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Thanks for the ideas - keep em coming.
Since it's meat related . . on tonight's menu . . . Bwana Burgers™ - big juicy dry rub burgers with dill pickle, Emmental cheese on a toasted garlic Portuguese roll.
Add some sundried tamatoes in a sweet chillie basting and maybe a slice of bacon?
Ps damn you now im hungry
Thanks for the ideas - keep em coming.
Since it's meat related . . on tonight's menu . . . Bwana Burgers™ - big juicy dry rub burgers with dill pickle, Emmental cheese on a toasted garlic Portuguese roll.
Oh and coffee.
Definitely room for bacon but the dry rub I'm using has such a high sugar content (and its some nice gooey treacle sugar) that it makes its own glaze - so no basting necessaryAdd some sundried tamatoes in a sweet chillie basting and maybe a slice of bacon?
Ps damn you now im hungry
so what i did yesterday and the day before, get the braai ready, get a nice 800 gramm fillet from wollies, put some olive oil on it, salt, pepper. Then chopp an onion, put it over the steak, than some cayenne pepper, let it rest for like an hour. Than braai it, 4 - 5 min on each side so that it stays nice and red in the middle. Al the onions that are still on your plate, take out a little pan, put it on the fire/coal/wood and fry the onions with the oil and the salts from the steak... hungry again
Never ever add dry salt to meat and allow it to stand. The salt draws out the liquid from inside the meat and especially on the outside and makes it dry and tough. You can use salt if you are using a marinade, but not a dry rub. The salt also doesnt absorb into the meat because of this as well, which means it adds nothing, only takes away.My favourite is to take a whole fillet, and wrap it in bacon. Then put it over moderate coals (not too hot). Keep turning regularly. Once the bacon is crisped, you have a nice medium-rare fillet (about 90 mins).
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Best looking heart attack I have ever sen 
I haven't got the money for stuff like that. I'm on the eggs on toast stage of the month ... and it's only the 8th Yes but I prefer a sweet marinade... thus it loses its uber meat taste
But each to his own... I have had porkchops with chocolate sauce..and that was not half bad.
LOL - uber meat taste. Your excuse don't make sense bruvva. If you use a simple flavour enhancing marinade (even MSG is added in many and is actually natural and not bad for us in small quantities) and try to enhance the umami experience, without actually adding flavours, then all you're doing is making the meat taste better and helping it to break down the protein strands which make it tough, and adding the sauce for flavour. Each to his own, but give it a shot sometime. There are some good marinades that merely enhance flavour and dont add new flavours. Check out my post earlier in this thread as well regarding the acid (pineapple) and the salt (soy)...
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