NPR

Sards wrote: Sat Jul 24, 2021 1:22 pm Anyone added anything to their indoor braais to make it more effective as a fireplace.

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.

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

Sards 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...

Chilli wrote: Sun Aug 01, 2021 12:07 pm

Sards 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...

Over season, always have it with a sauce

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.

Sards wrote: Sun Aug 01, 2021 1:35 pm

Chilli wrote: Sun Aug 01, 2021 12:07 pm

Sards 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...

Over season, always have it with a sauce

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 .

sorCrer wrote: Wed Aug 04, 2021 4:53 pm

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.

Looks excellent. I am a bit concerned that you're scoffing 1.4kg less bone with po-ta-to salad. Fat bastard.

Chilli wrote: Wed Aug 04, 2021 5:00 pm
I'm not as fat as what I was...............................................

sorCrer wrote: Wed Aug 04, 2021 5:48 pm

Chilli wrote: Wed Aug 04, 2021 5:00 pm
I'm not as fat as what I was...............................................

Must be all that jabbing...

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

handyman wrote: Thu Aug 05, 2021 12:17 pm

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

It's long weekend, so at least 3 braais. Chops Friday, steak Sunday and chicken Monday.

Just phoned the butcher to order a lamb, R 123/kg...

Chilli wrote: Thu Aug 05, 2021 12:34 pm

handyman wrote: Thu Aug 05, 2021 12:17 pm

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

It's long weekend, so at least 3 braais. Chops Friday, steak Sunday and chicken Monday.

Just phoned the butcher to order a lamb, R 123/kg...

What a great price

handyman wrote: Thu Aug 05, 2021 12:51 pm

Chilli wrote: Thu Aug 05, 2021 12:34 pm

handyman wrote: Thu Aug 05, 2021 12:17 pm

It's long weekend, so at least 3 braais. Chops Friday, steak Sunday and chicken Monday.

Just phoned the butcher to order a lamb, R 123/kg...

What a great price

What do you guys pay in PE?

Chilli wrote: Thu Aug 05, 2021 2:23 pm

handyman wrote: Thu Aug 05, 2021 12:51 pm

Chilli wrote: Thu Aug 05, 2021 12:34 pm
What a great price

What do you guys pay in PE?

Do mean whole lamb?

handyman wrote: Thu Aug 05, 2021 2:36 pm

Chilli wrote: Thu Aug 05, 2021 2:23 pm

handyman wrote: Thu Aug 05, 2021 12:51 pm

What do you guys pay in PE?

Do mean whole lamb?

Sards wrote: Thu Aug 05, 2021 5:26 pm I am so bored ......come on someone. Inspire me to try something different

Sards wrote: Thu Aug 05, 2021 5:26 pm I am so bored ......come on someone. Inspire me to try something different

Monk wrote: Thu Aug 05, 2021 5:36 pm

Sards wrote: Thu Aug 05, 2021 5:26 pm I am so bored ......come on someone. Inspire me to try something different

told you before but you will not listen

https://www.greatbritishchefs.com/how-t ... ke-a-brine

try the fillet

Sandstorm wrote: Thu Aug 05, 2021 5:48 pm

Sards wrote: Thu Aug 05, 2021 5:26 pm I am so bored ......come on someone. Inspire me to try something different

Microwave rice is delicious. Try adding some lemon and coriander for extra flavour.

Sards wrote: Fri Aug 06, 2021 10:45 am

Sandstorm wrote: Thu Aug 05, 2021 5:48 pm

Sards wrote: Thu Aug 05, 2021 5:26 pm I am so bored ......come on someone. Inspire me to try something different

Microwave rice is delicious. Try adding some lemon and coriander for extra flavour.

Typical woman...the jealousy and envy...vok me....and then also the Monthly......which us happening now by my calculations

Sandstorm wrote: Fri Aug 06, 2021 11:15 am

Sards wrote: Fri Aug 06, 2021 10:45 am

Sandstorm wrote: Thu Aug 05, 2021 5:48 pm

Microwave rice is delicious. Try adding some lemon and coriander for extra flavour.

Typical woman...the jealousy and envy...vok me....and then also the Monthly......which us happening now by my calculations

"I am so bored...."

And you call me a woman?

Sards wrote: Fri Aug 06, 2021 11:28 am

Sandstorm wrote: Fri Aug 06, 2021 11:15 am

Sards wrote: Fri Aug 06, 2021 10:45 am

Typical woman...the jealousy and envy...vok me....and then also the Monthly......which us happening now by my calculations

"I am so bored...."

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.

handyman wrote: Fri Aug 06, 2021 11:31 am

Sards wrote: Fri Aug 06, 2021 11:28 am

Sandstorm wrote: Fri Aug 06, 2021 11:15 am

"I am so bored...."

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.

sorCrer wrote: Fri Aug 06, 2021 11:38 am

handyman wrote: Fri Aug 06, 2021 11:31 am

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.

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.

This.

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.

Monk wrote: Fri Aug 06, 2021 11:53 am Sards

What meat will you be brining?

Sards wrote: Fri Aug 06, 2021 12:05 pm

Monk wrote: Fri Aug 06, 2021 11:53 am Sards

What meat will you be brining?

Not quite sure. Will decide tomorrow....either rump or fillet...depends what looks better

Are you in the meat business monk

Big Nipper wrote: Fri Aug 06, 2021 12:11 pm

Sards wrote: Fri Aug 06, 2021 12:05 pm

Monk wrote: Fri Aug 06, 2021 11:53 am Sards

What meat will you be brining?

Not quite sure. Will decide tomorrow....either rump or fillet...depends what looks better

Are you in the meat business monk

Make that pizza I posted earlier, trust me, the kids will thank you

Sards wrote: Fri Aug 06, 2021 12:05 pm

Monk wrote: Fri Aug 06, 2021 11:53 am Sards

What meat will you be brining?

Not quite sure. Will decide tomorrow....either rump or fillet...depends what looks better

Are you in the meat business monk

Monk wrote: Fri Aug 06, 2021 1:02 pm

Sards wrote: Fri Aug 06, 2021 12:05 pm

Monk wrote: Fri Aug 06, 2021 11:53 am Sards

What meat will you be brining?

Not quite sure. Will decide tomorrow....either rump or fillet...depends what looks better

Are you in the meat business monk

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