Official Braai Thread

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OomStruisbaai
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Re: Official Braai Thread

Post by OomStruisbaai »

assfly wrote:Went for a dads & lads camping trip this weekend.

The recent rain has left a lot of the wood quite wet, and I shamefully struggled to get the fire going for dinner.

Over strides a Kenyan version of Crocodile Dundee, with a handful of zebra shit in one hand and a paraffin spray bottle in the other. He proceeds to give the zebra shit a healthy couple of sprays of parafin and then chucks it into the fire and WHOOSH it goes up.

What a guy :proud:
:lol:

I ran out of blitz a few weeks ago and my Mrs brought out a candle with newspaper and it work better then blitz and is healthier.
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Average Joe
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Re: Official Braai Thread

Post by Average Joe »

My old man taught me how to light a fire with nothing but an old newspaper, matches and some wood shavings he would carve of with his knipmes. Now that I think of it he never used anything ells.
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assfly
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Re: Official Braai Thread

Post by assfly »

I'm normally quite good in any conditions, but I met my match in wet acacia.

Didn't help that I was with two Irishmen and a Scotsmen who were no use at all :lol:
OomStruisbaai
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Re: Official Braai Thread

Post by OomStruisbaai »

assfly wrote:I'm normally quite good in any conditions, but I met my match in wet acacia.

Didn't help that I was with two Irishmen and a Scotsmen who were no use at all :lol:
Wet RooiKrantz is also difficult to get going. The wax of the candle seem to work well.
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Sards
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Re: Official Braai Thread

Post by Sards »

use old egg boxes filled with old oil man...I NEVER BUY FIRELIGHTERS

Cut into sections of 6
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sorCrer
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Re: Official Braai Thread

Post by sorCrer »

Grown men who can't start fires without blitz, newspaper or candle wax???. x(
OomStruisbaai
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Re: Official Braai Thread

Post by OomStruisbaai »

sorCrer wrote:Grown men who can't start fires without blitz, newspaper or candle wax???. x(
:lol: fyn hout.
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Sandstorm
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Re: Official Braai Thread

Post by Sandstorm »

I just soak the wood/coals with thinners, then gooi a match on it.
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Chilli
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Re: Official Braai Thread

Post by Chilli »

I have to admit that I am useless without Blitz, and lots of Blitz. :blush:
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sorCrer
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Re: Official Braai Thread

Post by sorCrer »

Sandstorm wrote:I just soak the wood/coals with thinners, then gooi a match on it.
You fvcking pommies are clueless when it comes to fires.
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Re: Official Braai Thread

Post by backrow »

Had a nice braai yesterday:
Marinated rump steaks
Marinated pork chops (that bright orange pineapple powder stuff)
Lamb kebabs
Salmon burgers
Bison burgers
Mealies

+ a huge pile of salad, coleslaw and potato salad.

Nom nom nom
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Re: Official Braai Thread

Post by OomStruisbaai »

Bison burger?
backrow
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Re: Official Braai Thread

Post by backrow »

OomPB wrote:Bison burger?
It’s a kind of cow
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handyman
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Re: Official Braai Thread

Post by handyman »

Sandstorm wrote:I just soak the wood/coals with thinners, then gooi a match on it.
:lol:
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Chilli
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Re: Official Braai Thread

Post by Chilli »

Going to braai chicken sosati's tonight when I get home.
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handyman
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Re: Official Braai Thread

Post by handyman »

Chilli wrote:Going to braai chicken sosati's tonight when I get home.
Chicken sosaties and pork sosaties are the best imo. Beef sosaties always seem as if it's made from old meat.
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Re: Official Braai Thread

Post by OomStruisbaai »

handyman wrote:
Chilli wrote:Going to braai chicken sosati's tonight when I get home.
Chicken sosaties and pork sosaties are the best imo. Beef sosaties always seem as if it's made from old meat.
Julle moet ophou groente braai.
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Big Nipper
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Re: Official Braai Thread

Post by Big Nipper »

OomPB wrote:
handyman wrote:
Chilli wrote:Going to braai chicken sosati's tonight when I get home.
Chicken sosaties and pork sosaties are the best imo. Beef sosaties always seem as if it's made from old meat.
Julle moet ophou groente braai.
Oom moet maar eers hoe om n tjoppie ordentlik te braai, al Oom se braai pogings lyk kak
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Sandstorm
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Re: Official Braai Thread

Post by Sandstorm »

handyman wrote:
Chilli wrote:Going to braai chicken sosati's tonight when I get home.
Chicken sosaties and pork sosaties are the best imo. Beef sosaties always seem as if it's made from old meat.
You need to marinate the beef cubes overnight in the fridge (I use olive oil, soy sauce, garlic and chilli flakes), then they stay tender on the sosatie. :thumbup:
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Chilli
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Re: Official Braai Thread

Post by Chilli »

handyman wrote:
Chilli wrote:Going to braai chicken sosati's tonight when I get home.
Chicken sosaties and pork sosaties are the best imo. Beef sosaties always seem as if it's made from old meat.
They use crap quality for beef sosaties normally.

