Archive for the South Africa Category

Here’s an old classic braai clip… The South African Braai Etiquette…

Posted in Braai, South Africa on April 4, 2012 by ribshackred
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Lamb competition winners

Posted in Braai, Competitions, South Africa, Wine and dine on December 14, 2011 by ribshackred

Congratulations to Sass Jacobs, Deleina Tango and Johan Fourie.
They have each won a whole lamb. Ideal for the holiday braais.
Thanks to everyone who entered and for your amazing response to this competition.
We will run similar exciting competitions for our Facebook fans in the New Year.

Nothing say “Now we braai ” quite like a T-Bone Steak

Posted in Braai, Rib Shack Red, South Africa on November 23, 2011 by ribshackred

Summer time is braai time and nothing say “Now we braai ” quite like a T-Bone Steak. So bring out the big steaks for the braai. The bigger the better and I would go for thick- sliced T-Bone Steaks with a Garlic butter sauce.

Ingredients

  • 4 Big (700g+) T-Bone steaks- cut 4cm thick
  • 1 small onion
  • 4 cloves of garlic
  • 1/2 cup Worcestershire sauce
  • 1 stick of butter
  • salt and pepper to taste
  • 1 tbs. vinegar
  • Hot sauce to taste

Direction – sauce

In a small sauce pan add your butter, onions and garlic – saute till they are translucent.

Add the vinegar, Worcestershire and hot sauce – bring to a simmer.

 

Braai Method

Braai it your way

 

Lamb butterfly on the braai

Posted in Braai, Braai Recipes, Food, South Africa on November 8, 2011 by ribshackred

This lamb butterfly recipe is a perfect alternative to the usual garlic and herb flavoured lamb. This can be done on the braai or in the oven…but I prefer the braai.

Ingredients

1 1/2 kg deboned leg of lamb

3 tablespoons honey
3 tablespoons lemon juice
1 tablespoon oil
2 tablespoons mustard
1 tablespoon dried rosemary
2 teaspoons chicken stock powder
1 teaspoon ground black pepper

Method

Mix all of the marinade ingredients together and microwave for about 1 minute to dissolve the honey.

Place the lamb in a dish and cover with the marinade, turning to coat all over. Cover with cling film and let it marinade overnight. 24 hours in the marinade is better, so prepare on Saturday for your Sunday lunch.

Oven
Place on a rack in an oven at 180 Celsius for 40 minutes.

Braai
Braai over medium/low coals until done (also about 40 minutes)

Remember to let it rest for 5-10 minutes before slicing. This will ensure that the juices do not run out and leave the meat dry.

From: braai.co.za

Source: www.cookbook.co.za

In Honour of National Braai Day…some new SA movie names

Posted in Braai, South Africa on October 19, 2011 by ribshackred

In  Honour of National Braai Day…

Here’s  some new SA movie names:

Star  Wors

Tjop Gun – Grillers in The Mist –

Dead  Poet’s Sosatie – Braai School Musical –

The Beer  Hunter – Eat.Braai.Love –

Lambshank  Redemption –

Charcoal  Zulu – Robochop – Happy Meat – Braai Hard –

Message  in a Skottle – Forrest Rump…

and  Braai the Beloved Country.

Bryce’s Wallabies

Posted in Men, South Africa, Sport, Useless info on October 10, 2011 by ribshackred

The Wallaby team sheet for yesterday’s game

Rugby Made Easy

Posted in Rib Shack Red, South Africa, Sport on September 23, 2011 by ribshackred

Rugby terms and personalities made easy. Warning this may contain extremely dry jokes