Braai Tips

What to do with your mielie husks? You don't need to throw them away just yet.

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by Murray in Articles, Braai Tips, Cooking Tips

Thursday, August 9, 2012 at 10:15

Everything has a use and that includes the husks and cobs from your mielies! Don't through them away, use them to make a broth or a stock which can then be used wherever you might normally use a vegetable stock. Place the husks and the cobs into some salted water and simmer for an hour, allowing the flavour to infuse. You can use the stock for risotto, fish pies or anything  that requires a vegetable stock and you would like a corn/mielie flavour with. ...

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Braai Tips: Cooking Steak on the braai

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by Dexter in Articles, Braai Tips

Friday, June 1, 2012 at 09:00

For the novice, how to cook a steak on the braai. Andre Morganthal from "Wines of South Africa" shares some more of his braai tips, this time cooking steak. Andre likes to massage some olive oil into the meat and season with salt & pepper before he gets near the braai. When you do get to the braai, spread the coals evenly and place the rack on the lowest level available, You want the coals to be hot and when you spread the coals out you'll notice a sharp increase in the heat that's ...

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How to tell if your steak is ready, be it rare, medium or well done.

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by Dexter in Articles, Braai Tips, Cooking Tips

Friday, June 1, 2012 at 08:00

Knowing when a steak is ready is critical knowledge. Pay attention! Master this and you will eat perfectly cooked steak every time. I'd try and explain it but Curtis does it so much better in this quick video. Once you have watched the video share this new found knowledge by clicking on LIKE and/or TWEET. This is a call to action, everybody deserves to eat a perfectly cooked steak every time. Don't simply assume that everybody knows this already. Then go and practice! ...

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Braai Tips: Cooking Boerewors, managing flare ups and essential equipment

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by Dexter in Articles, Braai Tips, Cooking Tips

Friday, June 1, 2012 at 07:00

Essential braai tips, especially with regards to wasting beer on those flare ups. Andrew Morganthal from "Wines of South Africa" recommends cooking your boerewors with a clamp rack, this makes turning the meat very easy as opposed to using tongs. The very nature of the shape of boerewors can make turning the sausage a little cumbersome at times, unless of course you are a Braai Master. Dealing with flare ups can be tricky if you don' ...

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Braai Tips: Cooking steak, chicken, fish and pork on the braai. How hot & how long, plus more.

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by Dexter in Articles, Braai Tips, Cooking Tips

Friday, June 1, 2012 at 06:00

Everybody is going to braai for the first time eventually so make sure you have these range of useful braai tips in you knowledge bank. You will probably find yourself upstaging some of the older hands you have picked up some bad habits along the way. First up, whether you're cooking on gas or charcoal, wipe some oil on the grill using a paper towel. This will prevent the meat from sticking, a common problem with braaing. Before you slap the meat on, check to make sure that the braai ...

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How to crisp a sausage

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by Baz in Articles, Cooking Tips

Thursday, May 31, 2012 at 09:00

A quick tip to show you how to crisp a sausage. Heat up some butter on medium heat, while cooking the sausages scoop up some of the butter and drizzle over the sausages. A little wiki about sausages A sausage is usually made from ground meat (normally pork or ...

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How to cook perfect sausages

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by Baz in Articles, Braai, Braai Tips, Cooking Tips

Thursday, May 24, 2012 at 07:00

A quick "how to" tip for cooking sausages To make your sausages perfect and retain all the juices, try poaching them for about 10 minutes before you stick them on the grill or the braai. Poaching is not boiling, there is a difference. Bring a pot of water to the boil then turn the heat off and place the sausages in the water. The poaching firms up the skin reducing the tendency for them to leak while cooking. It will also reduce flare ups on the braai. ...

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How to butterfly chicken | Spatchcock

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by Dexter in Articles, Braai Tips, Cooking Tips

Friday, September 23, 2011 at 08:00

If you're a DIY kind of person, here's how to butterfly chicken. Make sure that you have a sharp knife or scissors, hacking away at it with a blunt instrument will not get you very far. This type of chicken is commonly known in English as a Spatchcock Chicken. Spatchcock is the traditional word for the French term "poussin", a juvenile chicken. Because this method is used for quick cooking as opposed to slow roasting the term in English has come ...

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