Official Braai Thread

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Bokkom
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Re: Official Braai Thread

Post by Bokkom »

OomPB wrote:Fish is a plenty now. Plenty geelstert, got geelbek which is is nice pan fried. Also have rooi stomp neus and some weskus snoek.
Geelstert on the coals is lovely too. Braai it like snoek, but beware not to overcook otherwise it is dry.
OomStruisbaai
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Re: Official Braai Thread

Post by OomStruisbaai »

Bokkom wrote:
OomPB wrote:Fish is a plenty now. Plenty geelstert, got geelbek which is is nice pan fried. Also have rooi stomp neus and some weskus snoek.
Geelstert on the coals is lovely too. Braai it like snoek, but beware not to overcook otherwise it is dry.
Yep its is a bit dry but never pap like snoek. Geelstert is also lovely in the pan with a nice cheese/white sauce. Geelbek is nice like hake. Excellent deep fried.
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Calculus
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Re: Official Braai Thread

Post by Calculus »

OomPB wrote:
Bokkom wrote:
OomPB wrote:Fish is a plenty now. Plenty geelstert, got geelbek which is is nice pan fried. Also have rooi stomp neus and some weskus snoek.
Geelstert on the coals is lovely too. Braai it like snoek, but beware not to overcook otherwise it is dry.
Yep its is a bit dry but never pap like snoek. Geelstert is also lovely in the pan with a nice cheese/white sauce. Geelbek is nice like hake. Excellent deep fried.
Waar koop jy jou vis?
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Sards
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Re: Official Braai Thread

Post by Sards »

Must say I have had some epic meals on the coals. Sadly my kids have really been spoilt.

I am just getting so much better on that new unit I made myself which we are calling Blaze . Such an epic piece of braai equipment. I know all the tricks now and have done everything you could imagine in it ....bar a decent fillet of Salmon or Tuna...

Plan is under way to rectify that.

I must say its become su8a pleasure to light the thing. Throw charcoal. Light fire lighters and adjust air vents and you are done. Bugger off and come back 20 minutes later and set it for what you are doing. I even heat treat my knives I make in there.

Steaks , chops and ribs all vents open and also the door unless you are searing your steak on the coals and then baking for a few minutes each side. Like with rib eye. If you want the heat but no flames you just close the door and all vents and with the oxygen starvation it doesn't flare up and burn your meat. With the baking effect I can maintain temperature as long as I set it at the right temperature before closing all vents.

It's a machine....my family only eats their meat , pizza, breads and veg prepared with the respect it deserves. And it's so easy.
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handyman
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Re: Official Braai Thread

Post by handyman »

OomPB wrote:
Bokkom wrote:
OomPB wrote:Fish is a plenty now. Plenty geelstert, got geelbek which is is nice pan fried. Also have rooi stomp neus and some weskus snoek.
Geelstert on the coals is lovely too. Braai it like snoek, but beware not to overcook otherwise it is dry.
Yep its is a bit dry but never pap like snoek. Geelstert is also lovely in the pan with a nice cheese/white sauce. Geelbek is nice like hake. Excellent deep fried.
Geelstert on the braai is awesome. Tried to braai a geelbek last year, not really a fish to braai, as Oom have said.
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DraadkarD
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Re: Official Braai Thread

Post by DraadkarD »

Fokkit, maar ek het nou al baie gebraai!
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pjm1
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Re: Official Braai Thread

Post by pjm1 »

Chilli wrote:
Pat the Ex Mat wrote:
Chilli wrote:
pjm1 wrote:
Chilli wrote:Going to braai burgers tonight.
Have some wagyu burgers for tonight but sadly not enough time to get the weber on... it's after 8pm here now.
Is Wagu not wasted being minced?
Yup - It's the bits off of a Wagyu cow that are not "Wagyu" grade
At 10 times the price no doubt.
As long as it tastes good
Tasted very nice but obviously nothing like a proper wagyu steak. The local discount chain (Aldi) here in the UK does them occasionally for £2.50 for two burgers... basically the same as pre-made decent quality burgers if you ever buy them. Most sensible people make their own, of course but that's not an option for wagyu offcuts.
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Re: Official Braai Thread

