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 Post subject: Re: We, the Braai Masters of the SA Parks
Unread postPosted: Mon Sep 23, 2013 2:23 pm 
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The best wood for braai, besides 'hardekool' is camel thorn. I normally chuck in a bag or two before leaving for Kruger. Camel thorn is relatively cheap here, R25,00 for a 50kg bag. After a braai, I put the leftovers in the fridge and days later you can still smell the wood in the meat.

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 Post subject: Re: We, the Braai Masters of the SA Parks
Unread postPosted: Mon Sep 23, 2013 8:24 pm 
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yoda wrote:
Crested Val wrote:
Yoda is quite right, a lot of "poms" think only to put a beefburger (and often a poor quality one) or a poor quality sausage on the braai!!! Then they cremate the outside and the inside is raw!!!! :wall:



Thanks CV,
So it isn't just me that has this perception! :roll:


No you are definitely quite correct in your observation Yoda!!! :thumbs_up:

Also they often try to cook before the fire is ready, and all the fat from the yeuky burgers spits out and almost puts the fire out!!!! :slap:

I don't include any British forum members here, as I'm sure they all know how to braai beautifully!! :thumbs_up:

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 Post subject: Re: We, the Braai Masters of the SA Parks
Unread postPosted: Tue Sep 24, 2013 4:52 am 
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In SA we usually braai the best cuts of meat, even seafood, in the outdoors. I guess some regular visitors from overseas do the same. Perhaps people from other countries think that the best meat cuts should be cooked indoors and the hot dogs and patties be kept to be barbecued outdoors.

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 Post subject: Re: We, the Braai Masters of the SA Parks
Unread postPosted: Tue Sep 24, 2013 10:59 am 
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I think you have it right there Grant. A lot of UK folk cook good quality food in doors, but just think of burgers or hot dogs when it comes to braais (or barbecues!!!) :thumbs_up:

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 Post subject: Re: We, the Braai Masters of the SA Parks
Unread postPosted: Tue Sep 24, 2013 11:06 am 
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I must admit that altho we do cook all the other meats on the braai, I do enjoy hamburgers done that way as well.
If we have the family over for burgers then its easier as well, I make my own nice big thick patties and they are wonderful done over coals. :thumbs_up:

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 Post subject: Re: We, the Braai Masters of the SA Parks
Unread postPosted: Tue Sep 24, 2013 11:20 am 
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.......and that is the difference Elsa. Some UK folk, especially if they have never visited Africa, USA or Australia etc, only cook the cheap frozen burgers you get in boxes. There is probably hardly any meat in them!!!

A proper home made ground mince beef pattie is another story!!!! :thumbs_up:

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 Post subject: Re: We, the Braai Masters of the SA Parks
Unread postPosted: Tue Sep 24, 2013 2:20 pm 
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If you are in any of the SA Parks today and you had a braai for lunch I hope it was good, if you plan it for this evening - I hope it will also be good!

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 Post subject: Re: We, the Braai Masters of the SA Parks
Unread postPosted: Wed Sep 25, 2013 11:02 am 
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forestgump wrote:
A wood fire brings atmosphere too :thumbs_up: , might as well go to a Witbank braai if you want to stare at coal burning :tongue:

There have to be pork rashers for starters, to quell the hunger pangs and settle the beer in the stomach.
Always invite others to braai at your fire, it is bad manners for guests to leave with their cooked meat. Leftovers go to the host :twisted:


Totally agree!! When invited to a Bring and Braai it is bad manner to just bring enough meat for yourself! Having left overs for breakfast is part of the braai experience :mrgreen:

Rooies wrote:
okie wrote:
Rooies wrote:
...... Camel thorn is relatively cheap here, R25,00 for a 50kg bag. After a braai, I put the leftovers in the fridge and days later you can still smell the wood in the meat.



After all that time in the fridge , does the wood still make decent coals , Rooies :hmz:


Compared to hardekool, no. But I normally chuck in a couple of charcoal pieces which extend the 'lifetime' of the fire. With a chicken flattie, I will probably stick to charcoal, and the best brand is 'Sudwest' but not the briquets. It must be the chunks of charcoal. This I have learned from a friend who is having a braai 5 days a week.


