Hilux 4x4 Forum

How about a pozie for recipes, drinks, braai tricks, boererate & all that delicious things...

Good idea,

:D For Jamie fans

Dump the bathroom scales, this is going to be heavy

I moved the thread here and made it a sticky

Of jy nou steak braai of fillet of sommer net Groente( Hoender) braai hier is vir jou `n wen marinade.

Braai eers jou vleis soos normal en gooi dan agterna die sous oor so 5 min voordat jy dit van die vuur afhaal. Dit verhoed dat die marinade nie brand nie.

Ps. Die marinade het `n waarborg op.

Gewaarborg dat as jy dit nie like nie is daar fout met jou smaak.

BenHur wrote:I moved the thread here and made it a sticky

Gertc wrote:Of jy nou steak braai of fillet of sommer net Groente( Hoender) braai hier is vir jou `n wen marinade.

Braai eers jou vleis soos normal en gooi dan agterna die sous oor so 5 min voordat jy dit van die vuur afhaal. Dit verhoed dat die marinade nie brand nie.

Ps. Die marinade het `n waarborg op.

Gewaarborg dat as jy dit nie like nie is daar fout met jou smaak.

Cocomo Marinade.doc

Ek het die sousie gisteraand uitgetraai, en dis helse naais
Baie soet, soos "glazed gammon", maar lekker. Dankie Gert.

Nice thread

My kids favourite:

1x green stick (each), de-barked and sharpened
1x packet of English Pork Bangers (main course) + 1 x bag of marsh mallows (desert)
1x pile of glowing embers
A handful of excited kids

Another thing the kids (and adults) enjoy is taking the bread dough and making "clay balls" around a stick and then baking it over the coals like a spit. Once the bread is baked, pull the stick out the centre and fill the hole with the filling of your choice... fig jam and cheese is my favourite

A variation on the above is to roll the dough so that it resembles a piece of wors, about 30cm long. Then wind it around a buttered stick, cook it over fire embers and then dip it into syrup or honey after removing it from the stick. Called "Twists", we used to do this in Scouts.


It's best to 'dry out' the stick over the fire first, to stop the natural moisture contaminating the taste of the Twist. But don't char the stick black either.


-F_D

i found it, thx :D

Davy, you are also more than welcome to add some recipes of your Belgian treats and meals as well. Especially the chocolate..

haha okay i will do that, chocolate sauce maybe, cause how chocolate is made i don't know, but i can make a really good sauce with it and some special recipes with chocolate :)

fig jam and cheese is my favourite

Aaargh ... yeuch! My wife also loves this combination .... dunno how you guys can do it .... that's like drinking whiskey with cream-soda!

Toe raak ek honger !!!!

Hier is nog 'n handy tip as jy met 'n weber braai. Vat 'n lee blikkie (sommer 'n bier blik) maak dit vol water en plaas dit in die middel van die rooster tussen die kole. Dit sal verhoed dat daar geen vlamme IS NIE.

Probeer dit, dit werk!

ed: 'n tip for using a kettle "braai" is to insert an old beer can in the middle of the coales, it will extinguish all flames

okay it sounds really nice, but this weekend we want to barbeque, any suggestions?
what do south africans throw on the bbq? :)

Probeer ribeye steak, met skilpaaitjies. Laat le die ribeye steak vir so uur in 'olive oi'l en suurlemoen sap, voeg net sout en peper by.

Jy kan nie verkeerd gaan nie.

Something different, buy some samll cabbages from woolies, remove the core (hard piece in the middle) pour chutney end some spices. Wrap in foil and place for 1 hour over the coals.

Even the kids eat this....

Off-Topic I know... but this weekend only it will be a certain overseas rugby team...


-F_D

Hey mate, here we put barbeque over the braai vleis an then eat it...

Vaesen

As you may have guessed it we call BBQ - braai, which is our national past time.

what do south africans throw on the bbq

Steak. Mature, thick cuts, rare, as with any other beef cuts / chops.
Mutton, also thick cutlets / chops, medium-rare.
Pork. Chops, fillets, cutlets, ribs, rashers, gamon ... all well done.
Fish. In foil with butter, fresh parsley, chopped onion, with a little lemom juice and sprinkled with marjoram. No more than 10 mins per side in a closed weber.
Chicken. Well spiced cuts or spatchcock, even marinaded. I even do turkey, duck and guinea-fowl in the weber.
And of course, we enjoy our boerewors of many differing flavours, as well as Kudu wors.
We do warthog / venison in sausages or potjie stews.
You name it, we can prepare it over a fire.

