Archive for June, 2010

Rib Shack Red TV ad

Posted in Braai, Men, Rib Shack Red, Wine on June 30, 2010 by ribshackred

Have you seen our TV ad?

Rib Shack Red, met vleis ja… met vleis.

Potjiekos is underrated

Posted in Braai, Braai Recipes, South Africa on June 28, 2010 by ribshackred

Potjiekos is underrated because it gives you more time to chat, watch the game and maybe get in a friendly argument about your potjie methods. The end result is normally a great dish and super social event.

Here is a great Lamp Potjie recipe:

Serves 6-8


  • Cooking Oil
  • 800g lamb
  • 2 onions, chopped
  • 5 carrots, sliced
  • 1 bunch green beens, cut in half
  • 10 patti pans
  • 250g mushrooms (1 punnet)
  • 10 baby potatoes, peeled
  • 3 mielies, each mielie cut in 3 pieces
    salt and pepper


  1. Heat the oil in a large, heavy black pot and fry the meat and onions until brown. Season to taste while frying.
  2. Add enough water to cover the meat (and a touch of red wine if you prefer), lower the heat and let the meat simmer for about 60-90 minutes (until tender).
  3. Add the potatoes and mielies (and any other veggies that take a long time to cook).
  4. Make a mix of mushroom and brown onion sauce, add a bit of chutney and add this to the pot (just enough to cover the meat). Close the lid and leave to simmer.
  5. When the first set of veggies are halfway done, add the green beans, patti pans and mushrooms – arrange these in layers over the other veggies. Add a bit of salt and more sauce if necessary.
  6. Serve with rice or samp.

3 Potjie secrets:

  1. Don’t stir the pot. Ever. You are allowed to move things around ever so slightly but never stir!
  2. Always make sure there is enough liquid at the bottom of the pot – just enough to cover the meat.
  3. There is a difference between a potjie and a stew – don’t mix everything together, it shouldn’t look like a stew once you’re done! The meat etc. should be at the bottom with the veggies in layers – steamed to perfection. The veggies should be soft but still firm.


Rugby prediction: Springboks vs Italy

Posted in South Africa, Sport on June 25, 2010 by ribshackred

With the soccer taking centre stage,  it is hard to believe that the Boks is already playing in their 4th test of the year.

Last week’s unconvincing performance may have been the dud performance of the year , so let’s hope that the Springboks come the party and trash the Italians.

Rugby365 predicts a semi-thrashing:

“Last week South Africa won and Italy lost, but Italy seemed more satisfied than South Africa was because South Africa knew the Springboks had not played well. Better has been promised and so rugby365 predicts that South Africa will win by more than 30 – or again face disappointment”

My call- I agree with the win by 30+. I think with certain Tri-Nation positions not yet finalised,  the players will perform and they will annihilate the Italians.

Braai the French way – Lay down your braai tools

Posted in Braai, Men, South Africa, Sport on June 22, 2010 by ribshackred

The French team has not scored a goal in this World Cup and they asked for strikers. And that is what they got as the whole team went on strike.

I am going to follow their lead and strike and I will not braai tonight. (The actual reason is I have to go out but it sounds better this way)

 So, my suggestion … lay down your braai tools today and get a Nando’s grilled French cockerel

Roosterkoek Recipe

Posted in Braai, Braai Recipes, South Africa on June 21, 2010 by ribshackred

What to serves as a side dish with the braai can be a tricky affair? I believe that when you’re braaing steak , which must be served ASAP  after braaing (braai to plate in 5 seconds),  you must not bother with roosterkoek, “braaibroodjies” or anything that needs to be braaied after the meat.

But when you have a dish which allows you to quickly braai some roosterkoek it can be a lovely side dish.

I found this great Roosterkoek recipe  :

ROOSTERKOEK (makes about 12)


300g plain flour
10ml instant yeast
5ml salt
15ml sugar
30ml sunflower oil
180-200ml warm water


Mix the yeast and sugar together in a small cup together with a little of the warm water and stir.  The mixture should foam after a minute or two.

In a separate bowl, mix together the flour and salt, then add the oil and water while mixing continuously.  When the mixture comes together to form a dough, add the yeast and sugar and mix well.

Turn the dough out onto a lightly floured surface and knead for a few minutes. Place the kneaded dough in a lightly greased plastic bag or in a lightly greased bowl covered with a damp tea towel and allow to rise for about an hour, or until it has doubled in volume.

Divide the dough into 12 roughly equal pieces and shape into slightly flattened balls on a floured surface. Place on a baking sheet and cover with clingfilm. Leave to rise for another 15 minutes.

Place the braai grid over evenly distributed direct coals and allow to heat for 5 minutes. Lightly grease the grid and place the rolls directly on it for about 15-20 minutes.  Alternatively, place the baking sheet in an oven at about 180C/350F for 15-20 minutes.

