The Official Braai Thread

[OomStruisbaai]

Probably will get spat on for this..But, coated ribs from the butcher in garlic salt, onion salt, chilli flakes,paprika,turmeric.. Vac sealed them for 24 hours in fridge, cooked them one side of gas BBQ farthest away from the heat, 90 Deg heat for 7 hours sat in a rack over cast iron skillet, basted in own juices over high heat for 10 mins..

Fudge me they were nice..

What ribs? Why vac sealed?

[Chilli]

Probably will get spat on for this..But, coated ribs from the butcher in garlic salt, onion salt, chilli flakes,paprika,turmeric.. Vac sealed them for 24 hours in fridge, cooked them one side of gas BBQ farthest away from the heat, 90 Deg heat for 7 hours sat in a rack over cast iron skillet, basted in own juices over high heat for 10 mins..

Fudge me they were nice..

Sounds amazing!

[Chilli]

Probably will get spat on for this..But, coated ribs from the butcher in garlic salt, onion salt, chilli flakes,paprika,turmeric.. Vac sealed them for 24 hours in fridge, cooked them one side of gas BBQ farthest away from the heat, 90 Deg heat for 7 hours sat in a rack over cast iron skillet, basted in own juices over high heat for 10 mins..

Fudge me they were nice..

What ribs? Why vac sealed?

They microwave better in a vac pack.

[TB63]

Probably will get spat on for this..But, coated ribs from the butcher in garlic salt, onion salt, chilli flakes,paprika,turmeric.. Vac sealed them for 24 hours in fridge, cooked them one side of gas BBQ farthest away from the heat, 90 Deg heat for 7 hours sat in a rack over cast iron skillet, basted in own juices over high heat for 10 mins..

Fudge me they were nice..

What ribs? Why vac sealed?

Gives the marinade extra penetrative power, vac seal loads of meats with marinades on them..

[average joe]

Probably will get spat on for this..But, coated ribs from the butcher in garlic salt, onion salt, chilli flakes,paprika,turmeric.. Vac sealed them for 24 hours in fridge, cooked them one side of gas BBQ farthest away from the heat, 90 Deg heat for 7 hours sat in a rack over cast iron skillet, basted in own juices over high heat for 10 mins..

Fudge me they were nice..

What ribs? Why vac sealed?

Gives the marinade extra penetrative power, vac seal loads of meats with marinades on them..

In SA those are the meats you should stay clear of. Butchers will only pre-marinade and vacuum pack meat that don't sell. Best to buy fresh and marinade it yourself.

[TB63]

I do....!
I have the vac machine...
And make the marinade myself..

[Sards]

I do....!
I have the vac machine...
And make the marinade myself..

Fantastic man. Love this. You don't understand the typical Saffer braai dude. His wife buys all the food and prepares everything whilst we just burn it on the coals. Taking anything to a different level means that you will be insulted. That's not how it works

[Sandstorm]

My wife buys all the food and prepares everything whilst I just bung it in the microwave

fixed

[Big Nipper]

I do....!
I have the vac machine...
And make the marinade myself..

Fantastic man. Love this. You don't understand the typical Saffer braai dude. His wife buys all the food and prepares everything whilst we just burn it on the coals. Taking anything to a different level means that you will be insulted. That's not how it works

I agree with you on a typical Saffer braai, but ffs man no one uses a microwave during a braai. You have all the kit to slow cook anything to get it tender, so why the fudge use a microwave

[Sards]

I do....!
I have the vac machine...
And make the marinade myself..

Fantastic man. Love this. You don't understand the typical Saffer braai dude. His wife buys all the food and prepares everything whilst we just burn it on the coals. Taking anything to a different level means that you will be insulted. That's not how it works

I agree with you on a typical Saffer braai, but ffs man no one uses a microwave during a braai. You have all the kit to slow cook anything to get it tender, so why the fudge use a microwave

Microwave for potatoes....makes sense to me. Par cook the potatoe wedges in the microwave and then put it onto hot coals to crisp...At least you wont have shrivelled up and dry spuds....

Dudes....I cook for perfection....not so that I can put my Castle Light on my belly whilst i shuffle meat around on coals too hot or too cold trying to get food done for the family...In fact I have a client coming to my home this afternoon who is the CEO of one of the largest manufacturers in South Africa to share some meat with me as he is also interested in one for his home...I suppose you really need to be at a certain level to appreciate the best things in life.

