PaarlBok
Rod McCall (65)
Your welcome!
Cooking meat outdoors
- Thread starter PaarlBok
- Start date
Your welcome!
Shiggins
Steve Williams (59)
Paarl that is the best barby I have ever seen. We have fire bans. Don't know of I would get away with the smoke from the initial fire but I. Am going to be giving this ago mate. And I have to make the grill tongs thingo that holds the meat. I have seem them on tv before.
Here's one for you all. I heard that the whole "turn your steak once" is a crock of shit from a very good meat chef. I think he is right. Turning your stake 6 times is better then once.
Thoughts?
Here's one for you all. I heard that the whole "turn your steak once" is a crock of shit from a very good meat chef. I think he is right. Turning your stake 6 times is better then once.
Thoughts?
PaarlBok
Rod McCall (65)
The fire dont make smoke, its when you start braaiing when the smell (the best part of braai) and smoke comes. Dunno about the turning 6 times Boet, you need to leave them before the first time turning. You need to seal the meat to keep the good stuff inside. Myself like it raw, a good veg must still be able to pull the cow through.
Bowside
Peter Johnson (47)
Every man and his dog seems to think they know how to cook the perfect steak.
Science says that searing on each side doesn't 'seal' in the juices like people seem to believe. But none the less that's how I like my steak, as I think searing gives it a nice taste whilst keeping it juicy enough inside.
I like to marinate, rest, sear till you see the blood rising to the top of the raw side and then turn. Then take it off the heat and let it rest for a little longer before serving.
Scotch fillet does it for me. Not a fan of t-bones as I can never stop them leaking their juice everywhere, even when I sear and then bake.
Science says that searing on each side doesn't 'seal' in the juices like people seem to believe. But none the less that's how I like my steak, as I think searing gives it a nice taste whilst keeping it juicy enough inside.
I like to marinate, rest, sear till you see the blood rising to the top of the raw side and then turn. Then take it off the heat and let it rest for a little longer before serving.
Scotch fillet does it for me. Not a fan of t-bones as I can never stop them leaking their juice everywhere, even when I sear and then bake.
Godfrey
Phil Hardcastle (33)
I tried cooking a steak recently using the method of turning every 60 seconds. I also brushed it with a maple syrup based hickory BBQ sauce in the final minute. It was probably the best tasting steak I've ever cooked, but that isn't saying much.
PaarlBok
Rod McCall (65)
I like my basting sauce (usually marinade) with steak. Put it on the side to heat up. usually braai the steak and before serving and just dip it in the braai pan sauce before serving. Mrs always makes a creamy (the real one) mushroom sauce with our steak. All braai meat is suppose to be eaten from the grill, steak included. Meat dont need rest time, from the grill to the stomach the quicker the better.
Jnor
Peter Fenwicke (45)
What, if any, condiments do you guys like with your steak? I'm a massive hot English mustard fan, and that's usually it for me. Sometimes a red wine or mushroom sauce if I'm somewhere really nice like here (although that's not very often)
Otherwise blowing my brains out with the yellow stuff all the way.
Otherwise blowing my brains out with the yellow stuff all the way.
PaarlBok
Rod McCall (65)
In SA we get a lot of marinades, I usually use Steers spare rib marinate for most braaiing stuff.
The best condiment of the lot, goes with absolutely everything.
S
spooony
Guest
Pofadder wors is better
Steak you don't braai on a grill you use a plate to braai it on. Like the back of a pots lid.
What we normally did with the Texan steaks is to hit it with a hammer marinade it in the fridge for a couple of days.
Steak you don't braai on a grill you use a plate to braai it on. Like the back of a pots lid.
What we normally did with the Texan steaks is to hit it with a hammer marinade it in the fridge for a couple of days.
S
spooony
Guest
hope you don't stir that potjie otherwise its a stewTried some new recepies this summer
Pork Roll on spitter (belly outside, steak inside)
Ever heard of a frikkadel (meat balls) pot?
PaarlBok
Rod McCall (65)
I am a bit carefull where I buy that pofadder. My late father in law was a butcher in Beaufort Wes , grew up at Griekwastad and made a mean pofadder, also made an excellent boerwors.
I'll never braai steak on a plate, never. Like the charcoal taste init.
Regarding the pot, you right, I never stir mine, pack them in layers, from the hardest to get done to the easieast. Will only stir when its done before serving.
I
Ilie Tabua's Shadow
Guest
Ok, I learn more about braai's as this thread progresses.
S
spooony
Guest
If it looks like a duck, walks like a duck, talks like a duck, it probably needs a little more time in the microwave.
ScepticalScotty
Stan Wickham (3)
I have a couple of the Hairy Bikers books and they are great cooks, who clearly love thier food. The pointed out IIRC that in London the secretaries in designer clothes eat skinny mocca lattes and green leaf salad...in Argentina they want STEAKS!!!
Torn Hammy
Johnnie Wallace (23)
My way of cooking steak.
Pour half cup of oil in bowl. Finely chop 2 cloves of garlic and add to oil with a lot of salt ( 2.5 tspn). Add steak and marinate for one hour.
Cook one side till nicely charred. Turn and cook other side to desired doneness. For me this is less than 2 minutes, rare.
Rest. Rest. Rest. On a warm plate with foil draped over. 10 minutes.
Simple. True taste of steak.
Pour half cup of oil in bowl. Finely chop 2 cloves of garlic and add to oil with a lot of salt ( 2.5 tspn). Add steak and marinate for one hour.
Cook one side till nicely charred. Turn and cook other side to desired doneness. For me this is less than 2 minutes, rare.
Rest. Rest. Rest. On a warm plate with foil draped over. 10 minutes.
Simple. True taste of steak.