Archive for March, 2012

Here’s a great skilpadjie recipe.

Posted in Braai on March 30, 2012 by ribshackred


500 g lamb or sheep liver, membrane removed

1 medium onion, finely chopped

1 ml  ground nutmeg

2 ml ground coriander

15 ml vinegar

salt and freshly ground black pepper to taste



1.    Place a lamb or sheep’s liver in a mixing bowl and cover with boiling water. Leave for a few minutes and pour off the water.

2.    Remove the membrane and any large tubes. Cut the liver into squares, about 7 x 7 cm and 3 cm in thickness. Mix the onion, nutmeg, coriander, vinegar and seasoning together.

3.    Slice the caulfat into about 14 cm squares and place a piece of liver, followed by the onion mixture onto each piece of caulfat, roll it up and trim the caulfat neatly. Secure with toothpicks or string.

4.    Arrange the skilpadjies on a grid and cook over medium coals for about 10 minutes until crisp and brown. Season with salt and pepper, if preferred. Serve hot as a snack.

Are you a fan of the skilpadjie?



My Favorite ‘braai’ movie

Posted in Braai, Food on March 28, 2012 by ribshackred

Star Wors. May the sauce be with you. Can you add a few ‘braai’ movie titles? Cheers!

Pumpkin potjie

Posted in Braai Recipes, Food on March 27, 2012 by ribshackred

Get ‘n potjie, make a fire and open a bottle of Rib Shack Red. Here’s a great potjie recipe for those every day braai.


1 mutton rib, sawn into portions

4 onions, chopped

10 baby potatoes

1 medium green pumpkin (‘boerpampoen’, but hubbard squash works well too)

1 cup soy sauce

Salt and pepper to taste

1 tsp ground cinnamon

25 ml dried mixed herbs

1 shake gravy powder


Brown the mutton and onions in a warm, greased pot until the juice runs from the meat.
Pack the potatoes on top, then add the peeled, cubed pumpkin.
Add the soy sauce. Leave to simmer till the potatoes are done.
Add salt, cinnamon, herbs and gravy powder.
Stir and serve with rice.


These guys got the braai gees! ‘n Boer maak ‘n plan…

Posted in Braai on March 20, 2012 by ribshackred

What to braai on St Patrick’s Day?

Posted in Braai, Braai Recipes on March 16, 2012 by ribshackred

This weekend is St Patrick’s Day and here is a braai idea.

The Irish is not known for being a BBQ nation but they love their Guinness.

So what about a Steak with a Guinness based marinate?

Guinness Steak Marinade sauce


440 ml Can of Guinness Beer

1 Large Fresh Thinly Sliced Red Bell Pepper

2 Tablespoons Lemon Juice

40ml Sunflower Oil

1 Teaspoon Chopped Fresh Parsley

40ml Worcestershire Sauce

1/2 Cup Brown Sugar

2 Large Fresh Minced Garlic Cloves

1 Teaspoon Black Pepper

Add into the bowl the Guinness draught stout beer and all the other ingredients. Briskly whip the marinade together until all of the ingredients are evenly disbursed throughout, and the marinade is uniform in colour.

Use this marinate for your steak and I will recommend to leave the steak in this marinade in the fridge for a few hours (maybe overnight).



Pricking boerewors on the braai?

Posted in Braai, Food on March 14, 2012 by ribshackred

Making little holes in the boerewors whilst it is still braaing is a matter of preference. This is according to braai world record holder ,  Jan Braai.

He wrote: “Pricking holes in your boerewors is a matter of preference. Some people prefer not to prick a good boerewors as the juices equal flavour. Others want the extra fat to drip into the fire, making the boerie fit for any diet.

If you feel the constant need to prick those big fat bubbles on the wors, also consider looking at alternative butchers or types of boerewors that contains less fat to start with. Whilst some bubbles are normal, expected, and good; excessive fat bubbles in boerewors is not positive sign in terms of quality.”

Personally I’m not a boerewors pricking guy. I like a saucy boerewors and a dry and over cooked boerie is not my thing.


Rib Shack Red SuperBru Pool- Update week 3

Posted in Super 15 on March 12, 2012 by ribshackred

RSR is still leading our SuperBru Pool but the competitors are closing in.

Well done to Udo for winning this week’s Yellow Cap.

And to P@ce for climbing 12 places to get in Top 5.

Remember you can still join our SuperBru pool- click here .

Here this week’s Top 5.

Monkey Gland Sauce

Posted in Food on March 6, 2012 by ribshackred

A simple recipe just to make that steak or burger even better-

Foreigners – don’t be scared to go South African… It’s just the name for a sauce!


What you need

1 onion finely chopped
1 teaspoon crushed garlic
125ml water
1 tin chopped peeled tomatoes
250ml tomato sauce
125ml Worcestershire sauce
200ml Mrs. Balls hot chutney
6 tablespoons sugar
2 tablespoons vinegar
1 teaspoon Tabasco sauce
Oil for frying


The process

In a pot over a medium heat with some oil, cook the onions and garlic until soft.

Add all the rest of the ingredients, stir thoroughly to combine and heat through.

Reduce heat to low and simmer for 30 – 40 minutes.

Serve with generous lashings and enjoy!