[mat the expat]

manufacturers in South Africa to share some meat with me as he is also interested in one for his home....

That is a spectacular euphemism for a microwave

[Sards]

manufacturers in South Africa to share some meat with me as he is also interested in one for his home....

That is a spectacular euphemism for a microwave

I was wondering where you were.

Dude fell in love with my unit. He is an ex chef who made it big in the biggest manufacturer of baking ovens in South Africa. Retired when he made his dosh and now is looking for a better way to enjoy cooking with his wife. It helped that I had it on when he arrived and had my bar open and for the finishing touch I threw a pizza inside....done deal.

I don't post much about products I do in the Diablo anymore because the guys here can't fathom the concept and because its different level how can you expect them to.

An example is when we did Nachos in it the other night..man I am completely hooked. Different level of taste. Cheese melted and dripping down. Chips dry and crispy and slightly charred on the edges...full of smoked flavors. So vokken yum. 3 minutes flat to do.

Now these dudes will argue that thats not braai. It's a microwave.

Thing is I just cannot settle for mediocre.

[Sandstorm]

Dude fell in love with my unit.....It helped that I had it on when he arrived

Just can't help himself.

[Sards]

Dude fell in love with my unit.....It helped that I had it on when he arrived

Just can't help himself.

I don't want to share braai stuff anymore dude. I don't enjoy it anymore

Man out

[average joe]

What happened to Nick, Sards? He still about?

[handyman]

Don't be jannie jammergat sards. If you're going to chuck food in a microwave before you braai it, you're going to get called on it. It's expected, no it's warranted.

Regarding your equipment, from what I can see on your website, it looks top notch

[handyman]

I have to say I'm surprised about the number of people you see who don't believe you can braai chicken from raw to done on the coals. I guess that's how they were taught by their parents. Always nice to see their faces first when I put the chicken on the grill and second after they taste it.

[Chilli]

I have to say I'm surprised about the number of people you see who don't believe you can braai chicken from raw to done on the coals. I guess that's how they were taught by their parents. Always nice to see their faces first when I put the chicken on the grill and second after they taste it.

Look you have to be able to understand heat and cooking times...................then you can braai chicken.

Or you can microwave it.

[Sandstorm]

I have to say I'm surprised about the number of people you see who don't believe you can braai chicken from raw to done on the coals. I guess that's how they were taught by their parents. Always nice to see their faces first when I put the chicken on the grill and second after they taste it.

Nothing sexier than a whole spatchcock chicken clamped in jou rooster and dan maak sy n draai op die kole.

[handyman]

I have to say I'm surprised about the number of people you see who don't believe you can braai chicken from raw to done on the coals. I guess that's how they were taught by their parents. Always nice to see their faces first when I put the chicken on the grill and second after they taste it.

Look you have to be able to understand heat and cooking times...................then you can braai chicken.

Or you can microwave it.

True. Low heat for longer and you're golden.

[handyman]

I have to say I'm surprised about the number of people you see who don't believe you can braai chicken from raw to done on the coals. I guess that's how they were taught by their parents. Always nice to see their faces first when I put the chicken on the grill and second after they taste it.

Nothing sexier than a whole spatchcock chicken clamped in jou rooster and dan maak sy n draai op die kole.

Plathoender loop soos 'n jet.

[Fangle]

I always roast chicken an turkey on my weber, and always is delicious.

Pork roast as well. But I couldn’t get it right with a leg of lamb. And haven’t tried beef.

[Bokkom]

I have to say I'm surprised about the number of people you see who don't believe you can braai chicken from raw to done on the coals. I guess that's how they were taught by their parents. Always nice to see their faces first when I put the chicken on the grill and second after they taste it.

Nothing sexier than a whole spatchcock chicken clamped in jou rooster and dan maak sy n draai op die kole.

Back in the day I used to build a brick scaffold of about five bricks high, light a fire and put a grid and the plathoender on top of that. As the fire died down, I just kept on knocking out bricks until, about an hour later, I was down to a two brick height. Splendid texture, juicy and cooked right through to the bone.