When half the cooking time has elapsed, turn the roosterkoek over. The roosterkoek are done when they are lightly browned, crispy on the outside and sound hollow when tapped. Remove from the fire/oven, split open and serve hot with butter.


Braai with an Uruguayan twist

Posted in Braai, Braai Recipes, Sport on June 15, 2010 by ribshackred


On Wednesday Bafana Bafana plays in a must win game against Uruguay and to celebrate the occasion I will braai something the Uruguayan way.

OK, it must be stated that Uruguayans are meat lovers and their cuisine is much like the Argentineans. They love beef and their form of braai is called Asado which is a great way to prepare food.

But we know how to braai  (the SA way)  so instead of doing an Asado what about braaing Steak with a Uruguayan sauce.

Uruguayan Barbecue Sauce


  • 1 cup olive oil
  • 1/2 cup red wine vinegar
  • 8 garlic cloves, chopped
  • 1 cup finely chopped flat leaf parsley
  • 1 teaspoon dried oregano (or 1 tbls. fresh oregano, chopped)
  • 1 teaspoon dried thyme (or 1 tbls. fresh thyme, chopped)
  • 2 teaspoons hot paprika, to taste (or cayenne)
  • salt
  • fresh ground pepper

Directions for sauce

–          Mix the oil, vinegar, garlic, parsley, oregano, thyme and paprika in a jar with a lid and season to taste with salt and pepper.

–          Secure the lid and shake to mix thoroughly.

–          Let stand for 2 to 3 hours, and shake again before serving or using as a marinade.

Directions for braai

 You’re on your own buddy. Marinate the steaks with the sauce and braai it your way.

Recipe from

Rugby Prediction – SA vs France

Posted in Men, South Africa, Sport on June 11, 2010 by ribshackred

It seems that Rugby365 thinks that the French will not pitch for the game on Saturday.

Rugby365’s prediction:

If the French team pitches up fully determined they could well win but even then the Springboks should win by between five and ten. If the French are not wholly committed, Springboks should win by 20 or so.

My call

This will be much closer and I think the Boks will squeak past the French and win by less than 5 points.  

But first things first: GO BAFANA!

What to braai with the French Test?

Posted in Braai, Men, South Africa, Sport, Wine on June 10, 2010 by ribshackred

The weekend is jam packed with sport and Friday , after Bafana has roasted the Mexicans, we will braai Mexican Style steak ( and a few mielies on the braai).

On Saturday the Boks take on the French and unfortunately frog legs will not fit on my braai and I’m not in the mood for chicken (aka The French cockerel). So we will refer back the trusted Chops, Wors and Pap.

But did you know that the word ‘barbeque’ (close relative of the word ‘braai’) has a possible French origin.

The story goes that French visitors to the Caribbean saw a pig being cooked whole and described the method as barbe à queue, meaning “from beard to tail”. The French word for barbecue is also barbecue, and the “beard to tail” explanation is regarded as false by most language experts.

Another claim states that the word BBQ came from the time when roadhouses and beer joints with pool tables advertised “Bar, Beer and Cues”. According to this tale, the phrase was shortened over time to BBCue, then BBQ.

But who cares about where it originated, this weekend it is sport, braai and just lekker kuier.

A Mexican Braai with Bafana‘s big game

Posted in Braai, Braai Recipes, Rib Shack Red, South Africa, Wine and dine on June 8, 2010 by ribshackred

What will you braai on Friday when the Bafana Bafana takes on Mexico?

I think that special occasions calls for special braais so for the big game on Friday what about a braai with a Mexican twist.

Mexican Grilled Steak

Servings: Can’t say – I don’t know how hungry you will be

Recommended wine – Let me think… Rib Shack Red

Side dish – “Gooi sommer a mielie” on the braai.


  •  1/2 cup lime juice
  • 1/2 teaspoon pepper
  • 1/3 cup fresh cilantro or coriander
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • beef flank steak
  • garlic clove, crushed


(Braai it your way, but here is a suggestion)

Cut both sides of the beef steaks with diamond patterns about 3mm deep and places them in a shallow dish. Mix remaining ingredients together in a small bowl and pour over the beef. Cover and refrigerate at least 8 hours but no longer than 24 hours, turning the beef occasionally.

Heat the grill and put the steaks on. Cook for about 5 minutes per side and remove from heat. Cut the beef into thin slices across grain at a slanted angle and serve.

Recipe from

Predictions for the meaningless test – SA vs Wales

Posted in South Africa, Sport on June 4, 2010 by ribshackred


The South Africans were able to finalise their team – essentially a pick-up team – only on the Thursday before the match. It was always going to be a pick-up team for this strangely timed Test, a week after a harsh Super 14 Final which punished most of the country’s top players, but then to have Butch James withdrawn from the squad because of the insistence of England’s Premier Rugby that he rest.

Rugby365 prediction: Wales to win by 10 or more.

My call is that Saru is killing the goose that lays the golden egg by this useless and meaningless ( lose-lose) test. So I think the prediction is probably spot-on.