Pants Boy Posted August 2, 2017 Posted August 2, 2017 Please cover that meat... there are 10 year olds on this forum!Give it a rest already. worriesnot and Patensie 2
worriesnot Posted August 2, 2017 Posted August 2, 2017 Give it a rest already. Yes, people do underestimate the impact of resting your meat after cooking and before slicing into it. Good thinking... Rachmaninoff, Readsalot, Pants Boy and 3 others 6
Pants Boy Posted August 2, 2017 Posted August 2, 2017 Your meat takes a beating on the braai, it's always best to give it a bit of rest afterwards
Patchelicious Posted August 2, 2017 Posted August 2, 2017 Give it a rest already.No Long Wheel Base and Odinson 2
Pieter1 Posted August 2, 2017 Posted August 2, 2017 Kameeldoring wood - mostly. Weber gas - sometimes. Big Green Egg charcoal - on my wishlist.Where do you ger kameeldoring?
deanbean Posted August 2, 2017 Posted August 2, 2017 Cooked up a rump steak for the wife, sprog and myself tonight. On gas, mine rare, rest med/rare. All those juices that collect on resting get chucked on mine. It was delicious. I could have lit a fire, but for one steak it's too much hassle. The secret is the resting, in the AGA bottom shelf, which maxes at 75deg, for 5-10 min. Warthog, mitsu, Captain Fastbastard Mayhem and 1 other 4
GrumpyOldGuy Posted August 2, 2017 Posted August 2, 2017 Thanks GoGBetween the wife and myself we decided on the layout. Used a bricklayer for the building of it. The granite slabs I got from business friend at a good price. Did the lights and floor myself. The wife and her daughter did the cladding. So a real team effortIts beautiful Look695, you can be really proud. LOOK695 and Patchelicious 2
flymango Posted August 3, 2017 Posted August 3, 2017 Where do you ger kameeldoring? https://namibianhardwood.co.za/ I normally buy about 1 ton (55 X 18kg bags) once a year. Roughly R60 per bag. Gets delivered to my house and gets stacked for me. I know supply is environmentally controversial, because of ecological impacts at source. Although my supplier (who is a permit holder) assures me they only collect lose wood, and don't harvest from growing or dead trees. I'll conveniently believe him. And then of course the carbon footprint of trucking it all the way down to the Cape from Namibia. Not to mention the fact that I burn almost a ton of wood per year!! NOU gaan ons braai!! Long Wheel Base, MTBeer and Pieter1 3
Patchelicious Posted August 3, 2017 Posted August 3, 2017 https://namibianhardwood.co.za/ I normally buy about 1 ton (55 X 18kg bags) once a year. Roughly R60 per bag. Gets delivered to my house and gets stacked for me. I know supply is environmentally controversial, because of ecological impacts at source. Although my supplier (who is a permit holder) assures me they only collect lose wood, and don't harvest from growing or dead trees. I'll conveniently believe him. And then of course the carbon footprint of trucking it all the way down to the Cape from Namibia. Not to mention the fact that I burn almost a ton of wood per year!! NOU gaan ons braai!!Don't stress about that too much, Carte Blanche did an expose and they proved that our kameeldoring braai wood is NOT tested on animals and was free range and we can use it guilt free. The steak you braai probably had a bigger environmental impact than the few pieces of wood you braaied it on. So if somebody gives you lip at a braai about it, tell them that, send them inside and only dish them salad.... dev null, Long Wheel Base, flymango and 1 other 4
BigDL Posted August 3, 2017 Posted August 3, 2017 Had some folk come by the next day to collect their leftovers, didn't invite them again. Wasn't just the fetching but the comments! " sure we had more than this......" really !That is incredibly poor manners. You should have sprayed them with the hose and told them to **** off. Sent from my iPad using Tapatalk Pants Boy and Pappa Bear 2
stefmeister Posted August 3, 2017 Posted August 3, 2017 If you don't know how to handle your Weber, don't shoot the Weber down. I have had built-in braais, half-drums, fancy bought braais, self-built, braais, old style skottel-skaar braai, you name it. Nothing beats my Weber... Bought my Weber 15 years ago, haven't used anything else since... I braai at least twice a week, on the Weber. In addition, I might do roast, or other food, as well over weekends, in the Weber. I remember I paid R 1 500 for it in 2002. Have replaced the fins once, and repaired the handle myself. For what I got out of it, nearly as big a bargain as my SS.Weber has its advantages.But if I make a fire it's in a built-in braai (a la jet master) only, with the only exception when I go camping. It's 2017, there's no need to stink like smoke just to cook some meat. When I grow up, I'm upgrading my gas braai to on of these Weber summit grills.http://bbqtver.ru/spree/products/294/original/e-670_3.jpg?1407767149 Fruity and Patchelicious 2
Patchelicious Posted August 3, 2017 Posted August 3, 2017 Weber has its advantages.But if I make a fire it's in a built-in braai (a la jet master) only, with the only exception when I go camping. It's 2017, there's no need to stink like smoke just to cook some meat. When I grow up, I'm upgrading my gas braai to on of these Weber summit grills.http://bbqtver.ru/spree/products/294/original/e-670_3.jpg?1407767149 That braai has more knobs on it than the BikeHub! BigDL, LOOK695, Coolspin and 5 others 8
Long Wheel Base Posted August 3, 2017 Posted August 3, 2017 That braai has more knobs on it than the BikeHub!Look like nipples to me........................
MphatiPyga Posted August 3, 2017 Posted August 3, 2017 Look like nipples to me........................Mods
Patchelicious Posted August 3, 2017 Posted August 3, 2017 upgradesYou braai upgrades, you don't buy upgrades! Lurch the stalker 1
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