Just don't hang saarks flags and caps etc in the shop. You want to lure customers, not chase them away.Sards wrote: Mon Jul 27, 2020 10:37 amhandyman wrote: Mon Jul 27, 2020 10:33 am
Boet, I think I've said it before, for me this is a risky move, but I wish you every success. Good luck.
Thats it exactly...you have to try..and give it everything. A half try is a half success or failure...a full try is either a full success or failure.
Ultimately Sreel-line our factory will subsidise it till its running at a profit so really cannot lose.
Its also a full on operating showroom of what we can do. So its marketing for Steel-line and Diablo
The Official Braai Thread
Springboks, Stormers and WP supporter.
Putting that pic with Rassie and I up...handyman wrote: Mon Jul 27, 2020 10:49 amJust don't hang saarks flags and caps etc in the shop. You want to lure customers, not chase them away.Sards wrote: Mon Jul 27, 2020 10:37 amhandyman wrote: Mon Jul 27, 2020 10:33 am
Boet, I think I've said it before, for me this is a risky move, but I wish you every success. Good luck.
Thats it exactly...you have to try..and give it everything. A half try is a half success or failure...a full try is either a full success or failure.
Ultimately Sreel-line our factory will subsidise it till its running at a profit so really cannot lose.
Its also a full on operating showroom of what we can do. So its marketing for Steel-line and Diablo
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OomStruisbaai
- Posts: 15964
- Joined: Fri Jul 03, 2020 12:38 pm
- Location: Longest beach in SH
Awesome. I always took control at a braai. If the host allow me. I grew up in a big family and done the braai sweat from a young age. My dad use to kak on me when I licked my fingers while braaiing. Use to turn over the wors by hand (we dont had the fancy knyp tange like today). Told me I touch a lot of gif goed.assfly wrote: Mon Jul 27, 2020 12:56 pm Was invited to a pommie braai at the weekend. The host tells me after one hour of being there that I'll be doing the cooking. Hadn't even started the coals. But I took the reigns like the hero that I am, and delivered an outstanding meal.
We didn't use a grill. We were so tough we used to just hold the wors directly over the flames with our hands.OomStruisbaai wrote: Mon Jul 27, 2020 1:11 pm Awesome. I always took control at a braai. If the host allow me. I grew up in a big family and done the braai sweat from a young age. My dad use to kak on me when I licked my fingers while braaiing. Use to turn over the wors by hand (we dont had the fancy knyp tange like today). Told me I touch a lot of gif goed.
Pffffft!assfly wrote: Mon Jul 27, 2020 1:18 pmWe didn't use a grill. We were so tough we used to just hold the wors directly over the flames with our hands.OomStruisbaai wrote: Mon Jul 27, 2020 1:11 pm Awesome. I always took control at a braai. If the host allow me. I grew up in a big family and done the braai sweat from a young age. My dad use to kak on me when I licked my fingers while braaiing. Use to turn over the wors by hand (we dont had the fancy knyp tange like today). Told me I touch a lot of gif goed.
Sards skewers the wors with his cock and then chucks them in the Diablo.
Without any booze on your weekly shopping lists, you guys are eating like kings at the moment!Chilli wrote: Mon Jul 27, 2020 2:01 pm We had an awesome braai yesterday, just avoided the rain.
Lamb chops
Pork Steaks
Whole Fillet @ R99.99 per kg
Bacon wrapped cherries [from Checkers]
and mielies
Thats the light fitting I am designing to hang above the front counter. Braai grid below for the vibe and heavy industrial look.
The size of the bulb forced me to only have 4 down poles. bulb gives out a soft glow. The grid below shines a lovely pattern down .
Hangs on a heavy industrial chain. Obviously when the fittings arrive I will put in the lamp holder and the Bulb....Just cannot decide whether to keep it Stainless or coat it....
this came out of mind when I was goofed so I know its going to look vokken awesome above the counter.
Not bad progress after a day of conceiving it.
cheap as chips....R 150.00 per lamp as is...maybe R20.00 more if coated
I drank my last beer and wine out on Sunday.Sandstorm wrote: Mon Jul 27, 2020 2:26 pmWithout any booze on your weekly shopping lists, you guys are eating like kings at the moment!Chilli wrote: Mon Jul 27, 2020 2:01 pm We had an awesome braai yesterday, just avoided the rain.
Lamb chops
Pork Steaks
Whole Fillet @ R99.99 per kg
Bacon wrapped cherries [from Checkers]
and mielies
There’s a gap in the market for you. Mini moonshine kits! You should have no trouble in knocking up those.
Doubt its going to last long.Fangle wrote: Mon Jul 27, 2020 6:16 pmThere’s a gap in the market for you. Mini moonshine kits! You should have no trouble in knocking up those.
Oh man it was good.
