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2 months 3 days ago #674530 by effron
Its like you're on the other side of the world or something.....

Why so serious?
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2 months 3 days ago #674540 by Tamara Dowell
Always is. 


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2 months 3 days ago #674544 by effron
Proof?

Why so serious?
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2 months 3 days ago #674569 by Ian Stone
Are you putting the meat directly on the coals?


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2 months 3 days ago #674589 by Hassner
No, depending on the heat and the type of meat, it goes in or on a grid. 
Higher for chicken, as it is thicker and if marinaded, it burns easily.  
When the coals are cooler, we finish with “braaibroodjies”, (sandwiches) with cheese, tomato, union. 
Also higher for the cheese to melt before the bread burns too dark.


No one kicks up there feet next to the water cooler better than this person.  Top poster - LoungeLounge Guru
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2 months 2 days ago #674604 by Hassner
This guy is exporting our very best braai wood to the US! 

 


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2 months 2 days ago #674611 by effron
We do BBQ in summer....

Why so serious?
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2 months 2 days ago #674629 by Randy Shaw
Damn, that looks GOOD!!!


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2 months 2 days ago #674631 by Zach Mosher
We are cooking steaks this weekend, I just seasoned them this evening so we are talking 2 days of soaking into the meat.  :drool:


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2 months 2 days ago #674633 by Hassner
And the art of ripening the steaks for a week before that. 


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2 months 2 days ago #674639 by Patrick G
You all grilling in winter? 


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2 months 2 days ago #674641 by Hassner
That is why lots in South Africa has indoor braais. My father-in-law braais (bbq) in his lounge fireplace in winter. He has a small grid as it is only for two people. 


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2 months 2 days ago #674645 by effron
We have a broiler as part of our range, the house smells like steak for days. BBQ outdoors for me.

Why so serious?
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2 months 2 days ago #674666 by Alyssa Briggs
:silly:  Friday!


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2 months 2 days ago #674667 by effron
Not everywhere

Why so serious?
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