I find the Letaba Charcoal sold in KNP and the surrounding areas quite good. In Jhb the best I have found is Called called Etosha Charcoal. Briquettes never come near my braai :rtm:

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 Post subject: Re: We, the Braai Masters of the SA Parks
Unread postPosted: Thu Sep 26, 2013 10:01 am 
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Spargish we have also found the Letaba brand of very good quality. Some of the wood that we have bought quickly burns to ashes. Some who live in the wine lands of South Africa probably take some “wingerd stompies” (old wood from the vineyards) to Kruger as they say it make the best fire. Some of those “wingerd stompies” I have heard can get up to 80 years old. Further up north in the country different kinds of wood are used and some even say the people from the suburbs, like I, use the briquettes to braai.

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 Post subject: Re: We, the Braai Masters of the SA Parks
Unread postPosted: Thu Sep 26, 2013 5:49 pm 
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I take my " wingerd stompies " along with me . It certainly makes a nice coal , and apart from that , unlike charcoal , it also gives off a nice aroma to the meat :) And it is sustainable , with vines normally taken out after twenty to thirty years - when production diminishes ( They very very seldom last until 80 years - it does not pay to keep unproductive vines ).

Talking about sustainability - how sustainable is it to make charcoal :hmz:

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3 - 6 Sept 2013 - Punda.
7 - 10 Sept 2013 -Shingwedzi .
11 - 13 Sept 2013 - Balule .
14 - 17 Sept 2013 - Satara .


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 Post subject: Re: We, the Braai Masters of the SA Parks
Unread postPosted: Thu Sep 26, 2013 6:35 pm 
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Matthys :thumbs_up:

And of course , I also take along a good stock of the product of the vine - from our valley :D

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Next :
3 - 6 Sept 2013 - Punda.
7 - 10 Sept 2013 -Shingwedzi .
11 - 13 Sept 2013 - Balule .
14 - 17 Sept 2013 - Satara .


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 Post subject: Re: We, the Braai Masters of the SA Parks
Unread postPosted: Fri Sep 27, 2013 7:23 am 
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It is said that the vine from your valley is very good Okie and Matthys :D . A braai fire made from all those unproductive “wingerd stompies” must be good. I can just imagine the paraffin free flavour coming from the vine wood to season the food on the braai :wink:.

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 Post subject: Re: We, the Braai Masters of the SA Parks
Unread postPosted: Fri Sep 27, 2013 8:01 am 
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Grantmissy :thumbs_up: Karoo-lamb , or snoek on the braai , and afterwards eaten with a sweet pickle , and apricot jam :)

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Next :
3 - 6 Sept 2013 - Punda.
7 - 10 Sept 2013 -Shingwedzi .
11 - 13 Sept 2013 - Balule .
14 - 17 Sept 2013 - Satara .


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 Post subject: Re: We, the Braai Masters of the SA Parks
Unread postPosted: Fri Sep 27, 2013 10:12 am 
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When living on a farm, we used 'mielie stronke' for braai. But that was good for braaing wors only. Intense heat which last for only 10 minutes. Not suitable for a chicken flattie.

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 Post subject: Re: We, the Braai Masters of the SA Parks
Unread postPosted: Fri Sep 27, 2013 10:45 am 
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Those who were braaiing before us inland, and perhaps a few Braaiiers today only used or still use a match, newspaper and dry twigs to start a braai fire with wood from the camel thorn. Today we use blietz to get the fire started quickly and hassle free with a slight aroma of paraffin. Some uses old tea bags saturated with something flammable to start the fire. Whatever the case may be I think it is great that we use regional fuel for the braai fire such as the “wingerd stompies” and the “mieliestronke” for boerewors braai which are kinder to the environment :thumbs_up: . Also the invasive rooikrans is turned into braaiwood. I guess the wood they sell in the Parks shops are from invasive trees found in the region where the National Park is.

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