Post by Burke's Boot »

Wagyu is a scam unless it is a contained steak.
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Sards
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Re: Official Braai Thread

Post by Sards »

Every piece of meat can taste amazing if you respect it and treat it right. Would never pay for Wagyu . If you do you are just trying to impress yourself.
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Re: Official Braai Thread

Post by Burke's Boot »

Sards wrote:Every piece of meat can taste amazing if you respect it and treat it right. Would never pay for Wagyu . If you do you are just trying to impress yourself.
Yep sous vide a chuck steak for 24 hours then reverse sear in a pan with some butter and it's tender and melts in your mouth.
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Re: Official Braai Thread

Post by OomStruisbaai »

Calculus wrote:
OomPB wrote:
Bokkom wrote:
OomPB wrote:Fish is a plenty now. Plenty geelstert, got geelbek which is is nice pan fried. Also have rooi stomp neus and some weskus snoek.
Geelstert on the coals is lovely too. Braai it like snoek, but beware not to overcook otherwise it is dry.
Yep its is a bit dry but never pap like snoek. Geelstert is also lovely in the pan with a nice cheese/white sauce. Geelbek is nice like hake. Excellent deep fried.
Waar koop jy jou vis?
Ek koop van die vissermanne af op Struisbaai. Vars uit die see.
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Sards
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Re: Official Braai Thread

Post by Sards »

Burke's Boot wrote:
Sards wrote:Every piece of meat can taste amazing if you respect it and treat it right. Would never pay for Wagyu . If you do you are just trying to impress yourself.
Yep sous vide a chuck steak for 24 hours then reverse sear in a pan with some butter and it's tender and melts in your mouth.
Over coals...in the pan is so meh...absolutely no flavor.
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handyman
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Re: Official Braai Thread

Post by handyman »

On Saturday it will be galjoen op die kole and burgers on Sunday.
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Wilson's Toffee
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Re: Official Braai Thread

Post by Wilson's Toffee »

I am sitting here with a kidney infection - feverish, sore as shit. Cannot imagine food at all.

Fok
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Re: Official Braai Thread

Post by OomStruisbaai »

Plain Boerewors roll tonite.

Lovely weather at the beach.

Die galjoen loop
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handyman
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Re: Official Braai Thread

Post by handyman »

OomPB wrote:Plain Boerewors roll tonite.

Lovely weather at the beach.

Die galjoen loop
Net gister 2 galjoene gebraai. Bly maar die lekkerste vis om te braai.
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handyman
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Re: Official Braai Thread

Post by handyman »

Wilson's Toffee wrote:I am sitting here with a kidney infection - feverish, sore as shit. Cannot imagine food at all.

Fok
Drink 'n brandewyntjie skoon...
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Sards
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Re: Official Braai Thread

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Tuna is my new favorite on the coals...same texture as fillet steak just better.

Lockdown has been fantastic for trying new things on the coals...

One of the most surprising was chicken schnitzel...when infused with smoke it just goes to another level...

I feel like I am taking braai to a new level for my family.
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Bokkom
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Re: Official Braai Thread

Post by Bokkom »

handyman wrote:
OomPB wrote:Plain Boerewors roll tonite.

Lovely weather at the beach.

Die galjoen loop
Net gister 2 galjoene gebraai. Bly maar die lekkerste vis om te braai.
:thumbup:
Veral as hy lekker vet is.
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handyman
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Re: Official Braai Thread

Post by handyman »

Bokkom wrote:
handyman wrote:
OomPB wrote:Plain Boerewors roll tonite.

Lovely weather at the beach.

