Archive for November, 2012

Ice Braai

Posted in Braai on November 29, 2012 by ribshackred

Hats off to these epic braaiers! Don’t know their nationalities, but I’m sure they don’t need visas… They can just come over and braai.

Rubbed sirloin and crushed potato salad

Posted in Braai Recipes on November 28, 2012 by ribshackred

Here’s great rubbed sirloin braai idea for this weekend. Quick and easy to prepare and great with a glass of Rib Shack Red.

Ingredients:

  • For the rub:
  • 50 g whole coriander
  • 25 g peppercorns
  • 50 g mustard seeds
  • 30 g coarse salt
  • 15 g paprika
  • For the salad:
  • 2 pieces of matured sirloin – 200 g each
  • 800 g baby potatoes – cooked in their skins
  • 50 g onions – chopped
  • 30 g capers – chopped
  • 50 g anchovies – chopped
  • 90 g olives – pips removed
  • 30 g parsley – chopped
  • olive oil
  • freshly squeezed lemon juice
  • black pepper and coarse sea salt

Method:

First up, combine all the rub spices in a mortar and pestle and give them a good bashing. Rub the ground spices into the meat until generously coated and leave to rest in the fridge for a couple of hours.

Once the braai is ready, whack the sirloin on to your braai-grid (hot coals) and grill on an open flame for about 7 minutes a side. You want the meat to be medium rare.

While the steaks are sizzling, start combining the salad – but remember to keep one eye on the meat!

Crush the cooked potatoes using the palm of your hand. You just want the skin to break open and to crush the potatoes lightly – try not to flatten them completely.

Add the chopped onions, capers, anchovies, olives and parsley. Drizzle with olive oil, a generous squeeze of lemon and cracked black pepper. Taste it before adding salt because the anchovies are very salty.

Mix the salad thoroughly then scoop on to plates. When the meat is done, let it rest for a few minutes then cut it into slices about 1 cm thick.

Put a couple of slices of sirloin on top of the potato salad and you’re done.

Source: food24

Chair Braai

Posted in Braai on November 27, 2012 by ribshackred

An oupa’s chair turned into a braai. Good idea, maybe a bit cheeky, what do you think?

A braai on wheels…

Posted in Braai on November 22, 2012 by ribshackred

You can problably call it a ‘Fantastic fiery Venter’.

What do you think?

Braai Sauce

Posted in Braai Recipes on November 21, 2012 by ribshackred

Here’s a great recipe for a versatile braai sauce. It’s quick to make and will compliment all sorts of meat for that great braai experience.

 Ingredients:
1 cup All Gold Tomato Sauce
50ml Worcestershire Sauce
50ml Mrs Ball Original Chutney, but Hot, Extra Hot and Chilli will give your sauce a bit of a kick
1 tsp Aromat
1 tsp Safari Vinegar
1 cup water
Salt and pepper to taste

Use this sauce to marinate your chicken, ribs, lamb or steak before putting your meat on the braai.

Source: bizzibsbestbiltong

Here’s a pic I found, a Braai Belt…

Posted in Braai on November 20, 2012 by ribshackred

A fitting Western quote would be: ‘This braai ain’t big enough for the both us.’

What do you think?

 

Pork Spareribs

Posted in Braai Recipes on November 15, 2012 by ribshackred

Here’s a great pork sparerib recipe for this weekend’s braai. Quick and easy to go down excellent with a glass of Rib Shack Red.

Ingredients: 
1,5kg pork spareribs, washed and trimmed
125ml soy sauce
25ml honey
15ml sherry
1 clove garlic, crushed

Method: 
Place the spareribs in a shallow baking dish.
Combine the ingredients for the marinade and pour over the ribs. Marinate for 2 hours, turning once.
Drain, reserving the marinade. Braai the spareribs over moderate coals for about 25-30 minutes, turning and basting often with marinade.

Source: home-bru