Braai etiket...

[Captain Fastbastard Mayhem]

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?

 

EDIT: Though I'd pop it skin side down onto the fire first, to get the skin going. Just for a little, so that the skin starts to blister. I like a REALLY crunchy crackling. 

Edited August 14, 2017 by Myles Mayhew

[Captain Fastbastard Mayhem]

my preferred potjie cut is short rib. MMMMMMMM

[Captain Fastbastard Mayhem]

https://www.perfickpork.co.uk/perfick-pork-blog/cook-pork-belly-bbq

[Shebeen]

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.

My understanding is the best way to master potjie is using the moerby recipe boek and a bit of practice. 

 

[Pieter1]

 

Yummmmmmmmm

JISLIAAK!!

[deanbean]

For pork belly the best advice I was given is to cut the skin off and do it separately in a hot weber/oven, splash water on the skin when its hot to get the properly crispy. After the pork belly is done put lots of chilli jam on the top and replace the crispy skin.

 

Sent from my SM-G930F using Tapatalk

Edited August 14, 2017 by deanbean

[Captain Fastbastard Mayhem]

For pork belly the best advice I was given is to cut the skin off and do it separately in a hot weber/oven, splash water on the skin when its hot to get the properly crispy. After the pork belly is done put lots of chilli jam on the top and replace the crispy skin.

 

Sent from my SM-G930F using Tapatalk

I've started doing that recently. Well, without the chilli jam, but that sounds YUM!

[deanbean]

I've started doing that recently. Well, without the chilli jam, but that sounds YUM!

It gives me a chance to use my latest purchase, an Opinel 15cm Slim filleting knife [emoji1][emoji2]

 

Sent from my SM-G930F using Tapatalk

[Letum911]

For pork belly the best advice I was given is to cut the skin off and do it separately in a hot weber/oven, splash water on the skin when its hot to get the properly crispy. After the pork belly is done put lots of chilli jam on the top and replace the crispy skin.

 

Sent from my SM-G930F using Tapatalk

 

When do you splash the water on the skin?

[deanbean]

When do you splash the water on the skin?

When it's cooking, flick water onto the skin a few times. This helps it to go crispy.

 

Sent from my SM-G930F using Tapatalk

[Letum911]

When it's cooking, flick water onto the skin a few times. This helps it to go crispy.

 

Sent from my SM-G930F using Tapatalk

Ahhh ok awesome thanx. Will give it a go over the weekend.

 

Does removing the skin shorten the cooking period? My idea is to do the meat in the weber and the skin in the oven. 

[Rachmaninoff]

When it's cooking, flick water onto the skin a few times. This helps it to go crispy.

 

Sent from my SM-G930F using Tapatalk

I'm curious, do you know the science behind this? Not saying the water doesn't help in the crisping process, just weird as the most successful recipes I've tried all entailed packing coarse salt onto the scored skin for a good few hours prior to cooking (and in some cases even cooking it with the salt).

Edited August 14, 2017 by Rachmaninoff

[Captain Fastbastard Mayhem]

I'm curious, do you know the science behind this? Not saying the water doesn't help in the crisping process, just weird as the most successful recipes I've tried all entailed packing coarse salt onto the scored skin for a good few hours prior to cooking (and in some cases even cooking it with the salt).

I'd imagine it's the water reacting with the fat and the resulting sudden increase in temp in those areas

 

Like when you accidentally spill s drop of water in an oiled pan.

[Captain Fastbastard Mayhem]

Ahhh ok awesome thanx. Will give it a go over the weekend.

 

Does removing the skin shorten the cooking period? My idea is to do the meat in the weber and the skin in the oven.

Allows it to dehydrate faster and more evenly

[Rachmaninoff]

I'd imagine it's the water reacting with the fat and the resulting sudden increase in temp in those areas

 

Like when you accidentally spill s drop of water in an oiled pan.

Yeah, I buy that reasoning. Cheers!

[deanbean]

Ahhh ok awesome thanx. Will give it a go over the weekend.

 

Does removing the skin shorten the cooking period? My idea is to do the meat in the weber and the skin in the oven.

I have no idea, but it makes it easier to crisp the skin

I'm curious, do you know the science behind this? Not saying the water doesn't help in the crisping process, just weird as the most successful recipes I've tried all entailed packing coarse salt onto the scored skin for a good few hours prior to cooking (and in some cases even cooking it with the salt).

No idea, my mother's recipe, and ultimately my grandmothers

 

Sent from my SM-G930F using Tapatalk