[average joe]

Think I mentioned it on the old board. I braai flaties in the bag. Have done plenty like that if that's all we're doing but when there's more than just chicken to braai I prefer it half cooked before it gets to the coals. Chicken doesn't like a lot of heat and it takes time, if you're using one braai and doing steak, chop, wors and chicken it gets tricky to manage the heat. If you have more than one fire going or a large braai it can work but your timing needs to be spot on and everything needs to come off at the same time. No point letting your other meat go cold or dry out in an oven while you're busy attempting to score a match winner in injury time on the fokon chicken.

[handyman]

Think I mentioned it on the old board. I braai flaties in the bag. Have done plenty like that if that's all we're doing but when there's more than just chicken to braai I prefer it half cooked before it gets to the coals. Chicken doesn't like a lot of heat and it takes time, if you're using one braai and doing steak, chop, wors and chicken it gets tricky to manage the heat. If you have more than one fire going or a large braai it can work but your timing needs to be spot on and everything needs to come off at the same time. No point letting your other meat go cold or dry out in an oven while you're busy attempting to score a match winner in injury time on the fokon chicken.

If I braai chicken, it will only be chicken and boerewors. Steak stap alleen. The rest you can mix and match on a braaigrid.

[TB63]

I use a rotisserie for chicken, perfect every time, jacket spuds go in with it for a few hours, open the lid and cook everything else when the time comes whilst it's just finishing off..

Also have a basket to go on the spit, fill it with peppers, onions, garlic, butternut squash, chicken thighs and fresh thyme, drizzle of olive oil and over the heat, lid down 40 mins..

And have skewers that fit on the spit as well, marinade chicken in tandoori or satay in vac bag overnight, get bbq as hot as poss, 350 degrees prefer, chuck on the spit, 15 mins just as the edges of the chicken begin to blacken,perfect and moist..

[Big Nipper]

I use a rotisserie for chicken, perfect every time, jacket spuds go in with it for a few hours, open the lid and cook everything else when the time comes whilst it's just finishing off..

Also have a basket to go on the spit, fill it with peppers, onions, garlic, butternut squash, chicken thighs and fresh thyme, drizzle of olive oil and over the heat, lid down 40 mins..

And have skewers that fit on the spit as well, marinade chicken in tandoori or satay in vac bag overnight, get bbq as hot as poss, 350 degrees prefer, chuck on the spit, 15 mins just as the edges of the chicken begin to blacken,perfect and moist..

I do spatchcock chicken marinated overnight in vacuum sealed bag on my Big Green Egg at 130c for 3hrs, then pump the heat to 220c for 20min to crisp up the skin.

Perfectly moist chicken with fantastic skin

[OomStruisbaai]

What happened to Nick, Sards? He still about?

Niek is just fine.

He got himself a boere meisie.

[average joe]

Think I mentioned it on the old board. I braai flaties in the bag. Have done plenty like that if that's all we're doing but when there's more than just chicken to braai I prefer it half cooked before it gets to the coals. Chicken doesn't like a lot of heat and it takes time, if you're using one braai and doing steak, chop, wors and chicken it gets tricky to manage the heat. If you have more than one fire going or a large braai it can work but your timing needs to be spot on and everything needs to come off at the same time. No point letting your other meat go cold or dry out in an oven while you're busy attempting to score a match winner in injury time on the fokon chicken.

If I braai chicken, it will only be chicken and boerewors. Steak stap alleen. The rest you can mix and match on a braaigrid.

Braaing for only the family is nice and god forbid we've done a lot of it lately but braai is a social gathering first and foremost and these days not everyone can afford to just make a braai and everyone just rocks up and eats. Most people do bring and braai nowadays and you always end up with two or three guys doing all the braaing. Everyone brings what ever they feel like so you end up with skottels full of meat of all sorts. At these type of braais I hate it when someone brings chicken (it's always a woman or some guy who pretends he cant braai) because that means I'll have to stand there and slow cook your chicken whilst you are eating my steak. And by the time I'm done with your chicken everything will be ice cold and the only edible thing left for me will be your fokon chicken.

I know some do bring and braais where everyone brings, cooks and eats their own meat but my family and friends all believe in a one skottel bring and braai. Everyone brings what they can and we all share.

[average joe]

What happened to Nick, Sards? He still about?

Niek is just fine.

He got himself a boere meisie.

Is he still selling braais?

