and smoked (Hickory) mini-Brisket, Central Texas style with just a simple salt and freshly cracked pepper
Amazing!Burke's Boot wrote:My first slow cooked and smoked (Hickory) mini-Brisket, Central Texas style with just a simple salt and freshly cracked pepper rub.
Fok, looking good.Burke's Boot wrote:My first slow cooked and smoked (Hickory) mini-Brisket, Central Texas style with just a simple salt and freshly cracked pepper rub.
Sure they weren't blood sausages?assfly wrote:Went to a braai done by an Irishman. Never knew pork sausages to could turn so black, so quickly. But they were strangely tasty come dinner time. Perhaps it was the beer.
No, they were lovely and pink until they were launched onto the grill that had volcanic temperatures.saffer13 wrote: Sure they weren't blood sausages?
Delicious. The best I ever had was at a French restaurant in London. But never tried them on a braai.Lemoentjie wrote:Blood sausages are delicious. The English have a black one that is so flippen lekker.