Has seconds which is unusual for me. Those roasters were in the whole process from raw. Normally I add them halfway after microwaving them half cooked. This time they sat for the full hour soaking up the juices from the shoulder and I removed the meat and put them in the pan on the coals for literally a few minutes a side to brown. Remember there are 3 sides so a bit of skillful turning without it sticking to the pan or burning. The meat was sensational. I had inserted thinly sliced garlic into the meat. I cant handle those chunky garlic cloves. There was a literal spot of pink on the bone but the rest was done to perfection. Juicy and tender. Soaking up the gravy my wife made from the juices. This was a R70 piece of meat and it filled us all up with absolutely nothing left over.
Tonight we are doing tuna on the griddle. Eldest has been craving it and I got a few pieces yesterday which look amazing.
Tomorrow we are doing steak. I will look for a decent piece. I managed to get hold of some great marrow bones which I am going to grill and then take that cooked marrow juices and suck it into a syringe and inject it into the steak before we grill it. My butcher says it's the bomb and my wife is surprised I took so long to do it. I just felt it might be a bit rich but am ready for it. I can just imagine that marrow juice cooking inside the meat taking it to another level.
Tomorrow we are doing steak. I will look for a decent piece. I managed to get hold of some great marrow bones which I am going to grill and then take that cooked marrow juices and suck it into a syringe and inject it into the steak before we grill it. My butcher says it's the bomb and my wife is surprised I took so long to do it. I just felt it might be a bit rich but am ready for it. I can just imagine that marrow juice cooking inside the meat taking it to another level.
Checkers has good deals on steak, if you buy 1 kilo or over.Sards wrote: Mon Aug 03, 2020 4:28 am Tonight we are doing tuna on the griddle. Eldest has been craving it and I got a few pieces yesterday which look amazing.
Tomorrow we are doing steak. I will look for a decent piece. I managed to get hold of some great marrow bones which I am going to grill and then take that cooked marrow juices and suck it into a syringe and inject it into the steak before we grill it. My butcher says it's the bomb and my wife is surprised I took so long to do it. I just felt it might be a bit rich but am ready for it. I can just imagine that marrow juice cooking inside the meat taking it to another level.
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OomStruisbaai
- Posts: 15964
- Joined: Fri Jul 03, 2020 12:38 pm
- Location: Longest beach in SH
Visited Paarl on friday and stock up T Bones R80 per kg and fillet @ R129 per kilo from my usual butcher. Cut it 3 cm thick.
Also had kreef stert from the braai on the week end from the best Sharks supporter (Mrs nephew) on the planet.
I use it every now and again. It's good. I prefer to make my own dry rubs, but 6 Gun works well when you're a bit lazy.Chilli wrote: Sat Aug 01, 2020 6:57 pm Has anyone used the 6 Gun Braai Spice? It is nice, but pretty powerful so be careful.
Springboks, Stormers and WP supporter.
MicrowavingSards wrote: Mon Aug 03, 2020 4:21 am
Oh man it was good.
Has seconds which is unusual for me. Those roasters were in the whole process from raw. Normally I add them halfway after microwaving them half cooked. This time they sat for the full hour soaking up the juices from the shoulder and I removed the meat and put them in the pan on the coals for literally a few minutes a side to brown. Remember there are 3 sides so a bit of skillful turning without it sticking to the pan or burning. The meat was sensational. I had inserted thinly sliced garlic into the meat. I cant handle those chunky garlic cloves. There was a literal spot of pink on the bone but the rest was done to perfection. Juicy and tender. Soaking up the gravy my wife made from the juices. This was a R70 piece of meat and it filled us all up with absolutely nothing left over.
Springboks, Stormers and WP supporter.
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OomStruisbaai
- Posts: 15964
- Joined: Fri Jul 03, 2020 12:38 pm
- Location: Longest beach in SH
My daughter sent me piccies of them visiting Seoul's Braai Republic.
https://www.facebook.com/BraaiRepublic/
https://www.facebook.com/BraaiRepublic/
surprise surprise. Google Avin pizza ovens.
He moved in next door. My old factory. His name is the same as mine. Has been doing Avin for the same time I have been with my Diablo. Its lovely to have him and his wife...another working marital and professional partnership...there. His passion is like mine striving for perfection. He said listening to my process was like living his life. Except he is younger. I might get him to buy me out.
2 minutes on High?Sards wrote: Mon Aug 03, 2020 6:19 pm oh BTW...tuna is the easiest meat to cook. Came out great. My wife did it in a different basting on the Eastern side. I prefer pepper corn and olive oil with a slight salt.
Tomorrow is another story
Springboks, Stormers and WP supporter.
No worries. I have become very spoilt. So which team am I then. Just so I know.?
One of my Blaze ovens is going to a major wine farm in Ouboets backyard this Friday.