The 'IT ARE TIME' thread - Page 757





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  1. #15121
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    Default Re: The 'IT ARE TIME' thread

    And Sekunjalo Boyz.

    A brut bubbly to compliment a simple meal.

    I are a peasant, I can't eat wors without bread!
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  3. #15122
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by JeepNewbe View Post
    Sekunjalo boyz! Hearty beef and vegetable soup with garlic & parsley dumplings and leftover potbrood!
    All done on the fire in a potjie and it tastes nice.
    Ninja..
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  5. #15123
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by zx14 View Post
    And Sekunjalo Boyz.

    A brut bubbly to compliment a simple meal.

    I are a peasant, I can't eat wors without bread!
    Simple meals are most often the best Errol. Like yours tonight.
    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
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  7. #15124
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    Default Re: The 'IT ARE TIME' thread

    And doneClick image for larger version. 

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  9. #15125
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    Default Re: The 'IT ARE TIME' thread

    Tuna, tomato, chilli and cheese bake tonight with the leftover tuna steaks..... weather is VERY crappy.... so nobody venture outside... bake made in the black dingus with the glass window and twiddlies

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  11. #15126
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    Default Re: The 'IT ARE TIME' thread

    Wow been rocking on here. No fire for me today.

    Bolognese bubbling away on the blink dinges with knobs.

    Cheers guys looking good

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  13. #15127
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    Default Re: The 'IT ARE TIME' thread

    I think my smash burgers will now rival a famous brand in S.A.

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  15. #15128
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by MickeyBlue42 View Post
    I think my smash burgers will now rival a famous brand in S.A.

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    I would 2nd that
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  17. #15129
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    Default Re: The 'IT ARE TIME' thread

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  19. #15130
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Basterbrak View Post
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    Nou praat ons!
    We can't change the wind but we can set our sails

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  21. #15131
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Petri Oosthuizen View Post
    Defrosted a Springbok boud that I'd like to braai in the Weber tomorrow.........
    Me loafing on my patio
    Rooibok pushing his luck
    Big Green Egg
    Rooibok pushed his luck too far

    For the Weber, Google Snake method for laying out your coals. Essentially, you place your coals around the outside of the grate, about 2 or 3 deep, and maybe one or two wide.

    Leave a gap (the ring of coals mustnt join up)

    Prep the boudtjie by making small incisions in the membrane for each of the muscle groups and stuff these with a garlic, herbs and an oil paste, between the membrane and flesh.

    Then use a meat syringe to inject a red wine and cranberry juice mix into the muscle structure. A 50/50 mix is used. You can alter this to suit your tastes.

    Take a mild sweet mustard and rub the outside with this. Then use SPG (Ground Salt, Pepper and Garlic) and rub onto the boudt.

    Light one side of the coal snake.

    Place the boudtjie in the middle of the rack and put the lid on and let it cook away for about an hour and mop (dab with a basting brush, you dont want to rub or brush off the rub you put on there) with the wine and juice mix every 30 minutes. After about an hour, remove the boudt and place in a deep roasting tin and cover tightly with foil for about 2 to 2 and a half hours with the lid on.

    After this time, remove from the pan and retain the juices that have formed

    Place the boudt back in the centre of the grill and mop with your favourite BBQ or Braai sous every 20 minutes for an hour or so and build up a nice ''bark'' on the outside. Test for doneness by pulling on the bone. It should be loose. It is done.

    Remove and place back in the drained roasting pan and cover loosly with the foil and leave rest for 15 minutes before carving

    Times are indicative and are subject to type and make of charcoal (briquettes are best for the Weber), ambient temps and brezes/sunlight etc. You want to give it at least 5 hours.

    Start early and the rule is that as soon as you light the coals you have to have a dop with you.

    Post pics as you progress.
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  23. #15132
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Francois Theron View Post
    Nou praat ons!
    Nes jy daar s!!!
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  25. #15133
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    Default Re: The 'IT ARE TIME' thread

    Anyone have a recipe for Hadeda Ibis roast ?
    Answering the call of the wild is just so much beter than answering the telephone.
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  27. #15134
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    Default Re: The 'IT ARE TIME' thread

    There.
    Hadeda Recipe

    Normally the hadeda is protected game and it is illegal in South Africa to kill one for the purposes of consuming it. Should you happen to kill one anyway and want to cook it up, here is the recipe to do so.



    Ingredients

    1 Cup chopped onions

    1 Cup chopped carrots

    1 Cup shredded cabbage

    5 Potatoes, peeled and cut up

    25 Cups water

    Salt and spices to taste



    Method

    Since the hadeda is a large bird the only way to really cook it is by using a cast iron pot. Before cooking make sure all the feathers have been removed as well as the giblets / inner organs. Make a fire and put the pot into the fire to start the cooking process. Add the bird and the water and bring to the boil. Once boiling add the potatoes and carrots. Leave to cook at least 5 hours. If you notice the water level is getting low during the cooking process add more water. Add then the cabbage and onions and leave for another 3 hours. Test the bird to see if it is edible. It probably wont be as it is a very tough bird. Add more water when required to.

    Continue with the process until the cast iron pot becomes tender, then throw away the hadeda and eat the pot.
    Choose life

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  29. #15135
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Peter1949 View Post
    Anyone have a recipe for Hadeda Ibis roast ?
    I would imagine that one of these curried chicken recipes in the Weber with snake method will be the bees knees.
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  30. #15136
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Coenoes View Post
    There.
    Hadeda Recipe

    Normally the hadeda is protected game and it is illegal in South Africa to kill one for the purposes of consuming it. Should you happen to kill one anyway and want to cook it up, here is the recipe to do so.



    Ingredients

    1 Cup chopped onions

    1 Cup chopped carrots

    1 Cup shredded cabbage

    5 Potatoes, peeled and cut up

    25 Cups water

    Salt and spices to taste



    Method

    Since the hadeda is a large bird the only way to really cook it is by using a cast iron pot. Before cooking make sure all the feathers have been removed as well as the giblets / inner organs. Make a fire and put the pot into the fire to start the cooking process. Add the bird and the water and bring to the boil. Once boiling add the potatoes and carrots. Leave to cook at least 5 hours. If you notice the water level is getting low during the cooking process add more water. Add then the cabbage and onions and leave for another 3 hours. Test the bird to see if it is edible. It probably wont be as it is a very tough bird. Add more water when required to.

    Continue with the process until the cast iron pot becomes tender, then throw away the hadeda and eat the pot.
    Wahahaha!

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  32. #15137
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    Default Re: The 'IT ARE TIME' thread

    I made a snake a few weeks ago, it could have burnt for 6-8 hrs works well, adjusted vents to temperature +-150C. Cooked a rolled brisket. After 4 hrs a third of the snake was burntClick image for larger version. 

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  34. #15138
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    Default Re: The 'IT ARE TIME' thread

    Not mine but thought it would be some great motivation for this wintery Thursday...

    Brisket Pie

    Can someone rustle this up please? Click image for larger version. 

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  36. #15139
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    Default Re: The 'IT ARE TIME' thread

    Yeah a nice cool internal temperature (around 130C) I found a complete snake to last around 15 hours in my Weber. I usually only pack around half a snake now, and it lasts around 8 hours. If more coals are needed, I just add more as needed.

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  38. #15140
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    Default Re: The 'IT ARE TIME' thread

    thank you all for the snake method thing, I always wondered how I could make my coals last longer without lifting the lid to add more ....

    I think I might do a skaap rib in the weber tomorrow, using this snake. I usually only do it standing with flames, but tomorrow she is in the weber. Now that I can have the coals burn for longer, and slower.

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