The Official Braai Thread

[sorCrer]

Doing a burger night tonight. Watched Kenji Alt-Lopez's video on Burger Myths. Have bought brisket, Chuck and rump to make a blend in my mincer. Always disappointed with my home made burgers. So going to change it up with the meat. Will be doing them on a griddle over charcoal.

Trick to mincing your own is getting the salt right.

[handyman]

Doing a burger night tonight. Watched Kenji Alt-Lopez's video on Burger Myths. Have bought brisket, Chuck and rump to make a blend in my mincer. Always disappointed with my home made burgers. So going to change it up with the meat. Will be doing them on a griddle over charcoal.

Trick to mincing your own is getting the salt right.

Flame grilling will help to get that smoky taste.

[average joe]

Trick to mince is to go to a good butcher.

[Sards]

Doing a burger night tonight. Watched Kenji Alt-Lopez's video on Burger Myths. Have bought brisket, Chuck and rump to make a blend in my mincer. Always disappointed with my home made burgers. So going to change it up with the meat. Will be doing them on a griddle over charcoal.

Trick to mincing your own is getting the salt right.

Flame grilling will help to get that smoky taste.

Flame grilled includes cooking on gas.
Chargrilled gets the smoky taste. In other words like in braai.

[Sards]

I'll keep my salty crackhole for myself, thank you.

Nooit man

[FalseBayFC]

Trick to mincing your own is getting the salt right.

Flame grilling will help to get that smoky taste.

Flame grilled includes cooking on gas.
Chargrilled gets the smoky taste. In other words like in braai.

Burgers turned out amazing. Followed Kenji's tips. No salt during mincing. Blended the meat cuts. Half freeze before grinding. Did them on a skillet and then for 30 seconds each side on some smoke from apple wood I bought back from Ceres.

[FalseBayFC]

Flame grilling will help to get that smoky taste.

Flame grilled includes cooking on gas.
Chargrilled gets the smoky taste. In other words like in braai.

Burgers turned out amazing. Followed Kenji's tips. No salt during mincing. Blended the meat cuts. Half freeze before grinding. Did them on a skillet and then for 30 seconds each side on some smoke and coals from apple wood I bought back from Ceres.

[Sards]

Flame grilled includes cooking on gas.
Chargrilled gets the smoky taste. In other words like in braai.

Burgers turned out amazing. Followed Kenji's tips. No salt during mincing. Blended the meat cuts. Half freeze before grinding. Did them on a skillet and then for 30 seconds each side on some smoke and coals from apple wood I bought back from Ceres.

Sounds amazing

[Blake]

Doing a burger night tonight. Watched Kenji Alt-Lopez's video on Burger Myths. Have bought brisket, Chuck and rump to make a blend in my mincer. Always disappointed with my home made burgers. So going to change it up with the meat. Will be doing them on a griddle over charcoal.

Kenji is ‘n flippen genius, but grinding your own mince is a bit of a faf for me.

I like me some smash burgers; but also try to keep
it easy and simple. Get some 80/20 mince from my butcher, loosely balled into 65g balls, salt and pepper just before smashing them into a smoking hot cast iron skillet.

The buns also make a massive difference. Woolies ultimate budget buns are easily accessible, but a bit pricey. 100% worth it though.

[OomStruisbaai]

My Mrs make the best frikkadele and hamburger patties. Hamburgers on the grill is fantastic. First braai the patties, with Chillies braaisauce recepy. Then do the layers, onion, cheese and one side of the bun, turn over the grill and tomato cheese and other side of the bun on the other side. Braai slowly till cheese are melted and bun is toasted on both sides.make sure the patty/ bun don't stick on the grill. Pack enough burgers on the grill.

[Chilli]

There is some merit in what he says.
His patty is so thin if it is seasoned before it is formed the moisture will come out a bit, if made and left for a while.
However, by almost "deep frying" the patty for only a minute per side, most of the seasoning on the outside will burn off. The patty will be juicy because it is deep fried quickly. Also know as oily

For me......
I fry some finely diced onion and garlic in olive oil.
Let it cool.
Season the mince with salt & pepper, mix the onion and garlic through.
Form 200g balls. Allow to rest or set in the fridge for about 20 minutes.
Place the ball in a slightly oiled pan, and push down.
Or push it down if going to braai. I will oil the patty a bit if going to braai it.

