The Official Braai Thread

[FalseBayFC]

I am going for the exotic braai tonight.
Oepsies, sheep liver and net fat, sheep tails, pork bangers and fillets.

Skilpaadjies are lekker.

[Sards]

A few points.

There will be no shopping this weekend, why shop when you go camping?

Bread, cheese and ham for lunch, fok that, at least hot dogs or burgers. We will braai twice a day. You've got nothing but time.

We will try fishing on the next trip. I know fokol about fishing.

Dude....braai twice a day is too much...agree re hot dogs.....I do that too. But the point is that dads do vokkol between braais....at night , except play , fish and drink. The boys need to look after themselves....thats the point of the trip.

Too much braai, wtf dude?

I only plan to dop, braai, play and sleep this weekend.

Awesome....you are not going to get any rest with your laaitjies dude.....after 10 its a lot easier

[assfly]

Camping can be exhausting. Always nice to get the kids to bed and relax next to the fire under the stars.

[Monk]

Kgalagadi is top of my to-do list right now - it looks absolutely fantastic

[OomStruisbaai]

I am going for the exotic braai tonight.
Oepsies, sheep liver and net fat, sheep tails, pork bangers and fillets.

Skilpaadjies are lekker.

Wasn't skilpaadjies turn out to be Vicki's (chicken en netvet) Netvet is excellent, specially for cholestrol

[Sards]

I am going for the exotic braai tonight.
Oepsies, sheep liver and net fat, sheep tails, pork bangers and fillets.

Skilpaadjies are lekker.

Wasn't skilpaadjies turn out to be Vicki's (chicken en netvet) Netvet is excellent, specially for cholestrol

What is netvet

[OomStruisbaai]

Skilpaadjies are lekker.

Wasn't skilpaadjies turn out to be Vicki's (chicken en netvet) Netvet is excellent, specially for cholestrol

What is netvet

Net vet is around sheep/lamb kidneys.

Lamb Caul Fat better known as netvet from the Karoo. This is used for skilpadjies or to wrap any meat in to roast, grill etc. Especially useful for meat that dries out quickly like venison

[OomStruisbaai]

Vinkies (chicken wrap in net vet)

[Sards]

Tonight Rosemarie chicken .

Tomorrow some Rump. Precut from a full rump and trimmed of all fat and sinew. Just the meat in roughly 350 , 250 and obviously the smaller offcut pieces. In a marinate overnight. ( dogs love the fatty offcuts medium rare in microwave) Hopefully nice and tender when I flash grill it. Chicken drumsticks microwaved and then grilled with a basting. Chicken drumsticks need a long time to grill and if basting it gets too burnt. I will baste after it's almost done on the grill starting with a dry rub. Champion boerie already portioned into individual boeries. Just roll them across the grid.
Wifes aunt and friend plus MILs. So I am going to take extra care to get it all perfect. I will definitely be on trial.
Serve with the one MILs green salad which is the best I have had and a potato salad from the other MIL who has it to the T.

[SaintK]

Great to see this thread back on track
Far too much talk about tents and camping rather than food and cooking

[FalseBayFC]

Great to see this thread back on track
Far too much talk about tents and camping rather than food and cooking

Absolutely. I have some wingerd stompies (grape vine wood) ready to ignite. A nice thick big t-bone and for the wrong un' vegans in my family I have some Fry's soy sausages.

[SaintK]

Great to see this thread back on track
Far too much talk about tents and camping rather than food and cooking

Absolutely. I have some wingerd stompies (grape vine wood) ready to ignite. A nice thick big t-bone and for the wrong un' vegans in my family I have some Fry's soy sausages.

A vegan Saffa is surely a contradiction of terms

[mat the expat]

For my vege mates, I make inch thick "Steaks" of Butternut squash with paprika and cumin on them.

Grill them slow and low on a clean bit of grill - delish!

[Chilli]

For my vege mates, I make inch thick "Steaks" of Butternut squash with paprika and cumin on them.

Grill them slow and low on a clean bit of grill - delish!

Cauliflower steak with curry butter.

[Chilli]

I roasted a pork belly last night. Took the rib out before hand and have had it in honey, 5 spice and oyster sauce. Will braai it slowly with some thick boerewors tonight and enjoy with a salad.

