Braai etiket...

[Pieter1]

Thanks GoG

Between the wife and myself we decided on the layout. Used a bricklayer for the building of it. The granite slabs I got from business friend at a good price. Did the lights and floor myself. The wife and her daughter did the cladding. So a real team effort

Well done because that really looks good.

[LOOK695]

Well done because that really looks good.

Thank you????

[Escapee..]

Had some folk come by the next day to collect their leftovers, didn't invite them again. Wasn't just the fetching but the comments! " sure we had more than this......" really !

 

         

 

Classic

[Escapee..]

So many rules...

 

How about we just make a fire, have  one or two drinks  , have more laughs and then braai some meat and eat it?

[Captain Fastbastard Mayhem]

So many rules...

 

How about we just make a fire, have  one or two drinks  , have more laughs and then braai some meat and eat it?

Bliss. 

 

Cards against humanity in the after-eating sessions. With wine, of course. 

[fabes]

This is one of the many braais I had on a beach called Port Launay in Seychelles 2 weeks ago. Snuck our own meat in from our local butchery in PE. We used one of the locals braais that he set up on the beach for us every night. We had a combination of tjops, rump, fillet and fish we caught

 

[Escapee..]

This is one of the many braais I had on a beach called Port Launay in Seychelles 2 weeks ago. Snuck our own meat in from our local butchery in PE. We used one of the locals braais that he set up on the beach for us every night. We had a combination of tjops, rump, fillet and fish we caught

 

IMG_2949.JPG

 

Looks ***

 

Not jealous at all

Edited August 2, 2017 by Escapee..

[Long Wheel Base]

This is one of the many braais I had on a beach called Port Launay in Seychelles 2 weeks ago. Snuck our own meat in from our local butchery in PE. We used one of the locals braais that he set up on the beach for us every night. We had a combination of tjops, rump, fillet and fish we caught

 

IMG_2949.JPG

How did you sneak the meat in? Hope it wasn't shoved into your pants

[fabes]

How did you sneak the meat in? Hope it wasn't shoved into your pants

Vacuum packed, then frozen and wrapped up in newspaper. Also put smoked stickers on but we didn't get searched this time

[Rata-tat-tat]

Don't even get me started on the potjie culture I experienced. Neva again.

 

Suip op jou uie Dronkgat...

Pun intended.

Look, I've fallen victim to the dreaded 1500 potjie story. Expect to eat at 1500 but actually eating at 0300.

[flymango]

Kameeldoring wood - mostly.

 

Weber gas - sometimes.

 

Big Green Egg charcoal - on my wishlist.

[Rachmaninoff]

Kameeldoring wood - mostly.

 

Weber gas - sometimes.

 

Big Green Egg charcoal - on my wishlist.

Oh man, my kingdom for a Big Green Egg!

[MphatiPyga]

Oh man, my kingdom for a Big Green Egg!

It costs a kingdom!

[Escapee..]

Seen on Facebook, Lekker Braai - Hier praat ons net braai.

 

The doneness of a steak is by-and-large determined by the maximum internal temperature it reaches during cooking.

For instance, so long as a strip steak does not rise above 130°F (54°C), it will never cook beyond medium-rare.

With traditional cooking methods, there is a very short window of time during which your meat is perfectly cooked. A minute too long will mean overcooked meat.

With sous-vide cooking, on the other hand, that window of time is stretched into hours, which means your steak will be hot and ready to go whenever you're ready to sear and serve it.

Temperature can have a major impact on juiciness and texture of a steak. Here I've collected juices expelled by three nearly identical steaks cooked to different temperatures:

The one cooked to 160°F (well-done) lost more than 10 times as much juice as the 120°F rare steak. Additionally, with the well-done steak, you can see a distinct layer of rendered fat floating on top of the juices. I recommend cooking steak in the rare to medium range so that you minimize juice loss while also keeping those fats inside the steak where they belong, adding flavor and juiciness to each bite.

Here's a rough breakdown of how steaks feel at different degrees of doneness.

Rare (120°F): Your meat is still nearly raw. Muscle proteins have not started to contract much and will have a slippery, wet texture. Chewier cuts like hanger or flap meat will be particularly tough at this stage. Fat has not yet started to render, so fattier cuts will have a waxy texture. I only recommend cooking very lean, tender cuts like tenderloin to rare.

Medium-rare (129°F): Your steak is still nice and red, but muscle proteins have begun to tighten and firm up. You lose a bit of juice due to this tightening, but what you lose in juice you gain in tenderness. Medium-rare steaks have a cleaner bite to them: instead of muscle fibrils mushing and slipping past each other, as they do with very rare steaks, they cut more easily between your teeth. I recommend medium-rare for all types of steaks, though particularly high-fat steaks benefit from being taken closer to medium.

Medium (135°F): Your steak is a rosy pink throughout and has lost about four times more juices than a rare steak. With a well-marbled piece of beef, however, the rendering softened fat should more than make up for this extra juice loss. Coarsely textured cuts like hanger, skirt, and flap meat also become firm and juicy at this range. I recommend cooking very fatty or coarse pieces of beef to the cooler side of medium.

Medium-well (145°F): Your steak is well on its way to dryness. At this point, you've lost nearly six times as much juice as a rare steak and the meat has a distinctly cottony, grainy texture that no amount of excess lubricating fat can disguise. If you must have your meat cooked medium-well, I suggest using very rich cuts like short rib, skirt steak, or hanger, which suffer less than finely textured cuts like ribeye, strip, or tenderloin.

Well done (156°+): I get it. Some people like their meat well-done. However, there is no real reason to use a sous-vide precision technique if you like your steak well-done. Just grill or pan-roast until it's as done as you like it.

 

Edited August 2, 2017 by Escapee..

[Warthog]

I personally would like to donder the first idiot that thought a weber was a good thing to import into the country. They are *** to braai with (and *** expensive too!), sure you want to do a roast outdoors, go for it. BUT braaing on something that has a single height setting and requires you to lift off all the meat to adjust the coals is just stupid. It's indefensible, give me a half drum any day.

 

If you don't know how to handle your Weber, don't shoot the Weber down.

 

I have had built-in braais, half-drums, fancy bought braais, self-built, braais, old style skottel-skaar braai, you name it. Nothing beats my Weber...

 

Bought my Weber 15 years ago, haven't used anything else since...

 

I braai at least twice a week, on the Weber. In addition, I might do roast, or other food, as well over weekends, in the Weber.

 

I remember I paid R 1 500 for it in 2002. Have replaced the fins once, and repaired the handle myself. For what I got out of it, nearly as big a bargain as my SS.

[Patchelicious]

 

FB_IMG_1501678046646.jpg

 

Please cover that meat... there are 10 year olds on this forum!