[handyman]

There is some merit in what he says.
His patty is so thin if it is seasoned before it is formed the moisture will come out a bit, if made and left for a while.
However, by almost "deep frying" the patty for only a minute per side, most of the seasoning on the outside will burn off. The patty will be juicy because it is deep fried quickly. Also know as oily

For me......
I fry some finely diced onion and garlic in olive oil.
Let it cool.
Season the mince with salt & pepper, mix the onion and garlic through.
Form 200g balls. Allow to rest or set in the fridge for about 20 minutes.
Place the ball in a slightly oiled pan, and push down.
Or push it down if going to braai. I will oil the patty a bit if going to braai it.

Now a 200 gram patty is the business.

[FalseBayFC]

Ja I followed his method but put them on the braai for a tiny bit of smoke at the end so they weren't to greasy.
Blake, lockdown has turned me into a right kitchen faffer. I have been making my own boerie, sausages and bacon. Also lots of cheese. Have mastered mozzarella and make an OK feta style cheese. Beerlab in Cape Town has all the supplies. Oh I did a bit of beermaking too.

[sorCrer]

Doing a burger night tonight. Watched Kenji Alt-Lopez's video on Burger Myths. Have bought brisket, Chuck and rump to make a blend in my mincer. Always disappointed with my home made burgers. So going to change it up with the meat. Will be doing them on a griddle over charcoal.

Kenji is ‘n flippen genius, but grinding your own mince is a bit of a faf for me.

I like me some smash burgers; but also try to keep
it easy and simple. Get some 80/20 mince from my butcher, loosely balled into 65g balls, salt and pepper just before smashing them into a smoking hot cast iron skillet.

The buns also make a massive difference. Woolies ultimate budget buns are easily accessible, but a bit pricey. 100% worth it though.

Woolies rolls are shite. In fact, Woolies bread generally is crap apart possibly from Tant Annie's and their wholewheat sourdough. I try to get to a proper bakery if possible.

[Chilli]

There is some merit in what he says.
His patty is so thin if it is seasoned before it is formed the moisture will come out a bit, if made and left for a while.
However, by almost "deep frying" the patty for only a minute per side, most of the seasoning on the outside will burn off. The patty will be juicy because it is deep fried quickly. Also know as oily

For me......
I fry some finely diced onion and garlic in olive oil.
Let it cool.
Season the mince with salt & pepper, mix the onion and garlic through.
Form 200g balls. Allow to rest or set in the fridge for about 20 minutes.
Place the ball in a slightly oiled pan, and push down.
Or push it down if going to braai. I will oil the patty a bit if going to braai it.

Now a 200 gram patty is the business.

Ja. A decent size patty that is cooked just past medium.

[Calculon]

No matter how "gourmet" you make it, a burger is still just a burger. I'd much rather gave a nice gyros or good kebab.

[Chilli]

No matter how "gourmet" you make it, a burger is still just a burger. I'd much rather gave a nice gyros or good kebab.

[Chilli]

No matter how "gourmet" you make it, a burger is still just a burger. I'd much rather gave a nice gyros or good kebab.

What is the difference between a gyros and a schwarma?

[Blake]

Woolies rolls are shite. In fact, Woolies bread generally is crap apart possibly from Tant Annie's and their wholewheat sourdough. I try to get to a proper bakery if possible.

Like I said, maximum result with minimal effort. Ideally I’d like to get some brioche buns from baker (or my make my own) but for minimal effort Woolies’ are the most easily accessible.

The normal burger buns and hotdog rolls are no different from those you can get at Spar. The ultimate range they stock is more pricey, but significantly better since real butter is used.

[Calculon]

No matter how "gourmet" you make it, a burger is still just a burger. I'd much rather gave a nice gyros or good kebab.

