The Official Braai Thread

[handyman]

Oxtail tomorrow

Yes, as Winter is getting closer I prefer a nice long potjie, lamb shanks or oxtail.

[handyman]

I am alone, today, wife out with the grandkids .

Shitty weather - will be ornery and do lamb chops, for myself.

Going well, WT?

[OomStruisbaai]

I am alone, today, wife out with the grandkids .

Shitty weather - will be ornery and do lamb chops, for myself.

Going well, WT?

Welkom terug Boetie Gedog n slang het jou gepik met die kampering

[handyman]

I am alone, today, wife out with the grandkids .

Shitty weather - will be ornery and do lamb chops, for myself.

Going well, WT?

Welkom terug Boetie Gedog n slang het jou gepik met die kampering

Haha, prioriteite oom. Gaan dit goed in Struis?

[OomStruisbaai]

Going well, WT?

Welkom terug Boetie Gedog n slang het jou gepik met die kampering

Haha, prioriteite oom. Gaan dit goed in Struis?

Gaan OK. Winter nou. Koud en maak baie vuur en braai.

[FalseBayFC]

Eisbein, fancy beer, German hot potato salad and coleslaw tomorrow. Visiting the German friends for lunch. Will be a full spread from Hartlief deli. Best German butcher in town.

Which town.....Constantia. I did a great German Deli in Hout bay....the mermaid or something.

I go to both. I like having a sit down lunch at the one in Gardens though.

[Chilli]

Mango chutney chicken sosaties
Greek lamb sosaties
Lekker salad.
Red wine

Life is good in Gqeberha

[OomStruisbaai]

Binne braai (klein saterdag)tonight. The usual lamb chops, ribs and home made boere wors.

[FalseBayFC]

Glorious windless afternoon here in Cape Town. I am aiming to have coals ready by 5pm for an early T-Bone or 3. Fortunately my daughters' boyfriends aren't vegan like all the women. I'll be doing vegan sosaties and various soy abominations for the vegans.

[FalseBayFC]

Wine list
Groote Post - Old Man's Blend
Boplaas Gamka white.
SAB beers

[OomStruisbaai]

Glorious windless afternoon here in Cape Town. I am aiming to have coals ready by 5pm for an early T-Bone or 3. Fortunately my daughters' boyfriends aren't vegan like all the women. I'll be doing vegan sosaties and various soy abominations for the vegans.

Power back on. Will also do steak tonight.

[Wilson's Toffee]

Just saw a chicken in the fridge. Tomorrow's braai sorted - vegan shit.

[FalseBayFC]

Just saw a chicken in the fridge. Tomorrow's braai sorted - vegan shit.

A lady braaii! For shame! You'll probably be drinking artisan gin and tonics too.

[handyman]

Steak en tjips vanaand.

[FalseBayFC]

Steak en tjips vanaand.

Nice to see you Handy! Too rainy and miserable here for a braai. Even in the binnebraai. I'm going to Pirates in Plumstead and will probably have one of their pizzas or ribs at around 11pm when I've had too many beers. After that I'll probably dance to Bon Jovi's Living on a Prayer on the dance floor.

Quick poll. Can you okes go out to a pub for a session and not get shat on by the wife? I'm now 52 and do it very rarely. But when I do I generally give it horns. I get treated like a pariah for about a week afterwards. Granted I look like a complete wreck the day after.

I think I'm going through a second mid-life crisis. After a few beers I feel like I'm 21 at a students union party.

[handyman]

Steak en tjips vanaand.

Nice to see you Handy! Too rainy and miserable here for a braai. Even in the binnebraai. I'm going to Pirates in Plumstead and will probably have one of their pizzas or ribs at around 11pm when I've had too many beers. After that I'll probably dance to Bon Jovi's Living on a Prayer on the dance floor.

Quick poll. Can you okes go out to a pub for a session and not get shat on by the wife? I'm now 52 and do it very rarely. But when I do I generally give it horns. I get treated like a pariah for about a week afterwards. Granted I look like a complete wreck the day after.

I think I'm going through a second mid-life crisis. After a few beers I feel like I'm 21 at a students union party.

My wife has no problem with a boys night, but she has zero time for my hangovers.

[OomStruisbaai]

I don't do the bar thing since married in 1985. Worked on the road for most of my career and was bar pool/snoeker champ from Vredenburg to Aliwal Noord. Spend my time with the family on weekends.
Nowadays bars are to expensive.

[Wilson's Toffee]

Just saw a chicken in the fridge. Tomorrow's braai sorted - vegan shit.

A lady braaii! For shame! You'll probably be drinking artisan gin and tonics too.

I was alone, it was prissy weather. Drank Ethiopian coffee. (Not much on booze, too, I reckon)

[FalseBayFC]

Just saw a chicken in the fridge. Tomorrow's braai sorted - vegan shit.

A lady braaii! For shame! You'll probably be drinking artisan gin and tonics too.

I was alone, it was prissy weather. Drank Ethiopian coffee. (Not much on booze, too, I reckon)

I did some extension officer work in Ethiopia many moons ago. In the South they drink kibbeh coffee which is coffee with butter and salt. No sugar. When I arrived at a local community, especially in the South they would make me a brew. The Ethiopian highlands is in the South which is real coffee growing country. During the day you drink tea and kibbeh. In the late afternoon when work is finished you drink Tej which is a honey mead/wine at about 11%. Then you move on to Areke which is about 45%. The highlanders have quite a high tolerance and would often drink me under the table. They chew leaves call khat which are fairly potent. I tried it once and had quite a party. /globus mode

By the way is Globus still around? He was quite poorly last I heard.

