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  1. #4041
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    Default Re: The 'IT ARE TIME' - Riaan van Wyk Memorial Thread

    Rev the huniyns till golden, add the disected nkuku bird and rev some more.
    Pour some more Mr Old Brown.

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  3. #4042
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    Default Re: The 'IT ARE TIME' - Riaan van Wyk Memorial Thread

    Remove inipan and add couscous.




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    Estee = S T = Sean Towlson

    Hummer H3 V8

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  5. #4043
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    Default Re: The 'IT ARE TIME' - Riaan van Wyk Memorial Thread

    Put the pork steaks on the couscous





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    Estee = S T = Sean Towlson

    Hummer H3 V8

    #itsnotaboutME

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  7. #4044
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    Default Re: The 'IT ARE TIME' - Riaan van Wyk Memorial Thread

    Add some toastie mabanzi



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    Estee = S T = Sean Towlson

    Hummer H3 V8

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  9. #4045
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    Default Re: The 'IT ARE TIME' - Riaan van Wyk Memorial Thread

    Sekunjalo

    Honey and mustard glazed pork steak stuffed with basil and feta on fried masala bean couscous with crustini toasties



    Cheers


    I am now repleat



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    Estee = S T = Sean Towlson

    Hummer H3 V8

    #itsnotaboutME

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  11. #4046
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    Default Re: The 'IT ARE TIME' - Riaan van Wyk Memorial Thread

    Add the rest of the vegeterribles and rev some more. Do taste test, don't burn.....
    #[email protected]¥ too late. Add some goeters, tot hy reg proe.
    Slow the revving to an idle.
    When the amazambane's are muthle, you are ready.
    Bon appetit time it are.

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  13. #4047
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    Default Re: The 'IT ARE TIME' - Riaan van Wyk Memorial Thread

    We did deconstructed nkuku curry with yoghurt naan on a gas disting with knobs. No fire apart from the bottled flames.
    Jakes Louw
    2012 Jeep Sahara Unlimited 3.6 V6
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  14. #4048
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    Default Re: The 'IT ARE TIME' - Riaan van Wyk Memorial Thread



    Picanha virrie cook. Surrounded by some fillet medalions for the ladies. I actually prefer pan frying the steak in real butter as opposed to the open fire.



    Creamy mushroom and mustard sauce.

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    And some "green"......? Stuff



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    Louis Adendorff
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  16. #4049
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    Default Re: The 'IT ARE TIME' - Riaan van Wyk Memorial Thread

    Yip, when I do a good cut of steak, its on a flat iron only. Lightly brush oil and then salt and pepper to caramalise both sides. Then I add butter, garlic and thyme and then pour that over.
    Estee = S T = Sean Towlson

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  18. #4050
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    Default Re: The 'IT ARE TIME' - Riaan van Wyk Memorial Thread

    Quote Originally Posted by Hooly View Post


    Picanha virrie cook. Surrounded by some fillet medalions for the ladies. I actually prefer pan frying the steak in real butter as opposed to the open fire.



    Creamy mushroom and mustard sauce.

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    And some "green"......? Stuff



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    You need an iron skillet for the steak to ensure proper crusts.


    My Jeep is like the Ship of Theseus...

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  20. #4051
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    Default Re: The 'IT ARE TIME' - Riaan van Wyk Memorial Thread

    Making some sweet and sour pork thing now you guys must tell me what I must have with it. Rys on a bun or watse goed? Click image for larger version. 

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  22. #4052
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    Default Re: The 'IT ARE TIME' - Riaan van Wyk Memorial Thread

    Quote Originally Posted by Eli Stone View Post
    Making some sweet and sour pork thing now you guys must tell me what I must have with it. Rys on a bun or watse goed? Click image for larger version. 

