Mortymoose
Honorary Master
- Joined
- May 26, 2013
- Messages
- 13,287
Yep!Yep! , but have you met the Homemade Namibian Swine Cheese sausages that followed those four chops?
View attachment 392628

My 2nd Weber attempt.
Roast pork!
First time round I did a chicken. I'm happy with it so far
Why Are it in a bakkie?
Sounds like you might need to take a break (after tonights Bowling Braai Wednesday of course) and spoil the HO a bit and make her feel special....
Have to accumulate the browny points somehow.
Every night before the HO goes to bed, she will find a bar/slab of choccie on her pillow. Yes! I am that guy, being doing it for the past decade......![]()
Every night before the HO goes to bed, she will find a bar/slab of choccie on her pillow. Yes! I am that guy, being doing it for the past decade......![]()
For the sauce not to drip into the bottom of the braai... it doesn't really matter as the heat is indirect, so it comes over the sides when the lid is on.
My guess is quickeri usually put the silver bakkie on the bottom filled with lemons and hot water. sometimes spices. still want to put veggies in there and then marinade it with the dripping juices. will the bottom cook faster or slower than the rest of the meat since its in direct contact with that heat source?
My guess is quicker
i usually put the silver bakkie on the bottom filled with lemons and hot water. sometimes spices. still want to put veggies in there and then marinade it with the dripping juices. will the bottom cook faster or slower than the rest of the meat since its in direct contact with that heat source?
don't lie... you live in a hotel and you've been stalking a resident!