NPR

Posted: **Wed Jul 15, 2020 11:39 am**

handyman wrote: Wed Jul 15, 2020 11:33 am
average joe wrote: Wed Jul 15, 2020 10:04 am 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?

I have had great koedoe, but was mostly in Restaurants. Gemsbok also not that gamey.

Posted: **Wed Jul 15, 2020 12:04 pm**

You have to spice it to an inch of its life.

Posted: **Wed Jul 15, 2020 1:43 pm**

average joe wrote: Wed Jul 15, 2020 12:04 pm You have to spice it to an inch of its life.

I have also had Takbok fillet (fallow Deer), that was marinated in sosatie sauce that was great.

Posted: **Wed Jul 15, 2020 1:50 pm**

average joe wrote: Wed Jul 15, 2020 12:04 pm You have to spice it to an inch of its life.

Because it has no fat.

Posted: **Wed Jul 15, 2020 2:01 pm**

DraadkarD wrote: Wed Jul 15, 2020 1:43 pm
average joe wrote: Wed Jul 15, 2020 12:04 pm You have to spice it to an inch of its life.
I have also had Takbok fillet (fallow Deer), that was marinated in sosatie sauce that was great.

I've had braaied takbok tjops that could have passed for lamb tjops.

Posted: **Wed Jul 15, 2020 2:02 pm**

Chilli wrote: Wed Jul 15, 2020 1:50 pm
average joe wrote: Wed Jul 15, 2020 12:04 pm You have to spice it to an inch of its life.
Because it has no fat.

If you don't kill it with clove and coriander it's inedible. If you don't cook it in a pressure cooker it's as tough as tyres.

Posted: **Wed Jul 15, 2020 2:03 pm**

Chilli wrote: Wed Jul 15, 2020 1:50 pm
average joe wrote: Wed Jul 15, 2020 12:04 pm You have to spice it to an inch of its life.
Because it has no fat.

What must I do for example with a Springbokboud? Bacon?

Posted: **Wed Jul 15, 2020 2:11 pm**

average joe wrote: Wed Jul 15, 2020 2:02 pm
Chilli wrote: Wed Jul 15, 2020 1:50 pm
average joe wrote: Wed Jul 15, 2020 12:04 pm You have to spice it to an inch of its life.
Because it has no fat.
If you don't kill it with clove and coriander it's inedible. If you don't cook it in a pressure cooker it's as tough as tyres.

From my koedoe, I'm only keeping the fillets and a few rump steaks to braai. The rest will be used for mince, wors and patties.

Posted: **Wed Jul 15, 2020 2:22 pm**

DraadkarD wrote: Wed Jul 15, 2020 2:03 pm
Chilli wrote: Wed Jul 15, 2020 1:50 pm
average joe wrote: Wed Jul 15, 2020 12:04 pm You have to spice it to an inch of its life.
Because it has no fat.
What must I do for example with a Springbokboud? Bacon?

Season flour with mixed herbs, salt, pepper and a bit of braai spice. Put into a plastic bag, put the bod in the bag and shake to cover the boud.
Sear the boud in hot oil and remove. Add onion, bacon, garlic, celery, carrot, lots of rosemary, bay leaf and cloves [or juniper berries] season with salt & pepper. Cook for a bit. Put the boud back in. add about 2 glasses of red wine and cover with beef stock. Cover and cook for about an 90 minutes. Take the lid or foil off, take the boud out and cover with foil. Add a jar or cranberry jelly to the gravy and bring to boil, . Add some of the flour if it is a bit thin, simmer. Carve the meat and then put back into the sauce for about 10 minutes.

