Wayne Potgieter Posted January 16, 2014 Share What is the name of this place. I mentioned it to my joburg family and they are wanting to knowwdw11-13 Its in dunkeld forkie 1 Link to comment Share on other sites More sharing options...
forkie Posted January 16, 2014 Share dw11-13 Its in dunkeldThat menu. Wow I may fly to jhb just so you can take me there Kranswurm and Wayne Potgieter 2 Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted January 16, 2014 Share That menu. Wow I may fly to jhb just so you can take me there done deal. Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted January 16, 2014 Share Just give me a bit of notice...you gotta book a few weeks in advance. Link to comment Share on other sites More sharing options...
forkie Posted January 16, 2014 Share Just give me a bit of notice...you gotta book a few weeks in advance.cool Link to comment Share on other sites More sharing options...
the nerd Posted January 16, 2014 Share Best thing ive got for me kitchen is the knife my parents bought me, there are no words to describe how it changes the experience Wayne Potgieter 1 Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted January 30, 2014 Share Anyone wanna join me for this? Willie2011 1 Link to comment Share on other sites More sharing options...
V12man Posted January 30, 2014 Share Anyone wanna join me for this? I would like to, but I am committed to other things that day. We (wife and some mates) had a great evening with this crowd the other night - good if you like oriental food. https://www.facebook...ekitchenspaceza Edited January 30, 2014 by V12man Wayne Potgieter 1 Link to comment Share on other sites More sharing options...
forkie Posted February 10, 2014 Share made home-made chorizo this weekend. I dont have a smoker so I used a smoked gammon shoulder for the meat. Yoh they are nice Captain Fastbastard Mayhem and Wayne Potgieter 2 Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted February 10, 2014 Share Made a pulled pork shoulder. It spent 7 hours in the oven. Pulled the bone out. YHum yum yum. Captain Fastbastard Mayhem 1 Link to comment Share on other sites More sharing options...
forkie Posted February 10, 2014 Share Made a pulled pork shoulder. It spent 7 hours in the oven. Pulled the bone out. YHum yum yum.what temp? Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted February 10, 2014 Share what temp?135 Captain Fastbastard Mayhem 1 Link to comment Share on other sites More sharing options...
Captain Fastbastard Mayhem Posted February 10, 2014 Share Made a pulled pork shoulder. It spent 7 hours in the oven. Pulled the bone out. YHum yum yum. OOOOOH. Nice nice! How did you make it? Brined first, or just dry rub? In a marinade? How how how? As you can tell (and already know) I'm somewhat interested in food... Link to comment Share on other sites More sharing options...
Tumbleweed Posted February 10, 2014 Share Couldn't believe my son had never tasted this before when I cooked it for him last week, and now he asks for rarebit all the time. Simple dish, but soooooo much of yum. Stiglitz86 1 Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted February 10, 2014 Share Paprika. Brown sugar. Garlic. Salt. Pepper. Mixe olive oil to form a paste. Marinate for 24 hours. Put in a roasting tin on a bed of onions to keep it off the base of the pan. Uncovered for 6 to 7 hours at 135. Captain Fastbastard Mayhem 1 Link to comment Share on other sites More sharing options...
Captain Fastbastard Mayhem Posted February 10, 2014 Share Paprika. Brown sugar. Garlic. Salt. Pepper. Mixe olive oil to form a paste. Marinate for 24 hours. Put in a roasting tin on a bed of onions to keep it off the base of the pan. Uncovered for 6 to 7 hours at 135. Shot bud... Link to comment Share on other sites More sharing options...
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