Meat on a braai

SauRoNZA said:
When I forget I fill the sink with hot water and just let the packet float in there fore an hour which normally does the job.
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Just be careful of bacterial growth. One hour is fine, but for thicker cuts and bigger items which require much longer don't chance it.
 
SauRoNZA said:
I despise microwave defrosting as it cocks up the taste. My wife and mother don't agree stating it's the exact same to them.


So when I remember I take it out the night before and leave it in the fridge. When I forget I fill the sink with hot water and just let the packet float in there fore an hour which normally does the job.
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You're asking for trouble with the sink and hot water. It's also not very efficient. Rather just run cold water over the frozen meat from a very slow tap. Much more efficient, and it's safer...
 
Hot fire
Lamb chops fresh from the butcher (never frozen)
Place 40 on the grid
Salt them lightly
Turn them
Salt them lightly
Turn very regularly as the coals really like the lamb chop fat!
Rather undercook them as crispy tjoppies are a waste.
 
TIP

Do the marinated chicken sosaties first, adding the tjoppies once the chicken is almost done.
Add the wors about 5 minutes after salting the tjoppies on the other side!

If the chicken cooks too quickly, remove it, let it soak in a little of the leftover marinade and then add it about 1 minute before the wors is ready....
 
maillard reaction
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As a meat eater, and one who has always prided myself on my braai-meister skills, I am embarrassed to admit I had never heard of the above.
Braaing good quality meat is not rocket science .. for steaks (must be best quality meat), a very hot bed of coals, and a couple of minutes each side is perfect. Medium-rare, in the same time as it takes to drink your first large glass of rooi-wyn.
 
This thread has been Ctrl + D'd ... for definite, near future, reference.

The wisdom, intelligence and experience exhibited in this thread are astounding.

That's why I keep coming back in spite of the abuse I sometimes take, because of my stupidity, on this forum.
 
Last edited by a moderator:
DJ... said:
The fridge is the best place to defrost everything. The ice crystals break down very slowly so they don't break the protein bonds as much as quick defrosting does, resulting in more moisture retention of the meat and a far better texture.

It also doesn't necessarily defrost all that slowly. Defrosting is about temperature differentials, not application of heat as most people believe. The laws of thermodynamics dictate this, and it is why defrosting under cold, running water will melt an ice block quicker than placing the same ice block in a pot of boiling water.

If anyone would like to know the science here, let me know. Not going to go into it unless anyone is actually interested...
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yes please
the idiots version will also suffice ;)
 
HapticSimian said:
My method:
  1. Number 1 because it is most important - allow the meat to reach room temperature normally; 2 hours or so out of the fridge. I stick it in the microwave or oven (no, off) to keep flies at bay. If it's vacuum packed, matured meat I'll remove it from the packaging first.
  2. Rub with olive oil, ground salt and a bit of pepper before it hits the very hot grille or very hot griddle pan, depending on the day.
  3. Flip every 20 to 30 seconds until done to the rarer side of the scale.
  4. Rest for 3 minutes or so before serving.

I don't marinade. It spoils the taste of the meat, and vendors use it to mask poor quality cuts.
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I completely agree with the room temperature steak. It allows the meat to cook through more easily. If it's still ice cold it heats up on the outside while the inside is still cold. It fscks with the consistency that you want.

I don't like to marinade, and agrees it hides the taste of the meat. If I do marinade it will probably be something like fillet, as it is a very bland and flavourless cut, even though it's most tender.

zeb said:
Overcooking meat dries it out. There are loads of ways to braai a steak, and Heston's methods, that DJ advocates, aren't the be all and end all of braaing.
Do what you like best imo, and if you visit a friend/colleague, never tell him how to braai.