A few pages back I posted a Beef Espatada recipe for Sards, try it.
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handyman
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Re: Official Braai Thread

Post by handyman »

Sandstorm wrote:
handyman wrote:
Chilli wrote:Going to braai chicken sosati's tonight when I get home.
Chicken sosaties and pork sosaties are the best imo. Beef sosaties always seem as if it's made from old meat.
You need to marinate the beef cubes overnight in the fridge (I use olive oil, soy sauce, garlic and chilli flakes), then they stay tender on the sosatie. :thumbup:
:thumbup: Might be laziness on my side, but I've never made sosaties, I just buy them.
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Average Joe
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Re: Official Braai Thread

Post by Average Joe »

Obviusly they use the shitter cuts to make sosaties. Why would you cut a prime steak into little cubes?
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handyman
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Re: Official Braai Thread

Post by handyman »

Chilli wrote:
handyman wrote:
Chilli wrote:Going to braai chicken sosati's tonight when I get home.
Chicken sosaties and pork sosaties are the best imo. Beef sosaties always seem as if it's made from old meat.
They use crap quality for beef sosaties normally.

A few pages back I posted a Beef Espatada recipe for Sards, try it.
I expected as much.

Thanks boet, I will have a look.
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sorCrer
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Re: Official Braai Thread

Post by sorCrer »

Average Joe wrote:Obviusly they use the shitter cuts to make sosaties. Why would you cut a prime steak into little cubes?
I normally used aged rump.

And Sandyvag can fvck off putting soy sauce on sosaties.
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Average Joe
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Re: Official Braai Thread

Post by Average Joe »

It's like those pre-marinated steaks you get. You cant see the condition of the meat but you buy it because it's on special.

My wife once gave me a texan steak at a braai. I asked her why she bought it and what she tought I should do with it? She said it was cheap and she thought it would be easy to just braai the one steak and then we could cut it into portions. I told her to never save on meat and that she could cut it up and use it in a stew if she wanted too.

If you like marinated meat it's best to make your own.
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Re: Official Braai Thread

Post by Burke's Boot »

Does anyone here have a Weber Smokey Mountain?
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Big Nipper
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Re: Official Braai Thread

Post by Big Nipper »

Burke's Boot wrote:Does anyone here have a Weber Smokey Mountain?
I think Brazil has one - I have a Big Green Egg for low & slow
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Chilli
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Re: Official Braai Thread

Post by Chilli »

Big Nipper wrote:
Burke's Boot wrote:Does anyone here have a Weber Smokey Mountain?
I think Brazil has one - I have a Big Green Egg for low & slow
I thought that the Big Green Egg was more for high heat cooking.......
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Re: Official Braai Thread

Post by OomStruisbaai »

Average Joe wrote:It's like those pre-marinated steaks you get. You cant see the condition of the meat but you buy it because it's on special.

My wife once gave me a texan steak at a braai. I asked her why she bought it and what she tought I should do with it? She said it was cheap and she thought it would be easy to just braai the one steak and then we could cut it into portions. I told her to never save on meat and that she could cut it up and use it in a stew if she wanted too.

If you like marinated meat it's best to make your own.
Ja daai vleise is altyd af. Voor dit heeltemal groen is dan gooi hulle dit in daai souse vir reuk en kamoeflering.
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Re: Official Braai Thread

Post by Sandstorm »

sorCrer wrote:
Average Joe wrote:Obviusly they use the shitter cuts to make sosaties. Why would you cut a prime steak into little cubes?
I normally used aged rump.