Posted: **Wed Jul 15, 2020 2:33 pm**

Chilli wrote: Wed Jul 15, 2020 2:22 pm
DraadkarD wrote: Wed Jul 15, 2020 2:03 pm
Chilli wrote: Wed Jul 15, 2020 1:50 pm

Because it has no fat.
What must I do for example with a Springbokboud? Bacon?
Season flour with mixed herbs, salt, pepper and a bit of braai spice. Put into a plastic bag, put the bod in the bag and shake to cover the boud.
Sear the boud in hot oil and remove. Add onion, bacon, garlic, celery, carrot, lots of rosemary, bay leaf and cloves [or juniper berries] season with salt & pepper. Cook for a bit. Put the boud back in. add about 2 glasses of red wine and cover with beef stock. Cover and cook for about an 90 minutes. Take the lid or foil off, take the boud out and cover with foil. Add a jar or cranberry jelly to the gravy and bring to boil, . Add some of the flour if it is a bit thin, simmer. Carve the meat and then put back into the sauce for about 10 minutes.

Or

Debone the boud. Buy netting from your butcher.
Fry onion, mushroom, garlic, herbs and spinach together.It should be a wet mixture. Cool.
Season the inside and stuff with the cooled mixture.
Roll the boud and put in the netting.
Cook in the Weber on indirect heat basting with melted butter for about 45 minutes.
Carve and serve.

Posted: **Wed Jul 15, 2020 2:40 pm**

Chilli wrote: Wed Jul 15, 2020 2:22 pm
DraadkarD wrote: Wed Jul 15, 2020 2:03 pm
Chilli wrote: Wed Jul 15, 2020 1:50 pm

Because it has no fat.
What must I do for example with a Springbokboud? Bacon?
Season flour with mixed herbs, salt, pepper and a bit of braai spice. Put into a plastic bag, put the bod in the bag and shake to cover the boud.
Sear the boud in hot oil and remove. Add onion, bacon, garlic, celery, carrot, lots of rosemary, bay leaf and cloves [or juniper berries] season with salt & pepper. Cook for a bit. Put the boud back in. add about 2 glasses of red wine and cover with beef stock. Cover and cook for about an 90 minutes. Take the lid or foil off, take the boud out and cover with foil. Add a jar or cranberry jelly to the gravy and bring to boil, . Add some of the flour if it is a bit thin, simmer. Carve the meat and then put back into the sauce for about 10 minutes.

That sounds great. Thanks a lot, Chilli.

Posted: **Wed Jul 15, 2020 2:43 pm**

DraadkarD wrote: Wed Jul 15, 2020 2:40 pm
Chilli wrote: Wed Jul 15, 2020 2:22 pm
DraadkarD wrote: Wed Jul 15, 2020 2:03 pm

What must I do for example with a Springbokboud? Bacon?
Season flour with mixed herbs, salt, pepper and a bit of braai spice. Put into a plastic bag, put the bod in the bag and shake to cover the boud.
Sear the boud in hot oil and remove. Add onion, bacon, garlic, celery, carrot, lots of rosemary, bay leaf and cloves [or juniper berries] season with salt & pepper. Cook for a bit. Put the boud back in. add about 2 glasses of red wine and cover with beef stock. Cover and cook for about an 90 minutes. Take the lid or foil off, take the boud out and cover with foil. Add a jar or cranberry jelly to the gravy and bring to boil, . Add some of the flour if it is a bit thin, simmer. Carve the meat and then put back into the sauce for about 10 minutes.
That sounds great. Thanks a lot, Chilli.

Pleasure. Try it and let me know.

Posted: **Wed Jul 15, 2020 3:22 pm**

Testing

Posted: **Wed Jul 15, 2020 4:52 pm**

ASMO wrote: Wed Jul 15, 2020 3:22 pmTesting

I had to retype.
I have the origional saved. Will try post again tomorrow.

Posted: **Thu Jul 16, 2020 8:23 am**

I have some loin but its not my favorite meat...I just make Carrpacio with it and freeze what I don't use for later.....ending up giving it to the dogs...

Too gamy and rich for my taste...

A bloke wanted to make our patties using game instead of lamb....tested it and its very polarizing although nice and fatty as he adds 20% fat into it.

