Joe De Beer Posted March 13, 2021 Share Fair enough. A date is a date. No matter what is consumed. But braaiing in a lapa in a Highveld storm sounds like a good date for this capey. I think I prefer not eating steak in restaurants because it is something that is very easy to replicate at home, but for the life of me I have yet to replicate a good pork belly or the like at home. So I'll braai steak at home, but eat line fish or pork belly at a restaurant.Same here so will often order fish at restaurants cause I never make it at home. BigDL and Warthog 2 Link to comment Share on other sites More sharing options...
l4y3rcake Posted March 13, 2021 Share Fair enough. A date is a date. No matter what is consumed. But braaiing in a lapa in a Highveld storm sounds like a good date for this capey. I think I prefer not eating steak in restaurants because it is something that is very easy to replicate at home, but for the life of me I have yet to replicate a good pork belly or the like at home. So I'll braai steak at home, but eat line fish or pork belly at a restaurant.My wife is a bit anti-steak so I have had to learn the art of the pork belly. Much easier in the oven than in the Weber or direct fire though. On special occasions my wife asks me to cook pork belly and mash with a side of garlic green beans. Garlic green beans is one of the easiest and quickest sides and I’ve never had complaints from vegans or vegetarians. BigDL 1 Link to comment Share on other sites More sharing options...
BigDL Posted March 13, 2021 Share Fair enough. A date is a date. No matter what is consumed. But braaiing in a lapa in a Highveld storm sounds like a good date for this capey. I think I prefer not eating steak in restaurants because it is something that is very easy to replicate at home, but for the life of me I have yet to replicate a good pork belly or the like at home. So I'll braai steak at home, but eat line fish or pork belly at a restaurant.My wife won’t order steak in a restaurant. She said it is always disappointing compared to a steak at home. Warthog 1 Link to comment Share on other sites More sharing options...
patham Posted March 14, 2021 Share Same here so will often order fish at restaurants cause I never make it at home. Easy enough to remedy if you are willing to experiment. I also tended to avoid cooking fresh fish, but about 3 years ago made a conscious effort to expand our menu. So started off with Mediterranian type fish bakes in tomato type sauces, and just experimented with whatever new fresh fish I see in the deli counter, bought fresh every Saturday morning. The worst that can happen is you chuck it out and just eat the veggies ! I admit my swordfish was pretty crummy and will never try that again. Last night was super simple, rainbow trout fillets, oven cooked - wrapped in foil with loads of butter, with sweet chilli marinade prawns skewers on the side. 10 minutes, little prep time, and a lovely delicate flavour. Topped with a mango, pineapple and yellow and red pepper salsa. Occasionally I get sashimi grade tuna. My wife ends up getting a seared tuna steak, I have so many sashimi tasters along the way I have nothing left to cook for me! BigDL and Joe De Beer 2 Link to comment Share on other sites More sharing options...
patham Posted March 14, 2021 Share I think I prefer not eating steak in restaurants because it is something that is very easy to replicate at home, but for the life of me I have yet to replicate a good pork belly or the like at home. So I'll braai steak at home, but eat line fish or pork belly at a restaurant. Agreed. I realised I can do a pretty good steak after a few times of eating out and reflecting that my steaks are better than the average restaurant's ones. However, the high end specialist steak restaurants that source great meat, dress and age it appropriately etc. are literally a cut above what I can do, so I don't mind paying those high end prices for a rare (pardon the pun) treat. BigDL, PhilipV and DJR 3 Link to comment Share on other sites More sharing options...
WeekendWarrior80 Posted March 20, 2021 Share . BigDL, Vetseun and DJR 3 Link to comment Share on other sites More sharing options...
MTBeer Posted March 20, 2021 Share . Edited March 20, 2021 by MTBeer Link to comment Share on other sites More sharing options...
MphatiPyga Posted March 31, 2021 Share Sometimes chicken does belong on the braai!! Just can’t get the roast potatoes right on the Weber WeekendWarrior80, DJR and BigDL 3 Link to comment Share on other sites More sharing options...
BigDL Posted March 31, 2021 Share Had a hankering for some ribs on the weekend. WeekendWarrior80, BSG, l4y3rcake and 5 others 8 Link to comment Share on other sites More sharing options...
Hairy Posted April 9, 2021 Share Kan sy braaibroodjies maak?Hey Fanie ... hoe lyk jou nuwe Braai dak? Link to comment Share on other sites More sharing options...
fanievb Posted April 9, 2021 Share Hey Fanie ... hoe lyk jou nuwe Braai dak? nothing fensie, just some new IBR sheetingjy weet mos, dis lekker by die see BigDL and Hairy 2 Link to comment Share on other sites More sharing options...
Hairy Posted April 9, 2021 Share nothing fensie, just some new IBR sheetingjy weet mos, dis lekker by die see "Next time" get some Diamondek Snap Lock Concealed fixed roof sheeting Link to comment Share on other sites More sharing options...
MphatiPyga Posted April 9, 2021 Share Had a hankering for some ribs on the weekend. Looks good, what is your marinade? Link to comment Share on other sites More sharing options...
BigDL Posted April 9, 2021 Share Looks good, what is your marinade?Homemade rub the night before and then again before going on the smoker. I use mustard sometimes to help bind the rub, but doesn’t really make a difference. Once the ribs are ready (normally 5/6 hrs), I take them off and coat them in bbq sauce and stick them back on for 30 - 45 minutes. Used to make my own sauce but find most shop bought sauces pretty good now Link to comment Share on other sites More sharing options...
Kranswurm Posted April 9, 2021 Share Homemade rub the night before and then again before going on the smoker. I use mustard sometimes to help bind the rub, but doesn’t really make a difference. Once the ribs are ready (normally 5/6 hrs), I take them off and coat them in bbq sauce and stick them back on for 30 - 45 minutes. Used to make my own sauce but find most shop bought sauces pretty good nowMy favorite rub is a 50/50 mix of Colemans Hot English Mustard and Honey on fillet but it might be quite nice on some goat ribs BigDL 1 Link to comment Share on other sites More sharing options...
MTBeer Posted April 9, 2021 Share My favorite rub is a 50/50 mix of Colemans Hot English Mustard and Honey on fillet but it might be quite nice on some goat ribsHow is goat meat? The Checkers where I shop sells goat chips etc. DJR 1 Link to comment Share on other sites More sharing options...
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