Re: Official Braai Thread
Posted: Tue May 05, 2020 9:52 am
Wagyu is a scam unless it is a contained steak.
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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.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.
Ek koop van die vissermanne af op Struisbaai. Vars uit die see.Calculus wrote:Waar koop jy jou vis?OomPB wrote: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.Bokkom wrote:Geelstert on the coals is lovely too. Braai it like snoek, but beware not to overcook otherwise it is dry.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.
Over coals...in the pan is so meh...absolutely no flavor.Burke's Boot wrote: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.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.
Net gister 2 galjoene gebraai. Bly maar die lekkerste vis om te braai.OomPB wrote:Plain Boerewors roll tonite.
Lovely weather at the beach.
Die galjoen loop
Drink 'n brandewyntjie skoon...Wilson's Toffee wrote:I am sitting here with a kidney infection - feverish, sore as shit. Cannot imagine food at all.
Fok
handyman wrote:Net gister 2 galjoene gebraai. Bly maar die lekkerste vis om te braai.OomPB wrote:Plain Boerewors roll tonite.
Lovely weather at the beach.
Die galjoen loop
Dis die storie. Vet maak alles lekkerder.Bokkom wrote:handyman wrote:Net gister 2 galjoene gebraai. Bly maar die lekkerste vis om te braai.OomPB wrote:Plain Boerewors roll tonite.
Lovely weather at the beach.
Die galjoen loop
Veral as hy lekker vet is.
Bareback on the coals....Caveman Steak?Sards wrote:Over coals...in the pan is so meh...absolutely no flavor.Burke's Boot wrote: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.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.
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....Burke's Boot wrote:Bareback on the coals....Caveman Steak?Sards wrote:
Over coals...in the pan is so meh...absolutely no flavor.
The "umami" (smoke) flavour is well priced in advanced societies. And sought after by the more "primitive". We NEED it.Sards wrote: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....Burke's Boot wrote:Bareback on the coals....Caveman Steak?Sards wrote:
Over coals...in the pan is so meh...absolutely no flavor.
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 .
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.Wilson's Toffee wrote:The "umami" (smoke) flavour is well priced in advanced societies. And sought after by the more "primitive". We NEED it.Sards wrote: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....Burke's Boot wrote:Bareback on the coals....Caveman Steak?Sards wrote:
Over coals...in the pan is so meh...absolutely no flavor.
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 .
Chilli might tell us more about flavours, if he does not mind.
Chilli wrote: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.Wilson's Toffee wrote:The "umami" (smoke) flavour is well priced in advanced societies. And sought after by the more "primitive". We NEED it.Sards wrote: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....Burke's Boot wrote:Bareback on the coals....Caveman Steak?Sards wrote:
Over coals...in the pan is so meh...absolutely no flavor.
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 .
Chilli might tell us more about flavours, if he does not mind.
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.danny_fitz wrote:Anyone here used pizza stones on their braai?
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.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.
Sards wrote: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.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.
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.Clogs wrote:Sards wrote: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.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.
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.
Sards wrote: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.Clogs wrote:Sards wrote: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.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.
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.
I do. Put it on a grid and put a box lined with tinfoil over it. Cheapest pizza oven in the world.danny_fitz wrote:Anyone here used pizza stones on their braai?
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.handyman wrote:I do. Put it on a grid and put a box lined with tinfoil over it. Cheapest pizza oven in the world.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.danny_fitz wrote:Anyone here used pizza stones on their braai?
Jy is bevoorreg om nog drank te he. Ek het maar opgehou met drink. Moet se dis n goeie besluit gewees.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!
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!
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.DraadkarD wrote:Steak and Sosaties tommorow. Blesbok Blad on the weber Sunday. With:
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!OomPB wrote:Jy is bevoorreg om nog drank te he. Ek het maar opgehou met drink. Moet se dis n goeie besluit gewees.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!
Gaan vanaand n snoek op die kole gooi. Het gisteraand n lieflike tamatie kos skenkel pot gemaak.
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).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.
Hy sal mooi afgaan met daai snoekOomPB wrote: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.DraadkarD wrote:Steak and Sosaties tommorow. Blesbok Blad on the weber Sunday. With:
I like Jim Beam.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.
Fokken vleisvreter. Sounds very very nice....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.
Only on weekends. During the week we eat chicken or veggie.Wilson's Toffee wrote:Fokken vleisvreter. Sounds very very nice....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.