Archive for May, 2010

Braai – 100% part and parcel of the South African household.

Posted in Braai, Rib Shack Red, South Africa, Wine on May 31, 2010 by ribshackred

Andre Morgenthal from WOSA put it best when he wrote the following:

“Preparing food on the open fire is not totally unique to South Africa, but the braai is definitely 100% part and parcel of the South African household.  We don’t only braai on weekends or “special occasions”.  I know people who braai over lunch time, with an umbrella when the weather is bad and even early in the morning.  Because we can, the fire is welcoming and we like it.  This is intrinsically part of a South African experience and should be mandatory on visitors’ itineraries.”


Super 14 final Predictions. Bulls the firm favourites

Posted in Men, South Africa, Sport on May 28, 2010 by ribshackred

According to Rugby365 the experience of the Bulls will be too much for the Stormers and they will become the 3rd side winning back to back titles.

My call is that the wise money must be on the Bulls but it is going to be a tight one. Maybe a high tackle in the last minute again?

Rugby 365 Prediction:

The bookmakers have installed the Bulls as favourites, while history and statistics also suggest the men from Pretoria should be fancied. One of the overwhelming facts is that the Bulls are the defending champions and will be aiming to become only the third Super Rugby franchise to win back-to-back titles – joining the Crusaders (2005, 2006 and 1998, 1999, 2000) and Blues (1996, 1997).

This is, of course, the Bulls’ third Final in four years, while the Stormers are appearing in their first. Nine Bulls players – Wynand Olivier, Morné Steyn, Fourie du Preez, Pedrie Wannenburg, Victor Matfield, Danie Rossouw, Derick Kuün, Gurthrö Steenkamp and Pierre Spies – will be playing in their third Final. Zane Kirchner, Jaco Pretorius, Dewald Potgieter, Deon Stegmann, Werner Kruger and Chiliboy Ralepelle also appeared in last year’s Final. The only Stormers player to have been in a Super Rugby Final is wing Bryan Habana – a member of the Bulls teams that won in 2007 and 2009.

However, Schalk Burger, Jaque Fourie and Ricky January were part of the Bok team that won the World Cup in 2007. In the balance of it all you have to believe that the Bulls will have an edge. The Bulls’ experience will see them sneak a close – by less than 10 points.



Rib Shack Red- For those who love to braai

Posted in Braai, Rib Shack Red on May 27, 2010 by ribshackred

Rib Shack Red is a wine made for those who like their wine the way they like their meat: big, red and juicy.

This blog aims to facilitate conversation about, meat, braai, sport, outdoor and just “lekker kuier” stuff

 Here is more info about the product.

Rib Shack Red is a wine made for those who like their wine the way they like their meat: big, red and juicy. From the moment the bestred grapes are picked to the first indulgent sip,

 Rib Shack Red is aimed at wine-drinking satisfaction. That’s why a unique selection of red grapes is crushed, and the wine left to age until it is smooth and flavourful enough for those who know their full-bodied reds.

With Rib Shack providing the wine, you are free to decide what you would like to enjoy it with.

Perhaps a rack of spare ribs, marinated in your special sauce. Or a steak big enough to make a vegetarian weep.Or how about a stack of juicy chops that’ll have the neighbours’ lambs running to their mothers?

Rib Shack Red is not a wine for small appetites or for those who believe in half measures. Because when flavour is all that counts, you’ve got to go all the way.

Braai and pap

Posted in Braai, Braai Recipes, South Africa on May 24, 2010 by ribshackred

A foreigner once asked: What is a braai? The answer is:  It is the first thing you will be invited to when you visit South Africa. A braai is a backyard barbecue and it will take place whatever the weather. So you will have to go even if it’s raining like mad. At a braai you will be introduced to a substance known as mieliepap.

Here is a step by step guide to make Putu Pap also known as Krummelpap.

4 generous portions


• 2½ cups (600 ml) boiling water
• 1 teaspoon (5 ml) salt
• 2½ cups (400 gram) Maize Meal
• A knob of butter


1. Pour boiling water and salt into a pot with a thick base and a lid. Bring to boil.
2. Add the maize meal to the boiling water.
3. Close the lid, without stirring.
4. Reduce heat. Simmer gently for 5 minutes.
5. Remove lid and stir well with a wooden spoon or a large kitchen fork.
6. Replace lid, reduce heat and steam for about half an hour, but be careful not to burn it.
7. Fluff with a fork or wooden spoon a few times during cooking.
8. Enjoy with homemade tomato sauce as side dish.


This weekend’s braai topic and clip

Posted in Braai, Men, Sport, Uncategorized on May 20, 2010 by ribshackred

The Super14 Semi finals will be the main talk at many braais this weekend.

I hope we can get an all South African final but there is a hard 160 minutes left for the SA teams.

 The “Did you see” clip of the weekend is probably this monster drop from Frans Steyn.

Steak Braai Tips

Posted in Braai, Braai Recipes, South Africa, Uncategorized on May 18, 2010 by ribshackred

Beef must be thawed before it is grilled.  Remove the meat from the freezer at least a day before use and leave it to thaw in the refrigerator in its wrapping.

Meat should be taken from the fridge at least 30 minutes before grilling.

If preferred, brush either the meat or the grill with a little cooking oil to prevent the meat from sticking to the grill.

Beef cut 2 cm thick should be placed about 10 cm from the coals.

Grill steaks as quickly as possible without scorching the meat.  Sausages, kebabs and sosaties on the other hand, have to be grilled slowly.

Grill steaks on one side until brown and loose on grid, turn and finish grilling.

Do not use a fork or sharp object to turn the meat since it causes loss of meat juices.  Rather use meat tongs.

Cook meat in the correct order, for example steaks should be cooked last, since they toughen if not served immediately.

Sausages can be kept warm successfully and can be cooked first.  Remember to reduce the cooking time of meat that is to be kept warm.

Spices and herbs should be used sparingly so as not to overwhelm the flavour.

Sprinkle with salt just before serving – if salted too early it draws out the juices, resulting in dry and tough meat.  Serve immediately otherwise it becomes tough.


Saturday’s Super 14 Predictions

Posted in South Africa, Sport, Uncategorized on May 14, 2010 by ribshackred

Stormers v Bulls
(Newlands, Cape Town – Kick-off: 17.05)

The folks at predicts the following:

“Even though this is a traditional north-south derby and the Bulls will make a good fist of it, the Stormers are a quality outfit that should have too much experience and cohesion for the visitors. It won’t be a rout, but the Stormers should pull clear in the last 20 minutes – after an almighty scrap in the first hour – to win by about 15 points.

My Call:

The Cape is super wet so it will not be a high scoring game, but the Stormers will probably win this one.

Cheetahs v Lions
(Northwest Stadium, Welkom – Kick-off: 15.00) predicts the following:

“There can only be one winner and that is not the Lions. The Cheetahs have come into some good form and the Lions have been on a slippery slope into a mire of mediocrity. The Cheetahs to win by plenty – 20 points or more.

My Call:

Spot on – The Lions will not be able to match the boys from the States.


Braai Ribs Recipe

Posted in Braai, Braai Recipes, Men, South Africa, Uncategorized on May 14, 2010 by ribshackred

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 (Serves 4)

  • 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

Braai Rules

Posted in Braai, Braai Recipes, Men, South Africa, Sport, Uncategorized, Weekly Stuff, Wine on May 14, 2010 by ribshackred

Braai is much more than just a way to prepare your food.

There is certain braai etiquette, rules, processes and protocol that must be followed.

Here is a clip that shows some of the protocols etc.