Meat on a braai

For sure i get the logic you guys are talking about but i'm just wondering if anybody does do it or not and if it does really make any difference
 
poffle said:
Okay i have a question. Does anybody braai their meat straight from frozen?
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I put some frozen lamb ribs into the oven the other day as I turned the oven on. I figured the oven takes time to heat up so I might as well defrost them in the oven while it's warming up. They came out just fine but generally I would not do this, I was starving and in a rush. I would not put frozen meat into a hot oven or braai.
 
HelterSkelter said:
It works very well with pork chops.
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If you like them dry, sure.

See my previous posts about heat and proteins. All that you will do is quite literally squeeze the moisture out of the meat and break protein bonds to such an extent that it will be dry. Or far, far drier than it should/could have been...
 
ponder said:
I put some frozen lamb ribs into the oven the other day as I turned the oven on. I figured the oven takes time to heat up so I might as well defrost them in the oven while it's warming up. They came out just fine but generally I would not do this, I was starving and in a rush. I would not put frozen meat into a hot oven or braai.
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It's possible to go straight from frozen and defrost then cook it in the oven, I know people do this with turkeys quite often in the US. I'd advise using an accurate thermometer to make sure the core of the meat gets to acceptable temperatures for consuming.
 
This looks like it has potential.

http://www.thedailymeal.com/news/watch-alton-brown-s-guide-perfectly-grilled-skirt-steak/60414

In a nutshell

Skirt Steak Over Coals
Recipe courtesy Alton Brown 2014
Software:
2 pounds inside skirt steak, cut into three equal pieces
1 teaspoon kosher salt

Procedure:
1. Remove the steak from the fridge and lay over a cooling rack set in a half sheet pan and season the steak liberal
2. Fire up one chimney starter of natural lump charcoal. Once white and ashy, distribute evenly in the lower level of your charcoal grill.
4. Using a blow dryer, blow the charcoal clean of ash. Immediately lay steaks directly onto the hot coals for 35 to 40 seconds, then flip and repeat. When finished cooking, place the meat onto heavy duty aluminum foil, wrap, and rest for 15 minutes.
6. Remove the meat from the foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to meat and toss with the juice. Serve immediately.

http://altonbrown.com/notebook/
 
Very interesting method... and yeah, it does look like it has legs. Might give this a try.
 
fanie.dry said:
ok. googled it. thanks for the links. weird. i've never heard of that cut before. have never seen it anywhere.
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Its potentially not available pre-packed in this country, but any decent butcher will be able to cut it for you.
 
ToxicBunny said:
That it is.

Skirt steak when cooked properly is damn nice, but since its so fatty its not very popular.
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I love fat on a steak! It is the best part! It is the reason why I really dig rump. Me and a friend went to dinner and movies last week Friday @ Monte Casino, and decided to go to Meat Co. Had the rump and they cooked it just the way I like it. Nice and pink, but not bloody. Only gripe I had was that there was hardly any fat on my rump! /sad panda :(
 
fanie.dry said:
watched the video as well now. hehe nice watch. put steak on coals? fsck that schit. I'll be too scared to fsck it up. haha
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Cooking it on the coals is 90% of that recipe me thinks. Best not to try this recipe if you're not going to commit.
 
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