The Official Braai Thread

[Jock42]

What sort of kit do you guys use? Going to replace my entry level BBQ and take things more seriously.

A braai is suppose to be as primitive as possible. Best braai is on the ground packed by stones for the grill. Love braaing along the beach.

I can do primitive tbf. Clearly my skills need to improve then

[OomStruisbaai]

What sort of kit do you guys use? Going to replace my entry level BBQ and take things more seriously.

A braai is suppose to be as primitive as possible. Best braai is on the ground packed by stones for the grill. Love braaing along the beach.

I can do primitive tbf. Clearly my skills need to improve then

Primitive is the best. Buying fancy equipment is a waist of money. The meat have much more taste braaiing outside then braaiing inside. Maybe it have to do with braaiing on your previous braais ash or just the fresh air.

[Sards]

Primitive is the best. Buying fancy equipment is a waist of money. The meat have much more taste braaiing outside then braaiing inside. Maybe it have to do with braaiing on your previous braais ash or just the fresh air.

Oh my word.....

[Sards]

Sounds delicious.

Boerie should be cooked quickly and served immediately. As a starter is best. Too many okes braai the shit out if it for 30 minutes, then let it steam in the braaipan for another 30. Yuk.

I agree. I have tried it all.....except maybe I need to check the quality of my fresh air and leave old coals in my oven to get the best quality finish......lol.....

The throw the whole thing on the grill in a big circle and flip with 2 tongs .
The twist and cut method

All above coals that flare up when fatty Juice hits it.

However this latest method where you literally bake it inside the oven is my family and friends favorite. Just to see the skin go tight and seal the juices in is fantastic. Don't think it will taste as good in a normal oven tho. At least I am getting smoke into the boerewors. I suppose you could do something similar on a normal braai by putting a metal tray ontop of it during the braai process to get that heat coming from above and below. Would just have to manage the flare ups. Don't know how to solve that problem.

[OomStruisbaai]

Sounds delicious.

Boerie should be cooked quickly and served immediately. As a starter is best. Too many okes braai the shit out if it for 30 minutes, then let it steam in the braaipan for another 30. Yuk.

I agree. I have tried it all.....except maybe I need to check the quality of my fresh air and leave old coals in my oven to get the best quality finish......lol.....

The throw the whole thing on the grill in a big circle and flip with 2 tongs .
The twist and cut method

All above coals that flare up when fatty Juice hits it.

However this latest method where you literally bake it inside the oven is my family and friends favorite. Just to see the skin go tight and seal the juices in is fantastic. Don't think it will taste as good in a normal oven tho. At least I am getting smoke into the boerewors. I suppose you could do something similar on a normal braai by putting a metal tray ontop of it during the braai process to get that heat coming from above and below. Would just have to manage the flare ups. Don't know how to solve that problem.

Vok you guys can be so technical for braai a piece of wors. You can braai wors on any coals and just eat it. Smoking a boerewors, Maybe you want to suck a Boerewors.

[Sandstorm]

[Sards]

Its about perfection dude......

I am the undisputed Steak king because I smoke my steak with Jack Danials wood chips as I cook it...now I am the boerie king too....because I tried something different..

Dude....my factory is pumping and printing money....literally.......because I try new processes and perfect cooking procedures. I don't do mediorce.....

Still something I want to investigate...

A buddy said that they put their cooked meat into a plastic bag to rest....says it makes it soo tender....

[LoveOfTheGame]

Sounds delicious.

Boerie should be cooked quickly and served immediately. As a starter is best. Too many okes braai the shit out if it for 30 minutes, then let it steam in the braaipan for another 30. Yuk.

I agree. I have tried it all.....except maybe I need to check the quality of my fresh air and leave old coals in my oven to get the best quality finish......lol.....

The throw the whole thing on the grill in a big circle and flip with 2 tongs .
The twist and cut method

All above coals that flare up when fatty Juice hits it.

However this latest method where you literally bake it inside the oven is my family and friends favorite. Just to see the skin go tight and seal the juices in is fantastic. Don't think it will taste as good in a normal oven tho. At least I am getting smoke into the boerewors. I suppose you could do something similar on a normal braai by putting a metal tray ontop of it during the braai process to get that heat coming from above and below. Would just have to manage the flare ups. Don't know how to solve that problem.

Vok you guys can be so technical for braai a piece of wors. You can braai wors on any coals and just eat it. Smoking a boerewors, Maybe you want to suck a Boerewors.

oom...

[LoveOfTheGame]

Its about perfection dude......

I am the undisputed Steak king because I smoke my steak with Jack Danials wood chips as I cook it...now I am the boerie king too....because I tried something different..

Dude....my factory is pumping and printing money....literally.......because I try new processes and perfect cooking procedures. I don't do mediorce.....

Still something I want to investigate...

A buddy said that they put their cooked meat into a plastic bag to rest....says it makes it soo tender....

