The 'IT ARE TIME' thread - Page 996





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  1. #19901
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    Default Re: The 'IT ARE TIME' thread

    Nkuku, creamed spinach done with bacon, with baked hunyin as side. Sekunjalo.
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  3. #19902
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Kola View Post
    Overpriced lamb necks and stuff.

    Cut using a knife with a history.

    Would love to hear the story about that knife Kola.
    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
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  5. #19903
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Kola View Post
    This Tandoor oven thing is going to cause a build...
    I have a thread somewhere about the one I have. An interesting way of cooking it is.
    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
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  7. #19904
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    Default Re: The 'IT ARE TIME' thread

    Done over Oak in my UDSClick image for larger version. 

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    Deez2016 Jeep Grand Cherokee 3.6 Overland2007 Pajero 3.2 DiD GLS2007 BMW M325i 2007 Mitsubishi Colt Rodeo 2.8 TDi (DC) 4x4

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  9. #19905
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    Default Re: The 'IT ARE TIME' thread

    Finished game drive now....noe it are time 2 braai !

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  11. #19906
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Riaan van Wyk View Post
    I have a thread somewhere about the one I have. An interesting way of cooking it is.
    Will find it, thanks.

    Read about about this way of cooking and it really adds something awesome.

  12. #19907
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Riaan van Wyk View Post
    Would love to hear the story about that knife Kola.
    Knife my dad made, a leaf spring blade.

    This knife butchered so many animals and processed the meat, but one thing I recall is that he always used it with respect.

    He used two knives in the time I knew him.

    A folder always in is pocket, dual blade Joseph Rodgers, and this knife.
    I have both, the folder too fragile to use.

    I have a lot of knives, and they all get used, but I cannot ever claim a basic knife playing such a big part in my life as his did.
    Last edited by Kola; 2020/08/09 at 08:24 PM.

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  14. #19908
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    Default Re: The 'IT ARE TIME' thread

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    Doing some inapot today
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  16. #19909
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    Default Re: The 'IT ARE TIME' thread

    It are time for fire and a citrus beer!

    Cheers Willie
    Hermie

    Turning Vegan would be a big missed steak!!


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  18. #19910
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    Default Re: The 'IT ARE TIME' thread

    Cheers all,

    Boerie starter, flattie on the coals and a great Monday to all!
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  20. #19911
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    Default The 'IT ARE TIME' thread

    Double coal baskets with a pork belly in the round black dingus. Smoke with apple wood.
    Rotisserie ring stays on and a second grid for the potato bake.
    Cheese to be added at a later stage.
    Last edited by JeepNewbe; 2020/08/10 at 04:17 PM.
    Hermie

    Turning Vegan would be a big missed steak!!


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  22. #19912
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    Default Re: The 'IT ARE TIME' thread

    So been watching some videos on Francis Mallman.

    See chefs table season 1 episode 3... He is one of the bosses of live fire cooking.

    It's taken me two days to post as this turned into an epic battle.

    I put two beef and one lamb rack on at 15:00 on Saturday ... I eventually took them off 5 1/2 hrs later.

    The beef ribs still seemed right but they needed maybe another hour? This is enduro cooking for sure.

    Next project will be to try them on a weber with the snake method and see if I can slide those bones out!

    Anybody tried anything like this before?

    Next time it's steel crosses and a fire pit!


    P. S. They got a tad too tanned as after numerous beers and shots I decided to put the grill on the coals almost directly too finish and I should have gone maybe 15-20 seconds less


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    Last edited by MickeyBlue42; 2020/08/10 at 04:48 PM.
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  24. #19913
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    Default Re: The 'IT ARE TIME' thread

    Yummy Monday.

    Steak, sosaties, worsies, chakalaka broodjie and my renowed kamp pynappel slaai.
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  26. #19914
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    Default Re: The 'IT ARE TIME' thread

    Good one, waiting for those steel crosses
    Quote Originally Posted by MickeyBlue42 View Post
    So been watching some videos on Francis Mallman.

    See chefs table season 1 episode 3... He is one of the bosses of live fire cooking.

