Braai etiket...

[MTBeer]

I am also a regular on the fatties thread, but thought I will share.tonight's low carb.high fat braai. Some proper lamb rib with salt & pepper and lemon juice. Properbraai on a side stand.

 

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I find the lamb rib comes out better if you cut it up first. Then it gets nicely browned on four sides.

 

Also, why would you braai like that and not the normal way - let the fire burn down and then braai over the coals. Excuse my ignorance.

[Beesrib]

I find the lamb rib comes out better if you cut it up first. Then it gets nicely browned on four sides.

 

Also, why would you braai like that and not the normal way - let the fire burn down and then braai over the coals. Excuse my ignorance.

Hi, normal lamb rib is quite fatty and thick in some sections. I prefer to put it on a side angle and let it sort of braai for a long time to get rid of some fat, get the outside nice and crispy and the meat tender and juicy. For me to braai over normal coals, it is to hot, the fat gets burnt and the meat not cooked through properly. Hope it makes sense.

 

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[Captain Fastbastard Mayhem]

Hi, normal lamb rib is quite fatty and thick in some sections. I prefer to put it on a side angle and let it sort of braai for a long time to get rid of some fat, get the outside nice and crispy and the meat tender and juicy. For me to braai over normal coals, it is to hot, the fat gets burnt and the meat not cooked through properly. Hope it makes sense.

 

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Yep. It's how Argentinian bbq is sometimes done, with large and / or fatty cuts. Radiant heat rather than direct. 

[Beesrib]

and if you have a nice thick chimney you can suspend the grill above the fire, then it catches all the lekka smokey flavours and cooks to perfection.  You need some time for this, as well as a little pulley system!

[Hairy]

Yep. It's how Argentinian bbq is sometimes done, with large and / or fatty cuts. Radiant heat rather than direct. 

[Beesrib]

 

Yep. It's how Argentinian bbq is sometimes done, with large and / or fatty cuts. Radiant heat rather than direct.

Yes please

 

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[Skott5]

Or put it on direct heat and turn it really fast ... Souvla style.

Us dutchman think we got braaiíng sorted.

The Greeks ... "We been having it .. " 

[Patensie]

I used yesterday's braai opportunity to start learning my six year old about roasting and using spices. First, we smelled the unroasted, "raw" spices, which doesn't smell like much. Then, after roasting, added everything in a thistle and mortar and started bashing them: first, the coriander, then a smell test, then pimento followed by a smell test, etc. He was intrigued and loved it. Loved bashing up everything into a powder even more!

 

I sent him outside to pick a lemon and taught him how to use a peeler to get the rind, added some juice to my spice mix with smoked paprika and olive oil. This turned out to be a top marinade with chicken, which we braaied with some Boer and Butcher wors (can really recommend), aubergine and tomatoes. Also did baked potatoes in the coals.

 

Paired very well with Triggerfish Roman Red amber ale.

 

[DawieO]

Mortar and pestle. Hard work that. I find a cheap coffee bean grinder works a treat.

[Patensie]

Mortar and pestle. Hard work that. I find a cheap coffee bean grinder works a treat.

Got an antique cast iron mortar and pestle. Heavy duty monster that makes light work of one braai/curry's whole spice. My laaitie really enjoyed moering the spices. Me too. Better than kicking the dog due to being angry or frustrated.  

[Captain Fastbastard Mayhem]

Got an antique cast iron mortar and pestle. Heavy duty monster that makes light work of one braai/curry's whole spice. My laaitie really enjoyed moering the spices. Me too. Better than kicking the dog due to being angry or frustrated.

LOVE my mortar and pestle. 

[Kranswurm]

I used yesterday's braai opportunity to start learning my six year old about roasting and using spices. First, we smelled the unroasted, "raw" spices, which doesn't smell like much. Then, after roasting, added everything in a thistle and mortar and started bashing them: first, the coriander, then a smell test, then pimento followed by a smell test, etc. He was intrigued and loved it. Loved bashing up everything into a powder even more!

 

I sent him outside to pick a lemon and taught him how to use a peeler to get the rind, added some juice to my spice mix with smoked paprika and olive oil. This turned out to be a top marinade with chicken, which we braaied with some Boer and Butcher wors (can really recommend), aubergine and tomatoes. Also did baked potatoes in the coals.

 

Paired very well with Triggerfish Roman Red amber ale.

Sounds like a pub down the road

[Patensie]

Sounds like a pub down the road

Kransie, die ingels werk nie altyd so lekker nie...

[Kranswurm]

Kransie, die ingels werk nie altyd so lekker nie...

Are you actually from Patensie?

[DJR]

I find the lamb rib comes out better if you cut it up first. Then it gets nicely browned on four sides.

 

Also, why would you braai like that and not the normal way - let the fire burn down and then braai over the coals. Excuse my ignorance.

Another advantage of doing it this way is that the fat can run down and NOT catch fire when it drips on the hot coals. So, you don't have those flare-ups that burn your meat and you don't have to jump up every few minutes to play fireman Fred! (You can enjoy your beer better also.)

[J∆kk∆ls]

Taken from a trip to Patagonia! 

 

Mako Steakhouse in El Calafate.

 

 

 

The meat quality in Argentian is great but Saffas make a better braai!