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PostPosted: Thu Nov 21, 2019 4:26 pm 
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Monk Zombie wrote:
In the 18th century Lord Rumford figured out chimney design


Google it - it is pretty simple

I had one built in my previous home and it worked perfectly


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PostPosted: Thu Nov 21, 2019 4:48 pm 
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Monk Zombie wrote:
In the 18th century Lord Rumford figured out chimney design


Google it - it is pretty simple



Wind is a terrible factor...where my chimney goes up I have a wind tunnel that goes between my house and my neighbor. And the SE can pump....it blows the smoke back down the chimney.


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PostPosted: Thu Nov 21, 2019 4:55 pm 
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Monk Zombie wrote:
In the 18th century Lord Rumford figured out chimney design


Google it - it is pretty simple

:lol:

Even I can build a chimney and I have the photos to prove it.


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PostPosted: Thu Nov 21, 2019 5:11 pm 
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No expert, but an old toppie who was quite handy with these things told me long ago that the opening of the chimney must be exactly 10% of the surface area of the braai itself. Perfect draft, according to him. Anyone else who can confirm this?


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PostPosted: Fri Nov 22, 2019 6:49 am 
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The most depressing to be away frome home is the longing to lit a fire and braaiing of lamb chops and ribs.


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PostPosted: Fri Nov 22, 2019 6:51 am 
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Thanks for all the advice lads

Weather looking a bit better this weekend, so will be having a braai


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PostPosted: Fri Nov 22, 2019 7:15 am 
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OomPB wrote:
Sandstorm wrote:
Sard you tosser :lol:

Is jy n agtermekaar kerel?

Rugridder.
Agter die kop kyker.
Misdrukker.


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PostPosted: Fri Nov 22, 2019 8:54 am 
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saffer13 wrote:
Monk Zombie wrote:
In the 18th century Lord Rumford figured out chimney design


Google it - it is pretty simple

:lol:

Even I can build a chimney and I have the photos to prove it.


Image


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PostPosted: Mon Nov 25, 2019 4:26 am 
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Fillet, creamy mushroom and garlic sauce, slightly smoked pork ribs and salad.
A great braai was had last night.


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PostPosted: Mon Nov 25, 2019 5:04 am 
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:( :( :(


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PostPosted: Sun Dec 01, 2019 9:13 pm 
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Chicken Supreme [bone in and skin on] marinated in chipotle sauce, mielies and salad. :smug: :thumbup:

Ice Cold Hansa followed by Diemersdal Sauv Blanc 8) 8) 8) 8) 8)


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PostPosted: Mon Dec 02, 2019 8:28 pm 
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Fantastic few days of braaiing this past week.
Thanksgiving Thursday last week. Turkey is the traditional food and it's probably the bird I like the least. However, injected with a mixture of water, butter, and honey and then basted with soy sauce, chutney, honey and a little vinegar for 24 hours before putting it on the spit was fantastic. Moist, tender, so good. Brown sugar crusted ham was the other meat for this meal with all the various sides.

Friday - Picanha steak on the spit along with a couple of deer backstraps. Backstraps were marinated in just a little soy sauce for about 2 hours and then olive oil added for 3 days before braaiing. Bloody fantastic.

:thumbup: :thumbup:


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PostPosted: Tue Dec 03, 2019 5:43 am 
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saffer13 wrote:

Friday - Picanha steak on the spit along with a couple of deer backstraps.


A fav of the Brazillians.

Did this Cattleman's Cut (Cutlet) which the Yanks call a Cowboy Steak recently which is basically a Rib-Eye still on the bone and if there was more bone with meat on it would be a Tomahawk Steak. Slow cooked on the Weber Smokey Mountain till it is 44 degrees C then seared via a Blowtorch. Sauce is a creamy green peppercorn flavour i put together

Image


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PostPosted: Tue Dec 03, 2019 2:05 pm 
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Burke's Boot wrote:
saffer13 wrote:

Friday - Picanha steak on the spit along with a couple of deer backstraps.


A fav of the Brazillians.