[OomStruisbaai]

Braaied man size Checkers TBones last night with steamed broccoli, mash and cauliflower with cream mushrooms sauce.

Tonight I,ll braai sweet and spicy chicken wings, tighs legs with slowly braaied tomato, onion & cheese toast bread,.

2 x Long Neck ice cold castles as starters.

[Sards]

Tonight Rosemarie chicken .

Tomorrow some Rump. Precut from a full rump and trimmed of all fat and sinew. Just the meat in roughly 350 , 250 and obviously the smaller offcut pieces. In a marinate overnight. ( dogs love the fatty offcuts medium rare in microwave) Hopefully nice and tender when I flash grill it. Chicken drumsticks microwaved and then grilled with a basting. Chicken drumsticks need a long time to grill and if basting it gets too burnt. I will baste after it's almost done on the grill starting with a dry rub. Champion boerie already portioned into individual boeries. Just roll them across the grid.
Wifes aunt and friend plus MILs. So I am going to take extra care to get it all perfect. I will definitely be on trial.
Serve with the one MILs green salad which is the best I have had and a potato salad from the other MIL who has it to the T.

Well the MIL found a little spot of pink on 1 drumstick. So had to put them all back on the grill. The rest was perfect. Still eating leftovers today

[OomStruisbaai]

mine tried that same kak. I show her the microwave

[assfly]

Drumsticks are motherfuckers.

[Chilli]

mine tried that same kak. I show her the microwave

Uhm, it is what $ads uses. Read the post.

[Sards]

Drumsticks are motherfuckers.

Only if you have a MIL from hell.....no red...just a little pink.

[handyman]

Fok lads, just leave the microwave kak.

If you are afraid of burning the skin, you can brine in salt water or just braai it on low coals on a high grid.

[Sards]

Fok lads, just leave the microwave kak.

If you are afraid of burning the skin, you can brine in salt water or just braai it on low coals on a high grid.

Some of us like to eat at a set time....not spend half a night waiting for Drums to get cooked through . When I braai , its half an hour maximum all done. 6 minutes for the steak...half an hour chicken the longest.

[handyman]

Fok lads, just leave the microwave kak.

If you are afraid of burning the skin, you can brine in salt water or just braai it on low coals on a high grid.

Some of us like to eat at a set time....not spend half a night waiting for Drums to get cooked through . When I braai , its half an hour maximum all done. 6 minutes for the steak...half an hour chicken the longest.

Lad, tbh it seems as if you are trying to hide your inability to braai chicken behind a clock. If I can braai a chicken thigh from raw in less than 30 minutes, than surely you can do it with a drum.

[Sards]

Fok lads, just leave the microwave kak.

If you are afraid of burning the skin, you can brine in salt water or just braai it on low coals on a high grid.

Some of us like to eat at a set time....not spend half a night waiting for Drums to get cooked through . When I braai , its half an hour maximum all done. 6 minutes for the steak...half an hour chicken the longest.

Lad, tbh it seems as if you are trying to hide your inability to braai chicken behind a clock. If I can braai a chicken thigh from raw in less than 30 minutes, than surely you can do it with a drum.

Ok , lets discuss technique...
I start the drums off the coals as close as possible....first the fat end....then turn....then swing to the thin end...and the turn. AND THEN BASTE......Its a moerse process. How do you do yours?

[OomStruisbaai]

Slow coals for chicken.

[assfly]

I put them on the edges, first on last off. Crack on with the other meat in the meantime.

[OomStruisbaai]

I,ll braai the drum sticks upright in the end sometimes. Stand grill is also great for chicken when you do thick Breasts

[handyman]

Some of us like to eat at a set time....not spend half a night waiting for Drums to get cooked through . When I braai , its half an hour maximum all done. 6 minutes for the steak...half an hour chicken the longest.

Lad, tbh it seems as if you are trying to hide your inability to braai chicken behind a clock. If I can braai a chicken thigh from raw in less than 30 minutes, than surely you can do it with a drum.

Ok , lets discuss technique...
I start the drums off the coals as close as possible....first the fat end....then turn....then swing to the thin end...and the turn. AND THEN BASTE......Its a moerse process. How do you do yours?