Glad to hear business is pumping Sards.

[assfly]

Oom

[Sards]

Oom

I love baiting him.
He only has 1 gear ........

[average joe]

There is something special about a simplistic braai. Whether it be nostalgia or just going back to our roots. Nothing beats making a fire on the soil with stones around it and a toeknyp grill. Every time I see it, it evokes something in me that is hard to explain. It reminds me of when we went to places as a child were fancy braai stuff where just not possible or accessible. Like the bushveld or the beach and it brings all those memories with it.

My wife cooking wors or chops in the oven (whether it be electric, gas or coal fired) just cannot compete. Although sometimes I enjoy chops or wors with wedges in the oven. I also enjoy takeaways or a hearty cooked meal sometimes, but it's still not the same as a braai.

It seems that some have taken the word braai to simply mean "cooking on a fire" but it is so much more than that. It reminds us of our youth, it is the friends and family all coming together, it's a celebration of the traditions and the history of our people and it builds memories for our offspring.

Somethings in life just don't need to be overcomplicated. Braai is one of those things.

[assfly]

That was beautiful, AJ

[LoveOfTheGame]

Almost brought a tear to the eye.

[OomStruisbaai]

Growing up in Namaqualand, my dad use to take us in the veld and braai on sundays. This time of year, its flowers time, best place to braai. Nowadays I braai on my deck, play my music on this small JHL speakertjies and with a charge office coffee. Thats my quality alone time. Just braai broodjies and chops.

[Sards]

I got it a long time ago that change is not part of the braai culture. But hell guys....when you go to a braai and the host makes the best biltong potjie ever or the host burns the life out of half the meat and the chicken is raw. Because he's gesuip and only started the fire at 10.30pm because he's kuiering with the boytjies. And there's always that group telling you the best way to braai constantly.

No vok. You light my oven and when it's at 180 to 200 degrees you put it to sleep whilst you wait for the right moment to braai. It doesn't go out. It just maintains. And lighting it is so easy. You put Charcoal in. Open all the vents and light the firelighters and close the door and go back to the bar. Don't have to watch it. After half an hour you set your temperature and that's it till you are ready to braai.

Back to the bar.

When you are ready to braai you open some vents and pack the oven. There are 3 racks so you can do the whole braai in one go at different levels for the different meat.
We use a timer so we don't have to watch it. Timer goes off. Rotate the meat. Reset timer and done.

Normal braai is around 10 minutes and everyone eats and is happy
Weekend before was at a mate for the first AB test.
2 hours to get the coals right. 3 hours to braai. We had to microwave the meat to heat it up.

Maybe it's an age thing but I prefer sitting at the bar to standing around a braai.

[average joe]

So much effort to start an oven. On my oven I just turn a switch.

[Sards]

So much effort to start an oven. On my oven I just turn a switch.

Hmmmm. Maybe I should install a Charcoal filler and automatic lighting you start with a switch.

Vok I get it you oaks don't understand the convenience.
Just putting an experience out there which I thought was worth sharing

[average joe]

So much effort to start an oven. On my oven I just turn a switch.

Hmmmm. Maybe I should install a Charcoal filler and automatic lighting you start with a switch.

Vok I get it you oaks don't understand the convenience.
Just putting an experience out there which I thought was worth sharing

Whilst you are busy installing that switch, make better braai buddies or teach the ones you have some proper hosting etiquette.

[Sards]

Nah. I think I will just not mention to oven again.
Difficult to understand

[OomStruisbaai]

Official public holiday Braai day in South Africa. Let's braai T Bone

[Chilli2]

Official public holiday Braai day in South Africa. Let's braai T Bone

lamb tjops, boerewors marinated chicken breast fillet [skin on], mielies, potato salad with condensed milk.

[OomStruisbaai]

Official public holiday Braai day in South Africa. Let's braai T Bone

lamb tjops, boerewors marinated chicken breast fillet [skin on], mielies, potato salad with condensed milk.

Wind blow vir dood, Work and Mrs to bake whole lamb knuckles with half potato, carrot with green beans and mash. Boere kos.

[Sards]

Pork rashers, lamb chops and a small rump steak for this arvie

[Chilli2]

Official public holiday Braai day in South Africa. Let's braai T Bone

lamb tjops, boerewors marinated chicken breast fillet [skin on], mielies, potato salad with condensed milk.

Wind blow vir dood, Work and Mrs to bake whole lamb knuckles with half potato, carrot with green beans and mash. Boere kos.

Potatoes and mash?

Lekker.

[OomStruisbaai]

lamb tjops, boerewors marinated chicken breast fillet [skin on], mielies, potato salad with condensed milk.

Wind blow vir dood, Work and Mrs to bake whole lamb knuckles with half potato, carrot with green beans and mash. Boere kos.

Potatoes and mash?

Lekker.

Potatoes and carrots baked with the knuckles.

[Chilli2]

I can't seem to get a lamb rib right.

