Did you share any of it?Recently did a whole slab of pork belly on the BBQ. Rub down with olive oil and salt, then cook with the lid closed for an hour. It was unbelievably good.
I am a bit confused with braaiing and closing the lid?Recently did a whole slab of pork belly on the BBQ. Rub down with olive oil and salt, then cook with the lid closed for an hour. It was unbelievably good.
Next time you put piccies up Boet, want to see that! My fire is way to hot hoods. What wood do you use for this?Paarl, I have a BBQ with a hood on it. When cooking stuff like pork belly, I close the hood (lid) on it and keep the heat in. It's roasting the meat, rather than cooking by contact. Convective heat transfer
Next time you put piccies up Boet, want to see that! My fire is way to hot hoods. What wood do you use for this?
The one I used for this purpose is gas, as it's much easier to control the temperature.
Suppose thats what started this great thread. Gas braaiing is just way to expensive for myself. For me nothing beats a good old fire, not for the braaiing as such, more for the whole ritual of starting it, clean burn the grill, braaiing and the time it give to relax and mix a charge office coffee to go with it all.We could start a whole new thread on the merits of charcoal/wood /gas.
Sent from my XT910 using Tapatalk 2
Suppose thats what started this great thread. Gas braaiing is just way to expensive for myself. For me nothing beats a good old fire, not for the braaiing as such, more for the whole ritual of starting it, clean burn the grill, braaiing and the time it give to relax and mix a charge office coffee to go with it all.
Opinions on butter v oil when cooking steak in a heavy pan?
I've tended to put a few drops of oil on then a knob of butter so that the butter doesnt burn. They cook the steak on it?
Ok, I know this isn't directly on topic of outdoors cooking but since you asked, I've settled on my ideal way of cooking a steak on a pan when stuck indoors. Best ones I've done are cut a least one inch thick ribeye. The reason I prefer ribeye is obviously the marbled fat content, it makes it very hard to go wrong for an amateur cook and is incredibly flavoursome. You also get two cuts of meat on one steak.
I try to make sure I air the steak for as long as possible before hand. I have also come to realise that the old adage of not seasoning early in case you take moisture out of a steak is completely wrong. You want the moisture out, because you don't want to be stewing your steak. So I season with braai salt (which is just a bottle of course salt with some typical South African spices in, couldn't tell you offhand what), and then sometimes I'll experiment. Crushed fresh rosemary and garlic has worked well for me. Anyway, the salt seems to draw moisture to the surface and I keep dabbing it down with an absorbent paper towel. I may season a bit more near the end.
Once ready for cooking, I turn on an oven to about 120C. In the oven I put a medium sized metal lidded container. Then I heat a thick base griddle pan to as hot as I can over the gas stove. Once hot enough, I put a bit of olive oil, and a dollop of butter. It'll melt in 10 seconds, and then I put the steaks in. Cooking time totally depends on thickness, but I like a charred outside so that's why thicker is better. 1 - 2 minutes on each side (I lean towards 1 minute as long as I get enough heat) to properly char the outside. I then pour the contents of the pan - the steak, the butter sauce - into the metal container that was heating in the oven. I add another dollop of butter into the container, cover, and put back into the oven. Leave it for 2-3 minutes to slowly cook a bit more, then take out and rest for another few minutes. The reason for this slow cooking is that I like a rare steak, but I don't like it to be cold inside, and just grilling for a short time often leaves the interior of the steak cold, whereas the oven will warm through without over cooking. The butter sauce collected with the seasoning in the bottom of the container is perfect for a drizzle over the steak.
This seems to get me to my perfect rare/medium rare steaks. The timings of the cooking totally depends on how I feel like eating the steak. The combination of resting, seasoning beforehand, drawing out moisture, charring then slow cooking all work to give me a steak tasting as good or better than any I can get at a restaurant.
Boet honestly, TBone is made for braaiing (the closer the bone, the sweeter the meat or in afrikaans "|tussen die bene sit die lekkerste vleis). Just make a fire and braai it. My whole family wont order steak from any steakhouse, they know who can do it best.Ok, I know this isn't directly on topic of outdoors cooking but since you asked, I've settled on my ideal way of cooking a steak on a pan when stuck indoors. Best ones I've done are cut a least one inch thick ribeye. The reason I prefer ribeye is obviously the marbled fat content, it makes it very hard to go wrong for an amateur cook and is incredibly flavoursome. You also get two cuts of meat on one steak.
I try to make sure I air the steak for as long as possible before hand. I have also come to realise that the old adage of not seasoning early in case you take moisture out of a steak is completely wrong. You want the moisture out, because you don't want to be stewing your steak. So I season with braai salt (which is just a bottle of course salt with some typical South African spices in, couldn't tell you offhand what), and then sometimes I'll experiment. Crushed fresh rosemary and garlic has worked well for me. Anyway, the salt seems to draw moisture to the surface and I keep dabbing it down with an absorbent paper towel. I may season a bit more near the end.
Once ready for cooking, I turn on an oven to about 120C. In the oven I put a medium sized metal lidded container. Then I heat a thick base griddle pan to as hot as I can over the gas stove. Once hot enough, I put a bit of olive oil, and a dollop of butter. It'll melt in 10 seconds, and then I put the steaks in. Cooking time totally depends on thickness, but I like a charred outside so that's why thicker is better. 1 - 2 minutes on each side (I lean towards 1 minute as long as I get enough heat) to properly char the outside. I then pour the contents of the pan - the steak, the butter sauce - into the metal container that was heating in the oven. I add another dollop of butter into the container, cover, and put back into the oven. Leave it for 2-3 minutes to slowly cook a bit more, then take out and rest for another few minutes. The reason for this slow cooking is that I like a rare steak, but I don't like it to be cold inside, and just grilling for a short time often leaves the interior of the steak cold, whereas the oven will warm through without over cooking. The butter sauce collected with the seasoning in the bottom of the container is perfect for a drizzle over the steak.
This seems to get me to my perfect rare/medium rare steaks. The timings of the cooking totally depends on how I feel like eating the steak. The combination of resting, seasoning beforehand, drawing out moisture, charring then slow cooking all work to give me a steak tasting as good or better than any I can get at a restaurant.
Spare Ribs, Pizza, Chicken Snitzel, Chicken Cordon Blue, Beef and Chicken hamburgers, charge office coffee, Irish coffee, cheese cake with ice cream, crumbed mush rooms, prawns, chicken wings and breasts, exctWhat do yo order at a steakhouse if not steak?