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
I suspect many of the “gas isn’t a braai” snobs have never really tried it. Yes, nothing beats wood or charcoal if you have an occasion and the time but the big benefit of gas is that you can flip a few steaks after work in less than 10 mins from start to finish and the result is not significantly that much different.
 
MagNorthDigital said:
Wood in Weber, some oak shavings if I can get hold of them.

Now the more important questions, what order do you braai the various types of meat.

Chops (with fat) + Boerewors
Steaks + Thin chops
Yard alarms (Chicken)
Thin Boerewors
Braai Brootjies
Click to expand...

Steaks first while the fire is at its hottest. Charred outside, pink inside.
Then chops and chicken.

Boerewors goes on last when the fire's coolest and everyone is eating the steak. Chicken stays on until the end cause people who want chicken deserve to eat last.

If the above is not possible, I'd rather build a second fire for the steaks.
 
Honestly, the meat tastes similar across the board, regardless whether you use Wood, Charcoal or briquettes.

The difference is the atmosphere that real hard wood creates that makes the whole braai experience a few levels up.
 
garp said:
I suspect many of the “gas isn’t a braai” snobs have never really tried it. Yes, nothing beats wood or charcoal if you have an occasion and the time but the big benefit of gas is that you can flip a few steaks after work in less than 10 mins from start to finish and the result is not significantly that much different.
Click to expand...
I agree with you. I use a full blown smoker running on hardwood when I want to "show off" my skills and produce fall off the bone meat (as you can see here https://mybroadband.co.za/forum/threads/the-smoking-thread.651022/page-14#post-27952754) Smoker can also be converter into a normal braai so I have that as an option

1632555465343.png
1632555480627.png

BUT I am currently considering replacing my rusted megamaster in the lapa with these, purely for convenience and a good braaimaster can work wonders on these

1632555676657.png

1632555864470.png
 
garp said:
I suspect many of the “gas isn’t a braai” snobs have never really tried it. Yes, nothing beats wood or charcoal if you have an occasion and the time but the big benefit of gas is that you can flip a few steaks after work in less than 10 mins from start to finish and the result is not significantly that much different.
Click to expand...
Yep, and that's "grill", which is arguably pretty good, but not "braai" which is truly excellent.
 
garp said:
I suspect many of the “gas isn’t a braai” snobs have never really tried it. Yes, nothing beats wood or charcoal if you have an occasion and the time but the big benefit of gas is that you can flip a few steaks after work in less than 10 mins from start to finish and the result is not significantly that much different.
Click to expand...
So it’s like a stove, but outside?
 
Speedster said:
All the gas braai denialists have clearly never owned one.
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I have a six burner gas grill and thats what I used it for, grilling. When I invite people for a braai, which granted it has been a while, its always wood that is used.

Gas grilling of meat is not a braai. Yes it is a similar process, hence the confusion by some of you, but it is not.
 
rh1 said:
How so? Oldest and easiest, unless you have green/wet wood in a windy location, then it can required a bit of effort, but still relatively easy.
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As I mentioned before it requires more time and effort. You have to be "actively" braaing or the meat get fooked. Charcoal and briquettes are usually at an even heat, so you know where everything is at.
 
garp said:
I suspect many of the “gas isn’t a braai” snobs have never really tried it. Yes, nothing beats wood or charcoal if you have an occasion and the time but the big benefit of gas is that you can flip a few steaks after work in less than 10 mins from start to finish and the result is not significantly that much different.
Click to expand...
I've tried it. Wasted a good packet because it was collecting dust, so I gave it to my folks.

If you already have a gas stove at home, you're going to waste money buying a gas grill.

Just get something like this if you want the same flavour:

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bwana said:
The two aren’t even remotely similar.
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Agreed over gas flame is totally different to a cast iron grill

Adding a cast iron grid over coal or gas flame would be the same.

We not talking about this :)
 
garp said:
I suspect many of the “gas isn’t a braai” snobs have never really tried it. Yes, nothing beats wood or charcoal if you have an occasion and the time but the big benefit of gas is that you can flip a few steaks after work in less than 10 mins from start to finish and the result is not significantly that much different.
Click to expand...
Back in the 90's, the local ladies bar at the Hotel, had a gas grill with lava rocks, where patrons could grill their steak themselves. So the gas flame would heat up the rocks and you place your steak over the rocks on a grid. Jir, was that an experience, steak almost came out 100% like on wood coals. Offcourse, by the time you order the steak and grill it, you're fairly shait faced already.
 
this people heavy on facebook;
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Snyper564 said:
I agree with you. I use a full blown smoker running on hardwood when I want to "show off" my skills and produce fall off the bone meat (as you can see here https://mybroadband.co.za/forum/threads/the-smoking-thread.651022/page-14#post-27952754) Smoker can also be converter into a normal braai so I have that as an option

View attachment 1154246
View attachment 1154248

BUT I am currently considering replacing my rusted megamaster in the lapa with these, purely for convenience and a good braaimaster can work wonders on these

View attachment 1154250

View attachment 1154254
Click to expand...
Uh oh
The braai illuminati has stepped into the fray.


/steps 2 paces back
 
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