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 Post subject: Re: How to braai
Unread postPosted: Tue Nov 24, 2009 9:02 am 
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TheunsH wrote:
joshilewis wrote:
Wow! a 5kg back of compresses charcoal can easily last me 3-4 braais (obviously depending on size).

:lol: :lol:
I know Josh and you are correct! Usually we braai big...potatoes and sometimes onions in tin, meat, wors and tomato/onion bread and the last thing I need is a small fire! :twisted:


Yeah, the more things you have, especially potatoes etc, the bigger the fire required.


AWB wrote:
Re charcoal. For me the best charcoal is the ones that are not compressed. I only buy the Sudwest brand in the blue bag(I have a friend that braai every single day of his life and he uses only the above.)

AWB, I'm curious to know why you prefer uncompressed?

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 Post subject: Re: How to braai
Unread postPosted: Tue Nov 24, 2009 9:16 am 
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joshilewis wrote:
AWB, I'm curious to know why you prefer uncompressed?


I also prefer uncompressed, it atleast gives a bit of a flame like wood and it still smells almost like a wood fire. Compressed briquettes don't do it for me.


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 Post subject: Re: How to braai
Unread postPosted: Tue Nov 24, 2009 9:21 am 
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Sprocky wrote:
joshilewis wrote:
AWB, I'm curious to know why you prefer uncompressed?


I also prefer uncompressed, it atleast gives a bit of a flame like wood and it still smells almost like a wood fire. Compressed briquettes don't do it for me.

Hhmmm. I assume you want a flame for aesthetic reasons?
One could throw some wood chips into a compressed charcoal fire for taste if one wanted (they're sold in most hardware shops under Weber branding).

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 Post subject: Re: How to braai
Unread postPosted: Tue Nov 24, 2009 9:25 am 
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For steaks, I prefer high heat levels. Me and my SO enjoy our steaks medium done.

For lamb chops especially, a like to add a few drops of lemon juice. It ensures that your meat is not "taai".

With any braai, wors is a default that must be included.A few pork rashers also don't do any harm as testers!! :mrgreen:

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 Post subject: Re: How to braai
Unread postPosted: Tue Nov 24, 2009 9:36 am 
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Spot-on Badprop_za!! :thumbs_up: :thumbs_up:


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 Post subject: Re: How to braai
Unread postPosted: Tue Nov 24, 2009 9:44 am 
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badprop_za wrote:
For steaks, I prefer high heat levels. Me and my SO enjoy our steaks medium done.

For lamb chops especially, a like to add a few drops of lemon juice. It ensures that your meat is not "taai".

I once saw a tv show where they scientifically analysed how meat cooks and the best way to cook it. Cooking it slower on a lower heat apparently leads to much less tough meat, since there is more breakdown, compared to faster cooking over a higher heat.

I prefer to cook most things slower, especially chicken. I however like to cook lamb chops on quite a high heat, and quite quickly.

badprop_za wrote:
With any braai, wors is a default that must be included.A few pork rashers also don't do any harm as testers!! :mrgreen:

Yes, wors is a default, though my gf doesn't eat it :huh: and none of us eat pork

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 Post subject: Re: How to braai
Unread postPosted: Tue Nov 24, 2009 9:45 am 
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Quote:
A lot of people also use half an onion to clean the grid


Also prevents the meat from sticking to the grid.

I'm not sure if it was mentioned above but a nice and easy way of braaing onions and potatoes is by wrapping each one entirely in foil and then placing directly on the coals. Turn every now and then. Should be ready in about 30 minutes, but check with a knife, if knife penetrates very easily then it is cooked. Delicious cos it has that smoky taste! Serve with a dab of margarine/butter/mayonnaise.

