NPR

Big Nipper wrote: Fri Aug 06, 2021 1:21 pm

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

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

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

I started brining my chicken overnight before it hits the braai. Makes such a difference

that link i posted says 24 hours for a whole chicken - we found that was too long

did you do the herbs and spices as well?

Monk wrote: Fri Aug 06, 2021 1:34 pm

Big Nipper wrote: Fri Aug 06, 2021 1:21 pm

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

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

I started brining my chicken overnight before it hits the braai. Makes such a difference

that link i posted says 24 hours for a whole chicken - we found that was too long

did you do the herbs and spices as well?

Yes, did some fresh thyme, added a teaspoon of soy

succulent is the word

i am evangelical about brining

Monk wrote: Fri Aug 06, 2021 1:38 pm succulent is the word

i am evangelical about brining

I need to start brining other meats

Big Nipper wrote: Fri Aug 06, 2021 1:36 pm

Monk wrote: Fri Aug 06, 2021 1:34 pm

Big Nipper wrote: Fri Aug 06, 2021 1:21 pm

I started brining my chicken overnight before it hits the braai. Makes such a difference

that link i posted says 24 hours for a whole chicken - we found that was too long

did you do the herbs and spices as well?

Yes, did some fresh thyme, added a teaspoon of soy

Chilli, coriander seeds, garlic, bay leaf, 1/2 a lemon.

Big Nipper wrote: Fri Aug 06, 2021 1:41 pm

Monk wrote: Fri Aug 06, 2021 1:38 pm succulent is the word

i am evangelical about brining

I need to start brining other meats

Brined pork is amazing

Never brined lamb or beef

Monk wrote: Fri Aug 06, 2021 1:38 pm succulent is the word

i am evangelical about brining

Rump it is...give us your best brine recipe.
Also Pork roast on Sunday. Would like to fill that baby with my juices

Sards wrote: Fri Aug 06, 2021 4:59 pm

Monk wrote: Fri Aug 06, 2021 1:38 pm succulent is the word

i am evangelical about brining

Rump it is...give us your best brine recipe.
Also Pork roast on Sunday. Would like to fill that baby with my juices

If you are putting steak into brine you should rather be making biltong out of that beef

Chilli wrote: Sat Aug 07, 2021 6:09 am

Sards wrote: Fri Aug 06, 2021 4:59 pm

Monk wrote: Fri Aug 06, 2021 1:38 pm succulent is the word

i am evangelical about brining

Rump it is...give us your best brine recipe.
Also Pork roast on Sunday. Would like to fill that baby with my juices

If you are putting steak into brine you should rather be making biltong out of that beef

You're a good man, Chillers. And a top chef.

Sards wrote: Fri Aug 06, 2021 4:59 pm

Monk wrote: Fri Aug 06, 2021 1:38 pm succulent is the word

i am evangelical about brining

Rump it is...give us your best brine recipe.
Also Pork roast on Sunday. Would like to fill that baby with my juices

That's not what they mean by brining Sards.

FalseBayFC wrote: Sat Aug 07, 2021 2:11 pm

Sards wrote: Fri Aug 06, 2021 4:59 pm

Monk wrote: Fri Aug 06, 2021 1:38 pm succulent is the word

i am evangelical about brining

Rump it is...give us your best brine recipe.
Also Pork roast on Sunday. Would like to fill that baby with my juices

That's not what they mean by brining Sards.

Yeah....monk let me down. I had to rustle up a marinate and let it sit for awhile. Start first half I light the coals

Sards wrote: Sat Aug 07, 2021 3:12 pm

FalseBayFC wrote: Sat Aug 07, 2021 2:11 pm

Sards wrote: Fri Aug 06, 2021 4:59 pm

Rump it is...give us your best brine recipe.
Also Pork roast on Sunday. Would like to fill that baby with my juices

That's not what they mean by brining Sards.

