That whole piece of rump will cost a few. I usually ask the butcher to cut my thick. Cant braai the thin velle.Sandstorm wrote: Thu Jul 20, 2023 1:38 pm Quality beef. Saffers (or anyone else for that matter) don't braai thick steaks like that! Yum yum.
The Rugby Championship - W2 - 15 July : NZ v SA / Aus v Rg
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OomStruisbaai
- Posts: 16055
- Joined: Fri Jul 03, 2020 12:38 pm
- Location: Longest beach in SH
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OomStruisbaai
- Posts: 16055
- Joined: Fri Jul 03, 2020 12:38 pm
- Location: Longest beach in SH
I am tired of this thread. Can we get a W3 please?
I had a braai like that. Was caught up in the buzz as a lot of restaurants were going that way. Charcoal instead of gas. Charcoal is a no brainer. We did the exercise at a customer. Previous usage with gas...17k, usage with Charcoal....5k. But I just don't get the value or flavor in them. It's a braai that looks fancy. You could use bricks for a fireplace and throw a grid on and it will taste exactly the same. Enclose it, however, and you go another level of flavor. All the smoke , which is the flavor, just passes around it. Escaping into the atmosphere. Close it in and that smoke saturates the meat with its flavor as it tries to escape.Sandstorm wrote: Thu Jul 20, 2023 1:38 pm Quality beef. Saffers (or anyone else for that matter) don't braai thick steaks like that! Yum yum.
Hmmmm......the sausage smoked above.....now that's a different storyboere wors wrote: Thu Jul 20, 2023 1:33 pmNo offence, they know their parilla. Best sausage I have ever eaten was in Argentina. Pork meat, that is.Biffer wrote: Thu Jul 20, 2023 12:57 pm I know this will upset some Aussies and Saffers, but the RGs really know how to do this shit