What’s your call on this?

It has been  long year so light up a fire, throw a fillet on the coals and treat yourself to a fantastic meal…You deserve it…

Here’s a great braai recipe.
Ingredients

1 beef fillet, about 2kg
1/2 cup red wine
1/4 cup oil
1/4 cup onion, minced
1 Tbls.mixed herbes

For the mushroom sauce

2 Tbls. butter (or margarine)
2 Tbls. onion, minced
2 cloves garlic, minced
250g fresh mushrooms,cleaned and sliced
1 tsp. meat glaze (bovril),or 1 tsp. broth seasoning mix
1 reserved marinade for fillet
1 red wine (or beef broth) if needed

Preparation

Buy a prime grade fillet, if possible, and trim it well. Fold and tie the tail to the meat to form a roast of uniform thickness (or have the butcher do it for you).

Place the meat in a plastic bag. Mix the wine, oil, onion, and herbs, blending well.Pour over the meat, close the bag tightly, and turn it to coat the meat with the marinade.

Place the bag in a dish and marinate the meat for 2 hours at room temperature or overnight in the refrigerator.

Drain the meat, reserving the marinade.

Grill the meat 10cm above hot coals, turning to brown on all sides.

This takes about 10 minutes of undivided attention so you can put out any flash fires.

Move the meat to the edge of the grill or cover the grill and cook for 15 to 20 minutes longer for rare, 20 to 25 minutes for medium rare.

Slice and serve with the mushroom sauce.

For the mushroom sauce:

In a medium skillet, melt the butter and add the onion and garlic, cooking until the onion is tender but not browned.

Add the mushrooms and cook, stirring gently now and then, until well saturated with the butter and most of the juices cooked from the mushrooms have evaporated.

Stir in the meat glaze. Add the reserved marinade and, if needed, a few tablespoons of wine or broth to make a light sauce.

Serve with the grilled fillet.

Source: barbecue-party.com

There is some great Webber braaiers out there and this beer can chicken recipe is so easy and it is really great.

This Webber chicken recipe not only helps to keep the meat nice and moist when cooking it on the braai, but the beer (or juice), herbs as well as the smoky flavour that you only get from a “weber roast” make for a unique and very tasty roast chicken.

BBQ Beer Can Recipe

Ingredients

2 kg / 4-5 lb whole chicken
2 tsp vegetable oil
1 can of beer (can also use juice in tin can)

For The Rub
1 tsp mustard powder
1 tsp paprika
1 tsp salt
1/2 tsp dried garlic, you can use crushed garlic
1 tsp granulated onion
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper

Indirect Cooking Method

To cook this beer chicken recipe or most roasts in a kettle barbecue, you will use the “indirect cooking method” and to do this you pace two heaps of charcoal on opposite sides of the bottom grill, with a gap in-between.

Prepare The Chicken

1. Combine the rub ingredients in a bowl
2. Rinse the chicken inside and out under water and remove and discard the neck, giblets, and any excess fat. Pat dry the chicken with a paper towel.
3. Lightly brush or spray all over with the vegetable oil and season, inside and out, with the rub.
4. Open the beer can and drink half of the beer then place the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity.

Cooking the Chicken

Keeping the can upright, balance the chicken on its two legs on the grill of your barbecue.

There are some accessories which are especially designed for canned Webber chicken.

For more info on this topic visit: chirundu.com

Here is an example of a wrong Christmas message

Ingredients

• Any cut Lamb chops (4)
• 3 green chillis
• 1 clove garlic
• fresh ginger
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tsp brown sugar
• 1 tsp turmeric powder
• 1tsp lemon juice
• 1tsp Worcester Sauce
• 2 tbsp olive oil
• 2 tbsp bbq sauce (any variety)

Method

1. Mince the chilli’s, garlic & ginger then mix together in a big mixing bowl.
2. Add the salt, turmeric powder, brown sugar & black pepper.
3. Mix well and add the oil to form a paste.
4. Add the bbq sauce, lemon juice & Worcester Sauce.
5. When you have your marinade, rub it onto each chop making sure you coat them well. Allow to marinate in the fridge for an hour after which its ready to go on the hot braai.

Source: braai.com

Summer time is braai time and nothing say “Now we braai ” quite like a T-Bone Steak. So bring out the big steaks for the braai. The bigger the better and I would go for thick- sliced T-Bone Steaks with a Garlic butter sauce.

Ingredients

• 4 Big (700g+) T-Bone steaks- cut 4cm thick
• 1 small onion
• 4 cloves of garlic
• 1/2 cup Worcestershire sauce
• 1 stick of butter
• salt and pepper to taste
• 1 tbs. vinegar
• Hot sauce to taste

Direction – sauce

In a small sauce pan add your butter, onions and garlic – saute till they are translucent.

Add the vinegar, Worcestershire and hot sauce – bring to a simmer.

Braai Method

Braai it your way

Braai-ing ribs can be tricky. Sometimes your coals are to hot or they die on you because your marinade was too watery. Here is great recipe for pork braai ribs and I’ll leave the braai-ing to you.

Pork Braai Ribs ingredients

• 1.8 kg of thick and meaty pork belly ribs
• bbq sauce (your own or comercial version)
• Tomato Sauce (ketchup)
• Worcestershire sauce
• Red wine (Rib Shack Red)
• Honey
• Rosemary (fresh)
• Oregano flakes
• Salt & pepper to taste
• Flour or corn starch

To make the marinade for the Braai Ribs:

To make the marinade for the ribs, use a non-metal container, some people also use a plactic bag and place the ribs into the container. Add the fresh rosemary, oregano and pepper. Then add plenty of honey, your barbeque sauce, tomato sauce and Worcestershire sauce.

Make sure the ribs are completely smothered in your marinade, then carefully add the red wine, making sure not to remove the coating on your ribs (pour the wine into the corners of your container). Add enough wine to cover most of the ribs then place in the fridge and leave to marinate overnight.

Braai the Ribs

I wont tell you how to make a good braai (barbecue) here, but it is important to make sure you have enough coals- without flames, as pork takes longer to cook than beef. Cook the ribs, salting and seasoning them a few times as you turn them make sure you turn them often enough so as not to burn them. A few minutes before the bbq ribs are done, pour some more honey over them, allowing it to melt.

Make the BBQ Sauce for the Ribs

Whilst the braai ribs are cooking add your saved marinade sauce to a pan, add 2 or 3 teaspoons of flour or cornstarch to thicken the sauce. Bring the marinade mixture to a boil, season to taste with salt and pepper, checking the thickness, you can add more flour that has been dissolved in warm water to prevent lumps. Make sure to simmer your sauce for at least 5-10 minutes to get rid of that uncooked flour taste.

Recipe by Chirundu Jason

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