Kudu wors is nice but a good Kudu fillet also medium rare is excellent if properly prepared before hand. I use old Herman Engel's braai spice mix which works well. It is basically (IIRC) course salt and black pepper with coriander and Aromat mixed together. You let the meat marinate in balsamic vinegar/lemon juice mixed with soya/Worcester sauce and covered moderately with the braai spice for about 30minute to an hour before putting it over a properly hot fire and then turn it quickly to seal. The trick is the fire must be properly hot so it can seal the meat immediately otherwise all the juice will be extracted and you will sit with a tough piece of meat. You can do the same with beef as well.

Sounds good Ben, personally I like to reserve all salt for meat to be prepared over an open fire / coals till after it's done. Salt draws the moisture out, and yes, I always seal both sides before leaving to grill. I keep a couple of big veterinary syringes and big needles to inject marinades or 'teas' made from various herbs.

BenHur wrote:Vaesen

As you may have guessed it we call BBQ - braai, which is our national past time.

actually i didn't understand what braai was :) but i do now :) THX
i think i wil go for the steak :)

davy

Steak is usually uninteresting ... lacks flavour, unless it's rump. To liven it up serve it with a sauce, like mushroom / garlic & herb / pepper sauce / chive & sour cream sauce .... the list goes on. Also do some potatoes in their jackets on the fire and serve with herb butter, as well as some onions in tin foil. Just put a little butter in the foil wrap with the onions. If you like you can stick some whole cloves into the onion (about 3 per large onion), but they must be removed before serving / eating. The potatoes can also be done in foil, just wash them, leave the jackets on, halve them first and smear the herb butter (garlic butter is also nice) between the halves before wrapping.
Enjoy!

Now after the Super 14 final its time for the Braai...... and the Mampoer..

and the Mampoer

Would that be to drown your Sharks 'blues'?

Mud Dog wrote:Steak is usually uninteresting ... lacks flavour, unless it's rump. To liven it up serve it with a sauce, like mushroom / garlic & herb / pepper sauce / chive & sour cream sauce .... the list goes on.

No man Andy come to Transvaal and eat proper steak. Fillet is much better then rump and ours you van braai with just salt and pepper (or some of the spice I described on to or some bbq spice - I like to vary things form time to time), no need to disguise the taste with all sorts of sauces.

Fillet is the most tender and finest texture, but lacks taste which is why it will almost always be spiced up or served with a sauce in a restaurant. (I was the catering manager for the foremost hotel in EL in the late 70's and went on to manage hotels for 16 yrs before starting my own business .... ek weet bietjie vaarvan ek praat ). Admittedly when grilled over a fire it will take on the smokey taste of a braai.

guess its different strokes for different okes, personally I will never spoil the taste of a properse expensive steak with sauces even if I fry fillet in a pan I will do it with salt & pepper and some olive oil only, but that is just me. Personally I would also rather buy Scotch fillet or Sirloin over Rump, with a little meat tenderiser it can be almost as tender as a proper fillet.

steak, personally i think that stake should be served with sauce, and prepared with salt and pepper,
but thats everyone's taste, everyone prepares it a little different i think, i always cook on my intuition of how much spices i use, i smell it, and then i know when it's good. but everyone his/her taste. :)

davy

A marinade with sugar in it will burn the marinade

As will one with tomato sauce

I created a new category for this so you can discuss each braai idea in a new topic at viewforum.php?f=117

Gertc wrote:Of jy nou steak braai of fillet of sommer net Groente( Hoender) braai hier is vir jou `n wen marinade.

Braai eers jou vleis soos normal en gooi dan agterna die sous oor so 5 min voordat jy dit van die vuur afhaal. Dit verhoed dat die marinade nie brand nie.

Ps. Die marinade het `n waarborg op.

Gewaarborg dat as jy dit nie like nie is daar fout met jou smaak.

Cocomo Marinade.doc

Ek het vandag my 5de batch aangemaak Thanks alweer Gert