What is the difference between a gyros and a schwarma?

gyros is Greek so traditionally made with pork and tsatziki added, often they chuck in a few fries inside the pita. you also get a souvlaki gyros with small cubed roasted pork instead of the rotisserie pork. I went to Greece often as a child so it brings back lots of happy memories. shwarma is arab so they traditionally use lamb, also the type of sauce used is more varied, garlic, chilli, yogurt etc. they are also in my experienced more heavily spiced.

I worked in Mersin, turkey for a while and their local version of the kebab is called a tantuni. completely different tasting though. uses small strips of boiled beef, very distintive taste, but i cant remember the spices they used. the locals are inordinary proud of their tantunis but I got a bit tired of them after a while.

[Chilli]

No matter how "gourmet" you make it, a burger is still just a burger. I'd much rather gave a nice gyros or good kebab.

What is the difference between a gyros and a schwarma?

gyros is Greek so traditionally made with pork and tsatziki added, often they chuck in a few fries inside the pita. you also get a souvlaki gyros with small cubed roasted pork instead of the rotisserie pork. I went to Greece often as a child so it brings back lots of happy memories. shwarma is arab so they traditionally use lamb, also the type of sauce used is more varied, garlic, chilli, yogurt etc. they are also in my experienced more heavily spiced.

I worked in Mersin, turkey for a while and their local version of the kebab is called a tantuni. completely different tasting though. uses small strips of boiled beef, very distintive taste, but i cant remember the spices they used. the locals are inordinary proud of their tantunis but I got a bit tired of them after a while.

You don't really think of pork & Greece.


Thanks it is very interesting.

[OomStruisbaai]

No matter how "gourmet" you make it, a burger is still just a burger. I'd much rather gave a nice gyros or good kebab.

Calculon do the Chinese braai as much as the Koreans?

[assfly]

gyros is Greek so traditionally made with pork and tsatziki added, often they chuck in a few fries inside the pita. you also get a souvlaki gyros with small cubed roasted pork instead of the rotisserie pork. I went to Greece often as a child so it brings back lots of happy memories. shwarma is arab so they traditionally use lamb, also the type of sauce used is more varied, garlic, chilli, yogurt etc. they are also in my experienced more heavily spiced.

Yes you nailed it there. The fat of the pork also plays nicely with the tsatziki

Washed down with an ice cold Mythos too.

[assfly]

Made Bobotie for the first time yesterday, forgot what a tasty dish it is. Couldn't find some of the herbs and spices in the shops here but got close enough.

[Chilli]

Made burgers bacon, blue cheese and avo. With sweet potato shoe string chips

[mat the expat]

Made burgers bacon, blue cheese and avo. With sweet potato shoe string chips

Deep fried?

I don't deep fry a lot due to the pain of getting rid of the oil

[Calculon]

What is the difference between a gyros and a schwarma?

gyros is Greek so traditionally made with pork and tsatziki added, often they chuck in a few fries inside the pita. you also get a souvlaki gyros with small cubed roasted pork instead of the rotisserie pork. I went to Greece often as a child so it brings back lots of happy memories. shwarma is arab so they traditionally use lamb, also the type of sauce used is more varied, garlic, chilli, yogurt etc. they are also in my experienced more heavily spiced.

I worked in Mersin, turkey for a while and their local version of the kebab is called a tantuni. completely different tasting though. uses small strips of boiled beef, very distintive taste, but i cant remember the spices they used. the locals are inordinary proud of their tantunis but I got a bit tired of them after a while.

You don't really think of pork & Greece.


Thanks it is very interesting.

On the 1000's of small greek islands you get pigs, goats and chickens. So lamb and beef aren't common and probably needs to come from the mainland.

[Calculon]

No matter how "gourmet" you make it, a burger is still just a burger. I'd much rather gave a nice gyros or good kebab.

Calculon do the Chinese braai as much as the Koreans?

In the South West part where I lived very much so. do it yourself bbq restaurants are very popular and on a nice day there will be hundreds of people bbq ing in the parks. Also bbq inside your living room is popular, I only did it once in my flat cos cleaning up afterwards is annoying. Similar style to Korean bbq, bite sized pieces of meat, vegetables and tofu. There are shit loads of different types of tofu and some of them bbq really well.

