Archive for March, 2013


Posted in Braai Recipes on March 27, 2013 by ribshackred

PIZZA ON THE BRAAIHere’s an interesting pizza braai recipe to try for the long weekend. Great in taste and with a glass of Rib Shack Red.


The Base

1.        Go to your local supermarket’s bakery and ask them for a bag of dough.

2.       Cut the dough into squares (+/- 4×4 cm) and cover with a damp cloth to let it rise.

3.       Using a rolling pin roll each cube into a flat base just before putting it on the braai.

While your dough cubes are rising, make the fire in your Monolith or Kettle Braai and put the pizza stone on. If you have a temperature regulator, try to get the temperature as close to 220°C as possible.


The Sauce


1 Medium Onion
2 Cloves Garlic
20 ml Tomato Puree
1 Can Diced Tomato
Pinch of Oregano


1.       Sautee the chopped up onion and add the garlic once the onion starts to caramelize.
2.       Add Tomato puree and whole can of diced tomatoes.
3.       Add salt, pepper and oregano to taste.
4.       Simmer for 20 minutes.

Some people add 5 ml sugar to their sauce, but I will leave it up to you to decide if you want it or not.

Getting the pizza onto the braai without all the toppings falling off seems tricky, but it’s actually quite easy.

Do it this way:
Sprinkle some flour on tin foil and roll the dough out onto the foil. Before putting your toppings on put your rolled out base on the braai for about a minute or two so that the dough sets. Once it has set, take it off and add your sauce and toppings. It’s much easier to get it onto the braai with a spatula now.


A lot of mozzarella, other than that, be creative.

Put the pizza on the hot pizza stone (also sprinkled with flour) for 8-10 minutes. Delicious and fun to make. Enjoy.


Famous quote for the Tuesday…

Posted in Braai on March 26, 2013 by ribshackred

‘Don’t ask what your braaier can do for you, ask what you can do for your braaier.’



A portable foldable braai…

Posted in Braai on March 20, 2013 by ribshackred

Do you like it?

portable braai

Yippee ki-yay, Mr Willis…

Posted in Men on March 19, 2013 by ribshackred

A Rib Shack Red cheers to Bruce Willis on his 58th birthday!

What’s your favourite film of his?


Suspended braai…

Posted in Braai on March 14, 2013 by ribshackred

Interesting suspended braai idea… What’s your call on this?

suspended braai

Spare ribs for the braai

Posted in Braai, Braai Recipes on March 13, 2013 by ribshackred

Spare ribs for the braaiA Wednesday calls for a spare rib braai. Here’s a fantastic recipe to go down perfectly with a glass of Rib Shack Red.


  • ½ cup tomato sauce
  • ¼ cup mango chutney
  • ½ tsp sesame oil (you can use ordinary oil)
  • 1 Tbs Worcester sauce
  • 1 Tbs soy sauce
  • 1 Tbs sweet chilli sauce
  • 1 clove of garlic – peeled & grated
  • 1 small knob of ginger- grated
  • 1 tsp Chinese spice (optional)
  • ¼ cup vinegar
  • 1 Tbs honey
  • ¼ cup water


Put your ribs into a big saucepan and cover with water, bring slowly to a boil and simmer gently for a further 30 minutes, you will see the meat will start to recede on the bone a little.

They will be a little scummy so rinse them off under the tap.

Place in a shallow dish.

Mix all of the sauce ingredients together.

Pour over the ribs and leave overnight in the fridge if possible.

Braai until they are golden brown and sticky (keep basting) they won’t take long.

Source: Food24

A braai lover’s beach towel…

Posted in Braai on March 12, 2013 by ribshackred

For those sizzling hot days!

beach towel

Braai Thought of the Day…

Posted in Braai on March 7, 2013 by ribshackred


Curry sosaties

Posted in Braai, Braai Recipes on March 5, 2013 by ribshackred

Curry sosatiesFor a midweek braai idea, try this delicious curry sosaties recipe. Great flavours to pair excellent with a glass of Rib Shack Red.



  • 2 kg lamb, cubed
  • 50 ml butter or oil
  • 2-3 onions, chopped
  • 3 cloves of garlic, crushed
  • Peeled & grated ginger, equalling the garlic in volume
  • 30 ml mild curry powder
  • 15 ml turmeric
  • 50 ml brown sugar
  • 15 ml salt
  • 500 ml brown vinegar
  • 125 ml apricot jam or apricot chutney
  • 3 bay leaves, torn


Lightly fry the onions in the oil for about 3 minutes.

Add the garlic, ginger, curry powder, turmeric and fry for another minute. Stir in the vinegar, jam (or chutney), sugar and salt and bring to a boil.

Remove from heat and let cool down. Place the cubed meat into non-reactive bowl, add the torn bay leaves and pour the marinade over the meat.

Toss thoroughly ensuring all the meat is in contact with marinade. Cover the bowl.

Marinade overnight or up to 3 days, tossing the meat every 8 -12 hours.

Skewer the meat alternating between different types of meat (if relevant).

Braai for about 10 – 12 minutes.

Source: food24