The Official Braai Thread

[Chilli]

Koue, nat, winderige naweek lê voor, kom ons kyk wie trek 'n vleisie oor die kole!

I have ordered rump steak from my butcher for tomorrow night.

[handyman]

Koue, nat, winderige naweek lê voor, kom ons kyk wie trek 'n vleisie oor die kole!

I have ordered rump steak from my butcher for tomorrow night.

Good stuff Chilli. I'm going to do a lamb shank potjie Saturday.

[OomStruisbaai]

Ek gaan die dober opstart sondag. Tyd vir regte egte boere kos, skaapboud, ertappels, uie, groen bone met mash, rys en soet pampoen en boontjie sop. Als op die dober.

[Sards]

Ek gaan die dober opstart sondag. Tyd vir regte egte boere kos, skaapboud, ertappels, uie, groen bone met mash, rys en soet pampoen en boontjie sop. Als op die dober.

sounds awesome.

[Sards]

my wifes father passed away on Monday morning. It's been a very challenging week. Trying to balance the factory. The take away preparation. Giving emotional support and being there. And then the admin which is the killer. I feel drained. Only just finished working now. No chance of a braai...and I'm just not in the mood

[Bokkom]

Ek gaan die dober opstart sondag. Tyd vir regte egte boere kos, skaapboud, ertappels, uie, groen bone met mash, rys en soet pampoen en boontjie sop. Als op die dober.

Nou daai klink fokken lekker.
Maar, wat is 'n dober?

[OomStruisbaai]

Ek gaan die dober opstart sondag. Tyd vir regte egte boere kos, skaapboud, ertappels, uie, groen bone met mash, rys en soet pampoen en boontjie sop. Als op die dober.

Nou daai klink fokken lekker.
Maar, wat is 'n dober?

Sorry dover.

[Sandstorm]

Ek gaan die dober opstart sondag. Tyd vir regte egte boere kos, skaapboud, ertappels, uie, groen bone met mash, rys en soet pampoen en boontjie sop. Als op die dober.

Nou daai klink fokken lekker.
Maar, wat is 'n dober?

Old fashioned version of a Diablo oven

[Sards]

Ek gaan die dober opstart sondag. Tyd vir regte egte boere kos, skaapboud, ertappels, uie, groen bone met mash, rys en soet pampoen en boontjie sop. Als op die dober.

Nou daai klink fokken lekker.
Maar, wat is 'n dober?

Old fashioned version of a Diablo oven

Long over trying to explain it. Its too high end for domestic consumers. I have 6 going out this month. 4 to central Africa. I tried to promote a domestic version but a price tag of 17k is too rich for most. And then you don't get the full features of the commercial unit. Although my European competition is basically my domestic units. People just don't understand Africa. If you say " only heat to 300 degrees " you can be guaranteed that the South African chefs are going to load it with charcoal and logs and make a proper fire inside. That puts that flimsy interior under immense stress. Mine is 5 times stronger.

[Chilli]

my wifes father passed away on Monday morning. It's been a very challenging week. Trying to balance the factory. The take away preparation. Giving emotional support and being there. And then the admin which is the killer. I feel drained. Only just finished working now. No chance of a braai...and I'm just not in the mood

Sorry to hear Sards. Please send regards to C .

[sorCrer]

Hit the beach and raining...

[mat the expat]

Looking to get rid of my current BBQ as it's got crap heat distribution. Literally haven't used it in over a year due to the inconsistency

[OomStruisbaai]

Looking to get rid of my current BBQ as it's got crap heat distribution. Literally haven't used it in over a year due to the inconsistency

Use wood and coals

[mat the expat]

Looking to get rid of my current BBQ as it's got crap heat distribution. Literally haven't used it in over a year due to the inconsistency

Use wood and coals

Nope

[handyman]

my wifes father passed away on Monday morning. It's been a very challenging week. Trying to balance the factory. The take away preparation. Giving emotional support and being there. And then the admin which is the killer. I feel drained. Only just finished working now. No chance of a braai...and I'm just not in the mood

Condolences to you and your wife.

[Sards]

my wifes father passed away on Monday morning. It's been a very challenging week. Trying to balance the factory. The take away preparation. Giving emotional support and being there. And then the admin which is the killer. I feel drained. Only just finished working now. No chance of a braai...and I'm just not in the mood

Condolences to you and your wife.

Yeah...huge shock for missus as it was an accident and totally unexpected and definitely not COVID19 although I supsect it will be classified as such.

[Chilli]

my wifes father passed away on Monday morning. It's been a very challenging week. Trying to balance the factory. The take away preparation. Giving emotional support and being there. And then the admin which is the killer. I feel drained. Only just finished working now. No chance of a braai...and I'm just not in the mood

Condolences to you and your wife.

Yeah...huge shock for missus as it was an accident and totally unexpected and definitely not COVID19 although I supsect it will be classified as such.

Why would an accident be classified as a Covid death?

[handyman]

A good friend just called me and offered me a Koedoe. So I'm of to the butcher to decide how to cut up more than 100 kg's of meat

[Chilli]

A good friend just called me and offered me a Koedoe. So I'm of to the butcher to decide how to cut up more than 100 kg's of meat

Kudu filet with a sweet Marsala wine gravy is the best.

[handyman]

A good friend just called me and offered me a Koedoe. So I'm of to the butcher to decide how to cut up more than 100 kg's of meat

Kudu filet with a sweet Marsala wine gravy is the best.

Ta, will have a look on the interweb for a nice recipe.

