I know the one. In that little mall at the entrance into Gallow manor. You guys really get great quality for such great prices.sorCrer wrote: Wed Sep 01, 2021 1:39 pmI have a proper Spar in Bryanston which has excellent meat including boerie, free range steak and veal. Normally, I wouldn't go near Spar. Pick n Payhandyman wrote: Wed Sep 01, 2021 10:07 am If you look at the supermarkets, where do you guys find the best quality meat, Spar, Checkers, Pick&Pay or Shoprite?
The Official Braai Thread
When you lay that slab out do you slice it into pieces following the grains or do you grill it whole. Taste and tenderness for me in that order
It depends on the size of the steak as well as what part of the rump it is from.Sards wrote: Wed Sep 01, 2021 4:21 pmWhen you lay that slab out do you slice it into pieces following the grains or do you grill it whole. Taste and tenderness for me in that order
This is how a rump is butchered if you buy or order from a proper butcher. Then choose your piece of meat from that.
The rump that you buy from FLM is just so poorly butchered. It has all those sinews and silver bits running through it.
The eye is best pan fried in butter as there is no fat.
The rest just perfect for a braai.
When you get a slice of rump from the big retailers its a cross section.....slice.Chilli wrote: Thu Sep 02, 2021 4:37 am
This is how a rump is butchered if you buy or order from a proper butcher. Then choose your piece of meat from that.
The rump that you buy from FLM is just so poorly butchered. It has all those sinews and silver bits running through it.
The eye is best pan fried in butter as there is no fat.
The rest just perfect for a braai.
I normally follow the sinews and slice it into pieces....you normally end up with one large cut and a couple of smaller cuts, with one of the smaller cuts having the fat on its edge, and I trim some of the fat off that so its thinner and doesnt cause that piece to curl on the coals....I try not to cut into the adjoining piece....The larger section I normally cut into 3 pieces around 200g to 250g each.
I am not a believer of putting the whole piece onto the coals...find you get tough pieces like that when you cut it up. And its easier to manage in smaller pieces.....
Do it whole and when it's almost done, slice it and braai to taste.Sards wrote: Fri Sep 03, 2021 9:09 am Going to hump a rump tonight. 28 day Karan. Nice thick slice which I am going to clean up into nice manageable pieces with as little sinew and skin as possible.
Springboks, Stormers and WP supporter.
No chance. Then you get some pieces against the grain and with the grain all in one.handyman wrote: Fri Sep 03, 2021 9:14 amDo it whole and when it's almost done, slice it and braai to taste.Sards wrote: Fri Sep 03, 2021 9:09 am Going to hump a rump tonight. 28 day Karan. Nice thick slice which I am going to clean up into nice manageable pieces with as little sinew and skin as possible.
I have a lovely knife set perfect for the job and a whetstone to sharpen them first. It's a process I enjoy
bUY A WHOLE RUMP..........................Sards wrote: Fri Sep 03, 2021 9:09 am Going to hump a rump tonight. 28 day Karan. Nice thick slice which I am going to clean up into nice manageable pieces with as little sinew and skin as possible.
Steak tonight.handyman wrote: Fri Sep 03, 2021 8:41 am What are we doing boets.
Tonight : T-bone for me, tjops and riblets for the family, pork braai wors to snack.
Working tomorrow night
Sunday Lamb chops, pork rashers, wors, chicken sosaties
Exactly.
Springboks, Stormers and WP supporter.
Too much to eat. In one go and I never freeze. Vok. The slice is 1 8kgs...that devided by 4 is four healthy chunks. it's on special at FLM at R99 a kilo.
Besides...how many of you can say you use knives you made from your own hands from a piece of steel and some wood.
There's a whole romance around the process
Even the rarest of steaks is actually bloodless. What you see is a combination of water, which makes up about 75 per cent of meat, and a protein found in muscle tissue called myoglobin which transports oxygen through muscle.
Myoglobin looks like blood on your plate because the iron in myoglobin turns red when it is exposed to oxygen. That’s why muscle tissue is red. Most mammals have myoglobin in their tissue, which is why meat that comes from mammals like beef, lamb and pork is known as ‘red meat’, and meat that comes from animals with low levels of myoglobin (like most poultry) or no myoglobin at all (like some sea life) is known as ‘white meat’.