And Sandyvag can fvck off putting soy sauce on sosaties.
Korean style :nod:

Other flavours are available. You can use whiskey, you pisshead.
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Big Nipper
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Re: Official Braai Thread

Post by Big Nipper »

Chilli wrote:
Big Nipper wrote:
Burke's Boot wrote:Does anyone here have a Weber Smokey Mountain?
I think Brazil has one - I have a Big Green Egg for low & slow
I thought that the Big Green Egg was more for high heat cooking.......
I did tomahawk steaks on the BGE this weekend

First had the temp at 140c with the conveggtor on and did the steaks at that heat indirect for 25min until it was 40c internal temp, then took them out, loosely wrapped in foil to stop the cooking, and took the conveggtor out. Then opened all the vents and ramped the temp up to 350c in no time. Put the steaks in at that temp, direct heat for 3min each side.

The steak was perfectly medium rare throughout, and juicy AF - only seasoned with salt and pepper, and put on some rosemary butter during the 1st process of the cook

Best steak I have ever done - I believe the process is known as reverse sear
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Chilli
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Re: Official Braai Thread

Post by Chilli »

Big Nipper wrote:
Chilli wrote:
Big Nipper wrote:
Burke's Boot wrote:Does anyone here have a Weber Smokey Mountain?
I think Brazil has one - I have a Big Green Egg for low & slow
I thought that the Big Green Egg was more for high heat cooking.......
I did tomahawk steaks on the BGE this weekend

First had the temp at 140c with the conveggtor on and did the steaks at that heat indirect for 25min until it was 40c internal temp, then took them out, loosely wrapped in foil to stop the cooking, and took the conveggtor out. Then opened all the vents and ramped the temp up to 350c in no time. Put the steaks in at that temp, direct heat for 3min each side.

The steak was perfectly medium rare throughout, and juicy AF - only seasoned with salt and pepper, and put on some rosemary butter during the 1st process of the cook

Best steak I have ever done - I believe the process is known as reverse sear
I have never tried it, always seal the meat then onto a cooler heat to cook through...........................will have to try it on the Weber. The rosemary butter sounds brilliant.
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sorCrer
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Re: Official Braai Thread

Post by sorCrer »

Big Nipper wrote:
Chilli wrote:
Big Nipper wrote:
Burke's Boot wrote:Does anyone here have a Weber Smokey Mountain?
I think Brazil has one - I have a Big Green Egg for low & slow
I thought that the Big Green Egg was more for high heat cooking.......
I did tomahawk steaks on the BGE this weekend

First had the temp at 140c with the conveggtor on and did the steaks at that heat indirect for 25min until it was 40c internal temp, then took them out, loosely wrapped in foil to stop the cooking, and took the conveggtor out. Then opened all the vents and ramped the temp up to 350c in no time. Put the steaks in at that temp, direct heat for 3min each side.

The steak was perfectly medium rare throughout, and juicy AF - only seasoned with salt and pepper, and put on some rosemary butter during the 1st process of the cook

Best steak I have ever done - I believe the process is known as reverse sear
F'me. You're all over the shop Nips. 25 minutes, 40c internal, loosely wrapping in foil, 350c, 3 mins. :lol: :lol: :lol:
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Big Nipper
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Re: Official Braai Thread

Post by Big Nipper »

Yeah, i just chopped up some rosemary I grew in my garden, and got the butter to room temp and mixed it together with a bit of salt.

Added great flavour
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Re: Official Braai Thread

Post by Big Nipper »

sorCrer wrote:
Big Nipper wrote:
Chilli wrote:
Big Nipper wrote:
Burke's Boot wrote:Does anyone here have a Weber Smokey Mountain?
I think Brazil has one - I have a Big Green Egg for low & slow
I thought that the Big Green Egg was more for high heat cooking.......
I did tomahawk steaks on the BGE this weekend

First had the temp at 140c with the conveggtor on and did the steaks at that heat indirect for 25min until it was 40c internal temp, then took them out, loosely wrapped in foil to stop the cooking, and took the conveggtor out. Then opened all the vents and ramped the temp up to 350c in no time. Put the steaks in at that temp, direct heat for 3min each side.

