Planet Rugby Forum

Wagyu is a scam unless it is a contained steak.

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.

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.

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.

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.

On Saturday it will be galjoen op die kole and burgers on Sunday.

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

Fok

Plain Boerewors roll tonite.

Lovely weather at the beach.

Die galjoen loop

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.

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...

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.

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.

Veral as hy lekker vet is.

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.

Veral as hy lekker vet is.

Dis die storie. Vet maak alles lekkerder.

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?

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 .

Rinse and repeat

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.

Anyone here used pizza stones on their braai?

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.

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.

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.

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.

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.

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.

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?

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.

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.

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.

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!

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

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.

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.

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

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.

OomPB wrote:

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.

Ek was gelukkig om deur my skoonpa 'n box KWV 5 jaar kwota te kon bestel. 3 vir my pa geskenk en 1 vir my buurman, die ander is myne!

Klink lekker oompie.

sorCrer wrote:

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.

I have more than enough brandy and gin, but I'm craving beer (when lighting the fire) and a crisp white wine (for Sunday lunch).

OomPB wrote:

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

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.

Hy sal mooi afgaan met daai snoek

Ek ook in die deepfreez inteklim. Eet lekker wild

sorCrer wrote:

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.

I like Jim Beam.

I have ordered 2.5cm thick cut lamb chops from the butcher. Rosemary, garlic and oilive oil. On medium coals 5 minutes a side and Bob's your Uncle.
I bought a 2kg rump flap from Spar for R99 per kg. Will roast it on Sunday for a proper Sunday lunch.

Chilli wrote:I have ordered 2.5cm thick cut lamb chops from the butcher. Rosemary, garlic and oilive oil. On medium coals 5 minutes a side and Bob's your Uncle.
I bought a 2kg rump flap from Spar for R99 per kg. Will roast it on Sunday for a proper Sunday lunch.

Fokken vleisvreter. Sounds very very nice....

Wilson's Toffee wrote:

Chilli wrote:I have ordered 2.5cm thick cut lamb chops from the butcher. Rosemary, garlic and oilive oil. On medium coals 5 minutes a side and Bob's your Uncle.
I bought a 2kg rump flap from Spar for R99 per kg. Will roast it on Sunday for a proper Sunday lunch.

Fokken vleisvreter. Sounds very very nice....

Only on weekends. During the week we eat chicken or veggie.