Yeah....monk let me down. I had to rustle up a marinate and let it sit for awhile. Start first half I light the coals

sorry boet but you could just have followed the method in the link

Monk wrote: Sat Aug 07, 2021 3:29 pm

Sards wrote: Sat Aug 07, 2021 3:12 pm

FalseBayFC wrote: Sat Aug 07, 2021 2:11 pm
That's not what they mean by brining Sards.

Yeah....monk let me down. I had to rustle up a marinate and let it sit for awhile. Start first half I light the coals

sorry boet but you could just have followed the method in the link

Vok links....I wanted the Monk Family Method...the tried and tested method that you recommend....

Can still post it for rump. I can try it next weekend

Monk wrote: Sat Aug 07, 2021 3:29 pm

Sards wrote: Sat Aug 07, 2021 3:12 pm

FalseBayFC wrote: Sat Aug 07, 2021 2:11 pm
That's not what they mean by brining Sards.

Yeah....monk let me down. I had to rustle up a marinate and let it sit for awhile. Start first half I light the coals

sorry boet but you could just have followed the method in the link

Vok links....I wanted the Monk Family Method...the tried and tested method that you recommend....

Can still post it for rump. I can try it next weekend

Man that marinate was good....

Simple
Soy sauce
Worcester sauce
Olive oil
Salt ground pepper
Garlic crushed
Squeezed lemon

I just added as I thought it needed.

1.5 hours outside the fridge

So pumped. I have designed a much larger Charcoal oven ( microwave) especially for busy grill houses. My wife needed it especially on Fridays and a lot of clients have been asking for it. I couldn't sleep last night because we are doing the installation this morning. Sitting in my wifes empty shop ( all her equipment has been taken out this morning to go to a friend's workshop to clean and resell ) and the new equipment is on its way.
This charcoal oven is a beast....can't wait to see it fired up.

Sards wrote: Tue Aug 17, 2021 7:40 am So pumped. I have designed a much larger Charcoal oven ( microwave) especially for busy grill houses. My wife needed it especially on Fridays and a lot of clients have been asking for it. I couldn't sleep last night because we are doing the installation this morning. Sitting in my wifes empty shop ( all her equipment has been taken out this morning to go to a friend's workshop to clean and resell ) and the new equipment is on its way.
This charcoal oven is a beast....can't wait to see it fired up.

Good stuff boet.

Grillhouse oven

Grillhouse oven

It's a beast

Sards wrote: Tue Aug 17, 2021 12:47 pmIt's a beast

The braaier need braaiing skills.

OomStruisbaai wrote: Tue Aug 17, 2021 1:12 pm

Sards wrote: Tue Aug 17, 2021 12:47 pmIt's a beast

The braaier need braaiing skills.

Notice at the beginning of the clip the top grid....all the chicken wings getting warmed up before he pulls them down for caramelization on the bottom grid. The actual grilling is very quick..turn baste turn baste and off. The trick is to warm the bones so when you bite into your sticky wings you don't get a cold core . That's just gross and if you deliver with a cold core the whole chicken wing goes cold . On an open grill you don't have the option. You have to grill it longer to warm the core and run the risk of drying it out. I increased the height between bottom and top grid. Now the top grid doesn't obstruct the view of the entire bottom grid. That's where your eyes need to be. I also made it 25 percent bigger left to right. Now they use the same grill space but leave an area without coals where they can move product that is done and needs to get off the flames

Sards wrote: Tue Aug 17, 2021 2:05 pm

OomStruisbaai wrote: Tue Aug 17, 2021 1:12 pm

Sards wrote: Tue Aug 17, 2021 12:47 pmIt's a beast

The braaier need braaiing skills.