Usually when I do a braaipack, it's 4 thighs in the middle of my grid, with the drums next to it and the boerewors surrounding all the pieces. Medium to low heat, depending on your choice of marinade. I prefer dry rubs and medium heat. Sugary sauces can burn fast, so you need to either turn a lot more or braai on low coals. To test if it's done, either poke a hole to see of the liquid runs clear. I don't prefer this method, as you lose some juice and butcher the pieces of meat. My go to method is looking at the bones, if the blood coming out is black, the chicken is ready to come off. No red blood should be visible anywhere.

Another trick is straight from the grid to the plate to keep that skin nice and crispy. A few minutes in the casserole works against crispy skin.

As oom said, if you are tight for time, start of the chicken next to the fire like a staanrib.

And if you tell me now that you only braai skinless chicken, you are going straight onto ignore.

[OomStruisbaai]

Staan grill is great for chicken and lamb rib while the fire is going. Full on when the coals are ready.

[Chilli]

My word but there are a few Karen's on this fred who are drama queens.

Just put the fucking chicken on medium coals before you put the other meat on.

Braai to enjoy yourself, stop fucking complicating things.

[Sards]

Now there is my issue. I only braai on very hot charcoal. Not briquettes. The dust must have just burnt off and all the charcoal fired up and then I braai. All meats and whatever. I never braai on a medium heat or slow fire....thats why my window period is 30 minutes.

It's haraam.

When cavemen threw a leg of raptor
on the coals there was no time for kuier.

It was a case of burn the meat . And chow down.

Get back to your roots lads.

No seriously . Meat kept too long on the coals is dry. I flash grill everything. That way you get your malliard effect and your meat is tender and juicy inside. If I braai a pork chop for you you will be surprised by how juicy it is. You might even think it borders on barely cooked through. But there will be moisture inside. I like to do the same for chicken. So a precook is essential. We have this amazing microwave that gives you no loss of moisture and gets into the joint where there's always blood. The grilling is just to get that Malliard effect and smoky flavor or to burn in the basting. For the best in chicken my charcoal oven does it all in one. In 60 percent of the time. But I am getting back to my roots and not compromising my standards

[average joe]

Back to your roots guy's, go full caveman.



Just watch out for those pesky Salmonella and E.coli fokkers.

[handyman]

Now there is my issue. I only braai on very hot charcoal. Not briquettes. The dust must have just burnt off and all the charcoal fired up and then I braai. All meats and whatever. I never braai on a medium heat or slow fire....thats why my window period is 30 minutes.

It's haraam.

When cavemen threw a leg of raptor
on the coals there was no time for kuier.

It was a case of burn the meat . And chow down.

Get back to your roots lads.

No seriously . Meat kept too long on the coals is dry. I flash grill everything. That way you get your malliard effect and your meat is tender and juicy inside. If I braai a pork chop for you you will be surprised by how juicy it is. You might even think it borders on barely cooked through. But there will be moisture inside. I like to do the same for chicken. So a precook is essential. We have this amazing microwave that gives you no loss of moisture and gets into the joint where there's always blood. The grilling is just to get that Malliard effect and smoky flavor or to burn in the basting. For the best in chicken my charcoal oven does it all in one. In 60 percent of the time. But I am getting back to my roots and not compromising my standards

[Chilli]

So that settles it then.
Some of us can braai. And some of us can't.

[average joe]

So that settles it then.
Some of us can braai. And some of us can't.

Social media and reality TV has turned us all into a bunch of pussy's. I hate how every simple mundane thing from changing a light bulb to cooking on a fire gets glamorised these days.
Gone are the days were our fathers taught us these simple things. Now it's "google it" "watch a youtube video" and we all believe these lazy greedy pricks who call themselves "content creators"

[handyman]

At the end of the day, do what works for you and what makes you happy.

[OomStruisbaai]

So that settles it then.
Some of us can braai. And some of us can't.

Roots of braai don't include fancy expensive equipment that Sards sell.

It's braai on the ground, stones around to prevent veld fires and the cheapest grill.

I can live with that.

[average joe]

It's like a tell my daughters, sometimes food is about getting your stomach full and not about how it looks or how it was prepared. People should fast sometimes just to get back to appreciating what food is really for.

[average joe]

So that settles it then.
Some of us can braai. And some of us can't.

Roots of braai don't include fancy expensive equipment that Sards sell.

It's braai on the ground, stones around to prevent veld fires and the cheapest grill.

I can live with that.

A old stolen checkers trolley makes a great grill oom.