The Official Braai Thread
Good stuff. Just opened a Lion Lager (beggars can't be choosers), gin and brandy to follow.sorCrer wrote: Sat Jul 24, 2021 1:31 pm Managed to find a bottle of Jamiesons and a Malfy Gin. Good thing too. Last game I watched sober was our loss to Japan.
Springboks, Stormers and WP supporter.
Sards wrote: Sun Aug 01, 2021 9:30 am I have mixed feelings about fillet steak.
What's your best method of making this tender but tasteless piece of meat pop.
Preparation
Method
Don't go near. Only thing you can do with it is a Beef Wellington IMO.
Over season, always have it with a sauceSards wrote: Sun Aug 01, 2021 11:29 am I am thinking that it needs to be maybe seared on very hot coals for a few seconds and then dropped into a hot pan on the coals with scalding hot butter with garlic and pepper corns...
There must be a way to get flavor in. I am getting one of my charcoal ovens week and a half time for home. Going to try the rib eye method with it. Just to get some flavor into the meat. Sear on coals. Lift to middle of oven at 200c and turn after 3 minutes. I had some Saturday night on the coals of a braai and because it's a thick cut got no flavor into the meat. Nice sear mind .Chilli wrote: Sun Aug 01, 2021 12:07 pmOver season, always have it with a sauceSards wrote: Sun Aug 01, 2021 11:29 am I am thinking that it needs to be maybe seared on very hot coals for a few seconds and then dropped into a hot pan on the coals with scalding hot butter with garlic and pepper corns...
Looks excellent. I am a bit concerned that you're scoffing 1.4kg less bone with po-ta-to salad.Chilli wrote: Wed Aug 04, 2021 4:49 pm
This was my after beating the Lions braai. 8 minutes per side on a high grill then seared for 2 minutes a side about 5cm above the coals.
1.4kg T-Bone, salad & potato salad.
Fat bastard.When I worked at The Mount Nelson many many moons ago we would freeze flavoured butter in straws. Take a thin sosati stick. Insert it into a whole fillet, pull it out, then cut the straw off the butter and push the frozen butter "spear" into the fillet and cook it whole. It was a real pain in the arse to do but it gave flavour to the fillet.Sards wrote: Sun Aug 01, 2021 1:35 pmThere must be a way to get flavor in. I am getting one of my charcoal ovens week and a half time for home. Going to try the rib eye method with it. Just to get some flavor into the meat. Sear on coals. Lift to middle of oven at 200c and turn after 3 minutes. I had some Saturday night on the coals of a braai and because it's a thick cut got no flavor into the meat. Nice sear mind .Chilli wrote: Sun Aug 01, 2021 12:07 pmOver season, always have it with a sauceSards wrote: Sun Aug 01, 2021 11:29 am I am thinking that it needs to be maybe seared on very hot coals for a few seconds and then dropped into a hot pan on the coals with scalding hot butter with garlic and pepper corns...
Twasn't only me eating..............................you loose 30% to bone and fat...................so 1kg meat between 4 of us Sir.sorCrer wrote: Wed Aug 04, 2021 4:53 pmLooks excellent. I am a bit concerned that you're scoffing 1.4kg less bone with po-ta-to salad.Chilli wrote: Wed Aug 04, 2021 4:49 pm
This was my after beating the Lions braai. 8 minutes per side on a high grill then seared for 2 minutes a side about 5cm above the coals.
1.4kg T-Bone, salad & potato salad.
I'm not as fat as what I was...............................................
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Big Nipper
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I am doing this on the Big Green Egg on Sunday
It's long weekend, so at least 3 braais. Chops Friday, steak Sunday and chicken Monday.Chilli wrote: Thu Aug 05, 2021 11:34 am Braai plans for the weekend?
Saturday night after the rugby.
Just not sure what to braai
Just phoned the butcher to order a lamb, R 123/kg...
Springboks, Stormers and WP supporter.
What a great pricehandyman wrote: Thu Aug 05, 2021 12:17 pmIt's long weekend, so at least 3 braais. Chops Friday, steak Sunday and chicken Monday.Chilli wrote: Thu Aug 05, 2021 11:34 am Braai plans for the weekend?
Saturday night after the rugby.
Just not sure what to braai
Just phoned the butcher to order a lamb, R 123/kg...
What do you guys pay in PE?Chilli wrote: Thu Aug 05, 2021 12:34 pmWhat a great pricehandyman wrote: Thu Aug 05, 2021 12:17 pmIt's long weekend, so at least 3 braais. Chops Friday, steak Sunday and chicken Monday.Chilli wrote: Thu Aug 05, 2021 11:34 am Braai plans for the weekend?
Saturday night after the rugby.
Just not sure what to braai
Just phoned the butcher to order a lamb, R 123/kg...
