Braai etiket...

[DJR]

Live and let BRAAI

[Captain Fastbastard Mayhem]

A couple of recent braais . Been experimenting with smoking. Low and slow. Cooking time has been between 4.5 and 8 hours.

 

 

 

NICE!!! I used to love smoking stuff in my Weber. Sadly, it's found a new home now that I don't have an outside space. 

 

If you want a bit more control and a longer & lower burn, try the Snake Method for the briquettes. It's a low & slow auto-feeding setup that allows a far easier control of the heat and smoking process. 

[Shebeen]

 

• 1.1Dr. Smoke (1962)
• 1.2From Potjie with Love (1963)
• 1.3Coalfinger (1964)
• 1.4Thunderbraai (1965)
• 1.5You Only Braai *** Twice (1967)
• 1.6On Her Majesty's Secret Braaisous (1969)
• 1.7Stainless steel braais Are Forever (1971)
• 1.8Light and then Braai (1973)
• 1.9The Man with the Golden Braaitong (1974)
• 1.10The Braaier Who Loved Meat (1977)
• 1.11Moonbraaier (1979)
• 1.12For Your smokey eyes Only (1981)
• 1.13Octopusbraai met oom kalliemarie(1983)
• 1.14A few to a braai (1985)
• 1.15The immortal braailighters (1987)
• 1.16Licence to braai (1989)
• 1.17Goldenbraai (1995)
• 1.18Tomorrow always braais (1997)
• 1.19The Weber Is Not Enough (1999)
• 1.20Braai Another Day (2002)
• 1.21Kebabs Royale (2006)
• 1.22Quantity of Sausage (2008)
• 1.23Braaifour (2012)
• 1.24Spices (2015)
• 1.25No Time to Braai (2020)

[BigDL]

NICE!!! I used to love smoking stuff in my Weber. Sadly, it's found a new home now that I don't have an outside space.

 

If you want a bit more control and a longer & lower burn, try the Snake Method for the briquettes. It's a low & slow auto-feeding setup that allows a far easier control of the heat and smoking process.

Thanks. I used to use that method and then I bought a Slow n Sear https://www.tbbq.co.uk/shop/slow-n-sear-1-0/ which works incredibly well, gives great control and has a water barrier to assist smoking and to reduce the direct heat to the meat.

 

Both ways work, the slow n seat just works like a beast for me.

[Captain Fastbastard Mayhem]

Dude, that's a wonderful contraption. Nice one!

[Kranswurm]

NICE!!! I used to love smoking stuff in my Weber. Sadly, it's found a new home now that I don't have an outside space. 

 

If you want a bit more control and a longer & lower burn, try the Snake Method for the briquettes. It's a low & slow auto-feeding setup that allows a far easier control of the heat and smoking process. 

Sorry,but as far as I am concerned smoke is the first way to ruin meat.

My FIL was verskrik on smoking in webers,boxes and whatever and I used to dread it when we went around for a Braai.

[BigDL]

Sorry,but as far as I am concerned smoke is the first way to ruin meat.

My FIL was verskrik on smoking in webers,boxes and whatever and I used to dread it when we went around for a Braai.

Too much is too much. Slow cooked with just enough smoke and the right rub is lekker. Too much and it is overpowering. In my opinion the trick is to only smoke occasionally and to not repeat too often with the same guests

[Captain Fastbastard Mayhem]

Sorry,but as far as I am concerned smoke is the first way to ruin meat.

My FIL was verskrik on smoking in webers,boxes and whatever and I used to dread it when we went around for a Braai.

no apology necessary. It's you that's missing out.

 

But ja, I understand what you mean. DL is right about the too much smoke thing. That's why I also like the snake method cos your smoke nuggets can be nicely spaced to give a good result according to your tastes.

[CAAD4]

Looks delicious, but 5k's worth of original brikette's and 5 hours later, I've eaten all the salad in anticipation.

[MrJacques]

[stefmeister]

A couple of recent braais . Been experimenting with smoking. Low and slow. Cooking time has been between 4.5 and 8 hours.

 

 

 

 

I've been contemplating having someone make me one of those SNS. Should be straight forward build for any decent metal worker.

 

Think if the weather is going to hold, I'm 'low-n-slowin' some pork this weekend. Ribs and a shoulder for some pulled-pork nachos. 

[Kranswurm]

no apology necessary. It's you that's missing out.

 

But ja, I understand what you mean. DL is right about the too much smoke thing. That's why I also like the snake method cos your smoke nuggets can be nicely spaced to give a good result according to your tastes.

Not missing anything.Don't like the taste.And its bad for you.

The only thing worth smoking is good dope.

[Patchelicious]

Sorry,but as far as I am concerned smoke is the first way to ruin meat.

My FIL was verskrik on smoking in webers,boxes and whatever and I used to dread it when we went around for a Braai.

 

 

Not missing anything.Don't like the taste.And its bad for you.

The only thing worth smoking is good dope.

 

Your braai's sound fun

[Kranswurm]

Your braai's sound fun

They are.

 

On the menu this weekend

 

Tiger Prawns

Botswana Fillet in a honey and mustard marinade

Provalone slices coated in olive oil and tarragon and grilled on the fire

[forkie]

i must agree. i also think smoking kills the flavour of the meat. and its even worse if the meat has the flavour of the smoke that comes off those charcoal bricketts. 

 

Each to our own...

[Kranswurm]

i must agree. i also think smoking kills the flavour of the meat. and its even worse if the meat has the flavour of the smoke that comes off those charcoal bricketts. 

 

Each to our own...

Absolutely