Archive for May, 2013

True words from Dumbledore…

Posted in Braai on May 29, 2013 by ribshackred


A hardcore braaie, always seeks an opportunity in life…

Posted in Braai on May 28, 2013 by ribshackred

lava braai

Wow, have a look at this bike-braai…

Posted in Braai on May 28, 2013 by ribshackred

Great, don’t you think?


My thoughts exactly…

Posted in Men on May 23, 2013 by ribshackred


Thought of the day…

Posted in Braai on May 21, 2013 by ribshackred


A Poegie Braai…

Posted in Braai on May 15, 2013 by ribshackred

The perfect in transit braai!

poegie braai

Rubbed sirloin and crushed potato salad

Posted in Braai Recipes on May 15, 2013 by ribshackred

Rubbed sirloin and crushed potato saladA Wednesday evening calls for a braai and here’s a fantastic rubbed sirloin and crushed potato salad braai recipe. Great flavours to pair 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

The judge’s decision is final, it’s time to braai!

Posted in Braai on May 14, 2013 by ribshackred

salt pepper braai

DIY braai…

Posted in Uncategorized on May 9, 2013 by ribshackred

For the braaier on the go!

DIY mini braai

Moroccan braai lamb

Posted in Braai Recipes on May 8, 2013 by ribshackred

RibshackHere’s an interesting braai recipe to try this weekend. Great flavours to pair well with a glass of Rib Shack Red.


  • 30 ml whole coriander seeds
  • 8 cardamom pods
  • 8 onions – peeled
  • 25 ml olive oil – for drizzling
  • 1.50 kg leg of lamb
  • 15 ml freshly ground coffee beans
  • 10 ml turmeric
  • 1 punnet small rosa tomatoes
  • 15 ml Moroccan dukkah – to serve
  • 25 ml lemon or lime preserve – to serve


Preheat oven to 160°C.

Dry-fry the coriander seeds and cardamom pods to release the flavour.
Set aside.

Slice the onions through the middle from top to bottom and drizzle with olive oil.

Drizzle the lamb with olive oil and rub the coffee, spices and freshly ground black pepper all over the meat. Place in a roasting pan along with the onions.

Roast covered for 45 mins and then uncovered for the remaining time in the oven. Total time 1-2 hours depending on the size of your roast.

Add the tomatoes about five minutes before the dish comes out of the oven. Serve with Moroccan dukkah and lemon preserve.

To braai: place in a medium heat weber /braai and cook to your liking 1-2 hours and depending on the size of your roast.

Source: food24