Patensie Posted June 25, 2018 Posted June 25, 2018 What's the best wildsvleis for a braai or wild vleis cut for a potjie? And best place to find on the West Rand please?can't really go wrong with springbok fillet. Don't overcook. I prefer to panfry it on coals with a brandy flambe. Potjie wise, any good quality meat will do. Just add a bit of fat, bacon, etc. One of my colleagues once braaied bosvark ribs /hat was reaaaaaaaally nicely done.
DJR Posted June 25, 2018 Posted June 25, 2018 (edited) What's the best wildsvleis for a braai or wild vleis cut for a potjie? And best place to find on the West Rand please?For a braai, Springbok sirloin (rugstring) is what you want. (The fillet is too small.)Kudo fillet or sirloin. Gemsbok fillet or sirloin. Keep it simple, olive oil and rosemary for a couple of hours. Moroccan rub if you like it. I keep mine whole. If over direct heat, then really hot coals, very quickly like a beef steak. I roll the whole thing in cake or bread flour beforehand and I keep dusting it with more flour every time I turn it. It forms an ugly crust that keeps the moisture in. As soon as medium rare, take it off. Let it rest for 5 or 10 minutes. Rub off the ugly flour crust and cut into slices. Five mm to one cm thickness. Must still be pink in the middle. Serve. If in Weber. Seal over hot coals. (No need for the flour business as above.) Then put in middle over drip tray, indirect heat. Close lid, vents open, leave for 20 minutes. Check. Depending on thickness, it may take another 5 minutes, but not much more. As soon as medium rare, rest, slice it up, serve. I like serving it with nothing much more complicated than a good salad. And of course wine! For a potjie I use kudu or gemsbok rump cubed into blocks. Or I use springbok neck cut into thick tjops. But to be honest, lots of other cuts and species will be good also. Sorry, I can't help with where to get it. Edited June 25, 2018 by DJR Bianchisti and Zatopek 2
BSG Posted June 25, 2018 Posted June 25, 2018 (edited) Blou bul knaters op sosatie stokkiesActually I think there will be more Springbok nuts available after Saturdays game. Sent from my VTR-L09 using Tapatalk Edited June 25, 2018 by BSG
Fruity Posted July 19, 2018 Posted July 19, 2018 (edited) A tandem bicycle done right, comes with an optional grill accessory. Edit: could be a hot seat at the back. Edited July 19, 2018 by HyruleWarrior80 BSG, Hairy and DJR 3
CAAD4 Posted July 20, 2018 Posted July 20, 2018 What do you think of this! I bet that YMCA is playing in the background....
BigDL Posted August 8, 2018 Posted August 8, 2018 Trying beef rib for the first time. Been preparing tonight. Homemade rub, half a bottle of wine, I’ll leave it till Saturday and then cook it and see. Patensie and Fruity 2
Patensie Posted August 9, 2018 Posted August 9, 2018 Tried some springbok loin the other day. On advice from a jagbedonnerde colleague, I marinated it in olive oil and lime juice, as well as yogurt (my own add-on). Readsalot, Fruity and BigDL 3
Stretch Posted August 9, 2018 Posted August 9, 2018 Tried some springbok loin the other day. On advice from a jagbedonnerde colleague, I marinated it in olive oil and lime juice, as well as yogurt (my own add-on).The best meat I've ever eaten was springbok fillet in the middle of the Karoo after watching the teichmann springboks winning the Tri nations in the late 90s... It may have been the number of beers consumed.. But that was delicious. The farmer called it something in Afrikaans like...rugsag or something BigDL 1
BigDL Posted August 9, 2018 Posted August 9, 2018 The best meat I've ever eaten was springbok fillet in the middle of the Karoo after watching the teichmann springboks winning the Tri nations in the late 90s... It may have been the number of beers consumed.. But that was delicious. The farmer called it something in Afrikaans like...rugsag or somethingProbably back-strap. Best meat you will find on an animal. PhilipV and Stretch 2
Patensie Posted August 9, 2018 Posted August 9, 2018 The best meat I've ever eaten was springbok fillet in the middle of the Karoo after watching the teichmann springboks winning the Tri nations in the late 90s... It may have been the number of beers consumed.. But that was delicious. The farmer called it something in Afrikaans like...rugsag or somethingProbably "rugstring" - same as that I braaied here, i.e. the muscles along the back bone. Don't know the proper English term, that's why I called it loin. Stretch 1
Patensie Posted August 9, 2018 Posted August 9, 2018 Got a whatapp message last night - think it appropriate for this thread: Ping Armpies... Readsalot and Albatross 2
Kranswurm Posted August 9, 2018 Posted August 9, 2018 The best meat I've ever eaten was springbok fillet in the middle of the Karoo after watching the teichmann springboks winning the Tri nations in the late 90s... It may have been the number of beers consumed.. But that was delicious. The farmer called it something in Afrikaans like...rugsag or somethingLast night on Cycle Mashatu they served up Rooibok fillet They throw it straight on the coals then brush it off and serve.Ongelooflik
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