[DraadkarD]

Looking to get rid of my current BBQ as it's got crap heat distribution. Literally haven't used it in over a year due to the inconsistency

What do you currently have?

[Sandstorm]

A good friend just called me and offered me a Koedoe. So I'm of to the butcher to decide how to cut up more than 100 kg's of meat

Kudu filet with a sweet Marsala wine gravy is the best.

Ta, will have a look on the interweb for a nice recipe.

Don't listen to that burger-flipper, Handy! Kudu should be used for 1 thing only: biltong.

[Sards]

Kudu filet with a sweet Marsala wine gravy is the best.

Ta, will have a look on the interweb for a nice recipe.

Don't listen to that burger-flipper, Handy! Kudu should be used for 1 thing only: biltong.

Dewd....if you followed him on fb you would also be drooling like I do at his creations

[Sandstorm]

Whoosh

[mat the expat]

Looking to get rid of my current BBQ as it's got crap heat distribution. Literally haven't used it in over a year due to the inconsistency

What do you currently have?

It's a 3 burner with weird channels in it. I bought it cheap as my old one had died

Going to get a Weber Cube as they are the schizz for small balconies

[Clogs]

Looking to get rid of my current BBQ as it's got crap heat distribution. Literally haven't used it in over a year due to the inconsistency

weber go anywhere. You'll thank me later...

[mat the expat]

Looking to get rid of my current BBQ as it's got crap heat distribution. Literally haven't used it in over a year due to the inconsistency

weber go anywhere. You'll thank me later...

See post above

[DraadkarD]

Looking to get rid of my current BBQ as it's got crap heat distribution. Literally haven't used it in over a year due to the inconsistency

What do you currently have?

It's a 3 burner with weird channels in it. I bought it cheap as my old one had died

Going to get a Weber Cube as they are the schizz for small balconies

We call it the Weber Q series here in the republic. Good choice.

[Yeeb]

Lockdown has really enhanced my pommie braai skillz, when I’ve the time it’s the coals in a kettle Weber rip-off and I’ve enhanced into doing larger joints and whole chickens now, ending up with properly cooked & non burnt end products. Still use the gas braai for quick and easy burgers and steaks and mealies for the kids in a hurry for lunch.

One thing I’ve not properly worked out yet, on gas braai when do you close / not close the lid ? I generally only close the lid on slower cook stuff like ribs or chicken pieces, and never close it for steaks or burgers or wors.

[Chilli]

Kudu filet with a sweet Marsala wine gravy is the best.

Ta, will have a look on the interweb for a nice recipe.

Don't listen to that burger-flipper, Handy! Kudu should be used for 1 thing only: biltong.

Dry salty flaky biltong? As opposed to wet and fatty? Maaaaaaaaaate, you have been away from home for to long.

[handyman]

Ta, will have a look on the interweb for a nice recipe.

Don't listen to that burger-flipper, Handy! Kudu should be used for 1 thing only: biltong.

Dry salty flaky biltong? As opposed to wet and fatty? Maaaaaaaaaate, you have been away from home for to long.

Have to agree here. Nothing wrong with Koedoe biltong, but it's just not the same as fatty beef biltong.

[Sandstorm]

Have to agree here. Nothing wrong with Koedoe biltong, but it's just not the same as fatty beef biltong.

Chilli needs more protein variety with his Rugby.

[handyman]

Have to agree here. Nothing wrong with Koedoe biltong, but it's just not the same as fatty beef biltong.

Chilli needs more protein variety with his Rugby.

Tbf, biltong and droë wors from any animal is good, just on different levels.

[Sandstorm]

Have to agree here. Nothing wrong with Koedoe biltong, but it's just not the same as fatty beef biltong.

Chilli needs more protein variety with his Rugby.

Tbf, biltong and droë wors from any animal is good, just on different levels.

Don't bring your infected bat recipes here, boet!

[Chilli]

Have to agree here. Nothing wrong with Koedoe biltong, but it's just not the same as fatty beef biltong.

Chilli needs more protein variety with his Rugby.

I love all biltong, except ostrich

[Sandstorm]

Have to agree here. Nothing wrong with Koedoe biltong, but it's just not the same as fatty beef biltong.

Chilli needs more protein variety with his Rugby.

I love all biltong, except ostrich

Agreed, ostrich is like chewing on a leather belt.

[average joe]

Anything wild (that includes ostrich) has to be very, very dry and salty. Moer it with a hammer and eat the flakes.
For me wild meat is meant for biltong, the pot or a pie. On the coals it's shit unless it's eland. Too tough and too wild.

[DraadkarD]

Anything wild (that includes ostrich) has to be very, very dry and salty. Moer it with a hammer and eat the flakes.
For me wild meat is meant for biltong, the pot or a pie. On the coals it's shit unless it's eland. Too tough and too wild.

I have to agree. I tried to make a Besbok Boud (Leg of Blesbok) in the Weber during Lockdown. Wrapped in foil wit a lot of moisture and marinade, and it came out extremely dry.

I must say that the best game I have had in South Africa was Fallow Deer that were hunted in the Eastern Cape. Not as gamey and not as dry.

[average joe]

Never had fallow deer but eland is the closest you can get to beef.

[handyman]

Anything wild (that includes ostrich) has to be very, very dry and salty. Moer it with a hammer and eat the flakes.
For me wild meat is meant for biltong, the pot or a pie. On the coals it's shit unless it's eland. Too tough and too wild.

Koedoe ook?