First on one side, then flip the meat over quickly and do the other side. It absolutely just melts in your mouth. Cut the vetkoek in two and make an interesting burger. Share it with us! In this Instructable, I am going to show you how, with a little preparation and some scientific genius, you can "braai" like an expert and serve up the most succulent meat.What you will need: Searing the meat and sealing the juices and flavor inside while at the same time causing the Maillard reaction on the outside. Basically we went from East London to almost all the way to Cape town and back. In one day, if I recall correctly, we had ostrich fillet for lunch (yum), rode on an ostrich at one of those tourist farms (awesome), ate ostrich biltong on the way back to where we were staying, and had ostrich burger and something-wors for supper (yumyum). Did you make this project? When I was there in July/August everyone was shivering but it was nearly as hot as summer is here in England. When you hold you open hand, palm down an inch or two (2 to 4 cm) above the grill, it should become uncomfortably hot within 5 to 8 seconds. I like reading. Season the sirloin by rubbing it with sea salt, freshly ground pepper and melted coconut oil. Yep, boerewors will do the trick. Buying a braai to compliment your home can be quite the challenge, depending on how much of a devoted braai master you are. Try it out! on Introduction. The fact that the word “vleis (meat)” is part of it must not be … But I hope to get hold of some borewors and some buck or ostrich to do at the same time. It does not have to have flames, although they do help. on Introduction. Since flavor mostly sits in the fats of meat, make sure that the bacon is not a super fatty variety and pass off the taste of pork to the dish and overwhelm the game taste. Jamie Oliver here we come! Do not turn the meat over this time but leave them for 10 to 20 minutes. Another braai tradition is ‘braaibroodjie’ – a grilled sandwich filled with meat from the braai as well as salad, cheese and sweet chutney. Chefs Secret Tip: When you use lemon/lime juice sprinkle some brown sugar on the meat as well, that also provides that "sweetness". Take the meat of the grill, allow it to rest for 5 to 10 minutes but enjoy it while it is still warm at least. With so much emphasis on the main attraction — meat — side dishes can often feel like a bit of an afterthought at a braai. Prepare a good bed of hot coals for your braai. Just did my best to duplicate the recipe, didn't have any pineapple juice so used lime juice, I have to say it worked perfectly, absolutely wonderful.I will never bar-be-que again, it's Braais all the way from now on!! It is practised by all cultures in South Africa, and as often as possible! An alternative to yogurt bath is marinating the steaks for a minimum of 24 hours in a wine based marine with all the spices your heart desires. Place on the grid, fat side down and at least 15cm above the coals for a good 10 minutes to render the fat. You guys sure know how to eat ! City Summer:Max Min Winter:Max Min Cape Town 26 16 18 7 Bloemfontein 31 15 17 -2 Johannesburg 26 15 17 4 Pretoria 29 18 20 5 Durban 28 21 23 11 Pietersburg 28 17 20 4 We do get snow on the Drakenberg mountain nearly all year round. Now taking into consideration the amount of wood that one has sit back and social. Pork is a thin, lean meat that cooks fairly quickly and can dry out as quickly. Grills of Japan has the solution as you can braai on their range of Hibachi or Konro table top grills making it easier to be part of the Heritage Day/Braai day festivities. Here are some smaller chunks from my DIY Curing Chamber. This is a great warm wintertime alternative to the braai. Some red meat, preferably rump, fillet or sirloin. Otherwise turn it over once or maximum twice more before taking it off. The renowned braai (or barbecue) of South Africa is about the people who enjoy this great tradition where the men cluster around the fire, nursing the coals to a perfect grey and then cooking the meat, boerwors and chicken to perfection. It took 35 days for this ‘b… on Introduction, Dang, I miss South Africa. Lay strips of bacon over the top to allow moisture to enter the meat. Suspend the braai grid over this (a tripod or a brick under each corner of the grid should do the trick). Although I prefer my meat medium to medium rare I prepared this cut to be medium to well done. Very interesting! Let it lay in yogurt for a couple of hours and then throw it on the braai (barbeque). I think I would agree with you on that- It is delecious and apparently it is something like 40% more lean than beef or something. Maximum twice more before taking it off the grill, wait until you see quite a lot off collect. 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