Mortymoose's Weber & Buitebraai Offerings to the HO's Gods! - The Resurrection

[mbayshark]

Amper naweek....

Cheers all

 

[abudabi]

A draft windycorner... Man I haven't had one of those in ages. Time to go to the bottlestore methinks.

Enjoy!

 

[Captain Beer]

OK, so, this weekend I did some steak again. Popped by the same Checkers, bought the same Cattelman steak. Porterhouse. Felt the same, pretty tender and all that. Got home, slapped the pack in the fridge at 2°C and there it stayed from Wednesday afternoon to Sunday afternoon. Still well within the Best Before date.

So, I opened the pack to marinade the steak like I always do. First thing that hit me was the colour and smell of the juice. Now, I've had some aged steaks before so I know the smell. Sour funk. Like blue cheese. The red meat juice also starts to turn greenish. It's NOT supposed to be on a vacuum packed "fresh" steak, but there it was. It wasn't off, but it was getting there. Decided that meat's meat, and it still does taste OK, even if just borderline, so I still marinated it on Saturday.

Sunday, slapped it on the grill. Slow, off-heat for 20 mins, but then I gave it 5 mins more to be safer. Then seared on hot coals. On the plate, the smell was also...aged. Blue cheese. Wife said it smelled rotten, but I know the smell, and it just smelled very funky to me. Again, like blue cheese.

Anyway, cut it. Toughest piece of steak I've had in years, literally. I had to saw through it using a steak knife. It was medium to well done on the inside, as I aimed for, but it was super, super tough. Not dry, just tough. Yes, it rested. I didn't get any food poisoning or anything, but man, that's the last time I buy those steaks. I have another pack in the freezer. Will see how that one goes

They were R115 per kg, for porterhouse. Not the best price, but it was what there was. The Steakhouse Classic (the ones I usually take) didn't have any nice cuts.

I also have a pack left, thinking of making biltong with it.

To Checkers' credit, they did replace the meat with A-grade stuff of the same value, didn't even ask for the slip.

 

[mbayshark]

A draft windycorner... Man I haven't had one of those in ages. Time to go to the bottlestore methinks.

Enjoy!

Jip my first om a while as well. Tastes like more.

 

[mbayshark]

Steak, sosaties and cheesegrillers om the menu tonight.

 

[SeRpEnT]

Yoh nou maak my jy my lus. Bier en braai. Nom nom nom.

 

[bokka1]

Monday night chicken, Tuesday steak, Wednesday chops and we are back to chicken.

It's a beautiful night here in Cape Town.

 

[mbayshark]

Vleisie oppi kole.

Almost dinner time.

 

[Toxxyc]

I also have a pack left, thinking of making biltong with it.

To Checkers' credit, they did replace the meat with A-grade stuff of the same value, didn't even ask for the slip.

The cut is wrong for biltong (it's cut against the grain, with biltong you want with the grain). Rather cube it and use it in curry or stew.

 

[Kornhub]

Decided to try skilpadjies for the first time. Very nice but so rich

 

[Captain Beer]

The cut is wrong for biltong (it's cut against the grain, with biltong you want with the grain). Rather cube it and use it in curry or stew.

Didn't think about that. Will give it a bash in the pressure cooker when the weather cools down.

 

[Mortymoose]

Good Afternoon from the beautiful but powerless Helderberg Braaibrethren, today is a bit of a sentimental one for me as I get to braai using my late Father in Laws braai, well ome of his three braai's. As some of you might recall I mentioned the young man passed away three weeks back after battling with that bitch called Lung Cancer.

Now I am at his home in Gbay and there are so many sentimental memories, like when he had his built in braai constructed and his bastard Scottish son in law was the first to cremate on it. It was also to be the last time I would cremate on it, seeing as I was banned from ever using it again due to the fact that I proceeded to make a traditional Namibian Beach Bonfire in it and cracked the walls that needed the builders to repair....


Today, my wonderful mum in law asked me to use the built in braai......for reasons, I declined and decided to use the drom outside...

 

[Mortymoose]

No krag in these here remote parts of this third world nation, so only one thing to do...

 

[Mortymoose]

I recall our dearly departed mate, Fanus uploading an image of his father's/Oupa's braaidrom that he had inherited, and recall how precious it was to him to be ale to perform the sacred art of cremation on the device, perhaps now I can fully grasp what he meant,

Presenting the English Braaidrom!


For what it's worth, the above braaidrom emigrated from Namibia when the old people retired down here, so in a weird sense, I be braaing with kindered spirits...

In twenty minutes, ze Sudwest Germans shall be arriving to ze braai!

 

[bokka1]

Pork belly on the Weber, some honey mixed with herbs as a scrub.

 

[Herr der Verboten]

Quick Fire (tm)

 

[JSparrow]

Yesterday - Decided to cremate a pork belly. Currently on special @ R54.99 p/kg. Opened the freezer and there were 3 of them. Plus a left over Ciabatta roll with cheese, tomato, onion and chutney

 

[JSparrow]

Friday - Loadshedding from 17h30 to 20h00.

Made some preggo steak rolls on the gas bottel.

First time I made it like this but will definitely do it again the same way.

 

[aybbleek]

Finishing up for the year this Friday. Will ignite. Who else?

 

[minkukel]

Finishing up for the year this Friday. Will ignite. Who else?

Tomorrow should have been my last day for the year. Client threw toys out of cot. So now I have from 24th Dec to 2nd Jan