It tastes good, but the fat never renders out enough.

Maybe I need to buy one of those stannribbetjie thingys?

[Sandstorm]

I can't seem to get a lamb rib right.

It tastes good, but the fat never renders out enough.

Maybe I need to buy one of those stannribbetjie thingys?

Me either. Rib in the oven, lamb shoulder on the braai works best for me.

[Chilli2]

It looks like a weekend of ABSOLUTELY PERFECT WEATHER in the hills above Jeffreys Bay.
29°C today, 34°C tomorrow and 25°C on Sunday with no wind.

Braai plans are
Stuffed chicken thighs and lamb chops tonight
Pork ribs and boerewors Saturday night
Leg of lamb for Sunday lunch.

[OomStruisbaai]

It looks like a weekend of ABSOLUTELY PERFECT WEATHER in the hills above Jeffreys Bay.
29°C today, 34°C tomorrow and 25°C on Sunday with no wind.

Braai plans are
Stuffed chicken thighs and lamb chops tonight
Pork ribs and boerewors Saturday night
Leg of lamb for Sunday lunch.

Vokket.

[LoveOfTheGame]

It looks like a weekend of ABSOLUTELY PERFECT WEATHER in the hills above Jeffreys Bay.
29°C today, 34°C tomorrow and 25°C on Sunday with no wind.

Braai plans are
Stuffed chicken thighs and lamb chops tonight
Pork ribs and boerewors Saturday night
Leg of lamb for Sunday lunch.

Nice! Yeah it's piping hot up here on the west coast too. 33 today, 32 tomorrow and 33 On Sunday. Going to the beach tomorrow and then come back for lekker braaitjie with the family.

[Chilli2]

Lamb has been deboned, busy marinating in salt, pepper, lemon juice, thyme, rosemary, garlic and olive oil.

it is another stinking hot day.

[OomStruisbaai]

Weather is cool and misty. Last night braaied in light rain. Friday was belly rib, last night chicken today lamb chops with braai broodjies. All I can afford these days

[Chilli2]

Weather is cool and misty. Last night braaied in light rain. Friday was belly rib, last night chicken today lamb chops with braai broodjies. All I can afford these days

Sounds delicious Oom.

I buy a half lamb for R115 per kg.
This leg has been in the freezer for 5 months.

[Sards]

As much as I wanted to and all the facilities were there...I didn't braai once over the weekend away.
One thing I was not prepared for was the lack of quality meat etc available in Witsands.
We expected to buy there but not to be. And the shops close at 16.30....thats ridiculous. You only get off the water after 19.00.
So ended up being disgusted by the food prepared at the 2 local eateries. If ever you go there do your own meals. We ate friday night at The Anchorage. Rather not say how bad the food was. And Saturday night at the lodge. Lets just say that it all tasted like it was frozen and defrosted to cook.
Lesson learnt

[LoveOfTheGame]

As much as I wanted to and all the facilities were there...I didn't braai once over the weekend away.
One thing I was not prepared for was the lack of quality meat etc available in Witsands.
We expected to buy there but not to be. And the shops close at 16.30....thats ridiculous. You only get off the water after 19.00.
So ended up being disgusted by the food prepared at the 2 local eateries. If ever you go there do your own meals. We ate friday night at The Anchorage. Rather not say how bad the food was. And Saturday night at the lodge. Lets just say that it all tasted like it was frozen and defrosted to cook.
Lesson learnt

That's a shame Sards. How did the fishing go?

[Sards]

As much as I wanted to and all the facilities were there...I didn't braai once over the weekend away.
One thing I was not prepared for was the lack of quality meat etc available in Witsands.
We expected to buy there but not to be. And the shops close at 16.30....thats ridiculous. You only get off the water after 19.00.
So ended up being disgusted by the food prepared at the 2 local eateries. If ever you go there do your own meals. We ate friday night at The Anchorage. Rather not say how bad the food was. And Saturday night at the lodge. Lets just say that it all tasted like it was frozen and defrosted to cook.
Lesson learnt

That's a shame Sards. How did the fishing go?

Fishing was great. Boys got some decent grunter. Worthy of a picture to remember. Kob we struggled with. Very skittish and not interested in eating. Also they weren't coming into the river because of the cold water coming down river from the snow melting off mountains. But we saw them. Small shoals of decent size. They just weren't interested in eating.
But yes. It will have to be repeated in November when the kob are really hungry. But a great weekend with fantastic weather
We were targeting trophy fish so weren't interested in the juveniles

[Sards]

No fish were killed. All returned safely



Witsands grunter

[OomStruisbaai]

Look great Sards. Vok know I would braaied some of those fish specially if the food are kak in town. Nothing beats a fresh fish out of the water on to the grill.

[Sandstorm]

Look great Sards. Vok know I would braaied some of those fish specially if the food are kak in town. Nothing beats a fresh fish out of the water on to the grill.

+1000