Oh 4 vark steaks. I'll pay my share towardsSards wrote: Fri Sep 03, 2021 2:35 pmEven the rarest of steaks is actually bloodless. What you see is a combination of water, which makes up about 75 per cent of meat, and a protein found in muscle tissue called myoglobin which transports oxygen through muscle.
Myoglobin looks like blood on your plate because the iron in myoglobin turns red when it is exposed to oxygen. That’s why muscle tissue is red. Most mammals have myoglobin in their tissue, which is why meat that comes from mammals like beef, lamb and pork is known as ‘red meat’, and meat that comes from animals with low levels of myoglobin (like most poultry) or no myoglobin at all (like some sea life) is known as ‘white meat’.
good quality meat if a Cape Town boardie can show sards how to braai.
Springboks, Stormers and WP supporter.
Hand made skinning knife. Emboya handle, high carbon....wasn't quite up to standard for sharpness. You should be able to roll it tip to handle and it slices cleanly full length. Snagged before the end.Need to spend more time on the whetstone. But nifty for separating the meat. Bit too big for the fine cleaning so I used a paring knife.
PS I especially chose that cut because I wanted to show how I separate the rump. Keeping each piece true. Was 1 inch thick
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FalseBayFC
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Today I will be doing snoek met appelkoos en knoffel. Hake roes in tinfoil and plant based sausages for the vegan daughters. Last night I did the snoek heads in a traditional cape coloured langsous sop. We will be drinking Devils Peak Session Cape Pale Ale and Boschendal Cab. Its blowing and miserable here in the Southern Suburbs so we will braai in the enclosed braai area.
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FalseBayFC
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Nice looking blade Sards. I've only ever tried making one once out of a bastard file. Came out like a long heavy carving knife. I made the furnace out of a old washing machine drum. Surrounded it with bricks and packed it with charcoal. I ran one of those mattress inflating pumps through a hole and managed to get my steel white hot. Would like to try it with a proper carbon steel blank though.Sards wrote: Sat Sep 04, 2021 9:42 amHand made skinning knife. Emboya handle, high carbon....wasn't quite up to standard for sharpness. You should be able to roll it tip to handle and it slices cleanly full length. Snagged before the end.Need to spend more time on the whetstone. But nifty for separating the meat. Bit too big for the fine cleaning so I used a paring knife.
PS I especially chose that cut because I wanted to show how I separate the rump. Keeping each piece true. Was 1 inch thick
It's easier because you just grind a blank. No forging necessary. I used my" microwave " to heat treat. Decided to leave some unground carbon by the handle for the vibe. Let it feel rustic. Need to file some finger grooves in the handle. It has a really nice length and curve for skinning. Seen a lovely design just recently I want to try
Rub with hot English Mustard and over season.
Enjoy it
You love your mustard China. My family never got it. Mind if we don't add a mushroom sauce to our meat the kids would cover it in tomato sauce. That's how they roll. You won't believe how difficult it is to introduce new tastes for them. They would rather go to bed hungry than eat something new. I blame the MIL for that. They had freshly cooked vegetable puree shoved down their throats until they could eat for themselves. I can just imagine how traumatic that must have been for them....imagine every time you are hungry thats what goes down your throat. But MIL always knows best.
Thankfully my MIL is 1000km awaySards wrote: Sun Sep 05, 2021 5:37 amYou love your mustard China. My family never got it. Mind if we don't add a mushroom sauce to our meat the kids would cover it in tomato sauce. That's how they roll. You won't believe how difficult it is to introduce new tastes for them. They would rather go to bed hungry than eat something new. I blame the MIL for that. They had freshly cooked vegetable puree shoved down their throats until they could eat for themselves. I can just imagine how traumatic that must have been for them....imagine every time you are hungry thats what goes down your throat. But MIL always knows best.
Yeah I liberally coat with mustard powder and pepper. Makes for good gravy too.
That is where you taste itsorCrer wrote: Sun Sep 05, 2021 6:39 am
Yeah I liberally coat with mustard powder and pepper. Makes for good gravy too.
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OomStruisbaai
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DID YOU KNOW? The word braai is believed to have originated from the Dutch word Braden (which is roast in Dutch), although there is no official confirmation on this.