Only way I can imagine eating game is if its just been killed and slagged and you throw a bout onto the coals and eat it off the bone...real caveman style

Posted: **Thu Jul 16, 2020 10:40 am**

Sards wrote: Thu Jul 16, 2020 8:23 am I have some loin but its not my favorite meat...I just make Carrpacio with it and freeze what I don't use for later.....ending up giving it to the dogs...

Too gamy and rich for my taste...

A bloke wanted to make our patties using game instead of lamb....tested it and its very polarizing although nice and fatty as he adds 20% fat into it.

Only way I can imagine eating game is if its just been killed and slagged and you throw a bout onto the coals and eat it off the bone...real caveman style

Price as opposed to beef mince?

Posted: **Fri Jul 17, 2020 6:18 am**

Going to me local butcher tomorrow to acquire a nice Pork But to put on the Big Green Egg for Sunday.

Posted: **Fri Jul 17, 2020 6:24 am**

Going to try stadium Butchery this weekend.
Burgers tonight
Rump steak for tomorrow night
Boerewors ans sosaties for Sunday

Fuck it is cold here at night, but the nights are beautiful.

Posted: **Fri Jul 17, 2020 7:00 am**

DraadkarD wrote: Fri Jul 17, 2020 6:18 am Going to me local butcher tomorrow to acquire a nice Pork But to put on the Big Green Egg for Sunday.

Draad, is the Big Green Egg worthy of the price tag?

Posted: **Fri Jul 17, 2020 7:02 am**

Weather looking good for the weekend, so on the menu will be:
Friday : Chicken
Saturday : Snoek
Sunday : Fillet

Posted: **Fri Jul 17, 2020 7:06 am**

handyman wrote: Fri Jul 17, 2020 7:02 am Weather looking good for the weekend, so on the menu will be:
Friday : Chicken
Saturday : Snoek
Sunday : Fillet

Give me your snoek recipe please.

Posted: **Fri Jul 17, 2020 7:10 am**

Chilli wrote: Fri Jul 17, 2020 7:06 am
handyman wrote: Fri Jul 17, 2020 7:02 am Weather looking good for the weekend, so on the menu will be:
Friday : Chicken
Saturday : Snoek
Sunday : Fillet
Give me your snoek recipe please.

Posted: **Fri Jul 17, 2020 8:05 am**

Chilli wrote: Fri Jul 17, 2020 7:06 am
handyman wrote: Fri Jul 17, 2020 7:02 am Weather looking good for the weekend, so on the menu will be:
Friday : Chicken
Saturday : Snoek
Sunday : Fillet
Give me your snoek recipe please.

My wife's grandpa was a fisherman in Velddrif, the recipe is from him, although I'm not sure on the quantities. It's also I think quite a general one.
Melt a big knob of butter on the oven or in the microwave and add apricot jam, lemon juice, garlic, salt and pepper. Play around with the amount of jam depending on how sweet you want it. Sometimes I do it without the jam.

When you braai, I use 1 of 2 methods :
1. Foil the rooster, put snoek skin side down, apply sauce, braai until almost ready and then turn around to char the meat. With this method it will never be dry.
2. Don't use foil, the skin will be nice and crispy, but there's a slight risk that your snoek can be a bit dry. Have to turn more than once when braaiing this way.

Nirvana if you can serve it with freshly baked bread and soet patat.

Posted: **Fri Jul 17, 2020 8:14 am**

handyman wrote: Fri Jul 17, 2020 7:00 am
DraadkarD wrote: Fri Jul 17, 2020 6:18 am Going to me local butcher tomorrow to acquire a nice Pork But to put on the Big Green Egg for Sunday.
Draad, is the Big Green Egg worthy of the price tag?

The great thing of the Egg is that it can stay hot for about 12 hours, so you have that energy at no extra cost to amount of charcoal you use for a normal braai, or a weber. So it hassle free for cooking meat that takes a while. But, I'm sure that normal American smoker can do the same.