The steak was perfectly medium rare throughout, and juicy AF - only seasoned with salt and pepper, and put on some rosemary butter during the 1st process of the cook

Best steak I have ever done - I believe the process is known as reverse sear
F'me. You're all over the shop Nips. 25 minutes, 40c internal, loosely wrapping in foil, 350c, 3 mins. :lol: :lol: :lol:
Steps
1) Get the temp in the BGE to 140c
2) Put the steaks in for about 25min until the temp in the steak is 40c (internal meat temp)
3) put steak in foil to prevent further cooking until you get the temp in the BGE to 350c (takes about 7min if you open all the vents)
4) put the steaks in (lid closed) for 3min a side

Does that clear it up?
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sorCrer
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Re: Official Braai Thread

Post by sorCrer »

Big Nipper wrote:
sorCrer wrote:
Big Nipper wrote:
Chilli wrote:
Big Nipper wrote: I think Brazil has one - I have a Big Green Egg for low & slow
I thought that the Big Green Egg was more for high heat cooking.......
I did tomahawk steaks on the BGE this weekend

First had the temp at 140c with the conveggtor on and did the steaks at that heat indirect for 25min until it was 40c internal temp, then took them out, loosely wrapped in foil to stop the cooking, and took the conveggtor out. Then opened all the vents and ramped the temp up to 350c in no time. Put the steaks in at that temp, direct heat for 3min each side.

The steak was perfectly medium rare throughout, and juicy AF - only seasoned with salt and pepper, and put on some rosemary butter during the 1st process of the cook

Best steak I have ever done - I believe the process is known as reverse sear
F'me. You're all over the shop Nips. 25 minutes, 40c internal, loosely wrapping in foil, 350c, 3 mins. :lol: :lol: :lol:
Steps
1) Get the temp in the BGE to 140c
2) Put the steaks in for about 25min until the temp in the steak is 40c (internal meat temp)
3) put steak in foil to prevent further cooking until you get the temp in the BGE to 350c (takes about 7min if you open all the vents)
4) put the steaks in (lid closed) for 3min a side

Does that clear it up?
Hopefully not at a a braai. There'd be a fight before the first bottle of richie was klaar. Pull out a meat thermometer and you'd probably get stabbed with it.
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Big Nipper
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Re: Official Braai Thread

Post by Big Nipper »

It always amuses me that some people are so resistant to change

It was a braai with 2 mates, listening to some music and generally super chilled.

A meat themometer on a 800gr piece of steak really helps
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Re: Official Braai Thread

Post by OomStruisbaai »

Big Nipper wrote:
Chilli wrote:
Big Nipper wrote:
Burke's Boot wrote:Does anyone here have a Weber Smokey Mountain?
I think Brazil has one - I have a Big Green Egg for low & slow
I thought that the Big Green Egg was more for high heat cooking.......
I did tomahawk steaks on the BGE this weekend

First had the temp at 140c with the conveggtor on and did the steaks at that heat indirect for 25min until it was 40c internal temp, then took them out, loosely wrapped in foil to stop the cooking, and took the conveggtor out. Then opened all the vents and ramped the temp up to 350c in no time. Put the steaks in at that temp, direct heat for 3min each side.

The steak was perfectly medium rare throughout, and juicy AF - only seasoned with salt and pepper, and put on some rosemary butter during the 1st process of the cook

Best steak I have ever done - I believe the process is known as reverse sear
Do you know steak?
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Big Nipper
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Re: Official Braai Thread

Post by Big Nipper »

OomPB wrote:
Big Nipper wrote:
Chilli wrote:
Big Nipper wrote:
Burke's Boot wrote:Does anyone here have a Weber Smokey Mountain?
I think Brazil has one - I have a Big Green Egg for low & slow
I thought that the Big Green Egg was more for high heat cooking.......
I did tomahawk steaks on the BGE this weekend

First had the temp at 140c with the conveggtor on and did the steaks at that heat indirect for 25min until it was 40c internal temp, then took them out, loosely wrapped in foil to stop the cooking, and took the conveggtor out. Then opened all the vents and ramped the temp up to 350c in no time. Put the steaks in at that temp, direct heat for 3min each side.

The steak was perfectly medium rare throughout, and juicy AF - only seasoned with salt and pepper, and put on some rosemary butter during the 1st process of the cook

Best steak I have ever done - I believe the process is known as reverse sear
Do you know steak?
Please elaborate
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Average Joe
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Re: Official Braai Thread

Post by Average Joe »

Different strokes for different folks. In my book what you did was not BRAAI but you call it whatever you like Nipper. Call it a low-slow-high-speedy-poes-leke-bake-off for all I care.

Meat for the braai is a bit tricky for me. I "grow" my own and usually keep one carcass of my own animals for myself. But it always goes into the freezer. I don’t like braaiing meat that was frozen so always have to buy "fresh" whenever I have a braai which is a bit annoying when you have to fork out for a prime cut when there's whole bloody A grade carcass in the freezer.
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