logo

Go Back   4x4 Community Forum > General Category > The 4x4 Pub

4x4Community






The 4x4 Pub Off topic chat area, from the latest to IT questions may be posted here. Please keep it clean and family orientated, or your post WILL be deleted.
Joke and funny picture threads are not welcomed, and will be removed without notice.

 Image

Reply
 
Thread Tools Display Modes
  #1  
Old 28-08-08, 07:46 AM
LRFan's Avatar
LRFan LRFan is offline
Member
 
Join Date: Sep 2006
Location: Knysna
Age: 47
Posts: 404
LRFan Member
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.
Reply With Quote
  #2  
Old 28-08-08, 08:15 AM
camelman's Avatar
camelman camelman is offline
Member
 
Join Date: Sep 2006
Location: Back in Cape Town from China...for a while
Age: 52
Posts: 3,024
camelman Member
Default

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
'04 Discovery II Td5 GS (using 2SO)
'95 Discovery I V8i Auto (Now sadly sold, with fond memories)
"Houses are the coffins of the living" - Touareg saying

Reply With Quote
  #3  
Old 28-08-08, 09:12 AM
hcs's Avatar
hcs hcs is offline
Member
 
Join Date: Jul 2008
Location: Wellington
Age: 35
Posts: 1,294
hcs Member
Default

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!

__________________
Defender 110 Puma

Reply With Quote
  #4  
Old 28-08-08, 10:31 AM
Andre N Andre N is offline
Member
 
Join Date: Mar 2008
Location: Midrand
Age: 34
Posts: 972
Andre N Member
Default

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 !
Reply With Quote
  #5  
Old 28-08-08, 01:26 PM
Dookie's Avatar
Dookie Dookie is offline
Member
 
Join Date: Jan 2008
Location: More or less Cullinan
Age: 44
Posts: 1,179
Dookie Member
Default

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.
Attached Thumbnails
Click image for larger version

Name:	IM000323.jpg
Views:	202
Size:	89.0 KB
ID:	22580  

__________________
Jacques
Semper Fi!! Serva me, servabo te

Reply With Quote
  #6  
Old 28-08-08, 01:31 PM
Andre N Andre N is offline
Member
 
Join Date: Mar 2008
Location: Midrand
Age: 34
Posts: 972
Andre N Member
Default

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.
Reply With Quote
  #7  
Old 28-08-08, 04:57 PM
George's Avatar
George George is offline
Member
 
Join Date: Sep 2006
Location: Brackenfell
Age: 36
Posts: 2,116
George Member
Default

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.

__________________

{Gap to be filled}
1973 LR Series III 88"
2014 Jurgens Xplorer


Last edited by 4ePajero; 28-08-08 at 04:58 PM. Reason: Language
Reply With Quote
  #8  
Old 28-08-08, 08:36 PM
Johan's Avatar
Johan Johan is offline
Member
 
Join Date: Feb 2007
Location: Randpark Ridge Jhb.
Age: 66
Posts: 2,319
Johan Member
Default

As daai skaap 'n bout het dan het ek 'n gad!!!

__________________
Johan van Niekerk. I can't spell and my grammar sucks, so deal with it!
2010 Jeep G/C 5.7 V V T Hemi Overland
2007 Xplorerhttp://www.fuelly.com/dashboard/

Reply With Quote
  #9  
Old 28-08-08, 10:55 PM
henkc's Avatar
henkc henkc is offline
Member
 
Join Date: Sep 2006
Location: Pretoria
Age: 49
Posts: 964
henkc Member
Default

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.

__________________
'97 Disco Tdi


Last edited by henkc; 28-08-08 at 10:56 PM. Reason: spellinge
Reply With Quote
  #10  
Old 29-08-08, 08:07 AM
Ratsalad's Avatar
Ratsalad Ratsalad is offline
Member
 
Join Date: Sep 2006
Location: Swellendam
Age: 51
Posts: 318
Ratsalad Member
Default

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.

__________________

Chris Bruce
1996 Pajero 3.5 LWB

Reply With Quote
  #11  
Old 29-08-08, 05:18 PM
Stefan's Avatar
Stefan Stefan is offline
Member
 
Join Date: Sep 2006
Location: Penhill
Age: 43
Posts: 1,301
Stefan Member
Default

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!

__________________
'02 Patrol 3.0Di GL

Green Trimtech with yellow racing stripes and 5" Plastic wheels, 21l bucket, 125 Briggs & Stratton motor and a lever that goes from turtle to hare in 1 push.

Reply With Quote
  #12  
Old 29-08-08, 06:12 PM
charlatan's Avatar
charlatan charlatan is offline
Member
 
Join Date: Sep 2006
Location: Obs, Cape Town
Age: 42
Posts: 1,386
charlatan Member
Default

Quote:
Originally Posted by Johan View Post
As daai skaap 'n bout het dan het ek 'n gad!!!
lol

__________________


2000 Jeep Cherokee 4.0 Sport
Rubicon Express 3.5" Superflex Lift Kit | Rancho RS99009 / RS 99116 shocks | Custom Hack'nTap SYE + Double Cardan Driveshaft | RE Quick Disconnects | Unichip (164kW) | 31" Kumho KL71

Reply With Quote
  #13  
Old 29-08-08, 10:03 PM
Johan's Avatar
Johan Johan is offline
Member
 
Join Date: Feb 2007
Location: Randpark Ridge Jhb.
Age: 66
Posts: 2,319
Johan Member
Default

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".

__________________
Johan van Niekerk. I can't spell and my grammar sucks, so deal with it!
2010 Jeep G/C 5.7 V V T Hemi Overland
2007 Xplorerhttp://www.fuelly.com/dashboard/


Last edited by Johan; 29-08-08 at 10:10 PM.
Reply With Quote
Reply

Bookmarks

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Where to buy Karoo skaap cfmans Northern Cape 23 11-08-11 08:12 PM
What to do with a Blesbok boud? eduard4455 The 4x4 Pub 19 09-02-11 06:15 PM
Skaap Spitbraai: Hoeveel vleis? macjohnw The 4x4 Pub 13 07-10-10 04:20 PM
Gerookte Vlakvark boud kenny Braai, cooking, recipies 10 28-04-10 09:45 AM




All times are GMT +2. The time now is 01:17 PM.

Disclaimer and Terms of Service

Imvo Trading Solutions CC t/a 4x4Community.
PO Box 29132, Sunridge Park, Port Elizabeth, 6008, South Africa


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
Template-Modifications by TMS