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.


  • 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


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.

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.

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

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


Posted in Braai on November 13, 2012 by ribshackred

Do you have a secret ingredient to make your ‘braaibroodjie’ extra special?


Posted in Braai on November 8, 2012 by ribshackred

With the American presidential elections on everybody’s lips, here are two quotes from a previous US president…

‘Ask not what your braaier can do for you, ask what you can do for your braaier.’
‘Ich bin ein Braaier.’


Rump steak with feta and tomato

Posted in Braai Recipes on November 7, 2012 by ribshackred

Here’s a great rump steak recipe for this weekend’s braai. Good food to pair with great times and a glass of Rib Shack Red.


  • 1 punnet cherry tomatoes
  • 2 cloves garlic
  • Fresh rosemary sprigs
  • 30 ml olive oil
  • 10 ml brown sugar
  • 5 ml salt
  • 5 ml freshly ground black pepper
  • 1 portion (250-300 g) mature rump steak
  • 25 ml marmite
  • 25 ml mustard powder
  • 15 ml balsamic vinegar
  • 1 feta cheese round


Preheat the oven to 200°C.
Place the tomatoes, garlic and rosemary on a baking sheet.
Drizzle with the olive oil and sprinkle with the sugar.
Season with salt and pepper.
Roast for about 15-20 minutes in the preheated oven until just done.
Spread the steak with a little Marmite, season with pepper and a little mustard.
Drizzle with a little olive oil and balsamic vinegar.
Braai rapidly over hot.

Place a round of feta on a baking sheet just before the meat is ready and roast until just before it begins to melt.
Place the steak on a hot plate and top with the cheese and tomatoes.
Serve with potato wedges.

Source: food24