Braai etiket...

[Eddy Gordo]

Mushrooms on the braai rock as well as mielies

[Captain Fastbastard Mayhem]

Right. Change of plan. A mate's wife is away for the weekend so it will be tomorrow.

 

I got the butcher to cut me two X 800g steaks off this little baby....54 days dry aged.

My oh my.....

[deanbean]

All done on the weber, after I discovered that the AGA was cold. The best mutton cut, shoulder, done until you can pull the scapula out, then the connective tissue is tender, and the outside is lekker crispy. Mixed veg, and beetroot with feta. Was delicious.

 

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Edited August 13, 2017 by deanbean

[Warthog]

All done on the weber, after I discovered that the AGA was cold. The best mutton cut, shoulder, done until you can pull the scapula out, then the connective tissue is tender, and the outside is lekker crispy. Mixed veg, and beetroot with feta. Was delicious.

 

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Ooohhhhh..... My........ Word........!!!!!!!

 

My keyboard is being overrun by drool....

Edited August 13, 2017 by Warthog

[PhilipV]

I reckon it is baking rather Ghana braaiing, but damn a slow chicken tastes lekker on the Cobb. And once it is going you can put the Cobb inside if it is unpleasant outside.

 

In about a months time we're moving I to a house with a binne-braai, I can't wait. Reckon 1000pieces of wattle will last until November. Fortunately I know a guy.

[Shebeen]

All done on the weber, after I discovered that the AGA was cold. The best mutton cut, shoulder, done until you can pull the scapula out, then the connective tissue is tender, and the outside is lekker crispy. Mixed veg, and beetroot with feta. Was delicious.

 

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that is awesome, exactly what a Weber is brilliant for.

[Shebeen]

Simple braai, wors and steak. Sweet potato in the tin foil.

No need to get fancy when it's pouring with rain!

[Robbie Stewart]

Some skaap-tjops and BRM Smoked St. Louis Style Pork Belly ribs for lunch yesserday...

 

[Hairy]

All done on the weber, after I discovered that the AGA was cold. The best mutton cut, shoulder, done until you can pull the scapula out, then the connective tissue is tender, and the outside is lekker crispy. Mixed veg, and beetroot with feta. Was delicious.

 

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That looks like it could work for breakfast right now

[deanbean]

That looks like it could work for breakfast right now

It's going to work for lunch [emoji14]

 

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[mon-goose]

braaied lamb chops, wors and chicken legs yesterday

[eddy]

 

Right. Change of plan. A mate's wife is away for the weekend so it will be tomorrow.

 

I got the butcher to cut me two X 800g steaks off this little baby....54 days dry aged.

 

 

 

Yummmmmmmmm

[Captain Fastbastard Mayhem]

Oh, dude. That looks glorious. 

[Letum911]

Unfortunately no pics as proof, however we made an epic potjie on Saturday!! Lamb, ever so slightly toasted on the open fire before slowly cooking (total of 5 hours from start to finish) in a red wine sauce with some dumplings on top!!

 

Mission for the coming weekend is a pork belly on the weber.

 

Any advice?

[Fruity]

Unfortunately no pics as proof, however we made an epic potjie on Saturday!! Lamb, ever so slightly toasted on the open fire before slowly cooking (total of 5 hours from start to finish) in a red wine sauce with some dumplings on top!!

 

Mission for the coming weekend is a pork belly on the weber.

 

Any advice?

That's something I want to learn how to do.... a potjie. I'm sort of sorted when it comes to braai'ing, but I must learn how to do a potjie.

[Letum911]

That's something I want to learn how to do.... a potjie. I'm sort of sorted when it comes to braai'ing, but I must learn how to do a potjie.

 

Ooooh that is definitely a skill worth learning!! 

 

My basic recipe (this is subject to personal preferences) which feeds about 8 people:

Size 4 pot, low- medium heat

Brown 4-5 roughly chopped onions, I like mine in slithers the length of the onion about 2cm wide.

If you are using lamb chops/neck chops I prefer browning it over the open fire (braai style) and seasoned with salt and pepper, then add to the pot.

Add 1 bottle of dry red wine, open a second and poor a glass for yourself.

Once the pot starts simmering start stirring every half a glass of wine, or 15-20 minutes.

Let 3.5hours pass with the pot simmering nicely. 

By this time you should be well seasoned, and not handling sharp objects anymore so it is suggested that you pre-cut the vegetables.

Add the sliced potatoes (or baby potatos if you are using those), let the pot cook for another 30 minutes. If the sauce does not cover the potatoes you can add some water to cover it all.

Dissolve 1 tablespoon of mezina (or whatever the spelling is) together with a packet of brown onion soup with about 300ml of water

Add the balance of the veggies, mushrooms, baby marrows, patty-pans, and carrots. Cook for another 30 mins

Start the rice on the stove, and add some bread dough you bought from SPAR and rolled in balls on top of the potjie (on top of the veggies).

The top of the veggies should just be covered in fluid at this time.

Once the rice is done so is the dumplings.

 

PS. Once you start adding the veggies DO NOT STIR!!! I however give the pot a good stir before I add the dough..

 

PSS. All times above are just indications and subject to change depending on wine levels.