How do you "braai"?

How do you "braai"?

  • Wood

    Votes: 167 54.2%

  • Charcoal/Briquettes

    Votes: 185 60.1%

  • Gas

    Votes: 58 18.8%

  • I don't

    Votes: 26 8.4%

  • Other

    Votes: 8 2.6%
  • Total voters
    308
bwana said:
That would explain the burnt, yet raw, chops and chicken sosaties we get at the in-laws.
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Think he meant to get the wood fire started.
As for the meat situation, you need to control the heat, hot side, medium and cool side. I think it’s hot to grill, medium to cool them cool side to rest.
 
bwana said:
That would explain the burnt, yet raw, chops and chicken sosaties we get at the in-laws.
Click to expand...
I've had very few instances were wood braaied meat was good. I also tried my hand at it but it always flopped.

Ghost64 said:
Think he meant to get the wood fire started.
As for the meat situation, you need to control the heat, hot side, medium and cool side. I think it’s hot to grill, medium to cool them cool side to rest.
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To get the fire started and to braai on it. The timing is difficult. As you mentioned to get it right, you need to have sections for each phase.
 
randomcat said:
I've had very few instances were wood braaied meat was good. I also tried my hand at it but it always flopped.


To get the fire started and to braai on it. The timing is difficult. As you mentioned to get it right, you need to have sections for each phase.
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Experience goes a long way
 
1632486066052.png

Depends if I'm braaing in my airfryer, cast iron pan, oven and/or on the weber. Not every meat is just pk it on the weber and it is all done. haha.
 
randomcat said:
I've had very few instances were wood braaied meat was good. I also tried my hand at it but it always flopped.


To get the fire started and to braai on it. The timing is difficult. As you mentioned to get it right, you need to have sections for each phase.
Click to expand...
In a Weber or kettle braai start the fire in the middle, that’s the hottest part, outer layer will be medium and the outside will be cool. For rectangular braai, just separate the coals, 25% of the coals used for the medium temperature. No coals for the cool side but it gets radiant heat.

For slow cooking and smoking in a Weber, load the coals in 4-5 brick pyramid in a half moon train and the meat away from the coals. Light up one side of the train of coals. The coals will all catch fire eventually.
 
Herr der Verboten said:
View attachment 1153766

Depends if I'm braaing in my airfryer, cast iron pan, oven and/or on the weber. Not every meat is just pk it on the weber and it is all done. haha.
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I believe Bwana has emphasised what "braai" is in his headline, but then again, he added gas as a selection...

In this essence, a cast iron pan on a gas cooktop would indeed be a "braai". The others, no.

Neither did we invent "braai", but braai is culturally associated to a gathering. "Braaing" alone isn't exactly a "braai", unless you keep your own company.
 
Fulcrum29 said:
I believe Bwana has emphasised what "braai" is in his headline, but then again, he added gas as a selection...

In this essence, a cast iron pan on a gas cooktop would indeed be a "braai". The others, no.

Neither did we invent "braai", but braai is culturally associated to a gathering. "Braaing" alone isn't exactly a "braai", unless you keep your own company.
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dis ok. nie almal kan iets anders as kommon stuk vleis maak nie. ek verstaan en vergewe julle.
 
Ghost64 said:
In a Weber or kettle braai start the fire in the middle, that’s the hottest part, outer layer will be medium and the outside will be cool. For rectangular braai, just separate the coals, 25% of the coals used for the medium temperature. No coals for the cool side but it gets radiant heat.

For slow cooking and smoking in a Weber, load the coals in 4-5 brick pyramid in a half moon train and the meat away from the coals. Light up one side of the train of coals. The coals will all catch fire eventually.
Click to expand...

For my standard Weber I use a charcoal chimney. A very good Weber tool to have. You get inexpensive ones, but they don't particularly last long, neither are some practical.
 
Herr der Verboten said:
dis ok. nie almal kan iets anders as kommon stuk vleis maak nie. ek verstaan en vergewe julle.
Click to expand...

I want a backyard proper Hibachi, but they are hard to come by unless I import one, but I don't know how long I want to stay here anymore... A Hibachi will make a kommon stuk vleis taste deluxe.
 
Ghost64 said:
In a Weber or kettle braai start the fire in the middle, that’s the hottest part, outer layer will be medium and the outside will be cool. For rectangular braai, just separate the coals, 25% of the coals used for the medium temperature. No coals for the cool side but it gets radiant heat.

For slow cooking and smoking in a Weber, load the coals in 4-5 brick pyramid in a half moon train and the meat away from the coals. Light up one side of the train of coals. The coals will all catch fire eventually.
Click to expand...
giphy.gif
 
I use a washing machine drum. Dump in some hardwood logs and use a wire mesh = All good.
 
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