    It's taken me two days to post as this turned into an epic battle.

    I put two beef and one lamb rack on at 15:00 on Saturday ... I eventually took them off 5 1/2 hrs later.

    The beef ribs still seemed right but they needed maybe another hour? This is enduro cooking for sure.

    Next project will be to try them on a weber with the snake method and see if I can slide those bones out!

    Anybody tried anything like this before?

    Next time it's steel crosses and a fire pit!


    P. S. They got a tad too tanned as after numerous beers and shots I decided to put the grill on the coals almost directly too finish and I should have gone maybe 15-20 seconds less


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  28. #19915
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    Default Re: The 'IT ARE TIME' thread

    Weber Time, feels like Sunday afternoon, 4 days till Friday..
    Pork hock boiled 1st in a mix of herbs, apple, ginger & garlic. Duck fat roast potatoes & nutterbut
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  30. #19916
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    Default The 'IT ARE TIME' thread

    Quote Originally Posted by MickeyBlue42 View Post
    So been watching some videos on Francis Mallman.

    See chefs table season 1 episode 3... He is one of the bosses of live fire cooking.

    It's taken me two days to post as this turned into an epic battle.

    I put two beef and one lamb rack on at 15:00 on Saturday ... I eventually took them off 5 1/2 hrs later.

    The beef ribs still seemed right but they needed maybe another hour? This is enduro cooking for sure.

    Next project will be to try them on a weber with the snake method and see if I can slide those bones out!

    Anybody tried anything like this before?

    Next time it's steel crosses and a fire pit!


    P. S. They got a tad too tanned as after numerous beers and shots I decided to put the grill on the coals almost directly too finish and I should have gone maybe 15-20 seconds less


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    Mickey
    Thatís what we call ďstaanribĒ. Iíve done it on numerous occasions. The key to success with this method is patience and a lot of wood, as the fire needs to have flames and you are only using the radiant heat from the flames. With beef you can cheat a bit and start it off wrapped in foil for the first 2 hours.
    If Iím not mistaken it originated in Argentina and itís called Asado.
    Last edited by JeepNewbe; 2020/08/10 at 05:37 PM.
    Hermie

    Turning Vegan would be a big missed steak!!


    Jurgens XT 140

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  32. #19917
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    Default Re: The 'IT ARE TIME' thread

    Jis op die vread is dit heeltyd-speel-tyd!
    One of the stupid mistakes in life is to underestimate peoples level of stupidity!

    As above Geertsema

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  34. #19918
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    Default Re: The 'IT ARE TIME' thread

    Sekunjalo boyz.
    What a way to end the long weekend.
    Hermie

    Turning Vegan would be a big missed steak!!


    Jurgens XT 140

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  36. #19919
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    Default Re: The 'IT ARE TIME' thread

    Asado, you right, most of the good meat in Argentina is exported leaving the not so popular cuts for the locals,
    Quote Originally Posted by JeepNewbe View Post
    Mickey
    Thatís what we call ďstaanribĒ. Iíve done it on numerous occasions. The key to success with this method is patience and a lot of wood, as the fire needs to have flames and you are only using the radiant heat from the flames. With beef you can cheat a bit and start it off wrapped in foil for the first 2 hours.
    If Iím not mistaken it originated in Argentina and itís called Asado.

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  38. #19920
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    Default Re: The 'IT ARE TIME' thread

    Thanks!

    Yes, time was not on my side and neither was my wood pile...

    You must check out chefs table. Francis is from that neck of the woods and is a leader in that style of open flame cooking.

    At least the chimichurri came out great
    Quote Originally Posted by JeepNewbe View Post
    Mickey
    Thatís what we call ďstaanribĒ. Iíve done it on numerous occasions. The key to success with this method is patience and a lot of wood, as the fire needs to have flames and you are only using the radiant heat from the flames. With beef you can cheat a bit and start it off wrapped in foil for the first 2 hours.
    If Iím not mistaken it originated in Argentina and itís called Asado.
    1997 Discovery 1 300tdi - Pussy Galore
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