[handyman]

Think I mentioned it on the old board. I braai flaties in the bag. Have done plenty like that if that's all we're doing but when there's more than just chicken to braai I prefer it half cooked before it gets to the coals. Chicken doesn't like a lot of heat and it takes time, if you're using one braai and doing steak, chop, wors and chicken it gets tricky to manage the heat. If you have more than one fire going or a large braai it can work but your timing needs to be spot on and everything needs to come off at the same time. No point letting your other meat go cold or dry out in an oven while you're busy attempting to score a match winner in injury time on the fokon chicken.

If I braai chicken, it will only be chicken and boerewors. Steak stap alleen. The rest you can mix and match on a braaigrid.

Braaing for only the family is nice and god forbid we've done a lot of it lately but braai is a social gathering first and foremost and these days not everyone can afford to just make a braai and everyone just rocks up and eats. Most people do bring and braai nowadays and you always end up with two or three guys doing all the braaing. Everyone brings what ever they feel like so you end up with skottels full of meat of all sorts. At these type of braais I hate it when someone brings chicken (it's always a woman or some guy who pretends he cant braai) because that means I'll have to stand there and slow cook your chicken whilst you are eating my steak. And by the time I'm done with your chicken everything will be ice cold and the only edible thing left for me will be your fokon chicken.

I know some do bring and braais where everyone brings, cooks and eats their own meat but my family and friends all believe in a one skottel bring and braai. Everyone brings what they can and we all share.

With some of my friends, we have an arrangement where the host provide the food.

With other friends, it's bring and braai, but we try to bring the same kind of meat at least, it makes everything easier, because all of us have small children running around.

[average joe]

We end up with more than a hundred people at social braais. Just between me and the wife's family is close to 80 people then there's friends and friends of friends. Not everyone can afford rump steak but I always want those who bring paper thin chuck or nothing except wors to also have a nice time. Most times we'll take out extra meat for those we know cant afford it.

If we just invite friends over for dinner I'll provide food and drink but then we don't always braai. Sometimes we'll just get takeaways or I'll make butter chicken or the wife will cook something. On the farm we always had some guests on weekends. If we're friends and your in my house it's your house. You know were the fridge is if you want a dop.

[handyman]

We end up with more than a hundred people at social braais. Just between me and the wife's family is close to 80 people then there's friends and friends of friends. Not everyone can afford rump steak but I always want those who bring paper thin chuck or nothing except wors to also have a nice time. Most times we'll take out extra meat for those we know cant afford it.

If we just invite friends over for dinner I'll provide food and drink but then we don't always braai. Sometimes we'll just get takeaways or I'll make butter chicken or the wife will cook something. On the farm we always had some guests on weekends. If we're friends and your in my house it's your house. You know were the fridge is if you want a dop.

More than a 100 for a social braai, fokkit

On the drinks, we tend to take our own, but yeah, won't deny anyone if they want/need a dop.

[Big Nipper]

It is my boy's 1st birthday on Sunday, so will have 8 people over for lunch

Doing shoulder of lamb rubbed in fresh thyme, salt and pepper and olive oil in an oven tray with garlic head cut in half, some carrots, spring onion and bay leaves.

Will go in the Big Green Egg covered for 2hrs at 160c, then uncovered at 220c for 30min

Other meat is chicken pieces with lemon butter garlic sauce and some portuguese chicken spice - just on the coals on the braai

[Sandstorm]

We end up with more than a hundred people at social braais.

More than a 100 for a social braai, fokkit

Covid se "Nee boet!"

[average joe]

We end up with more than a hundred people at social braais.

More than a 100 for a social braai, fokkit

Covid se "Nee boet!"

There was life before covid.

[Blake]

It is my boy's 1st birthday on Sunday, so will have 8 people over for lunch

Jeez time flies. Congrats boet. Seems like the other day when you told us you'd become a dad.

[Big Nipper]

It is my boy's 1st birthday on Sunday, so will have 8 people over for lunch

Jeez time flies. Congrats boet. Seems like the other day when you told us you'd become a dad.

thanks boet!!

[OomStruisbaai]

It is my boy's 1st birthday on Sunday, so will have 8 people over for lunch

Jeez time flies. Congrats boet. Seems like the other day when you told us you'd become a dad.

thanks boet!!

Tyd vir die sussie.

[average joe]

Before you know it he'll be running around the house butt naked.