[Wilson's Toffee]

I have Ethiopian neighbours, businessman, and they introduced me to more of their foodstuffs etc. I do not really know a lot about it, but they taught me to eat injera (a soft, breadt pancake made from teff seeds) with several fillings (I like the raw meat seasoned with "Berbera" most) and their green coffee (quite strong, black, sweetened, gives me a caffeine kick for a whole day)
They are said to be descendants from the old Jews of Moses' time, reportedly carry more if the Jewish "Ka'haan" gene than most Israelis in current Israel. Sharp, intelligent people, making the most of opportunities this country offers them.

[Monk]

eventually bought a rotisserie for the Weber and looking forward to testing it this weekend

[handyman]

eventually bought a rotisserie for the Weber and looking forward to testing it this weekend

How did the rotisserie go?

[Monk]

eventually bought a rotisserie for the Weber and looking forward to testing it this weekend

How did the rotisserie go?

Did this yesterday and I am evangelical about it

Especially now with load shedding you can be up and cooking in 30 minutes

[FalseBayFC]

I did some angelfish fillets on the braai tonight. Quite firm fish and strong skin so they held up well.

[handyman]

25 degrees with no wind, it would be a sin not to braai, so snoek, soetpatat and roosterkoek on the menu.

[Sards]

Might braai the starters tonight. 10 pax.. doing thinly sliced french loaf just browned on the coals served on a platter with sliced droewors, fatty biltong, speciality salami , cubed cheese and balsamic onion dip.
So over Chips and biscuits.
I have some sauces and drizzle that have been enjoying to add to that . Asian, Sweet chili or habanero.

Be nice to have the coals for the garlic bread going with the Rosemarie chicken dish my wife is making. I told her to make it rich and creamy. Served with tasmati rice and my mother in laws salad which is always good.

Finishing off with a desert which is a big secret so far. The MIL is the best I have seen with desert. So its going to be good.

[Chilli]

Spatchcock peri peri chicken tonight.

[Sards]

Just got the pics for the chefs knife I was having made.
The chef it was going to did a run from the restaurant my mate is building in Hermanus so he's lost out and I am giving it to my wife to use.
It's a Honesuki. A traditional Japanese chefs knife used for poultry and small game. It's thick on the spine to give extra power to cut through tough cartilage. It's versatile in that it's perfect for chopping and slicing. It's 3mm 1095 steel with copper bolster and inserts, white g10 inserts and pin, African blackwood spacer and stabilized wild peach for the rear of the handle. Wild peach is a very desirable handle wood because it's not easily available because there is not much wood on the tree and it splinters easily. The reason why we had the wood stabilized first through another company after finding the wood in an old bookshelf someone had lying around. It's desirable as a handle because it's rare, hard, durable, dense and very beautiful as you can see in the pic. You can see the Hamon on the blade more clearly now.The knife master is Carl Philander from Philipi. I met him at a knife show and was very impressed with his workmanship and passion. He is a police man in real life. This is his hobby. I have been testing him with some knives and he always pulls through and is cheap as chips. He said he still had some stabilized wild peach left so I tasked him with a traditional Japanese utility knife. A Gyuto , to complete the set . 230mm long, 45 mm at the thickest part closest to the handle. Same handle configuration and material as the Honesuki.

I love the sheath he made for the Honesuki.

This is a one of a kind knife for sure. I have been involved in the whole process making decisions regarding all the parts of the build

[Sards]

[Sards]

This is a Gyuto.
It's traditionally 180 to 250 mm long, 45 to 55mm at widest point. It's thinner at the rear for more delicate work. I have asked for a curve on the handle where the bolster meets the blade , to get the handle closer to the blade for more control. But we will see what Carl does

[Wilson's Toffee]

Beautiful .. Japanese knives are fantastic

[pjm1]

I did porchetta last night on my kamado. Turned out damn tasty and surprisingly quick to cook (2 hours + resting).

[OomStruisbaai]

Look lekker but that kamados are fucking expensive.

[FalseBayFC]

I did porchetta last night on my kamado. Turned out damn tasty and surprisingly quick to cook (2 hours + resting).

That looks amazing. Dying to buy a XL Green egg to replace my aging Weber. But as WT says they're effing expensive. Especially if you're paying rands.

[FalseBayFC]

Received an order of sausage casings and other goodies from Freddy Hirsch's today. Hog, sheep and cellulose casings for boerewors, droëwors and various other beef and pork sausages. And all the brines and spice mixes too. Going to have a go at chorizo and dry cure in my biltong box.

[pjm1]

Look lekker but that kamados are fucking expensive.

Thanks guys. To be fair, I've just got a baby egg - about 1/3 of the price of the normal sized one so far better value. It does make cooking a bit tighter but for the four of us it's spot on. When we have a bigger crowd it only gets used for something like that - a bit of a showpiece dish while the Weber is fired up for direct grilling.

[Big Nipper]

I did porchetta last night on my kamado. Turned out damn tasty and surprisingly quick to cook (2 hours + resting).

That looks amazing. Dying to buy a XL Green egg to replace my aging Weber. But as WT says they're effing expensive. Especially if you're paying rands.

I can help you get an XL Egg at close to cost

[FalseBayFC]

Doing chops and wors today as well as a size galjoen my daughter landed at Rooi Els this afternoon. Taken a house at Bettys Bay for the weekend with 2 other families. One of my mates bought up a massive TV and we're all set for the match.

[OomStruisbaai]

2 tand lamb choppies, rib and home made boere wors.

With Kaapse pap (mash)

[Wilson's Toffee]

Doing chops and wors today as well as a size galjoen my daughter landed at Rooi Els this afternoon. Taken a house at Bettys Bay for the weekend with 2 other families. One of my mates bought up a massive TV and we're all set for the match.

Galjoen.... it's been years since I've last had galjoen.

Might have to sort myself and go Cape-side, again....