Springboks, Stormers and WP supporter.
told you before but you will not listenSards wrote: Thu Aug 05, 2021 5:26 pm I am so bored ......come on someone. Inspire me to try something different
https://www.greatbritishchefs.com/how-t ... ke-a-brine
try the fillet
Monk wrote: Thu Aug 05, 2021 5:36 pmtold you before but you will not listenSards wrote: Thu Aug 05, 2021 5:26 pm I am so bored ......come on someone. Inspire me to try something different
https://www.greatbritishchefs.com/how-t ... ke-a-brine
try the fillet
Going to try that
Typical woman...the jealousy and envy...vok me....and then also the Monthly......which us happening now by my calculations
"I am so bored...."Sards wrote: Fri Aug 06, 2021 10:45 amTypical woman...the jealousy and envy...vok me....and then also the Monthly......which us happening now by my calculations
And you call me a woman?
Dudette...when you strive for perfection at every braai it does get boring when you are punching out the same stuff and its always good to excellent.
You need a challenge to mix it up a bit....to challenge yourself AND pack some more flavor into your product.
I love Monk's suggestion....and I am definitely giving that a go tomorrow...especially as I love working on 400 to 500 degree coals and right ontop of the coals. You need something to balance the moisture loss so this could actually be a game changer for me...and even possibly my wifes shop.
Sards, have you ever considered buying better quality meat? When I eat, I don't want to taste marinade, I want that meaty flavour of a properly raised animal.Sards wrote: Fri Aug 06, 2021 11:28 amDudette...when you strive for perfection at every braai it does get boring when you are punching out the same stuff and its always good to excellent.
You need a challenge to mix it up a bit....to challenge yourself AND pack some more flavor into your product.
I love Monk's suggestion....and I am definitely giving that a go tomorrow...especially as I love working on 400 to 500 degree coals and right ontop of the coals. You need something to balance the moisture loss so this could actually be a game changer for me...and even possibly my wifes shop.
Springboks, Stormers and WP supporter.
This.handyman wrote: Fri Aug 06, 2021 11:31 amSards, have you ever considered buying better quality meat? When I eat, I don't want to taste marinade, I want that meaty flavour of a properly raised animal.Sards wrote: Fri Aug 06, 2021 11:28 amDudette...when you strive for perfection at every braai it does get boring when you are punching out the same stuff and its always good to excellent.
You need a challenge to mix it up a bit....to challenge yourself AND pack some more flavor into your product.
I love Monk's suggestion....and I am definitely giving that a go tomorrow...especially as I love working on 400 to 500 degree coals and right ontop of the coals. You need something to balance the moisture loss so this could actually be a game changer for me...and even possibly my wifes shop.
Pretty much the only time marinade is acceptable is on sosaties. Also, people who put anything other than salt & pepper on rump steak should summarily executed.
Did you vokkers even read what Monk posted.......spit...obviously notsorCrer wrote: Fri Aug 06, 2021 11:38 amThis.handyman wrote: Fri Aug 06, 2021 11:31 amSards, have you ever considered buying better quality meat? When I eat, I don't want to taste marinade, I want that meaty flavour of a properly raised animal.Sards wrote: Fri Aug 06, 2021 11:28 am
Dudette...when you strive for perfection at every braai it does get boring when you are punching out the same stuff and its always good to excellent.
You need a challenge to mix it up a bit....to challenge yourself AND pack some more flavor into your product.
I love Monk's suggestion....and I am definitely giving that a go tomorrow...especially as I love working on 400 to 500 degree coals and right ontop of the coals. You need something to balance the moisture loss so this could actually be a game changer for me...and even possibly my wifes shop.
Pretty much the only time marinade is acceptable is on sosaties. Also, people who put anything other than salt & pepper on rump steak should summarily executed.
Voetsek ......
Philistines
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Big Nipper
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Make that pizza I posted earlier, trust me, the kids will thank you
I don't like pizza....get too bloated from all the bread....kids do love it...but love meat moreBig Nipper wrote: Fri Aug 06, 2021 12:11 pmMake that pizza I posted earlier, trust me, the kids will thank you
Foodie family here
Best brine the whole rump/fillet
if rump cut the streaks and braai - if fillet braai the whole fillet then cut the steaks
be careful of overbrining
i'll check back here tomorrow so decide on your cut then i will ask the expert - Mrs M - what she recommends for times
chicken breast and pork works really well - as we speak I have a pork loin in brine for tonight - about 3 hours brining
chicken breasts are much quicker - one and half hours
as you read in that piece the advantages are really moist meat and then all the flavours from the spices and herbs that fuse in the meat
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Big Nipper
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I started brining my chicken overnight before it hits the braai. Makes such a differenceMonk wrote: Fri Aug 06, 2021 1:02 pmFoodie family here
Best brine the whole rump/fillet
if rump cut the streaks and braai - if fillet braai the whole fillet then cut the steaks
be careful of overbrining
i'll check back here tomorrow so decide on your cut then i will ask the expert - Mrs M - what she recommends for times
chicken breast and pork works really well - as we speak I have a pork loin in brine for tonight - about 3 hours brining
chicken breasts are much quicker - one and half hours
as you read in that piece the advantages are really moist meat and then all the flavours from the spices and herbs that fuse in the meat