Meat on a braai

[RanzB]

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

Olive Oil has a low smoke point.

 

[I.am.Sam]

whose the 3 sosaties for ?

 

[faniebraai]

Small braai today.... 100 lamb tjoppies, 53 chicken sosaties, 50 pieces of wors (roll size)!

i hope there is beer

 

[MickeyD]

whose the 3 sosaties for ?

A priest who does not like lamb and wors

But he enjoys Black Labels!!

 

[MickeyD]

i hope there is beer

Plenty!

 

[faniebraai]

A priest who does not like lamb and wors

But he enjoys Black Labels!!

who doesn't like wors? arguably the best braai smell in the world...

zamalek!

 

[faniebraai]

Plenty!

well i'm going out for lunch with my new team i'm starting with next month. no braai, but i'll have some steak, and some of this 'plenty' beer you are talking about

 

[I.am.Sam]

A priest who does not like lamb and wors

But he enjoys Black Labels!!

hahaha bastid is missing out

well i'm going out for lunch with my new team i'm starting with next month. no braai, but i'll have some steak, and some of this 'plenty' beer you are talking about

oh fanie ....

 

[faniebraai]

oh fanie ....

wut?

 

[SeRpEnT]

My mother in law did that, it was revolting. The plus side after she had a stroke, was that she stopped cooking.

It works like a bomb though. The microwave only defrosts the outer layers. And some times even starts cooking the meat. Not on. The hot water approach works for me if you forgot to take it out hours in advance and the fridge defrost wont work anymore.

 

[SeRpEnT]

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.

How much per kilo at the Spar in Sontraal Hoogte?

 

[Stefanmuller]

How much per kilo at the Spar in Sontraal Hoogte?

I got it at R100 per kilo because the price for aged steak hasn't been loaded yet. The actual price is R120.

Check out Boer&Butcher next to the Pet Shop in Main Rd Dville (close to Std Bank). His was R89 but I was there in his opening week. Prices may have gone up though. Very nice guy.

 

[SauRoNZA]

My mother in law did that, it was revolting. The plus side after she had a stroke, was that she stopped cooking.

How is it revolting?

I hope you okes don't think I'm opening the meat and leaving it in the water?

I'm talking about sealed packets here.

 

[faniebraai]

How is it revolting?

I hope you okes don't think I'm opening the meat and leaving it in the water?

I'm talking about sealed packets here.

In my experience the water always get in. But if you leave it too long in too hot water its the same as the microwave just slower. Meat starts to get brown from heat of the water. Fsck me thats horrible.

Look it helps. Rather ****ty meat than frozen meat. I was just trying to convey that its a very ksk idea if you want good quality meat to stay good quality.

 

[SauRoNZA]

In most cases I remember to take meat out or go buy it fresh in the morning.

I actually tend to do this more with bacon and the like. But it's a last resort better the a microwave and I've perfect it over the years.

I don't think my water is ever warm enough to actually cook it.

 

[HelterSkelter]

opening the meat and leaving it in the water

That is exactly what she did. And sometimes even putting the open meat under the running hot water tap.

 

[SauRoNZA]

Definitely not something I would ever do.

That is revolting I agree.

 

[poffle]

Okay i have a question. Does anybody braai their meat straight from frozen?
I met a guy the other day saying he does this because when you defrost it, the meat loses its flavour.
I've never done this and being in the place i am dont have the opportunity to test, so if if anyone has please let me know the outcome. Based off logic i would say no..

 

[faniebraai]

Okay i have a question. Does anybody braai their meat straight from frozen?
I met a guy the other day saying he does this because when you defrost it, the meat loses its flavour.
I've never done this and being in the place i am dont have the opportunity to test, so if if anyone has please let me know the outcome. Based off logic i would say no..

this cannot be a good idea, the meat on the outside will probably be burnt to a crisp before the inside gets any type of heat.

 

[Ancalagon]

Okay i have a question. Does anybody braai their meat straight from frozen?
I met a guy the other day saying he does this because when you defrost it, the meat loses its flavour.
I've never done this and being in the place i am dont have the opportunity to test, so if if anyone has please let me know the outcome. Based off logic i would say no..

Well its going to defrost anyway. How would not defrosting it first help it keep flavour?

Generally I would say this is a bad idea as fanie says.