The Official Braai Thread

[handyman]

Jagtyd in SA. Got a small Springbok(R40 per kilo) and will try a few loin chops on the braai tonight. Never done this before, so hope my Tupperwares don't break.

Springbok tjops op die braai? How did it go? Did you marinade it in karringmelk/slaaisous overnight?

[OomStruisbaai]

Jagtyd in SA. Got a small Springbok(R40 per kilo) and will try a few loin chops on the braai tonight. Never done this before, so hope my Tupperwares don't break.

Springbok tjops op die braai? How did it go? Did you marinade it in karringmelk/slaaisous overnight?

Its a small Bokkie. Went pretty well. Only fresh lime joice with braaisout. tenderise and pepper corns. Will cut out the tenderise next time. Meat was falling from the bone. Meat must be done medium to rare on hot coals.

[handyman]

Jagtyd in SA. Got a small Springbok(R40 per kilo) and will try a few loin chops on the braai tonight. Never done this before, so hope my Tupperwares don't break.

Springbok tjops op die braai? How did it go? Did you marinade it in karringmelk/slaaisous overnight?

Its a small Bokkie. Went pretty well. Only fresh lime joice with braaisout. tenderise and pepper corns. Will cut out the tenderise next time. Meat was falling from the bone. Meat must be done medium to rare on hot coals.

Nice. Most people make biltong and droe wors from game, I prefer meat in the fridge.

[OomStruisbaai]

Springbok tjops op die braai? How did it go? Did you marinade it in karringmelk/slaaisous overnight?

Its a small Bokkie. Went pretty well. Only fresh lime joice with braaisout. tenderise and pepper corns. Will cut out the tenderise next time. Meat was falling from the bone. Meat must be done medium to rare on hot coals.

Nice. Most people make biltong and droe wors from game, I prefer meat in the fridge.

We made a nice stew and Mrs made a nice wilds pie. Still have the legs. Will throw them in the pot.

[assfly]

We made a nice stew and Mrs made a nice wilds pie. Still have the legs. Will throw them in the pot.

Seems an odd way to reward your Mrs.

[OomStruisbaai]

We made a nice stew and Mrs made a nice wilds pie. Still have the legs. Will throw them in the pot.

Seems an odd way to reward your Mrs.

[Sards]

My upgraded Blaze charcoal oven


My latest Blaze charcoal oven for home. I have gone fully Stainless steel on the outside. Door and rear. A couple of mods here and there to improve maintenance and operations. It's very simple in design. No skulls etc. I was going to etch a skull warrior scene on the front door but my wife convinced me otherwise. A retail of around 45k on the market. Still some touches to finish off. But very happy with that result. Going to have to install an extraction system for it. It cooks on 3 different levels. Ontop you do your pizza etc. Middle is roasting and smoking. Bottom is grilling. Also have castors below to move easily. It's vokken heavy

[Sards]

After and before

I don't know.....I still loved my pimped up skull oven. But someone needed it urgently and so I let it go. I am going to have to pimp up the new one somehow that can be reversed easily. Unfortunately restaurants don't like the unique looks.
When our entertainment room renovations are done the theme according to me is going to be skulls and skeletons. My wife will obviously have a say
After and before

[Insane_Homer]

Last nights dinner & another 2 for tonight

rib-eyes.jpg (595.12 KiB) Viewed 1521 times

[Sandstorm]

Yummy

[Chilli]

Last nights dinner & another 2 for tonight

rib-eyes.jpg

Those look delicious.
Well seasoned too.

[Sards]

Last nights dinner & another 2 for tonight

rib-eyes.jpg

Salt, crushed garlic and black pepper

[Insane_Homer]

Maldon sea salt & black pepper only.

[Chilli]

Maldon sea salt & black pepper only.

The only seasoning good steak needs.

I brush with a bit of sunflower oil, it helps the seasoning to stick to the meat and doesn't interfere with the taste.

[LoveOfTheGame]

Maldon sea salt & black pepper only.

The only seasoning good steak needs.

I brush with a bit of sunflower oil, it helps the seasoning to stick to the meat and doesn't interfere with the taste.

Olive oil, splash of lemon with coarse sea salt, black pepper and light sprinkling of Louisiana Cajun rub from Cape Herbs & Spices for me.

[Chilli]

Maldon sea salt & black pepper only.

The only seasoning good steak needs.

I brush with a bit of sunflower oil, it helps the seasoning to stick to the meat and doesn't interfere with the taste.

Olive oil, splash of lemon with coarse sea salt, black pepper and light sprinkling of Louisiana Cajun rub from Cape Herbs & Spices for me.

Lemon juice on chicken and lamb, but not on steak.

[LoveOfTheGame]

The only seasoning good steak needs.

I brush with a bit of sunflower oil, it helps the seasoning to stick to the meat and doesn't interfere with the taste.

Olive oil, splash of lemon with coarse sea salt, black pepper and light sprinkling of Louisiana Cajun rub from Cape Herbs & Spices for me.

Lemon juice on chicken and lamb, but not on steak.

