Patensie Posted April 16, 2018 Share Are you actually from Patensie?Yes, born and raised. My dad and brother farms there - citrus and nguni Link to comment Share on other sites More sharing options...
Kranswurm Posted April 16, 2018 Share Yes, born and raised. My dad and brother farms there - citrus and nguniI went through there July last year to the Baviaans and plan on doing so again this yearNice pic from fairly high up in the kloof DJR, Hairy and Patensie 3 Link to comment Share on other sites More sharing options...
PhilipV Posted May 1, 2018 Share We're on holiday, so it's Braai night every night. Tonight I'm channeling my inner Argentinian. Sweet Chili Pork Rib. Kalahari Vegmot, Pants Boy, Patensie and 10 others 13 Link to comment Share on other sites More sharing options...
bertusras Posted May 1, 2018 Share 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. shova1, Thorn199, Long Wheel Base and 12 others 15 Link to comment Share on other sites More sharing options...
Warthog Posted May 1, 2018 Share Oh. My. Word. Bertus... bertusras and Bloukrans 2 Link to comment Share on other sites More sharing options...
MJ the Expat Posted May 1, 2018 Share 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. bertusras 1 Link to comment Share on other sites More sharing options...
Kranswurm Posted May 1, 2018 Share 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... bertusras 1 Link to comment Share on other sites More sharing options...
CAAD4 Posted May 2, 2018 Share So would I be, from starvation.... Looks very good. bertusras 1 Link to comment Share on other sites More sharing options...
GrahamS2 Posted May 2, 2018 Share 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! Readsalot, bertusras and Bloukrans 3 Link to comment Share on other sites More sharing options...
bertusras Posted May 2, 2018 Share 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? Link to comment Share on other sites More sharing options...
Stoffel76 Posted May 2, 2018 Share 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 mon-goose, BSG and Hairy 3 Link to comment Share on other sites More sharing options...
BSG Posted May 2, 2018 Share 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 WeekendWarrior80 1 Link to comment Share on other sites More sharing options...
WeekendWarrior80 Posted May 2, 2018 Share 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. Link to comment Share on other sites More sharing options...
Hairy Posted May 7, 2018 Share 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 Link to comment Share on other sites More sharing options...
Shebeen Posted May 7, 2018 Share 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 brisketit will end up looking like volcanic rock, i couldn't be bothered  Link to comment Share on other sites More sharing options...
Stoffel76 Posted May 9, 2018 Share for those who want to fuss over a weber all day, you need to brisketit 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... Readsalot 1 Link to comment Share on other sites More sharing options...
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