Die galjoen loop
Net gister 2 galjoene gebraai. Bly maar die lekkerste vis om te braai.
:thumbup:
Veral as hy lekker vet is.
Dis die storie. Vet maak alles lekkerder.
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Re: Official Braai Thread

Post by Burke's Boot »

Sards wrote:
Burke's Boot wrote:
Sards wrote:Every piece of meat can taste amazing if you respect it and treat it right. Would never pay for Wagyu . If you do you are just trying to impress yourself.
Yep sous vide a chuck steak for 24 hours then reverse sear in a pan with some butter and it's tender and melts in your mouth.
Over coals...in the pan is so meh...absolutely no flavor.
Bareback on the coals....Caveman Steak?
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Sards
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Re: Official Braai Thread

Post by Sards »

Burke's Boot wrote:
Sards wrote:
Over coals...in the pan is so meh...absolutely no flavor.
Bareback on the coals....Caveman Steak?
I have thought about this before and wondered about how much we enjoy ( at least the majority of us) any food product on the coals....

It's our heritage...built into our DNA. ..the taste of smoke on our food...right from the time the first caveman learnt to cook his food over coals. Electricity and gas have just become a convenient means of cooking that makes no mess...its the lazy man's way of preparing food .
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Sards
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Re: Official Braai Thread

Post by Sards »

Rinse and repeat
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Wilson's Toffee
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Re: Official Braai Thread

Post by Wilson's Toffee »

Sards wrote:
Burke's Boot wrote:
Sards wrote:
Over coals...in the pan is so meh...absolutely no flavor.
Bareback on the coals....Caveman Steak?
I have thought about this before and wondered about how much we enjoy ( at least the majority of us) any food product on the coals....

It's our heritage...built into our DNA. ..the taste of smoke on our food...right from the time the first caveman learnt to cook his food over coals. Electricity and gas have just become a convenient means of cooking that makes no mess...its the lazy man's way of preparing food .
The "umami" (smoke) flavour is well priced in advanced societies. And sought after by the more "primitive". We NEED it.

Chilli might tell us more about flavours, if he does not mind.
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danny_fitz
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Re: Official Braai Thread

Post by danny_fitz »

Anyone here used pizza stones on their braai?
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Chilli
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Re: Official Braai Thread

Post by Chilli »

Wilson's Toffee wrote:
Sards wrote:
Burke's Boot wrote:
Sards wrote:
Over coals...in the pan is so meh...absolutely no flavor.
Bareback on the coals....Caveman Steak?
I have thought about this before and wondered about how much we enjoy ( at least the majority of us) any food product on the coals....

It's our heritage...built into our DNA. ..the taste of smoke on our food...right from the time the first caveman learnt to cook his food over coals. Electricity and gas have just become a convenient means of cooking that makes no mess...its the lazy man's way of preparing food .
The "umami" (smoke) flavour is well priced in advanced societies. And sought after by the more "primitive". We NEED it.

Chilli might tell us more about flavours, if he does not mind.
Unless I braai sosaties or pork rib I never really marinade meat. When I cook in a pan I tend to season my meat pretty well and add herbs & garlic as I cook it. When I braai I use way less seasoning. There is much more flavor in the meat from wood. Charcoal, not so.much.
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Clogs
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Re: Official Braai Thread

Post by Clogs »

Chilli wrote:
Wilson's Toffee wrote:
Sards wrote:
Burke's Boot wrote:
Sards wrote:
Over coals...in the pan is so meh...absolutely no flavor.
Bareback on the coals....Caveman Steak?
I have thought about this before and wondered about how much we enjoy ( at least the majority of us) any food product on the coals....

It's our heritage...built into our DNA. ..the taste of smoke on our food...right from the time the first caveman learnt to cook his food over coals. Electricity and gas have just become a convenient means of cooking that makes no mess...its the lazy man's way of preparing food .
The "umami" (smoke) flavour is well priced in advanced societies. And sought after by the more "primitive". We NEED it.

