It was seriously good. The sauce it was in enhanced the flavour. Was not hot at all. We actually ordered their hot sauce which had a good burn plus flavour. I wish they didn't put the rice in there though.
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What's for supper?
- Thread starter doggy_g_d
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cerebus
Honorary Master
MrsC made some incredible looking banana bread for tonight. Can't wait.
I love banana bread with a slice of cheddar on it.
faniebraai
RIP
Making rump on the cast iron gas braai tonight. Where's DJ...? Need his scientifically 'recommended' way of doing it.
I.am.Sam
Honorary Master
1st thing 1st ...blow the gas tank up
and throw the braai away
get charcoal and wood and start a fire like a real man
cerebus
Honorary Master
Scientifically recommended? From what I recall, you could do the following:
1) Place meat in oven for 20 minutes.
2) Fry meat on grill for a few minutes so that the outside is lovely and charred, turning constantly. Salt both sides well.
Note: If you had a sous vide it would be even better, but you don't and neither do I due to our being real men™.
faniebraai
RIP
Haha
Well with the lack of input i have let my meat get up/down to room temprature.
Smeared some Worcester sauce onto them.
Gooied them with a mix of braai spices and crushed coarse salt.
Once they go on the braai they will be sitting in it for about 3 hours.
Well with the lack of input i have let my meat get up/down to room temprature.
Smeared some Worcester sauce onto them.
Gooied them with a mix of braai spices and crushed coarse salt.
Once they go on the braai they will be sitting in it for about 3 hours.
faniebraai
RIP
Here's what it looks like at the moment.
faniebraai
RIP
Made some of my famous noodle salad for tomorrow's spit braai
cerebus
Honorary Master
That makes absolutely no difference to anything. I've seen one method though where the meat was flash fried on the braai from frozen, then placed in the oven to heat through the centre. Really it's all about the balance between getting that smokey charred woody taste, and keeping the centre moist - as too long on a flame will dry out the meat, not seal it. If you're smoking it, that's another story entirely.
faniebraai
RIP
I have just found it cooks better throughout from room temprature. Marinades better I thing as well.
HavocXphere
Honorary Master
The "seal" thing is a myth anyway.
I don't throw frozen stuff on a grill though...did so once by accident and that was a disaster. Plus it was chicken so it being pink in the middle was not OK.
faniebraai
RIP
Yeah, I used to believe in the whole sealing thing, but its crap. Makes no difference if you "seal" or not. Results are the same.
faniebraai
RIP
For me there is just one way. Make the fire as hot as possible without having open flames. Turn as often as possible.
Profit.
Profit.
HavocXphere
Honorary Master
Was at Makro today to check out the fridges.
All 4 I checked had major defects (serious stuff like front handle broken off). Not sure whether thats an indication of bad quality or just too many damn peasant in marko - either way it did not inspire confidence. Also...wth is wrong with the sales staff standing next to their broken merchandise and smiling like they're in a colgate ad.
faniebraai
RIP
End product. Furk me this was probably some of the best steak I have ever made.
And my wife made the rest. Garlic potatoes. It had crushed garlic in. Contents of little plastic thing said : "crushed garlic"
And my wife made the rest. Garlic potatoes. It had crushed garlic in. Contents of little plastic thing said : "crushed garlic"
faniebraai
RIP
Does that not look like a real man's steak Samantha?
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