Skaap boud in Weber/Cadac




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  1. #1
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    Default Skaap boud in Weber/Cadac

    Can I please get some tips,advice or a recipe to roost a Skaap Bout in a Weber braai and the must & must not. Thanks.

  2. #2
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    Cover it in foil to keep it soft and retain the juices, until almost done. Remove the foil for the last 30min to get it crispy on the outside. I'm getting hungry just thinking about it!
    camelman
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  3. #3
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    I leave it for about a day or two in Greek salad dressing. Makes the meat nice and soft without wasting that lovely taste.. probable even enhances it a bit.
    Then braai on open fire or roast in Weber for about 70mins.. roughly.
    Make sure its deboned, works easier that way.
    Enjoy!
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  4. #4
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    What you need:

    1 Skaap bout
    2 Russian Sasuages
    Garlic (as much as you want. Crushed or cloves)
    Whole Black Pepper Corns (As much as you want)
    Own choice of braai spices (I normaly use plain Barbeque spice and Portuguese steak spice)
    Worcestershire sauce
    Spur basting (Or any other marinade you like )
    Lemon juice
    Flavourless Yougurt or cream
    1 small piece/ shaving /splinter of hardekool wood (No need for it to be bigger than the palm of your hand)

    The amounts and sort of spices and marinades is totally dependant on you taste

    Right, I do it as follows :

    2 Days before cooking:

    Take 2 Russian sausages and cut them in half and then take the halves and cut them length wise in quarters. I hope this makes sense. Afterwards you are suppose to have 16 pieces of sausasage about as thick and as long as a childs little finger. Put them on a plate and put them in the freezer to freeze. The freezing is to get them stiff to help with stuffing them into the Roast. You can also use Bacon, but Bacon thaws to quikly.

    Take the Skaap Bout out of the freezer and put it in the fridge to Defrost nice and slowly. I believe in defrosting meat overnight in the fridge.

    Day before cooking : This is were the work begins. Take a normal steak knife (I've found that the width of a normal steak knife blade makes the perfect "wound" for stuffing) and stab 16 evenly spaced holes about 5cm deep across the roast. You are now going to stuff these holes with black pepper corns and garlic and then close the hole with a piece of russian. What I do is firstly to stick my finger in the hole to open it up then I put about 4-6 pepper corns in followed by a teaspoon tip of garlic and then I squeeze a whole piece of russian in to close every thing up. I squeeze in the whole piece of sasuage so that nothing sticks out. That's the stuffing done.

    Now put the roast in a marinade container and spice all sides to taste (I normally use normal BBQ spice and portuguese steak spice) Then make a nice sauce for it to marinade in. (I normally use a mix of Worcestershire sauce, Spur basting sauce, lemon juice and flavourless yougurt or cream). Put all of this in the marinade container with the roast and leave overnight to marinade. I turn the container around about every hour to get a nice and even coat of marinade all over the roast.

    Day of Cooking : Take the Weber and make a nice and big fire in it for indirect cooking (Coals on the side like you would do a Chicken). Put the Roast in a roasting tin pour the remaining marinade over it and cover with some foil. Once all the coals are nice and white put the tin in the middle of the grid, put a small piece of hardekool wood on the coals (the piece of wood is going to smoulder and smoke and give the meat a lekker bush camping taste) and close the braai. Now wait for Magic to happen. After about 45- 50 min take off the foil and spoon some sauce over the roast. Cook the meat uncovered for another 45 - 50 min (to make it nice and brown and keep on sponing some sauce over it. (about ever 15min). That's it your done.

    Remember to have a couple of drinks while cooking the meat, cause if you think it's not going to taste lekker, then drink some more.

    We usually eat it with tastic's spicy spanish rice (The small red box) and sweet potato on the side.

    Enjoy it !

  5. #5
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    Ag nee man dammit Andre
    EK weet wat ek die naweek gaan doen op die Weber.

    Ek het een van daai mini spitbraai jobbies. En kan hy nou vir jou lekker gaarmaak.
    Die vleis ook.
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    Jy sal nie glo hoe honger het ek geword terwyl ek daai resep neer geskryf het nie. Ek en 'n paar manne hier by die werk het toe sommer 'n paar tjops gebraai net om die geid uit ons uit te kry.

  7. #7
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    Nee ouens, nou't julle my so lus gemaak vir skaapboud dat ek vir mamma maar gaan uitvat vannaand net sodat ek 'n stukkie kan kry.
    Last edited by 4ePajero; 2008/08/28 at 04:58 PM. Reason: Language

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  8. #8
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    As daai skaap 'n bout het dan het ek 'n gad!!!
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  9. #9
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    My favourite is to debone and butterfly, then to marinade in olive oil, lemon juice, garlic and rosemary and then to braai the whole thing over coals. Come to think of it I may do just this over the weekend.
    Last edited by henkc; 2008/08/28 at 10:56 PM. Reason: spellinge
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  10. #10
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    My wife put it in the warmlaai overnight with garlic and some other stuff much like the above.
    The next day we put the weber in the car and take the kids somewhere nice and I put the skaapboud in the weber for another hour or so until it's crispy.

  11. #11
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    Like HenkC said!

    I like to add some black peppercorns to the Olive oil, garlic, lemon juice and rosemary and crush it all with a pastle & mortar. Marinade butterflied skaapboud for however long you have.

    Braai over nice hot coals and remove from heat when medium - leave to rest & consume!
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  12. #12
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    Quote Originally Posted by Johan View Post
    As daai skaap 'n bout het dan het ek 'n gad!!!
    lol


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  13. #13
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    Quote Originally Posted by charlatan View Post
    lol
    Ek het gedink dit sal net Jeep eienaar wees wat dit sou snap! Skerp charlatan. Ons moet mos maar 'n bietjie beentrek. Die resepte is goed en ek sal dit probeer wanneer ek weer 'n skaapbout(d) kan bekostig. Vir eers is dit net "mince 'n mash".
    Last edited by Johan; 2008/08/29 at 10:10 PM.
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