Did this Cattleman's Cut (Cutlet) which the Yanks call a Cowboy Steak recently which is basically a Rib-Eye still on the bone and if there was more bone with meat on it would be a Tomahawk Steak. Slow cooked on the Weber Smokey Mountain till it is 44 degrees C then seared via a Blowtorch. Sauce is a creamy green peppercorn flavour i put together

Image

Love me a bone-in ribeye :thumbup:


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PostPosted: Tue Dec 03, 2019 2:44 pm 
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saffer13 wrote:
Love me a bone-in ribeye :thumbup:

Is this what you call a Club steak?

ts the poor man's T Bone steak.


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PostPosted: Tue Dec 03, 2019 2:47 pm 
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saffer13 wrote:
Burke's Boot wrote:
saffer13 wrote:

Friday - Picanha steak on the spit along with a couple of deer backstraps.


A fav of the Brazillians.

Did this Cattleman's Cut (Cutlet) which the Yanks call a Cowboy Steak recently which is basically a Rib-Eye still on the bone and if there was more bone with meat on it would be a Tomahawk Steak. Slow cooked on the Weber Smokey Mountain till it is 44 degrees C then seared via a Blowtorch. Sauce is a creamy green peppercorn flavour i put together

Image

Love me a bone-in ribeye :thumbup:

Cote De Boeff.


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PostPosted: Tue Dec 03, 2019 3:31 pm 
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I was back for a few days last week. Enjoyed a couple of good braais. There really is nothing like it, especially with a Windhoek to wash it down.

Who else here typically has a wors roll as a 'starter' for a braai?


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PostPosted: Tue Dec 03, 2019 3:35 pm 
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assfly wrote:
I was back for a few days last week. Enjoyed a couple of good braais. There really is nothing like it, especially with a Windhoek to wash it down.

Who else here typically has a wors roll as a 'starter' for a braai?


Just the wors. Chef has to keep his strength up :nod:


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PostPosted: Tue Dec 03, 2019 5:34 pm 
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assfly wrote:
I was back for a few days last week. Enjoyed a couple of good braais. There really is nothing like it, especially with a Windhoek to wash it down.

Who else here typically has a wors roll as a 'starter' for a braai?


I sometimes do is a roll of thin wors first with a squeeze of lemon over it as a pre-snack.


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PostPosted: Thu Dec 12, 2019 12:15 pm 
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Me. I was almost braaied with my farm.


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PostPosted: Thu Dec 12, 2019 12:43 pm 
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Average Joe wrote:
Me. I was almost braaied with my farm.



what happened


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PostPosted: Thu Dec 12, 2019 1:10 pm 
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Long story. Kak started late August, nothing to major up until recently. Three weeks ago they set the feed on fire. Knew better not to go out and do something stupid but then they started killing the live stock. Shot off some warning shots and they decided to light up the homestead. They foked off after the security arrived. 2de degree burn wounds on my hands and arms trying in vain to fight the fires. What was spared the knife got the fire, everything gone.


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PostPosted: Thu Dec 12, 2019 1:22 pm 
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Average Joe wrote:
Long story. Kak started late August, nothing to major up until recently. Three weeks ago they set the feed on fire. Knew better not to go out and do something stupid but then they started killing the live stock. Shot off some warning shots and they decided to light up the homestead. They foked off after the security arrived. 2de degree burn wounds on my hands and arms trying in vain to fight the fires. What was spared the knife got the fire, everything gone.

Vokket, AJ, sorry to hear this. You are in the most dangerous job in SA. Good luck.


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PostPosted: Thu Dec 12, 2019 1:31 pm 
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Average Joe wrote:
Long story. Kak started late August, nothing to major up until recently. Three weeks ago they set the feed on fire. Knew better not to go out and do something stupid but then they started killing the live stock. Shot off some warning shots and they decided to light up the homestead. They foked off after the security arrived. 2de degree burn wounds on my hands and arms trying in vain to fight the fires. What was spared the knife got the fire, everything gone.


vok ...

And now


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PostPosted: Thu Dec 12, 2019 1:38 pm 
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Don't know. Cant sell in the state it is in now and don't really want to rebuild.


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PostPosted: Thu Dec 12, 2019 1:41 pm 
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Average Joe wrote:
Don't know. Cant sell in the state it is in now and don't really want to rebuild.

