Archive for August, 2012

Daddy’s little braai…

Posted in Braai on August 30, 2012 by ribshackred

What do you think of this innovative mobile braai idea?

The ultimate hamburger

Posted in Braai Recipes on August 29, 2012 by ribshackred

Next time you’re feeling slightly hungry, try this great hamburger recipe. Great next to a fire and with a glass of Rib Shack Red.


  • vegetable oil for frying
  • 400 g lean beef mince
  • 400 g extra lean beef mince
  • 200 g pork mince
  • 2 large eggs, lightly whisked
  • 3 cloves garlic, finely grated
  • 15 ml wholegrain/ Dijon mustard
  • 15 ml coriander seeds, dry roasted and ground
  • 30 ml parmesan cheese, finely grated
  • 2 slices of white bread, blitzed into crumbs in a food processor
  • 5 ml salt ground black pepper to taste


Mix all the ingredients together until just combined.
Shape the mixture into patties.
Place the patties in the fridge to rest for a couple of hours: the flavours will develop and it will be less likely to break while cooking.
Brush the patties with oil and fry in a heated griddle pan for 3-5 minutes per side until cooked through, or braai them to your liking.

To assemble:

Halve bread or breadrolls of choice, brush with olive oil and toast lightly.
Arrange salad leaves and garnishes of your choice and patties on bottom halves of rolls.
Top with fried free-range egg and crispy bacon, a slab of cheddar garnished with pickled gherkin, or tomato and onion monkey gland sauce and deep fried onion rings.

Source: food24

Oxtail Potjie

Posted in Braai Recipes on August 23, 2012 by ribshackred

With this weekend’s test, it’s time for a long braai. Here’s an oxtail potjie to enjoy with the game.


  • 30 ml butter
  • 30 ml canola oil
  • 1.5 kg oxtail, small pieces
  • seasoned flour
  • 1 onion, sliced
  • 3 cloves, garlic, sliced
  • 1 large carrot, diced
  • 1 large stick of celery
  • 2 sprigs rosemary
  • 12 pickling (baby) onions, peeled
  • 250 g baby carrots, peeled (or just 4 large carrots, cut into large chunks)
  • 12 baby potatoes
  • 250 ml strong beef stock
  • 30 ml tomato paste
  • 500 ml good red wine
  • freshly ground salt and pepper


Coat the oxtail pieces liberally in seasoned flour.
Heat the butter and oil in the potjie.
Brown the meat and set aside.
Add the prepared onion, garlic, carrot, celery and rosemary and fry until softened.
Add the remaining veggies and heat through.
Add the meat, followed by the hot stock, tomato paste and wine.
Cover and simmer gently over moderate heat for 4 hours.
Add more wine if the liquid evaporates too rapidly.
Season to taste and serve with rice, mash or homemade bread!

Source: food24

Fire Braai

Posted in Braai on August 22, 2012 by ribshackred

Whoa, something went wrong with this braai, or it’s a very well-done steak braaier.

No1 Proteas

Posted in Sport on August 21, 2012 by ribshackred

A Rib Shack Red cheers to our boys on being the No 1 team in the world!

Corn bread

Posted in Braai Recipes on August 15, 2012 by ribshackred

For a great side dish to any braai, try this corn bread recipe. With bread, a braai and a glass of Rib Shack Red, nothing can go wrong.


  • ½ cup flour
  • ¼ cup sugar
  • 4 tbs baking powder
  • ¾ tsp salt
  • 1.5 cup yellow maize (corn) meal
  • ½ cup butter, melted in the baking dish in the oven
  • 2 eggs, beaten
  • 1 cup milk


Measure the butter into a square pie dish and pop it into the heated oven to melt.

Sift the flour, sugar, baking powder and salt, stir in the corn meal (if your yellow corn meal is very rough, you may want to sift that too, and throw out the chunks).

Beat into the flour mixture, the eggs and milk and half the melted butter from the baking dish, (leave the rest of the butter in the baking dish), until just smooth.

Pour the batter into the melted butter in the baking dish – this will result in the crispiest crust.

Bake at 180°C until golden.

Source: food24

Bok flyhalf

Posted in Sport on August 14, 2012 by ribshackred

Who would you choose to be the Springbok flyhalf?


Posted in Men on August 8, 2012 by ribshackred

Is beauty in the eye of the beer-holder? What do you think of this catamaran made out of 30 000 beer cans?


Posted in Braai on August 7, 2012 by ribshackred

A Rib Shack Red cheers to this guy’s innovative way to braai! What do you think?


Posted in Braai Recipes on August 1, 2012 by ribshackred

Here’s a fantastic braai recipe to try this week. Braai-ing the ribs first, then adding the marinade a few minutes before they’re done, will ensure the perfect ribs.


  • 1.5 kg pork spare ribs
  • ½ cup honey (or golden syrup)
  • ½ cup tomato sauce
  • 1 tot apple juice
  • ½ tot soy sauce
  • ½ tot paprika



  1. Prepare the sauce: Mix all the ingredients (except for the ribs) together in a bowl. If there is anything else you wish to add to the sauce, do so.
  2. Braai the whole spare ribs over medium heat for 30 minutes until almost done.
  3. Remove the ribs from the fire and place on a cutting board. Cut into single ribs.
  4. Toss the ribs into the sauce bowl and coat them well. Use a spoon and/or shake the bowl around. Leave for a minute or three so that the exposed, meaty parts of the ribs can bond with and absorb the sauce.
  5. Braai the now generously basted ribs for between 2 and 10 minutes until all the sauce is warm and glazed. If during the cutting you saw that the ribs are basically done and will start to dry out, just braai them for a minute or two until the sauce is glazed, but if you saw they still have a way to go, make it closer to 10 minutes or even longer, also exposing the two recently cut sides of each rib to heat by letting them face the coals.

Honey adds a unique flavour to this recipe but you could also substitute golden syrup.