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    Brannewyn en Coke
    Current - 2009 Mazda BT50 3.0CRDi 4x4 d/c
    Previous - 2005 Ranger 2.5 tdi 4x2 d/c (277 422km)

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  24. #4053
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    Default Re: The 'IT ARE TIME' - Riaan van Wyk Memorial Thread

    Quote Originally Posted by Spiceman View Post
    Brannewyn en Coke
    Eers n bier. Ek drink nie brannas as die son skyn nie. Dan doen ek snaakse goed.

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  26. #4054
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    Default Re: The 'IT ARE TIME' - Riaan van Wyk Memorial Thread

    Sweet n sour pork garlic onions and peppers with some rice. En dan n brannasClick image for larger version. 

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  28. #4055
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    Default Re: The 'IT ARE TIME' - Riaan van Wyk Memorial Thread

    Been following the weeks dishes with taste buds tingling.. and all I could muster up was quick meals, but I finally got my soft egg right last on this gas thing for my burger.

    At least had left overs for lunch today, can't wait for the honeymoon staff member to come back been a rough month end week.

    Now scheme what to feed the hungries.

    Cheers AllClick image for larger version. 

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  30. #4056
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    Default Re: The 'IT ARE TIME' - Riaan van Wyk Memorial Thread

    It are Time to start this mini-series of a 3 day cook!!
    Start with some of the prep work.
    Cheers boys
    Soften some onions and garlic
    Hermie

    Turning Vegan would be a big missed steak!!


    Jurgens XT 140

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  32. #4057
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    Default Re: The 'IT ARE TIME' - Riaan van Wyk Memorial Thread

    It’s been a while so I shall savour this bounty from Mother Nature.
    Masala marinaded prawns
    Smoked garlic parsley butter mussels
    And some ‘on the fly’ pasta for some variation.
    Please excuse the untidy hot stuff. I had to make a plan with the last bit of coals, 1 piece of rooikrans, a broken broomstick, a plankie and some turps to get it all started.

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  34. #4058
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    Default Re: The 'IT ARE TIME' - Riaan van Wyk Memorial Thread

    When the onions and garlic are translucent add the following:
    2 cups tomato sauce
    1/2 cup brown sugar
    1/2 cup lemon juice
    4 tablespoons apple cider vinegar
    4 tablespoons tomato paste
    1 tablespoon dijon mustard
    1 tablespoon American mustard
    2 tablespoons Worcestershire sauce
    4 teaspoons chili powder.
    Stir until the sugar is melted and let the sauce simmer very slowly to allow the flavours to mingle.
    Hermie

    Turning Vegan would be a big missed steak!!


    Jurgens XT 140

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  36. #4059
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    Default Re: The 'IT ARE TIME' - Riaan van Wyk Memorial Thread

    Quote Originally Posted by JeepNewbe View Post
    When the onions and garlic are translucent add the following:
    2 cups tomato sauce
    1/2 cup brown sugar
    1/2 cup lemon juice
    4 tablespoons apple cider vinegar
    4 tablespoons tomato paste
    1 tablespoon dijon mustard
    1 tablespoon American mustard
    2 tablespoons Worcestershire sauce
    4 teaspoons chili powder.
    Stir until the sugar is melted and let the sauce simmer very slowly to allow the flavours to mingle.
    You’re definitely on to something good here

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  38. #4060
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    Default Re: The 'IT ARE TIME' - Riaan van Wyk Memorial Thread

    With the Texas style BBQ sauce bottled and everything cleaned it is time to start with the vinegar based North Carolina BBQ sauce.
    On medium heat add 3 cups of apple cider vinegar and a 1/3 cup of brown sugar.
    Allow the sugar to dissolve and add the dry ingredients.
    2 teaspoons salt
    2 teaspoons onion powder
    2 teaspoons crushed garlic
    1/2 teaspoon black pepper
    1 teaspoon red pepper flakes
    Add the wet ingredients
    1/3 cup tomato sauce
    1 teaspoon hot sauce (Tabasco)
    Stir and let it simmer for 15 minutes
    Part 1 of the prep done. Will continue tomorrow.
    Cheers Boyz!!
    Hermie

    Turning Vegan would be a big missed steak!!


    Jurgens XT 140

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