Insurance....


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PostPosted: Thu Dec 12, 2019 1:56 pm 
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Sards wrote:
Average Joe wrote:
Don't know. Cant sell in the state it is in now and don't really want to rebuild.

Insurance....

Ja, fokkers are busy with "investigations" Like I'm going to light myself on fire burning down my own farm.


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PostPosted: Thu Dec 12, 2019 2:00 pm 
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Sorry to hear AJ - if you need anything appliance related in the future you can contact me, will organise deep discount for you


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PostPosted: Thu Dec 12, 2019 3:58 pm 
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Shit AJ!
Sorry to hear.


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PostPosted: Thu Dec 12, 2019 4:01 pm 
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Big Nipper wrote:
Sorry to hear AJ - if you need anything appliance related in the future you can contact me, will organise deep discount for you

Good man Nips. :nod:


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PostPosted: Thu Dec 12, 2019 4:27 pm 
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Thanks for the offer Nips. If we decide to still stick around I'll sure give you a ring. I'm sure the insurance will come through eventually. Probably only next year at the rate things are going. The medical aid on the other hand is a battle that's draining the last bit of resolve I have left.


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PostPosted: Thu Dec 12, 2019 4:35 pm 
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Average Joe wrote:
Thanks for the offer Nips. If we decide to still stick around I'll sure give you a ring. I'm sure the insurance will come through eventually. Probably only next year at the rate things are going. The medical aid on the other hand is a battle that's draining the last bit of resolve I have left.


Can't you pop down to the local township and burn down some shacks in revenge?



***Not really a serious comment***


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PostPosted: Thu Dec 12, 2019 4:39 pm 
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:lol: Reckon it better to stay away from any fires for now.


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PostPosted: Thu Dec 12, 2019 6:30 pm 
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Average Joe wrote:
Sards wrote:
Average Joe wrote:
Don't know. Cant sell in the state it is in now and don't really want to rebuild.

Insurance....

Ja, fokkers are busy with "investigations" Like I'm going to light myself on fire burning down my own farm.


Tough...but persevere. Doesn't sound like an option to start up again...they will keep on.


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PostPosted: Fri Dec 27, 2019 4:45 am 
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I make pork belly sosaties.
Cut the meat into squares and marinated it in cranberry juice andhot mustard powder.
Braaied it skin side down until the fat had rendered on low coals, then hot coals to cook the meat while basting with honey and mustard.

A thing of beauty.


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PostPosted: Fri Dec 27, 2019 5:06 am 
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Chilli wrote:
I make pork belly sosaties.
Cut the meat into squares and marinated it in cranberry juice andhot mustard powder.
Braaied it skin side down until the fat had rendered on low coals, then hot coals to cook the meat while basting with honey and mustard.

A thing of beauty.


Cranberry is quite an unusual pairing- is its purpose to tenderize as well for taste?

Sounds like a fantastic dish.


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PostPosted: Fri Dec 27, 2019 7:45 am 
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My braai week so far and still to come:
Snoek and bacon wrapped cherries Tuesday
Pizza's Thursday
Ribs and Chicken Friday
Lamb potjie Saturday
Fillet Sunday


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PostPosted: Fri Dec 27, 2019 8:13 am 
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Sards wrote:
Average Joe wrote:
Sards wrote:
Average Joe wrote:
Don't know. Cant sell in the state it is in now and don't really want to rebuild.

Insurance....

Ja, fokkers are busy with "investigations" Like I'm going to light myself on fire burning down my own farm.


Tough...but persevere. Doesn't sound like an option to start up again...they will keep on.


Where is this farm / braai ?


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PostPosted: Wed Jan 01, 2020 3:08 pm 
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So tonight will be de-boned chicken, sirloin on the bone with garlic butter and pork ribs. Pap, sous and salad :smug:


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PostPosted: Wed Jan 01, 2020 3:55 pm 
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Chilli wrote:
So tonight will be de-boned chicken, sirloin on the bone with garlic butter and pork ribs. Pap, sous and salad :smug:


I bet you're a fokken fatty.


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