[OomStruisbaai]

No matter how "gourmet" you make it, a burger is still just a burger. I'd much rather gave a nice gyros or good kebab.

Calculon do the Chinese braai as much as the Koreans?

In the South West part where I lived very much so. do it yourself bbq restaurants are very popular and on a nice day there will be hundreds of people bbq ing in the parks. Also bbq inside your living room is popular, I only did it once in my flat cos cleaning up afterwards is annoying. Similar style to Korean bbq, bite sized pieces of meat, vegetables and tofu. There are shit loads of different types of tofu and some of them bbq really well.

Koreans love braaiing pork. Sam geyop sal.

[Sandstorm]

Made burgers bacon, blue cheese and avo. With sweet potato shoe string chips

Deep fried?

I don't deep fry a lot due to the pain of getting rid of the oil

Stick it in the Renault

[mat the expat]

Made burgers bacon, blue cheese and avo. With sweet potato shoe string chips

Deep fried?

I don't deep fry a lot due to the pain of getting rid of the oil

Stick it in the Renault

[Sards]

Barbecue'd on a gas braai Saturday. Hated it. Heat is so inconsistent with so many cold spots....cannot touch a bed of coals

[sorCrer]

Barbecue'd on a gas braai Saturday. Hated it. Heat is so inconsistent with so many cold spots....cannot touch a bed of coals

[Sards]

Barbecue'd on a gas braai Saturday. Hated it. Heat is so inconsistent with so many cold spots....cannot touch a bed of coals

What else can you call it.
It is all very convenient but I hate it. There is something about preparing a bed of coals. Even if it's charcoal.

I have been in negotiations with a major food franchise to do their food on my Diablo. I just got orders for a major food retailer for 2 per shop. To do their ribs in. Trialling 3 shops at first.

This could be an exciting development

[FalseBayFC]

Barbecue'd on a gas braai Saturday. Hated it. Heat is so inconsistent with so many cold spots....cannot touch a bed of coals

What else can you call it.
It is all very convenient but I hate it. There is something about preparing a bed of coals. Even if it's charcoal.

I have been in negotiations with a major food franchise to do their food on my Diablo. I just got orders for a major food retailer for 2 per shop. To do their ribs in. Trialling 3 shops at first.

This could be an exciting development

Was he not triggered by the unforgivable inserted apostrophe in the bolded verb?

[FalseBayFC]

What else can you call it.
It is all very convenient but I hate it. There is something about preparing a bed of coals. Even if it's charcoal.

I have been in negotiations with a major food franchise to do their food on my Diablo. I just got orders for a major food retailer for 2 per shop. To do their ribs in. Trialling 3 shops at first.

This could be an exciting development

Was he not triggered by the unforgivably inserted apostrophe in the bolded verb?

[Sards]

What else can you call it.
It is all very convenient but I hate it. There is something about preparing a bed of coals. Even if it's charcoal.

I have been in negotiations with a major food franchise to do their food on my Diablo. I just got orders for a major food retailer for 2 per shop. To do their ribs in. Trialling 3 shops at first.

This could be an exciting development

Was he not triggered by the unforgivably inserted apostrophe in the bolded verb?

Sauce has never been a Grammer Nazi

[Chilli]

Braaied a rump flap (or Pichana as you call it and pay R50 per kg extra). Well seasoned with maldon salt, coarse pepper, coriander and mustard seeds.
Low and slow over medium coals for 30 minutes, then boom onto hot coals to seal it.


Twas Lovely.

[Sards]

Braaied a rump flap (or Pichana as you call it and pay R50 per kg extra). Well seasoned with maldon salt, coarse pepper, coriander and mustard seeds.
Low and slow over medium coals for 30 minutes, then boom onto hot coals to seal it.


Twas Lovely.

How did you handle the tough skin

[Sandstorm]

Braaied a rump flap (or Pichana as you call it and pay R50 per kg extra). Well seasoned with maldon salt, coarse pepper, coriander and mustard seeds.
Low and slow over medium coals for 30 minutes, then boom onto hot coals to seal it.


Twas Lovely.

How did you handle the tough skin

Chilli still has his own teeth