Notice at the beginning of the clip the top grid....all the chicken wings getting warmed up before he pulls them down for caramelization on the bottom grid. The actual grilling is very quick..turn baste turn baste and off. The trick is to warm the bones so when you bite into your sticky wings you don't get a cold core . That's just gross. On an open grill you don't have the option. You have to grill it longer to warm the core and run the risk of drying it out. I increased the height between bottom and top grid. Now the top grid doesn't obstruct the view of the entire bottom grid. That's where your eyes need to be. I also made it 25 percent bigger left to right. Now they use the same grill space but leave an area without coals where they can move product that is done and needs to get off the flames

Can the griller not save a lot of time by putting the wings in a braai rooster? Also, the turning with a tong can leave the wings looking bad.

handyman wrote: Tue Aug 17, 2021 2:10 pm

Sards wrote: Tue Aug 17, 2021 2:05 pm

OomStruisbaai wrote: Tue Aug 17, 2021 1:12 pm

The braaier need braaiing skills.

Notice at the beginning of the clip the top grid....all the chicken wings getting warmed up before he pulls them down for caramelization on the bottom grid. The actual grilling is very quick..turn baste turn baste and off. The trick is to warm the bones so when you bite into your sticky wings you don't get a cold core . That's just gross. On an open grill you don't have the option. You have to grill it longer to warm the core and run the risk of drying it out. I increased the height between bottom and top grid. Now the top grid doesn't obstruct the view of the entire bottom grid. That's where your eyes need to be. I also made it 25 percent bigger left to right. Now they use the same grill space but leave an area without coals where they can move product that is done and needs to get off the flames

Can the griller not save a lot of time by putting the wings in a braai rooster? Also, the turning with a tong can leave the wings looking bad.

You grill fresh. Orders don't come in at the same time. So you don't prepare a batch and hope it sells in 15 minutes. You might be busy with a batch and another order comes in. You pack those top grid and continue with your order bottom grid. It's also a very visual thing. Clients love watching the griller in action. It's the same as watching your mate at a braai.
I agree with the tongs doing damage. I noticed the last one he turned tore. But he was showing off for the camera and fluffed that. Normally they love turning and put great effort and passion into it

Sards wrote: Tue Aug 17, 2021 2:30 pm

handyman wrote: Tue Aug 17, 2021 2:10 pm

Sards wrote: Tue Aug 17, 2021 2:05 pm

Notice at the beginning of the clip the top grid....all the chicken wings getting warmed up before he pulls them down for caramelization on the bottom grid. The actual grilling is very quick..turn baste turn baste and off. The trick is to warm the bones so when you bite into your sticky wings you don't get a cold core . That's just gross. On an open grill you don't have the option. You have to grill it longer to warm the core and run the risk of drying it out. I increased the height between bottom and top grid. Now the top grid doesn't obstruct the view of the entire bottom grid. That's where your eyes need to be. I also made it 25 percent bigger left to right. Now they use the same grill space but leave an area without coals where they can move product that is done and needs to get off the flames

Can the griller not save a lot of time by putting the wings in a braai rooster? Also, the turning with a tong can leave the wings looking bad.

You grill fresh. Orders don't come in at the same time. So you don't prepare a batch and hope it sells in 15 minutes. You might be busy with a batch and another order comes in. You pack those top grid and continue with your order bottom grid. It's also a very visual thing. Clients love watching the griller in action. It's the same as watching your mate at a braai.

I get the fresh grilling, but would do it in a rooster to protect the meat. The visual novelty will wear off I think, then it's all down to taste and how fast you can serve the customer.

As someone who loves to braai, I like it tho, very nice.

Handyman just remember my wife doesn't just do chicken wings. There's steak, burgers and ribs too. During peak period that grill is full and it's spot a gap time.

Looks befok Sards. Makes me hungry just watching.

Sandstorm wrote: Tue Aug 17, 2021 7:38 pm Looks befok Sards. Makes me hungry just watching.

You must see the lineup I gave her to accommodate that beast. One of my most practical efforts yet. It's almost a 3 minute video so won't share. It's under the group Braai, biltong and potjies on fb. Man I couldn't sleep last night worrying that we wouldn't make the 4 hour retrofit. Pulling the old out and fitting the new. But it all works and my wife got her wish to have one of the sexiest take aways in town. Now she must pay me back by looking after me in my old age.

