How often do you braai?

How often do you braai?

  • Everyday

    Votes: 5 1.6%

  • Every other day

    Votes: 10 3.2%

  • Twice a week

    Votes: 35 11.3%

  • Once a week

    Votes: 65 21.0%

  • Once every two weeks

    Votes: 37 12.0%

  • Once a month

    Votes: 62 20.1%

  • Less than once a month

    Votes: 74 23.9%

  • Other

    Votes: 21 6.8%
  • Total voters
    309
Every friday, at least. Sometimes again over the weekend.

Lekker relaxed next to the fire, glass of wine or beer in hand. Don't understand those saying it's hard work. Pansies.
 
Last edited:
And I'm not talking gas... it's dry wood, and they love nothing more than sitting around the fire chatting about women and rugby, while those chunky logs empty their carbon into the prestine atmosphere.

Here I was thinking they'd be more interested in AI boobs and avocado toast..

Tsk... just when you think you have people all figured out.

/and again, as before
 
I.am.Sam said:
i dont like wood cause of the time spent burning wood

and i dont really taste the difference with the wood
Click to expand...
Have you considered using the stove? :p

I.am.Sam said:
4 bags per braai so R200 just for wood ..no man
Click to expand...
It is what it is. @Smokey888's link has bags which are smaller than 12kg, but definitely cheaper than R 198 for 48kg so that's something I'll look into this weekend.

I.am.Sam said:
rather buy gas braai
Click to expand...
I can think of nothing better than chatting to the wife until 2am on a Saturday morning while sitting next to a gas stove.
 
Hazy_Living@79 said:
If you want to part with that Weber.... :)
Click to expand...
Yes, I notice that my 57cm was R500 when I got it, and now about R6000. So I'd probably be happy to part with it for around R5500, the wooden handles are weathered now and it's only 25 years old.
 
Progenix Oj101 said:
No thank you. Charcoal and briquettes give a flavour I don't like,
Click to expand...
It seems, after reading this thread, that a lot of people need to know the major difference between charcoal and briquettes.

Braaing with charcoal and wood is technically the same thing, though charcoal skips the smoke and flames.

Briquettes are the spawn of the devil, made from coal dust and chemicals to help it burn etc. It makes any food taste and smell like it was cooked over a dumpster fire.

Then the cost of braaing: try and braai here in the Netherlands...THEN you can complain.

I always start my braai with sekelbos...lovely smell and also perfect to clean my roosters. Start braaiing on those coals while adding proper charcoal at the correct intervals to keep the coals and heat going.

In the summer I braai minimum once per week...rain or shine. In the winter it's too fukkin cold to braai, but when it snows we make the exception.
 
Once a week , usually Sunday late afternoon into evening.
Pine fire starters , topped with Mopani or some other Namibian hardwood , with hardwood charcoal as a filler.
Braai briquettes are poison and stink.
The SO only eats Chicken or Fish , so I normally cook meat for myself for the week. Steak , chops , pork rashers ,etc and live on mixed grills for 2 to 3 days of the week added to a large tray of mixed veg in the oven from Sunday.
Nothing nicer than left over braai
Cost effective low mess , just some planning.
 
Nanfeishen said:
Braai briquettes are poison and stink.
Click to expand...
I use briquettes and lump charcoal and there is no discernible toxicity (taste) when using the former provided you don't buy the self-starting variety. Best option, obviously, is a proper gas braai.
 
You must log in or register to reply here.
Back
Top
Sign up to the MyBroadband newsletter
X