Octavian Posted June 11, 2013 Share People braai on briquettes that HAVEN'T burnt through!? I do often. I only braai on a very hot fire. It means that you have to turn much more often, but it sears so much better and traps in the juices. Jan Wyn 1 Link to comment Share on other sites More sharing options...
rouxtjie Posted June 11, 2013 Share I do often. I only braai on a very hot fire. It means that you have to turn much more often, but it sears so much better and traps in the juices.Don't.... that briquette glue spoils the taste....coals must be white everywhere. Rather get a braai where you can adjust the height of the grid if you want to hot, medium, cold fire Edited June 11, 2013 by rouxtjie forkie 1 Link to comment Share on other sites More sharing options...
flymango Posted June 11, 2013 Share I shall try. How does charcoal react in the low n slow type of cooking for a roast? Try cooking "next to" the fire, as opposed to the conventional "on top of" the fire method. Like they do with Brazilian barbecues. Two advantages: 1) indirect heat, and 2) the fat doesn't drip onto the fire and flame. Link to comment Share on other sites More sharing options...
Ryanpmb Posted June 11, 2013 Share Just posted these in the Bike Porn thread... Jaguar Shark, rouxtjie and Tumbleweed 3 Link to comment Share on other sites More sharing options...
rouxtjie Posted June 11, 2013 Share Just posted these in the Bike Porn thread... Gots to have them....legendary! Link to comment Share on other sites More sharing options...
Guest Latent Blue Posted June 11, 2013 Share Pork belly with apple jelly and roasted veg.... I want to save the belly for when my wife is home.... or should I? Link to comment Share on other sites More sharing options...
Tumbleweed Posted June 11, 2013 Share Try cooking "next to" the fire, as opposed to the conventional "on top of" the fire method. Like they do with Brazilian barbecues. Two advantages: 1) indirect heat, and 2) the fat doesn't drip onto the fire and flame. I have things like that for the Weber for mielies. Link to comment Share on other sites More sharing options...
flymango Posted June 11, 2013 Share show off Mr E. Maybe it's time for a long overdue show of culinary skills at our place. And I'll get K to make some of her real show-off home made chocolate truffles. Link to comment Share on other sites More sharing options...
Captain Fastbastard Mayhem Posted June 11, 2013 Share Try cooking "next to" the fire, as opposed to the conventional "on top of" the fire method. Like they do with Brazilian barbecues. Two advantages: 1) indirect heat, and 2) the fat doesn't drip onto the fire and flame. That's what I do for roasts, mango. I was speaking specifically to the ability of charcoal to last as long as briquettes, thereby allowing one to cap the weber and leave it for 2 plus hours depending on the roast. With briquettes, only a bad batch will ruin the chances of it working. With coal, it simply doesn't last as long as briquettes, thereby limiting the ability to cook a roast in the weber. Link to comment Share on other sites More sharing options...
flymango Posted June 11, 2013 Share That's what I do for roasts, mango. I was speaking specifically to the ability of charcoal to last as long as briquettes, thereby allowing one to cap the weber and leave it for 2 plus hours depending on the roast. With briquettes, only a bad batch will ruin the chances of it working. With coal, it simply doesn't last as long as briquettes, thereby limiting the ability to cook a roast in the weber. Ah, got it. Missed the weber bit. I never used charcoal in the weber braai - only briquettes. Link to comment Share on other sites More sharing options...
Tumbleweed Posted June 11, 2013 Share Just posted these in the Bike Porn thread... And for your post-dinner espresso… Ryanpmb 1 Link to comment Share on other sites More sharing options...
Ryanpmb Posted June 11, 2013 Share And for your post-dinner espresso… Saw those - awesome! Link to comment Share on other sites More sharing options...
flymango Posted June 11, 2013 Share Mr E. Maybe it's time for a long overdue show of culinary skills at our place. And I'll get K to make some of her real show-off home made chocolate truffles. Here's photos she took of some of the truffles she made - using only Belgian and Lindt couverture chocolate. To die for - with the most decadent fillings. Tumbleweed 1 Link to comment Share on other sites More sharing options...
forkie Posted June 11, 2013 Share I do often. I only braai on a very hot fire. It means that you have to turn much more often, but it sears so much better and traps in the juices.According to a couple of guys on the cooking channel - including gordon ramsay, its a myth that searing traps in the juices. It caramalises the sugars on the meat giving flavour, but has no effect on the juices. Captain Fastbastard Mayhem 1 Link to comment Share on other sites More sharing options...
Captain Fastbastard Mayhem Posted June 11, 2013 Share . Edited June 11, 2013 by cpt armpies mayhem Link to comment Share on other sites More sharing options...
Captain Fastbastard Mayhem Posted June 11, 2013 Share According to a couple of guys on the cooking channel - including gordon ramsay, its a myth that searing traps in the juices. It caramalises the sugars on the meat giving flavour, but has no effect on the juices. Indeed. It's just for caramelization and presentation that the sides are seared. Only way to regulate juices is the way you cook it ie time and temp. And of you're using briquettes to sear, you're doing it wrong. Rather use charcoal. Link to comment Share on other sites More sharing options...
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