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

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Mortymoose

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....... the Moose hangs his head in shame ....

Drunk as a skunk.... he returns home........ after visiting the local Gun Club.....

I could tell u stories., but battling to tik:\
 

Mortymoose

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It was around this stage of the evening that i thought it might be wise to get out of dodge....

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I do recall sitting by a burning log by my braai around twenty to one this cold morning...

Back at work now.....gonna be a long slog.....
 

Mortymoose

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Work is almoste done and dusted this fine and blustry Sunday...

The wind is pumping and I have been once again invited down to the Gun Club for a mate's birthday drinks.... :erm:

I was going to Weber the roast that I prepped yesterday, but the wind is blerrie cold, so I have decided to use the work's Cooking Centre.....

Looking forward to seeing if I can get the skin to crackle....

Oddly enough, I feel like a dop or two again..... :D
 

Mortymoose

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Hi,Ho,Hi,Ho.... It's off to work I go.......

Good morning all you pending braaimaster's of note..

Work till 13:00 , big rally on at the Off Road club today, with competitors arricing from all over Nam and the Northern Cape...

One of my best mates from Springbok shall be dropping off his fandamily at the club before comong through to have breakfast with me at Spar, this is the fellow that taught me the fine art of Springbok Golf, where one plays golf in a tirbo charged golf cart, armed with a ton of beer amd a border collie..... But that's a tale for another day....

You all enjoy your cremations, I am sure my path today shall lead me to dead animals...
 

Stefanmuller

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Hey. I was recently envited on a hunting trip, and got home with a freezer full of gemsbok. Unfortunately whoever packed the two freezers with the meat, never split everything so I ended up with only wors and mince. I want to make a potjie tomorrow using the gemsbok - will it work if I use lamb knuckles and add some of the mince (mince has added fat) or rather some gemsbok wors or should I rather leave out the gemsbok altogether?
 

RanzB

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Hey. I was recently envited on a hunting trip, and got home with a freezer full of gemsbok. Unfortunately whoever packed the two freezers with the meat, never split everything so I ended up with only wors and mince.

They knew what they were doing :D

I want to make a potjie tomorrow using the gemsbok - will it work if I use lamb knuckles and add some of the mince (mince has added fat) or rather some gemsbok wors or should I rather leave out the gemsbok altogether?

Is it fat from the gemsbok?
 

Stefanmuller

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They knew what they were doing :D



Is it fat from the gemsbok?
The wors is amazing by the way, especially if put into the biltong dryer. The wors is made from the same mince which is a 24kg/6kg mix of gemsbok and sheep/lamb fat us so.e spice and worcester sauce and vinegar.
 

Stefanmuller

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I made two batches of lasagna from a bag of mince which was also nice. Just not sure what the texture would be if you put mince between the lamb pieces?
 

theratman

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The SO came home with these and told me they will be added to braai as starters and desert.Should be interesting. 1475327885375.jpg
 

theratman

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As another poster said they were from checkers,quite delightful and a great little pre braai snack.
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Mortymoose

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I need one of these this morning...

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Especially since I'm going to Gilroy's later

Fekkin' auld toppie, trying to braai with the youngsters... :crylaugh:

So there were these two free range Namibian steaks ......

image.jpg
 
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