Braai etiket...

[Patensie]

Are you actually from Patensie?

Yes, born and raised. My dad and brother farms there - citrus and nguni

[Kranswurm]

Yes, born and raised. My dad and brother farms there - citrus and nguni

I went through there July last year to the Baviaans and plan on doing so again this year

Nice pic from fairly high up in the kloof

[PhilipV]

We're on holiday, so it's Braai night every night.

Tonight I'm channeling my inner Argentinian. Sweet Chili Pork Rib.

[bertusras]

So I attempted my first pork belly today...

 

Low and Slow with a Snake and some Hickory Chips soaked in Whiskey

 

 

One Hour In

 

 

Two Hours In

 

 

Three Hours In

 

 

Four Hours In

 

 

Five Hours In

 

 

Six and a Half Hours Later

 

 

 

And now I'm in a coma.

[Warthog]

Oh. My. Word. Bertus...

[The expat cyclist]

Bertus, I know some people that have the same struggle with chicken...they can never get it right...either off to early or on too long...and pre-cooking to me is abit of a no-no...it makes the meat tough and the flavour seems to be missing a bit...

But kudo's for hanging in there.

[Kranswurm]

So I attempted my first pork belly today...

 

Low and Slow with a Snake and some Hickory Chips soaked in Whiskey

 

 

One Hour In

 

 

Two Hours In

 

 

Three Hours In

 

 

Four Hours In

 

 

Five Hours In

 

 

Six and a Half Hours Later

 

 

 

And now I'm in a coma.

Oi...

[CAAD4]

So would I be, from starvation.... Looks very good.

[GrahamS2]

So I attempted my first pork belly today...

 

Low and Slow with a Snake and some Hickory Chips soaked in Whiskey

 

 

A six and a half hour pork belly. You win this thread!

[bertusras]

Thanks for all the positive comments gents! It was quite an adventure (and a lot of planning and prep), but so worth it!

 

Bertus, I know some people that have the same struggle with chicken...they can never get it right...either off to early or on too long...and pre-cooking to me is abit of a no-no...it makes the meat tough and the flavour seems to be missing a bit...
But kudo's for hanging in there.

 

Guess I'll just have to try again this weekend, you know?

[Stoffel76]

A six and a half hour pork belly. You win this thread!

 

Agreed! Actually glad now that I forgot to take a pic of the wors, pork rashers and chicken kebabs I did on Monday night, 'cos it just wouldn't have compared!!

 

A completely different aspect to braaing, we've started doing marshmellows with the kids when we braai with real wood...

 

http://i302.photobucket.com/albums/nn94/stoffel30/IMG_20180406_174639_zpsaeccp0ao.jpg

 

[BSG]

We're on holiday, so it's Braai night every night.

Tonight I'm channeling my inner Argentinian. Sweet Chili Pork Rib.

You are sick man.........how can you post such a good picture when I'm about to eat whacky Wednesday. [emoji850][emoji44]????????

 

Sent from my VTR-L09 using Tapatalk

[Fruity]

So I attempted my first pork belly today...

 

Low and Slow with a Snake and some Hickory Chips soaked in Whiskey

 

 

One Hour In

 

 

Two Hours In

 

 

Three Hours In

 

 

Four Hours In

 

 

Five Hours In

 

 

Six and a Half Hours Later

 

 

 

And now I'm in a coma.

This has given me the idea to do Eisbein for the first time, in the oven.

[Hairy]

So I attempted my first pork belly today...

 

Low and Slow with a Snake and some Hickory Chips soaked in Whiskey

 

 

One Hour In

 

 

Two Hours In

 

 

Three Hours In

 

 

Four Hours In

 

 

Five Hours In

 

 

Six and a Half Hours Later

 

 

 

And now I'm in a coma.

I trust you had a braai before the braai so that you could at least eat something and not starve to death

[Shebeen]

So I attempted my first pork belly today...

 

Low and Slow with a Snake and some Hickory Chips soaked in Whiskey

 

 

One Hour In

 

 

Two Hours In

 

 

Three Hours In

 

 

Four Hours In

 

 

Five Hours In

 

 

Six and a Half Hours Later

 

 

 

And now I'm in a coma.

for those who want to fuss over a weber all day, you need to brisket

it will end up looking like volcanic rock, i couldn't be bothered

 

 

[Stoffel76]

for those who want to fuss over a weber all day, you need to brisket

it will end up looking like volcanic rock, i couldn't be bothered

 

 

I tried brisket in the Weber once, but only smoked it for a couple of hours (basically until the coals ran out) and then put it in the oven in a dish covered in foil on low heat.  Still had the smoked flavor, was fall apart tender without the hassle of having to keep the coals and woods going...