My method is a super hot braai, 1 minute 30 in I turn the meat 90° for another 1 minute 30 for some nice diamond sear marks.
Flip after 3 minutes. Repeat above and remove after six. Wrap in foil and let it stand for 8-10 minutes. Lovely, juicy medium rare steak.
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You can't work with those numbers always, it all depends on the thickness of the steak and the temperature of the coals.

cbrunsdonza said:
I always put my meat in the fridge the day before to defrost, never outside (a lot of people not aware that you can use your fridge to defrost). The current temperature in the kitchen determines how long before I braai I take the meat out. If meat has been left out for too long, I always inspect it before I braai it and I always keep it seperate just in case it has gone off.
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I don't like braaiing frozen meat, freezing meat screws with the meat and it tends to be more tough when cooked.

SauRoNZA said:
I despise microwave defrosting as it cocks up the taste. My wife and mother don't agree stating it's the exact same to them.


So when I remember I take it out the night before and leave it in the fridge. When I forget I fill the sink with hot water and just let the packet float in there fore an hour which normally does the job.
Click to expand...

Microwave defrosting and putting it hot water is equally a bad thing imo. Both starts to 'cook' the meat, it screws with the taste and can also leave it tougher than what it should be when cooked.

I like rump steak, about a inch thick, fresh - never frozen, not marinated. And the only spice you really need is coarse salt and freshly ground pepper, everything else is just to change things up once in a while. Hot fire, and I know its ready from feeling how soft/hard it is (that sounds wrong, i blame english as my second tale and only can like to use it for self defense :) )
 
rodga said:
yes please
the idiots version will also suffice ;)
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On my phone now. Will post later, but basically the movement allows for the melted ice to be moved from the surface of the ice block. When it melts the temperature around the ice equalises somewhat and without the movement, that equalization remains and there's little temperature difference. The movement keeps the difference in play.

That's it very basically. Will post more later on...
 
On a related note....Recently a new butcher opened in Durbanville who dry matures his steak in a cooling room behind glass for 21 days. He only had T-bone as he just opened that week, but it tasted awesome.

Then I saw the newly revamped Spar in Sonstraal Heights opened a butchery who also has kilos of Rump and sirloin hanging in the dry age room also 21 days. It looks like massive pieces of biltong (the full rump and sirloin) hanging there. He trims the dry side off and cut me three very thick cuts of the sirloin. It still looks nice and pink but smells awesome. Almost like a sweet perfumy smell. And it tastes great and absolutely melts in the mouth. Done rare-medium rare.

I put on the braai for 2minutes a side over hot coals, then remove and let rest in room temp marinade. Then return to the griddle for a quick 30seconds a side warm up to put back in the marinade for serving.
 
DJ... said:
On my phone now. Will post later, but basically the movement allows for the melted ice to be moved from the surface of the ice block. When it melts the temperature around the ice equalises somewhat and without the movement, that equalization remains and there's little temperature difference. The movement keeps the difference in play.

That's it very basically. Will post more later on...
Click to expand...
:cool:
 
For steak I'm a firm believer in a good sear and turning once. Yes I know it doesn't actually seal the meat but I find the flavour that builds up over the 4 minutes a side is much better than the braaiers who stand tongs in hand braaing like a turbo rotisserie. But like I always say braaing is a lot of personal opinion and style.

There is now right or wrong way to braai.
Except well done,
that's just evil.
 
Spizz said:
No matter what the meat, I always seal it with a quick 20 seconds either side before I start to actually braai it.
So yesterday, I braaied some fillet steaks (about 2-3cm thick), sealed it as usual before planning just a couple of minutes either side, when my wife told me no, don't do the seal. Just straight in with a couple of minutes either side.

In other words, one turn only after one side is done.

I've just always sealed the meat whether it be chicken, beef or even a hamburger. Apart from anything else, the early turn stops it sticking to the grill (I use a weber), so am I wrong generally or specifically with fillet? Or not wrong at all?
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It is all basically about personal preference, but if you are worried about the meat sticking, ever tried coating the meat with some cooking oil, first prize is olive oil though
 
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