Here's a 17 second snippet

COG

https://www.foodandwine.com/cooking-tec ... 0001652bd6

Some interesting stuff...I liked the " marinate the meat when it's resting " bit

Sards wrote: Tue Aug 17, 2021 8:19 pm https://www.foodandwine.com/cooking-tec ... 0001652bd6

Some interesting stuff...I liked the " marinate the meat when it's resting " bit

For the record I don't rate Parrila grills

Sards wrote: Tue Aug 17, 2021 7:54 pm

Sandstorm wrote: Tue Aug 17, 2021 7:38 pm Looks befok Sards. Makes me hungry just watching.

You must see the lineup I gave her to accommodate that beast. One of my most practical efforts yet. It's almost a 3 minute video so won't share. It's under the group Braai, biltong and potjies on fb. Man I couldn't sleep last night worrying that we wouldn't make the 4 hour retrofit. Pulling the old out and fitting the new. But it all works and my wife got her wish to have one of the sexiest take aways in town. Now she must pay me back by looking after me in my old age.

Here's a 17 second snippet

COG

Top work mate!

Sards wrote: Tue Aug 17, 2021 2:56 pm Handyman just remember my wife doesn't just do chicken wings. There's steak, burgers and ribs too. During peak period that grill is full and it's spot a gap time.

I was talking as a home braaier, have never worked in a commercial kitchen in my life.

handyman wrote: Wed Aug 18, 2021 6:12 am

Sards wrote: Tue Aug 17, 2021 2:56 pm Handyman just remember my wife doesn't just do chicken wings. There's steak, burgers and ribs too. During peak period that grill is full and it's spot a gap time.

I was talking as a home braaier, have never worked in a commercial kitchen in my life.

Try Braai, biltong and potjies on fb.....

Sards wrote: Wed Aug 18, 2021 8:19 am

handyman wrote: Wed Aug 18, 2021 6:12 am

Sards wrote: Tue Aug 17, 2021 2:56 pm Handyman just remember my wife doesn't just do chicken wings. There's steak, burgers and ribs too. During peak period that grill is full and it's spot a gap time.

I was talking as a home braaier, have never worked in a commercial kitchen in my life.

Try Braai, biltong and potjies on fb.....

I had a quick look this morning, will watch the whole video tonight.

handyman wrote: Wed Aug 18, 2021 8:25 am

Sards wrote: Wed Aug 18, 2021 8:19 am

handyman wrote: Wed Aug 18, 2021 6:12 am



I was talking as a home braaier, have never worked in a commercial kitchen in my life.

Try Braai, biltong and potjies on fb.....

I had a quick look this morning, will watch the whole video tonight.

Join the group....Some boardies there already

Sards wrote: Wed Aug 18, 2021 8:27 am

handyman wrote: Wed Aug 18, 2021 8:25 am

Sards wrote: Wed Aug 18, 2021 8:19 am

Try Braai, biltong and potjies on fb.....

I had a quick look this morning, will watch the whole video tonight.

Join the group....Some boardies there already

Lads, what are we braaiing this weekend? Tonight is snoek and galjoen

handyman wrote: Fri Aug 20, 2021 7:15 am Lads, what are we braaiing this weekend? Tonight is snoek and galjoen

Steak in the microwave

Sards wrote: Fri Aug 20, 2021 7:16 am

handyman wrote: Fri Aug 20, 2021 7:15 am Lads, what are we braaiing this weekend? Tonight is snoek and galjoen

Steak in the microwave

I'm on t-bones the last few months. Nice and thick, at least 500 grams. Have a nice rub for it as well.

The vrou won a Kenwood Chef XL Elite in a competition. Included were about R10k worth of attachments. It has a meat grinder and sausage filler. So I ordered some casings and have spent the week making sausages and wors. Traditional boerewors, cumberland sausages and a lamb sausage with dhania. First time I've made my own wors and sausages. Have done the sausages on a skillet on the stovetop but will be trying out the boerie this afternoon over charcoal with some oak chips on for a bit of smoke.