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 Post subject: Re: How to braai
Unread postPosted: Tue Nov 24, 2009 10:09 am 
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When there is food on the table/thread everybody comes running :lol:


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 Post subject: Re: How to braai
Unread postPosted: Tue Nov 24, 2009 10:12 am 
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Micetta wrote:
When there is food on the table/thread everybody comes running :lol:

:D
For me, eating the food represents half the pleasure. Making the fire and cooking the food represents the other half :)

At most parties and get-togethers, I'm the one that is either asked to do the braaiing, or the one that ends up doing it anyway (I dislike badly braaiied food).

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 Post subject: Re: How to braai
Unread postPosted: Tue Nov 24, 2009 11:36 am 
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Re compressed/non-compressed charcoal. I find that the non-compressed charcoal lasts longer and produces a more intense heat. Also the smell, it smells better than the briquettes.

Btw, has anyone tried cabbage in foil? Slice the cabbage with the slices 2cm thick and then spread some garlic butter and a flavour enhancer like Aromat on the cabbage and wrap it with foil. Cook the same way as potatoes. The cooking time is shorter.

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 Post subject: Re: How to braai
Unread postPosted: Tue Nov 24, 2009 11:38 am 
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joshilewis wrote:
I once saw a tv show where they scientifically analysed how meat cooks and the best way to cook it. Cooking it slower on a lower heat apparently leads to much less tough meat, since there is more breakdown, compared to faster cooking over a higher heat.


I will braai you a fillet my way and it will be the softest piece of meat you have eaten. No, it is not done at low heat, I do it in the hottest part of the fire, ask Scipio. :whistle:


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 Post subject: Re: How to braai
Unread postPosted: Tue Nov 24, 2009 11:43 am 
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AWB wrote:
Re compressed/non-compressed charcoal. I find that the non-compressed charcoal lasts longer and produces a more intense heat. Also the smell, it smells better than the briquettes.

I find exactly the opposite :) Compressed lasts longer and burns hotter.

AWB wrote:
Btw, has anyone tried cabbage in foil? Slice the cabbage with the slices 2cm thick and then spread some garlic butter and a flavour enhancer like Aromat on the cabbage and wrap it with foil. Cook the same way as potatoes. The cooking time is shorter.

I've never done this, but I've eaten it at a friend. It is really really tasty and I recommend it. I could try get my friend's recipe.

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 Post subject: Re: How to braai
Unread postPosted: Tue Nov 24, 2009 12:00 pm 
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Josh I think that it is the brand of charcoal that makes the difference. I have used different brands of non-compressed charcoal, but the "Sudwest" remains the best.(I do not know how to put an umlaut on the "u". Our German friends may help here) It comes from Namibia but I believe it is not available everywhere. The bag is smaller than other brands but weigh the same.

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Last edited by Rooies on Tue Nov 24, 2009 12:11 pm, edited 1 time in total.

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 Post subject: Re: How to braai
Unread postPosted: Tue Nov 24, 2009 12:05 pm 
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ah, ok. So its more dense than other types. That makes sense. In general, the denser the fuel, the longer and hotter it burns. Just like leadwood burns longer than other types. That's why I prefer compressed to uncompressed (except for AWB's recommended brand which I haven't yet tried).
Its also worth remembering that, in my opinion, the denser the fuel the longer it takes for it to 'take'.

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 Post subject: Re: How to braai
Unread postPosted: Tue Nov 24, 2009 12:28 pm 
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Leadwood!!! Now you are talking serious business. The best thing ever to braai on. In the good old days there used to be Leadwood fires in all the rest camps and picnic spots. I can still remember the days when you arrived at a picnic spot and and smelled the lovely aroma of the Leadwood fires You just have to pitch up, get yourself a spade and in no time flat you could start to braai. But that was too heavy on the supply of wood and was eventually stopped. Can anyone remember when this was stopped?

O, btw I think that there were also huge boilers with hot water on the tap. No problems if you want to brew yourself a cuppa tea.

I have read in an old Custos magazine that a huge Leadwood tree caught fire during a controlled fire and 36 days later, when the Ranger came to inspect the veld, the tree was still smouldering!

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