Posted: **Fri Jul 17, 2020 8:16 am**

DraadkarD wrote: Fri Jul 17, 2020 8:14 am
handyman wrote: Fri Jul 17, 2020 7:00 am
DraadkarD wrote: Fri Jul 17, 2020 6:18 am Going to me local butcher tomorrow to acquire a nice Pork But to put on the Big Green Egg for Sunday.
Draad, is the Big Green Egg worthy of the price tag?
The great thing of the Egg is that it can stay hot for about 12 hours, so you have that energy at no extra cost to amount of charcoal you use for a normal braai, or a weber. So it hassle free for cooking meat that takes a while. But, I'm sure that normal American smoker can do the same.

Posted: **Fri Jul 17, 2020 8:21 am**

Some of those that use sauces
are the same who burn sausage

those who fried are justified for grillin it bad theyre the chosen bites

uuurgh grillin in the name of!

Shamelessly stolen from the comments section of a Rick Beato youtube video about RATM's Killing in the name

Posted: **Fri Jul 17, 2020 8:46 am**

handyman wrote: Fri Jul 17, 2020 8:05 am
Chilli wrote: Fri Jul 17, 2020 7:06 am
handyman wrote: Fri Jul 17, 2020 7:02 am Weather looking good for the weekend, so on the menu will be:
Friday : Chicken
Saturday : Snoek
Sunday : Fillet
Give me your snoek recipe please.
My wife's grandpa was a fisherman in Velddrif, the recipe is from him, although I'm not sure on the quantities. It's also I think quite a general one.
Melt a big knob of butter on the oven or in the microwave and add apricot jam, lemon juice, garlic, salt and pepper. Play around with the amount of jam depending on how sweet you want it. Sometimes I do it without the jam.

When you braai, I use 1 of 2 methods :
1. Foil the rooster, put snoek skin side down, apply sauce, braai until almost ready and then turn around to char the meat. With this method it will never be dry.
2. Don't use foil, the skin will be nice and crispy, but there's a slight risk that your snoek can be a bit dry. Have to turn more than once when braaiing this way.

Nirvana if you can serve it with freshly baked bread and soet patat.

Thanks.I have never been successful putting snoek onto the braai. Ask your vegetable supplier for banana leaves and use instead of foil.

Posted: **Fri Jul 17, 2020 2:45 pm**

Update Alert!

I'm going for rack of lamb instead.

Posted: **Fri Jul 17, 2020 2:52 pm**

Lamb chops, lamb koftas and chicken wors (for the wife only) tonight. Plus a nice bottle of Fairview Pinotage I grabbed at the wine warehouse.

Posted: **Fri Jul 17, 2020 3:04 pm**

Couple of rib eyes and wors tomorrow

Posted: **Fri Jul 17, 2020 3:13 pm**

Chicken fucking wors?

Posted: **Sat Jul 18, 2020 6:50 am**

sorCrer wrote: Fri Jul 17, 2020 3:13 pm Chickenrunning fucking wors?

Posted: **Sat Jul 18, 2020 1:03 pm**

Waterblommetjie pot uit die Boland vanaand

Posted: **Sat Jul 18, 2020 7:57 pm**

DraadkarD wrote: Wed Jul 15, 2020 2:03 pm
Chilli wrote: Wed Jul 15, 2020 1:50 pm
average joe wrote: Wed Jul 15, 2020 12:04 pm You have to spice it to an inch of its life.
Because it has no fat.
What must I do for example with a Springbokboud? Bacon?

I have deboned it, stuffed it with garlic and rosemary (like lamb), rubbed with olive oil en braaied it medium rare.
Juicy and tender and not gamey at all.

