Category Archives: Braai / BBQ / Spit

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BABA KOOL OP DIE VUUR

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BABA KOOL OP DIE VUUR
Sny baba kool in kwarte en vul met kaas, gaar spek en sampioene en geur met sout en peper.
Vou toe in foelie.
Net voor ek dit op die vuur sit, gooi ek room in, maak toe en sit op die vuur.
Sny dik kelk onder af dan behoort klein kool so 40 min te neem., dit sal verskil in verskillende groottes. Toets maar met mes (in oond so 40 tot 60 min @ 180°C)
Resep en foto: Annatjie van Hyussteen

PULLED SMOKED PORK

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PULLED SMOKED PORK
2 kg smoked Boston butt
Rub butt in with Dijon mustard to have something for dry rub to stick on.

Dry rub.
¼ cup brown sugar
¼ cup salt
2 tablespoons paprika
2 tablespoons cajun spice
1 tablespoon black pepper
2 tee-spoons garlic flakes

Cook butt on closed weber or gasbraai at a steady 160-170 degrees celsius for about 1 hour.
Baste every 15minutes with basting sauce after turning butt over for 1 hour. Continue reading→

PORK BELLY ‘BURNT ENDS’

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PORK BELLY ‘BURNT ENDS’
These little bacon bombs burst with flavour.
Use a deboned belly, removing the skin will result in better rendering of fat but is optional.
Dry brine for at least a day using 1.5 to 1.8 % salt rubbed into the meat. Wrap and refrigerate. Rinse well and cut into bite-sized chunks. Add any other spice you may want such as black pepper and paprika.
Cook in Weber on indirect heat – bottom vent open top one halfway. Should be ready in 2-3 hours when crispy and fat well rendered.
Photo and recipe: Norman De Villiers

VARS SARDYNE OP DIE KOLE

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VARS SARDYNE OP DIE KOLE
Haal skubbe af en maak skoon(ingewande uit).
Sny vel – diagonale lyne.
Smelt botter en voeg fyngekapte knoffel, gemmer, brand rissie en pietersielie by.
Smeer bottermengsel binne en buite elke Sardyn.
Strooi sout, swartpeper en paprika oor.
Braai direk oor kole vir +- 2 tot 3 minute.
Resep geplaas deur Marlene Steyn Roux

SUNDAY LUNCH ON THE GAS BRAAI

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SUNDAY LUNCH ON THE GAS BRAAI
Chicken:
1.8 – 2 kg whole chicken
Rub:
1 teaspoon salt
1 teaspoon pepper
½ teaspoon smoked paprika
½ tespoon cayenne pepper
½ tap freshly chopped thyme

Rub chicken in all over with olive oil. Sprinkle with rub and massage into chicken. Making sure to get in everywhere. Spice inside carcass as well.
Insert beer can ½ with beer. You can drink the other half with lemonade as a nice beer shandy.
Put chicken into gasbraai or oven at a steady 165/170 º C for the first 40 min. Continue reading→

PLANKIE BRAAI

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PLANKIE BRAAI
Roosterkoek met tamatie, uie en kaas, kaas worsies, hoender vlerkies, vark sosatie stokkies met pynappel, greenpepper en soet suur sous,
Fillet steak met balsamic asyn en kruie.
Addisioneel bygesit was, stokkies met kaas, heel tamatie en gherkins, stokkies met mushrooms en braai basting en dan klein mielies ook gebraai op rooster.
Resep en foto: Chantel Vorster

SOET EN SUUR HOENDERVLERKIES OP DIE KOLE

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SOET EN SUUR HOENDERVLERKIES OP DIE KOLE
14 hoendervlerkies
4 eetlepels mosterdsous
60 ml olyfolie
60 ml suurlemoensap
150 ml heuning
1 teelepel wit peper
1 teelepel sout
1 eetlepel droë pietersielie

Meng alles saam en giet oor die vlerkies en laat staan vir 3 tot 4 ure.
Ryg die vlerkies op ‘n stokkie en braai op stadige kole tot lekker gaar.
Resep geplaas deur Gideon Louw
Foto: Gideon Louw

UIE FRIKKADELLE OP DIE KOLE

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UIE FRIKKADELLE OP DIE KOLE
Skil ‘n medium grootte ui en sny die bo en onder punte af. Sny dan ‘n keep oor die lengte van die ui deur die buitenste dik ui segment en haal dit versigtig af sodat dit heel en rond bly.
Stop dit met ‘n frikkadel mengsel van jou keuse en draai twee stroke repiespek rondom dit
Braai dit op die kole vir omtrent ‘n driekwart uur tot goudbruin en gaar.
Resep geplaas deur Gideon Louw
Foto Gideon Louw

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