Chilli might tell us more about flavours, if he does not mind.
Unless I braai sosaties or pork rib I never really marinade meat. When I cook in a pan I tend to season my meat pretty well and add herbs & garlic as I cook it. When I braai I use way less seasoning. There is much more flavor in the meat from wood. Charcoal, not so.much.

Basically no noticeable flavour difference between charcoal and gas when it comes to a quick hot sear for a steak. It is really only the longer cooks where the smokiness becomes apparent. And even then, it more often than not requires wood rather than coals to deliver the smoke flavour.
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Sards
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Re: Official Braai Thread

Post by Sards »

danny_fitz wrote:Anyone here used pizza stones on their braai?
Unless you are getting heat from above it's pretty ineffective in creating a great pizza. And when you are getting heat from above a normal metal tray works just as good. I fing those ceramic pizza plates get very messy. You also need to heat them up slowly so they don't get an immediate blast of heat which will cause it to crack. So it's a bit of a pain.
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Re: Official Braai Thread

Post by Sards »

Clogs wrote: Basically no noticeable flavour difference between charcoal and gas when it comes to a quick hot sear for a steak. It is really only the longer cooks where the smokiness becomes apparent. And even then, it more often than not requires wood rather than coals to deliver the smoke flavour.
I keep small pieces of dry wood and before a cook throw a piece onto the side of the coals so the flames from it dont go onto my meat . You only get 3 minutes a side to pack as much flavor as possible into your steak...unless you enjoy it well done.
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Clogs
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Re: Official Braai Thread

Post by Clogs »

Sards wrote:
Clogs wrote: Basically no noticeable flavour difference between charcoal and gas when it comes to a quick hot sear for a steak. It is really only the longer cooks where the smokiness becomes apparent. And even then, it more often than not requires wood rather than coals to deliver the smoke flavour.
I keep small pieces of dry wood and before a cook throw a piece onto the side of the coals so the flames from it dont go onto my meat . You only get 3 minutes a side to pack as much flavor as possible into your steak...unless you enjoy it well done.

On my gas bbq I put on a chunk of timber (oak, pecan etc) and close the hood. I wait the piece of timber to get smoking, then I put the steaks on away from the heat and up on the rack and close the hood, then once they are at the temperature I want them I quickly sear them on the cast iron grill that has gotten smoking hot. Easy done, just a hint of smoke and cooked perfectly.
I go one step further with my chicken and pork and now I only cook them on the rack above the grill (as in I don't put them dircetly onto the cast iron). They don't get burnt, are always juicier and also get a faint whiff of smoke flavour.
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Sards
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Re: Official Braai Thread

Post by Sards »

Clogs wrote:
Sards wrote:
Clogs wrote: Basically no noticeable flavour difference between charcoal and gas when it comes to a quick hot sear for a steak. It is really only the longer cooks where the smokiness becomes apparent. And even then, it more often than not requires wood rather than coals to deliver the smoke flavour.
I keep small pieces of dry wood and before a cook throw a piece onto the side of the coals so the flames from it dont go onto my meat . You only get 3 minutes a side to pack as much flavor as possible into your steak...unless you enjoy it well done.

On my gas bbq I put on a chunk of timber (oak, pecan etc) and close the hood. I wait the piece of timber to get smoking, then I put the steaks on away from the heat and up on the rack and close the hood, then once they are at the temperature I want them I quickly sear them on the cast iron grill that has gotten smoking hot. Easy done, just a hint of smoke and cooked perfectly.
I go one step further with my chicken and pork and now I only cook them on the rack above the grill (as in I don't put them dircetly onto the cast iron). They don't get burnt, are always juicier and also get a faint whiff of smoke flavour.
There's a name for the effect you get from that burn on your steak you get from an intense blast of heat . That's where you get your most flavor. You only got 3 minutes a side like I said...so you want intense heat as quickly as possible before you overcook your steak. I like my steak in the flames... as close as possible to the coals.
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Clogs
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Re: Official Braai Thread

Post by Clogs »

Sards wrote:
Clogs wrote:
Sards wrote:
Clogs wrote: Basically no noticeable flavour difference between charcoal and gas when it comes to a quick hot sear for a steak. It is really only the longer cooks where the smokiness becomes apparent. And even then, it more often than not requires wood rather than coals to deliver the smoke flavour.
I keep small pieces of dry wood and before a cook throw a piece onto the side of the coals so the flames from it dont go onto my meat . You only get 3 minutes a side to pack as much flavor as possible into your steak...unless you enjoy it well done.