Quite right, obviously fish as well. Anyway, it works for me.

[Sards]

For me, no better chicken curry than doing your chicken full over the coals , wrapped in foil and then open a bit to get some smoky love. Then you shred it ( should be tender and juicy ) and add to your sauce and mix in. I cant stand a dry chicken curry. you can add thinly sliced lemon onto the foil ,before you add the whole chicken , before you cover it ,to stop the flesh scorching. Not too much...it overpowers the flavor. Or onion if you prefer.

Here I sat licking my lips

[Insane_Homer]

Last night's dinner just before resting.

PXL_20230821_170742087.jpg (247.01 KiB) Viewed 1467 times

[Insane_Homer]

ready to eat!

PXL_20230821_172042277.jpg (334.93 KiB) Viewed 1467 times

[Sandstorm]

Perfectly cooked, sir!

[Insane_Homer]

Perfectly cooked, sir!

For rib-eyes - Remove from heat when @ 50 degrees C FTW, then rest in tinfoil for ~10mins



£8.50 from Amazon

[Chilli]

ready to eat!
PXL_20230821_172042277.jpg

Perfect!

[Sards]

Does steak absorb butter when cooking

[Chilli]

Does steak absorb butter when cooking

Nope.

[OomStruisbaai]

Perfectly cooked, sir!

For rib-eyes - Remove from heat when @ 50 degrees C FTW, then rest in tinfoil for ~10mins



£8.50 from Amazon

The day I need to measure my steak and using tinfoil to braai. I'll fuck it up.

[Sards]

Does steak absorb butter when cooking

Nope.

So what is the point of soaking it in butter when cooking. Maybe when it rests

[Sandstorm]

Does steak absorb butter when cooking

Nope.

So what is the point of soaking it in butter when cooking. Maybe when it rests

Are you frying it?

[LoveOfTheGame]

Nope.

So what is the point of soaking it in butter when cooking. Maybe when it rests

Are you frying it?

Maillard reaction?

[Insane_Homer]

The day I need to measure my steak and using tinfoil to braai. I'll fuck it up.

In the UK with steak and Rib-eye prices in particular, you don't want to accidentally overcook and ruin it! It really does take the hassle and worry out of it.

tinfoil to keep it warm while it's resting. You don't want to serve perfection cold!

[LoveOfTheGame]

The day I need to measure my steak and using tinfoil to braai. I'll fuck it up.

In the UK with steak and Rib-eye prices in particular, you don't want to accidentally overcook and ruin it! It really does take the hassle and worry out of it.

tinfoil to keep it warm while it's resting. You don't want to serve perfection cold!

Oom uses tinfoil for his hat.

[Sards]

Nope.

So what is the point of soaking it in butter when cooking. Maybe when it rests

Are you frying it?

On a flat top yes. Not me. On social media they drench the steak in butter.

[Sards]

So what is the point of soaking it in butter when cooking. Maybe when it rests

Are you frying it?

Maillard reaction?

That's more from direct heat. Not through a pan. Although there is Browning. I subscribe to cooking on a lot of heat. The hotter the better. Especially steak. You know it's 3 minutes a side. Can't really vok that up. You have barely put your glass down from a sip and you need to turn or remove it. So the more heat you get onto that surface in that time the better.
The changing of the top surface of the meat is the maillard
Effect.
To do my steak properly I grill it under intense heat for half the time right above the coals. This produces the burn lines and the Maillard effect. I then move it to the center of the oven and bake for the balance of the time at about 200 degrees. Turning it. I then rest it for 5 minutes in the warming area. It's just so quick. No time to enjoy the process. You are always busy.
20 minutes to get the coals to temperature and 6 minutes to cook.

[Monk]

i never braai steaks on coals anymore

the griddle is my weapon of choice

[Chilli]

Does steak absorb butter when cooking

Nope.

So what is the point of soaking it in butter when cooking. Maybe when it rests

The fat gives it better colour and taste.

[Tichtheid]

ready to eat!
PXL_20230821_172042277.jpg

I was going to make some pesto tonight, but fuck that, those look delicious

[Sards]

Nope.

So what is the point of soaking it in butter when cooking. Maybe when it rests

The fat gives it better colour and taste.

So a basting. Then why do they store steak wrapped in butter. This really confuses me

[OomStruisbaai]

The day I need to measure my steak and using tinfoil to braai. I'll fuck it up.

In the UK with steak and Rib-eye prices in particular, you don't want to accidentally overcook and ruin it! It really does take the hassle and worry out of it.

tinfoil to keep it warm while it's resting. You don't want to serve perfection cold!

Oom uses tinfoil for his hat.

I like a loooonnnnggg braai. I discover spider gum wood. Lekker big stompe. Need to start at 15h00 to braai at 20h00. No steakhouse can braai a steak like me. TBone or club or rump.

[LoveOfTheGame]

So what's on the braai for tonight's game gents? Humble boeries I think for us. Nice and quick before the game starts.

[handyman]

Time for snoek braai.