Posted: **Sun Jul 19, 2020 9:07 am**

Bokkom wrote: Sat Jul 18, 2020 7:57 pm
DraadkarD wrote: Wed Jul 15, 2020 2:03 pm
Chilli wrote: Wed Jul 15, 2020 1:50 pm

Because it has no fat.
What must I do for example with a Springbokboud? Bacon?
I have deboned it, stuffed it with garlic and rosemary (like lamb), rubbed with olive oil en braaied it medium rare.
Juicy and tender and not gamey at all.

Good man!

Posted: **Wed Jul 22, 2020 1:02 pm**

Damn but this takeaway is consuming so much of my time....I feel like I am wearing 2 caps everyday.....some work on the takeaway. Some work on the factory. We haven't got the lease signed yet...seems like everyone uses Covid as an excuse for poor efficiency.
Should be done in a few days and signed. Sooooooooo much to do. Got to strip out the old shopfitting. Put in new walls and tile. Sort out Electrics , plumbing...Advertising , Extraction units x 2....paint...fit all the equipment in.Train staff.......

Wifey has sent her dressings and sauces to a well reknown chef for critique. Still trying to source a decent bun.....

You guys have no vokken idea. We are next door to a Wok in the box and Pizza Perfect so our product , look and quality has to be right up there.
The decor is in the hands of wifey...but its pretty much in line with what I was thinking.
I am handling the advertising boards and Logo mounted in the front counter. This is going to be a spectacular shop if the vision matches the final result.

By the way its Called...." the Charcoal Oven and Grill "

The ' Charcoal Chef ' was already taken.

Wifey busy with website and app....

Posted: **Wed Jul 22, 2020 6:21 pm**

Sounds exciting, post up some pics of the place when it’s ready.

Posted: **Mon Jul 27, 2020 10:30 am**

Man I am having so much fun with this shop...

missus needed some really industrial looking hanging light fittings .. with a braai theme

I knocked around and came up with an ingenious light fitting made from Stainless Steel using SS camping plates for the lid and a small round braai grid for the base....Very proud of it....going to have 5 of them hanging above the main counter....Saved the missus 3 k if she had to buy something similar.

Giving the missus a special digital fryer where everything is preset and works with timers....so every packet of chips will be exactly the same time and time again...and when the operator drops his chip basket he can carry on doing other things because its all automatic....

The front cooking lineup alone ( excluding the prep area and storage in the back ) is going to cost R 225 k....... thankfully most of it except the two special working tables are in stock.

This is going to cost about the same as opening a full restaurant...except no seating , seating area decor , waiters etc.

Going Big...or going home.

Posted: **Mon Jul 27, 2020 10:33 am**

Sards wrote: Mon Jul 27, 2020 10:30 am Man I am having so much fun with this shop...

missus needed some really industrial looking hanging light fittings .. with a braai theme

I knocked around and came up with an ingenious light fitting made from Stainless Steel using SS camping plates for the lid and a small round braai grid for the base....Very proud of it....going to have 5 of them hanging above the main counter....Saved the missus 3 k if she had to buy something similar.

Giving the missus a special digital fryer where everything is preset and works with timers....so every packet of chips will be exactly the same time and time again...and when the operator drops his chip basket he can carry on doing other things because its all automatic....

The front cooking lineup alone ( excluding the prep area and storage in the back ) is going to cost R 225 k....... thankfully most of it except the two special working tables are in stock.

This is going to cost about the same as opening a full restaurant...except no seating , seating area decor , waiters etc.

Going Big...or going home.

Boet, I think I've said it before, for me this is a risky move, but I wish you every success. Good luck.

Posted: **Mon Jul 27, 2020 10:37 am**

handyman wrote: Mon Jul 27, 2020 10:33 am
Boet, I think I've said it before, for me this is a risky move, but I wish you every success. Good luck.

Thats it exactly...you have to try..and give it everything. A half try is a half success or failure...a full try is either a full success or failure.
Ultimately Sreel-line our factory will subsidise it till its running at a profit so really cannot lose.
Its also a full on operating showroom of what we can do. So its marketing for Steel-line and Diablo

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