On my gas bbq I put on a chunk of timber (oak, pecan etc) and close the hood. I wait the piece of timber to get smoking, then I put the steaks on away from the heat and up on the rack and close the hood, then once they are at the temperature I want them I quickly sear them on the cast iron grill that has gotten smoking hot. Easy done, just a hint of smoke and cooked perfectly.
I go one step further with my chicken and pork and now I only cook them on the rack above the grill (as in I don't put them dircetly onto the cast iron). They don't get burnt, are always juicier and also get a faint whiff of smoke flavour.
There's a name for the effect you get from that burn on your steak you get from an intense blast of heat . That's where you get your most flavor. You only got 3 minutes a side like I said...so you want intense heat as quickly as possible before you overcook your steak. I like my steak in the flames... as close as possible to the coals.

Maillard reaction?
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handyman
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Re: Official Braai Thread

Post by handyman »

danny_fitz wrote:Anyone here used pizza stones on their braai?
I do. Put it on a grid and put a box lined with tinfoil over it. Cheapest pizza oven in the world.
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Re: Official Braai Thread

Post by OomStruisbaai »

handyman wrote:
danny_fitz wrote:Anyone here used pizza stones on their braai?
I do. Put it on a grid and put a box lined with tinfoil over it. Cheapest pizza oven in the world.
We made our own pizzas during lock down. Obvious more meat then anything else and very nice but vok me I was shock how expensive it is to make. I'll rather have my apricot jam en kaas broodjie.
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Re: Official Braai Thread

Post by DraadkarD »

danny_fitz wrote:Anyone here used pizza stones on their braai?
Used it a lot it in the Weber during lockdown for pizza and baking bread.
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handyman
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Re: Official Braai Thread

Post by handyman »

This weekend : Burgers on Saturday, Snoek on Sunday. I will have a few brandies and Coke with the burgers and gin and tonic with the snoek.

Have a good one boets!
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Re: Official Braai Thread

Post by DraadkarD »

Steak and Sosaties tommorow. Blesbok Blad on the weber Sunday. With:

Image
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Re: Official Braai Thread

Post by OomStruisbaai »

handyman wrote:This weekend : Burgers on Saturday, Snoek on Sunday. I will have a few brandies and Coke with the burgers and gin and tonic with the snoek.

Have a good one boets!
Jy is bevoorreg om nog drank te he. Ek het maar opgehou met drink. Moet se dis n goeie besluit gewees.

Gaan vanaand n snoek op die kole gooi. Het gisteraand n lieflike tamatie kos skenkel pot gemaak.
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Re: Official Braai Thread

Post by sorCrer »

handyman wrote:This weekend : Burgers on Saturday, Snoek on Sunday. I will have a few brandies and Coke with the burgers and gin and tonic with the snoek.

Have a good one boets!

Brandy finished here. :(

I have Sky Vodka, Glenfiddich 12, Johnny Walker Black, Jim Beam and a Jamesons Special Reserve left for the weekend. The GF will be on braai duty.
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Re: Official Braai Thread

Post by OomStruisbaai »

DraadkarD wrote:Steak and Sosaties tommorow. Blesbok Blad on the weber Sunday. With:

Image
:lol: almal grawe nou in die kaste vir daai goeies wat gebere was. Ek het nog n bottel 12 jaar Koos Wye Voete in die kas.
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